MX2007015153A - Fermented food containing bifidobacterium bacteria and method for producing the same. - Google Patents

Abstract

A fermented food characterized by containing one or more extracts from plant materials selected from the group consisting of turmeric, Houttuynia cordata, Eucommia ulmoides, rice bran, persimmon leaf, Perilla, clove, cinnamon and Rubus suavissimus and Bifidobacterium bacteria. The fermented food contains living Bifidobacterium bacteria which can be expected to have various physiological effects at a high concentration by incorporating therein an excellent novel material which can improve the preservability/survivability of the living Bifidobacterium bacteria and does not affect the flavor when it is used for such as a food or drink.

Description

FERMENTED FOOD CONTAINING BIFTERBACTERIUM BACTERIA AND METHOD TO PRODUCE THE SAME FIELD OF THE INVENTION The present invention relates to fermented foods that include bacteria of the genus Bifidobacterium, and more specifically to fermented foods that contain viable bacteria of the genus Bifidobacterium at a high concentration, and also to a method of preparing said fermented foods.

BACKGROUND OF THE INVENTION It is clearly known that bacteria of the genus Bifidobacterium have various effects, such as improvement of intestinal flora, improvement of bowel movement, improvement of intestinal function, prevention of infection, immunostimulation and prevention of cancer, as well as bacteria of the intestine. lactic acid represented by bacteria of the genus Lactobacillus and the like. It is considered that these microorganisms improve the intestinal environment, thus contributing to human health. To obtain the effects described above with bacteria of the genus Bifidobacterium, it is required to maintain a large number of viable bacteria cells within products such as fermented milks. However, since the bacteria of the genus Bifidobacterium are usually anaerobic bacteria, they have very little viability and die rapidly, especially in the presence of oxygen. Therefore, methods have been proposed to increase the viability of the Bifidobacterium bacteria in products such as fermented milks prepared using the bacteria. Examples of methods include those using sucrose or sorbitol (D-glucitol) (patent document 1), erythritol (patent document 2) and lactitol (patent document 3). In addition, to provide bacteria of the genus Bifidobacterium in their active state to consumers, measures are being taken such as placing fermentation products containing bacteria of the genus Bifidobacterium, immediately after their preparation, in a container made of an oxygen-impermeable material, for completely prevent oxygen from making contact with the products. However, with this method the use of oxygen-impermeable materials involves many problems regarding its disposal and cost, and therefore the use of the container is limited. Therefore, studies are being made on methods to maintain the viability of the bacteria of the genus Bifidobacterium even under aerobic conditions, and several methods have been reported. Specifically, a method using N-acetylglucosamine, pantothenic acid, pantethine, pantetheine, peptides and lactulose has been reported. However, with this method the materials used by themselves are relatively expensive, and when they are used in food they profoundly affect the taste of the same. Therefore, taking into account also the effects of the viability of the bacteria, there is a desire for a more convenient material. It is considered that the viability of the bacteria of the genus Bifidobacterium is affected by the strains used, the pH of the products (beverages, foods and the like), added sugars as a sweetener, the amount of dissolved oxygen and the like. To improve this is considered the addition of yeast or lactic acid bacteria, the combined use of vitamin C, the material of the product container, and the like. However, to satisfy the consumer preference that is recently diversifying, and the requirement to further improve the viability of the bacteria, there is a desire for a material that can be used to improve viability. Patent Document 1: JP-A-57-004291 Patent Document 2: JP-B-2577692 Patent Document 3: JP-B-3261571 DESCRIPTION OF THE INVENTION Problems that the invention aims to solve An object of the present invention is, therefore, to find a novel and excellent material with the use of which various physiological effects can be obtained, maintaining the viability of the bacteria of the genus Bifidobacterium during the storage of a product such as a beverage or food containing the bacteria, without developing problems in the taste of the product, and using the material for the provision of a fermented food containing bacteria viable of the genus Bifidobacterium at a high concentration, the viability of the bacteria being improved with the use of the material. Another object of the present invention is to provide, in the preparation of a fermented food containing bacteria of the genus Bifidobacterium, a method for improving the viability of the bacteria during storage of the fermented food.

Means for solving the problems In order to achieve the objects described above, the present inventors have conducted extensive research. As a result, it has been found that adding an extract of a specific plant, the count of viable cells of the bacteria of the genus Bifidobacterium contained in a fermented food, can be stably maintained even after storing the food, leading to the termination of the present invention. In one aspect of the present invention, there is thus provided a fermented food comprising an extract of at least one plant material selected from the group consisting of turmeric, Houttuynia cordata Thunb., Eucommia ulmoides Oliv., Rice bran, leaves of persimmon, knob, clove, cinnamon and Rubus suavissimus S. Lee (Rosaceae), and bacteria of the genus Bifidobacterium. In another aspect of the present invention, there is also provided a fermented food comprising an extract of at least one plant material selected from the group consisting of turmeric, Houttuynia cordata Thunb., Eucommia ulmoides Oliv., Rice bran, leaves of kaki, knob, clove, cinnamon and Rubus suavissimus S. Lee (Rosaceae), and bacteria of the genus Bifidobacterium, the extract being obtained by acid extraction, preferably under acidic conditions of pH less than 4.0. In a further aspect of the present invention, there is also provided a method for preparing a fermented food comprising bacteria of the genus Bifidobacterium, which comprises adding an extract of at least one plant material selected from the group consisting of turmeric, Houttuynia cordata Thunb. ., Eucommia ulmoides Oliv., Rice bran, persimmon leaves, goatee, clove, cinnamon and Rubus suavissimus S. Lee (Rosaceae), in an arbitrary step. In a further aspect of the present invention, there is also provided a method for improving the viability of bacteria of the genus Bifidobacterium, which comprises adding an extract of at least one plant material selected from the group consisting of turmeric, Houttuynia cordata Thunb., Eucommia ulmoides Oliv., Rice bran, persimmon leaves, goat, clove, cinnamon and Rubus suavissimus S. Lee (Rosaceae). The extracts contained in the fermented foods of the present invention have been derived from at least one plant material selected from the group consisting of turmeric, Houttuynia cordata Thunb., Eucommia ulmoides Oliv., Rice bran, persimmon leaves, goat, clove, cinnamon and Rubus suavissimus S. Lee (Rosaceae), and provide an effect of improvement of the excellent viability for the bacteria of the genus Bifidobacterium, and in addition practically have no effect on the flavor. Therefore, a fermented food of the present invention, which is obtained using the extract, has a satisfactory taste without considerable decrease in the count of viable cells of the bacteria, even after storing the food for a prolonged period, and is excellent for the promotion of health.

