JPH0838046A - Spawn for fermented milk and fermented milk prepared from the same spawn - Google Patents

Abstract

PURPOSE:To obtain a spawn for fermented milk having a taste like kefir, capable of readily preparing fermented milk provided with preventing/treating effect on diarrhea, containing a bacillus of lactic acid, a coccus of lactic acid or a yeast fungus such as Saccharomyces boulardii. CONSTITUTION:This spawn for fermented milk contains (A) a bacillus of lactic acid selected from the group consisting of Lactobacillus plantarum or Lactobacillus casei, (B) a coccus of lactic acid selected from the group consisting of Streptococcus lactis, Streptococcus cremoris, Streptococcus diacetilactis and Leuconostoc lactis and (C) a yeast fungus containing Saccharomyces borady, more preferably Saccharomyces florentinus. Fermented milk is preferably produced by using the spawn.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an inoculum for preparing fermented milk similar to fermented milk called "kefir" and fermented milk prepared using the inoculum.

[0002]

2. Description of the Related Art "Kefir" is a traditional fermented milk in the Caucasian region, and unlike "yogurt", which ferments milk with only lactic acid bacteria, is a complex fermented milk fermented with lactic acid bacteria and yeast. . According to the traditional caucasian method, kefir seeds called kefir grains are added to milk, goat milk or sheep milk and left to ferment at room temperature for several days. Kefir grains contain various types of lactic acid bacteria and yeast fungi, but the reported bacterial species are not always constant.
In other words, kefir is produced in each household without strict mycological control, so there is a considerable variation in the bacterial species contained depending on the region, the season, and the materials collected. No wonder they do.

On the other hand, in developed countries where dairy farming is active, purely isolated lactic acid bacteria and yeast are cultured under strict quality control,
Fermented milk is made using it as seeds. Also, in Europe and North America, there are specialized manufacturers of seed bacteria that make various cheeses and fermented milk, and through continuous efforts, research on lactic acid bacteria that produce dairy products with excellent flavor, or lactic acid bacteria and yeasts that are useful for health. continuing. The inventor of the present invention imports a seed germ for kefir production from one of the above-mentioned specialized manufacturers of seed germ (Roselle, Inc. of Canada) and endeavors to spread it in Japan. The bacterial species contained in the inoculum for kefir (trade name: Homemade kefir) currently sold by the present inventor are as shown in Table 1.

[0004]

[Table 1] Bacterial species contained in homemade kefir (trade name) ───────────────────────────────── ── lactic acid bacteria: Streptococcus lactis (Streptococcu s lactis) Streptococcus cremoris (Streptococcu s cremoris) Streptococcus Jiasechirakuchisu (Streptococcu s diacet ilactis) Leuconostoc cremoris (Leuconosto c cremoris) Lactobacillus plantarum (Lactobacillu s plantarum) Lactobacillus・ Casei ( Lactobacillus casei ) Yeast: Saccharomyce s florentinus

Since kefir contains various kinds of lactic acid bacteria and yeasts as shown in Table 1, kefir has attracted attention from various angles regarding its "health effect".
That is, with respect to kefir grains, or kefir prepared therefrom, anti-cancer effect, liver function improving effect, blood cholesterol lowering effect, and constipation / diarrhea improving effect,
The results of many basic and clinical trials have been reported with good results.

On the other hand, yeast Saccharomyces Bouradi (Saccharomyce s boulardii) for the purpose of preventing or treating diarrhea associated with treatment by administration of antibiotics, a yeast widely used in Europe. That is, Saccharomyces boulardii has a nonpathogenic (nonpathoge) with a growth-promoting temperature of 37 ° C, which corresponds to the human body temperature.
nic) is a yeast fungus, causes of diarrhea during antibiotic administration Clostridium difficile (Clostridium di
fficile ) has been accumulating the results of basic and clinical trials on the effect of suppressing hyperproliferation and toxin-producing action [Genepoor Butts et al .: Pediatric Research (Je
an-Paul Buts et al .: PEDIATRIC RESEARCH) Volume 20,
192-196, 1986, Slawitz et al .: GSM ROENTE
ROLOGY) Vol. 96, pages 981-988, 1989,
Kimmei et al .: Digestive Diseases (MBKimmey et al .: Digestive Diseases)
and Sciences) 35, 897-901, 19
90 years, others].

[0007]

Based on the above technical information, the present inventor has improved the existing kefir inoculum as shown in Table 1 and further improved the'health effect '. And to provide the fermented milk prepared therefrom with the people of the world.

[0008]

[Means for Solving the Problems] Basically, based on the composition of Kefir inoculum shown in Table 1, Saccharomyces boulardii yeast is added thereto. From the above technical information, it can be inferred that Saccharomyces boulardii yeast could grow in the digestive tract of humans, and that it is harmless when used as food because it is non-pathogenic. . However, since there is no known example of using Saccharomyces boulardii yeast as the inoculum of the fermented milk, whether or not it can be used as the inoculum of the fermented milk, and the fermented milk of the product is acceptable as a food in terms of flavor. I examined it from the basics such as whether it can be done. As a result of diligent research, it was discovered that fermented milk, which has a taste similar to that of conventional kefir, can be produced by mixed culture of lactic acid bacteria and Saccharomyces boulardii yeast, and the present invention was completed.

As the inoculum of Saccharomyces boulardii yeast used in the present application, dry powder or granules of this yeast which are commercially available mainly in Europe can be used as they are. Alternatively, a standard strain stored in a strain storage institution in a foreign country can be used. Lactic acid bacteria and yeasts other than Saccharomyces boulardii used in the present application are
Commercially available inoculum (brand name: homemade kefir) can be used.

