Fermented composition

Abstract

To provide a technique capable of suppressing reduction in viable cell count of Bifidobacterium bacteria in a fermented composition containing whey protein and the Bifidobacterium bacteria.SOLUTION: A fermented composition comprising the following components (A) to (C): (A) a whey protein, (B) a bacterium of the genus Bifidobacterium, and (C) an ash content of 0.05% by mass or more. A method for producing a fermented composition containing the components (A) to (C), the method including a step of blending the component (C) ash. A survival rate-improving agent for improving a survival rate of a bacterium of the genus Bifidobacterium contained in a fermented composition containing a whey protein and the bacterium of the genus Bifidobacterium, wherein the agent contains an ash component as an active ingredient.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present technology relates to a fermented composition, a method for producing a fermented composition, and the like. [Background technology]

[0002] Whey, a by-product of cheese production, contains amino acids, proteins, vitamins, etc. and has high nutritional value. In recent years, fermented products using whey protein derived from whey as a raw material have become available.

[0003] For example, Patent Document 1 discusses a technology aimed at providing a low-viscosity whey fermented beverage that is excellent in stability (prevents sedimentation) and texture without using hydrocolloids such as pectin, which are conventional stabilizers. Patent Document 1 also provides a whey fermented beverage that contains lactoferrin as a sedimentation inhibitor.

[0004] For example, Patent Document 2 studies a technology aimed at providing a fermented whey preparation that has both a unique and pleasant flavor due to fermentation and a clean, refreshing flavor, a smooth texture, and excellent thermal stability and safety. Patent Document 2 also provides a fermented whey preparation obtained by high-temperature sterilizing an aqueous solution containing sweet whey powder, followed by lactic acid fermentation with a lactic acid bacteria starter (a mixed culture of Lactobacillus bulgaricus JCM 1002T and Streptococcus thermophilus ATCC 19258), and homogenizing the resulting fermentation liquid. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2009-225719 [Patent Document 2] International Publication No. 2008 / 136309 Summary of the Invention [Problem to be solved by the invention]

[0006] However, the present inventors have found that when whey protein and Bifidobacterium bacteria are present together in a fermented composition obtained by fermenting whey protein, the viable cell count of the Bifidobacterium bacteria is significantly reduced after production, and furthermore, the survival rate also decreases, resulting in a decrease in viability. Bifidobacterium bacteria are considered promising as a probiotic with intestinal regulating and immune enhancing effects, but it is not easy to maintain the viable cell count of Bifidobacterium bacteria in a fermentation composition after production, or even to increase the survival rate.

[0007] Therefore, a main object of the present technology is to provide a technology that can suppress a decrease in the viable cell count of Bifidobacterium bacteria in a fermented composition containing whey protein and Bifidobacterium bacteria. [Means for solving the problem]

[0008] As a result of extensive research, the present inventors have discovered that by adding ash (more preferably an alkali metal) to a fermentation composition containing whey protein and Bifidobacterium bacteria, it is possible to suppress a decrease in the viable cell count of the Bifidobacterium bacteria and further to improve the survival rate, thereby completing the present invention. That is, the present invention is as follows.

[0009] The present technology provides a fermentation composition containing the following components (A) to (C): (A) Whey protein (B) Bifidobacterium (C) Ash content 0.05% by mass or more The present technology also provides a method for producing a fermented composition comprising the following components (A) to (C): The present invention provides a manufacturing method including the step of blending component (C) ash. (A) Whey protein (B) Bifidobacterium (C) Ash content The present technology also provides a survival rate improver that improves the survival rate of Bifidobacterium bacteria contained in a fermentation composition containing whey protein and Bifidobacterium bacteria, The present invention provides a survival rate improver that contains ash as an active ingredient.

[0010] The (C) ash may be ash containing at least an alkali metal. The sodium and potassium contents in 100 g of the fermentation composition may be at least 15 mg or more. The whey protein (A) may be 1% by mass or more. It may contain whey protein concentrate and / or whey protein isolate. The fermentation composition may have a solids concentration of less than 11% by mass. The number of viable bacteria of the genus Bifidobacterium (B) is 1 × 10 6 It may be more than CFU / g. The fermented composition may be a chilled food or drink. [Effects of the Invention]

[0011] According to the present technology, it is possible to provide a technology that can suppress a decrease in the viable cell count of Bifidobacterium bacteria in a fermentation composition containing whey protein and Bifidobacterium bacteria. The effects described here are not necessarily limited to those described herein, and may be any of the effects described in this specification. DETAILED DESCRIPTION OF THE INVENTION

[0012] Preferred embodiments for implementing the present technology will be described below. Note that the embodiment described below shows an example of a typical embodiment of the present technology, and the scope of the present technology will not be interpreted narrowly by this. Note that in this specification, percentages are expressed by mass unless otherwise specified. In addition, the upper and lower limit values ​​of the numerical ranges (~) can be arbitrarily combined as desired.

[0013] 1. Fermented composition The present technology provides a fermented composition containing (A) whey protein, (B) Bifidobacterium, and (C) ash. The ash content of (C) is preferably 0.05% by mass or more in the fermented composition. The whey protein content of (A) is preferably 1% by mass or more in the fermented composition. The present technology is also preferably a fermented composition obtained by mixing and fermenting (A), (B), and (C).The present technology is also preferably obtained by fermenting a fermentation raw material composition containing at least whey protein using lactic acid bacteria and Bifidobacterium bacteria. This technology can also produce a low-fat and / or high-protein fermented composition by using whey protein. Furthermore, this technology can produce a fermented composition with a high viable cell count and / or a high survival rate of Bifidobacterium bacteria by using ash. Furthermore, this technology can suppress a decrease in the viable cell count of Bifidobacterium bacteria and further improve the survival rate, so a probiotic effect can also be expected.

[0014] <1-1.(A) Whey Protein> The fermented composition of the present technology contains whey protein, preferably at a concentration of 1% by mass or more. The whey protein that can be used is mainly whey protein derived from mammalian milk (for example, cow's milk, goat's milk, sheep's milk, horse's milk, etc.), and preferably whey protein derived from cow's milk.

[0015] The whey protein used in the present technology is not particularly limited, and examples of whey protein-containing raw materials that can be used include whey powder, whey protein concentrate (WPC), whey protein isolate (WPI), skim milk powder, milk protein concentrate (MPC or TMP), and micellar casein concentrate (MCC). These raw materials may also be commercially available products. The whey protein content is generally about 30 to 85% by mass for WPC, about 85 to 95% by mass for WPI, about 15 to 17% by mass for TMP, and about 11 to 15% by mass for whey powder. Among these, whey proteins with a high protein content (specifically, whey protein concentrate (WPC) and / or whey protein isolate (WPI)) are preferred. The whey protein used in the present technology can be one or more selected from the group consisting of these.

[0016] The whey powder can be obtained by a known production method, for example, by drying whey produced as a by-product in the production of cheese or casein. The sweet whey powder, desalted whey powder, and skim milk powder described above can also be obtained by a known production method.

[0017] The whey protein concentrate (WPC) and whey protein isolate (WPI) of the present technology can be obtained by a known method for concentrating whey protein, etc. For example, they can be obtained by using by-product whey as a raw material and concentrating whey protein while partially removing lactose, minerals, etc. Examples of whey include cheese whey and acid whey. The method for concentrating whey protein or removing lactose and the like is not particularly limited, and for example, known protein concentration methods or known removal methods such as desalting can be used. More specific examples of such concentration or removal methods include ion exchange treatment and filtration (preferably ultrafiltration) treatment, and one or more methods selected from the group consisting of these can be used. Of these, ultrafiltration is preferred from the viewpoint of production efficiency.

