Useful bacteria contained in food stock solution, and methods for manufacturing useful bacteria contained in food stock solution.

Abstract

The present invention aims to provide a novel food concentrate. [Solution] A food concentrate containing dead beneficial bacteria at a concentration of 2 billion cells / 100mL or more, with a pH of 3.5 or higher and a viscosity of 60 mPa·s or less.

Description

Technical Field

[0001] The present invention relates to a food stock solution containing useful bacteria and a method for producing the food stock solution containing useful bacteria.

Background Art

[0002] Conventionally, foods containing useful bacteria, such as lactic acid bacteria, etc., have been widely consumed due to the effects such as intestinal regulation effects of the useful bacteria. Among the above foods, concentrated stock solutions that are diluted with beverages such as water or milk and then consumed have been developed conventionally.

[0003] For example, in Patent Document 1, in a concentrated lactic acid bacteria beverage obtained by mixing high-methoxyl pectin, a sweetener, an acidulant, and water with fermented milk obtained by lactic acid fermentation of milk, it contains a certain amount of fat with a fat globule diameter of a certain value or less, and a fat-containing concentrated lactic acid bacteria beverage having a pH range of 3.5 to 4.0 and a specific gravity range of 1.10 to 1.30 is disclosed, and generally, the above-mentioned concentrated lactic acid bacteria beverage is described as being diluted with water and then provided for consumption. Further, in Patent Document 2, there is disclosed a container-packed concentrated milk-based beverage from which a smoothie-like beverage can be obtained by diluting with milk, wherein the non-fat milk solid content, sugar content, lactic acid acidity, and pectin content are each within a certain range, the pH is less than 4, and the viscosity at 25°C is 30 to 120 mPa·s. And it is described that the milk raw material used for the concentrated milk-based beverage can be fermented by microorganisms such as lactic acid bacteria and Bifidobacterium.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0005] Here, the invention described in Patent Document 1 has a pH in the range of 3.5 to 4.0, as stated above. Furthermore, as described above, the invention described in Patent Document 2 has a pH of less than 4 and a viscosity of 30 to 120 mPa·s at 25°C. In response to this, the inventors, after investigation, have completed a food concentrate containing 2 billion or more dead beneficial bacteria per 100 mL, with a pH of 3.5 or higher and a viscosity of 60 mPa·s or less. The present invention aims to provide the above-mentioned novel food concentrate. [Means for solving the problem]

[0006] The present invention relates to a food concentrate containing [1] 2 billion dead beneficial bacteria per 100 mL or more, with a pH of 3.5 or higher and a viscosity of 60 mPa·s or less. If the pH of the food concentrate is above the lower limit, the acidity is suppressed, and the food concentrate can be made highly versatile as a food product. Furthermore, if the viscosity of the food concentrate is below the upper limit, it can be easily mixed uniformly when added to beverages, etc. Moreover, if the viscosity of the food concentrate is below the upper limit, when diluting the food concentrate, it is possible to effectively suppress the residue of the food concentrate on the inner surface of the container containing the food concentrate when pouring it from the container containing the food concentrate into a dilution container. The viscosity of the food concentrate can be measured by the method described in the examples of this specification.

[0007] [2] Here, it is preferable that the food concentrate in [1] above has a pH of 7.5 or less. If the pH of the food concentrate is below the above upper limit, bitterness, sliminess, and other flavors are suppressed, and the food concentrate can be made even more versatile as a food product.

[0008] [3] The food concentrate described in [1] or [2] above is preferably of a viscosity of 4 mPa·s or higher.

[0009] [4] Preferably, any of the food concentrates from [1] to [3] above has a concentration of dead beneficial bacteria of 5,000 billion cells / 100 mL or less. If the concentration of dead beneficial bacteria is below the above upper limit, the sedimentation of dead beneficial bacteria in the food concentrate and in the food to which the food concentrate is added can be reduced.

[0010] [5] In any of the food stocks described in [1] to [4] above, it is preferable that the useful bacteria consist of one or more species selected from the group comprising Lactobacillus and Lactococcus species.

[0011] [6] In any of the food stocks described in [1] to [5] above, it is preferable that the useful bacteria consist of one or more species selected from the group consisting of Lactobacillus rhamnosus CRL1505, Lactococcus lactis subspecies lactis JCM5805, and Lactobacillus paracasei KW3110.

[0012] [7] Preferably, any of the food stocks from [1] to [6] above further contain a non-aqueous solvent, the concentration of which is 0.01% by mass or more. If the food stock contains a non-aqueous solvent at a concentration equal to or greater than the lower limit, the settling of beneficial bacteria when the food stock is left standing after stirring can be reduced. The concentration of the non-aqueous solvent in the food stock can be measured by the method described in the examples of this specification.

[0013] [8] In the food stock solution described in [7] above, it is preferable that the non-aqueous solvent contains at least one of the following: nitrous oxide, acetone, ethanol, glycerin, ethyl acetate, methyl acetate, diethyl ether, cyclohexane, dichloromethane, 1,1,2-trichloroethene, edible oils and fats, 1,1,1,2-tetrafluoroethane, 1-butanol, 2-butanol, 2-butanone, butane, 1-propanol, 2-propanol, propane, propylene glycol, hexane, and methanol. Such a food stock solution can further reduce the sedimentation of beneficial bacteria when the food stock solution is left standing after stirring.

