JPS6313654B2 - - Google Patents
Info
- Publication number
- JPS6313654B2 JPS6313654B2 JP59018368A JP1836884A JPS6313654B2 JP S6313654 B2 JPS6313654 B2 JP S6313654B2 JP 59018368 A JP59018368 A JP 59018368A JP 1836884 A JP1836884 A JP 1836884A JP S6313654 B2 JPS6313654 B2 JP S6313654B2
- Authority
- JP
- Japan
- Prior art keywords
- bifidobacterium
- fermented dairy
- dairy products
- producing
- dietary fiber
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 241000186000 Bifidobacterium Species 0.000 claims description 67
- 235000021001 fermented dairy product Nutrition 0.000 claims description 34
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 34
- 241000894006 Bacteria Species 0.000 claims description 32
- 235000013325 dietary fiber Nutrition 0.000 claims description 19
- 238000004519 manufacturing process Methods 0.000 claims description 19
- 235000014655 lactic acid Nutrition 0.000 claims description 17
- 239000004310 lactic acid Substances 0.000 claims description 17
- 239000002994 raw material Substances 0.000 claims description 13
- 235000013365 dairy product Nutrition 0.000 claims description 5
- 239000000126 substance Substances 0.000 claims description 4
- 239000000835 fiber Substances 0.000 claims description 3
- 235000013336 milk Nutrition 0.000 claims description 3
- 239000008267 milk Substances 0.000 claims description 3
- 210000004080 milk Anatomy 0.000 claims description 3
- 235000013339 cereals Nutrition 0.000 claims 2
- 238000000855 fermentation Methods 0.000 claims 1
- 230000004151 fermentation Effects 0.000 claims 1
- 235000021374 legumes Nutrition 0.000 claims 1
- 239000003607 modifier Substances 0.000 claims 1
- 235000014048 cultured milk product Nutrition 0.000 description 9
- 238000000034 method Methods 0.000 description 9
- 239000007858 starting material Substances 0.000 description 8
- 238000003860 storage Methods 0.000 description 7
- 239000000203 mixture Substances 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 4
- 230000004083 survival effect Effects 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 235000013618 yogurt Nutrition 0.000 description 4
- 240000001046 Lactobacillus acidophilus Species 0.000 description 3
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 3
- 235000015140 cultured milk Nutrition 0.000 description 3
- 229940039695 lactobacillus acidophilus Drugs 0.000 description 3
- 229920001817 Agar Polymers 0.000 description 2
- 239000008272 agar Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 210000003608 fece Anatomy 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 229920005610 lignin Polymers 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 235000020183 skimmed milk Nutrition 0.000 description 2