[0018] The whey protein (A) content in the fermented composition of the present technology is not particularly limited, but the lower limit is preferably 0.5% by mass or more, more preferably 1.0% by mass or more, and even more preferably 1.1% by mass or more, which is suitable from the viewpoint of making the fermented composition low in fat and / or high in protein. The upper limit of the whey protein content is preferably 5.0% by mass or less, more preferably 3.0% by mass or less, even more preferably 2.0% by mass or less, and even more preferably 1.5% by mass or less. The preferred range of the whey protein content is more preferably 0.5 to 2.0% by mass, and even more preferably 1.0 to 1.5% by mass. This range can suppress a decrease in the viable cell count of Bifidobacterium bacteria in the fermented composition and can improve the survival rate.

[0019] <1-2.(B) Bifidobacterium> The fermented composition of the present technology comprises Bifidobacterium bacteria. The Bifidobacterium bacterium is not particularly limited, but examples thereof include Bifidobacterium longum subsp. longum; Bifidobacterium longum subsp. infantis; Bifidobacterium breve; and Bifidobacterium bifidum, and is one or more species selected from the group consisting of these. Among these bacteria, one or more species selected from the group consisting of Bifidobacterium longum subsp. longum and Bifidobacterium longum subsp. infantis are more suitable from the viewpoint of being able to inhibit a decrease in the viable cell count of Bifidobacterium bacteria and further improving the survival rate. Furthermore, among these, Bifidobacterium longum subsp. longum is even more suitable from the viewpoint that the decrease in viable cell count can be suppressed by blending component (C) ash.

[0020] The content of the Bifidobacterium bacteria (B) in the fermentation composition of the present technology is not particularly limited, but is preferably 1 × 10 3 ~1×10 12 CFU / g (or cells / g), more preferably 1 x 10 5 ~1×10 11 CFU / g (or cells / g), more preferably 1 x 10 6 ~1×10 11 CFU / g (or cells / g), more preferably 1 x 10 7 ~1×10 10 It may be contained so that the concentration is CFU / g (or cells / g). In addition, in the present technology, "CFU" refers to colony forming unit. The number of bacterial cells (CFU) can be measured by spreading and culturing an appropriately diluted bacterial suspension on a suitable agar medium, such as BCP-added plate count agar medium (manufactured by Eiken Chemical Co., Ltd.), and counting the number of colonies that appear.

[0021] Furthermore, the content of the (B) Bifidobacterium bacteria is preferably expressed as a viable cell count, from the viewpoint that the present technology can suppress a decrease in the viable cell count. The viable cell count of the (B) Bifidobacterium bacterium is not particularly limited, but the lower limit is preferably 1×10 6 CFU / g or more, preferably 0.5 x 10 7 CFU / g or more, more preferably 1 x 10 7 CFU / g or more, even more preferably 1.5 x 10 7 CFU / g or more, and the upper limit is not particularly limited, but for example, 1×10 8 CFU / g or less or 0.5 x 10 8 Examples include CFU / g or less.

[0022] The viable cell count of the Bifidobacterium bacteria (B) is preferably the viable cell count after storage for a certain period of time, and more preferably "the viable cell count after storage in a refrigerator (specifically, 0 to 10°C) for 2 or 3 weeks after the fermentation composition of the present technology is obtained (0 days later)," and even more preferably "the viable cell count after storage in a refrigerator (specifically, 0 to 10°C) for 3 weeks after the fermentation composition of the present technology is obtained (0 days later)." This technology can suppress a decrease in the viable cell count of Bifidobacterium bacteria and improve the survival rate, and also can maintain the viable cell count and survival rate for a longer period of time. The "survival rate (%)" in this technology can be calculated by "[number of viable bacteria (CFU / g) after storage for a certain period of time / number of viable bacteria (CFU / g) immediately after production (0 h)] x 100%."

[0023] The survival rate of the (B) Bifidobacterium bacteria after storage for 2 weeks is not particularly limited, but the lower limit is preferably 15% or more, more preferably 30% or more, even more preferably 40% or more, even more preferably 50% or more, and more preferably 60% or more. The upper limit is not particularly limited, but can be 100% or less, 90% or less, 80% or less, or 70% or less. Furthermore, the survival rate of the (B) Bifidobacterium bacteria after storage for 3 weeks is not particularly limited, but the lower limit is preferably 5% or more, more preferably 10% or more, even more preferably 20% or more, even more preferably 25% or more, still more preferably 30% or more, more preferably 35% or more, even more preferably 40% or more, and more preferably 45% or more. The upper limit is not particularly limited, but can be 100% or less, 90% or less, 80% or less, 70% or less, 60% or less, or 55% or less.

[0024] <1-3.(C) Ash content> The fermentation composition of the present technology contains ash. The metal components contained in the ash are not particularly limited. Examples of the metal component include monovalent metals such as alkali metals (e.g., sodium, potassium, etc.), and polyvalent metals such as alkaline earth metals (e.g., calcium, magnesium, etc.), iron, zinc, copper, aluminum, etc. It is preferable that the ash contains one or more metal components selected from the group consisting of these.

[0025] The ash used in the present technology preferably contains at least an alkali metal, from the viewpoint of suppressing a decrease in the viable cell count of Bifidobacterium bacteria and further improving the survival rate. The alkali metal is not particularly limited, but examples include sodium, potassium, lithium, etc., and it is preferable to use one or more selected from the group consisting of these. Among these alkali metals, sodium and / or potassium are preferred, and a combination of sodium and potassium is more preferred, which makes it possible to suppress a decrease in the viable cell count of Bifidobacterium bacteria and further improve the survival rate.

[0026] The ash used in the present technology is not particularly limited, but examples include lye, whey minerals, various metal components, etc., and it is preferable to use one or more selected from the group consisting of these. Among these, whey minerals and / or various metal components are preferable. For example, by using whey minerals and / or various metal components, it is possible to adjust the content of various metal components in the ash contained in the fermented composition of the present technology, or to adjust the content of a specific metal component contained in the fermented composition of the present technology.

[0027] The ash used in the present technology may be, for example, mineral-concentrated whey or various metal components. The ash may be commercially available or may be obtained by a known production method. Known methods for producing whey minerals include, but are not limited to, a method of removing proteins from by-produced whey, and a delactosis method in which lactose is added to whey to crystallize the lactose. Such removal methods can be performed with reference to the method described above in <1-1. (A) Whey Protein>, and ultrafiltration is preferred from the viewpoint of production efficiency.

[0028] In addition, from the viewpoint of ease of handling, it is preferable that the ash used in the present technology be in the form of a salt. Furthermore, by using each metal salt, the amount of each metal component can be adjusted as needed. The salt may be in the form of one or more selected from the group consisting of hydroxides, oxides, chlorides, etc., and the salt is preferably in the form of hydroxide or chloride from the viewpoint of ease of handling. When an alkali metal is used in the present technology, it is preferably in the form of an alkali metal salt. The salt form is not particularly limited, but hydroxides or chlorides are preferred from the viewpoint of ease of handling.

