Method for improving the survival rate of bifidobacteria and method for producing fermented food and drink

Abstract

To improve a survival rate of bifidobacteria.SOLUTION: A method for improving a survival rate of bifidobacterial includes controlling an environment where bifidobacteria exist so that it has a milk calcium concentration of 15 mg / 100 g or more in terms of Ca.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for improving the survival rate of bifidobacteria, a method for improving the survival rate of bifidobacteria in foods and beverages, and a method for producing fermented foods and beverages. [Background technology]

[0002] Bifidobacteria are representative of beneficial intestinal bacteria (also known as "probiotics") known for their many physiological functions, including protection from pathogenic bacteria, and there is growing demand for foods containing live bifidobacteria. However, bifidobacteria grow poorly in milk-based media and have poor survival rates in acidic environments, making it a challenge in fermented milk production to keep bifidobacteria alive. To address this issue, the working examples of Patent Document 1 describe an example in which the survival rate of bifidobacteria (Bifidobacterium breve) during storage was improved by adding calcium phosphate to an acidic solution containing bifidobacteria. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Laid-Open No. 2005-130804 Summary of the Invention [Problem to be solved by the invention]

[0004] However, the method described in Patent Document 1 does not necessarily provide sufficient survival, and further improvement in the survival of bifidobacteria is required. An object of the present invention is to improve the survival rate of bifidobacteria. [Means for solving the problem]

[0005] The present invention has the following aspects. [1] A method for improving the survival of bifidobacteria by creating an environment in which bifidobacteria live, with a milk calcium concentration (calculated as calcium) of 15 mg / 100 g or more. [2] A method for improving the survival of bifidobacteria in foods and beverages by making the calcium concentration of milk in terms of calcium equivalents 15 mg / 100 g or more in foods and beverages containing bifidobacteria. [3] The method for improving the survival rate of bifidobacteria in a food or drink according to [2], wherein the food or drink is a fermented food or drink obtained by fermenting a raw material mixture containing fermentation bacteria including bifidobacteria. [4] A method for producing a fermented food or beverage by fermenting a raw material mixture containing fermentation bacteria including bifidobacteria, the method comprising the step of adding milk calcium so that the milk calcium concentration in terms of Ca in the fermented food or beverage is 15 mg / 100 g or more. [5] A method for producing a fermented food or beverage by fermenting a raw material mixture containing fermentation bacteria including bifidobacteria, the method comprising the step of adding milk calcium so that the milk calcium content in the fermented food or beverage is 0.05 mass% or more. [6] A method for producing a fermented food or beverage by fermenting a raw material mixture containing fermentation bacteria including bifidobacteria, the method comprising the step of adding milk calcium so that the total calcium content in the fermented food or beverage is 125 mg / 100 g or more. [Effects of the Invention]

[0006] According to the present invention, the survival rate of bifidobacteria can be improved. DETAILED DESCRIPTION OF THE INVENTION

[0007] As used herein, the following definitions apply: The term "food and drink" refers to a composition that has been processed into a product form for consumption. In this specification, the term "food and drink" includes food, beverages, and feed. "Fermented food and drink" refers to a food and drink obtained through a process of fermenting a raw material mixture containing fermenting bacteria. Unless otherwise specified, pH values ​​are those at 10°C. The protein, lipid, carbohydrate, and ash contents were measured according to the procedures disclosed in the appendix "Analysis methods for nutritional components, etc." to the Food Labeling Standards (Cabinet Office Ordinance No. 10 of 2015). The solid content is a value calculated by the formula: solid content (mass %) = 100 - moisture (mass %). The moisture content is a value measured by the normal pressure heating drying method (drying aid addition method). The calcium (Ca) content is a value measured by inductively coupled plasma atomic emission spectrometry.

[0008] [Bifidobacteria] Bifidobacteria are bacteria belonging to the genus Bifidobacterium, and examples thereof include Bifidobacterium longum and Bifidobacterium breve. One type of bifidobacteria may be used, or two or more types may be used in combination.

