JP2001112437A - Production of food and drink containing bacteria of genus bifidobacterium - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a process for the economical production of a food or drink such as fermented milk and yogurt containing bacteria of the genus Bifidobacterium and having high survival ratio of the bacteria in the product. SOLUTION: The objective process for the production of a food or drink containing bacteria of the genus Bifidobacterium is characterized by the introduction of a step to decrease the proliferation speed of the bacteria during the cultivation of the bacteria without stopping the metabolism of the bacteria.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a method for producing a food or drink having improved survival of a Bifidobacterium bacterium having excellent physiological activity, and a food and drink containing a Bifidobacterium bacterium obtained by this method. It is about goods.

[0002]

2. Description of the Related Art Bifidobacterium bacteria grow in the large intestine of humans, and have been shown to have an intestinal regulation effect and an inhibitory effect on pathogenic bacteria. For this reason, it is used in many foods and drinks such as fermented milk and solid yogurt.

[0003] However, Bifidobacterium bacteria are generally susceptible to oxygen and low pH, so it is difficult to maintain the viable cell count after commercialization. For example, when a food or drink containing a Bifidobacterium bacterium is filled in a gas-permeable container, the number of bacteria is reduced during storage of the product due to the influence of oxygen. Further, there is a problem that the number of bacteria of the genus Bifidobacterium decreases in a product having a low pH range such as fermented milk during storage. Furthermore, since syrup and the like are added at the time of commercialization, there is a problem that the number of bacteria decreases due to osmotic pressure and the number of bacteria decreases due to temperature. If the number of bacteria decreases after commercialization into fermented milk or the like, the physiological action of Bifidobacterium bacteria such as fermented milk will be reduced. For this reason, maintaining the number of bacteria during storage of the product has become an important issue.In general, attempts have been made to use a paper pack or a glass container on which aluminum is deposited as a container material and keep the inside of the container in an anaerobic state. ing. However, the effect of oxygen during filling of the container is inevitable.

[0004] On the other hand, a method for improving the survival of Bifidobacterium bacteria has been proposed. For example,
Japanese Patent Publication No. 57-4291 discloses a method for improving the viability of a bacterium belonging to the genus Bifidobacterium, in which sorbitol is added in an amount of 0.2 to 1.0 mol per liter of fermented milk. Japanese Patent Application Laid-Open No. 6-253,734 discloses a method of adding erythritol as a survival improver.

[0005] However, the addition of the agent for improving the survival of Bifidobacterium genus causes an increase in the production cost, and there is still room for improvement in the effect of improving the survival. There is a need to provide highly viable survival improvement measures.

Furthermore, in recent years, natural flavors have a strong tendency to be tasted, and there is a demand for a production method that improves the survival without using additives and the like.

[0007]

SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to provide a method for economically producing a food or drink containing Bifidobacterium bacteria having a high survival rate in products such as fermented milk and yogurt. It is in.

[0008]

Means for Solving the Problems In view of such a situation, the present inventors have conducted intensive studies and as a result, during the culture of Bifidobacterium bacteria, a step of reducing the growth rate without stopping the metabolism of the bacteria. And found that a bacterial food or drink having a high survival rate can be obtained thereafter, and completed the present invention.

That is, the present invention provides a method for producing a bacterium of the genus Bifidobacterium, which comprises introducing a step of reducing the growth rate without stopping metabolism of the bacterium of the genus Bifidobacterium during the cultivation of the bacterium of the genus Bifidobacterium. It is intended to provide a method for producing food and drink and a food and drink containing the bacterium obtained by the production method.

[0010]

DETAILED DESCRIPTION OF THE INVENTION In the present invention, the step of reducing the growth rate without stopping the metabolism of Bifidobacterium bacterium refers to various kinds of methods in which the optimal conditions for culturing Bifidobacterium bacterium are determined. This is a step of changing environmental factors, that is, osmotic pressure, medium pH, dissolved oxygen concentration, culture temperature, and the like, from normal culture conditions within a range that does not stop bacterial metabolism. It is generally thought that exacerbating these environmental factors may damage Bifidobacterium bacteria and promote their death, so the step of intentionally providing them is a diet containing Bifidobacterium bacteria. It was not applied during the manufacture of the product. The usual culturing conditions vary depending on the bacterial species, but generally, the osmotic pressure is 150 to
900 mOsm (milliosmo), pH 4.0 to 7.0, dissolved oxygen concentration 0 to 2 ppm, culture temperature 30 to 39 ° C.

