JPH0889167A - Production of polyvalent unsaturated fatty acid-containing fermented milk - Google Patents

Abstract

PURPOSE: To obtain the fermented milk having good odor and keeping the quality by emulsifying an oil and fat containing readily oxidizable ω 3-based polyvalent unsaturated fatty acid into an oil-in water type emulsion and adding the emulsion to a fermented milk product fermented by lactobacillus, etc. CONSTITUTION: An emulsifier is added to an oil and fat containing ω 3-based polyvalent unsaturated fatty acid (eicosapentaenoic acid, docosahexaenoic acid or α-linolenic acid) to emulsify the oil and fat into an oil-in water type emulsion. The emulsion is added to a milk product fermented by lactobacillus bacterium or yeast to provide a fermented milk having 0.001-1wt.% of ω 3-based polyvalent unsaturated fatty acid content. The fermented milk capable of moreover keeping for a long period is obtained by adding an antioxidant to a raw material oil and fat before emulsifying.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention emulsifies an oil-in-water type oil / fat containing an ω3 polyunsaturated fatty acid having poor oxidative stability, docosahexaenoic acid, eicosapentaenoic acid or α-linolenic acid, to obtain an emulsion of this emulsion. The present invention relates to a method for producing fermented milk containing an ω3 polyunsaturated fatty acid, which enables good long-term storage of odor by adding lactic acid bacteria or dairy products fermented with lactic acid bacteria.

[0002]

2. Description of the Related Art In recent years, ω3 type polyunsaturated fatty acids such as eicosapentaenoic acid, docosahexaenoic acid and α-linolenic acid have been attracting attention as functional foods. Eicosapentaenoic acid and docosahexaenoic acid are contained in large amounts in marine animal fats and oils, particularly in fish oils such as skipjack, tuna, sardines, mackerel, and saury, and α-linolenic acid is contained in perilla and linseed oils such as perilla and linseed oil. ing. These ω3 polyunsaturated fatty acid-containing fats and oils are already in the market in the form of soft capsules as health foods and added to some general foods. The reason why ω3 polyunsaturated fatty acids have many pharmacological effects and physiological functions, but their use in general foods other than health foods is hindered is
It is mentioned that oils and fats containing 3-type polyunsaturated fatty acids are very likely to be oxidized, and deterioration odors (hereinafter referred to as returning odors) of oils and fats are likely to occur. In addition, these ω3 polyunsaturated fatty acid-containing fats and oils are prevented from being used in general foods because the oxidation is accelerated by heat treatment during processing and contact with oxygen in the air, and further a returning odor is generated. There is. So far, ω
As a method of using a fat containing 3 series polyunsaturated fatty acids in a fermented dairy product, fish oil is added before fermentation to prepare concentrated fermented milk, and the fermented milk is diluted with food (JP-A-2-
No. 69157) or a method of directly adding fish oil to a dairy product before or after fermentation (JP-A-6-90662).

[0003]

However, even according to the above invention, it is impossible to use the oil containing ω3 polyunsaturated fatty acid as the fermented milk in the oxidation-stable delicious state. That is, in JP-A-2-69157 and JP-A-6-90662, since the fats and oils are directly added to the raw material milk or the fermented milk, the added fats and oils are easily separated. Further, in Japanese Patent Application Laid-Open No. 2-69157, since the fermentation is carried out after adding the fat and oil, there is a problem that the fat and oil is deteriorated during the fermentation and a returning odor is likely to be generated. INDUSTRIAL APPLICABILITY The present invention prevents the separation of oils and fats, prevents the deterioration of oils and fats during fermentation, and allows the ingestion of ω3 type polyunsaturated fatty acid-containing oils and fats in a delicious state without returning odor, in addition to the effect of ω3 type polyunsaturated fatty acids. The purpose is to obtain the effects of fermented milk at the same time.

[0004]

MEANS FOR SOLVING THE PROBLEMS The present invention is a method for producing fermented milk in which an oil / fat containing an ω3 polyunsaturated fatty acid is emulsified in an oil-in-water type and the emulsion is added to a dairy product fermented with lactic acid bacteria or yeast. Is. More desirably, an antioxidant is added to the raw fats and oils before emulsification, oil-in-water type emulsification is performed after increasing the stability of the fats and oils, and this emulsion is added to a dairy product fermented with lactic acid bacteria or yeast for fermentation. It is a method for producing milk. Fermented milk in the present invention is fermented milk obtained by adding raw material milk to a dairy product fermented with lactic acid bacteria or yeast,
Typical examples are yogurt and drink yogurt.

