JP2002095409A - Fermented milk food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a fermented milk food improved in its flavor and suppressed in uncomfortable smell including e.g. the smell of acetic acid, fermentation smell being, emitting when milk or a milk product is fermented by using mainly Bifidus bacteria or when a fermented food including a fermented product obtained by the fermentation is preserved. SOLUTION: This fermented milk food which is excellent in flavor and is masked in the smell of acetic acid and fermentation smell each derived from Bifidus bacteria is obtained by singly adding sucralose or sucralose and a sugar alcohol at a specific ratio to a fermented product obtained by fermenting milk or a milk product with Bifidus bacteria.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a fermented milk food containing a high number of Bifidobacterium bacteria which can be expected to have an intestinal regulation effect, having a good flavor and a low calorie.

[0002]

2. Description of the Related Art Bifidobacterium bacteria are useful bacteria that inhabit the intestine of humans and animals, and are useful for preventing or treating diarrhea, constipation, infectious diseases, etc., and suppressing the growth of harmful bacteria in the intestine. Since its properties are clinically clarified, it is used as an excellent food material in the production of various fermented foods such as yogurt.

However, Bifidobacterium bacteria are:
Unlike lactic acid bacteria that are usually used in the manufacture of fermented milk products, lactic acid is produced together with lactic acid by hetero-fermentation, so if the final product contains a high concentration of Bifidobacterium sp. Of acetic acid increases, and the odor of acetic acid accompanying this increases. As a result, an unpleasant odor (hereinafter, simply referred to as “unpleasant odor”) in which the acetic acid odor and the fermentation odor generated by the fermentation are combined occurs, causing a problem that the flavor of the product is remarkably deteriorated.

Until now, sucrose, isomerized sugars, fragrances and the like have been mainly added in order to suppress such acetic acid odor and fermentation odor. If the number is large and the acetic acid content is large,
A satisfactory effect was not always obtained.

[0005] On the other hand, the market for low-calorie foods as diet foods has been established as health consciousness in dietary life has increased. Along with this, various studies have been made on sweeteners, which are one of the main elements of calorie sources, and in recent years, various kinds of low-calorie sweeteners and high-sweetness sweeteners have been used.

[0006] In fermented milk foods, high-sweetness sweeteners such as aspartame and stevia or various sugar alcohols have been widely used for the purpose of reducing calories. However, aspartame has poor stability, and particularly when used in fermented milk foods containing lactic acid bacteria having a proteolytic enzyme, decomposition of the aspartame is promoted by the action of the enzyme, resulting in a problem that sweetness during storage is reduced. . In addition, a sweetener having a high degree of sweetness has a peculiar habit in the quality of sweetness, and it is difficult to reduce an unpleasant odor like sucrose even when applied to fermented milk foods containing bacteria of the genus Bifidobacterium. Was. In particular, since stevia has a unique bitter taste, there has been a problem that its use amount is limited.

Recently, sucralose has been proposed as a new high-intensity sweetener. It has been reported that as an effect, the flavor of foods having sourness and astringency is improved (JP-A-10-243776, JP-A-10-262601). However, both publications actually relate to improvement of sourness or astringency, and do not eliminate or significantly reduce sourness or astringency itself.

[0008]

In such a situation, fermentation of milk or dairy products using mainly Bifidobacterium bacteria or preservation of fermented milk foods containing fermented products obtained by this fermentation. It is required to suppress unpleasant odors including acetic acid odor, fermentation odor and the like which are expressed in the case of improving the flavor, and the present invention aims to provide such a fermented milk food. is there.

[0009]

Means for Solving the Problems The present inventors have conducted intensive studies in order to solve the above problems, and as a result, added sucralose to a fermented product obtained by fermenting milk or dairy products with Bifidobacterium bacteria. This makes it possible to mask acetic acid odor, fermentation odor, etc. derived from Bifidobacterium genus bacteria, and that by adding a sugar alcohol to this sucralose at a specific ratio, a fermented milk food with better flavor can be obtained. Heading, the present invention has been completed.

[0010] That is, the present invention provides a fermented milk food containing sucralose and a fermented product obtained by fermenting milk or milk products with Bifidobacterium bacteria.

[0011] The present invention further provides the above fermented milk food product further comprising a sugar alcohol in a sweetness ratio of 2: 8 to 8: 2 with respect to sucralose.

