JP2002058425A - Fermented food containing conjugated fatty acid and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a fermented food which does not inhibit bacteria used for the fermentation, even when containing a conjugated fatty acid. SOLUTION: This fermented food containing the conjugated fatty acid is characterized by containing the conjugated fatty acid having a conjugated double bond in a fermented food fermented with one or more kinds of lactobacillus or bifidobacterium bacteria selected from the following group A. [The group A]: Lactobacillus casei, Lactobacillus delbrueckii subsp. delbrueckii, Lactobacillus helveticus, Lactobatillusu rhamnosus, Lactobacillus reuteri, Lactobacillus johnsonii, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, Bifidobacterium breve.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fermented food which contains conjugated fatty acids, has a high viable count of lactic acid bacteria and Bifidobacterium bacteria, and has a high survival rate during storage, and a method for producing the same.

[0002]

2. Description of the Related Art Conjugated fatty acids, which occur naturally and are also produced during food production and processing, are fatty acids in which adjacent carbons have a double bond across a single bond. In particular, conjugated linoleic acid having one conjugated diene in a fatty acid molecule having 18 carbon atoms has recently been reported to have many useful physiological activities.

[0003] For example, Japanese Patent No. 2745245 discloses a method of increasing the weight gain and feed efficiency of an animal by administering conjugated linoleic acid to an animal, and Japanese Patent No. 2992836 discloses a method of administering conjugated linoleic acid to an animal. To reduce body fat in animals by administering to mice, and also reports on antitumor effects, antiallergic effects, antidiabetic effects, and the like.

[0004] Conjugated linoleic acid has begun to be manufactured and sold industrially. For example, currently marketed products include CLA80 activated linol manufactured by Linol Yushi, Tonaline manufactured by Pharma Nutrients, and the like.
These can be produced by conjugating oils and fats containing linoleic acid or natural cis-type linoleic acid (C18: 2) under alkali, but the resulting product is a free fatty acid type, and the main component is cis- 9, trans-11 or trans-9, ci
s-11, trans-10, and cis-12, including some other positional or geometric isomers.

[0005] Since conjugated fatty acids have various physiological effects as described above, they are expected to be added to foods and drinks to enhance their nutritional effects.

[0006]

However, when attempting to produce a fermented food containing these commercially available free fatty acid-type conjugated fatty acids, fermentation is delayed when added to a medium and fermented. The present inventors have studied that the problem of killing inoculated bacteria may occur, and the problem of a decrease in the number of viable bacteria when added and mixed with the bacterial solution after fermentation and storage, and the problem of death of the bacteria may occur in severe cases. Was found by:

[0007] These problems directly lead to deterioration of workability, deterioration of flavor due to insufficient number of bacteria in the product, and reduction of various physiological functions possessed by the bacteria. Also,
Since fermented foods containing free conjugated fatty acids have strong astringency and astringency unique to fatty acids, it is also desired to produce fermented foods containing conjugated fatty acids having satisfactory flavor by sufficient fermentation.

Accordingly, an object of the present invention is to provide a fermented food which does not inhibit bacteria used for fermentation even if it contains a conjugated fatty acid.

[0009]

The fermented food containing conjugated fatty acids according to the present invention described in claim 1 is fermented by one or more lactic acid bacteria or Bifidobacterium bacteria selected from the group A below. Fermented food containing a conjugated fatty acid having a conjugated double bond. [Group A] Lactobacillus casei Lactobacillus delbruchy Subspecies.
Delbrucky Lactobacillus helveticus Lactobacillus rhamnosus Lactobacillus reuteri Lactobacillus johnsonii Lactococcus lactis Subspecies. Cremoris Lactococcus lactis subspecies. Lactis bifidobacterium breve

[0010] The fermented food containing conjugated fatty acids according to the invention described in claim 2 is the fermented food according to claim 1, wherein
It is a fermented milk food.

The conjugated fatty acid-containing fermented food according to the invention described in claim 3 has a content of the conjugated fatty acid described in claim 1 or 2 of 0.2% by weight to 3.0% by weight. It is a feature.

[0012] The method for producing a conjugated fatty acid-containing fermented food according to the invention described in claim 4 is characterized in that one or more strains of a lactic acid bacterium or a bacterium belonging to the genus Bifidobacterium selected from the group A below are used. Before or after the addition of a conjugated fatty acid having a conjugated double bond. [Group A] Lactobacillus casei Lactobacillus delbruchy Subspecies.
Delbrucky Lactobacillus helveticus Lactobacillus rhamnosus Lactobacillus reuteri Lactobacillus johnsonii Lactococcus lactis Subspecies. Cremoris Lactococcus lactis subspecies. Lactis bifidobacterium breve

[0013]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, it has been found that a certain lactic acid bacterium or Bifidobacterium bacterium exhibits excellent growth ability even in a medium containing a conjugated fatty acid and survivability during storage. The present invention has been completed.