Since Saccharomyces boulardii yeast is non-fermentative of lactose, it cannot utilize lactose in milk. Therefore, it is necessary to supplement the raw material milk with a sugar that can be assimilated by the yeast. Glucose that can be used is glucose, sucrose, fructose, mannose, etc., but glucose and sucrose are useful in terms of cost. Alternatively, a method of hydrolyzing lactose in milk with β-galactosidase to produce glucose or the like can be used. The concentration of sugars added to milk or the like before fermentation is 0.5 to 5.0% (W / W), and more preferably 1.
It is 0 to 3.0% (W / W). In Japan's sake tax law,
Since alcoholic beverages have an alcohol concentration of 1% or more,
It is desirable to avoid about 3% or more of glucose as glucose. It is also possible to prepare a premix inoculum product in a form in which glucose or sucrose to be supplemented with a predetermined amount of the inoculum of the present application is premixed.

The inventor of the present invention considers that it is desirable to make home-made fermented milk which can be expected to have a health effect by using the above-mentioned inoculum at each home. The basic culturing method when home-made is as follows. Milk supplemented appropriately is sterilized by heating and then cooled. Add powder or granular inoculum and stir. The inoculum of lactic acid bacteria and yeast is 2-5 × 10 ⁹ viable lactic acid bacteria per liter of milk,
A viable yeast count of about 1 to 5 × 10 ⁷ is suitable. Curd is formed in milk when left at room temperature (20 ° C to 30 ° C) for 20 to 30 hours, so after confirming the formation of curd, put it in the refrigerator and cool it to make kefir or fermented milk similar to kefir. . Hereinafter, the present invention will be described in more detail based on examples.

Example 1 As lactic acid bacteria, Streptococcus lactis, Streptococcus cremoris, Streptococcus diacetilactis, Leuconostoc cremoris, Lactobacillus plantarum and Lactobacillus casei were purely cultivated, and yeast was Saccharomyces boulardii. The freeze-dried powder was mixed and used as an inoculum. 1 liter of milk supplemented with 3% glucose (W / W) was sterilized by heating and cooled, and 2 g of the inoculum was added to the mixture and stirred, and the mixture was stirred at room temperature (20 ° C to 30 ° C) for 24 hours.
After leaving for an hour, it was cooled in a refrigerator. The fermented milk produced had a good flavor and was judged to have no problem in taste.

Example 2: 80 g of skimmed milk powder and 20 g of sucrose were dissolved in tap water to make 1 liter. Inoculum 2 prepared in Example 1 was heat-sterilized and cooled.
Add gram and stir to bring to room temperature (20 ° C-30 ° C) 3
After leaving it for 0 hour, it was cooled in a refrigerator. The fermented milk produced had a good flavor and was judged to have no problem in taste.

Example 3: A granular dry product of Saccharomyces boulardii yeast marketed in Europe was purchased, and in a ratio of 1: 1 with a kefir inoculum (trade name: homemade kefir) marketed by the present inventor. The mixture was used as the inoculum. The bacterial species contained in the used Kefir inoculum are as shown in Table 1. 1 liter of milk supplemented with 1% sucrose (W / W) was heat sterilized and cooled, and 3 g of the inoculum was added and stirred, and the mixture was allowed to stand at room temperature (20 ° C to 30 ° C) for 20 hours and then cooled in a refrigerator. did. The flavor of the fermented milk produced was similar to that of kefir and was good.

Example 4 80 g of whole milk powder and 10 g of glucose were dissolved in tap water to make 1 liter.
1 gram of the inoculum prepared in Example 3 was added to what was heat-sterilized and cooled, and the mixture was stirred at room temperature (20 ° C to 30 ° C).
After leaving it for 30 hours, it was cooled in a refrigerator. The flavor of the fermented milk produced was similar to that of kefir and was good.

Example 5: Fermented milk prepared in the same manner as in Example 1 was sampled by 5 adults with diarrhea, and the effect of improving diarrhea symptoms was observed in all 5 persons.

[0017]

As described above, when milk or the like is fermented using an inoculum containing the lactic acid bacteria of the present invention and Saccharomyces boulardii yeast, it has a flavor similar to kefir, and Saccharomyces boulardii yeast. Fermented milk to which the preventive and therapeutic effects of diarrhea are added can be easily prepared.

Claims (4)

[Claims] 1. A fermented milk inoculum containing a lactic acid bacterium, a lactococcus, and a yeast, wherein Saccharomyces s boulardii is contained as the yeast. 2. The lactobacillus contained is Lactobacillus
Plantarum (Lactobacillu s plantarum) and Lactobacillus casei is (Lactobacillu s casei) one or two species selected from the group consisting of lactic acid cocci Streptococcus lactis contained (Streptococcu s
lactis ), Streptococcus cremoris ( Streptoc
occu s cremoris), Streptococcus Jiasechirakuchisu (Streptococcu s diacetilactis) and Leuconostoc cremoris (fermented milk of claim 1, wherein a is Leuconosto c cremoris) than consisting selected one or two or more from the group Inoculum. 3. Saccharomyces Bouradi as yeast contained (Saccharomyce s boulardii) plus further Saccharomyces Furorenchinusu (Saccharomyces s
florentinus ) are contained in the fermented milk inoculum according to claim 1 or 2. 4. Fermented milk prepared by using the inoculum for fermented milk according to any one of claims 1 to 3.