KR101780176B1 - Lactic acid bacterium proliferation promoter - Google Patents

Abstract

The present invention provides a lactic acid bacterial growth promoter which does not inhibit the flavor of food. The present invention relates to a lactic acid bacterial growth promoting agent comprising fruit of pineapple plant or an extract thereof as an active ingredient.

Description

[0001] LACTIC ACID BACTERIUM PROLIFERATION PROMOTER [0002]

The present invention relates to a lactic acid bacterial growth promoter and a method for producing fermented milk using the same.

Lactic acid bacteria are generally a generic name of microorganisms that produce lactic acid by fermentation and play an important role in improving the flavor, texture, nutritional value or preservation of food.

Heretofore, fermented foods using lactic acid bacteria have been widely used, for example, as a fermented milk product using milk of mammals such as yogurt and cheese as a raw material, various pickles, , And miso and liver are known.

In addition, recently, the physiological effects of various lactic acid bacteria such as improving effect of intestinal flora by ingestion of living lactic acid bacteria or suicide action have been revealed, and foods, health foods, medicines, etc. have been researched and developed using the physiological action of the lactic acid bacteria.

Therefore, when the lactic acid bacteria are promoted to proliferate, the cell concentration is increased, and the fermentation time is shortened in the fermentation of lactic acid, industrial value is very high. (See Patent Literatures 1 to 3), distillation residue of barley soju (see Patent Literature 4), cocoa mass (Patent Literature 5), calcium salt (Patent Literature 6) It has been reported that lactic acid bacteria are promoted to proliferate in buttermilk (Patent Document 7), cytidine and thymidine, fermented malt juice (Patent Document 8), and banana extract (Patent Document 9).

However, for example, there is a problem in that the fermented food which restricts the usage amount or is used is limited because the fermented food has a smell unique to sake and may adversely affect the flavor of the fermented food.

On the other hand, the fruit of pineapple is used as a flavor of processed food or food or as a fermentation raw material of fermented lactic acid fermented product (patent document 10), but it is not known that fruit of pineapple plant has the effect of promoting the growth of lactic acid bacteria.

Japanese Patent Application Laid-Open No. 3-172171 Japanese Patent Application Laid-Open No. 5-15366 Japanese Patent No. 2835548 Japanese Patent Application Laid-Open No. 2000-342247 Japanese Patent Application Laid-Open No. 2006-223244 Japanese Patent No. 2673333 Japanese Patent Application Laid-Open No. 2000-102380 Japanese Patent Application Laid-Open No. 03-130071 Japanese Patent Specification No. 2009-514519 Japanese Patent Application Laid-Open No. 2009-153419

The present invention relates to a lactic acid bacterial growth promoter that does not affect the flavor of food, and a method for producing fermented milk using the same.

The present inventors have repeatedly searched for a vegetable material usable for food. As a result, it has been surprisingly found that fruit of pineapple plant or extract thereof has excellent proliferation promoting action against lactic acid bacteria, especially plant lactic acid bacteria, and is useful as a lactic acid bacterial growth promoter Respectively.

That is, the present invention provides a lactic acid bacterial growth promoter containing fruit of pineapple plant or an extract thereof as an active ingredient.

The present invention also provides a method for promoting the growth of lactic acid bacteria, which comprises culturing a lactic acid bacterium in the presence of a fruit of pineapple plant or an extract thereof.

The present invention also provides a process for producing fermented milk characterized by fermenting raw milk using lactic acid bacteria in the presence of fruit of pineapple plant or extract thereof.

The present invention also provides a solid fermented milk obtained by the above-mentioned process for producing fermented milk.

Use of the lactic acid bacterial growth promoter of the present invention can promote the proliferation of lactic acid bacteria, especially plant lactic acid bacteria. According to the present invention, a fermented milk having a good flavor, particularly a fermented milk using a plant lactic acid bacterium in general, can be efficiently produced in a short time in a solid-type fermented milk which is difficult to produce.

