JP2832519B2 - Stabilizer containing phosphorylated polysaccharide as active ingredient and use thereof - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a stabilizer containing a phosphorylated polysaccharide produced by a lactic acid bacterium as an active ingredient. The present invention also relates to a method for producing dairy products such as fermented dairy products and processed cheese using phosphorylated polysaccharide produced by lactic acid bacteria as a stabilizer. The stabilizers of the present invention are useful as dairy stabilizers.

[0002]

2. Description of the Related Art Conventionally, when producing a stirring yogurt or a standing yogurt, a whey protein such as lactoglobulin or lactalbumin in raw milk is sufficiently denatured by heat treatment or homogenized. Thus, whey separation in the product is suppressed. However, whey separation often occurs in products due to temperature changes and physical effects during transportation and storage of the products, which is a problem. In addition, when manufacturing drink yogurt or frozen yogurt, a vegetable polysaccharide such as alginate, locust bean gum, guar gum, pectin, etc. is added as a stabilizer, and the whey in the product is used in combination with the homogenization treatment. Prevention of separation and improved texture such as throat and mouth melting. However, in products with a relatively low pH, such as fermented milk, milk proteins in the product tend to aggregate and precipitate, not only exerting physical effects such as viscosity, but also having an affinity for milk proteins. There is a need for a stabilizer that exhibits a chemical effect such as the above. In addition, in recent years, soft cheeses such as cream cheese, cottage cheese, and Camembert cheese, whose consumption is growing, are often used as cooking and confectionery materials, and have a smooth and soft texture and other food materials. It can be said that those which can be easily dissolved or mixed are preferable. However, in low-fat or non-fat cottage cheese, quark cheese, and the like, problems such as formation of gum in tissues and separation of whey in products may occur. All of these problems are due to tissue instability caused by aggregation of milk proteins under low pH conditions.To solve these problems, chemicals such as pH, temperature, and specific gravity of the products themselves must be improved. Under certain conditions, measures are needed to improve the dispersibility and stability of the milk protein.

[0003] Further, in a process cheese produced from natural cheese as a raw material, a condensed phosphate is added for the purpose of promoting the emulsification of fat and stabilizing the emulsified state when the cut natural cheese is heated and melted and molded. Thus, the affinity between milk protein and fat in the processed cheese is improved. However, in recent years, there is a finding that this condensed phosphate is a substance that lowers the strength of bone tissue in the human body, and there is a tendency to refrain from using it. However, reducing the amount of condensed phosphate added when heating and dissolving natural cheese,
There is a need for alternatives that exhibit the same effects as condensed phosphates, as they destabilize the emulsified state of the processed cheese and cause fat separation and the like.

[0004] On the other hand, it is known that various lactic acid bacteria produce polysaccharides, and Streptococcus lactis ( Streptococcus lactis) is known.
eptococcus lactis) or Lactococcus lactide <br/> scan (Lactococcus lactis), Streptococcus clay <br/> Morris (Streptococcus cremoris) or Lactococcus cremoris (Lactococcus cremoris) and some strains of lactic acid cocci phosphorus It has been reported to produce oxidized polysaccharides [JP-A-3-229702, Nakajima et al.,
Carbohydr. Res., Vol. 224, pp. 245-253, 1992]. Furthermore, it has been reported that some strains of lactobacilli, such as Lactobacillus sake, also produce phosphorylated polysaccharides [WO94 / 12656]. These phosphorylated polysaccharides are all glucose, galactose,
Monosaccharides such as rhamnose repeat a certain sequence to form a sugar chain, and have a structure in which a phosphate group with a monosaccharide or glycerol group as its side chain is bonded directly or through another monosaccharide. In that they differ from neutral polysaccharides. In addition, among the three oxo acids possessed by the phosphate group, two are involved in the ester bond with the monosaccharide, but the remaining one is in a free state, so that it can participate in the reaction with other compounds. . However, no attempt has been made to focus on the affinity between these phosphorylated polysaccharides and milk proteins and use phosphorylated polysaccharides as stabilizers.