However, by introducing such a step during the cultivation, the survival of Bifidobacterium bacterium is improved, and particularly, it is shown that the survival of foods and beverages containing the same is good. The inventor has found.

The steps for reducing the growth rate without stopping the metabolism of Bifidobacterium bacteria include the following. (A) Step of increasing the amount of dissolved oxygen in the culture solution (b) Step of changing the temperature of the culture solution (c) Step of changing the osmotic pressure of the culture solution (d) Step of changing the pH of the culture solution , Or a combination of two or more. In addition, as another step, a step of adding a substance having a surface active effect such as a bile solution and the like can be mentioned.

The application time of the above step is not limited, and may be determined in consideration of the number of bacteria reached by the genus Bifidobacterium and the culturing time. The concentration is 1 × 10 ⁷ cfu / ml to 1.5 × 1
⁰⁹ cfu / ml, especially 7 × 10 ⁷ cfu / ml to 1.5 × 10 ⁹ cfu
/ Ml is preferably applied at a time when it becomes about / ml. Since it is difficult to restore the changed environmental factors, if this step is applied at a stage where the number of bacteria is about 1 × 10 ⁷ cfu / ml or less, it will take time for subsequent growth, This is because extra additives and steps for restoring the temperature and the like are required, and if the culture is carried out to 1.5 × 10 ⁹ cfu / ml or more, the activity of the bacteria is reduced. . Also,
Within the above range, a more favorable survivability can be obtained than when the step is applied in the first half or the middle of the culture.

Further, the operation time of the step is preferably at least 1 hour, more preferably at least 2 hours. At the time of applying this step, it is considered that a protein or the like for responding to a given environmental change is induced, and it is considered that this induced protein contributes in some way to the improvement of viability. In order to achieve the above, it is desirable to take the above action time. Here, in order not to stop the metabolism of the bacterium, the above-mentioned process is performed at a temperature of 30 ° C.
It must be performed within the range of ° C. That is, in the conventional manufacturing process of food or beverage containing Bifidobacterium bacterium such as fermented milk, the preparation of a culture solution with a syrup solution after cooling, the addition of an acid, etc., are caused by the difference in osmotic pressure and pH. Even if a change occurs, metabolism is stopped or extremely delayed, so that proteins and the like are not sufficiently induced, and excellent survivability cannot be obtained. The step of reducing the growth rate without stopping the metabolism of bacteria in the present invention will be described in more detail.

(A) Step of increasing the amount of dissolved oxygen in the culture solution The step of increasing the amount of dissolved oxygen in the culture solution includes a step of stirring the culture tank (fermenter); a shaking step; Process: generation of oxygen such as inorganic substances, microorganisms, and oxygen (agent)
And the like. Any of these oxygen supply means can be used as long as they increase the amount of dissolved oxygen during cultivation. Particularly, if the treatment is performed for about 2 to 4 hours from about 4 hours before the end point of cultivation, high productivity can be obtained. It is possible to obtain a residual improvement effect. At this time, the dissolved oxygen concentration in the culture tank is 2 ppm to the saturated oxygen concentration in the medium, especially 3 ppm.
It is preferable to maintain the concentration within the range of the saturated oxygen concentration in the medium. If the amount is less than 2 ppm, a sufficient survival improving effect cannot be obtained.

(B) Step of changing the temperature of the culture solution The step of changing the culture temperature includes the step of circulating hot or cold water to the culture tank; water, a milk medium, and a culture or syrup of microorganisms maintained at a high temperature. And the step of adding a heating agent. Also in this case, if the treatment is carried out for about 2 to 4 hours from about 4 hours before the end point of the culture, it is possible to obtain a high viability improving effect, and the culture temperature is adjusted to the original culture conditions (for example, 30 for Fidobacterium breve and Bifidobacterium bifidum
(39 ° C.), preferably from 3 to 12 ° C., more preferably from 6 to 12 ° C. If the change is less than 3 ° C., the effect of improving survival may be slightly insufficient, and if it is 14 ° C. or more, the bacteria may be killed. It is more preferable to increase the temperature as the temperature change, but it is preferable to set the temperature to 42 ° C. or lower in order to prevent the death of Bifidobacterium bacteria.

