JPS60234546A - Production of edible processed fat or oil containing active lactic acid bacteria - Google Patents
Production of edible processed fat or oil containing active lactic acid bacteriaInfo
- Publication number
- JPS60234546A JPS60234546A JP59090466A JP9046684A JPS60234546A JP S60234546 A JPS60234546 A JP S60234546A JP 59090466 A JP59090466 A JP 59090466A JP 9046684 A JP9046684 A JP 9046684A JP S60234546 A JPS60234546 A JP S60234546A
- Authority
- JP
- Japan
- Prior art keywords
- lactic acid
- acid bacteria
- oils
- fats
- fat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims abstract description 143
- 241000894006 Bacteria Species 0.000 title claims abstract description 87
- 239000004310 lactic acid Substances 0.000 title claims abstract description 71
- 235000014655 lactic acid Nutrition 0.000 title claims abstract description 71
- 238000004519 manufacturing process Methods 0.000 title claims description 32
- 230000000694 effects Effects 0.000 claims abstract description 18
- 238000000855 fermentation Methods 0.000 claims abstract description 13
- 230000004151 fermentation Effects 0.000 claims abstract description 13
- 240000001046 Lactobacillus acidophilus Species 0.000 claims abstract description 11
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims abstract description 10
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims abstract description 10
- 235000000346 sugar Nutrition 0.000 claims abstract description 9
- 230000001580 bacterial effect Effects 0.000 claims abstract description 3
- 230000003204 osmotic effect Effects 0.000 claims abstract description 3
- 239000003925 fat Substances 0.000 claims description 49
- 239000003921 oil Substances 0.000 claims description 44
- 239000007788 liquid Substances 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 235000009508 confectionery Nutrition 0.000 claims description 7
- 235000014593 oils and fats Nutrition 0.000 claims description 7
- 239000000839 emulsion Substances 0.000 claims description 6
- 239000000796 flavoring agent Substances 0.000 claims description 6
- 235000008429 bread Nutrition 0.000 claims description 4
- 235000019634 flavors Nutrition 0.000 claims description 4
- 235000013305 food Nutrition 0.000 abstract description 7
- 230000036541 health Effects 0.000 abstract description 2
- 239000001963 growth medium Substances 0.000 abstract 2
- 230000006866 deterioration Effects 0.000 abstract 1
- 238000009630 liquid culture Methods 0.000 abstract 1
- 235000019197 fats Nutrition 0.000 description 31
- 235000019198 oils Nutrition 0.000 description 26
- 239000000047 product Substances 0.000 description 12
- 238000011156 evaluation Methods 0.000 description 7
- 239000002253 acid Substances 0.000 description 5
- 210000000936 intestine Anatomy 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 238000005057 refrigeration Methods 0.000 description 5
- 239000000758 substrate Substances 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 230000000968 intestinal effect Effects 0.000 description 3
- 229940066544 lactobacillus sporogenes Drugs 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 230000033228 biological regulation Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- 239000011159 matrix material Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 230000035755 proliferation Effects 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 235000013618 yogurt Nutrition 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 229930182843 D-Lactic acid Natural products 0.000 description 1
- JVTAAEKCZFNVCJ-UWTATZPHSA-N D-lactic acid Chemical compound C[C@@H](O)C(O)=O JVTAAEKCZFNVCJ-UWTATZPHSA-N 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000721 bacterilogical effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 235000020186 condensed milk Nutrition 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
- 230000002194 synthesizing effect Effects 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
Landscapes
- Grain Derivatives (AREA)
- Edible Oils And Fats (AREA)
Abstract
Description
【発明の詳細な説明】
本発明は食用加工油脂特に活性乳酸菌の人、た食用加工
油脂の製造方法に関するものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing edible processed oils and fats, particularly those made from active lactic acid bacteria.
