TWI520685B - Lactic acid bacteria proliferation promoter - Google Patents

Description

Lactic acid bacteria proliferation promoter

The present invention relates to a lactic acid bacteria growth promoter and a method for producing the fermented milk using the same.

Lactic acid bacteria are generally referred to as microorganisms that produce lactic acid by fermentation, and play an important role in improving the flavor, texture, nutritional value, or preservation of food.

In the past, as a fermented food using lactic acid bacteria, for example, a fermented dairy product made from yoghurt and cheese, which is based on mammalian milk, is known, and various vegetables such as vegetables and vegetables are used as vegetables. Pickles of raw materials, and then miso and soy sauce.

In addition, in recent years, the physiological effects of various lactic acid bacteria such as the intestinal flora improvement effect or the intestinal effect by the active lactic acid bacteria have been clearly ingested, and foods, health foods, pharmaceuticals, and the like which utilize the physiological effects of the lactic acid bacteria have been studied. Development.

Therefore, in the case of lactic acid fermentation, if the growth of lactic acid bacteria is promoted, the concentration of the cells is increased, and the fermentation time is shortened, it is considered that the industrial use value is extremely large, and the lactic acid bacteria proliferation promoting substance is still being explored in the industry. For example, there are reports of distiller's grains or distiller's grains extract or enzymatic decomposition products of vinasse (refer to Patent Documents 1 to 3), distillation residue of barley shochu (refer to Patent Document 4), cocoa block (Patent Document 5), and calcium salt (Patent Literature) 6), leucovorin (Patent Document 7), cytosine nucleoside, thymidine, wort mash (Patent Document 8), and banana extract (Patent Document 9) have a lactic acid bacteria growth promoting action.

However, for example, distiller's grains have a unique smell of wine, which may adversely affect the flavor of the fermented food, and thus there are problems such as limiting the amount of use or limiting the use of the fermented food.

On the other hand, although the fruit of the pineapple has been used as a flavor of processed food or food, or as a raw material for fermenting of the fruit lactic acid mash (Patent Document 10), it is completely unknown that the fruit of the genus Bromelia has a lactic acid bacteria promoting effect.

[Previous Technical Literature] [Patent Literature]

[Patent Document 1] Japanese Patent Laid-Open No. Hei 3-172171

[Patent Document 2] Japanese Patent Laid-Open No. Hei 5-15366

[Patent Document 3] Japanese Patent No. 2835548

[Patent Document 4] Japanese Patent Laid-Open Publication No. 2000-342247

[Patent Document 5] Japanese Patent Laid-Open Publication No. 2006-223244

[Patent Document 6] Japanese Patent No. 2673333

[Patent Document 7] Japanese Patent Laid-Open Publication No. 2000-102380

[Patent Document 8] Japanese Patent Laid-Open No. 03-130071

[Patent Document 9] Japanese Patent Laid-Open Publication No. 2009-514519

[Patent Document 10] Japanese Patent Laid-Open Publication No. 2009-153419

The present invention provides a lactic acid bacteria growth accelerating agent which does not impair the flavor of a food, and a method for producing the fermented milk using the same.

The present inventors have repeatedly explored the plant raw materials which can be used in foods, and as a result, unexpectedly found that the fruit of the bromeliad plant or its extract has an excellent proliferation promoting effect on lactic acid bacteria, especially plant lactic acid bacteria, and can be used as a lactic acid bacteria to promote proliferation. Agent.

That is, the present invention provides a lactic acid bacteria growth promoting agent which is a fruit of a pineapple plant or an extract thereof as an active ingredient.

Further, the present invention provides a method for promoting proliferation of lactic acid bacteria, which is to culture a lactic acid bacterium in the presence of a fruit of a bromeliad plant or an extract thereof.

Moreover, the present invention provides a method for producing a fermented milk which is subjected to lactation using a lactic acid bacterium in the presence of a fruit of a bromeliad plant or an extract thereof.

Further, the present invention provides a solid fermented milk obtained by the above-described method for producing fermented milk.

When the lactic acid bacteria growth promoter of the present invention is used, the proliferation of lactic acid bacteria, particularly plant lactic acid bacteria, can be promoted. Moreover, according to the present invention, it is possible to efficiently produce a fermented milk having a good flavor in a short period of time, in particular, a solid type of fermented milk which is difficult to produce when the fermentation of a plant lactic acid bacterium is usually used.

