JP3440086B2 - Method for producing egg products using lactic acid bacteria derived from human intestine - Google Patents

Description

Detailed Description of the Invention

[0001]

INDUSTRIAL APPLICABILITY The invention of this application was produced by a method for producing an egg product using a lactic acid bacterium existing in the human intestinal tract, which is known to have a favorable effect on human health, and a method for producing the same. It relates to egg products and the like.

[0002]

2. Description of the Related Art Microorganisms have been used for food production for a long time, but conventional use of microorganisms was mainly aimed at improving flavor and storability. However, in recent years, the physiological effects of lactic acid bacteria and bifidobacteria that live in the digestive tract of humans have been scientifically examined, and these microorganisms have favorable effects on humans as hosts (elimination of harmful microorganisms, intestinal regulation, immunostimulation). Such)
Have been revealed to have. Therefore, many food materials, fermented dairy products, viable cell preparations, and the like have been developed that utilize such intestinal-derived lactic acid bacteria and bifidobacteria. Examples of the technology related to these products include, for example, a live bacterial preparation using lactic acid bacteria (JP-A-5-292947) and a fermented dairy product using bifidobacteria (JP-A-4-2947).
No. 273734) is known, and attention is focused on the functional utilization of intestinal-derived microorganisms.

The inventor of the present application has also proposed the use of lactic acid bacteria derived from the intestinal tract in meat products (Japanese Patent Application No. 7-259334 / 9: 74995). On the other hand, examples of the use of microorganisms in egg products are scarce as compared to other animal foods such as dairy products and meat products, and industrially, when producing dried eggs, liquid eggs for the purpose of preventing discoloration are used. Fermentation of yeast and lactic acid bacteria has been used to remove sugars. Therefore, there have been few attempts to produce egg products using lactic acid bacteria or bifidobacteria, and the following are known. That is, Lin and Cunningham (Journal of
Food Science, 49.1444-1452. 1984) is a mixture of soy milk, skim milk, and the like with liquid egg white, and is added to the starter lactic acid bacterium for yogurt, the Bulgarian bacterium (Lactobacillus bulgaricu).
s) and the thermophilus (Streptococcus thermophilus)
Is inoculated and a yogurt-like product is being prototyped. From the perspective of controlling harmful microorganisms in liquid eggs, Raccach and Baker (Jo
urnal of Food Science, 44, 90-92, 1979) experimentally showed that the inoculation of liquid whole eggs with starter lactic acid bacteria for meat products can suppress the growth of the contaminating bacterium Pseudomonas. There is.

On the other hand, in the production of mayonnaise-like foods, Japanese Patent Publication No. 62-11591 discloses a dairy product fermented with lactic acid bacteria, and Japanese Patent Publication No. 7-102102 discloses a processed vegetable product fermented with lactic acid bacteria or bifidobacteria. , A technique of blending each as a material has been proposed. Further, as a technique for producing a food by directly fermenting an egg, a liquid egg is inoculated with a lactic acid bacterium of the genus Streptococcus and Lactobacillus, and fermented. A technique of utilizing it as a raw material is known (JP-A-53-53).
No. 50362, Japanese Patent Publication No. 58-13138, Japanese Patent Publication No. 59-20339). However, to date, no technology has been known at all for producing a food with high added value by directly fermenting a liquid egg using a human intestinal tract-derived lactic acid bacterium or bifidobacteria.

[0005]

As described above, fermented egg products that directly utilize lactic acid bacteria or bifidobacteria derived from the intestinal tract have not been commercialized so far, and no description in the literature is found. One of the reasons is that microorganisms derived from the intestinal tract cannot grow sufficiently because the sugar content in eggs is extremely low. Also Cardwe11
And Srikajonkeid (Journal of Dairy Science, 69, 225,
1986) added skim milk with egg white. When added in an amount of 5% or more, the lactic acid bacterium for yogurt, Bulgaria (Lactobacillus bul)
garicus) has been reported to inhibit fermentation,
It has also been suggested that there is a factor that suppresses the growth of lactic acid bacteria in eggs.

