JP2007000023A - Carbohydrate heated processed food excellent in storability - Google Patents
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Abstract
Description
本発明は保存性に優れた加熱加工食品に関し、さらに詳しくはエンテロコッカス属乳酸菌を用いて得られる発酵生産物を含有することを特徴とする保存性に優れた炭水化物系加熱加工食品に関する。 The present invention relates to a heat-processed food excellent in preservability, and more particularly, to a carbohydrate-based heat-processed food excellent in preservability characterized by containing a fermentation product obtained using Enterococcus lactic acid bacteria.
一般に炭水化物系食品は、加熱変性を伴う蛋白系食品と比較すると十分な加熱殺菌が可能であるが、耐熱性のバチルス属細菌の芽胞は１００℃においても生き残り、発芽、増殖して腐敗の原因となる。このバチルス属細菌の発芽や増殖を抑えるために、食品に酢酸、乳酸等の有機酸を添加したり、グリシンを高濃度添加したりする技術が実用化されているが、前者は食品本来の味、風味を損ね、後者は特有の甘味を伴う上、食中毒原因菌であるバチルス・セレウスに対しては全く効力がない。気温が高い夏場にはコンビニエンスストアを中心に弁当類、惣菜類には酢酸、乳酸等の有機酸が添加された酸味の目立つ炭水化物系加工食品が陳列されているが、白飯やうどんなど、中性ｐＨ域の炭水化物系食品にはバチルス・セレウスによる変敗の危険性がつきまとう。
ある種のエンテロコッカス属乳酸菌がバクテリオシンを産生することは公知であり、広いｐＨ域で使用できる制菌物質も提案されているが（特許文献１）、バチルス属細菌に対しては効果的でなかった。
It is known that certain types of Enterococcus lactic acid bacteria produce bacteriocin, and antibacterial substances that can be used in a wide pH range have been proposed (Patent Document 1), but are not effective against Bacillus bacteria. It was.
炭水化物系加熱加工食品で常に問題となるバチルス属細菌、特に食中毒の原因菌であるバチルス・セレウスの増殖を中性域で抑え、かつ食品に利用可能で食品本来の味、風味を損ねない物質は現在のところ存在せず、その開発が待たれている。本発明は全てのバチルス属細菌が増殖せず、安全で、しかも味、風味の優れた炭水化物系食品を提供することを課題とする。 Bacillus bacteria that have always been a problem in carbohydrate-based heat-processed foods, especially substances that suppress the growth of Bacillus cereus, the causative agent of food poisoning, in the neutral range and can be used in foods and do not impair the original taste and flavor of foods It does not exist at present, and its development is awaited. An object of the present invention is to provide a carbohydrate-based food that is safe, yet has a good taste and flavor, in which all Bacillus bacteria do not grow.
本発明者らは、炭水化物系食品の保存性を改善すべく、種々の発酵食品から乳酸菌を分離し、その菌による発酵生産物を食品に添加して炭水化物系食品中に存在する種々のバチルス属細菌に対する抗菌性を調べた。その結果、エンテロコッカス属乳酸菌による発酵生産物が、バチルス属細菌に対し特に広い抗菌スペクトルを示すことを発見し本発明を完成した。漬物から分離したエンテロコッカス・フェカリス（寄託番号、ＦＥＲＭ Ｐ−２０３８８号）を用いて乳清を発酵させた後、濃縮、乾燥して得られた発酵生産物のバチルス属細菌に対する抗菌スペクトルは表１に示す通りである。 In order to improve the storage stability of carbohydrate-based foods, the present inventors have isolated lactic acid bacteria from various fermented foods, added the fermentation products of the bacteria to the foods, and added various bacillus species present in the carbohydrate-based foods. Antibacterial activity against bacteria was examined. As a result, it was discovered that the fermentation product of Enterococcus lactic acid bacteria showed a particularly broad antibacterial spectrum against Bacillus bacteria, and the present invention was completed. Table 1 shows the antibacterial spectrum for Bacillus bacteria of fermented products obtained by fermenting whey using Enterococcus faecalis (deposit number, FERM P-20388) isolated from pickles, and then concentrating and drying. As shown.
