TWI549613B - Fermented food and its manufacturing method - Google Patents
Fermented food and its manufacturing method Download PDFInfo
- Publication number
- TWI549613B TWI549613B TW100135607A TW100135607A TWI549613B TW I549613 B TWI549613 B TW I549613B TW 100135607 A TW100135607 A TW 100135607A TW 100135607 A TW100135607 A TW 100135607A TW I549613 B TWI549613 B TW I549613B
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- TW
- Taiwan
- Prior art keywords
- sweet tea
- tea extract
- bifidobacterium
- electrodialysis
- bacteria
- Prior art date
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- 238000004519 manufacturing process Methods 0.000 title claims description 24
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- 238000000909 electrodialysis Methods 0.000 claims description 28
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- 159000000003 magnesium salts Chemical class 0.000 claims description 6
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- 159000000000 sodium salts Chemical class 0.000 claims description 3
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Description
本發明係關於含有雙歧桿菌屬細菌之醱酵食品及其製造方法。
顯示雙歧桿菌屬細菌係與乳酸桿菌(Lactobacillus)屬細菌所代表之乳酸菌同樣地具有改善腸內菌叢、改善使性、改善腸道機能、防止感染、賦活免疫、預防癌症等各種效果。因此,認為此等細菌係經由改善腸道環境,幫助人體的健康者。
雙歧桿菌屬細菌為發揮如此效果,於醱酵乳等之製品中,要求保持高生菌數。然而,因為雙歧桿菌屬細菌一般為嫌氣性細菌,缺乏存活性,尤其於氧氣存在下,迅速地死亡。
至今本申請人報告揭示以提高如前述之使用雙歧桿菌屬細菌之醱酵乳等製品中雙歧桿菌屬細菌之存活性為目的,添加甜茶萃取物等於醱酵乳等製品(專利文獻1)。
然而,添加甜茶萃取物之醱酵乳等製品雖可提高雙歧桿菌屬細菌之存活性,但有來自甜茶的苦味,有風味上的問題。
[專利文獻1] 國際公開WO2006/129508號
因此,本發明係於維持甜茶萃取物之提高使用雙歧桿菌屬細菌之醱酵乳等製品中雙歧桿菌屬細菌存活性之效果下,並提供改善風味之技術為課題。
本發明者等為解決前述課題,努力研究的結果,發現藉由取代先前的甜茶萃取物,使用將甜茶萃取物於特殊條件下予以電透析者,解決前述課題而完成本發明。
亦即,本發明係如下所述者。
(1)含有對添加有無機鹽於甜茶萃取物者進行電透析所得到甜茶精華濃縮液、以及雙歧桿菌屬細菌為特徵之醱酵食品。
