JPH0574326B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] The present invention relates to a method for producing a water-in-oil margarine-like emulsion composition containing live lactic acid bacteria, which is used in the production of breads, confectionery, spreads, butter cream, etc. . In the present invention, a water-in-oil emulsion type margarine-like emulsion composition is defined as a water-in-oil emulsion composition containing 50 to 80% by weight of edible fat and oil and 20 to 20% water content.
Margarine analogues (hereinafter referred to as margarines) that are 50% by weight emulsified in water-in-oil type. [Conventional technology] Generally, lactic acid bacteria have been used for food processing since ancient times, and by incorporating lactic acid bacteria into foods, two effects can be expected: health benefits and the effect of improving the flavor of foods. . Health benefits include improved digestibility of dairy products, longevity, maintaining normal serum cholesterol levels, anti-cancer effects,
It has the effect of maintaining normal intestinal flora. In addition to improving the flavor of cheese, pickles, etc., it has also been reported that lactic acid bacteria present in fresh yeast and dry yeast used in bread manufacturing have an effect of improving the flavor of bread due to the aromatic components produced during the bread manufacturing process. has been done. Recently, efforts have been made to utilize such excellent lactic acid bacteria in processed oils and fats, for example,
A method of adding fermented milk during margarine production for the purpose of improving the flavor of margarine
102356), and a method in which fermented milk produced by Lactobacillus acidophilus is added to the processing of edible oils and fats such as butter cream so that lactic acid bacteria are present in the product (Japanese Patent Laid-Open No. 60-234546). [Problems to be solved by the invention] However, among these,
Margarine 102356, which is manufactured by adding fermented milk to its aqueous phase, incorporates aromatic ingredients produced by lactic acid bacteria into margarine to improve the flavor of breads and confectionery that use it. However, since lactic acid bacteria are almost extinct at the time of margarine processing, they cannot impart a flavor greater than the flavor contained in margarine to breads and confectionery. That is, no aromatic components are newly produced during the manufacturing process of breads and confectioneries, and only a portion of the aromatic components in margarine are volatilized into the breads and confectionery. Furthermore, the method disclosed in JP-A-60-234546, in which lactic acid bacteria are added as fermented milk when producing edible processed fats and oils such as butter cream, and the lactic acid bacteria are present in the product, guarantees the survival of the lactic acid bacteria for only 10 days at most. There are disadvantages such as: PH of fermented milk cannot be lowered to 4 or less; fermented milk can only add less than 30% of the amount of fat and oil; and sugar can only be added less than 30% of the amount of fat and oil.
Furthermore, there is a problem in terms of work efficiency in that fermented milk must be prepared each time butter cream is produced. The fundamental cause of these problems lies in the weak physical resistance of lactic acid bacteria. In other words, most lactic acid bacteria begin to die at temperatures above 50°C.
Moreover, many of them cannot withstand external forces such as intense stirring during margarine production or suction during pump transportation. (Normally, margarine is emulsified at 60-65°C and stirred at 200 rpm.) Therefore, in order for lactic acid bacteria to exist in margarine for a long time,
In addition to selecting bacteria with strong physical resistance, it is necessary to review the margarine manufacturing process to reduce the physical burden on lactic acid bacteria as much as possible. [Means for Solving the Problems] In view of the above-mentioned circumstances, the present inventors have introduced lactic acid bacteria into margarines used in the production of breads, confectionery, spreads, butter creams, etc. To provide a new method for producing margarine that retains lactic acid bacteria and improves the flavor of the product and is suitable for health-conscious foods. The present invention was completed as a result of intensive research aimed at providing a method for producing margarine that can produce breads with a richer fermented flavor than conventional breads by using margarines that are It came to this. That is, the present invention provides lactic acid bacteria to exist in a living state for a long period of time in margarines.
