JPS62232334A - Production of margarine-like emulsified composition containing live lactic acid bacteria - Google Patents

Abstract

PURPOSE:To preserve lactic acid bacteria in a live state, improve flavor of a product and produce a water-in-oil type margarine-like emulsified composition suitable as a food intended for health, by emulsifying fermented milk using specific lactic acid bacteria at a specific temperature. CONSTITUTION:A water-in-oil type emulsified margarine-like composition is produced by a conventional method. In the process, fermented milk prepared by using at least one of Lactobacillus casei and lactobacillus jugurti as lactic acid bacteria is blended and, as desired, further another fermentation product, e.g. beer yeast extract, malt extract, SAKE lees, soy sauce, MIRIN (sweet SAKE), hop juice, SAKE stock, etc., is blended to carry out emulsification at <=50 deg.C, preferably 30-50 deg.C.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention provides a water-in-oil emulsion type margarine containing live lactic acid bacteria, which is used in the production of breads, confectionery, spreads, butter cream, etc. The present invention relates to a method for producing an emulsified composition.

[Conventional technology]

In general, lactic acid bacteria have been used for food processing since ancient times, and by incorporating lactic acid bacteria into foods, two effects can be expected: health benefits and the effect of improving the flavor of foods. Health benefits include improved digestibility of dairy products, longevity, and maintaining normal serum cholesterol levels.
It has anti-cancer effects and maintains normal intestinal flora. In addition to improving the flavor of cheese, pickles, etc., it has also been reported that lactic acid bacteria present in fresh yeast and dry yeast used in bread manufacturing have an effect of improving the flavor of bread due to the aromatic components produced during the bread manufacturing process. has been done.

Recently, efforts have been made to utilize such excellent lactic acid bacteria in processed oils and fats. For example, in order to improve the flavor of margarine, a method of adding fermented milk during margarine production (Japanese Patent Application Laid-Open No. 102356/1983) has been developed. ), and a method in which fermented milk produced by Lactobacillus acidophilus is added to the processing of edible fats and oils such as butter cream so that lactic acid bacteria are present in the product (Japanese Unexamined Patent Publication No. 6O-234546), etc. are known.

[Problem that the invention seeks to solve]

However, among these, JP-A-59-10235
Margarine, which is manufactured by adding fermented milk to the aqueous phase of No. 6, incorporates aromatic components produced by lactic acid bacteria into margarine to improve the flavor of breads and sweets that use it. However, since lactic acid bacteria are almost extinct at the time of margarine processing, they cannot impart a flavor greater than the flavor contained in margarine to breads and confectionery. That is, no aromatic components are newly produced during the manufacturing process of breads and confectioneries, and only a portion of the aromatic components in margarine are volatilized into the breads and confectionery.

Furthermore, the method disclosed in JP-A-60-234546, in which lactic acid bacteria are added as fermented milk when producing edible processed fats and oils such as butter cream, and the lactic acid bacteria are present in the product, guarantees the survival of the lactic acid bacteria for only 10 days at most. No 1 P of fermented milk
There are drawbacks such as the inability to reduce H to 4 or less, the ability to add fermented milk that is less than 30% of the amount of fat and oil, and the ability to add sugar that is less than 30% of the amount of fat and oil. Furthermore, there is a problem in terms of work efficiency in that one fermented milk must be prepared each time butter cream is manufactured.

The fundamental cause of these problems lies in the weak physical resistance of lactic acid bacteria. In other words, most lactic acid bacteria are
Many of them begin to die at temperatures above 0°C and cannot withstand external forces such as intense stirring during margarine production and suction during pump transportation.

(Usually, emulsification of margarine is done at 60-65℃ and stirring is done at 20℃.
It is performed at 0 revolutions per minute. ).

In order for lactic acid bacteria to exist in margarine for a long period of time, bacteria with strong physical resistance must be selected at the same time.

