TW202104586A - 乳酸菌發酵食品之製造方法 - Google Patents
乳酸菌發酵食品之製造方法 Download PDFInfo
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- TW202104586A TW202104586A TW109110271A TW109110271A TW202104586A TW 202104586 A TW202104586 A TW 202104586A TW 109110271 A TW109110271 A TW 109110271A TW 109110271 A TW109110271 A TW 109110271A TW 202104586 A TW202104586 A TW 202104586A
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- Prior art keywords
- lactic acid
- acid bacteria
- milk
- lipase
- fermented food
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Abstract
藉由一種乳酸菌發酵食品之製造方法,可獲得製造時之乳酸菌的增殖促進效果及保存中之存活性改善效果,該乳酸菌發酵食品之製造方法之特徵為在將乳酸菌接種至以乳或乳製品作為主成分之培養基中,進行培養而製造乳酸菌發酵食品時,
對乳酸菌的培養前之以乳或乳製品作為主成分之培養基或者培養中、培養後之發酵液添加油脂的脂酶分解物。
Description
本發明係關於乳酸菌發酵食品之製造方法,更詳細而言,係關於製造時之乳酸菌的增殖促進效果較高,保存時之乳酸菌的存活性改善效果亦優異的乳酸菌發酵食品之製造方法。
自過去以來,優格或發酵乳等含有生菌之飲食品已作為具有整腸作用等生理機能之食品而廣泛地加以飲食。為了有效地發揮此等生理機能,需要在製造時,乳酸菌效率佳地進行增殖,同時在保存中,乳酸菌亦不會減少而受到維持,但取決於原料或條件等,會有在發酵時,乳酸菌並未充分地進行增殖,或者在保存中死滅,生菌數減少等而無法獲得所期待之生理機能之問題。
對於此問題,本申請人已報告藉由在低脂肪型優格中添加油酸,製品中之乳酸菌的生菌數會增加,可提升保存中之存活性(專利文獻1)。此外,已揭示藉由使用經添加油酸或含有油酸之黃油脂肪份之培養基進行培養,製品中及膽汁酸中之微生物的生存率提高(專利文獻2),藉由添加酪乳(buttermilk),可獲得乳酸菌的生育促進效果(專利文獻3),另外,在乳酸菌發酵食品中,正期望確立出可提高製品中之生菌數並加以維持之技術。
[先前技術文獻]
[專利文獻]
[專利文獻1]日本專利特開2001-45968號公報
[專利文獻2]日本專利特開2000-102380號公報
[專利文獻3]日本專利特開2008-520202號公報
[發明所欲解決之課題]
本發明之課題為提供製造時之乳酸菌的增殖促進效果較高,且保存中之存活性改善效果亦優異的乳酸菌發酵食品之製造方法。
[解決課題之手段]
本發明者致力研究之結果,發現藉由以經添加油脂的脂酶分解物之培養基培養乳酸菌,在製造時,乳酸菌的增殖受到促進,再者,保存時之死滅受到抑制,故可高度維持製品中之乳酸菌的生菌數,遂完成本發明。
即,本發明為一種乳酸菌發酵食品之製造方法,其特徵為在將乳酸菌接種至以乳或乳製品作為主成分之培養基中,進行培養而製造乳酸菌發酵食品時,
對乳酸菌的培養前之以乳或乳製品作為主成分之培養基或者培養中、培養後之發酵液添加油脂的脂酶分解物。
此外,本發明為一種乳酸菌的增殖促進方法,其特徵為在將乳酸菌接種至以乳或乳製品作為主成分之培養基中,進行培養而製造乳酸菌發酵食品時,
在乳酸菌的培養前,對以乳或乳製品作為主成分之培養基添加油脂的脂酶分解物。
此外,本發明為一種乳酸菌的存活性改善方法,其特徵為在將乳酸菌接種至以乳或乳製品作為主成分之培養基中,進行培養而製造乳酸菌發酵食品時,