In many fermented foods such as dairy products, foods obtained by natural fermentation (fermented milk, pickles, etc.) have existed for a long time before they were artificially utilized by microorganisms, and have been eaten all over the world. It was Therefore, there are many cases where industrial production has come to be carried out in the form of improving these naturally fermented foods. However, since such traditional naturally fermented foods did not exist in egg products, there was little interest in microbial utilization itself, which was also a cause of insufficient active study.

Therefore, in order to newly commercialize a fermented egg product using intestinal tract-derived microorganisms such as lactic acid bacteria and bifidobacteria, it is necessary to solve the following problems. First, lactic acid bacteria and bifidobacteria are actively grown in eggs with a low sugar content, and fermentation is satisfactorily performed. In other words, free sugar (mainly glucose) contained in eggs is about 0.6% in whole eggs (about 0.7% in egg yolk), which is fermented milk in which lactic acid bacteria and bifidobacteria are actively used. The sugar content of milk, which is the raw material of the product (about 4.5
%) Is significantly less than Therefore, even if lactic acid bacteria or bifidobacteria that grow using sugars as an energy source are inoculated into a liquid egg, sufficient fermentation cannot be performed. Therefore, it is necessary to supplement the egg with an energy source that allows lactic acid bacteria and bifidobacteria to proliferate vigorously.

Secondly, it is necessary to select an appropriate strain which has a vigorous growth ability in an egg (liquid egg) which is sufficiently supplemented with an energy source and which gives a fermented egg product a good flavor. . Regarding the growth ability, it has long been known that, for example, there are many lactic acid bacteria and bifidobacteria that cannot grow well even in milk having a high sugar content. Further, the inventors of the present application have proposed an invention relating to the use of intestinal tract-derived lactic acid bacteria in meat products (Japanese Patent Application No. 7-25).
No. 9334: Japanese Patent Laid-Open No. 9-74995), but even when a raw material having a sufficient energy source by the addition of sugar is used, the fermented meat has excellent proliferative properties and has good quality in terms of palatability. It has been shown that the strains from which the product can be produced are very limited. In terms of flavor, eggs in which microorganisms are grown usually have a strong sulfur odor. Therefore, when fermenting liquid eggs, it is very important to select a strain that does not cause an unpleasant odor.

[0009] Thirdly, it cannot be denied that foods accompanied by fermentation process are expensive to manufacture because of the equipment and time required for manufacturing. A similar increase in cost is expected when fermenting egg products. Therefore, in order to supplement this, it is necessary to have good palatability and to add other clear added value to the product.

The invention of this application has been made in view of the above-mentioned circumstances, and it is excellent in quality such as palatability by actively proliferating and inducing fermentation of microorganisms derived from human intestinal tract in eggs. It is an object of the present invention to provide a method for producing a fermented egg product having a high added value, and a novel egg product obtained by this method.

[0011] The invention of this application, as to achieve the above object, derived from human intestinal tract, characterized in that fermenting by adding lactic acid bacteria belonging to Lactobacillus Saribariu scan from human intestinal tract in liquid egg with added sugars Provided is a method for producing an egg product using the lactic acid bacterium.

[0012] The invention of this application provides a egg product produced by the above method, the egg product characterized by containing a viable lactic acid bacteria belonging to Lactobacillus Saribariu scan from human intestine provide.

Further, the invention of this application also provides a processed egg food produced by using the above egg product as a main raw material or an auxiliary raw material.

[0014]

BEST MODE FOR CARRYING OUT THE INVENTION The method of the invention of this application uses a liquid egg (liquid whole egg or liquid egg yolk) to which saccharides that can be used as an energy source by lactic acid bacteria or a material containing these saccharides is added, and By using the selected strain, the liquid egg was successfully fermented with the lactic acid bacterium derived from human intestinal tract, and it was completed.

The saccharide added to the liquid egg as a raw material in the method of the invention of this application is food-wise acceptable and is not particularly limited as long as lactic acid bacteria can be used as an energy source. , Fructose, galactose, sucrose, lactose, mannitol and the like can be appropriately selected and used. In addition, the ratio of adding sugar is usually 1.0% with respect to the weight of the raw material liquid egg.
The amount can be appropriately increased or decreased depending on the type of strain and the like.