It is necessary to review the margarine manufacturing process and reduce the physical burden on lactic acid bacteria as much as possible.

[Means for solving problems]

In view of one or more actual circumstances, the present inventors included water-in-oil margarine-like emulsion compositions (hereinafter referred to as margarines) used in producing breads, confectioneries, spreads, butter creams, etc. To provide a new method for producing margarine that maintains lactic acid bacteria alive, improves the flavor of products, and is suitable for health-conscious foods, especially in the production of fermented products such as bread. As a result of intensive research aimed at providing a method for manufacturing margarine that can produce bread with a richer fermented flavor than conventional bread by using the margarine held in it, 1 The present invention has now been completed.

That is, the present invention is characterized by using specific lactic acid bacteria and limiting the emulsification temperature during margarine production in order to allow lactic acid bacteria to exist in a living state for a long period of time in margarine. .

The invention of the present application cylinder 1 is a water-in-oil, characterized in that fermented milk obtained using at least one species selected from Lactobacillus casei and Lactobacillus eugletii as lactic acid bacteria is blended and emulsified at 50°C or lower. The second invention relates to a method for manufacturing an emulsified margarine-like emulsion composition, and the second invention is a manufacturing method in which another fermentation product is further added to the first invention.

As the lactic acid bacteria used in the present invention, Lactobacillus
Lactobacillus casei and Lactobacillus casei
lus jugurti) is preferred, and these two types of lactic acid bacteria have the following excellent properties.

(1) Does not die at a temperature of 50°C.

(2) It can withstand stirring at 200 revolutions per minute, which is normally carried out during the production of margarine.

(3) Normally, it can withstand the suction pressure caused by pump transportation during the production of margarine.

(4) Fermented milk obtained by these lactic acid bacteria.

When stored at 10°C or lower, the number of viable lactic acid bacteria can be maintained at 103 cells/g or more for more than one month.

(5) Margarine produced using this fermented milk at an emulsification temperature of 50°C or lower has a viable lactic acid bacteria count of 105 cells/g or more after 2 months of storage at 15°C or lower.

(6) Furthermore, this fermented milk contains a large amount of butyric acid and caproic acid, which are the main aromatic components of butter, among its aromatic components, and greatly contributes to improving the flavor of margarines.

These two lactic acid bacteria, Lactobacillus casei and Lactobacillus eugletei, were selected as follows.

First, when producing margarine, the emulsification temperature was set to 50°C or lower, and margarine was produced using these two types of lactic acid bacteria, and when it was stored at 15°C and the change in the number of viable lactic acid bacteria over time was measured, it was found that margarine We found that the only margarine in which viable lactic acid bacteria can exist for two months, which is the normal shelf life of margarine, is the only margarine to which fermented milk containing these two types of lactic acid bacteria is added as a starter. Ta.

We also checked the storage stability of fermented milk prepared using these as starters, and found that even if these fermented milks were stored at 10°C for one month after preparation, there was no change in flavor or viable lactic acid bacteria count. It was found that even if margarine is manufactured using these materials, the performance is completely the same as that obtained using fermented milk immediately after preparation.

Furthermore, Lactobacillus casei and Lactobacillus eugletei are not only resistant to physical external forces such as heating, stirring, and suction, but also chemically resistant, such as salt addition and sugar addition during buttercream processing. It was discovered that it is resistant to external forces.

Generally, in spread type margarine.

The product contains about 2.5% salt, and the growth limit for lactic acid bacteria is said to be 6% salt.
When 4 parts by weight of salt is added to each part by weight, the salt content in the product will be approximately 2.5%, and the salt concentration in fermented milk will be 6%. Therefore, with this formulation, margarine was manufactured using fermented milk obtained using these lactic acid bacteria as a starter, and 1
After storage at 5°C for 2 months, the number of viable lactic acid bacteria in the margarine was measured, and it was confirmed that there was no difference at all from the margarine with no added salt.