That is, the present invention relates to a lactic acid bacterium or a bacterium belonging to the genus Bifidobacterium selected from the following group A:
An object of the present invention is to provide a conjugated fatty acid-containing food characterized in that a conjugated fatty acid having a conjugated double bond is contained in a fermented food that has been fermented by more than one kind. [Group A] Lactobacillus casei Lactobacillus delbruchy Subspecies.
Delbrucky Lactobacillus helveticus Lactobacillus rhamnosus Lactobacillus reuteri Lactobacillus johnsonii Lactococcus lactis Subspecies. Cremoris Lactococcus lactis subspecies. Lactis bifidobacterium breve

The kind of the conjugated fatty acid used in the present invention may be any free fatty acid having at least a conjugated double bond or a salt thereof. Examples thereof include conjugated linoleic acid, eleostearic acid, and parinaric acid. It is preferable to use a conjugated linoleic acid having a useful physiological activity. Examples of the salt form include a sodium salt, a potassium salt, a calcium salt, a magnesium salt and the like. Further, in addition to a free conjugated fatty acid or a salt thereof, a glyceride derivative or ester containing a fatty acid having a conjugated double bond as a constituent fatty acid may be separately contained.

The conjugated fatty acid can be produced by a conventional method such as an alkali isomerization method. For example, as a method for producing conjugated linoleic acid, an alkali conjugate method using ethylene glycol (J. Am. Oil Chem. Soc., 36, 631, 1959) or a method using propylene glycol (Japanese Patent Laid-Open Publication No. 10-1).
30199) and the like.

The fermented food of the present invention containing the conjugated fatty acid thus obtained may be any fermented food obtained by adding a fermenting bacterium to a medium in which the fermenting bacterium grows. For example, a fermented milk food, a fermented soy milk food , Fermented fruit juice, fermented vegetable milk, and the like. In particular, fermented milk and fermented milk foods such as dairy product lactic acid bacteria beverages are preferable because of good growth ability and survival of the bacteria.

As described above, the lactic acid bacterium or Bifidobacterium genus bacterium used for producing the fermented food includes one or more lactic acid bacterium or Bifidobacterium genus bacterium selected from the following group A. They can be used in combination. [Group A] Lactobacillus casei Lactobacillus delbruchy subspecies.
Del brukki ( Lactobacillus delbrueckii subsp. De
lbrueckii ) Lactobacillus helvet
icus ) Lactobacillus saliva
lius ) Lactobatillus rhamn
osus ) Lactobacillus reuteri ( Lactobacillus reuteri) Lactobacillus johnso ( Lactobacillus johnso)
nii ) Lactococcus lactis subspecies . Cremoris ( Lactococcus lactis subsp. Cremoris ) Lactococcus lactis subspecies. Lactis (Lactococcus lactis subsp. Lactis) Bifidobacterium breve (Bifidobacterium br
eve )

Among them, Lactococcus lactis subspecies. Lactis and Bifidobacterium breve are preferable because of their high growth and survival in a medium containing conjugated fatty acids, and from the viewpoint of flavor, Lactobacillus casei and Lactococcus lactis subspecies. When fermented using lactis, the flavor of the fermented product is preferable because it suppresses the astringent taste of conjugated fatty acids.

In the present invention, other bacteria may be used in combination when producing fermented foods. For example, Lactobacillus bacteria such as Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus gasseri, Lactobacillus zeae and the like, Streptococcus bacteria such as Streptococcus thermophilus, and Lactococcus bacteria such as Lactococcus plantarum. , Bifidobacterium bifidum, Bifidobacterium genus bacteria such as Bifidobacterium addressentis, yeasts represented by Saccharomyces cerevisiae, etc. are often hindered by the presence of conjugated fatty acids. ,
Even if added for flavoring fermented foods, etc., it does not inhibit the growth and the like of the bacteria described in Group A above.

