CN102578226A - 含有双歧杆菌属细菌的发酵食品及其制造方法 - Google Patents
含有双歧杆菌属细菌的发酵食品及其制造方法 Download PDFInfo
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Abstract
本发明涉及含有双歧杆菌属细菌的发酵食品及其制造方法。所述发酵食品的特征在于含有甜茶的萃取物和双歧杆菌属细菌。该发酵食品由于含有优异的新原料而以高浓度含有可期待各种生理效果的活的双歧杆菌属细菌,所述新原料能够提高活的双歧杆菌属细菌的保存存活性,即使在用于饮品和食品等的情况下也不会影响味道。
Description
本申请是分案申请,其原申请的国际申请号是PCT/JP2006/310124,国际申请日是2006年5月22日,中国国家申请号为200680018908.9,进入中国的日期为2007年11月29日,发明名称为“含有双歧杆菌属细菌的发酵食品及其制造方法”。
技术领域
本发明涉及含有双歧杆菌属细菌的发酵食品,更具体地说,涉及以高浓度含有活的双歧杆菌属细菌并且保存后的存活性优异的发酵食品及其制造方法。
背景技术
已经表明,双歧杆菌属细菌与以乳杆菌属细菌等为代表的乳酸菌同样地具有改善肠内菌群、改善通便、改善肠管功能、防御感染、活化免疫、防癌等各种效果。并且,据认为,这些微生物通过改善肠内环境而有益于人们的健康。
为了使双歧杆菌属细菌发挥这样的效果,需要在发酵乳等制品中保持较高的活菌数。但是,由于双歧杆菌属细菌通常为厌氧性细菌,所以存活性较差,特别是在氧气的存在下,会快速地死亡。
于是,在使用双歧杆菌属细菌的发酵乳等制品中,为了提高其存活性,提出了例如使用蔗糖(sucrose)或山梨糖醇(D-葡萄糖醇)的方法(专利文献1);使用赤藓醇的方法(专利文献2);使用乳糖醇的方法(专利文献3)等。
并且,为了将双歧杆菌属细菌以富有活力的状态提供给消费者,采取了通过将刚制造完的含有双歧杆菌属细菌的发酵物填充进由不透氧的包装材料构成的容器中来完全阻断与氧气的接触的方法等,但是,使用这种不透氧的容器会带来许多废弃处理方面或成本方面的问题,其利用的自由度受到了限制。
为此,人们对即使在好氧的条件下也能维持双歧杆菌属细菌的存活性的方法进行了研究,至今也有几个报告。具体地说,为了提高双歧杆菌属细菌的存活性,报告有使用N-乙酰基葡糖胺、泛酸或双泛酰硫乙胺(pantethine)、泛酰巯基乙胺、肽类、乳果糖的方法。但是,由于上述方法所使用的原料本身价格较高,或是在应用于食品中时对味道的影响较大等原因,寻求一种包括有关存活性的效果在内的更优异的原料。
并且,认为双歧杆菌属细菌的存活性易于受到菌株、产品(饮品和食品等)的pH值、作为甜味剂添加的糖类和溶解氧气量等的影响,为了改善这一点,在添加酵母或乳酸菌、合用维生素C、和产品容器的材质等方面进行了研究。但是,近年来,为了对应消费者各种各样的喜好并进一步提高存活性,寻求一种更优异的可用于存活性改善用途的原料。
专利文献1:日本特公昭57-4291号公报
专利文献2:日本特许第2577692号
专利文献3:日本特许第3261571号
发明内容
因此,本发明的课题在于获得一种优异的新原料并提供以高浓度含有存活性由于该原料而得到改善的活的双歧杆菌属细菌的发酵食品,所述新原料能够提高可期待各种生理效果的活的双歧杆菌属细菌的保存存活性,即使在用于饮品和食品等的情况下也不会影响味道。并且,本发明的课题还在于提供一种在含有双歧杆菌属细菌的发酵食品的制造中改善其保存时的存活性的方法。
本发明人为了解决上述课题,进行了深入的研究,结果发现,可以通过混合特定植物的萃取物来获得能够稳定地维持保存后的双歧杆菌属细菌的活菌数的发酵食品,从而完成了本发明。
即,本发明为一种发酵食品,其特征在于,该发酵食品含有选自由姜黄、蕺菜、杜仲、米糠、柿叶、紫苏、丁香、肉桂和甜茶组成的组中的1种或2种以上植物原料的萃取物和双歧杆菌属细菌。
并且,本发明为一种发酵食品,其特征在于,该发酵食品含有双歧杆菌属细菌和通过酸提取得到的选自由姜黄、蕺菜、杜仲、米糠、柿叶、紫苏、丁香、肉桂和甜茶组成的组中的1种或2种以上植物原料的萃取物、特别是在pH4.0以下的条件下提取到的上述萃取物。
