JP2010227125A - Emulsion stabilizing composition and fermented soybean-containing food containing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To find out a new efficacy in a fermented soybean-containing food containing a fermented soybean. <P>SOLUTION: The emulsion stabilizing composition is included in a food to stabilize emulsified state of the food, and is composed mainly of a fermented soybean obtained by fermenting and decomposing soybeans with at least one of fungi, yeasts and lactobacilli in a state having a salt content of ≤5 wt.% or in a salt-free state, and adjusting the ratio of an aglycone-type isoflavone in total isoflavone to ≥50%. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a fermented soybean-containing food containing fermented soybeans, and an oil absorption control composition for foods that suppresses the amount of oil absorbed by the food during cooking, and a food that improves the peelability from the container or film. Release improving composition of food, emulsion stabilization composition of food to stabilize emulsification, crystallization inhibition composition of saccharide inhibiting crystallization of sugar, crystallization inhibition composition of oil and fat inhibiting fat crystallization, Maillard The present invention relates to a Maillard reaction accelerating composition that promotes a reaction, an off-flavor or off-flavor composition for suppressing off-flavor or off-flavor, and a starch food aging delay composition that delays the progress of aging of starch food.

  Conventionally, in Japan, miso obtained by fermenting and decomposing soybeans has been eaten in various forms. It is known that soybean, which is the subject of this fermentative decomposition treatment, has various physiological functions such as an antioxidant action, an anticancer action, an osteoporosis prevention action, a cholesterol lowering, a gastric ulcer prevention, and an estrogen action.

  Soybeans that have been fermented and decomposed in this way have a variety of functions, but dry miso such as Shinshu miso and Sendai miso, barley miso often found in western Japan, and Aichi / Gifu bean miso, It contains 11 to 13% by weight of salt and is a food with a high content. In the 5th edition Japanese food standard ingredient table, the target of salt intake is 10 g / day or less for adults, but by eating 1 cup of miso soup, about 2.4 g of salt will be ingested. Therefore, in spite of the fact that the miso contains a useful function, it is said that it is not preferable to take a lot of miso because of its high salt content.

  Since the amount of salt contained in miso is high in this way, especially for patients who need sodium intake restriction such as kidney disease, hypertension, or heart disease, the amount of sodium is less than half of normal miso. Is standardized as a special-purpose food (food for the sick). In addition, as general foods not intended for the sick, low-salt miso or low-salt miso (15% by weight or more than normal miso) are listed in Article 2 (4) Etc.) are commercially available. Furthermore, Patent Document 1 proposes a capsule or paste made from salt-free miso or salt-free miso.

Japanese Patent Laid-Open No. 13-346536

  However, little research has been conducted on the efficacy of fermented soy products in foods, and it has not been elucidated what effect the fermented soy products have in the field of foods.

  Therefore, an object of the present invention is to find a new effect in a soybean fermented product-containing food containing a fermented soybean product.

  In order to achieve the above object, as a result of intensive research, the present inventors fermented and decomposed soybeans with one or more of fungi, yeast, and lactic acid bacteria in a salt 5 wt% or less or salt-free state. It has been found that various effects can be exerted by including fermented soybeans in foods. That is, the present invention is a soybean fermented product-containing food containing soybean fermented product obtained by fermenting and degrading soybean with any one or more of fungi, yeast and lactic acid bacteria in a salt 5 wt% or less or salt-free state.

  As described above, according to the present invention, soybean fermented soybeans contain fermented soybeans by fermenting soybeans with 5% by weight or less of salt or without salt in any one or more of fungi, yeast and lactic acid bacteria. New effects can be found in foods containing foods.

It is a graph which shows a time-dependent change of the soybean fermented material containing foodstuff concerning this invention.

  In the food containing soybean fermented product according to the present invention, the fermentation decomposition treatment is preferably performed in a state in which salt is not contained or the content thereof is 5% by weight or less, and is performed in a state of 3% by weight or less. It is particularly preferred. Thus, by not containing salt or reducing the salt content, even if a large amount of the fermented soybean-containing food according to the present invention is ingested, the salt content will not be excessive, A large amount of various nutrients and functional ingredients can be ingested.

  In the soybean fermented product-containing food according to the present invention, the fermented soybean product is preferably adjusted so that the proportion of the aglycone type isoflavones in the total isoflavones is 50% or more.