[0005]

The present inventors have conducted intensive studies on means for solving various problems in fermented dairy products and processed cheeses as described above, and as a result, have a strong affinity for proteins. It has been found that these problems can be solved by using phosphorylated polysaccharides produced by lactic acid bacteria. That is, in fermented milk products such as yogurt, after the fermentation step is completed, an appropriate amount of phosphorylated polysaccharide is added to the product, or a starter culture used for production is mixed with lactic acid bacteria producing phosphorylated polysaccharide. Then, fermentation is performed under favorable temperature conditions for the production of phosphorylated polysaccharide, and the phosphorylated polysaccharide is contained in the product, thereby preventing whey separation in the product and improving the texture such as melting in the mouth and throat. I found that I can do it. In addition, in fermented milk products such as soft-type cheese, lactic acid bacteria that produce phosphorylated polysaccharides are mixed with the starter culture used for production, and fermented under favorable temperature conditions for the production of phosphorylated polysaccharides, and phosphorylated in the product. It has been found that by introducing a polysaccharide, the product can be improved to a smooth and easily dissolvable tissue.

Furthermore, in dairy products such as processed cheese, it has been found that the amount of the molten salt can be reduced by substituting a part of the molten salt added in the production process with phosphorylated polysaccharide. Thus, the present invention has been completed. Therefore, an object of the present invention is to provide a stabilizer having a strong affinity for proteins and containing a phosphorylated polysaccharide produced by lactic acid bacteria as an active ingredient. The present invention also provides a method for producing dairy products such as fermented dairy products such as yogurt and soft type cheese and processed cheese using a phosphorylated polysaccharide produced by lactic acid bacteria having a strong affinity for proteins as a stabilizer. The task is to provide

[0007]

Means for Solving the Problems The present invention has been made to solve the above problems, and relates to a stabilizer containing a phosphorylated polysaccharide produced by lactic acid bacteria as an active ingredient. The component of the stabilizer of the present invention may be only a phosphorylated polysaccharide, or the phosphorylated polysaccharide may be a saccharide such as lactose or starch, a dairy protein such as whey protein or casein,
Carriers such as soybean protein and egg protein may be added. In addition, this stabilizer is used as a stabilizer for non-fermented dairy products such as foods, especially fermented dairy products such as yogurt and soft cheese, processed cheese and dairy beverages, and improves the quality of these products as described below. can do.

Further, the present invention is a method for producing a fermented milk product or a processed cheese using phosphorylated polysaccharide produced by lactic acid bacteria as a stabilizer. In the use of the phosphorylated polysaccharide in the present invention, the phosphorylated polysaccharide may be added as it is, or may be used as a stabilizer to which a carrier or the like is added. Further, a microorganism that produces a phosphorylated polysaccharide may be added during the production process of the fermented dairy product and cultured, and the phosphorylated polysaccharide may be produced during the production process, and may be contained in the fermented dairy product. . The phosphorylated polysaccharide produced by the lactic acid bacterium of the present invention is described in WO94 / 12656,
No. 229702 or Nakajima et al., Carbohydr.R
es., vol. 224, pp. 245-253, 1992. This compound can be represented, for example, by the following structural formula.

[0009]

Embedded image

[0010]

Embedded image

(Where Glc is a glucose residue and Glc is
al represents a galactose residue, and Rha represents a rhamnose residue. Numerical values in the formula represent respective binding sites, m represents an integer of 0 to 3, and n represents a repeating unit. In the present invention, it is preferable to add 0.01 to 10% by weight of such a phosphorylated polysaccharide produced by a lactic acid bacterium to a fermented milk product, or to produce such a large amount in the fermentation step of the fermented milk product. The time of addition may be added after the fermentation step in yogurt or the like. In addition, in the case of processed cheese, when used together with the molten salt, the amount of the molten salt used can be reduced. The present inventors have focused on phosphorylated polysaccharides produced by lactic acid bacteria as an active ingredient of a dairy product stabilizer, and the phosphorylated polysaccharide has been conventionally used as a stabilizer for fermented dairy products. It was confirmed whether or not they had the same effect as saccharides.

[0012]

Test Example 1 Phosphorylated polysaccharides include Lactococcus lactis subsp. Cremoris of lactococci
(Lactococcus lactis subsp. Cremoris) SBT0495 phosphorylated polysaccharides is produced [Nakajima et al., Carbohydr.
Res., Vol. 224, pp. 245-253, 1992 See Example 1], and as the vegetable polysaccharide, alginate, locust bean gum, guar gum and pectin were used to produce a prototype yogurt with stirring. . Raw milk adjusted to a fat percentage of 11-13% by weight is sterilized at 80-90 ° C for 10-15 minutes, cooled, and then added with 2-4% by volume of a starter culture separately fermented in skim milk. Fermentation started. And
Fermentation is carried out at a fermentation temperature of 37 ° C. until the acidity reaches 0.8 to 0.9, and after the fermentation, 0.5% by weight of the above phosphorylated polysaccharide and vegetable polysaccharide is added as a stabilizer and cooled to about 4 ° C. Was sufficiently stirred by a mixer. A whey separation test and measurement of apparent viscosity were performed on the yogurt prototype thus produced. The whey separation test was performed in a centrifuge at 1,000 ×
g, and centrifuged for 10 minutes, the volume of whey was measured, and the ratio to the total volume was calculated. The apparent viscosity was measured using a viscometer (VT500, Haake) at a shear rate of 50 sec.
^-1 . Table 1 shows the results. As shown in Table 1, the phosphorylated polysaccharide-added yogurt, as in the case of each vegetable polysaccharide-added yogurt, significantly suppressed the whey separation as compared with the stabilizer-free yogurt.