进而,本发明为一种含有双歧杆菌属细菌的发酵食品的制造方法,其特征在于,在含有双歧杆菌属细菌的发酵食品的制造中,在任意阶段混合选自由姜黄、蕺菜、杜仲、米糠、柿叶、紫苏、丁香、肉桂和甜茶组成的组中的1种或2种以上植物原料的萃取物。
另外,本发明是一种双歧杆菌属细菌的存活性改善方法,其特征在于,该方法中混合选自由姜黄、蕺菜、杜仲、米糠、柿叶、紫苏、丁香、肉桂和甜茶组成的组中的1种或2种以上植物原料的萃取物。
本发明的发酵食品中所含有的选自由姜黄、蕺菜、杜仲、米糠、柿叶、紫苏、丁香、肉桂和甜茶组成的组中的1种或2种以上植物原料的萃取物对双歧杆菌属细菌赋予优异的存活性改善效果,并且几乎不影响味道。因此,使用所述浸膏的本发明的发酵食品的味道良好,即使长期保存也不会破坏活菌数,并且有益于增进健康。
具体实施方式
本发明的发酵食品的特征在于,含有选自由姜黄、蕺菜、杜仲、米糠、柿叶、紫苏、丁香、肉桂和甜茶组成的组中的1种或2种以上植物原料的萃取物(下文中,有时仅称为“萃取物”)。
作为上述浸膏的原料的植物原料之中,姜黄(Turmeric)是属于姜科姜黄属的植物的姜黄(Curcuma longa L.)或郁金(毛姜黄)(Curcuma aromatica Salisb.)的根茎。本发明中,在这些姜黄属的植物中特别优选姜黄。已知该姜黄具有改善肝功能、预防隔日醉、抑制胃酸分泌、改善胃肠功能障碍等的作用。
蕺菜(Houttuynia cordata Thunb.)是属于三白草科科蕺菜属的植物。从蕺菜中萃取物时可以使用地上部的全草或枝,但特别优选使用地上部的全草。已知该蕺菜具有抑制粘膜炎症的作用。
杜仲(Eucommia ulmoides Oliv.)是属于杜仲科杜仲属的植物。从杜仲中萃取物时可以使用叶或枝,但特别优选使用叶。已知该杜仲具有调整血压、减轻压力、预防生活习惯病等的作用。
米糠(Rice bran)是指,由属于禾本科稻属植物的稻(Oryza sativa)得到的“稻谷”的去除了外皮(稻壳)后的种子(糙米)的果皮、种皮淀粉层和胚芽。已知该米糠具有增强免疫力、预防脂肪肝等的作用。
柿叶是属于柿科柿树属的植物的柿(Diospyros Kaki Thunb.)、黑枣(Diospyros lotusL.)或君迁子(Diospyros lotus L.var.glabra Makino)的叶子。本发明中,在这些柿树属的植物中特别优选柿。已知该柿叶具有抑制打喷嚏、鼻塞、流鼻涕等的作用。
紫苏(Perilla)是属于唇形科紫苏属的植物的紫苏(Perilla frutescens(L.)Britton var.acuta Kudo)、绿紫苏(Perilla frutescens(L.)Britton var.acuta Kudo forma viridis Makino)或回回苏(Perilla frutescens(L.)Britton var.crispa(Thunb)Decne)。本发明中,在这些紫苏属的植物中特别优选紫苏。并且,从这些紫苏中萃取物时可以使用叶、枝、种子,但特别优选使用叶。已知该紫苏具有抗过敏、降血糖、年轻肌肤等的作用。
丁香(Clove)是属于桃金娘科丁香属的植物的丁香(Syzygium aromaticum(L.)Merr.et Perry或Eugenia caryophyllata Thunb)的花蕾。已知该丁香具有防腐、缩宫、缓解牙痛等的作用。
肉桂(Cinnamon)是属于樟科肉桂属的锡兰肉桂(Cinnamomum zeylanicum Nees)或中国肉桂(Cinnamomum cassia Blume)的树皮。在这些肉桂属的植物中特别优选锡兰肉桂。已知该肉桂具有抗菌、驱寒、解热、镇痛、激活消化器系统、改善感冒的各种症状、改善消化不良、止腹泻、止吐等的作用。
甜茶(Rubus suavissimus S.Lee(Rosaceae))是属于蔷薇科悬钩子属的植物。由甜茶萃取物时,可以使用叶或茎,但特别优选使用叶。近年来,该甜茶以抗炎和抗过敏作用而倍受关注。
由上述植物原料中获得浸膏时,对1种以上上述植物原料直接或根据需要进行洗涤、脱皮、干燥和/或粉碎等处理后以溶剂提取即可。对于这些浸膏,既可以使用分别对各植物原料进行提取所得到的浸膏中的1种,也可以混合2种以上使用。并且,也可以使用对混合2种以上植物原料所得到的混合物进行提取而得到的混合浸膏。这些浸膏中,优选柿叶浸膏和甜茶浸膏。
