JPS63294749A - Natural emulsion stabilizer and production thereof - Google Patents
Natural emulsion stabilizer and production thereofInfo
- Publication number
- JPS63294749A JPS63294749A JP62127944A JP12794487A JPS63294749A JP S63294749 A JPS63294749 A JP S63294749A JP 62127944 A JP62127944 A JP 62127944A JP 12794487 A JP12794487 A JP 12794487A JP S63294749 A JPS63294749 A JP S63294749A
- Authority
- JP
- Japan
- Prior art keywords
- lactobacillus
- lactic acid
- acid bacteria
- streptococcus
- emulsion stabilizer
- 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.)
- Pending
Links
- 239000000839 emulsion Substances 0.000 title claims abstract description 34
- 239000003381 stabilizer Substances 0.000 title claims abstract description 14
- 238000004519 manufacturing process Methods 0.000 title claims description 5
- 241000894006 Bacteria Species 0.000 claims abstract description 26
- 241000186660 Lactobacillus Species 0.000 claims abstract description 8
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 8
- 235000013365 dairy product Nutrition 0.000 claims abstract description 6
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims abstract description 5
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims abstract description 5
- 241000194034 Lactococcus lactis subsp. cremoris Species 0.000 claims abstract description 4
- 235000014962 Streptococcus cremoris Nutrition 0.000 claims abstract description 4
- 239000007858 starting material Substances 0.000 claims abstract description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 44
- 239000004310 lactic acid Substances 0.000 claims description 22
- 235000014655 lactic acid Nutrition 0.000 claims description 22
- 230000002797 proteolythic effect Effects 0.000 claims description 7
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 4
- 239000004480 active ingredient Substances 0.000 claims description 4
- 238000012258 culturing Methods 0.000 claims description 4
- 239000000126 substance Substances 0.000 claims description 4
- 241000194017 Streptococcus Species 0.000 claims description 3
- 244000057717 Streptococcus lactis Species 0.000 claims description 3
- 235000014897 Streptococcus lactis Nutrition 0.000 claims description 3
- 240000002605 Lactobacillus helveticus Species 0.000 claims 2
- 235000013967 Lactobacillus helveticus Nutrition 0.000 claims 2
- 229940054346 lactobacillus helveticus Drugs 0.000 claims 2
- 230000002378 acidificating effect Effects 0.000 abstract description 8
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 3
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 abstract 1
- 238000000354 decomposition reaction Methods 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 230000000050 nutritive effect Effects 0.000 abstract 1
- 239000007864 aqueous solution Substances 0.000 description 7
- 239000000243 solution Substances 0.000 description 7
- 235000020183 skimmed milk Nutrition 0.000 description 6
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 5
- 238000004945 emulsification Methods 0.000 description 5
- 230000001804 emulsifying effect Effects 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 239000003921 oil Substances 0.000 description 5
- 239000000843 powder Substances 0.000 description 5
- 235000018102 proteins Nutrition 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 description 5
- 235000014113 dietary fatty acids Nutrition 0.000 description 4
- 239000003995 emulsifying agent Substances 0.000 description 4
- 229930195729 fatty acid Natural products 0.000 description 4
- 239000000194 fatty acid Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- -1 glycerin fatty acid esters Chemical class 0.000 description 4
- 235000019198 oils Nutrition 0.000 description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- 108010073771 Soybean Proteins Proteins 0.000 description 3
- 239000006071 cream Substances 0.000 description 3
- 239000003925 fat Substances 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 235000011187 glycerol Nutrition 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 235000019710 soybean protein Nutrition 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 108010076119 Caseins Proteins 0.000 description 2
- 108010046377 Whey Proteins Proteins 0.000 description 2
- 102000007544 Whey Proteins Human genes 0.000 description 2
- 239000005018 casein Substances 0.000 description 2
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 2
- 235000021240 caseins Nutrition 0.000 description 2
- 235000015142 cultured sour cream Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000003068 static effect Effects 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 239000003610 charcoal Substances 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000021001 fermented dairy product Nutrition 0.000 description 1
- 239000010200 folin Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 230000004952 protein activity Effects 0.000 description 1
- 239000003531 protein hydrolysate Substances 0.000 description 1
- 230000017854 proteolysis Effects 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 230000000087 stabilizing effect Effects 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
- 235000021119 whey protein Nutrition 0.000 description 1
- 239000008256 whipped cream Substances 0.000 description 1
Landscapes
- Non-Alcoholic Beverages (AREA)
- Grain Derivatives (AREA)
- General Preparation And Processing Of Foods (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は、食品分野の乳化組成物に用いる天然の乳化安
定剤及びその製造方法に関するものである。DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a natural emulsion stabilizer used in emulsion compositions in the food field and a method for producing the same.
