JPH09103240A - Lactic acid fermented food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject food sweetened efficiently with smaller amounts of aspartame, with low depression in its sweetness over time and change in flavor even when the aspartame is used as sweetener, by using a specific kind of lactic acid bacteria. SOLUTION: This food is obtained by using aspartame as at least part of the sweeteners to be used and also, lactic acrid bacteria for fermentation, selected from Streptococcus diacetylactis, (IAM 1150), Streptococcus lactis (IAM 1198), Streptococcus diacetylactis, Streptococcus thermophilus (IAM 1047), Pediococcus cerevisiae (IAM 1233), and Leuconostoc cremoris (ATCC 19254) but not Lactobacillus bulgaricus and Lactobacillus helvetictus. When the objective food is fermented milk and the aspartame is to be added to raw milk prior to beginning fermentation, it is preferable that the aspartame be added simultaneously with the addition of a starter or following starter addition.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a lactic acid fermented food sweetened with aspartame and a method for producing the same.

[0002]

2. Description of the Related Art In recent years, interest in proper calorie intake in eating habits is increasing from the viewpoint of maintaining health. As a result, in many foods, efforts have been made to reduce the use of high-calorie saccharide sweeteners such as sugar and glucose fructose, which are likely to cause excessive caloric intake.

A typical means for reducing the amount of sweetener used in foods without deteriorating the deliciousness of the food is a high or low-calorie or high-intensity sweetness of some or all of the sugar sweeteners. It is a method of substituting with a material (eg stevioside, aspartame, glycyrrhizin, etc.). However, since these high-intensity sweeteners have different sweetness qualities from sugar, and the appearance of those qualities varies depending on the food, the
The selection and use of optimal alternative sweeteners is being investigated.

Many studies have been conducted on lactic acid fermented foods that are often sweetened, such as fermented milk and lactic acid bacterium beverages. As a result, aspartame is used to sweeten this strong acid sour food. It has been confirmed to be one of the most preferable.

However, when aspartame is used for sweetening a lactic acid-fermented food, an undesirable phenomenon that the sweetness is attenuated in a short period of time has also been confirmed. As is well known, aspartame easily decomposes in a solution state and is stable only in a low-temperature weakly acidic state.
Its stability depends on factors other than pH.
The instability when added to lactic acid fermented foods has also been thought to be due to the accelerated degradation of some of the lactic acid fermentation products due to the inherent instability of aspartame as described above.

Therefore, when aspartame is conventionally used for lactic acid-fermented foods, after the lactic acid fermentation is completed, it is cooled sufficiently, and the sweetness that decays before the food is consumed and consumed by consumers is expected to be slightly excessive. Only measures such as adding aspartame and circulating at as low a temperature as possible have been taken. Addition of aspartame before the start of lactic acid fermentation has been considered to be almost impossible, especially in the case of fermented milk, in which the decomposition of aspartame in a high-temperature and long-time fermentation step is remarkable.

[0007]

The object of the present invention is to solve the above-mentioned problems in the case of sweetening a lactic acid fermented food with aspartame, and to reduce the sweetness due to aspartame over time and change the flavor with it. To provide less lactic acid fermented food.

Another object of the present invention is to provide a sweetened low-calorie lactic acid fermented food.

Another object of the present invention is to enable lactic acid fermentation with less decomposition of aspartame even if aspartame is added to the fermentation raw material before the start of lactic acid fermentation, whereby a sweetener or the like is mixed after completion of lactic acid fermentation. The aim is to enable the use of aspartame for difficult-type lactic acid fermented foods (eg set-type yogurt).

[0010]

[Means for Solving the Problems] As a result of investigating many lactic acid-fermented foods, it was found that the decomposition of aspartame added to the lactic acid-fermented foods depends largely on the type of lactic acid bacteria used to manufacture the foods. . That is, even if the storage temperature or pH is in a preferable state for aspartame, depending on the type of lactic acid bacterium used for fermentation, there are cases where significant decomposition occurs and cases where there is almost no decomposition (of course, intermediate cases also exist). . When aspartame is added to the lactic acid fermented food after heat sterilization, the influence of the lactic acid bacterium species disappears and aspartame is less likely to decompose. Therefore, it was clarified that lactic acid bacteria are involved in the degradation of aspartame in some way, and the degree varies depending on the lactic acid bacterium.

The present invention has been completed on the basis of the above findings, and is a lactic acid fermented food in which at least a part of a sweetener is sweetened with aspartame, which is used in the production of the lactic acid fermented food. A lactic acid fermented food characterized in that the lactic acid bacteria remaining therein are mainly composed of any of the following group A lactic acid bacteria and are not any of the following group B lactic acid bacteria.