作为用于制造上述萃取物的溶剂,可以举出水或者乙醇等碳原子数为1~5的低级醇、乙酸乙酯、甘油、丙二醇等有机溶剂。这些溶剂也可以2种以上混合作为混合溶剂使用。这些溶剂中特别优选水或水-低级醇等水性溶剂。
并且,对于使用上述溶剂进行提取的方法没有特别限制,但优选酸提取法,因为酸提取能够从各种植物原料中有效地提取出提高对双歧杆菌属细菌的存活性改善效果的成分,即使微量添加这些浸膏,也能够获得充分的效果。并且,该酸提取优选在pH4.0以下的酸性条件下进行,其中酸性条件更优选为pH3.0~4.0。作为在进行该酸提取时调整溶剂pH所用的酸成分,只要是酸性物质即可,可以没有特别限制地使用。作为这些酸成分中优选的物质,可以举出柠檬酸、苹果酸、酒石酸、琥珀酸、乳酸、乙酸等有机酸。
进而,对于使用上述溶剂萃取物的提取条件也没有特别的限定,但优选在例如60℃~120℃的温度、更优选为80℃~100℃的温度进行30分钟~60分钟左右的提取处理。
对于如此得到的萃取物,既可以直接使用提取得到的浸膏,也可以使用通过超滤、离心分离等方法对所得到的萃取物进行了精制-浓缩的浓缩浸膏,或者,还可以使用通过喷雾干燥或冷冻干燥等方法对其进行了干燥而得到的粉末状的浸膏。
上述萃取物在本发明的发酵食品中的用量优选通过实验查明后设定,这是因为有时所得到的效果会根据双歧杆菌属细菌的种类等而有所不同,例如,由水提取得到的萃取物(下文中称为“水萃取物”)的情况下,作为白利糖度约为10的浸膏,添加0.01质量%~10.0质量%(下文中仅称为“%”)左右,优选添加0.1%~5.0%左右。并且,由酸提取得到的萃取物(下文中称为“酸萃取物”)的情况下,作为白利糖度约为10的浸膏,添加0.001%~10%左右,优选添加0.01%~1.0%左右。
本发明的发酵食品中,水萃取物或酸萃取物的用量即使超过10%,有时也无法获得与添加量成比例的对双歧杆菌属细菌的更好的存活性改善效果,反而有时会影响发酵食品的味道,因此不优选。相反,若水萃取物的用量少于0.01%或酸萃取物的用量少于0.001%,则由于无法充分地获得对双歧杆菌属细菌的存活性的改善效果而不优选。
另一方面,用于本发明的发酵食品的制造并包含于食品之中的双歧杆菌属细菌只要是属于双歧杆菌属细菌的微生物即可,其种类不受特别限制,作为优选例,可以举出作为人体肠内菌群的主要细菌而为人知的短双歧杆菌(Bifidobacterium breve)、长双歧杆菌(Bifidobacterium longum)、婴儿双歧杆菌(Bifidobacterium infantis)、青春双歧杆菌(Bifidobacterium adolescentis)、双歧双歧杆菌(Bifidobacterium bifidum)、链状双歧杆菌(Bifidobacterium catenulatum)、假小链双歧杆菌(Bifidobacterium pseudocatenulatum)、角双歧杆菌(Bifidobacterium angulatum);具有由人体的肠内分离出的来历的高卢双歧杆菌(Bifidobacterium gallicum);应用于食品的乳双歧杆菌(Bifidobacterium lactis)、动物双歧杆菌(Bifidobacterium animalis)等。这些双歧杆菌属细菌中,从与所述萃取物合用的情况下的存活性改善效果方面考虑,特别优选短双歧杆菌、双歧双歧杆菌和长双歧杆菌。
另外,在本发明的发酵食品除双歧杆菌属细菌外还含有其他两种以上微生物的情况下,也能够获得由萃取物所带来的对双歧杆菌属细菌的存活性改善效果。因此,除了所述双歧杆菌属细菌外,本发明的发酵食品中还可以含有干酪乳杆菌(Lactobacilluscasei)、嗜酸乳杆菌(Lactobacillus acidophilus)、瑞士乳杆菌(Lactobacillus helveticus)、唾液乳杆菌(Lactobacillus salivarius)、加氏乳杆菌(Lactobacillus gasseri)、发酵乳杆菌(Lactobacillus fermentum)、路氏乳杆菌(Lactobacillus reuteri)、卷曲乳杆菌(Lactobacilluscrispatus)、德氏乳杆菌保加利亚亚种(Lactobacillus delbrueckii subsp.bulgaricus)、德氏乳杆菌德氏亚种(Lactobacillus