- PYMYPHUHKUWMLA-UHFFFAOYSA-N 2,3,4,5-tetrahydroxypentanal Chemical compound OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 229920002488 Hemicellulose Polymers 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 229920000715 Mucilage Polymers 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000008504 concentrate Nutrition 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 238000012136 culture method Methods 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 102000038379 digestive enzymes Human genes 0.000 description 1
- 108091007734 digestive enzymes Proteins 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 229920000591 gum Polymers 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- JCQLYHFGKNRPGE-FCVZTGTOSA-N lactulose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 JCQLYHFGKNRPGE-FCVZTGTOSA-N 0.000 description 1
- 229960000511 lactulose Drugs 0.000 description 1
- PFCRQPBOOFTZGQ-UHFFFAOYSA-N lactulose keto form Natural products OCC(=O)C(O)C(C(O)CO)OC1OC(CO)C(O)C(O)C1O PFCRQPBOOFTZGQ-UHFFFAOYSA-N 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 229920000609 methyl cellulose Polymers 0.000 description 1
- 239000001923 methylcellulose Substances 0.000 description 1
- 235000010981 methylcellulose Nutrition 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000003223 protective agent Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 230000035899 viability Effects 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
Landscapes
- Dairy Products (AREA)
Description
本発明は、ビフイドバクテリウム属に属する菌
（以下「ビフイズス菌」と記載する）を含有する
発酵乳製品を保存したときに、ビフイズス菌が死
滅し難い発酵乳製品の製造法に関する。さらに詳
しくは、本発明は、発酵乳の原料に不溶性食物繊
維を添加し、これにビフイズス菌、またはビフイ
ズス菌と乳酸菌を接種し、培養することによつ
て、長期間の保存においてビフイズス菌の死滅し
難いビフイズス菌含有発酵乳製品の製造法に関す
る。
本発明における発酵乳製品は、乳成分を発酵し
て得られるものであつて、たとえばヨーグルトな
どのように、最終的な製品として消費者に販売さ
れる乳製品およびたとえばスターターのように最
終的な製品を製造するために使用される乳製品を
包含する。
〔技術の背景および先行技術〕
ビフイズス菌は、母乳栄養の乳児の糞便から最
初に見出された乳酸菌であり、人工栄養の乳児の
糞便中に見出すことができなかつたことから、正
常な消化を行なう健康な人の腸内細菌として注目
されているが、ビフイズス菌は偏性嫌気性菌であ
つて、耐酸性に乏しく、死滅し易いことも広く知
られている。従つてビフイズス菌を含有する発酵
乳製品を製造し、これを保存した場合、製品中の
ビフイズス菌の死滅を防止することが重要な技術
的課題になつていたのである。たとえばヨーグル
トの場合、一般にその製造から消費までの間に１
〜２週間を要しているので、ビフイズス菌を含有
するヨーグルトを製造した場合、その製造から消
費までの１〜２週間の間、製品中のビフイズス菌
が高い菌数（理想的には製造直後と同一の菌数）
で生残つていなければ、ビフイズス菌を正常な腸
内細菌として供給することができないからであ
る。
これまでに、ビフイズス菌の生育を促進する物
質、いわゆるビフイズス因子あるいはその生育を
促進する方法について数多くの研究が行なわれ、
またビフイズス菌を凍結乾燥するときの保護剤に
ついても数多くの研究が行なわれ、これらのテー
マについて多くの報告が出されている。しかしな
がらビフイズス菌を含有する発酵乳を保存した場
合のビフイズス菌の死滅を防止するのに有効な方
法についての報告は少なく、これまでに知られて
いる方法は、製品にＬ−アスコルビン酸およびア
シドフイラス菌（ラクトバチルス・アシドフイラ
ス）を添加する方法（特開昭58−111638号公報）
および製品に酵母を添加する方法（特開昭58−
13834号公報）程度のものである。しかしながら、
これらの方法はアシドフイラス菌や酵母菌をビフ
イズス菌とは別に培養する必要があり、このため
に製造工程が複雑になること、およびアシドフイ
ラス菌および酵母の生育によつて製品の風味に変
