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WO1996037113A1 - Yaourt contenant du bifidobacterium et procede de production de ce dernier - Google Patents

Yaourt contenant du bifidobacterium et procede de production de ce dernier Download PDF

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Publication number
WO1996037113A1
WO1996037113A1 PCT/JP1996/001401 JP9601401W WO9637113A1 WO 1996037113 A1 WO1996037113 A1 WO 1996037113A1 JP 9601401 W JP9601401 W JP 9601401W WO 9637113 A1 WO9637113 A1 WO 9637113A1
Authority
WO
WIPO (PCT)
Prior art keywords
yogurt
bifidobacterium
fish oil
added
culture
Prior art date
Application number
PCT/JP1996/001401
Other languages
English (en)
Japanese (ja)
Inventor
Ryoichi Akahoshi
Yoshihiro Takahashi
Original Assignee
Kabushiki Kaisha Yakult Honsha
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Kabushiki Kaisha Yakult Honsha filed Critical Kabushiki Kaisha Yakult Honsha
Priority to AU57799/96A priority Critical patent/AU5779996A/en
Priority to KR1019970706887A priority patent/KR19980703483A/ko
Publication of WO1996037113A1 publication Critical patent/WO1996037113A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/51—Bifidobacterium

Definitions

  • the present invention relates to a yogurt containing a lactic acid bacterium and a bifidobacterium.
  • yogurt is produced by causing lactic acid fermentation of lactic acid bacteria in animal milk, but yogurt (or fermented milk produced only by bifidobacteria) obtained by inoculating milk with lactic acid bacteria and bifidobacterium bacteria.
  • yogurt obtained by mixing with fermented milk from lactic acid bacteria contains not only lactic acid bacteria but also bifidobacteria and is expected to have various useful effects unique to these bacteria. ing.
  • Bifidobacterium is an obligate anaerobic bacterium, which is affected by a small amount of oxygen entering the container, and has poor acid resistance and is easily killed in acidic yogurt.
  • yogurt containing Bifidobacterium a container with good oxygen-barrier properties should be used to maintain an environment favorable for the growth of this bacterium, and monosaccharides that deteriorate viability should not be used as sweeteners.
  • various considerations have been made, but nonetheless, the reduction in the number of viable bacteria of Bifidobacterium progresses remarkably in comparison with lactic acid bacteria.
  • an object of the present invention is to improve the viability of Bifidobacterium compared to conventional products.
  • An object of the present invention is to provide yogurt containing bifidobacterium.
  • Another object of the present invention is to add a refined fish oil having good flavor and excellent quality stability, which has good viability of Bifidobacterium bacteria and almost no fishy odor during the expected storage period.
  • catechins and / or tocoproles are preferably contained in each of the glutes in an amount of about 0.1 to 200 ppm, respectively. The same applies when adding refined fish oil to yogurt.
  • the catechins include flavanols containing catechol as partial structures (so-called catechins), flavanols containing pyrogallol (so-called gallocatechin), and gallic esters thereof.
  • tocopherols include d- ⁇ -tocopherol which is a synthetic product, d- ⁇ -form, body, y-form, etc. tocopherol obtained from wheat germ, soybean, corn, and the like, and a mixture thereof. .
  • Bifidobacterium is preferably mixed and cultured with lactic acid bacteria. That is, at the start of lactic acid fermentation, a bifidobacterium is inoculated into a milk medium together with lactic acid bacteria. Catechins and / or tocofurols and further refined fish oil are added to the obtained culture. Preferably, these additives are dissolved together with a sweetener in a sweetener for sweetening. deep.
  • the strength techins and tocopherols added to yogurt according to the present invention improve the viability of Bifidobacterium bacteria without deteriorating the flavor of yogurt.
  • the form of the yogurt of the present invention is not limited, and may be any of liquid yogurt for drinking, solid yogurt eaten using a spoon, and frozen yogurt.
  • the method for producing yogurt according to the present invention will be described focusing on the most advantageous method.
  • the manufacturing method is not limited to this.
  • the raw material milk (reduced skim milk, whole milk, skim milk, etc.) used as a medium is adjusted to a non-fat milk solid concentration of about 10 to 30%, and if necessary, yeast extract etc.
  • Add a growth-promoting substance sterilize by heating in the usual manner, cool, and load into a fermentation tank. Then, an appropriate amount of a starter is added, and fermentation is started under anaerobic conditions while maintaining the temperature at about 30 to 40 ° C. Once the culture has reached the target acidity, it is cooled to stop the fermentation.
  • the resulting mixed culture is mixed with refined fish oil, catechins, and / or tokoff X-rolls when refined fish oil is added.
  • These additives may be used alone or in the form of a solution or an emulsified liquid, respectively, and may be added and mixed to the above culture. It is advantageous to add it to the bottle. That is, refined fish oil, catechins and tocopherols are also added to syrup in the same way that syrup contains most of the added ingredients such as fruit juice and growth promoting substances for Bifidobacterium bacteria when producing ordinary liquid yogurt.
  • the mixing of all the added components is completed in one mixing operation, the amount of oxygen mixed into the product can be reduced, which is advantageous from the viewpoint of improving the survival of Bifidobacterium.