(C) Step of changing the osmotic pressure of the culture medium The step of changing the osmotic pressure of the culture medium includes mixing a syrup having a higher osmotic pressure than the culture medium into the culture medium during the culturing; A step of mixing a milk component having a concentration with a culture solution; a step of mixing warm water; a step of mixing an inorganic or organic acid. In this case, the osmotic pressure difference to be changed is slightly different depending on the original osmotic pressure, but usually under the original culture conditions (for example, about 600 mOsm in a 20% milk medium which is a normal medium).
It is preferable that the temperature is changed from about 150 to 800 mOsm, and it is particularly preferable that the temperature is changed for about 200 to 400 mOsm and then maintained for 2 hours or more. If the change is less than 150 mOsm, the effect of improving survival may be somewhat insufficient, and if it is 400 mOsm or more, the bacteria may be killed. Also,
Since it is often difficult to restore the changed osmotic pressure to the original in the production process of foods and drinks, it is preferable to appropriately apply this process according to the end point of the culture. As the change in osmotic pressure, it is more preferable to increase the osmotic pressure.
For the same reason as described above, it is desirable that the final osmotic pressure of the final product (or after application of the process) is 1000 mOsm or less.

(D) Step of changing the pH of the culture solution The step of changing the pH of the culture solution includes a step of adding an acid to the culture solution into the culture solution; and a process of mixing the culture solution or syrup solution with different pH. And the like. Also in this case, if the treatment is performed for about 2 to 4 hours from about 4 hours before the end point of the culture, a high survival improving effect can be obtained, and the degree of the pH change is 0% from the original culture conditions. It is preferable to change the value by about 0.3 to 3.0, and it is particularly preferable to maintain the value after changing about 0.5 to 1.5. If the change is less than 0.3, the effect of improving survival may be slightly insufficient, and if it is 3.0 or more, the bacteria may be killed. As the pH change, it is more preferable to lower the pH, and the final pH of the product (or after application of the step) is 4 to 5.
It is desirably 5 or less. Further, the acid used in the acid addition may be citric acid, malic acid, lactic acid, succinic acid, ascorbic acid, acetic acid, organic acids such as pyruvic acid, hydrochloric acid, inorganic acids such as sulfuric acid, etc. Malic acid and lactic acid are particularly preferred.

Any of the above steps can be easily introduced into the manufacturing process, and the survival can be improved by using it as it is or by combining it with any other method. These steps may be used alone or in combination of two or more.

On the other hand, in the culture steps other than the step of providing the above factors, ordinary culture conditions may be used. For example, the cell concentration at the starter inoculation is about 0.05 to 5%, the oxygen concentration of the culture is usually 0 to 2 ppm (25 ° C.), and the osmotic pressure is 15
Culture may be performed at 0 to 900 mOsm and the initial pH is 7.5 to 5.5. The cultivation temperature may be about 30 ° C. to 39 ° C. in accordance with the optimal temperature of each of the bacteria belonging to the genus Bifidobacterium. At that time, various medium components may be appropriately added.

The type of Bifidobacterium bacterium that can be used in the method of the present invention is not particularly limited. For example, Bifidobacterium breve (Bifidobacterium breve) may be used.
dobacterium breve), Bifidobacterium longum (Bifidobacterium longum), Bifidobacterium bifidum (Bifidobacterium bifidum), Bifidobacterium Animarisu (Bifidobacterium animal
is ), Bifidobacteriu
m suis ), Bifidobacterium infantis , Bifidobacterium adolescentis
And the like.

Among them, Bifidobacterium breve and Bifidobacterium longum have been used in dairy products for many years, and data such as safety have been accumulated.