Fig. 1 shows the effect of stimulating the proliferation of lactic acid bacteria by each juice or mixture of juice and juice.
[Fig. 2] shows the solidification state of each fermented milk after 36 hours of lactic acid fermentation. Pineapple juice 1 or pineapple juice 1 starch (1%) was mixed with starter medium and Lactobacillus plantarum SN 13T. The starters were each pineapple juice 1 (final concentrations 5 and 10% w / v)) (No. 1 & 6 and 7], pineapple puree (final concentrations of 5 and 10% (w / v)) (No. 3 and 4; 8 and 9] or non-added exudate [No. 5 and 10].

In the present invention, the term " pineapple plant " refers to plants of the genus Bromeliaceae, plants of the genus Ananas or plants thereof, such as Bromelia pinguin of pineapple and Bromelica, Pinguin)). Of these, pineapple (scientific name: Ananas comosus spirit: pineapple) is preferable.

As the pineapple, pineapple of an edible variety classified into a system such as a cayenne, a redspanish, a branco, and a queen is preferable.

In the present invention, it is preferable that the fruit of the pineapple plant be used as a fruit treatment which is subjected to physical treatment such as grinding, sedimentation, juice, and drying. Specific examples of the fruit treated product include fruit juice, paste fruit, fruit slices, residues and the like, and fruit juice and paste are preferable in terms of lactic acid bacterial proliferation promoting action.

Here, the term "fruit juice" refers to fruit juice (100% fruit juice) obtained by juicing fruit, preferably concentrated fruit juice, concentrated and reduced fruit juice, and diluted fruit juice.

The term " pasty " means fruit, preferably pulverized or ground (pureed), and further pureed (pureed) puree.

The term " residue " means that the above-mentioned physical treatment is applied to a waste part (by-product) in a manufacturing process such as fruit juice, paste, or fruit slice, and the waste part includes fruit skin or flesh.

The fruity processed product may be diluted by an enemy, adjusted by pH, sterilized, concentrated, filtered, dried or pulverized.

For example, it is preferable to add a pH adjusting agent such as sodium citrate to the fruit treatment to adjust the pH to 4 to 8, preferably to pH 5 to 6, or to sterilize (at 60 to 120 ° C for 30 seconds to 20 minutes , 90 to 105 ° C for 1 to 10 minutes, etc.) may be used.

In addition to using the fruit of the pineapple plant, the lactic acid bacterial growth promoter of the present invention may also be used with various solvent extracts of the fruit (including fruit-treated) within a range capable of exhibiting lactic acid bacterial growth promoting action.

The extraction means is not particularly limited, and examples thereof include solid-liquid extraction, liquid-liquid extraction, immersion, decoction, leaching, reflux extraction, ultrasonic extraction, microwave extraction and stirring.

As the extraction solvent, any of a polar solvent and a nonpolar solvent may be used, and for example, water; Alcohols such as methanol, ethanol and butanol (preferably, alcohols having 1 to 4 carbon atoms); Polyhydric alcohols such as propylene glycol and butylene glycol; Esters such as ethyl acetate; hydrocarbons such as n-hexane; Halogenated hydrocarbons such as chloroform; And supercritical carbon dioxide. These may be used singly or in combination of two or more.

The extraction conditions are not particularly limited and may be carried out, for example, at 4 to 120 ° C, preferably 80 to 105 ° C, for 1 minute to several days, at which time the pH may be 5 to 6.

Fruit extracts of pineapple plants may be separated and purified using techniques such as active carbon treatment, liquid chromatography, liquid separation, gel filtration and distillation in order to remove impurities and impurities.

The lactic acid bacterium to which the fruit of the plant of the genus Pineapple or the extract thereof can be applied as a lactic acid bacterial growth promoter is not particularly limited and, for example, bacteria belonging to the genus Lactobacillus, bacteria belonging to the genus Streptococcus, bacteria belonging to the genus Streptococcus, bacteria belonging to the genus Pediococcus , Bacteria belonging to the genus Bacillus, bacteria belonging to the genus Lactococcus, bacteria belonging to the genus Enterococcus, bacteria belonging to the genus Tetranychococcus, bacteria belonging to the genus Bifidobacterium, and the like.

