JP4262382B2 - Conjugated fatty acid glyceride-containing fermented food and process for producing the same - Google Patents
Conjugated fatty acid glyceride-containing fermented food and process for producing the same Download PDFInfo
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- JP4262382B2 JP4262382B2 JP2000026165A JP2000026165A JP4262382B2 JP 4262382 B2 JP4262382 B2 JP 4262382B2 JP 2000026165 A JP2000026165 A JP 2000026165A JP 2000026165 A JP2000026165 A JP 2000026165A JP 4262382 B2 JP4262382 B2 JP 4262382B2
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- Prior art keywords
- fatty acid
- fermented
- conjugated
- glyceride
- bacteria
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Classifications
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- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
- A23C11/106—Addition of, or treatment with, microorganisms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/60—Drinks from legumes, e.g. lupine drinks
- A23L11/65—Soy drinks
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
- A23L33/12—Fatty acids or derivatives thereof
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2400/00—Lactic or propionic acid bacteria
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
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Description
【0001】
【発明の属する技術分野】
本発明は、共役脂肪酸、特に共役リノール酸をグリセリド構成成分として含有する油脂を含む発酵食品およびその製造法に関するものである。
【0002】
【従来の技術】
天然に存在し、食品製造加工中にも生成する共役脂肪酸は、隣り合う炭素が単結合を挟んで二重結合を持つ脂肪酸である。とりわけ、炭素数18の脂肪酸分子内に共役ジエンを1個持つ共役リノール酸は、近年多くの有用な生理活性が報告されている。
【0003】
例えば、特許第2745245号明細書には、共役リノール酸を動物に投与して動物の体重増加と飼料の効率とを高める方法が、特表平10−508189号公報には共役リノール酸を動物に投与して動物の体脂肪を減少させる方法が開示されており、また、その他にも抗腫瘍効果、抗アレルギー効果、抗糖尿病効果等の報告がなされている。
【0004】
共役リノール酸は工業的にも製造販売され始めている。例えば現在市販されている製品としては、リノール油脂株式会社製のCLA80活性リノールやファーマニュートリエンツ杜のトナリン等が挙げられる。これらは、リノール酸を含む油脂あるいは天然のシス型リノール酸(C18:2)をアルカリ下で共役化する事により製造することができるが、得られるのは遊離脂肪酸型で、主成分はcis-9,trans-11あるいはtrans-9,cis-11、又はtrans-10,cis-12であり、その他いくつかの位置あるいは幾何異性体を含んでいる。
【0005】
【発明が解決しようとする課題】
ところが、これら市販の遊離脂肪酸型共役リノール酸製品を含む発酵食品を製造しようとしたところ、我々はこの様な遊離脂肪酸型の製品が著しい殺菌作用を有し、そのため培地に添加して発酵させると発酵遅延が生じたり、甚だしい場合には接種菌が死滅してまったく発酵が進まない困難に直面した。
【0006】
更に、通常の発酵を終えた菌液に添加混合した場合でも生菌数が減少し、甚だしい場合には菌が死滅してしまうことを見出した。また、得られた製品も脂肪酸特有の渋味と収斂味が強いものであった。
【0007】
このような状況において、本発明者らが発酵食品に適した共役脂肪酸の添加方法を鋭意研究した結果、意外にも遊離の共役脂肪酸をグリセリド型にすることで発酵菌にまったく影響を与えずに発酵食品に任意量の共役脂肪酸を添加することを見出し本発明を完成するに至った。
【0008】
従って、本発明は、発酵食品に含まれる発酵菌の生育を阻害することなく、消化吸収性、生理作用、安全性、官能的品質等に優れた特性をもつグリセリド型共役脂肪酸を充分量含む発酵食品ならびにその製造方法を得ることを目的とする。
【0009】
【課題を解決するための手段】
請求項1に記載された発明に係る発酵食品は、共役リノール酸を構成脂肪酸として含むグリセリド誘導体を0.1重量%〜8.0重量%含有し、ラクトバチルス・カゼイ、ビフィドバクテリウム・ブレーベ又はラクトコッカス・ラクチス サブスピーシーズ.ラクチスの群から選ばれる1種以上の発酵菌を用いて得られるものである。
【0010】
請求項2に記載された発明に係る発酵食品の製造法は、ラクトバチルス・カゼイ、ビフィドバクテリウム・ブレーベ又はラクトコッカス・ラクチス サブスピーシーズ.ラクチスの群から選ばれる1種以上の発酵菌を該発酵菌が発育する培地に添加して得られる発酵食品の製造法において、
該発酵菌による発酵の前又は後に、共役リノール酸を構成脂肪酸として含むグリセリド誘導体を該培地に0.1重量%〜8.0重量%添加するものである。