It is characterized by using specific lactic acid bacteria and by limiting the emulsification temperature during margarine production. The present invention provides a margarine characterized in that fermented milk obtained using at least one lactic acid bacterium selected from Lactobacillus casei and Lactobacillus eugletei is blended with edible oil and fat, and then emulsified by stirring at 50°C or lower. This relates to the manufacturing method of the following types. The lactic acid bacteria used in the present invention include Lactobacillus casei and Lactobacillus eugletii.
jugurti) is preferred, and these two types of lactic acid bacteria have the following excellent properties. (1) Will not die at temperatures of 50℃. (2) 200 times usually carried out during margarine production.
Withstands stirring per revolution/minute. (3) Normally able to withstand the suction pressure caused by pump transportation during margarine production. (4) Fermented milk obtained by these lactic acid bacteria is
The number of viable lactic acid bacteria can be maintained for more than 1 month when stored at 10℃ or below.
10 Maintained at ⁸ pieces/g or higher. (5) Margarines produced using this fermented milk at an emulsification temperature of 50°C or lower can be stored at 15°C or lower.
After a month, the number of viable lactic acid bacteria is 10 ⁵ cells/g or more. (6) Furthermore, this fermented milk contains a large amount of butyric acid and caproic acid, which are the main aromatic components of butter, and greatly contributes to improving the flavor of margarines. These two lactic acid bacteria, Lactobacillus casei and Lactobacillus eugletei, were selected as follows. First, the emulsification temperature during margarine production is set to 50℃ or lower, and margarine is manufactured using fermented milk obtained by these two types of lactic acid bacteria, and stored at 15℃ to change the number of viable lactic acid bacteria over time. As a result of the measurement, it was found that viable lactic acid bacteria can exist in margarine for two months, which is the normal shelf life of margarine. I found that it is only the same type. We also confirmed the storage stability of fermented milk prepared using these as starters, and found that even if these fermented milks were stored at 10℃ for one month after preparation,
There was no change in the flavor or the number of viable lactic acid bacteria, and it was found that even if margarines were produced using these products, the performance would be exactly the same as that using fermented milk immediately after preparation. Furthermore, Lactobacillus casei and Lactobacillus eugletei are not only resistant to physical external forces such as heating, stirring, and suction, but also chemically resistant, such as salt addition and sugar addition during buttercream processing. It was discovered that it is resistant to external forces. Spread-type margarines generally contain about 2.5% salt, and it is said that the limit for the growth of lactic acid bacteria is 6% salt. For example, if 4 parts by weight of salt is added to 100 parts by weight of fats and oils, 3.2 parts by weight of emulsifier, and 60 parts by weight of fermented milk, the salt content in the product will be approximately 2.5%, and the salt concentration in fermented milk will be 6%. Therefore, with this formulation, margarine was manufactured using fermented milk obtained using these lactic acid bacteria as a starter, and the number of viable lactic acid bacteria in the margarine was measured after storing it at 15℃ for 2 months. It was confirmed that there was no difference from the actual product. Furthermore, we processed margarines containing lactic acid bacteria into butter cream and investigated the decrease in the number of viable lactic acid bacteria at 10°C and 25°C. It was found that there was almost no decrease in the number of viable bacteria for either of these two types of lactic acid bacteria over a period of 10 days, which is the normal shelf life of buttercream. The above are the reasons for selecting Lactobacillus casei and Lactobacillus eugletii to be used in the present invention. Furthermore, in the present invention, in order to further improve the flavor of breads obtained using the margarines of the present invention, various fermentation products can be additionally blended. These fermentation products include
Examples include beer yeast extract, malt extract, sake lees, soy sauce, mirin, hop liquid, sake seeds, and fermented milk obtained using lactic acid bacteria other than the lactic acid bacteria of the present invention. The emulsification temperature of margarine in the present invention is 50
℃ or less, preferably 30 to 50℃. This temperature is 50