[0009] [Milk calcium] The present invention was based on the discovery that milk calcium contributes to improving the survival rate of bifidobacteria. Milk calcium is a milk-derived composition in which the calcium concentration is increased by separating and removing fat, protein, lactose, etc. Milk calcium may be in powder or liquid form, but powder form is preferred. Milk calcium is primarily composed of calcium present in milk, and may also contain other minerals such as magnesium. Milk calcium can be produced by known methods, for example, as described in Japanese Patent Application Laid-Open No. 8-23880, Japanese Patent No. 3939505, and Japanese Patent No. 4166339. The general composition of milk calcium is 2-20% by mass of protein, 0-2% by mass of fat, 2-60% by mass of carbohydrates, 20-85% by mass of ash, and 5-35% by mass of calcium (Ca), with the total of protein, fat, carbohydrates, and ash not exceeding 100% by mass.

[0010] In this specification, the concentration or content of milk calcium may be expressed as a value converted into the concentration or content of calcium (Ca) (also referred to as "Ca equivalent"). In the present invention, the effective concentration of milk calcium is 15 mg / 100 g or more, preferably 30 mg / 100 g or more, and more preferably 43 mg / 100 g or more, calculated as Ca. There is no particular upper limit. For example, from the viewpoint of flavor, the effective concentration is preferably 150 mg / 100 g or less, and more preferably 130 mg / 100 g or less.

[0011] [Method for improving survivability] The method for improving the viability of bifidobacteria of this embodiment is characterized in that the environment in which bifidobacteria exist is adjusted to a milk calcium concentration of 15 mg / 100 g or more in terms of Ca. The preferred range of the milk calcium concentration is the same as the preferred range of the effective concentration of milk calcium described above. For example, in an embodiment in which live bifidobacteria are present in the medium, milk calcium is added to the medium so that the milk calcium content in Ca equivalent is 15 mg or more per 100 g of the total mass of the medium, bifidobacteria, and milk calcium. The medium may be in the form of a solid, gel, or liquid. The medium is, for example, a food or drink.

[0012] When the environment in which bifidobacteria exist is acidic, the survival of bifidobacteria tends to be poor, and therefore application of the present invention is highly effective. From this viewpoint, the pH of the mixture of the medium, bifidobacteria, and milk calcium is preferably 4.0 to 5.0, and more preferably 4.2 to 4.8.

[0013] [Method for improving the survival of bifidobacteria in food and beverages] The method for improving the viability of bifidobacteria in foods and beverages according to this embodiment is characterized in that the milk calcium concentration (calculated as Ca) in the bifidobacteria-containing foods and beverages is 15 mg / 100 g or more, and the preferred range of the milk calcium concentration is the same as the preferred range of the effective milk calcium concentration. For example, milk calcium is added to a food or drink so that the milk calcium content in terms of Ca is 15 mg or more per 100 g of the total mass of the food or drink (including bifidobacteria and milk calcium). The timing of adding milk calcium is not particularly limited. For example, milk calcium may be used as an ingredient of the food or beverage, milk calcium may be added during the production process of the food or beverage, or milk calcium may be added after the start of storage of the food or beverage.

[0014] The food and drink in this embodiment is a food and drink that contains live bifidobacteria at least immediately after production. Examples include fermented food and drink, and food and drink that contains bifidobacteria as probiotics. The fermented food and drink may be a fermented food and drink that has been fermented using fermentation bacteria that contain bifidobacteria, or a fermented food and drink that has been fermented using fermentation bacteria that do not contain bifidobacteria and then to which live bifidobacteria have been added.

[0015] When a food or drink containing bifidobacteria is acidic, the survival of bifidobacteria tends to be reduced, and therefore application of the present invention is highly effective. From this viewpoint, the pH of the food or drink (containing bifidobacteria and milk calcium) is preferably 4.0 to 5.0, and more preferably 4.2 to 4.8.

[0016] [Manufacturing methods for fermented foods and beverages] The method for producing fermented food and beverage products of this embodiment is a method for producing fermented food and beverage products by fermenting a raw material mixture containing fermentation bacteria including bifidobacteria, and is characterized by including a step of adding milk calcium.

[0017] In this embodiment, the raw material mixture includes fermentation bacteria. At least bifidobacteria are used as fermentation bacteria. One type of bifidobacteria may be used, or two or more types may be used in combination. In addition, one or more types of known fermentation bacteria other than bifidobacteria (e.g., lactic acid bacteria, yeast) may be used. As the fermentation bacteria other than bifidobacteria, it is preferable to use one or more species of lactic acid bacteria, such as Streptococcus thermophilus (S. thermophilus), Lactobacillus bulgaricus (L. bulgaricus), Lactococcus lactis (L. lactis), etc. Lactic acid bacteria starters known in the production of fermented milk may also be used.

