JP2003199522A - Edible seasoning - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a fermented sour agent, the so-called food seasoning which is not a chemical synthetic product without mixing various kinds of organic acids obtained by isolation accompanying chemical treatment after organic aid fermentation, is derived from a natural product directly obtained from a fermentation product and has a good flavor, antimicrobial properties and further actions of preventing sudden discoloration of a vegetable natural pigment of a vegetable-containing food. <P>SOLUTION: This edible seasoning comprises the fermentation product containing lactic acid and saccharides. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a technique for producing a fermented product obtained by fermenting a lactic acid-producing microorganism and separating the bacterial cells from a fermentation liquor without further substantially chemically treating it to be an edible seasoning. It is about.

[0002]

2. Description of the Related Art Conventionally, food seasonings have been produced by chemically treating and isolating and collecting various organic acids such as lactic acid produced by conventionally known methods such as fermentation of various organic acids or chemical synthesis. It was manufactured by mixing chemical synthesis additives and the like.

[0003] Further, as safety-oriented foods are becoming more and more popular, the eyes of general consumers on chemical processed products such as chemical seasonings, food additives, preservatives, and colorings become strict, and natural products free of these substances are added. The seasoning of the material was demanded.

Further, food seasonings, especially fermented acidulants, not only improve the taste, but also have an antibacterial action by organic acids, but on the other hand, contrary to the improvement of flavor by organic acids,
It also has the action of promoting the fading of natural plant pigments in plant-containing foods.

[0005]

Therefore, in the present invention, a naturally derived substance obtained directly from a fermentation product is not a chemically synthesized product and is not mixed with various organic acids obtained by organic acid fermentation. It is also an object of the present invention to provide a fermented acidulant, a so-called food seasoning, which has a good flavor, has antibacterial properties, and has an action of preventing abrupt discoloration of plant natural pigments in plant-containing foods.

[0006]

Means for Solving the Invention As a result of intensive studies aimed at achieving the above object, the present inventors have found that fermentation is carried out by using a lactic acid-producing microorganism and the fermentation liquid obtained after separating cells from the obtained fermentation liquor. It is found that the product has a good flavor, has an antibacterial property, and has an action of preventing the rapid discoloration of the plant natural pigment of the plant-containing food, and is excellent as a natural edible seasoning,
After further study, the present invention has been completed.

That is, the present invention is (1) a food seasoning characterized by comprising a fermentation product containing lactic acid and a sugar, and (2) the fermentation product further comprises one of organic acids other than lactic acid. Or, the edible seasoning according to (1) above, which contains two or more kinds, (3) the saccharide is one or more kinds selected from monosaccharides, disaccharides and polysaccharides, The edible seasoning according to (1) or (2) above, and (4) the organic acid is one or more selected from succinic acid, acetic acid, citric acid, tartaric acid, malic acid, fumaric acid, and gluconic acid. The edible seasoning according to any one of (1) to (3) above,
(5) Content of saccharides to fermentation products is 50% by weight
The edible seasoning according to any one of (1) to (4) above, wherein (6) the content of the organic acid in the fermentation product is 5 to 50% by weight, and the total amount of lactic acid is The content of the organic acid is 50 to 70% by weight, and the edible seasoning according to any one of (1) to (5) above, (7) the above (1) to (6) above. The present invention relates to a food containing an edible seasoning.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION Organic acid fermentation is a method in which a saccharide is used as a carbon source to produce an organic acid by the participation of a microorganism. Of these, fermentation performed using a lactic acid-producing microorganism is called lactic acid fermentation, and various organic acids other than lactic acid, for example, succinic acid, acetic acid, citric acid, tartaric acid, malic acid, fumaric acid, gluconic acid, etc. You can

The lactic acid fermentation in the present invention may be carried out under either anaerobic conditions or opportunistic conditions. Whether lactic acid fermentation is performed under anaerobic conditions or under favorable conditions is appropriately selected depending on the type of microorganisms used. Anaerobic conditions include, for example, carbon dioxide gas, inert gas (nitrogen gas,
It can be carried out by aeration such as argon gas) or by a non-aeration method, and further in the presence of carbonate ion and bicarbonate ion. The carbonate ion or bicarbonate ion is supplied from carbonic acid or bicarbonate, a salt thereof, or carbon dioxide gas. Preferably, carbon dioxide gas, ammonium carbonate, sodium carbonate, potassium carbonate, ammonium bicarbonate, sodium bicarbonate or the like is used. Carbonate and bicarbonate ions are 1 to 500 mM, preferably 2 to 300 mM, more preferably 3 to 200 mM.
It is recommended to add it at the concentration of. When carbon dioxide is included, 50 mg to 25 g, preferably 10 per 1 L of the solution.
0 mg to 15 g, more preferably 150 mg to 10 g
It is better to contain carbon dioxide gas. In addition, the favorable conditions can be achieved by aeration of a gas containing oxygen gas.

