JPS6258691B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for improving the survival of Bifidobacterium bacteria in foods and drinks containing the bacteria. Bifidobacterium is a physiologically beneficial bacterium that grows in the human intestine, and its fate in the intestine is known to be deeply related to health maintenance. Therefore, in recent years, in anticipation of the health effects of Bifidobacterium, a large number of various foods and drinks containing Bifidobacterium, such as fermented milk containing this bacterium, have been commercialized. However, Bifidobacterium is extremely unstable and easily killed compared to normal lactic acid bacteria used in the production of fermented milk. There was a problem that there was a problem that there was a sudden decrease in the number of bacteria, and it was difficult to expect that consumers would actually ingest large amounts of this bacteria. The purpose of the present invention is to solve the above-mentioned drawbacks of conventional Bifidobacterium-containing foods and drinks, and to provide Bifidobacterium-containing foods and drinks that can maintain a high Bifidobacterium count until consumed by consumers. Our goal is to provide the following. The present invention, which has succeeded in achieving the above object,
In producing food and drink containing Bifidobacterium, the product is characterized by containing L-ascorbic acid and Lactobacillus acidophilus. It is desirable that L-ascorbic acid be contained in the product in an amount of about 0.001 to 0.1% (weight %, same hereinafter) (see Experimental Example 1 below). If it is less than 0.001%, the effect will not be significant, while if it exceeds 0.1%, it will give the product an excessively sour taste, which is undesirable, and the most preferable addition rate is around 0.01%. Furthermore, it is desirable that the product contains Lactobacillus acidophilus at least 10 ⁷ per ml, particularly preferably at least 10 ⁸ (see Experimental Example 3 below). Although the mechanism of action of L-ascorbic acid and Lactobacillus acidophilus in foods and beverages containing Bifidobacterium has not yet been elucidated, the survivability of Bifidobacterium can be significantly improved by including them. This effect becomes even more remarkable when both are used together (see Experimental Example 4 below). Even among the same lactic acid bacteria, Lactobacillus bulgaricus, Streptococcus thermophilus, etc. do not show any effect on improving the survival of Bifidobacterium (see Experimental Example 2 below). When carrying out the present invention, L-ascorbic acid that is commercially available for food additives may be used as it is or dissolved in sterile water. L-ascorbic acid only needs to be contained in the Bifidobacterium-containing food and drink at the time it is filled into containers such as bottles and transferred to the distribution and consumption stage, and the timing of addition in the manufacturing process is limited. Optional. In addition, Lactobacillus acidophilus can be cultured separately and added to foods and drinks containing Bifidobacterium, and if possible, Lactobacillus acidophilus can be cultured in the same medium at the same time as Bifidobacterium. A Bifidobacterium-containing food or drink may be obtained. Although there is no direct relationship to the effects of the present invention,
If the dissolved oxygen concentration in the food and drink to which Bifidobacterium survival improvement treatment is applied by the method of the present invention is as low as possible before or after the treatment (for example, by blowing nitrogen gas), (preferably at 3 ppm or less), the growth environment for Bifidobacterium bacteria, which is highly sensitive to oxygen, is improved, so it is possible to obtain Bifidobacterium-containing foods and drinks with even better survivability of bacteria. can. The method of the present invention is effective regardless of the type of food or drink containing Bifidobacterium or the type of Bifidobacterium; This is a Bifidobacterium-containing food or drink that uses glucose, fructose, or a liquid sugar made from these as a sweetener, which tends to deteriorate the survival of Bacterium bacteria. The present invention will be explained below with reference to experimental examples and examples. Experimental example 1 One starter of Bifidobacterium breve YIT-4006 (Feikoken Joyori No. 752) was added to a reduced skim milk medium containing 0.01% cystine and 0.04% aspartic acid with a non-fat milk solids concentration of 12%. % inoculation, 37℃
Culture was carried out for 40 hours to obtain a culture solution with a pH of 4.25. This culture solution and sterile water were mixed at a ratio of 2:1, and L-ascorbic acid (for food additives) was added in various ratios to the diluted culture solution and stored at 10°C to determine the number of viable Bifidobacterium bacteria. We investigated changes in The results are shown in FIG. Experimental Example 2 Diluted culture solution similar to that used in Experimental Example 1 (however, 2.5% each of glucose and fructose was added)
A 10°C storage test was conducted when approximately 10 ⁸ /ml of lactic acid bacteria were added to the sample. The lactic acid bacteria used are as follows. Streptococcus thermophilus YIT-
2001 L. bulgaricus YIT-0098 L. acidophilus YIT-0168 (Fiber Science and Technology Research Institute No. 6262) L. acidophilus ATCC4356 L. acidophilus YIT-0173 The test results are as shown in Figure 2. Experimental Example 3 Bifidobacterium breve YIT-4010 was inoculated and cultured in the same milk medium as used in Example 1, and the resulting culture solution with a pH of 4.3 had a milk solids concentration of 8%, Water, syrup, and L. acidophilus YIT-0168 bacterial solution were added to the diluted culture solution so that the glucose concentration and fructose concentration were 2.5% each, and the number of viable L. acidophilus YIT-0168 bacteria was as follows. A storage test was conducted. 0 (no L. acidophilus solution added) 1×10 ⁶ /ml 5×10 ⁶ /ml 5×10 ⁷ /ml 3×10 ⁸ /ml The results are shown in FIG. Experimental Example 4 Bifidobacterium breve YIT-4010 was inoculated and cultured in the same medium used in Experimental Example 1, and the resulting culture solution with a pH of 4.3 had a non-fat milk solids concentration of 8%. Add syrup so that the total sugar concentration is 5%, and add L. acidophilus YIT-0168 live bacteria at 2 x 10 ⁸ /ml or (and) L-ascorbic acid.
A 10°C storage test was conducted on the product containing 0.02%. The results are shown in Table 1. In addition, “G+” in the table
F" means a mixture of equal amounts of glucose and fructose, "+" means addition, and "-" means no addition. Example 1 After sterilizing a medium consisting of 1795 g of whole milk powder and 8618 ml of water, Bifidobacterium bifidum YIT-
4007 (Joyori No. 791) and Bifidobacterium breve YIT-4006 (Feikoken

