WO1996037113A1

WO1996037113A1 - Yoghurt containing bifidobacterium and process for producing the same

Info

Publication number: WO1996037113A1
Application number: PCT/JP1996/001401
Authority: WO
Inventors: Ryoichi Akahoshi; Yoshihiro Takahashi
Original assignee: Kabushiki Kaisha Yakult Honsha
Priority date: 1995-05-26
Filing date: 1996-05-24
Publication date: 1996-11-28
Also published as: TW501912B; JPH08322464A; KR19980703483A; AU5779996A

Abstract

Catechins and/or tocopherols are added each in an amount of about 0.1 to 2,000 ppm to a yoghurt containing Bifidobacterium to thereby improve the survival properties of the Bifidobacterium. When the yoghurt is one containing refined fish oil, there is achieved an additional effect of suppressing the generation of an offensive odor due to the fish oil. Thus the stability of the qualities of the yoghurt can be improved.

Description

Specification

Yogurt containing bifidobacterium and method for producing the same

Technical field

The present invention relates to a yogurt containing a lactic acid bacterium and a bifidobacterium.

Background art

Originally, yogurt is produced by causing lactic acid fermentation of lactic acid bacteria in animal milk, but yogurt (or fermented milk produced only by bifidobacteria) obtained by inoculating milk with lactic acid bacteria and bifidobacterium bacteria. The similar yogurt obtained by mixing with fermented milk from lactic acid bacteria contains not only lactic acid bacteria but also bifidobacteria and is expected to have various useful effects unique to these bacteria. ing.

However, it is much more difficult to maintain the viable bacterial count of Bifidobacterium at a constant level until it is consumed through the distribution process after the yogurt containing the Bifidobacterium is manufactured in the factory than in the case of lactic acid bacteria. It is. This is because Bifidobacterium is an obligate anaerobic bacterium, which is affected by a small amount of oxygen entering the container, and has poor acid resistance and is easily killed in acidic yogurt.

Therefore, for yogurt containing Bifidobacterium, a container with good oxygen-barrier properties should be used to maintain an environment favorable for the growth of this bacterium, and monosaccharides that deteriorate viability should not be used as sweeteners. However, various considerations have been made, but nonetheless, the reduction in the number of viable bacteria of Bifidobacterium progresses remarkably in comparison with lactic acid bacteria.

In recent years, refined fish oils containing docosahexaenoic acid (DHA) and other highly unsaturated fatty acids, which are effective in preventing and treating cardiovascular diseases, have been added to various foods. When refined fish oil was added to yogurt containing Bifidobacterium to further enhance the health maintenance and enhancement effects of this yogurt, it was found that there was a new problem in ensuring the quality stability of the product. In other words, when refined fish oil is added to the yogurt, if the storage period is prolonged, the development of fish odor is inevitable, and the flavor of the originally light-yield yogurt is significantly impaired.

Therefore, an object of the present invention is to improve the viability of Bifidobacterium compared to conventional products. An object of the present invention is to provide yogurt containing bifidobacterium.

Another object of the present invention is to add a refined fish oil having good flavor and excellent quality stability, which has good viability of Bifidobacterium bacteria and almost no fishy odor during the expected storage period. Providing Bifidobacterium-containing yeast glut.

Disclosure of the invention

As a means for solving the above-mentioned problems, in the present invention, catechins and / or tocoproles are preferably contained in each of the glutes in an amount of about 0.1 to 200 ppm, respectively. The same applies when adding refined fish oil to yogurt.

Here, the catechins include flavanols containing catechol as partial structures (so-called catechins), flavanols containing pyrogallol (so-called gallocatechin), and gallic esters thereof. In addition, tocopherols include d-α-tocopherol which is a synthetic product, d-α-form, body, y-form, etc. tocopherol obtained from wheat germ, soybean, corn, and the like, and a mixture thereof. .

When producing this yogurt, Bifidobacterium is preferably mixed and cultured with lactic acid bacteria. That is, at the start of lactic acid fermentation, a bifidobacterium is inoculated into a milk medium together with lactic acid bacteria. Catechins and / or tocofurols and further refined fish oil are added to the obtained culture. Preferably, these additives are dissolved together with a sweetener in a sweetener for sweetening. deep.

