JPH05161450A - Stabilizer for drink of lactic acid bacteria - Google Patents

Abstract

PURPOSE:To obtain the subject stabilizer having stable qualities and high stabilizing power comprising Na salt of carboxymethyl cellulose having a specific viscosity, degree of substitution and standard deviation of glucose anhydride inner substituent group distribution, etc. CONSTITUTION:By controlling viscosity of an aqueous solution of carboxymethyl cellulose and an amount of carboxymethyl groups substituted for three hydroxyl groups in a glucose unit, a sodium salt of carboxymethyl cellulose having 10-800mpa.s viscosity of 2% aqueous solution, 0.65-1.00 degree of substitution, >=12.0 standard deviation of glucose anhydride inner substituent group distribution and >=5.5 nonsubstituted glucose inner substituent groups molecules is formed. The sodium salt as a main component is mixed with a saccharide, etc., to give the objective stabilizer for lactic acid bacteria drink having stable qualities and excellent stabilizing power. The amount of the stabilizer used in the lactic acid bacteria drink is preferably 0.1-2.0wt.%.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a stabilizer for lactic acid bacterium beverages.

[0002]

[Prior Art]

(1) Background of the Invention Lactobacillus beverages, which are widely consumed under the trade name "Calpis" or "Yakult", basically have milk containing lactose-utilizing bacteria such as Lactobacillus acido.
philus, L .; bulgaricus, Strep
tococ-cus lactis, S. cremor
is, Leuconostoc c-itrovoru
The curd obtained by fermenting various lactic acid bacteria alone or in a mixed culture (starter) such as m is finely dispersed through a homogenizer.

A large amount of lactic acid is produced by the above fermentation, and the pH of the substrate is lowered to 3.5 to 4.5. On the other hand, since the casein isoelectric point in milk is 4.6, the above PH corresponds to the precipitation region of casein, and therefore even if the curd is dispersed using a homogenizer, the aggregation and precipitation of casein particles cannot be prevented as it is. Therefore, it is common to use a stabilizer (thickener) such as propylene glycol alginate, pectin or common sodium carboxymethyl cellulose (CMC) as a curd dispersion, that is, as an anti-precipitation agent for lactic acid bacteria beverages. These stabilizers are believed to suppress the aggregation of dispersed casein particles due to van der Waals forces by thickening the lactic acid beverage.

(2) Problems of the prior art However, among the above-mentioned various stabilizers, pectin has a problem of imbalance between supply and demand, and also has a problem of unstable quality peculiar to natural products. Imposes a great deal of difficulty on vendors in terms of quality control. On the other hand, ordinary C that is a semi-synthetic product
MC does not have the problem of indefinite quality like pectin, but the causal relationship between constants such as viscosity and degree of substitution, which have been understood as physical properties of conventional CMC, and the actual stabilizing power is clear. Since it was not, it was difficult to use, and it was prone to defects such as precipitation, precipitation and phase separation.

[0005]

SUMMARY OF THE INVENTION In view of the above situation, it is an object of the present invention to provide a special CMC having a stable quality and an excellent stabilizing power as a stabilizer for lactic acid beverages.

[0006]

[Means for Solving the Problems]

(1) Concept The present inventors have tried various studies to solve the problem of the instability of the stabilizing power for casein particles in known CMC, and as a result, a 2% aqueous solution has been paid attention as a physical property parameter of CMC for lactic acid bacteria beverages. Viscosity at 10-8
It was confirmed that a constant effect against the precipitation of casein against precipitation could not be obtained only by satisfying the conditions of 00 mpa · s and the degree of substitution of 0.65 to 1.00. Attention was paid to the substituent distribution of the anhydrous glucose molecule.

Then, the amount of carboxymethyl groups substituted for the three hydroxyl groups in the glucose molecule was measured, and the standard deviation in the percentage value was determined. The value was 12.0.
The following CMC in which a carboxymethyl group is almost uniformly substituted is excellent as a stabilizer for a lactic acid bacterium beverage,
And further, in the distribution of the intermolecular substituents of the anhydrous glucose molecule, the unsubstituted anhydrous glucose molecule has 1000
It was found that CMC substituted with a carboxymethyl group almost uniformly, with 5.5 or less in each, is excellent as a stabilizer for lactic acid bacteria beverages.

(2) Outline Based on the above findings, the present invention provides a 2% aqueous solution having a viscosity of 1
0 to 800 mpa · s, the degree of substitution is 0.65 to 1.00,
And the standard deviation value of the distribution of substituents in anhydrous glucose is 12.
The gist is a stabilizer for a lactic acid bacterium beverage, which is mainly composed of sodium carboxymethyl cellulose salt, which is 0 or less and the number of unsubstituted glucose molecules is 5.5 or less out of 1000 of the number of molecules. Hereinafter, the method of measuring the substituents in anhydrous glucose, which is the basis of the above invention, the evaluation method for determining the upper and lower limits of the numerical value, the amount of the CMC of the present invention used in a lactic acid bacterium beverage, the examples, etc. To do.

(3) Measuring method Viscosity: A 2 w / w% aqueous solution of CMC is prepared, homogenized and measured at 25 ° C. with a BM type viscometer manufactured by Tokyo Keiki (unit: mpa · s).