It is important that the lactic acid bacterium derived from human intestinal tract used in the invention of the present application shows rapid growth in a liquid egg containing saccharides and selects a strain which is a product with a good flavor. However, since such strains can be obtained by performing a wide range of screening work, they are not limited to special strains. However, Lactobacillus acidophilus (Lactobaci1lus), which is a lactic acid bacterium derived from the intestinal tract that is often used for fermented milk products, is used.
Many of the strains belonging to the group (acidophilus) are not suitable as strains used in the present invention because many of them grow slowly in liquid eggs or have poor flavor even when saccharides are added. . Therefore, the screening target should not be limited to the strains that have been conventionally used as starters for fermented dairy products.

[0017] Incidentally, the lactic acid bacteria belonging to the human intestine-derived Lactobacillus Saribariu scan of used in the invention of this application is not intended to be limited to the strains of the intestinal contents and isolation source. That is, even strains obtained from other sources include all strains which show sufficient resistance to gastric acid and bile acid and can become intestinal bacteria after ingestion by humans.
On the other hand, as in the case of producing fermented milk such as yogurt, even if it exists in a live state in the product, since it does not have sufficient resistance to gastric acid and bile acid, after ingesting the product,
Lactic acid bacteria, which die when passing through the digestive tract and cannot show the action on humans in the digestive tract as live bacteria, do not fall within the scope of the present invention. Lactic acid bacteria used in this invention specifically applicable those belonging to Lactobacillus Saribariu scan from human intestinal tract. However, these genus names are based on the academic classification at the time of filing of the present invention, and this does not apply if the genus name changes in the future.

The eggs used in the invention of this application are chicken eggs, quail eggs, duck eggs, etc., but are not limited to these common food eggs, and all other eggs of birds are targeted. Can be implemented as.

The fermented liquid egg produced by the method of the invention of this application can be stored in a state where the survival of lactic acid bacteria is maintained by refrigeration for a short period of time and by freezing or lyophilization for a long period of time. . Since liquid eggs that are not heat-sterilized are susceptible to microbial contamination, the storage period has been extremely short in the past, but the fermented liquid egg of the present invention is less susceptible to microbial contamination, and therefore safe even when the storage period is extended. Is maintained.

Further, the fermented liquid egg of the invention of this application is
By adding other materials as necessary and processing,
It can be used to produce other egg products and processed foods. Examples of such processed foods include dressings such as mayonnaise-like foods. Mayonnaise is an egg (yolk)
The main raw material of which is vinegar, but vinegar (acetic acid) is added as a raw material for its production. When the fermented liquid egg of the present invention using lactic acid bacteria is used, there is an advantage that vinegar need not be added in the manufacturing process due to the organic acid (lactic acid) produced by those microorganisms. In addition, frozen desserts such as ice cream are also a processed food suitable for use of fermented liquid eggs, since the viable cell count of lactic acid bacteria can be maintained well during storage.

Next, the invention of this application will be described in detail with reference to test examples. <Test Example 1> This test was conducted to show that the liquid egg added with saccharide can be fermented by utilizing lactic acid bacteria derived from human intestine. (1) Preparation of sample Liquid eggs (liquid whole egg and liquid egg yolk) were prepared by adding 1% of glucose, which is a sugar that can be used as an energy source by most lactic acid bacteria.

As the lactic acid bacteria derived from the human intestinal tract, 65 strains belonging to the genus Lactobacillus were used as test strains. (2) Test method The test strain was added to the liquid egg (about 10 g / g of liquid egg).
⁶ ) and cultured at 37 ° C. for 24 hours to examine the degree of bacterial growth. In addition, lactic acid bacteria produce organic acids such as lactic acid and acetic acid as they grow, and lower the pH of the culture broth. Therefore, the degree of growth was determined using this pH drop as an index. (3) Test Results Among the 65 strains tested, it was possible to reduce the pH of the liquid egg to 4.5 or lower by Lactobacillus.
There were 4 strains of the genus. Of these, Lactobacillus (Lac
of four strains of the genus Tobacillus, which had the best scent of liquid eggs after fermentation, Lactobacillus subspecies salicinius (Lactobacillus salvarius sub)
sp. salicinus) K231 was selected and used in the following test examples and examples.

