JP2005080560A - Fermentation retardant and fermented food containing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a fermentation retardant retarding fermentation and fermented food containing the retardant so as to offer the fermented food to consumers in an appropriate eating quality. <P>SOLUTION: The fermentation retardant contains a polysaccharide resolvent where the average molecular weight is regulated to 2,500-100,000 to retard the fermentation of the fermented food. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a fermentation inhibitor that suppresses fermentation of fermented foods produced by the action of raw material microorganisms such as yogurt, cheese, and pickles, and a fermented food containing the same.

  Conventionally, fermented foods made by the action of microorganisms as raw materials have been favored and eaten by many people regardless of whether they are east or west. For example, there are many fermented foods such as those using yeast such as beer, wine and bread, those using lactic acid bacteria such as cheese, yogurt and pickles, and those using yeast and yeast such as sake, miso and rice vinegar (patents) These fermented foods have new components, flavors, and functionality that are not found in raw materials due to fermentation, and are highly physiologically advantageous. In particular, yogurt produced by using lactic acid bacteria as a raw material with milk has many advantages such as intestinal regulation and improvement of immune function due to useful bacteria.

JP-A-6-197688

  However, since yogurt is a live bacterial product, there is a problem that the shelf life is short and the taste changes daily. In other words, the raw milk starts to form a curd from about pH 5.5 due to lactic acid production by lactic acid bacteria, and forms a stable tissue near the isoelectric point. However, the agglomeration of the card becomes intense and milky separation occurs, and for example, yogurt in a cup has a problem that the card shrinks, whey comes out and the commercial value is remarkably lowered.

  In addition, in the case of soft yogurt, the pre-fermented yoghurt that is fermented in the tank before being packed in the container is destroyed after the fermentation at a temperature of around 40 ° C. There is a problem that it cannot be produced uniformly. In order to solve this problem, a step of mixing and homogenizing fruit preparations and the like after cooling to 5 to 20 ° C. is taken for the purpose of suppressing fermentation. In order to break the curd and lower the temperature, in the case of soft yogurt, a paste such as gelatin having a low freezing point is added for the purpose of thickening. Because it can not be reached so far, only soft yogurt that is thick and liquid is obtained, and there is a problem that it is difficult to eat with a spoon.

  As a result of intensive studies to solve the above problems, the present inventors have suppressed fermentation of fermented foods by degrading polysaccharides that have been adjusted to a weight average molecular weight of 2,500 to 100,000. By using it as an agent, it was found that the degree of fermentation of the fermented food can be arbitrarily adjusted, and a preferable fermented food can be obtained. In particular, such a polysaccharide degradation product has almost no aroma component and has almost no taste or odor, so it hardly affects the taste of the fermented food itself and should be used for various fermented foods. Can do.

  That is, the present invention is a fermentation inhibitor that contains a polysaccharide degradation product adjusted to a weight average molecular weight of 2,500 to 100,000, and suppresses fermentation of fermented foods. It is included food.

  As described above, according to the fermentation inhibitor and the fermented food containing the same according to the present invention, the fermentation state of the fermented food can be adjusted, so that the fermented food is provided to the consumer in an appropriate taste state. be able to.

  In the fermentation inhibitor according to the present invention, the polysaccharide is one or more of agar, inulin, alginate, xanthan gum, konjac mannan, gum arabic, tamarind gum, locust bean gum, tara gum, guar gum, cassia gum, gellan gum and pectin. It is preferable that

  These polysaccharides are adjusted to a weight average molecular weight of 2,500 or more and 100,000 or less by being hydrolyzed by acid or heat or by being decomposed by oxygen. For example, in the case of agar, the weight average molecular weight can be adjusted by an acid treatment method, an enzyme treatment method, JP-A-8-306733, or the like. Fermentation inhibition against bacteria is thought to affect the number of end groups of the polysaccharide, so the agar degradation products obtained by these methods are not necessarily limited in jelly strength as in the patent of JP-A-5-317008. It is not limited, and is defined only by the molecular weight of the polysaccharide. However, this does not mean that hydrolysis should proceed to a smaller weight average molecular weight, and if monosaccharides increase, the ring is further opened and the effect is diminished. Moreover, bitterness etc. come out and it becomes a problem. For this reason, it is preferable that the weight average molecular weight is adjusted to 2,500 or more and 100,000 or less, and it is more preferable that the weight average molecular weight is 5,000 or more and 100,000 or less.

  For example, it is effective for an agar degradation product smaller than an agarooligosaccharide obtained by hydrolyzing agar (weight average molecular weight of 2000 or less) or a pectin degradation product smaller than a commercially available pectin degradation product (weight average molecular weight of 2000 or less).

  Examples of the fermented food according to the present invention include yogurt, cheese, and butter made from milk as raw materials, and pickles and kimchi made from vegetables as raw materials.