PREFERRED MODALITIES OF THE INVENTION The fermented food of the present invention contains an extract of at least one plant material selected from the group consisting of turmeric, Houttuynia cordata Thunb., Eucommia ulmoides Oliv., Rice bran, persimmon leaves, goat, clove, cinnamon and Rubus suavissimus S.

Lee (Rosaceae) (henceforth it can simply be called "an extract"). Among the plant materials that can be used as raw material for the aforementioned extract, turmeric is the rhizome of Curcuma longa L. or Turmeric aromatic Salisb. In the present invention, Turmeric longa L. is particularly preferred among the plants belonging to Turmeric. It is known that Curcuma longa L. has effects such as hepatic function improving effects, crude prevention effects, gastric aníisecreíorios effects, and improving effects of gastrointestinal dysfunction. The Houttuynia cordata Thunb. It is a plant that belongs to Houttuynia cordata. To obtain an extract of Houttuynia cordata Thunb., The aerial surface parts and the parts of the branches can be used, the surface parts being particularly preferred. It is known that Houttuynia cordata Thunb. It has suppressive effects of mucosal inflammation. The Eucommia ulmoides Oliv. It is a plant that belongs to Ulmoid eucommia. To obtain an extract of Eucommia ulmoides Oliv., Leaves and branches can be used, the use of the leaves being particularly preferred. It is known that the Eucommia ulmoides Olív. It has effects such as blood pressure control, stress relief and prevention of lifestyle related diseases. Rice bran is a mixture of pericarps, aleurone layers and grain germ (brown rice), available from Oryza Sativa without the husk. It is known that this rice bran has side effects such as improvement of immunity, prevention of fatty liver and the like. The persimmon leaves include leaves of the Diospyros Kaki plant Thunb., Diospyros lotus L. or Diospyros lotus L. var. glabra Makino. In the present invention, Diospyros Kaki Thunb is particularly preferred among the plants of the Diospyros genus. because it is known that the leaves have effects such as suppression of sneezing, nasal congestion, catarrh and the like. The goatee includes Perilla frustescens (L.) Britton var. acuta Kudo, Perilla frustescens (L.) Britton var. acuta Kudo form vlridis Makino, Perilla frustescens (L.) Britton var. crispa (Thunb) Decne. In the present invention, Perilla frustescens (L.) Britton var. Acuta Kudo. Leaves, branches and seeds can be used to obtain a knob extract, the use of the leaves being particularly preferred. It is known that the knob has effects such as antiallergic effects, hypoglycemic and skin rejuvenation effects. The clove is the bud of Syzygium aromaticum (L.) Merr. and Perry, or Eugenia caryophyllata Thunb. It is known that the nail has preservative effects, uterine contraction activity, dental pain reducing effects and the like. Cinnamon is the bark of Cinnamomum zeylanicum Nees or Cinnamomum cassia Blume. Cinnamomum zeylanicum Nees is particularly preferred among these cinnamon plants. It is known that cinnamon has effects such as antibacterial activities, warming effects of the body, antipyretic effects, effects of activation of the digestive system, effects of lowering of various symptoms of cold, relief of indigestion, relief of diarrhea and relief of nausea. The Rubus sauvissimus S. Lee (Rosaceae) is a plant that belongs to Rubus. To obtain an extract of Rubus sauvissimus S. Lee (Rosaceae), its leaves and stem can be used, the use of its leaves being particularly preferred. In recent years Rubus sauvissimus S. Lee (Rosaceae) has been attracting attention for its anti-inflammatory activity and its antiallergic effect. To obtain an extract of one or more of the materials described herein, it is only necessary to extract with a solvent the material or plant materials, as they are or optionally after applying a processing such as washing, peeling, drying and / or crushing. Said extracts can be used individually or in combination. A mixed extract can also be used, which is obtained by mixing a plurality of plant materials and extracting. Among these extracts, an extract of persimmon leaves and an extract of Rubus sauvissimus S. Lee (Rosaceae) is preferred. Solvents usable for preparing the extracts include water and organic solvents, such as lower alcohols having from 1 to 5 carbon atoms, for example, ethanol, ethyl acetate, glycerol and propylene glycol. Two or more solvents can be used together as a mixed solvent. Among these solvents, water and aqueous solvents such as water-lower alcohols are particularly preferred. There is no particular limitation on the extraction method using the aforementioned solvent, but acid extraction is preferred, since it can efficiently extract from the plant material components that increase the viability of the bacteria of the genus Bifidobacterium, and also produce sufficient effects even when the excitement is added in a small amount. The acid extraction can preferably be carried out in an acidic condition of pH 4.0 or lower, especially at a pH of 3.0 to 4.0. There is no particular limitation on the acidic ingredient adapted to regulate the pH of the solvent in this acid extraction, and any ingredient can be used, provided it is acidic. Among these acidic ingredients, organic acids such as citric acid, malic acid, aric acid, succinic acid, lactic acid and acetic acid are preferred. In addition, the exiration conditions for the extract with the use of the aforementioned solvent are not particularly limited, and the extraction treatment can be effected, for example, by treatment for 30 to 60 minutes, preferably 60 ° C to 120 °. C, preferably from 80 ° C to 100 ° C. The extract obtained as described above can be used as such, or as a solution obtained immediately after extraction, or as a concentrated extract obtained by purification and concentration of the extract obtained by means of ultrafiltration, centrifugation or the like, or as a powder extract obtained by further drying the concentrated extract by means of spray drying, freeze-drying, or the like. The amount of the above-mentioned extract for use in the fermented food can preferably be determined after an experimental verification, since the resulting effects may differ depending on the species of bacteria of the genus Bifidobacterium and the like. The preferred amount of the extract obtained by exiration in water (in advance referred to as "aqueous extract") is from about 0.01% to 10% by weight (hereinafter referred to only as "%"), preferably about 01% to 5% by weight. weight, calculated based on an extract that has 10 ° Brix (sugar content). The preferred amount of the extract obtained by extraction in acid (hereinafter referred to as "acid extract") is from 0.01% to 10% by weight, preferably from approximately 0.01% to 1.0% by weight, calculated based on an extract that is 10 ° Brix (conírido de azúcar). To prepare the fermentation product of the present invention, the