JP4791429B2 - Fermented milk and lactic acid bacteria beverages containing oligosaccharides and plant lactic acid bacteria - Google Patents

Description

  The present invention relates to fermented milk or lactic acid bacteria beverages containing oligosaccharides and plant lactic acid bacteria, and food or pharmaceutical compositions produced using them.

In recent years, a highly bioactive action of plant-derived lactic acid bacteria, that is, “plant lactic acid bacteria” has been found, and development of products using the same is desired. In general, plant lactic acid bacteria are said to be excellent in “acid resistance” and “salt resistance”, have high resistance to salt and gastric acid contained in meals, and have a high probability of reaching the intestine in a live state.
However, plant lactic acid bacteria, compared to animal lactic acid bacteria, are less efficient in using lactose contained in milk, and even if diverted the general fermented milk and lactic acid bacteria beverage production methods using animal lactic acid bacteria, In many cases, lactic acid fermentation does not proceed.

The fermented milk or lactic acid bacteria beverage of the present invention can be manufactured using low-calorie oligosaccharides that have enteric bacteria activation action and plant lactic acid bacteria having high physiological activity such as intestinal environment improvement effect. It is. That is, it is possible to provide a health-oriented product that is low in calories and highly effective in improving the intestinal environment.
In addition, since it is possible to control fermentation by appropriately selecting the type of oligosaccharide to be added, product design can range from products with low pH and strong acidity to products with relatively high pH and weak acidity. Is possible.

  Patent Document 1 describes a food composition and a pharmaceutical composition containing cellooligosaccharides obtained by enzymatic degradation of a specific water-insoluble natural cellulosic substance in the presence of cellulase. . However, specific examples of food compositions and pharmaceutical compositions containing cellooligosaccharides are not shown, and the actual effects are unknown.

  In Patent Document 2, as examples of food compositions containing cellooligosaccharide, there are descriptions of “sport drink”, “juice”, “jelly”, and “baked confectionery”, but there is no description of fermented milk or lactic acid bacteria beverages, Are different.

  In Patent Document 3, as examples of food compositions using a taste improver containing a cellooligosaccharide and a sweetener composition, “taste beverage” “tea beverage” “coffee beverage” “carbonated beverage” “sugarless” Although there is a description of “cookies”, there is no description of fermented milk or lactic acid bacteria beverages, and the effect is improved taste.

  Patent Document 4 has a description of foods and drinks containing milk to which β-glucooligosaccharide is added, but the actual state of this β-glucooligosaccharide is gentio-oligosaccharide, and its effect is an improvement in taste quality. This is different from the present invention.

  In Patent Documents 5 and 6, there is a description of fermented foods and beverages obtained by fermenting plant raw materials using plant lactic acid bacteria, but there is no description of oligosaccharides, and the present invention controls fermentation using oligosaccharides as essential components. It is a different technology.

WO / 2006/011479 WO / 2007/037249 JP 2002-223721 A JP 2002-335903 A JP 2007-195414 A JP 2007-195415 A

  This invention makes it a subject to provide the fermented milk or lactic acid bacteria drink containing an oligosaccharide and plant lactic acid bacteria, and the composition manufactured using them.

That is, the present invention is as follows.
(1) Fermented milk or lactic acid bacteria beverage having a pH of 3.9 to 4.4 , characterized by containing 1.2 to 3.0 % by mass of oligosaccharide and Lactobacillus brevis.
(2) The fermented milk or lactic acid bacteria beverage according to (1), wherein the oligosaccharide is one of fructooligosaccharide, xylo-oligosaccharide, raffinose, or cellooligosaccharide.
(3) The fermented milk or lactic acid bacteria beverage according to (1), wherein the oligosaccharide is a cellooligosaccharide.
(4) The fermented milk or lactic acid bacteria beverage according to any one of (1) to (3), further comprising 1 ppm to 10% by mass of a high-intensity sweetener.
(5) The fermented milk or lactic acid bacteria beverage according to any one of (1) to (4), which is yogurt.
(6) A food produced using the fermented milk or lactic acid bacteria beverage according to any one of (1) to (5).

The fermented milk or lactic acid bacteria beverage of the present invention can be manufactured using low-calorie oligosaccharides that have enteric bacteria activation action and plant lactic acid bacteria having high physiological activity such as intestinal environment improvement effect. It is. That is, it is possible to provide a health-oriented product that is low in calories and highly effective in improving the intestinal environment.
In addition, since it is possible to control fermentation by appropriately selecting the type of oligosaccharide to be added, product design can range from products with low pH and strong acidity to products with relatively high pH and weak acidity. Is possible.

  The present inventor uses a low calorie oligosaccharide having an intestinal bacterium activation effect and a plant lactic acid bacterium having a high physiological activity such as an intestinal environment improvement effect, and has a high intestinal bacterium improvement effect, fermentation. It has been found that milk or lactic acid bacteria beverages can be produced. Moreover, it discovered that it was possible to control fermentation by selecting the kind of oligosaccharide suitably, and came to make this invention.

Hereinafter, the present invention will be specifically described.
The oligosaccharide of the present invention is a combination of 2 to 10 monosaccharides, and the addition amount of the oligosaccharide is 0.0001 to 40% by mass, preferably 0.01 to 20% by mass, more preferably 0. .1 to 10% by mass. If the amount is less than 0.0001% by mass, the effect of controlling fermentation cannot be expected. If the amount is more than 40% by mass, a texture as fermented milk or a lactic acid bacteria beverage or a feeling of discomfort occurs over the throat.

The type of oligosaccharide is not particularly limited, but palatinose oligosaccharide, fructooligosaccharide, galactosyl sucrose, galactosyl lactose, lactulose, cyclodextrin, branched cyclodextrin, gentio-oligosaccharide, xylooligosaccharide, soybean oligosaccharide, raffinose, Stachyose, theande oligosaccharide, cellooligosaccharide, soybean oligosaccharide, nigerooligosaccharide, isomaltoligosaccharide, trehalose, trehalulose, nigerooligosaccharide, panose, maltooligosaccharide, chitin oligosaccharide, chitosan oligosaccharide, melibiose, glycosyl sucrose, sucrose, maltose, lactose And maltooligosaccharides.
Of these, preferred oligosaccharides are indigestible oligosaccharides. Indigestible oligosaccharides are those having an energy conversion coefficient corresponding to health indication standards based on the health promotion method of 0 to 3 kcal / g, including fructooligosaccharides, xylo-oligosaccharides, raffinose, cellooligosaccharides, etc. Of these, cellooligosaccharide is particularly preferred. The energy conversion coefficient of cellobiose, which is the main component of cellooligosaccharide, is 2 kcal / g.

The fructooligosaccharides referred to here are those in which 1 to 3 fructose is bound to the fructose residue of sucrose, and examples thereof include 1-kestose, nystose, and fructosyl nystose. These can be used alone or as a mixture.
The xylooligosaccharide here is an oligosaccharide having a structure in which about 2 to 7 xyloses are linked by β-1,4, and some have side chains such as arabinose and glucuronic acid.