（従来の技術）
食品の乳化組成物に用いる乳化剤としては、グリセリン
脂肪酸エステル類、シー！糖脂肪酸エステル類、レシチ
ン等が食品添加物として認められている。また、乳化安
定剤としては、各種蛋白質（カゼイン、乳清蛋白質、大
豆蛋白質等）が使用きれている。この蛋白系乳化剤に関
しては、その乳化力、乳化安定性を高めるために、カゼ
インノ加水分解物（特開昭５８−１７４２３２号）、大
豆蛋白質の加水分解物（特開昭５６−４２５５５号）等
の利用が知られている。(Prior Art) Examples of emulsifiers used in food emulsifying compositions include glycerin fatty acid esters and C! Sugar fatty acid esters, lecithin, etc. are approved as food additives. In addition, various proteins (casein, whey protein, soybean protein, etc.) have been used as emulsion stabilizers. Regarding this protein-based emulsifier, in order to improve its emulsifying power and emulsion stability, casein hydrolyzate (JP-A-58-174232), soybean protein hydrolyzate (JP-A-56-42555), etc. known to be used.
（発明が解決しようとする問題点）
しかしながら、グリセリン脂肪酸エステル類は風味上の
問題があり、また蛋白系乳化剤は乳化力が弱いという欠
点がみられる。特に弱酸性領域での乳化は、蛋白質の等
電点との関連からこの傾向がさらに著しくなる。一方、
乳酸菌を利用した醗酵乳製品は数が多いが、これを乳化
という観点から検討されたことはない。本発明は、以上
のような問題点を解決するためのものであり、乳酸凹醗
酵を利用することに依り、風味・栄養価に優れ、さらに
、乳化安定性（特に弱酸性領域での乳化安定性）に優れ
た天然乳化安定剤を提供することを目的としている。(Problems to be Solved by the Invention) However, glycerin fatty acid esters have a problem with flavor, and protein emulsifiers have a drawback of weak emulsifying power. In particular, this tendency becomes more pronounced in emulsification in a weakly acidic region due to the relationship with the isoelectric point of the protein. on the other hand,
Although there are many fermented dairy products using lactic acid bacteria, they have never been studied from the perspective of emulsification. The present invention is intended to solve the above-mentioned problems, and by utilizing lactic acid concave fermentation, it has excellent flavor and nutritional value, and also improves emulsion stability (especially emulsion stability in a weakly acidic region). The objective is to provide a natural emulsion stabilizer with excellent properties.
（問題点を解決するための手段）
本発明は、培養生産物のｐＨが５．５以下になるまで乳
酸菌を培養して得られた乳酸菌の培養生産物を有効成分
とする天然乳化安定剤である。(Means for Solving the Problems) The present invention is a natural emulsion stabilizer containing as an active ingredient a culture product of lactic acid bacteria obtained by culturing lactic acid bacteria until the pH of the culture product becomes 5.5 or less. be.
また本発明は、この天然乳化安定剤の製造方法であり、
乳製品より分離した菌及び乳製品のスタータとして用い
られる数多くの菌の中から、蛋白質活性の高い乳酸菌を
選択し、培養生産物のｐＨが５．５以下になるまで培養
することを特徴とする。The present invention also provides a method for producing this natural emulsion stabilizer,
It is characterized by selecting lactic acid bacteria with high protein activity from bacteria isolated from dairy products and from a large number of bacteria used as starters for dairy products, and culturing them until the pH of the cultured product becomes 5.5 or less. .
