JP2010130945A - Method for producing vegetable fermented product - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a vegetable fermented product using malt, lactic acid bacteria and yeast, clean to be suitable for food, and rich in nutrient and functionality. <P>SOLUTION: This method for producing the vegetable fermented product includes: adding a prescribed amount of water and/or vegetable-fruit crushed liquid to malt obtained by making malt with vegetables and/or fruits as the raw material, and inoculating yeast fungus and/or lactic acid bacteria to the product followed by fermenting. An amount of water and/or vegetable-fruit crushed liquid added is preferably 1-4 times amount of the malt. The malt is preferably made by inoculating seed malt to vegetables and/or fruits adjusted to a water content of 25-70 mass%. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a fermented vegetable product obtained by fermenting a koji made from vegetables and fruits using yeast and / or lactic acid bacteria.

  In the “National Health Promotion Movement in the 21st Century” (commonly known as “Health Japan 21”) started by the Ministry of Health, Labor and Welfare in 2000 with the aim of improving lifestyle and preventing lifestyle-related diseases, 350g of vegetables (fruit) 200g) is recommended.

  However, in modern Japan, because of the westernization of eating habits and changes in lifestyle, there are more opportunities for instant food and eating out, and it is difficult to take the recommended amount of vegetables on a daily basis. Not done.

  In recent years, as the awareness of lifestyle-related diseases has increased, consumers' health-consciousness has increased, and consumption of products such as vegetable juice and green juice that have good preservation and can easily consume vegetables has increased.

  On the other hand, vegetables have unfavorable flavors such as blue odor and egg flavor, so fermenting them with yeast or lactic acid bacteria reduces their flavors and improves palatability, and new physiological functions Many proposals have been made to grant such.

  For example, Patent Document 1 discloses fermented processed vegetables having diarrhea and constipation caused by peptic ulcers and stress gastrointestinal disorders, digestive effects, etc., and yeasts, koji fungi, lactic acid bacteria as inoculums It is described that one or more of these are used in combination.

  Patent Document 2 discloses an active oxygen scavenging ability obtained by fermenting a spicy material consisting of spices and / or vegetables / herbs with one or more strains selected from the group of lactic acid bacteria, koji molds and yeasts. A fermented product exhibiting ulcer action, anti-stress action and anti-nephritis action is disclosed.

  Patent Document 3 discloses a method for producing a fermented beverage containing vegetable and / or fruit juice that is said to have an immunostimulatory effect.

  Patent Document 4 discloses a vegetable juice beverage containing a fermented vegetable juice obtained by lactic acid fermentation with a specific lactic acid bacterium.

Patent Document 5 discloses a fermented product of fruit vegetables using Lactobacillus plantarum isolated from traditional fermented foods in the Philippines, and a method for producing this fermented product.

  Patent Document 6 discloses a method for producing a 100% vegetable fermented beverage by a two-stage fermentation method using lactic acid bacteria and yeast using vegetables as a raw material.

Patent Document 7 discloses a lactic acid fermented food / beverage product of vegetable that is sensory superior and a method for producing the same.
JP 2006-238857 A JP 2002-291439 A JP 2001-190251 A JP 2004-254528 JP Japanese Patent Laid-Open No. 9-163977 JP-A-9-9928 JP 2001-292720 A

  When fermentation treatment is performed using koji and lactic acid bacteria or yeast in combination, protein, starch, cell tissue, etc. in vegetables are further decomposed, and improvement in taste, digestibility, nutritional value, functionality, etc. can be expected. However, contaminated microorganisms exist in the cocoons, and it is almost impossible to make cocoons that exclude the contaminated microorganisms at all on the food industry basis.

  In order to improve flavor and impart functionality as described above, it has been proposed to ferment raw vegetables using lactic acid bacteria, yeast, and koji, but koji and other bacteria such as lactic acid bacteria and yeast can be used in combination. When the fermentation process was performed, it was very easy to rot during the fermentation process, and it was difficult to perform clean fermentation suitable for food.

  Accordingly, an object of the present invention is to provide a method for producing a clean, edible, nutrient-rich and functional vegetable fermented product using koji, lactic acid bacteria and yeast.

  In order to solve the above-mentioned problems, the method for producing a fermented vegetable product according to the present invention adds a predetermined amount of water and / or a vegetable / fruit pulverized liquid to koji obtained by koji making using vegetables and / or fruits as raw materials. It is characterized by fermenting after inoculating yeast and / or lactic acid bacteria.

  In the production method of the present invention, it is preferable to add 1 to 4 times as much water and / or vegetable / fruit pulverized liquid as the koji.

  Moreover, it is preferable that the said koji is what koji-made by inoculating a seed koji into the vegetable and / or fruit which adjusted the water content to 25-70 mass%.