The raffinose here is a trisaccharide composed of D-galactose, D-glucose, and D-fructose.
The cellooligosaccharide herein refers to an oligosaccharide having a structure in which about 2 to 6 glucopyranose units are linked by β-1,4, and consists of cellobiose, cellotriose, cellotetraose, cellopentaose and cellohexaose. 50 mass% or more of the main components selected from the group are contained. As this main component and its content, it is preferable to contain 70 mass% or more of cellobiose, and more preferably 90 mass% or more. This is because among the above-mentioned cellooligosaccharide main components, cellobiose has the highest solubility in water and is most suitable for the fermented milk and lactic acid bacteria beverage of the present invention.

Moreover, although the above-mentioned cellooligosaccharide may contain glucose as a subcomponent, it is preferable that content is 10 mass% or less from the problem of hygroscopicity or a calorie.
The method for producing the cellooligosaccharide of the present invention is not particularly defined, but from the viewpoint of safety, it is preferable to use a product obtained by enzymatic degradation of a cellulosic substance with cellulase.

  Cellulase as used herein is a generic term for enzymes that degrade cellulase, and includes all enzymes having cellulose-degrading activity. The cellulase enzyme source is not particularly limited, and examples thereof include cellulase-producing bacterial cells, purified cellulase enzymes, and formulated purified enzymes with additives. The dosage form is not particularly limited, and examples thereof include liquids, powders and granules.

The origin of cellulase is not particularly limited, and known cellulase-producing microorganisms include Tricoderma, Acremonium, Aspergillus, Bacillus, Pseudomonas, Penicillium, Aeromonus, Irpex, Sporotrum, Although there are genera, Cellobibrio genus, etc., as long as it is an enzyme that degrades cellulose, not only the above-mentioned known bacterially-derived enzymes but also novel bacterial-derived enzymes are included in the cellulase referred to in the present invention.
Digestible oligosaccharides can also be used, but the above-mentioned energy conversion coefficient is as high as 4 kcal / g, which tends to be unfavorable due to the recent consumer health orientation.

  Lactic acid bacteria are roughly classified into “plant lactic acid bacteria” and “animal lactic acid bacteria”. Animal lactic acid bacteria are lactic acid bacteria isolated from animal origin such as milk, meat, intestinal tract, etc., and plant lactic acid bacteria of the present invention are miso, soy sauce, pickles, kimchi, sauerkraut, zasai, wine It is a lactic acid bacterium that is isolated from plants derived from processed foods such as straw, pasture, rice, wheat, and malt and produces lactic acid using carbohydrates.

The form of the plant lactic acid bacterium of the present invention is not particularly limited. For example, microbial cells such as deposited strains, microbial cells formulated with additives, foods or pharmaceutical compositions containing microbial cells, and the like are used. Is possible. The dosage form is not particularly limited, and examples thereof include liquids, powders and granules.
The bacterial species of the plant lactic acid bacteria referred to here are not particularly defined, but Lactobacillus genus, bifidacterium genus, Lactococcus genus, Pediococcus genus, Leuconostoc genus and the like are well known and can be used alone. It is also possible to use a combination of a plurality.

  Specifically, Lactobacillus plantarum, Lactobacillus pentous, Lactobacillus brevis, Lactobacillus sakei, Lactobacillus fementum, Lactobacillus bulgaricus, Lactobacillus helveticus, Lactobacillus gasseri, Lactobacillus reuteri, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus johnsonii, Lactobacillus rhamnosus, Lactobacil lus salivarius, Lactococcus lactis, Lactococcus diacetylactis, Tetragenococcus halophilus (Pediococcus halophilus), Pediococcus acidilactici, Pediococcus pentosaceus, Streptococcus thermophilus, Leuconosto mesenteroides, Bacillus coagulans, Bifidobacterium lactis, Bifidobacterium longum, Bifidobacterium breve, such as Streptococcus Thermophilus the like.

  Among these, Lactobacillus plantarum, Lactobacillus pentous, Lactobacillus brevis, Lactobacillus casei, and Tetella nococcus halobilus, and more preferably Lactobacillus pentolus, Lactobacillus pentolus.

  Generally, plant lactic acid bacteria have higher acid resistance and salt resistance than animal lactic acid bacteria, and are said to have many types that live and reach the intestines. However, many of the general animal lactic acid bacteria utilize the lactose contained in milk to carry out lactic acid fermentation and form a card without adding saccharides, whereas general plant lactic acid bacteria Lactose assimilation is low, and unless sugars such as glucose, sucrose, and fructose are added, lactic acid fermentation tends not to proceed.

The fermented milk of the present invention refers to “milk or milk containing non-fat milk solid content equal to or higher than this, fermented with lactic acid bacteria or yeast to form a solid, pasty or liquid, or those frozen Is.
Milk as used herein is not particularly limited in its origin or presence or absence of processing, but milk, “milk obtained from animals such as goats, sheep, horses, camels”, human milk, “from soy milk and other plants” There is "milk to be obtained".
The term “milk” as used herein does not specifically limit the origin or the presence or absence of processing, but skim milk, processed milk, milk beverages, dairy products (cream, cheese, concentrated whey, concentrated milk, unconcentrated milk, whole milk powder, , Skim milk powder, cream powder, whey powder, protein concentrated whey powder, buttermilk powder, sweetened powdered milk, prepared milk powder, etc., adjusted soymilk, soymilk drink, soy drink, vegetable powder (whole soybean powder, defatted soy flour, etc.), plant Contains protein (soy protein, wheat protein, etc.) and defatted soybeans.

As a component of fermented milk, “non-fat milk solids” as defined by “Ministerial Ordinance on Component Standards of Milk and Dairy Products” (hereinafter referred to as “Ministerial Ordinance on Milk”) is 8.0% or more, “ “Lactic acid bacteria count or yeast count” is 1 × 10 ⁸ / mL or more, and “E. coli group” is negative.
The properties of fermented milk are not particularly limited, solid types such as hard yogurt, pasty or semi-solid types such as soft yogurt, liquid types such as drink yogurt and fermented soymilk, frozen types such as frozen yogurt Either of these is acceptable.
As the method for producing fermented milk, either pre-fermentation or post-fermentation may be selected.

The lactic acid bacteria beverage of the present invention is “milk or milk or the like, fruit juice, vegetable juice or the like fermented with lactic acid bacteria or yeast to make a paste or liquid”.
As the components, the “non-fat milk solid content” is 0% or more and less than 8.0% and the “lactic acid bacteria count or yeast count” is 1 × 10 ⁵ / This refers to those having a negative “E. coli group” for mL or more, and those obtained by sterilizing this. However, the “number of lactic acid bacteria or yeast” when sterilization is performed is less than 1 × 10 ⁵ / mL.
The properties of the lactic acid bacteria beverage are not particularly limited, but are usually pasty or liquid.