  • catechins and tocopherols are most effective in preventing fish odor when the above-mentioned method is used, in which all ingredients including refined fish oil are added to syrup. .
  • the purified fish oil preferably has a high content of highly unsaturated fatty acids such as DHA and EPA. Those having an A content (in the case of an emulsion, based on the amount of fish oil therein) of about 15% or more are particularly preferred.
  • the refined fish oil is desirably formulated so that about 0.05 to 0.2% of DHA is contained in yogurt.
  • Catechins are effective in improving the survival of Bifidobacterium at a concentration of 0.1 ppm or more with respect to yogurt, and are effective at preventing fish odor at a concentration of 100 ppm or more with refined fish oil.
  • the content of yogurt exceeds 2000 ppm, astringency and bitterness may be felt, and moreover, it may exhibit an antibacterial effect and may worsen the viability of bifidobacterium and lactic acid bacteria. Be careful not to add more than necessary.
  • tocopherols synthetic products commercially available for the production of vitamin E preparations or for the addition of foods, d1- ⁇ -tocopherol, and mixtures of various natural tocopherols and the like can be used.
  • Tocoproles have an effect of improving the survival of Bifidobacterium bacteria at 0.1 ppm or more against yogurt, and are effective at preventing fish odor generation at 100 ppm or more against refined fish oil. However, if it exceeds 2000 ppm for yogurt, it may be separated in the product or the flavor may be deteriorated. Therefore, it is desirable to take care not to add more than necessary amount.
  • sweeteners are sucrose, maltose, lactose, palatinose, trehalose, trehalulose, galacto-oligosaccharide, sorbitol, maltitol, paratinit, glycyrrhizin, stepioside, rebaudioside, saccharin, aspartame, acesulfame. K, water Candy, reduced syrup, etc. Two or more of these sweeteners may be used in combination from the viewpoint of improving sweetness and the like.
  • the syrup to which the sweetener and other additives have been added is heat-sterilized in a conventional manner, cooled, and after sterilization, if any, is added, and then mixed with the aforementioned milk culture.
  • Milk culture mixed with syrup, etc. is immediately filled into an oxygen-barrier container.
  • an oxygen-barrier container it is desirable not to leave oxygen-containing air in the container when filling the milk culture with the container.
  • One effective means for this is to perform full filling without leaving any space above the container. If full filling is not possible, it is effective to replace the air in the upper space with an inert gas such as nitrogen.
  • the techins used were the purified tea extract of Taiyo Kagaku Co., Ltd. Sanfunon (catechins content: about 70%; catechins, gallocatins, and gallic esters thereof). Yes, and the refined fish oil used was an emulsion with a fish oil content of 20% and a DHA content of about 5%.
  • Heat-sterilized 25% reduced skim milk (350 g) was inoculated with 1% of Lactobacillus acidophilus starter and 1% of Bifidobacterium bifidum starter at 37 ° C until the pH reached 5.2. After culturing, cool it. On the other hand, water is added to 50 g of ginseng juice, 50 g of sugar, and 0.6 mg of catechins to make a total amount of 65500 g, thereby obtaining a syrup containing phytotechins. This syrup is sterilized by heating, mixed with the culture obtained by the above culture, and filled in an oxygen-barrier container. In the above yogurt production process, a purified fish oil containing 150 mg of DHA is added to any of the following.
  • yogurt was prepared in the same manner as above, except that no kinetics were added.
  • tocopherols used are those with a total tocopherol content of 80%, which are commercially available for the production of vitamin E preparations, and a tocopherol content of about 40%. After storage for 14 days for each yogurt, the viable cell count of Bifidobacterium was measured and the flavor was examined. The results are shown in Table 3.
  • the obtained drink yogurt (3.8 x 10 V ml of viable bacteria bacteria) is filled in a sealed oxygen-blocking container and stored at 10 ° C for 14 days.
  • the viable bacteria number of bacteria is 4.9 x 10 7 / ml And the flavor was also good.
  • the culture in which the purified fish oil and the syrup were mixed was homogenized at 150 kg Z cm 2 and then filled in an oxygen-tight sealed container.
  • the obtained drink yoghurt (Bifidobacterium viable cell count 3.21 O m 1) did not show any fishy odor even after being stored at 10 ° C for 14 days, and the viable bacterial cell count in it was 6.0 X 1 Om1 was maintained.
  • the cells were inoculated with 1% and cultured until 1311 became 5.3.
  • ginseng juice 50 g of ginseng juice, 120 g of palatinose, lmg of catechins, tocoproles (total content of tocopherol 80%, (5-tocopherol content of about 25%, ⁇ -tocopherol content of about 15%) lmg, and DHA of 100 Water was added to mg of purified fish oil to make the total amount 650 g, and the mixture was heated to 120 ° C for 3 seconds to kill bacteria, and then cooled to 10 ° C or less.
  • the resulting syrup was mixed with the culture of the above culture, and the resulting drink (3.5 x 10 8 Zml of Bifidobacterium viable bacteria) was sealed in an oxygen-tight seal.
  • the container was filled and stored at 10 ° C. 14 After opening and inspecting, the product showed no fishy odor at all, and the viable bacterial count of Bifidobacterium was maintained at 5.3x10 m1.