【0011】
【発明の実施の形態】
本発明においては、共役二重結合を有する脂肪酸(以下、「共役脂肪酸」と記載する)を構成脂肪酸として含むグリセリド誘導体(以下、「共役脂肪酸グリセリド」と記載する)を含有した発酵食品であるため、発酵食品に含まれる発酵菌の生育を阻害することなく、消化吸収性、生理作用、安全性、官能的品質等に優れた特性をもつ共役脂肪酸グリセリドを充分量含む発酵食品を得ることができる。
【0012】
本発明で用いる共役脂肪酸グリセリドとは、共役脂肪酸がグリセリンとエステル結合したものを指し、グリセリン1分子に共役脂肪酸が1つ結合したモノグリセリド、2つ結合したジグリセリド、3つ結合したトリグリセリドの何れであってもよく、トリグリセリドを用いれば、構成脂肪酸である共役脂肪酸の生理効果をより多く得られるため好ましい。
【0013】
また、構成脂肪酸である共役脂肪酸は、少なくとも共役二重結合を有する脂肪酸であればよく、好ましくは有用な生理活性を有するものであればよい。この共役脂肪酸グリセリドは体内に摂取されると消化酵素等により、有用な生理活性を有する脂肪酸に分解され吸収されるからである。より具体的には共役二重結合を生成させたα−リノレン酸、γ−リノレン酸、アラキドン酸、エイコサペンタエン酸(EPA)、ドコサヘキサエン酸(DHA)や共役リノール酸、エレオステアリン酸、パリナリン酸等が挙げられ、中でも共役リノール酸は各種生理効果等に優れているため、これを用いることが好ましい。
【0014】
共役脂肪酸グリセリドは、リパーゼによるエステル交換法やエステル合成法等の常法により得ることができる。例えば、共役リノール酸のグリセリド誘導体を得るには、ガルシアらのリパーゼによるエステル交換法を用いることができ(Garcia H. S. et al. ,Biotechnology Letters, 20:4, p393-95, 1998年 )、この方法によれば、15%程度の共役脂肪酸が取り込まれたグリセリド誘導体を作れることを示している。また、アルコスらの報告(Arcos J. A. et al. ,Biotechnology Letters, 20:6, p617-21, 1998年)は、合成反応を利用したものであり、モノ、ジ、トリ誘導体中の共役リノール酸が約70%となることが述べられている。この共役脂肪酸グリセリドの消化吸収性は遊離の共役脂肪酸よりも高く、優れた脂質代謝改善効果を得られることが本発明者により確かめられている(特願平11−120706号)。また、食品へ適用した場合の風味への影響も遊離の共役脂肪酸に比べ良好であるため、本発明においても、上記の効果を有する優れた発酵食品が得られるのである。
【0015】
こうして得られる共役脂肪酸グリセリドを含有した本発明の発酵食品は、発酵菌を該発酵菌が発育する培地に添加して得られる発酵食品であればよく、例えば、発酵乳食品、発酵豆乳食品、発酵果汁、発酵植物乳液等が挙げられる。
【0016】
このような発酵食品を製造するために使用される菌としては、各種の乳酸菌、ビフィドバクテリウム属細菌、酵母、納豆菌等いずれを用いてもよいが、特に乳酸菌およびビフィドバクテリウム属細菌に対しては、共役脂肪酸が有している菌への傷害性がほとんど発揮されないため、これらを用いた発酵食品に共役脂肪酸グリセリドを適用することが好ましい。このような発酵食品としては、例えば発酵乳、乳酸菌飲料、チーズ等が挙げられる。
【0017】
また、用いる乳酸菌、ビフィドバクテリウム属細菌としてより具体的には、ラクトバチルス・カゼイ(Lactobacillus casei)、ラクトバチルス・アシドフィルス(Lactobacillus acidophilus)、ラクトバチルス・ゼアエ(Lactobacillus zeae)、ラクトバチルス・ヘルベティカス(Lactobacillus helveticus)、ラクトバチルス・サリバリウス(Lactobacillus salivalius)、ラクトバチルス・ガセリ(Lactobacillus gasseri)、ラクトバチルス・ファーメンタム(Lactobacillus fermentum)、ラクトバチルス・ユーグルティ(Lactobacillus jugurti)、ラクトバチルス・デルブルッキー サブスピーシーズ.ブルガリカス(Lactobacillus delbrueckii subsp. bulgaricus)、ラクトバチルス・デルブルッキー サブスピーシーズ デルプルッキー(Lactobacillus delbrueckii subsp. delbrueckii)、ラクトバチルス・ジョンソニー(Lactobacillus johnsonii)等のラクトバチルス属細菌、ストレプトコッカス・サーモフィルス(Streptcoccus thermophilus)等のストレプトコッカス属細菌、ラクトコッカス・ラクチス サブスピーシーズ ラクチス(Lactocccus lactis subsp. lactis)、ラクトコッカス・ラクチス サブスピーシーズ.クレモリス(Lactococcus lactis subsp. cremoris)、ラクトコッカス・プランタラム(Lactococcus plantarum)、ラクトコッカス・ラフィノラクチス(Lactococcus raffinolactis)等のラクトコッカス属細菌、エンテロコッカス・フェカーリス(Enterococcus faecalis)、エンテロコッカス・フェシウム(Enterococcus faecium)等のエンテロコッカス属細菌、ビフィドバクテリウム・ブレーべ(Bifidobacterium breve)、ビフィドバクテリウム・ビフィダム(Bifidobacterium bifidum)、ビフィドバクテリウム・ロンガム(Bifidobacterium longum)、ビフイドハクテリウム・アドレスセンティス(Bifidobacterium adolescentis)、ビフィドバクテリウム・カテヌラータム(Bifidobacterium catenulatum)等のビフィドバクテリウム層細菌等が挙げられ、これらは1種または2種以上を組み合わせて使用することができる。
【0018】
共役脂肪酸グリセリドの各種発酵食品への添加量はグリセリド中の共役脂肪酸の含有率や使用する菌の種類、適用する発酵食品の形態等によって異なる。このため、添加量はこれらの条件に合わせ、風味への影響等をも鑑み適宜設定すればよい。例えば、発酵乳であればおおむね0.1重量%〜8.0重量%(以下、単に「%」と記載する)、特に0.3%〜5.0%が好ましい。0.1%未満では共役脂肪酸の有する各種の生理効果を充分に得られるかは不明確であり、8.0%以上では発酵食品の風味にやや影響してしまうためである。