[0018] The raw material mixture preferably contains milk ingredients other than milk calcium (hereinafter simply referred to as "milk ingredients"). The dairy ingredients are derived from milk, and any known dairy ingredients can be used in the production of fermented foods and beverages. Examples include raw milk, cream, concentrated skim milk, skim milk powder, and milk protein concentrate. One type of dairy ingredient may be used, or two or more types may be used in combination.

[0019] The raw material mixture preferably contains water. The raw material mixture may contain other ingredients in addition to the above-mentioned fermentation bacteria, milk raw material, milk calcium, and water. The other ingredients may be any ingredients known in the production of fermented foods and beverages. Examples include sugars, vegetable fats, stabilizers (agar, gelatin, pectin, etc.), flavorings, pH adjusters, fruit juice / pulp, and sweeteners (sucralose, etc.).

[0020] (Raw material mixture preparation process) In the method for producing a fermented food or drink of this embodiment, first, a raw material mixture is prepared. In the raw material mixture preparation step, raw materials other than fermentation bacteria are mixed, preferably homogenized, and then heat sterilized, and the fermentation bacteria are added (inoculated) to obtain a raw material mixture. The homogenization treatment and heat sterilization treatment can be carried out by conventional methods.

[0021] (Fermentation process) The raw material mixture to which the fermentation bacteria have been added (inoculated) is maintained at a predetermined fermentation temperature for fermentation, and then cooled to obtain a fermented product. As the fermentation progresses, the pH of the raw material mixture decreases, so once the desired end-point pH is reached, the mixture is cooled. The end-point pH is preferably 4.0 to 5.0, and more preferably 4.2 to 4.8. In this specification, the fermentation step is defined as the period from the start of addition of the fermenting bacteria to just before the start of cooling.

[0022] The fermentation process can be carried out by known methods. The fermented product obtained after the fermentation step may be used as a fermented food or drink as is, or may be further processed to become a fermented food or drink. For example, when the fermented food or drink is a static fermented milk, the raw material mixture is filled into a product container (a container for eating or drinking), fermented to form curd (fermented product), and the product is then used as a containerized fermented food or drink. Furthermore, when the fermented food or drink is a stirred fermented milk, the raw material mixture is fermented in a tank, the resulting curd (fermented product) is stirred and pulverized, and if necessary, food ingredients other than the curd (for example, fruit pulp, sauce, jelly, etc.) are added and mixed, and the mixture is filled into a product container (a container for consumption) to produce a packaged fermented food or drink. The stirred fermented milk may be a solid type that can be eaten by scooping it up with a spoon, etc., or it may be a drink type.

[0023] (Process for adding milk calcium) The timing of adding milk calcium may be (i) before the fermentation step, (ii) during the fermentation step, or (iii) after the fermentation step. Two or more of the above (i) to (iii) may be combined. In the above (i), milk calcium is added to the raw material mixture before fermentation, i.e., before the fermentation bacteria are added (inoculated). Preferably, milk calcium is added when raw materials other than the fermentation bacteria are mixed. In the step (ii) above, milk calcium is added to the raw material mixture from the start of addition of the fermentation bacteria until just before the start of cooling. In the step (iii), milk calcium is added to the fermented product after the start of cooling. In terms of the effects of the present invention, the above (i) is preferred.

[0024] In this embodiment, the total mass of the raw material mixture and the total mass of the fermented food or drink are the same. In a first aspect of the method for producing a fermented food or drink of this embodiment, milk calcium is added so that the milk calcium concentration in terms of Ca in the fermented food or drink is 15 mg / 100 g or more. In this embodiment, the milk calcium concentration in terms of Ca in the fermented food or drink, i.e., the milk calcium content in terms of Ca relative to the total mass of the fermented food or drink, is 15 mg / 100 g or more. The preferred range of the milk calcium content in terms of Ca is the same as the preferred range of the effective concentration of milk calcium described above.

