KR20150046057A - Iron- and tocopherol-fortified fermented milk product - Google Patents

Abstract

It is an object of the present invention to provide a fermented milk product enhanced in iron content and vitamin E without deterioration in flavor due to light irradiation. The fermented milk product is characterized by containing an emulsifier coating composition of (a) iron salt and (b) tocopherol acetate.

Description

{IRON- AND TOCOPHEROL-FORTIFIED FERMENTED MILK PRODUCT}

The present invention relates to a fermented milk product in which iron and vitamin E are strengthened together but the flavor is good without any unpleasant taste derived from iron and the deterioration of flavor due to light irradiation is also suppressed so that a good flavor can be maintained.

Recently, fermented foods using various microorganisms such as lactic acid bacteria, bifidus bacteria, and yeast have been attracting attention from consumers due to heightened interest in health. Among them, fermented milk products obtained by fermenting milk, skimmed milk or the like with various microorganisms and adding syrup containing juice, various saccharides, thickening stabilizers and the like are widely consumed in expectation of effects such as dressing action and the like.

Attempts have been made to enhance the appeal of the product by further strengthening the nutritional composition of the fermented milk product. For example, fermented milk products such as fermented milk beverages and yogurt fortified with vitamins, minerals, and food fibers are being produced.

However, among nutrients to be reinforced, the flavor of the fermented milk is lowered, so that many nutrients can not be added in an amount that is originally desired to be strengthened. For example, there is a strong demand for strengthening of iron, but when a large amount of iron is added to fermented milk which is acidic, a unique unpleasant flavor such as licking iron rust occurs. In view of this problem, the present applicant has already proposed a method of suppressing the unpleasant flavor derived from iron by adding an iron preparation coated with an emulsifier to fermented milk (Patent Document 1).

Japanese Patent Laid-Open No. 10-225263

The inventors of the present invention have studied the enhancement of other nutritional components in addition to iron, and it has been found that when tocopherol is added to fermented milk together with iron, it is already produced by light irradiation and the flavor is deteriorated. Accordingly, an object of the present invention is to provide a fermented milk product in which iron content and vitamin E are enhanced without deterioration of flavor due to light irradiation.

In order to solve the above problems, the present inventors have intensively studied and, as a result, have found that the combination of an iron salt emulsifier coating composition and tocopherol acetate in a fermented milk prevents the deterioration of flavor caused by light irradiation, And thus the present invention has been accomplished.

That is, the present invention relates to the following components (a) and (b);

(a) an emulsifier coating composition of iron salt

(b) tocopherol acetate.

The present invention also relates to a fermented milk product comprising a fermented milk base obtained by inoculating and culturing lactic acid bacteria and / or Bifidobacterium bacterium into a raw material oil, and an emulsifier coating composition of component (a) and a component (b) tocopheryl acetate .

The present invention also relates to a flavor deterioration suppressing method of a fermented milk product characterized by containing an iron salt emulsifying agent coating composition and a component (b) tocopherol acetate in a fermented milk product.

(Effects of the Invention)

The fermented milk product of the present invention has a good flavor without an unpleasant taste derived from iron while being strengthened together with iron and vitamin E, and is excellent in storage stability without deteriorating the flavor even when irradiated with light.

In the present invention, the emulsion-coating composition (hereinafter referred to as " emulsion iron ") of the component (a) used for strengthening iron powder in the present invention is a state in which the iron salt is coated with an emulsifier by treating the iron salt with an emulsifier. The iron salt to be used may be ferrous pyrophosphate, ferric pyrophosphate, iron citrate, sodium ferrous citrate, iron lactate or the like, but it is preferable to use water-soluble iron salts, Iron is preferred.

The emulsifying agent for covering the iron salt is not particularly limited as long as it is a general food emulsifying agent and examples thereof include sucrose fatty acid esters, glycerin fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, polyoxyethylene sorbitan fatty acid esters, , And one or more of these may be used.