The culture solution of the bacterium belonging to the genus Bifidobacterium obtained as described above can be used as a food or drink as it is or in combination with other sweeteners, fruit juices, flavors, thickeners and the like. The food form is preferably a fermented milk product, that is, a drink or solid yogurt obtained by fermenting milk, goat milk, or the like with lactic acid bacteria. In addition, they can also be used as tablet confections, health foods, pharmaceuticals, etc. containing excipients and the like.

In the case of producing a fermented milk product as a Bifidobacterium bacterium food or drink, it may contain lactic acid bacteria. The lactic acid bacteria coexisting in the product is not particularly limited,
Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus gasseri, Lactobacillus helveticus, Lactobacillus plantarum, Lactobacillus delbruchy, Lactobacillus crispatas, Lactobacillus fermentum, Lactobacillus reuteri, Lact Lactobacillus bacteria such as Bacillus zeae; Streptococcus bacteria such as Streptococcus thermophilus; Enterococcus bacteria such as Enterococcus faecalis and Enterococcus phenum; Lactococcus bacteria such as Lactococcus lactis are preferably used. In particular, Lactobacillus helveticus, Lactococcus lactis, Lactobacillus Seri, Streptococcus thermophilus, Lactobacillus casei and Lactobacillus acidophilus is preferable. Further, these lactic acid bacteria can be used in combination with other microorganisms.

The type of process used, that is, the amount of dissolved oxygen,
When selecting a change in temperature, osmotic pressure, or pH, it is preferable to select the change in consideration of the product form, design, workability, and the like. For example, when used for products such as plain fermented milk to which no sugar or the like is added, it is preferable to apply a step of changing the amount of dissolved oxygen or the temperature from the viewpoint of workability and the like.

When a saccharide is added to produce a product such as fermented milk of a high pH type, a step of changing the osmotic pressure is applied. For a product of a low pH, a step of lowering the pH is used. Suitable survivability can be easily obtained.

Further, at the time of storage, either a gas-permeable container or an anaerobic container may be used, but it is more preferable to use an anaerobic container.

[0028]

Next, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples.

Example 1 Survivability improving effect by increasing the amount of dissolved oxygen The effect of increasing the amount of dissolved oxygen on the survival of Bifidobacterium bacteria was examined by the following method.

That is, a milk medium shown below was added to a 3-liter Kolben, and Bifidobacterium breve Y.
1% of the IT4065 strain was inoculated. After plugging the cotton, 34
° C., and incubated 11-12 hours to give a culture broth of 1.0 × 10 ⁹ / ml. The pH of this culture is 5.7 and the osmotic pressure is 560 mO
sm and dissolved oxygen content were about 1 ppm. Then 100rpm
The culture was continued for 4 hours with agitation and the culture was cultured for 2 hours and then agitation was stopped for another 2 hours.
Prepared as follows. When the osmotic pressure and dissolved oxygen content of the culture solution were measured 120 minutes after the start of stirring, approximately 590 mOsm was obtained.
It was 5 ppm. All of the cultures thus obtained had a concentration of 1.5 × 10 ⁹ / ml and a pH of 5.3. A cold palatinose solution was added to each of the cooled cultures to a final concentration of 0.3.
The solution was added to a concentration of 3 mol, filled in a glass test tube, and sealed with a butyl stopper so as not to be exposed to air. Further, as a control, a product using a culture solution cultured to 1.5 × 10 ⁹ / ml without stirring during the culture was similarly prepared. 7, 10 when the product group obtained in this way was stored at 10 ° C.
The survival rate on days 4 and 21 was measured. Table 1 shows the results.

(Composition of milk medium) 520 g of whole milk powder, 0.75 g of yeast extract, 2100 g of water

[0032]

[Table 1]

As is clear from the results, the product manufactured by stirring for a certain period of time during the culturing showed higher survival than the product manufactured by culturing without stirring.

Example 2 Survivability Improvement Effect by Increasing Temperature The effect of increasing the temperature on the survival of Bifidobacterium bacteria was examined by the following method.