[0014] [9] Any of the food stock solutions [1] to [8] above is preferably a food stock solution packed in a container. If it is a food stock solution packed in a container, it has excellent fluidity.

[0015]

[10] Any of the food stock solutions [1] to [9] above is preferably filled in a small container or a packaging bag.

[0016]

[11] Further, the present invention is a method for producing a food stock solution containing dead bacteria of useful bacteria. When blending the dead bacteria of the useful bacteria, a step is included in which the concentration of the useful bacteria in the food stock solution becomes 2 billion or more per 100 mL, and a step is included in which the pH of the food stock solution is 3.5 or more and the viscosity is 60 mPa·s or less. According to this production method, a novel food stock solution containing dead bacteria of useful bacteria at a concentration of 2 billion or more per 100 mL, having a pH of 3.5 or more, and having a viscosity of 60 mPa·s or less can be produced. [Advantages of the Invention]

[0017] According to the present invention, a novel food stock solution can be provided. [Modes for Carrying Out the Invention]

[0018] Hereinafter, embodiments of the present invention will be described in detail.

[0019] (Food Stock Solution) The food stock solution of the present invention is characterized in that it contains dead bacteria of useful bacteria at a concentration of 2 billion or more per 100 mL, has a pH of 3.5 or more, and has a viscosity of 60 mPa·s or less.

[0020] The food stock solution of the present invention can be ingested by adding (diluting) it to beverages or the like and then drinking. The beverages are not particularly limited. For example, water, tea-based beverages, fruit juice beverages, cocoa, milk-based beverages, coffee beverages, functional beverages, flavored water, etc. can be mentioned. Examples of tea-based beverages include black tea beverages and sugar-free tea beverages. Examples of sugar-free tea beverages include green tea beverages, oolong tea beverages, barley tea beverages, brown rice tea beverages, adzuki bean tea beverages, and sugar-free black tea beverages. Examples of milk-based beverages include yogurt beverages (lactic acid bacteria beverages), milk, and drinkable yogurt. Examples of functional beverages include sports drinks, energy drinks, etc. Here, when adding to the above-mentioned beverages or the like, since it is preferable that a sufficient amount of dead useful bacteria is contained in the added food stock solution, for example, when the food stock solution is stirred and then left standing, it is particularly preferable that the dead useful bacteria contained in the food stock solution are difficult to settle. [[ID=回ID=3]]

[0021] <Useful bacteria> In the present invention, dead useful bacteria are used. The useful bacteria are not particularly limited. For example, bacteria belonging to the genus Oenococcus, Bifidobacterium, Weissella, Tetragenococcus, Lactococcus, Leuconostoc, Pediococcus, Streptococcus, Enterococcus, Lactobacillus, acetic acid bacteria, and Bacillus family bacteria can be mentioned.

[0022] Furthermore, the Lactobacillus species used in this invention includes bacteria that were classified under the Lactobacillus genus before the reclassification of the Lactobacillus genus. For example, with the reclassification of the Lactobacillus genus, new genera have been added: Acetilactobacillus, Agrilactobacillus, Amylolactobacillus, Apilactobacillus, Bombilactobacillus, Companilactobacillus, Dellaglioa, Fructilactobacillus, Furfurilactobacillus, Holzapfelia, Lacticaseibacillus, Lactiplantibacillus, and Lapidilactobacillus. This includes bacteria classified under genera such as Lapidilactobacillus, Latilactobacillus, Lentilactobacillus, Levilactobacillus, Ligilactobacillus, Limosilactobacillus, Liquorilactobacillus, Loigolactobacillus, Paralactobacillus, Paucilactobacillus, Schleiferilactobacillus, and Secundilactobacillus.

[0023] Among the above, beneficial bacteria include those of the genera Oenococcus, Bifidobacterium, and Lentilactobacillus. Weissella, Tetragenococcus, Lactococcus, Leuconostoc, Pediococcus, Enterococcus, Lactobacillus, and Lactiplantibacillus are preferred. In particular, it is more preferable to include one or more species selected from the group consisting of Lactobacillus and Lactococcus as useful bacteria.

[0024] Examples of the Oenococcus genus mentioned above include Oenococcus oeni. A specific example of an Oenococcus genus is Oenococcus oeni JCM6125.

[0025] Examples of Bifidobacterium species mentioned above include Bifidobacterium animalis subsp. lactis, Bifidobacterium longum subsp. longum, and Bifidobacterium longum subsp. infantis. Specific examples of Bifidobacterium species include Bifidobacterium animalis subsp. lactis JCM10602, Bifidobacterium longum BB536, and Bifidobacterium longum subsp. infantis JCM1222.

[0026] Examples of the Weissella genus mentioned above include Weissella paramesenteroides and Weissella viridescens. Specific examples of Weissella genus include Weissella paramesenteroides JCM9890 and Weissella viridescens JCM1174.

[0027] Examples of the Tetragenococcus genus mentioned above include Tetragenococcus halophilus. A specific example of Tetragenococcus genus is Tetragenococcus halophilus NRIC0098.

