JP2002065155A - Mineral-formulated fermented dairy product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain fermented dairy product causing no deterioration of its flavor when minerals are added thereto. SOLUTION: This mineral-formulated fermented dairy product is such one as to be excellent in flavor without giving a user any unfavorable taste, and to be obtained by adding sucralose and minerals to a fermented milk.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a mineral-containing fermented milk product containing a mineral and sucralose.
More specifically, the present invention relates to a mineral-containing fermented milk product containing sucralose, which suppresses a decrease in flavor caused by the addition of a mineral.

[0002]

2. Description of the Related Art Fermented milk products such as yogurt, dairy lactic acid bacteria drinks, lactic acid bacteria drinks, and fermented milk have been widely consumed because of their good health. In recent years, attempts have been made to further enhance the nutritional components of this fermented milk to increase the appeal of the product.For example, vitamins, minerals, dietary fiber, etc. have been mixed, and fermented milk such as fortified yogurt has been produced. I have.

[0003] However, among the fortified nutrients, there are many that reduce the flavor of fermented milk, and many cannot be added with the amount of nutrients that one originally wants to fortify. Among them,
There is a strong demand for fermented milk that is fortified with minerals such as calcium and iron, which are apt to be lacking in the human body. However, when these components are added to fermented milk, it is inevitable that a unique unpleasant flavor is produced.

[0004] For these reasons, attempts have been made to mix minerals such as calcium and iron without lowering the flavor of fermented milk, but at present there is no satisfactory method.

[0005]

SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to provide a fermented milk product which does not cause unpleasant taste even when minerals such as calcium and iron are fortified and blended. is there.

[0006]

The present inventors have conducted intensive studies on the components added to fermented milk in order to solve the above-mentioned problems. As a result, sucralose, which is a sweetener having a high degree of sweetness, contains calcium and calcium in fermented milk. It is possible to mask the unpleasant taste of minerals such as iron, and by adding this to fermented milk, it is possible to enhance the mineral content without feeling unpleasant taste, and as a sweetener to this fermented milk The inventors have found that a fermented milk product having a further improved flavor can be obtained by using a sugar alcohol in combination, and completed the present invention.

That is, the present invention provides a fermented milk product containing a mineral component, which is characterized by containing sucralose.

[0008] The present invention also provides a fermented milk product containing a mineral component obtained by further adding a sugar alcohol to the above fermented milk.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, fermented milk refers to lactic acid bacteria in a solution of milk products such as milk and goat milk, skim milk powder, whole milk powder and fresh cream, either as such or diluted as necessary. This is a cultured solution, which includes fermented milk specified by a ministerial ordinance such as milk, lactic acid bacteria beverages for dairy products, and beverages containing live bacteria such as lactic acid bacteria beverages. In the present invention, the fermented milk product is a commercially available form obtained by adding various sweeteners, flavors, thickeners, solidifying agents, vitamins and the like to this fermented milk as required. Products.

The lactic acid bacteria to be inoculated into dairy products and the like for preparing the fermented milk used in the present invention are not particularly limited, and Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus gasseri, Lactobacillus zaeae, Lactobacillus Lactobacillus subsp. Lactis subspecies; Lactococcus bacteria such as Cremoris, Lactococcus plantarum, Lactococcus raffinolactis, and Leuconostoc mesenteroides Leuconostoc lactis such as Leuconostoc bacteria belonging to the genus, Enterococcus faecalis, any such Enterococcus bacteria such as Enterococcus faecium can be suitably used. These can be used alone or in combination of two or more.

In the preparation of the fermented milk of the present invention, Bifidobacterium genus bacteria such as Bifidobacterium breve, Bifidobacterium bifidum and Bifidobacterium longum are used alone or together with lactic acid bacteria. You may. These can also be used alone or in combination of two or more.