對乳酸菌的培養前之以乳或乳製品作為主成分之培養基或者培養中、培養後之發酵液添加油脂的脂酶分解物。
再者,本發明為一種乳酸菌的增殖促進劑或乳酸菌的存活性改善劑,其特徵為含有油脂的脂酶分解物作為有效成分。
[發明效果]
根據本發明之製造方法,可促進發酵時之乳酸菌的增殖而提高製造後之製品中之生菌數,同時在保存中,亦可抑制乳酸菌的死滅而改善其存活性。從而,可將乳酸菌發酵食品的乳酸菌生菌數維持在較高的範圍,可有效地發揮其生理機能。
本發明之乳酸菌發酵食品之製造方法係在將乳酸菌接種至以乳或乳製品作為主成分之培養基中,進行培養而製造乳酸菌發酵食品時,對乳酸菌所引發之發酵前之以乳或乳製品作為主成分之培養基或者培養中、培養後之發酵液添加油脂的脂酶分解物。
在本發明中,作為用於發酵之乳酸菌,並無特別限定,可使用隸屬於乳桿菌屬、乳球菌屬、鏈球菌屬、腸球菌屬等之細菌。作為此等細菌之具體例,可列舉乾酪乳桿菌(Lactobacillus casei)、嗜酸乳桿菌(L. acidophilus)、加氏乳桿菌(L. gasseri)、瑞士乳桿菌(L. helveticus)、唾液乳桿菌(L. salivarius)、發酵乳桿菌(L. fermentum)、酸乳乳桿菌(L. yoghurti)、德氏乳桿菌保加利亞亞種(L. delbrueckii subsp. bulgaricus)、德氏乳桿菌德氏亞種(L. delbrueckii subsp. delbrueckii)、雞乳桿菌(L. gallinarum)、約氏乳桿菌(L. johnsoni)、乳酸乳球菌乳酸亞種(Lactococcus lactis subsp. lactis)、乳酸乳球菌乳脂亞種(Lactococcus lactis subsp. cremoris)、植物乳球菌(Lactococcus plantarum)、棉子糖乳球菌(Lactococcus raffinolactis)、嗜熱鏈球菌(Streptococcus thermophilus)、屎腸球菌(Enterococcus faecium)等。在此等之中,乾酪乳桿菌、加氏乳桿菌等就增殖促進效果或存活性改善效果之方面而言係較佳,特定而言,較佳為乾酪乳桿菌。作為乾酪乳桿菌,可例示例如乾酪乳桿菌YIT9029株(FERM BP-1366,寄存日:1987年5月18日)等。
另外,在本發明中,作為用於發酵之乳酸菌,除了如上述般一般被稱為乳酸菌者以外,亦包含屬於厭氧性菌之隸屬於雙歧桿菌屬之細菌。作為此種隸屬於雙歧桿菌屬之細菌,並無特別限定,可列舉短雙歧桿菌(Bifidobacterium breve)、假鏈狀雙歧桿菌(Bifidobacterium pseudocatenulatum)、雙歧雙歧桿菌(Bifidobacterium bifidum)、長雙歧桿菌(Bifidobacterium longum)、嬰兒雙歧桿菌(Bifidobacterium infantis)、青春雙歧桿菌(Bifidobacterium adolescentis)、鏈狀雙歧桿菌(Bifidobacterium catenulatum)、角雙歧桿菌(Bifidobacterium angulatum)、沒食子雙歧桿菌(Bifidobacterium gallicum)、乳酸雙歧桿菌(Bifidobacterium lactis)、動物雙歧桿菌(Bifidobacterium animalis)等。在此等之中,較佳為雙歧雙歧桿菌、短雙歧桿菌等,特定而言,更佳為雙歧雙歧桿菌。作為雙歧雙歧桿菌,可例示例如雙歧雙歧桿菌YIT10347(FERM BP-10613,寄存日:2005年6月23日)等。
上述之乾酪乳桿菌YIT9029株及雙歧雙歧桿菌YIT10347目前係寄存於獨立行政法人製品評價技術基盤機構 專利生物寄存中心(〒292-0818 千葉縣木更津市上總鎌足2丁目5番地8 120號室)。
在本發明中,此等乳酸菌可使用1種或2種以上。