  The soybean fermented product contained in the fermented soybean-containing food according to the present invention is soaked in water or impregnated with water for at least 6 hours, preferably 10 hours, and then boiled or steamed until it becomes soft. After the fermentation decomposition treatment is preferably performed, it is preferable to crush or pulverize with a mincing machine or a mixer before the fermentation decomposition treatment to obtain a strip or paste. As described above, by performing the heat treatment before the fermentation decomposition treatment, it is possible to suppress the proliferation of gram-negative bacteria, soil bacteria, and the like, which are miscellaneous bacteria.

  In the processed soybean food according to the present invention, the genus Aspergillus, Rhizopus, Monascus and the like can be used as fungi, and specifically, Aspergillus oryzae, Aspergillus sojae, Aspergillus awamori, Aspergillus kawachil, Rhizopus delemer, Monascus ruber Etc. can be used. For the purpose of assisting the growth of these fungi, they may be used in a state in which these fungi are grown on grains such as rice, wheat and buckwheat.

  In the processed soybean food according to the present invention, as the yeasts, the genus Zygosaccharomyces, the genus Saccharomyces, the genus Candida, the genus Terragenococcus, the genus Torulopsis, and the like can be used. halophilus, Torulopsis versatilis, etc. can be used, and Enterococcus genus, Pediococcus genus, Streptococcus genus, Lactobacillus genus etc. can be used as lactic acid bacteria.Specifically, Enterococcus faecalis, Pediococcus halophilus, Streptococcus faecalis, Lactobacillus plantarum etc. Can be used.

  These fermentation decomposition processes are performed at 4 to 80 ° C. after adding at least one of fungi, yeast and lactic acid bacteria, preferably at 15 to 50 ° C., more preferably at 30 to 45 ° C. Moreover, fermentation time is 12 hours or more, Preferably it is 1 day or more, More preferably, it is 14 days or more, and it is less than one year, Preferably it is less than 6 months, More preferably, it is less than 30 days. This fermented soybean processed product is in a paste state, and since it has a high water content, it is preferable to add alcohol or freeze and distribute it. Alternatively, drying may be performed by hot air drying, vacuum drying, vacuum freeze drying, drum drying, or the like so that the amount of water can be reduced to a powder form or a solid form and stored at room temperature.

  First, the fermented soybean-containing food according to the present invention has the effect that the amount of oil absorbed by the food during cooking can be suppressed. That is, the fermented soybean-containing food according to the present invention preferably contains the fermented soybean in a food that is processed with oil at the time of cooking. Oil absorption control composition or oil absorption inhibitor for foods to suppress the amount of oil that is sometimes absorbed by foods, and any one of fungi, yeast and lactic acid bacteria in soybeans with 5% by weight or less of salt or salt-free The main component is a fermented soybean product fermented and decomposed by one or more. The food containing the oil absorption suppressing composition or the oil absorption suppressing agent of these foods may be mixed with the whole food, or may be mixed with a surface portion in contact with oil such as a batter. Foods that are processed with oil during cooking include, for example, croquettes, cutlets, oil-based foods that use bread crumbs such as fried seafood such as shrimp and fish, batter liquid such as tempura of fish and vegetables, fried chicken, fritters, etc. There are oil-like foods as well as confectionery and side dishes such as donuts, fried bread, fried noodles, fried spring rolls, fried dumplings, fried chicken.

  Foods that are processed with oil at the time of cooking tend to lose their crispy texture when they absorb a large amount of oil, and also tend to be shunned from the viewpoint of recent health-consciousness and diet. . Japanese Patent Application Laid-Open No. 2001-204373 describes bread crumbs containing soybean seed coat, and Japanese Patent Application Laid-Open No. 3-143346 describes a method of coating food materials with polysaccharides, proteins, and the like. However, these methods cannot sufficiently suppress the oil absorption. As in the present invention, by adding soy fermented material that is fermented and decomposed with any one or more of fungi, yeast, and lactic acid bacteria in a state of 5% by weight or less of salt or salt-free as in the present invention, sufficient oil absorption is achieved during cooking. Can be reduced. In addition, by adding such fermented soybeans, the flavor is increased, the crispyness of bread crumbs and batters is increased, and in donuts and fried bread, the inside is kept crisp while maintaining a moist feeling inside The secondary effect is as follows.

