JP3354889B2 - Health food manufacturing method - Google Patents
Health food manufacturing methodInfo
- Publication number
- JP3354889B2 JP3354889B2 JP37774998A JP37774998A JP3354889B2 JP 3354889 B2 JP3354889 B2 JP 3354889B2 JP 37774998 A JP37774998 A JP 37774998A JP 37774998 A JP37774998 A JP 37774998A JP 3354889 B2 JP3354889 B2 JP 3354889B2
- Authority
- JP
- Japan
- Prior art keywords
- medium
- lactic acid
- yeast
- acid bacteria
- health food
- Prior art date
- Legal status (The legal status 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 status listed.)
- Expired - Fee Related
Links
- 235000013402 health food Nutrition 0.000 title claims description 9
- 238000004519 manufacturing process Methods 0.000 title claims description 5
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 42
- 241000894006 Bacteria Species 0.000 claims description 21
- 235000014655 lactic acid Nutrition 0.000 claims description 21
- 239000004310 lactic acid Substances 0.000 claims description 21
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 19
- 239000001888 Peptone Substances 0.000 claims description 8
- 108010080698 Peptones Proteins 0.000 claims description 8
- 235000019319 peptone Nutrition 0.000 claims description 8
- 238000012258 culturing Methods 0.000 claims description 7
- 102000008186 Collagen Human genes 0.000 claims description 6
- 108010035532 Collagen Proteins 0.000 claims description 6
- 229920001436 collagen Polymers 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 5
- 108090000765 processed proteins & peptides Proteins 0.000 claims description 5
- YBJHBAHKTGYVGT-ZKWXMUAHSA-N (+)-Biotin Chemical compound N1C(=O)N[C@@H]2[C@H](CCCCC(=O)O)SC[C@@H]21 YBJHBAHKTGYVGT-ZKWXMUAHSA-N 0.000 claims description 4
- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 claims description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 4
- 239000008103 glucose Substances 0.000 claims description 4
- 229930003231 vitamin Natural products 0.000 claims description 3
- 235000013343 vitamin Nutrition 0.000 claims description 3
- 229940088594 vitamin Drugs 0.000 claims description 3
- 239000011782 vitamin Substances 0.000 claims description 3
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 claims description 2
- 229960002685 biotin Drugs 0.000 claims description 2
- 235000020958 biotin Nutrition 0.000 claims description 2
- 239000011616 biotin Substances 0.000 claims description 2
- 229910052742 iron Inorganic materials 0.000 claims description 2
- 229940055726 pantothenic acid Drugs 0.000 claims description 2
- 235000019161 pantothenic acid Nutrition 0.000 claims description 2
- 239000011713 pantothenic acid Substances 0.000 claims description 2
- 102000004196 processed proteins & peptides Human genes 0.000 claims 1
- 150000003722 vitamin derivatives Chemical class 0.000 claims 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 17
- 239000000706 filtrate Substances 0.000 description 5
- 239000000203 mixture Substances 0.000 description 4
- 239000004480 active ingredient Substances 0.000 description 3
- 230000009965 odorless effect Effects 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 102220547770 Inducible T-cell costimulator_A23L_mutation Human genes 0.000 description 2
- 241000235070 Saccharomyces Species 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000035755 proliferation Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 229920000858 Cyclodextrin Polymers 0.000 description 1
- 239000006000 Garlic extract Substances 0.000 description 1
- 244000286779 Hansenula anomala Species 0.000 description 1
- 235000014683 Hansenula anomala Nutrition 0.000 description 1
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 1
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 1
- 241000192130 Leuconostoc mesenteroides Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 241001123227 Saccharomyces pastorianus Species 0.000 description 1
- 244000057717 Streptococcus lactis Species 0.000 description 1
- 235000014897 Streptococcus lactis Nutrition 0.000 description 1
- 241000194020 Streptococcus thermophilus Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 description 1
- 229940107187 fructooligosaccharide Drugs 0.000 description 1
- 235000020706 garlic extract Nutrition 0.000 description 1
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 1
- 239000013028 medium composition Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
Landscapes
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Description
【０００１】[0001]
【技術分野】本発明は、乳酸菌と酵母とを混合培養して
健康食品を製造する方法に関するものである。TECHNICAL FIELD The present invention relates to a method for producing health food by mixing and culturing lactic acid bacteria and yeast.
