CN101611135A - 乳酸菌存活性提高剂 - Google Patents

乳酸菌存活性提高剂 Download PDF

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CN101611135A
CN101611135A CNA2008800035520A CN200880003552A CN101611135A CN 101611135 A CN101611135 A CN 101611135A CN A2008800035520 A CNA2008800035520 A CN A2008800035520A CN 200880003552 A CN200880003552 A CN 200880003552A CN 101611135 A CN101611135 A CN 101611135A
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三浦真理
瀨户泰幸
渡边正行
吉冈俊满
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Abstract

本发明的课题在于，提供在提高乳酸菌的存活性方面具有优异的效果、并且对制品的风味没有不良影响、不耗费制造成本的新型乳酸菌存活性提高剂。所述乳酸菌存活性提高剂的特征在于，含有锰作为有效成分。其中，作为锰，可以使用含锰材料。优选在最终制品中含有5μg/100g以上的锰。

Description

乳酸菌存活性提高剂
技术领域
本发明涉及乳酸菌的存活性提高剂。
背景技术
已经陆续了解到乳酸菌具有整肠效果、抗感染、免疫赋活、癌症预防等生理效果，目前正在进行将乳酸菌或其培养物等用作健康食品、药品等的材料的开发。而且，在最近的研究中还发现通过使乳酸菌以存活的状态到达肠道，能够提高上述的功能性，并且提高乳酸菌在制品中的存活性在应用到近年来需求急剧增加的特定保健食品等产业上也具有显著的优点。
但是，乳酸菌的存活性受到菌株、培养期(culture phase)、制品pH、作为甜味剂使用的糖质的浓度等的影响，在维持制品本来的味道的同时使乳酸菌的存活性提高是非常困难的。因此，一直以来使用极力抑制透氧度的特殊容器，但存在着成本高的问题。另外，作为保存中乳酸菌减少小的低脂酸奶的制造方法，公开了在发酵培养基中添加油酸或者其盐或酯，使乳酸菌的存活率提高的方法(例如，参照专利文献1)。然而，在日本国内可用作食品添加剂的油酸的相关化合物大部分呈现独特的臭味，在使用其时，制品的风味必然会下降，而且不能获得令人满意的存活性。
另外，还公开了通过在原料混合物中添加过氧化物酶，获得低粘度且存活性良好的液体酸奶的方法(例如，参照专利文献2)，然而这种物质的添加会影响制品的成本。
专利文献1：日本特开2001-45968号公报
专利文献2：日本特开平10-262550号公报
发明内容
发明要解决的课题
对乳酸菌具有存活性改善效果的现有技术中的物质，由于物质本身价格高，或者具有特殊味道或香味，因此，在制造制品时，存在只能在培养基中添加极少量的这种物质的问题。鉴于这些问题，本发明的课题在于，提供在提高乳酸菌在制品中的存活性方面具有优良效果、并且对制品的风味没有不良影响、不耗费制造成本的新型乳酸菌存活性提高剂。
解决课题的方法
为了获得在提高乳酸菌的存活性方面具有优良效果、并且对制品的风味及成本没有不良影响的乳酸菌存活性提高剂，本发明人等进行了专心的研究，结果发现锰具有显著提高乳酸菌的存活性的效果。
即发现，通过使用锰，可以在不损害制品的风味、且避免因使用极力抑制透氧度的特殊而昂贵的容器所引起的成本提高等的同时，维持作为培育对象的乳酸菌在制品中的高活菌数，至此完成了本发明。
因此，本发明是包括下述构成的发明。
(1)一种乳酸菌存活性提高剂，其特征在于，含有锰作为有效成分。
(2)一种乳酸菌存活性提高剂，其特征在于，包含含锰材料作为有效成分。
(3)发酵乳、乳制品乳酸菌饮料或乳酸菌饮料，其特征在于，在最终制品中含有5μg/100g以上的锰。
发明效果
通过添加锰，可以在不损害制品的风味、且避免因使用极力抑制透氧度的特殊且昂贵的容器而引起的成本提高等的同时，维持制品中高的乳酸菌活菌数。
附图说明
图1表示锰对干酪乳杆菌(Lactobacillus casei)、瑞士乳杆菌(Lactobacillus helveticus)、戊糖片球菌(Pediococcuspentosaceus)的存活性的影响。(实施例1)
图2表示锰含量对干酪乳杆菌(Lactobacillus casei)的存活性的影响。(实施例2)