本発明は、水中油型（０／Ｗ）乳化組成物および油中水
型（Ｗｌｏ）乳化組成物に使用可能である。特に油脂と
の水中油型（０／Ｗ）乳化の乳化安定性に優れた培養生
産物を産出する乳酸菌が好ましい結果を与える。The present invention can be used in oil-in-water (0/W) emulsifying compositions and water-in-oil (Wlo) emulsifying compositions. In particular, lactic acid bacteria that produce cultured products with excellent emulsion stability in oil-in-water (0/W) emulsification with fats and oils give preferable results.
本発明に用いる乳酸菌は、ＨＵＬＬによる乳酸菌の蛋白
分解活性測定法（遊離チロシン含量測定法）（Ｊ、Ｄａ
ｉｌｙ、 ５ｃｉｅｎｃｅ、 ３０．８８１（１９４７
） ）を適用した場合に蛋白分解活性が高い（遊離チロ
シン含量６０．０μｇ／−以上）ものが好ましい。The lactic acid bacteria used in the present invention are the method for measuring proteolytic activity of lactic acid bacteria (free tyrosine content measurement method) by HULL (J, Da
ily, 5science, 30.881 (1947
) It is preferable that the proteolytic activity is high (free tyrosine content 60.0 μg/- or more) when applied.
具体的には、ラクトバチルス・ユーグルティ（Ｌａｃｔ
ｏｂａｃｉｌｌｕｓ ｊｕｇｕｒｔｉ） 、ストレプト
コッカス°クレモリス（Ｓｔｒｅｐｔｏｃｏｃｃｕｓ
ｃｒｅｍｏｒｉｓ）、ラクトバチルス・ブルガリカス（
Ｌａｃｔｏｂａｃｉｌｌｕｓｂｕｌｇａｒｉｃｕｓ）
、ラクトバチルスｅヘルベチカス（Ｌａｃｔｏｂａｃｉ
ｌｌｕｓ ｈｅｌｖｅｔｉｃｕｓ）、ストレプトコッカ
ス・ラクテイス（Ｓｔｒｅｐｔｏｃｏｃｃｕｓ Ｉａｃ
ｔｉｓ）が例示される。蛋白分解活性の低い菌株、例え
ば遊離チロシン含量６０．Ｏｎ／−未満のものでは乳化
安定性は良（ない。Specifically, Lactobacillus eugluti (Lact
obacillus jugurti), Streptococcus cremoris
cremoris), Lactobacillus bulgaricus (
Lactobacillus bulgaricus)
, Lactobacillus e helveticus
llus helveticus), Streptococcus lactis (Streptococcus Iac)
tis) is exemplified. Strains with low proteolytic activity, eg free tyrosine content 60. If it is less than On/-, the emulsion stability is good (not good).
本発明に用いる乳酸菌の培養は、一般に用いられている
条件によって行うことが出来る。すなわち培地としては
炭素源、窒素源、無機物、ビタミン、アミノ酸を含む通
常用いられている培地が使用され得るが、脱脂乳、ホエ
ー等を含有する培地が望ましい。培養条件としては、好
気条件下および嫌気条件下のいずれでも良いが、好気条
件下での静置培養が好ましい。培地の初発ｐＨは６〜８
、特に７付近が望ましく、培養温度は、各乳酸菌株に適
した２０〜４０℃で行うのが好ましい、さらには、培養
生産物のｐＨが５．５以下に達するまで上記条件にて培
養することが望ましい、乳酸菌の培養が不十分で培養生
産物のｐＨが５．５以上の場合には、乳化安定剤として
の効果が認められない。The lactic acid bacteria used in the present invention can be cultured under commonly used conditions. That is, as a medium, a commonly used medium containing a carbon source, a nitrogen source, inorganic substances, vitamins, and amino acids can be used, but a medium containing skim milk, whey, etc. is preferable. The culture conditions may be either aerobic or anaerobic, but static culture under aerobic conditions is preferred. The initial pH of the medium is 6-8
In particular, a temperature around 7 is desirable, and the culture temperature is preferably 20 to 40°C, which is suitable for each lactic acid bacteria strain.Furthermore, the culture should be carried out under the above conditions until the pH of the culture product reaches 5.5 or less. is desirable, but if the lactic acid bacteria are not sufficiently cultured and the culture product has a pH of 5.5 or higher, no effect as an emulsion stabilizer will be observed.