Number of unsubstituted anhydrous glucose groups: CM
When three or more unsubstituted glucose units are linked in the molecule of C, they are hydrolyzed by cellulase, which is a hydrolase of cellulose. G. Report by Wirick et al. (MG Wirick et al., J. Pol.
y. Sci. , Part A-1, Vol. 6,196
5 ('68)), cellulase was added to a 1% CMC aqueous solution at a ratio of 5 mg / g-CMC and hydrolyzed at room temperature for 140 to 145 hours. It was measured by. The smaller the amount of glucose produced, the higher the homogeneity of the substituent distribution is evaluated. The amount of glucose produced at this time was shown as the number per 1000 anhydrous glucose units in CMC, and this was taken as the number of unsubstituted glucose molecules per 1000.

Uniformity of distribution of substituents in glucose group
・ Nuclear magnetic resonance spectrum (NM) of pure CMC obtained by dialysis of CMC solution with cellulose dialysis tube and desalting.
R) is measured to determine the amount of the carboxymethyl group substituted for the hydroxyl groups at the 2-, 3- and 6-positions in the anhydrous glucose group, and the amount of the carboxymethyl group at each position is calculated as DS.
It is represented as 2, DS3, and DS6, and the percentage value of this carboxymethyl group amount is calculated by the mathematical formula 1. Next, the standard deviation (σ) is calculated by the mathematical formula 2.

[0012]

[Equation 1]

[0013]

[Equation 2]

Stability: Good: good stability without precipitation or supernatant, Δ: Slightly good precipitation with slight precipitation, but slightly good stability ×: precipitation and clear Liquid is generated and stability is poor.

(4) Amount of CMC of the Present Invention The amount of CMC used in the present invention in a lactic acid bacterium beverage is preferably 0.1 to 2.0% by weight, and if less than 0.1% by weight, the stability is insufficient. The occurrence of milk protein precipitation cannot be suppressed, and conversely, if it exceeds 2.0% by weight, gelation may occur.

[0016]

The CMC specified by the present invention exerts an excellent effect on the stability of a lactic acid bacterium beverage as described in Examples below. It is considered that this is because the distribution of the carboxymethyl group to each hydroxyl group in the anhydrous gluco unit is uniform. And the substituent of CMC is microscopically directly to the place where the bond is performed in the interaction with milk protein,
Further, the distribution of the substituents is considered to be a factor that determines the behavior of the CMC molecule as a polymer, and indirectly contributes to the stabilization of the lactic acid bacterium beverage.

[0017]

EXAMPLES Specific examples and effects of the present invention will be shown below by Examples and Comparative Examples, but each exemplification is of course for the purpose of explanation and does not mean to limit the idea of the invention.

Examples 1-3 and Comparative Examples 1-3. Various commercials
Dissolve 3 g of each C and 70 g of white sucrose in 600 g of water,
After heat sterilization at 0 ° C or higher, after cooling to 20 ° C, fermented milk is added so that the milk solid content is 1.7% and the whole is 10%.
It was set to 00 g. Then, after homogenizing at 150 Kg / cm 2, the obtained homogenate was collected in a 100 cc scale tube. Each sample was allowed to stand at room temperature, and stability for 1 to 2 weeks was evaluated according to the following evaluation criteria. The results are shown in Table 1.

[0019]

[Table 1]

As shown, the stability when using the invention stabilizer was good, but the stabilizing effect of CMC (control stabilizer) that did not satisfy the conditions of the invention was poor.

Examples 4-6 and Comparative Examples 4-6. Various commercials
45 g of C, 93 g of isomerized liquid sugar (sugar content 70%) and 15 g of granulated sugar were dissolved in 600 g of water, and sterilized by heating at 80 ° C. or higher. After cooling to 20 ° C., the milk solid content was 3.0.
Fermented milk was added so that the total amount became 100%, and the whole was made up to 1000 g with water. Then, after homogenizing at 150 Kg / cm 2, the obtained homogenate was collected in a 100 cc scale tube. Each sample was allowed to stand at room temperature and evaluated for stability for 1 to 2 weeks by the same evaluation criteria as in the previous examples.

Further, the same formulation as above was sterilized at 90 ° C. except that the amount of CMC was increased to 70 g. The results are shown in Table 2.

[0023]

[Table 2]

As shown, the stability when using the invention stabilizer was good, but the stabilizing effect of CMC (control stabilizer) that did not satisfy the conditions of the invention was poor.

[0025]

INDUSTRIAL APPLICABILITY As described above, the present invention can provide a special CMC having a stable quality and an excellent stabilizing ability as a stabilizer for lactic acid beverages, and thus can stabilize the quality of fermented milk. Can contribute.

Claims (1)

[Claims] 1. A 2% aqueous solution having a viscosity of 10 to 800 mpa.
S, the degree of substitution is 0.65 to 1.00, the standard deviation value of the distribution of substituents in anhydrous glucose is 12.0 or less, and the number of unsubstituted glucose molecules is 5.
A stabilizer for a lactic acid bacterium beverage containing 5 or less carboxymethylcellulose sodium salt as a main component.