The sucralose used in the present invention has a structure in which three hydroxyl groups at positions 1 and 6 of a fructose residue and a position 4 of a glucose residue in a sucrose molecule are substituted with a chlorine molecule. Is a high-intensity sweetener exhibiting 600 times higher quality sweetness than that of U.S. Pat. No. 1,543,167.
issue).

The amount of sucralose added to the fermented milk containing the mineral varies depending on the amount of minerals such as milk or milk components, calcium, iron and the like contained in the fermented milk and cannot be specified unconditionally. 0.0005 to 0.01% by mass (hereinafter simply referred to as “%”), and particularly 0.002 to 0.005%.
% Is preferred.

The method of blending sucralose is not particularly limited, and solid sucralose such as powder or granules may be blended, or sucralose in liquid form may be blended.

On the other hand, the minerals contained in the fermented milk of the present invention include calcium, iron, zinc, magnesium and the like. Of these minerals, calcium is water-soluble or insoluble, regardless of whether it can be incorporated into fermented milk as a compound commonly used in foods, such as calcium lactate, calcium whey, Calcium gluconate, calcium carbonate and the like can be used. In particular, calcium gluconate and calcium lactate are preferable because of less bitterness and good flavor when combined with sucralose. The same is true for iron, iron citrate, iron pyrophosphate, ferric chloride,
It can be formulated using sodium iron succinate citrate or the like. In particular, iron citrate and iron pyrophosphate are preferable because they have low iron taste and good flavor when combined with sucralose.

The amount of these minerals is not particularly limited. For example, calcium lactate is used in an amount of 0.01 to 0.1.
It is preferably 5%, particularly 0.05 to 0.2%, and in the case of iron citrate, 0.005 to 0.2%, particularly preferably 0.01 to 0.05%.

In the present invention, by using sugar alcohol in addition to sucralose as a sweetener,
It is possible to obtain a fermented milk product containing a mineral component with further improved flavor.

As the sugar alcohol, those commonly used in foods, such as maltitol (reduced maltose syrup), lactitol (reduced lactose), xylitol, erythritol and sorbitol, can be used alone or in combination. Above all, it is preferable to use maltitol and sucralose in combination, since a body feeling is imparted.

The amount of the sugar alcohol to be added is not particularly limited, either.
It is preferable that the content be 80%, particularly 40 to 60%, since a good flavor can be obtained. In the present invention, the sweetness ratio is
It shows the ratio of the degree of sweetness of the sweetener contained in the fermented milk product. The degree of sweetness is a value that relatively indicates the sweetness of each sweetener, with the sweetness of sucrose being 1, and for example, the sweetness of sucralose is 600, maltitol is 0.8, erythritol is 0.75, and lactitol is 0.4, sorbitol 0.6, xylitol 1.0, palatinit 0.5
It is.

The fermented milk product containing a mineral component of the present invention is produced by a conventional method except that a mineral component such as sucralose, calcium, iron and the like and a sugar alcohol are added if necessary at any stage of the production of fermented milk. be able to. For example, by first sterilizing a skim milk powder solution, inoculating and culturing lactic acid bacteria and Bifidobacterium bacteria, homogenizing this to obtain fermented milk, and by adding the necessary components for commercialization as appropriate. Manufactured.

The fermentation method and conditions for obtaining the fermented milk may be ordinary conditions, and are not particularly limited. For example, in the case of Lactobacillus casei, the medium may be inoculated into a medium containing dairy products and cultured at about 35 ° C. for about 15 to 25 hours. For Bifidobacterium breve, after inoculating dairy products at about 37 ° C for about 15 to 25 hours,
The culture may be performed until the pH reaches about 5.0 to 4.2. As a culture method, a method suitable for culture of a microorganism using static culture, stirring culture, shaking culture, aeration culture, or the like may be appropriately selected and used.
In addition, sucralose is not assimilated by lactic acid bacteria, and as long as it is contained in the final product, it may be added at any time.In addition, minerals such as calcium and iron, sugar alcohols, etc. May be added at any time.