The strength techins and tocopherols added to yogurt according to the present invention improve the viability of Bifidobacterium bacteria without deteriorating the flavor of yogurt.

In addition, when refined fish oil is added to the yogurt, not only the survival of Bifidobacterium bacteria is improved, but also the yogurt whose storage period has been extended is prevented from having a fishy odor.

The form of the yogurt of the present invention is not limited, and may be any of liquid yogurt for drinking, solid yogurt eaten using a spoon, and frozen yogurt.

BEST MODE FOR CARRYING OUT THE INVENTION

Hereinafter, the method for producing yogurt according to the present invention will be described focusing on the most advantageous method. As mentioned, the manufacturing method is not limited to this.

When producing yogurt containing Bifidobacterium, it is easier to culture the lactic acid bacteria and Bifidobacterium bacteria separately and then mix the culture, but the lactic acid bacteria starter and the Bifidobacterium starter are used in the same milk medium. In the present invention, it is desirable to employ this mixed culture method, since the survival of Bifidobacterium in the product is better when the product is inoculated and cultured. There is no limitation on the species of Bifidobacterium to be used, and any species suitable for the production of yeast must be used, such as Bifidobacterium bifidum, Longam, Blebe, Infantace, Adletuscentis, etc. Can be.

In the case of mixed culture, the raw material milk (reduced skim milk, whole milk, skim milk, etc.) used as a medium is adjusted to a non-fat milk solid concentration of about 10 to 30%, and if necessary, yeast extract etc. Add a growth-promoting substance, sterilize by heating in the usual manner, cool, and load into a fermentation tank. Then, an appropriate amount of a starter is added, and fermentation is started under anaerobic conditions while maintaining the temperature at about 30 to 40 ° C. Once the culture has reached the target acidity, it is cooled to stop the fermentation.

The resulting mixed culture is mixed with refined fish oil, catechins, and / or tokoff X-rolls when refined fish oil is added. These additives may be used alone or in the form of a solution or an emulsified liquid, respectively, and may be added and mixed to the above culture. It is advantageous to add it to the bottle. That is, refined fish oil, catechins and tocopherols are also added to syrup in the same way that syrup contains most of the added ingredients such as fruit juice and growth promoting substances for Bifidobacterium bacteria when producing ordinary liquid yogurt. In addition, if the mixing of all the added components is completed in one mixing operation, the amount of oxygen mixed into the product can be reduced, which is advantageous from the viewpoint of improving the survival of Bifidobacterium.

In particular, when refined fish oil is added, catechins and tocopherols are most effective in preventing fish odor when the above-mentioned method is used, in which all ingredients including refined fish oil are added to syrup. .

Commercially available refined fish oils include those in the form of emulsions and those that remain oily, and both can be used in the present invention. Emulsions are easier to disperse evenly in syrup and have a fishy odor. This is preferable because it is difficult to cause Needless to say, the purified fish oil preferably has a high content of highly unsaturated fatty acids such as DHA and EPA. Those having an A content (in the case of an emulsion, based on the amount of fish oil therein) of about 15% or more are particularly preferred.

The refined fish oil is desirably formulated so that about 0.05 to 0.2% of DHA is contained in yogurt.

It is not necessary to use high-purity purified products as catechins, and plant extracts with low catechin content, such as green tea hot water extract and oolong tea hot water, as long as they do not adversely affect the flavor of yogurt Extracts or those obtained by subjecting them to a simple purification treatment can be used as they are. The green tea hot water extract is presumed to contain an unidentified active ingredient in addition to the catechins, and is preferred as a material for adding techchins in the present invention. Examples of commercially available products that can be used include Sanfuninone (manufactured by Taiyo Chemical Co., Ltd.) and Sun Oolong (manufactured by Suntory Limited).

Catechins are effective in improving the survival of Bifidobacterium at a concentration of 0.1 ppm or more with respect to yogurt, and are effective at preventing fish odor at a concentration of 100 ppm or more with refined fish oil. However, if the content of yogurt exceeds 2000 ppm, astringency and bitterness may be felt, and moreover, it may exhibit an antibacterial effect and may worsen the viability of bifidobacterium and lactic acid bacteria. Be careful not to add more than necessary.