The pH of the fermented milk or lactic acid bacteria beverage of the present invention is not particularly limited, but curding proceeds with the acid generated by lactic acid fermentation, so the pH of the fermentation composition is preferably pH 3.0-4. More preferably, the pH is 3.5 to 4.5.
The pH of the fermentation composition here refers to the pH measured after fermentation and before adding other substances (fruit juice, acid, pH adjuster, etc.).

  The fermented milk or lactic acid bacteria beverage of the present invention can contain 1 ppm to 10% by mass of a high-intensity sweetener as necessary. The high-intensity sweetener of the present invention is a sweetener having a sweetness of several to several tens of thousands of times compared to sugar. For example, saccharin, saccharin Na, aspartame, acesulfame K, sucralose, licorice extraction Products, stevia, thaumatin, glycyrrhizin, neotame and the like.

  The oligosaccharides and high-intensity sweeteners used in the present invention may be used alone or in combination.

The fermented milk and lactic acid bacteria beverage of the present invention may contain the following food materials, food additives, pharmaceuticals, quasi-drugs, pharmaceutical additives and the like in addition to oligosaccharides and plant lactic acid bacteria. Furthermore, a pH adjusting agent, an antibacterial agent, a disintegrating agent, an antifoaming agent, a foaming agent, a buffer solution, an acid, an alkali, an ionic substance, and the like may be added. These may be used alone or in combination of two or more.
The food material referred to here is a material that is generally used as food. Except for pharmaceuticals and quasi-drugs specified by the Pharmaceutical Affairs Law and food additives specified by the Food Sanitation Law, they are used for food and drink. All that is done is included.
The food additive referred to here is a substance added for the purpose of processing or storing food.

Examples of food additives are those specified by the Ministry of Health, Labor and Welfare's “designated additive list”, “existing additive list item list”, “natural fragrance-based raw material list”, and “food that is generally used for food and drink. Food additives listed in the “List of Items Used as Additives”, those that have been confirmed to be safe by international organizations such as JECFA, and food additives that are approved for use in other countries such as the United States and Europe Products, preservatives, shelf-life improvers, antioxidants, sweeteners, colorants / pigments, emulsifiers, thickening gelling agents, quality improvers, seasonings, acidulants, fortifiers, fragrances, enzymes And so on.
Examples of food materials and food additives include the following.

  Examples of food materials include fruits / vegetables and extracts thereof, processed fruits / vegetables (fruit preparations, fruit sauces, jams, etc.), fruit juices, vegetable juices, beverages (coffee, teas, juices, etc.), sugar Sugar alcohols, confectionery (chocolate, candy, gummy candy, gum, candy, Japanese confectionery, etc.), livestock and fish products, meat and fish extracts, proteins, peptides, amino acids, dietary fiber, naturally derived polymers (collagen) , Hyaluronic acid, natural fibers, etc.), physiologically active substances (coenzyme Q10, α-lipoic acid, β-glucan, ceramide, etc.), starches, dextrin, fats and oils, alcohols, salts (salts, minerals such as Ca, etc.) ), Seasonings (soy sauce, miso, vinegar, mirin, etc.), spices and the like.

Examples of preservatives and shelf-life improvers include, for example, hydrogen peroxide, sorbic acid and sorbic acid K, dehydroacetic acid Na, p-hydroxybenzoates, benzoic acid and sodium benzoate, propionic acid and salts thereof, hypochlorous acid, and the like. Na chlorate, acetic acid, sodium acetate, glycine, ethyl alcohol, polylysine and its preparation, protamine and its preparation, lysozyme and its preparation, pectin degradation product, alanine, thiamine lauryl sulfate, yuccaform extract, chitosan and its preparation, And propylene glycol.
Examples of the antioxidant include butylhydroxyanisole, butylhydroxytoluene, L-ascorbic acid and sodium ascorbate, erythorbic acid and sodium erythorbate, mixed cophenol and the like.

Examples of the sweetener include “high-intensity sweeteners such as saccharin, saccharin Na, aspartame, acesulfame K, sucralose, licorice extract, stevia, thaumatin, glycyrrhizin and neotame” and “isomerized sugar, starch syrup, glucose, fructose” Low-sweetness sweeteners such as reduced syrup, sorbitol, maltitol, reduced palatinose, lactitol, mannitol, erythritol, xylitol, trehalose, xylose, coupling sugar, maltose, and lactose.
As coloring agents, β-carotene pigment, extracted carotene pigment, vitamin B2, copper chlorophyll and copper chlorophyll Na, anato, red cabbage, red radish, squid misty, plant charcoal powder, turmeric, elderberry, cacao, carob, chlorophyll, gardenia Yellow, gardenia blue, gardenia red, grapeskin, cochineal, goryan, perilla, shea nut, spirulina, tamarind, onion, tomato, paprika, beet red, grape juice, benichouji, safflower yellow, safflower red, marigold, purple potato, purple Examples include corn, rack and caramel.

Examples of the dye include Red No. 2, Red No. 3, Red No. 40, Red No. 102, Red No. 105, Red No. 106, Yellow No. 4, Yellow No. 5, Blue No. 1, Blue No. 2, Red No. 3 Lake. Red No. 40 rake, Yellow No. 4 rake, Yellow No. 5 rake, Blue No. 1 rake, Blue No. 2 rake and the like.
Examples of the emulsifier include sucrose fatty acid ester, glycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, lecithin, plant sterol and the like.
Examples of thickening gelling agents include gelatin, sodium alginate, propylene glycol alginate, carboxymethyl cellulose calcium, sodium carboxymethyl cellulose, sodium starch glycolate, starch phosphate sodium, methyl cellulose, sodium polyacrylate, almond gum, Arabic Gum, arabinogalactan, elemi resin, karaya gum, xanthan gum, gaddy gum, dammar gum, tragacanth gum, peach resin, ama seed gum, cassia gum, locust bean gum, guar gum, guar gum degradation product, psyllium seed gum, mackerel mugwort seed gum, sesbania gum, tamarind Seed gum, tara gum, gellan gum, triacantos gum, alginic acid, carrageenan, Cronoli extract, Farsellan, Aloe vera extract, Okra extract, Kidachi aloe extract, Trolley, Pectin, Aeromonas gum, Aureobasidium broth, Azotobacter vinelandie gum, Welan gum, Erwinia mitsuensis gum, Enterobacter shimanas gum, Enterobacter gum, curdlan, xanthan gum, gellan gum, sclero gum, dextran, natto fungus gum, pullulan, soy polysaccharide, carrageenan, macrohomopsis gum, ramzan gum, levan, yeast cell wall, microfibrous cellulose and its preparation, bacterial cellulose and its Formulation, crystalline cellulose and its formulation, powdered cellulose and its formulation, chitin, chitosan, glucosamine, oligoglucosamine, glucomannan, kon Yakuko, agar, dextrin, branched dextrin, etc. indigestible dextrin and the like.