If the temperature exceeds .degree. C., the number of viable lactic acid bacteria decreases significantly, as shown in FIGS. 1 and 2, which is undesirable. The margarine of the present invention can be produced, for example, as follows. First, there are no particular restrictions on the blending ratio of each component of margarine, with 100 parts by weight of oil, 0.2 to 5 parts by weight of emulsifier, and 5 to 150 parts by weight of water and fermented milk or fermented milk alone. It can be arbitrarily determined within the range. Then, margarines can be obtained by emulsifying a predetermined composition blended within this range at 50° C. or lower by a conventional method, followed by rapid cooling and kneading. Here, the raw material oils include animal fats, milk fats, vegetable oils, such as hydrogenated fish oil, hydrogenated rapeseed oil, palm oil, soybean white squeezed oil, rapeseed white squeezed oil, etc.
Edible fats and oils that are normally used in the production of margarines can be used. Similarly, any emulsifier that is normally used in the production of margarine can be used, but since the emulsification temperature is low at 50℃ or less, emulsifiers with a melting point of 50℃ or less may be used. It is possible to obtain margarines with better texture. Examples include sucrose fatty acid ester, propylene glycol fatty acid ester, lecithin, glycerin oleate, condensed ricinoleic acid polyglycerol ester, and combinations thereof are desirable. Regarding the amount added, adding a large amount will result in faster emulsification and better emulsion stability, but if it is too large, there is a concern that it may have an adverse effect on flavor, so it is important to consider the functions you want to add to the product, emulsion stability, flavor, etc. The amount to be added should be determined based on In the present invention,
It is used in an amount of 0.2 to 5 parts by weight per 100 parts by weight of fats and oils; if the amount added is less than 0.2 parts by weight, the effect as an emulsifier will be small, and if it exceeds 5 parts by weight, it will have an adverse effect on the flavor. Fermented milk refers to that defined by the Ministerial Ordinance on Milk, etc. of the Food Sanitation Act, and the strains used to ferment milk in the present invention include Lactobacillus casei and Lactobacillus eugletei, and their milk strains. It is necessary to be a scalper. The amount added is 5 to 150 parts by weight per 100 parts by weight of fats and oils, but 5 to 60 parts by weight is added when the product has whipping ability, such as margarine for butter cream and margarine for confectionery. In cases where whipping performance is not required, such as in oils and fats for bread kneading and spreads, it is desirable to determine the amount added in accordance with the desired flavor within the range of 60 to 150 parts by weight. If the amount added is less than 5 parts by weight, the effect of adding fermented milk will be small, and if it exceeds 150 parts by weight, a stable water-in-oil emulsion type product will not be obtained. [Effects of the Invention] Since the margarine obtained by the present invention contains lactic acid bacteria in a living state, if it is used for spreads or butter cream, the lactic acid bacteria will be ingested in a living state. Its health benefits are significant. In addition, when used in bread production, lactic acid bacteria are added live during the bread production process.
It promotes the production of aromatic components in bread, and can provide bread with a richer flavor compared to bread made using margarines that do not contain living lactic acid bacteria. Furthermore, by using the margarine of the present invention, the flavor of sourdough bread, which could conventionally only be obtained through low-temperature and long-term fermentation using lactic acid bacteria, can be incorporated into bread-making methods using ordinary yeast. It became possible. [Test Examples, Examples, Comparative Examples, Application Examples] The present invention will be explained in more detail below using Test Examples, Examples, Comparative Examples, and Application Examples. In these examples, parts refer to parts by weight. Test Example A heat resistance test was conducted on lactic acid bacteria using different emulsification temperatures. That is, 50 parts of hydrogenated rapeseed oil (melting point 36°C), 30 parts of palm oil, and 20 parts of white pressed rapeseed oil are melted and mixed, and then glycerin fatty acid ester (trade name: Emulgy ML, manufactured by Riken Vitamin Co., Ltd.) is mixed. )
3.0 parts of soybean lecithin (manufactured by Ajinomoto Co., Inc.) was added as an oil phase and kept at each temperature of 45 to 60°C, and Lactobacillus casei and Lactobacillus eugletei were separately used as starters in the oil phase. 60 parts of the fermented milk obtained in this manner were gradually added to each mixture while stirring separately. Furthermore, each emulsion was kept at a predetermined temperature while stirring, and emulsification was continued for the time required for emulsification in the production of margarine on a normal industrial scale, and the number of viable lactic acid bacteria in the emulsion was determined over time. As is clear from Figures 1 and 2, the results of the measurements were as follows:
It was found that when emulsification was carried out at 50° C. or lower, the decrease in the number of viable lactic acid bacteria was small in all cases, and the results were sufficiently usable for practical use. Examples 1 and 2 Lactobacillus
Casei and Lactobacillus euglutei were used as starters separately and cultured at 32°C for 48 hours to obtain 60 parts of each fermented milk, which was used as the aqueous phase. The number of viable lactic acid bacteria in each of the obtained fermented milks was ¹⁰¹⁰ /g. (Example 1 is the case of Lactobacillus casei, and Example 2 is the case of Lactobacillus eugultei.) Next, 50 parts of hydrogenated rapeseed oil (melting point 36°C), 30 parts of palm oil, and rapeseed white squeezed Melt and mix 20 parts of oil, then add 3.0 parts of glycerin fatty acid ester (same as test example) and 0.2 parts of soybean lecithin (same as test example), stir thoroughly at 60℃ and dissolve. was used as the oil phase. After lowering the temperature of this oil phase to 45°C, the above water phase was gradually added thereto to effect emulsification. Emulsification was carried out using a three-one motor at a rotation speed of 200 rpm for 20 minutes while keeping the emulsion at 45°C, and the emulsion was rapidly cooled and kneaded using a potator to produce margarine. The number of viable lactic acid bacteria in the resulting margarines was measured immediately after production, and the margarines were stored at 15°C. Thereafter, the number of viable lactic acid bacteria in the product was measured 3 days, 1 week, and 2 months after the date of manufacture, and changes in the number of viable bacteria over time were investigated. The results are shown in Table 1. Examples 3 and 4 Each fermented milk obtained in Examples 1 and 2 was heated at 10°C.
When stored for 30 days, there was no noticeable change in flavor, and the number of viable lactic acid bacteria was 10 ¹⁰ immediately after production.
The number of particles/g remained unchanged at ¹⁰ pieces/g.
(The case of Example 1 is called Example 3, and the case of Example 2 is called Example 4.) Margarines were produced according to Examples 1 and 2, except that these fermented milks were used as the aqueous phase. Similarly, changes over time in the number of viable lactic acid bacteria were investigated. The results are shown in Table 1. Furthermore, when these margarines were flavor-evaluated by 20 panelists, 20
18 people rated it as good. The evaluation of the flavor tendency was summarized as follows. Margarine obtained in Γ Example 3 It has a strong fermented flavor, especially the flavor of diacetyl. Margarine obtained in Γ Example 4 It has a refreshing sour taste and a mild fermented flavor. Examples 5 and 6 To 60 parts of each of the fermented milks obtained in Examples 1 and 2, 4 parts of common salt was added to form an aqueous phase. In this case, the number of viable lactic acid bacteria is also 10 ¹⁰ immediately after production.
The number of particles/g remained unchanged at ¹⁰ pieces/g. (Example 5 is the case of Example 1, Example 6 is the case of Example 2)
shall be. ) Margarines were produced according to Examples 1 and 2, except for using these aqueous phases, and changes over time in the number of viable lactic acid bacteria were similarly examined. The results are shown in Table 1. Comparative Examples 1 to 4 In Example 1, Lactobacillus bulgaricus, Lactobacillus acidophilus
acidophilus), Streptococcus cremoris and Streptococcus thermophilus
thermophilus) was used as a starter and cultured at 32°C for 48 hours according to Example 1 to obtain each fermented milk. The number of viable lactic acid bacteria in each of the obtained fermented milks was ¹⁰¹⁰ /g. (Comparative Examples 1 to 4 are listed in the order of description.) Margarines were produced according to Example 1, except that these fermented milks were used as the aqueous phase, and changes over time in the number of viable lactic acid bacteria were similarly investigated. . The result is the first
Shown in the table. Comparative Example 5 In Example 1, the emulsification temperature of margarine was
Margarines were produced according to Example 1 except that the temperature was 60°C instead of 45°C. When we detected lactic acid bacteria in the obtained margarine, it was found that initially 10 ^{to 10}
The number of viable lactic acid bacteria in the fermented milk, which was present per gram, was already almost extinct immediately after margarine production. The results are shown in Table 1.