【０００２】[0002]
【従来技術とその問題点】この種の健康食品の製造方法
としては、特公昭６２−４７５０９号（特許第１４３９
９３５号）公報に開示されたものが公知である。この公
知技術においては、培養液中に酵母から分泌される物質
が乳酸菌の繁殖を促進することが開示されている。しか
しながら、従来から慣用されている培養液を利用して酵
母及び乳酸菌とを混合培養した場合には、健康食品とし
て利用できる有効成分の濃度が低く、しかも培養濾液に
特有の臭があって味も悪く、脱臭及び味付けに苦慮して
いたのが現状であった。発明者らは、種々実験の結果、
濾液の異臭及び味の悪さは培養液を構成するペプトンに
起因するものであるとの知見を得たが、一般に乳酸菌を
培養する場合ペプトンが繁殖には欠かせないとの定説が
あり、新たな培地の組成物が求められていた。2. Description of the Related Art Japanese Patent Publication No. Sho 62-47509 (Japanese Patent No. 1439) discloses a method for producing this kind of health food.
No. 935) is publicly known. This known technique discloses that a substance secreted from yeast in a culture solution promotes the growth of lactic acid bacteria. However, when yeast and lactic acid bacteria are mixed and cultured using a conventionally used culture solution, the concentration of the active ingredient that can be used as a health food is low, and the culture filtrate has a unique odor and taste. At present, it was bad, and it was difficult to deodorize and season. As a result of various experiments, the inventors
It has been found that the off-flavor and taste of the filtrate are due to the peptone that constitutes the culture solution.However, it is generally accepted that when lactic acid bacteria are cultured, peptone is indispensable for propagation. There was a need for a medium composition.
【０００３】[0003]
【技術的課題】本発明は、乳酸菌と酵母とを混合培養し
て健康食品を製造する方法において、無臭で濃度の高い
有効成分を得ることを課題としたものである。Technical Problem The present invention has an object to obtain an odorless and high-concentration active ingredient in a method for producing a health food by mixing and culturing lactic acid bacteria and yeast.
【０００４】[0004]
【技術的手段】この技術的課題を解決するための技術的
手段は、（イ）ブドウ糖等の糖分と醗酵コラーゲンペプ
チドを主成分とし、（ロ）ペプトン及び鉄分を含有しな
い培地で酵母を培養し、（ハ）その後乳酸菌を培養する
こと、である。[Technical Means] Technical means for solving this technical problem include (a) culturing yeast in a medium containing sugars such as glucose and fermented collagen peptide as main components and (b) containing no peptone and iron. (C) culturing the lactic acid bacteria thereafter.
【０００５】前記の定説のように、ペプトンを含まない
合成培地において直接乳酸菌を接種した場合には、乳酸
菌が増殖することはない。しかしながら、先に酵母を接
種して成育増殖させた後に乳酸菌を接種すると、乳酸菌
は、酵母そのものを栄養源として増殖する可能性があ
る。そこで、表１に示した組成の培地について酵母と乳
酸菌の培養試験を実施した。As described above, when lactic acid bacteria are directly inoculated in a synthetic medium containing no peptone, the lactic acid bacteria do not grow. However, if a lactic acid bacterium is inoculated after first inoculating and growing the yeast, the lactic acid bacterium may grow using the yeast itself as a nutrient source. Therefore, a culture test of yeast and lactic acid bacteria was performed on a medium having the composition shown in Table 1.
【表１】 [Table 1]
【０００６】表１に示した組成の培地を水２００ｍｌに
溶かし、５００ｍｌ容のフラスコを用いて最初に酵母を
培養し、次いで乳酸菌を培養した。表２に示した培養結
果から明らかなとおり、ペプトンを含まない培地であっ
ても、培地（１）（３）では乳酸菌は酵母の分泌物を栄
養源として増殖していることが確認できた。A medium having the composition shown in Table 1 was dissolved in 200 ml of water, and yeast was first cultured in a 500-ml flask, followed by lactic acid bacteria. As is clear from the culture results shown in Table 2, it was confirmed that the lactic acid bacteria were growing in the mediums (1) and (3) using the secretions of yeast as a nutrient even in the medium containing no peptone.
