JP2010004756A - Fermented food and drink, method for masking harsh taste, and method for reducing sweetness - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide fermented food and drink where the harsh taste of date is masked and the sweetness of the date is reduced without eliminating minerals: to provide a method for masking harsh taste: and to provide a method for reducing sweetness. <P>SOLUTION: The fermented food and drink is produced by fermenting the date with at least one of Lactobacillus delbrueckii, Lactobacillus fermentum, Pediococcus pentosaceus, Lactobacillus plantarum, Leuconostoc garlicum, Leuconostoc gelidum, Leuconostoc citreum and Lactobacillus brevis which are vegetable lactobacillus derived from 'Sunki pickles (traditional pickles in the Kiso region in Japan)'. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a fermented food / drink product of dates, a method for masking gummy taste, and a method for reducing sweetness.

  Date is the fruit of date palm. The shape of the date is an elliptical sphere with a diameter of 2 to 3 cm and a length of 3 to 7 cm, and one seed is contained inside. The color of the date is bright red to yellow depending on the quality. Dates are known as highly functional foods because they contain a lot of carbohydrates, mainly glucose and fructose, as well as vitamins, minerals and dietary fiber, and also have antioxidant properties. Iraq and Arab countries It has long been an important food in large areas such as Morocco. In these countries, for example, dried dates are eaten as preserved foods.

  The use of dates as food in Japan is less than prune, raisins and blueberries, which can be dried and eaten like dates. Dates are used as a raw material for shochu (Patent Document 1) and vinegar (Patent Documents 2 and 3), but the date is slightly used in some specific foods. is there. Therefore, it is desirable that dates, which are highly functional foods, be widely used in Japan.

Shoko 63-069595 JP 61-254178 A JP-A 62-55070

  However, dates have the problem that there is a peculiar taste that makes the tongue feel uncomfortable and makes the aftertaste worse, which hinders its use in food and drink. In order to solve this problem, it is also conceivable to remove minerals such as potassium, calcium, magnesium, and phosphorus, which are considered to be involved in the savory taste. However, in order to remove the mineral component, treatment with an ion exchange resin or an ion exchange membrane is necessary, and there is a problem that the apparatus becomes large. Moreover, removing the mineral content as a nutrient component has a problem that the value of dates is lowered.

  On the other hand, due to the recent increase in health consciousness, those with too sweet tend to be unfavorable, but even in dates, the main components of carbohydrates are glucose and fructose, so the sweetness is strong, and this is also important for foods and beverages. It has a problem that it is one factor that prevents the use. In order to solve this problem, it is conceivable to add a sour agent such as citric acid to reduce sweetness or dilute dates with water. However, the addition of an acidulant such as citric acid or lactic acid makes the acidity an artificial taste, and the effect of reducing sweetness is weakened. Moreover, if diluted with water to reduce sweetness, there is a problem that nutrient components such as minerals of dates cannot be sufficiently ingested.

  Therefore, an object of the present invention is to provide a fermented food / drink product in which the taste of dates is masked and the sweetness is reduced without removing minerals, a masking method for sweet taste, and a method for reducing sweetness.

  In order to achieve the above object, as a result of intensive research, the inventors of the present invention fermented dates with lactic acid bacteria to mask the taste and reduce sweetness without losing the mineral content of the dates. I found that I can do it. That is, the present invention is a fermented food or drink characterized in that dates are fermented by lactic acid bacteria. Further, the present invention is a masking method for taste, characterized by masking the taste of dates by fermenting the dates with lactic acid bacteria. Furthermore, the sweetness reduction method is characterized in that sweetness is reduced by fermenting dates with lactic acid bacteria.

  As described above, according to the present invention, it is possible to provide a fermented food / drink with masked taste of dates and reduced sweetness, a masking method of sweet taste, and a sweetness reducing method.