Of these, plant lactic acid bacteria isolated from botanical sources such as grains, vegetables, fruits, flowers and medicinal plants generally have a lower ability to proliferate than animal lactic acid bacteria isolated from zoos such as livestock meat and milk. Therefore, solid type yogurt It is difficult to manufacture. Therefore, the lactic acid bacterial growth promoter of the present invention can be more effectively applied to plant lactic acid bacteria.

Examples of the plant lactic acid bacteria include Lactobacillus plantarum, Lactobacillus hilgardii, Lactobacillus brevis, Lactobacillus curvatus, Lactobacillus fermentarium, Lactobacillus fermentum; Leuconostoc bacteria such as Leuconostoc mesenteroides; Enterococcus bacteria such as Enterococcus mundtii and Enterococcus aubium; Bacteria of the genus Tetranyococcus such as Tetragenococcus halophilus; Pediococcus bacteria such as Pediococcus pentosaceus and Pediococcus acidilactici; bacteria belonging to the genus Pediococcus such as Pediococcus pentosaceus and Pediococcus acidilactici; Bacillus coagulans, and the like.

More specific examples of the above plant lactic acid bacteria include Lactobacillus plantarum SN13T strain NITE P-7, Lactobacillus plantarum SN26T strain NITE P-8, Lactobacillus plantarum SN35N strain NITE P-6 ), Lactobacillus plantarum SN35M strain (NITE P-5), Lactococcus lactis subspecific lactis SN26N strain (NITE P-9), Enterococcus spp. SN21I strain (NITE P-11) (NITE BP-142), Lactobacillus plantarum JCM1149 strain, Lactobacillus planta JCM8348 strain, Lactobacillus planta IFO3070 strain (JCM1057 strain), Lactobacillus plantarum Bacillus hilgardi NBRC15886, Pediococcus pentosaceus LP28 strain, and the like.

Of these, Lactobacillus plantarum is preferable, and particularly, Lactobacillus plantarum SN13T strain (NITE P-7) and Lactobacillus plantarum SN35N strain (NITE P-6) are preferable.

Lactic acid fermentation proceeds rapidly by propagating lactic acid bacteria in the presence of fruit of pineapple plant or its extract, as shown in the later examples. Accordingly, the fruit of the pineapple plant or its extract is used when lactic acid fermentation is carried out as a lactic acid bacterial growth promoter, and various fermented products can be efficiently produced in a short time by exerting the lactic acid bacteria promoting effect.

The fermentation may be carried out by inoculating the fermentation raw material with the lactic acid bacteria in the presence of the fruit of the pineapple plant or the extract thereof according to a known method. For example, a fermentation raw material such as crude oil (preferably containing 0.1 to 20% (w / v) of crude oil (in terms of dry matter) in 1 L of a medium containing the raw material) (W / v), more preferably 0.1 to 10% (w / v), and still more preferably 0.5 to 2% (w / v) , Followed by inoculation with lactic acid bacteria and culturing at 25 to 45 ° C for 10 to 80 hours. Hereinafter, the case of producing fermented milk will be described as an example.

For example, when yogurt fermentation is carried out, an aqueous solution containing crude oil as the main raw material whose concentration of the non-fat solid component is adjusted to 8.0% (w / v) or more is heated at a temperature of 65 to 130 ° C for 1 second to 30 minutes, Sterilized by heating, and then cooled to a temperature of 30 to 45 캜 to prepare a liquid medium (hereinafter also referred to as " exudate ") containing crude oil. To the excreta, the fruit or extract of the pineapple plant of the present invention in the amount of 1 L of the medium was added so as to have a dry matter content of 0.1 to 5% (w / v) to prepare an exudate containing pineapple plant fruit or an extract thereof do. Then, 0.1 to 6% (w / v) of a lactic acid bacterium prepared as a starter in this medium and having a high concentration is inoculated. After the inoculation, the fermentation is carried out at a temperature of 30 to 45 ° C for 3 to 72 hours until the amount of the lactic acid bacteria becomes 10 million brix / mL or more. After the completion of fermentation, the yogurt is cooled to 10 ° C or less.