[0029] The content of (C) ash in the fermentation composition of the present technology is not particularly limited, but a suitable lower limit is preferably 0.05% by mass or more, more preferably 0.08% by mass or more, even more preferably 0.10% by mass or more, and even more preferably 0.11% by mass or more, which is suitable from the viewpoint of suppressing a decrease in the viable cell count of the Bifidobacterium bacteria and further improving the survival rate. Furthermore, a suitable upper limit of the ash content is preferably 0.9% by mass or less, more preferably 0.8% by mass or less, even more preferably 0.7% by mass or less, even more preferably 0.6% by mass or less, more preferably 0.5% by mass or less, more preferably 0.41% by mass or less, even more preferably 0.30% by mass or less, more preferably 0.25% by mass or less, more preferably 0.22% by mass or less, more preferably 0.20% by mass or less, more preferably 0.17% by mass or less, more preferably 0.14% by mass or less, and even more preferably 0.13% by mass or less. The preferred range of the ash content is more preferably 0.05 to 0.9 mass%, even more preferably 0.08 to 0.7 mass%, even more preferably 0.11 to 0.41 mass%, and even more preferably 0.11 to 0.13 mass%. By incorporating the ash content of this technology, it is possible to suppress the decrease in viable cell count of Bifidobacterium bacteria that occurs when whey protein is incorporated, and further to improve the survival rate.

[0030] The content of alkali metal (more preferably the total amount of sodium and potassium) in the fermentation composition of the present technology is not particularly limited, but by adding a predetermined amount of alkali metal, it is possible to suppress a decrease in the viable cell count of Bifidobacterium bacteria in the fermentation composition and further improve the survival rate. Furthermore, when sodium and potassium are used in combination, the content ratio of the two can be appropriately adjusted to fall within a preferred range so as to further improve the viable cell count and survival rate of Bifidobacterium bacteria in the fermentation composition.

[0031] A suitable lower limit for the content of the alkali metal (more preferably the total amount of sodium and potassium) per 100 g of fermentation composition is preferably 15 mg or more, more preferably 20 mg or more, even more preferably 30 mg or more, more preferably 45 mg or more, even more preferably 49 mg or more, more preferably 50 mg or more, more preferably 54 mg or more, more preferably 70 mg or more, more preferably 74 mg or more, more preferably 80 mg or more, and more preferably 84 mg or more, which is suitable from the viewpoint of being able to suppress a decrease in the viable cell count of the Bifidobacterium bacteria and further improving the survival rate.

[0032] Furthermore, the preferred upper limit of the content of the alkali metals (more preferably the total amount of sodium and potassium) per 100 g of the fermentation composition is preferably 400 mg or less, more preferably 380 mg or less, even more preferably 304 mg or less, even more preferably 250 mg or less, more preferably 240 mg or less, more preferably 200 mg or less, more preferably 190 mg or less, more preferably 165 mg or less, more preferably 124 mg or less, more preferably 102 mg or less, and more preferably 90 mg or less.

[0033] The preferred range of the content of the alkali metal (more preferably the total amount of sodium and potassium) is more preferably 20 to 400 mg, even more preferably 49 to 250 mg, even more preferably 50 to 240 mg, more preferably 50 to 190 mg, more preferably 74 to 165 mg, more preferably 84 to 102 mg, and more preferably 84 to 90 mg per 100 g of the fermentation composition.

[0034] The sodium content in the fermented composition of the present technology is not particularly limited, but the preferred lower limit is preferably 3 mg or more, more preferably 15 mg or more, even more preferably 30 mg or more, even more preferably 35 mg or more, and more preferably 60 mg or more per 100 g of fermented composition, and the preferred upper limit is preferably 300 mg or less, more preferably 200 mg or less, even more preferably 92 mg or less, and even more preferably 80 mg or less, with the preferred numerical range being more preferably 3 to 92 mg, and even more preferably 3 to 80 mg. This makes it possible to suppress a decrease in the viable cell count of Bifidobacterium bacteria in the fermented composition and further improve the survival rate.

[0035] The potassium content in the fermentation composition of the present technology is not particularly limited, but the preferred lower limit is preferably 5 mg or more, more preferably 10 mg or more, more preferably 30 mg or more, and preferably 50 mg or more per 100 g of fermentation composition, and the preferred upper limit is preferably 400 mg or less, more preferably 350 mg or less, even more preferably 310 mg or less, even more preferably 200 mg or less, more preferably 170 mg or less, more preferably 161 mg or less, more preferably 120 mg or less, more preferably 100 mg or less, and more preferably 80 mg or less, and the preferred range is more preferably 5 to 350 mg, even more preferably 10 to 170 mg, more preferably 10 to 161 mg, even more preferably 10 to 100 mg, and more preferably 10 to 80 mg. This can suppress a decrease in the viable cell count of Bifidobacterium bacteria in the fermentation composition and further improve the survival rate.

[0036] Furthermore, the ratio of sodium to potassium in the fermentation composition of the present technology, K / Na (parts by mass / parts by mass), is preferably 0.01 to 120, more preferably 0.02 to 110, even more preferably 0.03 to 105, still more preferably 0.04 to 100.3, and more preferably 0.1 to 23. This can suppress a decrease in the viable cell count of Bifidobacterium bacteria in the fermentation composition, and can further improve the survival rate. When the K / Na content ratio in the fermentation composition is 1 or less (K / Na≦1), it is preferably 0.05 to 0.8, more preferably 0.06 to 0.71, more preferably 0.06 to 0.3, more preferably 0.06 to 0.28, more preferably 0.06 to 0.17, more preferably 0.09 to 0.17, and more preferably 0.09 to 0.13. When the K / Na content ratio in the fermentation composition exceeds 1 (K / Na>1), it is preferably 10 to 70, more preferably 13.9 to 65.9, more preferably 13 to 45, more preferably 13.9 to 44.8, more preferably 20 to 30, and more preferably 20 to 28.

[0037] The mass ratio of the (C) ash content to the (A) whey protein content in the fermented composition (the (C) ash / (A) whey protein) is not particularly limited, but the preferred lower limit is preferably 0.05 or more, more preferably 0.08 or more, and more preferably 0.09 or more, and the preferred upper limit is preferably 1 or less, more preferably 0.7 or less, more preferably 0.6 or less, even more preferably 0.5 or less, even more preferably 0.35 or less, more preferably 0.25 or less, more preferably 0.2 or less, and more preferably 0.1 or less. The preferred range is preferably 0.05 to 1, more preferably 0.06 to 0.4, even more preferably 0.07 to 0.25, even more preferably 0.08 to 0.2, and more preferably 0.09 to 0.10. This can suppress a decrease in the viable cell count of Bifidobacterium bacteria in the fermented composition and further improve the survival rate.

[0038] In the present technology, the mass ratio of the total of sodium and potassium to the whey protein (A) in the fermented composition is not particularly limited, but is preferably 0.04 to 0.4, more preferably 0.05 to 0.35, even more preferably 0.06 to 0.30, and even more preferably 0.07 to 0.13, which can suppress a decrease in the viable cell count of Bifidobacterium bacteria in the fermented composition and further improve the survival rate.

[0039] The solid content concentration in the fermented composition of the present technology is not particularly limited, and a high viable cell count and even a high survival rate can be maintained even at a low solid content concentration. From the viewpoint of viable cell count, the preferred lower limit of the solid content concentration in the fermented composition is preferably 5% by mass or more, more preferably 6% by mass or more, even more preferably 7% by mass or more, even more preferably 8% by mass or more, and even more preferably 9% by mass or more. The solid content concentration in the fermented composition can be increased by increasing the solid content of the medium before fermentation. The preferred upper limit of the solid content concentration is preferably 11% by mass or less, more preferably less than 11% by mass, and even more preferably 10% by mass or less. The preferred range of the solid content concentration is more preferably 5 to 10% by mass, and even more preferably 8 to 10% by mass. This can suppress a decrease in the viable cell count of Bifidobacterium bacteria in the fermented composition and further improve the survival rate.