化をもたらす場合が少なくないことという点に克
服すべき問題点をかかえている。
本発明者らは、発酵乳製品に含有されるビフイ
ズス菌の保存中の死滅を簡単に防止できる方法に
ついて研究を重ね、本発明に到達したのである。
〔発明の目的および発明の要約〕
本発明の目的は、保存中のビフイズス菌の死滅
を防止したビフイズス菌含有発酵乳製品の製造法
を提供することにある。
本発明のもう１つの目的は、保存中のビフイズ
ス菌の死滅を防止するとともに、良好な風味を有
するビフイズス菌含有発酵乳製品を簡便に製造す
ることができる方法を提供することにある。
本発明は、発酵乳製品の製造において、ビフイ
ドバクテリウム属に属する菌を使用することおよ
び発酵乳製品の原料に不溶性食物繊維を添加する
ことを特徴とするビフイズス菌含有発酵乳製品の
製造法、およびこのビフイズス菌含有発酵乳製品
の製造法において、ビフイドバクテリウム属に属
する菌を乳酸菌と併用することを特徴とする製造
法である。
本発明のビフイズス菌含有発酵乳製品は、これ
を保存しても、含有されているビフイズス菌が死
滅しておらず、またその製品は良好な風味を有す
るものである。
〔発明の具体的な説明〕
本発明によると、乳および／又は乳製品などの
発酵乳製品製造の原料に、不溶性食物繊維を添加
し、得られた混合物を殺菌した後、ビフイドバク
テリウム属に属する菌、またはこの菌と乳酸菌を
接種し、培養してビフイズス菌を含有する発酵乳
製品を製造するが、この発酵乳製品を保存して
も、ビフイズス菌は死滅することがなく、高い生
残率を有する発酵乳製品を得ることができる。
本発明による発酵乳製品の製造は、ビフイズス
菌の単独の使用によることもできるが、またビフ
イズス菌と乳酸菌の両者の使用によることもでき
る。特にビフイズス菌と乳酸菌の両者を使用して
発酵乳製品を製造する場合、不溶性食物繊維を含
む発酵乳製品の原料にビフイズス菌と乳酸菌の両
者を接種し、培養する方法によることもできる
が、同様に不溶性食物繊維を含む発酵乳製品製造
の原料にビフイズス菌を接種し、培養したもの
に、発酵乳製品製造の原料に乳酸菌を接種し、培
養したものを混合し、得られた混合物を発酵乳製
品とすることもできる。この時、混合物をさらに
培養して得られたものを発酵乳製品とすることも
できる。発酵乳製品の培養は、ビフイズス菌また
は乳酸菌の生育に適した条件で行なわれるが、一
般的には、37〜42℃の温度で４〜16時間の条件で
行なうことができ、またビフイズス菌単独の場合
は、ビフイズス菌のスターターを５〜15％の割合
で接種し、37℃で６〜８時間の条件で培養を行な
うこともでき、さらにビフイズス菌と乳酸菌の両
者を使用する場合、１〜15％のビフイズス菌のス
ターターを接種し、これに続いて0.5〜５％の乳
酸菌のスターターを接種し、37℃で４〜５時間の
条件で培養を行なうこともできる。そしてスター
ターを接種する場合の接種する量はスターターの
濃縮率によつて変動させることもできる。
本発明の方法において使用する発酵乳製品製造
の原料は、通常の発酵乳製品の製造に使用されて
いる原料であれば、いかなる原料であつてもよ
い。たとえば、牛乳、脱脂乳、これらの濃縮物お
よび各種の濃度の還元脱脂乳を使用することがで
きる。そしてこれらの原料に、ビフイズス菌の生
育を妨げない添加物（たとえば香味料あるいは安
定剤等々）であるならば、いかなるものであつて
も、これを加えて使用することを妨げない。また
これらの原料にビフイズス菌の生育を促進する物
質、たとえば酵母エキス、カゼイン分解物、ラク
チユロース、オリゴ糖または魚肉エキス等の適当
量を加えて使用することもできる。
本発明では、前記のとおり、発酵乳製品製造の
原料に不溶性食物繊維が加えられる。一般に食物
繊維は、植物細胞の細胞壁を構成する多糖類で人
の消化酵素によつて分解されない多糖類とリグニ
ンの他に、細胞内に存在し、同じく消化されない
多糖類（たとえば、セルロース、ヘミセルロー
ス、ペクチン質、リグニン、ガム質または粘質物
等々）およびこれらを化学的に修飾した物質（た
とえば、カルボキシメチルセルロースまたはメチ
ルセルロース等々）を包含し、その分類の一に
は、水に対する親和性から、水溶性食物繊維と不
溶性食物繊維にする分類がある。〔印南、敏、桐
山修八著「食物繊維」第一出版(株)1982年発行 参
照〕
本発明では、後者の不溶性食物繊維が使用され
る。同時に水溶性食物繊維を併用することもでき
るが、たとえば低メトキシルペクチンまたは精製
したローカスドビーンガム等のように、添加量に
よつては乳蛋白質の凝集物を生じるものは、本発
明で使用するのに好ましくない。
本発明においては、前記の発酵乳製品製造の原
料に、１％以下、好ましくは0.2〜１％の不溶性
食物繊維（以下、「食物繊維」という）を加え、
必要な場合は、得られた混合物を均質化し、常法
によつて殺菌した後、37〜42℃に冷却し、これに
ビフイズス菌またはビフイズス菌と乳酸菌を接種
し、培養して、発酵乳製品を得るのである。
本発明に使用するビフイズス菌（ビフイドバク
テリウム属に属する菌）および乳酸菌は、いずれ
も公知の菌であつて、BERGEY'S MANUAL
OF DETERMINATIVE BACTERIOLOGY第
８版（1974年）に記載されている。
本発明により製造された発酵乳製品は、その製
造後に保存してもビフイズス菌の生菌数が大巾に
低下することがない。一般に発酵乳製品は10℃以
下の温度で保存されるから、本発明の製品もこの
程度の温度で保存するのが好ましい。
本発明によつて製造される発酵乳製品は、これ
までに知られている発酵乳製品のいずれであるこ
とができる。たとえば、ヨーグルト、乳酸菌飲料
または発酵乳製品の製造用スターター（バルクス
ターター）等々のいずれであつてもよいのであ
る。これらの本発明の製品の発酵乳製品は、製造
後に相当な期間保存されても、その中に生存する
ビフイズス菌の菌数が大巾に減少することはな
い。
本発明において、ビフイズス菌と乳酸菌をそれ
ぞれ別個に培養した場合、それぞれれの培養を混
合し、得られた混合物を直ちに10℃以下に冷却
し、常法に従つて、所定量の混合物を容器に充填
した後、その容器を密封して、本発明のビフイズ