[0028] Examples of Lactococcus species mentioned above include Lactococcus lactis, Lactococcus lactis subsp. lactis, Lactococcus garvieae, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. hordniae, and Lactococcus plantarum.

[0029] Specific examples of the Lactococcus species mentioned above include Lactococcus lactis subspecies lactis JCM5805, Lactococcus lactis subspecies lactis NBRC12007, Lactococcus lactis subspecies lactis NRIC1150, Lactococcus lactis subspecies lactis JCM20101, Lactococcus lactis subspecies lactis JCM7638, and Lactococcus lactis subspecies Examples include Lactosus lactis ATCC11454, Lactococcus garvieae NBRC100934, Lactococcus lactis subspecies cremoris JCM16167, Lactococcus lactis subspecies cremoris NBRC100676, Lactococcus lactis subspecies heldniae JCM1180, Lactococcus lactis subspecies heldniae JCM11040, and Lactococcus plantarum JCM11056.

[0030] Examples of Leuconostoc species mentioned above include Leuconostoc carnosum and Leuconostoc lactis. Specific examples of Leuconostoc species include Leuconostoc carnosum JCM9695 and Leuconostoc lactis NBRC12455.

[0031] Examples of the Pediococcus species mentioned above include Pediococcus acidilactici, Pediococcus pentosaceus, Pediococcus cellicola, Pediococcus claussenii, Pediococcus damnosus, Pediococcus ethanolidurans, Pediococcus inopinatus, Pediococcus parvulus, and Pediococcus stilesii. Specific examples of Pediococcus species include Pediococcus acidilactici JCM8797, Pediococcus acidilactici K15, and Pediococcus damnosus JCM5886.

[0032] Examples of the Streptococcus genus mentioned above include Streptococcus thermophilus. Specific examples of Pediococcus genus include Streptococcus thermophilus SBC8781.

[0033] Examples of Enterococcus species mentioned above include Enterococcus alcedinis.

[0034] Examples of the Lactobacillus species mentioned above include Lactobacillus paracasei, Lactobacillus delbrueckii, Lactobacillus acidophilus, Lactobacillus casei, and Lactobacillus fructivorans. Examples include Lactobacillus fructivorans, Lactobacillus hilgardii, Lactobacillus rhamnosus, Lactobacillus gasseri, Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus parakefiri, Lactobacillus plantarum, and Lactobacillus pentosus.

[0035] Specific examples of Lactobacillus species include Lactobacillus paracasei KW3110, Lactobacillus paracasei MCC1849, Lactobacillus paracasei K71, Lactobacillus rhamnosus GG, Lactobacillus rhamnosus CRL1505, Lactobacillus gasseri SBT2055, Lactobacillus acidophilus L-92, Lactobacillus bulgaricus OLL1073R-1, Lactobacillus parakephyli (Lentilactobacillus parakephyli in the new classification) JCM8573, Lactobacillus plantarum (Lactipruntilabacillus plantarum in the new classification) L-137, and Lactobacillus pentosus (Lactipruntilabacillus pentosus in the new classification) ONRICb0240.

[0036] The above-mentioned acetic acid bacteria are not particularly limited, but examples include bacteria of the genus Gluconacetobacter, Acetobacter, and Gluconobacter, preferably Gluconacetobacter, more preferably Gluconacetobacter hanzenii, and even more preferably Gluconobacter One example is Acetobacter hanzenyi GK-1.

[0037] The above-mentioned Bacillus species are not limited to Bacillus coagulans, but examples include Bacillus coagulans. A specific example of a Bacillus species is Bacillus coagulans strain SANK70258.

[0038] Among the above, it is particularly preferable that the beneficial bacteria include one or more species selected from the group consisting of Lactobacillus rhamnosus CRL1505, Lactococcus lactis subspecies lactis JCM5805, and Lactobacillus paracasei KW3110.

[0039] In the present invention, the dead beneficial bacteria are not particularly limited and may be either dried or not; however, from the viewpoint of storage stability of the dead beneficial bacteria, they are preferably dried. Among these, dried powder of dead beneficial bacteria is preferred.

[0040] The method for preparing dead beneficial bacteria is not particularly limited. For example, methods include sterilizing the culture medium on which the beneficial bacteria were cultured, then collecting the bacteria by filtration and centrifugation, or collecting the bacteria from the culture medium on which the beneficial bacteria were cultured by filtration and centrifugation, and then sterilizing the medium. Among beneficial bacteria, lactic acid bacteria, for example, can be cultured using a lactic acid bacteria culture medium known to those skilled in the art, such as MRS (de Man-Rogosa-Sharpe) medium, which contains glucose, protein hydrolysate, and yeast extract. Generally, the culture temperature is 30°C to 37°C, the culture period is 2 to 3 days, and the culture can be carried out under anaerobic conditions.

[0041] Furthermore, the bacterial cells collected after culturing can be further dried and crushed as needed. There are no particular restrictions on the sterilization methods; conventional methods for killing bacteria, such as heating, ultraviolet light, or gamma ray irradiation, can be used.