  Examples of lactic acid bacteria used in the fermented food and drink according to the present invention include Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus delbrueckii, Lactobacillus fermentum, Lactobacillus plantarum, Lactobacillus genus such as Lactobacillus genus, Pactedococcus genus Pactedococcus And lactic acid bacteria belonging to the genus Enterococus such as Enterococus faecalis and Enterococus faecium, Streptococcus genus such as Streptococcus thermophilus, and Leuconostoc genus such as Leuconostoc gelidum and Leuconostoc citreum. Among these, since dates are plants, vegetable lactic acid bacteria are preferable, and vegetable lactic acid bacteria derived from pickled vegetables are more preferable. Sunki-zuke means pickles that are produced and eaten in the Kiso region of Nagano Prefecture. In its manufacture, salt is not used at all and seasoned only by lactic acid fermentation to improve shelf life. Have The plant lactic acid bacteria can be separated from the pickled pickles by a known method. For example, a method of separating lactic acid bacteria liberated in pickles with a medium for separating lactic acid bacteria, a method of separating pickled soup with a culture medium for separating lactic acid bacteria after enrichment culture, a method of separating and pickling pickles with a culture medium for separating lactic acid bacteria, Examples thereof include a method of treating lactic acid bacteria adhering to pickles with stirring, homogenization, or ultrasonic waves, and then separating them with a medium for separating lactic acid bacteria, and a method of separating from pickled seeds of pickled vegetables. Examples of plant lactic acid bacteria derived from pickled vegetables include Lactobacillus delbrueckii, Lactobacillus fermentum, Pediococcus pentosaceus, Lactobacillus plantarum, Leuconostoc garlicum, Leuconostoc gelidum, Leuconostoc citreum, and Lactobacillus brevis. Any one or more of these lactic acid bacteria can be used.

  Examples of a method for fermenting dates with lactic acid bacteria include a method in which lactic acid bacteria are pre-cultured in a medium and the cultured lactic acid bacteria are inoculated into dates. The medium is M. lactic acid bacteria. R. S medium or the like can be used. Dates such as fruits, dried fruits, and fruit juices are used for fermentation. The dried fruit is preferably processed into a paste. The fruit juice may be extracted from fresh fruit juice or dried fruit with hot water. When fermenting fruit juice, it is preferable to adjust the sugar content by adding water to the fruit juice. The sugar content is preferably 1 to 70, more preferably 3 to 50, and particularly preferably 5 to 40. If the sugar content is out of the above range, the growth of lactic acid bacteria deteriorates, and it takes time to obtain a masking effect and the like, which is not preferable. The temperature at the time of fermentation may be a temperature at which lactic acid bacteria grow, is preferably -2 ° C to 50 ° C, more preferably 10 ° C to 45 ° C, and particularly preferably 15 ° C to 37 ° C. If the temperature is out of the above range, the growth of lactic acid bacteria is deteriorated, which is not preferable. The fermentation time is generally longer when the temperature is low and shorter when the temperature is high. When the temperature is −2 ° C. to 50 ° C., the fermentation time is preferably 6 hours to 1 year, more preferably 6 hours to 30 days, particularly preferably 1 day to 20 days, and most preferably 1 day to 10 days. When the time is shorter than 6 hours, fermentation is insufficient, and even if it is longer than 1 year, the effect is not increased, which is not preferable.

  Examples of the fermented foods and drinks according to the present invention include fruit juice beverages, fruits, seasonings, fruit-like paste foods, confectionery materials, sweeteners, nursing foods, and nutritional supplements. Conventionally, the use and the amount of use have been limited because of the taste and sweetness of dates, but according to the present invention, it can be applied to various foods.

  The fermented food / beverage products according to the present invention are masked for the savory taste by being fermented with lactic acid bacteria. The reason why gummy taste is masked is not necessarily clear, but lactic acid bacteria can be trapped in cells using minerals that are considered to be one of the causes of gummy taste, and lactic acid bacteria are generated. It is conceivable that gummy taste components are masked by metabolites such as acidity and carbon dioxide.