本発明の目的はパン、菓子類の製造に際して使用する加
工油脂に生きた乳酸菌を入れ、この活性乳酸菌を菌数を
減じることなくこれを適用した製品の賞味期限まで活性
維持させることの出来る健康志向食品に最適な加工油脂
の新規な製造方法を提供しようとするものである。The purpose of the present invention is to add live lactic acid bacteria to processed oils and fats used in the production of bread and confectionery, and to maintain the activity of the active lactic acid bacteria until the expiration date of the product without reducing the number of bacteria. The aim is to provide a new method for producing processed fats and oils that are optimal for foods.
また、本発明の他の目的は食用加工油脂に混入された乳
酸菌が適度の活性を維持し、而もその混入された乳酸菌
が食品製造ラインの器具に付着残留した場合にも加熱洗
浄等によって容易に除去することができ該器具類を乳酸
菌によって汚染させることのない活性乳酸菌入り加工油
脂の製造方法を提供せんとするものである。Another object of the present invention is to maintain appropriate activity of lactic acid bacteria mixed in edible processed fats and oils, and to easily remove the lactic acid bacteria from the equipment by heating and cleaning even if the mixed lactic acid bacteria remains attached to equipment in the food production line. It is an object of the present invention to provide a method for producing processed fats and oils containing active lactic acid bacteria, which can be removed without causing contamination of the utensils with lactic acid bacteria.
近年健康志向が一層強まりその志向は食品の分野にまで
及んでいる。これら゛の志向を達成する手段の一つとし
て食品の内部に乳酸菌を混入するという手段を採ること
が多い。乳酸菌はヒトの腸内における有用作用、例えば
乳酸菌によって生産される酢酸、乳酸などによって腸内
を酸性に保って他の有害菌の定着、増殖を抑制したり、
腸に刺激を与えて腸の活動を円滑にしたり或いは多量の
ビタミンＢ群を合成することなどの効果があることが知
られておりこれらの効果を利用するために食品の構成中
にこれを取り込もうとすることはしばしば行われている
ことである。In recent years, people have become increasingly health conscious, and this trend has even extended to the food industry. One of the means to achieve these aims is to mix lactic acid bacteria into foods. Lactic acid bacteria have beneficial effects in the human intestine, such as keeping the intestine acidic with acetic acid and lactic acid produced by lactic acid bacteria, suppressing the colonization and proliferation of other harmful bacteria,
It is known to have the effect of stimulating the intestines to smooth intestinal activity and synthesizing large amounts of B group vitamins, and to take advantage of these effects, it can be incorporated into food compositions. This is something that is often done.
前記の目的を達成するもの特に活性乳酸菌を含むものの
例として、要冷蔵品としては乳酸生菌飲料、ヨーグルト
等がその代表として知られておりまた冷蔵を必要としな
いものとしては粉末化した特殊な乳酸菌を加えるか或い
は５％以下の水分の少ないものに乳酸菌をフリーズドラ
イ等で粉末化したものを加えること等が知られている。Examples of products that achieve the above purpose, especially those containing active lactic acid bacteria, include lactic acid bacteria drinks and yogurt, which require refrigeration, and special powdered products that do not require refrigeration. It is known to add lactic acid bacteria, or to add powdered lactic acid bacteria by freeze-drying or the like to a material with a low water content of 5% or less.
