JP2019058139A - Method of improving survival of lactic acid bacteria - Google Patents

Abstract

A method for improving the survival of lactic acid bacteria United States Patent Application 20060222118 Kind Code: A1 A method of simply improving survival of lactic acid bacteria in fermented milk without using special additives and without restricting various conditions in foods and beverages. A method for improving the survival of lactic acid bacteria, comprising a step of holding the lactic acid bacteria in the fermented milk mix at 20 to 50 ° C. The manufacturing method of fermented milk which has a fermentation process which adds a starter to fermented milk mix containing lactic acid bacteria, and is made to ferment after the said holding process. The manufacturing method of fermented milk which has the process of cooling the fermented milk mix containing a lactic acid bacteria to 0-10 degreeC preferably between a holding process and a fermentation process. Preferably, the method for producing fermented milk, wherein the lactic acid bacterium is Lactobacillus gasseri. 【Selection chart】 None

Description

  The present invention relates to a method for improving the survival of lactic acid bacteria. Specifically, the present invention relates to a method for improving the survival of lactic acid bacteria, and a method for producing fermented milk, wherein the lactic acid bacteria are retained in a fermented milk mix at 20 ° C to 50 ° C.

  In recent years, attention has been drawn to strains having a probiotics function, and preventive medicine by improvement / healthiness in the digestive tract by intake of these bacteria and accompanying immunomodulatory action has become popular. Among them, lactic acid bacteria are also referred to as probiotic bacteria, and have been ingested as various food and drink since ancient times. Recently, its functional development has become more popular than before, and development as a product incorporating new functionality is also in progress.

  Lactic acid bacteria, which are such probiotic bacteria, are often taken orally in the form of various foods. It is known that fermented milk such as yogurt which is a fermented food is already in a low pH environment before oral intake, and such environment is often not suitable for survival of lactic acid bacteria. The improvement of the survival of lactic acid bacteria in fermented milk can be expected to increase the effects associated with the function of probiotics, which is also important from the viewpoint of preventive medicine.

Heretofore, several methods have been proposed to improve the survival of lactic acid bacteria in food.
Non-Patent Document 1 reports that the maintenance of the number of bacteria during storage was improved in yogurt containing bifidobacteria and acidophilus bacteria by adding cysteine, whey powder, WPC, casein hydrate, or tryptone. It is done.
Further, it is reported in Non-Patent Document 2 that addition of ascorbic acid as an active oxygen removing agent has improved the decay of the number of acidophilus bacteria, which is a probiotic bacteria.

  In addition, Patent Document 1 describes a method for producing a food or drink containing Lactobacillus gasseri, which comprises the steps of mixing Lactobacillus gasseri with a specific lactic acid bacterium, with the pH and sugar concentration of the food and drink as a specific range. Is disclosed.

International Publication No. 2013/085009

R. I. Dave et al. (R. I. Dave and N. P. Shah), "Integrated Supplemental Effects on Viability of Probiotic Bacteria in Yogurt", J. Org. Dairy Sci 81, 2804-2816 (1998) R. I. Dave et al. (Rajiv I. Dave and Negendra P. Shah), “Effectiveness of Ascorbic Acid as an Oxygen Scavenger in Modifying Viability of Probiotic bacteria in Yoghurts Made with Commercial Starter Cultures”, Int. Dairy Journal 7,435-443 (1997)

  In Non-Patent Document 1 and Non-Patent Document 2, improvement of the survival of lactic acid bacteria is attempted by adding a milk protein, an active oxygen removing agent, and the like. However, these substances greatly affect the flavor and physical properties of food and drink, and their use was limited. In addition, since the active oxygen remover which is an antioxidant exerts its effect by self-oxidation, the sustained effect of the effect can not be expected with a predetermined amount of the active oxygen remover. Moreover, when using milk or a milk material, a specific process is needed, the adjustment is time-consuming, and leads to cost increase. Moreover, also in the said patent document 1, it was necessary to make pH and sugar concentration of food-drinks into a specific range, and the adjustment was time-consuming.

  Then, an object of this invention is to improve the survivability of the lactic acid bacteria in fermented milk simply, without using a special additive and limiting various conditions in food-drinks.

  The present inventors adjust the fermented milk mix to a specific temperature range after adding the lactic acid bacteria to the fermented milk mix when producing the fermented milk, and hold the lactic acid bacteria in it to thereby obtain the fermented milk containing the lactic acid bacteria In fermented milk produced by fermenting the mix, it was possible to improve the survival of the lactic acid bacteria. The present invention is based on these findings.