將上述乳酸菌在以乳或乳製品作為主成分之培養基(以下,有時僅稱為「培養基」)中進行培養。作為屬於培養基的主成分之乳或乳製品,只要是乳本身或將乳作為原料所製造之乳製品,即無特別限定,可列舉例如由牛乳、山羊乳、羊乳、全脂奶粉、脫脂奶粉、鮮奶油、複合奶油(compound cream)、乳清蛋白濃縮物(WPC)、乳清蛋白分離物(WPI)、酪蛋白、α-乳球蛋白、β-乳球蛋白、或全乳蛋白(TMP)等所組成之獸乳培養基,或者豆漿等源自植物之液狀乳,在此等之中,就發酵性之方面而言,較宜使用脫脂奶粉、全脂奶粉、牛乳等獸乳或將獸乳作為原料所製造之乳製品。在培養基中,除了上述成分以外,亦可添加葡萄糖、果糖、蔗糖等糖質,或烏龍茶萃取物、甜茶萃取物等其他乳酸菌增殖促進劑,維生素A、維生素B類、維生素C、維生素E等維生素類,或各種胜肽,胺基酸類,鈣、鎂等鹽類等。
在本發明中,係在乳酸菌的培養前,對上述培養基預先添加油脂的脂酶分解物(以下,有時僅稱為「脂酶分解物」),或者將其添加至培養中、培養後之發酵液中。在此處,較佳係添加至培養前之培養基或培養後之發酵液中,更佳係添加至培養前之培養基中。作為所使用之脂酶,並無特別限定,較宜使用源自念珠菌屬、根黴菌屬、青黴菌屬、麴菌屬等微生物之脂酶,可使用此等中之1種或2種以上。作為此種源自微生物之脂酶之市售品,可列舉例如脂酶AY「Amano」30G(源自Candida rugosa)、Newlase F3G(源自Rizopus niveus)、脂酶MER「Amano」(源自Rizopus oryzae)、脂酶DF「Amano」15(源自Rizopus oryzae)、脂酶R「Amano」(源自Penicillum roqueforti),脂酶A「Amano」6(源自Aspergillus niger)等(皆為天野Enzyme股份有限公司製)。在此等之中,由於乳酸菌培養時之增殖促進效果及保存中之存活性改善效果優異,故較宜使用源自念珠菌屬微生物之脂酶。
藉由脂酶所分解之油脂並無特別限定,可列舉例如植物油脂、乳脂等。此等油脂可使用1種或2種以上,由乳酸菌培養時之增殖促進效果及保存中之存活性改善效果或風味之方面而言,較佳為植物油脂。
藉由脂酶所分解之油脂中之植物油脂並無特別限定,可使用例如橄欖油、芝麻油、米糠油、紅花油、大豆油、玉米油、菜子油、棕櫚油、棉實油、花生油、葵花油等,在此等之中,就乳酸菌培養時之增殖促進效果及保存中之存活性改善效果或風味之觀點而言,較佳係使用橄欖油、葵花油等。此等植物油脂由作業性等之方面而言,較佳係不調整固形分濃度,以100質量%使用,並視需要進行殺菌處理而調製。
此外,藉由脂酶所分解之油脂中之乳脂並無特別限定,例如可為如上述屬於培養基的主成分之乳或乳製品般包含乳脂者,可使用例如牛乳、山羊乳、羊乳、全脂奶粉、脫脂奶粉、鮮奶油、複合奶油等,在此等之中,就乳酸菌培養時之增殖促進效果及保存中之存活性改善效果之觀點而言,較佳係使用鮮奶油、全脂奶粉、黃油等。此等乳脂由作業性等之方面而言,較佳係將脂肪濃度調整至3~50質量%左右而使用,並視需要進行殺菌處理而調製。
藉由在上述油脂中添加上述脂酶並使其進行反應,可獲得用於本發明之脂酶分解物。脂酶的添加量係相對於油脂而言,較佳為0.9~2.4質量%,更佳為1.2~1.8質量%。反應溫度通常為30~60℃,較佳為40~50℃,在此溫度,通常使其進行反應4~48小時,較佳為12~24小時左右。若為此種範圍,則可獲得乳酸菌發酵時之增殖促進效果及保存中之存活性改善效果優異者,此外,就成本或作業性之方面而言亦較佳。反應終了後,視需要進行殺菌處理,但在乳脂中,為了防止殺菌處理所引發之凝固,較佳係添加中和劑來進行中和,直至反應終了為止。作為中和劑,係使用氫氧化鉀、氫氧化鈉、碳酸鉀、碳酸氫鈉等,但若添加碳酸鉀、碳酸氫鈉,則會有產生氣泡之情形,故較宜使用氫氧化鉀、氫氧化鈉。添加此等中和劑,並以成為pH6~7.5,較佳為6.5~7.0之方式進行中和。中和劑的添加只要是在於脂酶添加前施行之油脂的殺菌處理之後至脂酶反應終了後之殺菌處理之前皆可施行,但若在脂酶反應初期進行添加,則會有反應並未充分地施行之情形,故較佳係在反應終了之2小時前至反應終了後之殺菌處理前進行添加。反應終了後之脂酶分解物係呈水溶液或糊狀,亦可依原樣使用該等,但較佳係藉由噴佈乾燥等加以粉末化而使用。