图3表示锰含量对干酪乳杆菌(Lactobacillus casei)的存活率(保存第21天)的影响。(实施例2)
图4表示富锰酵母的添加对干酪乳杆菌(Lactobacillus casei)的存活率的影响。(实施例3)
具体实施方式
作为本发明的锰，除硫酸锰以外，可以使用富锰酵母、锰乳酸菌等。作为本发明的含锰材料，可以使用红茶、煎茶(绿茶)或玉露等茶叶、生姜、海苔、酸性酪乳等含锰材料。
本发明的乳酸菌存活性提高剂可以直接以水溶液、或者以浓缩液或粉末的状态使用。在制造使用乳酸菌发酵的发酵黄油时得到的酸性脱脂乳也可以直接以水溶液、或者以浓缩液或粉末状态使用。另外，茶叶和生姜等既可以以粉末状态使用，也可以以提取浸膏的状态使用。
本发明的乳酸菌的存活性提高剂的特征在于含有锰或含锰材料作为有效成分，也可以根据需要使用其它食品、食品原料及公知的食品添加剂。
作为本发明的乳酸菌，没有特殊限定，只要是以往公知的发酵食品、发酵乳等中广泛使用的乳酸菌，就可以使用任意的乳酸菌。作为这样的乳酸菌，是乳杆菌属(Lactobacillus)、魏斯氏菌属(Weissella)等的乳酸杆菌，片球菌属(Pediococcus)、明串球菌属(Leuconostoc)、乳球菌属(Lactococcus)、链球菌属(Streptococcus)、肠球菌属(Enterococcus)等的乳酸球菌中的任一种时，均有效果，也可以组合多种乳酸菌使用。
作为本发明的实施方式，可以将乳酸菌的存活性提高剂直接添加到发酵乳制品的发酵混合物中，也可以添加到作为培育对象的乳酸菌菌种或生产用酵母起子中使用。另外，通过在作为培育对象的乳酸菌发酵前或发酵后添加乳酸菌的存活性提高剂，可以获得存活性提高的效果。
对于可以获得作为乳酸菌的存活性提高剂的效果的锰含量，其特征在于，以在最终制品中的含量为5μg/100g以上、优选10μg/100g以上、更优选100μg/100g以上的方式添加。小于5μg/100g的量时，乳酸菌的存活性的提高效果不充分。
对于酸奶饮料，由于是将乳酸菌发酵产物与液体糖等混合来进行制备，因此，通过在最终制品中含有5μg/100g以上锰，可以获得存活性提高效果。予以说明，锰含量使用电感偶合等离子体(ICP)发射光谱仪进行测定。
添加锰时，由于与通常的脱脂乳培养基等相比，酸生成速度显著提高，因此还可以缩短发酵时间。
作为本发明的最终制品，可举出发酵乳、乳制品乳酸菌饮料或乳酸菌饮料，没有特殊限定，可以用于利用乳酸菌的饮食品中。
由此，在本发明中，通过添加锰，可以容易地提高制品中乳酸菌的存活性，并且不需要使用极力抑制透氧度的特殊的容器及将pH维持在中性附近，因此，可以在避免成本提高的同时，在短时间内制造制品而不损害现有制品的风味。
实施例
下面，示出实施例对本发明进行更详细的说明。予以说明，以下记载的实施例是用于说明本发明的，本发明不限定于实施例的记述。
(实施例1)
混合脱脂奶粉1600g(含有0.02mg锰/100g)、异构糖(王子Cornstarch公司制)700g、硫酸锰3g、水，使总量为10kg，在95℃下杀菌90分钟，制备发酵混合物。
在各发酵混合物中接种0.5重量％的干酪乳杆菌(Lactobacilluscasei)ATCC334株、瑞士乳杆菌(Lactobacillus helveticus)JCM1120株、戊糖片球菌(Pediococcus pentosaceus)JCM5890株中的任一种。进行发酵，直至戊糖片球菌(Pediococcus pentosaceus)JCM5890在30℃下的酸度为1.0％、其余的菌株在37℃下的酸度为2.1％。发酵结束后，将该培养物10kg与异构糖(王子Cornstarch公司制)40kg混合，制备BRIX 15％的酸奶饮料，作为本发明品。将该酸奶饮料在15℃下保存，测定0日、7日、14日、21日后的乳酸菌数。同样，不添加硫酸锰，制备酸奶饮料，作为对照品。予以说明，对于最终制品中的锰含量，对照品为0.64μg/100g，本发明品为2.2mg/100g。
将锰的添加对干酪乳杆菌(Lactobacillus casei)ATCC334株、瑞士乳杆菌(Lactobacillus helveticus)JCM1120株、戊糖片球菌(Pediococcus pentosaceus)JCM5890株的存活性的影响示于图1。其结果，与对照品相比，添加了锰的本发明品中，乳酸菌的存活性显著提高。并且，对风味完全没有影响。
(实施例2)
混合脱脂奶粉1600g(每100g含有0.02mg锰)、异构糖(王子Cornstarch公司制)700g、硫酸锰(硫酸锰的添加量分别为0.49mg、5.99mg、12.8mg、136.4mg、1372mg)、水，使总量为10kg，在95℃下杀菌90分钟，制备各发酵混合物。