【表２】 [Table 2]
【０００７】試験培地（１）（３）において得られた濾
液を濃縮すると、培地（１）の濾液には異臭が残留して
いたため、培地（３）を利用して酵母及び乳酸菌の増殖
を促進させられるか否かの試験を実施した。なお、培地
（３）における乳酸菌の増殖が従来の培地に及ばないの
は窒素源に問題があると考えられるため、試験培地
（３）の組成を基本にして添加物を加えた。なお、新た
に添加した醗酵コラーゲンペプチド、カザミノ酸 無臭
ニンニクエキス、水溶性コラーゲンが天然物であってリ
ン物質を含んでいるため、（５）〜（８）の培地におい
てはＫＨ２ＰＯ４使用していない。When the filtrates obtained in the test mediums (1) and (3) were concentrated, the filtrate of the medium (1) had an unpleasant odor, and the medium (3) was used to promote the growth of yeast and lactic acid bacteria. A test was performed to determine if it was allowed. In addition, it is considered that the growth of lactic acid bacteria in the medium (3) does not reach the level of the conventional medium because of a problem with the nitrogen source. Therefore, an additive was added based on the composition of the test medium (3). Since the newly added fermented collagen peptide, casamino acid odorless garlic extract, and water-soluble collagen are natural products and contain phosphorus substances, KH 2 PO 4 was used in the mediums (5) to (8). Not.
【表３】 [Table 3]
【０００８】表１の従来培地と表３に示した組成の培地
とをそれぞれ水２００ｍｌに溶かし、５００ｍｌ容のフ
ラスコを用いて酵母（サッカロマイセス・セレビシエ）
を接種し、静置培養にて７２時間後の増殖量は次の通り
であった。 従来培地―２．０４ｍｇ／ｍｌ 培地（５）――４．２０ｍｇ／ｍｌ 培地（６）――２．０４ｍｇ／ｍｌ 培地（７）――２．１６ｍｇ／ｍｌ 培地（８）――２．５８ｍｇ／ｍｌ したがって、酵母については培地（５）において従来の
培地におけるものより約２倍の増殖が見られた。なお培
地（５）においては、サッカロマイセス・パストリアヌ
ス、サッカロマイセス・インタメデイウス、サッカロマ
イセス・ペカ、チゴサッカロマイセス・マジョル、ハン
ゼニュラ・アノマラ等の他の酵母を接種した場合におい
てもほぼ同様の増殖が見られた。The conventional medium shown in Table 1 and the medium having the composition shown in Table 3 are each dissolved in 200 ml of water, and yeast (Saccharomyces cerevisiae) is used in a 500 ml flask.
And the amount of proliferation 72 hours after standing culture was as follows. Conventional medium-2.04 mg / ml Medium (5)-4.20 mg / ml Medium (6)-2.04 mg / ml Medium (7)-2.16 mg / ml Medium (8)-2.58 mg / Ml Therefore, about twice the growth was observed for the yeast in the medium (5) than in the conventional medium. In the medium (5), almost the same growth was observed when other yeasts such as Saccharomyces pastorianus, Saccharomyces intermedius, Saccharomyces peca, Tigosaccharomyces major and Hansenula anomala were inoculated.
【０００９】次に、上記培地（５）〜（８）を遠沈して
上澄みをとり、殺菌したのち乳酸菌（ストレプトコッカ
ス・サーモフィラス）を接種し、静置培養にて７２時間
後に比濁計を用いて増殖を測定したところ、次の通りと
なった。 培地（５）――９５％ 培地（６）――５９％ 培地（７）――４８％ 培地（８）――５６％ したがって、ペプトンを含有しない培地であっても、乳
酸菌の顕著な増殖が得られることが判明した。なお、培
地（５）においては、他の乳酸菌、例えばストレプトコ
ッカス・ラクティス、ラクトバチルス・ブルガリクス、
ロイコノストック・メセンテロイデス等を接種した場合
についても同様の増殖が認められた。Next, the above mediums (5) to (8) are spun down, the supernatant is taken, sterilized, and then inoculated with lactic acid bacteria (Streptococcus thermophilus). After 72 hours in static culture, a nephelometer is used. The proliferation was measured as follows. Medium (5)-95% Medium (6)-59% Medium (7)-48% Medium (8)-56% Therefore, even in a medium containing no peptone, significant growth of lactic acid bacteria was observed. It turned out to be obtained. In the medium (5), other lactic acid bacteria such as Streptococcus lactis, Lactobacillus bulgaricus,
Similar growth was observed when Leuconostoc mesenteroides and the like were inoculated.