Accordingly, the present invention is as follows.
1. A method for improving the survival of lactic acid bacteria, which comprises holding the lactic acid bacteria in a fermented milk mix at 20 ° C to 50 ° C.
2. The method for improving the viability of lactic acid bacteria according to 1, wherein the lactic acid bacteria are held in a fermented milk mix, and then the fermented milk mix is cooled to 0 ° C to 10 ° C.
3. The method for improving the survival ability of lactic acid bacteria according to 1 or 2, wherein the lactic acid bacteria is Lactobacillus.
4. The method for improving the survival ability of lactic acid bacteria according to 1 or 2, wherein the lactic acid bacteria are Lactobacillus gasseri.
5. The method for improving survival of lactic acid bacteria according to 1 or 2, wherein the lactic acid bacteria is Lactobacillus gasseri OLL 2716 (FERM BP-6999).
6. (1) A step of preparing a fermented milk mix using a milk raw material (2) A lactobacillus is added to the fermented milk mix, and the lactobacillus is held in a fermented milk mix at 20 ° C to 50 ° C, a holding step (3) The manufacturing method of fermented milk which has a fermentation process which adds a starter to fermented milk mix containing the said lactic acid bacteria, and is made to ferment.
7. 6. The method for producing fermented milk according to 6 above, comprising a cooling step of cooling a fermented milk mix containing lactic acid bacteria to 0 ° C. to 10 ° C. between the holding step and the fermentation step.

  ADVANTAGE OF THE INVENTION According to this invention, in fermented milk manufactured by fermenting the fermented milk mix containing lactic acid bacteria, the survivability of the said lactic acid bacteria can be improved. Therefore, it is possible to provide fermented milk that can impart high probiotics function even after long-term storage.

  Hereinafter, the embodiments of the present invention will be described in detail, but the present invention is not limited to the following embodiments at all, and can be implemented with appropriate modifications within the scope of the object of the present invention.

[Method for improving survival of lactic acid bacteria]
The present invention relates to a method for improving the survival of lactic acid bacteria, wherein the lactic acid bacteria are retained in a fermented milk mix at 20 ° C to 50 ° C. By keeping the lactic acid bacteria in the fermented milk mix at 20 ° C. to 50 ° C., it is possible to improve the survival of the lactic acid bacteria in the fermented milk obtained by fermenting the fermented milk mix.

<Lactic acid bacteria>
The lactic acid bacteria in the present invention are those in which the production amount of lactic acid is 50% or more relative to assimilated lactose. The type is not particularly limited, but it is preferably a probiotic lactic acid bacterium. Here, the probiotic lactic acid bacteria means useful lactic acid bacteria that can provide beneficial effects to the host, such as improving the bacterial flora in the digestive tract.
The lactic acid bacteria in the present invention may be used alone or in combination of two or more.
The lactic acid bacteria preferable in the present invention can be exemplified by microorganisms belonging to Lactobacillus, for example.

  The Lactobacillus is, for example, a lactic acid bacterium of the genus Lactobacillus, and more specifically, Lactobacillus gasseri, Lactobacillus amylovorus, Lactobacillus B. vulgaricus (Lactobacillus bulgaricus), Lactobacillus lactis (Lactobacillus lactis), Lactobacillus mucosae (Lactobacillus mucosae), Lactobacillus salivarius (Lactobacillus salivarius), Lactobacillus acidophilus (Lactoba) illus acidophilus), Lactobacillus caucasicus, Lactobacillus thermophilus, Lactobacillus fermentum, Lactobacillus fermentus, Lactobacillus, , Lactobacillus casei (Lactobacillus casei), Lactobacillus jenseni (Lactobacillus jensenii), Lactobacillus oris (Lactobacillus oris), Lactobac Luz plantarum bacteria (Lactobacillus plantarum), Lactobacillus reuteri bacteria (Lactobacillus reuteri), Lactobacillus rhamnosus bacteria (Lactobacillus rhamnosus), Lactobacillus Ruminisu bacteria (Lactobacillus ruminis), include the Lactobacillus pentosus bacteria (Lactobacillus pentosus) or the like. Among these, Lactobacillus gasseri (Lactobacillus gasseri) is mentioned as a preferable example.

  As Lactobacillus gasseri (Lactobacillus gasseri), Lactobacillus gasseri OLL2716 (Lactobacillus gasseri OLL2716: FERM BP-6999) strain is used suitably, for example.

  Information on the deposit of Lactobacillus gasseri OLL 2716 (Lactobacillus gasseri OLL 2716: FERM BP-6999) is as follows.