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  • Life Sciences & Earth Sciences (AREA)
  • Microbiology (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biophysics (AREA)
  • Dairy Products (AREA)

Abstract

On ajoute à un yaourt contenant du Bifidobacterium des catéchines et/ou des tocophérols, dans une proportion d'environ 0,1 à 2 ppm chacun, afin d'améliorer les propriétés de survie du Bifidobacterium. Lorsqu'il s'agit d'un yaourt contenant de l'huile de poisson raffinée, on réussit en outre par ce biais à supprimer l'apparition d'une odeur désagréable due à ladite huile de poisson. Il est ainsi possible d'améliorer la stabilité et les qualités du yaourt.
PCT/JP1996/001401 1995-05-26 1996-05-24 Yaourt contenant du bifidobacterium et procede de production de ce dernier WO1996037113A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
AU57799/96A AU5779996A (en) 1995-05-26 1996-05-24 Yoghurt containing bifidobacterium and process for producing the same
KR1019970706887A KR19980703483A (ko) 1995-05-26 1996-05-24 비피도박테륨균을 함유하는 요구르트 및 그의 제조법

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP7151108A JPH08322464A (ja) 1995-05-26 1995-05-26 ビフィドバクテリウム菌を含有するヨーグルト及びその製造法
JP7/151108 1995-05-26

Publications (1)

Publication Number Publication Date
WO1996037113A1 true WO1996037113A1 (fr) 1996-11-28

Family

ID=15511533

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP1996/001401 WO1996037113A1 (fr) 1995-05-26 1996-05-24 Yaourt contenant du bifidobacterium et procede de production de ce dernier

Country Status (5)

Country Link
JP (1) JPH08322464A (fr)
KR (1) KR19980703483A (fr)
AU (1) AU5779996A (fr)
TW (1) TW501912B (fr)
WO (1) WO1996037113A1 (fr)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1201132A1 (fr) * 1999-08-03 2002-05-02 Kabushiki Kaisha Yakult Honsha Boissons et aliments a base de lait fermente et leur procede de production
WO2002037976A1 (fr) * 2000-11-13 2002-05-16 Nippon Suisan Kaisha, Ltd. Laits acides contenant de l'epa et/ou de la dha
WO2004050892A1 (fr) * 2002-12-05 2004-06-17 Hongrim Trading Co., Ltd. Ginseng fermente par une bacterie d'acide lactique, yogourt la contenant et bacterie d'acide lactique utilisee pour la preparation d'un yogourt
WO2007009187A1 (fr) * 2005-07-22 2007-01-25 Tarac Technologies Pty Ltd Complement nutritionnel contenant un polyphenol et un probiotique