Furthermore, we processed margarines containing lactic acid bacteria into butter cream and investigated the decrease in the number of viable lactic acid bacteria at 10°C and 25°C, but even in the formulation with the highest amount of added sugar (margarine: liquid sugar = 1:1), It was found that there was almost no decrease in the number of viable bacteria for either of these two types of lactic acid bacteria during 10 days, which is the normal shelf life of butter cream.

The above are the reasons for selecting Lactobacillus casei and Lactobacillus eugletii to be used in the present invention.

Furthermore, in the second invention of the present application, other fermentation products that are additionally blended in addition to the fermented milk used in the first invention include:
Brewer's yeast extract, malt extract, sake lees, soy sauce,
There are mirin, hop liquid, sake types, and other fermented milks other than those specified in the present invention, and these are also commercially available in powder form.

The second invention of the present application was made as follows.

That is, generally, when bread is baked by adding a fermentation product such as hop fermentation liquid or alcoholic acid to bread dough, the flavor of the bread can be further improved. In addition, as in the first invention of the present application, living lactic acid bacteria are also one of the materials that improve the flavor of bread9. Therefore, the present inventors focused on the characteristics of each of these lactic acid bacteria and fermentation products, It was discovered that by combining these, it is possible to take advantage of the characteristics of both and obtain even more delicious bread.

The emulsification temperature of margarine in the present invention is 50°C or lower, preferably 30 to 50°C. If this temperature exceeds 50°C, the number of viable lactic acid bacteria decreases significantly, as shown in FIGS. 1 and 2, which is undesirable.

The margarine of the present invention can be produced, for example, as follows.

First, there are no particular restrictions on the blending ratio of each component of margarine;
The amount can be arbitrarily set within the range of 0.2 to 5 parts by weight of the emulsifier and 5 to 150 parts by weight of water and fermented milk or fermented milk alone.

Then, margarines can be obtained by emulsifying a predetermined composition blended within this range at 50° C. or lower by a normal method, followed by rapid cooling and kneading.

Here, the raw material fats and oils include animal fat, milk fat, vegetable oil 2, etc., such as hydrogenated fish oil, hydrogenated rapeseed oil, palm oil, soybean oil, rapeseed oil, etc., which are usually used in the production of margarine. Any edible fat or oil can be used.

Similarly, any emulsifier that is normally used in the production of margarine can be used, but since the emulsification temperature is low at 50'C or less, emulsifiers with a melting point of 50'C or less may be used. It is possible to obtain margarines with better texture. Examples thereof include sucrose fatty acid ester, propylene glycol fatty acid ester, lecithin, glycerin oleate, condensed ricinoleic acid polyglycerol ester, and combinations thereof are desirable.

Regarding the amount added, adding a large amount will result in faster emulsification and better emulsion stability, but if it is too large, there is a concern that it may have a negative effect on flavor, so it is important to consider the function you want to add to the product, the emulsion stability,
The amount to be added should be determined based on a comprehensive evaluation of flavor, etc.

In the present invention, 0.2 to 100 parts by weight of fats and oils
5 parts by weight is used; if the amount added is less than 0.2 parts by weight, the effect as an emulsifier will be low, and if it exceeds 5 parts by weight, it will have an adverse effect on flavor.

Fermented milk refers to that defined by the Ministerial Ordinance on Milk, etc. of the Food Sanitation Law, and the strains used for fermenting milk in the present invention include Lactobacillus casei, Lactobacillus eugletei, and mixed cultures thereof. It is necessary that there be.

The amount added is 5 to 150 parts by weight per 100 parts by weight of fats and oils, but if the product is to have whipping properties, such as margarine for butter cream or margarine for confectionery, it may be added 5 to 60 parts by weight. 6 when whipping performance is not required, such as for bread kneading fats and spread fats.
It is desirable to determine the amount added in accordance with the desired flavor within the range of 0 to 150 parts by weight. If the amount added is less than 5 parts by weight, the effect of adding fermented milk will be small, and if it exceeds 150 parts by weight, a stable water-in-oil emulsion type product will not be obtained.