In the present invention, the term "Bromelia" means Bromeliaceae, an Ananas plant or a related plant thereof (for example, Bromelia pinguin of the Bromelica genus Bromelia pinguin). Pinguin)). Among these, pineapple (scientific name: Ananas comosus, English name: pineapple) is preferred.

As the pineapple, pineapple which is classified into edible varieties such as cain, Spanish, Brazilian, and queen is preferred.

In the present invention, the fruit of the genus Bromelia is preferably used as a fruit treatment for subjecting the fruit to physical treatment such as grinding, chopping, juicing, and drying. Specific examples of the fruit-treated product include a fruit juice, a paste, a pulp slice, and a residue. In terms of the lactic acid bacteria growth promoting action, juice and paste are preferred.

Here, the term "juice" refers to a liquid juice (100% juice) obtained by juicing a fruit, preferably a fruit juice, a concentrated juice, a concentrated fruit juice, and the like.

In addition, the term "paste" refers to a person (fruit puree) in which the fruit is preferably broken or pulverized (fruit-like), and the fruit puree is filtered through a sieve.

In addition, the term "residue" means that the waste portion (by-product) of the manufacturing process such as fruit juice, paste or pulp slice is subjected to the above physical treatment, and the discarded portion includes the fruit skin or pulp.

The fruit treated material can be suitably used by dilution, pH adjustment, sterilization treatment, concentration, filtration, drying or powdering.

For example, a pH adjuster such as sodium citrate may be added to the fruit treatment, and the pH may be adjusted to 4 to 8, preferably the pH is adjusted to 5 to 6, and then sterilized (30 at 60 to 120 ° C). In seconds ~ 20 minutes, at 1 ~ 10 minutes at 90 ~ 105 ° C, etc.).

Further, in the lactic acid bacteria growth promoter of the present invention, in addition to the fruit of the genus Bromelia, various solvent extracts of the fruit (containing the fruit-treated product) can be used as long as the lactic acid bacteria can be promoted.

The extraction method is not particularly limited, and examples thereof include solid-liquid extraction, liquid-liquid extraction, dipping, boiling, oozing, reflux extraction, ultrasonic extraction, microwave extraction, and stirring.

The extraction solvent may be any of a polar solvent or a non-polar solvent, and examples thereof include water; alcohols such as methanol, ethanol, and butanol (preferably alcohols having 1 to 4 carbon atoms); propylene glycol and butanediol. Examples thereof include polyhydric alcohols; esters such as ethyl acetate; hydrocarbons such as n-hexane; halogenated hydrocarbons such as chloroform; and supercritical carbon dioxide. These may be used alone or in combination of two or more.

The extraction conditions are not particularly limited. For example, the extraction can be carried out at 4 to 120 ° C, preferably at 80 to 105 ° C for 1 minute to several days, and the extraction can be carried out at a pH of 5 to 6.

In order to remove impurities, inclusions, and the like, the extract of the fruit of the genus Bromelia can also be suitably subjected to separation and purification techniques such as activated carbon treatment, liquid chromatography, liquid-liquid separation, gel filtration, and distillation.

The lactic acid bacteria to which the fruit of the genus Bromeliad or the extract thereof can be used as a lactic acid bacteria growth promoter is not particularly limited, and examples thereof include Lactobacillus bacteria, Streptococcus bacteria, Candida albicans bacteria, Mycobacterium bacteria, and Bacillus Bacteria, Lactococcus bacteria, Enterococcus bacteria, Tetanococcus bacteria, Bifidobacterium bacteria, and the like.

Among them, plant lactic acid bacteria isolated from plant sources such as grains, vegetables, fruits, flowers, and medicinal plants are generally less proliferative than animal lactic acid bacteria isolated from animal sources such as livestock, milk, and the like, and thus it is difficult to manufacture solid yogurt. . Therefore, the lactic acid bacteria proliferation promoter of the present invention can be more effectively applied to plant lactic acid bacteria.

Here, examples of the plant lactic acid bacteria include Lactobacillus plantarum, Lactobacillus hilgardii, Lactobacillus brevis, Lactobacillus curvatus, and Lactobacillus fermentum. ) such as Lactobacillus; Leuconostoc mesenteroides; Candida albicans; Enterococcus faecalis, Enterococcus faecalis and other Enterococcus bacteria; Tetragenococcus halophilus Staphylococcus bacteria; Pediococcus pentosaceus, Pediococcus acidilactici and other bacterium of the genus Bacillus; Bacillus coagulans and the like.