As quality improvers, stearoyl lactate Ca, phytic acid, propylene glycol, phosphate phosphate, Na phosphate, Na pyrophosphate, polyphosphate Na, meta-hexaphosphate Na, phosphate K, ammonium phosphate, phosphoric acid, baked Examples include alum, raw alum, whey protein, casein, caseinate, egg white, plasma powder, powdered soybean protein, powdered wheat protein, pasty wheat protein, EDTA salts and the like.
Examples of the seasoning include sodium glutamate, nucleic acid seasoning, amino acid seasoning, extract seasoning, yeast extract, glycine, and alanine.
Examples of the acidulant include citric acid, lactic acid, malic acid, tartaric acid, succinic acid, fumaric acid, adipic acid, gluconic acid solution, and glucono delta lactone.

Examples of the fortifier include vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, vitamin D, vitamin E, nicotinic acid and nicotinamide, folic acid, patenoic acid Ca, gluconic acid Ca, and lactate Ca , Natural Ca, milk Ca and the like.
Examples of the fragrance include fruit flavors such as peach flavor, orange flavor and lemon flavor, aroma flavors, sugar flavors such as maltol and furaneol, flavor enhancers such as sotron, polyphenols such as flavonoids and cacao mass, and precursors. Examples include flavors, meat flavors, coffee flavors, milk flavors, menthols, and decalactones.
Examples of the enzyme include α-amylase, β-amylase, glucoamylase, pullulanase, glucose isomerase, protease, rennet, pancreatin, and papain.

The term “medicine” as used herein refers to a drug prescribed by the Pharmaceutical Affairs Law. That is, it corresponds to the following (1) to (3), and many of medicinal medicinal ingredients are included in this.
(1) Items stored in the Japanese Pharmacopoeia (2) Items intended to be used for diagnosis, treatment or prevention of human or animal diseases, machinery, dental materials, medical supplies Non-sanitary products (hereinafter referred to as “machinery equipment”) (excluding quasi-drugs)
(3) Products that are intended to affect the structure or function of the human or animal body, and are not machinery or equipment (excluding quasi-drugs and cosmetics).

The quasi drug as used herein refers to a quasi drug prescribed in the Pharmaceutical Affairs Law. In other words, it is intended to be listed in the following (a) to (d), and is a thing that has a mild effect on the human body and is not a mechanical instrument, etc. This is what you specify. However, in addition to these purposes of use, items that are also intended for use in the applications specified in (2) or (3) above are excluded.
(A) Prevention of vomiting and other discomfort or bad breath or body odor (b) Prevention of sores and sores (c) Prevention of hair loss, hair growth or hair removal (d) Rats and flies for the health of people or animals , Control or prevention of mosquitoes

  Pharmaceutical additives mentioned here are substances other than active ingredients contained in pharmaceutical preparations that do not fall under the Pharmaceutical Affairs Law or quasi-drugs. It is a general term for substances added to pharmaceuticals and quasi-drugs for the purpose of “improving usefulness” and “increasing usability”. Depending on the application, excipients, disintegrants, binders, fluidizers, flavoring agents, fragrances, colorants, sweeteners, solvents, fats and oils, thickeners, surfactants, gelling agents, stabilizers, preservatives, It is classified into buffer, suspending agent, thickener and the like. Representative pharmaceutical additives are listed in “Pharmaceutical Additives Encyclopedia” (Pharmaceutical Daily Inc.), “Pharmaceutical Additives Handbook” (Pharmaceutical Daily Inc.), and the like.

Next, an example of a medicine or a medicine additive is shown.
Examples of medicinal medicinal ingredients include antipyretic analgesic / anti-inflammatory drugs, hypnotic sedatives, drowsiness preventives, antipruritics, pediatric analgesics, stomachic drugs, antacids, digestives, cardiotonic drugs, arrhythmic drugs, antihypertensive drugs, vasodilators Drugs, diuretics, anti-ulcer drugs, intestinal adjusters, osteoporosis drugs, antitussive expectorants, anti-asthma drugs, antibacterial agents, frequent urination improvers, nourishing tonics, vitamins, etc. Is the target.

  Examples of excipients include starch acrylate, L-aspartic acid, aminoethylsulfonic acid, aminoacetic acid, candy (powder), gum arabic, gum arabic powder, alginic acid, sodium alginate, pregelatinized starch, inositol, ethylcellulose, Ethylene / vinyl acetate copolymer, sodium chloride, olive oil, kaolin, cacao butter, casein, fructose, pumice grains, carmellose, carmellose sodium, hydrous silicon dioxide, dry yeast, dry aluminum hydroxide gel, dry sodium sulfate, dry magnesium sulfate, Agar, agar powder, xylitol, citric acid, Na citrate, di-Na citrate, glycerin, Ca glycerophosphate, Na gluconate, L-glutamine, clay, clay granules, croscarmellose Na, cros polyvinylpyrrolidone, Mg aluminate, Ca silicate, Mg silicate, light anhydrous silicic acid, light liquid paraffin, cinnamon powder, crystalline cellulose, crystalline cellulose / carmellose sodium, crystalline cellulose (grain), pearl millet, synthetic aluminum silicate, Synthetic hydrotalcite, sesame oil, wheat flour, wheat starch, wheat germ, rice, rice starch, potassium acetate, Ca acetate, cellulose acetate phthalate, safflower oil, white beeswax, zinc oxide, titanium oxide, magnesium oxide, β- Cyclodextrin, dihydroxyaluminum aminoacetate, 2,6-di-butyl-4-methylphenol, dimethylpolysiloxane, tartaric acid, hydrogen tartrate K, baked gypsum, sucrose fatty acid ester, magnesium alumina hydroxide, aluminum hydroxide gel, Hydroxyl Al Minium / sodium hydrogen carbonate coprecipitate, Mg hydroxide, Suclan, stearyl alcohol, stearic acid, calcium stearate, polyoxyl stearate, magnesium stearate, Sterotex HM, purified gelatin, purified shellac, purified white sugar, purified white sugar spherical granules, Cetostearyl alcohol, cetopolyethylene glycol, gelatin, sorbitan fatty acid ester, D-sorbitol, tricalcium phosphate, soybean oil, soybean unsaponifiable matter, soybean lecithin, skim milk powder, talc, ammonium carbonate, calcium carbonate, Mg carbonate, neutral anhydrous Sodium sulfate, low-substituted hydroxypropyl cellulose, dextran, dextrin, natural aluminum silicate, corn starch, tragacanth powder, silicon dioxide, calcium lactate, lactose, white petrolatum, white sugar Sucrose / starch spherical granules, powdered green leaf extract, naked malt green juice dry powder, honey, paraffin, potato starch, semi-digested starch, human serum albumin, hydroxypropyl starch, hydroxypropylcellulose, hydroxypropylmethylcellulose phthalate, phytic acid , Glucose, glucose hydrate, partially pregelatinized starch, pullulan, propylene glycol, powdered reduced maltose starch syrup, powdered cellulose, pectin, bentonite, sodium polyacrylate, polyoxyethylene alkyl ether, polyoxyethylene hydrogenated castor oil, polyoxy Ethylene polyoxypropylene glycol, sodium polystyrene sulfonate, polyvinyl acetal diethylaminoacetate, polyethylene glycol, malt , Maltose, D-mannitol, water candy, isopropyl myristate, anhydrous lactose, anhydrous calcium hydrogen phosphate, anhydrous calcium phosphate granulated product, Mg metasilicate aluminate, methylcellulose, cottonseed powder, cottonseed oil, mole, aluminum monostearate Glyceryl monostearate, sorbitan monostearate, medicinal charcoal, peanut oil, aluminum sulfate, calcium sulfate, granular corn starch, liquid paraffin, DL-malic acid, phosphoric acid-hydrogen Ca, calcium hydrogen phosphate, calcium hydrogen phosphate Examples thereof include granulated products, sodium hydrogen phosphate, dihydrogen phosphate K, dihydrogen phosphate Ca, and dihydrogen phosphate Na.