[0042] The concentration of dead beneficial bacteria in the food stock solution of the present invention must be 2 billion or more per 100 mL, preferably 10 billion or more per 100 mL, more preferably 100 billion or more per 100 mL, even more preferably 200 billion or more per 100 mL, even more preferably 300 billion or more per 100 mL, preferably 5,000 billion or less per 100 mL, more preferably 2,000 billion or less per 100 mL, even more preferably 1,800 billion or less per 100 mL, even more preferably 1,500 billion or less per 100 mL, and particularly preferably 1,000 billion or less per 100 mL. If the concentration of dead beneficial bacteria is above the lower limit mentioned above, a sufficient amount of dead beneficial bacteria can be ingested when the food concentrate is diluted to the recommended dilution concentration. Furthermore, if the concentration of dead beneficial bacteria is below the upper limit mentioned above, the dead beneficial bacteria can be dispersed well, and the sedimentation of dead beneficial bacteria in the food concentrate and in food to which the food concentrate has been added can be reduced.

[0043] The concentration of dead beneficial bacteria in the food concentrate can be controlled by adjusting the amount of dead beneficial bacteria added to the food concentrate. Furthermore, known bacterial counting methods can be used to determine the concentration of dead beneficial bacteria in the food concentrate without particular limitations, such as direct microscopy, particle electrophoresis, PCR, or flow cytometry, with flow cytometry being preferred.

[0044] <Non-aqueous solvent> The food stock solution of the present invention preferably contains a non-aqueous solvent, and the concentration of the non-aqueous solvent is 0.0 The concentration of the non-aqueous solvent is preferably 1% by mass or more, more preferably 0.03% by mass or more, even more preferably 0.05% by mass or more, even more preferably 0.07% by mass or more, even more preferably 0.10% by mass or more, even more preferably 0.15% by mass or more, and particularly preferably 0.20% by mass or more. Furthermore, there is no particular upper limit to the concentration of the non-aqueous solvent, but it is generally preferably 5.00% by mass or less, more preferably 3.00% by mass or less, and even more preferably 1.00% by mass or less. If the concentration of the non-aqueous solvent in the food stock is above the lower limit above, the sedimentation of dead beneficial bacteria in the food stock and beverages to which the food stock is added can be reduced. Furthermore, if the concentration of the non-aqueous solvent in the food stock is below the upper limit above, the food stock can be made with even less off-flavor derived from the non-aqueous solvent.

[0045] Here, if the concentration of the non-aqueous solvent in the food stock solution of the present invention is X by mass%, and the concentration of dead beneficial bacteria is Y billion cells / 100 mL, then the value of X / Y is 1.0 × 10⁻⁶ -7 Preferably, it is 1.0 × 10 -6 It is more preferable that the above be the case, 3.0 × 10 -6 It is even more preferable that the amount be greater than or equal to 1.0 × 10 -3 Preferably, it is 5.0 × 10 -4 The following is more preferable: If the X / Y values ​​are within the above range, the sedimentation of dead beneficial bacteria in the food concentrate and the beverage to which the food concentrate has been added can be further reduced.

[0046] The non-aqueous solvent preferably contains at least one of nitrous oxide, acetone, ethanol, glycerin, ethyl acetate, methyl acetate, diethyl ether, cyclohexane, dichloromethane, 1,1,2-trichloroethene, edible oils and fats, 1,1,1,2-tetrafluoroethane, 1-butanol, 2-butanol, 2-butanone, butane, 1-propanol, 2-propanol, propane, propylene glycol, hexane, and methanol, and more preferably contains at least one of ethanol and propylene glycol. The concentrations of ethanol and propylene glycol in the food stock can be measured by the method described in the examples. The concentrations of other non-aqueous solvents can be measured according to standard methods using gas chromatography.

[0047] <Other ingredients> The food concentrate of the present invention may contain one or more additives selected from the group consisting of acidulants, flavorings, colorings, sweeteners, preservatives, thickeners, stabilizers, emulsifiers, dietary fiber, bittering agents, antioxidants, pH adjusters, vitamins, nutritional fortifiers, umami components, dietary fiber, extracts, solvents other than the non-aqueous solvents mentioned above, minerals, water-soluble functional components, and fat-soluble functional components, to the extent that they do not interfere with the effects of the present invention.

[0048] <Physical properties of food concentrate> < <ph>> The food concentrate of the present invention must have a pH of 3.5 or higher, preferably 4.5 or higher, more preferably 5.0 or higher, even more preferably 6.0 or higher, preferably 7.5 or lower, and more preferably 7.0 or lower. If the pH of the food concentrate is above the lower limit mentioned above, the acidity of the food concentrate can be suppressed. Furthermore, if the food concentrate contains the aforementioned non-aqueous solvent, the effect of reducing the sedimentation of dead beneficial bacteria can be further improved. If the pH of the food concentrate is below the upper limit mentioned above, the bitterness, sliminess, and other flavors of the food concentrate can be suppressed. Furthermore, the pH of the food concentrate can be adjusted by adding acidulants, pH adjusters, etc. to the food concentrate.