More specifically, the plant lactic acid bacteria include Lactobacillus plantarum SN13T strain (NITE P-7), Lactobacillus plantarum SN26T strain (NITE P-8), Lactobacillus plantarum SN35N strain (NITE P-6), and Lactobacillus plantarum SN35M. Strain (NITE P-5), Lactococcus lactis subsp. SN26N strain (NITE P-9), Enterococcus subspecies SN21I strain (NITE P-11), Enterococcus faecium SN29N strain (NITE P-10) and birds Enterococcus (NITE BP-142), Lactobacillus plantarum JCM 1149 strain, Lactobacillus plantarum JCM 8348 strain, Lactobacillus plantarum IFO 3070 strain (JCM 1057 strain), Lactobacillus brevis NBRC 15886, Pediococcus pentosaceus LP28 strain, and the like.

Among them, preferred is Lactobacillus plantarum, and particularly preferred is Lactobacillus plantarum SN13T strain (NITE P-7) and Lactobacillus plantarum SN35N strain (NITE P-6).

As shown in the following examples, lactic acid bacteria were rapidly proliferated by the presence of the fruit of the bromeliad plant or an extract thereof to rapidly carry out lactic acid fermentation. Therefore, the fruit of the genus Bromeliad or the extract thereof is used as a lactic acid bacteria growth promoter in the lactic acid fermentation, whereby the lactic acid bacteria proliferation promoting effect can be exhibited, and various mash fermentation products can be efficiently produced in a short time.

The fermentation may be carried out by inoculating the lactic acid bacteria in the fermentation material according to a well-known method in the presence of the fruit of the bromelia or the extract thereof. For example, it can be fermented by adding a pineapple to a fermentation material such as milk (preferably 1 L of a medium containing a raw material, containing milk (in terms of dry matter) 0.1 to 20% (w/v)). The fruit of the genus or the extract thereof is preferably 0.1 to 20% (w/v), more preferably 0.1 to 10% (w/v), in terms of dry matter in 1 L of the medium, and further preferably 0.5~2(w/v)%, and inoculated with lactic acid bacteria, and cultured at 25~45 °C for 10~80 hours. Hereinafter, a case where the fermented milk is produced will be described as an example.

For example, in the case of yoghurt fermentation, the concentration of the non-fat milk solid content is adjusted to an aqueous solution of 8.0% (w/v) or more as a main raw material, and is carried out at a temperature of 65 to 130 ° C. The liquid is sterilized in seconds to 30 minutes, and then cooled to a temperature of 30 to 45 ° C to prepare a liquid medium containing milk (hereinafter also referred to as "milk medium"). The fruit of the bromeliad plant of the present invention or the extract thereof is added to the milk medium so as to be 0.1 to 5% (w/v) in a medium of 1 L in a dry matter to prepare a plant containing a bromelia. Milk medium for fruit or its extract. Then, 0.1 to 6% (w/v) was inoculated as a fermenting agent in the medium to obtain a high concentration of lactic acid bacteria. After inoculation, the fermentation is carried out at a temperature of 30 to 45 ° C for 3 to 72 hours until the amount of lactic acid bacteria becomes 10 million / mL or more. After the fermentation is completed, the yoghurt is cooled down to 10 ° C or lower.

Further, for example, in the case of a mashed milk beverage, the emulsion (containing 1% (w/v) or more in an aqueous solution) or an aqueous solution in which other raw materials are formulated is subjected to a temperature of 65 to 130 ° C for 1 second to 30 minutes. It is heat-sterilized and then cooled to 30~45 °C. Then, 0.1 to 6% (w/v) of lactic acid bacteria was inoculated as a fermenting agent. After inoculation, in the presence of the fruit of the bromeliad plant of the present invention or its extract, the fermentation is carried out at a temperature of 30 to 45 ° C for 12 to 72 hours, and after the fermentation is completed, the cooler is made into a crucible. Yeast milk drink. The fermented milk beverage can be directly used as a beverage, and can be further diluted or sterilized. In this case, the content of the fruit of the bromeliad plant of the present invention or the extract thereof is preferably 0.1 to 2% (w/v) in terms of dry matter, in 1 L of an aqueous solution containing a raw material such as milk.

