TWI612900B - 強化鐵分及生育酚的發酵乳製品 - Google Patents
強化鐵分及生育酚的發酵乳製品 Download PDFInfo
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- TWI612900B TWI612900B TW102130430A TW102130430A TWI612900B TW I612900 B TWI612900 B TW I612900B TW 102130430 A TW102130430 A TW 102130430A TW 102130430 A TW102130430 A TW 102130430A TW I612900 B TWI612900 B TW I612900B
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- fermented dairy
- dairy product
- fermented
- iron
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- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
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- 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
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- 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
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- 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
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- 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
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Landscapes
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Description
本發明係有關鐵分以及維他命E均經強化，且無來自鐵份的不愉快的味道等而具有良好風味，亦抑制因光照射而造成的風味劣化，可維持良好風味的發酵乳製品。
近年來，利用乳酸菌、雙叉桿菌、酵母等各種微生物的發酵食品，由於消費者對健康的關注日益提高而備受矚目。其中，於牛奶、脫脂奶粉等經以各種微生物進行發酵之食品中，添加含有果汁、各種糖類、增黏安定劑等之糖液等而獲得的發酵乳製品，因預期具有整腸作用等效果而廣泛被食用。
該等發酵乳製品進而進行強化營養成分之提高商品訴求力之嘗試，目前已製造有例如經強化維他命、礦物質、食物纖維等發酵乳飲料及優格等發酵乳製品。
然而強化的營養成分之中，存在會使發酵乳風味降低的物質，多使原本欲強化之量的營養成分無法加入。例如雖然對鐵分強化的需求高，但於酸性的發酵乳中添加大量鐵分時，會產生如同舔舐鐵鏽般獨特的令人不愉快的風味
之問題。針對該問題，本申請人已提案有藉由於發酵乳中添加經利用乳化劑被覆的鐵製劑，可抑制來自鐵分的令人不愉快的風味之方法(專利文件1)。
[專利文件1]：特開平10-225263號公報
本發明團隊，於檢討包含鐵分之其他營養成分的強化時，發現發酵乳中，與鐵分一同添加生育酚時，會因光照射而產生異味，使風味劣化。因此本發明以提供一種不會因光照射而使風味劣化，且加強鐵分以及維他命E之發酵乳製品為課題。