(2)於製造含有雙歧桿菌屬細菌之醱酵食品中,於任何階段摻合對添加有無機鹽於甜茶萃取物者進行電透析所得之甜茶精華濃縮液為特徵之含有雙歧桿菌屬細菌之醱酵食品之製造方法。
(3)於含有雙歧桿菌屬細菌之醱酵食品中,摻合對添加有無機鹽於甜茶萃取物者進行電透析所得之甜茶精華濃縮液為特徵之改善雙歧桿菌屬細菌存活性之方法。
(4)對添加有無機鹽於甜茶萃取物者進行電透析所得之濃縮液為特徵之甜茶精華。
(5)對添加有無機鹽於甜茶萃取物者進行電透析所得之濃縮液為特徵之甜茶精華之製造方法。
(6)對添加有無機鹽於甜茶萃取物者進行電透析所得之濃縮液為特徵之改善甜茶萃取物風味之方法。
因為本發明之醱酵食品係摻合對添加有無機鹽於甜茶萃取物者進行電透析所得之甜茶精華濃縮液,所以提高醱酵食品所含有雙歧桿菌屬細菌之存活性,並且無來自甜茶的苦味,為風味良好者。
本發明之醱酵食品所含有之對添加有無機鹽於甜茶萃取物者進行電透析所得之甜茶精華濃縮液係如下述而得。首先,將薔薇科木莓屬之甜茶(學名:Rubus suavissimus S. Lee(Rosaceae))的葉、莖,以葉為宜,直接或因應需要而予以洗淨、去皮、乾燥、破碎等處理後,以溶劑萃取而得甜茶萃取物。
前述製造甜茶萃取物所使用之溶劑,雖無特別限定,但可舉例如水、乙醇等之碳數1~5之低級醇、醋酸乙酯、甘油、丙二醇等有機溶劑等,此等係可單獨1種,亦可混合2種以上。此等溶劑中,尤其以水或水-低級醇等之水性溶劑為宜。
另外,使用前述溶劑之甜茶萃取物之萃取方法,雖無特別限定,但例如酸萃取法為宜。另外,此酸萃取係於pH4.0以下,以pH3.0~4.0之酸性條件下進行尤佳。進行此酸萃取時,作為用以調整溶劑pH所使用之酸成份,只要為酸性物即可,並無特別的限定,但可舉例適合者如檸檬酸、蘋果酸、酒石酸、琥珀酸、乳酸、醋酸等之有機酸。
進而,使用前述溶劑之甜茶萃取物之萃取條件,雖無特別限定,但例如0℃以上,100℃以下之溫度,以10℃以上,40℃以下之溫度為宜,進行30~60分鐘程度之萃取處理尤佳。
如此所得之甜茶萃取物係因應需要,於進行過濾或離心分離等後,進一步添加無機鹽,予以電透析。
作為甜茶萃取物所添加之無機鹽,雖只要是由無機酸及無機鹼所形成的鹽即可,並無特別限制,但可舉例如1種或2種以上選自氯化鉀等之鉀鹽、氯化鈉等之鈉鹽、氯化鈣等之鈣鹽、氯化鎂等之鎂鹽。此等無機鹽中,以鎂鹽為宜,以氯化鎂尤佳。另外,無機鹽之添加量係以無水物換算,以0.02~0.2mol/l為宜,以0.05~0.1mol/l尤佳。另外,此等無機鹽可為水合物,亦可為無水物。
另外,作為電透析所使用之電透析處理裝置,可舉例如於陰極與陽極之間藉由多數個陽離子交換膜與陰離子交換膜交互區隔,具備陰極室、陽極室、多數個脫鹽室及多數個濃縮室者等。如此之電透析處理裝置,可得到離子性物質經濃縮的液體(濃縮液)及離子性物質被去除的液體(脫鹽液)。亦即,以陽極側之陽離子交換膜與陰極側之陰離子交換膜所區隔的部份為濃縮室,回流於濃縮室的液體為濃縮液。接著,陽極側之陰離子交換膜與陰極側之陽離子交換膜所區隔的部份為脫鹽室,回流於脫鹽室的液體為脫鹽液。因為電透析處理裝置亦有以acilyzer(Astom股份有限公司)等之名稱市售,所以亦可利用此等。
本發明之甜茶精華係可藉由於電透析裝置之脫鹽室,回流添加有無機鹽之甜茶萃取物,於濃縮室回流水等,進行電透析處理,回收濃縮液而得。該電透析條件雖無特別限制,但可舉例如藉由於濃縮室,回流甜茶萃取物之5~50質量%(以下簡稱為「%」)相當量,以10~30%相當量的水為宜,於陰極與陽極之間,施以10~200V之電壓,以50~100V之電壓為宜,通電10~200A,以50~100A之電流為宜,電透析處理直至脫鹽室之電導率平衡(2毫西門子/公分(ms/cm)),回收濃縮液而得之方法。使回流於濃縮室的液體係除了水以外,亦可使用例如食鹽水、檸檬酸水等之電解質溶液。