  Examples of disintegrating agents include croscarmellose Na, carmellose, carmellose Ca, carmellose Na, celluloses such as low-substituted hydroxypropylcellulose, carboxymethyl starch Na, hydroxypropyl starch, rice starch, wheat starch, corn starch, potato Examples thereof include starches, starches such as partially pregelatinized starch, and synthetic polymers such as cross polyvinyl pyrrolidone and cross polyvinyl pyrrolidone copolymer.

  Examples of the binder include saccharides such as sucrose, glucose, lactose and fructose, sugar alcohols such as mannitol, xylitol, maltitol, erythritol and sorbitol, gelatin, pullulan, carrageenan, locust bean gum, agar, gluconannan and xanthan gum. Water soluble polysaccharides such as tamarind gum, pectin, sodium alginate, gum arabic, etc., celluloses such as crystalline cellulose, powdered cellulose, hydroxypropylcellulose, methylcellulose, starches such as pregelatinized starch, starch paste, polyvinylpyrrolidone, carboxyvinyl Examples thereof include polymers, synthetic polymers such as polyvinyl alcohol, inorganic compounds such as calcium hydrogen phosphate, calcium carbonate, synthetic hydrotalcite, and Mg aluminate silicate.

Examples of the fluidizing agent include silicon compounds such as hydrous silicon dioxide and light anhydrous silicic acid.
Examples of the lubricant include Mg stearate, Ca stearate, stearic acid, sucrose fatty acid ester, talc and the like.
Examples of the corrigent include glutamic acid, fumaric acid, succinic acid, citric acid, sodium citrate, tartaric acid, malic acid, ascorbic acid, sodium chloride, 1-menthol and the like.

Examples of the fragrances include orange, vanilla, strawberry, yogurt, menthol, fennel oil, cinnamon oil, spruce oil, mint oil and the like.
Examples of the colorant include food dyes such as food red No. 3, food yellow No. 5, and food blue No. 1, copper chlorofin sodium, titanium oxide, riboflavin, and the like.
Examples of the sweetening agent include aspartame, saccharin, dipotassium glycyrrhizinate, stevia, maltose, maltitol, starch syrup, and amateur powder.
Examples of the solvent include alcohols such as methanol and ethanol, and ketones such as acetone.

Examples of fats and oils include stearic acid monoglyceride, stearic acid triglyceride, stearic acid sucrose ester, paraffins such as liquid paraffin, hardened oils such as carnauba wax and hardened castor oil, castor oil, stearic acid, stearyl alcohol, polyethylene glycol, etc. Can be given.
Examples of the thickener include hydroxypropylcellulose, hydroxypropylmethylcellulose, polyacrylic acid, carboxyvinyl polymer, polyethylene glycol, polyvinyl alcohol, polyvinylpyrrolidone, methylcellulose, ethylcellulose, gum arabic, starch paste and the like.

Examples of the surfactant include phospholipid, glycerin fatty acid ester, polyethylene glycol fatty acid ester, sorbitan fatty acid ester, polyoxyethylene hydrogenated castor oil, polyoxyethylene cetyl ether, polyoxyethylene stearyl ether, polyoxyethylene nonylphenyl ether, Polyoxyethylene polyoxypropylene glycol, polyoxyethylene sorbitan sun monolaurate, polysorbate, sorbitan monooleate, glyceride monostearate, monooxyethylene sorbitan monopalmitate, monooxyethylene sorbitan monostearate, polyoxymonooleate Examples include ethylene sorbitan, sorbitan monopalmitate, sodium lauryl sulfate, and the like.
Examples of the gelling agent include animal gelling agents such as gelatin, vegetable polysaccharides such as agar, xanthan gum, guar gum, gum arabic, curdlan, locust bean gum, carboxymethylcellulose, hydroxyethylcellulose, cellulose, microcrystalline cellulose, Examples thereof include chemically synthesized polymers such as polyvinyl pyrrolidone.

  The food composition of the present invention is a composition generally provided as a food, for example, “gel foods such as jelly, pudding, and plant fermented food”, “ice cream, ice milk, lacto ice, sherbet” , Frozen yogurt and other frozen desserts ”,“ candy, gummy candies, troches, tablet confectionery, chocolate, biscuits, cookies, rice confectionery, Japanese confectionery, Western confectionery, snack confectionery, sugar confectionery, pudding, etc. ”,“ mayonnaise, dressing , Seasonings such as sauces and sauces ”,“ cooked products such as fries, croquettes, dumplings, Chinese buns ”,“ retort foods such as curry, hayashi, meat sauce, stew, soup ”,“ noodles, soup, Chilled foods such as processed vegetables and frozen foods "," hamburger, bacon, sausage, salamis Processed livestock products such as sage, ham, etc. ”,“ Boiled products such as salmon, chikuwa, fish ham / sausage, fried rice cake ”,“ Bread, raw noodles, dry noodles, macaroni, spaghetti, Chinese bun skin, cake mix, pre Wheat processed foods such as mixes, white sauce, dumplings, spring rolls, etc. "," Canned and bottling such as curry, sauce, soup, boiled, jam "," vegetable paste, minced meat, fruit paste, Paste such as seafood paste, "" fruit juice, pulp drink, vegetable drink, acid milk drink, milk drink, sterilized lactic acid bacteria drink, coffee drink, tea drink, green tea, matcha tea, cocoa drink, oolong tea, green tea, fruit milk, Taste drinks such as carbonated drinks and alcoholic drinks, "" Soy milk such as soy milk, prepared soy milk, soy milk drinks, fermented soy milk, and soy drinks "," Milks such as milk, processed milk, and low-fat milk " , There is such as "whipped cream, condensed milk, butter, yogurt, dairy products such as cheese," "margarine, fat spreads, oils and fats processing products such as shortening".