aqueous extract or the acid extract can be added in an amount of 10% or more. However, the enhancing effects of viability may not be produced proportionally to the amount added. On the contrary, an excessively large amount of the exhracy may affect the taste of the fermented food. Therefore, it is preferred not to add the excipient in said excessively large amount. For the most part, a water extraction content of less than 0.01%, or an acid expectorate of less than 0.001%, may not adequately produce the viability enhancing effects for bacteria of the genus Bifidobacterium, and is therefore not preferred. For the present there is no particular limitation on the bacilli of the genus Bifidobacterium which are used in the preparation of the fermented product of the present invention and which are contained in the fermented food, as long as the microorganisms belong to the genus Bifidobacterium. Preferred are those known as the main bacteria of the human intestinal flora, such as Bifidobacterium breve, Bifidobacterium longum, Bifidobacterium infantis, Bifidobacterium adolescentis, Bifidobacterium bifidum, Bifidobacterium cantenulatum, Bifidobacterium pseudocatenulatum and Bifidobacterium angulatum, bacteria derived from human intestines such as Bifidobacterium gallicum. Bacteria used in normal foods such as Bifidobacterium lactis and Bifidobacterium animalis, and the like. Among the bacilli of the genus Bifidobacterium, Bifidobacterium breve, Bifidobacterium bifidum and Bifidobacterium longum are particularly preferred for the viability-enhancing effects obtained when the bacterium is used in combination with the aforementioned extracts. It is possible to effect the viability enhancing effects for the Bifidobacterium genus using the extract contained in the fermented food of the present invention., even when several microorganisms different from the bacterium of the genus Bifidobacterium are contained in the fermented food. Lactic acid bacteria can be given as an example of other microorganisms, and examples thereof include bacterias of the genus Lactobacillus, such as Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus helveticus, Lactobacillus salivarius, Lactobacillus gasseri, Lactobacillus fermentum, Lactobacillus reuteri, Lactobacillus crispatus, Lactobacillus delbrueckii sub. bulgaricus, Lactobacillus delbrueckii sub. delbrueckii and Lactobacillus johnsonii, bacteria of the genus Streptococcus, such as Streptococcus thermophilus, bacilli of the genus Lactococcus, such as Lactococcus lactis sub. lactis, Lactococcus lactis sub. cremoris, Lactococcus plantarum and Lactococcus raffinolactis, and bacteria of the genus Enterococcus, such as Enterococcus faecalis. In particular, the viability enhancing effects for the bacteria of the genus Bifidobacterium, obtained with the use of the extract in the fermented food of the present invention, can be exhibited nolally when the count of bacteria cells of the genus Bifidobacterium contained in the fermented food is of 1 x 107 / mL or more, preferably 1 x 108 / mL or more. The fermented food of the present invention using the bacteria of the genus Bifidobacterium (and lactic acid bacteria, as needed), can be prepared according to a known method for preparing a fermentation product using bacteria of the genus Bifidobacterium, except that add the abovementioned extract in an arbitrary step of the preparation procedure. For example, the extract may be added before or after sterilizing a solution confectioning skimmed milk powder, followed by inoculation and cultivation of the desired bacilli of the genus Bifidobacterium and the like. The resulting product is then homogenized to obtain a fermented milk serving as a base, followed by the addition and mixing of a syrup solution which is prepared separately. Flavors and the like can then be added to prepare a final product. Alternatively, to a sterile solution containing skimmed milk powder, the desired bacillus of the genus Bifidobacterium and the like is inoculated and cultured. The resulting product is homogenized to obtain a fermented milk that serves as a base. Then a syrup solution prepared separately and the above-described extract may be added and mixed, and the flavorings and the like may be added additionally to prepare a final product. The term "fermented food" in the present invention includes fermented milks, dairy products, beverages such as lactic acid bacilli drinks, hard yoghurt, soft yoghurt, simple yoghurt and in addition kefir, cheese, etc., which are defined by the Regulation. Ministerial regarding the Composition Standards, etc., for milk and dairy products. The fermented foods of the present invention, therefore, include various beverages and foods that utilize various lactic acid bacteria, for example, fermented milks, beverages of lactic acid bacteria, kefir, cheese and the like, which may be of the simple type. , flavored, fruity, sweetened, soft, drink type, solid type (hard), or frozen type. These fermented foods are obtained by adding to them a sweetener such as starch syrup and other food materials, for example optional ingredients such as various carbohydrates, thickeners, emulsifiers and various vinegars, as necessary. Specific examples of these materials include carbohydrates such as sucrose, glucose, fructose, paratinose, írehalosa, lactose, xylose and maltose; glycoalcohols such as sorbitol, xylitol, erythiol, lactitol, palatinate, reduced starch syrup and reduced maltose syrup; high intensity sweeteners such as aspartame, taumalin, sucralose, acesulfame K and esence; various thickeners (stabilizers) such as agar, gelatin, carrageenan, guar gum, xanthan gum, pectin, locust bean gum, xenia gum, carboxymethyl cellulose, soy polysaccharides and propylene glycol alginate; emulsifiers such as sucrose fatty acid esters, glycerin fatty acid esters, polyglyceryl fatty acid esters, sorbitan fatty acid esters and lecithin; milk fats like cream; manicure and acid cream; acid seasonings such as citric acid, lactic acid, acetic acid, malic acid, tartaric acid and gluconic acid; various vitamins such as vitamin A, B complex vitamins and vitamin C and vitamin E; minerals such as calcium, magnesium, zinc, iron and manganese; and flavorings such as yoghurt, cherry, orange, Chinese quince, perilla, citron, apple, mint, uya flavor; apricot, pear, custard, peach, melon, banana, tropical, herbal, black tea and coffee. In the fermented foods of the present invention which have been described above, the viability of the bacteria of the genus Bifidobacterium contained in the food improves during the storage of the food, by adding and mixing the extracts, in comparison with the known fermented foods containing the bacteria of the genus Bifidobacterium. Although the reason for this is not yet completely clear, it is assumed that the extracts obtained from each plant material contain large amounts of minerals that contribute to the improvement of the viability effects for the Bifidobacterium bacilli.

