CN114025615A - 乳酸菌发酵食品的制造方法 - Google Patents
乳酸菌发酵食品的制造方法 Download PDFInfo
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- CN114025615A CN114025615A CN202080025866.1A CN202080025866A CN114025615A CN 114025615 A CN114025615 A CN 114025615A CN 202080025866 A CN202080025866 A CN 202080025866A CN 114025615 A CN114025615 A CN 114025615A
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- Prior art keywords
- lactic acid
- acid bacteria
- milk
- fat
- fermented food
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Abstract
通过一种乳酸菌发酵食品的制造方法,可得到制造时的乳酸菌的增殖促进效果和保存中的存活性改善效果,该乳酸菌发酵食品的制造方法的特征在于,在将乳酸菌接种于以乳或乳制品为主成分的培养基进行培养而制造乳酸菌发酵食品时,对乳酸菌的培养前的以乳或乳制品为主成分的培养基或者培养中、培养后的发酵液添加油脂的脂肪酶降解物。
Description
技术领域
本发明涉及乳酸菌发酵食品的制造方法,进一步详细而言,涉及制造时的乳酸菌的增殖促进效果高,保存时的乳酸菌的存活性改善效果也优异的乳酸菌发酵食品的制造方法。
背景技术
一直以来,酸奶或发酵乳等含有活菌的饮食品作为具有肠道调节作用等生理功能的食品广泛使用。为了有效地发挥这些生理功能,需要在制造时,乳酸菌高效地进行增殖,并且在保存中,乳酸菌也不会减少而得以维持,但根据原料或条件等,有在发酵时,乳酸菌并未充分地进行增殖,或者在保存中死亡,活菌数减少等而得不到所期待的生理功能的问题。
针对该问题,本申请人已报告了通过在低脂肪型酸奶中添加油酸,制品中的乳酸菌的活菌数增加,能够提高保存中的存活性(专利文献1)。另外,公开了通过使用添加有油酸或含有油酸的黄油脂肪级分的培养基进行培养,制品中和胆汁酸中的微生物的生存率提高(专利文献2),通过添加酪乳,可得到乳酸菌的生长促进效果(专利文献3),此外,期望建立一种在乳酸菌发酵食品中提高制品中的活菌数并能够维持该活菌数的技术。
现有技术文献
专利文献
专利文献1:日本特开2001-45968号公报
专利文献2:日本特开2000-102380号公报
专利文献3:日本特开2008-520202号公报
发明内容
本发明的课题在于提供制造时的乳酸菌的增殖促进效果高,且保存中的存活性改善效果也优异的乳酸菌发酵食品的制造方法。
本发明人进行了潜心研究,结果发现通过在添加有油脂的脂肪酶降解物的培养基中培养乳酸菌,在制造时促进乳酸菌的增殖,进而,抑制保存时的死亡,因此,能够较高地维持制品中的乳酸菌的活菌数,以至完成了本发明。
即,本发明为一种乳酸菌发酵食品的制造方法,其特征在于,在将乳酸菌接种于以乳或乳制品为主成分的培养基进行培养而制造乳酸菌发酵食品时,
对乳酸菌的培养前的以乳或乳制品为主成分的培养基或者培养中、培养后的发酵液添加油脂的脂肪酶降解物。
另外,本发明为一种乳酸菌的增殖促进方法,其特征在于,在将乳酸菌接种于以乳或乳制品为主成分的培养基进行培养而制造乳酸菌发酵食品时,
在乳酸菌的培养前,对以乳或乳制品为主成分的培养基添加油脂的脂肪酶降解物。
另外,本发明为一种乳酸菌的存活性改善方法,其特征在于,在将乳酸菌接种于以乳或乳制品为主成分的培养基进行培养而制造乳酸菌发酵食品时,
对乳酸菌的培养前的以乳或乳制品为主成分的培养基或者培养中、培养后的发酵液添加油脂的脂肪酶降解物。
进而,本发明为一种乳酸菌的增殖促进剂或乳酸菌的存活性改善剂,其特征在于,含有油脂的脂肪酶降解物作为有效成分。