此甜茶精華係可直接使用經電透析後之狀態,並且亦可使用將所得之甜茶精華藉由超濾、離心分離等方法而精製、濃縮之濃縮物,或將此藉由更進一步的噴霧乾燥或冷凍乾燥等方法而使乾燥之粉末狀。
本發明之醱酵食品中前述甜茶精華之使用量,雖無特別限制,但例如作為Brix.12之甜茶精華,醱酵食品中濃度為0.001~0.1%,以0.001~0.05%為宜,以0.002~0.02%尤佳。另外,Brix係藉由例如RX-7000α(Atago股份有限公司)等數位折射計測定之值。
另一方面,製造本發明之醱酵食品所使用之於其中所含有之雙歧桿菌屬細菌,只要是屬於雙歧桿菌屬細菌之微生物,該種類並無特別限制,但作為該適合者,可舉例如已知人體腸內菌叢主要菌之短雙歧桿菌(Bifidobacterium breve)、長雙歧桿菌(Bifidobacterium longum)、嬰兒雙歧桿菌(Bifidobacterium infantis)、青春雙歧桿菌(Bifidobacterium adolescentis)、兩叉雙歧乳桿菌(Bifidobacterium bifidum)、鏈狀雙歧桿菌(Bifidobacterium catenulatum)、假鏈狀雙歧桿菌(Bifidobacterium pseudocatenulatum)、角雙歧桿菌(Bifidobacterium angulatum)、具分離自人體腸內來源之沒食子雙歧桿菌(Bifidobacterium gallicum)、利用於食品之乳雙歧桿菌(Bifidobacterium lactis)、動物雙歧桿菌(Bifidobacterium animalis)等。此等雙歧桿菌屬細菌中,就併用前述萃取物時之存活性改善效果方面,以短雙歧桿菌、兩叉雙歧乳桿菌及長雙歧桿菌尤佳,以短雙歧桿菌YIT12272(FERM P-21917,寄存日:平成22年2月16日)、短雙歧桿菌YIT4065(FERM BP-6223,寄存日:平成8年2月29日)、短雙歧桿菌YIT10001(FERM BP-8205,寄存日:平成13年8月14日)、兩叉雙歧乳桿菌YIT4007(FERM BP-791,寄存日:昭和56年5月1日)、兩叉雙歧乳桿菌YIT10347(FERM BP-10613,寄存日:平成17年6月23日)更好。
進一步,本發明之醱酵食品中藉由甜茶精華對於雙歧桿菌屬細菌之存活性改善效果係可藉由於醱酵食品中使與雙歧桿菌屬細菌一同含有之雙歧桿菌屬細菌以外之微生物,尤其是乳酸菌而可提高。作為如此微生物,可舉例如乾酪乳桿菌(Lactobacillus casei)、嗜酸乳桿菌(Lactobacillus acidophilus)、瑞士乳桿菌(Lactobacillus helveticus)、唾液乳桿菌(Lactobacillus salivarius)、加氏乳桿菌(Lactobacillus gasseri)、發酵乳桿菌(Lactobacillus fermentum)、洛德乳桿菌(Lactobacillus reuteri)、捲曲乳桿菌(Lactobacillus crispatus)、德氏乳桿菌保加利亞亞種(Lactobacillus delbueckii subsp. bulgaricus)、Lactobacillus delbrueckii subsp. delbueckii、約氏乳桿菌(Lactobacillus johnsonii)等之乳酸桿菌屬細菌、嗜熱鏈球菌(Streptococcus thermophilus)等之鏈球菌屬細菌、乳酸乳球菌乳亞種(Lactococcus lactis subsp. lactis)、乳酸乳球菌乳脂亞種(Lactococcus lactis subsp. cremoris)、胚芽乳酸桿菌(Lactococcus plantarum)、棉子糖乳球菌(Lactococcus raffinolactis)等之乳酸球菌屬細菌、糞腸球菌(Enterococcus faecalis)、屎腸球菌(Enterococcus faecium)等之乳酸腸球菌屬細菌等之乳酸菌。此等乳酸菌中,以乳酸乳球菌(Lactococcus lactis)及/或嗜熱鏈球菌(Streptococcus thermophilus)為宜,以乳酸乳球菌YIT2027(Ferm BP-6224,寄存日:平成9年2月10日)及/或嗜熱鏈球菌YIT2021(Ferm BP-7537,寄存日:平成8年11月1日)尤佳。
