JPS60120942A - Production of food prepared by lactic acid bacteria - Google Patents

Abstract

PURPOSE:To produce a food containing ''Aspartame'' without causing change and deterioration in texture by lactic acid fermentation, by adjusting the pH of a raw material previously to 5.5-6.5 in the presence of the ''Aspartame'', and subjecting the adjusted raw material to the lactic acid fermentation. CONSTITUTION:A food is produced by lactic acid fermentation using alpha-L-aspartyl-L-phenylalanine methyl ester in all or part of a sweetening agent. In the process, the pH of a raw material containing the above-mentioned sweetening agent is adjusted to 5.5-6.5, preferably 5.9-6.3 with an organic acid, e.g. malic acid, to carry out lactic acid fermentation of the raw material.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a lactic acid bacteria fermented food containing all α-L-aspartyl-L-phenylalanine methylalanine ester (hereinafter referred to as as-glutame). When carrying out lactic acid fermentation under the conditions below, the pH of the raw material is adjusted to 5.5-6.
The present invention relates to a method for producing an aspartame-containing lactic acid fermented food that does not reduce sweetness and is not accompanied by a change or deterioration of texture by carrying out lactic acid fermentation after adjusting the aspartame to 5.

Lactic acid fermented foods such as yogurt have become particularly popular in recent years as highly palatable health foods, as they have a harmonious sourness and sweetness with the unique aromatic fermentation odor produced by lactic acid bacteria, and also have intestinal regulating effects. Demand is increasing.

Saccharides such as sugar and honey are commonly used as raw sweeteners, but aspartame has been proposed as a sweetener that can be substituted for these and can provide results that are at least as good as sugars. Particularly suitable.

In other words, the use of aspartame has a bitter taste and a bitter taste compared to sugars.
A refreshing taste that suppresses the expression of astringent taste and makes more use of the pleasant flavor brought about by fragrance and lactic acid fermentation.
It is possible to obtain a lactic acid bacteria fermented food that has flavor, is low in calories, and has high added value as a health food.

However, the use of aspartame actually poses other problems. In other words, aspartame is non-toxic and completely safe due to environmental changes such as moisture, heat, enzymes, etc., but it is decomposed into sweet-tasting products such as nogatopiveranone, so it is not stable during low-temperature storage and distribution as a product after fermentation. Although the quality is relatively acceptable, there is a large loss of sweetness during the lactic acid fermentation process, and only products with low sweetness can be obtained.

Possible ways to avoid this problem include (]) adding aspartame in an amount that compensates for sweetness loss due to fermentation when blending raw materials, and (2) adding aspartame after fermentation is complete. However, in the case of method (1), there is a cost difference, and in method (2), fermentation is completed in individual cup containers, which account for most yogurts, resulting in a foam-like texture. It cannot be applied to the manufacturing method of so-called "set yogurt", and even in methods other than "St. Yogurt", it is unavoidable to add aspartame separately and increase the homogenization process.

While considering the stability of aspartame in lactic acid fermentation, the present inventors found that the decomposition of aspartame is as follows: (1)
After confirming the effects of lactic acid fermentation and (2) the large effect of pH,
When we conducted an experiment to confirm the stability of glutame, we found that
If the pH before adding the starter is adjusted to P1]4 to 5, which is the stable range of aspartame, the decomposition of aspartame will be suppressed, but deterioration of physical properties due to precipitation of raw milk will be unavoidable. I gained knowledge.

Therefore, due to the independent effect of PH, the □
As a result of further research regarding stabilization, the raw material 1) 1]
When the temperature is adjusted to 55 to 6.5 (preferably 5.9 to 63), the loss of sweetness of aspartame due to fermentation is suppressed to a level that is hardly a problem in practical use, and the texture The present invention has been completed based on this knowledge.In other words, in the production of lactic acid bacteria fermented foods, it has been found that no deterioration is observed at all in the sweetener. α-L-as glutyl-L-phenylalanine methyl ester (added)
This is a method for producing a lactic acid bacteria-fermented food, which is characterized in that the pH of the raw material is adjusted to 5.5 to 65 and then subjected to lactic acid fermentation.

The present invention will be specifically explained below.

The lactic acid bacteria fermented foods that are the subject of the present invention include yogurt,
All kinds of foods made from milk or dairy products, such as liquid yogurt and various lactic acid drinks, or from soy milk, inoculated with lactic acid bacteria and fermented in a system in which some or all of the sweetener is present in the raw materials. including.

To adjust the pH of the raw material when adding the starter, use organic acids such as lactic acid, phosphoric acid, citric acid, tartaric acid, and gluconic acid, or fruit juice or other pH lowering agents containing organic e either singly or in combination. The pH of the entire raw material is adjusted to 5.5 to 6.5, preferably 5.9 to 63.

When the pH is higher than 65, the residual rate of aspartame at the end of fermentation decreases to 70% or less;
In the following cases, the residual rate of As-yaltame is 85-94%
improve. On the other hand, when the pH is lower than 55, the texture becomes non-uniform due to precipitation of milk proteins, etc., and the texture, texture, etc. of the product deteriorates. Therefore, it is effective to set the pi (pi) in the above range of 55 to 6.5 when adding the starter, and in particular, in the pH range of 5.9 to 6.3, aspartame has excellent taste strength and physical properties that are extremely practical. A sexual assault product is obtained.