根据本发明的制造方法,能够促进发酵时的乳酸菌的增殖而提高制造后的制品中的活菌数,并且在保存中也能够抑制乳酸菌的死亡而改善其存活性。因此,能够将乳酸菌发酵食品的乳酸菌活菌数维持在较高的范围,能够有效地发挥其生理功能。
具体实施方式
本发明的乳酸菌发酵食品的制造方法在将乳酸菌接种于以乳或乳制品为主成分的培养基进行培养而制造乳酸菌发酵食品时,对基于乳酸菌的发酵前的以乳或乳制品为主成分的培养基或者培养中、培养后的发酵液添加油脂的脂肪酶降解物。
在本发明中,作为发酵中使用的乳酸菌,没有特别限定,可使用属于乳杆菌属、乳球菌属、链球菌属、肠球菌属等的细菌。作为这些细菌的具体例,可举出干酪乳杆菌(Lactobacillus casei)、嗜酸乳杆菌(L.acidophilus)、加氏乳杆菌(L.gasseri)、瑞士乳杆菌(L.helveticus)、唾液乳杆菌(L.salivarius)、发酵乳杆菌(L.fermentum)、酸乳乳杆菌(L.yoghurti)、德氏乳杆菌保加利亚亚种(L.delbrueckii subsp.bulgaricus)、德氏乳杆菌德氏亚种(L.delbrueckii subsp.delbrueckii)、鸡乳杆菌(L.gallinarum)、约氏乳杆菌(L.johnsoni)、乳酸乳球菌乳酸亚种(Lactococcus lactis subsp.lactis)、乳酸乳球菌乳脂亚种(Lactococcus lactis subsp.cremoris)、植物乳球菌(Lactococcusplantarum)、棉子糖乳球菌(Lactococcus raffinolactis)、嗜热链球菌(Streptococcusthermophilus)、粪肠球菌(Enterococcus faecium)等。这些之中,从增殖促进效果、存活性改善效果的方面出发,优选干酪乳杆菌、加氏乳杆菌等,特别优选干酪乳杆菌。作为干酪乳杆菌,例如可例示干酪乳杆菌YIT9029株(FERM BP-1366,保藏日:1981年5月1日)等。
此外,在本发明中,作为发酵中使用的乳酸菌,除如上所述一般被称为乳酸菌的细菌以外,还包含作为厌氧性菌的属于双歧杆菌属的细菌。作为这样的属于双歧杆菌属的细菌,没有特别限定,可举出短双歧杆菌(Bifidobacterium breve)、假链双歧杆菌(Bifidobacterium pseudocatenulatum)、两歧双歧杆菌(Bifidobacterium bifidum)、长双歧杆菌(Bifidobacterium longum)、婴儿双歧杆菌(Bifidobacterium infantis)、青春双歧杆菌(Bifidobacterium adolescentis)、链双歧杆菌(Bifidobacteriumcatenulatum)、角双歧杆菌(Bifidobacterium angulatum)、高卢双歧杆菌(Bifidobacterium gallicum)、乳双歧杆菌(Bifidobacterium lactis)、动物双歧杆菌(Bifidobacterium animalis)等。这些之中,优选两歧双歧杆菌、短双歧杆菌等,特别是更优选两歧双歧杆菌。作为两歧双歧杆菌,例如可例示两歧双歧杆菌YIT10347(FERM BP-10613,保藏日:2005年6月23日)等。
上述的干酪乳杆菌YIT9029株和两歧双歧杆菌YIT10347目前保藏于独立行政法人产品评价技术基础机构专利生物保藏中心(〒292-0818千叶县木更津市上总镰足2丁目5番地8 120号室)。
在本发明中,这些乳酸菌可以使用1种或2种以上。
将上述乳酸菌在以乳或乳制品为主成分的培养基(以下,有时简称为“培养基”)中进行培养。作为属于培养基的主成分的乳或乳制品,只要是乳本身或将乳作为原料而制造的乳制品就没有特别限定,例如可举出由牛奶、山羊奶、羊奶、全脂奶粉、脱脂奶粉、鲜奶油、复合奶油、乳清蛋白浓缩物(WPC)、乳清蛋白分离物(WPI)、酪蛋白、α-乳球蛋白、β-乳球蛋白或全乳蛋白(TMP)等构成的兽乳培养基,或者豆浆等植物来源的液状奶,这些之中,从发酵性的方面出发,优选使用脱脂奶粉、全脂奶粉、牛奶等兽乳或将兽乳作为原料而制造的乳制品。在培养基中,除上述成分以外,还可以添加葡萄糖、果糖、蔗糖等糖质,乌龙茶提取物、甜茶提取物等其它乳酸菌增殖促进剂,维生素A、维生素B类、维生素C、维生素E等维生素类,各种肽、氨基酸类,钙、镁等盐类等。