Since lactic acid bacteria derived from the intestinal tract that can grow in liquid eggs containing saccharides are considered to be present in addition to the strains obtained here, the invention of this application does not limit the use of specific strains. Absent. However, it is important for product manufacture to select a strain that grows rapidly and gives a preferable flavor. Furthermore, the use of highly physiologically effective strains can increase the added value of the product. In addition, a special method is not essential for fermentation of liquid eggs by the above strains,
Most of the lactic acid bacteria derived from the intestinal tract are obstructed by the presence of oxygen, so fermentation is anaerobic by appropriate methods (carbon dioxide replacement, etc.).
It is desirable to do this. <Test Example 2> This test was performed in order to control the growth of lactic acid bacteria by changing the amount of sugars added to the liquid egg, and to investigate whether the degree of fermentation of the liquid egg can be controlled. (1) Preparation of sample Lactobacillus salivarius subsp. Sal was prepared by adding glucose to liquid egg yolk at 0 to 2.0%.
icinus) K231 (about 10 g / g of liquid egg)
⁶ pieces) and cultured (37 ° C., 12 to 72 hours). (2) Test method The degree of proliferation was determined by measuring the pH of the liquid egg yolk after culturing. (3) Test result Lactobacillus salivarius subsp. Salicin
us) The results of K231 are as shown in Table 1.

[0024]

[Table 1] As is clear from the results in Table 1, after a certain period of time from the start of culture, the disappearance of glucose in the liquid egg caused
The drop in pH stopped. Therefore, in the method of the present invention, the degree of fermentation can be easily controlled by changing the addition amount of sugar such as glucose. Although Table 1 shows the results for the liquid egg yolk, almost the same results were obtained when the liquid whole egg was used. Similar results were obtained with sugars added to the liquid egg other than glucose. Specifically, Lactobacillus Salivarius Subspecies Salicinius (Lactobacillus
salivarius subsp. salicinus) K231, it was effective to add mannose, fructose, galactose, sucrose, lactose, and mannitol to liquid eggs. The sugar can be supplied to the liquid egg by using a material containing a high concentration of sugar such as dairy products (milk powder etc.), molasses, fruit juice and vegetable juice. <Test Example 3> This test was conducted in order to examine the storability of fermented liquid eggs prepared using lactic acid bacteria. (1) Preparation of sample Lactobacillus salivarius subsp. Salicinus was prepared by adding 1% glucose to liquid egg yolk and adding Lactobacillus salivarius subsp. Salicinus.
K231 was inoculated (about 10 ⁶ per 1 g of liquid egg) and cultured (37 ° C., 24 hours) to obtain fermented liquid egg yolk. (2) Test method Each of the above fermented liquid egg yolks was refrigerated at 4 ° C and stored at -55.
It was stored frozen at ℃, freeze-dried and stored at room temperature (25 ℃), and after a certain period of time, the survival of lactic acid bacteria was examined. (3) Test results With all three storage methods, lactic acid bacteria survived after 14 days. However, in the case of refrigerated storage, the number of viable bacteria decreases greatly if stored for 7 days or more, so refrigerated storage is suitable for short-term storage, and frozen or freeze-dried storage is suitable for long-term storage. did.

From the above test results, it was confirmed that the survival of lactic acid bacteria in the fermented liquid egg can be maintained during the storage period by selecting an appropriate method. Next, the present invention will be described in more detail and specifically with reference to Examples, but the present invention is not limited to the following examples.

[0026]

Example 1 A mayonnaise-like food was produced as an egg product. (1) Production method 3 g of glucose was added to 300 g of liquid egg yolk obtained from fresh chicken eggs, and Lactobacillus salivariu (Lactobacillus salivariu) was added to this.
s subsp. salicinus) K231 inoculated (about 5 × 10 ⁸
700 g while fermenting liquid egg yolk (pH 4.5) obtained by culturing (37 ° C, 24 hours)
The commercially available salad oil (edible oil prepared from rapeseed oil and soybean oil) was gradually added to produce a mayonnaise-like food. For comparison, a liquid egg yolk adjusted to pH 4.5 with acetic acid was used to produce a mayonnaise-like food.
Note that salt, spices, etc., which are usually added to the production of mayonnaise, were not added because they would hinder the determination of the difference between samples when conducting a sensory test. (2) Production Results Mayonnaise-like foods produced using liquid egg yolk fermented with lactic acid bacteria had a good flavor and were comparable to those produced using acetic acid produced for comparison.
As a result of a sensory test (ranking method) of two types of mayonnaise conducted by 30 panelists, no significant difference was observed between the two in the comprehensive evaluation. The mayonnaise-like food using liquid egg yolk fermented with lactic acid bacteria was confirmed to survive even when stored refrigerated (4 ° C.) for 14 days or more after production.