In the production of the above-mentioned fermented milk, as a raw material for fermenting, in addition to milk, gelatin, agar, sugar, spices, pulp, nitrogen source, pH adjuster, and other lactic acid bacteria proliferation-promoting ingredients may be used in the production of the usual fermented milk. Raw materials. For example, sugars such as sucrose, glucose, fructose, palatinose, and trehalose; sugar alcohols such as sorbitol, xylitol, erythritol, and reduced sugar; aspartame and potassium sulfonate can be used; Contour sweeteners; emulsifiers such as sucrose fatty acid esters, glycerin fatty acid esters, lecithin; sucrose gum, Sanxian gum, Guiya gum and other tackifiers; citric acid, lactic acid, malic acid and other sour materials ; lemon juice, orange juice, kiwi juice, pear juice and other juices; vitamins; minerals such as calcium, iron, manganese, zinc; natural herbs such as licorice, cassia, ginger; or vanilla, sodium glutamate, medlar Food additives such as pigments, polyfluorene oxides, and phosphates.

Examples of the milk of the raw material for fermentation include animal milk such as cow's milk, goat's milk, and sheep's milk, and particularly milk. The milk may be any of unsterilized milk and sterilized milk, and may be concentrated milk or condensed milk prepared from the milk, the skim milk, the partially skimmed milk or the milk powder which is dried into powder. Wait.

In the production of the fermented milk of the present invention, the culture of the lactic acid bacteria used as the fermenting agent is not particularly limited, and the culture medium, the culture conditions and the like may be carried out by a well-known method, and the fruit of the above-mentioned bromelia plant of the present invention is preferably used. The extract or the extract thereof may be used as it is, or may be subjected to pH adjustment or sterilization treatment, and the distiller's grains may be added as a medium.

The content of the fruit of the bromeliad plant or the extract thereof in 1 L of the fermentation medium is not particularly limited, and is preferably 0.1 to 20% (w/v), more preferably 10 to 20%, in terms of dry matter. (w/v), in the case where distiller's grains are used together, the fruit of the bromeliad or the extract thereof: the mass of the distiller's grains is preferably 1:0.01 to 0.1, more preferably 1:0.05 to 0.09 in terms of dry matter. The lactic acid bacteria cultured under the conditions can be used as a bacterium to further enhance the fermentation promoting effect.

Here, as the "distiller's grains", if a commercial product or a lyophilized product or a spray-dried product of distiller's grains is used, steamed rice and glutinous rice may be added to the wine residue which is a large amount of yeast after the sputum is extracted from the sputum. After about 3 weeks of alcoholic fermentation, it is made into a "cooked mash" which is a fermented product, and it is also possible to use the residual residue of the sake. In addition, the rice shochu or the rice shochu can be used for lyophilization or spray drying instead of distiller's grains.

The mash (fermented milk) produced by using the lactic acid bacteria proliferation promoter of the present invention obtained in this manner, as shown in the following examples, causes lactic acid fermentation to proceed rapidly, that is, even if the usual proliferation ability is extremely low, it is difficult In the case of producing a lactic acid bacterium of a solid type of fermented milk, it also rapidly becomes a solid (solid fermented milk). Further, the fermented milk is given an excellent flavor or a characteristic aroma of pineapple, and the food texture, the appearance, or the texture of the fermented milk are also excellent.

According to the method for producing a fermented milk of the present invention, the proliferative ability of the lactic acid bacteria can be appropriately adjusted, and the fermented milk of any form such as a light type, a soft type, a drink type, a solid type (hard type), or a frozen type can be produced.

[Examples]

Hereinafter, the present invention will be specifically described by way of examples, but the present invention is not limited by the examples.

Example 1: Curing emulsion curing test using each juice

<The bacteria used>

A L. plantarum SN13T strain or a L. plantarum SN35N strain of Lactobacillus plantarum was used.

These are listed as the Lactobacillus plantarum SN13T strain (NITE P-7) and the Lactobacillus plantarum SN35N strain (NITE P-6) in the patent microbial deposit center of the independent administrative agency product evaluation technology base institution (Address: Kazusa镰, Kisarazu, Chiba Prefecture) 2 feet, 5 doors, 8th).