然しなから前記した乳酸菌特に要冷蔵品の場合それ自体
冷蔵条件下において初めて効果を発揮することが出来る
ものであり、常温中では必要な生存条件が整わず活性の
維持ができなシ）ため本発明のような食用加工油脂中に
混入させても生存させることができなかった。また冷蔵
を必要としない乳酸菌の°場合でも水分活性の問題から
食用加工油脂中では一定数の菌数を維持するという安定
性に欠けるほか、水分が５〜４０％あるものの中では２
５℃程度の所謂常温下での安定性に欠けるという欠点が
あった。これらの欠点を除去し耐熱、耐酸性を備えた乳
酸菌として「ラクトバチルス・スポロゲネス菌」が発見
されてはいるがこれらは芽胞を有する「有胞子性」の乳
酸菌であってその性質即ち耐熱耐酸性が強過ぎる為にこ
れを菓子素材などに混入使用した場合には、前記乳酸菌
が菓子の製造ラインに用いる生地のデポジッター、製造
機械、器具類に付着残留してこれらを汚染してしまい爾
後に該ラインを使用して製造する他の対象外製品までに
乳酸菌を付着させるという問題を有していた。However, in the case of the lactic acid bacteria mentioned above, especially those that require refrigeration, they can only become effective under refrigeration conditions, and the necessary survival conditions cannot be established at room temperature, making it impossible to maintain their activity. Even if it was mixed into edible processed fats and oils as in the invention, it could not survive. In addition, even in the case of lactic acid bacteria that do not require refrigeration, they lack stability in maintaining a constant number of bacteria in edible processed fats and oils due to water activity issues, and in foods with a moisture content of 5 to 40%,
It has a drawback of lacking stability at so-called room temperature of about 5°C. "Lactobacillus sporogenes" has been discovered as a lactic acid bacterium that eliminates these drawbacks and has heat and acid resistance, but these are "spore-bearing" lactic acid bacteria that have spores, and their properties, namely heat and acid resistance. If the lactic acid bacteria is mixed into confectionery ingredients because it is too strong, the lactic acid bacteria will remain on the dough depositor, manufacturing machinery, and equipment used in the confectionery production line, contaminating them. There was a problem in that lactic acid bacteria were attached to other non-target products manufactured using the line.
一般に菓子製造ラインは一つのラインを時間を区切って
数種の製品の製造に使用しているため特定の製品の製造
が終了し次の製品の製造に着手するときには前製品の残
留物（味覚、風味、配合物の影響を受ける物など）は−
切除去しなければならないが前記した乳酸菌の場合、菌
が残留付着しており、而も残留付着した菌が耐熱性に優
れている為に加熱滅菌などの処理によっても完全な除去
が行われに（＜、結局専門のラインを使用する以外に手
段がなく製造のためのスペースに多くの場所を必要とす
るという問題があった。In general, confectionery manufacturing lines are used to manufacture several types of products at different times, so when the production of a particular product is finished and the next product is started, residues from the previous product (taste, taste, etc.) are left behind. Flavor, things affected by formulations, etc.) are -
However, in the case of the lactic acid bacteria mentioned above, there is residual bacteria attached to the lactic acid bacteria, and since the remaining attached bacteria have excellent heat resistance, complete removal cannot be achieved even with heat sterilization. (< In the end, there was a problem that there was no other way but to use a specialized line, and a large amount of space was required for manufacturing.
本発明はこれらの問題に対処しようとするものであり以
下に記載する発明の完成により完全にその問題を解決す
ることができたものである。The present invention attempts to deal with these problems, and by completing the invention described below, the problems have been completely solved.
以下本発明を具体例をあげて説明する。The present invention will be explained below by giving specific examples.
本発明は常温下において商品の賞味期間内（例えば製造
日から１０日間）に乳酸菌飲料と同縁度（１０６個／ｇ
）の菌数を生きたまま確保することが出来る食用加工油
脂を製造することを目的とするものである。The present invention has a lactic acid bacteria beverage with a similar degree (106 bacteria/g) at room temperature within the shelf life of the product (for example, 10 days from the date of manufacture)
) The purpose is to produce edible processed oils and fats that can maintain the number of viable bacteria.
本発明はパン類、菓子類等の製造に際して使用する食用
加工油脂であって、常温において長期活性を維持させる
目的で油脂基質にラクトバチルスアシドフィルス乳酸菌
を混入させたことを特徴とする食用加工油脂の製造方法
である。The present invention is an edible processed fat and oil used in the production of breads, confectionery, etc., which is characterized in that Lactobacillus acidophilus lactic acid bacteria is mixed into the fat matrix for the purpose of maintaining long-term activity at room temperature. This is the manufacturing method.