As tocopherols, synthetic products commercially available for the production of vitamin E preparations or for the addition of foods, d1-α-tocopherol, and mixtures of various natural tocopherols and the like can be used.

Tocoproles have an effect of improving the survival of Bifidobacterium bacteria at 0.1 ppm or more against yogurt, and are effective at preventing fish odor generation at 100 ppm or more against refined fish oil. However, if it exceeds 2000 ppm for yogurt, it may be separated in the product or the flavor may be deteriorated. Therefore, it is desirable to take care not to add more than necessary amount.

In the sweet food family, monosaccharides such as glucose are not preferred because they deteriorate the survival of Bifidobacterium. Preferred sweeteners are sucrose, maltose, lactose, palatinose, trehalose, trehalulose, galacto-oligosaccharide, sorbitol, maltitol, paratinit, glycyrrhizin, stepioside, rebaudioside, saccharin, aspartame, acesulfame. K, water Candy, reduced syrup, etc. Two or more of these sweeteners may be used in combination from the viewpoint of improving sweetness and the like.

The syrup to which the sweetener and other additives have been added is heat-sterilized in a conventional manner, cooled, and after sterilization, if any, is added, and then mixed with the aforementioned milk culture.

Milk culture mixed with syrup, etc. is immediately filled into an oxygen-barrier container. In addition to using an oxygen-barrier container, it is desirable not to leave oxygen-containing air in the container when filling the milk culture with the container. One effective means for this is to perform full filling without leaving any space above the container. If full filling is not possible, it is effective to replace the air in the upper space with an inert gas such as nitrogen. Hereinafter, the present invention will be described with reference to examples. In the following examples, the techins used were the purified tea extract of Taiyo Kagaku Co., Ltd. Sanfunon (catechins content: about 70%; catechins, gallocatins, and gallic esters thereof). Yes, and the refined fish oil used was an emulsion with a fish oil content of 20% and a DHA content of about 5%.

Example 1

Heat-sterilized 25% reduced skim milk (350 g) was inoculated with 1% of Lactobacillus acidophilus starter and 1% of Bifidobacterium bifidum starter at 37 ° C until the pH reached 5.2. After culturing, cool it. On the other hand, water is added to 50 g of ginseng juice, 50 g of sugar, and 0.6 mg of catechins to make a total amount of 65500 g, thereby obtaining a syrup containing phytotechins. This syrup is sterilized by heating, mixed with the culture obtained by the above culture, and filled in an oxygen-barrier container. In the above yogurt production process, a purified fish oil containing 150 mg of DHA is added to any of the following.

① Culture immediately after completion of culture

② Syrup after preparation and before heat sterilization

③ After preparation, heat-sterilized syrup

培養 Culture in the process of being mixed with syrup

For comparison, yogurt was prepared in the same manner as above, except that no kinetics were added.

¾Ξ c c

For the yogurt obtained by the above method, immediately after production and at 14 ° C for 14 days After storage for a while, the viable cell count of Bifidobacterium was measured, and the presence or absence of fish odor was examined. Tables 1 and 2 show the results.

Table 1 When kinetics are added

Viable count / ^ 1 Fish odor

Additives Immediately after production After storage 14 After production After storage 14

① .3x 0 ⁸ 5.4 X 10 ⁷ Not at all Not at all ② .3x 0 ⁸ 5.1 10 ⁷ Not at all Not at all ③ .3x 0 ⁸ 5.3x 10 ⁷ Not at all Not at all ④ .3x 0 ⁸ 5.2x 10 ⁷ Not at all No Table 2 When no techins are added

Viable count Zm 1 Fish odor

① 1.3x 0 ⁸ 3.0 X 1 Ο ^β No Yes Yes ② 1.3x 0 ⁸ 3.1 1 Ο ^β No Yes Yes ③ 1.3x 0 ⁸ 3.2 1 Ο ^β No Yes Yes ④ 1.3x 0 ⁸ 3.0 10 ⁶ No No Some Examples Two

Inoculate 1 g each of a starter of Lactobacillus acidophilus and a starter of Bifidobacterium bifidum on 350 g of heat-sterilized 25% reduced skim milk, incubate at 37 ° C until the pH reaches 5.2, and cool. On the other hand, add water to 70 g of ginseng juice, 120 g of palatinose, and 15 Omg of refined fish oil as DHA to make a total amount of 650 g, and heat sterilize to obtain a syrup. 650 g of this syrup is mixed with 350 g of the culture obtained from the above culture, filled in an oxygen-barrier container, cooled to 10 ° C, and stored at the same temperature (Bifidobacterium at the start of storage) Viable bacteria count: 4.1x1 Om1).