[0040] The milk fat content in the fermented composition of the present technology is not particularly limited, and even a low milk fat content can maintain a high viable cell count and even a high survival rate. From the viewpoint of viable cell count, the preferred lower limit of the milk fat content in the fermented composition is preferably 0.005% by mass or more, more preferably 0.01% by mass or more, and even more preferably 0.05% by mass or more. The milk fat content in the fermented composition can be increased by increasing the milk fat content of the medium before fermentation. The preferred upper limit of the milk fat content is preferably 3.0% by mass or less, more preferably 2.0% by mass or less, even more preferably 1.0% by mass or less, even more preferably 0.5% by mass or less, and even more preferably 0.1% by mass or less. The preferred range of the milk fat content is more preferably 0.001 to 0.5% by mass, and even more preferably 0.05 to 0.1% by mass. This technology can provide a fermented composition that inhibits a decrease in the viable cell count of Bifidobacterium bacteria, has a higher survival rate, and has a lower milk fat content, to people who wish to consume a low-fat diet while also enjoying the probiotic effects.

[0041] Furthermore, the mass ratio of [whey protein content / milk fat content] in the fermented composition of the present technology is not particularly limited, but is preferably 10 to 20, more preferably 13 to 18, and even more preferably 14 to 16. The present technology can provide a fermented composition with a low fat content to those who wish to consume a low-fat diet.

[0042] In addition, with this technology, people who expect to consume low-fat foods and people who expect to consume low-fat and high-protein foods include, for example, patients with obesity, dyslipidemia, etc. and those at risk of developing these conditions, and people who expect to build muscle (athletes, the elderly, etc.).

[0043] The water content in the fermented composition of the present technology is not particularly limited, but is preferably 20 to 95% by mass, more preferably 70 to 95% by mass, and even more preferably 80 to 93% by mass. In liquid or fluid compositions with a high water content (e.g., beverages, liquid foods, etc.), the viable cell count and survival rate of Bifidobacterium bacteria are generally more likely to decrease, but the present technology can suppress the decrease in viable cell count and survival rate of Bifidobacterium bacteria.

[0044] <1-4.Optional ingredients> The fermented composition of the present invention can contain various optional components as needed, as long as the effects of the present invention are not impaired. Examples of optional components include acidic components, milk components, probiotics, prebiotics, sweeteners, stabilizers (e.g., pectin), flavor components, vegetable oils and fats, vegetable milks (e.g., soy milk), thickening polysaccharides, flavor components, oils and fats, proteins, amino acids, organic acids, vitamins, and inorganic salts. One or more components selected from the group consisting of these can be used.

[0045] The acidic component is not particularly limited, but examples of the acidic component include citric acid, acetic acid, ascorbic acid, lactic acid, malic acid, maleic acid, adipic acid, succinic acid, fumaric acid, tartaric acid, gluconic acid, phytic acid, phosphoric acid, carbon dioxide, and salts thereof, and one or more selected from the group consisting of these can be used. The acidic component is used as an acidulant and / or a pH adjuster, and can impart a sour taste to the fermented composition or place it in the acidic range. Furthermore, it is also possible to use a substance containing these acidic components, for example, citrus fruit juice, which can impart a flavor characteristic of fruit juice.

[0046] The milk component is not particularly limited, and a general milk component can be used, but a milk component derived from cow's milk can be preferably used. In addition to the above-mentioned whey protein raw materials, the milk component may be, for example, raw milk, cow's milk, concentrated milk, condensed milk, whole milk powder, cream, cream powder, etc., and one or more selected from the group consisting of these may be used. In the present technology, whey protein is preferably used when a fermented composition with lower fat and / or higher protein is to be obtained.

[0047] Bacteria other than the Bifidobacterium genus may be used as the probiotic. Examples of bacteria other than the Bifidobacterium genus include lactic acid bacteria, acetic acid bacteria, and Bacillus subtilis, and one or more species selected from the group consisting of these can be used. Furthermore, lactic acid bacteria and / or Bifidobacterium genus bacteria are preferred as probiotics. Probiotics may be live bacteria, killed bacteria, or cultures containing these, but live bacteria are preferred from the perspective of probiotic effects. Furthermore, probiotic effects can be expected by adding bacteria, bacterial cultures, or fermented milk.

[0048] Examples of the prebiotics include various proteins such as dietary fiber, casein protein, soybean protein, or pea protein, or mixtures or hydrolyzates thereof; amino acids such as leucine, valine, isoleucine, or glutamine; vitamins such as vitamin B6 or vitamin C; creatine; citric acid; fish oil; or oligosaccharides such as isomaltooligosaccharides, galactooligosaccharides, xylooligosaccharides, soybean oligosaccharides, fructooligosaccharides, lactulose, and human milk oligosaccharides (HMO); and one or more types selected from the group consisting of these can be used. The prebiotics may be produced by a known production method, or commercially available products may be used.

[0049] Examples of the human milk oligosaccharides include 2'-fucosyllactose, 3-fucosyllactose, 2',3-difucosyllactose, lacto-N-triose II, lacto-N-tetraose, lacto-N-neotetraose, lacto-N-fucopentaose I, lacto-N-neofucopentaose, lacto-N-fucopentaose II, lacto-N-fucopentaose III, lacto-N-fucopentaose V, and lacto-N-neofucopentaose. and neutral human milk oligosaccharides such as lacto-N-difucohexaose V, lacto-N-difucohexaose I, lacto-N-difucohexaose II, 6'-galactosyllactose, 3'-galactosyllactose, lacto-N-hexaose, and lacto-N-neohexaose; and acidic human milk oligosaccharides such as 3'-sialyllactose, 6'-sialyllactose, 3-fucosyl-3'-sialyllactose, and disialyl-lacto-N-tetraose. One or more selected from the group consisting of these oligosaccharides can be used.

[0050] The dietary fiber is preferably a carbohydrate that can be assimilated by Bifidobacterium bacteria and / or lactic acid bacteria. Examples of such dietary fiber include carbohydrates derived from plants and / or bacteria, and the carbohydrate is preferably a polysaccharide and / or oligosaccharide (about 2 to 9 sugar residues). Water-soluble dietary fiber is preferred, and more specifically, polysaccharides and / or oligosaccharides that are soluble in water at about 4 to 30°C are more preferred. The dietary fiber is preferably one that is indigestible by human enzymes. More specifically, examples of the dietary fiber include oligosaccharides (e.g., galactooligosaccharides, fructooligosaccharides, soybean oligosaccharides, xylooligosaccharides, isomaltooligosaccharides, raffinose, lactulose, coffee bean mannooligosaccharides, gluconic acid, etc.), and dietary fibers (polydextrose, inulin, xylan, arabinan, pectin, galactan, cellulose, soybean fiber, dextrin, dextran, etc.), and one or more types selected from the group consisting of these can be used.

[0051] The sweetener is not particularly limited, but examples thereof include saccharides such as isomerized sugar (so-called high fructose glucose liquid), sugar (so-called sucrose), glucose, fructose, lactose, maltose, palatinose, fructooligosaccharides, galactooligosaccharides, and raffinose; sugar alcohols such as sorbitol, mannitol, maltitol, xylitol, erythritol, and lactulose; natural sweeteners such as glycyrrhizin, stevioside, rebaudioside, sweet tea extract, and sweet tea extract; and artificial sweeteners such as saccharin, sucralose, acesulfame potassium, and aspartame. One or more sweeteners selected from the group consisting of these can be used. These sweeteners can also be used as nutritive substances. Furthermore, when obtaining a low-calorie or non-calorie fermented composition, low-calorie or non-calorie sweeteners such as the artificial sweeteners described above may be used.