EXAMPLES The invention will now be described in greater detail based on examples. However, it should be kept in mind that the present invention is not limited in any way to the following examples.

EXAMPLE 1 Preparation of extract 11 Turmeric (the curcuma of Curcuma longa L.), the superficial aerial part of Houttuynia cordata Thunb., Leaves of Eucommia ulmoides Oliv., Rice bran (a mixture of pericarps, layers of aleurone and germ of the grains (brown rice) available of Oryza sativa without the husk), leaves of persimmon (leaves of Diospyros kaki Thunb.), leaves of Perilla frustescens (L.) Britton var. acuta Kudo, clove (the bud of Syzygium aromaticum (L.) Merr. and Perry) and cinnamon (the bark of Cinnamomum zeylanicum Nees), were separately subjected to processing such as peeling and crushing, and then subjected to extraction for 60 min. with hot water at 90 ° C (in a quantity of 10 times the weight of the corresponding raw material), to prepare extracts of turmeric, Houttuynia cordata Thunb., rice bran, Eucommia ulmoides Oliv., persimmon leaves, goatee, clove and cinnamon, respeclivamenie. The extracts were concentrated separately at 10 ° Brix in an evaporator.

EXAMPLE 2 Comparison of -a bacterium viabiity. Bifidobacterium genus A 12% solution of skimmed milk powder was prepared as a basal medium. The extracts of turmeric, Houttuynia cordata Thunb., Eucommia ulmoides Oliv., Rice bran, persimmon leaves, goat, clove and cinnamon, which had been prepared and adjusted to 10 ° Brix in Example 1, were added at 1% to aliquots of the basal medium, respectively, followed by sterilization to prepare a sterilized medium. Each of these media was inoculated with an initiator of a strain of Bifidobacterium breve at 1%, and the bacterial strain was cultured at 37 ° C until the pH reached approximately 4.8. The count of viable cells of the bacteria was determined in each medium after finishing the culture and after storage at 10 ° C for 14 days using a TOS medium (product of Yakulí Pharmaceufical Ind. Co., Ltd.). Based on the viable cell count thus determined, it is calculated the viability percentage of Bifidobacterium bacteria according to with the following formula 1. In addition, the improvement percentage was calculated of feasibility in each medium coniría the exíraclo based on the percentage of viability in the basal medium, according to the following formula 2. The results are shown below in table 1.

Formula 1: Count of viable cells after storage at 10 ° C for 14 days Viability (%) = X 100 Count of viable cells after finishing the culture Formula 2: 100 -. 100 - Percentage (%) of viability in the medium with added ejection Feasibility Improvement (%) = 1 X 100 100 - percentage (%) of viability in the basal medium TABLE 1 As is evident from Table 1, it has been confirmed that the viability of the bacteria of the genus Bifidobacterium improves in a medium with an extract of turmeric, Houttuynia cordata Thunb., Eucommia ulmoides Oliv., Rice bran, persimmon leaves, goatee, clove , or cinnamon, compared to that of a basal medium.