Lactobacillus gasseri OLL 2716 (Lactobacillus gasseri OLL 2716: FERM BP-6999) strain (1) Depository institution name: Research institute of life technology industrial technology research institute of the Industrial Technology Institute of the Ministry of International Trade and Industry (current deposit organization name: Patent Organism Deposit center
(2) Contact information: 〒 305-8566 Tsukuba City, Ibaraki Prefecture, 1st, 1st and 3rd East, Tel. 029-861-6029
(Current contact information: 〒292‐0818, Kisarazu City, Chiba Prefecture, 鎌 2-5-8, Room 120, Phone number 0438-20-5910)
(3) Accession number: FERM BP-6999
(4) Display for identification: Lactobacillus gasseri OLL 2716
(5) Date of original deposit: May 24, 1999 (6) Transfer date to deposit under the Budapest Treaty: January 14, 2000

  Moreover, the lactic acid bacteria used by this invention may use frozen lactic acid bacteria, and may use lactic acid bacteria which are not frozen. When frozen lactic acid bacteria are used, frozen lactic acid bacteria may be added to the fermented milk mix, and the lactic acid bacteria may be retained while being thawed in the fermented milk mix, or the frozen lactic acid bacteria may be thawed in advance and then thawed lactic acid bacteria May be added to the fermented milk mix to retain the lactic acid bacteria in the fermented milk mix.

  The lactic acid bacteria in the present invention may be a lactic acid bacteria culture obtained by culturing the lactic acid bacteria. The culture medium which culture | cultivates lactic acid bacteria includes the culture medium for culture | cultivating a conventionally well-known lactic acid bacteria, and the kind in particular of a culture medium is not restrict | limited. That is, any medium can be used if it is a medium containing a nitrogen source, minerals and other nutrients as well as the main carbon source. As a carbon source, for example, lactose, glucose, sucrose, fructose, starch hydrolysate, and waste molasses can be used according to the assimilability of the used bacteria. As the nitrogen source, for example, organic nitrogen-containing substances such as casein hydrolyzate, whey protein hydrolyzate, and soybean protein hydrolyzate can be used. In addition, as a growth promoter, for example, meat extract, fish meat extract, and yeast extract are used.

  Culturing is preferably performed under anaerobic conditions, but may be under microaerobic conditions such as those used in liquid static culture which is usually used. Although known methods such as a method of culturing under a nitrogen gas atmosphere can be applied to anaerobic culture, other methods may be used. The culture temperature is generally preferably 30 ° C. to 40 ° C., but other temperature conditions may be used as long as the bacteria grow. The pH of the culture medium during culture is preferably maintained at 6.0 to 7.0, but other pH conditions may be used as long as the bacteria grow. It can also be cultured under batch culture conditions. The culture time is preferably 10 hours to 24 hours in general, but may be another culture time as long as the bacteria can grow.

Fermented milk mix
The fermented milk mix in the present invention is a raw material of fermented milk such as yogurt, and is prepared using a milk raw material or the like. In the present invention, a known fermented milk mix can be appropriately used.
Examples of milk raw materials include raw milk (unsterilized milk), sterilized milk (sterilized milk), skimmed milk, whole fat concentrated milk, skimmed concentrated milk, whole milk powder, skimmed milk powder, butter (non-salt butter), butter milk Fermented milk actually produced from cream, whey protein concentrate (WPC), whey protein isolate (WPI), α-lactalbumin (α-La), β-lactoglobulin (β-Lg), etc. It can be selected appropriately according to the type. These can be used in combination of two or more, and, for example, in the case of yogurt, raw milk and / or sterilized milk (in order to make non-fat milk solid content 8% or more with reduced energy) It is also possible to combine skimmed milk and / or skimmed milk powder with pasteurized milk). At this time, it is preferable to use raw milk (non-sterile milk) and its processed product as a milk material from the viewpoint of good taste and the like.

  The fermented milk mix is a raw material preparation in which the raw materials of fermented milk are mixed, and water, sugars and other sweetening agents such as sweeteners, flavors and the like are added to the above-mentioned milk raw materials as necessary. It is added (blended), and if necessary, it is prepared by dissolving while warming. In addition, if necessary, stabilizers (gelling agents) such as gelatin, agar, carrageenan, guar gum, low methoxy pectin and high methoxy pectin can also be added. The fermented milk mix includes those before sterilization and those after sterilization.

  In the present invention, the temperature of the fermented milk mix is in the range of 20 ° C to 50 ° C. As long as the temperature of the fermented milk mix is in the range of 20 ° C. to 50 ° C., the temperature may be constant or the temperature may not be constant but may fluctuate. The constant temperature of the fermented milk mix within the range of 20 ° C. to 50 ° C. refers to keeping the fermented milk mix kept at a certain temperature (eg 25 ° C.) within the above temperature range, An error of ± 0.5 ° C. may be included. For example, when setting a certain constant temperature to 25 ° C., it refers to a range of 24.5 ° C. to 25.5 ° C.