For example, in the case of a fermented milk beverage, an aqueous solution containing crude oil (containing 1% (w / v) or more in the aqueous solution) or a combination of other raw materials thereof is heated at a temperature of 65 to 130 ° C for 1 second to 30 minutes Heat sterilized for a time, then cool to 30-45 ° C. Subsequently, 0.1 ~ 6% (w / v) of lactic acid bacteria is used as a starter. After the inoculation, the fermented milk is fermented in the presence of the fruit of the pineapple plant of the present invention or its extract at a temperature of 30 to 45 ° C for 12 to 72 hours and then cooled after completion of fermentation. The fermented milk beverage may be a beverage as it is, or may be further diluted or sterilized. At this time, it is preferable that the content of the fruit of the pineapple plant of the present invention or the extract thereof is 0.1 to 2% (w / v) in terms of the dry matter among 1 L of the aqueous solution containing raw materials such as crude oil.

In the production of the fermented milk, raw materials conventionally used for the production of fermented milk such as gelatin, agar, saccharide, fragrance, pulp, nitrogen source, pH adjusting agent, and other lactic acid bacterial growth promoting ingredient other than crude oil may be used as the fermentation raw material. Sugars such as sucrose, glucose, fructose, palatinose and trehalose; Sugar alcohols such as sorbitol, xylitol, erythritol and reduced syrup; High-sweetness sweeteners such as aspartame and acesulfame potassium; Emulsifiers such as sucrose fatty acid esters, glycerin fatty acid esters and lecithin; Thickeners such as carrageenan, xanthan gum and guar gum; Citric acid, lactic acid, and malic acid; Juice such as lemon juice, orange juice, kiwi juice, and pear juice; Vitamins; Minerals such as calcium, iron, manganese and zinc; Herbal medicine such as licorice, licorice, and ginger; Or food additives such as herb, sodium glutamate, gardenia pigment, silicone, and phosphate can be used.

Examples of the crude oil as the fermentation raw material include animal oils such as milk, chlorine milk, cottonseed oil and the like, and milk is particularly preferable. Such crude oil may be any of the non-sterilized oil and sterilized oil, or may be concentrated oil or condensed milk prepared from these crude oils, skim milk, partially skim milk or powdered milk powder obtained by drying them.

The culture of the lactic acid bacteria to be used as a starter in the production of the fermented milk of the present invention is not particularly limited and the culture medium and culture conditions may be carried out by a known method. However, the fruit of the pineapple plant of the present invention or the extract thereof Or a pH adjusted or sterilized treatment or the like, or a medium in which steamed rice bran is added is preferably used as a medium.

The content of the fruit of the pineapple plant or its extract in 1 L of the starter medium is not particularly limited but is preferably 0.1 to 20% (w / v) in terms of the dried product, more preferably 10 to 20% (w / v) It is preferable that the weight ratio of the fruit of the pineapple plant or the extract thereof to the bean sprouts is 1: 0.01 to 0.1 in terms of dry matter, and more preferably 1: 0.05 to 0.09. By using the lactic acid bacteria cultured under these conditions as a starter, the fermentation promoting effect can be further improved.

Here, it is preferable to use a commercially available product, a freeze-dried product of spirulina, and a spray dried product as the "spirulina". In this case, steamed rice and yeast are added to the spirulina after squeezing out the syrup, The fermentation product may be fermented for about 3 weeks to produce "fermented moromi", and the fermented product may be used to squeeze sake. In addition, it is also possible to use freeze-dried or spray-dried rice bean jizumi or rice bean jizumi in place of barbecue.