[0013]

[Table 1] ──────────────────────────────────── Whey separation (%) Viscosity (mPa.s ) ヨ ー Yogurt without stabilizer 40.2 18 Yogurt with phosphorylated polysaccharide 5.3 218 Yogurt with alginate 3.1 159 Yogurt with locust bean gum 8.2 218 Yogurt with guar gum 4.2 303 Yogurt with pectin 5.6 266 ───────────────────────── ───────────

Next, the effect of the phosphorylated polysaccharide is derived from the phosphorylated polysaccharide polysaccharide, or
It was confirmed whether or not it was derived from the phosphate group of the phosphorylated polysaccharide.

[0015]

[Test Example 2] Lactococcus lactis subsp. Cremoris (Lactococcus lactis subsp. Cremoris) , which is the same as the phosphorylated polysaccharide used in the above-mentioned yogurt trial production
is ) The phosphorylated polysaccharide produced by SBT0495
Hydrolysis was performed according to [Carbohydr. Res., Vol. 224, pp. 245-253, 1992] to prepare a neutral polysaccharide obtained by removing a phosphate group from a phosphorylated polysaccharide. The neutral polysaccharide has a structure different from that of the phosphorylated polysaccharide only in the presence or absence of a phosphate group side chain to which galactose is bound. The yogurt to which the neutral polysaccharide was added was produced as a trial according to the method described in Test Example 1, and the state of whey separation was compared with yogurt without a stabilizer and yogurt with a phosphorylated polysaccharide. In addition, when adding the neutral polysaccharide and the phosphorylated polysaccharide,
The phosphorylated polysaccharide is 0.45 so that the apparent viscosity at a shear rate of 50 sec ^-1 is 200 mPa.s so that the viscosity is not affected.
% Of neutral polysaccharide was added at 0.40% by weight. The measurement of whey separation was performed by the centrifugal method in which gravity was forcibly applied as described above. The result is shown in FIG. Regarding the whey separation, when the neutral polysaccharide-added yogurt was compared with the phosphorylated polysaccharide-added yogurt, the phosphorylated polysaccharide-added yogurt showed a clearly higher whey separation inhibitory effect. From this, when phosphorylated polysaccharide is added to yogurt as a stabilizer, not only the effect of suppressing the whey separation caused by the viscosity derived from the polysaccharide of the phosphorylated polysaccharide,
It can be seen that a secondary effect due to some action derived from the phosphate group of the phosphorylated polysaccharide contributes to the suppression of whey separation.

[0016] Whey separation in fermented milk products such as yogurt and cheese causes casein, which is a major dairy protein in fermented milk products, to lose charge under pH conditions close to its isoelectric point, destabilize and aggregate. It is caused by things. Originally, casein in milk is cross-linked to each other via calcium phosphate and forms a micellar structure, so that the casein remains stable. This indicates that casein has reactivity with a phosphate group, and thus, also in a phosphorylated polysaccharide, it is suggested that the phosphate group of the phosphorylated polysaccharide has an interaction with casein. Thus, the interaction between the phosphate group of the phosphorylated polysaccharide and casein was confirmed.

[0017]

Test Example 3 Yogurt with a phosphorylated polysaccharide and yogurt with a neutral polysaccharide prototyped in Test Example 2 and a yogurt in which milk protein was hydrolyzed by allowing these yoghurts to act on the protease pepsin, Their fluid properties were investigated. The milk protein was hydrolyzed by adding 100,000 units of pepsin and 0.2 g of sodium azide to 1 liter of the prototype yogurt and treating at 37 ° C. for 20 hours. In addition, measurement of fluid characteristics
Using a viscometer (VT500, Haake Co.), the shear stress was measured by a time program for continuously increasing or decreasing the shear rate, and the flow curve was determined. The result is shown in FIG. In the figure, -O- indicates a change in shear stress over time when the shear rate increases, and-□-indicates a change in shear stress over time when the shear rate decreases.