Other fermentation products to be combined with fermented milk are listed in Table 2, Table 3.
Those listed in the table can be used. 1 From the flavor balance with fermented milk, the amount added should be 0 to 100 parts by weight per 1.0 parts by weight of fat or oil.
50 parts by weight is desirable. Other fermentation products can be used alone or in combination of two or more types depending on the size of each fry.

Furthermore, in addition to the other fermented products mentioned above, dairy products and egg products such as condensed milk and egg yolk can also be used, and bread with a more complex flavor can be obtained by using these products.

〔Effect of the invention〕

The margarine obtained by the present invention contains living lactic acid bacteria, so if it is used for spreads or butter creams, the lactic acid bacteria will be ingested alive, and the health benefits will be great. be.

In addition, when used in bread production, lactic acid bacteria are added live during the bread production process.

It promotes the production of aromatic components in bread, and can provide bread with a richer flavor compared to bread made using margarines that do not contain living lactic acid bacteria.

Furthermore, by using the margarine of the present invention, it is now possible to incorporate the flavor of sourdough bread, which could conventionally only be obtained through low-temperature and long-term fermentation using lactic acid bacteria, into bread manufacturing methods using normal yeast yeast. Ta.

[Test examples, examples, comparative examples, application examples]

Hereinafter, by test examples, examples, comparative examples, and application examples,
The present invention will be explained in further detail. In these examples 1
Parts indicate parts by weight.

Test example A heat resistance test was conducted on lactic acid bacteria using different emulsification temperatures.

That is, 50 parts of hydrogenated rapeseed oil (melting point: 36°C), 30 parts of palm oil, and 20 parts of rapeseed oil are melted and mixed, and then glycerin fatty acid ester (trade name: Emulgy M) is melted and mixed.
L, manufactured by Riken Vitamin Co., Ltd.) 3.0 parts and soybean lecithin (manufactured by Ajinomoto Co., Ltd.) 0.2 parts were added as an oil phase and kept at various temperatures from 45 to 60 °C, and Lactobacillus was added as a starter.・casei and lactobacillus ・
60 parts of fermented milk obtained using Eugletii separately were gradually added to each while stirring separately.

Furthermore, each emulsion was kept at a predetermined temperature while stirring, and emulsification was continued for the time required for emulsification in margarine production on a normal industrial scale, and the number of viable lactic acid bacteria in the emulsion was determined over time. As is clear from the measurement results in Figures 1 and 2, when emulsification is carried out at 50°C or lower,
In either case, it was found that the decrease in the number of viable lactic acid bacteria was small and could be used for practical purposes.

Examples 1 and 2 Lactobacillus casei and Lactobacillus eugletei were used as starters for a 15% skim milk powder solution, and cultured at 32°C for 48 hours to obtain 60 parts of each fermented milk.

This was used as the aqueous phase. (Example 1 is the case of Lactobacillus casei, and Example 2 is the case of Lactobacillus eugultei.) Next, 50 parts of hydrogenated rapeseed oil (melting point 36°C), 3 parts of palm oil
Melt and mix 0 parts and 20 parts of white rapeseed oil, and further,
3.0 parts of glycerin fatty acid ester (same as the test example),
60 by adding 0.2 parts of soybean lecithin (same as the test example)
The mixture was thoroughly stirred and dissolved at ℃, and this was used as an oil phase.

After lowering the temperature of this oil phase to 45° C., the above-mentioned aqueous phase was gradually added thereto to effect emulsification. Emulsification was carried out using a three-one motor at 20°C while keeping the emulsion at 45°C.
This was carried out for 20 minutes at a rotational speed of 0 revolutions/minute, and the emulsion was rapidly cooled and kneaded using a votator to produce margarines.