Finally, in order to make the fermented milk obtained as described above into a fermented milk product, flavor and / or
Various thickeners such as agar and gelatin or vitamins may be added. These ingredients can be added to the syrup solution,
Alternatively, they may be added separately.

The fermented milk product of the present invention thus obtained can be any type of product such as a plain type, a flavored type, a fruit type, a sweet type, etc. type,
The product can be in any form, such as a drink type, a solid (hard) type, or a frozen type.

[0024]

EXAMPLES The present invention will be described in more detail with reference to the following examples, which should not be construed as limiting the present invention.

EXAMPLES Example 1 Fermented milk product enriched with calcium (1): 20% skim milk was sterilized at 117 ° C. for 3 seconds, and then Streptococcus thermophilus (St. thermophilus)
YIT2001 strain (FERM P-11891) and Lactobacillus casei (Lactobacillus)
casei) YIT9029 strain (FERM BP-13)
66) was inoculated with 1% of each inoculum and cultured at 37 ° C. until pH 4.3 to obtain 430 g of a yogurt base.

On the other hand, 70 g of sugar, 3 g of pectin, 1.0 g of calcium lactate and 0.05 g of sucralose were dispersed and dissolved in water, and water was added to make a total amount of 570 g. This solution was sterilized at 117 ° C. for 3 seconds to obtain a syrup. The yogurt base and the syrup obtained as described above were mixed, and after adding 1 g of flavor, homogenized at 15 MPa and filled in a container to obtain a calcium-enriched fermented milk (Product 1). Further, product 2 was obtained by replacing 0.05 g of sucralose of product 1 with a mixture of 0.03 g of sucralose and 15.0 g of maltitol.

[0027] Further, Product 1 in which 70 g of sugar and 0.05 g of sucralose were used instead of 0.05 g of sugar were compared as Comparative Product 1, and Product 1 in which 0.15 g of aspartame was used instead of 0.05 g of sucralose was compared. The product 2, which also used 0.1 g of stevia, was used as a comparative product 3.

Each fermented milk product (yogurt) obtained as described above was stored at 10 ° C. for 14 days, and then subjected to a sensory test by 10 panelists according to the following sensory evaluation criteria. The results are shown in Table 1 together with the sugars or sweeteners used and their amounts.

<Sensory Evaluation Criteria> Evaluation: Content ±: A bitter taste is slightly felt. +: Bitterness is felt. ++: A bitter taste is strongly felt. +++: A bitter taste is felt very strongly.

[0030]

[Table 1]

As shown in Table 1, it was confirmed that by adding sucralose, unpleasant tastes such as bitterness and astringency were significantly reduced, and the taste could be improved. On the other hand, in the case of the comparative product containing no sucralose, the taste could not be improved. Furthermore, the combined use of sucralose and maltitol further improved the flavor.

Example 2 Fermented milk product enriched with iron: 3% glucose was added to 15% skim milk, and sterilized at 120 ° C. for 3 seconds, followed by Lactobacillus casei.
sei) 1% inoculum of YIT9029 strain was inoculated at 37 ° C.
To obtain a yogurt base (210 g).

On the other hand, 97 g of sugar, 0.2 g of iron citrate and 0.005 g of sucralose were dispersed and dissolved in water, and water was added to make a total amount of 790 g. This solution is heated at 110 ° C. for 3 hours.
Sterilized for 2 seconds to obtain a syrup. After mixing the yogurt base and syrup obtained as described above, adding 1 g of flavor, homogenizing at 15 MPa and filling in a container,
An iron-enriched fermented milk product was obtained (Product 3). Similarly, 97 g of sugar and 0.005 of sucralose in product 3 were replaced by
Product 4 was made from 88 g of sugar and 0.02 g of sucralose, and Product 5 was made from 40 g of sugar and 0.1 g of sucralose.