In the flow curves A and C of the two types of prototype yogurt in which milk protein has not been decomposed, focusing on the curves (-○-) when the shear rate increases, the curve A shows a shear stress of about 9.0 Pa (Y
On the other hand, the curve B does not show a clear Y intercept. A sample having a certain structure, such as a gel state, is destroyed by shearing, and the shear stress at the moment when the sample starts to flow is called the yield value, and the curve A clearly shows this. This indicates that the yogurt to which the phosphorylated polysaccharide is added has a property close to that of a gel having a certain structure such as agar or gelatin. The magnitude of the area showing the difference from the curve of the shear stress when the shear rate decreases is inversely proportional to the plasticity of the fluid. However, since the area of the curve A is smaller than that of the curve C, the neutral polysaccharide It can be seen that the phosphorylated polysaccharide-added yogurt has stronger structural plasticity than the added yogurt. On the other hand, no significant difference was observed in the flow curves B and D of the two types of the prototype yogurt in which the milk protein was hydrolyzed. The yield value was unclear. These results suggest that the phosphate group of the phosphorylated polysaccharide added to the yogurt bound to the milk protein to form a gel-like structure, and that the phosphate group of the phosphorylated polysaccharide had an affinity for the milk protein. It became clear that it had the property. As described above, the phosphorylated polysaccharide has an action not found in the neutral polysaccharide, and therefore, the effect of improving the quality of fermented milk products such as yogurt and cheese is expected by adding this phosphorylated polysaccharide as a stabilizer. Was.

Therefore, a lactic acid bacterium producing a phosphorylated polysaccharide is mixed with a starter culture used for the production of fermented dairy products such as yogurt and cheese, and the phosphorylated polysaccharide is produced simultaneously with the fermentation. The method of using oxidized polysaccharide as a stabilizer was studied.

[0020]

[Test Example 4] A new starter culture was prepared by mixing a starter culture conventionally used for the production of fermented milk products with a lactic acid bacterium strain producing phosphorylated polysaccharides. Then, it was examined whether or not the new starter culture could maintain sufficient vitality when cultured at a temperature suitable for polysaccharide production. Usually, when evaluating the vitality of a starter culture, it is performed by culturing the starter culture under certain conditions and then measuring the acidity and pH. Therefore, a starter culture used for the production of fermented milk products such as yogurt and cheese and a newly prepared starter culture containing a lactic acid bacterium strain producing a phosphorylated polysaccharide were prepared and subjected to a vitality test. Three types of representative starter cultures for fermented milk and three types of starter cultures for soft-type cheese and six types of starter cultures prepared by mixing phosphorylated polysaccharide-producing lactic acid bacteria strains with the starter cultures were prepared. After repeating culturing and passage in a reduced skim milk medium 10 times or more, 5% of the preculture solution was inoculated into 1 liter of sterilized 10% reduced skim milk and cultured at 20 ° C. for 18 hours. After the completion of the culture, the acidity and pH were measured immediately according to a conventional method. Table 2 shows the results.

The prepared starter culture is:
There are the following 12 types. A (Starter culture for fermented milk separated from commercially available fermented milk according to a conventional method): Streptococcus thermophilus , Lactobacillus bulgaricus, and Lactobacillus acidop.
hilus) B (starter culture for fermented milk isolated from commercially available fermented milk according to conventional methods): Streptococcus thermophilus and Lactobacillus jugurti C (commercially available fermented milk) Starter culture for fermented milk isolated from milk): Lactobacillus acidophilus and Lactobacillus acidophilus.
Bulgaricus (Lactobacillus bulgaricus )

D (starter culture for polysaccharide-producing fermented milk obtained by mixing a polysaccharide-producing lactic acid bacteria strain with the starter culture of A): Streptococcus thermophilus (S
treptococcus thermophilus), Lactobacillus bulgaricus (Lactobacillus bulgaricus), Lactobacillus acidophilus (Lactobacillus acidophilus) and Lactococcus lactis Sabusupishiizu-Cremophor <br/> squirrel (Lactococcus lactis subsp. cremoris) SBT0495
(FERM P-10053) E (Starter culture for polysaccharide-producing fermented milk obtained by mixing a polysaccharide-producing lactic acid bacteria strain with the starter culture of B): Streptococcus thermophilus (Streptoco
ccus thermophilus ), Lactobacillus eugurti
(Lactobacillus jugurti) and Lactococcus lactis subspecies cremoris (Lactococcus lact
. is subsp cremoris) SBT0495 F (polysaccharide production type fermented dairy starter culture was a mixture of polysaccharide production of lactic acid bacteria strain C of the starter culture): Lactobacillus acidophilus (Lactobacillus
acidophilus) , Lactobacillus bulgaricus (Lacto
bacillus bulgaricus ) and Lactococcus lactis subspecies cremoris (Lactococcus lactis s)
ubsp. cremoris) SBT0495

