JP3128635B2 - Method for producing fermented milk containing polyunsaturated fatty acids - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION The present invention relates to a method for producing DH by adding docosahexaenoic acid (hereinafter referred to as DHA) and / or eicosapentaenoic acid (hereinafter referred to as EPA) to a fish oil.
The present invention relates to a method for producing fermented milk which imparts the bioactive effect of A or EPA and masks an odor peculiar to fish oil.

[0002]

2. Description of the Related Art DHA and EPA are a kind of polyunsaturated fatty acids, and are used for fish fats such as tuna fat, salmon roe, yellowtail, mackerel, saury, eel, sardine, rainbow trout, salmon and horse mackerel (hereinafter referred to as fish oil). A) is included in many. DHA and EPA contained in these fish oils have platelet aggregation inhibitory effects, blood neutral fatty acid lowering effects, blood VLDL and LDL cholesterol lowering effects, etc., as physiologically active effects. It is also known that it has a therapeutic effect and that DHA deficiency causes a decrease in memory and learning ability. As described above, DHA and EPA have many bioactive effects, whereas fish oil containing DHA and EPA has a peculiar odor, and DHA has 22 carbons and 6 doubles in one molecule. EPA has 20 carbons and 5 double bonds in one molecule, so it is very easily oxidized, causing deterioration of flavor and giving off offensive odor and taste. Is also known.

[0003] For this reason, when fish oil containing DHA or EPA is used as food, various measures have been taken for the purpose of preventing odor or oxidation. For example, as a method of preventing odor, a method of masking fats and oils containing DHA or EPA by adding a lime flavor (Japanese Patent Publication No.
JP-A-60-18382), a method of blending fats and oils containing DHA or EPA with ice cream to prevent oxidation (JP-A-63-216435), or chewing gum, chocolate, caramel after encapsulation in a capsule Alternatively, a method for containing candy (Japanese Patent Publication No. 2-51589) and a method for containing margarine (Japanese Unexamined Patent Publication No.
JP-A-59-82070, JP-A-61-126016, and the like.

[0004]

However, in the above-mentioned odor masking method, since its effect cannot be expected sufficiently, it is accompanied by a considerable unpleasant odor and an unpleasant odor when ingested, and it also has an antioxidant effect. When the ice cream is blended into the ice cream by the method, since the ice cream itself is frozen and stored, the preservability against oxidation is improved, but there is a problem that the fish oil smell is directly felt as an unpleasant smell or an off-flavor when ingested. Furthermore, there is a problem that, when the capsule is chewed, an unpleasant odor cannot be avoided, and these problems have not yet been completely solved. It is. Also, these foods mentioned above,
There is also a problem that it must be taken as a special diet to maintain or promote health. Therefore, the present invention
An object of the present invention is to provide a DHA and / or EPA-containing food that can be ingested as DHA or EPA as a daily food and has no unpleasant odor or off-flavor.

[0005]

Means for Solving the Problems The present inventors have conducted intensive studies in order to solve the above-mentioned problems, and as a result, by adding fish oil containing DHA and / or EPA to fermented milk, the unpleasant odor peculiar to fish oil was obtained. Is masked to allow the consumption of DHA and EPA as a daily diet, and DHA and EPA
It has been found that the physiological activity of the present invention can be imparted to fermented milk, and the present invention has been completed. DHA of the present invention is this
And / or in producing a fermented milk containing EPA, by blending the fish oil containing docosahexaenoic acid and / or eicosapentaenoic acid to raw material milk or the mix or fermenting with lactic acid bacteria and / or yeast, Moshiku Hara after the fee milk or mixed fermented with lactic acid bacteria and / or yeast, fermented milk, characterized that you blended fish oil containing docosahexaenoic acid and / or eicosapentaenoic acid to the fermented milk
METHOD Der manufacturing Ru. Then, the content of DHA and / or EPA against the fermented milk is preferably set to 0.01 to 0.4 wt%.

[0006] The fermented milk of the present invention, there is fermented with lactic acid bacteria and / or yeast milk as a main material,
Fermented milk, lactic acid bacteria beverages can be exemplified. And these fermentations
As a production method for incorporating DHA and / or EPA into milk , first, the non-fat milk solid content and the fat content of the raw milk are adjusted according to the component composition of the fermented milk according to a conventional method. Then, sugar, flavor and the like are added to the mixture according to taste, and further, a stabilizer such as gelatin and agar is added to prepare a mix. When preparing this raw milk or mix, DHA and / or EP
A containing fish oil in the final product with DHA and / or EP
It is blended so that the content of A is 0.01 to 0.4% by weight.
The fish oil to be blended may contain DHA or EPA alone, or may be a mixture of both, and purified fish oil or a concentrate with an increased content can be used. Where DHA and / or EP
When the amount of A is 0.01% by weight or less, the above-mentioned physiological activity cannot be expected. On the other hand, when the amount of A is 0.4% by weight or more, it becomes difficult to mask fish oil odor even with the fermented odor of fermented milk , As inappropriate.