<Preparation of juice>

As a pineapple juice, a fruit juice derived from Okinawa's pineapple fruit (100% juice: manufactured by Pineapple Winery Co., Ltd.) [hereinafter referred to as "Hawberry Juice 1"), or a fruit juice derived from Costa Rica's pineapple fruit (fruit juice 100%) ) [hereinafter referred to as "Hawberry Juice 2"]. These are the juices obtained by juicing the fruit of the pineapple of the bromeliad bromelia. Any juice found to be turbid from juice, Costa Rica's pineapple juice is more turbid than Okinawa pineapple juice.

At this time, if the pineapple juice 1 or 2 (50 mL) was freeze-dried, the average was 8 g.

Adding citric acid Na to pineapple juice 1 or 2, the pH value is adjusted to 5-6, and the obtained one is heat-sterilized at 100~104 °C for 5-10 minutes to prepare sterilized pineapple juice 1 or 2 (total The content of the pineapple fruit in the amount was 16% (w/v) in terms of dry matter.

Further, the orange, kiwi or pear pulp is used, and the sterilized orange juice, the sterilized kiwi juice, or the sterilized pear juice is prepared according to the preparation method of the fruit juice using the fruit of the pineapple.

<Preparation of fermenting agent>

The lactic acid bacteria were sterilized in 5 mL of the fermentation medium under sterile conditions, and cultured at 37 ° C for 24 hours to prepare a fermenting agent. The above sterilized pineapple juice 1 was directly used as a fermentation medium.

<Preparation of milk medium>

For the skim milk powder (PM) 13% (w/v) aqueous solution (pH adjusted to 5.0-5.5 with sodium citrate solution), autoclave at 121 ° C for 15 minutes to prepare sterilized milk medium. .

[酦乳乳固化试验]

According to the above <Preparation of the fermenting agent>, a fermenting agent (Lactobacillus genus SN13T strain) was prepared.

The sterilized pineapple juice 1 or 2 described in the above <Preparation of Juice> is added to the milk medium under aseptic conditions so that the final concentration of the pineapple juice becomes 0% or 1.0% in the medium 1 L (w/ v) (In the total amount, the pineapple fruit is 0.16% (w/v) in terms of dry matter), and the milk medium without the addition of pineapple juice or the milk medium with 1.0% (w/v) pineapple juice is prepared as the official incubation period. Medium.

1 mL of each of the prepared formal incubation medium was placed in a polypropylene microtube of 1.5 mL capacity. Further, the prepared fermenter (inoculum) was placed in each microtube to be 1.0% (w/v), and the microtube was sealed, and then shake culture was carried out at 37 ° C for 40 hours to produce a fermented milk. .

Further, in the same manner as above, the sterilized pineapple juice was replaced with the sterilized orange juice, the sterilized kiwi juice, or the sterilized pear juice, and the mashed milk was produced in the same manner as above.

Confirm the curing condition of each fermented milk.

When the pineapple juice 1 is used, the fermented milk is cured to 70%, and if the pineapple juice 2 is used, the fermented milk is completely cured after 40 hours of cultivation. On the other hand, if kiwi juice or pear juice is used, the fermented milk is cured to 50%, and if orange juice is used, the fermented milk is only cured by 20%. In other words, it was confirmed that when the pineapple juice was used, the growth of the lactic acid bacteria was promoted and the fermented milk was solidified.

Example 2: Curing emulsion test using pineapple juice or vinasse

<Preparation of distiller's grains and vinasse milk medium>

The distiller's grains sprayed with commercial products are used as vinasse.

A distiller's yeast spray dried product (hereinafter also referred to as "drinks SD") was added to the above milk medium to make the final concentration 1.5% (w/v), and a formal incubation medium containing 1.5% (w/v) distiller's grains was prepared. .

[酦乳乳固化试验]

The bactericidal pineapple juice 1 described in the above-mentioned <Preparation of Juice> is used as a broth culture medium, and the above-mentioned Lactobacillus plantarum SN13T strain or Lactobacillus plantarum SN35N strain is used as a lactic acid bacterium, and is prepared separately according to the above-mentioned <preparation of the mashing agent> Two kinds of yeasts.

