TW201100539A - Method for culturing lactic acid bacteria, and a food and drink product - Google Patents
Method for culturing lactic acid bacteria, and a food and drink product Download PDFInfo
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- TW201100539A TW201100539A TW099108617A TW99108617A TW201100539A TW 201100539 A TW201100539 A TW 201100539A TW 099108617 A TW099108617 A TW 099108617A TW 99108617 A TW99108617 A TW 99108617A TW 201100539 A TW201100539 A TW 201100539A
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- lactic acid
- acid bacteria
- milk
- culture
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Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/04—Preserving or maintaining viable microorganisms
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/38—Chemical stimulation of growth or activity by addition of chemical compounds which are not essential growth factors; Stimulation of growth by removal of a chemical compound
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biotechnology (AREA)
- Organic Chemistry (AREA)
- Zoology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Wood Science & Technology (AREA)
- Genetics & Genomics (AREA)
- Microbiology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Biomedical Technology (AREA)
- Virology (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Medicinal Chemistry (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- General Chemical & Material Sciences (AREA)
- Dairy Products (AREA)
- Non-Alcoholic Beverages (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Description
201100539 六、發明說明: 【發明所屬之技術領域】 本發明係關於一種乳酸菌的培養方法及含有藉由 該方法所獲得的乳酸菌培養物之飲食品。 【先前技術】 眾所皆知乳酸菌被利用於製造起司、發酵乳、乳酸 菌飲料等乳製品或泡菜、醃潰物等各種發酵食品。炎 .4 且’近年來發現乳酸菌具有整腸效果等各種生理機能, 因而乳酸菌之菌體本身或各種乳酸菌培養物被用來作 為健康食品或醫藥品等的材料,其利用範圍非常地廣 泛。 乳酸菌的培養雖在各種樣態下進行,但為了製造乳 酸菌製劑或製造發酵乳、乳酸菌飲料、起司等各種發酵 乳食品,最常係以動物乳等乳成分作為培養基來進行。 然而,由於大部分的乳酸菌一般來說對營養的要求很嚴 格,故只以乳成分作為培養基時,會有很多的菌幾乎不 會繁殖。又,即使是繁殖性較佳的菌,在製造乳酸菌飲 料等日I* ’為了獲得具有充分的酸度(酸產生量)之培養 物’而必須進行長時間的培養。 然而’由於長時間的培養會導致生菌數降低,故在 製造要求生菌數之乳酸菌飲料等時會產生問題。因此, 在培養乳酸菌時,為了縮短培養時間,一般來說係在培 養基添加可活化菌的繁殖性之各種繁殖促進物質。已被 201100539 確§忍對此種繁殖促進物質或繁殖性的活性化有效的物 夤有包含有綠藻精華、鐵鹽、維他命類、胺基酸或胜肽 之蛋白質分解物、酵母精華等。 又,已有提出一種利用酒糠的水萃取物及/或經蛋 白質分解酵素處理之酒糠的水萃取物之方法(專利文獻 1)、利用從咖啡屬植物之葉子所萃取的萃取液之方法(專 利文獻2)、以及利用脂質與蛋白質的複合體之方法(專 利文獻3)等’本申請人等亦發現藉由利用酸來萃取所獲 得之茶類、蔥及薑的萃取物可有效地作為乳酸菌的繁殖 促進劑,並已將其揭示在專利文獻4中。 另一方面’為了提高乳酸菌所具有的各種生理機 能’由於重要的是能使乳酸菌在活著的狀態下到達腸 内’因此為了高度地維持培養物或包含其之製品中的乳 知鹵的生存殘留性,已有被提出一種利用所有固形物中 包含有20〜90重量%之脂質(該脂質的4〇〜55重量。/〇為磷 脂質)的組成物之方法(專利文獻5)或利用乳酸菌的死菌 體之方法(專利文獻6)。 專利文獻1 ’曰本特開平5-15366號公報 專利文獻2:曰本特開平6_125771號公報 專利文獻3 :日本特開2006-230259號公報 專利文獻4:曰本專利第3648115號說明書 專利文獻5 .曰本特開2007-97447號公報 專利文獻6 :日本特開2008-5811號公報 然而,天然物乳成分會因季節或產地、加工方法等 5 201100539 而使得品質並不一定。因此,利用以此為原料之培養基 來培養乳酸菌時,譬如,即使是使用已被確認對繁殖性 的活性化或生存殘留性改善有效之習知材料,仍有所獲 得之培養物無法穩定地維持乳酸菌數之情事,而在將其 利用於飲食品的製造等時,會導致生菌數在保存後各^ 下降之情事。 %'、 、因此,本發明之目的在於提供一種乳酸菌的培養方 法’其係能獲得可穩定並維持乳酸_數之乳酸 物。 D t ☆再者’本發明之目的在於獲得含有品f穩以生佳的 乳酸_培養物之飲食品。 【發明内容】 ^明者等為了解決上述問題而進行詳細評估後 ^^得到培養基所使用之乳成分的品質會對乳酸菌 數的穩μ造絲響之技術上的見 疋Λ 游離韻濃度未達〇.25質量%之 礼成分為原料之培養基中,益 菌數之乳酸菌培養物1且發=付能敎並維持乳酸 基時,藉由添加顧鹽,μ錢分作為培養 物中之乳酸菌數的穩定化,所獲得之乳酸菌發酵 ^ , 而完成了本發明。 又’亦發現了藉由_該 異的品質穩定性之發酵乳製μ 们^具料 亦即’本發明提供一 種礼黾_的培養方法,其係將 201100539 礼酸菌接種在含有游離磷酸濃度未達〇25質量%之乳 成分與攝酸鹽的培養基。 又,本發明提供一種乳酸菌的培養方法,其係將乳 酸菌接種在培養基,其中該培養基包含有游離磷酸濃度 未達0.25 | 1 /0且母一無脂乳固形物(SNF;—蠢_紐) 的蛋白質含量未it 35 f4%之乳成分與水溶性破酸 鹽。又,乳成分較佳係利用脫脂粉乳。