エンテロコッカス属乳酸菌が産生するバクテリオシンに関しては、エンテロシンＡおよびＢ（J food Microbiol. 70, 291-301(2001)）、エンテロシンＰ（Appl Environ Microbiol. 67, 1689-92(2001)）、エンテロシン８１(J appl Microbiol. 85, 521-6(1998))、エンテロシンＬ５０ＡおよびＬ５０Ｂ（J Bacteriol. 180, 1988-94(1998)）、エンテロシン４（Appl Environ Microbiol. 62, 4220-3(1996)）、ムンテイシンＫＳ(Appl Environ Microbiol. 68, 3830(2002)) が報告されているが、バチルス属細菌に対する広範囲な抗菌スペクトルについては未だ報告されておらず、表1に示した抗菌スペクトルのデータは新規、かつ実用上重要なものである。 Regarding bacteriocin produced by Enterococcus lactic acid bacteria, enterocin A and B (J food Microbiol. 70, 291-301 (2001)), enterocin P (Appl Environ Microbiol. 67, 1689-92 (2001)), enterocin 81 ( J appl Microbiol. 85, 521-6 (1998)), enterocin L50A and L50B (J Bacteriol. 180, 1988-94 (1998)), enterocin 4 (Appl Environ Microbiol. 62, 4220-3 (1996)), munteicin KS (Appl Environ Microbiol. 68, 3830 (2002)) has been reported, but a wide range of antibacterial spectrum against Bacillus bacteria has not yet been reported, and the antibacterial spectrum data shown in Table 1 are new and It is important for practical use.
本発明によれば、安全性の高い、しかも品質の損なわれない、保存性に優れた炭水化物系加熱加工食品を提供することができる。 According to the present invention, it is possible to provide a carbohydrate-based heat-processed food that is highly safe and that does not impair quality and that has excellent storage stability.
本発明は、エンテロコッカス属乳酸菌による発酵生産物を添加して得られる保存性に優れた炭水化物系加熱加工食品を提供するものであり、バチルス属細菌による食品の変敗、食中毒を防止する上で、非常に有用な技術である。
本発明における抗菌性成分であるエンテロコッカス属乳酸菌による発酵生産物は、乳清などの食品素材にエンテロコッカス属乳酸菌を植えた後、適度に発酵させたものである。
The present invention provides a carbohydrate-based heat-processed food excellent in preservability obtained by adding a fermented product of Enterococcus lactic acid bacteria, in order to prevent food deterioration and food poisoning due to Bacillus bacteria, It is a very useful technique.
The fermentation product of Enterococcus lactic acid bacteria, which is an antibacterial component in the present invention, is obtained by planting Enterococcus lactic acid bacteria in a food material such as whey and then fermenting it appropriately.
本発明で使用するエンテロコッカス属菌株は、漬物等の発酵食品から分離することができ、抗菌性物質の生産能を有する菌株である。寄託番号、ＦＥＲＭ Ｐ−２０３８８号として寄託されているエンテロコッカス・フェカリス（Enterococcus faecalis）はその一例である。エンテロコッカス属乳酸菌は、ヒト腸内の常在菌であり、善玉菌として乾燥菌体が機能性食品として市販されている安全な微生物である。 The Enterococcus strain used in the present invention is a strain that can be isolated from fermented foods such as pickles and has the ability to produce antibacterial substances. An example is Enterococcus faecalis deposited under the deposit number FERM P-20388. Enterococcus lactic acid bacteria are resident bacteria in the human intestine, and are safe microorganisms whose dried cells are marketed as functional foods as good bacteria.