delbueckii subsp.delbueckii)、约氏乳杆菌(Lactobacillusjohnsonii)等乳杆菌属细菌;嗜热链球菌(Streptococcus thermophilus)等链球菌属细菌;乳酸乳球菌乳亚种(Lactococcus lactis subsp.lactis)、乳酸乳球菌乳脂亚种(Lactococcuslactis subsp.cremoris)、植物乳球菌(Lactococcus plantarum)、棉子糖乳球菌(Lactococcusraffinolactis)等乳球菌属细菌;粪肠球菌(Enterococcus faecalis)、屎肠球菌(Enterococcusfaecium)等肠球菌属细菌等乳酸菌。
并且,对于本发明的发酵食品中由萃取物所带来的对双歧杆菌属细菌的存活性改善效果,若该发酵食品中双歧杆菌属细菌的菌数为1×107/ml以上、特别是1×108/ml以上时,能获得显著的效果。
对于本发明的发酵食品,在应用了上述双歧杆菌属细菌(和根据需要使用的乳酸菌)的发酵食品的制造过程中,可以在任意阶段添加所述萃取物,除此以外,也可以按照迄今已知的应用了双歧杆菌属细菌的发酵食品的制造方法进行制造。例如,可以在对脱脂奶粉溶液进行灭菌处理之前或之后添加萃取物,接种所期望的双歧杆菌属细菌等后进行培养,进行均质化处理后得到发酵乳主剂,接下来,添加和混合另行制备的糖浆溶液,进而添加提味剂等,完成最终的产品。并且,也可以在经灭菌处理的脱脂奶粉溶液中接种所期望的双歧杆菌属细菌等进行培养,进行均质化处理后得到发酵乳主剂,接下来,添加和混合另行制备的糖浆溶液和萃取物,进而添加提味剂等,完成最终的产品。
另外,本发明的发酵食品是指,包括由有关乳品等的厚生省令所规定的发酵乳、乳制品乳酸菌饮料等饮料、固体酸奶(hard yogurt)、液体酸奶(soft yogurt)、原味酸奶、以及山羊乳酪(Kefir)、奶酪等的食品。并且,在本发明的发酵食品中还包括各种利用乳酸菌的饮品和食品,例如原味型、香味型、果味型、甜味型、软式、饮料型、固体(硬)式、冷冻式等的发酵乳、乳酸菌饮料、山羊乳酪、奶酪等。
进而,可以根据需要在本发明的发酵食品中添加糖浆等甜味剂及其他的各种食品原料,例如:各种糖类、增稠剂、乳化剂、各种维生素剂等任意的成分。作为这些食品原料,具体地可以举出:蔗糖、葡萄糖、果糖、帕拉金糖、海藻糖、乳糖、木糖、麦芽糖等糖类;山梨糖醇、木糖醇、赤藓醇、乳糖醇、帕拉金糖醇(パラチニツト)、还原糖稀、还原麦芽糖糖稀等糖醇;天冬甜素、甜蛋白、三氯蔗糖、丁磺氨钾、甜菊等高甜度甜味剂;琼脂、明胶、角叉菜聚糖、瓜耳胶、黄原酸胶、果胶、刺槐豆胶、结冷胶、羧甲基纤维素、大豆多糖类、藻酸丙二醇酯等各种增稠(稳定)剂;蔗糖脂肪酸酯、甘油脂肪酸酯、聚甘油脂肪酸酯、脱水山梨糖醇脂肪酸酯、卵磷脂等乳化剂;奶油、黄油、酸味奶油等乳脂;柠檬酸、乳酸、乙酸、苹果酸、酒石酸、葡糖酸等酸味剂;维生素A、B族维生素、维生素C、E族维生素等各种维生素类;钙、镁、锌、铁、锰等矿物质成分;酸奶类、莓类、橙类、木梨类、紫苏类、柑橘类、苹果类、薄荷类、葡萄类、杏类、西洋梨、蛋奶糕(custard cream)、桃、甜瓜、香蕉、热带水果、药草类、红茶、咖啡类等提味剂类。
如上说明的本发明的发酵食品中,与迄今的含有双歧杆菌属细菌的发酵食品相比,通过添加混合萃取物使保存时的存活性得到了改善的原因尚不清楚,但推测由各植物原料中提取出的浸膏中含有大量矿物质成分,这些矿物质成分对双歧杆菌属细菌的存活性改善效果起到了巨大的作用。
实施例
下面举出实施例,更详细地说明本发明,但本发明不受这些实施例等的任何限制。
实施例1
<浸膏的制造1>
分别对姜黄(Curcuma longa L.的根茎)、蕺菜(Houttuynia cordata Thunb.)的地上部的全草、杜仲(Eucommia ulmoides Oliv.)的叶、米糠(由Oryza sativa得到的“稻谷”的去除外皮(稻壳)后的种子(糙米)的果皮、种皮淀粉层、胚芽)、柿叶(Diospyros KakiThunb的叶)、紫苏(Perilla frutescens(L.)Britton var.acuta Kudo)的叶、丁香(Syzygiumaromaticum(L.)Merr.et Perry的花蕾)和肉桂(Cinnamomum zeylanicum Nees的树皮)进行脱皮、粉碎等处理后,用90℃的热水(各原料的10倍量)提取60分钟,制备出姜黄浸膏、鱼腥草浸膏、杜仲浸膏、米糠浸膏、柿叶浸膏、紫苏浸膏、丁香浸膏和肉桂浸膏。用蒸发器分别对这些浸膏进行浓缩,将各浸膏的白利糖度调整为10。