G (commercially available soft type tea according to a conventional method)
Starter culti
): Streptococcus lactis(Streptococcus
 lactis) And Streptococcus diacetylacticis
(Streptococcus diacetilactis) H (separate from commercially available soft-type cheese
Starter culture for soft type cheese): strike
Leptococcus cremoris(Streptococcus cremori
s) And Lactococcus casei(Lactococcus casei) I (separate from commercially available soft-type cheese
Starter culture for soft type cheese): strike
Leptococcus cremoris(Streptococcus cremori
s) And Leuconostoc citrobolum(Leuconostoc 
 citrovorum)

J (starter culture for polysaccharide-producing soft type cheese obtained by mixing a polysaccharide-producing lactic acid bacterium strain with the starter culture of G): Streptococcus lactis , Streptococcus lactis
Jiasechirakuchisu (Streptococcus diacetilactis) and Lactococcus lactis Sabusupishiizu-Cremophor <br/> squirrel (Lactococcus lactis subsp. Cremoris) SBT0495 K ( polysaccharides Production soft type for cheese mixed polysaccharide producing lactic acid bacterium strain starter culture of H Starter culture): Streptococcus cremoris (Strep
tococcus cremoris ), Lactococcus casei (Lacto
coccus casei) and Lactococcus lactis subsp. cremoris (Lactococcus lactis subsp.
cremoris ) SBT0495 L (Starter culture for polysaccharide-producing soft-type cheese in which polysaccharide-producing lactic acid bacteria are mixed with the starter culture of I): Streptococcus cremoris (Strep
tococcus cremoris ), Leuconostoc citroborum and Lactococcus lactis subspecies cremoris (Lactococcus la)
ctis subsp. cremoris) SBT0495

[0025]

[Table 2] ──────────────────────── Starter culture Acidity (%) pH ─────────────── 0.8 A 0.87 4.59 B 0.89 4.60 C 0.80 4.53 D 0.95 4.63 E 1.04 4.70 F 0.92 4.65 G 0.85 4.61 H 0.88 4.65 I 0.92 4.71 J 0.90 4.61 K 0.92 4.66 L 0.97 4.74 ───── ───────────────────

The acidity and pH of the starter culture after culturing for a certain period of time were changed by mixing the lactic acid bacteria producing phosphorylated polysaccharide, but within the range that can be controlled by changing the culturing time. Six starter cultures, including oxidized polysaccharide-producing lactic acid bacteria strains, were determined to have sufficient vitality.

[0027]

Test Example 5 Yogurt was prototyped according to the method described in Test Example 1 using 12 types of starter cultures subjected to the vitality test. In addition, when using the starter culture D, E, F, J, K, and L which mixed the polysaccharide production strain, let fermentation temperature be 20 degreeC favorable for production of phosphorylated polysaccharide, and until the acidity reaches 0.80. Fermented longer than usual. Then, the content of phosphorylated polysaccharide in the prototype yogurt was measured for six types of yogurt prototyped using the polysaccharide-producing starter culture. In addition, whey separation test and measurement of apparent viscosity were performed on six types of yogurt prototyped using the starter culture for fermented milk. The phosphorylated polysaccharide content was determined by decomposing milk protein by adding 100,000 units of the protein-degrading enzyme pepsin and 0.2 g of sodium azide to 1 liter of the prototype yogurt and treating at 37 ° C for 20 hours. After heating, the enzyme was inactivated by heating at 100 ° C. for 30 minutes. The milk protein decomposed product is cooled to 4 ° C., and the hollow fiber type ultrafiltration apparatus (molecular weight cut off 3,0
In this way, components other than polysaccharides were removed by repeating concentration and dilution with distilled water. Then, an equal amount of ethanol was added to the collected concentrate to recover the polysaccharide as a precipitate,
The total sugar mass was regarded as the content of phosphorylated polysaccharide. Table 3 shows the results.

