JPS58111638A - Method for improving survivability of bifidobacterium - Google Patents

Abstract

PURPOSE:To provide a food or drink containing cells of Bifidobacterium and capable of keeping the number of the cells until it is taken by the consumer, by adding L-ascorbic acid and Lactobacillus acidophilus to a food or drink. CONSTITUTION:The objective food or drink contains 0.001-0.1wt% L-ascorbic acid and >=10<7> cells of Lactobacillus acidophilus per 1ml of the food, etc.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for improving the survival of Bifidobacterium soda in foods and drinks containing the same.

Bifidobacterium spp. is a physiologically beneficial bacterium that grows in the human intestine, and it is known that its growth and development in the pot are closely related to maintaining health.

Therefore, in recent years, in anticipation of the health effects of Bifidobacterium, many foods and beverages containing Bifidobacterium, such as milk containing Toa, have been crystallized. However, Bifidobacterium spp. is extremely unstable and easily killed compared to normal lactic acid bacteria used in the production of fermented milk. The number of viable bacteria rapidly decreased, resulting in 1 fruit.
There were 5 problems: 1iKIII consumers were not expected to consume large quantities of this soda.

The purpose of the present invention is to solve the above-mentioned drawbacks of conventional Bifidobacterium cocoon-containing foods and drinks, and to provide Bifidobacterium cocoon-containing foods and beverages that can maintain a high Bifidobacterium stroke count until consumed by consumers. It is said to provide.

The present invention, which has succeeded in achieving the above object, provides a method for producing food and drink containing Bifidobacterium spp.
The product is characterized by containing KL-ascorbic acid and Bichopaterus acidophilus.

L-ascorbic acid is 0.001 to 0.191 (
Weight -1% or less) It is desirable to contain IIi degree (See Experimental Example 1 below, 111) Therefore, neither of these is preferable, and the most preferable addition rate is around 0.01.

In addition, it is desirable that Lactobacillus acidophilus be contained in the product, □ 1-a+1G' or more;
11 iK, preferably 10 iK or more (see Experimental Example 3 below).

The mechanism of action of L-ascorbic acid and Lactobacillus acidophilus in foods and beverages containing Bifidobacterium has not yet been elucidated, but by including these, the survival of Bifidobacterium is greatly improved. This effect becomes even more pronounced when both are used in combination (See Example 4).

Even among the same lactic acid bacteria, Lactobacillus bulgaricus, Streptococcus thermophilus, etc. do not show a significant effect on improving the survival of Bifidobacterium (experiment example 2 below).
reference).

When carrying out the present invention, L-7 scorbic acid that is commercially available for food addition may be used as it is, or after being dissolved in sterile water. L-ascorbic acid only needs to be contained in the food and drink at the time when the Bifidopactericum-containing poultry is packed into a container such as a bottle and transferred to the distribution/consumption stage. The timing of addition in the manufacturing process 11 is arbitrary. In addition, Lactobacillus acidophilus may be cultured separately and added to food and drink containing Bifidobacterium.
If possible, a Bifidobacterium-containing food or drink containing Lactobacillus acidophilus may be obtained by culturing Bifidobacterium in the same medium at the same time as culturing Bifidobacterium.

It should be noted that although there is no relation to the effect expression KI [il of the present invention, the dissolved oxygen concentration in the target food and drink to be modified by the method of the present invention is determined by the method of the present invention.
& If the temperature is kept as low as possible before or after seeding (for example, if nitrogen gas is blown in, the temperature should be lower than a ppm), which increases the sensitivity of Bifidobacterium to oxygen. Since the growth environment is improved, it is possible to obtain food and drink containing Bifidobacterium nigra with even better survivability.

The method of the present invention is effective regardless of the type of food or drink containing Bifidobacterium or -111 of Bifidobacterium. This is a Bifidobacterium cocoon-containing food or drink using glucose, 7-lactose, or a liquid sugar consisting of these as a sweetener, which tends to deteriorate the survival of Bifidobacterium.

The following experimental examples and examples will be shown to illustrate this point.

Experimental Example 1 Non-fat milk solids concentration 129 containing 0.01G of cystine and 0.041G of aspartic acid! A starter of Bifidobacterium breve-YIT-4006 (YIT-4006) was inoculated into a reduced am milk medium of
Culture was carried out at 7°C for 40 hours to obtain a culture solution with a pH of 4.11. Add L-ascorbic acid (for food additives) at various ratios to the diluted culture solution containing this culture solution and carbonate-free water at a ratio of 1:1. The number of bacterium in straw was investigated. The 15th result! As shown in ll.