In addition, the above-mentioned pH adjustment may be performed as long as it is within the desired pH range, that is, pH 5.5 to 65, at the time of addition of the starter, and the timing of adjustment does not matter, for example, before or after raw material sterilization. Similarly, the timing of adding aspartame is not particularly limited as long as it is before addition of the starter.

The lactic acid bacteria fermented food of the present invention uses aspartame as all or part of the sweetener, but when only aspartame is used as the sweetener, the entire amount of aspartame is added before adding the starter, or You can add aspartame in several portions, such as before adding the starter and after the completion of fermentation, but the so-called "
In the case of "set yogurt," the former method is necessary, and the former method is also efficient for other yogurts, lactic acid bacteria drinks, etc.

When using aspartame with other sweeteners, sucrose,
Honey, glucose, fructose, liquid sugar and other sugars, Norbi,...
The sweetener is selected from natural or artificial sweeteners such as L-, multi-, and other sugar alcohols, "acesulfame K," glycyrrhizin, stevioside, and saccharin, and is added at the same time as or separately from as- and luteme.

In addition, when adding all of aspartame or ruthenium, as the raw powder of aspartame is fine needle-like crystals and has low dispersibility or solubility, for example, it is necessary to add aspartame in the form of a solution or slurry in advance. It is desirable to use a method such as adding granulated or powdered products together with suitable excipients such as IJ, sugars, sugar alcohols, and other appropriate excipients.

The fermentation process after addition of the starter to the product distribution and storage process may be carried out according to conventional methods and are not particularly limited. The Pll of the lactic acid bacteria fermented food of the present invention at the end of fermentation is 42 to 48, and the storage stability of aspartame in the product in so-called chilled distribution is 90 to 9 in terms of aspartame residual rate.
Since the amount is 5%, the loss of sweetness of aspartame at the distribution stock if stage is not much of a problem.

Thus, in the lactic acid bacteria fermented food obtained by the method of the present invention, the sweetness loss of aspartame is suppressed to within 15%, and considering that the sweetness of aspartame in the lactic acid bacteria fermented food is 250 to 300 times that of sucrose, the product is excellent. In imparting sweetness to food, sweetness loss is hardly a problem, and the product has an extremely satisfying quality, with a refreshing sweetness and the characteristic aroma characteristic of lactic acid bacteria fermented foods.

゛Hereinafter, the present invention will be further explained with reference to experimental examples and examples.

Experimental Example 1 Katana Ay-Shananoilus (,5treptococcus
thermophilus) Among the above raw materials, except for the starter and as-glutame, the other raw materials were stirred and dissolved,
Adjust the pH to the specified level with lactic acid, heat sterilize at 95°C for 25 minutes, cool to 43°C, add dissolved as-glutame and stir evenly, add starter and ferment at 42±1°C for 3 hours. The residual rate of aspartame before and after was compared. The results are shown in Table 1.

Table 1 Normal yogurt raw materials have a - value of 6.6 to 68, but by lowering the pH of the fermented raw materials, the production of glutame is extremely stable, with very little economic loss, and has high sweetness. was able to hold.

Example 1 According to the formulation described in Experimental Example 1, the pH of the raw materials was lowered, set yogurt was produced, and the residual rates of as-glutame in the finished products were compared. The results are shown in Table 2, and the taste evaluation results after storage at 10° C. for 4 weeks are shown in Table 3.

Table 2 Aspartame residual rate in the invention area immediately after fermentation, 1
Even after storage at 0°C for 4 weeks, the results were very good compared to the control group, and the taste evaluation results were also very good in many items compared to the control group.

Example 2 According to the formulation described in Experimental Example 1, the pH' of the raw material was lowered to produce 5tirred yogurt, and the aspartame residual rate of the finished product was compared. The results are shown in Table 4, and 1
Table 5 shows the taste evaluation results after storage at 0°C for 4 weeks.

Table 4 Table 5 Conducted with n-24 people ** Marked is a significant difference with a risk rate of 1.9 * Marked is a significant difference with a risk rate of 5%.

The aspartame residual rate in the invention area was 1 immediately after fermentation.
Even after storage at 0°C for 4 weeks, the taste was very good compared to the control group, and the taste evaluation results were also very good in many items compared to the control group.

Example 3 According to the formulation described in Experimental Example 1, aspartame and starter were removed, the pH was adjusted to a specified level with lactic acid, aspartame was added, heat sterilized at 95°C for 25 minutes, and then heated at 43°C.
The residual rate of aspartame before and after sterilization was compared. The results are shown in Table 6.

Table 6 The pH of the raw material for regular yogurt is 6.6 to 68, but after lowering the pH of the raw material, as-glutame is added,
By heating and sterilizing aspartame, aspartame is extremely stable and there is little economic loss, and it can be used before complete heat sterilization of aspartame and mother luteame.

Patent applicant: Ajinomoto Co., Inc.

Claims (1)

[Claims] In the production of lactic acid bacteria-fermented foods, all or part of the sweetener is converted to α-L to asnocurtil, and phenylalanine methyl ester is added, and the pH of the raw material is adjusted to 5.5 to 6.
A method for producing a lactic acid bacteria-fermented food, which comprises adjusting the lactic acid bacteria to 5 and then carrying out lactic acid fermentation.