Immediately after production, the number of viable lactic acid bacteria in the resulting margarines was measured, and the margarines were stored at 15°C. Thereafter, the number of viable lactic acid bacteria in the product was measured 3 days, 1 week, and 2 months after the date of manufacture, and changes in the number of viable bacteria over time were investigated. The results are shown in Table 1.

Examples 3 and 4 Each fermented milk obtained in Examples 1 and 2 was heated at 10°C for 30 minutes.
When stored for several days, the flavor did not change at all.
In addition, the number of viable lactic acid bacteria was 10 parts/g or more. (The case of Example 1 is referred to as Example 3. The case of Example 2 is referred to as Example 4.) Example 1 except that these fermented milks are used as the aqueous phase.
Margarines were produced according to , 2, and the change over time in the number of viable lactic acid bacteria was similarly examined. The results are shown in Table 1.

Furthermore, when the flavor of these margarines was evaluated by 20 panelists, 1 out of 20
8 people rated it as good. The evaluation of the flavor tendency was summarized as follows.

O Margarine obtained in Example 3 It has a strong fermented flavor, especially the diacetyl flavor.

○ Margarine obtained in Example 4 It has a mild acidity and a mild fermented flavor.

Examples 5 and 6 For 60 parts of each fermented milk obtained in Examples 1 and 2,
4 parts of common salt was added to form the aqueous phase.

(The case of Example 1 is referred to as Example 5, and the case of Example 2 is referred to as Example 6.) Margarines were manufactured according to Examples 1 and 2 except for using these aqueous phases, and lactic acid bacteria were similarly prepared. Changes in the number of viable bacteria over time were investigated. The results are shown in Table 1.

Comparative Examples 1 to 4 In Example 1, Lactobacillus bulgaricus (L
actobacillus bulgaricus),
Lactobacillus acidophilus
lus acidophilus), Streptococcus cremoris (Strept.

coccus crea+oris) and Streptococcus 1 thermophilus
cus thermophilus) were used separately as a starter to obtain fermented milk. (Comparative Examples 1 to 4 are listed in the order of description.) Margarines were produced according to Example 1, except that these fermented milks were used as the aqueous phase, and changes over time in the number of viable lactic acid bacteria were similarly investigated. . The result is the first
Shown in the table.

Comparative Example 5 In Example 1, except that the emulsification temperature was 60"C,
Margarines were produced according to Example 1.

When the lactic acid bacteria in the obtained margarines were detected, it was found that most of the lactic acid bacteria had already died immediately after production. The results are shown in Table 1.

From the results in Table 1, it is clear that the number of viable lactic acid bacteria in the examples is significantly higher than that in the comparative examples.

Examples 7 to 32 Each fermented milk 50 produced according to Examples 1 and 2
Other fermentation products include brewer's yeast extract, brewer's yeast extract powder, malt extract, malt extract powder, sake lees, sake lees powder, soy sauce, soy sauce powder, mirin, mirin powder, hop liquid, sake seeds, and others. 15 parts of each fermented milk powder were added and mixed well, and these were used as an aqueous phase. (According to the order listed,
The case of Example 1 will be referred to as Examples 7 to 19, and the case of Example 2 will be referred to as Examples 20 to 32. ) Margarines were produced according to Examples 1 and 2 except for using these aqueous phases. The margarines thus obtained were stored at 15°C, the number of viable lactic acid bacteria on the edges of the two blades was measured, and bread was baked using each of the margarines, and the flavor was evaluated by a panel of 20 people. As a result, the bread had a good flavor and had a characteristic flavor depending on the type of other fermented products added. These results are shown in Tables 2 and 3.

Example 33 According to Examples 1 and 2, 30 parts of each fermented milk were produced, and rain sounds were mixed to form an aqueous phase.

Margarines were produced according to Example 1 except for using this aqueous phase, and changes over time in the number of viable lactic acid bacteria were similarly examined.

The results are shown in Table 4.