Next, the mix prepared as described above is sterilized, cooled, then added with lactic acid bacteria and / or yeast, dispensed into a light-shielding container, and fermented. The lactic acid bacteria or yeast used for fermenting this mix are not particularly limited, and lactic acid bacteria include Lactobacillus bulgaricus.
( L. bulgaricus ), Streptococcus thermofilus ( S. thermophilus ), Lactobacillus eugurti
( L. jugurti ), Streptococcus diacetylactis ( S. diacetylactis ), etc., and as yeast, Saccharomyces cerevisiae ( S. cerevisiae ), Saccharomyces ellipsoideus ( S. ellipsoideus ), etc., and other beer yeasts Alternatively, baker's yeast and the like can also be used. Then, one or more of these lactic acid bacteria and yeasts are mixed and used.

[0008] In the above method, after mixing the fish oil containing DHA and / or EPA in the raw material milk or the mix of fermented milk, but fermented in the fermented milk, after preparing raw milk or mix in the present invention, It is fermented by lactic acid bacteria and / or yeast, and the fermented milk is mixed with fish oil to obtain DHA and / or E.
The PA may be contained so that the content of PA is in the above range, and the DHA or EPA-containing fermented milk is dispensed into a light-shielding container. D which has no unpleasant odor by this method
HA and EPA-containing fermented milk can be obtained. The masking effect can be further enhanced by adding a lemon flavor or the like to the fermented odor of these fermented milks . Thus, according to the present invention, the fermented milk has a fermented odor of D
By masking the unpleasant odor of fish oil containing HA and / or EPA, D having various bioactive effects
HA and EPA can be taken as daily food.

[0009]

Conventionally, in order to ingest DHA or EPA contained in fish oil, many of them are taken as a health food or as a dietary supplement, or as a special diet for maintaining or promoting health. Since the unpleasant odor and the off-flavor were not completely suppressed, it was far from the sensation of eating deliciously as a food. However, fermented milk containing a combination of fish oil containing DHA and / or EPA of the present invention has no unpleasant smell and strange taste of fish oil-specific odor is masked by fermentation odor, and have impaired fermented milk present come flavors Since it is not delicious, it can be taken continuously as a delicious daily meal, and it has the effect of maximizing the bioactive effects of DHA and EPA.

[0010]

The present invention will be described below in detail with reference to examples. First, when a fish oil containing 20% by weight of DHA and 5% by weight of EPA is mixed with fermented milk, the amount of the fish oil smell is expressed and the masking effect compared with lemon flavor. The effectiveness is shown by experimental examples.

Preparation of fermented milk containing DHA and EPA used in experimental examples. 30 kg of raw milk, 8 kg of skim milk powder, 3 kg of unsalted butter,
A mixture of 300 g of gelatin dissolved in hot water and 150 g of agar was dispensed into seven light-shielding containers. The mixture dispensed in this container was filled with fish oil containing 20% by weight of DHA and 5% by weight of EPA in 0 (control), 0.2, 0.5, 1.0,
1.5, 2.0 and 2.5% by weight were blended and mixed.
The homogeneous, sterilization, cooled held, and 0.5 wt% yeast starter consisting of Saccharomyces cerevisiae (S. cerevisiae), Streptococcus die aceti lactis
Lactic acid bacterium starter consisting of ( S. diacetylactis ) 2% by weight
Was inoculated and cultured at 28 ° C. for 15 hours to obtain fermented milk.

The obtained fermented milk was tasted by 10 panelists, and the presence or absence of fish oil smell was checked. The results are summarized in Table 1. Table 1 shows the presence or absence of fish oil odor depending on the difference in the amount of fish oil mixed with the fermented milk. In the table,% indicates% by weight.

[0013]

[Table 1]

Note 1) The evaluation of the presence or absence of fish oil smell in the above table is indicated by ◎: 9 or more out of 10 persons answered that they did not feel fish oil smell at all. ○ indicates that at least 7 out of 10 people felt no fish oil smell. △ indicates that at least 5 out of 10 people felt the smell of fish oil. ×: 8 or more out of 10 responded that they felt a fish oil smell. 1.0% by weight of fish oil (DHA content 20% by weight,
The masking effect when the content of EPA was 5% by weight) was compared between non-fermented milk, fermented milk and the case where lemon flavor was blended. Table 2 shows the results. Table 2 shows a comparison of the masking effects of non-fermented milk, fermented milk and lemon flavor. In the table,% indicates% by weight.