The fats and oils to be used in the present invention are fish oils or α containing eicosapentaenoic acid and docosahexaenoic acid.
-Linolenic acid-containing Lamiaceae plant oils, but oils and fats containing these oils concentrated to increase the content of ω3 polyunsaturated fatty acids are also included. The content of these ω3 polyunsaturated fatty acids can be 0.001 to 1% by weight, preferably 0.003 to 0.1% by weight, based on the fermented milk.

As the emulsifier used in the present invention, commercially available emulsifiers such as glycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, saponins and lecithin can be used. The amount of emulsifier added is 5 to 50 relative to the emulsion.
%, Preferably 10 to 30% by weight can be added.

Antioxidants used in the present invention are tocopherol, citric acid, vitamin C and each ester of vitamin C, tea extract, gallic acid ester, lecithin, grape extract, bayberry extract, sesame extract, BHA ( Commercially available antioxidants such as butylhydroxyanisole) and BHT (butylhydroxytoluene) can be used. The antioxidant may be added in an amount of 0.01 to 5% by weight, preferably 0.1 to 2% by weight, based on the fat or oil.

The dairy product in the present invention is a product after fermentation using a normal lactic acid bacterium or yeast, and as the lactic acid bacterium, Lactobacillus delbrueckii,
Lactobacillus bulgaricus (L.bulgaricus), Lactobacillus gasseri (L.gasseri), Lactobacillus eugleti (L.jugurti), Streptococcus
Lactis (Str.lactis), Streptococcus cremoris (Str.cremoris), Streptococcus thermophilus (Str.thermophilus) and the like are used, and yeast is Saccharomyces cerevisiae (Sacchar.cerevisiae),
Saccharomyces ellipsoidis (Sacchar.ellipsoi
deus) and the like. Further, fermentation can be carried out by using these lactic acid bacteria and yeast alone or in combination.

The fats and oils containing ω3 polyunsaturated fatty acids in the present invention are deteriorated during fermentation by adding them to a dairy product after fermentation after the oil-in-water emulsification using the above-mentioned emulsifier. Can be prevented.

[0010]

Various types of foods containing ω3 polyunsaturated fatty acids have been recently marketed. However, the amount of ω3 polyunsaturated fatty acid contained in these products is very small in order to avoid the influence of returning odor. However, according to the present invention, ω3 having various physiological functions
System polyunsaturated fatty acid in a stable state without oil phase separation,
Moreover, it can be ingested deliciously without a returning odor. In addition, fermented milk has a nutritional value similar to that of milk, but lactose is decomposed by lactic acid fermentation, and proteins are easily digested. That is, by eating the fermented dairy product obtained by the present invention, in addition to the effect of the ω3 polyunsaturated fatty acid, the effect of the fermented milk can be obtained at the same time, which is easy in daily eating habits. In addition, it becomes possible to ingest ω3 polyunsaturated fatty acids in a delicious manner.

[0011]

EXAMPLES Next, the present invention will be described in more detail with reference to Examples and Comparative Examples. Example 1 [Preparation of oil-in-water emulsion] docosahexaenoic acid 25.0
20% by weight of refined fish oil containing 1% by weight and 10.0% by weight of eicosapentaenoic acid, glycerin fatty acid ester (manufactured by Riken Vitamin Co., Ltd., EM, MU, trade name) 6
% By weight, sucrose fatty acid ester (Daiichi Kogyo Seiyaku Co., Ltd.)
DK Ester SS, trade name) 10% by weight, water 24% by weight, glycerin (Nippon Oil & Fats Co., Ltd., glycerin for food additives) 40% by weight, homogenized with a homogenizer, and docosahexaenoic acid-containing oil droplets in water. As a mold emulsion.

[Preparation of fermented milk as raw material] 9 k / kg of skim milk powder
After adding g of water and 30 kg of raw milk, dissolving and sterilizing, a starter previously fermented with L. bulgaricus was added, followed by fermentation at 38 ° C. for 20 hours and homogenization with a homogenizer. Further white sugar 10
Kg was added to obtain raw material fermented milk.

