JP2004173675A - Bacterium-encapsulated product having chemical-resistant property and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a bacterium-encapsulated product having chemical-resistant properties, capable of protecting bacteria from gastric juice or bile and capable of supplying the inside of the bowel with the bacteria. <P>SOLUTION: This bacterium-encapsulated product having the chemical-resistant properties is given by dispersing the bacteria in a solid which is solidified by a coagulant, so that the product is used for protecting the bacteria from the gastric juice or the bile and supplying the inside of the bowel with the bacteria. <P>COPYRIGHT: (C)2004,JPO

Description

[0001]
[Technical field belonging to the invention]
This invention protects gastrointestinal useful bacteria such as yogurt, which is a health food, from acid-alkali such as gastric juice and bile, and supplies it to the intestine, thereby enhancing gastrointestinal resistance and bile resistance, etc. The present invention relates to a fungus inclusion having chemical resistance.
[0002]
[Prior art]
Conventionally, it is known that useful intestinal bacteria such as yogurt are killed by gastric juice and bile when eaten, and very few enteric bacteria are delivered alive in the intestine. For this reason, there has been a health food in which useful intestinal bacteria are enclosed in capsules or microcapsules. There was also the idea of encapsulating oligosaccharides that would serve as food for enteric bacteria. In addition, there are yogurt products in which a small amount of gelatin, pectin, or agar is added to yogurt, which is used as an additive to maintain a smooth texture and product shape. There is also a product obtained by solidifying bacteria powder with pressure. (For example, see Patent Documents 1 and 2)
[0003]
[Patent Document 1]
Japanese Patent Laid-Open No. 8-242663 [Patent Document 2]
Japanese Utility Model Publication No. 10-1149 [0004]
[Problems to be solved by the invention]
This has the following drawbacks.
(B) There is a method of trapping dried enteric bacteria in capsules or microcapsules, but the process is complicated and expensive. When chewed, the coating is broken and the effect of protecting the enteric bacteria from gastric juice is lost.
(B) Foods that help coagulate yogurt with a small amount of gelatin or agar have a good texture and taste when eaten. However, the strength of the gel is weak, and only by adding water or applying vibration, the shape collapses or the gel dissolves, and there is little effect of protecting useful intestinal bacteria from gastric juice and bile.
(C) When yogurt is mixed with a coagulant such as agar and coagulated, it is difficult to produce a homogeneous product because the yoghurt and the coagulant partially separate. This method is merely mixed and cannot increase the density of the bacteria, and it is difficult to incorporate the bacteria into the details of the gel network structure.
(D) Since the encapsulation method is only useful intestinal bacteria and oligosaccharides, it does not contain dietary fiber that is a breeding place for useful enteric bacteria.
[0005]
[Means for Solving the Problems]
As shown in the structural conceptual diagram of FIG. 1, bacteria are dispersed in a solid such as a solidified solid substance solidified with a coagulant, acid such as gastric juice, alkali such as bile, chemical agent such as bactericide, or external environment such as heat. The structure protects bacteria from these stimuli. The bacterium used in the present invention is not particularly limited, and examples thereof include lactic acid bacteria, bifidobacteria, faecalis bacteria, acidophilus bacteria, kefir bacteria used in yogurt, and caspian sea yogurt bacteria. When the solidified solid is a gel, bacteria are surrounded by the gel, and the diffusion rate according to the concentration gradient of acid, alkali, etc. contained in gastric juice and bile is reduced. Therefore, the permeation | permeation rate which an acid, an alkali, or a disinfectant osmose | permeates becomes slow, and chemical agent resistance increases. The chemical resistance includes gastric juice resistance, that is, acid resistance, bile resistance, that is, alkali resistance, antibacterial agent, and the like.
[0006] When ingested, even if it is crushed by chewing, since the bacteria are dispersed in the solidified solid, the bacteria are always protected by the solidified solid. On the other hand, as shown in FIG. 2, in the method of covering bacteria with a film such as a microcapsule, the film is broken when chewed during ingestion and does not have chemical resistance.
As a manufacturing method, a coagulant such as agar, which can be eaten, and a fungus are added to the culture solution to coagulate and ferment, or fermentation and coagulation are performed simultaneously. By this coagulation fermentation, fermentation is carried out in a state where the bacteria are dispersed in the coagulant-containing culture solution, the number of bacteria increases, active ingredients such as lactic acid are also produced, and the bacteria enter into every corner of the gel network structure and are homogeneous products Is easily obtained.