实施例2
<双歧杆菌属细菌的存活性比较>
以12%脱脂奶粉溶液为基本培养基,分别向其中添加1%实施例1中制造出的白利糖度调整为10的姜黄浸膏、蕺菜浸膏、杜仲浸膏、米糠浸膏、柿叶浸膏、紫苏浸膏、丁香浸膏或肉桂浸膏,制备出无菌培养基。向这些无菌培养基中接种1%短双歧杆菌的引酵物,于37℃培养,直至pH为4.8左右。
使用TOS培养基(益力多化学试剂工业(株)社制造(ヤクルト薬品工業(株)社製))对培养结束时和于10℃保存14天后的培养物中的活菌数进行了测定。以所测定的活菌数为基础,根据下式求出双歧杆菌属细菌的存活率。另外,以在基本培养基中的存活率为基准,根据下式求出在添加有各浸膏的培养基中的存活性改善率。其结果列于表1。
[表1]
表1表明,与基本培养基相比,添加有姜黄、蕺菜、杜仲、米糠、柿叶、紫苏、丁香和肉桂的各浸膏的培养基对双歧杆菌属细菌的存活性的改善效果得到了确认。
实施例3
<酸萃取物对双歧杆菌属细菌的存活性改善效果的验证>
在实施例1的浸膏的制造中,使用水和柠檬酸调制成的pH为3.0、4.0、5.0的水溶液来代替热水,除此以外,用同样的条件对柿叶进行处理,分别制造出白利糖度为10的柿叶浸膏。在添加有1%所得到的各浸膏的12%脱脂奶粉培养基中接种1%短双歧杆菌(YIT10001)的引酵物,于37℃培养直至pH为4.8左右。与实施例2同样地对培养结束时和将所得到的培养物于10℃保存14天后的短双歧杆菌的活菌数进行测定。并且,与实施例2同样地由活菌数求出存活率,进而求出存活性改善率。其结果列于表2。
[表2]
基本培养基 | 热水 | pH5.0 | pH4.0 | pH3.0 | |
培养结束时的活菌数(/ml) | 9.2×108 | 9.5×108 | 9.4×108 | 9.8×108 | 9.6×108 |
保存后的活菌数(/ml) | 5.3×108 | 7.0×108 | 7.4×108 | 8.4×108 | 8.3×108 |
存活性改善率(%) | 38.1 | 50.0 | 66.7 | 69.0 |
由表2可以确认,对双歧杆菌属细菌的存活性改善效果在使用调制成pH5.0以下的浸膏、特别是调制成pH4.0以下的浸膏时变得明显。
实施例4
<浸膏的制造2>
分别对姜黄(Curcuma longa L.的根茎)、蕺菜(Houttuynia cordata Thunb.)的地上部的全草、杜仲(Eucommia ulmoides Oliv.)的叶、米糠(由Oryza sativa得到的“稻谷”的去除外皮(稻壳)后的种子(糙米)的果皮、种皮淀粉层、胚芽)、柿叶(Diospyros KakiThunb的叶)、紫苏(Perilla frutescens(L.)Britton var.acuta Kudo)的叶、丁香(Syzygiumaromaticum(L.)Merr.et Perry的花蕾)和肉桂(Cinnamomum zeylanicum Nees的树皮)进行脱皮、粉碎等处理后,使用以水和柠檬酸调制成的pH4.0的溶液(10倍量),在与实施例1相同的条件下提取,制备出姜黄浸膏、蕺菜浸膏、杜仲浸膏、米糠浸膏、柿叶浸膏、紫苏浸膏、丁香浸膏和肉桂浸膏。用蒸发器分别对这些浸膏进行浓缩,调整白利糖度为10。
实施例5
<浸膏对双歧杆菌属细菌的存活性改善效果的验证>
以15%脱脂奶粉为基本培养基,分别向其中添加1%实施例4的白利糖度调整为10的姜黄浸膏、蕺菜浸膏、杜仲浸膏、米糠浸膏、柿叶浸膏、紫苏浸膏、丁香浸膏或肉桂浸膏,制备出培养基。向这些培养基中接种1%各种双歧杆菌属细菌的引酵物,于37℃培养48小时。与实施例2同样地对培养结束时和将所得到的培养物在10℃保存14天后的短双歧杆菌的活菌数进行了测定。并且,与实施例2同样地由活菌数求出存活率,进而求出存活性改善率。其结果列于表3。另外,培养中使用短双歧杆菌、双歧双歧杆菌和长双歧杆菌作为双歧杆菌属细菌。
[表3]
*存活率(%)