Further, the present invention provides the above fermented milk food, wherein the sugar alcohol is maltitol.

Furthermore, the present invention relates to a method for producing a fermented milk food, wherein the viable cell count of the genus Bifidobacterium is 1 × 10 ⁷ c.
The present invention provides the above fermented milk food having a fu / ml or more.

[0014]

BEST MODE FOR CARRYING OUT THE INVENTION In the present specification, a fermented milk food refers to a food containing a fermented product obtained by fermenting milk or dairy product as a raw material and mainly using bacteria of the genus Bifidobacterium. And live bacteria type lactic acid bacteria drinks,
It contains fermented milk and the like. Bifidobacterium bacteria and the like contained in this fermented milk food are not sterilized but are alive in the process of distribution and consumption, and are not necessarily limited thereto. The bacterial concentration of bacteria belonging to the genus Bacteria is 1 × 10 ⁷ c immediately after production.
It is preferable to maintain a high bacterial count of fu / ml or more. With this number of bacteria, a sufficient physiological effect derived from Bifidobacterium bacteria can be obtained.
In the present invention, the cell concentration is 1 × 10 ⁷ cfu / m.
In the case of 1 or more, the effect of suppressing acetic acid odor and unpleasant odor is high.

The fermented product, which is one raw material of the fermented milk food of the present invention, is produced by fermenting milk or dairy products mainly using Bifidobacterium bacteria. That is, the Bifidobacterium bacterium may be used alone as the inoculum for fermentation, or a small amount of lactic acid bacterium may be used as the inoculum in addition to the Bifidobacterium bacterium.

The genus Bifidobacterium used for the fermentation of milk or dairy products is not particularly limited.・ Address Sentis, Bifidobacterium ・
Animalis, Bifidobacterium catenulatum,
Bifidobacterium genus bacteria such as Bifidobacterium pseudocatenulatum and Bifidobacterium infantis can be preferably used.

The lactic acid bacteria that can be used in combination with the above-mentioned Bifidobacterium bacteria are not particularly limited, and Lactobacillus casei, Lactobacillus mari, Lactobacillus acidophilus, Lactobacillus delbruchy subsp. Lactobacillus bacteria such as Lactobacillus helveticus, Streptococcus bacteria such as Streptococcus thermophilus, Lactococcus lactis subspecies.
Lactococcus bacteria such as Lactococcus bacterium such as lactis, Lactococcus lactis subsp.

The above fermentation may be performed under normal conditions.
Although not particularly limited, for example, Bifidobacterium
In the case of breve, the medium may be inoculated into a medium containing milk or milk products and cultured at about 37 ° C. for about 20 to 24 hours. As a culture method, a method suitable for culture of microorganisms to be used, such as stationary culture, stirring culture, shaking culture, or aeration culture, may be appropriately selected and used.

In the sucralose, which is the other raw material of the fermented milk food of the present invention, the three hydroxyl groups at the 1- and 6-positions of the fructose residue and the 4-position of the glucose residue in the sucrose molecule are substituted with chlorine molecules. The structure is about 60% of sucrose
It is a high-intensity sweetener having 0 times higher quality sweetness (UK Patent No. 1543167). This sucralose is a sweetener having a high degree of sweetness and can impart a sufficient sweetness even if the amount of sugar used is extremely small, so that the fermented milk food of the present invention can also be made to have a low calorie.

The amount of sucralose added to the fermented milk food is not particularly limited. However, it is usually preferable to add 0.0017% to 0.013% by mass (hereinafter simply referred to as “%”), particularly preferably 0.003% to 0.01%, based on the fermented milk product.

Further, in the production of the fermented milk food of the present invention, not only sucralose alone but also a sugar alcohol can be used as a sweetener in combination.

Examples of sugar alcohols that can be used in combination with sucralose include maltitol, erythritol, xylitol, sorbitol, saccharified reduced starch and the like. Above all, it is preferable to use it in combination with maltitol, since the effect of suppressing fermentation odor and acidity is high and a product with good flavor can be obtained.

When sucralose and sugar alcohol are combined and added to fermented milk food, the amount of addition is not particularly limited, but sucralose and sugar alcohol can be added in a sweetness ratio of 2: 8 to 8: 2, especially 4: 6. A ratio of 6: 4 is preferable because the effect of suppressing fermentation odor and acidity is high and the flavor of the product is also good.