Using the formal incubation medium to which the above-described sterilized pineapple juice 2 is added, or the formal incubation medium to which the distiller's grains SD is added, according to the [fermented milk curing test] of the first embodiment, the above-mentioned various lysing agents are used as the inoculum. The culture was carried out by shaking culture at 37 ° C for 48 hours to confirm the state of solidification.

Further, as a control, no milk was added as a formal incubation medium in the milk medium, and the fermented milk was produced in the same manner.

As shown in Table 2, if pineapple juice is used, the Lactobacillus fermentum strain promotes the proliferative ability of the lactic acid bacteria and solidifies the fermented milk.

Previously, plant lactic acid bacteria had lower proliferative ability than animal lactic acid bacteria, and it was very difficult to obtain solid type gluten milk using plant lactic acid bacteria, and the type of beverage was the mainstream. From this result, it was confirmed that even if the proliferative ability such as the plant lactic acid bacteria is low, the use of the pineapple juice can greatly increase the proliferative ability of the lactic acid bacteria and solidify the fermented milk.

Further, as a positive control, 0.15% (w/v) of distiller's grains in the milk medium has a unique odor of wine, which is detrimental to the odor or flavor of the mashed milk, whereas in the case of using the pineapple juice, The excellent flavor of the fermented milk or the aroma of the pineapple makes it possible to produce a fermented milk with a high commercial value.

Example 3: Proliferation promoting effect of lactic acid bacteria using a mixture of pineapple juice or pineapple juice and distiller's grains as a fermentation medium

<Preparation of pineapple juice and distiller's grains mixture>

The distiller's grains SD was added to the above-mentioned sterilized pineapple juice 1 so that the final concentration became 1.0% (w/v), and a mixture of pineapple juice and distiller's grains was prepared. At this time, the quality of the pineapple juice: the distiller's grains is 16:1 in terms of dry matter.

[Lactic acid bacteria proliferation promotion effect test]

The sterilized pineapple juice 1 described in the above Example 1 or the above-mentioned pineapple juice 1. distiller's grains mixture was used in the original state as a fermentation medium.

According to the "preparation of the fermenting agent" of the above-mentioned Example 1, the above-mentioned lactic acid bacteria SN13T strain was inoculated into each of the above-mentioned fermentation media, and the bacteria were cultured, and the number of bacteria at this time was measured.

When the Lactobacillus plantarum SN13T strain was cultured using the pineapple juice 1, the number of lactic acid bacteria per 1 mL of the culture medium reached 15 billion. Therefore, it was confirmed that the pineapple fruit itself had a lactic acid bacteria growth promoting effect. According to a number of experiments, it was confirmed that the constant increase of more than 2 billion per 1 mL of the medium was observed. In addition, it has been found that if the yam vinegar mixture is added to the pineapple juice and the mixture of yam and distiller's grains is used, the number of lactic acid bacteria per 1 mL of the medium is 70 billion. Therefore, the lactic acid bacteria can be further increased by using the distiller's grains together. Promote the effect. That is, it is considered that any one is good as a fermentation medium, and particularly preferably a mixture of pineapple juice and distiller's grains.

Example 4: Experiment on proliferation promoting effect of lactic acid bacteria using various juices, juices and distiller's grains mixture as a fermentation medium

<Preparation of juice, juice and distiller's grains mixture>

Concentrated reduced fruit juice diluted in 100% juice was used as a pineapple juice using concentrated juice (manufactured by Nomura Dairy). Sodium hydrogencarbonate was added to the concentrated reduced juice, the pH was adjusted to 5.7, and the obtained one was heat-sterilized at 100 ° C for 8 minutes to prepare a sterilized pineapple juice 3.

The distiller's grains SD was added to the above-mentioned sterilized pineapple juice 3 so that the final concentration became 1.0% (w/v), and a mixture of the pineapple juice 3‧ distiller's grains was prepared. At this time, the quality of the pineapple juice: the distiller's grains is 16:1 in terms of dry matter.

Further, carrot juice, apple juice and banana juice are used, and according to the preparation method of the pineapple juice 3, the sterilized juice and the juice distiller's grains mixture are prepared separately from the concentrated juice.

[Lactic acid bacteria proliferation promotion effect test (1)]

The above-mentioned separately sterilized juice or each juice ‧ distiller's grains mixture is used in the original state as a fermentation medium.