[0028]

[Table 3] ス タ ー Starter culture Polysaccharide content (mg / liter) ───────── ───────────────── D 192.0 E 121.1 F 158.8 J 189.6 K 165.5 L 104.2 ─────────────────────ヨ ー Yogurt produced using a polysaccharide-producing starter culture including a phosphorylated polysaccharide-producing lactic acid bacterium strain contained 100 to 200 mg / liter of phosphorylated polysaccharide.

The whey separation test and the measurement of the apparent viscosity were carried out in accordance with the methods described above. The result is shown in FIG. The viscosity of the yogurt prototyped using the starter culture used for normal yogurt production was 5 to 15 mPa.s, but using a polysaccharide-producing starter culture including a phosphorylated polysaccharide-producing lactic acid bacteria strain. The viscosity of the prototype yogurt was 200 to 500 mPa.s. In addition, whey isolation of yogurt prototyped using starter culture used for normal yogurt production was 40-60%, but polysaccharide-producing starter culture including phosphorylated polysaccharide-producing lactic acid bacteria strain was used. The whey separation of the yogurt prototypes was less than 15%. Therefore, the amount of phosphorylated polysaccharide produced by the phosphorylated polysaccharide-producing lactic acid bacteria strain under these fermentation conditions is:
It was determined that the amount was sufficient to exhibit its properties as a stabilizer for yogurt. In the test examples, the cultivation temperature of the lactic acid bacteria was set at 20 ° C. However, in order to efficiently produce phosphorylated polysaccharide, it is preferable to culture the lactic acid bacteria in a temperature range of 15 ° C to 25 ° C.

Further, with respect to the utility of the stabilizer containing the phosphorylated polysaccharide of the present invention as an active ingredient, the effect of replacing molten salt used in the production of processed cheese was examined.

[0031]

Test Example 6 A molten cheese (condensed phosphate) and a phosphorylated polysaccharide were added to natural cheese at different concentrations to produce a process cheese. Gouda type cheese and cheddar type cheese whose water content was measured in advance were cut into blocks of about 1 cm, mixed at a ratio of about 7: 3, and then mixed with water so that the total water content was 40%. Further, after mixing the molten salt and / or the phosphorylated polysaccharide, the mixture was vigorously kneaded in a glass container maintained at a temperature of 80 ° C. for 20 minutes. Immediately after the completion of the melting step, 10 ml of the liquid cheese was transferred to a centrifuge tube, and centrifuged at 10,000 × g for 30 minutes at 60 ° C. to forcibly separate fat, and the volume of separated fat was measured. FIG. 4 shows the results. Even if the amount of molten salt added to natural cheese is reduced to about half the amount of conventional molten salt, adding 0.45% by weight of phosphorylated polysaccharide as a stabilizer improves fat separation of processed cheese. It can be seen that it can be suppressed. Thus, it can be seen that by using the phosphorylated polysaccharide produced by the lactic acid bacterium of the present invention as a stabilizer, it is possible to prevent the separation of whey from fermented milk products and improve the texture such as melting in the mouth and smoothness. . Further, it can be seen that a part of the condensed phosphate used as a molten salt in the production of the processed cheese can be replaced.

[0032] As the phosphorylated polysaccharides can be used as an active ingredient of a stabilizer of the present invention, Streptococcus lactis (Streptococcus lactis) or Lactococcus lactis (Lactococcus lactis), Streptococcus cremoris (Streptococcus cremor
It is) or Lactococcus cremoris (Lactococcus
cremoris ) and phosphorylated polysaccharides produced by some strains of lactococci (JP-A-3-229702, Nakajima et al.,
Carbohydr. Res., Vol. 224, pp. 245-253, 1992] and phosphorylated polysaccharide [WO94 / 12656] produced by some strains of lactobacilli such as Lactobacillus sake Can be exemplified. Lactobacillus strains that produce phosphorylated polysaccharides to be mixed with the starter culture of fermented milk products include Streptococcus lactis.
(Streptococcus lactis) SBT 1209 (FERM P-8308) and Streptococcus cremoris (Streptococcus cremor
is) SBT 0495 (FERM P- 10053) , such as lactic acid bacteria strains [Japanese Patent Laid-Open 3-
229702].

Next, the present invention will be described in detail with reference to examples.