[0024] The sweetness ratio in the present specification indicates the ratio of the sweetness of the sweetener contained in the fermented milk food.
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, and erythritol is 0.75. Therefore, the sweetness ratio is, for example, 600: 0.8 for 1 g of sucralose and 1 g of maltitol. Specifically, in order to adjust a sweetener satisfying sucralose and maltitol which is a sugar alcohol in a sweetness ratio of 2: 8, the mass ratio of sucralose and maltitol may be 1: 3000.

The fermented milk food of the present invention can be produced according to a conventional method except that sucralose or sucralose and a sugar alcohol are used as a sweetener as described above. Further, various food materials such as Optional components such as flavors, thickeners, emulsifiers, various vitamins and herbal extracts can be added. Specific examples of these food materials include vanilla, peach, white grape, lemon, various flavors such as orange, agar, gelatin, carrageenan, graham gum, xanthan gum, pectin,
Various thickening (stabilizing) agents such as locust bean gum and gellan gum, emulsifiers such as sucrose fatty acid ester, glycerin fatty acid ester, lecithin, vitamin A, vitamin B
And various vitamins such as vitamin C and vitamin E, and herbal extracts such as mint, cinnamon, ginger and rosemary. These components can be added to the syrup solution or added separately.

The fermented milk food of the present invention thus obtained is
It can be any type of product such as plain type, flavored type, fruit type, sweet type, etc. Also, any form such as plain type, soft type, drink type, solid (hard) type, frozen type etc. It can also be a product.

[0027]

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.

Example 1 Production of fermented milk using various sweeteners: Bifidobacterium as a bacterium belonging to the genus Bifidobacterium was added to a medium comprising 25% reduced skim milk and 0.1% yeast extract. breve YIT4065 strain (FERM P-15488) to obtain a culture solution cultured until those inoculated 1.0% in pH 4.4 (culture a _1). Similarly, Streptococcus thermophilus YIT2001 strain (FERM P-11891) was used as a lactic acid bacterium in a 25% reduced skim milk medium.
Was inoculated to obtain a culture solution (culture B ₁ ). After confirming the number of bacteria of each culture solution, culture A Bifidobacterium bacteria count bacteria ₁ and Cultures B ₁ in the final product is 1 × 10 ⁸ cfu / m
After the mixture was adjusted and adjusted to 1 l, the mixture was homogenized at 150 MPa using a homogenizer.

To this homogenized product, sucrose, sucralose, aspartame, and erythritol as sweeteners and syrup used as a stabilizer with high methoxyl pectin in a final product of 0.3% were added and mixed. Then, a yogurt with an SNF of 8.0% was produced.

Each sweetener in the syrup was prepared so that the sweetness of the final product was 60 (corresponding to the sweetness of a 6% aqueous sucrose solution).

The acidity measurement and flavor evaluation of these yogurts immediately after production and after storage at 15 ° C. for 2 weeks were evaluated by 15 panelists according to the following sensory evaluation criteria. The results are shown in Table 1 together with the sweetener used.

<Sensory Evaluation Criteria> Rating: Content +2: Very good flavor. +1: Good flavor. 0: Neither. -1: Bad taste. -2: Very bad flavor.

[0033]

[Table 1]

As shown in Table 1, when sucrose was used, the sweetness was well balanced and the flavor was good, but the acidity during storage was sharply increased and the flavor deteriorated with time. When erythritol was used as a sweetener, it had a fermented odor and sourness after storage, and the flavor also deteriorated. In addition, when aspartame was used, there was a fermentation smell and sourness after storage, the sweetness was reduced, and the flavor was deteriorated. On the other hand, when sucralose was used, the acidity and fermentation odor of acetic acid were masked after storage, and although the sweetness was somewhat unnatural, the flavor was good.