According to the "preparation of the fermenting agent" of the above-mentioned Example 1, a culture solution of 1 mL of the Lactobacillus plantarum SN13T strain (Lp 13T) previously cultured in the MRS medium was inoculated with respect to 100 mL of each of the fermentation mediums. After being a preculture solution in each of the fermentation media (1 (V/v)% in terms of final concentration), the bacteria were cultured at 37 ° C for 24 hours. 1 mL of each fermenting medium was prepared, and a dilution series of ‧10 times to 10 ¹⁰ times of 0.85% NaCl was prepared, and after dilution, 1 mL was inoculated into BCP Steiner's medium (Nissui Pharmaceutical Co., Ltd.). After culturing under anaerobic conditions, the number of bacteria was measured. The results are shown in Figure 1.

According to Fig. 1, it was confirmed that the pineapple fruit has a proliferation promoting effect of Lactobacillus. In contrast, carrot juice, apple juice, and banana juice have a weaker effect on the growth of Lactobacillus.

[Lactic acid bacteria proliferation promotion effect test (2)]

The sterilized pineapple juice 3 or the pineapple juice 3‧ distiller's grains mixture is used in the original state as a fermentation medium. The number of bacteria was measured in the same manner as in the above-described lactic acid bacteria growth promoting effect test (1) except that the P. pentosaceus LP28 strain was inoculated in each of the fermenting medium. In addition, the Pseudomonas pentosaceus LP28 strain is deposited as a NITE AP-700 in the Patent Microbiology Depository Center of the Independent Administrative Corporation's Product Evaluation Technology Base Organization (Address: No. 8 and No. 8 of Kazusa, Kishinsu, Chiba Prefecture).

As a result, when the Pediococcus pentosaceus LP28 strain was cultured with the pineapple juice 3, the number of lactic acid bacteria per 1 mL of the culture medium reached 2.2 billion. Therefore, it was confirmed that the pineapple fruit itself has a proliferation-promoting effect of Pediococcus pentosace. In addition, it has been found that the lactic acid bacteria having a vinegar extract and a mixture of vinegar grains and distiller's grains are added to the pineapple juice, and the number of lactic acid bacteria per 1 mL of the culture medium is 2.4 billion. Therefore, the lactic acid bacteria growth promoting effect is further enhanced by using the distiller's grains together.

Example 5: Experiment on promoting proliferation of lactic acid bacteria using milk medium containing pineapple juice, pineapple fruit puree or pineapple juice and distiller's grains

<Preparation of fruit puree>

A person who has ground the pineapple fruit by a mixer (fruit-like) is obtained. At this time, if 50 mL of the puree is dried, it becomes 8 mg.

Add citric acid Na to the fruit of the pineapple, adjust the pH to 5~6, and heat the obtained pineapple puree for 5~10 minutes at 100~104°C to make the sterilized pineapple puree. The content of the pineapple fruit in the total amount is 16% (w/v) in terms of dry matter.

[酦乳乳固化试验]

The two kinds of the fermenting agents (the use of the pineapple juice 1 or the pineapple juice 1‧ distiller's grains mixture as the fermentation medium) described in the above Example 3 were used.

The sterilized pineapple juice 1 described in the above Example 1 and the pineapple juice 1 ‧ distiller's grains mixture described in the above Example 3 and the sterilized pineapple puree were added to the milk medium to prepare a formal incubation medium. At this time, the preparation method of each formal incubation medium is prepared according to the method of Example 1, and the content of the pineapple juice in each formal incubation medium becomes 0%, 5% (w/v) in the medium 1 L (in total amount) The content of the pineapple fruit was 0.8% (w/v) in terms of dry matter, and 10% (w/v) (the content of the pineapple fruit in the total amount was 1.6% (w/v) in terms of dry matter).

According to the method for producing a fermented milk of the above-mentioned Example 1, each of the above-mentioned fermentants was inoculated into each of the formal incubation medium, and then cultured for 36 hours to produce a fermented milk, and the cured state was confirmed. Furthermore, a formal incubation medium with only milk medium was used as a control.

If the yeast prepared from the pineapple juice as a fermenting medium is inoculated into a formal incubation medium containing 10% (w/v) pineapple juice 1, and the culture is carried out for 16 hours, the curing rate of the fermented milk reaches 100%. Further, the solidified state of the fermented milk after 36 hours of cultivation is shown in Fig. 2 .