[0027] Furthermore, per 1 g of mayonnaise-like foods using liquid egg yolk fermented with lactic acid bacteria, artificially Salmonella (Salmone 1la enteritidis NIAH10590),
E. coli (Escherichia coli JCM5491), Staphylococcus aureus (S
1 against harmful bacteria such as taphy lococcus aureus JCM2413)
After inoculating 000 cells, refrigerated (4 ° C) and room temperature (2
These harmful bacteria are 24
No longer detected within hours. This result means that the mayonnaise-like food containing lactic acid bacteria has a certain bactericidal action, which is considered to be mainly due to the organic acids such as lactic acid produced by the lactic acid bacteria in the liquid egg yolk. Therefore, such an effect can be expected similarly when lactic acid bacteria other than those used here are used.
Although liquid egg yolk was used in this example, similar results were obtained in the case of a mayonnaise-like food product using liquid whole egg. Also, when the fermented liquid egg that is the raw material is directly inoculated with Salmonella, Escherichia coli, and Staphylococcus aureus in the same manner,
It has been confirmed that these harmful bacteria quickly disappear during storage. Therefore, it was confirmed that the fermented liquid egg using lactic acid bacteria and the processed food using this as a raw material are less likely to be contaminated with harmful bacteria and are highly safe products in terms of food surgery. Example 2 An ice cream was produced as a processed food using fermented liquid egg prepared by using lactic acid bacteria derived from human intestine. (1) Production method Fermented liquid egg yolk (pH 4.5) obtained in the same manner as in Example 1.
Of 40g, milk 350ml, fresh cream 200ml,
Prepare an ice cream mix with 40g of sugar,
Ice cream was produced by an ice creamer. For comparison, an ice cream was prepared using untreated liquid egg yolk. (2) Production Results Ice cream produced using liquid egg yolk fermented with lactic acid bacteria had a good flavor and was comparable to the control. The results of a sensory test (ranking method) of two types of ice cream conducted by 30 panelists showed that Lactobacillus salivarius subspecies salicinius (Lactobacillussalivarius sub) in the comprehensive evaluation.
The ice cream produced from the fermented liquid egg yolk prepared by using S. sp. salicinus) K231 was evaluated significantly higher than the control. Further, even when the ice cream using the liquid egg yolk fermented with lactic acid bacteria was frozen and stored for 28 days or more after the production, the survival of the lactic acid bacteria was confirmed in the product.

The fermented liquid egg obtained by utilizing lactic acid bacteria derived from the intestinal tract can be widely used as a main raw material or an auxiliary raw material of processed foods other than the above-mentioned examples. In the case of expecting, those which do not go through a sterilization process such as heating are suitable.

[0029]

INDUSTRIAL APPLICABILITY As described above in detail, according to the present invention, lactic acid bacteria derived from human intestinal tract are actively propagated in eggs,
A method of fermenting to produce a novel egg product is provided.
Furthermore, by this method, it is also excellent in quality such as palatability,
Moreover, highly safe egg products and egg processed foods in which the growth of harmful microorganisms is suppressed are provided.

Claims (2)

(57) [Claims] 1. A method of manufacturing egg products using lactic acid bacteria from human intestinal tract, characterized in that fermenting by adding lactic acid bacteria belonging to the liquid egg obtained by adding saccharide to the Lactobacillus Saribariu scan from human intestinal tract. 2. An egg product produced by the method of claim 1, which is derived from human intestinal tract Lactobacillus salivariu.
Egg products, characterized in that it contains a live bacteria of lactic acid bacteria belonging to the nest.