為解決上述課題，本發明團隊進行專心檢討後，發現於發酵乳中利用添加組合了鐵鹽之乳化劑被覆組成物以及乙酸生育酚，可獲得抑制因光照射而使風味劣化，具優異保存安定性且強化鐵分以及維他命E之發酵乳製品，本發明遂至完成。
亦即本發明係一種發酵乳製品，其特徵係含有下述之成分(a)以及成分(b)：(a)鐵鹽之乳化劑被覆組成物，
(b)乙酸生育酚。
另外，本發明係一種發酵乳製品之製造方法，其特徵係於原料乳中接種乳酸菌以及/或雙叉乳酸桿菌屬細菌，並於經培養所得之發酵乳基底中，添加成分(a)鐵鹽之乳化劑被覆組成物，以及成分(b)乙酸生育酚。
進而，本發明係一種抑制發酵乳製品風味劣化之方法，其特徵係使發酵乳製品中，含有成分(a)鐵鹽之乳化劑被覆組成物，以及成分(b)乙酸生育酚。
本發明之發酵乳製品係鐵分以及維他命E均經強化，同時無來自鐵分的不愉快的味道而具有良好風味，亦不會有因光照射而造成的風味劣化，具有優異的保存安定性之發酵乳製品。
本發明中，強化鐵分所使用之成分(a)鐵鹽之乳化劑被覆組成物(以下稱作「乳化鐵」)，係藉由將鐵鹽以乳化劑處理，使鐵鹽成為經以乳化劑被覆之狀態。使用的鐵鹽可舉出例如焦磷酸亞鐵、焦磷酸鐵、檸檬酸鐵、檸檬酸亞鐵鈉、乳酸鐵等，以使用水難溶性之鐵鹽為佳，特別以焦磷酸鐵為佳。
被覆鐵鹽的乳化劑若為一般食品用乳化劑，則無特別限制可加以使用，例如可舉出蔗糖脂肪酸酯、甘油脂肪酸
酯、丙二醇脂肪酸酯、山梨醇脂肪酸酯、聚氧乙烯山梨醇脂肪酸酯、卵磷脂等，可使用該等之1種或2種以上。
成分(a)之乳化鐵可利用周知的方法製造，例如可利用特開2005-239693號公報、特開2004-147616號公報、特開平10-225263號公報記載之製造方法可得。具體而言，鐵鹽舉焦磷酸鐵為例時，在水、甘油等水性原料中，添加乳化劑與焦磷酸鐵，再利用常用方法進行均質化或濕式粉碎等方法，於乳化劑存在下使氯化鐵水溶液與焦磷酸四鈉水溶液進行中和鹽化的方法，再於使氯化鐵水溶液與焦磷酸四鈉水溶液進行中和反應後，利用乳化劑進行被覆，之後以離心分離、膜分離等進行固體-液體分離後回收固體部分之方法，將水、甘油等可溶解乳化劑之溶媒，與溶解乳化劑之液體，混合焦磷酸鐵，利用噴霧乾燥、冷凍乾燥等去除溶媒之方法，加熱溶解乳化劑，混合焦磷酸鐵後冷卻使其固化之方法，焦磷酸鐵與常溫下液狀之乳化劑均勻混合之方法等可進行製造。另外，市售之乳化鐵有太陽活性鐵-12、太陽活性鐵-P80(太陽化學公司製)等，可使用該等市售品。
本發明之發酵乳製品中，可同時摻混上述成分(a)乳化鐵與成分(b)乙酸生育酚。該乙酸生育酚可為乙酸α生育酚、乙酸β生育酚、乙酸γ生育酚、乙酸δ生育酚之任一種，但以使用乙酸α生育酚最佳。
並未特別限制本發明之發酵乳製品中成分(a)乳化鐵之添加量，但由於可使因光照射而造成風味劣化減少，
以每100g發酵乳製品中換算鐵分為0.1~5mg為佳，0.5~5mg更佳，1~5mg最佳。另外，由於可抑制乳化鐵本身對風味之影響，以1~3mg特佳。
另一方面，並未特別限制成分(b)乙酸生育酚之添加量，但為使製品風味良好，及可抑制因光照射而造成的風味劣化，以每100g發酵乳製品中換算生育酚為1~24mg為佳，1~12mg更佳。乙酸生育酚之添加量較24mg為多時，由於乙酸生育酚本身的風味變強，可能損及發酵乳製品之風味，另外，因長時間保存亦容易產生光劣化臭。另外，生育酚之換算量係將乙酸生育酚的添加量乘上生育酚之分子量，再除以乙酸生育酚之分子量而可求得。
另外，成分(a)與成分(b)於發酵乳製品中之質量比，由於考慮製品風味良好，且對抑制因光照射而產生異味具有高抑制效果，以1：240~5：1((a)：(b))之範圍為佳，1：24~5：1更佳，進而以1：20~2：1為佳，1：10~2：1特佳。