Group A lactic acid bacteria: Streptococcus cremoris (Streptococcus cremoris) Streptococcus lactis (Streptococcus lactis) Streptococcus diacetilactis (Streptococcus
Streptococcus thermophilus (Pediococcus cerevisiae) Leuconostoc cremoris (Leuconostoc cremoris)

Group B lactic acid bacteria: Lactobacillus bulgaricus (Lactobacillus bulgaricus) Lactobacillus helveticus (Lactobacillus helveticus)

[0014]

BEST MODE FOR CARRYING OUT THE INVENTION Although the mechanism of the aspartame degradation promoting action which differs depending on the lactic acid bacterium has not yet been confirmed, the above group A lactic acid bacterium practically does not show the action of degrading aspartame. On the other hand, group B lactic acid bacteria have a remarkable effect of degrading aspartame. Therefore, by mainly using Group A lactic acid bacteria as fermentation lactic acid bacteria and never using Group B lactic acid bacteria, decomposition of aspartame during fermentation or during product distribution is minimized (almost the same as in the case of weakly acidic aqueous solution). It becomes possible to suppress it.

There is no limitation on the method for producing the lactic acid fermented food of the present invention, except that the lactic acid bacteria selected as described above are used and aspartame is used as all or part of the sweetener. However, it goes without saying that, in the production of the lactic acid-fermented food of the present invention, cautions usually required when using aspartame which is easily decomposed must be observed. When the aspartame is added to the raw milk before the start of fermentation when the fermented food is fermented milk, the aspartame is used as a starter to avoid decomposition due to long-term dissolution in neutral and warmed raw milk before the start of fermentation. It is desirable to add at the same time as the addition or after the starter addition. Lactic acid bacteria of the genus Streptococcus produce lactic acid in a short time after the start of fermentation to lower the pH and realize a weakly acidic state in which aspartame is difficult to decompose. Therefore, as a lactic acid bacterium to be used when aspartame is added before the start of fermentation, It is appropriate.

When the lactic acid fermented food of the present invention is produced, if necessary, the Lactobacillus case may be used together with the group A lactic acid bacteria.
i, the same acidophilus, the same plantarum, the same brevis, etc. can be used together in a small amount. Since these lactic acid bacteria do not show as much aspartame-degrading effect as group B lactic acid bacteria,
The stability of aspartame is not significantly impaired when used in combination with group lactic acid bacteria.

The present invention comprises fermented milk, lactic acid bacterium beverage, dairy lactic acid bacterium beverage, cumis, kefir, fermented butter, quark,
It is applicable to cheese, fresh cheese, brewed foods, pickles, and other processed foods containing lactic acid bacteria or their production.

[0018]

EXAMPLES The present invention will be described below with reference to experimental examples and examples.

Experimental Example 1 The action of lactic acid bacteria for promoting the decomposition of aspartame in fermented milk was examined for various lactic acid bacteria. In this case, since the pH of the milk medium before the start of lactic acid fermentation is 6.5 to 6.7 and the aspartame is unstable in the pH region, if lactic acid bacteria and aspartame are added from the beginning, aspartame unrelated to lactic acid bacteria is added. Since the decomposition of
A method was used in which aspartame was added to the acidified milk that had been previously lactic acid fermented by the following method, and this was heated to kill the lactic acid bacterium for lactic acid fermentation and the test lactic acid bacterium solution was mixed.

Preparation method of sterilized fermented milk containing aspartame: 2
Streptococcus thermophilus bacterial solution was inoculated into 5% reduced skim milk and cultured to obtain a culture solution having a pH of about 4.0.
Separately, 3.00 g of aspartame was dissolved in water, the pH of the solution was adjusted to about 4.5 with citric acid, the total amount was adjusted to 3500 ml, and this was sterilized by heating at 100 ° C. for 5 minutes to obtain a syrup. Further, 40 g of high methoxyl pectin is dissolved in water to make a total amount of 2750 ml, and sterilized by heating at 100 ° C. for 30 minutes to obtain a pectin solution. 3750 ml of the above culture solution, 3500 ml of syrup and 2750 ml of pectin solution are mixed, and immediately homogenized by a homogenizer and sterilized by a UHT sterilizer.

Test method: A lactic acid bacterium solution (the number of bacteria is 1) prepared by using milk as a medium for sterilized fermented milk containing the above-mentioned aspartame.
( ⁹ / ml or more) was added at 1% and kept at a predetermined temperature for a certain period, and then the decomposition rate of aspartame was examined. Tables 1 and 2 show the results of the above-mentioned tests conducted with various lactic acid bacteria.