表3表明,虽然因菌株的种类不同而多少有些差异,但在几乎所有的菌株中都确认到这些浸膏赋予各种双歧杆菌属细菌的存活性的效果。特别是在姜黄浸膏、蕺菜浸膏、杜仲浸膏、柿叶浸膏中确认到显著的效果。
实施例6
<乳制品的制造1>
以15%脱脂奶粉培养基作为基本培养基,分别在其中添加0.1%实施例4中制造出的各种浸膏,制成试验培养基。将这些培养基加热灭菌后,在各培养基中接种短双歧杆菌(YIT10001)的引酵物1%、乳酸乳球菌(YIT2027)和嗜热链球菌(YIT2021)的引酵物各0.1%,于35℃培养24小时,从而得到培养物。将该培养物于15MPa均质化,向40重量份均质化产物中添加60重量份于100℃灭菌5分钟的10%糖溶液,进而添加0.1%酸奶香料((株)Yakult Material社制造),制造成乳制品。由5名经验丰富的评审员对该乳制品进行味觉测试,每种乳制品都没有发现与对照品存在差异,所述对照品含有使用基本培养基得到的培养物。
并且,添加进培养基中的各种浸膏还得到了不对基本培养基产生味道上的影响、混合得非常协调的评价,确认其即使在用于乳制品等饮品和食品的培养中使用,味道也不劣化。
实施例7
<柿叶浸膏的添加量对味道和存活性改善效果的影响>
(1)柿叶浸膏的制造
使用以水和柠檬酸调节至pH4.0的水溶液(10倍量),在与实施例1相同的条件分别制备柿叶浸膏。用蒸发器分别对这些浸膏进行浓缩,将白利糖度调整为10。
(2)添加量的确认
向15%脱脂奶粉培养基中以0.001~10%的范围添加(1)中制备的白利糖度为10的柿叶浸膏,于100℃灭菌60分钟,制备出乳酸菌培养基。向该培养基中接种短双歧杆菌(YIT10001)的引酵物1%、乳酸乳球菌(YIT2027)和嗜热链球菌(YIT2021)的引酵物各0.1%,于35℃培养24小时,获得培养物。接下来,将该培养物于15MPa均质化,向40重量份均质化产物中添加60重量份于100℃灭菌5分钟的10%糖溶液,进而添加0.1%酸奶香料((株)Yakult Material社制造),制造成乳制品。按照如下标准,由5名经验丰富的评审员对该乳制品进行味道评价。并且,与实施例2同样地对制成成品后和将所得到的制品于10℃保存14天后的双歧杆菌属细菌的活菌数进行了测定。进而,与实施例2同样地由活菌数求出存活率,进而求出存活性改善率。其结果列于表4。
<评价标准>
(评价)(内容)
◎:非常好
○:好
±:一般
△:差
×:非常差
[表4]
由表4可以确认到通过添加0.01%左右的柿叶浸膏所产生的对双歧杆菌属细菌的存活性改善效果。另一方面,即使向培养基中添加10%左右的柿叶浸膏,也不能获得更优异的效果,却出现了源自柿叶浸膏的味道对制品的味道产生影响的倾向。并且,对于柿叶浸膏带来的对双歧杆菌属细菌的存活性改善效果,与水提取相比,酸提取时以更少的添加量就能获得显著的效果。
实施例8
<柿叶浸膏的添加方法对味道和存活性改善效果的影响>
(1)柿叶浸膏的制造
使用以水和柠檬酸调节至pH4.0的水溶液(10倍量),在与实施例1相同的条件分别制备柿叶浸膏。用蒸发器分别对这些浸膏进行浓缩,将白利糖度调整为10。
(2)添加方法的确认
将15%脱脂奶粉培养基于100℃灭菌60分钟后,接种短双歧杆菌(YIT10001)的引酵物1%、乳酸乳球菌(YIT2027)和嗜热链球菌(YIT2021)的引酵物各0.1%,于35℃培养24小时,得到培养物。然后,与实施例2同样地对培养物的乳酸菌数进行了测定。接下来,将该培养物于15MPa均质化,向40重量份均质化产物中添加60重量份于100℃灭菌5分钟的10%的糖的水溶液或于100℃灭菌5分钟的溶液(该溶液是在10%的糖的水溶液中混合(1)中制备的各柿叶浸膏的0.1%的水溶液而形成的),进而添加0.1%酸奶香料((株)Yakult Material社制造),制造成乳制品。按照与实施例7同样的标准对所得到的乳制品进行味道评价。并且,与实施例2同样地对制成成品后和将所得到的制品于10℃保存14天后的双歧杆菌属细菌的活菌数进行了测定。进而,与实施例2同样地由活菌数求出存活率,进而求出存活性改善率。其结果列于表5。
[表5]
由表5可以确认,即使不在培养基中添加柿叶浸膏而在获得培养物后再进行添加,也能够获得对双歧杆菌属细菌的存活性改善效果。并且,即使在获得培养物后再添加柿叶浸膏,也不会对乳制品的味道带来不良影响。
实施例9
<浸膏的制造3>