Component (a) Ferrous iron can be produced by a known method, and can be produced, for example, by the method described in Japanese Patent Application Laid-Open Nos. 2005-239693, 2004-147616 and 10-225263 Can be obtained by the method. Specifically, examples of ferric pyrophosphate as the iron salt include homogenization or wet grinding by adding an emulsifier and ferric pyrophosphate to an aqueous raw material such as water or glycerin and homogenizing or wet pulverizing by a conventional method; A method of neutralizing an aqueous solution of tetrachloroauric acid and an aqueous solution of tetra-sodium pyrophosphate, a method of neutralizing a solution of an aqueous solution of ferric chloride and an aqueous solution of tetrasodium pyrophosphate, followed by coating with an emulsifying agent, followed by solid- A method of recovering the solid part, a method of mixing ferric pyrophosphate into a solution in which an emulsifier is dissolved in a solvent capable of dissolving an emulsifier such as water and glycerin, and removing the solvent by spray drying and freeze drying, A method in which ferric pyrophosphate is mixed and then solidified by cooling, a method in which ferric pyrophosphate is homogeneously mixed with a liquid emulsifier at room temperature And the like. In addition, commercially available products of ferrous iron include SunActive Fe-12 and SunActive Fe-P80 (manufactured by Taiyo Kagaku Co., Ltd.), and these commercially available products may be used.

In the fermented milk product of the present invention, ingredient (b) is mixed with tocopherol acetate together with the above-mentioned ingredient (a) and ferrous iron. As the tocopheryl acetate, α-tocopherol acetate, β-tocopherol acetate, γ-tocopherol acetate and δ-tocopherol acetate may be used, but α-tocopherol acetate is preferably used.

The amount of iron (II) to be added to the fermented milk product of the present invention is not particularly limited, but is preferably 0.1 to 5 mg in terms of iron per 100 g of fermented milk product, and 0.5 To 5 mg, and more preferably 1 to 5 mg. From the viewpoint of suppressing the influence of the flavor of the ferrous iron itself, 1 to 3 mg is particularly preferable.

On the other hand, the amount of the component (b) tocopherol acetate to be added is not particularly limited, but is preferably 1 to 24 mg in terms of tocopherol per 100 g of the fermented milk product because the flavor of the product is good and deterioration of the flavor by light irradiation is suppressed. More preferably 1 to 12 mg. If the added amount of tocopherol acetate exceeds 24 mg, the flavor of the tocopheryl acetate itself tends to be strong, and the flavor of the fermented milk product may be impaired. Also, photodegradation is liable to occur due to prolonged storage. The tocopherol reduced amount can be obtained by multiplying the addition amount of tocopherol acetate by the molecular weight of tocopherol and dividing by the molecular weight of tocopherol acetate.

The mass ratio of the component (a) to the component (b) in the fermented milk product is 1: 240 to 5: 1 ((a)) because of the good flavor of the product and high effect of suppressing the occurrence of imitation by light irradiation. (b)), more preferably 1:24 to 5: 1, even more preferably 1:20 to 2: 1, particularly preferably 1:10 to 2: 1.

The fermented milk product of the present invention is preferably blended with the component (c) ascorbic acid or a salt thereof since the effect of suppressing deterioration of the flavor by light irradiation is improved. Examples of the ascorbic acid or its salt include L-ascorbic acid, L-ascorbic acid Na, L-ascorbic acid K, L-ascorbic acid Ca and the like. Of these, L-ascorbic acid and L-ascorbic acid Na are suitably used because they are in good taste with fermented milk products.

Component (c) The amount of ascorbic acid or its salt to be added is not particularly limited, but from 25 to 50 mg in terms of ascorbic acid per 100 g of fermented milk product from the viewpoint of good product flavor and excellent effect of inhibiting deterioration of flavor by light irradiation desirable.

The fermented milk product of the present invention may optionally contain various food materials such as various saccharides, sugar alcohols, high-intensity sweeteners, thickeners, emulsifiers, milk fats, acidifiers, flavors and the like. Specific examples of these food materials include saccharides such as sucrose, glucose, oligosaccharide, fructose, palatinose, trehalose, lactose, xylose and maltose, sorbitol, xylitol, erythritol, lactitol, , Sugar alcohol such as reduced starch syrup and reduced maltose syrup, high-sweetness sweetener such as aspartame, tau martin, sucralose, acesulfame K and Stevia, agar, gelatin, carrageenan, guar gum, xanthan gum, An emulsifier such as sucrose fatty acid esters, glycerin fatty acid esters, polyglycerin fatty acid esters, sorbitan fatty acid esters, lecithin, and the like, a thickener such as pectin, locust bean gum, gellan gum, carboxymethyl cellulose, soy polysaccharide and propylene glycol alginate, , Butter, sour cream and the like, acidic agents such as citric acid, lactic acid, acetic acid, malic acid, tartaric acid and gluconic acid, Vitamin A, vitamin D, collagen peptide, minerals other than iron, fruit juice, yogurt, berries, orange, clover, apple, citrus, apple, mint, grape, apricot , Pears, custard cream, peach, melon, banana, tropic, herb, tea, coffee and the like.