[0049] <<Viscosity>> The food stock liquid of the present invention must have a viscosity of 60 mPa·s or less, preferably 40 mPa·s or less, more preferably 35 mPa·s or less, and 30 mPa·s or less. It is more preferably Pa·s or less, even more preferably 25 mPa·s or less, preferably 4 mPa·s or more, more preferably 5 mPa·s or more, and even more preferably 6 mPa·s or more. If the viscosity of the food concentrate is below the above upper limit, it will mix more uniformly with beverages when added to them for consumption. Furthermore, if the viscosity of the food concentrate is below the above upper limit, it will be possible to effectively suppress the residue of the food concentrate on the inner surface of the container when pouring it from the container containing the food concentrate into the dilution container for dilution. Moreover, if the viscosity of the food concentrate is within the above range, the effect of reducing the sedimentation of dead beneficial bacteria can be further improved when the food concentrate contains the above-mentioned non-aqueous solvent. Furthermore, the viscosity of the food concentrate can be adjusted by adding thickeners or other additives to it.

[0050] <Form of food concentrate> The food concentrate of the present invention is not particularly limited and may be a packaged food concentrate, or it may be filled in a small container or packaging bag. When the food concentrate of the present invention is a packaged food concentrate, the container used is not particularly limited and includes containers made of plastic materials such as PET bottles, polypropylene bottles, and polyvinyl chloride bottles (resin bottle containers), pump-type containers, glass bottles, paper cartons, and cans. The capacity of the container must be 3 mL or more, preferably 500 mL or less, more preferably 100 mL or less, even more preferably 30 mL or less, and particularly preferably 10 mL or less. Furthermore, when the food concentrate of the present invention is filled into a small container or packaging bag, the container and packaging bag are not particularly limited and include, for example, cup-shaped portion containers made of resin, vinyl, or metal, as well as pouch containers and pouch packaging bags.

[0051] Furthermore, the food concentrate of the present invention may also be an immunostimulatory composition. An immunostimulatory composition is a composition that has immunostimulatory ability (immune activation ability). Immunostimulatory ability (immune activation ability) is the stimulating effect (activation effect) of the innate immune system on cells or living organisms. An immunostimulatory composition according to one embodiment may be a dendritic cell activation composition, or a plasmacytoid dendritic cell activation (pDC activation) composition.

[0052] The food concentrate of the present invention, as an immunostimulatory composition, may also be a pharmaceutical composition or a quasi-drug. The food concentrate of the present invention, as an immunostimulatory composition, contains an effective amount of dead beneficial bacteria as described above. Here, "effective amount" refers to the amount of dead beneficial bacteria ingested in the food concentrate of the present invention to the extent that immune-boosting effects are exerted when a normal amount is consumed. When the food concentrate of the present invention is an immunostimulatory composition, it may be a health food, a functional food, a nutritional supplement, a health functional food (e.g., a food for specified health uses, a nutritional functional food, a food with functional claims), a food for special dietary uses (e.g., a food for infants, a food for pregnant and lactating women, a food for the sick), and a supplement.

[0053] When the food concentrate of the present invention is provided as an immunostimulatory composition, the food concentrate of the present invention may particularly be a health food, functional food, nutritional composition, nutritional supplement, health food, food for specified health uses, food with nutritional function claims, or food with functional claims, which has immunostimulatory ability. If the food concentrate of the present invention is an immune-boosting composition, the food concentrate of the present invention can be labeled with, for example, support for maintaining the immune function of healthy people (immune care), for those concerned about a decline in immune function, to suppress a decline in immune function, for those concerned about sunburn, for those concerned about skin damage in daily life, for those concerned about dry skin, for those concerned about skin flushing, for those concerned about skin erythema, for those concerned about redness of the skin, for those concerned about facial redness, for those concerned about rough hands, etc.

[0054] Furthermore, if the food concentrate of the present invention is an immunostimulatory composition, the food concentrate of the present invention can be ingested by individuals who require immunostimulation. While there are no particular limitations on the individuals who require immunostimulation, examples include individuals infected with a virus, individuals with a cold, and individuals aged 65 or older.

[0055] (Method of manufacturing food concentrate) The present invention provides a method for producing a food concentrate containing dead beneficial bacteria. The method for producing the food stock solution of the present invention is not particularly limited, as long as it includes the steps of: incorporating dead beneficial bacteria to ensure that the concentration of beneficial bacteria in the food stock solution is 2 billion cells / 100 mL or more; and ensuring that the pH of the food stock solution is 3.5 or higher and the viscosity is 60 mPa·s or lower. In other words, as long as the above steps are included, it can be produced according to conventionally known methods for producing food stock solutions.

[0056] When incorporating dead beneficial bacteria, a process to ensure that the concentration of beneficial bacteria in the food stock solution is 2 billion cells / 100 mL or more can be, for example, by adding water (optional), the non-aqueous solvent mentioned above in the "food stock solution" section, and other optional components to a mixing tank, and then adding dead beneficial bacteria in a proportion that results in 2 billion cells / 100 mL or more. Alternatively, dead beneficial bacteria, water (optional), the non-aqueous solvent mentioned above in the "food stock solution" section, and other optional components can be added simultaneously to the mixing tank. Of course, the manner of addition and the order of mixing are not limited to the above-mentioned methods.

