JPS63157963A - Production of chlorella food - Google Patents

Abstract

PURPOSE:To obtain the titled tasty food, having enhanced flavor as well as great digestibility and excellent in nutriments, by adding a small amount of lactic acid bacteria to an aqueous suspension consisting essentially of chlorella and fermenting the resultant suspension. CONSTITUTION:A small amount of lactic acid bacteria is added to an aqueous suspension consisting essentially of chlorella and the resultant suspension is fermented to provide the aimed food. Whole fat milk or powdered milk, particularly skimmilk or skimmilk powder is preferably used in addition to the lactic acid bacteria and chlorella prepared by pulverizing or removing the shell is preferably used.

Description

Detailed Description of the Invention (Technical Field of the Invention) A small amount of lactic acid bacteria is added to an aqueous suspension containing chlorella as a main component and fermented to improve the undesirable flavor and digestibility peculiar to chlorella. on how to make it faster and smoother.

(Prior art and its problems) Chlorella is a type of green algae that grows naturally in freshwater.

It uses carbon dioxide, water, and sunlight to create organic matter through the action of chlorophyll, which grows rapidly and supplies oxygen. It contains many proteins and vitamins, and has high nutritional value.

The yield on the same area is 30 times that of soybeans.

However, because the shell is hard, it is difficult to digest, its nutritional value is not fully utilized, and because it has an unpleasant flavor unique to green algae, many people dislike it, which poses problems in terms of flavor and processing technology.

Furthermore, there is a known method of adding a small amount of chlorella when culturing microorganisms such as lactic acid bacteria to promote the growth of microorganisms.
This method is aimed at cultivating microorganisms and is not a method for producing chlorella food.

(Structure and Effects of the Invention) The present invention is a method for producing chlorella food by adding a small amount of lactic acid bacteria to an aqueous suspension containing chlorella as a main component and fermenting the mixture.

When a small amount of lactic acid bacteria is added to an aqueous suspension containing chlorella as its main ingredient and fermented, the fermentation proceeds more smoothly than expected, and even if the degree of fermentation is small, the unpleasant flavor peculiar to chlorella is improved and the product becomes easier to eat. It is also easier to digest and its high nutritional value is utilized. This tendency increases as the degree of fermentation increases. Therefore, by appropriately adjusting the degree of fermentation, it is possible to obtain a desired flavor.

The same trend applies to digestion.

However, if fermentation progresses too much, too much lactic acid will be produced.
Since the pH decreases, in this case it is necessary to neutralize it or stop issuing it when the pH reaches a suitable level.

When chlorella shells are crushed and fermented, the fermentation process is significantly faster and smoother, resulting in greater productivity and economy.

When chlorella shells and the like are removed and fermented, chlorella foods become extremely smooth and have a pleasant texture.

When chlorella is the main ingredient and whole milk or powdered milk is used in combination, fermentation is smoother, the flavor is more delicious, the digestibility is greater, and the nutritional value is greater.

In particular, if skim milk or skim milk powder is used in combination, this effect will be even greater.

The fermentation method involves adding a small amount of lactic acid bacteria to a pre-sterilized aqueous suspension containing chlorella as its main ingredient, fermenting it to a specified acidity, and then fermenting it at a temperature that does not allow further fermentation to proceed, but also at a temperature that does not freeze the chlorella food. The mixture is cooled and used as a chlorella food.

Also, after reaching the specified acidity, the temperature at which lactic acid bacteria die is approximately 60°C.
It is a good method to kill lactic acid bacteria by heating to a temperature of 80° C. or higher because fermentation does not proceed any further, but heating at a temperature of 80° C. or lower is more preferable because deterioration of the chlorella food is reduced.

If the temperature is raised to a predetermined level of acidity for sterilization, the acidity will inevitably become even stronger, so it is an extremely good method to raise the temperature just short of the predetermined level of acidity.

Specifically, it naturally depends on the type of lactic acid bacteria used, the type of additives, the desired degree of fermentation, etc.; Bring the suspension to about 20 to 45°C, and add about 0.5 to
Add 3% lactic acid bacteria, ferment at about 20-45°C, and when a predetermined acidity is reached, cool to about 10°C or less to produce chlorella food, which can be used as a beverage or food material.

In addition, when this chlorella food is filtered with or without heat sterilization and separated from whey, it becomes a gel-like chlorella food,
Whey is turned into a chlorella drink.

Although lactic acid bacteria are optional, they may be used alone or in combination.

L. bulgaricus. L. acidophilu
s. Str. lactis. Str. thermoph
illus. L. casei. Str. cremoris
etc. are representative.

The purpose of sterilizing an aqueous suspension containing chlorella as a main ingredient is to sterilize bacteria before fermentation, and any method that can achieve this purpose is available, but a super heat plate type high temperature sterilizer is By passing an aqueous suspension of chlorella through the water with a pump and sterilizing it at a high temperature for a short period of time, for example, about 100 to 140 degrees Celsius, for about 1 to several seconds, it is possible to reduce the deterioration of the components of chlorella and to eliminate the unpleasant flavor peculiar to chlorella. is also improved and more desirable.

Example Lactic acid bacteria 0.5 parts Chlorella fine powder 0.5 parts Skim milk powder 1.5 parts Distilled water 97.5 parts were cultured at 22 to 24°C for 18 hours to obtain cultured bacteria.

100 parts of crushed chlorella into fine powder Skim milk powder
30 parts Lecithin 0.2 parts Distilled water at about 50℃ 40
Thoroughly disperse 0 parts.

Next, this is passed through a super heat plate type high temperature sterilizer using a pump, and after being sterilized at about 130℃ for about 3 seconds, about 150k
Treat with a homogenizer applying a pressure of g/cm2.

It is then immediately quenched to about 10°C.

Next, the cultured bacteria was added to this, and the temperature at about 22-24°C was about 16°C.
Ferment for hours.

A gel-like product was produced, with a pH of about 5.5.

Next, this is heated and sterilized at about 60°C for 30 minutes to obtain a chlorella food. The pH was approximately 5.2.

Claims (1)

[Scope of Claims] 1. Process for producing chlorella food, characterized by adding a small amount of lactic acid bacteria to an aqueous suspension containing chlorella as a main component and fermenting it. 2. Whole fat milk or milk powder, especially skim milk or skim milk powder. A method 3 for producing a chlorella food according to claim 1, which uses chlorella in combination with chlorella, a method 4 for producing a chlorella food according to claim 1 or 2, which uses chlorella whose shells have been crushed, and chlorella whose shells have been removed. A method for producing a chlorella food according to claim 1 or 2 using