【0019】
本発明の発酵食品は常法に従い製造すればよい。例えば、発酵乳を製造する場合には、まず殺菌した乳培地に乳酸菌またはビフィドバクテリウム属細菌を接種培養し、これを均質化処理して発酵乳ベースを得る。次いで、別途調製した共役脂肪酸グリセリドを乳化剤と共に乳化したシロッブ溶液を添加混合し、ホモゲナイザー等で均質化し、更にフレーバーを添加して最終製品に仕上げればよい。ここで、共役脂肪酸グリセリドはシロップ液に混合するだけでなく、培養(発酵)前または後の乳培地に添加することもでき、その場合でも菌の増殖能、生残性等は低下しない。
【0020】
このようにして得られる本発明の発酵食品、すなわち発酵乳食品、発酵豆乳食品、発酵果汁、発酵植物乳液等は、固形状、液状、粉末状等いずれの形態の製品とすることも可能である。また、これらの発酵食品には、食品として通常用いられている素材であれば、いずれも併用することができる。具体的には、グルコース、シュークロース、フラクトース、蜂蜜等の糖類、ソルビトール、キシリトール、エリスリトール、ラクチトール、パラチニット等の糖アルコール、ショ糖脂肪酸エステル、ポリグリセリン脂肪酸エステル、レシチン等の乳化剤、寒天、ゼラチン、カラギーナン、グァーガム、キサンタンガム、ペクチン、ローカストビーンガム等の増粘(安定)剤、が挙げられる。この他にも、ビタミンA、ビタミンB類、ビタミンC、ビタミンE等の各種ビタミン類やハープエキス等を配合することも可能である。
【0021】
遊離の共役脂肪酸を添加することで奏される菌の発育遅延、死滅といった問題が、グリセリド型にすることで抑制される理由は定かではないが、後述するオレイン酸を用いた比較例においては、グリセリド型よりも遊離のオレイン酸で乳酸菌保存時の死滅が抑制されていることから、グリセリド型にすることによる効果は共役脂肪酸特有のものであると考えられる。
【0022】
【実施例】
以下、実施例を挙げて本発明を更に詳細に説明するが、本発明はこれらに限定されるものではない。
【0023】
製造例1.共役脂肪酸グリセリドの製造
以下の手順に従い、共役脂肪酸グリセリドを製造した。
▲1▼ CLA80(リノール油脂(株)社製)75g,Glycerol(試薬特級;和光純薬工業(株))8.2g、及びLipozyme IH(ノボ・ノルディスク社製)11.25gをナスフラスコに秤量する。
▲2▼ ロータリーエバポレーターで減圧乾固させながら、約70℃で撹拌しながらエステル合成反応(11時間)を行なう。
▲3▼ 反応物からLipozyme IMを濾別し、共役リノール酸グリセリド(G−CLA)を得た。
得られた反応液中の共役リノール酸グリセリド(G−CLA)量を薄層クロマトグラフィー、ヨウ素発色により確認したところ73.3%であり、残りはジあるいはモノグリセリドであった。
【0024】
実施例1.発酵乳食品1
新鮮な生乳を遠心分離により脱クリームして脱脂乳を調製し、これに製造例1の共役リノール酸グリセリドをそれぞれ0.2,0.4,1.0%添加して均質化処理を行い、100℃、10分間の滅菌処理を行い、ストレプトコッカス・サーモフィルスYIT 2001を0.1%接種して37℃で24時間培養を行った。
【0025】
同様に共役リノール酸グリセリドを1.0,3.0%添加した滅菌乳にラクトバチルス・カゼイYIT 9029を0.1%接種して37℃で50時間培養を行った。対照例として、共役リノール酸グリセリドを添加する代わりにバターオイルを3.0%添加し同様に培養を行った。
【0026】
(比較例1)
共役リノール酸グリセリドの代わりに遊離の共役リノール酸(CLA活性リノール;リノール油脂株式会社製)を添加し、実施例1と同様の条件でストレプトコッカス・サーモフィルスYIT 2001を用いて培養を行った。
【0027】
培養の経過を滴定酸度と生菌数で観察した。図1はストレプトコッカス・サーモフィルスの生育試験の結果を示す線図である。図2はラクトバチルス・カゼイの生育試験の結果を示す線図である。図1及び図2に示す通り、遊離の共役リノール酸を添加されたストレプトコッカス・サーモフィルスの増殖が遅延したのに対し、共役脂肪酸グリセリドを用いたものでは対照と差はなく共役リノール酸グリセリドが菌の生育に影響しないことが判った。
【0028】
実施例2.発酵乳食品2
20%脱脂粉乳溶液をUHT殺菌し、ラクトバチルス・カゼイYIT 90290.1%、及びストレプトコッカス・サーモフィルスYIT 20010.1%を接種し、37℃で16時間培養を行った。培養液を均質化処理した後、培養液63重量部をシロップ液(12%果糖ブドウ糖液糖溶液)37部と混合し、発酵乳を製造した。得られた発酵乳に、製造例1の共役リノール酸グリセリドを1.0,3.0,5.0%添加し、10℃に冷却した。
【0029】
(比較例2)
実施例1と同一の発酵乳に、共役リノール酸グリセリドの代わりに遊離の共役リノール酸(CLA80活性リノール;リノール油脂株式会社製)を添加し10℃に冷却した。
【0030】
これらのサンプルと、共役リノール酸無添加の対照品を室温で22時間保存し、保存時の経時的な菌数変化を測定した。その結果を比較例と共に表1に示した。共役リノール酸グリセリドを添加した発酵乳では菌数低下は見られなかったのに対し、共役リノール酸を添加した発酵乳では、ストレプトコッカス・サーモフィルスの菌数が激減した。
【0031】
【表1】
【0032】
実施例3.発酵豆乳食品1
4%のコーン油を含む豆乳に共役リノール酸グリセリドを0.5%、1.0%、3.0%添加して均質化処理を行い、オートクレーブで121℃、10分間の滅菌処理を行った。これにビフィドバクテリウム・ブレーベYIT 4065を0.1%接種して37℃で培養を行った。また、共役リノール酸グリセリドを0.2,0.4,1.0%を添加する以外は同様の条件で、ラクトコッカス・ラクチス サブスピーシーズ ラクチスYIT 2027を用い培養を行った。対照例として、共役リノール酸グリセリドを添加する代わりにコーン油を3.0%添加し同様に培養を行った。
【0033】
(比較例3)
共役リノール酸トリグリセリドの代わりに遊離の共役リノール酸(CLA活性リノール;リノール油脂株式会社製)を添加し、実施例3と同様の条件でビフィドバクテリウム・ブレーべYIT 4065を用いて37℃で培養を行った。