  The temperature of the fermented milk mix at the time of keeping the lactic acid bacteria in the fermented milk mix is preferably 25 ° C. or more, more preferably 30 ° C. or more. Moreover, Preferably it is 45 degrees C or less, More preferably, it is 40 degrees C or less.

  The time for holding the lactic acid bacteria in the fermented milk mix is not particularly limited, and may be appropriately adjusted according to the number of bacteria of the lactic acid bacteria, the volume of the lactic acid bacteria culture, and the like. Moreover, when using frozen lactic acid bacteria, what is necessary is just the time which a lactic acid bacteria can thaw in fermented milk mix. The time for retaining the lactic acid bacteria in the fermented milk mix is, for example, 0.5 hours or more, preferably 0.8 hours or more, more preferably 1 hour or more, still more preferably 2 hours or more, still more preferably 3 hours or more, particularly preferably Is four hours or more. Also, for example, 10 hours or less, preferably 8 hours or less, more preferably 6 hours or less.

  The amount of lactic acid bacteria added to the fermented milk mix is preferably 0.01% by mass to 0.10% by mass, more preferably 0.015% by mass to 0.07% by mass, based on the fermented milk mix. And 0.02% by mass to 0.04% by mass.

The number of bacteria of the lactic acid bacteria added to the fermented milk mix is, for example, preferably 3 × 10 ⁷ cfu / g or more, preferably 5 × 10 ⁷ cfu / g or more, more preferably 10 × 10 ⁷ cfu / g or more . The viable count can be adjusted according to a conventional method.

  Furthermore, in this invention, it is preferable to provide the process of cooling the said fermented milk mix to 0 degreeC-10 degreeC, after hold | maintaining a lactic acid bacteria in 20 degreeC-50 degreeC fermented milk mix. Cooling to 2 ° C. to 8 ° C. is more preferable, and cooling to 4 ° C. to 6 ° C. is further preferable. The retention of the lactic acid bacteria in the fermented milk mix obtained by fermenting the fermented milk mix by holding the lactic acid bacteria in the fermented milk mix at 20 ° C. to 50 ° C. and cooling the fermented milk mix to the above range It is possible to suppress the decline.

  The time for cooling the fermented milk mix is not particularly limited, and is, for example, 12 hours to 36 hours, preferably 18 hours to 30 hours.

[Method of producing fermented milk]
The present invention is also
(1) A step of preparing a fermented milk mix using a milk raw material (2) A lactobacillus is added to the fermented milk mix, and the lactobacillus is held in a fermented milk mix at 20 ° C to 50 ° C, a holding step (3) The manufacturing method of fermented milk which has a fermentation process which adds a starter to fermented milk mix containing the said lactic acid bacteria, and is fermented is provided. By producing fermented milk through the above steps, the survival of lactic acid bacteria in the obtained fermented milk can be improved.

  The “fermented milk” may be any of “fermented milk”, “dairy lactic acid bacteria beverage”, and “lactic acid bacteria beverage” as defined by the ministerial ordinance of yogurt and the like. All are manufactured by fermenting fermented milk mix. Specific examples of the yogurt include yogurts such as set type yogurt (solid fermented milk), soft yogurt (paste fermented milk) or drink yogurt (liquid fermented milk). Set type yogurt includes plain yogurt and the like. In general, plain yogurt is produced by filling a container with raw materials and then fermenting (post-fermentation). On the other hand, soft yoghurt and drink yoghurt are produced by subjecting fermented fermented milk to atomization treatment and homogenization treatment, and then filling the container (pre-fermentation). In the present invention, any of the above-mentioned production methods can be used.

  Hereinafter, manufacturing processes (1) to (3) of the present invention will be described in order.

(1) Step of Preparing Fermented Milk Mix Using Milk Raw Material “milk raw material” used in this step is as described above, and means dairy product used as a raw material of fermented milk, for example, raw milk ( Unsterilized milk), Pasteurized milk (pasteurized milk), skimmed milk, whole fat concentrated milk, skimmed concentrated milk, whole milk powder, skimmed milk powder, butter (non-salt butter), buttermilk, cream, whey protein concentrate ( WPC), whey protein isolate (WPI), α-lactalbumin (α-La), β-lactoglobulin (β-Lg), etc. according to the type of fermented milk to be actually produced be able to. These can be used in combination of two or more, and, for example, in the case of yogurt, raw milk and / or sterilized milk (in order to make non-fat milk solid content 8% or more with reduced energy) It is also possible to combine skimmed milk and / or skimmed milk powder with pasteurized milk). At this time, it is preferable to use raw milk (non-sterile milk) and its processed product as a milk material from the viewpoint of good taste and the like.