  In order to efficiently exhibit the oil absorption suppression effect, the processed soybean food is preferably contained in an amount of 0.1 to 30% by weight with respect to the food in a dried state. More preferably. In the soybean fermented product-containing food, oil absorption suppressing composition and oil absorption suppressing agent according to the present invention, the soybean fermented product is preferably used in addition to wheat flour, bread crumbs, batter flour, dough, etc. The fermented soybeans may be added in advance to bread, bread crumbs, seasonings, etc., and may be handled as premixed products such as fried food, fritter food, tempura food, donut food.

  Secondly, the fermented soybean-containing food according to the present invention has the effect of improving the peelability from the container or film. That is, the fermented soybean-containing food according to the present invention is preferably such that the fermented soybean is contained in a food that is brought into contact with the container or the film. A food peelability improving composition or a peelability improving agent for improving the peelability of food, wherein soybean is fermented and decomposed with any one or more of fungi, yeast and lactic acid bacteria in a salt 5 wt% or less or salt-free state It is characterized by comprising a soybean fermented product as a main component. Foods that come into contact with containers or films include confectionery cast in containers and pans during processing such as steaming or baking, such as steamed cakes or muffins, and put on wrapping paper or films when steaming. Chinese wharf, steamed wharf etc.

  These foods that are brought into contact with containers or films have the problem that some of the foods stick to the containers and films after being steamed or baked. By including a fermented soybean product fermented and decomposed with any one or more of fungi, yeast and lactic acid bacteria in a salt-free state, the peelability of the food can be improved. In the present invention, the soybean processed food is preferably contained in an amount of 0.1 to 30% by weight with respect to the food in a dry state in order to efficiently exhibit the peelability improving effect. More preferably, it is contained.

  Thirdly, the soybean fermented product-containing food according to the present invention has the effect that the emulsification can be stabilized. That is, the fermented soybean-containing food according to the present invention preferably contains the fermented soybean in a food that has been emulsified, and the present invention is contained in the food and stabilizes the emulsification. An emulsification stabilizing composition or an emulsification stabilizer for foods, the main component of which is a fermented soy bean fermented and decomposed with at least one of fungi, yeast and lactic acid bacteria in a salt of 5% by weight or less or without salt It is characterized by. Foods that have been emulsified include mayonnaise, dressing, ice cream, margarine, whipped cream, butter cream, chocolate, chewing gum, biscuits, bread and cakes.

  Conventional emulsifiers for food include synthetic products in which natural fats and oils are combined with natural fats and oils by synthesis, and those obtained by isolating emulsifier components from natural products with a solvent or the like. Specifically, there are synthetic products such as glycerin fatty acid ester and sucrose fatty acid ester, natural products such as lecithin, saponin and sterol and derivatives thereof. In recent years, emulsifiers as synthetic products are being avoided from the viewpoint of natural products, and existing natural product emulsifiers have a problem that the taste is not preferable. The emulsification can be stabilized by including in the food a soybean fermented product that is fermented and decomposed with any one or more of fungi, yeast, and lactic acid bacteria in a salt-free state of 5% by weight or less of salt as in the present invention. it can. Since this is used for emulsification stability without isolating lecithin or saponin from soybeans containing lecithin or saponin, it exhibits a stronger emulsification stability effect than the powder of soybean itself.

  Fourthly, the fermented soybean-containing food according to the present invention has the effect of being able to inhibit crystallization of sugars. That is, the soybean fermented product-containing food according to the present invention is preferably such that the soybean fermented product is contained in a food containing a saccharide, and the present invention is contained in a saccharide to crystallize the saccharide. A composition for inhibiting crystallization of a saccharide to inhibit or a crystallization inhibitor, wherein soybean is fermented and decomposed with any one or more of fungi, yeast and lactic acid bacteria in a salt of 5% by weight or less or without salt. It is characterized by having a main component. Foods containing sugars include foods containing sugars close to or exceeding the solubility limit of aqueous solutions, such as sheep straw, jam, caramel, nougat rice cake, gummy, marshmallow, half jelly, boiled beans and rice cake. . In the present invention, inhibition of crystallization of saccharides includes not only inhibiting crystallization of saccharides but also preventing loss.

