JP2009296918A - Food quality improver - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a food quality improver for improving palate feeling or flavor of food without spoiling flavor inherent in the food, and further improving yield of the food. <P>SOLUTION: The food quality improver comprises a supernatant of a culture liquid obtained by eliminating insoluble substances from the culture liquid produced by stirring lactobacillus for 10-30 hours to be cultured, particularly a supernatant containing ≥50 μg/mL of low molecular peptide having a molecular amount of 2,500-7,000 and ≤50 mg/mL of lactic acid, or the concentrate or the dried substance of the supernatant. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a novel food quality improver derived from lactic acid bacteria, which improves the water retention of food, improves the food texture and flavor of food, and further improves the yield of food after heat treatment.

  In processed food production, how to reduce food waste and obtain more edible parts is an important issue, but for foods with poor freshness, the product value may be lowered due to bad smell, taste, etc. There are foods, livestock meat, seafood, etc. that are discarded without being used. In order to effectively use such ingredients, flavors such as sauces and dressings have been conventionally fermented with flavors such as amino acids and nucleic acids, livestock meat, vegetable extracts, etc. for the purpose of enhancing the flavor and flavor. It is known to use seasonings. Yeast extract is widely used as such a flavor improver, and yeast extract has a high masking effect against unpleasant odors, but has a unique taste and is inherent in the ingredients. In order to impair the flavor, a quality improving agent having low taste and high masking effect is required.

In addition, foodstuffs to be heated have problems such as deterioration in texture such as a hardened foodstuff in addition to a decrease in yield due to outflow of moisture caused by heating. As a method for preventing this decrease in yield and deterioration in texture, there are a method using a general seasoning such as mirin and sake, a method using an organic acid salt (JP-A-5-15344), and a method using a phosphate salt. It's being used. However, the general seasoning and organic acid salt methods are not effective enough, and in recent years, it has been reported that excessive intake of phosphorus inhibits calcium absorption and promotes calcium deficiency. In the field of food processing, there is an active movement to remove phosphate from foods, and an effective quality improving agent to replace these is desired.
Japanese Patent Laid-Open No. 5-15344

  The object of the present invention is to improve the texture and flavor of food without impairing the original flavor of the food, to give the same taste as fresh raw materials even if the raw material is inferior in freshness, and further improve the yield of food It is to provide a food quality improving agent capable of improving food production efficiency.

  In order to solve the above problems, the present inventors focused on the effects of amino acid seasonings and nucleic acid seasonings having a flavor improving effect, and organic acid salts having an effect of improving the yield of seafood meat, We examined the quality improvement effect on various foodstuffs of lactic acid bacteria fermentation broth that can simultaneously produce low molecular weight peptides and amino acids. As a result, it was found that the supernatant of the culture solution obtained by culturing lactic acid bacteria for a certain period of time by stirring culture exhibits a high flavor improving effect and a yield improving effect and can solve the above-mentioned problems.

  Thus, the present invention is characterized by comprising a culture supernatant obtained by removing insolubles from a culture obtained by stirring and culturing lactic acid bacteria for 10 to 30 hours, or a concentrate or a dried product thereof. It provides food quality improvers.

  The food quality improver of the present invention contains a large amount of low molecular weight peptides produced by lactic acid fermentation and contains an appropriate concentration of lactic acid. Has the effect of increasing the water retention, softening the meat, and improving the yield after heating. In addition, the food quality improving agent of the present invention can be expected to further improve the shelf life by using lactic acid bacteria that produce antibacterial substances such as hydrogen peroxide, diacetyl and antibacterial peptides during growth as lactic acid bacteria starters. .

  The quality improver of the present invention is obtained from a supernatant obtained by removing insolubles and lactic acid bacteria from a fermentation liquid obtained by stirring and culturing lactic acid bacteria for 10 to 30 hours (or a concentrated or dried product of the supernatant). Is a food quality improver, the supernatant contains 50 μg / ml or more of a low molecular weight peptide having a molecular weight of 2,500 to 7,000 produced by the growth of lactic acid bacteria, and the lactic acid concentration in the supernatant is 50 mg / ml. It is characterized by being less than ml.

Particularly preferred as the lactic acid bacterium used in the present invention is a lactic acid bacterium belonging to the genus Lactococcus lactis that produces a low molecular weight peptide upon growth. These lactic acid bacteria can be obtained from a genetic resource storage organization, or those commercially available as fermented food starters can be used. Examples of preferred lactic acid bacteria, Lactococcus lactis subsp. Lactis
NCDO 497 may be mentioned, but is not limited thereto.