The fermented product (fermented milk) produced by using the thus obtained lactic acid bacterial growth promoter of the present invention is a fermented product which is fermented rapidly as shown in the later examples, that is, usually has a very low proliferation ability and produces solid fermented milk (Solid fermented milk) even when using plant lactic acid bacteria known to be difficult. In addition, the fermented milk is imparted with excellent flavor and a pineapple-specific aroma, and is further excellent in texture, appearance and color of fermented milk.

According to the fermented milk production method of the present invention, it is possible to suitably adjust the lactic acid bacterial growth ability, and it is possible to produce fermented milk in any form, such as plain, soft, drink, solid (hard) and frozen.

Example

Hereinafter, the present invention will be described in detail by way of examples, but the present invention is not limited by these examples.

Example 1: Fermented milk solidification test using each juice

<Using bacteria>

One L. plantarum SN13T strain or L. plantarum SN35N strain of Lactobacillus plantarum was used.

They were assigned to the Lactobacillus planta SN13T strain (NITE P-7) and Lactobacillus planta (Lactobacillus plantarum) at the Patented Microorganism Deposition Center (product name: Room SN35N (NITE P-6) (Deposit date: July 16, 2004).

<Preparation of fruit juice>

(Hereinafter referred to as "pineapple juice 1") or juice derived from Costa Rica pineapple fruit (juice 100%) (hereinafter referred to as "pineapple juice 1" or "pineapple juice 1") obtained from Okinawa pineapple fruit Quot; juice 2 &quot;). These are juices of pineapple and pineapple plant pineapple fruit juice. Both of the fruit juices were found to be turbid, but the pineapple juice from Costa Rica was better than the pineapple juice from Okinawa.

At this time, the pineapple juice 1 or 2 (50 mL) was freeze-dried to give an average of 8 g.

Pineapple juice 1 or 2 is prepared by adding citric acid Na and adjusting the pH to 5 ~ 6. The paste is sterilized by heating at 100 ~ 104 ℃ for 5 ~ 10 minutes and sterilized pineapple juice 1 or 2 (the content of pineapple fruit 16% (w / v)).

In addition, orange, kiwi, or flesh of flesh was prepared according to fruit of pineapple, sterilized orange juice, sterilized kiwifruit juice, or pasteurized juice.

<Preparation of starter>

Lactic acid bacteria were inoculated in 5 ml of the starter medium under aseptic conditions and seed culture was carried out at 37 캜 for 24 hours to prepare starters. As the starter medium, the sterilized pineapple juice 1 was used as it was.

<Preparation of exile>

Sterilized effluent was prepared by sterilizing the aqueous solution of 13% (w / v) skimmed milk powder (pH adjusted to 5.0-5.5 with sodium citrate solution) at 121 캜 for 15 minutes under high pressure.

[Fermented milk solidification test]

A starter (Lactobacillus planta SN13T strain) was prepared according to the above <starter preparation>.

The final concentration of the pineapple juice under sterile conditions was determined to be 0% or 1.0% (w / v) in 1 L of the medium (total amount of pineapple fruit in terms of dry matter) 0.16% (w / v)), and the excreta of pineapple juice-free or 1.0% (w / v) pineapple juice exudate was prepared as the main culture medium.

One milliliter of each prepared culture medium was placed in a microtube made of polyethylene for 1.5 mL each. The microtube was sealed in each microtube so that the prepared starter (seedlings) was 1.0% (w / v), followed by shaking culture at 37 DEG C for 40 hours to prepare fermented milk.

The fermented milk was prepared by the same method as above except that the sterilized pineapple juice was replaced with the sterilized orange juice, the sterilized kiwi juice, or the sterilized juice.

The solidification status of each fermented milk was confirmed.