前記した製造方法は更に具体的には加工油脂としての基
質と培養ブロース中に乳酸菌を混入しこの乳酸菌を醗酵
増殖させた乳酸醗酵液（以下単に乳酸醗酵液という）と
からなる２材式となっており前記２材を混合することに
より所定の食用加工油脂を得るものである。More specifically, the production method described above is a two-material system consisting of a substrate as processed oil and fat, and a lactic acid fermentation liquid (hereinafter simply referred to as lactic acid fermentation liquid) in which lactic acid bacteria are mixed into culture broth and the lactic acid bacteria are fermented and grown. A predetermined edible processed fat and oil is obtained by mixing the two materials.
前記したラクトバチルス・アシドフィルス菌（Ｌａｃｔ
ｏｂａｔｉｌｌｕｓ ａｃｉｄｏｐｈｉｌｌｕｓ） （
以下単にアシドフィルス菌と略称する）は数多い乳酸菌
の中にあって胃の酸に比較的強く、腸まで届く乳酸菌で
ありその菌学的な性状はラクトバチルス・スポロゲネス
菌と同様に乳酸桿菌属であり醗酵形式はホモ型（Ｌ型乳
酸生成）であって特に整腸効果を発揮させるものとして
利用されることが多いが前記スポロゲネス菌の様な耐熱
性はない。The aforementioned Lactobacillus acidophilus (Lact
obatillus acidophilus) (
Lactobacillus acidophilus (hereinafter simply referred to as Lactobacillus acidophilus) is one of the many lactic acid bacteria that is relatively resistant to stomach acid and can reach the intestines. Its bacteriological properties indicate that it belongs to the Lactobacillus genus, similar to Lactobacillus sporogenes. The fermentation method is homozygous (L-type lactic acid production) and is often used to particularly exert an intestinal regulation effect, but it does not have the heat resistance like the aforementioned Sporogenes bacteria.
加工油脂の基質としては例えば 植物油脂 ６９．５％ 加糖脱脂練乳 ６．５％ 調整バター ５．６％ 液 Ｆ ７．０％ モノグリ ０．４％ レシチン ０．１％ 水 １１．２％ を混合してバタークリームを得る。Examples of substrates for processed oils and fats include Vegetable oil 69.5% Sweetened skim condensed milk 6.5% Adjusted butter 5.6% Liquid F 7.0% Monoguri 0.4% Lecithin 0.1% Water 11.2% Mix to get buttercream.
また乳酸菌の培養ブロースとしては例えば脱脂粉乳 １
５％
アミノ酸及び乳化塩類 ５％
イーストエキス ０．１％
水 分 ７９．９％
の混合したものを用いる。In addition, as a culture broth for lactic acid bacteria, for example, skim milk powder 1
A mixture of 5% amino acids and emulsifying salts, 0.1% yeast extract, and 79.9% water is used.
アシドフィルス菌は前記した培養ブロース中に混入し、
ジャー中においてその増殖数が１０８個〜１０９個／ｍ
ｌに達するまでその培養を行う。Lactobacillus acidophilus is mixed into the culture broth described above,
The number of proliferation in the jar is 108 to 109 pieces/m
The culture is continued until reaching 1.
本発明者の実験によれば前記した乳酸菌の増殖数は培養
ブロース中における上限であり、菌数がこれを越えると
菌相互の相殺作用により前記上限数よりもいくらか少な
い数まで一旦その菌数を減じた後再び前記数値に増殖復
帰することが確認された。前記のようにして得た乳酸醗
酵液と油脂基質は油脂基質１０に対して乳酸醗酵液を１
〜２の比率で混合して最終製品を得る。According to the experiments conducted by the present inventor, the number of lactic acid bacteria that proliferates is the upper limit in the culture broth, and once the number of bacteria exceeds this, the number of bacteria is temporarily reduced to a number slightly lower than the upper limit due to the mutual countervailing action of the bacteria. It was confirmed that the growth returned to the above-mentioned value after the decrease. The lactic acid fermentation liquid and fat substrate obtained as described above are prepared by mixing 1 lactic acid fermentation liquid to 10 parts of the fat substrate.