[0025] In a second aspect of the method for producing a fermented food or drink of this embodiment, milk calcium is added so that the milk calcium content in the fermented food or drink is 0.05% by mass or more. In this embodiment, the milk calcium content in the fermented food or drink, i.e., the milk calcium content relative to the total mass of the fermented food or drink, is 0.05% by mass or more, preferably 0.1% by mass or more, and more preferably 0.15% by mass or more. When it is equal to or more than the above lower limit, the effects of the present invention are easily achieved. There is no particular upper limit to the amount of milk calcium contained, but from the viewpoint of flavor, it is preferably 3.0% by mass or less, more preferably 2.0% by mass or less, and even more preferably 1.5% by mass or less.

[0026] In a third aspect of the method for producing a fermented food or drink of this embodiment, milk calcium is added so that the total calcium content in the fermented food or drink is 125 mg / 100 g or more. The fermented food or drink of this embodiment may contain calcium derived from a material other than milk calcium. In this embodiment, the total calcium content in the fermented food or drink, i.e., the total calcium content relative to the total mass of the fermented food or drink, is 125 mg / 100 g or more, more preferably 140 mg / 100 g or more, and even more preferably 150 mg / 100 g or more. When it is equal to or greater than the above lower limit, the effects of the present invention are more likely to be achieved. The upper limit of the total calcium content is not particularly limited. For example, from the viewpoint of flavor, the calcium content is preferably 300 mg / 100 g or less, more preferably 270 mg / 100 g or less, and even more preferably 240 mg / 100 g or less.

[0027] In the fermented food or drink of this embodiment, the raw material mixture is preferably fermented milk containing a milk ingredient. The non-fat milk solids derived from dairy ingredients are preferably 3.0 to 20.0% by mass, more preferably 5.0 to 15.0% by mass, and even more preferably 8.0 to 12.0% by mass, relative to the total mass of the fermented food or drink.

[0028] According to this embodiment, as will be shown in the examples below, it is possible to improve the survival rate of bifidobacteria during storage. [Example]

[0029] The present invention will be described in more detail below using examples, but the present invention is not limited to these examples. In the following, "%" representing the content ratio means "% by mass" unless otherwise specified. <Measurement method> [Method for measuring viable count of bifidobacteria] The viable cell count of bifidobacteria was measured using TOS propionic acid agar medium (manufactured by Yakult Pharmaceutical Co., Ltd.).

[0030] <Raw materials used> [Milk raw materials] Skim milk powder: Morinaga Milk Industry Co., Ltd., protein 34.0% by mass, fat 1.0% by mass, non-fat milk solids 95.2%, calcium content 1.1%. [Lactic acid bacteria] Lactic acid bacteria starter (1): A commercially available mixed culture of Streptococcus thermophilus (S. thermophilus) and Lactobacillus bulgaricus (L. bulgaricus). Lactococcus lactis (1): Isolated from sweetened Bifidus yogurt (product name, manufactured by Morinaga Milk Industry Co., Ltd.). [Bifidobacteria] Bifidobacterium (1): Manufactured by Morinaga Milk Industry Co., Ltd. Bifidobacterium longum BB536 (NITE BP-02621 strain) bacterial culture. Bifidobacterium (2): Manufactured by Morinaga Milk Industry Co., Ltd. Bifidobacterium breve MCC1274 (FERM BP-11175 strain) bacterial culture. [Milk calcium] Milk calcium powder (1): Manufactured by Morinaga Milk Industry Co., Ltd., product name "Milk Ca-28EX", protein 3.1%, fat 0.1%, carbohydrates 15.8%, ash 77.0%, calcium 30.0%. [Calcium phosphate (comparison ingredient)] Calcium phosphate powder (1): Manufactured by Taihei Chemical Industry Co., Ltd., product name "Tricalcium Phosphate", calcium 38.8%. [Other ingredients] Granulated sugar: Manufactured by Mitsui Sugar, product name "Granulated Sugar".

[0031] <Examples 1 to 3> [Raw material mixture preparation process] A raw material mixture was prepared according to the formulation shown in Table 1. Specifically, skim milk powder, granulated sugar, milk calcium powder (1), and room temperature water were mixed using a mixer and heated to 70°C to dissolve. The mixture was then homogenized using a homogenizer at a pressure of 15 MPa, sterilized by heating at 90°C for 10 minutes, and cooled to 38°C. Lactic acid bacteria starter (1) and bifidobacteria (1) were then added to prepare a raw material mixture. The amount of water added was the amount that made the entire raw material mixture 100% by mass, and is indicated as "balance" in the tables. The amount of lactic acid bacteria starter added is the amount recommended by the commercial manufacturer, and is marked as "appropriate amount" in the table.