  According to the present invention, after producing the raw vegetables and fruits as raw materials, by adjusting to have a predetermined moisture content and inoculating and fermenting yeast and / or lactic acid bacteria, An efficient and clean fermentation process can be performed while preventing spoilage. As a result, an unfavorable flavor of vegetables is reduced, and a fermented vegetable product suitable for foods with enhanced digestibility and functionality can be obtained. Therefore, the nutritional value and functionality can be improved without impairing the original flavor of the food and drink by adding the fermented vegetable product of the present invention to the food and drink.

  Hereinafter, the manufacturing method of the fermented vegetable product of the present invention will be described in detail.

1) Koji making process Vegetables and fruits used as koji raw materials are not particularly limited as long as they are generally available. Examples of vegetables include root vegetables such as burdock, radish, turnip, carrot, onion, yam, and udon. Preferable examples include fruit vegetables such as eggplant, pumpkin, pepper, cucumber, and leafy vegetables such as mizuna, green onion, cabbage, spinach, Chinese cabbage, and Ashitaba.

  Examples of fruits include Unshu oranges, sweet summer oranges, hassaku, yuzu, oranges, apples, none, kiwi, and the like, or juice residue thereof.

  Vegetables and fruits used as raw materials are subjected to heat treatment and / or drying treatment in order to prevent spoilage during koji making, inactivate enzymes contained in vegetables and fruits, and to facilitate the growth of koji molds. The heat treatment can be performed by a known method such as microwave heating, steaming, blanching, roasting, and the drying treatment is a known method such as freeze drying, vacuum drying, spray drying, hot air drying, dielectric heating drying or the like. Can be done.

  In the present invention, the heat treatment conditions are preferably 80 to 100 ° C. for 30 to 300 seconds. If the heat treatment conditions are too weak, it is not preferable because the sterilization is not possible due to insufficient sterilization, and the growth of koji mold is hindered because the cells of vegetables and fruits are alive. If the conditions are too strong, the vegetable and fruit tissues will soften, collapse and become boiled, and drip is likely to occur. Is not preferable because it becomes difficult to breed.

  Moreover, it is preferable to adjust drying process conditions so that the moisture content in a raw material (dried material) may be 25-70 mass%, and it is more preferable to adjust so that it may become 30-50 mass%. If the water content is too low, the koji mold cannot be sufficiently propagated, which is not preferable, and if the water content is too high, it is easy to rot.

  In this invention, when performing said heat processing and / or a drying process, it is preferable to cut and use to the magnitude | size of 1-10 mm according to the kind of raw material. By cutting into a predetermined size in this way, moisture contained in the raw material is retained in the cells and is not easily washed away as a drip, and the heat treatment and / or the drying treatment can be performed efficiently. In addition, since the raw materials can be stacked while maintaining a suitable gap during koji making, air supply to the koji mold and water dispersion are sufficiently performed to improve the growth of koji mold and prevent spoilage. Can do.

  Vegetables that do not easily lose moisture as a drip (eg, burdock, turnip, eggplant, onion, pumpkin, capsicum, etc.) are more preferably cut to a size of 1 to 6 mm, and vegetables that easily lose moisture as a drip (eg, , Green onions, mizuna, spinach, etc.) are more preferably cut to a size of 6 to 10 mm.

  After sprinkling and mixing seed pods so that the koji molds uniformly adhere to the surface of the raw material subjected to the above-mentioned predetermined treatment, it is laminated in a state having voids and is 20 to 45 ° C., preferably 25 to 40 ° C. Smelt for ~ 3 days.

Aspergillus oryzae , A. usamii , A. sirousamii , A. kawachii , A. soyae , A. niger , Aspergillus oryzae , A. usamii , A. sirousamii , A. kawachii , A. soyae , A. niger ), Yurochiumu Repensu (Eurotium repens) or the like, can be used any of the koji molds have been used as seed koji since ancient times, Aspergillus a strain of shochu system Usami (A. usamii), the Shirousami (A. sirousamii) And A. kawachii are particularly preferred. Can also be used Rhizopus (Rhizopus) genus used in the fermentation of Tempe.

2) Fermentation process by yeast and / or lactic acid bacteria A predetermined amount of water and / or vegetable and fruit pulverized liquid is added to the vegetable koji prepared as described above, and yeast and / or lactic acid bacteria are inoculated to perform fermentation.

Saccharomyces cerevisiae ( Saccharomyces cerevisiae ) such as baker's yeast, sake yeast, brewer's yeast, and wine yeast is preferably used as the yeast and lactic acid bacteria as long as they are used in foods. In the present invention, baker's yeast is preferably used from the viewpoint of easy availability, but when it is desired to improve the bacteriostatic properties of various bacteria, it is possible to use sake yeast, brewer's yeast, wine yeast, etc. having strong alcohol fermentability. it can.

