CN104602530B - 强化了铁成分和生育酚的发酵乳制品 - Google Patents
强化了铁成分和生育酚的发酵乳制品 Download PDFInfo
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- CN104602530B CN104602530B CN201380046507.4A CN201380046507A CN104602530B CN 104602530 B CN104602530 B CN 104602530B CN 201380046507 A CN201380046507 A CN 201380046507A CN 104602530 B CN104602530 B CN 104602530B
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Abstract
课题在于提供没有由光照射导致的风味劣化、铁成分和维生素E被强化的发酵乳制品。该发酵乳制品的特征在于,其含有:成分(a)铁盐的被覆乳化剂的组合物和(b)生育酚醋酸酯。
Description
技术领域
本发明涉及一种发酵乳制品,其尽管铁成分和维生素E均被强化,也没有来源于铁成分的不愉快的味等,风味良好,还能够抑制由光照射导致的风味劣化,维持良好的风味。
背景技术
近年来,利用了乳酸菌、双歧杆菌、酵母等各种微生物的发酵食品由于消费者等对于健康的重视提高而备受瞩目。其中,向用各种微生物将牛奶、脱脂奶粉等发酵而成的物质中添加含有果汁、各种糖类、增稠稳定剂等的浆液等而得到的发酵乳制品,可以期待整肠作用等效果而被广泛地饮食。
尝试着在该发酵乳制品中进一步强化营养成分而提高商品的吸引力,制造出了例如维生素、矿物质、食物纤维等被强化的发酵乳饮料、酸奶等发酵乳制品。
然而,被强化的营养成分中,由于使发酵乳的风味降低,从而多数情况下不能添加本来想要强化的量的营养成分。例如存在如下问题:对于强化铁成分的愿望强烈,但在向酸性的发酵乳中大量地添加铁成分的情况下,会产生如舔到铁锈一般的独特的不愉快的风味。对于该问题,本申请人提出了如下方法:通过将被乳化剂被覆的铁制剂添加至发酵乳中,抑制来源于铁成分的不愉快的风味(专利文献1)。
现有技术文献
专利文献
专利文献1:日本特开平10-225263号公报
发明内容
发明要解决的问题
本发明人等研究了在铁成分的基础上强化其他营养成分,结果发现如果向发酵乳中一起添加铁成分和生育酚,则通过光照射产生异味,风味劣化。因此,本发明的课题在于提供没有由光照射导致的风味劣化、铁成分和维生素E被强化的发酵乳制品。
用于解决问题的方案
为了解决上述问题,本发明人等经过深入研究,结果发现,通过向发酵乳中组合添加铁盐的被覆乳化剂的组合物和生育酚醋酸酯,能够得到由光照射导致的风味劣化被抑制、贮存稳定性优异的强化了铁成分和维生素E的发酵乳制品,至此完成了本发明。
即,本发明为一种发酵乳制品,其特征在于,其含有以下的成分(a)和成分(b):
(a)铁盐的被覆乳化剂的组合物、和
(b)生育酚醋酸酯。
另外,本发明为一种发酵乳制品的制造方法,其特征在于,向在原料乳中接种乳酸菌和/或双歧杆菌属细菌进行培养而得到的发酵乳底物中,添加成分(a)铁盐的被覆乳化剂的组合物以及成分(b)生育酚醋酸酯。
进而,本发明为一种抑制发酵乳制品的风味劣化的方法,其特征在于,使发酵乳制品中含有成分(a)铁盐的被覆乳化剂的组合物和成分(b)生育酚醋酸酯。
发明的效果
本发明的发酵乳制品的铁成分和维生素E均被强化,没有来源于铁成分的不愉快的味且具有良好的风味,即便照射光其风味也不会劣化,贮存稳定性优异。
具体实施方式
本发明中,铁成分强化中使用的成分(a)铁盐的被覆乳化剂的组合物(以下,称为“乳化铁”)是通过将铁盐用乳化剂进行处理而制成为铁盐被乳化剂被覆的状态。所使用的铁盐可列举出:焦磷酸亚铁、焦磷酸铁、柠檬酸铁、柠檬酸亚铁钠、乳酸铁等,优选使用水难溶性的铁盐,特别优选焦磷酸铁。