Separately, 100 g of sugar and iron citrate at a concentration of 0.1 g.
2 g was dispersed and dissolved in water, and water was added to make a total amount of 790 g. This solution was sterilized at 110 ° C. for 3 seconds to obtain a syrup. The syrup and the yogurt base were mixed, and after adding 1 g of flavor, the mixture was homogenized at 15 MPa and filled into a container to obtain an iron-enriched fermented milk product (Comparative Product 4).

Each of the fermented milk products (yogurt) obtained as described above was stored at 10 ° C. for 14 days, and a sensory test was conducted by 10 panelists according to the following sensory evaluation criteria. The results are shown in Table 2 together with the sugars or sweeteners used and the amounts thereof.

<Sensory Evaluation Criteria> Evaluation: Content +: Iron taste is felt. ++: Iron taste is strongly felt. ++: Iron taste is very strong.

[0037]

[Table 2]

As shown in Table 2, it was confirmed that the addition of sucralose significantly reduced the iron taste and could improve the taste. On the other hand, in the case of the comparative product containing no sucralose, the taste could not be improved.

Example 3 Fermented milk product enriched with calcium (2) 20% skim milk was sterilized at 117 ° C. for 3 seconds, and then subjected to Streptococcus thermophilus (St. thermop).
HIUS) YIT2001 strain and Lactobacillus casei YI
1% of each inoculum of T9029 strain was inoculated, and pH 37 at 37 ° C.
C. to obtain a yogurt base of 430 g.

On the other hand, 3 g of pectin and 1 g of calcium lactate
And the amounts of sugar and sucralose shown in Table 3 in water
It melt | dissolved and the whole amount was set to 570 g. This solution is heated to 117 ° C.
For 3 seconds to obtain a syrup. The gluten base and syrup obtained as described above were mixed, 1 g of flavor was added, and the mixture was homogenized at 15 MPa and filled into a container to obtain a calcium-enriched fermented milk (products 6 to 11). Fermented milk to which neither sugar nor sucralose was added was used as a comparative product (Comparative Product 5).

Each fermented milk product (yogurt) obtained as described above was stored at 10 ° C. for 14 days, and then subjected to a sensory test for bitterness and flavor. The bitterness was evaluated according to the evaluation criteria of Example 1. Moreover, about the flavor, the sensory test by ten panelists was performed according to the following flavor evaluation criteria.

[0042]

[0043]

[Table 3]

As shown in Table 3, sucralose was added to 0.0
When 005% to 0.01% was added, effects of suppressing bitterness derived from calcium and improving taste were obtained.
On the other hand, when 0.0001% is added, the bitterness and astringency of calcium lactate are not suppressed. Meanwhile,
When 0.02% was added, the astringency considered to be derived from sucralose was noticeable, and the flavor was not improved.

[0045]

According to the present invention, calcium-containing fermented milk products such as yogurt, dairy lactic acid bacteria beverages, and lactic acid bacteria beverage fermented milk, which had been difficult to produce an unpleasant flavor by using sucralose as a sweetener, have been proposed. It is possible to strengthen minerals such as iron.

Therefore, according to the present invention, an unprecedented amount of minerals such as calcium and iron has been strengthened, and it has become possible to produce a fermented milk product having no problem in flavor. that's all

 ──────────────────────────────────────────────────続 き Continuing from the front page (72) Inventor Susumu Mizusawa 1-1-1, Higashi-Shimbashi, Minato-ku, Tokyo F-term (reference) 4B001 AC02 AC31 AC46 BC14 EC01 EC05 4B018 LB07 LE04 MD04 MD06 MD29 MD32 ME02 MF13 4B041 LC01 LC10 LD10 LK01 LK02 LK11 LK12 LK42 LP15

Claims (4)

[Claims] 1. A fermented milk product containing a mineral component, characterized by containing sucralose. 2. The fermented milk product containing a mineral component according to claim 1, which contains 0.0005 to 0.01% by mass of sucralose. 3. The fermented milk product containing a mineral component according to claim 1, wherein the mineral component is calcium or iron. 4. The fermented milk product containing a mineral component according to claim 1, which further comprises a sugar alcohol.