關於前述寄存日所記載之細菌係寄存於獨立行政法人產業技術總合研究所專利生物寄存中心(〒305-8566日本茨城縣筑波市東1丁目1番地1中央第6)。
另外,關於前述細菌中之以下菌株亦寄存於財團法人食品工業發展研究所(台灣新竹市食品路331號)。
‧短雙歧桿菌YIT12272
(BCRC910511,寄存日:中華民國100年3月18日)
‧短雙歧桿菌YIT4065
(BCRC910510,寄存日:中華民國100年3月18日)
‧嗜熱鏈球菌YIT2021
(BCRC910367,寄存日:中華民國96年10月25日)
另外,本發明之醱酵食品中藉由甜菜精華對於雙歧桿菌屬細菌之存活性改善效果係醱酵食品製造時之該醱酵食品中之雙歧桿菌屬細菌之菌數為1×107cfu/ml以上,尤其1×108cfu/ml以上,得到明顯的效果。
另外,本發明之醱酵食品係於製造使用前述雙歧桿菌屬細菌之醱酵食品時,除了於任意階段添加甜茶精華以外,可依據先前已知之使用雙歧桿菌屬細菌之醱酵食品的製造方法製造。作為醱酵食品之製造方法,例如於殺菌處理脫脂奶粉溶液之前或之後,添加甜茶精華,接種所需之雙歧桿菌屬細菌等進行培養,將其均質化處理,得到醱酵乳基料,接著,添加、混合另外調製之糖漿溶液,再添加香料等,完成最終製品即可。另外,亦可將殺菌處理過之脫脂奶粉溶液,接種所需之雙歧桿菌屬細菌等,進行培養,將此均質化處理,得到醱酵乳基料,接著,添加、混合另外調製之糖漿溶液及甜茶精華,再添加香料等,完成最終製品。另外,使本發明之醱酵食品一同含有雙歧桿菌屬細菌及乳酸菌時,於製造醱酵食品時,使用與雙歧桿菌屬細菌一同混合培養者,或亦可與雙歧桿菌屬細菌分別培養,使用培養結束時各菌液混合者。
另外,本發明中所謂醱酵食品係由乳等省令所規定之醱酵乳、乳製品乳酸菌飲料等之飲料、或優酪乳、軟式優酪乳、原味優酪乳、進而亦包括克菲爾發酵乳(kefir)、乳酪等。另外,本發明之醱酵食品係利用各種乳酸菌之飲食品,包含例如原味型、加味型、水果風味型、甜味型、軟式、飲料型、固體(硬)式、泡沫式等之醱酵乳、乳酸菌飲料、克菲爾發酵乳、乳酪等。
另外,本發明之醱酵食品係除了糖漿等甘味料之外,可因應需要摻合其他各種食品素材,例如各種糖質、增黏劑、乳化劑、各種維生素劑等之任意成份。作為此等食品素材之具體物係可摻合蔗糖、葡萄糖、果糖、巴拉金糖、海藻糖、乳糖、木糖、麥芽糖等之糖質、山梨糖醇、木糖醇、赤蘚醇、乳糖醇、巴糖醇、還原水飴、還原麥芽糖水飴等之糖醇、阿斯巴甜、索馬甜、蔗糖素、醋磺內酯鉀(acesulfame potassium)、甜菊等之高甜度甘味料、寒天、明膠、鹿角菜膠、瓜爾豆膠、黃原膠、果膠、刺槐豆膠、結蘭膠、羧甲基纖維素、大豆多醣類、褐藻酸丙二醇等之各種增黏(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、卵磷脂等之乳化劑、鮮奶油、奶油、酸奶油等之乳脂肪、檸檬酸、乳酸、醋酸、蘋果酸、酒石酸、葡萄糖酸等之酸味料、維生素A、維生素B群、維生素C、維生素E群等之各種維生素類、鈣、鎂、鋅、鐵、錳等之礦物質、優酪乳系、莓果系、柳橙系、花梨系、紫蘇系、柑橘系、蘋果系、薄荷系、葡萄系、杏桃系、梨、布丁餡、桃、哈密瓜、香蕉、熱帶系、香草系、紅茶、咖啡系等香料類。
如此所得之本發明之醱酵食品,即使於10℃保存21天後,仍可維持雙歧桿菌屬細菌之存活率為20%以上及/或生菌數為1.5×108cfu/ml,以2×108cfu/ml尤佳,並且無來自甜茶的苦味,為風味良好。另外,存活率係可以實施例記載之方法求出。