エンテロコッカス属乳酸菌を用いて発酵させる食材としては、乳酸菌の生育に必要な栄養源を含む食品素材であれば何を用いてもよいし、必要に応じて糖分等を加えて栄養を補ってもよい。 As a food material fermented using Enterococcus lactic acid bacteria, any food material containing a nutrient source necessary for the growth of lactic acid bacteria may be used, and if necessary, nutrition may be supplemented by adding sugar or the like. .
エンテロコッカス属乳酸菌を用いて得られる発酵生産物は、そのまま食材のひとつとして食品に使用することができる。 The fermented product obtained using Enterococcus lactic acid bacteria can be used as it is in foods as a food material.
本発明における炭水化物系加熱加工食品とは、炭水化物が食品固形分中の最も大きな割合を占める加熱加工食品であれば限定されない。日本食品標準成分表によれば、食品固形分中の炭水化物の割合は、米飯類 ８８〜９３％、もち ９１％、餅菓子９０〜９３％、うどん ８５％、しゅうまいの皮 ８５％、餃子の皮 ８４％、中華麺 ８３％、スパゲッティ ８２％、そば ８１％、ロールパン ７８％、マフィン ７６％、食パン ７５％、餡 ７１％、カレールー ４６％、豆類（大豆を除く）６２〜９０％、となっており、これらは本発明で規定する炭水化物が最も大きな割合を占める炭水化物系加熱加工食品に該当する。 The carbohydrate-based heat-processed food in the present invention is not limited as long as it is a heat-processed food in which carbohydrates occupy the largest proportion of the solid content of food. According to the Japanese Food Standard Ingredients Table, the proportion of carbohydrates in the solids of food is: 88-93% cooked rice, 91% rice cake, 90-93% rice cake, 85% udon, 85% cucumber skin, dumpling skin 84%, Chinese noodles 83%, Spaghetti 82%, Buckwheat 81%, Roll bread 78%, Muffin 76%, Bread 75%, Rice cake 71%, Carrero 46%, Beans (excluding soybeans) 62-90% These correspond to carbohydrate-based heat-processed foods in which the carbohydrates defined in the present invention account for the largest proportion.
炭水化物系加熱加工食品の変敗は主として、原材料に付着した好気性の耐熱性芽胞細菌であるバチルス属の芽胞が食品の加熱加工後においても生存し、それが保存中に発芽して増殖することによって起こる。また、近年バチルス・セレウスによる食中毒が増えており、本発明はセレウス中毒対策上からも有益である。 Deterioration of carbohydrate-based heat-processed foods is mainly due to the fact that Bacillus spore, an aerobic thermostable spore bacterium attached to the raw material, survives after food processing and germinates and proliferates during storage. Caused by. In recent years, food poisoning due to Bacillus cereus has increased, and the present invention is also useful in terms of measures against cereus poisoning.
例えば、米飯の場合、１００℃で炊き上げるため炊飯直後の残存細菌は少数であり、米飯１ｇ中の バチルス芽胞数は１〜１０個とみられ、５０℃以上に保たれている間はその増殖が抑制されるが、生育好適温度（２０〜３７℃）になると発芽して増殖しはじめ、夏期には十数時間内に１０７〜１０８／ｇに達し、可食性を失う。バチルス属細菌による変敗は、そのアミラーゼによって米飯を加水分解して軟化し、ネトを生ずるとともに、特有のすえた匂いを発生させる。 For example, in the case of cooked rice, since it is cooked at 100 ° C., there are only a few remaining bacteria immediately after cooking, the number of Bacillus spores in 1 g of cooked rice is considered to be 1-10, and the growth is maintained while it is kept at 50 ° C. or higher. Although it is suppressed, it begins to germinate and proliferate at a temperature suitable for growth (20 to 37 ° C.), and reaches 10 7 to 10 8 / g within tens of hours in summer and loses edible properties. Degradation by Bacillus bacteria hydrolyzes and softens the cooked rice with its amylase, producing nettle and generating a unique odor.