  The fermented food / beverage products according to the present invention are reduced in sweetness by being fermented with lactic acid bacteria. According to the 5th Nutrition Facts Table, the energy of dried food dates is 266 kcal / 100 g. The ingredients of dates are 71.3 g of carbohydrates, 7.0 g of dietary fiber, and 24.8 g of water, with carbohydrates occupying most. As sugars, glucose and fructose are the main components, and glucose is present more than fructose. In the fermented food / beverage products according to the present invention, the abundance ratio of glucose is reduced while the abundance ratio of fructose is increased by fermentation treatment with lactic acid bacteria. Since fructose does not depend on insulin metabolism, it is possible to provide a date that can be eaten even in patients suffering from diabetes.

  The fermented food / drink product according to the present invention masks the taste of dates with lactic acid bacteria, reduces sweetness, and also provides the effects of lactic acid bacteria. For example, when fermented with lactic acid bacteria, effects such as adjusting the condition of the stomach by adjusting the intestines and adjusting the immune function can be achieved. In addition, lactic acid bacteria derived from pickled cucumber are known to have antiallergic action and growth inhibitory action of H. pylori (Japanese Patent Application No. 2005-256445), and these effects can also be achieved. With these effects, a fermented food or drink with higher added value to which the function of lactic acid bacteria is added can be obtained. In order to efficiently use the nutrition of dates, it has not been conventionally performed to ferment with lactic acid bacteria and further to provide functionality.

  Next, examples of the fermented food and drink and the masking method according to the present invention will be described. The methods for obtaining and identifying lactic acid bacteria used in the examples are as follows.

  In Tables 1 and 9, * 1 is a lactic acid bacterium isolated from commercially available yogurt. Specifically, after culturing in an accumulation medium for lactic acid bacteria, the lactic acid bacteria were separated by arbitrarily diluting with sterilized physiological saline and culturing on an agar medium for separation of lactic acid bacteria (GYP chalk agar medium for use). . The detected colonies were individually purely cultured and identified by API 50CHL (manufactured by Biomeryu Japan), which is a bacterial identification test kit.

  In Tables 1 to 8, * 2 is a lactic acid bacterium isolated from vegetable pickles with reference to “pickled microorganisms” (published by R & D Planning). It was identified by API 50CHL (manufactured by Biomeryu Japan) which is a bacterial identification test kit.

  In Table 1, * 3 is a lactic acid bacterium isolated from vegetable pickles with reference to “microbes of pickles” (published by R & D Planning). They were identified according to the description in Bergey's Manual of Determinative Bacteriology (Ninth Edition, Williams & Wilkins).

  In Table 9, * 4 indicates that a portion of the pickled pickles (from Kiso region) is accumulated in lactic acid bacteria accumulation medium, optionally diluted with sterile saline, and then added with a drug, then an agar medium for separation of lactic acid bacteria Lactic acid bacteria are isolated by culturing in (GYP chalk agar medium). Bacteria identification test kit by colonizing individual colonies detected on an agar medium for lactic acid bacteria isolation, performing gram staining and morphological observation with a conventional method, and then performing PCR of SSUrDNA encoding 16S rRNA It was identified by API 50CHL (manufactured by Biomeryu Japan).

Examples 1 to 10, Comparative Example 1
First, water was added to dates concentrated fruit juice (United Arab Emirates, sugar content 78) to give a sugar content of 20. Thus sterilized 20 minutes dates juice 1000g of sugar content was adjusted at 110 ° C., cooled to 25 ° C., was inoculated with lactic acid bacteria shown in Table 1 at 10 ⁵ cells / mL level. In inoculation, lactic acid bacteria which are microorganisms are M. pneumoniae. R. Pre-culture was performed in S medium. After inoculation, fermentation was performed under the fermentation conditions described in Table 1 to obtain fermented foods and drinks according to Examples 1 to 10. Moreover, the food / beverage products which concern on the comparative example 1 were obtained like Example 1 thru | or 10 except not using lactic acid bacteria.

(Egu taste)
A sensory test was performed on the dates according to Examples 1 to 10 and Comparative Example 1. The evaluation was performed by having 10 panelists taste the fermented foods and drinks according to Examples 1 to 10 and Comparative Example 1 cooled to 10 ° C. The criterion was whether or not the taste according to Comparative Example 1 was felt, and one panelist who answered that he did not feel the taste was evaluated as 1 point. The results are shown in Table 1.