EXAMPLE 3 Verification of the effects of the acid extract on the improvement of the viability of the bacteria of B genus Bifidobacterium Persimmon leaves were plated under similar conditions to the preparation of exíraclos of example 1, except that water and aqueous solutions were used, whose pH's had been adjusted to 3.0, 4.0 and 5.0, respectively, with citric acid instead of hot water. Aliquots of a 12% skimmed milk powder medium, to which the exiphats thus obtained at 1% had been added, respectively, were inoculated with the initiator Bifldobacterium breve YIT10001 at 1%. Then, the bacterial strain was cultured at 37 ° C until the pH reached about 4.8. The count of viable cells of bacteria in each medium determined after eliminating the cullive and after storage of the culíivo at 10 ° C during 14 days, in a similar way to the example 2. The percentage of viability and the percentage of improvement of viability they were calculated respectively in the same way as in example 2. The results are shown below in table 2.

TABLE 2 As shown in table 2, it has been confirmed that the viability enhancing effects for bacteria of the genus Bifidobacterium tend to be remarkable with an extract obtained by adjusting the pH of the solvent of exiguation to 5.0 or less, preferably to 4. 0 or less.

EXAMPLE 4 Preparation of extract 2 Turmeric (the rhizome of Curcuma longa L.), the superficial aerial part of Houttuynia cordata Thunb., Leaves of Eucommia ulmoides Oliv., Rice bran (a mixture of pericarps, layers of aleurone and germ of grains (rice inígral) available of Oryza Sative without the husk), persimmon leaves (leaves of Diospyros kaki Thunb.), leaves of Per / 7 / a frustescens (L.) Briíton var. acuta Kudo, clove (the bud of Syzygium aromaticum (L.) Merr. and Perry) and cinnamon (the bark of Cinnamomum zeylanicum Nees), were separately subjected to processing such as peeling and crushing, and then subjected to exiration under similar conditions to those of Example 1, except that water and an aqueous solution whose pH was adjusted to 4.0 with citric acid (in amounts of 10 times the weight of the corresponding raw material) were used to prepare extracts of turmeric, Houttuynia cordata Thunb. , Eucommia ulmoides Oliv., Rice bran, persimmon leaves, goat, clove and cinnamon, respectively. They were concentrated separately at 10 ° Brix in an evaporator.

EXAMPLE 5 Verification of the effects of the extract on the improvement of viability of the bactepas of the genus Bifidobacterium A 15% solution of skimmed milk powder was prepared as a basal medium. The extracts of turmeric, Houttuynia cordata Thunb., Eucommia ulmoides Oliv., Rice bran, persimmon leaves, goat, clove and cinnamon, which had been adjusted to 10 ° Brix in Example 4, were added to 1% aliquots of the basal medium to prepare respective media. Each of these media was inoculated with the initiator of several bacilli of the genus Bifidobacterium at 1%, and the bacterial strains were cultured at 37 ° C for 48 hours. The percentage of viability and the percentage of improvement of viability were calculated respectively in the same way as in example 2. The results are shown below in table 3. As strains of the genus Bifidobacterium by culíivar strains of Bifidobacterium breve were used, strains of Bifidobacterium bifidum and strains of Bifidobacterium longum.

TABLE 3 * Viability (%) As evident from Table 3, the effects of these extracts on the viability of several bacteria of the genus Bifidobacterium have been substantially confirmed with all strains, although they vary depending on the species of the strains. Notable effects were confirmed particularly with the extracts of turmeric, Houttuynia cordata Thunb., Eucommia ulmoides Oliv. and persimmon leaves. 5 EXAMPLE 6 Preparation of the product iácteo 1 A 15% non-fat milk powder medium was prepared as a basal medium. The various extracts prepared in Example 4 were added to 0.1% aliquots of the basal medium to provide respective test media. After sterilizing the media with heat, the initiator of Bifidobacterium breve YIT10001 at 1% was inoculated; and the initiator of Lactococcus lactis YIT2027 and the initiator of Streptococcus thermophilus YIT2021 0.1% were inoculated to the respective medium; Bacterial strains were grown at 35 ° C during 24 hours to obtain specific culinae. Each culíivo was homogenized to 15 Mpa, and 40 parts by weight of that culíivo was added 60 parts by weight of a solution to 10% of sugar, which had been sterilized at 100 ° C for 5 minutes, and then added a flavor of yogurt (product of Yakult Material Co., Ltd.) at 0.1%, to prepare a dairy product. A taste test was carried out by five well-experienced advisors on each of the products [dairy products obtained as described above. No difference was confirmed between any of the dairy products and the conírol product that contained the culinary with the basal medium. In addition, it was determined that the various extracts do not produce effects related to the taste with respect to the basal medium and they coincide very well. Therefore, it was also confirmed that its use in crops for beverages or food, such as dairy products, does not detract from its flavors.