また、茹で麺、蒸し麺等の麺類では原料の小麦粉中に１０２〜１０４／ｇのバチルス属細菌が存在し、それらのうち加熱処理で死滅しない芽胞が保存中に発芽、増殖して変敗が起こる。 In noodles such as boiled noodles and steamed noodles, 10 2 to 10 4 / g of Bacillus bacteria are present in the raw flour, and among these, spores that do not die by heat treatment germinate, proliferate during storage and change. Defeat occurs.
さらに、パンでは焙焼中にも内部の温度は１００℃を超えないため、バチルスの芽胞が死滅せず、製品になって後、適当な環境で発芽し、ロープと称される変敗が起こることがある。一方、エンテロコッカス属乳酸菌による発酵生産物は酵母には無作用のため、パンの発酵には悪影響を与えない。また、煮豆や練り餡の変敗もバチルス属細菌の増殖によることが多い。餡及び煮豆には保存料として１ｇ／ｋｇまでのソルビン酸の使用が許可されているが、ソルビン酸はｐＨが酸性側で有効であり、ｐＨが中性付近の餡や煮豆ではその効果は少ない。 Furthermore, since the internal temperature does not exceed 100 ° C. during baking, the Bacillus spore does not die, and after it becomes a product, it germinates in an appropriate environment, causing deterioration called a rope. Sometimes. On the other hand, the fermentation product produced by Enterococcus lactic acid bacteria has no effect on yeast, and thus does not adversely affect bread fermentation. In addition, the deterioration of boiled beans and pastes is often due to the growth of Bacillus bacteria. The use of sorbic acid up to 1 g / kg as a preservative is permitted for strawberries and boiled beans, but sorbic acid is effective on the acidic side of the pH, and the effect is small with straw and boiled beans with a neutral pH. .
本発明のエンテロコッカス属乳酸菌による発酵生産物は、このようなバチルス属細菌の増殖を抑制する効果があり、各種加熱加工食品の品質を損なうこともない。エンテロコッカス属乳酸菌による発酵生産物は、一般に加工原料に対し、０．１〜５重量％、好ましくは０．３〜２重量％添加される。添加量が０．１重量％未満では抗菌効果が不十分であり、２重量％、特に５重量％を超えると異味が感じられるようになる。ここで言う発酵生産物の添加量は、乳酸菌発酵醪の濃縮乾燥物を基準としているが、発酵生産物が濃縮された液体の場合もあるし、精製して抗菌力を高めた場合もあり、添加量は一応の目安である。エンテロコッカス属乳酸菌による発酵生産物は、そのまま他の食材に混合して製造することができる。 The fermentation product of Enterococcus lactic acid bacteria of the present invention has an effect of suppressing the growth of such Bacillus bacteria, and does not impair the quality of various heat-processed foods. Fermentation products by Enterococcus lactic acid bacteria are generally added in an amount of 0.1 to 5% by weight, preferably 0.3 to 2% by weight, based on the processing raw material. When the addition amount is less than 0.1% by weight, the antibacterial effect is insufficient, and when the addition amount exceeds 2% by weight, particularly 5% by weight, an unpleasant taste can be felt. The amount of fermented product added here is based on the concentrated dried product of lactic acid bacteria fermented rice cake, but the fermented product may be a concentrated liquid, or it may be refined to increase its antibacterial activity. The amount added is a guide only. The fermentation product of Enterococcus lactic acid bacteria can be produced by mixing it with other foodstuffs as it is.