In the fermented milk product of the present invention, a fermented milk base is used similarly to a conventional fermented milk product. The fermented milk base is a raw material flow path in which raw milk such as milk, raw milk such as goat milk, raw milk such as skimmed milk powder, whole milk powder and cream milk is diluted as it is or if necessary, It is a culture obtained by culturing microorganisms such as gambling bacteria.

The microorganism used for the preparation of the fermented milk base is not particularly limited as long as it is generally used in the manufacture of food, and examples thereof include lactobacillus casei, lactobacillus acidophilus, lactobacillus mali, lactobacillus helveticus, Lactobacillus gasseri, Lactobacillus fermentum, Lactobacillus salivarius, Lactobacillus yogurti, Lactobacillus delbrueckii subspaces. Lactobacillus sp., Lactobacillus sp., Lactobacillus sp. Bacteria such as Streptococcus thermophilus, Lactococcus lactis subsp. Lactoth, Lactococcus lactis subspecies. Lactococcus species such as Enterococcus faecalis, Enterococcus pseudomonas aeruginosa, Enterococcus pseudomonas aeruginosa, Enterobacteriaceus such as Enterococcus faecalis and Enterococcus pseudomonas, Bifidobacterium breve, Bifidobacterium, Bifidobacterium, Bifidobacterium, Bifidobacterium, Bifidobacterium, Bifidobacterium, Bifidobacterium, Bifidobacterium, Bifidobacterium, Bifidobacterium, Bifidobacterium, Bifidobacterium, Bifidobacterium bacteria such as Bifidobacterium lactis and Bifidobacterium animalis, and the like. These lactic acid bacteria and Bifidobacterium bacteria may be used alone or in combination of two or more.

In addition to lactic acid bacteria and Bifidobacterium bacteria, the microorganisms may be fermented by adding other microorganisms such as Saccharomyces sp., Candida sp., Rhodotorula sp., Peach sp. Subsp. Fungi such as Aspergillus, Penicillium, Eurosium, Monascus, Mucor, Neurospora and Rhizopus can be used in combination.

As the conditions and method for inoculating and fermenting the microorganism into the raw material oil, the conditions and methods used for producing a conventional fermented milk base may be applied and are not particularly limited. For example, as the fermentation conditions, fermentation may be carried out until the pH reaches 3.0 to 5.0 at a temperature of 30 to 40 ° C. As the fermentation method, fermentation can be appropriately selected from stationary fermentation, stirred fermentation, A suitable method for the microorganism may be used.

The fermented milk product of the present invention can be produced according to a conventional fermented milk product manufacturing method except that the components (a) and (b) are added at any stage. (A) to (b) and, if necessary, the components (c) and other saccharides, etc., are added to the base of the fermented milk by subjecting the fermented milk base to inoculation, May be dissolved or dispersed in water to prepare a syrup solution.

The fermented milk product of the present invention thus obtained is able to maintain a good flavor while preserving the iron powder and the vitamin E. In other words, the present inventors found that, when iron or tocopherol alone is used in a fermented milk product, the flavor is hardly deteriorated by light irradiation. On the other hand, when iron and tocopherol are coexisted, the flavor is remarkably deteriorated by light irradiation. The fermented milk product of the present invention is stored in a light-transmitting container (made of polystyrene), for example, for 14 days, preferably 17 days, at 10 ° C under a light irradiation condition of 1200 lx to inhibit deterioration of flavor and maintain good flavor .

In addition, the fermented milk product of the present invention includes not only fermented milk such as yogurt defined by Ministerial Ordinance on Milk, etc., but also dairy lactic acid beverage, lactic acid bacteria drink, kefir, and the like. Examples of the form include a hard type, a soft type, a plain type, a sweet type, a fruit type, a drink type, a frozen type and the like.

Example

Next, the present invention will be described in more detail by way of examples, but the present invention is not limited to these examples at all.