[0052] In the present technology, it is preferable to use one or more sweeteners selected from the group consisting of lactose, isomerized sugar, sucrose, etc., and among these, it is preferable to use lactose. The upper limit of the sweetener content in the fermented composition of the present technology is preferably 2% by mass or more, more preferably 4% by mass or more, and even more preferably 5% by mass or more, and the lower limit is preferably 12% by mass or less, more preferably 10% by mass or less, and more preferably 9% by mass or less. The preferred range of the sugar content is more preferably 4 to 10% by mass.

[0053] The stabilizer is not particularly limited, but examples of the stabilizer include high methoxyl pectin, sodium carboxymethyl cellulose, and soybean polysaccharides, and one or more stabilizers selected from the group consisting of these can be used. Soybean polysaccharides are polysaccharides obtained from soybeans, and their main component is hemicellulose. Commercially available products include, but are not limited to, high methoxyl pectin (SM-666, manufactured by San-Ei Gen F.F.I.), sodium carboxymethylcellulose (Cellogen FZ (product name), manufactured by Dai-ichi Kogyo Seiyaku Co., Ltd.), and soybean polysaccharides (SM-1200, manufactured by San-Ei Gen F.F.I.). The amount of stabilizer to be added can be adjusted as appropriate depending on the form of the beverage and the type of stabilizer to be used. As a guideline, the amount of stabilizer to be added is preferably about 0.05 to 0.5% by mass, more preferably about 0.1 to 0.3% by mass, of the fermented composition to be produced.

[0054] The flavor component is not particularly limited, and components that can be used for the purpose of flavoring and aromatizing beverages can be used. Examples of the flavor component include coffee, teas (e.g., black tea, green tea, roasted green tea, bancha tea, sencha tea, oolong tea, etc.) and extracts thereof; fruit juices (e.g., citrus fruits (lemon, orange, etc.), apple, grape, strawberry, pineapple, banana, pear, peach, plum, blueberry, melon, guava, mango, acerola, papaya, etc.); vegetable juices (e.g., tomato, carrot, etc.), powders or flavors thereof; and one or more selected from the group consisting of these can be used.

[0055] The fermented composition of the present technology can adjust the pH (20°C) to preferably 6 or less, more preferably 2 to 6, and even more preferably 3 to 5. The components used to adjust the pH are not particularly limited, but examples include fruit-derived substances, pH adjusters, etc.

[0056] The fermented composition of the present technology may be in any form, such as liquid, semi-solid, or solid. Examples of such fermented compositions include, but are not limited to, yogurts, cheese, cream, dairy drinks, lactic acid bacteria drinks, and supplements. Furthermore, the fermented composition is more preferably a fermented food or drink, and more preferably a fermented liquid diet or a fermented drink. Examples of such fermented drinks include, but are not limited to, yogurt drinks and lactic acid bacteria drinks. More preferably, the fermented composition is an acidic food or drink or an acidic drink. Generally, a high water content in a composition tends to reduce the viable cell count and survival rate of bacteria. However, with this technology, even in fermented liquid foods and fermented beverages with a high water content, the viable cell count and survival rate of Bifidobacterium bacteria can be maintained at a high level from day 0 to approximately one month after production when stored in a refrigerator.

[0057] The fermented composition of the present technology is preferably a chilled food or drink. In the present technology, "chilled" means refrigerated at 10°C or below (specifically, 0 to 10°C). In the present technology, fermented food or drink that is chilled and stored is more preferred. Furthermore, the fermented composition of the present technology is preferably a container-packed composition, and more preferably, the fermented composition of the present technology is packed into a container without being sterilized.

[0058] <1-5. Measurement method for each component of this technology> Regarding this technology, the measurement method for each component is as follows. Fat can be measured by the Roese-Gottlieb method. Protein can be measured by the Kjeldahl method. Ash content can be measured by the direct ashing method. The moisture content can be measured by the direct heating and drying method. The pH is measured at 20°C. The content of each metal component can be measured by inductively coupled plasma (ICP) emission spectrometry. The content of organic acids can be measured by LC / MS using an organic acid analysis column and a detection device for organic acid analysis. The phosphoric acid content can be measured by high performance liquid chromatography (HPLC) using a column for phosphate analysis and a detection instrument for that analysis. The content of lactose and oligosaccharides can be measured by high performance liquid chromatography (HPLC) using a lactose and oligosaccharide analytical column and a detection instrument for said analysis. The free amino acid content can be measured by high performance liquid chromatography (HPLC) using a column for free amino acid analysis and a detection instrument for such analysis.

[0059] In this technology, "milk solids" refers to the sum of non-fat milk solids and milk fat. The contents of milk solids, non-fat milk solids, milk fat, and other milk components in this technology can be measured by the quantitative methods described in the "Testing Methods for Compositional Standards of Milk, etc." in the "Ministerial Ordinance on Milk, etc. (Ministerial Ordinance on Compositional Standards, etc. of Milk and Dairy Products)."

[0060] In this technology, "low fat (or "low milk fat")" includes "zero fat (or "zero milk fat"). This "zero fat" has the same meaning as "less than 0.5g of fat per 100g (mL) of food" in the nutritional ingredient labeling under the Food Labeling Act (Consumer Affairs Agency [Food Labeling Standards, Appendix 13]).

[0061] 2. Method for producing the fermented composition of the present technology <2-1. Method for producing the fermented composition of the present technology> The fermented composition of the present technology is a method for producing a fermented composition containing at least (A) whey protein, (B) Bifidobacterium bacteria, and (C) ash, and can be obtained by a production method including a step of blending the (C) ash. The fermented composition of the present technology can be obtained by fermenting a composition containing at least (A) whey protein, (B) Bifidobacterium bacteria, and (C) ash. Furthermore, the fermentation composition of the present technology can be produced in accordance with a general production process for fermentation compositions, and it is preferable to obtain the composition by blending the (C) ash content in any step of this production process.

[0062] In the method for producing a fermented composition of the present technology, each of the components (A) to (C) and optional components of <1. Fermented composition> described above can be used as appropriate as raw materials for the production method. These raw materials can be blended to achieve the contents and blending ratios of the components contained in the fermented composition of the present technology, thereby preparing the raw material composition of the present technology.

[0063] The method for producing a fermented composition according to the present technology preferably includes a raw material composition preparation step and a fermentation step, and more preferably, the raw material composition preparation step and the fermentation step are carried out in this order. Furthermore, after the fermentation step, for example, a syrup addition step, a homogenization step, and a container filling step may be carried out. In the present technology, the preparation step, fermentation step, homogenization step, and container filling step are preferably carried out in this order, and the syrup addition step may be carried out before the homogenization step. Furthermore, in the present technology, it is more preferable to obtain a container-packed fermented composition by passing through a container filling step.

[0064] In the method for producing a fermented composition according to the present technology, the whey protein (A) is preferably blended in the step of preparing a raw material composition, and a whey protein concentrate or whey protein is preferably used as a raw material for the whey protein.