[0057] A step to adjust the pH of the food stock solution to 3.5 or higher and the viscosity to 60 mPa·s or lower is, for example, to add an acidulant or pH adjuster and a thickener to the mixture of the dead beneficial bacteria obtained in the above step, optionally water, the non-aqueous solvent mentioned above in the "food stock solution" section, and other optional components, thereby adjusting the pH of the food stock solution to 3.5 or higher and the viscosity to 60 mPa·s or lower. Alternatively, the acidulant or pH adjuster and the thickener may be added simultaneously to the mixing tank with the dead beneficial bacteria, optionally water, the non-aqueous solvent mentioned above in the "food stock solution" section, and other optional components. Of course, the manner of addition and the order of mixing are not limited to the above-described method.

[0058] The food concentrate obtained according to the manufacturing method of the present invention described above can be filled into a container or packaging bag as described above in the "form of food concentrate" and sealed according to a known method to obtain a packaged food concentrate or a food concentrate filled in a small container or packaging bag.

[0059] Furthermore, the food concentrate of the present invention may be heat-sterilized. The heat-sterilization method and conditions can be those commonly used for beverages such as bottled beverages, but preferably, retort sterilization, UHT (Ultra High Temperature) sterilization, HTST (High Temperature Short Time) sterilization, or pasteurization. [Examples]

[0060] The present invention will be described in detail below based on examples, but the present invention is not limited to these examples. In the following description, "%" representing quantities refers to mass unless otherwise specified. For each test plot described later, various measurements and evaluations were performed using the following methods.

[0061] (viscosity) For each test plot, the liquid temperature of the sterilized food stock was adjusted to 24°C, and a single-cylinder rotational viscometer (Toki Sangyo Co., Ltd., VISCOMETER TVB-10) was used, along with an ML / Adp rotor. Using a measuring tape, the viscosity was defined as the value 30 seconds after the start of measurement under a 30 rpm condition. For the test groups with viscosities of 20, 30, or 40 mPa·s, the measurement was performed under a 12 rpm condition.

[0062] (pH) For each test plot, the temperature of the sterilized food concentrate was adjusted to 20°C, and the pH was measured.

[0063] (Concentration of non-aqueous solvent) [Ethanol concentration] For each test group, the ethanol concentration was quantified using the standard addition method with gas chromatography-focal-spectrum (GC-FID) equipped with a flame ionization detector. Specifically, the GC-FID analysis was performed as follows: Each test group sample, along with the internal standard tert-butanol and ethanol, was added to a headspace vial, diluted, and sealed to prepare the analytical sample. Here, the internal standard in the analytical sample was prepared to a constant concentration, and the ethanol was prepared to the concentration of each calibration point. This analytical sample was measured to determine the ethanol concentration in each test group sample. [Propylene glycol concentration] For each test plot, the propylene glycol concentration was measured using gas chromatography with a flame ionization detector (GC-FID). Specifically, the GC-FID analysis was performed as follows: First, a calibration standard solution was prepared by diluting propylene glycol with methanol to achieve the concentration at each calibration point. Next, the calibration standard solution was injected into a gas chromatograph, and a calibration curve was created from the peak area. Subsequently, methanol-extracted samples from each test plot were injected into the gas chromatograph, and the propylene glycol concentration in each sample was determined from the obtained peak area and calibration curve.

[0064] (Sinking rate) A calibration curve was created by first preparing aqueous solutions of dead beneficial bacteria of known concentrations, measuring their absorbance, and then sterilizing each test solution in a retort sterilization process at 121°C for 5 minutes. 380 mL of the sterilized solution was then transferred to a 1 L capacity jug. The solution in the jug was stirred at 600 rpm for 3 minutes using a stirring blade, and immediately after stirring, it was transferred to a 100 mL capacity transparent plastic cup. Immediately after stirring, and after standing for 120 minutes after transferring to the plastic cup, 2 mL was collected from the liquid surface using an electric pipette at a speed of 0.4 mL / sec. The collected sample was diluted with deionized water, and the absorbance at a wavelength of 600 nm was measured using a spectrophotometer. The dilution ratio used in the above dilution was set to a ratio that would result in 50 billion dead beneficial bacteria / 100 mL, assuming the total amount of dead beneficial bacteria contained in each test solution was included. Specifically, samples from test groups with a dead bacterial concentration of 100 billion cells / 100 mL were diluted 2-fold, and samples from test groups with a dead bacterial concentration of 1,000 billion cells / 100 mL were diluted 20-fold. Then, using a pre-prepared calibration curve, the concentration of dead beneficial bacteria at the liquid surface of the sample was calculated from the measured absorbance. For each test plot, the above procedure, from stirring the sterilized preparation to calculating the concentration of dead beneficial bacteria at the liquid surface, was performed twice, and the settling rate was calculated for each procedure according to the following formula. The average of the settling rates obtained from the two procedures is shown in Tables 1 to 7 as the final settling rate. Sedimentation rate = (Concentration of dead bacteria on the liquid surface after standing for 120 minutes / Concentration of dead bacteria on the liquid surface immediately after stirring) × 100 (%)