Example 1

0.5% by mass of a starter of Lactobacillus casei YIT9029 was inoculated to a 15% by mass defatted dry powdered medium (containing 3.5% by mass of glucose) and cultured at 37 캜 until the pH reached 3.6. The mixture obtained by mixing the obtained culture with 67 parts by mass of a homogeneous product homogenized at 15 MPa and 33 parts by mass of a 3 mass% soybean polysaccharide solution was homogenized at 15 MPa. In addition, water was added to water, and a syrup (containing 12.6 mass% ferric pyrophosphate, 0.01 mass% lecithin, 0.2 mass% polyoxyethylene sorbitan fatty acid ester, and 50 mass% glycerin), tocopherol acetate and L-ascorbic acid (Containing 5% by mass of galactooligosaccharide (OLIGOMATE 55N (manufactured by Yakult Pharmaceutical Industry Co., Ltd.) and 0.015% by mass of sucralose) was prepared. 68 parts by mass of the syrup and 32 parts by mass of the homogenized mixture were mixed to obtain a lactic acid bacterium drink (invention product). 80 ml of this lactic acid bacterium drink was poured into a light-permeable container (made of polystyrene) at a temperature of 10 ° C under a light irradiation condition of 1200 lx, and the flavor was evaluated after 7 days, 14 days and 17 days. In addition, as a control group, the flavor was evaluated similarly for a beverage in which the container was shaded with aluminum foil. The flavor evaluation standard is shown below. The lactic acid bacteria beverage (comparative product) using d-alpha tocopherol instead of tocopherol acetate was also evaluated in the same manner. The content of ferrous iron, tocopherol acetate and L-ascorbic acid per 100 g of the lactic acid bacterium beverage is as shown in Table 1 and Table 2 (unit: mg), iron iron in terms of iron and tocopherol acetate in terms of tocopherol . The results are shown in Tables 1 and 2.

(Criteria for flavor evaluation)

&Amp; cir &: almost no photodegradation as compared with the comparative group

≪ / RTI > < RTI ID = 0.0 >

?: Feeling a medium degree of photodegradation as compared with the comparative group

△ ~ ×: Feeling strong photo deterioration compared with the comparative group (not acceptable)

X: Feeling very strong photodegradation as compared with the comparative group (not acceptable)

-: Not implemented

As can be seen from the results, the fermented milk food containing ferrous iron and tocopherol acetate was found to be superior to the fermented milk food containing flavor deteriorated by light irradiation as compared with the case of adding tocopherol . It was also confirmed that the addition of ascorbic acid further suppressed the deterioration of the flavor caused by light irradiation and resulted in a fermented milk food having a good flavor. The comparison of Comparative Example 3 with Comparative Example 4 and Comparative Example 1 with Comparative Example 4 shows that the flavor after irradiation with light is remarkably lowered by the combination of ferrous iron and tocopherol and that the flavor deterioration is suppressed even when ascorbic acid is added .

On the seventeenth day, the amount of ferric pyrophosphoric acid fermented to obtain a flavor of "DELTA" or higher was 1.2 to 4.8 mg in terms of iron per 100 g of fermented milk product, and the amount of tocopheryl acetate added was 1.2 to 23.9 mg in terms of tocopherol. In addition, the mass ratio of the coated ferric pyrophosphorus phosphate to tocopherol acetate in the lactic acid bacterium drink is 1:20 to 1.7: 1, particularly preferably 1:10 to 1.7: 1.

The fermented milk product of the present invention is a fermented milk product which is fortified with both iron and vitamin E, has excellent flavor and is inhibited from deterioration of flavor due to light irradiation, and is useful as a nutritive food having excellent storage stability.

Claims (8)

The following components (a) and (b);
(a) an emulsifier coating composition of iron salt
(b) a tocopherol acetate. The method according to claim 1,
Wherein the content of the component (a) is 0.1 to 5 mg in terms of iron per 100 g of the fermented milk product. 3. The method according to claim 1 or 2,
Wherein the content of the component (b) is 1 to 24 mg in terms of tocopherol per 100 g of the fermented milk product. 4. The method according to any one of claims 1 to 3,
Characterized in that the components (a) and (b) are contained in a fermented milk product in a mass ratio of 1:20 to 2: 1. 5. The method according to any one of claims 1 to 4,
The following components (c);
(c) a fermented milk product further containing ascorbic acid or a salt thereof. 6. The method according to any one of claims 1 to 5,
Wherein the content of the component (c) is 25 to 50 mg in terms of ascorbic acid per 100 g of the fermented milk product. A method for producing a fermented milk product, which comprises adding to the fermented milk base obtained by inoculating and culturing lactic acid bacteria and / or Bifidobacterium bacterium into a raw material oil, and adding an ingredient (a) of an iron salt emulsifier coating composition and (b) tocetic acid acetate. A method for inhibiting flavor deterioration in a fermented milk product, which comprises incorporating into the fermented milk product an emulsifier coating composition of component (a) and an ingredient (b) tocopherol acetate.