【0034】
培養の経過を滴定酸度と生菌数の測定で観察した。図3はラクトコッカス・ラクチス サブスピーシーズ ラクチスYIT 2027の生育試験の結果を示す線図である。図4はビフィドバクテリウム・ブレーべの生育試験の結果を示す線図である。図3,図4に示す通り、遊離の共役リノール酸0.5%の添加では、ビフィドバクテリウム・ブレーべの増殖に影響はなかったが、1.0%以上では菌の増殖が遅延した。また、共役リノール酸グリセリドを添加した場合にはいずれの菌も対照と差は無く、その影響を受け無かった。
【0035】
実施例4.発酵豆乳食品2
4%のコーン油を含む豆乳に均質化処理を行い、オートクレーブで121℃、10分間の滅菌処理を行った。これにラクトコッカス・ラクチス サブスピーシーズ ラクチスYIT 2027を0.1%接種して37℃で20時間培養を行った。得られた培養液に、共役リノール酸グリセリドを0.2,0.4,1.0%を添加し、ガラス容器に密封して10℃で14日間保存した。
【0036】
対照例として、共役リノール酸グリセリドを添加する代わりにコーン油を1.0%添加したものを保存した。これらのサンプル保存時の経時的な菌数変化を測定した。図5はラクトコッカス・ラクチス サブスピーシーズ ラクチスYIT 2027の生存試験の結果を示す線図である。図5に示す通り、共役リノール酸グリセリドを添加したサンプルにおいて菌数の低下は見られなかった。
【0037】
試験例1.発酵乳食品
新鮮な生乳を遠心分離により脱クリームして脱脂乳を調製し、これに遊離のオレイン酸もしくはオレイン酸のトリグリセリドをそれぞれ0.01%添加して均質化処理を行い、オートクレーブで100℃、10分間の滅菌処理を行い、ラクトバチルス・カゼイYIT 9029を0.1%接種して37℃で菌の増殖が停止するまで培養を行った。
【0038】
こうして得られた培養液を10℃で14日間保存し、各々の生菌数を測定したところ、オレイン酸トリグリセリドを添加したサンブルの菌数は、オレイン酸添加サンプルのおよそ3分の1であった。
【0039】
実施例5.発酵乳食品3
(培養液の調製)
脱脂粉乳80g、共役脂肪酸グリセリド10g及びビタミンE油1gを熱水に溶解し、全量で400gにした。これを、15MPA(150kg/cm2)で均質化処理を行い120℃で3秒間殺菌し、ラクトバチルス・カゼイYIT 9029及びストレプトコッカス・サーモフィルスYIT 2001を各々0.1%接種し、37℃で20時間培養を行った。
【0040】
(シロップ液の調製)
砂糖50g、ガラクトオリゴ糖10g、ポリデキストロース30g、濃縮オレンジ果汁20g、ビタミンC0.3g及びクエン酸鉄0.1gを熱水中に溶解し、全量600gとして120℃、3秒間殺菌した。
【0041】
培養液及びシロップ液を10℃に冷却した後混合して、ヨーグルトフレーバー(長谷川香料社製)0.1%を添加し、15MPA(150kg/cm2)で均質化処理しガラス瓶に充填した。
【0042】
こうして得られた発酵乳製品は、培養時の菌の増殖は抑制されておらず、風味も良好であった。また、10℃、14日間静置保存したところ、菌の死滅は共役脂肪酸グリセリド無添加のものと同等で、物性も安定していた。
【0043】
実施例6.発酵豆乳食品3
(発酵豆乳ベースの製造)
豆乳(四国加工機製、固形分12.0%、粗脂肪2.4%、粗蛋白4.7%)にグルコースを1%添加し、133℃、3秒間殺菌し、15MPA(150kg/cm2)で均質化処理した後、ビフィドバクテリウム・ブレーベYIT 4065及びラクトコッカス・ラクチス サブスピーシーズ.ラクチスYIT 2027を各々0.01%及び0.0001%接種し、pH4.6まで培養し、発酵豆乳ベース300gを得た。
【0044】
(シロップ液の調製)
製造例1の共役脂肪酸グリセリドを蔗糖脂肪酸エステルで乳化した乳化共役脂肪酸グリセリド30g(共役脂肪酸グリセリドとして約10g)、果糖20gを熱水に溶解し、全量200gとして120℃、3秒間殺菌した。
【0045】
培養液及びシロップ液を10℃に冷却した後混合し、ヨーグルトフレーバー(長谷川香料社製)0.1%を添加し、更に寒天溶液(終濃度0.5%)を添加して、固形タイプの発酵豆乳を得た。
【0046】
こうして得られた発酵豆乳製品は、培養時の菌の増殖は抑制されておらず、風味も良好であった。また、10℃、14日間静置保存したところ、菌の死滅は共役脂肪酸グリセリド無添加のものと同等であった。
【0047】
以上説明した通り、本発明により共役脂肪酸を含む培地でも発酵させることができ、また、発酵菌液に共役脂肪酸を調合しても生菌数が低下しない発酵製品の製造が可能となった。本発明により得られた発酵食品は風味面や消化吸収性が改善されるとともに、体脂肪減少作用や制ガン作用、抗アレルギー作用等の優れた共役脂肪酸の効果も期待されるものである。また、本発明による発酵食品は風味面や消化吸収性が改善されるとともに、優れた体脂肪減少作用等の共役リノール酸の効果も期待されるものである。
【0048】
【発明の効果】
本発明は以上説明した通り、発酵食品に含まれる発酵菌の生育を阻害することなく、消化吸収性、生理作用、安全性、官能的品質等に優れた特性をもつグリセリド型共役脂肪酸を充分量含む発酵食品ならびにその製造方法を得ることができるという効果がある。
【図面の簡単な説明】
【図1】ストレプトコッカス・サーモフィルスの実施例1での生育試験の結果を示す線図である。
【図2】ラクトバチルス・カゼイの実施例1での生育試験の結果を示す線図である。
【図3】ラクトコッカス・ラクチス サブスピーシーズ ラクチスの実施例3での生育試験の結果を示す線図である。
【図4】ビフィドバクテリウム・ブレーべの実施例3での生育試験の結果を示す線図である。
【図5】ラクトコッカス・ラクチス サブスピーシーズ ラクチスYIT 2027の実施例4での生存試験の結果を示す線図である。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a fermented food containing fats and oils containing conjugated fatty acids, particularly conjugated linoleic acid as a glyceride constituent, and a method for producing the same.