ス菌を含有する発酵乳製品を得るのである。
以下のようにして本発明は実施されるが、試験
例を示して、本発明を更に詳述する。
（試験 １）
この試験は食物繊維の添加量を決定するために
行なわれた。
１ 試料
実施例１と同一の方法で試料を製造した。ただ
し食物繊維の量と種類を第１表に示すように変更
したこと及び均質化処理を第１表に示すように実
施したものとしないものに変更したことのみ実施
例１と異なつている。尚、対照として食物繊維を
添加しない試料を実施例１と同一の方法で製造し
た。
２ 試験方法
ａ 合計８種類の試料について製造直後、５℃で
10日及び15日間保存した後のビフイズス菌の生
菌数を次の方法により測定した。
ｂ ビフイズス菌の測定
試料を光岡の稀釈液（臨床検査、第18巻、第
1163頁〜第1172頁、1974年）で段階的に稀釈
し、MG寒天培地（食品衛生学雑誌、第23巻、
第39頁〜第44頁、1982年）を用いて高層寒天培
養法により培養し、常法によりコロニーを測定
した。そして各試料について製造直後の生菌数
に対する保存後のそれの百分率を算出し、ビフ
イズス菌の生残率とした。
３ 試験結果
The present invention relates to a method for producing fermented dairy products in which Bifidobacteria are not easily killed when fermented dairy products containing bacteria belonging to the genus Bifidobacterium (hereinafter referred to as "Bifidobacteria") are stored. More specifically, the present invention adds insoluble dietary fiber to the raw material of fermented milk, inoculates it with Bifidobacterium, or Bifidobacterium and Lactic Acid Bacteria, and cultivates it, thereby killing Bifidobacterium during long-term storage. This invention relates to a method for producing fermented dairy products containing bifidobacteria that are difficult to prepare. Fermented dairy products in the present invention are those obtained by fermenting milk components, and include dairy products sold to consumers as final products such as yogurt, and final products such as starters. Includes dairy products used to manufacture products. [Technical Background and Prior Art] Bifidobacterium is a lactic acid bacterium that was first discovered in the feces of breast-fed infants, and since it could not be found in the feces of formula-fed infants, it is difficult for normal digestion to occur. Bifidobacterium is attracting attention as an intestinal bacterium in healthy people, but it is also widely known that Bifidobacterium is an obligate anaerobic bacterium, has poor acid resistance, and is easily killed. Therefore, when fermented milk products containing Bifidobacterium are produced and stored, it has become an important technical issue to prevent the death of Bifidobacteria in the product. For example, in the case of yogurt, generally 1
Since it takes ~2 weeks, when producing yogurt containing Bifidobacterium, the number of Bifidobacteria in the product is high (ideally, immediately after production) for 1 to 2 weeks from production to consumption. (same number of bacteria)
This is because if the bifidobacterium does not survive, it will not be able to supply normal intestinal bacteria. To date, numerous studies have been conducted on substances that promote the growth of Bifidobacterium, the so-called Bifidus factors, and methods for promoting their growth.