[0065] In the method for producing a fermented composition according to the present technology, the (B) Bifidobacterium bacterium can be used as a fermentation bacterium or as a fermentation starter. As the fermentation bacterium, the Bifidobacterium bacterium and lactic acid bacteria can also be used in combination. The use of the Bifidobacterium bacterium and lactic acid bacteria can also be expected to have a probiotic effect. In the method for producing a fermented composition according to the present technology, the (B) Bifidobacterium bacterium is preferably blended into the raw material composition before fermentation. The (B) Bifidobacterium bacterium may be blended in the raw material composition preparation step and / or the fermentation step, but is preferably blended in the fermentation step and used as a fermenting bacterium.

[0066] In the method for producing a fermented composition according to the present technology, the ash content (C) is preferably adjusted to be 0.05% by mass or more in the fermented composition. The timing of adding the ash (C) is not particularly limited, and the ash (C) may be added as needed in the manufacturing process. The ash (C) may also be added in multiple batches for multiple steps. The timing of blending the component (C) ash may be before or after the fermentation step. The component (C) ash may also be blended as appropriate after the fermentation step. In the method for producing a fermented composition according to the present technology, the ash (C) may be blended with the raw material composition before fermentation or with the fermented composition after fermentation. Furthermore, the ash (C) may be mixed with at least one of the whey protein (A) and the Bifidobacterium bacterium (B), or with both of them.

[0067] In the method for producing a fermented composition according to the present technology, it is preferable to add the (C) ash in the raw material composition preparation step, from the viewpoints of inhibiting a decrease in viable cell count, improving survival rate, and improving proliferation rate of Bifidobacterium bacteria.

[0068] <2-2. Preparation process of raw material composition> The preparation process of the raw material composition of the present technology will be described in more detail. Parts that overlap with those in the above <1. Fermented composition> and <2-1. Production method of the fermented composition of the present technology> will be omitted as appropriate. In the preparation process of the present technology, for example, each raw material is blended to obtain a raw material mixture, and this raw material mixture is mixed with water to obtain a raw material composition for fermentation. Note that 100% by mass of the raw material composition is the total amount when water is added. In addition, it is preferable to use whey protein concentrate as a raw material for whey protein.

[0069] Furthermore, the above-mentioned optional components may be appropriately blended into the raw material composition as long as they do not interfere with fermentation or the survival rate of the Bifidobacterium bacteria.

[0070] In addition, a milk raw material may be added to the raw material composition of the present technology for fermentation. The milk raw material may contain the above-mentioned optional ingredients in addition to the above-mentioned milk components, as needed. The milk raw material may be sterilized, homogenized, cooled, etc., according to a conventional method before fermentation.

[0071] <2-3. Fermentation process> The fermentation process of the present technology will be described in more detail. Parts that overlap with those in the above-mentioned <1. Fermented composition>, <2-1. Method for producing the fermented composition of the present technology>, <2-2. Process for preparing the raw material composition>, etc. will be omitted as appropriate. Bifidobacterium bacteria and / or lactic acid bacteria (more preferably Lactococcus bacteria) are added to the raw material composition for fermentation according to the present technology, and fermentation is carried out. Before adding the fermentation bacteria, the raw material composition is preferably heat-sterilized.

[0072] The Bifidobacterium bacterium used in the fermentation of the present technology is not particularly limited as long as it can be used as a fermenting bacterium, but it is preferable to use the Bifidobacterium bacterium (B) described in <1. Fermented composition> above, and in particular, Bifidobacterium subsp. longum is preferable. Even more preferable is Bifidobacterium longum subsp. longum NITE BP-02621 (ATCC BAA-999; BB536).

[0073] Furthermore, the lactic acid bacteria used in the fermentation of the present technology are not particularly limited, but Lactococcus bacteria are preferred. Examples of Lactococcus bacteria include Lactococcus lactis (L. lactis), Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. lactis biovar. diacetylactis, and Lactococcus lactis subsp. cremoris, and one or more species selected from the group consisting of these are preferred. Among these, Lactococcus lactis and / or Lactococcus lactis subsp. lactis are preferred.

[0074] In the fermentation process of the present technology, it is preferable to add (inoculate) Bifidobacterium bacteria and Lactococcus bacteria to the fermentation raw material composition at a bacterial count ratio (ratio of colony-forming units (CFU)) of Bifidobacterium bacteria:Lactococcus bacteria of approximately 100:1 to 1:100. Furthermore, it is preferable to set the ratio at 100:1 to 1:50. This ensures a good balance between the fermentation of the two bacteria, leading to improved growth rate or survival rate of the Bifidobacterium bacteria. A ratio of 100:1 to 1:50 is preferable because it allows for a higher viable bacterial count and a higher survival rate. The amount of these bacteria added can be adjusted as appropriate. For example, the total bacterial concentration of the above bacteria in the fermentation raw material composition is at least 1 × 10 5 By adding an amount that gives approximately CFU / g, it is possible to sufficiently grow Bifidobacterium bacteria and maintain a high survival rate.

[0075] The method for adding the bacteria to the raw material composition of the present technology is not particularly limited, and the bacteria can be added in the form of a powder or a culture. When added in the form of bacterial powder, the total amount of these bacteria is at least 1 × 10 7 It is particularly preferable to add an amount that will give a concentration of about CFU / g. Bacterial powder is a powdered product obtained by growing bacteria in an appropriate medium, separating them by centrifugation, mixing them with a freeze-drying protectant, freeze-drying them, pulverizing the dried product, and then mixing them with a triturating agent as needed. In this technology, 11 It is preferable to use bacterial powder with a bacterial concentration of CFU / g or more. When added in culture form, the total amount of these bacteria is at least 1 x 10 5 It is even more preferable to add an amount that will give a concentration of about CFU / g. A culture is a liquid composition obtained by growing bacteria in an appropriate medium. In this technology, it is preferable to use a culture in which bacteria have been grown from the late logarithmic growth phase to the stationary phase in order to promote efficient bacterial growth thereafter. As a guideline, 1 × 10 8 It is preferable to use a culture with a bacterial concentration of CFU / g or higher.

[0076] The culture temperature (fermentation temperature) may be within a range in which the Bifidobacterium bacteria and lactic acid bacteria (preferably Lactococcus bacteria) can grow efficiently, and is usually preferably about 30 to 50°C, and more preferably about 35 to 39°C. Fermentation may be carried out until the Bifidobacterium bacteria and lactic acid bacteria (preferably Lactococcus bacteria) have grown sufficiently, and usually, preferably until the pH of the aqueous solution of the raw material composition reaches 5.0 or less, more preferably until the pH of the aqueous solution of the raw material composition reaches 4.9 or less, and even more preferably until the pH reaches about 4.9 to 4.2. The fermentation time is preferably 5 to 20 hours, and at a culture temperature of about 35 to 39°C, it is approximately 8 to 14 hours as a guideline.

[0077] <2-4. Other processes> In the present technology, in addition to the steps described above, steps that are typically performed in the production of fermented compositions (preferably fermented beverages) such as milk or skim milk can be appropriately performed within a range that does not impair the viable cell count or survival rate of Bifidobacterium bacteria. For example, the raw material composition preparation step may include a sterilization step, a cooling step, a step of adding optional ingredients, a homogenization step, etc. After the fermentation step, it is preferable not to perform a sterilization step such as heat sterilization or membrane sterilization so as not to impair the survival rate of Bifidobacterium bacteria.

[0078] The homogenization step in the present technology can be carried out by a conventional method, for example, a method in which homogenization is carried out using a homogenizer at 65 to 80°C under a pressure of 5 to 25 MPa, but is not limited thereto. The heat sterilization step performed in the present technology can be performed by conventional heat sterilization, and may be a sterilization step using a membrane, etc. In the case of heat sterilization, the heat sterilization is usually performed at 120 to 150°C for 1 to 120 seconds, and from the viewpoint of beverage flavor, more preferably at 120 to 140°C for 1 to 3 seconds, and UHT sterilization (Ultra-High Temperature pasteurization) may also be performed.