在本发明中,在乳酸菌的培养前,对上述培养基预先添加油脂的脂肪酶降解物(以下,有时简称为“脂肪酶降解物”),或者将其添加于培养中、培养后的发酵液中。这里,优选添加于培养前的培养基或培养后的发酵液中,更优选添加于培养前的培养基中。作为所使用的脂肪酶,没有特别限定,优选使用来自念珠菌属、根霉属、青霉属、曲霉属等微生物的脂肪酶,可使用它们中的1种或2种以上。作为这样的来自微生物的脂肪酶的市售品,例如可举出脂肪酶AY“Amano”30G(来自皱落念珠菌(Candida rugosa))、Newlase F3G(来自雪白根霉(Rizopus niveus))、脂肪酶MER“Amano”(来自米根霉(Rizopus oryzae))、脂肪酶DF“Amano”15(来自米根霉(Rizopus oryzae))、脂肪酶R“Amano”(来自娄地青霉(Penicilliumroqueforti)),脂肪酶A“Amano”6(来自黑曲霉(Aspergillus niger))等(均为天野酶株式会社制)。这些之中,由于来自念珠菌属微生物的脂肪酶在乳酸菌培养时的增殖促进效果和保存中的存活性改善效果优异,因而优选使用。
由脂肪酶分解的油脂没有特别限定,例如可举出植物油脂、乳脂等。这些油脂可以使用1种或2种以上,从乳酸菌培养时的增殖促进效果和保存中的存活性改善效果、风味的方面出发,优选植物油脂。
由脂肪酶分解的油脂中的植物油脂没有特别限定,例如可以使用橄榄油、芝麻油、米糠油、红花油、大豆油、玉米油、菜籽油、棕榈油、棉籽油、花生油、葵花油等,这些之中,从乳酸菌培养时的增殖促进效果和保存中的存活性改善效果、风味的观点考虑,优选使用橄榄油、葵花油等。从作业性等方面出发,这些植物油脂优选不调整固体成分浓度而以100质量%使用,根据需要进行杀菌处理而制备。
另外,由脂肪酶分解的油脂中的乳脂没有特别限定,例如可以为如上述作为培养基的主成分的乳或乳制品那样包含乳脂的物质,例如可以使用牛奶、山羊奶、羊奶、全脂奶粉、脱脂奶粉、鲜奶油、复合奶油等,这些之中,从乳酸菌培养时的增殖促进效果和保存中的存活性改善效果的观点考虑,优选使用鲜奶油、全脂奶粉、黄油等。从作业性等方面出发,这些乳脂优选将脂肪浓度调整至3~50质量%左右而使用,根据需要进行杀菌处理而制备。
通过在上述油脂中添加上述脂肪酶并使其进行反应,可得到本发明中使用的脂肪酶降解物。脂肪酶的添加量相对于油脂,优选为0.9~2.4质量%,更优选为1.2~1.8质量%。反应温度通常为30~60℃,优选为40~50℃,在该温度,通常使其反应4~48小时,优选12~24小时左右。如果为这样的范围,则可得到乳酸菌发酵时的增殖促进效果和保存中的存活性改善效果优异的脂肪酶降解物,另外,从成本、作业性的方面出发也优选。反应结束后,根据需要进行杀菌处理,但在乳脂中,为了防止因杀菌处理所致的凝固,优选添加中和剂进行中和,直至反应结束为止。作为中和剂,使用氢氧化钾、氢氧化钠、碳酸钾、碳酸氢钠等,但如果添加碳酸钾、碳酸氢钠,则有时产生气泡,因此,优选使用氢氧化钾、氢氧化钠。添加这些中和剂,以成为pH6~7.5,优选6.5~7.0的方式进行中和。中和剂的添加只要是在脂肪酶添加前进行的油脂的杀菌处理后至脂肪酶促反应结束后的杀菌处理前,则随时可以进行,但如果在脂肪酶促反应初期进行添加,则有时反应并未充分进行,因此,优选在反应结束的2小时前至反应结束后的杀菌处理前进行添加。反应结束后的脂肪酶降解物是水溶液或糊状的降解物,也可以直接使用这些降解物,但优选通过喷雾干燥等进行粉末化而使用。
在利用脂肪酶将油脂进行分解而得到的脂肪酶降解物中,通常可包含游离脂肪酸和它们的单甘油酯、二甘油脂、三甘油酯。