[0022]

[Table 1] Degradation rate of aspartame by lactic acid bacteria (Part 1)

[0023]

[Table 2] Degradation rate of aspartame by lactic acid bacteria (Part 2)

Note (common to Table 1 and Table 2): * 1 Displayed in parentheses; * 2 Christian-Hansen (Copenhagen) S = Streptococcus; P = Pediococcus; Leuc = Leuconostock L = Lactobacillus

Example 1 320 g of skim milk and 60 g of glucose were dissolved in water to a total volume of 2000 ml, heat sterilized at 100 ° C. for 60 minutes, inoculated with a starter of Streptococcus thermophilus, and cultured to have a pH of about 3.9. A culture solution of Separately, 8 g of aspartame was dissolved in water, the pH was adjusted to 4.0 with citric acid, the total amount was adjusted to 4000 ml, and heat sterilization was performed at 100 ° C. for 5 minutes to obtain a syrup. Separately, 45 g of high methoxyl pectin was dissolved in water to bring the total amount to 4000 ml.
It heat-sterilized at 0 degreeC for 5 minutes, and obtained the pectin solution.

Next, the above culture solution, syrup and pectin solution were mixed with a small amount of flavor and homogenized by a homogenizer to produce a lactic acid bacterium beverage. This product 10
After storage at 0 ° C., the aspartame in the product was quantified.
The decomposition rate of aspartame (based on the added aspartame) was 0% immediately after production, 3% after 7 days, and 5% after 14 days.

Example 2 8000 ml of 16.5% reduced whole milk fat at 100 ° C.
Heat for minutes and sterilize. To this, 2000 ml of a sterilized aqueous solution containing 3 g of aspartame (pH adjusted to 4.0 with citric acid) is added to obtain a medium. This medium was inoculated with a starter of Streptococcus thermophilus and cultured at 37 ° C. until pH 4.2 to produce set-type fermented milk.

After storing this fermented milk at 10 ° C., the amount of aspartame in the product was quantified. The decomposition rate of aspartame was 4% immediately after the production, 6% on the 7th day, and 8% on the 14th day.

Example 3 Streptococcus was added to a medium consisting of 25% reduced skim milk.
A thermophilus starter was inoculated and cultured to obtain a culture solution having a pH of about 4.5. Separately, dissolve 3 g of aspartame in water and adjust the pH to 4.0 with citric acid.
It was made 0 ml and sterilized by heating at 100 ° C for 5 minutes to obtain a syrup. Further, separately, 45 g of high methoxyl pectin was dissolved in water to a total amount of 2750 ml, and heat sterilized at 100 ° C. for 10 minutes to obtain a pectin solution.

Next, 3750 ml of the above culture solution and 3 syrups
500 ml and the pectin solution were mixed with a small amount of flavor and homogenized with a homogenizer to prepare a drink-type fermented milk. After storing this product at 10 ° C., the aspartame in the product was quantified. The decomposition rate of aspartame was 0% immediately after production, 2% after 7 days, and 4% after 14 days.

Example 4 Streptococcus lactis starter and rennet were added to 20% reduced fat milk to obtain 10000 ml curd. This curd was cut and 3000 ml of whey was removed. Separately, 1250 ml of cream (40% milk fat content) 10
Sterilized by heating at 0 ° C. for 30 minutes. Separately, 100 g of strawberry juice (6 times concentrated) and 4 g of aspartame.
Was dissolved in water to a total volume of 1750 ml, and heat sterilized at 100 ° C. for 5 minutes to obtain a syrup.

Next, 7000 ml of the above card, cream 1
A mixture of 250 ml, 1750 ml of syrup and a small amount of flavor was homogenized with a homogenizer to obtain fresh cheese.

After storing this product at 10 ° C., the amount of aspartame in the product was quantified. The decomposition rate of aspartame was 0% immediately after the production, 2% on the 7th day, and 4% on the 14th day.

[0034]

As described above, according to the present invention, it is possible to use aspartame in a lactic acid-fermented food without fear of change in sweetness and flavor due to decomposition. Thus, it is possible to provide a delicious and low-calorie lactic acid-fermented food that is efficiently sweetened with a smaller amount of aspartame than before. In addition, aspartame can be added before the start of lactic acid fermentation, making it difficult to sweeten after the end of fermentation, making it possible to use aspartame in lactic acid fermented foods where conventional aspartame could not be used. Become.

─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. ⁶ Identification number Internal reference number FI Technical indication (C12N 1/20 C12R 1:01) (C12N 1/20 C12R 1: 225) (72) Inventor Naohiro Mizobuchi 1-1-19 Higashishimbashi, Minato-ku, Tokyo Yakult Honsha Co., Ltd.

Claims (1)

[Claims] 1. In a lactic acid fermented food sweetened with a sweetener, at least a part of the sweetener is aspartame, and the lactic acid bacteria remaining in the lactic acid fermented food are mainly composed of any one of the following group A lactic acid bacteria and Lactic acid fermented food characterized by not being any of Group B lactic acid bacteria; Group A lactic acid bacteria: Streptococcus cremoris Streptococcus lactis Streptococcus diacetilactis (Streptococcus lactis)
Diacetylactis) Streptococcus thermophilus Pediococcus cerevisiae Leuconostoc cremoris B-group lactic acid bacteria: Lactobacillus bulgaricus helicobacter ulgaricus