[0002]
[Prior art]
Conjugated fatty acids that exist in nature and are produced during food manufacturing processes are fatty acids in which adjacent carbons have double bonds with a single bond between them. In particular, conjugated linoleic acid having one conjugated diene in a C18 fatty acid molecule has recently been reported to have many useful physiological activities.
[0003]
For example, Japanese Patent No. 2745245 discloses a method of administering conjugated linoleic acid to an animal to increase the weight gain of the animal and the efficiency of feed, and Japanese Patent Publication No. 10-508189 discloses conjugated linoleic acid to an animal. A method for reducing body fat of an animal by administration has been disclosed, and other reports such as an antitumor effect, an antiallergic effect, and an antidiabetic effect have been made.
[0004]
Conjugated linoleic acid has begun to be manufactured and sold industrially. For example, as products currently on the market, CLA80 active linole manufactured by Linoleum Oils and Fats Co., Ltd. These can be produced by conjugating an oil or fat containing linoleic acid or natural cis-type linoleic acid (C18: 2) in the presence of an alkali. 9, trans-11 or trans-9, cis-11, or trans-10, cis-12, including several other positions or geometric isomers.
[0005]
[Problems to be solved by the invention]
However, when we tried to produce fermented foods containing these commercially available free fatty acid type conjugated linoleic acid products, we found that such free fatty acid type products have a significant bactericidal action, so when added to the medium and fermented, In the case of delayed fermentation or in severe cases, the inoculum was killed and we faced the difficulty that fermentation did not proceed at all.
[0006]
Furthermore, the present inventors have found that the number of viable bacteria is reduced even when added to and mixed with a bacterial solution that has been subjected to normal fermentation, and when it is severe, the bacteria are killed. The obtained product also had a strong astringent taste and astringent taste peculiar to fatty acids.
[0007]
In such a situation, the present inventors diligently studied a method for adding a conjugated fatty acid suitable for fermented foods. As a result, surprisingly, the free conjugated fatty acid was converted into a glyceride type without affecting the fermenting bacteria at all. The inventors have found that an arbitrary amount of conjugated fatty acid is added to the fermented food, and have completed the present invention.
[0008]
Therefore, the present invention is a fermentation containing a sufficient amount of glyceride-type conjugated fatty acid having excellent properties such as digestibility and absorptivity, physiological action, safety, and sensory quality without inhibiting the growth of fermented bacteria contained in fermented foods. It aims at obtaining foodstuffs and its manufacturing method.
[0009]
[Means for Solving the Problems]
The fermented food product according to the invention described in
[0010]
The method for producing a fermented food according to the invention described in claim 2 includes Lactobacillus casei, Bifidobacterium breve or Lactococcus lactis subspecies. In a method for producing a fermented food obtained by adding one or more fermentative bacteria selected from the group of lactis to a medium in which the fermentative bacteria grow,
Before or after the fermentation by the fermenting bacteria is to add 0.1 wt% to 8.0 wt% of the glyceride derivatives to the medium containing the conjugated linoleic acid as a constituent fatty acid.
[0011]
DETAILED DESCRIPTION OF THE INVENTION
In the present invention, it is a fermented food containing a glyceride derivative (hereinafter referred to as “conjugated fatty acid glyceride”) containing a fatty acid having a conjugated double bond (hereinafter referred to as “conjugated fatty acid”) as a constituent fatty acid. It is possible to obtain a fermented food containing a sufficient amount of conjugated fatty acid glycerides having excellent properties such as digestibility and absorptivity, physiological action, safety, and sensory quality without inhibiting the growth of fermenting bacteria contained in the fermented food. .
[0012]
The conjugated fatty acid glyceride used in the present invention refers to a conjugated fatty acid in which an ester bond is formed with glycerin, and is any one of a monoglyceride in which one conjugated fatty acid is bonded to one glycerin molecule, two bonded diglycerides, and three bonded triglycerides. If triglycerides are used, it is preferable because more physiological effects of conjugated fatty acids, which are constituent fatty acids, can be obtained.
[0013]
Moreover, the conjugated fatty acid which is a constituent fatty acid may be a fatty acid having at least a conjugated double bond, and preferably has a useful physiological activity. This is because when this conjugated fatty acid glyceride is taken into the body, it is decomposed and absorbed by a digestive enzyme or the like into a fatty acid having useful physiological activity. More specifically, α-linolenic acid, γ-linolenic acid, arachidonic acid, eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), conjugated linoleic acid, eleostearic acid, and parinaric acid that have formed conjugated double bonds. Among them, conjugated linoleic acid is preferable because it is excellent in various physiological effects.
[0014]
Conjugated fatty acid glycerides can be obtained by conventional methods such as transesterification with lipase and ester synthesis. For example, to obtain a glyceride derivative of conjugated linoleic acid, a transesterification method using lipase by Garcia et al. Can be used (Garcia HS et al., Biotechnology Letters, 20: 4, p393-95, 1998). Shows that a glyceride derivative incorporating about 15% conjugated fatty acid can be produced. In addition, a report by Arcos et al. (Arcos JA et al., Biotechnology Letters, 20: 6, p617-21, 1998) uses a synthetic reaction, and conjugated linoleic acid in mono-, di-, and tri-derivatives It is stated that it is about 70%. It has been confirmed by the present inventor that this conjugated fatty acid glyceride has a higher digestive and absorptive property than free conjugated fatty acids, and an excellent effect of improving lipid metabolism can be obtained (Japanese Patent Application No. 11-120706). Moreover, since the influence on the flavor when applied to foods is also better than that of free conjugated fatty acids, excellent fermented foods having the above-described effects can be obtained also in the present invention.