[0032] [Fermentation process] Next, 100 g of the raw material mixture was filled into a paper cup, and the mixture was fermented at 38°C to form a curd, which was then cooled to 10°C or below to obtain fermented milk in a cup (static fermented milk). The end point pH (38°C) of fermentation was 4.7. The resulting cup-packed fermented milk was stored at 10°C, and the number of bifidobacteria was measured using the method described above on the day after production (D+1), 8 days later (D+8), and 14 days later (D+14). The results are shown in Table 2.

[0033] <Comparative Example 1> As shown in Table 1, cup fermented milk was produced in the same manner as in Example 1, except that milk calcium powder (1) was not added, and the number of bifidobacteria was measured during storage. The results are shown in Table 2.

[0034] [Table 1]

[0035] [Table 2]

[0036] As shown in the results in Tables 1 and 2, Examples 1 to 3, in which the fermented milk contained milk calcium, showed improved survival of bifidobacteria during storage compared to Comparative Example 1, which did not contain milk calcium. Furthermore, a comparison of Examples 1 to 3 showed that the higher the milk calcium content, the more improved the survival of bifidobacteria.

[0037] <Examples 4 to 6, Comparative Example 2> Examples 4 to 6 and Comparative Example 2 are examples in which the bifidobacterium (1) in Examples 1 to 3 and Comparative Example 1 was changed to bifidobacterium (2), respectively. That is, the composition of the raw material mixture was changed as shown in Table 3. The end point pH (38°C) of fermentation was set to 4.7. Except for this, cup-packed fermented milk was produced in the same manner as in Example 1. The resulting cup-packed fermented milk was stored at 10°C, and the number of bifidobacteria was measured using the method described above on the day after production (D+1), 8 days later (D+8), and 12 days later (D+12). The results are shown in Table 4.

[0038] [Table 3]

[0039] [Table 4]

[0040] As shown in the results in Tables 3 and 4, Examples 4 to 6, in which the fermented milk contained milk calcium, showed improved survival of bifidobacteria during storage compared to Comparative Example 2, which did not contain milk calcium. Furthermore, a comparison of Examples 4 to 6 showed a tendency for the survival of bifidobacteria to be improved more when the milk calcium content was higher.

[0041] <Example 7, Comparative Example 3> The composition of the raw material mixture was changed as shown in Table 5. The end point pH (38°C) of fermentation was set to 4.8. Otherwise, cup fermented milk was produced in the same manner as in Example 1. The resulting cup-packed fermented milk was stored at 10°C, and the number of bifidobacteria was measured using the method described above on the day after production (D+1), 10 days later (D+10), and 14 days later (D+14). The results are shown in Table 6.

[0042] [Table 5]

[0043] [Table 6]

[0044] As shown in the results of Tables 5 and 6, Example 7, in which the fermented milk contained milk calcium, had improved survival of bifidobacteria during storage compared to Comparative Example 3, in which the fermented milk contained no milk calcium.

[0045] <Example 8, Comparative Examples 4 and 5> Example 8 is an example in which milk calcium was added to the raw material mixture, Comparative Example 5 is an example in which calcium phosphate was added instead of milk calcium, and Comparative Example 4 is an example in which neither milk calcium nor calcium phosphate was added. That is, cup-packed fermented milk was produced in the same manner as in Example 1, except that the composition of the raw material mixture was changed as shown in Table 7. The resulting cup-packed fermented milk was stored at 10°C, and the number of bifidobacteria was measured using the method described above on the day after production (D+1), 6 days later (D+6), and 10 days later (D+10). The results are shown in Table 8.

[0046] [Table 7]

[0047] [Table 8]

[0048] As shown in the results in Tables 7 and 8, Example 8, which contained milk calcium, tended to improve the survival rate of bifidobacteria compared to Comparative Example 5, which contained calcium phosphate so that the total calcium content was the same.