When pineapple juice 1 was used, the fermented milk solidified about 70%, and when pineapple juice 2 was used, the fermented milk was completely solidified after 40 hours of incubation. On the other hand, when kiwi juice or pear juice is used, fermented milk has about 50% solidification, and orange juice has about 20% solidification. That is, it was confirmed that the use of pineapple juice promotes the growth of lactic acid bacteria and can solidify the fermented milk.

Example 2: Fermented milk solidification test using pineapple juice or oak

<Preparations of Shochu and Shochu Exports>

A commercial product, which was obtained by spraying and drying the product, was used.

The main culture medium containing 1.5% (w / v) of wax was prepared by adding the dried wax powder (hereinafter also referred to as "waxy SD") to the above-mentioned waxy to a final concentration of 1.5% (w / v).

[Fermented milk solidification test]

Preparation of the fruit juice as described above was carried out using sterilized pineapple juice 1 as the above-mentioned starter medium and using Lactobacillus plantarum SN13T strain or Lactobacillus plantarum SN35N strain as the lactic acid bacterium, 2 Starter of each species was prepared.

Using the above culture broth supplemented with the sterilized pineapple juice 2 or the present culture broth supplemented with the saponin SD in the excreta, the above starters were used as the seeds according to the [fermented milk solidification test] in Example 1, The fermented milk was prepared by shaking culture for a time, and this solidified state was confirmed.

As a control, fermented milk was prepared in the same manner using the culture medium in which nothing was added to the excreta.

As shown in Table 2, when the pineapple juice was used, any lactobacillus plantarum strain promoted the growth of the lactic acid bacteria and solidified the fermented milk.

Conventionally, plant lactic acid bacteria have lower proliferative capacity than animal lactic acid bacteria, and it is very difficult to obtain solid type fermented milk as plant lactic acid bacteria, and drink-type fermented milk is the mainstream. From these results, it was confirmed that the use of pineapple juice greatly enhances the ability of the lactic acid bacteria to multiply, and that the fermented milk can be solidified even though the ability to proliferate like plant lactic acid bacteria is low.

In addition, as a positive control, sputum was used at 0.15% (w / v) of the excreta, and the odor and flavor of the fermented milk was impaired due to the characteristic smell of the fermented milk. In contrast, when pineapple juice was used, Excellent flavor and pineapple-specific aroma are imparted, so that fermented milk having high commercial value can be produced.

Example 3 Experimental Effect of Proliferation of Lactic Acid Bacteria Using a Pineapple Juice or a Pineapple Juice Mixture as an Starter Medium

<Preparation of a pineapple juice /

To the pasteurized pineapple juice 1, the juice SD was added to a final concentration of 1.0% (w / v) to prepare a pineapple juice 1 · jujube mixture.

At this time, the mass ratio of pineapple juice to jujube was 16: 1 in terms of dry matter.

[Lactic acid bacteria growth promoting effect test]

As the starter medium, the sterilized pineapple juice 1 or the pineapple juice 1 / juice mixture described in Example 1 was used as it is.

After the Lactobacillus planta SN13T strain was inoculated to the starter medium according to the preparation of starter of Example 1, the bacteria were cultured and the number of bacteria was measured.

When the Lactobacillus planta SN13T strain was cultured in pineapple juice 1, it was confirmed that the pineapple fruit had the effect of promoting the growth of the lactic acid bacterium in that it had 15 billion lactic acid bacteria per 1 mL of the medium. It has been confirmed that more than 2 billion per 1 mL of medium is always increased by multiple experiments. In addition, when the pineapple juice was cultured in a mixture of pineapple juice 1 and pineapple juice added with juice, the champion data was found to be 70 billion lactic acid bacteria per 1 mL of culture medium. That is, all of them were good as a starter medium, but a pineapple fruit juice mixture was particularly preferable.

Example 4: Test for promoting the growth of lactic acid bacteria using a variety of fruit juice, various fruit juice, and jujube mixture as a starter medium

<Preparation of fruit juice, fruit juice, juice mixture>

As the pineapple juice, a concentrated and reduced juice diluted with 100% juice was used as the concentrated juice (Nomura dairy product). Sodium bicarbonate was added to the concentrated and reduced juice to adjust the pH to 5.7, and the mixture was heated and sterilized at 100 ° C for 8 minutes to obtain sterilized pineapple juice 3.