Many studies have also been conducted on protective agents when freeze-drying Bifidobacterium, and many reports have been published on these topics. However, there are few reports on effective methods for preventing the death of Bifidobacterium when fermented milk containing Bifidobacterium is stored. (Lactobacillus acidophilus) (Japanese Unexamined Patent Publication No. 111638/1983)
and a method of adding yeast to products
13834). however,
These methods require culturing Lactobacillus acidophilus and yeast separately from Bifidobacteria, which complicates the manufacturing process, and the growth of Lactobacillus acidophilus and yeast may change the flavor of the product. There is a problem that needs to be overcome in that there are quite a few problems. The present inventors have repeatedly conducted research on a method for easily preventing the death of bifidobacteria contained in fermented dairy products during storage, and have arrived at the present invention. [Object of the Invention and Summary of the Invention] An object of the present invention is to provide a method for producing a fermented dairy product containing Bifidobacterium that prevents the killing of Bifidobacterium during storage. Another object of the present invention is to provide a method that can prevent the death of Bifidobacterium during storage and easily produce a fermented dairy product containing Bifidobacterium that has a good flavor. The present invention provides a method for producing fermented dairy products containing Bifidobacterium, which is characterized by using bacteria belonging to the genus Bifidobacterium and adding insoluble dietary fiber to the raw materials for fermented dairy products. , and this method for producing a fermented dairy product containing Bifidobacterium, which is characterized in that bacteria belonging to the genus Bifidobacterium are used in combination with lactic acid bacteria. In the fermented dairy product containing Bifidobacterium of the present invention, the Bifidobacterium contained therein does not die even when stored, and the product has a good flavor. [Specific Description of the Invention] According to the present invention, insoluble dietary fiber is added to raw materials for producing fermented dairy products such as milk and/or dairy products, and after the resulting mixture is sterilized, Bifidobacterium spp. Bacteria belonging to this species, or this bacterium and lactic acid bacteria, are inoculated and cultured to produce fermented dairy products containing Bifidobacterium, but even when this fermented dairy product is stored, the Bifidobacteria do not die and maintain a high level of viability. Fermented milk products with a residual rate can be obtained. The fermented milk product according to the invention can be produced by using Bifidobacterium alone, or by using both Bifidobacterium and lactic acid bacteria. In particular, when producing fermented dairy products using both bifidobacteria and lactic acid bacteria, it is also possible to inoculate and culture both bifidobacteria and lactic acid bacteria into the fermented dairy product raw material containing insoluble dietary fiber, but the same method can be used. Bifidobacterium is inoculated and cultured into raw materials for fermented dairy products that contain insoluble dietary fiber, and then lactic acid bacteria are inoculated and cultured into raw materials for fermented dairy products, and the resulting mixture is used to make fermented milk. It can also be a product. At this time, the mixture may be further cultured to produce a fermented dairy product. Culture of fermented dairy products is carried out under conditions suitable for the growth of Bifidobacterium or lactic acid bacteria, but generally it can be carried out at a temperature of 37 to 42°C for 4 to 16 hours; In this case, a Bifidobacterium starter can be inoculated at a rate of 5 to 15% and cultured at 37°C for 6 to 8 hours.Furthermore, if both Bifidobacteria and lactic acid bacteria are used, It is also possible to inoculate 15% Bifidobacteria starter, followed by 0.5-5% lactic acid bacteria starter, and culture at 37°C for 4-5 hours. When inoculating the starter, the amount to be inoculated can also be varied depending on the concentration rate of the starter. The raw materials for producing fermented dairy products used in the method of the present invention may be any raw materials that are normally used for producing fermented dairy products. For example, cow's milk, skim milk, concentrates thereof and various concentrations of reconstituted skim milk can be used. It is not prohibited to add any additives (such as flavoring agents or stabilizers) to these raw materials as long as they do not inhibit the growth of Bifidobacterium. Further, an appropriate amount of a substance that promotes the growth of bifidobacteria, such as yeast extract, casein decomposition product, lactulose, oligosaccharide, or fish meat extract, may be added to these