Mix in a ratio of ~2 to obtain the final product.
なお本発明者の実験によれば油脂中の糖量の違いによる
菌の安定性は後記する〔表１〕に記載する通りであった
、この〔表１〕からも明らかな通り油脂中における糖量
が２０％程度の場合には三日経過時点では殆ど菌数に変
化がなく三日経過後四日経過時点迄の菌数変化も微少で
あったばかその後入日経過時点までの菌数変化量も極め
て緩やかなものであった。これに対して油脂中における
糖量が３０％の場合には三日を経過するとその内部の菌
数が極端に減じることが認められた。この結果からすれ
ば乳酸菌の糖に対する耐性を効果的ならしめるためには
油脂基質に混入する糖の量を油脂全量の３０％以下とす
ることが望ましいことが明らかとなった。According to the experiments conducted by the present inventor, the stability of bacteria due to the difference in the amount of sugar in fats and oils is as described in [Table 1] below.As is clear from this [Table 1], When the amount was about 20%, there was almost no change in the number of bacteria after three days had passed, and the change in the number of bacteria from three days to four days was also minimal. It was extremely gradual. On the other hand, when the amount of sugar in the fat was 30%, it was observed that the number of bacteria inside the fat decreased extremely after three days. From this result, it has become clear that in order to effectively improve the sugar tolerance of lactic acid bacteria, it is desirable to limit the amount of sugar mixed into the fat or oil matrix to 30% or less of the total amount of fat or oil.
また本発明者の実験によれば加工油脂のＰＨを４以下と
した場合には酸度が高くなってアシドフィルス菌が残存
しにくい、林態となり、同じ＜ＰＨを５．５以上とした
場合には細菌（ＢＡＣＴＥＲＩＡ）が混入しやすく特に
腐敗菌（ＢＭＣＩＬＬＵＳ）についての増殖が認められ
たので加工油脂の活性維持と呈味の保持、腐敗菌の抑制
効果を高めるためには加工油脂のＰＨはほぼ４．０〜５
．５に調整することが望ましい。Furthermore, according to the inventor's experiments, when the pH of the processed oil and fat is set to 4 or less, the acidity becomes high, resulting in a forest condition in which acidophilus bacteria are difficult to remain; It is easy for bacteria (BACTERIA) to get mixed in, and especially the growth of spoilage bacteria (BMCILLUS) was observed. Therefore, in order to maintain the activity and taste of processed fats and oils, and to increase the effect of suppressing spoilage bacteria, the pH of processed fats and oils must be approximately 4. .0-5
．． It is desirable to adjust it to 5.
更にまた加工油脂の乳化安定性を高めるためには加工油
脂中における含水量を極力少なくすることが望ましい。Furthermore, in order to improve the emulsion stability of processed fats and oils, it is desirable to reduce the water content in processed fats and oils as much as possible.
因みに本発明者が行った油脂中の乳酸醗酵液量による評
価を示せば後記する〔表２〕に示す通りである。この〔
表２〕から明かな通り乳酸醗酵液の添加量が３０％を越
えると油脂中の水分量も４０％を越えるようになりこの
場合の評価は〔風味〕の点に付いては乳酸風味が強り、
醗酵臭がやや出るなどのマイナス点があり、〔油脂の安
定性〕についても離水、不安定などのマイナス点が指摘
されており〔綜合評価〕に於いても優位性を認定できる
部分がなかった。このことからすれば前記水分含量は４
０％以下に調整することが好ましい。Incidentally, the evaluation based on the amount of lactic acid fermentation liquid in fats and oils performed by the present inventor is as shown in [Table 2], which will be described later. this〔
As is clear from Table 2, when the amount of lactic acid fermentation liquid added exceeds 30%, the water content in the oil and fat also exceeds 40%, and in this case, in terms of [flavor], the lactic acid flavor is strong. the law of nature,
There were negative points such as a slight fermentation odor, and negative points such as syneresis and instability were pointed out regarding [stability of fats and oils], and there were no areas where superiority could be recognized in [comprehensive evaluation]. . Based on this, the water content is 4
It is preferable to adjust it to 0% or less.