本発明の加熱加工食品の製造方法は特に限定されず、常法に従えばよい。また、エンテロコッカス属乳酸菌による発酵生産物の添加時期も特に限定されない。例えば、米飯では炊飯用の水にエンテロコッカス属乳酸菌による発酵生産物を溶解させて通常の炊飯を行えばよい。 The manufacturing method of the heat-processed food of this invention is not specifically limited, What is necessary is just to follow a conventional method. Moreover, the addition time of the fermentation product by Enterococcus lactic acid bacteria is not particularly limited. For example, in the case of cooked rice, ordinary cooked rice may be prepared by dissolving a fermentation product of Enterococcus lactic acid bacteria in cooking water.
以下に実施例を挙げて本発明をさらに詳細に説明するが、本発明は下記実施例に限定されるものではない。なお、実施例中一般生菌数は標準寒天培地にて、３０℃、４８時間培養後に計測した。 The present invention will be described in more detail with reference to the following examples, but the present invention is not limited to the following examples. In the examples, the number of viable bacteria was measured after culturing at 30 ° C. for 48 hours on a standard agar medium.
調製例１（エンテロコッカス属乳酸菌による発酵生産物の調製）
脱脂粉乳３００ｇ、ブドウ糖２００ｇ、炭酸カルシウム１００ｇを１０Ｌの水に加えよく混合した後、オートクレーブを用いて１２０℃、２０分間滅菌処理を行い、冷却後、適量のエンテロコッカス・フェカリス（寄託番号、ＦＥＲＭ Ｐ−２０３８８号）の培養液を接種し、３０℃、２日間発酵させた。次に、炭酸カルシウム、菌体等の不溶物を分子量分画５００００の限外濾過膜により除去して清澄な溶液とした後、この溶液を減圧濃縮し、凍結乾燥して発酵生産物の粉末約５００ｇを得た。
Preparation Example 1 (Preparation of fermentation product by Enterococcus lactic acid bacteria)
After adding 300 g of skim milk powder, 200 g of glucose and 100 g of calcium carbonate to 10 L of water and mixing well, sterilization is performed at 120 ° C. for 20 minutes using an autoclave, and after cooling, an appropriate amount of Enterococcus faecalis (deposit number, FERM P- No. 20388) was inoculated and fermented at 30 ° C. for 2 days. Next, after removing insoluble matters such as calcium carbonate and microbial cells with an ultrafiltration membrane having a molecular weight fraction of 50000 to obtain a clear solution, the solution is concentrated under reduced pressure and freeze-dried to obtain a powder of fermented product. 500 g was obtained.
実施例１、比較例１（白飯）
米９００ｇを水洗し、水１０８０ｍｌ、実施例１で得られた発酵生産物の粉末（以下、発酵粉末と略す）４．５ｇ（生米に対して０．５％）を加え、１．８リットル電気釜で炊飯した（実施例１）。一方、発酵粉末を添加することなく、同様にして、白飯（比較例１）を調製し、両者の保存性を比較した。すなわち、炊き上がった米飯の各々を滅菌容器に移し、３０℃にて保存し、経日的に一般生菌数を測定し、表２の結果を得た。
Example 1 and Comparative Example 1 (white rice)
900 g of rice was washed with water, 1080 ml of water and 4.5 g of fermented product powder obtained in Example 1 (hereinafter abbreviated as fermented powder) (0.5% based on raw rice) were added, and 1.8 liters were added. Rice was cooked in an electric kettle (Example 1). On the other hand, white rice (Comparative Example 1) was prepared in the same manner without adding the fermentation powder, and the storage stability of both was compared. That is, each cooked cooked rice was transferred to a sterilized container, stored at 30 ° C., the number of viable bacteria was measured over time, and the results shown in Table 2 were obtained.