[Table] Inoculate 2% of the mixed starter of Joyo No. 752),
Culture solution BB was obtained by culturing at 37°C for 36 hours. Meanwhile, L. acidophilus was added to the same medium as above.
Inoculated with 1% YIT-0173 starter and kept at 37℃ for 24 hours.
Culture solution LA was obtained by culturing for hours. Next, after homogenizing each culture solution,
6500ml BB, 1500ml culture solution LA, syrup (800ml high-fructose liquid sugar dissolved in 1200ml water)
Mix 2000ml and 2g of L-ascorbic acid to make fermented milk (PH4.4, L. acidophilus bacteria count 6.3×
10 ⁷ /ml). The viable Bifidobacterium counts of this fermented milk immediately after production and after storage at 10°C for 10 days were as follows. Immediately after 10 days after production B. bifidum 4.0×10 ⁸ /ml 3.0×10 ⁷ /ml B. breve 1.2×10 ⁹ /ml 1.6×10 ⁷ /ml Example 2 After culturing in synthetic medium, wash with physiological saline. Fermented milk was produced by mixing 1000 ml of the obtained L. acidophilus YIT-0168 viable cell suspension, 6600 ml of the same culture solution as culture solution BB in Example 1, 2400 ml of syrup, and 2.4 g of L-ascorbic acid. did. The pH of this fermented milk was 4.7, the number of L. acidophilus bacteria was 2.0×10 ⁸ , and the number of viable Bifidobacterium bacteria was as follows. Immediately after 10 days after production B. bifidum 6.5×10 ⁸ /ml 5.1×10 ⁷ /ml B. breve 1.0×10 ⁹ /ml 3.8×10 ⁷ /ml

[Brief explanation of the drawing]

1 to 3 are graphs showing the results of Experimental Examples 1 to 3. FIG.

Claims (1)

[Scope of Claims] 1. Bifidobacterium in food and drink characterized by containing L-ascorbic acid and Lactobacillus acidophilus in the production of food and drink containing Bifidobacterium. A method to improve bacterial survivability. 2 L-ascorbic acid from 0.001 to the product
The method according to claim 1, wherein the content is 0.1% by weight. 3. The method according to claim 1, wherein the number of Lactobacillus acidophilus bacteria is 10 ⁷ or more per ml of product. 4. The method according to claim 1, wherein the food or drink containing Bifidobacterium contains glucose or/and fructose as a sweetener.