Experimental Example 2 - Diluted culture II similar to that used in Experimental Example 1 ((added 15fi each of glucose and lactose) K-lactate-
A storage test at 10°C was conducted for the case where about 10'/WLt of was added. The lactic acid bacteria used are as follows.

■ Streptococcus nermophilus YIT-20
01 ■ L. bulgaricus YIT-0098 ■ L. acidophilus YIT-oleg (Hui Koken ■ contribution No. 6262) ■ L. acidophilus ATCC4356 ■ L. acidophilus YIT-0173 The test results were as shown in Figure $I2.

Experimental Example 3 Add Beaid A199 to the same milk medium used in Experimental Example 1.
9A ・7'L/-PeYI'r-40104' was inoculated and cultured, and the resulting culture solution of I) H4,3 was added with milk solids a.
degree is ms, glucose concentration and fructose are each 2
-5-1 A 10°C storage test was conducted on the diluted culture solution to which water, syrup, and L. acidophilus YIT-01@I soda solution was added so that the number of viable bacteria of L. acidophilus YIT-0168 was as shown below. .

■ o (no addition of L. acidophilus liquid) ■ lXl0
@/M ■ 5xxo@/iu ■ 3 X 10'/d The results are shown in FIG.

Experimental Example 4 The same medium used in Experimental Example 1 was inoculated with Bifidobacterium breve YIT-4oto and cultured, and the resulting culture solution with a pH of 4.3 had a non-fat milk concentration of 81.
Add syrup so that the total sugar concentration becomes S- in Step 6, and add 42 x 10 L. acidophilus YIT-0168 live bacteria.
/- or (and) L-7,X corbic acid added at 0.02% was subjected to a 10°C storage test. The result is the 11th! Shown in I.

In the table, [G+FJ means a mixture of equal amounts of glucose and fructose, "+" means -, and "-" means no addition, respectively.

Example 1 A medium consisting of 16 g of whole milk powder L71i and 84118 m of water was mixed with Bifidobacterium bifidum YIT-4.
007 (Huikoken Soyori No. sl? 1) and Bifidobacterium breve YIT-400- (Huikoken Soyori No. 39)
06) mixed starter was inoculated into 2 seeds and heated to 36°C at 37°C.
Culture i[BB was obtained by culturing for hours.

Meanwhile, L. acidophilus YIT-
Seed 11,111 seeds of 0173 starter and incubate at 37℃ for 24 hours.
After culturing for several hours, a culture solution was obtained.

Next, after homogenizing each culture solution, culture solution BB65Hm
, culture solution LA160011j, syrup (glucose fructose liquid sugar 5OO- dissolved in water tzoOi1) 200
Mix 0m and 2g of L-ascorbic acid to make fermented milk (p
H4.4, L. acidophilus count 6.3 x 10”
/ml) was obtained.

The viable Bifidobacterium counts of this fermented milk immediately after production and after storage at 10° C. for io days were as follows.

Directly from manufacture @ 10 days later B-via 4fA n,oxxo”/d anxx
o'AJB・';/V-he1jlX10"/14 1j
X10'/jlj Example 2 After culturing in a synthetic medium, L.
Live body suspension of Acidophilus YIT-Of@8 100
0iaj, culture solution asoo@l and syrup 24001LJ similar to culture solution BB in Example IK, and KL-
Fermented milk was produced by mixing 4 g of 7scorbic acid λ. The 98 of this fermented milk is 4.7, and the number of L. acidophilus bacteria is l.
0XIO', and the number of viable Bifidobacterium was as follows.

B. bifidum s, 5xxo”/d s, tx
tO'/au - Enshi

[Brief explanation of the drawing]

jl [Figures 3 to 3 are graphs showing the results of Experimental Examples 1 to 3. □1 Agent Patent Attorney Itai - Layer 1 Diagram A to the Day of Abuse

Claims (4)

[Claims] (1) In order to produce food and drink containing Bifidobacterium spp. In the product, KL-ascorbic acid and Lactobacillus acidophilus are added. How to improve your sexuality. (2) Add L-ascorbic acid to the product at 0.0 (11
1182. The method according to claim 1181, wherein the content is 0.1% by weight. (3) The method according to claim 1, wherein the number of Lactobacillus acidophilus bacteria is 1 G' or more per product. (4) The method according to claim 1, wherein the food or drink containing Bifidobacterium soda contains glucose or/and fructose as a sweetener.