对甜茶(Rubus suavissimus S.Lee(Rosaceae))的叶进行脱皮、粉碎等处理后,用90℃的热水(甜茶叶的10倍量)提取60分钟,制备出甜茶浸膏。用蒸发器对所得到的浸膏进行浓缩,将浸膏的白利糖度调整为10。
实施例10
<浸膏对双歧杆菌属细菌的效果验证>
以12%脱脂奶粉溶液为基本培养基,向其中添加1%实施例9中制造出的白利糖度调整为10的甜茶浸膏,制备出无菌培养基。向该无菌培养基中接种1%短双歧杆菌的引酵物,于37℃培养,直至pH为4.8左右。
使用TOS培养基(益力多化学试剂工业(株)社制造)对培养结束时和于10℃保存14天后的培养物中的活菌数进行了测定。以所测定的活菌数为基础,根据下式求出双歧杆菌属细菌的存活率。另外,以在基本培养基中的存活率为基准,根据下式求出在添加有甜茶浸膏的培养基中的存活性改善率。其结果列于表6。
[表6]
基本培养基 | 甜茶浸膏 | |
培养结束时的活菌数(/ml) | 1.2×109 | 1.2×109 |
保存后的活菌数(/ml) | 6.1×108 | 7.8×108 |
存活性改善率(%) | 40.8 |
由表6可以确认,与基本培养基相比,添加有甜茶浸膏的培养基对双歧杆菌属细菌具有优异的存活性改善效果。
实施例11
<以酸萃取物进行的验证1>
在实施例9的浸膏的制造中,使用水和调节pH至3.0、4.0、5.0的柠檬酸水溶液来代替热水,除此以外,用同样的条件对甜茶进行处理,制造出白利糖度为10的各甜茶浸膏。在添加有1%所得到的各浸膏的12%脱脂奶粉培养基中接种1%短双歧杆菌(YIT10001)的引酵物,于37℃培养直至pH为4.8左右。与实施例10同样地对培养结束时和将所得到的培养物于10℃保存14天后的短双歧杆菌的活菌数进行了测定。并且,与实施例10同样地由活菌数求出存活率,进而求出存活性改善率。其结果列于表7。
[表7]
基本培养基 | 热水 | pH5.0 | pH4.0 | pH3.0 | |
培养结束时的活菌数(/ml) | 1.2×109 | 1.2×109 | 1.1×109 | 1.2×109 | 1.2×109 |
保存后的活菌数(/ml) | 6.1×108 | 7.8×108 | 7.6×108 | 8.8×108 | 8.9×108 |
存活性改善率(%) | 29 | 37 | 45 | 47 |
如表7所示,确认到了甜茶浸膏提取溶剂的pH越低则对双歧杆菌属细菌的存活性改善效果越高的倾向。
实施例12
<浸膏的制造4>
对甜茶(Rubus suavissimus S.Lee(Rosaceae))的叶进行脱皮、粉碎等处理后,使用水和调节至pH4.0的柠檬酸水溶液(甜茶叶的10倍量)在与实施例9同样的条件下进行提取,制备出甜茶浸膏。用蒸发器对所得到的浸膏进行浓缩,将白利糖度调整为10。
实施例13
<以酸萃取物进行的验证2>
以15%脱脂奶粉为基本培养基,向其中添加1%实施例12的白利糖度调整为10的甜茶浸膏,制备培养基。向该培养基中接种1%各种双歧杆菌属细菌的引酵物,于37℃培养直至pH为4左右。与实施例10同样地对培养结束时和将所得到的培养物于10℃保存14天后的双歧杆菌属细菌的活菌数进行了测定。并且,与实施例10同样地由活菌数求出存活率,进而求出存活性改善率。其结果列于表8。
另外,培养中使用短双歧杆菌、双歧双歧杆菌和长双歧杆菌作为双歧杆菌属细菌。
[表8]
表8表明,虽然因菌株不同而多少有些差异,但在几乎所有的菌株中都确认到了甜茶浸膏对双歧杆菌属细菌的存活性改善效果。并且,对于有的菌株还确认到了培养时间得以缩短的效果。
实施例14
<乳制品的制造2>
以20%脱脂奶粉培养基作为基本培养基,在其中添加0.1%实施例12中制造出的甜茶浸膏,制成试验培养基。将该培养基加热灭菌后,接种短双歧杆菌(YIT10001)的引酵物1%、乳酸乳球菌(YIT2027)和嗜热链球菌(YIT2021)的引酵物各0.1%,于35℃培养24小时,从而得到培养物。将该培养物于15MPa均质化,向40重量份均质化产物中添加60重量份于100℃灭菌5分钟的10%糖的溶液,进而添加0.1%酸奶香料((株)Yakult Material社制造),制造成乳制品。由5名经验丰富的评审员对该乳制品进行味觉测试,每种乳酸菌饮料都没有发现与含有使用基本培养基得到的培养物的对照品存在差异。