将这些脂肪酶降解物预先添加于上述以乳或乳制品为主成分的培养基中,或者添加于培养中、培养后的发酵液中。脂肪酶降解物的添加量没有特别限定,以游离脂肪酸换算计,优选为3~100ppm,进一步优选为5~80ppm,特别优选为5~40ppm。在本说明书中,游离脂肪酸是指游离的丁酸、己酸、辛酸、癸酸、月桂酸、肉豆蔻酸、肉豆蔻烯酸、棕榈酸、硬脂酸、油酸和亚油酸,游离脂肪酸换算是以这些游离脂肪酸的合计的含量进行换算而得的值,可以由后述的利用HPLC得到的各游离脂肪酸含量的测定值求出。如果为这样的范围,则可得到制造时的乳酸菌增殖促进效果和保存中的存活性改善效果优异且风味也优异的发酵食品。
将上述乳酸菌接种于以这样的方式预先添加有脂肪酶降解物的培养基中进行培养,或者将脂肪酶降解物添加于培养中、培养后的发酵液中。培养只要在例如20~50℃左右进行8~48小时左右即可。此外,培养也可以根据需要在厌氧性条件下进行。此外,通过在添加有脂肪酶降解物的培养基进行培养,能够促进乳酸菌的增殖,能够使培养结束后的发酵液中的乳酸菌的菌数为例如1.2×109cfu/ml以上,优选为1.5×109cfu/ml。可以根据需要将通过培养而得到的发酵液进行均质化处理,接着,添加/混合另行制备的糖浆溶液,进一步添加香料等而精加工成最终制品。
应予说明,在本发明中,乳酸菌发酵食品包括由日本乳等省令所规定的发酵乳、乳制品乳酸菌饮料等饮料、固态酸奶(hard yogurt)、液体酸奶(soft yogurt)、原味酸奶、以及克菲尔(kefir)、奶酪等。另外,在本发明的乳酸菌发酵食品中,包括多种利用乳酸菌的饮食品,例如原味型、香味型、果味型、甜味型、软型、饮料型、固体(硬)型、冷冻型等的发酵乳、乳酸菌饮料、克菲尔、奶酪等。
进而,在本发明的乳酸菌发酵食品中,可以根据需要配合除糖浆溶液等以外的各种食品原料,例如各种糖质、增稠剂、乳化剂、各种维生素剂等任意成分。作为这些食品原料,具体而言,可以配合蔗糖、葡萄糖、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、赤藻糖醇、乳糖醇、还原帕拉金糖、还原水饴、还原麦芽糖水饴等糖醇,阿斯巴甜、索马甜、蔗糖素、乙酰磺胺酸钾、甜菊糖等高甜味度甜味料,琼脂、明胶、鹿角菜胶、瓜尔胶、黄原胶、果胶、刺槐豆胶、结冷胶、羧甲基纤维素、大豆多醣类、海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、山梨糖醇酐脂肪酸酯、卵磷脂等乳化剂,奶油、黄油、酸奶油等乳脂肪,柠檬酸、乳酸、乙酸、苹果酸、酒石酸、葡萄糖酸等酸味料,维生素A、维生素B类、维生素C、维生素E类等各种维生素类,钙、镁、锌、铁、锰等矿物质成分,酸奶系、浆果系、橙子系、木梨系、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、热带系、香草系、红茶、咖啡系等香料类。
这样得到的本发明的乳酸菌发酵食品由于保存中的存活性优异,因此,即使例如将该发酵食品在10℃保存3周,与未使用本发明的乳酸菌发酵食品相比,也能够维持150%以上,优选200%以上的活菌率,显示高存活率。
如上所述,上述油脂的脂肪酶降解物通过添加于培养基而具有促进乳酸菌的增殖的效果,因此,能够通过将其用作有效成分而作为乳酸菌的增殖促进剂利用。作为添加该增殖促进剂的培养基,除上述以乳或乳制品为主成分的培养基以外,只要是公知的乳酸菌培养中使用的培养基者,就可以没有限制地使用,例如可举出MRS培养基、SPC培养基等。通过在这样的培养基中添加以游离脂肪酸换算计优选为3~100ppm,更优选为5~40ppm的本发明的增殖促进剂,能够得到优异的乳酸菌增殖促进效果。
另外,上述油脂的脂肪酶降解物通过添加于培养基或者培养中、培养后的发酵液中而具有改善保存时的乳酸菌的存活性的效果,因此,能够通过将其用作有效成分而作为乳酸菌的存活性改善剂利用。作为添加该存活性改善剂的培养基,除上述以乳或乳制品为主成分的培养基以外,只要是公知的乳酸菌培养中使用的培养基,就可以没有限制地使用,例如可举出MRS培养基或SPC培养基等。通过在这样的培养基中添加以游离脂肪酸换算计优选为3~100ppm,更优选为5~40ppm的本发明的存活性改善剂,可得到优异的乳酸菌存活性改善效果。