When fungi such as lactic acid bacteria solidified with a coagulant are dried or desolvated to reduce moisture, etc., they can be stored at room temperature, and the permeation rate through which gastric juice and bile permeate is further reduced. Sexuality further increases. In addition, the density of the bacteria can be increased. Even when the amount of the coagulant is small, the strength of the solid is increased and the chemical resistance is increased by drying.
The coagulant includes a gelling agent or an adhesive such as mannan such as agar, pectin, gelatin, cocoon, garagenan, xanthan gum, alginic acid, locust bean gum, starch, funori and gum arabic. In addition, the combination of coagulants is desirably resistant to gastric juice and bile and enteric in the intestine so that useful enteric bacteria can reach the intestine alive.
A fungus inclusion having chemical resistance and comprising the above structure or production method and a production method thereof.
[0011]
DETAILED DESCRIPTION OF THE INVENTION
Embodiments of the present invention will be described below.
Embodiment 1 A description will be given with reference to FIG.
1st process Agar which is coagulant and dietary fiber is mixed with water, and it boils and melt | dissolves and manufactures a coagulant solution. In this example, the weight ratio of water to agar was 25: 1 to make a 4% coagulant solution. In this step, it is necessary to raise the temperature to a temperature at which the coagulant melts. The amount of the coagulant is required to be more than the degree of coagulation in the ninth step. The jelly strength indicating the hardness of the gel is 250 to 400 g / cm ² for natural agar, such as angular agar and yarn agar. Although it depends on the properties of the coagulant, in the case of agar, in order to provide gastric juice resistance, a value near or above this value is desirable.
2nd process Sugar and sugar sugar are mixed and a mixed sugar is manufactured. In this example, the weight ratio of sugar to sugar sugar was 5: 1. The sugar used in this process has both the role of sweetness and the role of fungus culture medium.
Third Step The sugar mixture in the second step is mixed with the coagulant solution in the first step to produce a sugar coagulant solution. In this example, the sugar coagulant solution was 20%.
4th process Milk which is a culture solution is warmed to a temperature at which the solution does not coagulate when the sugar coagulant solution is mixed. In this example, it was performed at 50 ° C.
Fifth Step A culture coagulant solution is produced by adding an equal weight of the fourth step culture solution to the sugar coagulant solution produced in the third step.
Sixth Step An equal weight of yogurt is put into milk as a culture solution and stirred, and heated to a temperature suitable for fermentation to produce a seed solution. By making the seed into a solution, it becomes easy to disperse in the culture coagulant solution. There is an optimal temperature for the growth of the fungus, and if the temperature is raised too much, it will die. On the other hand, if the temperature of the seed solution is too low, when mixed with the culture coagulant solution, it coagulates at the stage of stirring, and the bacteria cannot be sufficiently dispersed in the culture coagulant solution. In this example, it was performed at 35 ° C.
Seventh Step Cool the culture coagulant solution in the fifth step to an extent that does not coagulate. If the culture coagulant solution is too hot, the bacteria will die when mixed with the seed solution. In this example, it was performed at 50 ° C.
Eighth Step The culture coagulant solution of the seventh step and the seed solution of the sixth step are mixed at a weight ratio of 3: 1 and stirred to disperse and inoculate the bacterial seeds. At this time, you may add a fragrance | flavor, an extract, and a fruit according to liking. In this example, the culture coagulant solution is 50 ° C. and the seed solution is 35 ° C., and is around 45 ° C. when stirred. Depending on the type of coagulant and fungus, it is necessary to determine the temperature and weight ratio of the culture coagulant solution and the seed solution so that the culture coagulant solution does not solidify and the bacteria are difficult to die.
Ninth Step Coagulation fermentation is performed with the mixed solution in the eighth step at an appropriate temperature. In this example, it was performed at 35 ° C. The fermentation temperature, which is the appropriate temperature, varies depending on the type of bacteria. In this example, the mixture is already solidified at about 35 ° C., and the fermentation proceeds in the solidified state. When fermentation temperature is high and it does not solidify at the time of fermentation, it is preferable to raise the fermentation temperature after lowering the temperature once to solidify. The sol-gel transition occurs due to temperature, pressure, chemical substance, light beam, electric field, etc., and is often accompanied by a hysteresis phenomenon. For example, in the case of agar, depending on the concentration, it forms a sol at around 80 ° C. and gels at around 40 ° C. Therefore, once the temperature is lowered and solidified, it does not melt even if the temperature is raised and can be fermented in a solid state.