并且,添加进培养基中的甜茶浸膏还得到了不对基本培养基产生味道上的影响、混合得非常协调的评价,确认其即使在用于乳制品等饮品和食品的培养中使用,味道也不劣化。
实施例15
<甜茶浸膏的添加量对味道和增殖活性以及存活性改善效果的影响>
(1)甜茶浸膏的制造
使用水和调节至pH4.0的柠檬酸水溶液(10倍量)在与实施例9同样的条件下制备出甜茶浸膏。用蒸发器对所得到的浸膏进行浓缩,将白利糖度调整为10。
(2)添加量的确认
向20%脱脂奶粉培养基中以0.001~10%的范围添加(1)中制备的白利糖度为10的甜茶浸膏,于100℃灭菌60分钟,制备出培养基。向该培养基中接种短双歧杆菌(YIT10001)的引酵物1%、乳酸乳球菌(YIT2027)和嗜热链球菌(YIT2021)的引酵物各0.1%,于35℃培养24小时,获得培养物。其后,与实施例10同样地对培养物的乳酸菌数进行了测定。接下来,将该培养物于15MPa均质化,向40重量份均质化产物中添加60重量份于100℃灭菌5分钟的10%糖的溶液,进而添加0.1%酸奶香料((株)Yakult Material社制造),制造成乳制品。按照如下标准,由5名经验丰富的评审员对所得到的乳制品进行味道评价。并且,与实施例10同样地对制成成品后和将所得到的制品于10℃保存14天后的双歧杆菌属细菌的活菌数进行了测定。进而,与实施例10同样地由活菌数求出存活率,进而求出存活性改善率。其结果列于表9。
<评价标准>
(评价)(内容)
◎:非常好
○:好
±:一般
△:差
×:非常差
[表9]
由表9可以确认到通过添加0.01%左右的甜茶浸膏所产生的对双歧杆菌属细菌的存活性改善效果。另一方面,即使向培养基中添加10%左右的甜茶浸膏,也不能获得更优异的效果,却出现了对产品的味道产生影响的倾向。并且,对于对双歧杆菌属细菌的存活性改善效果,与热水提取相比,酸提取得到的甜茶浸膏显示出更显著的效果。
实施例16
<甜茶浸膏的添加方法对双歧杆菌属细菌的存活性改善效果的验证>
(1)甜茶浸膏的制造
使用水和调节至pH4.0的柠檬酸水溶液(10倍量),在与实施例9相同的条件下制备甜茶浸膏。用蒸发器对该浸膏进行浓缩,将白利糖度调整为10。
(2)添加方法的确认
将20%脱脂奶粉培养基于100℃灭菌60分钟后,接种短双歧杆菌(YIT10001)的引酵物1%、乳酸乳球菌(YIT2027)和嗜热链球菌(YIT2021)的引酵物各0.1%,于35℃培养24小时,得到培养物。接下来,将该培养物于15MPa均质化,向40重量份均质化产物中添加60重量份于100℃灭菌5分钟的10%的糖溶液或于100℃灭菌5分钟的溶液(该溶液是在10%的糖溶液中混合(1)中制备的甜茶浸膏的0.1%的水溶液而形成的),进而添加0.1%酸奶香料((株)Yakult Material社制造),制造成乳制品。对于所得的乳制品,与实施例2同样地对制造结束时和将所得到的制品于10℃保存14天后的双歧杆菌属细菌的活菌数进行了测定。进而,与实施例10同样地由活菌数求出存活率,进而求出存活性改善率。其结果列于表10。
[表10]
表10的结果显示,无论何时添加甜茶浸膏,都能够获得由该浸膏所带来的对双歧杆菌属细菌的存活性改善效果。
工业实用性
本发明的发酵食品虽含有双歧杆菌属细菌,但即使长期保存其味道也良好,并且活菌数得到了维持,能够利于增进健康。
Claims (6)
1.一种发酵食品,其特征在于,该发酵食品含有甜茶的萃取物和双歧杆菌属细菌。
2.如权利要求1所述的发酵食品,其中,所述萃取物通过酸提取而得到。
3.如权利要求2所述的发酵食品,其中,所述酸提取在pH4.0以下的条件下进行。
4.如权利要求1至3任一项所述的发酵食品,其中,该发酵食品进一步含有乳酸菌。
5.一种含有双歧杆菌属细菌的发酵食品的制造方法,其特征在于,在含有双歧杆菌属细菌的发酵食品的制造中,在任意阶段混合甜茶的萃取物。
6.一种双歧杆菌属细菌的存活性改善方法,其特征在于,混合甜茶的萃取物。
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CN113905614A (zh) * | 2019-02-19 | 2022-01-07 | 株式会社益力多本社 | 乳酸菌和/或双歧杆菌属细菌培养物的制造方法 |
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