raw materials. In the present invention, as described above, insoluble dietary fiber is added to the raw materials for producing fermented dairy products. In general, dietary fiber consists of polysaccharides that make up the cell walls of plant cells, which cannot be broken down by human digestive enzymes, and lignin, as well as polysaccharides that are also indigestible (e.g., cellulose, hemicellulose, (pectin, lignin, gum, mucilage, etc.) and chemically modified substances (e.g., carboxymethyl cellulose, methyl cellulose, etc.). There are classifications into fiber and insoluble dietary fiber. [See "Dietary Fiber" by Inami, Satoshi, and Shuhachi Kiriyama, published by Daiichi Shuppan Co., Ltd., 1982] In the present invention, the latter insoluble dietary fiber is used. Water-soluble dietary fibers can also be used at the same time, but those that can cause milk protein aggregates depending on the amount added, such as low methoxyl pectin or purified locust bean gum, cannot be used in the present invention. unfavorable to In the present invention, 1% or less, preferably 0.2 to 1%, of insoluble dietary fiber (hereinafter referred to as "dietary fiber") is added to the raw materials for producing fermented dairy products,
If necessary, the resulting mixture is homogenized, sterilized by conventional methods, cooled to 37-42°C, inoculated with Bifidobacterium or Bifidobacterium and lactic acid bacteria, and cultured to produce fermented dairy products. This is what we get. Bifidobacteria (belonging to the genus Bifidobacterium) and lactic acid bacteria used in the present invention are both known bacteria, and are available from BERGEY'S MANUAL.
Described in OF DETERMINATIVE BACTERIOLOGY 8th edition (1974). The fermented milk product produced according to the present invention does not have a significant decrease in the number of viable Bifidobacterium bacteria even if it is stored after production. Generally, fermented milk products are stored at temperatures below 10°C, so it is preferable that the products of the present invention are also stored at temperatures around this range. The fermented milk product produced according to the present invention can be any fermented milk product known to date. For example, it may be yogurt, a lactic acid bacteria drink, a starter for producing fermented dairy products (bulk starter), or the like. Even if these fermented milk products of the present invention are stored for a considerable period of time after production, the number of Bifidobacterium living therein does not significantly decrease. In the present invention, when bifidobacteria and lactic acid bacteria are cultured separately, the respective cultures are mixed, the resulting mixture is immediately cooled to below 10°C, and a predetermined amount of the mixture is poured into a container according to a conventional method. After filling, the container is sealed to obtain the fermented milk product containing the Bifidobacterium of the present invention. The present invention is carried out as follows, and the present invention will be explained in further detail by showing test examples. (Test 1) This test was conducted to determine the amount of dietary fiber added. 1 Sample A sample was produced in the same manner as in Example 1. However, the only difference from Example 1 is that the amount and type of dietary fiber were changed as shown in Table 1, and the homogenization treatment was changed from one to the other as shown in Table 1. As a control, a sample to which no dietary fiber was added was produced in the same manner as in Example 1. 2 Test method a A total of 8 types of samples were tested at 5°C immediately after production.
The number of viable Bifidobacterium bacteria after storage for 10 and 15 days was determined by the following method. b Measurement of Bifidobacteria The sample was diluted with Mitsuoka's dilution solution (Clinical Examination, Vol. 18, Vol.
1163-1172, 1974) and MG agar medium (Journal of Food Hygiene, Vol. 23,
39 to 44, 1982) by high-layer agar culture method, and colonies were measured by a conventional method. Then, for each sample, the percentage of the number of viable bacteria after storage to the number of viable bacteria immediately after production was calculated, and this was determined as the survival rate of Bifidobacterium. 3 Test results
本発明においてもたらされる効果は次のとおり
である。
(1) 保存した後でもビフイズス菌の生残率の高い
ビフイズス菌を含有する発酵乳製品が得られ
る。
(2) 風味または口あたり等が従来の発酵乳製品と
変らない製品が得られる。
(3) ビフイズス菌の生残率を高めるためにはん雑
な手段を必要とせず、簡便な手段で生残率の高
い製品が得られる。
The effects brought about by the present invention are as follows. (1) Fermented dairy products containing bifidobacteria with a high survival rate of bifidobacteria even after storage can be obtained. (2) A product can be obtained that has the same flavor and mouthfeel as conventional fermented dairy products. (3) A product with a high survival rate can be obtained by simple means without requiring complicated means to increase the survival rate of Bifidobacterium.