That is, the same milk medium as in Example 1 was added to a 3 L Kolben, and Bifidobacterium breve Y was added.
1% of the IT4065 strain was inoculated. After plugging the cotton, 34
° C., and incubated 11-12 hours to give a culture broth of 1.0 × 10 ⁹ / ml. The pH of this culture was 5.7. After raising the temperature of the culture solution to each of 37, 40, and 42 ° C., the culture solution continued to be cultured for 4 hours, and the temperature was raised to 42 ° C., followed by culturing for 2 hours, and then the temperature was lowered to 34 ° C. A culture solution cultured for another 2 hours was obtained. These cultures have a bacterial count of 1.
5 ⁹ cfu / ml, it was pH 5.3. A cold palatinose solution was added to the cooled culture solution to a final concentration of 0.33 mol, filled in a glass test tube, and sealed with a butyl stopper so as not to be exposed to air. Further, as a control, a product using a culture solution cultured to 3.0 × 10 ⁹ / ml without increasing the temperature during the culture was similarly prepared. The survival rates of the product group obtained in this way at 7, 14 and 21 days when stored at 10 ° C. were measured. Table 2 shows the results.

[0036]

[Table 2]

As is apparent from the results, the product produced by increasing the culture temperature from 34 ° C. to 37 or 42 ° C. during the cultivation has a higher survivability than the product produced by culturing at a constant 34 ° C. Was showing. Processing temperature is 42 ° C rather than 37 ° C
, And the treatment time was higher at 4 hours than at 2 hours.

Example 3 Survivability Improvement Effect by Osmotic Pressure Raising Method The effect of increasing the osmotic pressure on the viability of Bifidobacterium bacteria was examined by the following method.

That is, the same milk medium as in Example 1 was added to a 3 L Kolben, and Bifidobacterium breve Y.
1% of the IT4065 strain was inoculated. After plugging the cotton, 34
° C., and incubated 11-12 hours to give a culture broth of 1.0 × 10 ⁹ / ml. The pH of this culture was 5.7 and the osmotic pressure was about 64.
It was 0 mOsm. After adding a palatinose solution (about 1300 mOsm) heated to 34 ° C. to this culture solution to a final concentration of 0.33 mol, the culture was continued for 4 hours, and 3.0 ×
A 10 ⁹ / ml culture was obtained. The pH of this culture was 5.4,
The osmotic pressure was about 950 mOsm. The cooled culture solution was filled in a glass test tube, and sealed with a butyl stopper so as not to be exposed to air. As a control, a product was also prepared in which a cold palatinose solution was added to a culture solution cultured to 3.0 × 10 ⁹ / ml without adding a palatinose solution during the culture.
The survival rates of the product group obtained in this way at 7, 14 and 21 days when stored at 10 ° C. were measured. Table 3 shows the results.

[0040]

[Table 3]

As is clear from the results, the product produced by adding the warm palatinose solution during the cultivation and increasing the osmotic pressure is higher than the product produced by culturing without increasing the osmotic pressure. Showed survivability.

Example 4 Effect of Improving Survivability by Changing pH of Culture Solution The effect of improving the viability of Bifidobacterium bacteria in the step of changing the pH of the culture solution was examined by the following method. That is, the same milk medium as in Example 1 was added to a 3-liter Kolben, and Bifidobacterium breve YIT4 was added.
065 strains were inoculated at 1%. After plugging the cotton, 34 ℃, 11
After culturing for １２12 hours, a culture solution of 1.0 × 10 ⁹ / ml was obtained. The pH of this culture was 5.7. The pH of the culture was reduced to 4.4, 5.4 using a 2M malic acid solution and
The culture was continued at 4 ° C. for 4 hours. A culture solution for 2 hours of culture was also obtained only for those having a pH of 4.4. In all cases, the number of bacteria is 1.5 × 10 ⁹ / m
l of culture. 2M each chilled culture
After adding sodium hydroxide solution to adjust the pH to 5.3, a cold palatinose solution was added to a final concentration of 0.33 mol, filled in a glass test tube, and sealed with a butyl stopper so as not to be exposed to air. Sealed. Further, as a control, a product using a culture solution cultured to 1.5 × 10 ⁹ / ml without performing a treatment for changing the pH was similarly prepared. The survival rates of the product group obtained in this way at 7, 14 and 21 days when stored at 10 ° C. were measured. Table 4 shows the results.