Example 2 Production of fermented milk containing Bifidobacterium bacteria: 25%
A 1.0% inoculation of Bifidobacterium breve strain YIT4065 as a bacterium belonging to the genus Bifidobacterium was cultivated until the pH reached 4.4. to obtain a culture solution Te (culture a _2). Similarly, Streptococcus thermophilus YIT2 was used as a lactic acid bacterium in a 25% reduced skim milk medium.
The 001 strain was inoculated at 0.5% and cultured until the pH reached 4.4 to obtain a culture solution (culture B ₂ ). After confirming the number of bacteria in each culture solution, the culture A ₂ and the culture B ₂ were mixed with the Bifidobacterium bacterium count of 1 × 10 ⁸ c in the final product.
After mixing and adjusting to fu / ml, the mixture was homogenized with a homogenizer at 150 MPa.

Separately, high methoxyl pectin as a stabilizer was included in an amount of 0.3% in the final product, and the sweetness ratio was as shown in Table 2.
The syrup solutions having different sweetness ratios were prepared by mixing the sucralose and the maltitol while changing the ratio.

A syrup solution was added to the above homogenized product in such an amount that the sweetness of the fermented milk beverage became 60, and SNF 8.0% was added.
Of yogurt.

The flavor of these yogurts immediately after production was evaluated by 15 panelists according to the following sensory evaluation criteria. The results are shown in Table 2 together with the degree of sweetness of the sweetener.

<Sensory Evaluation Criteria> Rating: Content 5: A strong odor of acetic acid, acidity, and unpleasant odor is felt. 4: The acetic acid smell is felt quite strong. 3: Smell of acetic acid is felt. 2: Slight acetic acid smell is felt. 1: Almost no acetic acid smell can be felt.

[0040]

[Table 2]

As shown in Table 2, it was confirmed that the fermented milk containing the genus Bifidobacterium of the present invention had a good flavor when the sucralose content was 20 to 80% in terms of sweetness. . In particular, the use of up to 40 to 60% resulted in an excellent balance between acidity and sweetness. Therefore, when sucralose was used alone as a sweetener, there was a tendency that the acidity was further reduced and the flavor was improved by using it in combination with maltitol.

Example 3 Production of fermented milk containing Bifidobacterium bacteria: 25%
A 1.0% inoculation of Bifidobacterium breve strain YIT4065 as a bacterium belonging to the genus Bifidobacterium was cultivated until the pH reached 4.4. To obtain a culture solution (culture A ₃ ). Similarly, Streptococcus thermophilus YIT2 was used as a lactic acid bacterium in a 25% reduced skim milk medium.
The 001 strain was inoculated at 0.5% and cultured until the pH reached 4.4 to obtain a culture solution (culture B ₃ ). After confirming the number of bacteria of each culture solution, the culture B ₃ to cultures A ₃ are mixed, Bifidobacterium bacterial counts bacteria in the final product 1
Several fermented milks having a concentration of × 10 ⁵ to 1 × 10 ⁹ cfu / ml were prepared and homogenized at 150 MPa using a homogenizer.

Separately, sucralose and maltitol as sweeteners were adjusted to a sweetness ratio of 6: 4 to obtain a syrup, which was mixed with the above fermented milk so that the sweetness was 60, and SNF 8.0 was obtained. % Yogurt was produced. As a control, a product obtained by replacing sucralose in the above syrup with aspartame was used.

The flavor of these yogurts immediately after production and the acidity measurement and flavor evaluation after storage at 15 ° C. for 2 weeks were evaluated by 15 panelists according to the same sensory evaluation criteria as in Example 2. The results are shown in Table 3 together with the number of Bifidobacterium bacteria in the product.

[0045]

[Table 3]

As shown in Table 3, in both the case where sucralose and maltitol were used as sweeteners and the case where aspartame and maltitol were used in combination, the acetic acid odor became stronger as the number of Bifidobacterium bacteria in the product was larger. I felt it. However, the combination of sucralose and maltitol felt less odor of acetic acid than the combination of aspartame and maltitol, and tended to reduce the change in acidity during storage. Furthermore, the effect of suppressing acetic acid odor is as follows: the number of Bifidobacterium bacteria in the product is 1
It was remarkably observed in the case of × 10 ⁷ cfu / ml or more.

Example 4 Production of fermented milk beverage containing Bifidobacterium bacteria: 2
A medium obtained by adding 0.1% of yeast extract to 5% reduced skim milk and inoculated with 1.0% of Bifidobacterium breve YIT4065 strain as a bacterium belonging to the genus Bifidobacterium until pH 4.4 is reached. The culture was performed to obtain a culture solution (culture solution A ₄ ). Similarly, Streptococcus thermophilus YI was used as a lactic acid bacterium in a 25% reduced skim milk medium.
A culture inoculated with 0.5% of the T2001 strain was cultured until the pH reached 4.4 to obtain a culture solution (culture solution B ₄ ).