The jujuba SD was added to the sterilized pineapple juice 3 so as to have a final concentration of 1.0% (w / v) to prepare a pineapple juice 3 · jujube mixture. At this time, the mass ratio of pineapple juice to jujube was 16: 1 in terms of dry matter.

Also, carrot juice, apple juice, and banana juice were prepared from the concentrated juice according to the pineapple juice 3, respectively.

[Lactic acid bacteria growth promoting effect test (1)]

As the starter medium, each sterilized juice or each juice / juice mixture was used as such.

The culture broth of Lactobacillus plantarum SN13T strain (Lp13T) (referred to as a pre-culture medium) previously cultured in the MRS medium was added to each starter medium according to the preparation of starter of Example 1 in an amount of 1 mL After inoculation (1 (V / v)% as final concentration), the bacteria were cultured at 37 占 폚 for 24 hours. 1 mL was taken from each starter medium, and diluted series was prepared from 10-fold to 10 ^-10- fold with 0.85% Nacl. After dilution, 1 mL was inoculated on BCP agar medium (Nippon Seiyaku Co., Ltd.) , And then the number of bacteria was measured. The results are shown in Fig.

From Fig. 1, it was confirmed that the pineapple fruit has the effect of promoting the proliferation of Lactobacillus plantarum. On the other hand, carrot juice, apple juice, and banana juice showed weak growth promoting effect on Lactobacillus plantarum.

[Lactic acid bacteria growth promoting effect test (2)]

As the starter medium, the sterilized pineapple juice 3 or the pineapple juice 3, jujube mixture was used as it was. The bacteria were cultured in the same manner as in the above lactic acid bacterial growth promoting effect test (1) except that Pediococcus pentosaceus LP28 strain was inoculated in each starch medium, and the number of bacteria was measured. In addition, Pediococcus pentosaceus LP28 is deposited as NITE P-700 in the National Institute of Technology and Evaluation for Patented Microorganism Deposition Center (address: 5th floor, 8th floor, 2nd floor, Kazusaka Matsuri, Kisarazu City, Chiba Prefecture) (Date of deposit: January 27, 2009).

As a result, it was confirmed that Pediococcus pentosaceus LP28 was cultivated in pineapple juice 3 to have 2.2 billion lactic acid bacterium per 1 mL of culture medium, so that pineapple fruit was effective in promoting the proliferation of Pediococcus pentosaceus . In addition, when cultivated in a pineapple juice 3 · jujube mixture containing pineapple juice, the amount of lactic acid bacterium per 1 mL of the medium was found to be higher.

Example 5: Promotion of lactic acid bacterial growth promotion using pineapple juice, pineapple puree or pineapple juice /

<Preparations in puree>

The pineapple fruit was ground with a mixer (puree phase). At this time, when 50 mL of the puree phase was dried, it was 8 mg.

Pineapple puree was prepared by adding citric acid Na on pineapple puree and adjusting the pH to 5 ~ 6 by heating and sterilizing the pineapple puree at 100 ~ 140 ℃ for 5 ~ 10 minutes. The total amount of pineapple fruit was 16 % (w / v)).

[Fermented milk solidification test]

Two kinds of starters (pineapple juice 1 or pineapple juice 1 and jujube mixture were used as a starter medium) described in Example 3 were used.

The sterilized pineapple juice 1 of Example 1, the pineapple juice 1-juice mixture of Example 3 described above, and the sterilized pineapple puree image were added to the culture medium to prepare the present culture medium. The content of pineapple juice in each of the main culture media was 0% and 5% (w / v) in 1 L of the medium (pineapple fruit 0.8% (w / v) in terms of dry matter) and 10% (w / v) (the content of pineapple fruit in the total amount was 1.6% (w / v) in terms of the dried material).