The amount of conjugated fatty acid added to various fermented foods is
It depends on the type of bacteria used, the form of the fermented food to be used, and the like. Therefore, the amount of addition may be appropriately set in accordance with these conditions and in consideration of the influence on the flavor and the like. For example, in the case of fermented milk, the content is preferably about 0.2% to 3.0% by weight (hereinafter simply referred to as%), particularly preferably 0.4% to 2.0%. It is unclear whether the physiological effect of the conjugated fatty acid can be sufficiently obtained when the amount is less than 0.2%, while the influence on the flavor of the fermented food is ignored when the amount exceeds 2.0%, especially 3.0%. This is because it will not be possible. When the amount of the conjugated fatty acid is 0.4% or more, damage to the bacteria is particularly remarkable. Therefore, it is preferable to apply the bacteria of the present invention to a fermented food containing 0.4% or more.

The conjugated fatty acid may be added either before or after the fermentation of the food. Usually, in the production method of fermented foods fermenting lactic acid bacteria and Bifidobacterium bacteria, problems such as poor growth of bacteria due to addition before fermentation, decrease in viability of bacteria due to addition after fermentation occur, By using the fungus of the present invention, such a problem can be solved, and a fermented food in which the conjugated fatty acid is enriched can be obtained simply and inexpensively.

The fermented food of the present invention may be produced according to a conventional method. For example, when producing fermented milk, lactic acid bacteria or bacteria belonging to the genus Bifidobacterium are inoculated and cultured in a sterilized milk medium, and homogenized to obtain a fermented milk base.
Next, a syrup solution containing a conjugated fatty acid prepared separately is added and mixed, homogenized with a homogenizer or the like, and flavor is added to finish the final product. Here, the conjugated fatty acid can be added not only to the syrup solution but also to the milk medium before or after fermentation.

The thus obtained fermented food of the present invention, that is, fermented milk food, fermented soy milk food, fermented fruit juice, fermented vegetable emulsion, etc., may be in any form such as solid, liquid, powder and the like. It is possible. In addition, these fermented foods, if it is a material usually used as food,
All can be used together.

More specifically, sugars such as glucose, sucrose, fructose and honey; sugar alcohols such as sorbitol, xylitol, erythritol, lactitol and palatinit; emulsifiers such as fatty acid esters of sucrose, fatty acid esters of polyglycerin and lecithin; , Gelatin, carrageenan, guar gum, xanthan gum,
Thickening (stabilizing) agents such as pectin and locust bean gum;
Is mentioned. In addition, vitamin A, vitamin B
, Vitamins such as vitamin C and vitamin E, herbal extracts, and the like.

[0026]

EXAMPLES The present invention will be described in more detail with reference to the following Examples, but it should not be construed that the invention is limited thereto.

Embodiment 1 FIG. Screening test for lactic acid bacteria and bifidobacteria in a medium supplemented with conjugated linoleic acid Fresh milk was decreamed by centrifugation to prepare skim milk. In an aqueous solution containing 10% of skim milk, glucose 1%, soy peptide 0.1%, 0.2%, 0.5%
%, 1.0% of conjugated linoleic acid (CLA80, manufactured by Linol Yushi Co., Ltd.) to prepare a medium. 150k for medium
g / cm ² and then autoclaved to 10
The solution was sterilized at 0 ° C. for 10 minutes, inoculated with 1% of the lactic acid bacteria and bifidobacteria shown in Table 1, and cultured at 37 ° C. for 24 hours.

[0028]

[Table 1]

The progress of culture of each lactic acid bacterium and bifidobacterium was observed using pH as an index. Fermented milk without conjugated linoleic acid was similarly produced using each of the bacterial strains as a control. The results are also shown in Table 1.

From the results shown in Table 1, Lactobacillus
Casei, Lactobacillus del Brooki Subspecies. Delbrukki, Lactobacillus helveticus, Lactobacillus rhamnosus, Lactobacillus reuteri, Lactobacillus johnsonii, Lactococcus lactis subspecies. Cremoris, Lactococcus lactis subspecies. It was found that when lactic acid bacteria and Bifidobacterium belonging to Lactis and Bifidobacterium breve were used, the bacteria grew almost equivalently to the control.

Embodiment 2 FIG. Growth test 1 by addition of conjugated linoleic acid
A predetermined amount of conjugated linoleic acid (CLA80, manufactured by Linol Yushi Co., Ltd.) was added to a medium containing 6%, homogenized at 150 kg / cm ² , sterilized at 100 ° C. for 10 minutes in an autoclave, and inoculated with lactic acid bacteria. Then, the cells were cultured at 37 ° C.