在各发酵混合物中接种0.5重量％干酪乳杆菌(Lactobacilluscasei)ATCC334株，进行发酵，直至其在37℃下的酸度为2.1％。发酵结束后，将该培养物10kg与异构糖(王子Cornstarch公司制)40kg混合，制备BRIX 15％的酸奶饮料。将该酸奶饮料在15℃下保存，测定0日、7日、14日、21日后的乳酸菌数。同样，不添加硫酸锰，制备酸奶饮料，作为对照品。予以说明，对于最终制品中的锰含量，对照品为0.64μg/100g，制备品为1μg/100g、5μg/100g、10μg/100g、100μg/100g、1000μg/100g。
将锰含量对干酪乳杆菌(Lactobacillus casei)ATCC334株的存活性的影响示于图2，将保存第21天的乳酸菌存活率示于图3。其结果，与对照品相比，锰含量为5μg/100g的制备品具有锰的添加效果，锰含量为10μg/100g以上的制备品的乳酸菌存活性显著提高，保存第21天的乳酸菌存活率为对照品的2.8倍。并且对风味完全没有影响。
(实施例3)
混合脱脂奶粉1600g(含有0.02mg锰/100g)、异构糖(王子Cornstarch公司制)700g、富锰酵母(LALMIN公司制MN50)5g、水，使总量为10kg，在95℃下杀菌90分钟，制备发酵混合物。
在各发酵混合物中接种0.5重量％的干酪乳杆菌(Lactobacilluscasei)ATCC334株后，进行发酵，直至其在37℃下的酸度为2.1％。发酵结束后，将该培养物10kg与异构糖(王子Cornstarch公司制)40kg混合，制备BRIX 15％的酸奶饮料，将其作为本发明品。将该酸奶饮料在15℃下保存，测定0日、7日、14日、21日后的乳酸菌数。同样，不添加硫酸锰，制备酸奶饮料，将其作为对照品。予以说明，对于最终制品中的锰含量，对照品为0.64μg/100g，本发明品为0.5mg/100g。
富锰酵母的添加对干酪乳杆菌(Lactobacillus casei)ATCC334株的存活性的影响示于图4。其结果，与对照品相比，添加富锰酵母的本发明品的乳酸菌存活性显著提高。并且完全不影响风味。
(实施例4)
混合脱脂奶粉1600g(每100g含有0.02mg锰)、异构糖(王子Cornstarch公司制)700g、水7700g，在95℃下杀菌90分钟，制备发酵混合物。
在各发酵混合物中接种3％瑞士乳杆菌(Lactobacillushelveticus)JCM1120株，进行发酵，直至其在37℃下的酸度为2.1％。将该培养物10kg与异构糖(王子Cornstarch公司制)40kg混合，再添加硫酸锰500mg，制备BRIX 15％的酸奶饮料，将其将其作为本发明品。同样，不添加硫酸锰而制备酸奶饮料，将其作为对照品。予以说明，对于最终制品中的锰含量，对照品为0.64μg/100g，本发明品为36μg/100g。将该酸奶饮料在10℃下保存，测定0日、7日、14日、21日后的乳酸菌数。
其结果，与对照品相比，添加了锰的本发明品的乳酸菌存活率提高了约30倍。并且完全不影响风味。
(实施例5)
混合鲜奶2000g(含有0.002mg锰/100g)、脱脂奶粉800g(含有0.02mg锰/100g)、砂糖1000g、硫酸锰30mg、水，使其总量为10kg，在95℃下杀菌20分钟，制备发酵混合物。
在各发酵混合物中接种3％瑞士乳杆菌(Lactobacillushelveticus)JCM1120株，进行发酵，直至其在37℃下的酸度为0.8％，将其作为本发明品。将该发酵乳在10℃下保存，测定0日、7日、14日、21日后的乳酸菌数。同样，不添加硫酸锰制备发酵乳，将其作为对照品。予以说明，对于最终制品中的锰含量，对照品为2μg/100g，本发明品为109μg/100g。
其结果，与对照品相比，添加了锰的本发明品的乳酸菌存活率提高了约10倍。并且完全不影响风味。
产业实用性
本发明的乳酸菌存活性提高剂在提高乳酸菌在制品中的存活性方面具有优异的效果，对制品的风味没有不良影响，并且不耗费制造成本，是非常有用的。

Claims (3)

1.一种乳酸菌存活性提高剂，其特征在于，含有锰作为有效成分。
2.一种乳酸菌存活性提高剂，其特征在于，包含含锰材料作为有效成分。
3.发酵乳、乳制品乳酸菌饮料或乳酸菌饮料，其特征在于，在最终制品中含有5μg/100g以上的锰。
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