It is desirable to immediately move to the ninth step so that useful intestinal bacteria are not killed by heat in the eighth step. However, even if it is killed to some extent, it can be fermented and increased in the ninth step. Although the seed solution is manufactured in the sixth step, the seed of the fungus may be put directly into the powder or solid state seed in the eighth step.
In order to further increase the chemical resistance, the proportion of a coagulant such as agar may be increased. Conversely, if the proportion of the coagulant is reduced, the mouthfeel becomes soft. You may use skim milk for diet instead of milk. In order to facilitate the propagation of useful intestinal bacteria, sugars, vitamins, minerals, and the like may be mixed in the culture solution. When you eat the food that has been coagulated and fermented, (i) Eat it as it is, or eat it with syrup etc. after slicing it to a suitable size such as chopping. (B) Make granular small pieces and mix with drinks. Or mix with other foods. (C) Eat the dried food mixed with other foods.
As described above, a gastric juice-resistant coagulant that can be eaten, such as agar, and useful intestinal bacteria are added to the culture solution, and the coagulant is added by coagulating and fermenting or simultaneously performing fermentation and coagulation. In this production method, useful intestinal bacteria are uniformly dispersed in the culture solution.
Example 2: Coagulant mixing type In the first step of Example 1, a plurality of coagulants are used. For example, agar and starch are used as a coagulant, mixed at a weight ratio of water, agar and starch in a weight ratio of 25: 1: 0.5, boiled and boiled to produce a coagulant solution. The weight ratio should be changed according to the type of starch and the hardness of the finished product. The second and subsequent steps are the same as in Example 1. In addition to agar and starch, a plurality of coagulants such as pectin, gelatin, funori and gum arabic may be combined. Thus, by mixing the coagulant, the chemical agent resistance can be adjusted, and an object characterized by an optimal coagulant combination that easily dissolves in the intestinal fluid can be provided.
Example 3 Dietary fiber-reinforced type Dietary fiber such as mannan and bran is added in the first step of Example 1. For example, water, agar, and mannan are mixed at a weight ratio of 251: 0.1, boiled and boiled to produce a coagulant solution. The second and subsequent steps are the same as in Example 1. That is, by strengthening dietary fibers such as mannan and bran, it is possible to provide an article characterized by supplying an environment in which useful intestinal bacteria can easily grow in the intestine.
Example 4: Mineral / Vitamin / Food Extract Extract Enhancement Type Minerals such as calcium, magnesium, iron, various vitamins, or food extracts or foods in the steps prior to coagulation in Examples 1 to 3. Add The food may be herbs or spices or fermented foods. In the case of magnesium, etc., it has a laxative function, and herbs have functions such as medicinal properties. That is, by strengthening at least one of minerals, vitamins, or food extracts, it is possible to provide a product that can simultaneously supply nutrients and functions to a living body such as a human being or an animal.
Example 5: Mixed type of bacteria Various bacteria coexist in the intestine. Therefore, in Examples 1 to 4, a plurality of bacteria may be used as seeds. That is, by combining a plurality of bacteria, it is possible to provide a product characterized by making a combination of bacteria that can easily settle in the intestines of each individual.
Example 6: Anaerobic Bacteria Type In Example 1 to Example 4, when anaerobic bacteria are used as a seed, the process is processed in an enclosed state such as carbon dioxide gas or nitrogen gas so that the anaerobic bacteria can be fermented. Put a reducing agent such as vitamin C or oxygen absorber, or cover the inside of the container with vinyl etc. in the fermentation process, close the air, or pour into a container that can be sealed, coagulated fermentation or coagulated Is taken out, transferred to a container that can be sealed, fermented, and anaerobic bacteria such as bifidobacteria are grown. Anaerobic bacteria mainly propagate in the intestines. That is, a method characterized by growing anaerobic bacteria is provided.