EXAMPLE 7 Effects of the added amount of persimmon leaf extract on flavor and the improvement of viability (1) Preparation of persimmon leaf excipients Using water and a solution whose pH had been adjusted to 4.0 with cylric acid in amounts of 10 times those of the persimmon leaves, persimmon leaf exfoliations were prepared under conditions similar to from Example 1. The extracts were concentrated separately at 10 ° Brix in an evaporator. (2) Determination of a quantity by adding A aliquots of a 15% skimmed milk powder medium, were added the persimmon leaf extracts prepared previously in (1), at concentrations on a scale of 0.001% to 10% , respectively, followed by sterilization at 100 ° C for 60 minutes to prepare media for culturing lactic acid bacteria. The initiator of Bifidobacterium breve YIT10001 at 1%, the Lactococcus lactis initiator YIT2027 and the initiator of Streptococcus thermophilus YIT2021 at 0.1% were inoculated to these media, and the bacterial strains were grown at 35 ° C during 24 hours to obtain the respective crops. Each culture was homogenized at 15 MPa, and at 40 parts by weight of the homogenized culture was added 60 parts by weight of a 10% sugar solution, which had been sterilized at 100 ° C for 5 minutes, and then added with flavoring. of yogurt (produced by Yakulí Material Co., Ltd.), at 0.1%, to prepare a dairy product. With respect to said dairy products, a taste determination was made by means of five trained organoleptic assessors based on the following standards. The count of viable cells of bacteria in each medium was determined immediately after preparing the product and after storing the product at 10 ° C for 14 days, in a manner similar to that of Example 2. The percentage of viability and the percentage of improvement of Viability were calculated respectively in the same way as in example 2. The results are shown in table 4. Determination standards Classification Description A: Very good B: Good C: Fair D: Bad E: Very bad TABLE 4 It has been confirmed according to Table 4 that the addition of an extract of kaki leaves at 0.01% or similar provides viability enhancing effects to the bacteria of the genus Bifidobacterium. It was also determined that the addition of a persimmon leaf extract of up to 10% to a medium can not produce an additional effect in proportion to the amount added, but on the contrary, the flavor derived from the extract tends to affect the taste of the product. prepared product. It was also confirmed that the viability-enhancing effects produced by the persimmon leaf extract are most notably exhibited by an extract obtained by acid exiraction compared to an extract obtained by extraction with water.

EXAMPLE 8 Effects of the method of addition of persimmon leaf extract on e. flavor and the improvement of viability! (1) Preparation of the extract of persimmon leaves Using water and a solution whose pH had been adjusted to 4.0 with citric acid, in quantities of 10 times that of the persimmon leaves, extracts of persimmon leaves were prepared under conditions similar to from Example 1. The extracts were separately concentrated at 10 ° Brix in an evaporator. (2) Determination of the addition method A 15% non-fat milk powder medium was sterilized 100 ° C lasted 60 minutes, to which the initiator of Bifidobacterium breve YIT10001 at 1% was inoculated, and the Lactococcus lactis initiator YIT2027 and the initiator of Streptococcus thermophilus YIT2021 0.1%, and the bacterial strains were cultured at 35 ° C. for 24 hours, to obtain respective crops. The count of lactic acid bacteria cells in each cull was measured in a manner similar to Example 2. Then, each culture was homogenized at 15 MPa, and to 40 parts by weight of the homogenized culture was added 60 parts by weight of a 10% sugar, which had been sterilized at 100 ° C for 5 minutes, or a solution that had been obtained by adding and mixing a solution containing the persimmon leaf extracts prepared above in 0.1% (1), to a 10% sugar solution. %, and sterilized at 100 ° C for 5 minutes, and a yogurt flavor (product of Yakult Material Co., Ltd.) at 0.1% was added to prepare a dairy product. With respect to said dairy products, a taste determination was made by means of five trained organoleptic assessors based on the standards of example 7. The viable cell count of the bacteria in each medium was determined immediately after preparing the product and after store the product at 10 ° C for 14 days, in a manner similar to Example 2. The viability portion and the percentage of viability improvement were respectively calculated in the same manner as in Example 2. The results are shown below in Table 5 TABLE 5 From table 5 it can be confirmed that the viability-enhancing effects for the bacteria of the genus Bifidobacterium are exhibited even when the extract of persimmon leaves is added after cultivation, instead of adding it before cultivation. It is also confirmed that the flavor of a dairy product is not modified even when the extract is added after cultivation.

EXAMPLE 9 Preparation of extract 3 Leaves of Rubus suavissimus S. Lee (Rosaceae) were subjected to processing such as peeling, crushing and coughing, and then they were exluted for 60 minutes with hot water at 90 ° C (in a quantity of 10 times the weight of Rubus leaves). suavissimus S. Lee (Rosaceae)), to prepare an extract of Rubus suavissimus S. Lee (Rosaceae). The resulting heat was concentrated at 10 ° Brix in an evaporator.

EXAMPLE 10 Verification of the effects of the extract for Bas bacteria of the Bifidobacterium A solution of 12% skim milk powder was prepared as a basal medium. The extract of Rubus suavissimus S. Lee (Rosaceae), which had been prepared and adjusted to 10 ° Brix in Example 9, was added 1% to the basal medium, followed by sterilization to prepare a sterilized medium. The 1% Bifidobacterium breve initiator was inoculated to that sterilized medium, and the bacterial strain was cultured at 37 ° C until the pH reached approximately 4.8. The count of viable cells of bacteria in the medium was determined after finishing the culture and after storing the culinae at 10 ° C for 14 days using TOS medium (product of Yakult Pharmaceutical Ind. Co., Lid.). Based on the viable cell count thus determined, the viability percentage of the Bifidobacterium bacteria was calculated according to the following formula 3. In addition, the percentage of viability improvement in the medium containing the extract was calculated based on the percentage of viability in the basal medium, according to the following formula 4. The results are shown below in table 6.

Formula 3: Count of viable cells after storage at 10 ° C for 14 days Viability (%) = X 10O Count of viable cells after finishing the culture Formula 4: 100 -. 100 - percentage (%) of viability in the medium with added extract Feasibility Improvement (%) = 1- X 100 100 - percentage (%) of viability in the basal medium TABLE 6 As confirmed in Table 6, a medium to which an extract of Rubus suavissimus S. Lee (Rosaceae) is added provides better effects of improvement of viability for bacteria of the genus Bifidobacterium compared to a basal medium.