作为被覆铁盐的乳化剂,只要是通常的食品用乳化剂则可以没有特别的限制地使用,可列举出例如:蔗糖脂肪酸酯、甘油脂肪酸酯、丙二醇脂肪酸酯、失水山梨糖醇脂肪酸酯、聚氧乙烯失水山梨糖醇脂肪酸酯、卵磷脂等,它们可以使用一种或使用两种以上。
成分(a)乳化铁可以通过公知的方法制造,可以通过例如:日本特开2005-239693号公报、日本特开2004-147616号公报、日本特开平10-225263号公报所述的制造方法得到。具体而言,作为铁盐,如果列举焦磷酸铁作为例子,则可以通过如下的方法等制造:向水、甘油等水性原料中添加乳化剂和焦磷酸铁,利用常规方法进行均质化或湿式粉碎的方法;在乳化剂存在下使氯化铁水溶液与焦磷酸四钠水溶液中和而制盐的方法;使氯化铁盐水溶液与焦磷酸四钠水溶液进行中和反应之后,使之被乳化剂被覆,之后通过离心分离、膜分离等进行固-液分离从而回收固相部分的方法;在能够溶解水、甘油等乳化剂的溶剂中溶解乳化剂,在所得溶液中混合焦磷酸铁,通过喷雾干燥、冷冻干燥等去除溶剂的方法;将乳化剂加热熔解并混合焦磷酸铁之后,进行冷却并固化的方法;在常温下液态的乳化剂中均匀地混合焦磷酸铁的方法。另外,作为乳化铁的市售品,有:Sun Active Fe-12、Sun Active Fe-P80(Taiyo International,Inc.制)等,也可以使用这些市售品。
本发明的发酵乳制品中,与上述成分(a)乳化铁一起配合成分(b)生育酚醋酸酯。作为该生育酚醋酸酯,可以为α-生育酚醋酸酯、β-生育酚醋酸酯、γ-生育酚醋酸酯、δ-生育酚醋酸酯的任一者,优选使用α-生育酚醋酸酯。
对于本发明的发酵乳制品中的成分(a)乳化铁的添加量没有特别的限制,但从使由光照射导致的风味劣化少的方面出发,以铁换算计优选为每100g发酵乳制品0.1~5mg,更优选为0.5~5mg,进而优选为1~5mg。另外,从能够抑制乳化铁自身的风味的影响出发,特别优选为1~3mg。
另一方面,对于成分(b)生育酚醋酸酯的添加量也没有特别的限制,但从为了使制品的风味良好、由光照射导致的风味劣化也被抑制,以生育酚计换算优选为每100g发酵乳制品1~24mg,更优选为1~12mg。如果生育酚醋酸酯的添加量多于24mg,则有生育酚醋酸酯自身的风味变强而有损发酵乳制品风味的可能性,另外,由于长时间的贮存而容易产生光劣化臭味。需要说明的是,生育酚换算量可以如下求出:使生育酚醋酸酯的添加量与生育酚的分子量相乘,然后除以生育酚醋酸酯的分子量。
另外,从制品的风味良好、抑制由光照射导致的异味的产生的效果高的方面出发,成分(a)与成分(b)在发酵乳制品中的质量比优选在1:240~5:1((a):(b))的范围,更优选为1:24~5:1,进而优选为1:20~2:1,特别优选为1:10~2:1。
从提高由光照射导致的风味劣化的抑制效果出发,优选在本发明的发酵乳制品中进一步配合成分(c)抗坏血酸或其盐。作为抗坏血酸或其盐,可列举出例如:L-抗坏血酸、L-抗坏血酸Na、L-抗坏血酸K、L-抗坏血酸Ca等。其中,L-抗坏血酸、L-抗坏血酸Na与发酵乳制品风味相合,因而优选使用。
对于成分(c)抗坏血酸或其盐的添加量没有特别的限制,但从制品的风味良好、由光照射导致的风味劣化的抑制效果优异的方面出发,以抗坏血酸换算计优选为每100g发酵乳制品25~50mg。
另外,可以根据需要在本发明的发酵乳制品中配合各种食品原材料,例如:各种糖质、糖醇、高甜味度甜味剂、增稠剂、乳化剂、乳脂肪、酸味剂、风味类等任意成分。作为这些食品原材料,具体而言,可以配合:蔗糖、葡萄糖、寡糖、果糖、帕拉金糖、海藻糖、乳糖、木糖、麦芽糖等糖质,山梨糖醇、木糖醇、赤藓糖醇、乳糖醇、帕拉金糖醇、还原糖浆、还原麦芽糖糖浆等糖醇,阿斯巴甜、索马汀、三氯蔗糖、安赛蜜K、甜菊等高甜味度甜味剂,琼脂、明胶、角叉菜胶、瓜尔胶、黄原胶、果胶、刺槐豆胶、吉兰糖胶、羧甲基纤维素、大豆多糖类、藻酸丙二醇酯等增稠(稳定)剂,蔗糖脂肪酸酯、甘油脂肪酸酯、聚甘油脂肪酸酯、失水山梨糖醇脂肪酸酯、卵磷脂等乳化剂,奶油、黄油、酸奶油等乳脂肪,柠檬酸、乳酸、醋酸、苹果酸、酒石酸、葡萄糖酸等酸味剂,维生素A、维生素B类、维生素D、胶原蛋白肽、铁以外的矿物质、果汁、酸奶系、浆果系、橙系、温柏系、紫苏系、柑橘系、苹果系、薄荷系、葡萄系、杏系、梨、卡仕达酱、桃、甜瓜、香蕉、热带水果、香草系、红茶、咖啡系等风味类等。