0.5 kg of docosahexaenoic acid-containing oil-in-water type emulsion prepared in 1 kg of the prepared fermented milk was prepared.
g, 1.0 g and 4.0 g (0.1 g, 0.2 g and 0.8 g as fats and oils containing docosahexaenoic acid) were added and homogenized with a homogenizer to give a fermented milk product containing docosahexaenoic acid.

Comparative Example 1 1 kg of the fermented milk as the raw material of Example 1 was mixed with the oil and fat containing docosahexaenoic acid of Example 1 without adding an emulsifier,
As fats and oils containing docosahexaenoic acid, 0.1, 0.
After adding 2 and 0.8 g, the mixture was homogenized with a homogenizer to obtain a fermented dairy product containing docosahexaenoic acid. Comparative Example 2 To 20 g of skimmed milk powder, 180 g of water and 600 g of raw milk were added, dissolved and sterilized, and a starter fermented with Lactobacillus bulgaricus (L. bulgaricus) in advance and a fat and oil containing docosahexaenoic acid of Example 1 as an emulsifier Without addition, 0.1 g, 0.2 g, and 0.8 g of docosahexaenoic acid-containing oil and fat were added as they were,
After fermentation for 20 hours, the mixture was homogenized with a homogenizer. Further, 200 g of upper sucrose was added and homogenized to obtain a fermented milk product containing docosahexaenoic acid.

The docosahexaenoic acid-containing fermented dairy products of Example 1, Comparative Example 1 and Comparative Example 2 were sterilized at 2 ° C at 2 ° C.
It was stored for a week and the condition was observed. Fermented dairy products containing docosahexaenoic acid of the example did not cause creaming and oil separation, but fermented dairy products containing docosahexaenoic acid of the comparative example oils and fats were separated, and the amount of separation increased with an increase in the addition amount. . The results are shown in Table 1. The state after storage in the table is indicated by the following symbols. ◯: Separation is not recognized Δ: Slight separation is recognized x: Clear separation is recognized

[0016]

[Table 1]

Comparative Example 3 To 20 g of skim milk powder, 180 g of water and 600 g of raw milk were added, dissolved and sterilized, and then fermented in advance with Lactobacillus bulgaricus (L. bulgaricus) and the water containing docosahexaenoic acid of Example 1. Add 0.5 g, 1.0 g and 4.0 g of oil drop type emulsion, and
After fermentation for 20 hours, the mixture was homogenized with a homogenizer. Further, 200 g of upper sucrose was added and homogenized to obtain a fermented milk product containing docosahexaenoic acid.

The docosahexaenoic acid-containing fermented milks of Example 1 and Comparative Example 3 were sterilized and stored at 5 ° C. for 2 weeks, then 10
Table 2 shows the results of the tasting performed by the famous panelists. The number of people in the table is the number of 10 panelists who felt an offensive taste. From Table 2, no one felt an offensive taste when added after fermentation of Example 1, whereas when added before fermentation of Comparative Example 3, an offensive taste was felt since the addition amount was small.

[0019]

[Table 2]

Example 2 To 20% by weight of refined fish oil containing 25.0% by weight of docosahexaenoic acid and 10.0% by weight of eicosapentaenoic acid,
As an antioxidant, 0.1% by weight of tocopherol (Emix D manufactured by Eisai Co., Ltd., trade name), 0.01% by weight of L-ascorbic acid stearate, and an antioxidant of tea extract (Mitsui Norin Co., Ltd., Sun Catechin E, trade name) 0.
1% by weight, glycerin fatty acid ester (manufactured by Riken Vitamin Co., Ltd., EM, MU, trade name) 6% by weight, sucrose fatty acid ester (manufactured by Daiichi Kogyo Seiyaku Co., Ltd., DK ester SS, trade name) 10% by weight, After adding 23.79% by weight of water and 40% by weight of glycerin (produced by NOF CORPORATION, food grade glycerin), the mixture was homogenized with a homogenizer to give an oil-in-water emulsion containing docosahexaenoic acid. 1.0 g of the above docosahexaenoic acid-containing oil-in-water emulsion was added to 1 kg of the fermented milk as the raw material fermented milk of Example 1 (0.2 g, 0.8 g, as docosahexaenoic acid-containing oil and fat,
2.0 g) After the addition, the mixture was homogenized to give a fermented milk product containing docosahexaenoic acid.