EXAMPLE 11 Verification of the acid extract 1 Rubus suavissimus S. Lee (Rosaceae) was treated under conditions similar to the extract preparation of Example 9, except that water and aqueous solutions were used whose pH's had been adjusted to 3.0, 4.0 and 5.0, respectively, with citric acid instead of Water. To aliquots of 12% skimmed milk powder medium, to which the extracts thus obtained at 1% had been added, respectively, were inoculated the Bifidobacterium breve primer YIT0001 at 1%. Then, the bacterial strain was cultured at 37 ° C until the pH reached about 4.8. The count of viable cells of the bacteria in each medium was determined after the culture was removed and after storing the culture at 10 ° C for 14 days, similar to Example 10. The percentage of viability and the percentage of improvement of viability they were calculated respectively in the same way as in example 10. The results are shown below in table 7.

TABLE 7 It is confirmed in Table 7 that the viability-enhancing effects of the Bifidobacterium bacteria tend to be noticeable when a solvent is used in which an extract of Rubus suavissimus S. Lee (Rosaceae) has a higher pH.

EXAMPLE 12 Preparation of extract 4 Leaves of Rubus suavissimus S. Lee (Rosaceae) were subjected to processing such as peeling, crushed and iodinated, and then subjected to extraction under conditions similar to those of Example 9, with an aqueous solution of citric acid with a pH adjusted to 4.0 (in an amount of 10 times the weight of the leaves of Rubus suavissimus S. Lee (Rosaceae)), to prepare an extract of Rubus suavissimus S. Lee (Rosaceae). The extract thus obtained was concentrated at 10 ° Brix in an evaporator.

EXAMPLE 13 Verification of acid extract 2 A 15% non-fat milk powder medium was prepared as a basal medium. Rubus suavissimus S. Lee (Rosaceae) exíracto, which had been adjusted to 10 ° Brix in Example 12, was added to 1.0% aliquots of basal medium to prepare respective media. To each of these media, the initiator of several bacteria of the genus Bifidobacterium 1% was inoculated, and the bacterial strains were cultured at 37 ° C until the pH reached approximately 4. The count of viable cells of the bacteria in each medium it was determined after finishing the culture and after storing the culture at 10 ° C for 14 days, in a manner similar to Example 10. The viability percentage and the viability improvement percentage were calculated respectively in the same manner as in the example 10. The results are shown below in table 8. Bifidobacterium breve strains, strains of Bifidobacterium bifidum and strains of Bifidobacterium longum were used as bacteria of the genus Bifidobacterium per culíivar.

TABLE 8 C? I HEARD As evident from table 8, the effects of the extract of Rubus suavissimus S. Lee (Rosaceae) on the improvement of viability of the bacteria of the genus Bifidobacterium have been confirmed, substantially with all the strains, although they vary depending on the species of the strains . The effect was also confirmed that with some of the strains the culture time was reduced.

EXAMPLE 14 Preparation of the product iácteo 2 A 20% skimmed milk powder medium was prepared as a basal medium. The extract of Rubus suavissimus S. Lee (Rosaceae) prepared in Example 12 was added 0.1% to aliquots of the basal medium to provide respective test media. After sterilizing the media with heat, the initiator of Bifidobacterium breve YIT10001 at 1% was inoculated; and the initiator of Lactococcus lactis YIT2027 and the initiator of Streptococcus thermophilus YIT2021 0.1% were inoculated to the respective medium; Bacterial strains were cultured at 35 ° C for 24 hours to obtain specific culinae. Each culinate was homogenized at 15 MPa, and at 40 parts by weight of that culture was added 60 parts by weight of a 10% solution of sugar, which had been sterilized at 100 ° C for 5 minutes, and then a flavoring of yogurt (produced by Yakulí Material Co., Lid.) at 0.1%, to prepare a dairy product. A taste test was conducted by five well-experienced assessors on each of the dairy products obtained as described above. No difference was confirmed in any of the dairy products and the conlrol product that contained the culinary with the basal medium. In addition, it was determined that the extract of Rubus suavissimus S. Lee (Rosaceae) does not produce effects related to the taste with respect to the basal medium and they coincide very well. Therefore, it was also confirmed that its use in crops for beverages or food, such as lacteal products, does not deteriorate its flavors.

EXAMPLE 15 Effects of the added amount of the Rubus suavissimus extract §. Lee (Rosaceae) on the flavor, proliferation and improvement of viabili (1) Preparation of extracts of Rubus suavissimus S. Lee (Rosaceous) Using water and a solution whose pH had been adjusted to 4.0 with citric acid in quantities of 10 times those of Rubus suavissimus S. Lee (Rosaceae), extracts of Rubus suavissimus S. Lee (Rosaceae) were prepared under conditions similar to those of Example 9. The extracts were concentrated separately at 10 ° Brix in an evaporator. (2) Determination of an amount by adding A aliquots of a 20% skimmed milk powder medium, were added the extracts of Rubus suavissimus S. Lee (Rosaceae) prepared previously in (1), at concentrations on a scale of 0.001% to 10%, respectively, followed by sterilization at 100 ° C for 60 minutes, to prepare culling media. The Bifidobacterium breve initiator YIT10001 at 1%, the Lactococcus lactis initiator YIT2027 and the Streptococcus thermophilus initiator YIT2021 at 0.1% were inoculated to these media, and the bacterial strains were cultured at 35 ° C for 24 hours to obtain the cultures. respective. The count of lactic acid bacteria cells in each culture was measured in a manner similar to that of Example 10. Each culture was homogenized at 15 MPa, and at 40 parts by weight of the homogenized culture was added 60 parts by weight of a sugar solution at 10%, which had been sterilized at 100 ° C for 5 minutes, and then a flavor of yogurt (product of Yakult Material Co., Ltd.), at 0.1%, was added to prepare a dairy product. With respect to said lactic products, a taste determination was made by means of five trained organoleptic assessors based on the following standards. The count of viable cells of bacteria in each medium was determined immediately after preparing the product and after storing the product at 10 ° C for 14 days, in a manner similar to that of Example 10. The percentage of viability and the percentage of improvement of Viability was calculated respectively in the same manner as in Example 10. The results are shown in Table 9.