在这些乳酸菌的增殖促进剂和存活性改善剂中,优选进一步含有酵母和乳化剂。另外,在乳酸菌的增殖促进剂和存活性改善剂中,可以根据需要含有香料、各种溶剂。
作为乳酸菌的增殖促进剂和存活性改善剂中使用的酵母,没有特别限定,优选例如含有大量矿物质的酵母等这样的酵母。乳酸菌的增殖促进剂和存活性改善剂中的酵母的含量没有特别限定,例如为1.0~10质量%,优选为3.0~8.0质量%。
作为乳酸菌的增殖促进剂和存活性改善剂中使用的乳化剂,没有特别限定,可以使用例如聚甘油脂肪酸酯、蔗糖脂肪酸酯、聚山梨醇酯类、黄原胶、瓜尔胶等。乳酸菌的增殖促进剂和存活性改善剂中的乳化剂/增稠稳定剂的含量没有特别限定,例如黄原胶、瓜尔胶等增稠稳定剂为0.2~1.0质量%,优选为0.3~0.5质量%。
乳酸菌的增殖促进剂和存活性改善剂的制备法没有特别限定,优选例如将混合有油脂的脂肪酶降解物、丙二醇等溶剂、乳化剂而得的物质,以及使酵母分散于水等溶剂而得的物质进行混合,将得到的物质进一步进行搅拌/混合而制备。
实施例
以下举出实施例对本发明进一步详细地进行说明,但本发明当然不受这些实施例限定。
以下的实施例中的游离脂肪酸含量的测定通过以下条件的HPLC进行测定。
(HPLC条件)
在样品3.5g中加入作为内部标准品的十三烷酸的甲醇溶液(50μg/ml)1ml和乙腈15ml,搅拌和离心后,回收上清液3.5ml,利用离心蒸发器去除乙腈,用甲醇定容成约5ml,用0.45μm的过滤器进行过滤。相对于该溶液5容量,加入ADAM(9-蒽基重氮甲烷(9-Anthryldiazomethane),Funakoshi株式会社制)的丙酮溶液(1mg/ml)1容量,在室温/暗处静置90分钟以上,通过高效液相色谱进行分析。标准物质使用丁酸、己酸、辛酸、癸酸、月桂酸、肉豆蔻酸、棕榈酸、硬脂酸、油酸共计9种,将这些9种游离脂肪酸的总和作为总游离脂肪酸。分析在以下的条件下进行。
(分析条件)
柱:Imtakt公司制Unison UK-C8
柱温:30℃
流速:1.0ml/分钟
流动相:将A液设为乙腈/水=65/35,将B液设为乙腈/水=85/15,0~9分钟将A液设为100%,9~28分钟将B液以线性梯度设为0~100%,28~46分钟将B液设为100%。
注入量:10μl
激发波长:365nm
荧光波长:412nm
(制造例1)
鲜奶油脂肪酶降解物糊的制备:
将鲜奶油(固体成分51.7%)3880g在98℃杀菌30分钟。将脂肪酶AY“Amano”30G15g和水135g进行搅拌/混合,制成A液。在杀菌后的鲜奶油中添加A液,使其进行20小时酶促反应。反应结束后,添加50质量%氢氧化钾水溶液直至成为pH6.7来进行中和。中和后,在95℃杀菌15分钟,得到鲜奶油脂肪酶降解物糊。对于该鲜奶油脂肪酶降解物糊,通过HPLC测定游离脂肪酸含量,结果为38.38质量%。
(制造例2)
鲜奶油脂肪酶降解物粉末的制备:
将鲜奶油(固体成分51.7%)3880g在98℃杀菌30分钟。将脂肪酶AY“Amano”30G15g和水135g进行搅拌/混合,制成A液。在杀菌后的鲜奶油中添加A液,使其进行20小时酶促反应。反应结束后,添加50质量%氢氧化钾水溶液直至成为pH6.7来进行中和。中和后,在95℃杀菌15分钟,得到鲜奶油脂肪酶降解物糊。将脱脂奶粉342.8g、鲜奶油脂肪酶降解物糊306.4g、水1154.5g进行搅拌/混合,通过喷布干燥进行粉末化,得到鲜奶油脂肪酶降解物粉末。对于该鲜奶油脂肪酶降解物粉末,与制造例1同样地测定游离脂肪酸含量,结果为20.47质量%。
(制造例3)
全脂奶粉脂肪酶降解物水溶液的制备:
将全脂奶粉(固体成分95%)40g溶解于水100g中,在98℃杀菌30分钟。在其中添加脂肪酶AY“Amano”30G 0.12g,在50℃使其进行20小时酶促反应。反应结束后,添加50质量%氢氧化钾水溶液直至成为pH6.7来进行中和。中和后,在95℃杀菌15分钟,得到全脂奶粉脂肪酶降解物水溶液。对于该全脂奶粉脂肪酶降解物水溶液,与制造例1同样地测定游离脂肪酸含量,结果为3.59质量%。
(制造例4)
全脂奶粉脂肪酶降解物粉末的制备:
将全脂奶粉(固体成分95%)40g溶解于水157.56g中,在98℃杀菌30分钟,制成A液。将脂肪酶AY“Amano”30G 0.12g和水0.108g进行搅拌/混合,制成B液。在A液中添加B液,在50℃使其进行20小时酶促反应。反应结束后,添加50质量%氢氧化钾水溶液直至成为pH6.7来进行中和。中和后,在95℃杀菌15分钟。冷却后,通过喷布干燥进行粉末化,得到全脂奶粉脂肪酶降解物粉末。对于全脂奶粉脂肪酶降解物粉末,与制造例1同样地测定游离脂肪酸含量,结果为15.55质量%。
(制造例5)
黄油脂肪酶降解物糊的制备:
使黄油(固体成分83%)3000g在50℃进行溶解后,在98℃杀菌30分钟。将脂肪酶AY“Amano”30G 37.5g和水337.5g进行搅拌/混合,制成A液。将A液添加于杀菌后的黄油中,在50℃使其进行20小时酶促反应。反应结束后,在95℃杀菌15分钟,得到黄油脂肪酶降解物糊。对于黄油脂肪酶降解物糊,通过HPLC测定游离脂肪酸含量,结果为47.1质量%。
(制造例6)
黄油脂肪酶降解物粉末的制备:
使黄油(固体成分83%)3000g在50℃进行溶解后,在98℃杀菌30分钟。将脂肪酶AY“Amano”30G 37.5g和水337.5g进行搅拌/混合,制成A液。将A液添加于杀菌后的黄油中,在50℃使其进行20小时酶促反应。反应结束后,在95℃杀菌15分钟,得到黄油脂肪酶降解物糊。将脱脂奶粉25g、氢氧化钾0.2g、黄油脂肪酶降解物糊10g和水114.8g进行搅拌/混合,通过喷布干燥进行粉末化,得到黄油脂肪酶降解物粉末。对于该黄油脂肪酶降解物粉末,与制造例1同样地测定游离脂肪酸含量,结果为14.6质量%。
(实施例1)
乳酸菌发酵食品的制造:
在含有脱脂奶粉16w/v%、葡萄糖10w/v%、乌龙茶提取物0.2w/v%的培养基中以游离脂肪酸的合计的含量成为16.5ppm的方式添加制造例1中得到的鲜奶油脂肪酶降解物糊,在100℃杀菌62分钟而得到培养培养基。除此以外,另行将干酪乳杆菌YIT9029株接种0.5v/v%于10w/v%脱脂奶粉溶液中,在37℃培养24小时而得到培养液。将该培养液接种0.5v/v%于上述培养培养基中,在35℃进行培养,在酸度成为24ml/9g的时刻结束培养而得到乳酸菌发酵食品。另外,作为比较,使用无添加脂肪酶降解物的培养基,除此以外,通过与上述同样的方法得到乳酸菌发酵食品。利用BCP培养基测定这些乳酸菌发酵食品的培养结束时、在10℃保存14天后和保存21天后的活菌数(cfu/ml)。将这些结果示于表1。
[表1]
在将乳酸菌以培养基进行培养时,通过在培养基中添加鲜奶油脂肪酶降解物糊,与在培养基中什么也没有添加的情况相比,培养结束时的活菌数和保存后的活菌数显著地变高。
(实施例2)
乳酸菌发酵食品的制造:
在含有脱脂奶粉16w/v%、葡萄糖2.2w/v%、果糖5.1w/v%、乌龙茶提取物0.2w/v%的培养基中分别以游离脂肪酸的合计的含量成为27.7ppm的方式添加制造例1中得到的鲜奶油脂肪酶降解物糊、制造例2中得到的鲜奶油脂肪酶降解物粉末、制造例3中得到的全脂奶粉脂肪酶降解物水溶液、制造例4中得到的全脂奶粉脂肪酶降解物粉末,在100℃杀菌62分钟而得到培养培养基。除此以外,另行将干酪乳杆菌YIT9029株接种0.5v/v%于10w/v%脱脂奶粉溶液中,在37℃培养24小时而得到培养液。将该培养液接种0.5v/v%于上述培养培养基中,在35℃进行培养,在酸度成为24ml/9g的时刻结束培养而得到乳酸菌发酵食品。利用BCP培养基测定这些乳酸菌发酵食品的培养结束时、在10℃保存14天后的活菌数(cfu/ml)。另外,通过以下的评价基准对乳酸菌发酵食品的风味进行评价。将这些结果示于表2。
[表2]
<风味评价基准>
(评价)(内容)
◎:非常好
○:好
△:稍差
×:差
在任一脂肪酶降解物的添加中,均以与实施例1相同的程度在制造时促进乳酸菌的增殖,也提高保存中的存活性。另外,在风味上也得到良好的结果。
(实施例3)
乳酸菌发酵食品的制造:
在含有脱脂奶粉16w/v%、葡萄糖2.2w/v%、果糖5.1w/v%、乌龙茶提取物0.2w/v%的培养基中分别以游离脂肪酸的合计的含量成为53.5ppm的方式添加制造例1中得到的鲜奶油脂肪酶降解物糊、制造例5中得到的黄油脂肪酶降解物糊、制造例6中得到的黄油脂肪酶降解物粉末,在100℃杀菌62分钟而得到培养培养基。除此以外,另行将干酪乳杆菌YIT9029株接种0.5v/v%于10w/v%脱脂奶粉溶液中,在37℃进行培养24小时而得到培养液。将该培养液接种0.5v/v%于上述培养培养基中,在35℃进行培养,在酸度成为24ml/9g的时刻结束培养而得到乳酸菌发酵食品。另外,作为比较,使用无添加脂肪酶降解物的培养基,除此以外,通过与上述同样的方法得到乳酸菌发酵食品。利用BCP培养基测定这些乳酸菌发酵食品的培养结束时、在10℃保存14天后和保存21天后的活菌数(cfu/ml)。进而,将无添加脂肪酶降解物的乳酸菌发酵食品的活菌数设为100%并算出使用各脂肪酶降解物时的活菌数为多少%。此外,通过与实施例2同样的评价基准对乳酸菌发酵食品的风味进行评价。将这些结果示于表3。
[表3]
*游离脂肪酸的合计含量
在将乳酸菌以培养基进行培养时,通过在培养基中添加乳脂的脂肪酶降解物,与在培养基中什么也没有添加的情况相比,培养结束时的活菌数和保存后的活菌数显著地变高。
(制造例7)
植物油脂脂肪酶降解物糊的制备:
在250ml的耐热瓶中,以表4中记载的配方将原料进行混合后,在50℃搅拌20小时。搅拌后,在90~95℃加热15分钟,使酶失活。使其在冰箱中凝固后,在50℃使其融解,回收上清液的油层,将其作为植物油脂脂肪酶降解物糊。通过HPLC测定这些植物油脂脂肪酶降解物糊的游离脂肪酸量。其结果也示于表5。
[表4]
植物油脂 | 175.0g |
脂肪酶“Amano”30G | 2.5g |
水 | 22.5g |
合计 | 200.0g |
[表5]
植物油脂 | 游离脂肪酸量(g/kg) |
橄榄油 | 691 |
葵花油 | 700 |
(制造例8)
植物油脂脂肪酶降解物粉末的制备:
将制造例7中得到的植物油脂脂肪酶降解物糊中使用葵花油的脂肪酶降解物糊以喷布干燥进行粉末化,得到葵花油脂肪酶降解物粉末。
(实施例4)
乳酸菌发酵食品的制造:
在含有脱脂奶粉16w/v%、葡萄糖2.2w/v%、果糖5.1w/v%、乌龙茶提取物0.2w/v%的培养基中分别以游离脂肪酸的合计的含量成为17.4ppm的方式添加制造例7中得到的橄榄油脂肪酶降解物糊、葵花油脂肪酶降解物糊、制造例8中得到的葵花油脂肪酶降解物粉末,在100℃杀菌62分钟而得到培养培养基。除此以外,另行将干酪乳杆菌YIT9029株接种0.5v/v%于10w/v%脱脂奶粉溶液中,在37℃培养24小时而得到培养液。将该培养液接种0.5v/v%于上述培养培养基中,在35℃进行培养,在酸度成为24ml/9g的时刻结束培养而得到乳酸菌发酵食品。另外,作为比较,使用无添加脂肪酶降解物的培养基,除此以外,通过与上述同样的方法得到乳酸菌发酵食品。利用BCP培养基测定这些乳酸菌发酵食品的培养结束时、在10℃保存14天后和保存21天后的活菌数(cfu/ml)。进而,将无添加脂肪酶降解物的乳酸菌发酵食品的活菌数设为100%并算出使用各脂肪酶降解物时的活菌数为多少%。此外,通过与实施例2同样的评价基准对乳酸菌发酵食品的风味进行评价。将这些结果示于表6。
[表6]
*游离脂肪酸的合计含量
在将乳酸菌以培养基进行培养时,通过在培养基中添加植物油脂的脂肪酶降解物,与在培养基中什么都没有添加的情况相比,培养结束时的活菌数和保存后的活菌数显著地变高。另外,与来自乳脂的油脂脂肪酶降解物相比,能够在低浓度下确认到显著的效果。进而,可知植物油脂的脂肪酶降解物也改善乳酸菌发酵食品的风味。
(制造例9)
乳酸菌的增殖促进剂/存活性改善剂的制备:
将制造例7中制备的橄榄油脂肪酶降解物16.2g、丙二醇87.5g、黄原胶4.0g进行搅拌/混合而得到A液。除此以外,另行将水649.7g、酵母提取物41.8g、香料200.0g、柠檬酸0.8g进行搅拌/混合,得到B液。将A液和B液进行搅拌/混合而得到乳酸菌的增殖促进剂/存活性改善剂。
该乳酸菌的增殖促进剂/存活性改善剂能够在10℃以下稳定地保存1个月。