以下係舉實施例詳細地說明本發明,但本發明並不受此等實施例任何限制。
將甜茶葉施以粉碎等處理後,添加甜茶葉15倍量的水及甜茶葉之5%相當量之檸檬酸,調整pH成3.8,以20℃進行萃取60分鐘。進一步以蒸發器5倍濃縮所得萃取液,得到Brix.13之甜茶萃取物。
將甜茶葉施以粉碎等處理後,添加甜茶葉15倍量的水及甜茶葉之5%相當量之檸檬酸,調整pH成3.8,以20℃進行萃取60分鐘。添加氯化鎂六水合物於此萃取液,使氯化鎂濃度成為0.05mol/L。接著,將此放入於電透析裝置(電透析膜:AC220-50,製品名:microacilyzerS-3,Astom股份有限公司製)之脫鹽室,放入相當於萃取液14%的水於濃縮室,進行電透析處理至脫鹽室之電導率成平衡(2毫西門子/公分(ms/cm)),回收濃縮液。進一步以蒸發器5倍濃縮此濃縮液,得到Brix.12之甜茶精華1。
以20%脫脂奶粉培養基為基本培養基,於其中添加0.2%之實施例1調製之甜茶精華1,以120℃加熱殺菌3秒鐘,調製培養用培養基。於此等培養基中接種1%之短雙歧桿菌YIT12272菌酛、0.1%之乳酸乳球菌YIT2027菌酛及0.01%之嗜熱鏈球菌YIT2021,以37℃進行培養24小時,得到培養物。於40質量份之將此培養物以15MPa均質化物,添加60質量份之將10%砂糖溶液以100℃殺菌5分鐘之物,進一步添加0.1%之優酪乳香料(Yakult Material股份有限公司製),製造乳製品。另外,為進行比較,於基本培養基添加0.2%之甜茶萃取物以取代甜茶精華之培養基,亦得到與上述同樣地製造之乳製品。乳製品中甜茶精華1或甜茶萃取物之濃度為0.08%。
製造時及以10℃保存21天後之乳製品中之生菌數(cfu/ml)係使用TOS培養基(Yakult藥品工業股份有限公司製)進行測定。另外,依據下式,求出的雙歧桿菌屬細菌之存活率結果如表1所示。進一步,所得之乳製品之風味係依據下述評估基準,由3位專業品評員進行評估之結果亦如表1所示。
存活率(%)=保存後之生菌數÷製造時之生菌數×100
如表1所示,認為添加甜茶萃取物或甜茶精華1之乳製品比僅基本培養基的乳製品之雙歧桿菌屬細菌之存活率變高。另外,認為甜茶精華1於比甜茶萃取物之存活率變高之添加量時,乳製品之風味良好,無苦味。
於實施例1中,除了使用氯化鈉、氯化鉀、氯化鈣二水合物或檸檬酸三鉀一水合物以取代氯化鎂六合物,該鹽之無水物濃度成為0.05mol/l以外,同樣地操作,製造甜茶精華2~5。
於實施例2中,除了使用相同量的實施例3製造的甜茶精華2~5以取代甜茶精華1以外,同樣地操作,得到乳製品。對於此等乳製品,與實施例2同樣地操作,測定製造時及以10℃保存21天後之乳製品中之生菌數,求出存活率,評估風味。此等結果如表2所示。
如表2所示,認為添加氯化鎂而得之甜茶精華比添加其他鹽而得之甜茶精華之存活性改善效果佳。另外,添加有機鹽之檸檬酸三鉀時,認為無存活性改善效果。
於實施例1中,除了取代使用氯化鎂六合物,使氯化鎂之濃度成為0.05mol/l,而使用氯化鎂六合物,使氯化鎂之濃度成為0.01、0.02、0.1、0.2或0.5mol/l以外,同樣地操作,製造甜茶精華6~10。
於實施例2中,除了使用相同量的實施例5製造的甜茶精華6~10以取代甜茶精華1以外,同樣地操作,得到乳製品。對於此等乳製品,與實施例2同樣地操作,測定製造時及以10℃保存21天後之乳製品中之生菌數,求出存活率,評估風味。此等結果如表3所示。
如表3所示,認為對雙歧桿菌屬細菌之存活性改善效果係使用對添加氯化鎂於甜茶萃取物,進行電透析所得之甜茶精華濃縮液,尤其添加0.02mol/l以上氯化鎂之甜茶精華,有變得明顯之趨勢。另外,認為即使添加氯化鎂時,只要是0.2mol/l以下時,就不會造成風味不良影響。另外,尤其氯化鎂的添加量為0.05~0.1mol/l時,存活性改善效果亦顯著,並且風味亦良好。
