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Fermented foods containing biidobacterium

A bifidobacterium, fermented food technology, applied in the field of fermented food containing bifidobacteria, can solve the problems of no fermented food, production and quality control of fermented food, etc.

Inactive Publication Date: 2002-12-11
YAKULT HONSHA KK
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, compared with the production of fermented milk products by fermentation of Lactobacillus or the like, bifidobacteria generally have the following problems: Difficulties in production and quality control of fermented foods
There are absolutely no reports on the production of fermented foods with said bacteria, let alone their use as fermented foods

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Preparation of fermented dairy products

[0041] Inoculate 1% pseudostrand bifidobacteria (JCM1200) into milk medium (whole milk powder: 6W / V%, skimmed milk powder: 13W / V%) to which 0.05% Yeast extract. After sealing with a cotton plug, the milk medium was cultured statically at 37°C for 24 hours. The pH value of the fermented product thus obtained is 5.3 and the number of viable cells is 4.52×10 7 CFU / ml.

[0042] After water and 150 g of syrup were added to 450 g of the fermented product to obtain a total weight of 1,000 g, the resulting mixture was filled into a sealable container, whereby a fermented milk product was obtained. When evaluated for flavor, the fermented milk product thus obtained was found to have a good flavor with only a slight acetic acid taste. In addition, its viable cell count remained good after storage.

[0043] test 2

[0044] Fermentation capacity of soybean milk medium

[0045] Soymilk with a solid content of 12% was steam sterilized ...

Embodiment 2

[0050] Preparation of fermented soybean milk

[0051] 1% of Bifidobacterium chainus (ATCC27593) that had undergone several rounds of recultivation in advance was inoculated into sterilized soymilk (solids content 12%), which was sterilized by steaming the soymilk at 100°C for 90 obtained in minutes. The culture flask was sealed with a butyl rubber stopper, and cultured statically at 37°C for 24 hours. The pH of the fermented product thus obtained was 4.6 and the number of viable cells was 3×10 8 CFU / ml.

[0052] After adding and mixing 7% sucrose to the fermented product, the resulting mixture was filled into an oxygen-impermeable airtight container, whereby a fermented soybean milk product was obtained. Flavor evaluation was performed. The resulting fermented soy milk product was found to have a fresh fermented yoghurt-like flavor with only a slight soy flavor. After the fermented soybean milk was stored at 10°C for 14 days, the number of viable cells was 2×10 8 CFU / ml....

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PUM

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Abstract

Production of fermented foods having sufficient stability and Excellent flavor. These bifidobacterium-containing fermented foods are obtained by fermenting a medium containing soybean milk as a main component using bifidobacteria selected from the group consisting of Bifidobacterium catenosa and Bifidobacterium pseudostrenoid.

Description

technical field [0001] The present invention relates to a bifidobacterium-containing fermented food, and particularly to a bifidobacterium-containing fermented food obtainable by fermenting a culture medium with bifidobacteria belonging to the species Bifidobacterium catenosa or Bifidobacterium pseudostrandum , the culture medium contains milk or soybean milk as a main component. Background technique [0002] Bifidobacterium is a beneficial bacterium that exists in the human intestinal tract, and has been known to have the effect of inhibiting the growth of pathogenic bacteria by lowering the pH of the intestinal tract due to the formation of organic acids, and has physiological effects such as inhibiting the formation of toxins and promoting digestion , Absorption and Immunity Enhancement ("Study of Bifidobacteria", compiled by Tomotari Mitsuoka et al.). [0003] However, compared with the production of fermented milk products by fermentation of Lactobacillus or the like, ...

Claims

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Application Information

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IPC IPC(8): A23C9/123A23C11/10A23L29/00
CPCA23C9/1234A23C11/106A23L29/065A23L11/65A23V2400/535A23L11/50A23V2400/521
Inventor 松木隆広园池耕一郎安田惠美饭野透石川文保栃谷薰
Owner YAKULT HONSHA KK
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