本發明之發酵乳製品中，為提昇因光照射而造成風味劣化之抑制效果，以進而摻混成分(c)抗壞血酸或其鹽為佳。抗壞血酸或其鹽可舉出例如L-抗壞血酸、L-抗壞血酸Na、L-抗壞血酸K、L-抗壞血酸Ca等。其中，由於L-抗壞血酸、L-抗壞血酸Na與發酵乳製品的風味相合而適合使用。
並未特別限制成分(c)抗壞血酸或其鹽之添加量，但為使製品風味良好，且對因光照射而造成的風味劣化具
有優異的抑制效果，以每100g發酵乳製品中換算抗壞血酸為25~50mg為佳。
本發明之發酵乳製品中，可因應需要摻混各種食品素材，例如各種糖質、糖醇、高甜味度甜味料、增黏劑、乳化劑、乳脂肪、酸味料、香料類等任意成分。該等食品素材具體而言可摻混蔗糖、葡萄糖、寡糖、果糖、巴拉金糖、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、還原水飴、還原麥芽糖水飴等糖醇、阿斯巴甜、索馬甜、蔗糖素、醋磺內酯鉀、甜菊等高甜味度甜味料、洋菜、明膠、鹿角膠、關華豆膠、黃原膠、果膠、刺槐豆膠、結蘭膠、羧甲基纖維素、大豆多醣類、海藻酸丙二醇酯等增黏(安定)劑、蔗糖脂肪酸酯、甘油脂肪酸酯、聚甘油脂肪酸酯 山梨糖醇脂肪酸酯、卵磷脂等乳化劑、奶油、乳脂、酸奶油等乳脂肪、檸檬酸、乳酸 乙酸、蘋果酸、酒石酸、葡萄糖酸等酸味料、維他命A、維他命B類、維他命D、膠原蛋白胜肽、鐵分以外之礦物質、果汁、優格類、莓果類、橘子類、榲桲類、紫蘇類、柑橘類、蘋果類、薄荷類、葡萄柚類、杏桃類、西洋犁、卡士達醬、桃子、哈密瓜、香蕉、熱帶水果、香草類、紅茶、咖啡類等香料類等。
本發明之發酵乳製品中，可使用與一般發酵乳製品相同之發酵乳基底。發酵乳基底係可將由牛乳、山羊乳等生乳、脫脂奶粉、全脂奶粉、生鮮奶油等乳製品所製成的獸乳培養基與豆漿等，直接使用或將因應需要加以稀釋後之
溶液作為原料乳，於原料乳中培養乳酸菌以及/或雙叉乳酸桿菌屬細菌等微生物後可得之培養物。
調製發酵乳基底所使用的微生物，若為一般使用於食品製造者則無特別限制，可舉出例如乾酪乳酸桿菌、嗜酸乳酸桿菌、益乳酸桿菌、黏質乳酸桿菌、格式乳酸桿菌、發酵乳酸桿菌、唾液乳酸桿菌、洛德因乳酸桿菌、德氏乳酸桿菌保加利亞亞種、保加利亞桿菌、約氏乳酸桿菌等乳酸桿菌屬細菌、嗜熱鏈球菌等鏈球菌屬細菌、雷特氏乳酸球菌亞種、乳酸球菌、乳酸球菌亞種、乳酪菌(Cremoris)、胚芽乳酸球菌、棉子糖乳酸球菌等乳酸球菌屬細菌、糞腸球菌、屎腸球菌等腸球菌屬細菌、短雙叉乳酸桿菌、龍根菌、嬰兒雙叉乳酸桿菌、青春雙叉乳酸桿菌、分歧雙叉乳酸桿菌、鏈狀雙叉乳酸桿菌、短分歧雙叉乳酸桿菌、角雙叉乳酸桿菌、乳酸雙叉乳酸桿菌、動物雙叉乳酸桿菌等雙叉乳酸桿菌屬細菌等。且該等乳酸菌及雙叉乳酸桿菌屬細菌，可單獨使用，亦可併用2種以上。
另外，上述微生物發酵時，除了乳酸菌及雙叉乳酸桿菌屬細菌之外，亦可併用其他微生物例如酵母菌屬、念珠菌屬、紅酵母屬、畢赤酵母屬、裂殖酵母菌屬、圓酵母屬、接合酵母屬等酵母類，或黑麴菌、青黴菌屬、散囊菌屬、紅麴菌屬、毛黴屬、紅麵包黴屬、根黴屬等線狀菌等。
將上述微生物接種於原料乳，發酵的條件以及方法，可適用一般於發酵乳基底製造時使用的條件以及方法，並
無特別限制。發酵條件例如以30~40℃，使pH值成為3.0~5.0為止進行發酵為佳，發酵方法可適當由靜置發酵、攪拌發酵、振盪發酵、通氣發酵等中選擇，以適於發酵所使用之微生物的方法即可。
本發明之發酵乳製品，將上述成分(a)及(b)於任意階段進行添加以外，可根據先前周知之發酵乳製品製造方法而進行製造。例如，於脫脂奶粉溶液中接種乳酸菌等之後進行培養，在對其進行均質化處理獲得發酵乳基底，再於該發酵乳基底，添加、混合將上述成分(a)~(b)以及因應需要之成分(c)與其他糖質等成分，溶解或分散於水中調製而成之糖液。