[0015]
The fermented food of the present invention containing the conjugated fatty acid glyceride thus obtained may be any fermented food obtained by adding fermenting bacteria to a medium in which the fermenting bacteria are grown. For example, fermented milk food, fermented soy milk food, fermented food Examples include fruit juice and fermented plant milk.
[0016]
As the bacteria used for producing such fermented foods, any of various lactic acid bacteria, Bifidobacterium bacteria, yeasts, Bacillus natto, etc. may be used, especially lactic acid bacteria and Bifidobacterium bacteria. On the other hand, since the damaging to the bacteria which the conjugated fatty acid has is hardly exhibited, it is preferable to apply the conjugated fatty acid glyceride to the fermented food using these. Examples of such fermented foods include fermented milk, lactic acid bacteria beverages, and cheese.
[0017]
More specifically, the lactic acid bacteria and Bifidobacterium used include Lactobacillus casei , Lactobacillus acidophilus , Lactobacillus zeae , Lactobacillus zeae , and Lactobacillus helveticas ( Lactobacillus zeae ). Lactobacillus helveticus ), Lactobacillus salivalius , Lactobacillus gasseri , Lactobacillus fermentum , Lactobacillus fermentum , Lactobacillus jugurti , Lactobacillus jugurti Bulgaricus (Lactobacillus delbrueckii subsp. Bulgaricus), Lactobacillus del Burukki subsp Derupurukki (Lactobacillus delbrueckii subsp. Delbrueckii), Lactobacillus John Sony (Lactobacillus johnsonii) Lactobacillus bacteria such as, Streptococcus thermophilus (Streptcoccus thermophilus) Streptococcus bacteria etc., Lactococcus lactis subsp. lactis (Lactocccus lactis subsp. lactis), Lactococcus lactis subsp. Cremoris (Lactococcus lactis subsp. Cremoris), Lactococcus plantarum (Lactococcus plantarum), Lactococcus bacteria such as Lactococcus Rafinorakuchisu (Lactococcus raffinolactis), Enterococcus faecalis (Enterococcus faecalis), Enterococcus faecium (Enterococcus faecium) Enterococcus bacteria such as Bifidobacterium breve , Bifidobacterium bifidum , Bifidobacterium longum , Bifidobacterium adolescentis ) And Bifidobacterium catenulatum such as Bifidobacterium catenulatum , and these can be used alone or in combination of two or more.
[0018]
The amount of conjugated fatty acid glyceride added to various fermented foods varies depending on the content of the conjugated fatty acid in the glycerides, the type of bacteria used, the form of the fermented food to be applied, and the like. For this reason, what is necessary is just to set the addition amount suitably according to these conditions, also considering the influence on flavor, etc. For example, in the case of fermented milk, about 0.1% by weight to 8.0% by weight (hereinafter simply referred to as “%”), particularly 0.3% to 5.0% is preferable. If less than 0.1%, it is unclear whether various physiological effects of the conjugated fatty acid can be sufficiently obtained, and if it exceeds 8.0%, the flavor of the fermented food is somewhat affected.
[0019]
What is necessary is just to manufacture the fermented food of this invention in accordance with a conventional method. For example, when producing fermented milk, first, sterilized milk medium is inoculated and cultured with lactic acid bacteria or Bifidobacterium, and this is homogenized to obtain a fermented milk base. Subsequently, a sylobic solution obtained by emulsifying separately prepared conjugated fatty acid glyceride together with an emulsifier is added and mixed, homogenized with a homogenizer or the like, and further added with flavor to finish the final product. Here, the conjugated fatty acid glyceride can be added not only to the syrup solution but also to the milk medium before or after culturing (fermentation), and even in such a case, the growth ability and survival of the fungus are not lowered.
[0020]
The fermented foods of the present invention thus obtained, that is, fermented milk foods, fermented soy milk foods, fermented fruit juices, fermented plant milks, etc. can be made into products in any form such as solids, liquids, and powders. . Moreover, as long as these fermented foods are the materials normally used as foods, all can be used together. Specifically, sugars such as glucose, sucrose, fructose, honey, sugar alcohols such as sorbitol, xylitol, erythritol, lactitol, and palatinit, emulsifiers such as sucrose fatty acid ester, polyglycerin fatty acid ester, lecithin, agar, gelatin, And thickening (stabilizing) agents such as carrageenan, guar gum, xanthan gum, pectin, locust bean gum and the like. In addition to these, various vitamins such as vitamin A, vitamin B, vitamin C, and vitamin E, harp extract, and the like can be blended.
[0021]
The reason why the problem of growth delay and death of bacteria produced by adding free conjugated fatty acids is suppressed by making it into a glyceride type is not clear, but in a comparative example using oleic acid described later, Since the oleic acid is more free than the glyceride type, and the killing during storage of lactic acid bacteria is suppressed, the effect of the glyceride type is considered to be peculiar to conjugated fatty acids.
[0022]
【Example】
EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated further in detail, this invention is not limited to these.
[0023]
Production Example 1 Production of conjugated fatty acid glyceride A conjugated fatty acid glyceride was produced according to the following procedure.
(1) 75 g of CLA80 (manufactured by Linol Oil & Fats Co., Ltd.), 8.2 g of Glycerol (special grade reagent; Wako Pure Chemical Industries, Ltd.) and 11.25 g of Lipozyme IH (manufactured by Novo Nordisk Co., Ltd.) Weigh.
{Circle around (2)} The ester synthesis reaction (11 hours) is carried out with stirring at about 70 ° C. while drying under reduced pressure on a rotary evaporator.