  Next, examples of the fermentation inhibitor according to the present invention will be described. First, agar (Ina Food Industry Co., Ltd .: Ina Agar S-7), inulin (Orafuti Co., Ltd .: Raffityrin ST), sodium alginate (Kimika Co., Ltd .: I-5), xanthan gum (CP Kelco Co., Ltd .: Celtrol) ), Konjac mannan (manufactured by Ina Food Industry Co., Ltd .: Mannan 100), gum arabic (manufactured by CNI: fiber gum P), tamarind gum (manufactured by Dainippon Pharmaceutical Co., Ltd .: Griloid 2A), locust bean gum (MRC polysaccharides) Manufactured: A-120), tara gum (manufactured by Indinol: tara gum powder), guar gum (manufactured by Ina Food Industry Co., Ltd .: GR-10), cassia gum, pectin (manufactured by CP Kelco: LM-102AS), and gellan gum ( CP Kelco: Kelco Gel) cylinder pressure 4 for each Fermentation suppression according to Examples 1 to 13 by hydrolysis using Pa (extruder condition: TEX32FC-21-BW-V, manufactured by Nippon Steel) under the extruder conditions of 140 ° C. and raw material temperature. An agent was obtained. Moreover, agar (Ina Food Industry Co., Ltd .: Inagar A-7, weight average molecular weight 250,000) was prepared as Comparative Example 1, and Inulin (Orafuti Co., Ltd .: Raffityrin ST, weight average molecular weight 150, manufactured by Ina Food Industry Co., Ltd.). 000) was hydrolyzed to a weight average molecular weight of 500. Table 1 shows the weight average molecular weights of these raw materials and hydrolyzed fermentation inhibitors.

Experimental example 1
Next, the fermentation inhibitors according to Examples 1 to 4 and the agar according to Comparative Example 1 and the inulin degradation product according to Comparative Example 2 in Table 2 are added before fermentation, and then Table 2 as raw materials for yogurt. After adding milk, skim milk powder, a starter, and water to the container with the compounding ratio shown in Fig. 4, yogurt was produced by performing post-fermentation at 37 ° C for 18 hours. In addition, an additive-free yogurt without addition of a fermentation inhibitor was also prepared.

  These post-fermented yogurts were stored at 4 ° C., and the number of lactic acid bacteria after 1 day, 3 days, 7 days, 10 days, 20 days, and 30 days was measured using a BCP-added plate count agar medium. At the same time, pH and acidity were also measured. These results are shown in FIGS.

  As shown in FIGS. 1 to 3, the addition of the fermentation inhibitor according to Examples 1 to 4 is clearer than the agar according to Comparative Example 1, the inulin degradation product according to Comparative Example 2, and the non-added product. It can be seen that the viable count, pH and acidity are stable.

Experimental example 2
Next, as a raw material for pre-fermented yogurt, milk, skim milk powder, starter and water are placed in a tank at the mixing ratio shown in Table 3, pre-fermented at 37 ° C. for 18 hours, and at the mixing ratio shown in Table 3. Fermentation inhibitor 0.1, 0.3% according to Example 1, 0.1% fermentation inhibitor according to Examples 2 and 4, agar according to Comparative Example 1, and inulin degradation product 0.1 according to Comparative Example 2 Pre-fermented yogurt was prepared by adding%. In addition, an additive-free pre-fermented yogurt without addition of a fermentation inhibitor was prepared in the same manner. These pre-fermented yogurts were stored at 4 ° C., and the number of lactic acid bacteria after 1 day, 3 days, 7 days, 10 days, 20 days, and 30 days was measured using a BCP-added plate count agar medium. At the same time, pH and acidity were also measured. These results are shown in FIGS.

  As shown in FIGS. 4 to 6, the addition of the fermentation inhibitor according to Examples 1, 2, and 4 is compared to the agar according to Comparative Example 1, the inulin degradation product according to Comparative Example 2, and the non-added product. Obviously, the viable count, pH and acidity are stable.

Experimental example 3
Next, after mixing 0.6 g of the fermentation inhibitor according to Example 1 and 20 g of kimchi pickles (produced by Ebara Food Industry Co., Ltd.), 100 g of salted Chinese cabbage was added and mixed to make kimchi. Similarly, a kimchi with no fermentation inhibitor added was made as a comparative experiment. These kimchi were stored at 4 ° C., and the number of lactic acid bacteria after 1 day, 3 days, 7 days, 10 days, 20 days, and 30 days was measured using a BCP-added plate count agar medium. At the same time, pH and acidity were also measured. These results are shown in FIGS.

  As shown in FIGS. 7 to 9, it can be seen that the number of viable bacteria, pH and acidity are more stable when the fermentation inhibitor according to Example 1 is added than when the fermentation inhibitor is not added.

It is a graph showing the number change of fermentation yoghurt after the fermentation inhibitor which concerns on an Example is added. It is a graph showing the pH change of fermentation yogurt after the fermentation inhibitor which concerns on an Example is added. It is a graph showing the acidity change of fermentation yoghurt after the fermentation inhibitor which concerns on an Example is added. It is a graph showing the bacterial count change of the pre-fermented yogurt to which the fermentation inhibitor which concerns on an Example was added. It is a graph showing the pH change of the pre-fermented yogurt to which the fermentation inhibitor which concerns on an Example was added. It is a graph showing the acidity change of the pre-fermented yogurt to which the fermentation inhibitor which concerns on an Example was added. It is a graph showing the microbial count change of kimchi to which the fermentation inhibitor which concerns on an Example was added. It is a graph showing the pH change of Kimchi to which the fermentation inhibitor which concerns on an Example was added. It is a graph showing the acidity change of Kimchi to which the fermentation inhibitor which concerns on an Example was added.

Claims (3)

The fermentation inhibitor which contains the degradation product of the polysaccharide adjusted to the weight average molecular weight 2,500 or more and 100,000 or less, and suppresses fermentation of fermented food. The polysaccharide is at least one of agar, inulin, alginate, xanthan gum, konjac mannan, gum arabic, tamarind gum, locust bean gum, tara gum, guar gum, cassia gum, gellan gum and pectin. The fermentation inhibitor described. A fermented food comprising the fermentation inhibitor according to claim 1 or 2.

Images