Examples of the lactic acid-producing microorganism used in the present invention include Lactobacillus.
Genus, Streptococcus, Leuconostoc, Pediococcus
genus iococcus, genus Aerococcus, genus Carbobacterium, genus Enterococcus, erythiperotrix
clothorix genus, Gemella genus, Globicatella genus, Lactococcus
Genus, Tetragenococcus, Vagococcus, coryneform bacterium, Mycobacterium, Escherichia
herichia genus, Serratia genus, Anaerobioapirillum genus and Rhizopus (Rh)
Examples thereof include microorganisms belonging to the genus izopus) and capable of producing lactic acid, and these can be used alone or in combination of two or more.

It is also possible to use a microorganism transformed so that the lactic acid-producing gene functions. Examples of transformed microorganisms include recombinant yeast (Appl.Environ.Micro
biol., 1999, Sep; 65 (9); 4211-4215) and recombinant E. coli (Appl.Environ.Microbiol., 1999, Apr; 65 (4); 1384-138
9) and the like, and these can be used alone or in combination of two or more.

Of these, aerobic coryneform bacteria or treated products thereof are preferably used. For example, the genus Brevibacterium, Corynebacterium
It is preferable to use coryneform bacteria such as bacterium and Arthrobacter, or processed products thereof. More preferably, among these, Brevibacterium flavum MJ-23
3 (FREM BP-1497), Brevibacterium ammoniagenes
ATCC6872, Corynebacterium glutamicum ATCC13032,
Corynebacterium glitamicum
glutamicum) ATCC31831, Brevibacterium lactofe
rmentum) A coryneform bacterium such as ATCC13869 or a treated product thereof is preferably used.

The treated product is, for example, an immobilized microbial cell in which the microbial cell is immobilized with acrylamide, carrageenan, etc., a crushed product obtained by crushing the microbial cell, a centrifugation supernatant thereof, or an ammonium sulfate treatment of the supernatant. Refers to partially purified fractions. In addition,
In order to use the aerobic coryneform bacterium in the present invention, first, the cells are first cultivated under aerobic conditions, then the cells are recovered by centrifugation, membrane separation, etc., and further cultured under anaerobic conditions. It is preferred to obtain the fermentation product according to the invention.

The type of raw material used for fermentation may be a medium composition suitable for the microorganism used. Since the medium composition has been well established, it may be followed in the present invention. For example, as the assimilated carbon source for the fermentation medium, any conventionally known assimilated carbon source for a microorganism having a lactic acid-producing ability can be used, and is appropriately selected depending on the microorganism to be used. For example, glucose, sucrose, lactose,
One or more sugars such as maltose, starch hydrolysates, corn starch, spent sugar syrup, corn steep liquor, sugars derived from cellulosic materials and the like can be used. It is preferable to use waste sugar syrup. Since the waste sugar syrup contains sugars such as trehalose in addition to glucose, it is possible to obtain a fermentation product containing sugars without adding sugars. In addition, it is preferable to contain straight chain oligosaccharides such as maltotriose and maltotetraose as the saccharides, since the mellow sourness is increased in the food seasoning.

As the nitrogen source, for example, urea, yeast extract, peptone, whey, etc. may be used alone or in combination of two or more. As the inorganic nutrient source, for example, potassium phosphate, magnesium sulfate, ammonium sulfate or the like can be used alone or in combination of two or more.

The fermentation temperature may be a temperature suitable for the microorganism to be used, and is usually about 15 ° C to 65 ° C. Preferably, it is performed at about 20 ° C to 40 ° C. Further, the pH may be a pH suitable for the microorganism to be used, and is usually about 2.0 to 9.0.
Is good. Preferably, it is carried out at about 5.0 to 8.0. In addition,
If desired, sodium hydroxide, calcium carbonate, ammonia and the like can be used.

The reaction time required for lactic acid production is not particularly limited and may be any time as long as the fermentation product of the present invention can be obtained. Preferably, it is carried out for 6 hours to 110 hours. Moreover, the amount of the bacterial cells used in the reaction is not particularly limited, and any amount may be used as long as the fermentation product of the present invention can be obtained. It is preferably 1 to 700 g / L, and more preferably 10 to 500 g / L.