実施例２、比較例２（五目ご飯）
米９００ｇを水洗し、水１０８０ｍｌ、に五目ご飯の素（丸美屋食品工業（株）製）の調味液を加え、更に、実施例１で得られた発酵粉末５ｇを加えて１．８リットル電気釜で炊飯した（実施例２）。一方、発酵粉末を添加することなく、同様にして、米飯（比較例２）を得、両者の保存性を比較した。すなわち、炊き上がった米飯の各々を滅菌容器に移し、３０℃にて保存し、経日的に一般生菌数を測定し、表３の結果を得た。
Example 2 and Comparative Example 2 (gomoku rice)
900 g of rice was washed with water, seasoned liquid of Gomoku Rice Nori (manufactured by Marumiya Food Industry Co., Ltd.) was added to 1080 ml of water, and 5 g of the fermented powder obtained in Example 1 was added, and a 1.8 liter electric kettle was added. (Example 2). On the other hand, cooked rice (Comparative Example 2) was obtained in the same manner without adding the fermented powder, and the storage stability of both was compared. That is, each cooked cooked rice was transferred to a sterilized container and stored at 30 ° C., and the number of viable bacteria was measured over time to obtain the results shown in Table 3.
実施例３、比較例３（茹でうどん）
中力粉５００ｇに１２．５ｇの食塩と発酵粉末３．５ｇを水２００ｇに添加したものを加え、混合、成形し、厚さ１０ｍｍの麺帯を得、１時間室温で熟成させた後、３段の圧延で３ｍｍの麺帯とし、１０番の切歯で切断し、生うどんを得た。これを沸騰水中で茹で上げ、茹でうどんとした（実施例３）。一方、発酵粉末を混合することなく、同様にして茹でうどんを得（比較例３）、それらの保存性を比較した。すなわち、茹で上げたうどんをポリ袋に５０ｇづつ入れたものをそれぞれ１０個づつ用意し、室温（２５℃）で変敗に至るまでの日数を目視と官能で観察した。結果を表４に示す。
Example 3 and Comparative Example 3 (boiled udon)
500 g of medium strength powder, 12.5 g of salt and 3.5 g of fermented powder added to 200 g of water are added, mixed and molded to obtain a 10 mm thick noodle strip, which is aged at room temperature for 1 hour, then 3 Noodle strips of 3 mm were formed by step rolling, and cut with No. 10 incisors to obtain raw udon. This was boiled in boiling water to make boiled udon (Example 3). On the other hand, boiled udon was obtained in the same manner without mixing the fermented powder (Comparative Example 3), and their storage stability was compared. That is, 10 pieces of each 50 g of udon boiled in a plastic bag were prepared, and the number of days until deterioration occurred at room temperature (25 ° C.) was visually and sensorily observed. The results are shown in Table 4.
実施例４、比較例４（蒸しパン）
（配合）
薄力粉１０００部、液体ショートニング２５０部、液卵１０００部、上白糖９００部、粉末チーズ１００部、ベーキングパウダー１０部、食塩１０部、エンテロコッカス属乳酸菌による発酵生産物１０部、キサンタンガム３部、グリアジン１０部、温湯３００部
（操作）
原料をミキサーに投入、中速で５分間混合し、約２時間ねかせた。これを５０ｇづつ型に入れて３０分間蒸し上げ、冷却後ポリ袋に密封した（実施例４）。エンテロコッカス属乳酸菌による発酵生産物を含まない群を同様にして作り（比較例４）、両者の保存性を比較した。すなわち、それぞれ１０個づつ用意し、３０℃で保存し、ネトの発生するまでの日数を調べた。結果を表５に示す。
Example 4 and Comparative Example 4 (steamed bread)
(Combination)
1000 parts soft flour, 250 parts liquid shortening, 1000 parts liquid egg, 900 parts super white sugar, 100 parts cheese powder, 10 parts baking powder, 10 parts salt, 10 parts fermented product from Enterococcus lactic acid bacteria, 3 parts xanthan gum, 10 parts gliadin , 300 parts of hot water (operation)
The raw materials were put into a mixer, mixed at medium speed for 5 minutes, and allowed to stand for about 2 hours. This was put into 50 g molds and steamed for 30 minutes, and after cooling, sealed in a plastic bag (Example 4). A group not containing the fermentation product of Enterococcus lactic acid bacteria was prepared in the same manner (Comparative Example 4), and the storage stability of the two was compared. That is, 10 pieces of each were prepared, stored at 30 ° C., and the number of days until netting occurred was examined. The results are shown in Table 5.