[0065] (Effect of adding non-aqueous solvents on the sedimentation rate) For each test plot, the effect of adding a non-aqueous solvent on the sedimentation rate was evaluated for combinations of plots with the same concentration of beneficial bacteria, viscosity, and pH. Specifically, the difference in the settling rate between the test plot with and without the addition of a non-aqueous solvent (settling rate difference), calculated according to the method described in the "Settling Rate" section above, was calculated and evaluated based on the following criteria. E: Difference in settlement rate is less than 2% D: Difference in settlement rate is 2% or more but less than 5% C: Difference in settlement rate is 5% or more but less than 10% B: The difference in settlement rate is 10% or more but less than 20% A: The difference in settlement rate is between 20% and less than 50%. S: Difference in settlement rate is 50% or more

[0066] (Test Example 1) Relationship between the concentration of dead beneficial bacteria and the sedimentation rate To investigate the relationship between the concentration of dead beneficial bacteria and the sedimentation rate in food concentrate, samples were prepared for the following test groups. Dead bacterial powder of the beneficial bacterium (Lactococcus lactis subspecies lactis JCM5805) was added to water to prepare an aqueous solution of JCM5805 dead bacteria at a concentration of 40 billion cells / g. The above aqueous solution of dead beneficial bacteria, viscosity modifier (xanthan gum), pH modifier (citric acid (anhydrous), trisodium citrate), and ethanol were added to deionized water to achieve the concentrations of dead beneficial bacteria and ethanol listed in Table 1, a viscosity of 8 mPa·s, and a pH of 6.5. Retort sterilization was performed under conditions equivalent to 121°C for 5 minutes to prepare test plots 1-16, and various measurements and evaluations were performed. The results are shown in Table 1.

[0067] (Test Example 2) Relationship between viscosity and sedimentation rate To investigate the relationship between the viscosity and sedimentation rate of food concentrates, samples were prepared for the following test groups. A dead bacterial aqueous solution of the beneficial bacterium (Lactococcus lactis subspecies lactis JCM5805) was prepared in the same manner as in Test Example 1. Then, the above dead bacterial aqueous solution, viscosity modifier (xanthan gum), pH modifier (anhydrous citric acid, trisodium citrate), and ethanol were added to deionized water so that the concentration of dead beneficial bacteria, ethanol concentration, viscosity, and pH were 6.5 as shown in Table 2. Retort sterilization was performed under conditions equivalent to 121°C for 5 minutes to prepare test plots 17-26, and various measurements and evaluations were performed. The results are shown in Table 2.

[0068] (Test Example 3) Relationship between pH and sedimentation rate To investigate the relationship between pH and sedimentation rate of food concentrates, samples were prepared for the following test groups. A dead bacterial aqueous solution of the beneficial bacterium (Lactococcus lactis subspecies lactis JCM5805) was prepared in the same manner as in Test Example 1. Then, the above dead bacterial aqueous solution, viscosity modifier (xanthan gum), pH modifier (anhydrous citric acid, trisodium citrate), and ethanol were added to deionized water so that the concentration of dead beneficial bacteria, ethanol concentration, pH, and viscosity listed in Table 3 were 8 mPa·s. Retort sterilization was performed under conditions equivalent to 121°C for 5 minutes to prepare test plots 27-38, and various measurements and evaluations were performed. The results are shown in Table 3.

[0069] (Test Example 4) Relationship between non-aqueous solvent concentration and sedimentation rate To investigate the relationship between the concentration of non-aqueous solvents in food concentrates and the sedimentation rate, samples were prepared for the following test groups. A dead bacterial aqueous solution of the beneficial bacterium (Lactococcus lactis subspecies lactis JCM5805) was prepared in the same manner as in Test Example 1. Then, the above dead bacterial aqueous solution, viscosity modifier (xanthan gum), pH modifier (citric acid (anhydrous), trisodium citrate), and ethanol were added to deionized water so that the concentration of dead beneficial bacteria and ethanol concentration, viscosity of 8 mPa·s, and pH of 6.5 as shown in Table 4. Retort sterilization was performed under conditions equivalent to 121°C for 5 minutes to prepare test plots 39-42, and various measurements and evaluations were performed. The results are shown in Table 4.

[0070] (Test Example 5) Relationship between the type of non-aqueous solvent and the sedimentation rate To investigate the relationship between the type of non-aqueous solvent contained in the food concentrate and the sedimentation rate, samples were prepared for the following test groups. Similar to Test Example 1, useful bacteria (Lactococcus lactis subspecies lactis) An aqueous solution of dead bacteria (JCM5805) was prepared. Then, the above aqueous solution of dead beneficial bacteria, viscosity modifier (xanthan gum), pH modifier (anhydrous citric acid, trisodium citrate), and propylene glycol were added to deionized water so that the concentration of dead beneficial bacteria and propylene glycol, viscosity of 8 mPa·s, and pH of 6.5 as shown in Table 5. Retort sterilization was performed under conditions equivalent to 121°C for 5 minutes to prepare test plots 43-47, and various measurements and evaluations were performed. The results are shown in Table 5.