In producing yogurt by the above method, catechins and / or tocoproles were added to syrup in various amounts. The tocopherols used are those with a total tocopherol content of 80%, which are commercially available for the production of vitamin E preparations, and a tocopherol content of about 40%. After storage for 14 days for each yogurt, the viable cell count of Bifidobacterium was measured and the flavor was examined. The results are shown in Table 3.

Table 3

Additives and their amounts Lppm) Number of viable bacteria m 1 Flavor

None 3.0 X 10 ⁶ Strong fish odor Catechin 0.0001 (1) 3. Ox 10 ⁶ Fish odor

0.001 (10) 3.1 1 10 ⁶ Slightly fishy

0.01 (100) 3.1 x 10 ⁶

0.1 (1000) 5.1 x 10 ⁷ _m

1.0 (10 ⁴ ) 5. Ox 10 ⁷ "None

10 (10 ⁵ ) 5.1 1 10 ⁷

100 (1 ο ^β ) 5. Ox 10 ⁷ .

^{1000 (10 7) 5. 2x l0} 7 off-taste, no off-flavors

2000 (2xl0 ⁷ ) 5. OxlO ⁷ Slightly 'with a taste of tea

^{3000 (3xl0 7) 5. 1 x} 10 7 bitterness, astringency There tocopherols 0.0001 (1) 3. Yes 1 1 o ⁶ fish odor

0.001 (10) 3.Ox lO ⁶ Fishy odor

0.01 (100) 3.2 x 10 ⁶ Slightly fishy

0.1 (1000) 5.1 x 10 ⁷ Slightly fishy

1.0 (10 ⁴ ) 5.2 2x 10 ⁷ Slightly fishy

10 (10 ⁵ ) 5.1 x 10 ⁷

100 (10 ⁶ ) 5.1 x 10 ⁷

1000 (10 ⁷ ) 5.Oxl O ⁷

2000 (2xl0 ⁷ ) 5.2 x 10 ⁷

3000 (3xl0 ⁷ ) 5.1 1 10 ⁷ Slight grain odor Catechin 0.1 (1000) +

Tocopherols 0.1 (1000) 5.O lO ⁷

(Note: The amount added is for the product; the values in parentheses are for refined fish oil.) Example 3

380 g of heat-sterilized reduced-fat non-fat milk with a solids concentration of 23% nonfat milk, each with starters of Streptococcus, Thermophilus, Bifidobacterium and Breve After inoculating 1%, the cells were cultured at 35 ° C until ρΗ reached 5.4, and then cooled. On the other hand, syrup was prepared by adding water to 50 g of brune juice, 75 g of glucose fructose syrup, and 1 Omg of catechins to make a total amount of 620 g. Mixed.

The obtained drink yogurt (3.8 x 10 V ml of viable bacteria bacteria) is filled in a sealed oxygen-blocking container and stored at 10 ° C for 14 days. The viable bacteria number of bacteria is 4.9 x 10 ⁷ / ml And the flavor was also good. Example 4

After heating 400 g of reduced skim milk with a non-fat milk solids concentration of 20% at 120 ° C for 3 seconds, 1% of Streptococcus thermophilus and Bifidobacterium breve starch were inoculated at 1% each to adjust the pH to 4.6. Culture was performed at 37 ° C until complete. After cooling, 200 mg of purified fish oil and syrup as DHA were added to the obtained culture. The added syrup was made by adding water to 50 g of orange juice, 70 g of sugar, 3 g of high-methoxyl pectin, and lmg of catechins to make a total volume of 600 g, and sterilized by heating at 115 ° C for 3 seconds.

The culture in which the purified fish oil and the syrup were mixed was homogenized at 150 kg Z cm ² and then filled in an oxygen-tight sealed container. The obtained drink yoghurt (Bifidobacterium viable cell count 3.21 O m 1) did not show any fishy odor even after being stored at 10 ° C for 14 days, and the viable bacterial cell count in it was 6.0 X 1 Om1 was maintained.