Example 1 Otto et al. [FEMS Microbiol. Lett., Vo
l.16, pp.69-74, 1990], 4 liters of a complete synthetic medium was prepared. The medium was sterilized by filtration, and constant pH culture was performed using a 5-liter jar fermenter (Applikon) to maintain the pH at 6.3 by automatic titration of 3N potassium hydroxide. Lactococcus lactis subspecies cremoris (Lactoco
ccus lactis ssp. cremoris) SBT 0495 (FERM P-1005
After culturing 3) for about 55 hours, about 4.7 liters of the culture solution was recovered. The culture was centrifuged (20,000 × g, 60 minutes) to completely remove the cells, and about 4.5 liters of the obtained supernatant was mixed with an equal amount of ethanol to precipitate phosphorylated polysaccharide. The precipitate was recovered by centrifugation (4,000 × g, 10 minutes), dissolved sufficiently in 500 ml of pure water, and then again precipitated twice with 500 ml of ethanol to obtain a phosphorylated polysaccharide crude. A purified product was obtained. The dry weight of this phosphorylated polysaccharide crude product was about 3.8 g, and its sugar content and phosphoric acid content were about 65.5% and about 7.8%, respectively. A part of the protein is degraded by the enzyme pronase (Boehringer), and the purified phosphorylated polysaccharide is recovered by ethanol precipitation to prepare a dried product.The phosphorylated polysaccharide is determined from the weight before the protein degradation treatment and the weight after the treatment. As a result of calculating the purity of the saccharide, the purity of the crude purified phosphorylated polysaccharide was about 72.
%Met. This phosphorylated polysaccharide crude product was used as an active ingredient of the stabilizer of the present invention.

[0034]

Example 2 Stirred yogurt prototyped according to a conventional method,
After the fermentation step of the drink yogurt, sour cream and frozen yogurt, 0.3% by weight of the phosphorylated polysaccharide obtained in Example 1 was added as a stabilizer. On the other hand, a control product without a stabilizer was also trial-produced, and each prototype was subjected to a whey separation test and a sensory test. The whey separation test was performed by a method in which whey was forcibly separated by centrifugation, and frozen yogurt was thawed at room temperature before the test. In the sensory test, smoothness and throat were evaluated by four panelists in four stages. Table 4 shows the results. The prototype with phosphorylated polysaccharide added as a stabilizer improved whey separation by about 20-40%, and also improved smoothness and texture. In each of the prototypes, the flavor was almost the same as the control product.

[0035]

[Table 4]

[0036]

Example 3 Stirred yogurt, coagulated yogurt, drink yogurt, and frozen yogurt were prototyped using the fermented milk starter culture used in Test Examples 4 and 5. The fermentation temperature for starter culture mixed with phosphorylated polysaccharide-producing lactic acid bacteria strains
A normal production method was followed except that the temperature was set to 20 ° C. and fermentation was performed for a longer time than usual until the acidity reached 0.80. Then, each prototype was subjected to a whey separation test and a sensory test. The whey separation test was performed by a method in which whey was forcibly separated by centrifugation, and frozen yogurt was thawed at room temperature before the test. The sensory test was conducted by 10 panelists on smoothness and throat.
It was evaluated on a scale. Table 5 shows the results.

[0037]

[Table 5]

[0038]

EXAMPLE 4 Using the starter culture for soft type cheese used in Test Examples 4 and 5, Camembert cheese, cottage cheese and cream cheese were produced in a conventional manner. Then, the texture of each prototype was evaluated by a sensory test. In addition, for Camembert cheese, a sample from which a surface layer portion due to white mold was removed was prepared, and the viscosity and elastic modulus were measured using a rheometer. Further, with regard to the cottage cheese and the cream cheese, three characteristics of smoothness, melting in the mouth, and whey separation were evaluated by a paneler in four steps as preferred characteristics when used for cooking and confectionery materials, as in Example 3. Regarding the solubility test, 10 g of cheese was weighed in a 200 ml beaker, 90 ml of hot water at 80 ° C. was added, and a 4 cm long stirrer was put in the beaker. The temperature was maintained at 80 ° C. with a magnetic stirrer equipped with an experimental heater. While 650r
The mixture was stirred at pm / min for 2 minutes. Then, immediately in ice water at 20 ℃
The mixture was rapidly cooled in the following manner, and filtered through a nylon mesh 150 whose weight had been measured in advance to recover insolubles. The nylon mesh was drained on a paper wiper together with the nylon mesh, weighed, and the ratio of the dissolved cheese was calculated from the weight of the insoluble matter, which was used as an index of solubility.

Table 6 shows the results of the viscosity and elastic modulus and sensory evaluation of Camembert cheese. As shown in Table 6, when the polysaccharide-producing starter culture was used, both the viscosity and the elastic modulus increased, and the sensory evaluation also improved in terms of smoothness, melting in the mouth, and the like.