Examples 34 and 35 25 parts of each fermented milk were produced according to Examples 1 and 2, and these were used as the aqueous phase. (The case of Example 1 is called Example 34, and the case of Example 2 is called Example 35.) Separately, 50 parts of hydrogenated rapeseed oil (melting point 36°C), 3 parts of palm oil
0 parts, soybean white squeezed oil 20 parts, glycerin fatty acid ester (
Product name: Emulgy MS, Riken Vitamin Co., Ltd. 11)
0.2 part of soybean lecithin (same as the test example) and 0.1 part were melt-mixed to form an oil phase.

Hereinafter, margarines were produced according to Examples 1 and 2,
Similarly, changes over time in the number of viable lactic acid bacteria were investigated.

The results are shown in Table 4.

Application Example 1 To 100 parts of the margarine obtained in Examples 1 and 2, 60 parts of liquid sugar (trade name: High Sweet, manufactured by Ryoto Co., Ltd.) and 10 parts of liquid sugar were added.
0 parts of each were added and mixed with a whipper to form a butter cream.

This buttercream was stored at 10°C and 25°C, and the number of viable lactic acid bacteria was measured one day after production and 10 days after production, which is the expiration date of the buttercream. The results are shown in Tables 5 and 6.
Shown in the table. Note that 0 parts of liquid sugar added in the table indicates margarine itself.

As is clear from these Tables 5 and 6, when the margarine according to the present invention is used, the number of viable lactic acid bacteria initially present in the margarine can be reduced during storage of the tur cream. It is possible to produce buttercream containing live lactic acid bacteria.

Application Example 2 Nine breads were baked using the margarines obtained in Example 1 and Comparative Example 5, and immediately after baking, they were ground with a mixer and the soluble components were recovered with ether. The obtained ether-soluble components were analyzed and identified by gas chromatography-mass spectrometry, and the aromatic components of both were compared.

In addition, 20 panelists conducted a comparative flavor evaluation of the obtained bread. As is clear from Table 7 and Figures 3 and 4, the bread made using the margarine obtained in Example 1, that is, the margarine with living lactic acid bacteria, is better than the margarine obtained in Comparative Example 5. The total amount of aromatic components was higher than that of margarines with killed lactic acid bacteria, and alcohols and organic acids, which are said to be the main aromatic components of bread, accounted for a large proportion of the constituent components.

Furthermore, in flavor evaluation, 18 out of 20 panelists agreed that bread made with margarine containing living lactic acid bacteria had better flavor.

These facts indicate that living lactic acid bacteria produce the aromatic components of bread in bread dough and play a major role in improving the flavor of bread.

Generally, 102 to 1010 live lactic acid bacteria/g are already present in chemical yeast or dry yeast used in bread production, but as in the present invention.

It has been discovered that by adding live lactic acid bacteria from margarines, bread with even better flavor can be obtained.

[Brief explanation of drawings]

Figures 1 and 2 are graphs showing the relationship between the emulsification time and the number of viable lactic acid bacteria at each emulsification temperature of the margarine of the present invention. Figure 2 shows the case using Lactobacillus eugletii. FIG. 3 and FIG. 4 are gas chromatograms of the aromatic components of bread baked using the margarines obtained in Example 1 and Comparative Example 5, respectively.

Claims (3)

[Claims] (1) A water-in-oil emulsion margarine characterized by blending fermented milk obtained using at least one lactic acid bacteria selected from Lactobacillus casei and Lactobacillus eugletei and emulsifying at 50°C or below. Method for producing emulsified composition. (2) Blending fermented milk obtained using at least one species selected from Lactobacillus casei and Lactobacillus eugletei as lactic acid bacteria and other fermentation products,
1. A method for producing a water-in-oil margarine-like emulsifying composition, which comprises carrying out emulsification at a temperature below .degree. (3) The production according to claim 2, wherein the other fermented product is any one of brewer's yeast extract, malt extract, sake lees, soy sauce, mirin, hop liquid, sake seeds, and other fermented milk. Law.