Example 5

After heat-sterilizing 350 g of 25% reduced skim milk, starters of Lactobacillus acidophilus and Bifidobacterium infantis were used, respectively.

The cells were inoculated with 1% and cultured until 1311 became 5.3.

Separately, 50 g of ginseng juice, 120 g of palatinose, lmg of catechins, tocoproles (total content of tocopherol 80%, (5-tocopherol content of about 25%, α-tocopherol content of about 15%) lmg, and DHA of 100 Water was added to mg of purified fish oil to make the total amount 650 g, and the mixture was heated to 120 ° C for 3 seconds to kill bacteria, and then cooled to 10 ° C or less.

The resulting syrup was mixed with the culture of the above culture, and the resulting drink (3.5 x 10 ⁸ Zml of Bifidobacterium viable bacteria) was sealed in an oxygen-tight seal. The container was filled and stored at 10 ° C. 14 After opening and inspecting, the product showed no fishy odor at all, and the viable bacterial count of Bifidobacterium was maintained at 5.3x10 m1.

Example 6

After heat-sterilizing 400 g of 20% reduced skim milk, inoculate 1% each of a starter of Streptococcus thermophilus and a starter of Bifidobacterium adrecentesensis, and incubate at 37 ° C until pH reaches 4.5. Cultured. The resulting culture was homogenized after cooling.

Separately, 50 g of strawberry juice, 200 g of maltose, 1.5 mg of catechins, and 10 g of gelatin were dissolved in water, and the total amount was made 650 g and sterilized by heating. Thereafter, an appropriate amount of flavor and 18 Omg of purified fish oil as DHA were mixed.

The resulting sheet opening-up and mixed into the homogenized pre culture, resulting Hadoyoguru preparative (Bifi Dobakuteriumu bacteria bacteria number 2.9x10 ⁸ ZML), and filled into oxygen blocking hermetic container 10 ° C Saved in. 14 After opening and inspecting, the product showed no fishy smell, and the viable bacterial count of Bifidobacterium was maintained at 4.8x10 V ml.

Industrial applicability

As described above, according to the present invention, it is possible to easily and reliably improve the survival of Bifidobacterium bacteria without impairing the original flavor of yogurt, and to obtain a Bifidobacterium-containing monogurt having an excellent health effect. Can be provided.

Furthermore, in the case of yogurt to which refined fish oil has been added, not only Bifidobacterium survivability is excellent, but also there is almost no fish odor during storage, so that DHA, EPA, etc. It is possible to provide a yoghurt containing Bifidobacterium, which sufficiently contains the polyunsaturated fatty acid.

Claims

The scope of the claims

1. A yogurt containing bifidobacteria along with lactic acid bacteria, which comprises phytotechins.

2. Yogurt containing bifidobacterium along with lactic acid bacteria, wherein the yogurt contains not more than 2000 ppm of tocofurols.

3. A yogurt containing bifidobacteria along with lactic acid bacteria, which contains phytotechins and tocofurols.

4. The yogurt according to claim 3, wherein the content of each of the catechins and the tocofurols is 0.1 to 2000 ppm.

5. The yogurt according to any one of claims 1 to 4, wherein the yogurt is obtained by adding refined fish oil.

6. The yogurt to which refined fish oil has been added, and the content of catechins and / or tocofurols is 100 ppm or more based on refined fish oil, respectively, any one of claims 1 to 4. The yogurt described in the above.

7. Lactic acid bacteria and Bifidobacterium are inoculated and cultured in a milk medium, and syrup is mixed with the obtained culture to produce yoghurt containing Bifidobacterium, and syrup containing catechins and tocopherols is added. A method for producing boulder bacteria containing bifidobacteria, which is characterized in that the method is mixed with a culture.

8. Lactic acid bacteria and Bifidobacterium are inoculated and cultured in a milk medium, and the obtained culture is mixed with purified fish oil and refined fish oil to produce yogurt containing purified fish oil and Bifidobacterium bacteria. And at least one compound selected from the group consisting of tocopherols and tocoproles, and purified fish oil are added to a soup, and the syrup after the addition is mixed with the culture. A method for producing a contained yogurt.