[0015]

[Table 2]

Note 2) Evaluation of the presence or absence of fish oil odor is the same as in Table 1. As is clear from Table 1, fish oil smell can be effectively masked by the fermented smell of fermented milk, and Table 2 shows that fermented milk is more effective than lemon flavor. Next, a method for producing fermented milk containing the fish oil containing DHA and EPA of the present invention will be described with reference to examples.

Example 1 Refined fish oil containing 30 kg of raw milk, 8 kg of skim milk powder, 3 kg of unsalted butter, 20% by weight of DHA and 5% by weight of EPA (Ueda Oil Co., Ltd.)
400 g of purified fish oil TS (trade name, manufactured by Co., Ltd.) was dispersed and dissolved, and 300 g of gelatin dissolved in hot water and 150 g of agar were mixed to prepare a mix. This mix is homogenized, sterilized
After cooling, S. cerevisia ( S. cerevisiae)
e ) is inoculated with 0.5% by weight of a yeast starter and 2% by weight of a lactic acid bacterium starter made of S. diacetylactis , filled in a light-shielded container, and cultured at 28 ° C. for 15 hours to fermented milk. Obtained. The obtained fermented milk was refrigerated at 5 ° C. Even after storage for 2 weeks, no generation of fish oil smell was observed.

Example 2 8 kg of skim milk powder, 3 kg of unsalted butter, 20% by weight of DHA, EP
500 g of refined fish oil (purified fish oil TS (trade name) manufactured by Ueda Oil Co., Ltd.) containing 5% by weight of A was dissolved and mixed in 75 kg of warm water, and 9 kg of sugar, 120 g of gelatin and 100 g of agar were dissolved and mixed to prepare a mix. . 100g lemon flavor for this mix
After adding, homogenizing, sterilizing and keeping cool, Lactobacillus
Bulgaricus ( L.bulgaricus ) and Streptococcus
A lactic acid bacterium starter consisting of 5% by weight of S. thermophilus was inoculated, filled in a light-tight container, and cultured at 40 ° C. until the pH reached 4.2 to obtain a fermented milk. The obtained fermented milk was refrigerated at 10 ° C. Even after storage for 2 weeks, no generation of fish oil smell was observed.

Example 3 A mixture was prepared by dispersing and dissolving 8 kg of skim milk powder and 3 kg of unsalted butter in 30 kg of raw milk, 300 g of gelatin dissolved in hot water and 150 g of agar. The mixture is homogenized, sterilized, kept cold, and then used for S. cerevisiae ( S. cerevisiae).
siae ) and 2% by weight of a lactic acid bacterium starter consisting of S. diacetylactis ( S. diacetylactis ).
The fermented milk was obtained by culturing at 15 ° C for 15 hours. D is added to the obtained fermented milk.
400 g of purified fish oil (purified fish oil TS (trade name), manufactured by Ueda Oil Co., Ltd.) containing 20% by weight of HA and 5% by weight of EPA was added, mixed with stirring, filled in a light-shielding container and refrigerated at 5 ° C.
Even after storage for 2 weeks, no generation of fish oil smell was observed.

Example 4 2 kg of skim milk powder, 8 kg of sugar, 8 kg of isomerized sugar and 300 g of a stabilizer were dissolved in 70 kg of warm water, and 100 g of citric acid, a coloring agent and a flavor were added in appropriate amounts, followed by sterilization and cooling. To this, 10 kg of a starter obtained by culturing a 12% by weight solution of skim milk powder containing 0.5% by weight of DHA in Lactobacillus jugulti ( L. jugurti ) was mixed, and the mixture was homogenized and cooled. The dairy lactic acid bacteria beverage was obtained by filling in a light-shielding container. Even if the obtained dairy lactic acid bacteria drink was refrigerated and stored at 5 ° C. for 2 weeks, generation of fish oil odor was not observed.

Claims (1)

(57) [Claims] 1. An amount of docosahexaenoic acid and / or eicosapentaenoic acid of 0.01 to 0.4% by weight based on the final product.
In producing the fermented milk containing , raw milk or mix is mixed with fish oil containing docosahexaenoic acid and / or eicosapentaenoic acid and fermented with lactic acid bacteria and / or yeast, or raw milk or mix is mixed with lactic acid bacteria and / or A method for producing fermented milk, which comprises fermenting with yeast and then adding fish oil containing docosahexaenoic acid and / or eicosapentaenoic acid to the fermented milk.