また加工油脂のエマルジョン型体はＷ１０タイプとする
他０／Ｗ１０タイプとすることもできる。Further, the emulsion type body of the processed oil and fat may be of the W10 type or 0/W10 type.
両者はいずれも糖類の使用による浸透圧の影響による乳
酸菌の活性低下の軽減、或いは加工油脂の乳化安定性を
高めることができる。Both can reduce the decrease in the activity of lactic acid bacteria due to the influence of osmotic pressure due to the use of sugars, or can enhance the emulsion stability of processed fats and oils.
なお上記の方法によって製造された食用加工油脂はそれ
自体の味覚が比較的淡白であるのでこれを適用しようと
する商品の種類に応じて更に適宜の呈味料を付加する。Since the processed edible oil produced by the above method has a relatively bland taste, an appropriate flavoring agent is added depending on the type of product to which it is to be applied.
この場合付加しようとする呈味料の種類は乳酸菌の性質
、安定性を損なわないようなもの例えばヨーグルトペー
スト等を選択することが望ましい。In this case, it is desirable to select the type of flavoring agent to be added that does not impair the properties and stability of the lactic acid bacteria, such as yogurt paste.
上記のように構成した本発明の特徴を述べれば以下の通
りである。The features of the present invention configured as described above are as follows.
（１） 使用をする乳酸菌をラクトバチルス・アシドフ
ィルス菌としたので食用加工油脂中に混入した場合に常
温中においてその活性を安定して維持することができる
。(1) Since Lactobacillus acidophilus is used as the lactic acid bacteria, its activity can be stably maintained at room temperature when mixed into edible processed fats and oils.
（２）培養ブロース中において増殖された乳酸菌の数を
その増殖数の最大限度である１０８個〜１０９個／ｍｌ
としたので油脂中においても菌数を安定して維持するこ
とができる。特に前記乳酸菌の総数はこれが限度であり
この数を越えると菌が互いに相殺作用をおこしてその超
過した菌を減じるので常に適正な数を維持できるという
特徴を有することが出来る。(2) The number of lactic acid bacteria grown in the culture broth is the maximum number of 108 to 109 cells/ml.
Therefore, the number of bacteria can be stably maintained even in fats and oils. In particular, the total number of lactic acid bacteria is limited to this limit, and when this number is exceeded, the bacteria cancel each other out and reduce the excess bacteria, so that an appropriate number can always be maintained.
（３）使用する乳酸菌がラクトバチルス・アシドフィル
ス菌であるので耐酸性に優れており食用した場合に乳酸
菌は胃の酸に侵されずに腸まで到達し効果的に整腸作用
を発揮させることができる。(3) Since the lactic acid bacteria used are Lactobacillus acidophilus, they have excellent acid resistance, and when eaten, the lactic acid bacteria can reach the intestines without being attacked by stomach acid and effectively exert their intestinal regulation effect. can.
（４）使用する乳酸菌がラクトバチルス・アシドフィル
ス菌であるので同じ桿菌属に属するラクトバチルス・ス
ポロゲネス菌のように耐熱性がなく、パン菓子類の製造
作業時に製造ラインに菌が付着した場合でも簡単に清掃
除去することができ、同一の製造ラインを用いて他の製
品を製造する場合にも製造ラインに残留付着した乳酸菌
によって爾後の製品を菌汚染させるという事故の発生を
未然に防止することができる。(4) Since the lactic acid bacteria used are Lactobacillus acidophilus, they are not heat resistant like Lactobacillus sporogenes, which belongs to the same Bacillus genus, and can easily be used even if the bacteria gets on the production line during the production of bread and confectionery. Even if the same production line is used to manufacture other products, it is possible to prevent accidents in which lactic acid bacteria remaining on the production line contaminates subsequent products. can.