所得之本發明之發酵乳製品，使鐵分以及維他命E均經強化，同時於保存中可維持良好的風味。亦即，本發明團隊發現相對於發酵乳製品中，即使單獨使用鐵分或生育酚，亦幾乎不會因光照射而產生風味劣化，使鐵分與生育酚併存時，因光照射而使風味顯著劣化，本發明之發酵乳製品可例如置放於透光容器(聚苯乙烯製)，在照度1200lx之光照射條件下，即使保存於10℃ 14天，較佳係保存17天之後，可抑制風味劣化，而可保持良好的風味。
且本發明之發酵乳製品中，乳等不僅為法令規定的優格等發酵乳，尚包含乳製品乳酸菌飲料、乳酸菌飲料及克菲爾(Kefir)等。另外，其型態可舉出硬式口感、軟式口感、無調味式、甜味、水果風味、飲料形式、冷凍形式
等。
其次舉實施例進而詳細說明本發明，但本發明未因該等實施例而有任何限制。
於15質量%脫脂奶粉培養基(含3.5質量%葡萄糖)中，以0.5質量%接種乾酪乳酸桿菌YIT9029的起始菌種，於37℃下，培養至pH值成為3.6。取所得之培養物以15Mpa進行均質化處理後之均質化物67質量分，與3質量%之33質量分之大豆多糖溶液進行混合，再將混合物以15Mpa進行均質化處理。另外，調製經於水中添加乳化鐵(含有12.6質量%之焦磷酸鐵、0.01質量%之卵磷脂、0.2質量%之聚氧乙烯山梨糖醇脂肪酸酯、50質量%之甘油)、乙酸生育酚、L-抗壞血酸之糖液(含有5質量%之低聚半乳糖(半乳糖寡糖55N(oligomate 55N)(養樂多藥品工業股份有限公司製)、0.015質量%之蔗糖素)。將68質量分之該糖液與32質量分之上述經均質化處理的混合物進行混合，獲得乳酸菌飲料(本發明品)。將該乳酸菌飲料分別以80ml注入可透光性容器(聚氧乙烯製)，並於照度1200lx之光照射條件下，於10℃保存，於7天後、14天後、17天後進行風味評價。另外控制組係針對將容器以鋁箔遮光後之飲料進行相同之風味評價。風味評價標準係如下所示。進而，針對以使用
d-α生育酚取代乙酸生育酚之乳酸菌飲料(比較品)進行相同之評價。且每100g之乳酸菌飲料中，乳化鐵、乙酸生育酚、L-抗壞血酸的含量係如表1以及2所示(單位：mg)，乳化鐵係記載鐵換算，乙酸生育酚係記載生育酚換算之值。結果示於表1以及2。
○：與控制組比較，幾乎未產生光劣化臭
○~△：與控制組比較，稍微感覺產生光劣化臭
△：與控制組比較，感覺到中等程度的光劣化臭
△~×：與控制組比較，感覺到強烈的光劣化臭(無法容許)
×：與控制組比較，感覺到非常強烈的光劣化臭(無法容許)
一：未實施評價
該結果如所示般，自本發明品1與比較品1之比較，經添加乳化鐵與乙酸生育酚之發酵乳食品，與經添加生育酚之情況相比，確認可獲得可抑制因光照射之風味劣化之風味良好的發酵乳食品。另外，藉由添加抗壞血酸，可進而抑制因光照射的風味劣化，確認可獲得風味良好的發酵乳食品。且，自比較例3與比較例4，以及比較例1與比較例4之比較，確認藉由併用乳化鐵與生育酚，可顯著降低光照射後造成之風味下降，以及即使經添加抗壞血酸時亦無法抑制風味劣化。
在第17天獲得「△」以上的風味之被覆焦磷酸鐵之添加量，係每100g發酵乳製品之鐵換算為1.2~4.8mg，乙酸生育酚之添加量係換酸生育酚為1.2~23.9mg。另外，經確認效果之被覆焦磷酸鐵與乙酸生育酚在乳酸菌飲料中之質量比為1：20~1.7：1，較佳係質量比為1：10~1.7：1。
本發明之發酵乳製品由於係鐵分以及維他命E均經強化之製品，具有良好風味的同時，可抑制因光照射而造成的風味劣化，極適用作為具有優異的保存安定性之營養功能食品。
Claims (10)
- 一種發酵乳製品，其特徵係含有下述之成分(a)以及成分(b)，且成分(a)與成分(b)之質量比為1：240~5：1，(a)鐵鹽之乳化劑被覆組成物，(b)乙酸生育酚。
- 如請求項1之發酵乳製品，其中成分(a)之含量係每100g發酵乳製品中，換算之鐵分為0.1~5mg。
- 如請求項1項之發酵乳製品，其中成分(b)之含量係每100g之發酵乳製品中，換算之乙酸生育酚為1~24mg。