  The pharmaceutical composition of the present invention is a pharmaceutical or quasi-drug composition defined by the Pharmaceutical Affairs Law, and examples thereof include solid preparations such as tablets, powders, fine granules, granules, extracts, and pills. In addition to the above solid preparations, they are used for foods such as confectionery, health foods, texture improvers, dietary fiber reinforcing agents, solid foundations, bath preparations, animal drugs, diagnostic agents, agricultural chemicals, fertilizers, ceramics catalysts, etc. Are also included in the present invention.

  Examples of the dosage form of the quasi-drug composition include, for example, “hairdressing preparations such as set lotions, hair sticks, hair creams, hair sprays, and hair liquids” and “hair conditioners such as hair tonics, hair treatments, and hair lotions”. , “Hair-washing agents such as scalp, hair-washing powder, shampoo”, “Hair rinses, oil-rinsing, cream-rinsing, body-rinsing, facial-rinsing, etc.”, “Cleansing cream, facial cleansing cream, cleansing milk, cleansing lotion, powder-washing etc. Face wash "," packs, oily creams, neutral creams, weakly acidic creams, milk lotions, skin milks "," dry skin lotions, skin lotions for normal skin, skin lotions for oily skin , Makeup for men, lotion, men lotion, after shave lotion "Lipsticks such as lipstick, lip gloss, lip balm", "Bath salt, bath oil and other bath cosmetics", "Cosmetic oil containing olive oil, baby oil, etc.", "Sunburn cosmetics", "Sunscreen" “Cosmetics”, “oral compositions such as toothpaste, toothpaste, and oral spray” may be used.

Next, the present invention will be described in more detail with reference to examples. The evaluation of various physical properties of the substance according to the present invention was based on the following method.
<PH>
The pH was measured with a pH meter (“HM-50G type” manufactured by Toa DKK Corporation).
<Sugar composition>
The sugar composition analysis was performed under the following conditions.
Apparatus: High-performance liquid chromatograph “LC-20A type” (manufactured by Shimadzu Corporation)
Detector: Differential refractive index detector (RI detector)
Column: “Asahipak NH2P-50” (manufactured by Showa Denko KK)
Column temperature: 40 ° C
Mobile phase: acetonitrile / water = 75/25 (volume ratio)
Flow rate: 1 mL / min
<Strength of hard yogurt>
The indentation strength at a depth of 10 mm when indented under the following conditions was determined.
Apparatus: RHEO METER “NRM-2002J type” (manufactured by Fudo Kogyo Co., Ltd.)
Pushing jig: 10mmφ spherical jig Pushing speed: 60mm / min
Measurement temperature: 10 ° C
<Lactic acid bacteria count and yeast count, coliform group>
According to the test method of component standards for milk (7) in the separate table of the Ministry Ordinance of Milk (Ministry of Health and Welfare No. 52 of 1951). However, when the number of bacteria was large or small, the measurement was hindered.

EXAMPLES Hereinafter, although an Example and a comparative example are shown and this invention is demonstrated concretely, this invention is not limited to these at all.
The raw materials used in the examples are shown in the following (1) to (5).

(1) Production of cellooligosaccharide: Trichoderma reesei, GL-1 strain (Incorporated Administrative Agency, National Institute of Advanced Industrial Science and Technology, Patent Biodeposition Center, receipt number FERM BP-10323) is inoculated on a normal agar medium and cultured at 37 ° C. for 7 days Thereafter, 1 platinum spore was removed from the surface of the medium, 1 g of polypeptone, 0.5 g of yeast extract, 2 g of potassium phosphate, 1.5 g of ammonium sulfate, 0.3 g of magnesium sulfate, 0.3 g of calcium chloride, 1 mL of trace element (boric acid) Purification of 6 mg, ammonium molybdate tetrahydrate 26 mg, iron (3) hexahydrate 100 mg, copper sulfate pentahydrate 40 mg, manganese sulfate tetrahydrate 8 mg, zinc sulfate heptahydrate 200 mg in a total volume of 100 mL Dissolved in water), Adecanol 1 mL, crystalline cellulose (Asahi Kasei Chemicals Corporation) Was inoculated into the company manufactured "Ceolus PH-101") medium were suspended and dissolved in 10g of purified water total amount 1L, for 5 days under aeration-agitation culture at 28 ° C..

During the culture, the pH of the medium was adjusted to 2.8 to 4.7 using an aqueous sodium hydroxide solution. The cultured liquid is centrifuged, the supernatant is sterilized with a microfiltration membrane having an opening of 0.46 μm, and the filtrate is ultrafiltered with a molecular weight cut off of 13,000 (“Microza Pencil Type Module” manufactured by Asahi Kasei Chemicals Corporation). ACP-0013 ") was used to obtain a crude enzyme by concentration 10 times by volume.
Next, use a commercially available softwood-derived dissolving pulp, and hydrolyze it with a hydrochloric acid concentration of 0.4% aqueous hydrochloric acid at 120 ° C. for 1 hour to wash the acid-insoluble residue and filter to obtain a wet cake. It was. Using this wet cake as an aqueous dispersion with a concentration of 10% cellulose, using an ultra-high performance disperser / wet pulverizer (Ashizawa Co., Ltd., “Pearl Mill RL”, φ1 mm zirconia bead filling rate 80%) A grinding treatment was performed to obtain a cellulose fine particle dispersion.

The ground cellulose was suspended and dissolved in a 50 mM acetic acid-sodium acetate buffer solution (pH 4.5) so that the protein concentration was 2% by mass and the protein concentration was 0.25%, and the total volume was 1000 mL. .
The glass flask was placed in a 55 ° C. water bath and reacted for 4 hours while stirring the interior. After completion of the reaction, 300 μL of the reaction solution was dispensed in a suspended state, the enzyme and undegraded cellulose were removed using an ultrafiltration module (fractional molecular weight 10,000), and then the sugar concentration was analyzed by high performance liquid chromatography. . The sugar concentration of the reaction solution was 0.3% by mass of glucose and 1.5% by mass of cellobiose.

The reaction solution is filtered through an ultrafiltration membrane having a molecular weight cut off of 13,000 (“Asahi Kasei Chemicals Co., Ltd.,“ Micro-the Pencil type module ACP-0013 ”), and the resulting filtrate is deionized with a cation / anion exchange resin Treatment and distillation under reduced pressure at 70 ° C. gave an aqueous solution with a 20-fold sugar concentration.
100 mL of the cellooligosaccharide aqueous solution obtained above was introduced into a 200 mL glass flask, cooled to 70 ° C. to 5 ° C. at a rate of 10 ° C. per hour while stirring, and then ethanol was added to water for crystallization. The cellooligosaccharide crystallized in the aqueous solution was filtered under reduced pressure, dried, pulverized, and sieved to obtain cellooligosaccharide powder. The sugar composition of the obtained cellooligosaccharide powder was 0.9 mass% glucose, 98.2 mass% cellobiose, 0.4 mass% cellotriose, and 0.2 mass% cellotetraose.

