JP2003024000A - Fermented food raw material and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a fermented food raw material obtained by fermenting the starch- extracted residues of potato or sweet potato with a mold having a high lactic acid producibility, and to provide a method for producing the same. SOLUTION: (1) The food raw material obtained by fermenting the starch-extracted residues of potato or sweet potato with the mold having a high lactic acid-producibility. (2) The food raw material obtained by fermenting the starch-extracted residues of potato with the mold having a high lactic acid-producibility. (3) The food raw material obtained by fermenting the starch-extracted residues of potato with a mold: Rhizopus oryzae having a high lactic acid-producibility. (4) The method for producing the food raw material by fermenting the starch-extracted residues of potato or sweet potato with the mold having a high lactic acid-producibility. (5) The method for producing the food raw material by fermenting the starch-extracted residues of potato with the mold having a high lactic acid-producibility. (6) The method for producing the food raw material by fermenting the starch-extracted residues of potato with the mold: Rhizopus oryzae having a high lactic acid-producibility. A food raw material having a sweet-sour taste similar to that of apple, and a method for producing the same.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a food material obtained by fermenting a residue obtained by extracting starch from potatoes with a filamentous fungus having a high lactic acid-producing ability, and a method for producing the same.

[0002]

2. Description of the Related Art Potatoes used as raw materials for starch are produced only in Hokkaido in Japan. The harvested potatoes are transported to the factories designated by the agricultural cooperatives in each region, and after crushing, the starch in the tubers is extracted. During this process, a residue called potato pulp is produced as a by-product, and the total amount thereof reaches about 100,000 tons per year in terms of water content of 80%.
An example of the result of the component analysis of potato pulp is starch 79.1%, crude protein 4.4%, crude fat 0.2.
%, Crude fiber 14.5%, and ash content 1.8% (all in terms of dry matter). In this way, despite the fact that potato pulp is rich in unextracted starch,
Most are only composted. The reasons for this include that starch meal immediately after emergence has low palatability for livestock, is prone to decay in summer and is difficult to store for a long time, and quality is not stable even if preserved.

As a recent domestic patent for potato pulp, a molded product obtained by mixing it with paper pulp sludge, waste paper pulp, starch, etc. (Japanese Patent Laid-Open No. 08-157645)
No. JP-A-10-183500) and antidiarrheal agents and antiulcer agents (JP-A-11-503423), but there is no prior art relating to use in foods.

[0004]

The most effective use of potato pulp is as a food material, but since it is tasteless, odorless, and has a bad texture, it needs to be processed. The present invention provides a fermented food material having a preferable flavor and texture, which is obtained by simply processing such potato pulp, and a method for producing the same.

[0005]

[Means for Solving the Problems] As one of the methods for achieving the above-mentioned object, preservability and palatability are obtained by hydrolyzing starch residue remaining in potato pulp to glucose and further lactic acid fermentation. Is expected to improve. Lactic acid fermentation is generally carried out with lactic acid bacteria such as Lactobacillus or Streptococcus. However, since the potato pulp has few amino acids and vitamins essential for the growth of lactic acid bacteria, its growth is limited and only a small amount of lactic acid is produced. What attracts attention here are filamentous fungi that proliferate vigorously even with poor nutrient sources. A filamentous fungus of the genus Rhizopus (also known as Kumonosukabi), which is used in Chinese koolyang liquor and tempeh soybean fermented food in Indonesia, has a strain that produces fumaric acid and lactic acid, and one of them, Rhizopus oryzae, is under aerobic conditions. Many produce large amounts of lactic acid.

Therefore, as a result of diligent research, the present inventors have found that potato pulp was converted to Rhizopus oryza.
The present invention has been completed by discovering that lactic acid fermentation with a filamentous fungus having a high lactic acid-producing ability such as e) can be processed into a fermented food material having a desirable flavor and texture.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION The filamentous fungus referred to in the present invention is not particularly limited as long as it is a species capable of decomposing the extracellular starch into glucose and converting it into lactic acid. Particularly preferred is Rhizopus oryzae, which has a high ability to produce lactic acid. The potatoes referred to in the present invention include potato, sweet potato, taro, yam and the like, preferably potato and sweet potato, and particularly preferably potato.

Usually, a spore suspension of filamentous fungi is added to sterilized potato pulp, put in a polyethylene bag and fermented at 25 ° C. for 3 days. The fermented product is slightly darker in color than the original potato pulp and has a slightly sour aroma. 10 spores are added per 1 g of potato pulp.
It is preferably 4 to 106, and more preferably 105. The fermentation temperature is preferably 20 to 30 ° C., and below this range, the amount of lactic acid produced is low, and above this range, the mycelium of the filamentous fungus covers the surface of the fermented product, deteriorating the flavor. in any case,
The conditions such as fermentation temperature and time may be appropriately determined in consideration of the potato pulp to be used and the number of spores of filamentous fungi. The details of the invention are illustrated by the following examples. The invention is in no way limited by the examples.