De-commissioning standards Classification Description A: Very good B: Good C: Fair D: Bad E: Very bad TABLE 9 It has been confirmed according to Table 9 that the addition of an extract of Rubus suavissimus S. Lee (Rosaceae) at 0.01% or similar, provides viability-enhancing effects to bacteria of the genus Bifidobacterium.

It was also determined that the addition of an extract of Rubus suavissimus S. Lee (Rosaceae) from 10% to 10% to a medium can not produce an additional effect in proportion to the added quality, but that by the conifer, the taste of the prepared product tends to be affected. It was also confirmed that the viability enhancing effects produced by the Rubus suavissimus S. Lee extract (Rosaceae) are most notably exhibited by an extract obtained by acid extraction as compared to an extract obtained by exiration with water.

EXAMPLE 16 Verification of the effects of the method of addition of the extract of Rubus suavissimus S. Lee (Rosaceae) on the improvement of the viability of the Bifidobacterium bacteria (1) Preparation of extracts of Rubus suavissimus S. Lee (Rosaceous) Using water and a solution whose pH had been adjusted to 4.0 with citric acid, in quantities of 10 times those of Rubus suavissimus S. Lee (Rosaceae), extracts of Rubus suavissimus S. Lee (Rosaceae) were prepared under conditions similar to those of Example 9. The extracts were concentrated separately at 10 ° Brix in an evaporator. (2) Determination of the method of addition A 20% skimmed milk powder medium was sterilized at 100 ° C for 60 minutes, inoculated with the Bifidobacterium breve primer YIT10001 1%, and the Lactococcus lactis initiator YIT2027 and the initiator of Streptococcus thermophilus YIT2021 at 0.1%, and the bacterial strains were cultured at 35 ° C for 24 hours, to obtain the respective cultures. Then, each culture was homogenized at 15 MPa, and at 40 parts by weight of the homogenized cull was added 60 parts by weight of a 10% solution of sugar, which had been sterilized at 100 ° C for 5 minutes, or a solution that it had been obtained by adding and mixing a solution containing the extracts of Rubus suavissimus S. Lee (Rosaceae) prepared previously in (1) at 0.1%, to a 10% sugar solution., and were sterilized at 100 ° C for 5 minutes, and a yogurt flavor (product of Yakult Material Co., Lid.) at 0.1% was added to prepare a milk product. With respect to said dairy products, the viable cell count of the bacteria in each medium was determined after finishing the culture and after storage at 10 ° C for 14 days, in a manner similar to that of Example 2. The viability portion and the percentage of improvement of viability were calculated respectively in the same way as in example 10. The results are shown below in table 10.

TABLE 10 As can be understood from Table 10, the viability enhancing effects of the Bifidobacterium bacteria provided with the extract of Rubus suavissimus S. Lee (Rosaceae), can be exhibited regardless of the time of addition of the extract.

INDUSTRIAL APPLICATION The fermented food of the present invention contains bacteria of the genus Bifidobacterium whose taste does not deteriorate, and the cell count of the bacteria is maintained even after the food is stored for a prolonged period. Therefore, this fermented product can be used appropriately in the promotion of health.

Claims (6)

NOVELTY OF THE 8NVENTION RE.VINDICACIONES

1. - A fermented food comprising an extract of at least one plant material selected from the group consisting of turmeric, Houttuynia cordata Thunb., Eucommia ulmoides Oliv., Rice bran, persimmon leaves, goatee, clove, cinnamon and Rubus suavissimus S. Lee (Rosaceae), and bacteria of the genus Bifidobacterium.

2. The fermented food according to claim 1, further characterized in that the extraction is carried out by acid extrusion.

3. The fermented food according to claim 2, further characterized in that the extrudate is forced by acid extrusion under acidic conditions at a pH of less than 4.0.

4. The fermented food according to any of claims 1 to 3, further characterized in that it comprises lactic acid bacteria.

5. A method for preparing a fermented food comprising bacteria of the genus Bifidobacterium, which comprises adding an extract of at least one pineapple material selected from the group consisting of turmeric, Houttuynia cordata Thunb., Eucommia ulmoides Oliv., Bran rice, persimmon leaves, goatee, clove, cinnamon and Rubus suavissimus S. Lee (Rosaceae), in an arbitrary step.

6. A method for improving the viability of the bacteria of the genus Bifidobacterium, which comprises adding an extract of at least one plant material selected from the group consisting of turmeric, Houttuynia cordata Thunb., Eucommia ulmoides Oliv., Rice bran , persimmon leaves, goatee, clove, cinnamon and Rubus suavissimus S. Lee (Rosaceae).