在藉由脂酶將油脂進行分解所獲得之脂酶分解物中,通常可包含游離脂肪酸及此等之單甘油酯、二甘油脂、三甘油酯。
將此等脂酶分解物預先添加至上述以乳或乳製品作為主成分之培養基中,或者添加至培養中、培養後之發酵液中。脂酶分解物的添加量並無特別限定,以游離脂肪酸換算,較佳為3~100ppm,更佳為5~80ppm,特佳為5~40ppm。在本說明書中,所謂游離脂肪酸,係意味游離的酪酸、己酸、辛酸、癸酸、月桂酸、肉豆蔻酸、肉豆蔻油酸、棕櫚酸、硬脂酸、油酸及亞麻油酸,所謂游離脂肪酸換算,係以此等游離脂肪酸之合計的含量進行換算而得之值,可由後述之經由HPLC所得之各游離脂肪酸含量的測定值予以求出。若為此種範圍,則可獲得製造時之乳酸菌增殖效果及保存中之存活性改善效果優異,且風味亦優異的發酵食品。
將上述乳酸菌接種至依此方式經預先添加脂酶分解物之培養基中並施行培養,或者將脂酶分解物添加至培養中、培養後之發酵液中。培養只要是例如於20~50℃左右施行8~48小時左右即可。此外,培養亦可視需要在厭氧性條件下施行。另外,藉由以經添加脂酶分解物之培養基進行培養,可促進乳酸菌的增殖,可使培養終了後之發酵液中之乳酸菌的菌數成為例如1.2×109
cfu/ml以上,較佳為1.5×109
cfu/ml。可視需要將藉由培養所獲得之發酵液進行均質化處理,接著,添加/混合另行調製而得之漿料溶液,進一步添加香料等,而加工成最終製品。
另外,在本發明中,所謂乳酸菌發酵食品,由日本乳等省令所規定之發酵乳、乳製品乳酸菌飲料等飲料或固態優格(hard yogurt)、凝態優格(soft yogurt)、原味優格(plain yogurt),再者,克弗爾(kefir)、乳酪等皆含括在內。此外,在本發明之乳酸菌發酵食品中,包含利用多種乳酸菌之飲食品,例如原味型、調味型、水果型、甜味型、凝態型、飲用型、固形(固態)型、冷凍型等發酵乳、乳酸菌飲料、克弗爾、乳酪等。
再者,在本發明之乳酸菌發酵食品中,可視需要摻合除了漿料溶液等以外之各種食品素材,例如各種糖質、增黏劑、乳化劑、各種維生素劑等任意成分。作為此等食品素材,具體而言,可摻合蔗糖、葡萄糖、果糖、巴拉金糖(palatinose)、海藻糖、乳糖、木糖、麥芽糖等糖質,山梨糖醇、木糖醇、赤藻糖醇、乳糖醇、巴糖醇(palatinit)、還原水飴、還原麥芽糖水飴等糖醇,阿斯巴甜(aspartame)、索馬甜(thaumatin)、蔗糖素、醋磺內酯鉀、甜菊等高甜味度甜味料,瓊脂、明膠、鹿角菜膠、瓜爾膠、黃原膠、果膠、刺槐豆膠、結蘭膠、羧基甲基纖維素、大豆多醣類、海藻酸丙二醇酯等各種增黏(安定)劑,蔗糖脂肪酸酯、甘油脂肪酸酯、聚甘油脂肪酸酯、山梨糖醇酐脂肪酸酯、卵磷脂等乳化劑,奶油、黃油、酸奶油等乳脂肪,檸檬酸、乳酸、醋酸、蘋果酸、酒石酸、葡萄糖酸等酸味料,維生素A、維生素B類、維生素C、維生素E類等各種維生素類,鈣、鎂、鋅、鐵、錳等礦物質成分,優格系、莓果系、甜橙系、榲桲系、紫蘇系、柑橘系、蘋果系、薄荷系、葡萄系、杏系、梨、卡士達奶油、桃、甜瓜、香蕉、熱帶系、芳草系、紅茶、咖啡系等香料類。
如此所獲得之本發明之乳酸菌發酵食品係保存中之存活性優異,故即便例如將此發酵食品於10℃保存3週,相較於未使用本發明之乳酸菌發酵食品而言,亦能夠維持150%以上,較佳為200%以上的生菌率,顯示出較高的存活率。
如以上,上述油脂的脂酶分解物係藉由添加至培養基中而具有促進乳酸菌的增殖之效果,故能夠藉由將其用作有效成分而利用作為乳酸菌的增殖促進劑。作為添加此增殖促進劑之培養基,除了上述以乳或乳製品作為主成分之培養基以外,只要是公知的用於乳酸菌培養者,即可無限制地使用,可列舉例如MRS培養基或SPC培養基等。藉由在此種培養基中添加以游離脂肪酸換算較佳為3~100ppm,更佳為5~40ppm的本發明之增殖促進劑,可獲得優異的乳酸菌增殖促進效果。