Further, lactic acid bacteria, Lactobacillus (Lactobacillus) genus Bifidobacterium (Bifidobacterium) genus Lactococcus (Lactococcus) genus Pediococcus (Pediococcus) genus Leuconostoc (Leuconostoc) genus such foodborne lactic acid bacteria is preferably Can be mentioned. In the present invention, when enhancing the bacteriostatic bacteria, Lactococcus lactis (Lactococcus lactis, IFO12007) such nisin-producing lactic acid bacteria and lactic acid producing ability higher Lactobacillus brevis (lactobacillus brevis, IFO12005) are preferably used. Furthermore, Lactobacillus hammesii GPF-77 ( Lactobacillus hammesii GPF-77, deposit number FERM P-20699), Lactobacillus hilgardii K-3 ( Lactbacillus hilgardii K-3, deposit number FERM BP-10487), Lactobacillus brevis Doi-44 ( Lactobacillus brevis By using a lactic acid bacterium having strong productivity of γ-aminobutyric acid such as Doi-44 and deposit number FERM P-19548), the functionality of γ-aminobutyric acid can be imparted to the fermented product.

  In the present invention, when yeast and lactic acid bacteria are used in combination, these bacteria may be added at the same time or may be added separately, but it is preferable to add them at the same time from the viewpoint of bacteriostatic properties and fermentation efficiency. . As a result, it is possible to suppress and sterilize the growth of mixed bacteria in the fermented product due to the production of ethyl alcohol by the yeast and the pH reduction of the fermentation solution by the lactic acid bacterium, thereby obtaining a clean vegetable fermented product suitable for food use. it can. In addition, since yeast produces pectinase, it can be expected to improve the decomposition rate of vegetables. Furthermore, it can be expected that immunostimulatory activity by yeasts and lactic acid bacteria themselves and functional improvement by fermentation products such as γ-aminobutyric acid can be expected.

  Fermentation with yeast and / or lactic acid bacteria can be performed, for example, as follows. That is, add 1 to 4 times the amount of water and / or vegetable and fruit pulverized liquid to the vegetable koji obtained in the above step, and add yeast and / or lactic acid bacteria as they are, or add their precultured liquid Then, fermentation may be performed at 20 to 40 ° C. for 12 to 120 hours.

  By adjusting the water content in this way, the propagation of yeast and lactic acid bacteria and the enzymatic reaction of koji molds can be favorably maintained. The above-mentioned vegetable / fruit pulverized liquid can be used by pulverizing or squeezing cereals and the like in addition to the vegetables and fruits used as the raw material for koji described above. The vegetable / fruit pulverized liquid is preferably used after heat treatment for enzyme deactivation and sterilization. In the present invention, it is more preferable to use water or fruit juice from the viewpoint of flavor.

  The fermented vegetable product thus obtained may be sterilized and dried as necessary.

  The fermented vegetable product obtained in the present invention can be used as it is, or as necessary, by adding excipients, vitamins, minerals, sweeteners, acidulants, etc. to produce tablets, capsules, powders / granules, etc. It can be taken as a supplement. Moreover, you may mix | blend with other food-drinks, for example, a soft drink, a milk drink, a jelly drink, a yogurt, alcoholic beverages, a seasoning, etc. In the fermented vegetable product of the present invention, unfavorable flavors such as the green odor and egg flavor of vegetables are reduced, so that the flavor of foods and drinks to be blended is not impaired.

  Hereinafter, the present invention will be specifically described with reference to examples.

Boiled and cooled water is added to dried vegetables obtained by heating and drying carrots and burdock (1 kg each), adjusted to a water content of 40% .
kawachii ) 2 g was inoculated and mixed well, and then placed in a plastic tray with an upper lid, and then koji 72 hours at 30 ° C. to obtain 260 g of vegetable koji.