[0071] (Test Example 6) Relationship between the type of non-aqueous solvent and the sedimentation rate To further investigate the relationship between the type of non-aqueous solvent contained in the food concentrate and the sedimentation rate, samples were prepared for the following test groups. A dead bacterial aqueous solution of the beneficial bacterium (Lactococcus lactis subspecies lactis JCM5805) was prepared in the same manner as in Test Example 1. Then, the above dead bacterial aqueous solution, viscosity modifier (xanthan gum), pH modifier (anhydrous citric acid, trisodium citrate), ethanol, and propylene glycol were added to deionized water so that the concentration of dead beneficial bacteria, ethanol, and propylene glycol were as shown in Table 6, the viscosity was 8 mPa·s, and the pH was 6.8. Test plot 48 was prepared by retort sterilization under conditions equivalent to 121°C for 5 minutes, and various measurements and evaluations were performed. The results are shown in Table 6.

[0072] (Test Example 7) Relationship between the type of beneficial bacteria and the sedimentation rate To investigate the relationship between the types of beneficial bacteria contained in food concentrates and their settling rate, samples were prepared for the following test groups. Similar to Test Example 1, dead Lactococcus lactis subspecies lactis JCM5805 powder was added to water to prepare an aqueous solution of 40 billion JCM5805 dead bacteria / g. In addition, 250 billion live Rhamnosus bacteria powder (containing one or more types of Lactobacillus rhamnosus) was diluted 8.75 times with water and sterilized at 80°C for 60 minutes to prepare an aqueous solution of 40 billion Rhamnosus dead bacteria / g. Then, to achieve the concentrations of dead beneficial bacteria and ethanol listed in Table 7, a viscosity of 8 mPa·s, and a pH of 6.5, the above-mentioned aqueous solution of dead beneficial bacteria, a viscosity modifier (xanthan gum), a pH modifier (anhydrous citric acid, trisodium citrate), and ethanol were added to deionized water. Test plots 49 and 50 were prepared by retort sterilization under conditions equivalent to 121°C for 5 minutes, and various measurements and evaluations were performed. The results are shown in Table 7.

[0073] [Table 1]

[0074] [Table 2]

[0075] [Table 3]

[0076] [Table 4]

[0077] [Table 5]

[0078] [Table 6]

[0079] [Table 7]

[0080] Table 1 shows that the present invention provides a novel food stock solution containing 2 billion or more dead beneficial bacteria per 100 mL, with a pH of 3.5 or higher and a viscosity of 60 mPa·s or lower. Furthermore, Table 2 shows that if the viscosity of the food concentrate is 60 mPa·s or less, the effect of reducing the sedimentation of dead beneficial bacteria is greater when the food concentrate contains a non-aqueous solvent compared to when it does not contain a non-aqueous solvent. It is clear that it is superior. From Table 3, it can be seen that the same effect can be obtained even when the pH of the food concentrate is 3.5 or higher. Furthermore, Table 4 shows that when the food concentrate contains 0.01% by mass or more of a non-aqueous solvent, it is particularly effective in reducing the sedimentation of dead beneficial bacteria. Furthermore, referring to Tables 5-7, it is clear that the effect of reducing the sedimentation of dead bacteria by including the non-aqueous solvent mentioned above was confirmed regardless of the type of non-aqueous solvent and the type of beneficial bacteria. [Industrial applicability]

[0081] According to the present invention, a novel food concentrate can be provided.< / ph>

Claims

1. It contains dead beneficial bacteria at a concentration of 2 billion cells / 100 mL or more. The pH is 3.5 or higher. A food concentrate with a viscosity of 60 mPa·s or less.

2. The food concentrate according to claim 1, wherein the pH is 7.5 or less.

3. The food stock liquid according to claim 1, wherein the viscosity is 4 mPa·s or more.

4. The food stock solution according to claim 1, wherein the concentration of dead beneficial bacteria is 5,000 billion cells / 100 mL or less.

5. The food stock solution according to claim 1, wherein the useful bacteria are one or more species selected from the group consisting of Lactobacillus and Lactococcus species.

6. The food stock solution according to claim 1, wherein the useful bacteria is one or more selected from the group consisting of Lactobacillus rhamnosus CRL1505, Lactococcus lactis subspecies lactis JCM5805, and Lactobacillus paracasei KW3110.

7. The food stock solution according to claim 1, further comprising a non-aqueous solvent, wherein the concentration of the non-aqueous solvent is 0.01% by mass or more.

8. The food stock solution according to claim 7, wherein the non-aqueous solvent comprises at least one of nitrous oxide, acetone, ethanol, glycerin, ethyl acetate, methyl acetate, diethyl ether, cyclohexane, dichloromethane, 1,1,2-trichloroethene, edible oils and fats, 1,1,1,2-tetrafluoroethane, 1-butanol, 2-butanol, 2-butanone, butane, 1-propanol, 2-propanol, propane, propylene glycol, hexane, and methanol.

9. The food concentrate according to claim 1, which is a packaged food concentrate.

10. A food concentrate according to any one of claims 1 to 9, filled in a small container or packaging bag.

11. A method for producing a food concentrate containing dead beneficial bacteria, In incorporating the dead beneficial bacteria, the process involves ensuring that the concentration of the beneficial bacteria in the food stock solution is 2 billion cells / 100 mL or more. A method for producing a food concentrate, comprising the step of making the pH of the food concentrate 3.5 or higher and the viscosity 60 mPa·s or lower.

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