On the other hand, when a mixture of 1% (w/v) distiller's grains was added to the pineapple juice 1 to prepare a fermentation medium, the curing rate of the fermented milk reached 100% when cultured for 16 hours. At this time, the content of the distiller's grains in the formal incubation medium is 0.01% (w/v), and it is considered that the curing of the fermented milk depends on the pineapple fruit contained in the formal incubation medium. Moreover, the fermented milk produced from the mashing agent does not have the unique odor of the wine, and imparts a unique flavor or flavor to the pineapple.

Further, when the fruit puree is added to the milk medium to be 5% (w/v), the solidification rate of the fermented milk is 100% when cultured for 16 hours, whereas the pineapple juice 1 is added thereto. When the emulsion medium is 5% (w/v), the curing rate of the fermented milk reaches 100% in 24 hours to 36 hours (see Fig. 2). Therefore, it is considered that the fruit puree containing more food fiber is better than the fruit juice, and the proliferative property of the lactic acid bacteria is further enhanced, and the curing of the fermented milk is also good.

In addition, it is considered that the growth of the plant lactic acid bacteria is slow, and it is difficult to solidify the fermented milk. However, if the fruit juice or fruit puree of the pineapple is used, the lactic acid fermentation by the plant lactic acid bacteria can be promoted, and the fermented milk can be solidified in 16 to 24 hours. It can also shorten the fermentation time.

In this way, the pineapple fruit has a proliferation-promoting action of lactic acid bacteria, particularly plant lactic acid bacteria. Therefore, by adding the pineapple fruit to the milk medium and performing lactic acid fermentation, a solid type of fermented milk having a good flavor or aroma can be produced.

Further, in the preparation of the fermenting agent, the fermenting medium supplemented with 0.5 to 1.5% of distiller's grains in the pineapple fruit is used to further enhance the proliferation promoting effect of the lactic acid bacteria, and the odor of the lactic acid bacteria can be produced by using the same. A solid type of fermented milk with the flavor or aroma of pineapple.

Fig. 1 shows the lactic acid bacteria growth promoting effect of each fruit juice or each fruit juice distiller's grains mixture.

Figure 2 shows the cured state of each of the fermented milk after 36 hours of lactic acid fermentation.

Using pineapple juice 1 or pineapple juice 1 ‧ distiller's grains (1%) as the fermentation medium, and using the lactic acid bacillus SN13T strain as the inoculum, prepare the broth, and inoculate each broth together with the pineapple juice 1 (final concentration) Milk of 5 and 10% (w/v) milk medium [No. 1 and 2, No. 6 and 7] containing pineapple puree (final concentration of 5 and 10% (w/v)) In the medium [No. 3 and 4, No. 8 and 9], or in the milk medium [No. 5 and 10] which was not added.

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Claims (9)

The invention relates to a plant lactic acid bacteria proliferation promoter, which is a plant lactic acid bacteria proliferation promoter for chyle fermentation of a fruit of a pineapple or an extract thereof, and the plant lactic acid bacteria is L. plantarum SN13T strain (NITE P-7) or L. plantarum SN35N strain (NITE P-6). The plant lactic acid bacteria proliferation promoter according to claim 1, wherein the fruit of the genus Bromeliad is a fruit treated product. A method for producing a fermented milk which is prepared by using L. plantarum SN13T strain (NITE P-7) or L. plantarum SN35N strain (NITE P-6) in the presence of a fruit of a bromelia or an extract thereof . The method for producing a fermented milk according to claim 3, which is used in the presence of a fruit of a pineapple or an extract thereof, or a Lactobacillus plantarum cultivated in the presence of a fruit of a pineapple or an extract thereof and a distiller's grains. As a fermenting agent. The method for producing a fermented milk according to claim 4, wherein the number of bacteria of the lactobacillus in the fermenting agent is 2 billion or more per 1 mL of the medium. The method for producing a fermented milk according to any one of claims 3 to 5, wherein the fermented milk is a beverage type fermented milk. The method for producing a fermented milk according to any one of claims 3 to 5, wherein the fermented milk is a solid fermented milk. A solid fermented milk obtained by the method for producing a fermented milk according to any one of claims 3 to 5. The solid fermented milk of claim 8 which is a solid fermented milk having a solidification rate of 100%.