As the lactic acid bacteria, the results of screening in Example 1 show that Lactococcus lactis subspecies, which grew well in a skim milk medium (without the addition of a growth promoting factor). Using Lactis YIT2027 and the bad Streptococcus thermophilus YIT2001,
The inoculation amount was 0.1%. As a control, fermented milk without conjugated linoleic acid was produced using each strain.

During the culturing, the number of viable bacteria was measured over time. Table 2 shows the results. From Table 2, Lactococcus lactis subspecies. When lactis was used, it was found that the bacteria grew as well as the control. In addition, the growth of Streptococcus thermophilus was suppressed by the addition of conjugated linoleic acid, and was particularly remarkable when the added amount was 0.4% or more.

[0034]

[Table 2]

Embodiment 3 FIG. Survival test 1 by addition of conjugated linoleic acid
Prepare an aqueous solution containing 6%, and use an ultra-high temperature sterilizer at 135 ° C.
Sterilization treatment was performed for 2 seconds. Lactococcus lactis subspecies. 0.1% Lactis YIT2027 was inoculated and cultured at 35 ° C. for 20 hours.

A predetermined amount of conjugated linoleic acid (CLA80, manufactured by Linol Yushi Co., Ltd.) was added to the bacterial solution thus obtained, homogenized at 100 kg / cm ² , and a survival test was performed in a thermostat at 15 ° C. . As a control, fermented milk without conjugated linoleic acid (CLA) was produced and stored. The viable cell count during storage was measured over time. Table 3 shows the results.

From the results shown in Table 3, it can be seen that Lactococcus lactis subspecies. When Lactis YIT2027 was used, it was found that the survival rate equivalent to that of the control was obtained at an addition amount of 1% or less. Also, 10
Similar results were obtained during storage at ℃.

[0038]

[Table 3]

Embodiment 4 FIG. Growth test 24 with conjugated linoleic acid 0.2%, 0.4%, 1.0%, or 0.5%, 1.0% conjugated linoleic acid (CLA) was added to soymilk (solid content: 5%) containing 4% corn oil. , 3.0% added and homogenized,
Sterilization was performed at 100 ° C. for 10 minutes in an autoclave. The former includes Lactococcus lactococcus lactis subspecies. Lactis YIT2027 and the latter were each inoculated with 0.1% of Bifidobacterium breve YIT4065 and cultured at 37 ° C. Table 4 shows the results
Shown in

[0040]

[Table 4]

As a control, fermented milk was prepared by adding 3% of butter oil and treating in the same manner. From the results shown in Table 4, Lactococcus lactis subspecies.
When Lactis YIT2027 and Bifidobacterium breve YIT4065 were used, it was found that the bacteria grew almost equally as in the control.

Embodiment 5 FIG. Fermented milk containing conjugated fatty acids (lacto
Production of Bacillus casei 13% skim milk solution (solid content 10%) with an ultra-high temperature sterilizer
Sterilized at 0 ° C for 3 seconds, Lactobacillus casei YI
T078 was inoculated at 0.01% and cultured at 37 ° C. culture
Was performed up to pH 4.0 and pH 4.5.
50kg / cm ²After homogenizing with sucrose 48%
And conjugated fatty acids (CLA80, manufactured by Linol Yushi Co., Ltd.)
Mix with emulsified syrup containing 5% and 0.5% crude lecithin
Fermentation with 0.1% yogurt flavor
Milk was produced. The mixing ratio was 10 parts of the culture solution,
Syrup liquid was 2 parts.

The viable cell count of the obtained fermented milk was 3.
They were 01 × 10 ⁹ and 1.01 × 10 ¹⁰ , and maintained a bacterial count of 4.32 × 10 ⁸ or more even after storage in a thermostat at 15 ° C. for 14 days.

Embodiment 6 FIG. Production of Fermented Milk Containing Conjugated Fatty Acids (Lactococcus lactis) Skim milk powder solution (solid content 10%) is treated with an ultra-high temperature sterilizer 13
Sterilized at 5 ° C for 2 seconds, Lactococcus lactis
Subspecies. Lactis YIT2027 0.01
%, And cultured at 37 ° C. The culture was carried out to pH 4.4, and the resulting culture was homogenized at 150 kg / cm ² , and then 48% of sucrose, 2.5% of conjugated fatty acid (CLA, manufactured by Linol Yushi Co., Ltd.) and 0.5% of crude lecithin % Yogurt flavor was added to the emulsified syrup liquid containing 0.1% to prepare fermented milk. The mixing ratio was 10 parts of the culture solution and 2 parts of the syrup solution.