特に本発明は、通常乳化安定剤として食品分野で使用さ
れる蛋白質（乳蛋白質、大豆蛋白質等）が、その乳化安
定性が著しく低下する弱酸性領域（ｐＨ５，０〜ｐＨ４
，０）においても優れた乳化安定性を有する。よって本
発明を酸性乳化飲料や酸性ホイップクリーム等の酸性食
品に利用することは非常に有効である。In particular, the present invention allows proteins (milk protein, soybean protein, etc.) normally used as emulsion stabilizers in the food field to be used in weakly acidic regions (pH 5.0 to pH 4) where their emulsion stability is significantly reduced.
, 0) also has excellent emulsion stability. Therefore, it is very effective to apply the present invention to acidic foods such as acidic emulsified drinks and acidic whipped cream.
上記の培養によって得られる培養生産物は菌体を分離し
、あるいは分離することなく、そのまま本発明の天然乳
化安定剤として利用出来るが、精製により天然乳化安定
性物質を分離し、これを利用することも出来る。The culture product obtained by the above culture can be used as the natural emulsion stabilizer of the present invention without separating or separating the bacterial cells, but it is also possible to separate the natural emulsion stabilizing substance by purification and use it. You can also do that.
（発明の効果）
本発明の天然乳化安定剤は、特に弱酸性領域において乳
化安定性が優れている。さらには乳酸菌培養生産物を有
効成分とするため、風味、栄養価に優れ、かつ人体に対
しても極めて安全である。(Effects of the Invention) The natural emulsion stabilizer of the present invention has excellent emulsion stability, particularly in the weakly acidic region. Furthermore, since the active ingredient is a lactic acid bacteria culture product, it has excellent flavor and nutritional value, and is extremely safe for the human body.
（実施例）
以下、本発明を実施例及び比較例によって具体的に説明
する。各例中の％はすべて重量基準である。(Examples) Hereinafter, the present invention will be specifically explained using Examples and Comparative Examples. All percentages in each example are by weight.
ス１」［し二ｉ
各乳酸菌のマザースタータ（１０％脱脂粉乳培地に乳酸
菌を１％接種後３４℃で２４時間前培養したもの）を滅
菌した１０％脱脂粉乳水溶液（雪印乳業製）１５０−に
１％接種して、３４℃で水溶液のｐＨが４．５になるま
で静置培養した。この培養液とサラダ油（日清製油製）
を等量混合し、ホモミキサー（特殊機化工業型）で乳化
した。A 10% skim milk powder aqueous solution (manufactured by Snow Brand Milk Products) 150- was inoculated at 1% and statically cultured at 34°C until the pH of the aqueous solution reached 4.5. This culture solution and salad oil (manufactured by Nisshin Oil)
were mixed in equal amounts and emulsified using a homo mixer (Tokushu Kika Kogyo model).
乳化安定性は、この乳化液を遠心分離後最上層に分離し
た乳化層が全体に占める割合を乳化率（％）として示し
た。また各乳酸菌の蛋白分解活性はＨＵＬＬの方法（蛋
白分解によって生ずる遊離チロシンをＦＯＬＩＮ試薬を
用いて青色に発色後、６６０ｎｍで比色定量する方法）
に基づき、上記で得た静置培養液中の遊離チロシン含量
で示した。結果を第１表に示す。The emulsion stability was expressed as the emulsification rate (%), which is the ratio of the emulsion layer separated into the uppermost layer after centrifuging the emulsion to the whole. In addition, the proteolytic activity of each lactic acid bacterium was determined by HULL's method (a method in which free tyrosine produced by proteolysis is colored blue using FOLIN reagent, and then colorimetrically determined at 660 nm).
Based on this, the free tyrosine content in the static culture solution obtained above is shown. The results are shown in Table 1.
土較■上
１０％脱脂粉乳水溶液に乳酸菌を接種し培養する代わり
に、乳酸（和光純薬工業製）でｐＨ４，５に調整し実施
例１〜５と同様に乳化安定性及び蛋白分解活性を測定し
た結果を第１表に示す。Soil Comparison ■ Instead of inoculating and culturing lactic acid bacteria in a 10% skim milk powder aqueous solution, the pH was adjusted to 4.5 with lactic acid (manufactured by Wako Pure Chemical Industries, Ltd.), and emulsion stability and proteolytic activity were determined in the same manner as in Examples 1 to 5. The measured results are shown in Table 1.