添加0.01、0.02、0.05、0.1、0.2或0.5%之實施例1調製的甜茶精華1於20%脫脂奶粉培養基,以120℃加熱殺菌3秒,調製培養基。於此等培養基,分別接種1%之短雙歧桿菌YIT12272菌酛及0.01%之乳酸乳球菌YIT2027菌酛,以37℃進行培養24小時,得到培養物A。另外,接種0.5%之嗜熱鏈球菌YIT2021菌酛於16%脫脂奶粉培養基,以37℃進行培養24小時,得到培養物B。另一面,溶解8%之還原麥芽糖水飴、4%之聚糊精、4%之半乳寡糖、0.5%之果膠、0.2%之膠原蛋白胜肽、0.05%之維生素B製劑、0.007%之蔗糖素、0.6%之乳化鐵於水後,以121℃殺菌3秒鐘,得到糖漿。
混合10質量份之將前述所得培養物A以15MPa均質化者、40質量份之將前述所得培養物B以15MPa均質化者及50質量份之糖漿,再添加合計0.1%之3種優酪乳香料(小川香料股份有限公司製、長谷川香料股份有限公司製及Yakult Material股份有限公司製),製造乳製品。此等乳製品中之甜茶精華1之濃度,分別為0.001、0.002、0.005、0.01、0.02或0.05%。
將所得之乳製品,與實施例2同樣地操作,測定製造時及以10℃保存21天後之乳製品中雙歧桿菌屬細菌之生菌數,求出存活率,評估風味。此等結果如表4所示。
如表4所示,認為藉由添加甜茶精華,幾乎不會影響乳製品的風味,具有雙歧桿菌屬細菌之存活性改善效果。尤其,添加甜茶精華(Brix.12),使於乳製品中濃度成為0.002~0.2%,可得到具有高存活性及良好風味之乳製品。
於實施例7中,除了使用短雙歧桿菌YIT4065以取代短雙歧桿菌YIT12272以外,同樣地操作,製造乳製品。認為此等乳製品與實施例7所得之乳製品同樣地藉由添加甜茶精華,幾乎不會影響乳製品的風味,具有雙歧桿菌屬細菌之存活性改善效果。
於實施例7中,除了使用短雙歧桿菌YIT10001以取代短雙歧桿菌YIT12272以外,同樣地操作,製造乳製品。認為此等乳製品與實施例7所得之乳製品同樣地藉由添加甜茶精華,幾乎不會影響乳製品的風味,具有雙歧桿菌屬細菌之存活性改善效果。
於實施例7中,除了使用兩叉雙歧乳桿菌YIT4007以取代短雙歧桿菌YIT12272以外,同樣地操作,製造乳製品。認為此等乳製品與實施例7所得之乳製品同樣地藉由添加甜茶精華,幾乎不會影響乳製品的風味,具有雙歧桿菌屬細菌之存活性改善效果。
於實施例7中,除了使用兩叉雙歧乳桿菌YIT10347以取代短雙歧桿菌YIT12272以外,同樣地操作,製造乳製品。認為此等乳製品與實施例7所得之乳製品同樣地藉由添加甜茶精華,幾乎不會影響乳製品的風味,具有雙歧桿菌屬細菌之存活性改善效果。
本發明之醱酵食品可得到雙歧桿菌屬細菌具有的各種效果,可幫助人體健康。
Claims (7)
- 一種醱酵食品,其特徵係含有對添加有0.02~0.2mol/l的1種或2種以上選自鉀鹽、鈉鹽、鈣鹽及鎂鹽之無機鹽於甜茶萃取物者進行電透析所得到甜茶精華濃縮液、以及雙歧桿菌屬細菌。
- 如申請專利範圍第1項之醱酵食品,其中無機鹽係鎂鹽。
- 一種含有雙歧桿菌屬細菌之醱酵食品之製造方法,其特徵係於製造含有雙歧桿菌屬細菌之醱酵食品中,於任何階段摻合對添加有0.02~0.2mol/l的1種或2種以上選自鉀鹽、鈉鹽、鈣鹽及鎂鹽之無機鹽於甜茶萃取物者進行電透析所得之甜茶精華濃縮液。
- 一種改善雙歧桿菌屬細菌存活性之方法,其特徵係摻合對添加有0.02~0.2mol/l的1種或2種以上選自鉀鹽、鈉鹽、鈣鹽及鎂鹽之無機鹽於甜茶萃取物者進行電透析所得之甜茶精華濃縮液於含有雙歧桿菌屬細菌之醱酵食品。
- 一種甜茶精華,其特徵係對添加有無機鹽於甜茶萃取物者進行電透析所得之濃縮液。
- 一種甜茶精華之製造方法,其特徵係對添加有無機鹽於甜茶萃取物者進行電透析而得到濃縮液。
- 一種改善甜茶萃取物風味之方法,其特徵係對添加有無機鹽於甜茶萃取物者進行電透析而得到濃縮液。
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