  In culturing, a liquid medium supplemented with a sugar source and a nitrogen source is used. Examples of the sugar source in the medium include glucose, galactose, and lactose. Examples of the nitrogen source include food-grade yeast extract, milk protein concentrate degradation product, corn peptide, soybean peptide, and seasoning liquid for commercial use. In order to obtain a refreshing aroma after fermentation, it is preferable to add a whey protein concentrate decomposition product, and it is desirable to add a yeast extract in order to impart an appropriate richness and aging flavor to the food.

  In order to obtain the food quality improving agent of the present invention, lactic acid bacteria are cultured for 10 to 30 hours with stirring in the above-mentioned liquid medium. That is, in the present invention, stirring culture is performed so as to keep the medium in the fermenter uniform, not stationary culture, and as a method thereof, in addition to a method of stirring using a stirrer or a stirring rod Examples thereof include a method using aeration using aseptic gas, but are not limited to these methods, and the stirring may be performed so as to correspond to a stirring speed of about 30 to 400 rpm. The culture temperature is generally 25 to 37 ° C, preferably 30 ± 2 ° C. In addition, during culture, a pH buffer such as calcium carbonate is added to the medium, or an alkaline agent or neutralizing agent is added at an appropriate time, so that the pH of the culture solution is rapidly increased by lactic acid produced by the growth of lactic acid bacteria. It is desirable to moderate this decrease.

  The culture time of the lactic acid bacteria according to the present invention may be 10 to 30 hours. However, if the culture time is too short, the amount of low molecular peptide produced by the growth of the lactic acid bacteria is small, the quality improvement effect is reduced, and the culture is performed. If the time is too long, the food has a unique fermentation flavor due to excess lactic acid produced by the lactic acid bacteria, and the original flavor of the food is impaired. The culture time for lactic acid bacteria is 10 to 30 hours, preferably 12 to 24 hours. Thus, it is desirable that the supernatant contains an appropriate amount of lactic acid and a low molecular peptide, and the low molecular peptide content is 50 μg / ml or more, but 250 μg / ml or less, and the lactic acid content 50 mg / ml or less, but those in the range of 20 mg / ml or more are desirable.

  The culture solution thus obtained is used to remove insoluble matters and bacterial cells using known techniques such as centrifugation and filtration to obtain the quality improver of the present invention. The quality improver may be used as it is, but a concentrate (concentrated solution) or a product dried (powdered) by a known method such as freeze drying or spray drying may be used.

<Preparation of test sample>
Medium containing 3% glucose (dextrose; Nippon Starch Co., Ltd.), yeast extract (yeast extract SL-W; Kirin Foodtech Co., Ltd.) 0.5%, calcium carbonate (arogen; Calfine Co., Ltd.) 1% One liter was heat sterilized at 121 ° C. for 15 minutes. Then Lactococcus lactis subsp were cultured in advance the same medium. Lactis
The culture solution of NCDO 497 strain was added to the above medium at 5% and cultured under the culture conditions (AD) shown in Table 1. The obtained culture solution was centrifuged at 10,000 rpm to obtain a culture solution supernatant from which insolubles and cells were removed. The culture temperature was 30 ° C., and in the case of stirring culture, a stirrer was used and the stirring speed of the medium was 50 rpm. The obtained culture supernatant was pulverized by spray drying and used for the food test.

<Food test 1>
The salmon fillets shown in Table 2 were dipped for 45 minutes in water, water added with 5% of the inventive product or the control products 1 to 3, and water added with sodium lactate as a food additive as a control. Then, cooking was performed for 5 minutes in boiling water. The effects on the texture, flavor, etc. were verified by sensory evaluation of the texture after cooking. The sensory evaluation has reached the intermediate level in five types of original taste tests (tests that distinguish sweetness, acidity, umami, salty taste, and bitterness) based on the applicant's in-house selection, and sensory evaluation of foods in daily operations 5 panelists (2 men, 3 women, age 25-37). Non-treatment was defined as standard (3), and the flavor and texture after heat treatment were evaluated by a five-step evaluation (bad 1 ← standard 3 → good 5).

  As a result of the sensory test, as shown in Table 2, the inventive product (stirring / culture for 20 hours) showed an excellent flavor and texture improvement effect with respect to other test sections. Specifically, the body was too tight without treatment and had a firm texture, but in the test zone with the addition of the invention product, it had moderate softness and elasticity, and the flavor was greasy with salmon without addition. Although there was a taste, the fat smell was masked in the test section to which the invention product was added, and it was a preferred flavor.

  In addition, sodium lactate alone has some quality improvement effect, but the effect is not as good as the invention product containing the same level of lactic acid. It was thought that it had a great influence on quality improvement.