再者,本發明提供一種飲食品,其係含有將乳酸菌 接種並培養在培養基所獲得之培養物,其中該培養基包 含有游離顧濃度未達〇·25 f量%之乳成分,或游離鱗 I,度,達0.25質量%且每一無脂乳固形物(SNF)的蛋 白·^ δ里未達35質量%之乳成分與水溶性構酸鹽。 依本發明之方法,即使是在以因為係天然物而使得 即或産地、加卫方法等而並非為—^之乳成分 養錢肖的肢,料獲得能敎麟持乳酸菌 «培養物’並可被敍地在各種健康食; '發明之方法係藉由將對促進繁殖或改善 甘二:性的有效習知物質加以組合’而能穩定乳酸菌 j件包含有很多活性高的乳酸菌之培養物,因此特別 =口用在重視生菌數之乳酸菌飲料等發酵乳食品的製 13- ° =者,藉由本發明之方法,無關季節或産地、加工 方法專,而可將天然物之乳製品作為用以培養乳酸菌之 7 201100539 培養基的原料來使用。 【實施方式】 本發明中’用以培養乳酸菌之培養基所使用的乳成 分係使用游離磷酸濃度未達0.25質量%之乳成分。此種 乳成分的游離磷酸濃度依照利用鉬酸之方法(翻藍法)等 習知的方法’則可藉由測量游離磷酸濃度來確認。此 處’乳成分係指含有乳蛋白質者,具體而言,舉例有牛 乳、山羊乳等動物乳、脫脂粉乳、全脂粉乳、生奶油等。 以下,以脫脂粉乳為例來說明乳成分中之游離碟酸 濃度的測量方法。此外,本說明書中係將利用下述方法 所測量之值定義為乳成分中的游離磷酸濃度。 《游離磷酸濃度的測量法》 ⑴試藥 (a) 維他命C溶液(72g/L) 將L(+)-維他命C(和光純藥工業(股),特級)7.2g溶 解於水而調配至100mL,並保存在0〜10°C的黑暗處。 (b) 鉬酸銨溶液 將七鉬酸六銨四水和物(和光純藥工業(股),特 級)6.0g與雙[(+)-酒石酸]二銻(III)酸鉀三水和物(Bis ((+ )-tartrato ] diantimonate(HI) dipotassium trihydrat * 和光純藥工業(股),特級)0.24g溶解於水而調配至 300mL,再將硫酸(2+l)120mL加入其中而調配至 500mL。 201100539 (c)鉬酸銨-維他命C混合溶液(發色液) 將鉑酸錢溶液與維他命c溶液(72g/L)以體積比5 : 1加以混合(欲使用時再調配)。 ⑷填酸離子標準原液(5〇pg的p〇43vp/mL) 將磷酸二氫鉀(pH標準液用)以105士2°c加熱約2小 時後’放置在乾燥器中使其冷卻。取其〇.2l97g而調配 至l,〇〇〇mL。保存在〇〜ι〇°〇的黑暗處。 (e)磷酸離子標準溶液(1 pg的P〇43--P/mL) 〇 將lmL的磷酸離子標準原液(50μβ的P043--P/mL) 以50mL的定容量疏定容。 (2) 檢量線 ⑴分別將 5.0mL、4.75mL、4.5mL、4.0mL、3.0mL、 O.OmL的水倒入試管。 (ii)分別將 O.OmL、0.25mL、0.5mL、1.0mL、2.0mL、 5.0mL的磷酸離子標準溶液(lpg的pof-p/mL)加入(i) 的各試管中’並使其全部的量為5.OmL。 〇 (iii)加入發色液400μί,並放置約15分鐘。 (iv)在30分鐘内,以分光光度計測量uV880nm的 吸光度。 (3) 測量順序步驟 ⑴量取試料(脫脂粉乳2.0g),並以水(或溫水)溶解 後,以lmL的定容量瓶定容,並放置1小時以上。 (ii)將約6mL的⑴量取至VIVA SIPN6(離心濃縮 管’ 5,OOOMWCO),並以離心分離機進行超過濾 9 201100539 (7500G,30 分鐘,25。〇。 (iii) 將(ii)的通過液以lmL的定量吸管正讀地量取 至1 OOmL的定容量瓶,並以水定容。 (iv) 將(iii)的溶液以5mL的定量吸管量取至試管。 (v) 加入發色液400L,並放置約15分鐘。 (vi) 在30分鐘内,以分光光度計測量UV88〇nm的 吸光度。 (vii) 從(2)所求得之檢量線來求得游離磷酸量 (Pg/Vial)。利用所求得之游離磷酸量並從下式來求得脫 脂粉乳中所含有游離磷酸的比例。 脫脂粉乳中的游離磷酸% =游離磷酸量 (eg/Vial)x 10,〇〇〇mL/5mL X1 〇〇g/2gx 1 g/1,000,000pg ※分析方法係參考食品成分試驗法及JIS K0102(工 廠排水試驗法’ 1998)之磷酸離子分析法(鉬藍(維他命c 還原)吸光光度法)而進行。 又,本發明中,用以培養乳酸菌之培養基所使用的 乳成分較佳地可舉财利用上財法關定之游離礙 西夂/辰度未達G.25 $ ’且每_無脂乳固形物(snf)的 蛋白質含量未達35質量%之乳成分。 此處,每-無脂乳固形物(SNF)的蛋白質含量可利 用以下的數式1來算出。 (數式1) 201100539 _____I脂粉乳中的蛋白質含量 脫脂粉乳量(100)-水分含量-脂質含量x100 此外’蛋白質含量、脂質含量及水分含量可依照五 訂曰本食品標準成分表所記載之測量法來算_出。具體而 言’蛋白質含量係利用凱氏定氮法(Kjeldahl method), 脂質含量係利用Rhese Gotlieb method(—種脂肪定量 ® 法),水分含量係利用直接法或根據乾燥助劑添加法之 常壓或減壓加熱乾燥法的減量法來算出。 另一方面,本潑;明中’作為與該乳成分一同地用在 培養乳酸菌的培養基之麟酸鹽有水溶性罐酸鹽,具體而 言’較佳地可舉例有鱗酸二氫鈉、麟酸氫二納、磷酸二 氫錢、磷酸氫二銨、磷酸二氫钟、碟酸氫二卸、磷酸三 鈉、磷酸三鉀等。該等磷酸鹽較佳地係以將2種以上加 以組合’並使培養基的Ph為中性區域(pH6〜8)之方式來 ❾ 添加。 本發明中,磷酸鹽的添加量係設定為相同於利用該 培養基中之理論上的游離鱗峻濃度減掉乳成分中所含 有游離磷酸濃度的值所求得之磷酸鹽量的程度,其中上 述該培養基中之理論上的游離磷酸濃度係以游離磷酸 濃度為0.25質量%以上’較隹地為〇 25質量%至〇 % 質量%之乳成分作為基本原料來調配培養基時,該培養 基中之理論上的游離磷酸濃度。 11 201100539 此外,培養基中的乳成分濃度並未特別限定,只要 為一般的濃度即可,例如5質量%〜30質量%,較隹為 10質量%〜20質量%左右。 亦即,本發明之磷酸鹽的使用量可利用以下的數式 2來算出並設定。此外,此時磷酸鹽的使用量可設定為 礙酸鹽中的填酸全部為游離磷酸的情況下之濃度。 (數式2) @本原料中之游離磷酸濃度-乳成分中之游離磷酸濃度)X培養基濃度X磷酸 100 X墙的分子量 *使用2種以上的填酸鹽時為平均分子量。 例如,利用游離磷酸濃度分別為0.20質量%或0.24 質量%之乳成分來調配乳成分含量為20質量%之培養 基時,磷酸鹽(磷酸氫鉀(50%)與磷酸二氫鉀(50%)的混 合物,平均分子量為155)的使用量係根據以下來算出並 設定。 (1)利用游離磷酸濃度為0.20質量%之乳成分的情 0 況 下限值: (〇.25-〇·2〇)χ20/100x155/31=〇.〇5% 上限值: (〇.5〇-〇.2〇)χ20/10〇χ155/31=〇.3〇% 亦即,利用游離磷酸濃度為0.20質量%之乳成分來 調配20質量%的培養基時,係添加磷酸鹽0.05質量% 12 201100539 以上,較佳為添加0.05質量%〜0.30質量%的範圍。亦 即,包含有20質量%乳成分之100g培養基係添加上述 磷酸鹽0.05g以上,較佳為添加0.05g〜0.30g。 ' (2)利用游離磷酸濃度為0.24質量%之乳成分的情 況 - 下限值: (0.25-0.24)χ20/100χ155/31=0.01% 上限值: ^ (0.50-0.24)χ20/100χ 155/31=0.26% 亦即,利用游離磷酸濃度為0.24質量%之乳成分來 調配20質量%的培養基時,係添加磷酸鹽0.01質量% 以上,較佳為添加0.01質量%〜0.26質量%的範圍。亦 即,包含有20質量%乳成分之100g培養基係添加上述 鱗酸鹽O.Olg以上,較佳為添加O.Olg〜0.26g。 本發明中,在調配用以培養乳酸菌之培養基時,以 游離磷酸濃度為0.25質量%之乳成分作為基本原料來 Q 調配培養基時,當較該培養基中之理論上的游離磷酸濃 度要低時,則無法穩定並維持所獲得之乳酸菌培養物中 的乳酸菌數,並且在含有此乳酸菌之飲食品中,會有因 保存而導致菌數降低之情事。 另一方面,以游離磷酸濃度為0.50質量%之乳成分 作為基本原料來調配培養基時,當較該培養基中之理論 上的游離磷酸濃度要高時,雖然所獲得之乳酸菌發酵物 中的乳酸菌數的穩定化會提高,但在含有此乳酸菌之飲 13 201100539 t品中’會有因保存而導致凝集或沈殺等品質惡化之情 又’除了上述游離磷酸濃度未達〇25質量% 分與水溶性雜m卜,本發明亦可在祕乳酸菌2 養之培養基添加有通常的乳酸菌培養基所使用之成口 分。此種成分舉例有例如維他命八、維他命_ 命C、維他命E類等維他命類,或各種胜狀、胺基酸類、 鈣、鎂等鹽類等。該等使用量並未特別限制。 本發明中係利用依上述方式所調配之培養基來培 養乳酸菌。培養所使用之乳酸菌只要為通常用於食品1製 造所使用之乳酸菌即可,並未特別限制,例如可舉例有 凱氏乳酸桿菌(Lactobacillus casei)、嗜酸性乳酸桿菌 (Lactobacillus acidophilus)、乳酪乳酸桿菌(Lact〇bacmus 液乳酸桿菌(Lactobacillus salivarius)、加氏乳酸桿菌 (Lactobacillus gasseri)、乳酸桿菌屬酵母(Lact〇bacillus fermentum)、Lactobacillus yoghurt)、保加利亞乳酸桿菌 (Lactobacillus delbrueckii subsp. bulgaricus) '
Lactobacillus delbmeckii subsp. delbrueckii、約氏乳酸桿 菌(Lactobacillus johnsonii)等乳酸桿菌屬細菌,嗜熱性 鏈球菌(Streptococcus thermophilus)等鏈球菌屬細菌,乳 酸乳球菌乳亞種(Lactococcus lactis subsp. lactis)、乳酸 球菌乳脂亞種(Lactococcus lactis subsp. cremoris)、棉子 糠乳酸球菌(Lactococcus raffinolactis)等乳酸球菌屬細 201100539 菌,糞腸球菌印11时0(:0(^11以时(^1叫、腸球# (Enterococcus faecium)等腸球菌屬細菌。/囷 該等乳酸菌的培養條件—般來說係依 酸菌培養的條件來進行即可,並未特別、、於札 30〜40。〇左右之溫度,1〜7天左右即可。又列如,以 養^從靜置、授掉、振堡、透氣等來適當地選時擇的t 行適合用於乳酸菌培養之方法即可。 也選擇亚邊
利用本發明之培養方法所獲得的培養物 殺&後再使用於飲食品、化妝品、醫藥 接或 可單獨地使用培養物,抑或與適當的成分混合;' 可從培養物利用離心分離等機構,來將菌體回收、二 而加以使用。再者,本發日㈣培養方法村勒於^ 會產生乳酸菌的菌體酵素之情況。 ;製过 =藉由本發明之培養方法所獲得的培養物 能、皮要刑: —型態、半固形塑 也水果型恶、甜味型態、軟式型態、飲 (hard)型離、凌έ士刑能锺总祕> i〜、、固形 、等發酵乳、乳酸菌飲料、克菲爾 (kefir ’ 一種發酵乳)、起司等。 