本发明的发酵乳制品可以使用与通常的发酵乳制品同样的发酵乳底物。发酵乳底物为将动物奶培养基、豆奶等直接作为原料乳或将根据需要稀释而成的溶液作为原料乳,在原料乳中培养乳酸菌和/或双歧杆菌属细菌等微生物而得到的培养物,所述动物奶培养基是由牛奶、山羊奶等原料奶、脱脂奶粉、全脂奶粉、生奶油等乳制品制成的。
作为发酵乳底物的调制中用所使用的微生物,通常只要是食品制造所使用的物质就没有特别的限定,可列举出例如:干酪乳酸杆菌(Lactobacillus casei)、嗜酸乳杆菌(Lactobacillus acidophilus)、马里乳酸杆菌(Lactobacillus mali)、瑞士乳杆菌(Lactobacillus helveticu)、格氏乳杆菌(Lactobacillus gasseri)、发酵乳杆菌(Lactobacillus fermentum)、唾液乳杆菌(Lactobacillus salivarius)、约古特乳杆菌(Lactobacillus jugurti)、德式乳杆菌保加利亚亚种(Lactobacillus delbrueckiisubsp.bulgaricus)、约氏乳酸杆菌(Lactobacillus johnsonii)等乳酸杆菌属细菌;嗜热链球菌(Streptococcus thermophilus)等链球菌属细菌;乳酸乳球菌乳亚种(Lactococcuslactis subsp.lactis)、乳酸乳球菌乳脂链球菌亚种(Lactococcus lactissubsp.cremoris)、植物乳杆菌(Lactococcus plantarum)、棉子糖乳球菌(Lactococcusraffinolactis)等乳球菌(Lactococcus)属细菌;粪肠球菌(Enterococcus faecalis)、屎链球菌(Enterococcus faecium)等肠球菌(Enterococcus)属细菌;短双歧杆菌(Bifidobacterium breve)、长双歧杆菌(Bifidobacterium longum)、婴儿双岐杆菌(Bifidobacterium infantis)、青春双歧杆菌(Bifidobacterium adolescentis)、两歧双歧杆菌(Bifidobacterium bifidum)、链状双歧杆菌(Bifidobacterium catenulatum)、假链状双歧杆菌(Bifidobacterium pseudocatenulatum)、角双歧杆菌(Bifidobacteriumangulatum)、乳双歧杆菌(Bifidobacterium lactis)、动物双歧杆菌(Bifidobacteriumanimalis)等双歧杆菌(Bifidobacterium)属细菌等。需要说明的是,这些乳酸菌或双歧杆菌属细菌可以单独使用,或者组合使用两种以上。
另外,上述微生物发酵时,在乳酸菌、双歧杆菌属细菌的基础上还可以组合使用其他的微生物例如:酵母菌(Saccharomyces)属、念珠菌(Candida)属、红酵母(Rhodotorula)属、毕赤酵母(Pichia)属、裂殖酵母属(Schizosaccharomyces)属、圆酵母(Torula)属、接合酵母(Zygosaccharomyces)属等酵母类,或者曲霉菌(Aspergillus)属、青霉菌(Penicillium)属、裸孢壳(Eurotium)属、红曲霉(Monascus)属、毛霉菌(Mucor)属、脉孢菌(Neurospora)属、根霉菌(Rhizopus)属等丝状菌等。