【table】

[Table] Each example and each comparative example shown in this Table 1 is as follows:
In both cases, the number of viable lactic acid bacteria in the fermented milk used to produce margarine was adjusted to 10 ^{to 10} cells/g. Regarding the number of viable bacteria, the following can be said. That is, the fermented milk obtained by culturing Lactobacillus casei and Lactobacillus eugletei of the present invention as a starter at 32°C for 48 hours was immediately blended with the oil phase, and emulsified by stirring at 45°C. Margarines (Example 1, Example 2) and their fermented milks were stored at 10°C for 30 days, blended into the oil phase, and similarly stirred and emulsified at 45°C to obtain margarines (Example 3). , Example 4), and margarines (Example 5, Example 6)
In each of the margarines of Examples 1 to 6, the number of viable lactic acid bacteria was 10 ⁸ immediately after margarine production.
cells/g, and the number of viable lactic acid bacteria is 1 after 3 days.
Even after a week, the number remained unchanged at ¹⁰⁸ pieces/g.
Even after 2 months have passed, the viable lactic acid bacteria count of 10 ⁵ cells/g can be maintained. On the other hand, in Comparative Examples 1 to 4, in which various lactic acid bacteria shown in Comparative Examples 1 to 4 were used as a starter and fermented milk was similarly obtained to make margarine, the number of viable lactic acid bacteria immediately after production was lower than that of Example 1. ~6 no 10 ⁸
It can be seen that the number is lower at 10 ³ to 10 ⁵ pieces/g compared to the number of pieces/g, and all of them are dead after two months. Furthermore, even with the fermented milk obtained using Lactobacillus casei of the present invention, the emulsification temperature during margarine production may be changed to 45°C as in the example.
Margarine obtained at 60℃ (Comparative Example 5)
Even immediately after manufacturing, the number of viable lactic acid bacteria remains low.
300 or less, indicating that most of the particles are destroyed during stirring and emulsification in the margarine manufacturing process. As mentioned above, only Lactobacillus casei and Lactobacillus eugletei of the present invention
Even after two months have passed since the manufacture of margarine,
It is clear that a viable lactic acid bacteria count of 10 ⁵ cells/g can be maintained. Example 7 30 parts of each fermented milk were produced according to Examples 1 and 2, and both were mixed to form an aqueous phase. Margarines were produced according to Example 1 except for using this aqueous phase, and changes over time in the number of viable lactic acid bacteria were similarly examined. The results are shown in Table 2. Examples 8 and 9 25 parts of each fermented milk were produced according to Examples 1 and 2, and these were used as the aqueous phase. (The case of Example 1 is called Example 8, and the case of Example 2 is called Example 9.) Separately, 50 parts of hydrogenated rapeseed oil (melting point 36°C), 30 parts of palm oil, 20 parts of white soybean oil, Glycerin fatty acid ester (product name: Emulgy MS, manufactured by Riken Vitamin Co., Ltd.) 0.2 parts, soybean lecithin (same as test example)
0.1 part was melt-mixed to form an oil phase. Hereinafter, margarines were produced according to Examples 1 and 2, and changes over time in the number of viable lactic acid bacteria were similarly examined.
The results are shown in Table 2.

[Table] Application example 1 To 100 parts of the margarine obtained in Examples 1 and 2, 60 parts and 100 parts of liquid sugar (product name: High Sweet, manufactured by Ryoto Co., Ltd.) were added, respectively, and mixed with a whisk to make butter. It was creamy. This buttercream was stored at 10°C and 25°C, and the number of viable lactic acid bacteria was measured one day after production and 10 days after production, which is the expiration date of the buttercream. The results are shown in Tables 3 and 4. In addition, 0 parts of liquid sugar added in the table indicates the margarine itself.

【table】

[Table] As is clear from these Tables 3 and 4,
By using the margarine according to the present invention, it is possible to produce buttercream containing viable lactic acid bacteria without reducing the number of viable lactic acid bacteria initially present in the margarine during storage of the buttercream. can. Application Example 2 Bread was baked using the margarines obtained in Example 1 and Comparative Example 5, and immediately after baking, they were ground with a mixer and soluble components were recovered with ether. The obtained ether-soluble components were analyzed and identified by gas chromatography-mass spectrometry, and the aroma components of both were compared. In addition, 20 panelists conducted a comparative flavor evaluation of the obtained bread. As is clear from Table 5 and Figures 3 and 4, the bread made using the margarine obtained in Example 1, that is, the margarine with living lactic acid bacteria, is better than the margarine obtained in Comparative Example 5. The total amount of aromatic components was higher than that of margarines with killed lactic acid bacteria, and alcohols and organic acids, which are said to be the main aromatic components of bread, accounted for a large proportion of the constituent components. Furthermore, in terms of flavor evaluation, 18 out of 20 panelists agreed that bread made with margarine containing living lactic acid bacteria had better flavor. These facts indicate that living lactic acid bacteria produce the aromatic components of bread in bread dough and play a major role in improving the flavor of bread. Generally, live lactic acid bacteria are already present at 10 ² to ^{10 10} cells/g in fresh yeast and dry yeast used in bread production, but as in the present invention, living lactic acid bacteria can also be extracted from margarine. It has been found that by adding it, bread with even better flavor can be obtained.

【table】

【table】 [Brief explanation of the drawing]

Figures 1 and 2 are graphs showing the relationship between the emulsification time and the number of viable lactic acid bacteria at each emulsification temperature of the margarine of the present invention. Figure 2 shows the case using Lactobacillus eugletii. FIG. 3 and FIG. 4 are gas chromatograms of the aromatic components of bread baked using the margarines obtained in Example 1 and Comparative Example 5, respectively.

Claims (1)

[Claims] 1. Containing live lactic acid bacteria, which is characterized in that fermented milk obtained using at least one type of lactic acid bacteria selected from Lactobacillus casei and Lactobacillus eugletii is blended with edible oil and fat, and then stirred and emulsified at 50°C or lower. A method for producing a water-in-oil margarine-like emulsion composition.