(2) Fructooligosaccharide (“GF2” manufactured by Meiji Seika Co., Ltd.)
(3) Raffinose (manufactured by Nippon Sugar Sugar Co., Ltd.)
(4) Pectin (Unitech Foods Corporation)
(5) Gelatin (manufactured by Zerais Co., Ltd.)

[Example 1]
Hard yogurt A was prepared and evaluated according to the following procedure.
Water and 75% by weight of milk (milk fat content 3.5% or more, nonfat milk solid content 8.3%) are poured into a stainless beaker so that the total amount of the pre-fermentation solution is 100% by mass, and propeller stirring is performed. While stirring at 25 ° C. and 200 rpm using a wing, 3% by mass of cellooligosaccharide and 3.3% by mass of skim milk powder (manufactured by Snow Brand Milk Products Co., Ltd.) were added, and stirring was continued for 10 minutes.
The solution was homogenized at a processing pressure of 15 MPa using a high-pressure homogenizer, and further stirred for 30 minutes at 80 ° C. and 200 rpm using a propeller stirring blade to sterilize the solution. Furthermore, it cooled to 30 degreeC in 20 minutes, stirring at 200 rpm in a clean bench. 12.5% by mass of a starter (manufactured by Kagomeravio, “Plant lactic acid bacteria Labre”, Lactobacillus brevis) was added to this solution and stirred with a spatula to obtain a pre-fermentation solution. Further, the pre-fermentation solution was filled in a 100 mL cup, capped, transferred to an incubator, and fermented at 42 ° C. for 16 hours. After fermentation, the mixture was transferred to a refrigerator at 10 ° C. and passed for 5 days to obtain hard yogurt A (non-fat milk solid content of 9.4% or more).

Hard yogurt A was normally carded, and the strength was measured as an index for carding. As a result, it was 108 mN and the pH was 4.4. Further, “the number of lactic acid bacteria or yeast” was 7 × 10 ⁸ / mL, the coliform group was negative, and the standard of fermented milk was satisfied. From the state of curd formation and the number of lactic acid bacteria or yeast, it was suggested that lactic acid fermentation was progressing, and a mild sour hard yogurt with a relatively high pH of 4.4 could be prepared.

[Example 2]
Hard yogurt B was prepared and evaluated using fructooligosaccharide instead of the cellooligosaccharide of Example 1.
Hard yogurt B was normally carded, the strength was 110 mN, and the pH was 3.9. Further, “the number of lactic acid bacteria or yeast” was 7 × 10 ⁸ / mL, the coliform group was negative, and the standard of fermented milk was satisfied. From the state of card formation and the number of lactic acid bacteria or yeast, it was suggested that lactic acid fermentation was progressing, and a hard yogurt with strong acidity at pH 3.9 could be prepared.

[Example 3]
Hard yogurt C was prepared and evaluated using raffinose instead of the cellooligosaccharide of Example 1.
Hard yogurt C was normally carded, the strength was 102 mN, and the pH was 4.1. Further, “the number of lactic acid bacteria or yeast” was 7 × 10 ⁸ / mL, the coliform group was negative, and the standard of fermented milk was satisfied. From the state of curd formation and the number of lactic acid bacteria or yeast, it was suggested that lactic acid fermentation was progressing, and a hard yogurt with a relatively weak acidity of pH 4.1 could be prepared.

[Example 4]
Hard yoghurt D was prepared and evaluated using 1.5% by weight granulated sugar (Pearl Ace) and 1.5% by weight cellooligosaccharide instead of 3% by weight cellooligosaccharide of Example 1. did.
Hard yogurt D was normally carded, the strength was 103 mN, and the pH was 4.2. Further, “the number of lactic acid bacteria or yeast” was 7 × 10 ⁸ / mL, the coliform group was negative, and the standard of fermented milk was satisfied. From the state of curd formation and the number of lactic acid bacteria or yeast, it was suggested that lactic acid fermentation was progressing, and a sweet yogurt with a relatively weak acidity and pH 4.2 could be prepared.

[Example 5]
Hard yogurt E was used by using 2.999 mass% cellooligosaccharide and 0.001 mass% sucralose (manufactured by San-Ei Gen FFI Co., Ltd.) instead of 3 mass% cellooligosaccharide of Example 1. Were prepared and evaluated.
Hard yogurt E was normally carded, the strength was 109 mN, and the pH was 4.3. Further, “the number of lactic acid bacteria or yeast” was 7 × 10 ⁸ / mL, the coliform group was negative, and the standard of fermented milk was satisfied. From the state of card formation and the number of lactic acid bacteria or yeast, it was suggested that lactic acid fermentation was progressing, and a hard yogurt with a relatively weak acidity and pH of 4.3 could be prepared.

[Example 6]
Hard yogurt F was prepared and evaluated using the granulated sugar of Example 4 instead of the cellooligosaccharide of Example 1.
Hard yogurt E was normally carded, the strength was 112 mN, and the pH was 3.9. Further, “the number of lactic acid bacteria or yeast” was 7 × 10 ⁸ / mL, the coliform group was negative, and the standard of fermented milk was satisfied. From the state of card formation and the number of lactic acid bacteria or yeast, it was suggested that lactic acid fermentation was progressing, and a hard yogurt with strong acidity and sweetness at pH 3.9 could be prepared.

[Example 7]
A pectin aqueous solution was prepared in advance, and using this aqueous solution, 40% by mass of water and hard yoghurt A of Example 1, 40% by mass of apple juice (concentrated and reduced 100%), 0.2% by mass of pectin, So as to be 100% by mass. While stirring at 200 rpm in a clean bench, the mixture was cooled to 10 ° C. in 10 minutes to prepare a yogurt beverage G (non-fat milk solid content of 3.7% or more).
The pH of the yogurt drink G was 4.2. Further, the “number of lactic acid bacteria or yeast” was 1 × 10 ⁸ / mL or more, the coliform group was negative, and the standard of fermented milk was satisfied.

[Example 8]
Instead of the hard yoghurt A of Example 7, the hard yoghurt B of Example 2 was used to prepare a yoghurt beverage H.
The pH of the yogurt drink H was 3.9. Further, the “number of lactic acid bacteria or yeast” was 1 × 10 ⁸ / mL or more, the coliform group was negative, and the standard of fermented milk was satisfied.

[Example 9]
A pectin aqueous solution was prepared in advance, and using this aqueous solution, 8% by mass of water and hard yoghurt A of Example 1 (5% by mass) soybean beverage (manufactured by Otsuka Foods Co., Ltd.), 10% by mass of the above apple juice, granulated 5% by mass of sugar and 0.3% by mass of pectin were blended so that the total amount was 100% by mass. While stirring at 200 rpm in a clean bench, add ascorbic acid to pH 4.0 and cool to 10 ° C. in 10 minutes to prepare lactic acid bacteria beverage I (non-fat milk solid content 0.75% or more) did.
The pH of the lactic acid bacteria beverage I was 4.0. Further, “the number of lactic acid bacteria or yeast” was 2 × 10 ⁷ / mL, and the coliform group was negative.