Lactic acid can be produced by either a batch method or a continuous method. Further, a production method in which a lactic acid-producing microorganism is supported on an immobilization carrier is also possible.

The fermentation product obtained after separating the cells by centrifugation or the like can be used as it is as the food seasoning of the present invention without being purified from the reaction solution as in the conventional case. If desired, it can be concentrated and used by a conventionally known method. If desired, for example, an organic acid other than the above-mentioned lactic acid may be added to the fermentation product containing lactic acid and saccharides thus produced.

The food seasoning of the present invention can be used for sauces, dressings, mayonnaise, ketchup, various sauces, soy sauce, miso, pickles, beverages, retort foods (curry, stew, various soups, etc.) for home use, commercial use, and outside use. It can be used for various foods such as food and processing.

The present invention will be described below with reference to examples, but the present invention is not limited to these examples. The fermented acidulant used in Examples 1 to 6 is prepared by the following method. _{Urea: 4g, (NH 4) 2} SO 4: 14g, KH 2 PO
₄ : 0.5 g, K ₂ HPO ₄ : 0.5 g, MgSO ₄ ·
_{7H 2 O: 0.5g, FeSO 4} · 7H 2 O: 20m
g, MnSO ₄ .nH ₂ O: 20 mg, D-biotin:
200 μg, thiamine hydrochloride: 100 μg, yeast extract:
1 g, casamino acid: 1 g and distilled water: 1000 ml,
(PH 6.6) medium was dispensed in 100 ml portions into a 500 ml Erlenmeyer flask, and sterilized at 130 ° C. for 20 minutes, and then 5 ml of a sterilized 50% by weight glucose aqueous solution was added thereto, and Corynebacterium glutamicum (Corynebact) was added.
erium glutamicum) ATCC13032 strain,
Culture was carried out with shaking at 35 ° C. for 24 hours (aerobic culture). After the culture was completed, the cells were collected by centrifugation (8000 g, 20 minutes). The total amount of the obtained bacterial cells was subjected to the following reaction. _{(NH 4) 2 SO 4:} 25g, KH 2 PO 4: 0.5
_{g, K 2 HPO 4: 0.5g} , MgSO 4 · 7H 2 O:
_{0.5g, FeSO 4 · 7H 2 O} : 20mg, MnSO
₄・ nH ₂ O: 20 mg, D-biotin: 200 μg,
Thiamine hydrochloride: 100 μg, sodium carbonate: 15 g /
L, distilled water: 1000 ml of medium was placed in a 2 L jar fermenter, and the above-mentioned cells and 50% by weight glucose solution 1
00 ml was added, and in a sealed state under anaerobic conditions,
This was allowed to react by gently stirring (200 rpm) at 35 ° C. for 24 hours. The obtained culture solution was centrifuged (8000
After rotation at rpm for 15 minutes at 4 ° C.), a supernatant containing sugars was obtained. The obtained supernatant was used as the fermented acidulant used in the examples. When the organic acid of the above fermented acidulant was analyzed, lactic acid was 32 g / L, acetic acid was 5.5 g / L, succinic acid was 8 g / L, fumaric acid was 0.5 g / L, and malic acid was 0.3 g / L, Was being generated.

Example 1 Sauce of roasted meat (with grated radish) Table 1 shows the composition of the sauce of roasted meat (with grated radish).

[Table 1] By using the fermented acidulant in combination with brewed vinegar, a mellow sourness with a certain thickness was added, and vegetables and seasonings were harmonized, improving the familiarity with meat. In addition, it was possible to inhibit the growth of fungi and bacteria, which are commonly found in vegetables, by a complex organic acid consisting mainly of acetic acid in brewed vinegar and lactic acid in the fermented acidulant. On the other hand, in the case of no fermented product, sufficient effects could not be obtained due to mellow sourness, familiarity with meat, and growth inhibition of fungi.

Example 2 Sauce of roasted meat Table 2 shows the composition of the grilled meat sauce.

[Table 2] Fermented sour sauce, which is a sauce with a relatively large amount of sourness, does not have a mellow sourness due to the action of lactic acid, succinic acid, fumaric acid, etc., which are the main ingredients of the fermented sour agent. Became. Moreover, citric acid contained in apple juice and lemon juice had almost no effect on the contaminating bacteria, and its growth could be inhibited by a complex organic acid mainly composed of acetic acid of apple vinegar and lactic acid of a fermented acidulant.