[0040]

[Table 6]

Table 7 shows the results of the solubility and sensory evaluation of the cottage cheese and the cream cheese. As shown in Table 7, when the polysaccharide-producing starter culture was used, the solubility was improved, and the evaluation was improved in all aspects of smoothness, dissolution in the mouth, and whey separation.

[0042]

[Table 7]

[0043]

Example 5 Process cheese was produced as a trial according to a conventional method.
In addition, in the step of melting natural cheese, a condensed phosphate added as a molten salt in an ordinary amount of 3% by weight,
Prototypes were prepared by adding 1.5% by weight of a condensed phosphate as a molten salt and 0.4% by weight of the phosphorylated polysaccharide obtained in Example 1 as a stabilizer, and without a molten salt and a stabilizer. The quality of the prototype was evaluated by a sensory test and stored for 24 hours under conditions of a temperature of 50 ° C. and a humidity of 70%, forcibly degraded, and inspected for separation of fat and moisture. Table 8 shows the results. As can be seen in Table 8, the prototype process cheese without the addition of molten salt and stabilizer has a brittle tissue and is fragile,
It was not preferable in separating fat and water due to forced deterioration. On the other hand, the trial process cheese in which the amount of the molten salt added was reduced to half of the normal amount and the phosphorylated polysaccharide was added as a stabilizer was similar to the normal product in terms of the structure and flavor, and also in the result of the forced deterioration test. It was quality.

[0044]

[Table 8]

[0045]

EFFECTS OF THE INVENTION By using the stabilizer of the present invention containing a phosphorylated polysaccharide produced by a lactic acid bacterium as an active ingredient, which has a high affinity for milk proteins, it is possible to prevent whey separation in fermented milk products such as yogurt. The texture can be improved. In addition, the solubility can be improved in soft cheeses such as cream cheese and cottage cheese used for cooking and confectionery materials. Furthermore, in the production of processed cheese, it is possible to halve the amount of molten salt added. The phosphorylated polysaccharide used as an active ingredient of the stabilizer of the present invention is produced by lactic acid bacteria traditionally used in fermented milk products, and is recognized as safe (GRAS: Generally Recognized As Safaf).
e) is established, so it can be used for food without any problems.

[Brief description of the drawings]

FIG. 1 shows the results of a whey separation test of each prototype yogurt in Test Example 2.

FIG. 2 shows a flow curve of each prototype yogurt in Test Example 3.

FIG. 3 shows the results of a whey separation test and measurement of apparent viscosity of each prototype yogurt in Test Example 5.

FIG. 4 shows the results of fat separation of each prototype process cheese in Test Example 6.

──────────────────────────────────────────────────続 き Continuation of the front page (72) Inventor Taisuke Iwasaki 9572 NA Haren, Hemstelhauslan 17 (56) References Fragrance Journal, No. 78 (1986) p. 79-82 Dairy Foods, Vol. 93 [7] (1992) p. 47-49 Co-authored by Robert Genes and Stuart Patton, "Essence of Milk Chemistry", Gihosha, p. 346-350 Dairy Technology Course Editing Committee, edited by Dairy Product Manufacturing I, Asakura Shoten, p. 291-292 Journal of Dairy Science, Vol. 30 (1947) p. 737-746 Applied Glycoscience Society, Vol. 41 [3] (1994) p. 388 (58) Field surveyed (Int.Cl. ⁶ , DB name) A23C 9/12-9/137 A23C 19/06-19/093 C12P 19/04 CA (STN) JICST file (JOIS) JAFIC file (JOIS )

Claims (8)

(57) [Claims] 1. A stabilizer comprising a phosphorylated polysaccharide produced by a lactic acid bacterium as an active ingredient. 2. A method for producing a fermented milk product, comprising using a phosphorylated polysaccharide produced by a lactic acid bacterium as a stabilizer. 3. The method for producing a fermented milk product according to claim 2, wherein the use as a stabilizer comprises adding a phosphorylated polysaccharide produced by a lactic acid bacterium during the production process. 4. The fermented milk product is yogurt.
Production method as described. 5. The method for producing a fermented milk product according to claim 2, wherein the use as a stabilizer causes phosphorylated polysaccharide-producing lactic acid bacteria to produce phosphorylated polysaccharide in the fermented milk product during the production process. 6. The fermented milk product is yogurt.
Production method as described. 7. The method according to claim 5, wherein the fermented milk product is a soft cheese. 8. A process for producing a processed cheese, comprising adding a phosphorylated polysaccharide produced by a lactic acid bacterium as a stabilizer during the production process.