北較五にｌ
各乳酸菌を用いて実施例１〜５と同様に乳化安定性及び
蛋白分解活性を測定した結果を第１表に示す。Table 1 shows the results of measuring emulsion stability and proteolytic activity using each lactic acid bacterium in the same manner as in Examples 1 to 5.
大脂炭エ
ラクトバチルス・ユーグルティ （Ｌ、 ｊｕｇｕｒｔ
ｉ）のマザースタータを、滅菌した１０％脱脂粉乳水溶
液１５ＯＮ１に１％接種して３４℃で水溶液のｐＨが各
々６．０．５．５．５．０．４．５．４．０ 、３．５
になるまで静置培養し、実施例１〜５と同様に乳化安定
性を測定した。結果を第２表に示す。large fat charcoal eractobacillus jugurtii (L, jugurt)
The mother starter of i) was inoculated at 1% into a sterilized 10% skim milk powder aqueous solution 15ON1, and the pH of the aqueous solution was 6.0.5.5.5.0.4.5.4.0 and 3 at 34°C, respectively. .5
The emulsion stability was measured in the same manner as in Examples 1 to 5. The results are shown in Table 2.
、比較層」−
比較例１と同様に、１０％脱脂粉乳水溶液のｐＨを乳酸
で各々６．０．５．５．５．０．４．５．４．０．３．
５に調整し乳化安定性を測定した結果を第２表に示す。, Comparative Layer"-Similar to Comparative Example 1, the pH of the 10% skim milk powder aqueous solution was adjusted to 6.0.5.5.5.0.4.5.4.0.3. with lactic acid, respectively.
Table 2 shows the results of measuring the emulsion stability.
第２表
実施例１で示したラクトバチルス・ユーグルテ４ （Ｌ
、 ｊｕｇｕｒｔｉ）の培養液（ｐＨ４，５）を用いて
、下記の配合によりイミテーションサワークリームを製
造した。Lactobacillus euglete 4 (L) shown in Table 2 Example 1
An imitation sour cream was produced using the culture solution (pH 4, 5) of P. jugurti according to the following formulation.
ヤシ硬化油（融点３１℃）１５％
グリセリン脂肪酸エステル ０．２５％培養液 （ｐ
Ｈ４，５） ８４．７５％培養液を６０〜７０
℃に加温後、別に前もって乳化剤を溶解しておいた油脂
を加え、６０〜７０℃にて１５分間予備乳化した。この
乳化液をホモゲナイザーを用いて１５０ｋｇ／ｃｉの圧
力で均質化後５℃に急冷しイミテーションサワークリー
ムを得た。Hydrogenated coconut oil (melting point 31℃) 15% Glycerin fatty acid ester 0.25% Culture solution (p
H4, 5) 84.75% culture solution 60-70
After heating to .degree. C., fats and oils in which an emulsifier had been dissolved in advance were added and pre-emulsified at 60 to 70.degree. C. for 15 minutes. This emulsion was homogenized using a homogenizer at a pressure of 150 kg/ci and then rapidly cooled to 5° C. to obtain an imitation sour cream.
得られたクリームは風味も良好であった。The resulting cream also had a good flavor.
また、比較例として上記培養液の代わりに、比較例１で
示した１０％脱脂粉乳水溶液（ｐＨ４，５）を用いて、
同様にクリームの製造を試みたが乳化が不良でクリーム
は得られなかった。In addition, as a comparative example, the 10% skim milk powder aqueous solution (pH 4, 5) shown in Comparative Example 1 was used instead of the above culture solution,
A similar attempt was made to produce cream, but the emulsification was poor and cream could not be obtained.
以上の結果から明らかなように、上記培養液は乳化安定
性にも優れていた。As is clear from the above results, the above culture solution also had excellent emulsion stability.
Claims (4)
を培養して得られた培養生産物を有効成分とする天然乳
化安定剤。(1) A natural emulsion stabilizer whose active ingredient is a culture product obtained by culturing lactic acid bacteria until the pH of the culture product becomes 5.5 or less.