作为向原料乳中接种上述微生物并进行发酵的条件和方法,只要使用通常的发酵乳底物的制造中所使用的条件和方法即可,没有特别的限定。例如,作为发酵条件在30~40℃的温度下使之发酵至pH成为3.0~5.0为止即可;作为发酵方法,可以从静置发酵、搅拌发酵、振荡发酵、通气发酵等中适宜选择适于发酵所使用的微生物的方法。
本发明的发酵乳制品可以在任意的阶段添加上述成分(a)和成分(b),除此以外,可以按照现有已知的发酵乳制品的制造方法来制造。例如,向脱脂奶粉溶液中接种乳酸菌等进行培养,对其进行均质化处理而得到发酵乳底物,向该发酵乳底物中添加·混合将上述成分(a)~(b)以及根据需要的成分(c)、其他糖质等成分溶解~分散于水中调制而成的浆液溶液即可。
这样,得到的本发明的发酵乳制品尽管强化了铁成分和维生素E,贮存中也能够维持良好的风味。即,本发明人等发现,发酵乳制品中单独使用铁成分或生育酚,几乎不会产生由光照射导致的风味劣化;与此相对,如果使铁成分和生育酚并存,则由光照射导致风味显著劣化;而本发明的发酵乳制品例如加入至透光性容器(聚苯乙烯制)中,即使在照度1200lx的光照射条件下,在10℃下贮存14天、优选17天之后,风味劣化也会被抑制,能够保持良好的风味。
需要说明的是,本发明的发酵乳制品不仅包括奶制品条例(MinisterialOrdinance on Milk)所规定的酸奶等发酵乳,还包括乳制品乳酸菌饮料、乳酸菌饮料、克非尔(kefir)等。另外,作为其形态,可列举出:硬质型、软质型、平面型、甜味型、果型、饮料型、冷冻型等。
实施例
接着,列举实施例对本发明进一步详细地进行说明,但本发明不受这些实施例的任何限定。
实施例1
向15质量%脱脂奶粉培养基(包含3.5质量%的葡萄糖)中接种干酪乳酸杆菌YIT9029的起子0.5质量%,在37℃下进行培养直至pH成为3.6为止。对得到的培养物在15MPa下进行均质化处理,将得到的均质化物67质量份与3质量%大豆多糖类溶液33质量份混合,对该混合物在15MPa下进行均质化处理。另外,向水中添加乳化铁(含有焦磷酸铁12.6质量%、卵磷脂0.01质量%、聚氧乙烯失水山梨糖醇脂肪酸酯0.2质量%、甘油50质量%)、生育酚醋酸酯、L-抗坏血酸调制浆液(包含5质量%的低聚半乳糖(galactooligosaccharide)(“oligomate 55N”(YAKULT PHARMACEUTICAL IND.CO.,LTD.制))、0.015质量%的三氯蔗糖)。将该浆液68质量份与进行了上述均质化处理的混合物32质量份混合,得到乳酸菌饮料(本发明品)。将该乳酸菌饮料分注于透光性容器(聚苯乙烯制)各80ml,在照度1200lx的光照射条件下、在10℃下贮存,7天后、14天后、17天后进行风味评价。另外,作为对照,对于用铝箔将容器避光的饮料,也同样地进行风味评价。风味评价基准如下所示。进而,对于使用了d-α生育酚代替生育酚醋酸酯的乳酸菌饮料(比较品),也同样地进行评价。需要说明的是,每100g乳酸菌饮料的乳化铁、生育酚醋酸酯、L-抗坏血酸的含量如表1和表2所示(单位:mg),乳化铁记载为以铁换算的值,生育酚醋酸酯记载为以生育酚换算的值。将结果示于表1和表2中。
(风味评价基准)
○:与对照相比较,几乎没有光劣化臭味
○~△:与对照相比较,感受到稍微的光劣化臭味
△:与对照相比较,感受到中等程度的光劣化臭味
△~×:与对照相比较,感受到强的光劣化臭味(不合格)
×:与对照相比较,感受到非常强的光劣化臭味(不合格)
-:没有实施
[表1]
※DSNJapan制
[表2]