- 如請求項1至3項中任一項之發酵乳製品，其中成分(a)與成分(b)在發酵乳製品中，含有之質量比為1：20~2：1。
- 如請求項1至3項中任一項之發酵乳製品，其係進而含有成分(c)：(c)抗壞血酸或其鹽。
- 如請求項4之發酵乳製品，其係進而含有成分(c)：(c)抗壞血酸或其鹽。
- 如請求項5之發酵乳製品，其中成分(c)之含量係每100g之發酵乳製品中，換算之抗壞血酸為25~50mg。
- 一種發酵乳製品之製造方法，其特徵係於原料乳 中接種乳酸菌以及雙叉乳酸桿菌屬細菌，並於經培養所得之發酵乳基底中，添加成分(a)鐵鹽之乳化劑被覆組成物，以及成分(b)乙酸生育酚，且成分(a)與成分(b)之質量比為1：240~5：1。
- 一種發酵乳製品之製造方法，其特徵係於原料乳中接種乳酸菌或雙叉乳酸桿菌屬細菌，並於經培養所得之發酵乳基底中，添加成分(a)鐵鹽之乳化劑被覆組成物，以及成分(b)乙酸生育酚，且成分(a)與成分(b)之質量比為1：240~5：1。
- 一種抑制發酵乳製品風味劣化之方法，其特徵係使發酵乳製品中，含有成分(a)鐵鹽之乳化劑被覆組成物，以及成分(b)乙酸生育酚，且成分(a)與成分(b)之質量比為1：240~5：1。
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- 2013-08-09 MY MYPI2015700664A patent/MY171413A/en unknown
- 2013-08-09 KR KR1020157004772A patent/KR102120067B1/ko active IP Right Grant
- 2013-08-09 SG SG11201501369YA patent/SG11201501369YA/en unknown
- 2013-08-26 TW TW102130430A patent/TWI612900B/zh active
-
2015
- 2015-02-25 PH PH12015500406A patent/PH12015500406B1/en unknown
- 2015-06-29 HK HK15106134.7A patent/HK1205433A1/zh unknown
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1247454A (zh) * | 1997-02-14 | 2000-03-15 | 株式会社益力多本社 | 铁强化的发酵乳及其生产方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| KR102120067B1 (ko) | 2020-06-08 |
| PH12015500406A1 (en) | 2015-04-20 |
| JP5980934B2 (ja) | 2016-08-31 |
| MY171413A (en) | 2019-10-11 |
| WO2014038351A1 (ja) | 2014-03-13 |
| CN104602530B (zh) | 2017-12-08 |
| PH12015500406B1 (en) | 2015-04-20 |
| KR20150046057A (ko) | 2015-04-29 |
| SG11201501369YA (en) | 2015-04-29 |
| HK1205433A1 (zh) | 2015-12-18 |
| JPWO2014038351A1 (ja) | 2016-08-08 |
| CN104602530A (zh) | 2015-05-06 |
| TW201414426A (zh) | 2014-04-16 |
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