JP-2026075535-A - Food stock solution containing useful bacteria and method for producing food stock solution containing useful bacteria

Abstract

[Problem] The present invention aims to provide a novel food concentrate. [Solution] A food concentrate containing dead beneficial bacteria at a concentration of 2 billion cells/100 mL or more, with a pH of 3.5 or higher and a viscosity of 60 mPa·s or less. [Selection Diagram] None

Inventors

• 福井 美帆
• 千葉 彩香

Assignees

• キリンビバレッジ株式会社

Dates

Publication Date

20260508

Application Date

20241022

Claims (11)

1. It contains dead beneficial bacteria at a concentration of 2 billion cells/100 mL or more. The pH is 3.5 or higher. A food concentrate with a viscosity of 60 mPa·s or less.
2. The food concentrate according to claim 1, wherein the pH is 7.5 or lower.
3. The food concentrate according to claim 1, wherein the viscosity is 4 mPa·s or higher.
4. The food stock solution according to claim 1, wherein the concentration of dead beneficial bacteria is 5,000 billion cells/100 mL or less.
5. The food stock solution according to claim 1, wherein the beneficial bacteria are one or more species selected from the group consisting of Lactobacillus and Lactococcus species.
6. The food stock solution according to claim 1, wherein the beneficial bacteria are one or more selected from the group consisting of Lactobacillus rhamnosus CRL1505, Lactococcus lactis subspecies lactis JCM5805, and Lactobacillus paracasei KW3110.
7. Furthermore, the food stock solution according to claim 1 contains a non-aqueous solvent, wherein the concentration of the non-aqueous solvent is 0.01% by mass or more.
8. The food stock solution according to claim 7, wherein the non-aqueous solvent comprises at least one of the following: nitrous oxide, acetone, ethanol, glycerin, ethyl acetate, methyl acetate, diethyl ether, cyclohexane, dichloromethane, 1,1,2-trichloroethene, edible oils and fats, 1,1,1,2-tetrafluoroethane, 1-butanol, 2-butanol, 2-butanone, butane, 1-propanol, 2-propanol, propane, propylene glycol, hexane, and methanol.
9. The food concentrate according to claim 1, which is a packaged food concentrate.
10. A food concentrate according to any one of claims 1 to 9, filled in a small container or packaging bag.
11. A method for producing a food concentrate containing dead beneficial bacteria, In incorporating the dead beneficial bacteria, the process involves ensuring that the concentration of the beneficial bacteria in the food stock solution is 2 billion cells/100 mL or more. A method for producing a food concentrate, comprising the step of making the pH of the food concentrate 3.5 or higher and the viscosity 60 mPa·s or lower.

Description

This invention relates to a food concentrate containing beneficial bacteria and a method for producing a food concentrate containing beneficial bacteria. Traditionally, foods containing beneficial bacteria, such as lactic acid bacteria, have been widely consumed due to their beneficial effects, such as improving intestinal health. Among these foods, concentrated liquids that are diluted with beverages such as water or milk for consumption have been developed over time. For example, Patent Document 1 discloses a concentrated lactic acid bacteria beverage made by mixing fermented milk obtained by lactic acid fermentation of milk with high methoxyl pectin, a sweetener, an acidulant, and water, which contains a certain amount of fat with a fat globule diameter below a certain value, and has a pH of 3.5 to 4.0 and a specific gravity in the range of 1.10 to 1.30, and it is stated that such a concentrated lactic acid bacteria beverage is generally diluted with water before consumption. Furthermore, Patent Document 2 discloses a packaged concentrated milk beverage that can be diluted with milk to produce a smoothie-like beverage, wherein the non-fat milk solids content, sugar content, lactic acid acidity, and pectin content are all within a certain range, the pH is less than 4, and the viscosity at 25°C is 30 to 120 mPa·s. It is also stated that the milk raw material used in this concentrated milk beverage may be fermented with microorganisms such as lactic acid bacteria and bifidobacteria. Japanese Patent Application Publication No. 01-020057Japanese Patent Publication No. 2017-205074 The embodiments of the present invention will be described in detail below. (food stock solution) The food concentrate of the present invention is characterized by containing dead beneficial bacteria at a concentration of 2 billion cells/100 mL or more, having a pH of 3.5 or higher, and a viscosity of 60 mPa·s or less. The food concentrate of the present invention can be consumed by adding it to (diluting) beverages and drinking them. Beverages are not particularly limited and include, for example, water, tea-based beverages, fruit juices, cocoa, dairy beverages, coffee beverages, functional beverages, and flavored water. Tea-based beverages include black tea beverages and unsweetened tea beverages. Unsweetened tea beverages include green tea beverages, oolong tea beverages, barley tea beverages, brown rice tea beverages, Job's tears tea beverages, and unsweetened black tea beverages. Dairy beverages include fermented milk beverages (lactic acid bacteria beverages), milk, and drinking yogurt. Functional beverages include sports drinks and energy drinks. Here, when adding the above-mentioned beverages, etc., it is preferable that the food concentrate to be added contains a sufficient amount of dead beneficial bacteria. For example, when the food concentrate is stirred and then left to stand, it is particularly preferable that the dead beneficial bacteria contained in the food concentrate do not settle easily. <Useful bacteria> In this invention, dead beneficial bacteria are used. While not particularly limited, examples of beneficial bacteria include those of the genera Oenococcus, Bifidobacterium, Weissella, Tetragenococcus, Lactococcus, Leuconostoc, Pediococcus, Streptococcus, Enterococcus, Lactobacillus, acetic acid bacteria, and Bacillus species. Furthermore, the Lactobacillus species used in this invention includes bacteria that were classified under the Lactobacillus genus before the reclassification of the genus. For example, with the reclassification of the Lactobacillus genus, new genera have been added: Acetilactobacillus, Agrilactobacillus, Amylolactobacillus, Apilactobacillus, Bombilactobacillus, Companilactobacillus, Dellaglioa, Fructilactobacillus, Furfurilactobacillus, Holzapfelia, Lacticaseibacillus, Lactiplantibacillus, and Lapidilactobacillus. This includes bacteria classified under genera such as Lapidilactobacillus, Latilactobacillus, Lentilactobacillus, Levilactobacillus, Ligilactobacillus, Limosilactobacillus, Liquorilactobacillus, Loigolactobacillus, Paralactobacillus, Paucilactobacillus, Schleiferilactobacillus, and Secundilactobacillus. Among the above, the following are preferred as useful bacteria: Oenococcus, Bifidobacterium, Lentilactobacillus, Weissella, Tetragenococcus, Lactococcus, Leuconostoc, Pediococcus, Enterococcus, Lactobacillus, and Lactiplantibacillus. In particular, it is more preferable that the useful bacteria include one or more species selected from the group consisting of Lactobacillus and Lactococcus species. Examples of the Oenococcus genus mentioned above include Oenococcus oeni. A specific example of Oenococcus genus is Oenococcus oeni JCM6125. Examples of Bifidobacterium species mentioned above include Bifidobacterium animalis subsp. lactis, Bifidobacterium longum subsp. longum, and Bifidobacterium longum subsp. infantis. Specific examples of Bifidobacterium species include Bifidobact