  The “fermented milk mix” is a raw material preparation in which raw materials of fermented milk are mixed, and water, sugars and other sweetening agents such as sweeteners, and flavoring agents, and flavoring agents, as necessary, to the above-mentioned milk raw materials Etc. is added (blended), and if necessary, it is prepared by dissolving while warming. In addition, if necessary, stabilizers (gelling agents) such as gelatin, agar, carrageenan, guar gum, low methoxy pectin and high methoxy pectin can also be added.

  The proportion of each raw material added to the fermented milk mix is the proportion of non-fat milk solids determined according to the type of fermented milk (yogurt: 8% or more, dairy lactic acid bacteria beverage: less than 8%, lactic acid bacteria beverage: 3 As long as it is less than%), it is not particularly limited as long as it is satisfied. However, for example, in the case of yogurt, the fat content is usually 0% by mass to 8% by mass, preferably 0.1% by mass to 6% by mass, and more preferably 0.5% by mass to 4% in 100% by mass of fermented milk mix %, And the above-mentioned milk in such a range that non-fat milk solid content is usually 5% by mass to 25% by mass, preferably 6% by mass to 20% by mass, more preferably 7% by mass to 15% by mass Raw materials can be used in combination as appropriate. In addition, since what fermented fermented milk mix is fermented milk made into the object of this invention, the above-mentioned "in 100 mass% of fermented milk mixes" can be rephrased as "in 100 mass% of fermented milk". .

  The milk raw materials can be appropriately combined so that fat content and non-fat milk solids content fall within the above-mentioned range, for example, when using raw milk (and / or sterilized milk etc.) and skimmed milk powder as milk raw materials, raw milk The blending ratio of (and / or pasteurized milk etc.) 0 mass% to 100 mass%, preferably 10 mass% to 90 mass%, more preferably 20 mass% to 80 mass%, further preferably 40 mass% to 80 mass %; As the blending ratio of skimmed milk powder, 0% by mass to 25% by mass, preferably 1% by mass to 20% by mass, more preferably 2% by mass to 15% by mass, still more preferably 2% by mass to 10% by mass Can.

(2) A holding step of adding lactic acid bacteria to the fermented milk mix, and holding the lactic acid bacteria in the fermented milk mix at 20 ° C. to 50 ° C.

  The process of (2) adds a lactic acid bacteria to the fermented milk mix prepared by the process of (1), and hold | maintains a lactic acid bacteria in 20 degreeC-50 degreeC fermented milk mix. About the method of hold | maintaining a lactic acid bacteria in 20 degreeC-50 degreeC fermented milk mix, the content demonstrated by the survivability improvement method of the above-mentioned lactic acid bacteria is applicable. Here, the fermented milk mix at 20 ° C. to 50 ° C. may be adjusted to 20 ° C. to 50 ° C. before adding the lactic acid bacteria, or may be adjusted to 20 ° C. to 50 ° C. after adding lactic acid bacteria . The method in particular of adjusting fermented milk mix in the temperature range of 20 degreeC-50 degreeC is not restrict | limited, It can carry out using a conventionally well-known method. For example, heat exchange with a plate or water is put in the tank jacket to adjust the temperature.

  The fermented milk mix prepared in the step (1) may be subjected to a heat sterilization treatment before being adjusted to a temperature range of 20 ° C. to 50 ° C. in this step. The heating sterilization temperature and the heating time are not particularly limited as long as the target sterilization can be performed. For example, a heating temperature of 65 ° C. or higher is employed. Preferably, at least the temperature of the fermented milk mix itself should be 90 ° C. or higher, preferably 90 ° C. to 100 ° C., more preferably about 95 ° C., for example, the fermented milk mix to 90 ° C. to 100 ° C. There can be mentioned without limitation the method of treating for 1 minute to 5 minutes, the method of treating for 1 minute to 3 minutes at 90 ° C. to 95 ° C., and the like.

(3) The fermented milk mix containing the lactic acid bacteria retained in the step of the fermentation step (2) is then subjected to a fermentation treatment, in which a starter is added to the fermented milk mix containing the lactic acid bacteria to cause fermentation.