Each starter was inoculated into each main culture medium according to the production method of the fermented milk of Example 1, and cultured for 36 hours to produce fermented milk, and the solidification state thereof was confirmed. As a control group, only the culture medium of the culture medium was used.

The starter prepared with pineapple juice as a starter medium was inoculated on a main culture medium containing 10% (w / v) of pineapple juice 1 and cultured for 16 hours, whereby the degree of solidification of the fermented milk became 100%. The solidified state of the fermented milk after culturing for 36 hours is shown in Fig.

On the other hand, when the mixture containing 1% (w / v) of pineapple juice 1 and starch medium was used for 16 hours, the solidification rate of the fermented milk became 100%. At this time, since the content of beech sprouts in the present culture medium is as low as 0.01% (w / v), it is considered that the solidification of the fermented milk is caused by the pineapple fruit contained in the present culture medium. In addition, the fermented milk produced by this starter had no odor unique to sake, and had a flavor and flavor peculiar to pineapple.

In addition, when the puree phase was added to the culture medium so as to be 5% (w / v), the degree of solidification of the fermented milk became 100% when the culture was carried out at 16, compared with that of the pineapple juice 1 at 5% (w / v) When added, the solidification rate of the fermented milk became 100% within 24 hours to 36 hours (see FIG. 2). From this point of view, it was thought that the puree phase containing more plant fiber than juice enhanced the proliferation of lactic acid bacteria and improved the solidification of the fermented milk.

In addition, plant lactic acid bacteria are slow to proliferate, and it is difficult to solidify the fermented milk. However, when pineapple juice or puree phase is used, lactic acid fermentation by the plant lactic acid bacteria is promoted and the fermented milk can be solidified in 16 to 24 hours, I thought that it would be possible to shorten the time.

Thus, since the pineapple fruit has the effect of promoting the proliferation of the lactic acid bacteria, especially the plant lactic acid bacteria, the pineapple fruit is added to the pasta, and lactic acid fermentation can be performed to produce a solid type fermented milk having good flavor and aroma.

In addition, the use of a starter medium containing 0.5 to 1.5% of rapeseed in pineapple fruit during preparation of a starter increases the effect of stimulating the proliferation of lactic acid bacteria, and even if it is used, there is no smell unique to sake and the flavor and smell of pineapple It has become possible to produce solid fermented milk.

Claims (16)

A plant lactic acid bacterium growth promoting agent which is an inducing plant lactic acid bacterial growth promoting agent which contains fruit of pineapple plant or an extract thereof as an active ingredient and which has been deposited with Lactobacillus planta SN13T strain or NITE P-6 deposited with the plant Lactobacillus strain NITE P-7 Lactobacillus plantarum SN35N Host plant Lactobacillus growth promoter. The method according to claim 1,
Plant growth promoting agent of plant lactic acid bacteria, which is fruit of pineapple plant, fruit processed material. Lactobacillus plantata SN13T deposited with accession number NITE P-7 or Lactobacillus planta SN35N deposited with accession number NITE P-6 in the presence of fruit of pineapple plant or its extract and crude oil Wherein the fermented milk is fermented. The method of claim 3,
A method for producing fermented milk using as a starter a lactobacillus plantarium which is cultivated in the presence of fruit of pineapple plant or its extract or fruit of pineapple plant or its extract and seed oil. 5. The method of claim 4,
Wherein the lactobacillus planta in the starter has a bacterium number of not less than 2 billion per ml of the medium. 6. The method according to any one of claims 3 to 5,
Wherein the fermented milk is a drink type fermented milk. 6. The method according to any one of claims 3 to 5,
Wherein the fermented milk is a solid type fermented milk. A solid fermented milk obtained by the method for producing a fermented milk according to any one of claims 3 to 5. 9. The method of claim 8,
Solid fermented milk which is a solid fermented milk having a solidification rate of 100%. delete delete delete delete delete delete delete

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