此外,上述油脂的脂酶分解物係藉由添加至培養基或者培養中、培養後之發酵液中而具有改善保存時之乳酸菌的存活性之效果,故能夠藉由將其用作有效成分而利用作為乳酸菌的存活性改善劑。作為添加此存活性改善劑之培養基,除了上述以乳或乳製品作為主成分之培養基以外,只要是公知的用於乳酸菌培養者,即可無限制地使用,可列舉例如MRS培養基或SPC培養基等。藉由在此種培養基中添加以游離脂肪酸換算較佳為3~100ppm,更佳為5~40ppm的本發明之存活性改善劑,可獲得優異的乳酸菌存活性改善效果。
在此等乳酸菌的增殖促進劑及存活性改善劑中,較佳係進一步含有酵母及乳化劑。此外,在乳酸菌的增殖促進劑及存活性改善劑中,亦可視需要含有香料、各種溶媒。
作為用於乳酸菌的增殖促進劑及存活性改善劑之酵母,並無特別限定,較佳為例如諸如高度含有礦物質之酵母等之酵母。乳酸菌的增殖促進劑及存活性改善劑中之酵母的含量並無特別限定,例如為1.0~10質量%,較佳為3.0~8.0質量%。
作為用於乳酸菌的增殖促進劑及存活性改善劑之乳化劑,並無特別限定,可使用例如聚甘油脂肪酸酯、蔗糖脂肪酸酯、聚山梨糖醇酯類、黃原膠、瓜爾膠等。乳酸菌的增殖促進劑及存活性改善劑中之乳化劑/增黏安定劑的含量並無特別限定,例如就黃原膠、瓜爾膠等增黏安定劑而言,為0.2~1.0質量%,較佳為0.3~0.5質量%。
乳酸菌的增殖促進劑及存活性改善劑之調製法並無特別限定,較佳係例如將混合油脂的脂酶分解物、丙二醇等溶媒、乳化劑而得之物,以及使酵母分散於水等溶媒中而得之物進行混合,將所得之物進一步進行攪拌/混合而予以調製。
[實施例]
以下係列舉實施例來針對本發明進一步詳細地進行說明,但本發明當然不受此等實施例所限定。
以下實施例中之游離脂肪酸含量的測定係藉由以下條件之HPLC進行測定。
(HPLC條件)
在樣品3.5g中加入作為內部標準品之十三烷酸的甲醇溶液(50μg/ml)1ml及乙腈15ml,攪拌及離心後,回收上清液3.5ml,以離心蒸發器去除乙腈,以甲醇定容成約5ml,以0.45μm的過濾器進行過濾。相對於此溶液5容量而言,加入ADAM(9-Anthryldiazomethane,Funakoshi(股)製)的丙酮溶液(1mg/ml)1容量,於室溫/暗處靜置90分鐘以上,以高效液相層析進行分析。使用酪酸、己酸、辛酸、癸酸、月桂酸、肉豆蔻酸、棕櫚酸、硬脂酸、油酸共計9種當作標準物質,將此等9種游離脂肪酸之總和定為總游離脂肪酸。分析係在以下條件下施行。
(分析條件)
管柱:Imtakt公司製 Unison UK-C8
管柱溫度:30℃
流速:1.0ml/分鐘
移動相:將A液設為乙腈/水=65/35,將B液設為乙腈/水=85/15,0~9分鐘係將A液設為100%,9~28分鐘係將B液以線性梯度設為0~100%,28~46分鐘係將B液設為100%。
注入量:10μl
激發波長:365nm
螢光波長:412nm
(製造例1)
鮮奶油脂酶分解物糊料的調製:
將鮮奶油(固形分51.7%)3880g於98℃進行殺菌30分鐘。將脂酶AY「Amano」30G 15g及水135g進行攪拌/混合,製成A液。在經殺菌之鮮奶油中添加A液,使其進行酵素反應20小時。反應終了後,添加50質量%氫氧化鉀水溶液直至成為pH6.7來進行中和。中和後,於95℃進行殺菌15分鐘,獲得鮮奶油脂酶分解物糊料。針對此鮮奶油脂酶分解物糊料,藉由HPLC測定游離脂肪酸含量,結果為38.38質量%。
(製造例2)
鮮奶油脂酶分解物粉末的調製:
將鮮奶油(固形分51.7%)3880g於98℃進行殺菌30分鐘。將脂酶AY「Amano」30G 15g及水135g進行攪拌/混合,製成A液。在經殺菌之鮮奶油中添加A液,使其進行酵素反應20小時。反應終了後,添加50質量%氫氧化鉀水溶液直至成為pH6.7來進行中和。中和後,於95℃進行殺菌15分鐘,獲得鮮奶油脂酶分解物糊料。將脫脂奶粉342.8g、鮮奶油脂酶分解物糊料306.4g、水1154.5g進行攪拌/混合,藉由噴佈乾燥進行粉末化,獲得鮮奶油脂酶分解物粉末。針對此鮮奶油脂酶分解物粉末,以與製造例1同樣之方式測定游離脂肪酸含量,結果為20.47質量%。
(製造例3)
全脂奶粉脂酶分解物水溶液的調製:
將全脂奶粉(固形分95%)40g溶解於水100g中,於98℃進行殺菌30分鐘。於其中添加脂酶AY「Amano」30G 0.12g,於50℃使其進行酵素反應20小時。反應終了後,添加50質量%氫氧化鉀水溶液直至成為pH6.7來進行中和。中和後,於95℃進行殺菌15分鐘,獲得全脂奶粉脂酶分解物水溶液。針對此全脂奶粉脂酶分解物水溶液,以與製造例1同樣之方式測定游離脂肪酸含量,結果為3.59質量%。
(製造例4)
全脂奶粉脂酶分解物粉末的調製:
將全脂奶粉(固形分95%)40g溶解於水157.56g中,於98℃進行殺菌30分鐘,製成A液。將脂酶AY「Amano」30G 0.12g及水0.108g進行攪拌/混合,製成B液。在A液中添加B液,於50℃使其進行酵素反應20小時。反應終了後,添加50質量%氫氧化鉀水溶液直至成為pH6.7來進行中和。中和後,於95℃進行殺菌15分鐘。冷卻後,藉由噴佈乾燥進行粉末化,獲得全脂奶粉脂酶分解物粉末。針對此全脂奶粉脂酶分解物粉末,以與製造例1同樣之方式測定游離脂肪酸含量,結果為15.55質量%。
(製造例5)
黃油脂酶分解物糊料的調製:
使黃油(固形分83%)3000g於50℃進行溶解後,於98℃進行殺菌30分鐘。將脂酶AY「Amano」30G 37.5g及水337.5g進行攪拌/混合,製成A液。將A液添加至經殺菌之黃油中,於50℃使其進行酵素反應20小時。反應終了後,於95℃進行殺菌15分鐘,獲得黃油脂酶分解物糊料。針對此黃油脂酶分解物糊料,藉由HPLC測定游離脂肪酸含量,結果為47.1質量%。
(製造例6)
黃油脂酶分解物粉末的調製:
使黃油(固形分83%)3000g於50℃進行溶解後,於98℃進行殺菌30分鐘。將脂酶AY「Amano」30G 37.5g及水337.5g進行攪拌/混合,製成A液。將A液添加至經殺菌之黃油中,於50℃使其進行酵素反應20小時。反應終了後,於95℃進行殺菌15分鐘。冷卻後,藉由噴佈乾燥進行粉末化,獲得黃油脂酶分解物糊料。將脫脂奶粉25g、氫氧化鉀0.2g、黃油脂酶分解物糊料10g及水114.8g進行攪拌/混合,藉由噴佈乾燥進行粉末化,獲得黃油脂酶分解物粉末。針對此黃油脂酶分解物粉末,以與製造例1同樣之方式測定游離脂肪酸含量,結果為14.6質量%。
(實施例1)
乳酸菌發酵食品的製造:
在含有脫脂奶粉16w/v%、葡萄糖10w/v%、烏龍茶萃取物0.2w/v%之培養基中以游離脂肪酸之合計的含量成為16.5ppm之方式添加製造例1中所獲得之鮮奶油脂酶分解物糊料,於100℃進行殺菌62分鐘而獲得培養培養基。除此以外,另行將乾酪乳桿菌YIT9029株接種0.5v/v%至10w/v%脫脂奶粉溶液中,於37℃進行培養24小時而獲得培養液。將此培養液接種0.5v/v%至上述培養培養基中,於35℃進行培養,於酸度成為24ml/9g之時點終止培養而獲得乳酸菌發酵食品。此外,作為比較,除了使用無添加脂酶分解物之培養基以外,以與前述同樣的方法獲得乳酸菌發酵食品。以BCP培養基測定此等乳酸菌發酵食品的培養終了時、於10℃保存14日後及保存21日後之生菌數(cfu/ml)。將此等結果示於表1。
在將乳酸菌以培養基進行培養時,藉由在培養基中添加鮮奶油脂酶分解物糊料,培養終了時之生菌數及保存後之生菌數相較於未在培養基中添加任何者之情況而言係顯著地變高。
(實施例2)
乳酸菌發酵食品的製造:
在含有脫脂奶粉16w/v%、葡萄糖2.2w/v%、果糖5.1w/v%、烏龍茶萃取物0.2w/v%之培養基中各自以游離脂肪酸之合計的含量成為27.7ppm之方式添加製造例1中所獲得之鮮奶油脂酶分解物糊料、製造例2中所獲得之鮮奶油脂酶分解物粉末、製造例3中所獲得之全脂奶粉脂酶分解物水溶液、製造例4中所獲得之全脂奶粉脂酶分解物粉末,於100℃進行殺菌62分鐘而獲得培養培養基。除此以外,另行將乾酪乳桿菌YIT9029株接種0.5v/v%至10w/v%脫脂奶粉溶液中,於37℃進行培養24小時而獲得培養液。將此培養液接種0.5v/v%至上述培養培養基中,於35℃進行培養,於酸度成為24ml/9g之時點終止培養而獲得乳酸菌發酵食品。以BCP培養基測定此等乳酸菌發酵食品的培養終了時、於10℃保存14日後之生菌數(cfu/ml)。此外,針對乳酸菌發酵食品的風味,依以下評估基準進行評估。將此等結果示於表2。