  "Starter" means a seed bacterium such as lactic acid bacteria or yeast which is inoculated to ferment the fermented milk mix. In the present invention, known starters can be suitably used as the "starter", but a lactic acid bacteria starter is preferred. Examples of lactic acid bacteria starters include Lactobacillus bulgaricus, Streptococcus thermophilus, Streptococcus makedonisu, Lactococcus lactis, and Lactobacillus acidophilus In addition to Bifidobacterium (Bifidobacterium), one or more of lactic acid bacteria generally used for producing fermented milk can be used. Among them, a lactic acid bacteria starter based on a mixed starter of Lactobacillus bulgaricus and Streptococcus thermophilus, which are standardized as a yogurt starter according to the Codex standard, can be suitably used.

  The addition amount of the starter can be appropriately set in accordance with the addition amount adopted in a known method for producing fermented milk. Moreover, the method for inoculating the starter is also not particularly limited, and any method conventionally used for producing fermented milk can be used as appropriate.

  The conditions of the fermentation treatment can be appropriately set in consideration of the type of fermented milk, the desired flavor, the type of starter used, and the like. For example, the temperature (fermentation temperature) in a fermentation chamber can be maintained in the range of 30 degreeC-50 degreeC, and the method made to ferment can be mentioned, standing still in the fermentation chamber. Under such temperature conditions, since the lactic acid bacteria are generally easy to act, the fermentation can be effectively advanced. The fermentation temperature may be, for example, about 30 ° C. to about 50 ° C., preferably about 35 ° C. to about 45 ° C., and more preferably about 37 ° C. to about 43 ° C.

  The fermentation time can be appropriately set and adjusted based on the fact that the lactic acid level of the fermented milk mix reaches a predetermined ratio. The lactic acid level is, for example, usually 0.7% to 1.5% in the case of "pre-fermented type" yogurt, and is usually 0.7% to 0.8% in the case of "post-fermented type" yogurt. is there. The fermentation time is usually 1 hour to 12 hours, preferably 2 hours to 5 hours, more preferably 3 hours to 4 hours.

  In the case of "pre-fermentation type" yogurt, the lactic acid content is usually 1.5% to 2%, and in the case of "post-fermentation type" yogurt, the lactic acid content usually reaches 0.7% to 0.8% For example, it is cooled to 15 ° C. or less, preferably 0 ° C. to 10 ° C., more preferably 3 ° C. to 7 ° C. to stop the fermentation.

  By going through the steps (1) to (3) described above, fermented milk to which the present invention is directed can be manufactured.

  Furthermore, it is preferable to include the cooling process which cools the fermented milk mix containing lactic acid bacteria to 0 degreeC-10 degreeC between the holding process of (2), and the fermentation process of (3). Cooling to 2 ° C. to 8 ° C. is more preferable, and cooling to 4 ° C. to 6 ° C. is further preferable. By holding the lactic acid bacteria in the fermented milk mix at 20 ° C. to 50 ° C., by cooling the fermented milk mix to the above temperature range, it is possible to suppress a decrease in the survival of the lactic acid bacteria in the fermented milk. The cooling time is not particularly limited, and is, for example, 12 hours to 36 hours, preferably 18 hours to 30 hours. When the fermented milk mix is cooled, it is preferable to heat the fermented milk mix to near the temperature at which it is fermented (for example, 30 ° C. to 50 ° C.) before proceeding to the fermentation step.

  The fermented milk obtained by the production method of the present invention may be appropriately added to the above-mentioned phosphorylated polysaccharides with a formulation acceptable for food hygiene, for example, a formulation such as a stabilizer, preservative, coloring agent, flavor, vitamin and the like Good. Moreover, according to a conventional method, it can be set as a dosage form such as tablet, granular, granular, powdery, capsule-like, liquid, jelly-like, creamy, beverage and the like.

[Fermented milk containing lactic acid bacteria]
The fermented milk containing the lactic acid bacteria of the present invention is obtained by the method for producing fermented milk described above, and the survival of the lactic acid bacteria in the fermented milk is improved as compared with the conventional one.

  The fermented milk containing the lactic acid bacteria of the present invention can be used, for example, as a health food, a food for specified health use, a nutritional supplement and the like. In addition, the dosage form can be made into food products such as tablets, granules, granules, powders, capsules, liquids, jellies, creams, beverages and the like according to a conventional method.