実施例５、比較例５（練り餡）
さらし餡３０部、砂糖４０部、エンテロコッカス属乳酸菌による発酵生産物１部、水１３０部の処方で練り餡を試作し、初めの重量の１／４を煮詰めた（実施例５）。エンテロコッカス属乳酸菌による発酵生産物無添加群も同様にして作って（比較例５）プラスチック製のカップに詰め、３０℃にて保存効果を比較した。結果を表６に示す。なお、単位は個／ｇである。
Example 5, Comparative Example 5 (Kneaded rice cake)
A kneaded rice cake was made with a prescription of 30 parts of bleached rice cake, 40 parts of sugar, 1 part of a fermentation product of Enterococcus lactic acid bacteria and 130 parts of water, and ¼ of the initial weight was boiled (Example 5). A fermentation product-free group with Enterococcus lactic acid bacteria was also prepared in the same manner (Comparative Example 5), packed in a plastic cup, and the storage effect was compared at 30 ° C. The results are shown in Table 6. The unit is pieces / g.
実施例６、比較例６（フラワーペースト）
コーンスターチ２０ｇ、薄力粉３５ｇ、脱脂粉乳３０ｇ、粉乳２０ｇ、マーガリン１５０ｇ、砂糖２５０ｇ、キサンタンガム３ｇ、エンテロコッカス属乳酸菌による発酵生産物３ｇ、水４９２ｇ、合計１０２０ｇの処方でフラワーペーストを試作し、重量ベースで１０％分を煮詰めた（実施例6-1）。同様の方法でエンテロコッカス属乳酸菌による発酵生産物１ｇ添加群（実施例6-2）、無添加群を試作し（比較例６）、２０℃にて保存し、保存後の一般生菌数（個／ｇ）を測定し、両者の保存性を比較した。結果を表７に示す。
Example 6, Comparative Example 6 (flower paste)
Produced a flour paste with a prescription of 1020 g based on the weight of corn starch 20 g, soft flour 35 g, skim milk 30 g, powdered milk 20 g, margarine 150 g, sugar 250 g, xanthan gum 3 g, enterococcus lactic acid bacteria fermentation product 3 g, water 492 g. Minutes were boiled (Example 6-1). In the same manner, 1 g of fermented product of Enterococcus lactic acid bacteria added group (Example 6-2), no additive group was prepared (Comparative Example 6) and stored at 20 ° C. / G) was measured and the storage stability of the two was compared. The results are shown in Table 7.
実施例７、比較例７（包装餅）
餅米５００ｇと、エンテロコッカス属乳酸菌による発酵生産物２ｇをよく混合した後、餅つき機を用いて餅を調製し、約５０ｇずつポリ袋に脱酸素剤とともに密封した（実施例７）。同様の方法でエンテロコッカス属乳酸菌による発酵生産物無添加群を試作し（比較例７）、両者の保存性を比較した。すなわち、それぞれ１０袋づつ用意し、３０℃で保存後、バチルスによる白色の変色部の発生するまでの日数を調べた。結果を表８に示す。
Example 7, Comparative Example 7 (packaging bag)
After thoroughly mixing 500 g of glutinous rice and 2 g of the fermentation product of Enterococcus lactic acid bacteria, koji was prepared using a kneading machine and sealed in a plastic bag with an oxygen scavenger about 50 g each (Example 7). By the same method, the fermentation product non-addition group by Enterococcus lactic acid bacteria was made as a trial (Comparative Example 7), and the storage stability of both was compared. That is, 10 bags each were prepared and stored at 30 ° C., and the number of days until white discoloration due to Bacillus occurred was examined. The results are shown in Table 8.