糖將飲食品使料,混合在培義的成分除了 糖水專甜味料财卜,可添加上述以外的各種食品材料, 例如各種糖份、增黏劑、乳化劑、各種維他命劑等任何 成分。具體的料食品㈣可舉财雜、葡萄糖、果 糖j巴拉金糖、海藻糖 '乳糖、木糖、麥芽糖等糖份, 山梨醇、木糖醇、_糖醇、乳糖醇、還原巴拉金糖、 15 201100539 還原水飴、還原麥芽糖水飴等糖醇,阿斯巴甜、索馬甜、 蔗糖素、愛沙芬克(Acesulfame K)、甜菊等高甜度甜味 料,洋菜、膠質、海藻膠、瓜耳樹膠、黃原膠、果膠、 刺槐豆膠、結冷膠、羧曱基纖維素、大豆多糖類、褐藻 酸丙二醇等各種增黏(安定)劑,蔗糖脂肪酸酯、甘油磷 脂肪酸酯、聚甘油磷脂肪酸酯、山梨醇脂肪酸酯、卵磷 脂等乳化劑,乳油、奶油、酸乳油等乳脂肪,檸檬酸、 乳酸、醋酸、蘋果酸、酒石酸、葡萄糖酸等酸味劑,維 他命A、維他命B類、雉他命C、維他命E類等各種維 他命類,妈、饍、鋅、鐵、猛等礦物成分,優格系、藥 果系、柳燈系、花梨系、紫蘇系、相橘系、蘋果系、薄 荷系、葡萄系、杏系、西洋梨、卡士達奶油糊、梨子、 香瓜、香蕉、熱帶果實、香草系、紅茶、咖啡系等調味 料類。 利用本發明培養方法之飲食品的製造依照一般的 方法來進行即可,並未特別限制。例如,在預先測量之 游離磷酸濃度未達0.25質量%的脫脂粉乳,於滿足特定 的條件下添加磷酸鹽來調配培養基並進行殺菌處理,並 於該培養基將乳酸菌予以接種培養並進行均質化處理 而獲得發酵乳。接下來,添加混合另外調配的糖漿溶液 後,再添加調味料而製成最終產品即可。 以下,舉出實施例及試驗例來更加詳細地說明本發 明,但本發明並未限定於該等實施例等。此外,百分比 (%)若未特別說明的話則皆為質量基準。 16 201100539 實施例 (試驗例i) (乳成分之成分分析) 針對原産國為澳洲之Murray Goulburn公司製脫脂 粉乳(以下,單純稱為「試料」。),利用以下方法來測量 游離填酸濃度與蛋白質含量。 (1) 游離磷酸濃度的測量 依照本申請案之說明書中,上述段落所述之《游離 峨酸?農度的測量法》來進行測量。其結果,游離碌酸濃 度為0.23%。 彳 (2) 蛋白質含量的測量 利用以下的分析值,並藉由本申請案之說明書中上 述段落所記載之數式1來算出。 脫脂粉乳中的蛋白質含量:32.8% 水分含量:3.8%,脂質含量:0.6% 其結果’每一無脂乳固形物的蛋白質含量為 〇 34.3%/SNF。 (實施例1) (乳酸囷培養物的調配) 利用試驗例1的試料並以表1所示之組成,將脫脂 粉乳、磷酸鹽、葡萄糖溶解於水來調配培養基。此外, 磷酸鹽的使用量係磷酸鹽中的磷酸全部為游離磷酸時 的濃度。(以下皆相同。)測量將該培養基以10(TC殺菌 90分鐘’接著接種1.5%的酪蛋白乳酸桿菌而達到PH3. 17 201100539 6左右為止所培養獲得的乳酸菌培養物之培養結束時的 pH與乳酸菌數。又,於該培養物6〇〇mL加入葡萄:果 糖液糖400mL及殺菌水1.5L以使其均質化來製造乳酸 菌飲料(貫施品、比較品)。測量製造後立刻以1〇。匸保存 14天後的pH、乳酸菌數。將其結果顯示於表i。、子 (表1) 實施品 ------ 比較品 培氧基組成 脫脂乳粉(試料) 16% — 16% 磷酸鹽※ 0.016% 葡萄糖 3% — -3% 培養結束後的pH 卜 —--- 3.57 3.57 生菌數 培養結束後 Ι.ΟχίΟ9 4.1xl〇8 產品化後立刻 2.2x1ο8 9-OxlO7 l〇°C下保存14天後 l.lxlO8 3.2χ107 ※鱗酸氫二钟(50%)與填酸二氫軒(5〇%)的混合 由表1之結果可清楚得知,發現只利用以游離磷酸 濃度未達0.25%之乳成分作為原料之培養基來培養乳酸 菌而獲得之培養物所製造乳酸菌飲料中,會因保存而使 得乳酸菌數大幅降低。