<Analysis of fermentation broth>
The lactic acid concentration contained in the organic acid analysis invention product and the control products 1 to 3 was measured by high performance liquid chromatography. Waters Organic Acid as analytical column
Column, 7.8 × 300 mm, 0.1% phosphoric acid solution was used for the mobile phase, analysis was performed at a flow rate of 1.0 ml / min, and detection UV of 210 nm. A calibration curve was prepared using L-lactic acid manufactured by Sigma, and the lactic acid concentration of the invention product and each control product was measured.

Molecular weight distribution analysis The molecular weight distribution of the components contained in the invention product and the control products 1 to 3 was examined by gel filtration chromatography. TSKgel G2000 SWXL manufactured by Tosoh Corporation was used for the analytical column, 45% acetonitrile containing 0.1% trifluoroacetic acid was used for the mobile phase, and analysis was performed at a flow rate of 0.5 ml / min and detection UV of 210 nm. A calibration curve was prepared from the analysis results (Table 3) using cytochrome c, insulin, insulin B chain, vitamin B12, tryptophan, and L-lactic acid (all manufactured by Sigma) as standards.

As a result of analyzing the molecular weight distribution of the invention product and the control products 1 to 3, the invention product (stirring / 20-hour culture) showed a peak at a retention time of 15 to 17 minutes as compared to the medium before fermentation. As a result of the analysis based on the standard, it was revealed that this was a substance corresponding to a molecular weight of 2,500 to 7,000. (FIG. 1 Retention time 16.117 minutes) Further, the concentration of the low molecular weight peptide having a molecular weight of 2,500 to 7,000 Da in the invention product was 115.2 μg / ml.
The amount of low molecular peptide and the amount of lactic acid of the invention product and each control product were as shown in Table 4.
It has been clarified that the amount of low molecular weight peptide, which is thought to have a great influence on the quality improvement effect of food, is increased by stirring culture. As can be seen from the food test results of the control product 2 in Example 2, a low molecular weight peptide of about 50 μg / ml is produced even with stirring culture for about 5 hours, and a slight quality improvement effect is recognized compared with the case of no treatment. However, the effect is insufficient, and in order to obtain a sufficient improvement effect, it is desirable that the low molecular peptide content in the supernatant is 50 μg / ml or more and the lactic acid content is 50 mg / ml or less.

<Food test 2>
A comparative study was conducted on the quality improvement effect of the products of the present invention using phosphates that are generally widely used as food quality improvers.
Dip chicken thighs in the water shown in Table 5, water containing phosphate (control product) or water containing the invention for 3 hours, drain, and fry the deep-fried flour at a ratio of 20% to meat, 175 Heat cooking was performed for 4 minutes with oil at 0 ° C. The yield (weight residual ratio) was verified based on the weight ratio before and after cooking, and the texture, flavor, and the like were verified by sensory evaluation. Yield refers to the ratio of the number of products actually produced (quantity) to the production expected from the amount of raw materials (raw materials) used in production. The higher the yield rate, the higher the production efficiency. Means good. The sensory evaluation was conducted by 5 expert panelists (see Example 2), and the control was standard (3). The yield (weight residual ratio), flavor, and texture after heat treatment differed from the control in 5 stages. Evaluation was performed by evaluation (bad 1 ← standard 3 → good 5).

  Phosphate is said to have the effect of increasing the water retention of foods and improving the yield of processed foods, mainly in processed foods, but as shown in Table 6, by adding inventive products, The yield (weight residual ratio) was higher than that of the control, and the yield improvement effect was the same as that of the test group to which phosphate was added.

  In addition, as shown in Table 7, with respect to the texture and flavor of the meat after heat treatment, the flavor of the meat does not change the original flavor of the meat, and the texture of the invention increases such as softness and juiciness. The effect of improving the texture was recognized by adding. Moreover, the improvement effect was equivalent to the test section to which phosphate was added.

The result of the gel filtration analysis before and behind culture | cultivation of the culture solution of the lactic acid bacteria for obtaining the quality improvement agent of the foodstuff of this invention is shown.

Claims (3)

  A food quality improver comprising a culture supernatant obtained by removing insolubles from a culture obtained by stirring and culturing lactic acid bacteria for 10 to 30 hours, or a concentrate or a dried product of the supernatant.   The supernatant contains a low molecular weight peptide having a molecular weight of 2,500 to 7,000 produced by culturing lactic acid bacteria in an amount of 50 μg / ml or more, and the lactic acid concentration in the supernatant is 50 mg / ml or less. The food quality improving agent according to claim 1. Lactic acid bacteria is Lactococcus
The quality improving agent for foods according to claim 1 or 2, which is a lactic acid bacterium of the genus latis .

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