ｃｔｏｂａｃｉｌｌｕｓ ｊｕｇｕｒｔｉ）、ストレプ
トコッカス・クレモリス（Ｓｔｒｅｐｔｏｃｏｃｃｕｓ
ｃｒｅｍｏｒｉｓ）、ラクトバチルス・ブルガリカス
（Ｌａｃｔｏｂａｃｉｌｌｕｓ ｂｕｌｇａｒｉｃｕｓ
）、ラクトバチルス・ヘルベチカス（Ｌａｃｔｏｂａｃ
ｉｌｌｕｓ ｈｅｌｖｅｔｉｃｕｓ）、ストレプトコッ
カス・ラクティス（Ｓｔｒｅｐｔｏｃｏｃｃｕｓ ｌａ
ｃｔｉｓ）である特許請求の範囲第１項記載の天然乳化
安定剤。(2) The lactic acid bacteria species is Lactobacillus eugluti (La
ctobacillus jugurti), Streptococcus cremoris
cremoris), Lactobacillus bulgaricus
), Lactobacillus helveticus
illus helveticus), Streptococcus lactis (Streptococcus la
2. The natural emulsion stabilizer according to claim 1, which is .ctis).
て用いられる菌の中から蛋白分解活性の高い乳酸菌を使
用し、培養生産物のｐＨが５．５以下になるまで培養し
た乳酸菌の培養生産物を有効成分とする天然乳化安定剤
の製造方法。(3) Culture production of lactic acid bacteria using lactic acid bacteria with high proteolytic activity from bacteria isolated from dairy products and bacteria used as starters for dairy products, and cultured until the pH of the cultured product becomes 5.5 or less A method for producing a natural emulsion stabilizer containing a substance as an active ingredient.
ｃｔｏｂａｃｉｌｌｕｓ ｊｕｇｕｒｔｉ）、ストレプ
トコッカス・クレモリス（Ｓｔｒｅｐｔｏｃｏｃｃｕｓ
ｃｒｅｍｏｒｉｓ）、ラクトバチルス・ブルガリカス
（Ｌａｃｔｏｂａｃｉｌｌｕｓ ｂｕｌｇａｒｉｃｕｓ
）、ラクトバチルス・ヘルベチカス（Ｌａｃｔｏｂａｃ
ｉｌｌｕｓ ｈｅｌｖｅｔｉｃｕｓ）、ストレプトコッ
カス・ラクティス（Ｓｔｒｅｐｔｏｃｏｃｃｕｓ ｌａ
ｃｔｉｓ）である特許請求の範囲第３項記載の方法。(4) The lactic acid bacteria species is Lactobacillus eugletii (La
ctobacillus jugurti), Streptococcus cremoris
cremoris), Lactobacillus bulgaricus
), Lactobacillus helveticus
illus helveticus), Streptococcus lactis (Streptococcus la
ctis).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62127944A JPS63294749A (en) | 1987-05-27 | 1987-05-27 | Natural emulsion stabilizer and production thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62127944A JPS63294749A (en) | 1987-05-27 | 1987-05-27 | Natural emulsion stabilizer and production thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS63294749A true JPS63294749A (en) | 1988-12-01 |
Family
ID=14972498
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62127944A Pending JPS63294749A (en) | 1987-05-27 | 1987-05-27 | Natural emulsion stabilizer and production thereof |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63294749A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2017516469A (en) * | 2014-05-23 | 2017-06-22 | フリーズランドカンピーナ ネーデルランド ビー．ブイ．Ｆｒｉｅｓｌａｎｄｃａｍｐｉｎａ Ｎｅｄｅｒｌａｎｄ Ｂ．Ｖ． | Method for preparing acidic milk beverage and acidic milk beverage |
-
1987
- 1987-05-27 JP JP62127944A patent/JPS63294749A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2017516469A (en) * | 2014-05-23 | 2017-06-22 | フリーズランドカンピーナ ネーデルランド ビー．ブイ．Ｆｒｉｅｓｌａｎｄｃａｍｐｉｎａ Ｎｅｄｅｒｌａｎｄ Ｂ．Ｖ． | Method for preparing acidic milk beverage and acidic milk beverage |
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