Examples 11 to 19
Next, the fermented food / beverage products which concern on Examples 11 thru | or 19 were obtained like Example 1 thru | or 13 except having set it as the fermentation conditions of Table 2 using the lactic acid bacteria of Table 2. In addition, the taste test was conducted in the same manner as in Examples 1 to 10. The results are shown in Tables 2 and 3.

Examples 20 to 40, Comparative Examples 2 to 29
Next, Example 20 thru | or Example 20 thru | or similar to Example 1 thru | or 10 except having used the lactic acid bacteria of Table 3 thru | or 5, using the fermentation conditions of Table 3 thru | or 5, and having adjusted the sugar content with the addition amount of water. 40 fermented food / beverage products were obtained. Moreover, the food / beverage products which concern on Comparative Examples 2-22 were obtained like Example 20 thru | or 40 except not using lactic acid bacteria.

(Egu taste)
The sensory test was performed in the same manner as the fermented foods and drinks according to Examples 1 to 10. However, instead of Comparative Example 1 serving as a criterion, a comparative example having the same processing conditions as in the example and not using lactic acid bacteria was used. For example, the fermented food and drink according to Example 20 was compared with the food and drink according to Comparative Example 2. The results are shown in Tables 3-5.

Examples 41, 44, 47, Comparative Examples 23, 26, 29
Fermented foods and beverages according to Examples 41, 44, and 47 were obtained based on the lactic acid bacteria and fermentation conditions shown in Tables 6 to 8. First, water was added to dried dates fruits (manufactured by the United Arab Emirates) to a sugar content of 40. Thus the dates dried fruits 500g sugar content is adjusted, and sterilized 10 minutes at 110 ° C., cooled to 25 ° C., lactobacilli were ¹⁰⁶ inoculated as shown in Table 6-8. In inoculation, lactic acid bacteria are M. pneumoniae. R. Pre-culture was performed in S medium. After inoculation, fermentation was performed under the fermentation conditions described in Tables 6 to 8, and fermented foods and drinks according to Examples 41, 44, and 47 were obtained. Moreover, the food / beverage products which concern on the comparative examples 23, 26, and 29 were obtained like Example 41, 44, and 47 except not using lactic acid bacteria.

Examples 42, 45, 48, Comparative Examples 24, 27, 30
Based on the lactic acid bacteria and fermentation conditions shown in Tables 6 to 8, fermented foods and beverages according to Examples 42, 45, and 48 were obtained. First, water was added to dates paste (United Arab Emirates, sugar content 78) to give a sugar content of 40. Thus sterilized sugar content of the dates paste 500g adjusted 10 minutes at 110 ° C., cooled to 25 ° C., lactobacilli were ¹⁰⁶ inoculated as shown in Table 6-8. In inoculation, lactic acid bacteria are M. pneumoniae. R. Pre-culture was performed in S medium. After inoculation, fermentation was performed under the fermentation conditions shown in Tables 6 to 8, and fermented foods and beverages according to Examples 42, 45, and 48 were obtained. Moreover, the food / beverage products which concern on Comparative Examples 24, 27, and 30 were obtained like Example 42, 45, and 48 except not using lactic acid bacteria.

Examples 43, 46, 49, Comparative Examples 25, 28, 31
Based on the lactic acid bacteria and fermentation conditions shown in Tables 6 to 8, fermented foods and drinks according to Examples 43, 46, and 49 were obtained. First, water was added to dates concentrated fruit juice (United Arab Emirates, sugar content 78) to give a sugar content of 40. Thus the dates juice 1000g of sugar content is adjusted and sterilized 10 minutes at 110 ° C., cooled to 25 ° C., was inoculated with lactic acid bacteria shown in Table 6-8 at 10 ⁵ cells / mL level. In inoculation, lactic acid bacteria are M. pneumoniae. R. Pre-culture was performed in S medium. After inoculation, fermentation was performed under the fermentation conditions shown in Tables 6 to 8 to obtain fermented foods and drinks according to Examples 43, 46, and 49. Moreover, the food / beverage products which concern on the comparative examples 25, 28, and 31 were obtained like Example 43, 46, and 49 except not using lactic acid bacteria.