特許 出 願人 山崎製パン株式会社
〔表１〕
油脂中の糖量の相違による菌の安定性
ｌｏｇ ／ｇ
（ＤＡＹ）
、表２〕
油脂中の乳酸醗酵液量による評価
１・食用加工油脂中の水分３０％ 乳酸醗酵液の水分８
０％２・評価はクリーム専門家１０名による官能評価で
あり総合評価については１０点満点評価の平均である。Patent applicant: Yamazaki Baking Co., Ltd. [Table 1] Bacterial stability log/g (DAY) due to differences in sugar content in fats and oils, Table 2] Evaluation based on the amount of lactic acid fermentation liquid in fats and oils 1 - In edible processed fats and oils 30% moisture in lactic acid fermentation liquid 8
The 0%2 evaluation is a sensory evaluation by 10 cream experts, and the overall evaluation is the average of the 10-point evaluations.
注３・２５℃６日間安定性を見る。Note 3: Check stability at 25°C for 6 days.
Claims (1)
に際し前記油脂中に常温下において長期に活性を維持で
きる条件下でラクトバチルス・アシドフィルス乳酸菌を
混入させることを特徴とする活性乳酸菌入り食用加工油
脂の製造方法。 （２） 混入させる乳酸菌は醗酵液（培養ブロース）中
において培養増殖させたものを用いることを特徴とする
特許請求の範囲第１項記載の活性乳酸菌入り食用加工油
脂の製造方法。 （３ン 混入させる乳酸菌は予め１０”個〜１０９個／
ｍ１程度まで醗酵増殖を施したものであることを特徴と
する特許請求の範囲第１項記載の活性乳酸菌入り食用加
工油脂の製造方法。 （４） 前記乳酸醗酵液の量を油脂量の３０％以下の量
とすることを特徴とする特許請求の範囲第１項記載の活
性乳酸菌入り食用加工油脂の製造方法。 （５）浸透圧による乳酸菌の活性低下を軽減させる目的
で加工油脂中に使用する糖分の量を油脂量の３０％以下
に調整することを特徴とする特許請求の範囲第１項記載
の活性乳酸菌入り食用加工油脂の製造方法。 ＋６） 加工油脂の乳化安定性を高める目的で加工油脂
中の水分含量を４０％以下に調整することを特徴とする
特許請求の範囲第１項記載の活性乳酸菌入り食用加工油
脂の製造方法。 （７） 加工油脂中における乳酸菌の活性を維持し、呈
味の保持、菌腐敗を抑制するためＰＨをほぼ４．０〜５
．０に調整することを特徴とする特許請求の範囲第１項
記載の活性乳酸菌入り食用加工油脂の製造方法。 （８） 加工油脂のエマルジョン型体をＷ１０タイプと
した特許請求の範囲第１項記載の活性乳酸菌入り食用加
工油脂の製造方法。 （９） 加工油脂のエマルジョン型体をＯ／Ｗ１０タイ
プとすることを特徴とする特許請求の範囲第１項記載の
活性乳酸菌入り食用加工油脂の製造方法。[Scope of Claims] (1) In the production of edible processed oils and fats used for breads, confectionery, etc., Lactobacillus acidophilus lactic acid bacteria are mixed into the oils and fats under conditions that allow them to maintain their activity for a long period of time at room temperature. A method for producing edible processed fats and oils containing active lactic acid bacteria. (2) The method for producing edible processed oils and fats containing active lactic acid bacteria according to claim 1, wherein the lactic acid bacteria to be mixed are cultured and grown in a fermentation liquid (culture broth). (3) The number of lactic acid bacteria to be mixed is 10” to 109/
2. The method for producing edible processed fats and oils containing active lactic acid bacteria according to claim 1, wherein the edible processed fats and oils containing active lactic acid bacteria are fermented and multiplied to about ml. (4) The method for producing edible processed fats and oils containing active lactic acid bacteria according to claim 1, characterized in that the amount of the lactic acid fermentation liquid is 30% or less of the amount of fats and oils. (5) The active lactic acid bacteria according to claim 1, characterized in that the amount of sugar used in the processed oil and fat is adjusted to 30% or less of the amount of oil and fat in order to reduce the decrease in activity of the lactic acid bacteria due to osmotic pressure. A method for producing processed edible fats and oils. +6) The method for producing edible processed fats and oils containing activated lactic acid bacteria according to claim 1, characterized in that the water content in the processed fats and oils is adjusted to 40% or less in order to improve the emulsion stability of the processed fats and oils. (7) In order to maintain the activity of lactic acid bacteria in processed fats and oils, maintain flavor, and suppress bacterial spoilage, the pH should be approximately 4.0 to 5.