如该结果所示,由本发明品1与比较品1的比较可知,添加了乳化铁和生育酚醋酸酯的发酵乳食品,与添加了生育酚的情况相比较,能够得到由光照射导致的风味劣化被抑制的风味良好的发酵乳食品。另外确认到,通过添加抗坏血酸,得到了由光照射导致的风味劣化进一步被抑制、风味良好的发酵乳食品。需要说明的是,由比较品3与比较品4、以及比较品1与比较品4的比较可以确认,通过组合使用乳化铁和生育酚,光照射后风味显著降低,即便在添加了抗坏血酸的情况下风味劣化也没有被抑制。
第17天的得到了“△”以上的风味的被覆焦磷酸铁的添加量以铁换算计为每100g发酵乳制品1.2~4.8mg,生育酚醋酸酯的添加量以生育酚换算计为每100g发酵乳制品1.2~23.9mg。另外,确认到效果的被覆焦磷酸铁与生育酚醋酸酯在乳酸菌饮料中的质量比为1:20~1.7:1,特别优选的质量比为1:10~1.7:1。
产业上的可利用性
本发明的发酵乳制品尽管铁成分和维生素E均被强化,但风味优异并且抑制了由光照射导致的风味劣化,作为贮存稳定性优异的营养功能食品是有用的。
Claims (5)
1.一种发酵乳制品,其特征在于,其含有以下的成分(a)和成分(b):
(a)铁盐的被覆乳化剂的组合物、和
(b)生育酚醋酸酯,
其中,成分(a)的含量以铁换算计为每100g发酵乳制品0.1~5mg,
成分(b)的含量以生育酚换算计为每100g发酵乳制品1~24mg,且
所述发酵乳制品中以质量比1:20~2:1含有成分(a)和成分(b)。
2.根据权利要求1所述的发酵乳制品,其还含有以下成分(c):
(c)抗坏血酸或其盐。
3.根据权利要求2所述的发酵乳制品,其中,成分(c)的含量以抗坏血酸换算计为每100g发酵乳制品25~50mg。
4.一种发酵乳制品的制造方法,其特征在于,向在原料乳中接种乳酸菌和/或双歧杆菌属细菌进行培养而得到的发酵乳底物中,添加成分(a)铁盐的被覆乳化剂的组合物以及成分(b)生育酚醋酸酯,
其中,成分(a)的添加量以铁换算计为每100g发酵乳制品0.1~5mg,成分(b)的添加量以生育酚换算计为每100g发酵乳制品1~24mg,且
所述发酵乳制品中以质量比1:20~2:1含有成分(a)和成分(b)。
5.一种抑制发酵乳制品的风味劣化的方法,其特征在于,使发酵乳制品中含有成分(a)铁盐的被覆乳化剂的组合物和成分(b)生育酚醋酸酯,
其中,成分(a)的含量以铁换算计为每100g发酵乳制品0.1~5mg,成分(b)的含量以生育酚换算计为每100g发酵乳制品1~24mg,且
所述发酵乳制品中以质量比1:20~2:1含有成分(a)和成分(b)。
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CN1247454A (zh) * | 1997-02-14 | 2000-03-15 | 株式会社益力多本社 | 铁强化的发酵乳及其生产方法 |
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PH12015500406A1 (en) | 2015-04-20 |
JPWO2014038351A1 (ja) | 2016-08-08 |
KR20150046057A (ko) | 2015-04-29 |
JP5980934B2 (ja) | 2016-08-31 |
PH12015500406B1 (en) | 2015-04-20 |
MY171413A (en) | 2019-10-11 |
KR102120067B1 (ko) | 2020-06-08 |
SG11201501369YA (en) | 2015-04-29 |
HK1205433A1 (zh) | 2015-12-18 |
WO2014038351A1 (ja) | 2014-03-13 |
TW201414426A (zh) | 2014-04-16 |
CN104602530A (zh) | 2015-05-06 |
TWI612900B (zh) | 2018-02-01 |
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