Example 3 1.0 g, 4.0 g of the oil-in-water emulsion containing docosahexaenoic acid of Example 1 was added to 1 kg of the fermented milk as the raw material of Example 1.
10.0 g (0.1% as fat and oil containing docosahexaenoic acid).
2 g, 0.8 g, 2.0 g) was added and homogenized with a homogenizer to give a fermented dairy product containing docosahexaenoic acid.

The fermented dairy products containing docosahexaenoic acid of Examples 2 and 3 were sterilized, stored at 5 ° C. for 2 weeks, and then tasted by 10 panelists. The results are shown in Table 2. The number of people in the table is the number of 10 panelists who felt an offensive taste. In Example 3 in which the antioxidant was not added, the offensive taste was felt when the content of docosahexaenoic acid was high, but in Example 2 where the content of docosahexaenoic acid was the same, no one felt the offensive taste.

Example 4 To 1 kg of skimmed milk powder, 3 kg and 36 kg of raw milk of unsalted butter was dissolved, sterilized, and then fermented with L. bulgaricus and Saccharomyces cerevisiae in advance. Was added, and the mixture was fermented at 38 ° C. for 20 hours and homogenized. Further, 10 kg of upper sucrose was added to obtain raw material fermented milk. Also,
To 20% by weight of sesame oil containing 50% by weight of α-linolenic acid, 0.1% by weight of tocopherol (Emix D manufactured by Eisai Co., Ltd., trade name) as an antioxidant, 0.01% of L-ascorbic acid stearate. % And tea extract antioxidant (manufactured by Mitsui Norin Co., Ltd., Sancatechin E, trade name) 0.1% by weight, glycerin fatty acid ester (manufactured by Riken Vitamin Co., Ltd., EM MU, trade name) 6% by weight, Sucrose fatty acid ester (Daiichi Kogyo Seiyaku Co., Ltd., D
K-ester SS, trade name) 10% by weight, water 23.79% by weight, glycerin (Nippon Oil & Fats Co., Ltd., glycerin for food additives) 40% by weight, and α-linolenic acid-containing oil-in-water emulsion. It was a liquid. Lactobacillus bulgaricus (L.
bulgaricus) and Saccharomyces cerevisiae (Sacc
har. cerevisiae) to fermented fermented milk 1kg,
After adding 10.0 g of the water-oil droplet emulsion containing α-linolenic acid, the mixture was homogenized with a homogenizer and sterilized to obtain the α-linolenic acid-containing fermented milk product prepared above. This fermented dairy product was in a delicious state with no separation of oil and fat even after storage for 2 weeks at 5 ° C. and no generation of odor.

Example 5 To 1 kg of the fermented milk as the raw material of Example 4, 10.0 g of the emulsion obtained by removing the antioxidant alone from the oil-in-water emulsion of Example 4 was added and homogenized with a homogenizer to contain α-linolenic acid. Of fermented dairy products.

Comparative Example 4 To 1 kg of the fermented milk as the raw material of Example 4, 10.0 g of the oil-in-water emulsion of Example 5 was added and then fermented to obtain a fermented dairy product containing α-linolenic acid. The fermented milk products containing α-linolenic acid of Examples 4 and 5 and Comparative Example 4 were sterilized, stored at 5 ° C. for 2 weeks, and then tasted by 10 panelists. The results are shown in Table 3. The number of people in the table is the number of 10 panelists who felt an offensive taste.

[0026]

[Table 3]

In Example 5 without an antioxidant, a slight off-flavor was felt, but in Comparative Example 4 in which the oil-in-water emulsion was added and the fermentation was conducted, more people felt the off-flavor.

Claims (2)

[Claims] 1. A ω3 characterized in that an oil and fat containing docosahexaenoic acid, eicosapentaenoic acid or α-linolenic acid is emulsified into an oil-in-water type, and this emulsion is added to a dairy product fermented with lactic acid bacteria or yeast. Method for producing fermented milk containing polyunsaturated fatty acid. 2. The ω according to claim 1, wherein an antioxidant is added to the ω3-type polyunsaturated fatty acid-containing oil or fat.
A method for producing fermented milk containing 3-type polyunsaturated fatty acid.