Separately, 0.07 g of sucralose, 36 g of maltitol (sweetness ratio: 6: 4) and 3 g of high methoxyl pectin were dissolved in water to make the total amount 680 g. The mixture was heated at 90 ° C. for 10 minutes and further cooled to obtain a syrup. The culture solution A ₄ and B _4, after the Bifidobacterium bacteria number in the final product was mixed so that 1 × 10 ⁸ cfu / ml, which was mixed with the syrup and a small amount of perfume, 15 MPa And finally homogenized
A drink type yogurt of NF 8.0% was obtained.

The product obtained in this way has a good flavor with reduced acetic acid odor, and is further stored at 15 ° C. for 2 weeks, and the flavor is tracked. Obtained.

Example 5 Production of fermented milk containing Bifidobacterium bacteria: 25%
Bifidobacterium bifidum YIT4007 strain (FERM BP) as a Bifidobacterium bacterium was added to a medium comprising 0.1% yeast extract added to reduced skim milk of the present invention.
-791) and Bifidobacterium breve YI
Inoculate 1.0% of each T4065 strain into p
Cultured to H4.4 to obtain a culture solution (culture A _5). Similarly, a medium obtained by inoculating 0.5% of Lactobacillus acidophilus YIT0070 strain (ATCC 4356) as a lactic acid bacterium into a 25% reduced skim milk medium was used as a lactic acid bacterium.
And cultured to 4.4 to obtain a culture solution (culture B _5).

Separately, 0.07 g of sucralose and 36 g of maltitol (sweetness ratio: 6: 4) and 7 g of a gelling agent preparation consisting of gelatin and agar were dissolved and mixed with water to make a total amount of 680 g. Heated for 10 minutes and cooled. This mixture and the above-mentioned culture solution were used in a final product so that the number of Bifidobacterium bacteria in the final product was 1 × 10 ⁸ cfu /
ml and a small amount of perfume, homogenized at 15 MPa, and finally SNF8.
0% hard yogurt was obtained.

The flavor of the yogurt thus obtained is good because the odor of acetic acid is suppressed, and the yogurt is
After storing for a week and following the flavor, a good flavor evaluation was obtained throughout the storage period.

[0053]

Industrial Applicability The present invention provides a fermented product obtained by fermenting milk or dairy products with a bacterium belonging to the genus Bifidobacterium, which contains sucralose as a sweetener, and thereby expresses bifidobacteria during fermentation and during storage of the product. Suppresses unpleasant odors, including acetic acid odor, fermentation odor, etc.
It is possible to provide fermented milk foods having excellent flavor. In particular, the number of Bifidobacterium bacteria is 1 × 10 ⁷
Even if the number of bacteria is as high as cfu / ml or more, it can effectively suppress unpleasant odor.

Therefore, according to the present invention, it has become possible to provide a fermented milk food having a high number of bacteria and an improved flavor while containing Bifidobacterium bacteria. Further, since sucralose having a high degree of sweetness is used, the fermented milk food of the present invention is low in calories and is preferable for maintaining health. that's all

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Susumu Mizusawa Inventor: Fukushimasa, Yakult Honsha, 1-1-1 Higashi-Shimbashi, Minato-ku, Tokyo F-term (reference) 4B001 AC02 AC30 AC31 BC14 EC01 EC05 4B018 LB07 LE01 LE04 MD29 MD32 MD86 MD87 ME01 ME11 ME14 MF13

Claims (4)

[Claims] 1. A fermented milk food containing sucralose and a fermented product obtained by fermenting milk or milk products with Bifidobacterium bacteria. 2. The fermented milk food according to claim 1, further comprising sugar alcohol in a sweetness ratio of 2: 8 to 8: 2 with respect to sucralose. 3. The fermented milk food according to claim 1, wherein the sugar alcohol is maltitol. 4. The method according to claim 1, wherein the viable cell count of the genus Bifidobacterium immediately after the production of the fermented milk food is 1 × 10 ⁷ cfu / ml or more. Fermented milk food as described in the item.