The viable cell count of the obtained fermented milk was 3.28 × 10
Is ^8, even after storage for 14 days in a thermostat of 15 ° C. 4.
A cell count of 93 × 10 ⁷ was maintained.

Comparative Example 1 Production of Fatty Acid-Free Fermented Milk (Lactobacillus casei) Fermented milk was produced under the same bacterial strain and conditions as in Example 5 without adding conjugated fatty acids. In addition, the culture solution used was cultured to pH 4.7. The bacterial count of the obtained fermented milk is 5.04 ×
It was 10 ^9.

Comparative Example 2 Production of Fatty Acid-Free Fermented Milk (Lactococcus lactis) Fermented milk was produced under the same strains and conditions as in Example 6 without adding conjugated fatty acids. In addition, the culture solution used was cultured up to pH 4.4. The bacterial count of the obtained fermented milk is 2.08 ×
It was 10 ^8.

Comparative Example 3 Production of Fatty Acid-Containing Fermented Milk (Streptococcus thermophilus) 0.4% of conjugated linoleic acid (CLA80, manufactured by Linol Yushi Co., Ltd.) was added to skim milk (solid content: 20%) obtained by decreaming fresh raw milk by centrifugation. After homogenization at 150 kg / cm ² and sterilization at 100 ° C. for 10 minutes in an autoclave, 0.01% of Streptococcus thermophilus YIT2001 was inoculated, and pH 37 at 37 ° C.
Cultured to 0. 150 kg / cm ^{2 of the} obtained culture solution
After homogenizing, each was mixed with a sucrose 48% syrup solution, and 0.1% yogurt flavor was further added to produce fermented milk. The mixing ratio was 10 parts of the culture solution,
Syrup liquid was 2 parts. The bacterial count of the obtained fermented milk is 2.4.
It was 6 × 10 ⁸ .

Comparative Example 4 Production of Fatty Acid-Free Fermented Milk (Streptococcus thermophilus) Fermented milk was produced under the same bacterial strain and conditions as in Comparative Example 3 without adding a conjugated fatty acid. In addition, the culture solution used was cultured up to pH 4.4. The number of bacteria in the obtained fermented milk is 1.38 ×
It was 10 ¹⁰ .

Embodiment 7 FIG. Evaluation Test The fermented milks obtained in Examples 5 and 6 and Comparative Examples 1 to 4 were sensory-evaluated by 10 expert panelists according to the following indices. Table 5 shows the results.

Index of judgment Taste is good: +2 Slightly good taste: +1 Normal: 0 Slightly bad taste: -1 Bad taste: -2

[0052]

[Table 5]

As shown in Table 5, Lactobacillus casei or Lactococcus lactis subspecies. When lactis was used, there was no difference from the control despite the addition of CLA, and there was an effect of improving flavor. When Streptococcus thermophilus was used, no improvement in flavor was observed.

[0054]

As described above, according to the present invention, the number of lactic acid bacteria is high even if free conjugated fatty acids are present in the fermented product,
This has the effect of obtaining a conjugated fatty acid-containing fermented food having good survivability and flavor during storage.

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Claims (4)

[Claims] 1. A fermented food fermented by one or more lactic acid bacteria or Bifidobacterium bacteria selected from the group A below, wherein the fermented food contains a conjugated fatty acid having a conjugated double bond. Fermented food containing conjugated fatty acids. [Group A] Lactobacillus casei Lactobacillus delbruchy Subspecies.
Delbrucky Lactobacillus helveticus Lactobacillus rhamnosus Lactobacillus reuteri Lactobacillus johnsonii Lactococcus lactis Subspecies. Cremoris Lactococcus lactis subspecies. Lactis bifidobacterium breve 2. The fermented food containing conjugated fatty acids according to claim 1, wherein the fermented food is a fermented milk food. 3. The conjugated fatty acid-containing fermented food according to claim 1, wherein the concentration of the conjugated fatty acid is from 0.2% by weight to 3.0% by weight. 4. A lactic acid bacterium or one or more strains of a bacterium belonging to the genus Bifidobacterium selected from Group A below, and a conjugated fatty acid having a conjugated double bond is added before or after fermentation. A method for producing a conjugated fatty acid-containing fermented food. [Group A] Lactobacillus casei Lactobacillus delbruchy Subspecies.
Delbrucky Lactobacillus helveticus Lactobacillus rhamnosus Lactobacillus reuteri Lactobacillus johnsonii Lactococcus lactis Subspecies. Cremoris Lactococcus lactis subspecies. Lactis bifidobacterium breve