実施例８、比較例８（カレー）
玉葱３個、ニンジン１本、豚肉５００ｇを炒め、水１４００ｇ、市販のカレールー２種（ＳＢゴールデンカレー、ハウスこくまろカレー；いずれも中辛）を加えて２時間煮込んだ後、エンテロコッカス属乳酸菌による発酵生産物７ｇを加えてよく混合し、約５０ｇずつポリ容器に分注した（実施例８）。同様の方法で発酵生産物無添加群を試作し（比較例８）、３０℃にて保存し、保存後の一般生菌数（個／ｇ）を測定し、両者の保存性を比較した。結果を表９に示す。
Example 8, Comparative Example 8 (curry)
Stir in 3 onions, 1 carrot and 500g pork, add 1400g water and 2 types of commercial curry roux (SB Golden Curry and House Kumaro Curry; both medium hot), then boil for 2 hours, then fermented by Enterococcus lactic acid bacteria 7 g of the product was added and mixed well, and about 50 g was dispensed into a plastic container (Example 8). A fermentation product-free group was produced in the same manner (Comparative Example 8), stored at 30 ° C., the number of viable bacteria (cells / g) after storage was measured, and the storage stability of the two was compared. The results are shown in Table 9.
実施例９、比較例９（煮豆）
おたふく豆３００ｇに水を加え十分に吸水させた後、少量の水と砂糖５０ｇを加え弱火で約２０分間煮る。最後にエンテロコッカス属乳酸菌による発酵生産物３ｇを加えてよく混合し、約５０ｇずつポリ容器に分注した（実施例９）。同様の方法で発酵生産物無添加群を試作し（比較例９）、３０℃にて保存し、保存後の一般生菌数（個／ｇ）を測定し、両者の保存性を比較した。結果を表１０に示す。
Example 9, Comparative Example 9 (boiled beans)
Add water to 300 g of peafowl beans to absorb water, add a small amount of water and 50 g of sugar and simmer for about 20 minutes on low heat. Finally, 3 g of the fermentation product of Enterococcus lactic acid bacteria was added and mixed well, and about 50 g was dispensed into a plastic container (Example 9). A fermented product-free group was produced in a similar manner (Comparative Example 9), stored at 30 ° C., the number of viable bacteria (cells / g) after storage was measured, and the storability of both was compared. The results are shown in Table 10.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2011161778A1 (en) | 2010-06-23 | 2011-12-29 | トヨタ自動車株式会社 | Program update device |
| JP2017201921A (en) * | 2016-05-10 | 2017-11-16 | 株式会社アキモ | Vegetable-filled wheat base food product and method for producing the same |
| KR101920606B1 (en) | 2008-11-13 | 2019-02-13 | 브루커 나노, 인코퍼레이션. | Method and apparatus of operating a scanning probe microscope |
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| JPH07112906A (en) * | 1993-10-15 | 1995-05-02 | Mitsubishi Chem Corp | New peptidic antimicrobial substance fs2 and its production |
| JP2003235529A (en) * | 2002-02-21 | 2003-08-26 | Yamaya Communications:Kk | Food preservation method |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JPH07112906A (en) * | 1993-10-15 | 1995-05-02 | Mitsubishi Chem Corp | New peptidic antimicrobial substance fs2 and its production |
| JP2003235529A (en) * | 2002-02-21 | 2003-08-26 | Yamaya Communications:Kk | Food preservation method |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101920606B1 (en) | 2008-11-13 | 2019-02-13 | 브루커 나노, 인코퍼레이션. | Method and apparatus of operating a scanning probe microscope |
| WO2011161778A1 (en) | 2010-06-23 | 2011-12-29 | トヨタ自動車株式会社 | Program update device |
| JP2017201921A (en) * | 2016-05-10 | 2017-11-16 | 株式会社アキモ | Vegetable-filled wheat base food product and method for producing the same |
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