[0043]

[Table 4]

As is evident from Table 4, the products produced by lowering the pH during the cultivation showed higher survival than the control. The pH after treatment was higher at 4.4 than at 5.4, and the survival time was higher at 4 hours than at 2 hours.

Example 5 Effect of Improving Survivability by Step of Increasing Osmotic Pressure The effect of improving the survival of Bifidobacterium bacteria by the step of increasing osmotic pressure was examined by the following method.

That is, the same milk medium as in Example 1 was added to a 3 liter Kolben, and 1% of Bifidobacterium breve strain YIT4065 was inoculated. After plugging the cotton,
Culture was performed at 34 ° C. for 11 to 12 hours to obtain a culture solution of 1.0 × 10 ⁹ / ml. The pH of this culture was 5.7 and the osmotic pressure was about 590 mOsm. This culture was heated to 34 ° C.
The difference between the M palatinose solution and the osmotic pressure of the medium was 74, 13
After the addition of 4, 230, 262, and 353 mOsm, the culture was continued for 4 hours to obtain a culture solution of 1.5 × 10 ⁹ / ml. The pH of this culture was 5.3. After adding the cooled 1M palatinose solution to each of the cooled culture solutions to a concentration of 0.33M, the mixture was filled in a glass test tube and sealed with a butyl stopper so as not to be exposed to air. Further, as a control, a product was also prepared in which a cold palatinose solution was added to a culture solution cultured to 1.5 × 10 ⁹ / ml without adding a palatinose solution during the culture. 7, 14 when the product group thus obtained was stored at 10 ° C.
The 21-day survival rate was measured. Table 5 shows the results.

[0047]

[Table 5]

As is clear from Table 5, the osmotic pressure difference was 13
Above 4, it showed higher survival than the control.

Example 6 Survival-improving effect by increasing the amount of dissolved oxygen Bifidobacterium longum YIT40 as a strain
Under the same conditions as in Example 1 except that 21 was used, the effect of the dissolved oxygen amount on the survival was examined. As a result, Bifidobacterium longum also exhibited a survival improvement effect.

Example 7 Fermented milk was prepared by applying various conditions to the following basic culture conditions, and the survival characteristics during storage were compared. (Basic conditions) 420 g of milk powder and 0.6 g of a mist (manufactured by Asahi Breweries, Ltd.) are dissolved in 1700 g of water.
Two liters of the sterilized solution for 5 seconds were dispensed into a 3-liter Kolben to obtain a milk medium. This milk medium was inoculated with 1% of Bifidobacterium breve YIT4064 strain and 0.1% of Lactobacillus gasseri YIT0168. After the cotton plug was inserted, the cells were cultured at 34 ° C. until the number of Bifidobacterium breve reached 1.5 × 10 ⁹ to obtain a culture solution. The culture was cooled to 10 ° C., and 1M glucose solution 1 at 4 ° C.
L and homogenized with a homogenizer at a pressure of 150 kg / cm ² to obtain fermented milk. The fermented milk (control) thus obtained and samples having the following various conditions were prepared. Example 1: Stirring was performed for 2 hours from 4 hours before the end of the culturing, and the dissolved oxygen in the culture was maintained in a saturated state during the stirring. Example 2: The culture temperature was maintained at 42 ° C from 4 hours before the end of the culture to the end of the culture. Example 3: Mixing of the culture solution and the 1M glucose solution was performed for 34 hours.
C. was performed. Example 4: Bifidobacterium breve has a bacterial count of 2
At the stage of × 10 ⁸ , citric acid was added to lower the pH by 1.0 and maintained for 2 hours, then returned to the original pH with sodium hydroxide solution, and the culture was continued. Example 5: Four hours before the end of the culture, mixing with a 1 M glucose solution was performed at 42 ° C. with stirring, and stirring and constant temperature at 42 ° C. were continued until the end of the culture. The fermented milk thus obtained is filled in a glass bottle, sealed, and
It was stored at 0 ° C. for 21 days. Table 6 shows the results.