Example 3 Cucumber soy sauce pickle Table 3 shows the composition of the seasoning liquid used for making the cucumber soy sauce pickle.

[Table 3] The salted cucumber is desalted, squeezed to 30% after desalting, bagged so that the ratio of cucumber and seasoning liquid is 4: 7 (weight ratio), and sterilized at 80 ° C for 10 minutes. After enclosing the seasoning liquid and conducting a storage test at 30 ° C. without sterilization, bacterial growth was observed after 36 hours in those without the addition of fermented acidulant, but even after 72 hours in those with fermented acidulant. There was no problem. It is well known that lactic acid bacteria proliferate more than yeast in the presence of salt, and this is considered to be due to the inhibition of the fermented acidulant containing lactic acid as a main component, which is effective for lactic acid bacteria. In addition, the one to which the fermented acidulant was added has a well-balanced flavor with a good salty taste and taste, as compared to the one to which the fermented acidulant was not added. Furthermore, the color of the cucumber was able to maintain the color tone when pressed.

Example 4 Table 4 shows the composition of the seasoning liquid used in the production of takuan takuan.

[Table 4] Desalted salted takuan until the salt content becomes 6%, and bag it so that the takuan and seasoning liquid are 2: 1 (weight ratio),
Sterilized at 5 ° C for 10 minutes. Not sterilized after enclosing seasoning liquid, 30 ℃
As a result of the storage test, the bacterial growth was observed after 36 hours in the case where the fermented acidulant was not added, but there was no problem even after 72 hours in the case where the fermented acidulant was used. It is well known that lactic acid bacteria proliferate more than yeast in the presence of salt, and this is considered to be due to the inhibition of the fermented acidulant containing lactic acid as a main component, which is effective for lactic acid bacteria. In addition, the one to which the fermented acidulant was added has a well-balanced flavor with a good salty taste and taste, as compared to the one to which the fermented acidulant was not added.

Table 5 shows the composition of sushi vinegar.

[Table 5] The sushi vinegar using the fermented acidulant had a milder and thicker acidity than the case where the fermented acidulant was not added, there was no skipping of acidity over time, and it was good for sushi rice.

Example 6 Seasoning liquid for vinegar Table 6 shows the composition of the seasoning liquid for vinegar.

[Table 6] Add 3 pieces of mackerel to salt and let it sit for 2-3 hours, then wash with water. Drain well and soak this seasoning solution for about 1-2 hours. It was drained, wrapped, and stored in the refrigerator for 12 hours. The simmered mackerel made with the brewing vinegar only had vinegar that penetrated deep inside the skin, and it felt like it had a little lean meat, but the mackerel soaked in the seasoning solution containing fermented acidulant had red meat. It had a beautiful finish with a moist and mackerel flavor.

[0028]

EFFECTS OF THE INVENTION According to the present invention, a fermentation product obtained by a lactic acid-producing microorganism, not by chemical treatment or chemical synthesis, is naturally derived, has a good taste, has antibacterial properties, and is a plant-containing food containing plant natural products. It was possible to provide a food seasoning having an action of preventing a rapid discoloration of a pigment.

The food seasoning from the fermentation product is used for various purposes such as sauces, dressings, mayonnaise, ketchup, various sauces, soy sauce, miso, pickles, beverages, retort foods for home use, commercial use, eating out, and processing. It can be used as a functional food seasoning with high practical value in foods.

Claims (7)

[Claims] 1. An edible seasoning comprising a fermentation product containing lactic acid and sugar. 2. The edible seasoning according to claim 1, wherein the fermented product further contains one or more organic acids other than lactic acid. 3. The edible seasoning according to claim 1 or 2, wherein the saccharide is one or more selected from monosaccharides, disaccharides and polysaccharides. 4. The organic acid is one or more selected from succinic acid, acetic acid, citric acid, tartaric acid, malic acid, fumaric acid and gluconic acid, according to any one of claims 1 to 3. The edible seasoning described. 5. The content of sugar in the fermentation product is 50.
The edible seasoning according to any one of claims 1 to 4, wherein the edible seasoning is not more than wt%. 6. The content of organic acid in the fermentation product is 5
It is -50% by weight, and the content of lactic acid with respect to all organic acids is 50-70% by weight, the food seasoning according to any one of claims 1 to 5. 7. A food containing the edible seasoning according to claim 1.