相對於此,發現藉由在以該乳成 分為原料之培養基中添加磷酸鹽,則培養物中的乳酸菌 18 201100539 數會增加,並且,發現利用該培養物所製造之乳酸菌飲 料中亦有乳酸菌數的穩定化效果。 (實施例2) (乳酸菌飲料的製造) 利用試驗例1的試料並以表2所示之組成,將脫脂 粉乳、磷酸鹽、葡萄糖溶解於水來調配培養基。測量將 該等培養基以100°c殺菌90分鐘,並接種0.5%的酪蛋 白乳酸桿菌而達到pH3.6左右為止所培養獲得的乳酸 ti 菌培養物(A〜C)之培養結束時的pH與乳酸菌數。將其 結果顯示於表2。接下來,於該培養物600mL加入葡萄 糖果糖液糖400mL及殺菌水1.5L以使其均質化,並充 填入65mL的容器來製造乳酸菌飲料(實施品1〜3)。測 量製造後立刻以l〇°C保存14天後的pH、乳酸菌數。又, 保存後之乳酸菌飲料係利用目視來確認沈澱量,並測量 沈殿量與乳清析出量(離水量)。將其結果顯示於表3。 此外,利用目視之沈澱量的評估係根據以下指標來 ❹ 判定。 判定基準 1.沉澱 + + :有狼多沉澱 + :有沉澱 ± :僅有些許沉澱(但作為產品不會有問題的程 度) —:無 19 201100539 (表2) A B C 培氧基組成 脫脂乳粉(試料) 16% 16% 16% 磷酸鹽※ 0.016% 0.116% 0.216% 葡萄糖 3% 3% 3% 培養基中的游離填酸濃度 0.25% 0.375% 0.50% 培養結束後的pH 3.58 3.59 3.60 培養結束時的生菌數 Ι.ΟχΙΟ9 1.3 xlO9 1.2χ109 ※磷酸氫二鉀(50%)與磷酸二氫鉀(5 0%)的混合物 (表3) 貫施品1 貫施品2 貫施品3 乳酸菌培養物 A B c 製造後立刻 pH 3.78 3.78 3.79 生菌數 2.〇χ108 2.4χ108 2.5xl08 10°C下保存 14天後 pH 3.56 3.57 3.58 生菌數 1.2χ108 1.3x10s 1.2x10s 沉澱(目視) 士 士 士 沉澱量(a) 0.94% 0.95% 1.03% 乳清析出量 6mm 6mm 6mm (注)沈澱量係藉由下式來算出相對於充填液之比 例。 20 201100539 D—C / A-C D :容器+沈澱物的重量 (將產品保存後的内容物靜靜地丟棄並倒過來放置 1分鐘後附著有沈澱物之容器的重量) C :容器的重量 A :容器+充填液的重量 如表3所示,即使是以游離磷酸濃度未達0.25%之 乳成分作為原料使用的情況,藉由添加磷酸鹽,則可穩 定並維持在包含有所獲得之乳酸菌的乳酸菌飲料中之 乳酸菌數。 又,所獲得之乳酸菌飲料風味亦良好,即使是在保 存後也不會產生沉澱或分離,且品質穩定性亦佳。 【圖式簡單說明】 無
【主要元件符號說明】 無 21
Claims (1)
- 201100539 七、申請專利範圍: h離:養方法’係將乳酸菌接種在含有游 培養基。又24 0,25質量%之乳成分與磷酸鹽的 2· 圍第1項之乳酸菌的培養方法,其中 :1、查:之母—無脂乳固形物(snf)的蛋白質含量 為未達35質量〇/〇 0 、3里 =請專利範圍第…項之乳酸 其中該磷酸鹽為水溶性。 。養方法, 4. 2請專利範圍第…項之 中該乳成分為脫脂粉乳。 。養方法,其 5. 如申請專利範圍第3項之乳酸 乳成分為脫脂粉乳。 。養方法,其中該 6. -種飲食品,係含储㈣請 任一項之方法所獲得之乳酸菌培養物圍幻至5項 7· SI請專利範圍第6項之飲食品,其中該飲食口為 發酵乳製品。 4人艮〇口為 ❹ 22 201100539 四、指定代表圖: (一) 本案指定代表圖為:無。 (二) 本代表圖之元件符號簡單說明: 益 五、本案若有化學式時,請揭示最能顯示發明特徵的化學式: 盔
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