Next, carrots and burdock (2.5 kg each) were pulverized with a mixer, mixed, and then steamed and cooled at 100 ° C. for 30 minutes to obtain a vegetable pulverized liquid. To 5 kg of this pulverized vegetable product, 260 g of the above-mentioned vegetable koji and 2.5 L of boiling water were added to prepare a liquid fermentation raw material. Then, the following bacteria were added and fermented at 30 ° C. for 3 days. Note that a certain amount of E. coli was previously added to the fermentation raw material as an indicator of the growth of contaminating bacteria during the fermentation process.
(1) Lactic acid bacteria (Lactobacillus hammessi GPF-77 (deposit number FERM P-20699) 160 ml pre-cultured in 8 g of yeast (commercial dry yeast for bread making) and GYP medium
(2) Yeast (commercial dry yeast for baking) only 5g (3) No yeast or lactic acid bacteria added

The number of yeasts, the number of lactic acid bacteria, the number of Escherichia coli, the number of viable bacteria, the insoluble residue, ethanol, glutamic acid, γ-aminobutyric acid, and pH in the fermented products of (1) to (3) above were measured, and the changes with time are shown in Tables 1 to 3. It was shown in 3. The number of bacteria was measured using a potato dextrose agar medium for yeast, a BCP agar medium (+ anti-agar medium) for lactic acid bacteria, a desoxycholate medium for Escherichia coli, and an anti-agar medium for viable cells.

From Table 1, when yeast and lactic acid bacteria were added, the number of yeast and lactic acid bacteria increased over time, the amount of ethanol in the fermented product increased, the pH decreased, and the insoluble residue indicating fiber, etc. decreased. It is understood that is progressing smoothly. Then, E. coli inoculated as an indicator of contaminating bacteria decreases with time, and it can be seen that a microbially clean vegetable fermented product can be obtained. Moreover, since Lactobacillus hammesi GPF-77 (deposit number FERM P-20699) having the ability to produce γ-aminobutyric acid is used, the content of γ-aminobutyric acid in the fermented product increases with time, and γ- It was found that the functionality of aminobutyric acid can be imparted.

From Table 2, it can be seen that even when only yeast was added, the number of yeast cells increased, the amount of ethanol in the fermented product increased, and the pH decreased, and the fermentation proceeded smoothly. E. coli also decreased over time, and the number of viable bacteria that appeared to have adhered to the raw vegetables and vegetable baskets decreased, indicating that a clean vegetable fermented product was obtained.

  From Table 3, it can be seen that, when neither yeast nor lactic acid bacteria are added, the number of E. coli and viable bacteria increases dramatically, making it unfit for food.

Water is added to dried carrots obtained by heating and drying 1 kg of carrots, adjusted to a water content of 50% .
kawachii ) 1 g was inoculated and mixed well, then placed in a plastic tray with an upper lid, wrapped up and down with paper towels to prevent dew drops, and sautéed at 30 ° C. for 72 hours to obtain 120 g of carrot koji.

  Next, 120 g of carrot koji and 120 ml of boiling-cooled water were added to prepare a wet solid fermentation raw material. Then, 2.4 g of commercially available dry yeast for bread making and 2.4 ml of lactic acid bacteria (Lactobacillus brevis Doi-44, deposit number FERM P-19548) pre-cultured on GYP medium were added to this fermentation raw material and fermented at 30 ° C. for 3 days. . In addition, a certain amount of E. coli was added to the fermentation raw material in advance as an indicator of the growth of contaminating bacteria during the fermentation process.

Then, as in Example 1, the number of yeasts, the number of lactic acid bacteria, the number of E. coli, insoluble residues, ethanol, glutamic acid, γ-aminobutyric acid, and pH in the fermented material were measured.

From Table 4, the number of yeasts and lactic acid bacteria increased over time, the amount of ethanol in the fermented product increased, the pH decreased, and the insoluble residue such as fiber decreased, indicating that fermentation was progressing smoothly. I understand. Then, E. coli inoculated as an indicator of contaminating bacteria decreases with time, and it can be seen that a microbially clean vegetable fermented product can be obtained. In addition, Lactobacillus brevis Doi-44 (deposit number FERM) having the ability to produce γ-aminobutyric acid
P-19548), the content of γ-aminobutyric acid in the fermented product increased with time, and it was found that the functionality of γ-aminobutyric acid can be imparted to the fermented product.

  Since the fermented vegetable product of the present invention is fermented using koji and yeast and / or lactic acid bacteria, not only the unfavorable flavor of the vegetable is reduced, but also digestibility and functionality are further enhanced. It can be blended into various foods and drinks as a functional material.

Claims (4)

It is characterized by adding a predetermined amount of water and / or vegetable / fruit pulverized liquid to the koji obtained by koji making using vegetables and / or fruits as raw materials, inoculating yeast and / or lactic acid bacteria, and then fermenting. To produce a fermented vegetable product. The method for producing a fermented vegetable product according to claim 1, wherein 1 to 4 times the amount of water and / or vegetable and fruit pulverized liquid is added. The method for producing a fermented vegetable product according to claim 1 or 2, wherein the koji is made by inoculating seeds with vegetables and / or fruits having a water content adjusted to 25 to 70 mass%. The food-drinks containing the fermented vegetable product manufactured by the method as described in any one of Claims 1-3.