Example 7: Coexistence type of anaerobic bacteria and aerobic bacteria In Examples 1 to 4, a mixed species of anaerobic bacteria and aerobic bacteria is used. When coagulating and fermenting, the cells are cultured in a sealed container so that oxygen does not enter from outside. At first, anaerobic bacteria grow and anaerobic bacteria grow after oxygen is consumed. That is, a method characterized by coexisting aerobic bacteria and anaerobic bacteria is provided.
Example 8: Direct dispersion coagulation method A method in which bacteria powder or a mixture of bacteria powder in hydrophobic oil or the like is directly mixed in a coagulant and dispersed to coagulate. When a product obtained by mixing bacteria in a hydrophobic substance such as soybean oil, olive oil, sesame oil, germ oil, coconut oil, rapeseed oil, or grape seed oil is dispersed in a coagulant solution and solidified, the chemical resistance is increased. In the first step such as Example 1 or Example 2, after the coagulant solution is made, the temperature is lowered to a temperature that does not reach the freezing point. If it is agar, lower it to about 40 ° C. A mixture of fungus powder or hydrophobic oil mixed with fungus powder is added to the coagulant solution, stirred, dispersed and coagulated. Alternatively, in the eighth step of Example 1, in place of the seed solution, fungus powder is added, or a mixture of fungus powder in a hydrophobic oil or the like is added. This has the effect of simultaneously adding nutrients that allow bacteria to grow in the intestines.
In the case of anaerobic bacteria, carbon dioxide gas may be enclosed or a reducing agent such as vitamin C may be added. The coagulation solution may be mixed with at least one of dietary fiber, mineral, vitamin, or food extract. The coagulant solvent may be a substance other than water. The fungal powder may be mixed in a solvent and added to the coagulant solution. That is, disperse the coagulant solution, or the coagulant solution mixed with at least one of culture solution, dietary fiber, minerals, vitamins, food extract, and fungus powder or hydrophobic substance with fungus powder A method for producing a fungus inclusion, characterized in that it is made solid.
Example 9 Strength Enhancement Type Certain chemical substances such as calcium ions, magnesium ions, potassium ions, polymer charged substances, etc., promote solidification or enhance the strength of solids with a cross-linked structure, etc. The permeation rate of hydrogen ions, hydroxide ions, etc. may be reduced. It may be added in the solidification step of Examples 1 to 8 or may be dipped after solidification. As described above, according to this example, in Example 1 to Example 8 and the like, it is possible to provide a fungus inclusion that promotes coagulation with a chemical substance or enhances the strength of a solid.
Example 10: Drying type Drying allows the bacteria to sleep and can be stored at room temperature. The density of bacteria increases. The strength of the solid solidified with the coagulant becomes stronger, the penetration rate of the chemical agent such as acid, alkali, and bactericidal agent is further lowered, and the chemical agent resistance such as acid resistance and alkali resistance is increased. Even when the amount of the coagulant is small, the chemical-resistant agent and the like are increased by being concentrated. What was obtained by coagulation fermentation or coagulation in Example 1 to Example 9 was cut into an appropriate size and dried. Or what was obtained by coagulation fermentation or coagulation in Example 1 to Example 9 may be dried and then cut into an appropriate size. The drying method may be a process such as shade drying, cold air drying, hot air drying, room temperature vacuum drying, low temperature vacuum drying or freeze drying. The solvent may be squeezed out using centrifugal force, squeezing, etc., or the above drying method may be used after squeezing out. It can be dried quickly by squeezing out the solvent.
The product obtained in Example 1 was sliced to an appropriate size, dried in the shade, and a rubbery object was obtained. It was immersed for 1 hour in a household chlorine bleach (Kaneyo Kitchen Bleach) that was about 1.5 mm thick and about 15 mm square thinned twice. After that, it was washed with water, soaked in water for 1 hour, put in a bottle sterilized with hot water together with milk, sealed, and allowed to stand at room temperature for 48 hours. Similarly, a comparison experiment was conducted using only milk, but it did not ferment.
The dried product may be ingested in granular form. The size is such that it can be swallowed from the size that can keep the chemical resistance. For example, the minimum size should be about the thickness of a microcapsule type coating. The shape may be a tablet such as a cube, sphere, spindle, disk, triangle, hexagon. In order to make it easy to swallow, it is necessary to apply sugar coating or oil on the surface. Thus, according to the present Example, the thing characterized by the fungus inclusion which dried or desolvated the fungus inclusion solidified with the coagulant | cure agent solution can be provided.