(Egu taste)
The sensory test was performed in the same manner as the fermented foods and drinks according to Examples 1 to 10. However, instead of Comparative Example 1 serving as a criterion, a comparative example having the same processing conditions as in the example and not using lactic acid bacteria was used. For example, the fermented food and drink according to Example 41 was compared with the food and drink according to Comparative Example 23. The results are shown in Tables 6 to 8.

Examples 50 to 60
Next, the fermented food / beverage products which concern on Examples 50 thru | or 60 were obtained like Example 1 thru | or 10 except having set it as the fermentation conditions of Table 9 using the lactic acid bacteria of Table 9.

(Egu taste)
The sensory test was performed in the same manner as the fermented foods and drinks according to Examples 1 to 10. The determination was made based on Comparative Example 1. The results are shown in Table 9.
(Ease of drinking)
The ease of drinking of the dates (beverages) according to Examples 50 to 60 was evaluated. The evaluation was made by 10 panelists based on the following criteria. The results are shown in Table 9.
A: Sweetness is reduced and sourness is balanced compared to Comparative Example 1 and sourness is balanced and easy to drink. O: Sweetness is reduced and sourness balance is slightly strong compared to Comparative Example 1, but easy to drink. Indicates that there were 10 panelists evaluated.

Examples 61 to 81, Comparative Example 32
Next, using the fermented foods and drinks according to Examples 1 to 10 and Examples 50 to 60, fermented foods and drinks (drinks containing dates juice) according to Examples 61 to 81 were obtained. First, an equal amount of water was added to 100 g of the fermented food or drink obtained in Examples 1 to 10 and Examples 50 to 60, and the pH was adjusted to 3.8 with citric acid. This was filled in a container and sterilized at 85 ° C. for 30 minutes to obtain a fermented food or drink (a beverage containing dates juice) according to Examples 61 to 81. As Comparative Example 32, first, 200 g of concentrated fruit juice (manufactured by the United Arab Emirates, sugar content 78) was prepared by adding water to a sugar content of 10 and adjusting the pH to 3.8 with citric acid. This was filled in a container and sterilized at 85 ° C. for 30 minutes to obtain a food / beverage product (date fruit juice-containing beverage) according to Comparative Example 32.

(Egu taste)
The sensory test was conducted in the same manner as the fermented foods and drinks according to Examples 1 to 10 and Comparative Example 1. However, the comparative example 32 was used instead of the comparative example 1 used as a criterion. The results are shown in Table 10.

Example 82, Comparative Example 33
Next, the fermented food / beverage products (spread) according to Example 82 were obtained using the fermented food / beverage products according to Example 45. First, 500 g of granulated sugar (manufactured by Toyo Seika Co., Ltd.), 180 g of liquid sugar (SE 30; manufactured by Nikken Chemical Co., Ltd.), and 20 g of citric acid (manufactured by Iwata Chemical Co., Ltd.) are added to 300 g of the fermented food and drink obtained in Example 45. The food and drink (spread) according to Example 82 was obtained. The food and drink (spread) according to Comparative Example 33 was obtained in the same manner as in Example 82 except that the food and drink obtained by Comparative Example 27 was used instead of the fermented food and drink obtained by Example 45. .

Example 83, Comparative Example 34
Next, using the fermented food and drink according to Example 42, the fermented food and drink (nutritional supplement) according to Example 83 was obtained. First, 10 g of agar (Ultra Agar UX-30; manufactured by Ina Food Industry Co., Ltd.) was added to 420 g of water and dissolved by heating, and then 300 g of fermented lactic acid bacteria obtained in Example 42, 200 g of granulated sugar (manufactured by Toyo Seika Co., Ltd.), soybean 50 g of protein (Soya Sour; manufactured by Fuji Oil Co., Ltd.) and 20 g of complex vitamin (DR-300; manufactured by Riken Vitamin Co., Ltd.) were mixed and cooled to obtain a fermented food / drink (nutritional supplement) according to Example 83. In the same manner as in Example 83 except that the food and drink obtained in Comparative Example 24 was used instead of the fermented food and drink obtained in Example 42, the food and drink (nutritional supplement) according to Comparative Example 34 was used. Obtained.