．． 1. The method for producing edible processed fats and oils containing active lactic acid bacteria according to claim 1, characterized in that the edible processed oil and fat containing active lactic acid bacteria is adjusted to 0. (8) The method for producing an edible processed oil and fat containing active lactic acid bacteria according to claim 1, wherein the emulsion type of the processed oil and fat is W10 type. (9) The method for producing an edible processed oil and fat containing active lactic acid bacteria according to claim 1, wherein the emulsion type of the processed oil and fat is O/W10 type.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59090466A JPS60234546A (en) | 1984-05-07 | 1984-05-07 | Production of edible processed fat or oil containing active lactic acid bacteria |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59090466A JPS60234546A (en) | 1984-05-07 | 1984-05-07 | Production of edible processed fat or oil containing active lactic acid bacteria |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS60234546A true JPS60234546A (en) | 1985-11-21 |
| JPH0373257B2 JPH0373257B2 (en) | 1991-11-21 |
Family
ID=13999376
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59090466A Granted JPS60234546A (en) | 1984-05-07 | 1984-05-07 | Production of edible processed fat or oil containing active lactic acid bacteria |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS60234546A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62232334A (en) * | 1986-03-31 | 1987-10-12 | Nippon Oil & Fats Co Ltd | Production of margarine-like emulsified composition containing live lactic acid bacteria |
| WO1991011510A1 (en) * | 1990-01-31 | 1991-08-08 | San-Ei Sucrochemical Co., Ltd. | Lactobacillus acidophilus f-133, lactic acid bacterium preparation prepared therefrom, and process for preparing the same |
| JP2006225044A (en) * | 1999-09-01 | 2006-08-31 | Biogaia Ab | Distribution tube |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5350362A (en) * | 1976-10-14 | 1978-05-08 | Nihon Nosan Kogyo | Method of producing margarin by use of egg |
-
1984
- 1984-05-07 JP JP59090466A patent/JPS60234546A/en active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5350362A (en) * | 1976-10-14 | 1978-05-08 | Nihon Nosan Kogyo | Method of producing margarin by use of egg |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62232334A (en) * | 1986-03-31 | 1987-10-12 | Nippon Oil & Fats Co Ltd | Production of margarine-like emulsified composition containing live lactic acid bacteria |
| JPH0574326B2 (en) * | 1986-03-31 | 1993-10-18 | Nippon Oils & Fats Co Ltd | |
| WO1991011510A1 (en) * | 1990-01-31 | 1991-08-08 | San-Ei Sucrochemical Co., Ltd. | Lactobacillus acidophilus f-133, lactic acid bacterium preparation prepared therefrom, and process for preparing the same |
| JP2006225044A (en) * | 1999-09-01 | 2006-08-31 | Biogaia Ab | Distribution tube |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0373257B2 (en) | 1991-11-21 |
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