Example 11: Oil adsorption type The dried product obtained in Example 10 is dipped in cooking oil. Thereby, water resistance increases and chemical agent resistance also increases. Examples of the oil include soybean oil, olive oil, sesame oil, germ oil, coconut oil, rapeseed oil, and grape seed oil. In addition, when immersed in oil, you may make the temperature of oil into about 35 degreeC-50 degreeC so that oil may osmose | permeate easily. Thus the present embodiment, the bacterial inclusions drying obtained in Example 10 immersed in edible oil, it is possible to provide a bacterial inclusions were characterized by increasing the water resistance [0029] Example 12: Tablet type Easier to take when tablet type. Moreover, when tableting, it can be hardened together with various nutrients and can be ingested effectively at the same time. As an embodiment, the dry type of Example 10 and the oil adsorption type of Example 11 are tableted as they are, or germs of soybean, wheat, corn, rice, bran, cocoa, vegetables, potato, oligosaccharide pollen, konjac Alternatively, edible powder such as fruit powder and various vitamins, minerals, and pastes may be hardened together and tableted. You may make it a tablet of shapes, such as a cube, a sphere, a spindle shape, a disk shape, a triangle, and a hexagon. In order to make it easy to swallow or to further increase the chemical resistance, the surface may be coated with a sugar coating. As described above, according to the present example, the dry type of Example 10 or the oil adsorption type of Example 11 is used as it is or at least one of food powder, vitamins, minerals, paste, food extract, etc. is added thereto. It is possible to provide a fungus inclusion characterized by mixing and solidifying and tableting.
Example 13: Concentration, Desolvation Type When the solvents obtained in Examples 1 to 9 were desolvated with water or a solvent other than water by centrifugal force or pressure, the concentration of useful enteric bacteria was increased. Increase. In addition, the strength can be increased. In the case of gels, suddenly applying force may collapse, so it is necessary to adjust the force so that the shape does not collapse. In Example 9, first, the solvent removed may be dried. Desolvation includes dehydration. That is, a fungus inclusion characterized by concentrating and desolvating the fungus inclusion solidified with a coagulant solution.
Example 14: Powder type The dried product obtained in Example 10 is powdered or granulated. You can use it as it is, or mix it with other foods to solidify it. It becomes easy to mix with other things by making powder or granule. That is, the present invention provides a product characterized in that the bacterial inclusion solidified with a coagulant solution is powdered or granulated.
[0032]
【The invention's effect】
Disperse bacteria in solids solidified with a coagulant and transport many useful bacteria in large quantities in the intestine with a structure that protects bacteria from acid and alkali such as gastric juice and bile, or external stimuli such as heat. Can do. The function is maintained by biting. Coagulation fermentation or a production method for solidifying bacteria with a coagulant is simple, can provide an inexpensive and highly effective product. Furthermore, by incorporating dietary fiber, it is possible to provide an environment in which useful intestinal bacteria can easily propagate and settle in the intestine, and the intestinal purification action and diet effect by dietary fiber can also be expected. The dried fungus inclusion can be stored at room temperature, and the resistance to chemical agents is further increased and the intestinal regulation action is improved compared to the fungus inclusion not dried. Moreover, it becomes a portable supplement by tableting. These products can be used for animals other than humans and also for pet food.
[Brief description of the drawings]
FIG. 1 is a conceptual diagram of the structure of the present invention.
FIG. 2 is a conceptual diagram of a conventional structure.
FIG. 3 is a process diagram of the present invention.
[Explanation of symbols]
1 fungus 2 solidified solid 3 coating

Claims (5)

A fungus inclusion having chemical resistance, characterized in that the fungus is dispersed in a solid solidified with a coagulant. A method for producing a fungus inclusion, which comprises mixing a coagulant, a culture solution, and bacteria, coagulating and fermenting, and trapping the bacteria in the coagulant. A fungus inclusion, characterized in that a coagulant solution is mixed with a fungus powder or a mixture of a fungus powder and a hydrophobic substance to form a solid. A fungus inclusion product obtained by drying or desolvating the product of claim 2 or 3. A fungus inclusion product obtained by tableting a product obtained by mixing and solidifying at least one of food powder, vitamins, minerals, glue, food extract and the like according to claim 3 or claim 4.

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