  When foods containing these sugars exceed the solubility limit of sugar due to product variations, generation of seed crystals, or drying of the product surface during the production process, sugar crystals often appear in the product due to temperature changes during product storage. May occur and reduce its quality. Use sugars with low solubility in water, such as trehalose with low sweetness or erythritol with no energy, in place of conventional sugar to reduce sweetness while keeping water activity low and to reduce calories. As a result, a technology that does not allow crystallization is required more and more. On the other hand, some saccharides have high solubility that is difficult to crystallize, and do not easily absorb moisture in the air. These are often found in sugars such as starch syrup obtained by hydrolyzing starch, and have the problem of lowering the quality of the product. By adding soybean fermented product obtained by fermenting and decomposing soybean with any one or more of fungi, yeast and lactic acid bacteria in the state of 5% by weight or less of salt or salt-free as in the present invention, crystallization of carbohydrates can be achieved. Inhibition or absence can be prevented.

  The soybean fermented product-containing food according to the present invention, and fifthly, has the ability to inhibit crystallization of fats and oils. That is, the soybean fermented product-containing food according to the present invention is preferably such that the soybean fermented product is contained in a food containing fats and oils, and the present invention is contained in the fats and oils to crystallize the fats and oils. A composition for inhibiting crystallization of fats and oils or a crystallization inhibitor, wherein soybean is fermented and decomposed with any one or more of fungi, yeast, and lactic acid bacteria in a salt of 5% by weight or less or without salt. It is characterized by having a main component. Examples of foods containing fats and oils include cocoa butter used for chocolate, shortening and margarine used for cookies and biscuits.

  In food containing these fats and oils, there may be a problem that the quality of the product is deteriorated due to suppression of crystal growth of fats and oils. Chocolate, hard butter, etc., when the temperature change during storage is large, causes a phenomenon of white powder called fat bloom, which significantly reduces the product value and affects the crystal growth of fats and oils depending on the tempering conditions. give. In view of such problems, Japanese Patent Application Laid-Open No. 11-92780 describes a crystal transition inhibitor that defines the composition of saturated fatty acids and unsaturated fatty acids of sorbitan, and Japanese Patent Application Laid-Open No. 5-199838 discloses HLB. A crystal growth inhibitor in which the number of carbon atoms and the weight ratio of the fatty acid are regulated to 3 or less is described. However, the use of these fat and oil components has a problem that it requires a complicated operation and cannot always produce a good taste. Oxidation of fats and oils is inhibited by including in a food a soybean fermented product that is fermented and decomposed with any one or more of fungi, yeast, and lactic acid bacteria in a salt-free state of 5% by weight or less of salt as in the present invention. can do.

  Sixth, the fermented soybean-containing food according to the present invention has the effect that the Maillard reaction can be promoted. That is, the soybean fermented product-containing food according to the present invention preferably contains the fermented soybean in a food colored yellow or brown by the Maillard reaction, and the present invention is contained in a food, A Maillard reaction accelerating composition or Maillard reaction accelerator for food that promotes the Maillard reaction, wherein the soybean is fermented and decomposed with any one or more of fungi, yeast, and lactic acid bacteria in a salt 5 wt% or less or salt-free state It is characterized by having a fermented product as a main component. The Maillard reaction is a browning phenomenon caused by heat in a mixed aqueous solution of amino acids and reducing sugars. For foods colored yellow or brown by the Maillard reaction, for example, milk and sugar are caramelized by heating to produce color and flavor. And fermented soybeans such as soy sauce and miso, in which the Maillard reaction is performed on amino acids produced by hydrolysis of soybeans.

  These foods colored yellow or brown by the Maillard reaction can give a unique flavor, so they can be added to foods and colored, but can also have a rich taste, etc. Yamiso contains a large amount of salt, so it has the problem of adding salt to the food. Maillard without producing a salty taste by adding to a food a soybean fermented product obtained by fermenting and decomposing soybean with at least one of fungi, yeast, and lactic acid bacteria in a salt-free state of 5 wt% or less or salt-free as in the present invention The reaction can be promoted.

  Seventh, the fermented soybean-containing food according to the present invention has the effect of being able to suppress off-flavors or off-flavors. That is, the fermented soybean-containing food according to the present invention is preferably such that the fermented soybean is contained in a food having a strange odor or taste, and the present invention is contained in the food and suppresses the bad odor or taste. Soy odor and taste control composition or odor and taste control agent for foods to be fermented and decomposed with any one or more of fungi, yeast and lactic acid bacteria in a salt 5 wt% or less or salt-free condition As a main component. Examples of foods having a different odor or taste include processed egg products with reduced freshness, tofu, Chinese noodles, and Japanese confectionery buns.