[0079] In this technology, it is preferable to add a stabilizer to enhance the storage stability of the fermented composition produced. The stabilizer may be added before or after the fermentation process, but it is preferable to add it to the raw material composition from the viewpoint of workability. For example, when adding the sugar described above, the stabilizer may be dissolved in water together with the sugar and added in the form of an aqueous solution.

[0080] The fermented composition (preferably a fermented beverage) produced as described above is filled into a container with a volume of about 80 to 500 mL, preferably about 80 to 250 mL, and then sealed. The containerized product is usually stored at 10°C or below, preferably 5°C or below. This helps maintain the viable cell count and survival rate of the probiotics. The container is preferably one with low oxygen permeability, and is particularly preferably made of glass or plastic (for example, polypropylene, polyethylene terephthalate (PET), polystyrene, or polyethylene). Packaging the product in a container facilitates low-temperature storage such as refrigeration or freezing, facilitating stable storage over a long period of time. Furthermore, even when the fermented composition of the present technology has a high water content, such as in a liquid or semi-liquid state, it is possible to suppress a decrease in the viable cell count and survival rate of Bifidobacterium bacteria over a longer period of time. In addition, in the present technology, the homogenized fermented composition may be subjected to a drying process to be converted into a bacterial powder, and the bacterial powder may be further packed into a packaging container. The drying method is not particularly limited, and examples thereof include freeze-drying and spray-drying.

[0081] 3. Uses of this technology (food, beverages, etc.) By using the ash (C) of the present technology, it is possible to suppress a decrease in the viable cell count of Bifidobacterium bacteria in a fermentation composition and further to improve the survival rate.

[0082] The (C) ash of the present technology can be contained as an active ingredient in the (B) agent for improving the survival rate of Bifidobacterium bacteria. Furthermore, the above-mentioned alkali metals can also inhibit a decrease in the viable cell count of the (B) Bifidobacterium bacteria and further improve the survival rate, and thus can be contained as an active ingredient in the agent for improving the survival rate of Bifidobacterium bacteria, similar to the (C) ash. In particular, the (C) ash of the present technology is suitable for use as an agent for improving the survival rate of the (B) Bifidobacterium bacteria in a fermentation composition containing the (A) whey protein. Furthermore, the (C) ash and / or alkali metal of the present technology can be used to produce an agent for improving the survival rate of Bifidobacterium bacteria. The present technology can also provide and provide the (C) ash and / or alkali metal for suppressing a decrease in the viable cell count of the (B) Bifidobacterium bacteria in a fermentation composition containing the (A) whey protein and for improving the survival rate. The present technology can also provide a method for suppressing a decrease in the viable cell count and a method for improving the viable cell count and / or survival rate of the (B) Bifidobacterium bacteria by incorporating the (C) ash and / or alkali metal.

[0083] In the applications of the present technology, the components (A) to (C) and optional components of the present technology, as well as their respective contents and respective content ratios, will not be described as necessary for the configurations common to those of the above-mentioned <1. Fermentation composition> and <2. Method for producing fermentation composition>. In the application of this technology, it is possible to adjust the content or amount of each metal component as needed by adding an alkali metal to the (C) ash, or by adding the (C) ash to the above-mentioned alkali metal, and it is also possible to use the ash or the alkali metal alone without using them in combination.

[0084] The fermented composition of the present technology can be used in a wide range of applications, such as for pharmaceuticals, food and beverages (e.g., beverages, functional foods), and feed (e.g., pet food), and can be used as pharmaceuticals, food and beverages, etc. The form of the present technology can be liquid or fluid, etc., and can be applied in a wide range of forms.

[0085] The present technology may be used on humans or non-human animals (e.g., pets, livestock, etc.) and may be used for therapeutic or non-therapeutic purposes. "Non-therapeutic purposes" is a concept that does not include medical procedures, i.e., therapeutic treatment of the human body.

[0086] [1] Pharmaceuticals The pharmaceutical product can suppress the decline in the viable cell count of Bifidobacterium bacteria and further improves the survival rate, and therefore has probiotic effects and can be expected to have probiotic effects beneficial to human health, such as intestinal regulation, promotion of mineral absorption, and prevention and improvement of inflammatory bowel disease.

[0087] [2] Food and drink The food and drink products may be in any form, such as liquid, paste, solid, or powder, and may include tablet confectionery, liquid food, feed (including for pets), as well as, for example, flour products, instant foods, processed agricultural products, processed marine products, processed livestock products, milk and dairy products, oils and fats, basic seasonings, complex seasonings and foods, frozen foods, confectionery, beverages, and other commercially available products.

[0088] Examples of the milk and dairy products include processed milk, milk drinks, yogurts, lactic acid bacteria drinks, cheese, ice creams, infant formula, cream, and other dairy products. Examples of the beverages include fermented beverages, carbonated beverages, natural fruit juices, fruit juice beverages, soft drinks containing fruit juice, fruit pulp beverages, fruit beverages containing fruit pieces, vegetable beverages, soy milk, soy milk beverages, coffee beverages, tea beverages, powdered beverages, concentrated beverages, sports drinks, nutritional beverages, alcoholic beverages, and other beverages of your choice.

[0089] In addition, the food and beverage products defined by this technology can be provided and sold as food and beverage products labeled for health benefits. The act of "representation" includes all acts intended to inform consumers of the aforementioned uses, and any expression that can recall or infer the aforementioned uses falls under the category of "representation" of this technology, regardless of the purpose of the representation, the content of the representation, the object or medium on which it is displayed, etc.

[0090] Furthermore, it is preferable that the "labeling" be done in an expression that allows consumers to directly recognize the intended use. Specifically, this includes acts of transferring, delivering, displaying for the purpose of transferring or delivering, or importing food and beverage products or product packaging on which the intended use is stated, displaying or distributing advertisements, price lists, or transaction documents related to the products and including the intended use, or providing information containing the above-mentioned content by electromagnetic means (such as the Internet).

[0091] On the other hand, it is preferable that the content of the labeling be one approved by the government, etc. (for example, a labeling approved based on various systems established by the government and made in a manner based on such approval.) It is also preferable that such content of the labeling be affixed to promotional materials at the point of sale, such as packaging, containers, catalogs, pamphlets, POP displays, and other documents.

[0092] "Labeling" also includes labeling as health food, functional food, enteral nutritional food, special dietary food, health functional food, food for specified health uses, food with nutrient function claims, food with functional claims, quasi-drug, etc. Among these, labeling approved by the Consumer Affairs Agency, such as labeling approved under the Food for Specified Health Uses system or similar systems, is particularly included. Examples of the latter include labeling as a food for specified health uses, labeling as a conditional food for specified health uses, labeling that indicates an effect on the structure or function of the body, and labeling that reduces the risk of disease. More specifically, typical examples are labeling as a food for specified health uses (especially labeling of health uses) and similar labeling as defined in the Enforcement Regulations of the Health Promotion Act (Ministry of Health, Labour and Welfare Ordinance No. 86 of April 30, 2003) and labeling similar thereto.