In the present invention, "surviving ability of lactic acid bacteria" refers to how much viable bacteria are present after production and storage of fermented milk containing viable bacterial lactic acid bacteria, and the number of viable bacteria is determined according to a conventional method. be able to. In addition, a lactic-acid-bacteria starter shall not be contained in the live-bacteria lactic acid bacteria said here among the starters added to fermented milk mix in a fermentation process.
Survival of lactic acid bacteria is evaluated, for example, by appropriately diluting the fermented milk used for storage, smearing it on BL medium, and measuring colonies on the medium after anaerobically culturing at 37 ° C. for 72 hours. can do. The survival rate can be indicated by the ratio of the viable count after storage to the viable count before storage of the culture solution and fermented milk used for storage.
Specifically, as described later in the Examples, autoclaved BL medium (Eiken Chemical Co., Ltd.): autoclaved at 121 ° C. for 15 minutes: Eg defibered blood (Japan BioTest Institute, Inc.): 20 g in 380 g. pour to prepare a plate medium, there, a 10 ⁵ fold diluted samples 100μm viable bacteria lactic acid bacteria culture fluid with physiological saline surface smear, after 72 hours at 37 ° C., the emerged rough colonies It can be measured as a viable lactic acid bacterium.

The survival rate of lactic acid bacteria is, for example, as represented by the following formula, a ratio of the number of lactic acid bacteria viable cells after producing the food and drink composition with respect to the number of lactic acid bacteria viable bacteria one day after producing the food and beverage composition Can be evaluated.
Survival rate (%) = {Lactic acid bacteria survival number after preparation of food and drink composition containing lactic acid bacteria (cfu / g) / number of lactic acid bacteria survival number after preparation of food and drink composition containing lactic acid bacteria (cfu / g) )} × 100

The survival rate (%) of the above-mentioned lactic acid bacteria is preferably 60% or more, more preferably 70% or more, still more preferably 80% or more, particularly preferably 90% or more when X = 8.
The survival rate (%) of the above-mentioned lactic acid bacteria is preferably 50% or more, more preferably 60% or more, still more preferably 70% or more, particularly preferably 80% or more, when X = 16.
The survival rate (%) of the above-mentioned lactic acid bacteria is preferably 10% or more, more preferably 30% or more, still more preferably 50% or more, particularly preferably 70% or more, when X = 25.

  EXAMPLES The present invention will be more specifically described below with reference to examples and comparative examples, but the present invention is not limited to these examples.

Example 1
(Preparation of yogurt)
Raw milk: 610 g, skimmed milk powder: 20 g, sugar: 36 g, tap water: 107 g were mixed to prepare a fermented milk mix. The prepared fermented milk mix was heated and sterilized at 95 ° C for 5 minutes and then cooled to 38 ° C. Thereafter, 0.24 g (0.03% by mass of the total of the fermented milk mix) of Lactobacillus gasseri OLL 2716 (FERM BP-6999) freeze-concentrate is thawed in running water at 15 ° C., and the fermented milk mix is prepared as described above Add and hold at 38 ° C. for 5 hours. Thereafter, this fermented milk mix is heated to 43 ° C., and then 24 g (3% by mass of the total of the fermented milk mix) is inoculated with a starter (Meiji Tokachi Yogurt (trade name), lactic acid bacteria starter isolated from Meiji Co., Ltd.) Then, it was dispensed into a paper cup container (volume: 100 g) and allowed to stand and ferment in a 43 ° C. fermentation chamber. When the acidity of lactic acid reached 0.7%, it was cooled to 5 ° C. in a refrigerator to complete the fermentation and to obtain yogurt. The obtained yogurt was stored in a 5 ° C. refrigerator.

(Evaluation of viability of Lactobacillus gasseri OLL 2716 strain in yoghurt)
The yogurt prepared as described above was stored at 5 ° C., and the number of Lactobacillus gasseri OLL 2716 strains at 1 day, 8 days, 16 days and 25 days after production was counted. The number of bacteria was measured by the following method.

[Count the number of bacteria]
A flat plate culture medium was prepared by mixing horse-defibered blood (Japan BioTest Laboratories, Inc.): 20 g with 380 g of autoclaved BL medium (Eiken Chemical Co., Ltd.): autoclaved at 121 ° C. for 15 minutes. 100 μL of the yoghurt prepared above was diluted 10 ⁵ times with physiological saline and coated with 100 μL of the sample, and cultured for 72 hours at 37 ° C. The rough colonies appeared were counted as Lactobacillus gasseri OLL 2716 strain.

Survival rate
Based on the Lactobacillus gasseri OLL 2716 strain measured above, the survival rate represented by the following formula was calculated.
Survival rate (%) = {Lactic acid bacteria survival number after preparation of food and drink composition containing lactic acid bacteria (cfu / g) / number of lactic acid bacteria survival number after preparation of food and drink composition containing lactic acid bacteria (cfu / g) )} × 100
In the above formula, X is any of 8, 16, 25.
The results are shown in Table 1 below.