【００１０】[0010]
【本発明の効果】糖分と醗酵コラーゲンペプチドを主成
分とし、ペプトンを含有しない培地を利用して酵母と乳
酸菌を混合培養することによって、無臭で濃度の高い有
効成分が得られ、脱臭工程や調味工程を経ることなく健
康食品等の原料として利用できる利点がある。[Effect of the present invention] By mixing and culturing yeast and lactic acid bacteria in a medium containing sugar and fermented collagen peptide as main components and containing no peptone, an odorless and high-concentration active ingredient can be obtained. There is an advantage that it can be used as a raw material for health foods and the like without going through a process.
【００１１】[0011]
【実施の形態】上記の試験においては、糖分としてブド
ウ糖を使用しているが、フラクオリゴ糖や乳果オリゴ糖
をブドウ糖に代え又は添加して使用しても同様の結果が
得られた。上記の培地（５）においては、醗酵コラーゲ
ンペプチドを２５ｇ配合した例を示しているが、１０
ｇ、１５ｇ、２０ｇ、３０ｇを配合した場合でも、酵母
及び乳酸菌の増殖には大差を認められなかった。各試験
培地においては、パントテン酸及びビオチンを配合して
いるが、これらに代えて、或いは追加して通常この種の
培養に添加される他のビタミンを添加しても良い。な
お、上記の試験において得られ培養濾液に対して、β−
サイクロデキストリンを加えて包摂することにより、濃
度の高い健康食品用粉末原料が容易に得られた。EXAMPLE In the above test, glucose was used as a sugar, but the same results were obtained by using a fructooligosaccharide or a milk oligosaccharide instead of or in addition to glucose. In the above medium (5), an example in which 25 g of the fermented collagen peptide is blended is shown.
g, 15 g, 20 g, and 30 g, there was no significant difference in the growth of yeast and lactic acid bacteria. Although each test medium contains pantothenic acid and biotin, other vitamins that are usually added to this kind of culture may be added instead or in addition. In addition, the culture filtrate obtained in the above test, β-
By adding cyclodextrin and including it, a high-concentration powdered raw material for health food was easily obtained.
───────────────────────────────────────────────────── フロントページの続き (51)Int.Cl.7 識別記号 ＦＩ Ｃ１２Ｐ 1/02 Ａ２３Ｌ 2/00 Ｆ (58)調査した分野(Int.Cl.7，ＤＢ名) A23L 1/28 - 1/30 C12N 1/14 - 1/20 C12P 1/02 - 1/04 ──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. 7 identification code FI C12P 1/02 A23L 2/00 F (58) Investigated field (Int.Cl. 7 , DB name) A23L 1/28-1 / 30 C12N 1/14-1/20 C12P 1/02-1/04
Claims (3)
を製造する方法において、ブドウ糖等の糖分と醗酵コラ
ーゲンペプチドを主成分とし、ペプトン及び鉄分を含有
しない培地で酵母を培養し、その後乳酸菌を培養する健
康食品の製造方法。1. A method for producing a health food by mixing and culturing lactic acid bacteria and yeast, wherein the yeast is cultured in a medium containing glucose and other fermented collagen peptides as main components and not containing peptone and iron. A method of producing a health food for culturing.
１に記載の健康食品の製造方法。2. The method according to claim 1, wherein a trace amount of vitamin is added to the medium.
ある請求項２に記載の健康食品の製造方法。3. The method according to claim 2, wherein the vitamins are pantothenic acid and biotin.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP37774998A JP3354889B2 (en) | 1998-12-08 | 1998-12-08 | Health food manufacturing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP37774998A JP3354889B2 (en) | 1998-12-08 | 1998-12-08 | Health food manufacturing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2000166510A JP2000166510A (en) | 2000-06-20 |
| JP3354889B2 true JP3354889B2 (en) | 2002-12-09 |
Family
ID=18509128
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP37774998A Expired - Fee Related JP3354889B2 (en) | 1998-12-08 | 1998-12-08 | Health food manufacturing method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3354889B2 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010098969A (en) * | 2008-10-22 | 2010-05-06 | Yoshigen:Kk | Food and drink material and drink using the same |
-
1998
- 1998-12-08 JP JP37774998A patent/JP3354889B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JP2000166510A (en) | 2000-06-20 |
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