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2011401B2 (fr) * 2006-04-13 2022-09-07 Meiji Co., Ltd. Lait fermenté à teneur élevée en matières sèches non grasses et/ou à faible teneur en matières grasses, présentant un goût excellent, et procédé de production de celui-ci
AU2007245762B2 (en) * 2006-04-28 2011-02-24 Unilever Plc Method of manufacturing an edible product comprising fruit and omega-3 polyunsaturated fatty acids
WO2007124992A1 (fr) * 2006-04-28 2007-11-08 Unilever N.V. Procédé de fabrication d'un produit comestible cultivé contenant des oméga-3 sous forme d'acides gras polyinsaturés
JP4898859B2 (ja) * 2009-03-05 2012-03-21 森永乳業株式会社 非発酵型酸性乳酸菌飲料とその製造方法
JP7177039B2 (ja) * 2017-03-16 2022-11-22 株式会社明治 フィトケミカル吸収促進剤
WO2019171788A1 (fr) * 2018-03-07 2019-09-12 不二製油グループ本社株式会社 Produit alimentaire contenant des acides gras hautement insaturés

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0698717A (ja) * 1992-09-17 1994-04-12 Meiji Milk Prod Co Ltd 長期療養患者用液状調製栄養食品
WO1994026133A1 (fr) * 1993-05-11 1994-11-24 Otsuka Pharmaceutical Co., Ltd. Aliment anti-oxydant, preparation anti-oxydante et procede anti-oxydation
JPH07107907A (ja) * 1993-10-15 1995-04-25 Kiteii:Kk 油脂の乳化物の製造法
JPH08169A (ja) * 1994-06-15 1996-01-09 Kazuoki Ishihara 発酵食品用の種菌剤

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0698717A (ja) * 1992-09-17 1994-04-12 Meiji Milk Prod Co Ltd 長期療養患者用液状調製栄養食品
WO1994026133A1 (fr) * 1993-05-11 1994-11-24 Otsuka Pharmaceutical Co., Ltd. Aliment anti-oxydant, preparation anti-oxydante et procede anti-oxydation
JPH07107907A (ja) * 1993-10-15 1995-04-25 Kiteii:Kk 油脂の乳化物の製造法
JPH08169A (ja) * 1994-06-15 1996-01-09 Kazuoki Ishihara 発酵食品用の種菌剤

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1201132A1 (fr) * 1999-08-03 2002-05-02 Kabushiki Kaisha Yakult Honsha Boissons et aliments a base de lait fermente et leur procede de production
EP1201132A4 (fr) * 1999-08-03 2004-12-15 Yakult Honsha Kk Boissons et aliments a base de lait fermente et leur procede de production
US7115291B1 (en) 1999-08-03 2006-10-03 Kabushiki Kaisha Yakult Honsha Fermented milk drinks and foods and process for producing the same
US7927638B2 (en) 1999-08-03 2011-04-19 Kabushiki Kaisha Yakult Honsha Fermented milk drinks and foods and process for producing the same
WO2002037976A1 (fr) * 2000-11-13 2002-05-16 Nippon Suisan Kaisha, Ltd. Laits acides contenant de l'epa et/ou de la dha
US7651720B2 (en) 2000-11-13 2010-01-26 Nippon Suisan Kaisha, Ltd. EPA and/or DHA-containing acidic milks
WO2004050892A1 (fr) * 2002-12-05 2004-06-17 Hongrim Trading Co., Ltd. Ginseng fermente par une bacterie d'acide lactique, yogourt la contenant et bacterie d'acide lactique utilisee pour la preparation d'un yogourt
AU2003284785B2 (en) * 2002-12-05 2009-12-03 Kuan Industrial Co., Ltd Ginseng fermented by lactic acid bacterium, yoghurt containing the same, and lactic acid bacteria used in the preparation thereof
US7754252B2 (en) 2002-12-05 2010-07-13 Kuan Industrial Co., Ltd. Ginseng fermented by lactic acid bacterium, yoghurt containing the same, and lactic acid bacteria used in the preparation thereof
WO2007009187A1 (fr) * 2005-07-22 2007-01-25 Tarac Technologies Pty Ltd Complement nutritionnel contenant un polyphenol et un probiotique

Also Published As

Publication number Publication date
AU5779996A (en) 1996-12-11
TW501912B (en) 2002-09-11
JPH08322464A (ja) 1996-12-10
KR19980703483A (ko) 1998-11-05

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