(3) Lipozyme IM was filtered off from the reaction product to obtain conjugated linoleic acid glyceride (G-CLA).
When the amount of conjugated linoleic acid glyceride (G-CLA) in the obtained reaction liquid was confirmed by thin layer chromatography and iodine color development, it was 73.3%, and the remainder was di- or monoglyceride.
[0024]
Example 1.
Fresh raw milk is decreamed by centrifugation to prepare skim milk, and the conjugated linoleic acid glyceride of Production Example 1 is added thereto in an amount of 0.2, 0.4, and 1.0%, respectively, and homogenized. Sterilization treatment was performed at 100 ° C. for 10 minutes, 0.1% of Streptococcus thermophilus YIT 2001 was inoculated, and culture was performed at 37 ° C. for 24 hours.
[0025]
Similarly, 0.1% of Lactobacillus casei YIT 9029 was inoculated into sterilized milk to which conjugated linoleic acid glyceride was added at 1.0 and 3.0%, and cultured at 37 ° C. for 50 hours. As a control example, 3.0% butter oil was added instead of adding conjugated linoleic acid glyceride, and culture was performed in the same manner.
[0026]
(Comparative Example 1)
In place of conjugated linoleic acid glyceride, free conjugated linoleic acid (CLA active linole; manufactured by Linol Oil & Fats Co., Ltd.) was added, and culture was performed using Streptococcus thermophilus YIT 2001 under the same conditions as in Example 1.
[0027]
The progress of the culture was observed by titrating acidity and viable cell count. FIG. 1 is a diagram showing the results of a growth test of Streptococcus thermophilus. FIG. 2 is a diagram showing the results of a growth test of Lactobacillus casei. As shown in FIGS. 1 and 2, the growth of Streptococcus thermophilus to which free conjugated linoleic acid was added was delayed, whereas in the case of using conjugated fatty acid glyceride, the conjugated linoleic acid glyceride was not different from the control. It was found that it does not affect the growth.
[0028]
Example 2 Fermented milk food 2
The 20% non-fat dry milk solution was sterilized by UHT, inoculated with Lactobacillus casei YIT 90290.1% and Streptococcus thermophilus YIT 20010.1%, and cultured at 37 ° C. for 16 hours. After homogenizing the culture solution, 63 parts by weight of the culture solution was mixed with 37 parts of a syrup solution (12% fructose-glucose liquid sugar solution) to produce fermented milk. To the obtained fermented milk, 1.0, 3.0, 5.0% of the conjugated linoleic acid glyceride of Production Example 1 was added and cooled to 10 ° C.
[0029]
(Comparative Example 2)
To the same fermented milk as in Example 1, free conjugated linoleic acid (CLA 80 active linole; manufactured by Linoleum Oil & Fats Co., Ltd.) was added instead of conjugated linoleic acid glyceride and cooled to 10 ° C.
[0030]
These samples and a control product without conjugated linoleic acid were stored at room temperature for 22 hours, and the change in the number of bacteria over time during storage was measured. The results are shown in Table 1 together with comparative examples. In fermented milk to which conjugated linoleic acid glyceride was added, the number of bacteria was not reduced, whereas in fermented milk to which conjugated linoleic acid was added, the number of Streptococcus thermophilus bacteria was drastically reduced.
[0031]
[Table 1]
[0032]
Example 3 FIG.
Conjugated linoleic acid glycerides were added to soymilk containing 4% corn oil at 0.5%, 1.0%, and 3.0% for homogenization, and sterilization was performed at 121 ° C. for 10 minutes in an autoclave. . This was inoculated with 0.1% of Bifidobacterium breve YIT 4065 and cultured at 37 ° C. Moreover, it culture | cultivated using the Lactococcus lactis subspices Lactis YIT 2027 on the same conditions except adding conjugated linoleic acid glyceride 0.2,0.4,1.0%. As a control example, corn oil was added in an amount of 3.0% instead of adding conjugated linoleic acid glyceride, and the culture was performed in the same manner.
[0033]
(Comparative Example 3)
Instead of conjugated linoleic acid triglyceride, free conjugated linoleic acid (CLA active linole; manufactured by Linoleum Oil & Fat Co., Ltd.) was added, and Bifidobacterium breve YIT 4065 was used at 37 ° C. under the same conditions as in Example 3. Culture was performed.
[0034]
The progress of the culture was observed by measuring titratable acidity and viable cell count. FIG. 3 is a diagram showing the results of a growth test of Lactococcus lactis subspecies lactis YIT 2027. FIG. 4 is a diagram showing the results of a Bifidobacterium breve growth test. As shown in FIGS. 3 and 4, the addition of 0.5% of free conjugated linoleic acid had no effect on the growth of Bifidobacterium breve, but the growth of the bacteria was delayed at 1.0% or more. . In addition, when conjugated linoleic acid glyceride was added, none of the bacteria was different from the control and was not affected.
[0035]
Example 4 Fermented soymilk food 2
The soymilk containing 4% corn oil was homogenized and sterilized at 121 ° C. for 10 minutes in an autoclave. This was inoculated with 0.1% of Lactococcus lactis subspecies lactis YIT 2027 and cultured at 37 ° C. for 20 hours. To the obtained culture broth, 0.2, 0.4, 1.0% conjugated linoleic glyceride was added, sealed in a glass container and stored at 10 ° C. for 14 days.
[0036]
As a control, instead of adding conjugated linoleic glyceride, 1.0% corn oil was stored. The change in the number of bacteria over time when these samples were stored was measured. FIG. 5 is a diagram showing the results of a survival test of Lactococcus lactis subspecies lactis YIT 2027. As shown in FIG. 5, no decrease in the number of bacteria was observed in the sample to which conjugated linoleic acid glyceride was added.
