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Fermented food containing bifidobacterium bacteria and method for producing the same

A bifidobacterium, fermented food technology, applied in the field of fermented food, can solve the problems of great influence on taste and high price, and achieve the effect of good taste and health promotion

Inactive Publication Date: 2008-05-21
YAKULT HONSHA KK
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, since the raw materials used in the above-mentioned methods are expensive, or have a great influence on the taste when applied to food, a more excellent raw material including the effect on viability has been sought.

Method used

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  • Fermented food containing bifidobacterium bacteria and method for producing the same
  • Fermented food containing bifidobacterium bacteria and method for producing the same
  • Fermented food containing bifidobacterium bacteria and method for producing the same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045]

[0046] Respectively, turmeric (the rhizome of Curcuma longa L.), the whole plant of the aerial part of Houttuynia cordata Thunb., the leaves of Eucommia ulmoides Oliv., and the dehusk of rice bran ("rice" obtained from Oryza sativa ( rice husk), peel of seeds (brown rice), seed coat starch layer, germ), persimmon leaves (leaves of Diospyros Kaki Thunb), perilla leaves (Perillafrutescens (L.) Briton var. acuta Kudo), leaves of cloves (Syzygium aromaticum (L.) Merr.et Perry) and cinnamon (bark of Cinnamomum zeylanicum Nees) were peeled, pulverized, etc., and then extracted with 90°C hot water (10 times the amount of each raw material) for 60 minutes to prepare turmeric infusion. Extract, Houttuynia cordata extract, Eucommia extract, rice bran extract, persimmon leaf extract, perilla extract, clove extract and cinnamon extract. These extracts were respectively concentrated with an evaporator, and the Brix of each extract was adjusted to 10.

Embodiment 2

[0048]

[0049] With 12% skimmed milk powder solution as the basic medium, add 1% of the turmeric extract, H. chinensis extract, Eucommia extract, rice bran extract, and persimmon leaves adjusted to a Brix of 10 to it, respectively. extract, perilla extract, clove extract or cinnamon extract to prepare a sterile medium. Inoculate 1% of the starter of Bifidobacterium breve into these sterile medium, and culture at 37°C until the pH is about 4.8.

[0050] The number of viable bacteria in the culture at the end of the culture and after storage at 10° C. for 14 days was measured using a TOS medium (manufactured by Yakult Chemical Industry Co., Ltd.). Based on the measured number of viable bacteria, the survival rate of bacteria belonging to the Bifidobacterium genus was calculated according to the following formula. In addition, based on the survival rate in the basic medium, the improvement rate of viability in the medium to which each extract was added was calculated accordin...

Embodiment 3

[0057]

[0058] In the manufacture of the extract of Example 1, except that the aqueous solution of pH 3.0, 4.0, and 5.0 prepared by water and citric acid was used instead of hot water, the persimmon leaves were treated under the same conditions to produce Persimmon leaf extract with a Brix of 10. A 1% starter of Bifidobacterium breve (YIT10001) was inoculated in a 12% skimmed milk medium to which 1% of each of the obtained extracts was added, and cultured at 37°C until the pH became about 4.8. In the same manner as in Example 2, the viable count of Bifidobacterium breve was measured at the end of the culture and after storing the obtained culture at 10° C. for 14 days. Furthermore, similarly to Example 2, the survival rate was obtained from the number of viable cells, and the survival improvement rate was further obtained. The results are listed in Table 2.

[0059] [Table 2]

[0060] basic medium

[0061] From Table 2, it was confirmed that the effect of imp...

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Abstract

A fermented food characterized by containing one or more extracts from plant materials selected from the group consisting of turmeric, Houttuynia cordata, Eucommia ulmoides, rice bran, persimmon leaf, Perilla, clove, cinnamon and Rubus suavissimus and Bifidobacterium bacteria. The fermented food contains living Bifidobacterium bacteria which can be expected to have various physiological effects at a high concentration by incorporating therein an excellent novel material which can improve the preservability / survivability of the living Bifidobacterium bacteria and does not affect the flavor when it is used for such as a food or drink.

Description

technical field [0001] The present invention relates to a fermented food containing bacteria of the genus Bifidobacterium, and more specifically, to a fermented food containing living bacteria of the genus Bifidobacterium at a high concentration and having excellent survivability after storage, and a method for producing the same. Background technique [0002] It has been shown that bacteria of the genus Bifidobacterium, like lactic acid bacteria represented by bacteria of the genus Lactobacillus, have various effects such as improving intestinal flora, improving bowel movements, improving intestinal function, preventing infection, activating immunity, and preventing cancer. And, it is believed that these microorganisms benefit people's health by improving the intestinal environment. [0003] In order for bacteria of the genus Bifidobacterium to exert such effects, it is necessary to maintain a high number of viable bacteria in products such as fermented milk. However, sinc...

Claims

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Application Information

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IPC IPC(8): A23C9/12C12N1/20A23L1/00C12R1/01A23L1/30
Inventor 星亮太郎小笠原伸浩芳川雅树工藤辰幸赤星良一水泽进君塚晴行铃木贵雄
Owner YAKULT HONSHA KK
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