  The lactic acid bacteria beverage I was sampled by 20 panelists and subjected to sensory evaluation. Among the 20 panelists, 18 responded that they felt a “fresh acidity”, and no panelists responded that they felt “disgusting.”

[Example 10]
The lactic acid bacteria beverage I of Example 9 was sterilized at 85 ° C. for 30 minutes while stirring at 200 rpm in a clean bench. Furthermore, it cooled to 10 degreeC in 10 minutes, stirring at 200 rpm, and the soft drink J was prepared.
The pH of the soft drink J was 4.0. Further, “the number of lactic acid bacteria or yeast” was less than 1 × 10 ³ / mL, and the coliform group was negative.

[Example 11]
In water heated to 80 ° C., 2% by weight of gelatin was added and dissolved, and 5% by weight of hard yogurt C of Example 3 and 50% by weight of orange juice (concentrated and reduced 100%), 5% by weight. The granulated sugar was added and blended so that the total amount would be 100% by mass, followed by stirring for 10 minutes while stirring at 200 rpm. This solution was filled in a jelly cup in a clean bench and cooled at 5 ° C. for 48 hours to prepare jelly K.
Jelly K was sampled by 20 panelists and subjected to sensory evaluation. There were 16 panelists who answered that they felt a “fresh acidity”, and no panelists responded that they felt a “disgusting taste”.

[Comparative Example 1]
Hard yogurt α was prepared and evaluated in the same manner as in Example 1 without adding the cellooligosaccharide of Example 1.
Hard yogurt α was not normally carded, showed fluidity, and the strength could not be measured accurately.
Moreover, pH was 5.0, “the number of lactic acid bacteria or yeast” was 2 × 10 ⁸ / mL, and the coliform group was negative. Compared with the hard yoghurt of Examples 1-6 manufactured under the same conditions except for the oligosaccharide component, the pH was high, and the “number of lactic acid bacteria or yeast” was significantly low, and fermentation did not proceed normally. .

[Comparative Example 2]
Instead of the hard yoghurt A of Example 7, the hard yoghurt α of Comparative Example 1 was used to prepare a yoghurt beverage β.
The pH of the yogurt beverage β was 4.5. Further, the “number of lactic acid bacteria or yeast” was less than 1 × 10 ⁸ / mL, the coliform group was negative, and the standard of fermented milk was not satisfied.

[Comparative Example 3]
A lactic acid bacteria beverage γ was prepared using the hard yogurt α of Comparative Example 1 instead of the hard yogurt A of Example 9.
The pH of the lactic acid bacteria beverage γ was 4.0. The “number of lactic acid bacteria or yeast” was less than 1 × 10 ⁷ / mL, significantly lower than that in Example 9, and the coliform group was negative.
The lactic acid bacteria beverage γ was sampled by 20 panelists for sensory evaluation. Only 3 out of 20 panelists responded that they felt a “fresh acidity”, and 13 panelists responded that they felt “disgusting.” Of the panelists who felt this unpleasant taste, 10 responded that there was a “milky smell”, suggesting that there was a problem with fermentation.

[Comparative Example 4]
Hard yogurt X was prepared and evaluated in the same manner as in Example 1, using a starter derived from animal lactic acid bacteria (“LG21 drink type” manufactured by Meiji Dairies) instead of the starter in Example 1. .
Hard yogurt X was normally carded, the strength was 98 mN, and the pH was 3.8. Further, “the number of lactic acid bacteria or yeast” was 6 × 10 ⁸ / mL, the coliform group was negative, and the standard of fermented milk was satisfied. The state of card formation and the number of lactic acid bacteria or yeast suggested that lactic acid fermentation was in progress.
However, even when compared with Comparative Examples 5 and 6 described below, no difference was observed in the fermentation state depending on the type of oligosaccharide added, and no difference was observed in the fermentation state when animal lactic acid bacteria were used.

[Comparative Example 5]
Hard yogurt Y was prepared in the same manner as in Example 2 using the starter derived from animal lactic acid bacteria of Comparative Example 4 instead of the starter in Example 2, and evaluated in the same manner as in Example 1.
Hard yogurt Y was normally carded, the strength was 96 mN, and the pH was 3.8. Further, “the number of lactic acid bacteria or yeast” was 6 × 10 ⁸ / mL, the coliform group was negative, and the standard of fermented milk was satisfied. The state of card formation and the number of lactic acid bacteria or yeast suggested that lactic acid fermentation was in progress.
However, even when compared with Comparative Example 4 described above and Comparative Example 6 described later, there is no difference in the fermentation state depending on the type of oligosaccharide added, and when animal lactic acid bacteria are used, there is a difference in the fermentation state. I couldn't.

[Comparative Example 6]
Hard yogurt Z was prepared in the same manner as in Example 6 using the starter derived from the animal lactic acid bacteria of Comparative Example 4 instead of the starter in Example 6, and evaluated in the same manner as in Example 1.
Hard yogurt Z was normally carded, the strength was 99 mN, and the pH was 3.8. Further, “the number of lactic acid bacteria or yeast” was 6 × 10 ⁸ / mL, the coliform group was negative, and the standard of fermented milk was satisfied. The state of card formation and the number of lactic acid bacteria or yeast suggested that lactic acid fermentation was in progress.
However, even when compared with Comparative Examples 4 and 5 described above, no difference was observed in the fermentation state depending on the type of oligosaccharide added, and no difference was observed in the fermentation state when animal lactic acid bacteria were used.

The fermented milk or lactic acid bacteria beverage of the present invention can be manufactured using low-calorie oligosaccharides that have enteric bacteria activation action and plant lactic acid bacteria having high physiological activity such as intestinal environment improvement effect. It is. That is, it is possible to provide a health-oriented product that is low in calories and highly effective in improving the intestinal environment.
In addition, since it is possible to control fermentation by appropriately selecting the type of oligosaccharide to be added, product design can range from products with low pH and strong acidity to products with relatively high pH and weak acidity. It becomes possible to provide products that meet customer needs.
These properties can be used not only in the food field, but also in the field of pharmaceuticals for the purpose of improving the intestinal environment and lifestyle-related diseases.

Claims (6)

A fermented milk or lactic acid bacteria beverage having a pH of 3.9 to 4.4 , characterized by containing 1.2 to 3.0 % by mass of oligosaccharide and Lactobacillus brevis. The fermented milk or lactic acid bacteria beverage according to claim 1, wherein the oligosaccharide is one of fructooligosaccharide, xylo-oligosaccharide, raffinose, or cellooligosaccharide. The fermented milk or lactic acid bacteria beverage according to claim 1, characterized in that the oligosaccharide is a cellooligosaccharide. The fermented milk or lactic acid bacteria beverage according to any one of claims 1 to 3, further comprising 1 ppm to 10% by mass of a high-potency sweetener. The fermented milk or lactic acid bacteria beverage according to any one of claims 1 to 4, which is yogurt. A food produced using the fermented milk or lactic acid bacteria beverage according to any one of claims 1 to 5.