<風味評估基準>
(評估) (內容)
◎ :非常佳
○ :佳
△ :稍差
× :差
在所有脂酶分解物的添加中,以與實施例1相同的程度,在製造時,乳酸菌的增殖受到促進,保存中之存活性亦提升。此外,在風味上亦獲得良好者。
(實施例3)
乳酸菌發酵食品的製造:
在含有脫脂奶粉16w/v%、葡萄糖2.2w/v%、果糖5.1w/v%、烏龍茶萃取物0.2w/v%之培養基中各自以游離脂肪酸之合計的含量成為53.5ppm之方式添加製造例1中所獲得之鮮奶油脂酶分解物糊料、製造例5中所獲得之黃油脂酶分解物糊料、製造例6中所獲得之黃油脂酶分解物粉末,於100℃進行殺菌62分鐘而獲得培養培養基。除此以外,另行將乾酪乳桿菌YIT9029株接種0.5v/v%至10w/v%脫脂奶粉溶液中,於37℃進行培養24小時而獲得培養液。將此培養液接種0.5v/v%至上述培養培養基中,於35℃進行培養,於酸度成為24ml/9g之時點終止培養而獲得乳酸菌發酵食品。此外,作為比較,除了使用無添加脂酶分解物之培養基以外,以與前述同樣的方法獲得乳酸菌發酵食品。以BCP培養基測定此等乳酸菌發酵食品的培養終了時、於10℃保存14日後及保存21日後之生菌數(cfu/ml)。再者,將無添加脂酶分解物之乳酸菌發酵食品的生菌數設為100%並算出使用各脂酶分解物之情況之生菌數成為多少%。又再者,針對乳酸菌發酵食品的風味,以與實施例2同樣的評估基準進行評估。將此等結果示於表3。
在將乳酸菌以培養基進行培養時,藉由在培養基中添加乳脂的脂酶分解物,培養終了時之生菌數及保存後之生菌數相較於未在培養基中添加任何者之情況而言係顯著地變高。
(製造例7)
植物油脂脂酶分解物糊料的調製:
在250ml的耐熱瓶中,依表4所記載之配方將原料進行混合後,於50℃攪拌20小時。攪拌後,於90~95℃加熱15分鐘,使酵素去活化。使其在冷藏庫中凝固後,於50℃使其進行融解,回收上清液之油層,將其作為植物油脂脂酶分解物糊料。藉由HPLC,測定此等植物油脂脂酶分解物糊料的游離脂肪酸量。其結果亦示於表5。
(製造例8)
植物油脂脂酶分解物粉末的調製:
將製造例7中所獲得之植物油脂脂酶分解物糊料中之使用葵花油者以噴佈乾燥進行粉末化,而獲得葵花油脂酶分解物粉末。
(實施例4)
乳酸菌發酵食品的製造:
在含有脫脂奶粉16w/v%、葡萄糖2.2w/v%、果糖5.1w/v%、烏龍茶萃取物0.2w/v%之培養基中各自以游離脂肪酸之合計的含量成為17.4ppm之方式添加製造例7中所獲得之橄欖油脂酶分解物糊料、葵花油脂酶分解物糊料、製造例8中所獲得之葵花油脂酶分解物粉末,於100℃進行殺菌62分鐘而獲得培養培養基。除此以外,另行將乾酪乳桿菌YIT9029株接種0.5v/v%至10w/v%脫脂奶粉溶液中,於37℃進行培養24小時而獲得培養液。將此培養液接種0.5v/v%至上述培養培養基中,於35℃進行培養,於酸度成為24ml/9g之時點終止培養而獲得乳酸菌發酵食品。此外,作為比較,除了使用無添加脂酶分解物之培養基以外,以與前述同樣的方法獲得乳酸菌發酵食品。以BCP培養基測定此等乳酸菌發酵食品的培養終了時、於10℃保存14日後及保存21日後之生菌數(cfu/ml)。再者,將無添加脂酶分解物之乳酸菌發酵食品的生菌數設為100%並算出使用各脂酶分解物之情況之生菌數成為多少%。又再者,針對乳酸菌發酵食品的風味,以與實施例2同樣的評估基準進行評估。將此等結果示於表6。
在將乳酸菌以培養基進行培養時,藉由在培養基中添加植物油脂的脂酶分解物,培養終了時之生菌數及保存後之生菌數相較於未在培養基中添加任何者之情況而言係顯著地變高。此外,相較於源自乳脂之油脂脂酶分解物而言,可在較低的濃度下確認到顯著的效果。再者,得知植物油脂的脂酶分解物亦改善乳酸菌發酵食品的風味。
(製造例9)
乳酸菌的增殖促進劑/存活性改善劑的調製:
將製造例7中所調製之橄欖油脂酶分解物16.2g、丙二醇87.5g、黃原膠4.0g進行攪拌/混合而獲得A液。除此以外,另行將水649.7g、酵母萃取物41.8g、香料200.0g、檸檬酸0.8g進行攪拌/混合,獲得B液。將A液及B液進行攪拌/混合而獲得乳酸菌的增殖促進劑/存活性改善劑。
此乳酸菌的增殖促進劑/存活性改善劑可於10℃以下安定地保存1個月。
(實施例5)
乳酸菌發酵食品的製造:
將雙歧雙歧桿菌YIT10347株之菌酛(starter)以初始菌數成為2×107
cfu/ml左右之方式接種於將包含全脂奶粉14w/w%、脫脂奶粉4w/w%、乳胜肽(LE80GF-US,日本新藥(股)製)0.1w/w%之水溶液於135℃進行加熱殺菌3秒所獲得之培養基中,於37℃在大氣環境下進行培養,直至成為pH4.8~4.9為止,而獲得雙歧桿菌發酵液。另行在包含蔗糖7w/w%、羧基甲基纖維素鈉(CMC122Y,Daicel(股)製)1w/w%之水溶液中以游離脂肪酸之合計的含量成為45ppm之方式添加製造例4中所獲得之全脂奶粉脂酶分解物粉末,於121℃進行加熱殺菌3秒,而獲得漿料。將依此方式所獲得之雙歧桿菌發酵液40質量份於15MPa進行均質化處理後,添加至漿料60質量份中,進行混合,而獲得含有雙歧桿菌之乳酸菌發酵食品。以TOS培養基測定此含有雙歧桿菌之乳酸菌發酵食品的培養終了時、於10℃保存21日後之雙歧雙歧桿菌YIT10347株的生菌數(cfu/ml)。再者,將無添加脂酶分解物之乳酸菌發酵食品的生菌數設為100%並算出使用各脂酶分解物之情況之生菌數成為多少%,結果保存21日後之生菌數為233%。此外,以與實施例2同樣之方式評估發酵食品的風味,結果風味經評估為○。將此等結果示於表7。
在製造含有雙歧桿菌之乳酸菌發酵食品時,藉由在培養後之發酵液中添加脂酶分解物,保存後之生菌數相較於未在培養後之發酵液中添加任何者之情況而言係顯著地變高。
[產業上之可利用性]
根據本發明之製造方法,可獲得發酵時之乳酸菌的增殖促進效果及保存中之存活性改善效果,故可將乳酸菌發酵食品中之生菌數維持在較高的範圍,可有效地發揮其生理機能。從而,本發明之方法係有用於作為機能性食品等之製造方法。
Claims (13)
- 一種乳酸菌發酵食品之製造方法,其特徵為在將乳酸菌接種至以乳或乳製品作為主成分之培養基中,進行培養而製造乳酸菌發酵食品時, 對乳酸菌的培養前之以乳或乳製品作為主成分之培養基或者培養中、培養後之發酵液添加油脂的脂酶分解物。
- 如請求項1之乳酸菌發酵食品之製造方法,其中,油脂為植物油脂。
- 如請求項2之乳酸菌發酵食品之製造方法,其中,植物油脂為橄欖油或葵花油。
- 如請求項1之乳酸菌發酵食品之製造方法,其中,油脂為乳脂。
- 如請求項4之乳酸菌發酵食品之製造方法,其中,乳脂係源自黃油、鮮奶油或全脂奶粉。
- 如請求項1至5中任一項之乳酸菌發酵食品之製造方法,其中,以乳或乳製品作為主成分之培養基為以獸乳或將獸乳作為原料所製造之乳製品作為主成分之培養基。
- 如請求項1至6中任一項之乳酸菌發酵食品之製造方法,其中,乳酸菌為乾酪乳桿菌(Lactobacillus casei)。
- 一種乳酸菌的增殖促進方法,其特徵為在將乳酸菌接種至以乳或乳製品作為主成分之培養基中,進行培養而製造乳酸菌發酵食品時, 在乳酸菌的培養前,對以乳或乳製品作為主成分之培養基添加油脂的脂酶分解物。
- 一種乳酸菌的存活性改善方法,其特徵為在將乳酸菌接種至以乳或乳製品作為主成分之培養基中,進行培養而製造乳酸菌發酵食品時, 對乳酸菌的培養前之以乳或乳製品作為主成分之培養基或者培養中、培養後之發酵液添加油脂的脂酶分解物。
- 一種乳酸菌的增殖促進劑,其特徵為含有油脂的脂酶分解物作為有效成分。
- 如請求項10之乳酸菌的增殖促進劑,其進一步含有酵母及乳化劑。
- 一種乳酸菌的存活性改善劑,其特徵為含有油脂的脂酶分解物作為有效成分。
- 如請求項12之乳酸菌的存活性改善劑,其進一步含有酵母及乳化劑。
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