(Egu taste)
The sensory test was conducted in the same manner as the fermented foods and drinks according to Examples 1 to 10 and Comparative Example 1. However, the comparative example which does not use lactic acid bacteria was used instead of the comparative example 1 used as a criterion. For example, the fermented food and drink according to Example 82 was compared with the food and drink according to Comparative Example 33. The results are shown in Table 11.

  From Examples 1 to 83 and Comparative Examples 1 to 34, it can be seen that the taste of dates is masked by lactic acid bacteria. In Examples 50 to 60, all had a masking effect, but the fermented foods and beverages according to Examples 50 to 57 fermented with lactic acid bacteria derived from the pickled vegetables acted with the lactic acid bacteria derived from yogurt. It can be seen that the balance between sweetness and sourness is more harmonized and easier to drink than the fermented foods and drinks according to Examples 58 to 60.

Examples 84 and 85, Comparative Examples 35 to 39
Next, the food / beverage products which concern on the comparative example 35 were obtained like the comparative example 1 except having made sugar content 18. Furthermore, 1.0%, 1.6% (W / W) of lactic acid (50% product, manufactured by PUREAC JAPAN), and crystalline citric acid (manufactured by Iwata Chemical Co., Ltd.) were added to the food and drink according to Comparative Example 35. 5% and 0.8% (W / W) were added to obtain foods and drinks according to Comparative Examples 36 to 39, respectively. Moreover, the food / beverage products which concern on Example 84 and 85 were obtained like Example 51 and 54 except having made sugar content 18.

(Ease of drinking)
The ease of drinking of the food and drink according to Examples 84 and 85 and Comparative Examples 35 to 39 was evaluated. The evaluation was made by 10 panelists based on the following criteria. The results are shown in Table 12.
The evaluation was made by 10 panelists based on the following criteria.
◎: Sweetness is reduced and sourness is balanced compared to Comparative Example 35 and sourness is balanced and easy to drink ○: Sweetness is reduced and sourness balance is slightly stronger than Comparative Example 35, but easy to drink ×: Sourness is conspicuous

  From Comparative Examples 35 to 39 and Examples 84 and 85, the addition of lactic acid or citric acid has a poor balance between sweetness and sourness and the sourness is conspicuous, while those containing acid produced by fermentation have sweetness and sourness. You can see that it is balanced and easy to drink.

Reference Example Next, the sugar composition was analyzed. The food / beverage products which concern on the comparative example 1 and Examples 51 and 54 were filtered with the 0.45 micrometer filter. The sugar composition of the filtrate was measured by HPLC (high performance liquid chromatography). The results are shown in FIGS. Table 13 shows the sugar composition when the total of glucose and fructose is 100. The amount of lactic acid produced was measured by HPLC.

  From the HPLC analysis of the foods and drinks according to Comparative Example 1 and Examples 51 and 54, it can be seen that the abundance ratio of glucose is reduced while the abundance ratio of fructose is increased by fermentation treatment with lactic acid bacteria.

It is the analysis result by HPLC of the food-drinks which concern on the comparative example 1. It is the analysis result by HPLC of the food-drinks which concern on Example 51. It is the analysis result by HPLC of the food-drinks which concern on Example 54.

Claims (6)

  A fermented food or drink characterized in that dates are fermented with lactic acid bacteria.   The fermented food or drink according to claim 1, wherein the lactic acid bacterium is a vegetable lactic acid bacterium.   The fermented food / beverage product according to claim 2, wherein the vegetable lactic acid bacteria are derived from pickled vegetables.   The fermented food / beverage products according to any one of claims 1 to 3, wherein the ratio of glucose to fructose in the dates is reduced as compared with that before fermentation.   A method for masking the taste of dates, wherein the taste of dates is masked by fermenting the dates with lactic acid bacteria. A method for reducing sweetness, wherein sweetness is reduced by fermenting dates with lactic acid bacteria.

Images