Claims (1)
製品の製造において、ビフイドバクテリウム属に
属する菌を使用すること、および発酵乳製品の原
料に不溶性食物繊維を添加することを特徴とする
ビフイズス菌含有発酵乳製品の製造法。 ２ ビフイドバクテリウム属に属する菌を乳酸菌
と併用することを特徴とする特許請求の範囲第１
項に記載のビフイズス菌含有発酵乳製品の製造
法。 ３ ビフイドバクテリウム属に属する菌および乳
酸菌をそれぞれ別個に培養し、その培養物を混合
して使用することを特徴とする特許請求の範囲第
１項または第２項に記載のビフイズス菌含有発酵
乳製品の製造法。 ４ 不溶性食物繊維の添加量が１％（重量）より
も少ないことを特徴とする特許請求の範囲第１項
ないし第３項のいずれかに記載のビフイズス菌含
有発酵乳製品の製造法。 ５ 不溶性食物繊維が、精製パルプ、穀類のふす
ま由来の繊維、穀類の糠由来の繊維、豆類の皮部
およびこれらの化学的修飾物質からなる群より選
択された１種または２種以上のものであることを
特徴とする特許請求の範囲第１項ないし第４項の
いずれかに記載のビフイズス菌含有発酵乳製品の
製造法。[Scope of Claims] 1. In the production of fermented dairy products made from milk and/or dairy products, bacteria belonging to the genus Bifidobacterium are used, and insoluble dietary fiber is added to the raw materials for fermented dairy products. A method for producing a fermented dairy product containing Bifidobacteria, characterized by: 2 Claim 1 characterized in that bacteria belonging to the genus Bifidobacterium are used in combination with lactic acid bacteria.
A method for producing a fermented dairy product containing Bifidobacterium as described in 2. 3. Bifidobacterium-containing fermentation according to claim 1 or 2, characterized in that bacteria belonging to the genus Bifidobacterium and lactic acid bacteria are cultured separately and the cultures are used in combination. Dairy product manufacturing method. 4. The method for producing a fermented dairy product containing Bifidobacterium according to any one of claims 1 to 3, characterized in that the amount of insoluble dietary fiber added is less than 1% (by weight). 5. The insoluble dietary fiber is one or more selected from the group consisting of refined pulp, fiber derived from cereal bran, fiber derived from cereal bran, legume skin, and chemical modifiers thereof. A method for producing a fermented dairy product containing Bifidobacterium according to any one of claims 1 to 4.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1836884A JPS60164432A (en) | 1984-02-06 | 1984-02-06 | Method for producing fermented dairy products containing Bifidobacterium |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1836884A JPS60164432A (en) | 1984-02-06 | 1984-02-06 | Method for producing fermented dairy products containing Bifidobacterium |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS60164432A JPS60164432A (en) | 1985-08-27 |
| JPS6313654B2 true JPS6313654B2 (en) | 1988-03-26 |
Family
ID=11969758
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1836884A Granted JPS60164432A (en) | 1984-02-06 | 1984-02-06 | Method for producing fermented dairy products containing Bifidobacterium |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS60164432A (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3280768B2 (en) * | 1993-08-20 | 2002-05-13 | 三栄源エフ・エフ・アイ株式会社 | Method for producing acidic milk beverage |
| JP2003250528A (en) * | 2002-03-06 | 2003-09-09 | Yakult Honsha Co Ltd | Method for producing a survival improver, a growth promoter, or a fermentation product containing the bacterium belonging to the genus Bifidobacterium |
| WO2005110107A1 (en) * | 2004-05-19 | 2005-11-24 | Morinaga Milk Industry Co., Ltd. | Fermented milk |
| DK2258206T3 (en) | 2008-03-27 | 2012-06-25 | Morinaga Milk Industry Co Ltd | ACID Lactic Acid Baking Beverages and Procedures for Making Acid Lactic Acid Baking |
| RU2593716C2 (en) | 2010-11-11 | 2016-08-10 | Нестек С.А. | Frozen confections containing probiotic micro-organisms |
-
1984
- 1984-02-06 JP JP1836884A patent/JPS60164432A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS60164432A (en) | 1985-08-27 |
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