[0037]
Test Example 1 Fermented milk food Fresh raw milk is decreamed by centrifugation to prepare skim milk, to which 0.01% of free oleic acid or triglyceride of oleic acid is added, homogenized, and 100 ° C in an autoclave. After sterilization for 10 minutes, 0.1% of Lactobacillus casei YIT 9029 was inoculated and cultured at 37 ° C. until the growth of the bacteria stopped.
[0038]
The culture broth thus obtained was stored at 10 ° C. for 14 days, and the number of each viable cell was measured. As a result, the number of the Samburu added with oleic acid triglyceride was about one third of that of the sample added with oleic acid. .
[0039]
(Preparation of culture solution)
80 g of skim milk powder, 10 g of conjugated fatty acid glyceride and 1 g of vitamin E oil were dissolved in hot water to make a total amount of 400 g. This was homogenized with 15 MPA (150 kg / cm 2 ), sterilized at 120 ° C. for 3 seconds, inoculated with 0.1% each of Lactobacillus casei YIT 9029 and
[0040]
(Preparation of syrup solution)
50 g of sugar, 10 g of galactooligosaccharide, 30 g of polydextrose, 20 g of concentrated orange juice, 0.3 g of vitamin C and 0.1 g of iron citrate were dissolved in hot water and sterilized at 120 ° C. for 3 seconds with a total amount of 600 g.
[0041]
The culture solution and syrup solution were cooled to 10 ° C. and mixed, and 0.1% of yogurt flavor (manufactured by Hasegawa Koryo Co., Ltd.) was added, homogenized with 15 MPA (150 kg / cm 2 ), and filled into a glass bottle.
[0042]
The fermented dairy product thus obtained did not inhibit the growth of bacteria during culture and had a good flavor. Further, when stored at 10 ° C. for 14 days, the killed bacteria were equivalent to those without addition of conjugated fatty acid glyceride and the physical properties were stable.
[0043]
Example 6 Fermented soymilk food 3
(Production of fermented soymilk base)
1% glucose is added to soy milk (Shikoku Processing Machine, solid content 12.0%, crude fat 2.4%, crude protein 4.7%), sterilized at 133 ° C. for 3 seconds, and 15 MPA (150 kg / cm 2 ). Bifidobacterium breve YIT 4065 and Lactococcus lactis subspecies. Lactis YIT 2027 was inoculated with 0.01% and 0.0001%, respectively, and cultured to pH 4.6 to obtain 300 g of fermented soymilk base.
[0044]
(Preparation of syrup solution)
30 g of an emulsified conjugated fatty acid glyceride obtained by emulsifying the conjugated fatty acid glyceride of Production Example 1 with a sucrose fatty acid ester (about 10 g as a conjugated fatty acid glyceride) and 20 g of fructose were dissolved in hot water, and sterilized at 120 ° C. for 3 seconds with a total amount of 200 g.
[0045]
The culture solution and syrup solution are cooled to 10 ° C. and then mixed, and 0.1% of yogurt flavor (manufactured by Hasegawa Koryo Co., Ltd.) is added, and an agar solution (final concentration of 0.5%) is further added. Fermented soy milk was obtained.
[0046]
The fermented soymilk product obtained in this way did not inhibit the growth of bacteria during culture and had a good flavor. Moreover, when it stood still for 14 days at 10 degreeC, the killing of a microbe was equivalent to the thing without conjugated fatty acid glyceride addition.
[0047]
As described above, according to the present invention, it is possible to ferment even in a medium containing conjugated fatty acid, and it is possible to produce a fermented product in which the number of viable bacteria does not decrease even when conjugated fatty acid is prepared in a fermented bacterial solution. The fermented food obtained by the present invention is improved in flavor and digestibility and is expected to have excellent effects of conjugated fatty acids such as a body fat reducing action, an anticancer action and an antiallergic action. In addition, the fermented food according to the present invention is improved in flavor and digestibility and is expected to have conjugated linoleic acid effects such as excellent body fat reduction.
[0048]
【The invention's effect】
As described above, the present invention provides a sufficient amount of a glyceride-type conjugated fatty acid having excellent digestive absorbability, physiological action, safety, sensory quality and the like without inhibiting the growth of fermented bacteria contained in the fermented food. There exists an effect that the fermented food containing and the manufacturing method can be obtained.
[Brief description of the drawings]
FIG. 1 is a diagram showing the results of a growth test in Example 1 of Streptococcus thermophilus.
FIG. 2 is a diagram showing the results of a growth test in Example 1 of Lactobacillus casei.
FIG. 3 is a diagram showing the results of a growth test of Lactococcus lactis subspecies lactis in Example 3.
FIG. 4 is a diagram showing the results of a growth test in Example 3 of Bifidobacterium breve.
FIG. 5 is a diagram showing the results of a survival test in Example 4 of Lactococcus lactis subspecies lactis YIT 2027.
Claims (2)
該発酵菌による発酵の前又は後に、共役リノール酸を構成脂肪酸として含むグリセリド誘導体を該培地に0.1重量%〜8.0重量%添加することを特徴とする発酵食品の製造法。 Lactobacillus casei, Bifidobacterium breve or Lactococcus lactis subspecies. In a method for producing a fermented food obtained by adding one or more fermentative bacteria selected from the group of lactis to a medium in which the fermentative bacteria grow,
A method for producing a fermented food comprising adding 0.1% by weight to 8.0% by weight of a glyceride derivative containing conjugated linoleic acid as a constituent fatty acid before or after fermentation by the fermenting bacterium.
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JP2000026165A JP4262382B2 (en) | 2000-02-03 | 2000-02-03 | Conjugated fatty acid glyceride-containing fermented food and process for producing the same |
PCT/JP2001/003569 WO2002089593A1 (en) | 2000-02-03 | 2001-04-25 | Fermented foods and process for producing the same |
US11/582,743 US20070031536A1 (en) | 2000-02-03 | 2006-10-18 | Fermented foods and process for producing the same |
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PCT/JP2001/003569 WO2002089593A1 (en) | 2000-02-03 | 2001-04-25 | Fermented foods and process for producing the same |
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