Example 2
A yogurt is prepared in the same manner as in Example 1 except that the fermented milk mix is temporarily cooled to 5 ° C. and stored refrigerated for one day instead of 43 ° C., and the number of bacteria is counted. And the survival rate was calculated.
The results are shown in Table 1 below.
[Example 3]
Example 1 except that the fermented milk mix is heated (sterilized) at 95 ° C. for 5 minutes and then stored at 30 ° C. for 5 hours, and stored at 30 ° C. for 5 hours after addition of concentrated bacteria to the fermented milk mix. The yogurt was prepared in the same manner as above, and the number of bacteria was counted and the survival rate was calculated.
The results are shown in Table 1 below.
Example 4
A yogurt is prepared in the same manner as in Example 3 except that the fermented milk mix is temporarily cooled to 5 ° C. and stored refrigerated for one day instead of 43 ° C., and the number of bacteria is counted. And the survival rate was calculated.
The results are shown in Table 1 below.
[Example 5]
Example 1 except that the fermented milk mix was heated (sterilized) at 95 ° C. for 5 minutes and then stored at 25 ° C. for 5 hours, and stored at 25 ° C. for 5 hours after addition of concentrated bacteria to the fermented milk mix. The yogurt was prepared in the same manner as above, and the number of bacteria was counted and the survival rate was calculated.
The results are shown in Table 1 below.
[Example 6]
A yogurt is prepared in the same manner as in Example 5 except that the fermented milk mix is temporarily cooled to 5 ° C. and stored refrigerated for one day instead of 43 ° C., and the number of bacteria is counted. And the survival rate was calculated.
The results are shown in Table 1 below.

Comparative Example 1
(Preparation of yogurt)
Raw milk: 610 g, skimmed milk powder: 20 g, sugar: 36 g, tap water: 107 g were mixed to prepare a fermented milk mix. The prepared fermented milk mix was heated and sterilized at 95 ° C for 5 minutes and then cooled to 43 ° C. Thereafter, 0.24 g (0.03% by mass of the total of the fermented milk mix) of Lactobacillus gasseri OLL 2716 (FERM BP-6999) freeze-concentrated bacteria was thawed in running water at 15 ° C. A paper cup container after inoculating the fermented milk mix with 24 g (3% by mass of the total of fermented milk mix) of the above-mentioned lactic acid bacteria and starter (Meiji Tokachi Yogurt (trade name), lactic acid bacteria starter isolated from Meiji Co., Ltd.) It was aliquoted into (volume: 100 g) and allowed to stand and ferment in a 43 ° C. fermentation chamber. When the acidity of lactic acid reached 0.7%, it was cooled to 5 ° C. in a refrigerator to complete the fermentation and to obtain yogurt. The obtained yogurt was stored in a 5 ° C. refrigerator.
About the produced yoghurt, microbe number measurement and survival rate were computed similarly to Example 1. FIG.
The results are shown in Table 1 below.

As can be seen from the above results, by keeping the lactic acid bacteria in the fermented milk mix at 20 ° C. to 50 ° C. (Examples 1 to 6), compared with the case where it is not held (Comparative Example 1), It was found that the survivability was significantly improved.
In addition, after maintaining the lactic acid bacteria in the fermented milk mix at 20 ° C. to 50 ° C., survival of the lactic acid bacteria in yoghurt is maintained by cooling the fermented milk mix to 5 ° C. (Examples 2, 4, 6) It was possible to suppress the decline in persistence.

Claims (7)

  The survival method of lactic acid bacteria which hold | maintains a lactic acid bacteria in 20 degreeC-50 degreeC fermented milk mix.   The method for improving the viability of lactic acid bacteria according to claim 1, wherein the fermented milk mix is cooled to 0 ° C to 10 ° C after the lactic acid bacteria are held in the fermented milk mix.   The method for improving the survival of lactic acid bacteria according to claim 1 or 2, wherein the lactic acid bacteria are Lactobacillus.   The method for improving the survival of lactic acid bacteria according to claim 1 or 2, wherein the lactic acid bacteria is Lactobacillus gasseri. The lactic acid bacteria are Lactobacillus gasseri OLL 2716 (Lactobacillus
The method for improving the survival of lactic acid bacteria according to claim 1 or 2, wherein the method is gasseri OLL 2716: FERM BP-6999). (1) A step of preparing a fermented milk mix using a milk raw material (2) A lactobacillus is added to the fermented milk mix, and the lactobacillus is held in a fermented milk mix at 20 ° C to 50 ° C, a holding step (3) The manufacturing method of fermented milk which has a fermentation process which adds a starter to fermented milk mix containing the said lactic acid bacteria, and is made to ferment.   The manufacturing method of fermented milk of Claim 6 including the cooling process of cooling the fermented milk mix containing lactic acid bacteria to 0 degreeC-10 degreeC between the said holding process and a fermentation process.