[0049] <Examples 9 and 10, Comparative Example 6> Example 9 added milk calcium after fermentation. reference Here is an example. (First step) A raw material mixture was prepared according to the formulation shown in Table 9. Specifically, skim milk powder, granulated sugar, and room temperature water were mixed using a mixer and heated to 70°C to dissolve. The mixture was then homogenized using a homogenizer at a pressure of 15 MPa, sterilized by heating at 90°C for 10 minutes, and cooled to 38°C. A lactic acid bacteria starter and bifidobacteria (1) were then added to obtain a raw material mixture. The raw material mixture was fermented at 38°C to form curd, and then cooled to 10°C or below with stirring to obtain intermediate fermented milk. The pH at the end of fermentation (38°C) was 4.7.

[0050] (Second step) The intermediate fermented milk obtained in the first step was mixed with an aqueous solution of milk calcium powder (1) or water according to the formulation shown in Table 9. 100 g of the resulting mixture (fermented milk) was filled into a cup to obtain fermented milk in a cup (stirred fermented milk). The resulting cup-packed fermented milk was stored at 10°C, and the number of bifidobacteria was measured using the method described above on the day after production (D+1), 6 days later (D+6), and 10 days later (D+10). The results are shown in Table 10.

[0051] [Table 9]

[0052] [Table 10]

[0053] As shown in the results in Tables 9 and 10, Examples 9 and 10, in which the fermented milk contained milk calcium, showed improved survival of bifidobacteria during storage compared to Comparative Example 6, which did not contain milk calcium. Furthermore, a comparison of Examples 9 and 10 showed that Example 10, in which milk calcium was added before fermentation, tended to have a greater improvement in survival of bifidobacteria compared to Example 9, in which milk calcium was added after fermentation.

[0054] <Examples 11 to 13, Comparative Example 7> The composition of the raw material mixture was changed as shown in Table 11. The end point pH (38°C) of fermentation was set to 4.8. Otherwise, cup fermented milk was produced in the same manner as in Example 1. The resulting cup-packed fermented milk was stored at 10°C, and the number of bifidobacteria was measured using the method described above on the day after production (D+1), 6 days later (D+6), and 10 days later (D+10). The results are shown in Table 12.

[0055] [Table 11]

[0056] [Table 12]

[0057] As shown in the results of Tables 11 and 12, Examples 11, 12, and 13, in which the fermented milk contained milk calcium, showed improved survival of bifidobacteria during storage compared to Comparative Example 7, in which the fermented milk contained no milk calcium.

Claims

1. A method for improving the survival rate of bifidobacteria in a fermented food or beverage obtained by fermenting a raw material mixture containing fermentation bacteria including bifidobacteria, comprising: The method includes a step of mixing raw materials other than the fermentation bacteria, heat sterilizing the mixture, and then adding the fermentation bacteria to prepare the raw material mixture. A method for improving the viability of bifidobacteria in fermented food and drink, comprising adding milk calcium when mixing ingredients other than the fermenting bacteria so that the milk calcium concentration in terms of Ca in the fermented food and drink is 15 mg / 100 g or more.

2. A method for producing a fermented food or drink by fermenting a raw material mixture containing fermentation bacteria including bifidobacteria, The method includes a step of mixing raw materials other than the fermentation bacteria, heat sterilizing the mixture, and then adding the fermentation bacteria to prepare the raw material mixture. The method for producing a fermented food or drink comprises adding milk calcium when mixing ingredients other than the fermenting bacteria so that the milk calcium concentration in terms of Ca in the fermented food or drink is 15 mg / 100 g or more.

3. A method for producing a fermented food or drink by fermenting a raw material mixture containing fermentation bacteria including bifidobacteria, The method includes a step of mixing raw materials other than the fermentation bacteria, heat sterilizing the mixture, and then adding the fermentation bacteria to prepare the raw material mixture. A method for producing a fermented food or drink, wherein milk calcium is added when mixing ingredients other than the fermenting bacteria so that the milk calcium content in the fermented food or drink is 0.05 mass% or more.

4. A method for producing a fermented food or drink by fermenting a raw material mixture containing fermentation bacteria including bifidobacteria, The method includes a step of mixing raw materials other than the fermentation bacteria, heat sterilizing the mixture, and then adding the fermentation bacteria to prepare the raw material mixture. The method for producing a fermented food or drink comprises adding milk calcium when mixing ingredients other than the fermenting bacteria so that the total calcium content in the fermented food or drink is 125 mg / 100 g or more.

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