[0009]

[Example 1] Rhizopus oryzae, a filamentous fungus having a high ability to produce lactic acid
(Rhizopus oryzae), filamentous fungus Rhizopus microsporus for tempe production (Rhizopus microsporus), filamentous fungus Aspergillus oryzae for rice koji production at 25 ° C. on a potato dextrose agar medium for 3 days,
The generated spores were scraped off with a platinum loop and suspended in sterile water.
The number of spores was measured with a Toma hemocytometer and 10 per 1 ml.
I set it to 7. 1 ml of this spore suspension
The potato pulp which had been sterilized under high pressure at 5 ° C for 30 minutes was inoculated, put in a polyethylene bag and cultured at 25 ° C for 3 days.
Table 1 shows the pH, lactic acid content, and hardness of these fermented products. Lactic acid was thoroughly mixed with 1 g of the fermented product and 5 ml of distilled water, and the supernatant after centrifugation was quantified by high performance liquid chromatography.
The hardness was measured as the maximum load (g) when a plunger having a diameter of 8 mm was pushed in by 5 mm. Test Example 1, Comparative Example 1, and Comparative Example 2 are softer than Comparative Example 3,
Since the pH is also lowered, it can be seen that the filamentous fungus hydrolyzes starch and fiber in the potato pulp to generate an acid. Among them, Test Example 1 was particularly soft and p
Since H is low and a large amount of lactic acid is produced, it is most suitable as the filamentous fungus of the present invention.

[0010]

[Table 1] Properties of fermented products

[0011]

[Example 2] 100 g of the fermented product of Example 1, 45 g of oligosaccharide syrup and 30 ml of water were mixed in a pan and put on a low heat to form a paste so as not to burn. After cooling this to room temperature, a bar-shaped product having a length of 1 cm, a width of 1 cm, and a height of 5 cm was subjected to a sensory evaluation by a panel of 5 people. The paste of Test Example 1 had a sweet and sour taste like apple, had a pleasant mouthfeel, and was the best. The paste of Test Example 1 was suitable as an anchor and jam for pies and sweet buns. From these results, it can be seen that the paste of Test Example 2 has excellent palatability as a food material.

[0012]

[Table 2] Sensory evaluation of paste

[0013]

Example 3 35 g of softened butter and 30 g of sugar were kneaded until whitish, and 1 tablespoon of beaten egg was added little by little and mixed well. To this, 35 g of soft flour and 35 g of the fermented product of Example 1 were put, mixed and put in a squeezing bag. Approximately 3c in diameter on a plate with a cooking sheet
It was squeezed into a ring shape of m and baked in an oven at 170 ° C. for 18 minutes to produce a cookie-like food. When a panel of 5 people conducted a sensory evaluation on these foods,
It became like Table 3. Test Example 3 had the sweet and sour taste like apple, and was the best.

[0014]

[Table 3] Sensory evaluation of cookies

[0015]

As described above, according to the fermented food material and the method for producing the same of the present invention, the residue obtained by extracting starch from potatoes which has been hardly effectively used until now is processed into a highly palatable food material. In addition to being able to do so, it can be expected to make a great contribution to forming a recycling-based society.

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Hiroaki Yamauchi             3-9, Nishi 1jo south, Memuro-cho, Kasai-gun, Hokkaido (72) Inventor Motoyuki Mori             6-9 Higashi 1jo Minami 6-chome, Memuro-cho, Kasai-gun, Hokkaido F-term (reference) 4B014 GG05 GG18 GK03                 4B016 LC04 LE04 LG06 LK18 LP13                 4B032 DB21 DK35 DK53 DL20 DP80                 4B035 LC16 LE02 LG40 LG50 LP42

Claims (6)

[Claims] 1. A fermented food material characterized in that a residue obtained by extracting starch from potatoes is fermented with a filamentous fungus having a high lactic acid-producing ability. 2. The fermented food material according to claim 1, wherein the raw material is a potato-derived residue. 3. The fermented food material according to claim 1, wherein the filamentous fungus having a high lactic acid-producing ability is Rhizopus oryzae. 4. A method for producing a fermented food material, which comprises fermenting a residue obtained by extracting starch from potatoes with a filamentous fungus having a high lactic acid-producing ability to obtain a fermented food material. 5. The method for producing a fermented food material according to claim 4, wherein the raw material is a potato-derived residue. 6. The method for producing a fermented food material according to claim 4, wherein the filamentous fungus having a high ability to produce lactic acid is Rhizopus oryzae.