Lactic acid bacteria fermented substance and fermented milk food product containing the same

A technology of lactic acid bacteria fermentation and lactic acid bacteria, applied in the direction of dairy products, bacteria, milk preparations, etc., can solve the problems of unable to maintain the activity of lactic acid bacteria, unable to expect physiological effects, affecting the taste of products, etc., to achieve inhibition of bacterial death, high usefulness, health-enhancing effect

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

[0008] However, in the manufacture of beverages and foods such as lactic acid bacteria fermented products or fermented milk foods containing the fermented products, conventionally known substances added to promote the proliferation of lactic acid bacteria or to improve the presence of lactic acid bacteria are often used. Active and mixed substances to obtain sufficient effect, the m

Method used

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  • Lactic acid bacteria fermented substance and fermented milk food product containing the same
  • Lactic acid bacteria fermented substance and fermented milk food product containing the same
  • Lactic acid bacteria fermented substance and fermented milk food product containing the same

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0060] Example 1

[0061]

[0062] Respectively for turmeric (the rhizome of Curcuma longa L.), the whole plant of the upper part of waterweed (Houttuynia cordata Thunb.), the leaves of Eucommia (Eucommia ulmoides Oliv.), the leaves of persimmon (the leaves of Diospyros Kaki Thunb), the perilla (Perilla) The leaves of frutescens (L.) Britton var. acuta Kudo), cloves (the buds of Syzygium aromaticum (L.) Merr.et Perry) and cinnamon (bark of Cinnamomum zeylanicum Nees) are peeled and crushed, and then treated at 90°C. Hot water (10 times the amount of each raw material) was extracted for 60 minutes to prepare turmeric extract, water spinach extract, eucommia ulmoides extract, persimmon leaf extract, perilla extract, clove extract, and cinnamon extract. These extracts were concentrated with an evaporator, and the Brix content of each extract was adjusted to 10.

Example Embodiment

[0063] Example 2

[0064]

[0065] Using 12% skimmed milk powder as the basic medium, add 1% of the turmeric extract, water vegetable extract, eucommia ulmoides extract, persimmon leaf extract, and perilla prepared in Example 1 with a Brix content adjusted to 10. After the extract, clove extract or cinnamon extract is sterilized, each sterile culture medium is prepared. Each sterile medium was inoculated with 1% primer of Lactobacillus casei YIT9029 and cultured at 37°C for 48 hours. In addition, as a control medium, a minimal medium was used which was sterilized after adding 0.15% of MEAST (saccharomyces cerevisiae autodigest; manufactured by Asahi Beer Food Co., Ltd.). The amount of MEAST added is the upper limit of the allowable range that adversely affects the taste of the culture.

[0066] After that, the acidity of the culture (9 g of the culture was taken, and the organic acid was titrated to pH 8.5 with 0.1N sodium hydroxide, the unit is ml) as a standard to compare the p...

Example Embodiment

[0070] Example 3

[0071]

[0072] In the production of the extract of Example 1, a solution of pH 3.0, 4.0, and 5.0 prepared by water and citric acid was used instead of hot water. Other than that, the persimmon leaves were treated under the same conditions to produce A persimmon leaf extract with a Brix of 10. A 15% skimmed milk powder medium (containing 3% glucose) supplemented with 1% of each extract obtained was inoculated with 1% primer of Lactobacillus casei YIT9029, and cultured at 35°C for 5 days. In the same manner as in Example 2, the acidity of the obtained culture was measured. The results are shown in Table 2.

[0073] [Table 2]

[0074] Test strain

[0075] As shown in Table 2, when the extract prepared by adjusting the pH of the extraction solvent to 5.0 or less was used, it was confirmed that its effect on the proliferation activity of lactic acid bacteria tended to become significant.

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Abstract

A lactic acid bacteria fermented substance is characterized by being obtained by culturing lactic acid bacteria in a medium containing an extract of at least one food material selected from the group consisting of rice bran, persimmon leaf, Perilla frutescens, Houttuynia cordata, Eucommia ulmoides, turmeric, clove, cinnamon and Rubus suavissimus. Because the extract to be used in the production of the lactic acid bacteria fermented substance does not cause a flavor problem and can increase the number of living lactic acid bacteria easily by simply being added to and mixed in the medium, the lactic acid bacteria fermented substance containing many living lactic acid bacteria in which high activity is maintained and a food or a drink using the same can be obtained.

Description

Technical field [0001] The present invention relates to a fermented product of lactic acid bacteria. More specifically, it relates to a fermented product of lactic acid bacteria containing live lactic acid bacteria at a high concentration and a fermented milk food containing the fermented product. Background technique [0002] The cultivation of lactic acid bacteria is carried out in various ways. For the production of lactic acid bacteria preparations or the production of fermented milk, lactic acid bacteria beverages, cheese, etc., animal milk is most often used as a medium to cultivate lactic acid bacteria. However, lactic acid bacteria generally have different nutritional requirements due to their different types. Therefore, they do not proliferate much in a medium composed of animal milk. Even strains with relatively excellent proliferation activity can only be cultured with animal milk. When producing fermented milk or lactic acid bacteria beverages in the base, it is neces...

Claims

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Application Information

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IPC IPC(8): C12N1/20A23C9/13
Inventor 小笠原伸浩石井真由美芳川雅树工藤辰幸赤星良一松井彰久水泽进君塚晴行铃木贵雄
Owner YAKULT HONSHA KK
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