(实施例5)
乳酸菌发酵食品的制造:
将两歧双歧杆菌YIT10347株的接种体(starter)以初始菌数成为2×107cfu/ml左右的方式接种于将含有全脂奶粉14w/w%、脱脂奶粉4w/w%、乳肽(LE80GF-US,日本新药株式会社制)0.1w/w%的水溶液在135℃加热杀菌3秒而得到的培养基中,在37℃在大气气氛下进行培养,直至成为pH4.8~4.9为止,得到双歧杆菌发酵液。另行在含有蔗糖7w/w%、羧甲基纤维素钠(CMC122Y,Daicel株式会社制)1w/w%的水溶液中以游离脂肪酸的合计的含量成为45ppm的方式添加制造例4中得到的全脂奶粉脂肪酶降解物粉末,在121℃加热杀菌3秒,得到糖浆。将以这样的方式得到的双歧杆菌发酵液40质量份以15MPa进行均质化处理后,添加于糖浆60质量份中,进行混合,得到含有双歧杆菌的乳酸菌发酵食品。利用TOS培养基测定该含有双歧杆菌的乳酸菌发酵食品的培养结束时、在10℃保存21天后的两歧双歧杆菌YIT10347株的活菌数(cfu/ml)。进而,将无添加脂肪酶降解物的乳酸菌发酵食品的活菌数设为100%并算出使用各脂肪酶降解物时的活菌数为多少%,结果保存21天后的活菌数为233%。另外,与实施例2同样地评价发酵食品的风味,结果风味为○的评价。将这些结果示于表7。
[表7]
*游离脂肪酸的合计含量
在制造含有双歧杆菌的乳酸菌发酵食品时,通过在培养后的发酵液中添加脂肪酶降解物,与在培养后的发酵液中什么都没有添加的情况相比,保存后的活菌数显著地变高。
产业上的可利用性
根据本发明的制造方法,可得到发酵时的乳酸菌的增殖促进效果和保存中的存活性改善效果,因此,能够以高范围维持乳酸菌发酵食品中的活菌数,能够有效地发挥其生理功能。因此,本发明的方法作为功能性食品等的制造方法有用。
Claims (13)
1.一种乳酸菌发酵食品的制造方法,其特征在于,在将乳酸菌接种于以乳或乳制品为主成分的培养基进行培养而制造乳酸菌发酵食品时,
对乳酸菌的培养前的以乳或乳制品为主成分的培养基或者培养中、培养后的发酵液添加油脂的脂肪酶降解物。
2.根据权利要求1所述的乳酸菌发酵食品的制造方法,其中,油脂为植物油脂。
3.根据权利要求2所述的乳酸菌发酵食品的制造方法,其中,植物油脂为橄榄油或葵花油。
4.根据权利要求1所述的乳酸菌发酵食品的制造方法,其中,油脂为乳脂。
5.根据权利要求4所述的乳酸菌发酵食品的制造方法,其中,乳脂来自黄油、鲜奶油或全脂奶粉。
6.根据权利要求1~5中任一项所述的乳酸菌发酵食品的制造方法,其中,以乳或乳制品为主成分的培养基是以兽乳或将兽乳作为原料而制造的乳制品为主成分的培养基。
7.根据权利要求1~6中任一项所述的乳酸菌发酵食品的制造方法,其中,乳酸菌为干酪乳杆菌(Lactobacillus casei)。
8.一种乳酸菌的增殖促进方法,其特征在于,在将乳酸菌接种于以乳或乳制品为主成分的培养基进行培养而制造乳酸菌发酵食品时,
在乳酸菌的培养前,对以乳或乳制品为主成分的培养基添加油脂的脂肪酶降解物。
9.一种乳酸菌的存活性改善方法,其特征在于,在将乳酸菌接种于以乳或乳制品为主成分的培养基进行培养而制造乳酸菌发酵食品时,
对乳酸菌的培养前的以乳或乳制品为主成分的培养基或者培养中、培养后的发酵液添加油脂的脂肪酶降解物。
10.一种乳酸菌的增殖促进剂,其特征在于,含有油脂的脂肪酶降解物作为有效成分。
11.根据权利要求10所述的乳酸菌的增殖促进剂,其中,进一步含有酵母和乳化剂。
12.一种乳酸菌的存活性改善剂,其特征在于,含有油脂的脂肪酶降解物作为有效成分。
13.根据权利要求12所述的乳酸菌的存活性改善剂,其中,进一步含有酵母和乳化剂。
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CN113545392B (zh) * | 2021-07-27 | 2023-11-24 | 广东东泰乳业有限公司 | 一种新型自产酸奶味炼乳的制造方法 |
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