[0051]

[Table 6]

As is clear from Table 6, fermented milk having excellent survivability can be produced by providing the step of reducing the growth rate without stopping the metabolism of Bifidobacterium bacteria. . In particular, the effect of improving the survivability when this step was applied up to about 4 hours before the end of the culture was excellent. This product showed good stability with almost no change in color tone, separation, precipitation, etc. even after storage for 21 days. Furthermore, this product had an excellent flavor which had no problem in terms of sensory aspects.

Example 8 Production of Fermented Milk 520 g of whole milk powder and 0.75 g of mast (manufactured by Asahi Breweries) were dissolved in 2100 g of water in a 3 liter kolben, and sterilized at 135 ° C. for 5 seconds to prepare a milk medium. In this milk medium, Bifidobacterium breve YIT4065 was added.
1% strain, 0.1% Lactobacillus acidophilus
Inoculated. After stoppering with a cotton plug, the mixture was cultured at 34 ° C. for 11 to 12 hours to obtain a culture solution of 1.0 × 10 ⁹ / ml. After 0.84 L of a 1 M palatinose solution heated to 34 ° C. was added to the culture, the culture was continued for 4 hours. 2.0 × 10 ⁹ / ml
Was obtained. This culture solution was homogenized by a homogenizer and used as fermented milk. The pH of this fermented milk was 5.4, the number of lactic acid bacteria was 5 × 10 ⁷ / ml, and the number of bifidobacteria was 1 × 10 ⁹ / ml.

[0054]

According to the present invention, if the step of reducing the growth rate without stopping the metabolism of Bifidobacterium is introduced alone or in combination during the culture of Bifidobacterium, It is possible to improve the viability of the genus bacteria and enhance the physiological effect upon ingestion. Moreover, the culture solution or culture obtained by the method of the present invention has a good flavor and can be used for various kinds of foods and drinks.

Continuing from the front page (72) Inventor Mika Miura 1-1-19 Higashi-Shimbashi, Minato-ku, Tokyo Yakult Honsha Co., Ltd. (72) Inventor Haruo Ikeson 1-1-19, Higashi-Shimbashi, Minato-ku, Tokyo Stock Yakult Honsha (72) Inventor Morishita ▼ Takashi ▲ 1-1-19 Higashi-Shimbashi, Minato-ku, Tokyo F-term (reference) 4B001 AC02 AC30 AC31 AC50 AC99 BC03 BC14 EC05 4B018 LB07 LB08 LE04 LE05 MD28 MD29 MD81 MD86 MD87 ME02 ME11 MF13 4B065 AA21X BB15 BB16 BB24 BB29 BC01 BC02 BC03 BC14 BC50 BD07 BD12 BD36 CA42

Claims (4)

[Claims] 1. A method for producing a Bifidobacterium-containing bacterium-containing food or drink, wherein a step of reducing the growth rate without stopping the metabolism of the Bifidobacterium bacterium is introduced during the cultivation of the bacterium of the genus Bifidobacterium. Method. 2. The step of reducing the growth rate without stopping the metabolism of Bifidobacterium bacteria includes the following steps (a) to (a):
(D) (a) a step of increasing the amount of dissolved oxygen in the culture solution (b) a step of changing the temperature of the culture solution (c) a step of changing the osmotic pressure of the culture solution (d) changing the pH of the culture solution The production method according to claim 1, wherein the method is one or more selected from the steps: 3. The step of reducing the growth rate without stopping the metabolism of Bifidobacterium bacterium includes the following steps (a) to (a):
(D) (a) a step of increasing the amount of dissolved oxygen during the culture from 3 ppm to a saturated state (b) a step of changing the temperature of the culture solution from 3 to 14 ° C. from the original culture temperature (c) the osmotic pressure of the culture solution 150-800 from the original osmotic pressure
2. The method according to claim 1, wherein the step of changing the mOsm is one or more selected from (d) a step of changing the pH of the culture solution by 0.3 to 3 from the original pH. 4. A food or drink containing a bacterium belonging to the genus Bifidobacterium obtained by the method according to claim 1, 2 or 3.