[0093] The present technology can also employ the following configuration. [1] A fermented composition comprising component (A) whey protein, component (B) Bifidobacterium bacteria, and component (C) ash. [2] A fermented composition obtained by mixing component (A) whey protein, component (B) Bifidobacterium bacteria, and component (C) ash. [3] A method for producing a fermented composition comprising component (A) whey protein, component (B) Bifidobacterium bacteria, and component (C) ash, the method comprising a step of blending component (C). [4] A survival rate improver or a survival rate improving method for improving the survival rate of Bifidobacterium bacteria contained in a fermentation composition containing whey protein and Bifidobacterium bacteria, the survival rate improver or the survival rate improving method comprising ash as an active ingredient. Also, use of ash for producing an agent for improving the survival rate of Bifidobacterium bacteria.

[0094] [5] In any of the above [1] to [4], it is preferable that the ash content (C) is 0.05 mass % or more. [6] In any one of the above [1] to [5], it is preferable that the (C) ash content is ash content containing at least an alkali metal. [7] In any one of the above [1] to [6], it is preferable that the sodium and potassium contents in 100 g of the fermentation composition are 15 mg or more. [8] In any one of the above [1] to [7], it is preferable that the whey protein (A) is present in an amount of 1% by mass or more in the fermented composition. [9] In any of the above [1] to [8], it is preferable that the product contains a whey protein concentrate and / or a whey protein isolate.

[10] In any one of the above [1] to [9], it is preferable that the solid content concentration in the fermentation composition is less than 11% by mass.

[11] In any one of [1] to

[10] , the viable cell count of the Bifidobacterium bacterium (B) in the fermentation composition is 1 × 10 6 It is preferable that the concentration is CFU / g or more.

[12] In any one of the above [1] to

[11] , it is preferable that the fermented composition is a chilled food or drink. [Example]

[0095] Hereinafter, the present technology will be described in further detail based on examples, etc. Note that the examples, etc. described below are examples of typical examples, etc. of the present technology, and the scope of the present technology will not be construed as being narrow. In the following examples, the measurement of each component was carried out according to the measurement method of the present technology described above.

[0096] <Effect on survival rate of Bifidobacterium> The following shows the results of experiments to determine how various compositions and production conditions in these test examples affect the survival rate of Bifidobacterium bacteria. In each test example, the viable cell count of Bifidobacterium bacteria was measured using the following method. (Method for measuring viable bacteria count) One gram of sample (fermented product) was dissolved and suspended in 9 mL of 0.85% sterilized saline, and the suspension was serially diluted and then anaerobically cultured at 37°C for 72 hours using TOS medium (trans-oligosaccharide propionic acid agar medium, manufactured by Yakult Pharmaceutical Co., Ltd.), and the number of colonies was counted.

[0097] [Test Example 1] A mixture of whey protein concentrate (Milei 80, whey protein content 80% by mass; manufactured by MILEI GmbH), lactose (manufactured by Milei GmbH), and an ash raw material was dissolved in water at a concentration of 10% to obtain a raw material composition. The ash raw material was sodium chloride (NaCl, manufactured by Sigma-Aldrich) or potassium chloride (KCl, manufactured by Sigma-Aldrich) and the blending ratio was adjusted to prepare 20 raw material compositions (Reference Example 1 and Examples 1 to 19) as shown in Table 1. The obtained raw material compositions all had a solid concentration of 9.5% by mass, a whey protein content of 1.25% by mass, and a whey protein / milk fat ratio of 15.6. The raw material composition was heat sterilized at 90°C for 10 minutes, and then cooled to 40°C after heat sterilization. A fermentation bacterial starter was added to the heat-sterilized raw material composition at a concentration of 0.01% by mass. The fermentation bacterial starter was a mixture of Bifidobacterium powder (B. longum subsp. longum, Morinaga Milk Industry Co., Ltd. BB536) and lactic acid bacteria powder (L. lactis subsp. lactis: Lactococcus lactis subsp. lactis FERM BP-10757, Morinaga Milk Industry Co., Ltd.) in a 9:1 ratio. After adding the starter and mixing, 180 mL of the mixture was filled into a 200 mL glass bottle (Duran bottle) with a cap, sealed, and maintained at 38°C for fermentation until the pH reached 4.8. After fermentation, the raw material composition was cooled to 10°C or below, and a fermented composition was produced by fermenting the raw material composition. The viable counts of Bifidobacterium bacteria and lactic acid bacteria in each fermentation composition were measured immediately after fermentation (meaning immediately after fermentation was stopped by cooling; the same applies below) as the initial count, and the viable counts of Bifidobacterium bacteria and lactic acid bacteria and pH were measured after storing the fermentation compositions at 10°C for 1 to 3 weeks. The results are shown in Table 2.

[0098] [Table 1]

[0099] [Table 2]

[0100] As shown in Table 2, by setting the total sodium and potassium content (Na+K total) to 15 mg / 100 g or more, the viable cell count and survival rate of Bifidobacteria were improved compared to Reference Example 1. Furthermore, it was confirmed that when the total Na+K was 49 to 240 mg / 100 g, the survival rate of Bifidobacterium bacteria at 3 weeks after fermentation exceeded 25%, when the total Na+K was 84 to 90 mg / 100 g, the viable cell count was 40% or more, and when it was 84 mg / 100 g, the viable cell count exceeded 50%. Thus, it was confirmed that adding ash (more preferably an alkali metal) to the composition has the effect of increasing the viable cell count, inhibiting a decrease in viable cell count, and improving the survival rate of Bifidobacterium bacteria.

[0101] [Test Example 2] Fermented compositions were prepared in the same manner as in Test Example 1 except that the ash content was changed, and the survival rate of bacteria after fermentation was measured. As shown in Table 3, Example 20 was prepared in which the ash content was changed to a mixture of sodium chloride and potassium chloride, and Example 21 was prepared in which the ash content was changed to whey minerals (manufactured by Bayerische Milchindustrie).The survival rates were as shown in Table 4.

[0102] [Table 3]

[0103] [Table 4]

[0104] As shown in Table 4, it was confirmed that even when the ash raw material was replaced with a mixture of sodium chloride and potassium chloride or whey minerals, there was an effect of increasing the viable cell count, suppressing the decrease in viable cell count, and improving the survival rate for Bifidobacterium bacteria.

Claims

1. A fermentation composition having a pH of 3 to 5, comprising the following components (A) to (C): (A) Whey protein 1% by mass or more (B) Bifidobacterium (C) Ash content containing alkali metals: 0.05% by mass or more and 0.41% by mass or less

2. A fermented composition as described in claim 1, wherein the sodium and potassium content in 100 g of the fermented composition is 15 mg or more.

3. A fermented composition as described in claim 1 or 2, containing whey protein concentrate and / or whey protein isolate.

4. A fermentation composition described in any one of claims 1 to 3, wherein the solid content concentration of the fermentation composition is less than 11% by mass.

5. The fermentation composition according to claim 1, wherein the viable cell count of the Bifidobacterium bacteria (B) is 1 x 10 6 CFU / g or more.

6. A fermented composition described in any one of claims 1 to 5, wherein the fermented composition is a chilled food or beverage.

7. A method for producing a fermented composition, comprising the following components (A) to (C): A production method comprising the step of blending component (C) ash with a raw material composition before fermentation. (A) Whey protein 1% by mass or more (B) Bifidobacterium (C) Ash content containing alkali metals: 0.05% by mass or more and 0.41% by mass or less

8. A survival rate improver that improves the survival rate of Bifidobacterium bacteria contained in a fermented composition having a pH of 3 to 5, the survival rate improver comprising 1% by mass or more of whey protein and Bifidobacterium bacteria, The survival rate improver contains ash containing an alkali metal as an active ingredient in an amount of 0.05% by mass or more and 0.41% by mass or less relative to the fermentation composition.