  Many processed egg products are heat-processed such as egg tofu, custard pudding, fried egg, boiled egg, etc., and the heat processing gives a good deep taste and aroma. There is a problem that a protein-denatured odor is generated and the taste is lost when heating is performed or when the freshness of food is lowered with the passage of time. In addition, tofu bittern coagulation odor, reaction odor of wheat noodles with wheat gluten and citrus, and ispata odor of Japanese confectionery buns, etc. have similar problems, and those that suppress these odors and tastes are not known. . As described in the present invention, by adding to a food a soybean fermented product that is fermented and decomposed with any one or more of fungi, yeast, and lactic acid bacteria in a salt state of 5% by weight or less or salt-free as in the present invention, the odor or taste is suppressed. be able to. In the present invention, the soybean processed food is preferably contained in an amount of 0.1 to 25% by weight with respect to the food in a dry state in order to efficiently exert a nasty smell / taste inhibiting action. It is more preferable to make it contain.

  Eighth, the soybean fermented product-containing food according to the present invention has the effect that the progress of aging of the starch food can be delayed. That is, in the fermented soybean-containing food according to the present invention, the fermented soybean is preferably contained in the starch food, and contained in the starch food to delay the aging of the starch food. It is a aging composition or an aging retarder, comprising as a main component a soybean fermented product obtained by fermenting and decomposing soybean with any one or more of fungi, yeast and lactic acid bacteria in a salt 5 wt% or less or salt-free state Features. Examples of starch foods include breads, noodles (ramen, soba noodles, udon, pasta, etc.), confectionery, and cooked rice.

  In these starch foods, gelatinized starch insolubilizes in water over time and causes aging, and for example, sucrose fatty acid esters, glycerin fatty acid esters, and enzymes such as amylase are used as surfactants. Although they are added as anti-aging agents for starch foods, they are all food additives, and there is a demand for food substitutes in the direction of not adding additives in recent years. Aging of starch food as a food by adding a soybean fermented product obtained by fermenting and decomposing soybean with any one or more of fungi, yeast and lactic acid bacteria in a salt-free state of 5 wt% or less or salt-free as in the present invention Can be delayed. In the present invention, in order to efficiently exhibit the aging delay action of starch, the processed soybean food is preferably contained in an amount of 0.1 to 30% by weight based on the food in a dry state. More preferably, it is contained by weight%. The mechanism of the aging delaying action of starch is not clear, but the crystallinity of amylose and amylopectin in starch is lost by processed soybean products, and recrystallization is suppressed, and water content is further increased by including processed soybean products. This is thought to be due to the improvement.

  Ninthly, the fermented soybean-containing food according to the present invention has the effects of improving taste, improving texture, moisturizing effect and the like. Traditionally, fermented foods such as liquor, wine, beer, soy sauce, miso, natto, cheese, and yogurt have changed the taste, aroma, or texture of the food by fermenting the food and breaking down its components. However, except for those that produce alcohol and acid themselves, for example, soy sauce, miso, cheese, etc., are taking some measures such as increasing the salt content in order to suppress the growth of microorganisms other than fermenting bacteria. . In this way, fermented foods have a high salt content, and in particular, there is a tendency to reduce the intake of salt with the increase in lifestyle-related diseases in recent years, so seasonings tend to reduce the content. Improves the taste of food by including a soybean fermented product in which the soybean is fermented and decomposed with any one or more of fungi, yeast and lactic acid bacteria in the form of 5% by weight or less of salt or salt-free as in the present invention In addition, since the salt content does not increase even if the intake is increased, the texture can be improved and a moisturizing effect can be exhibited.

  The soybean fermented product-containing food according to the present invention has the effect that it can be used as a nutritional supplement and a nutritionally functional food. Even if ingesting a large amount of soybeans by adding fermented soybeans fermented and decomposed with any one or more of fungi, yeast and lactic acid bacteria in the form of 5% by weight or less of salt or salt-free as in the present invention Since the intake of salt can be reduced, a large amount of nutrient components of fermented soybeans can be consumed. As a dietary supplement and a functional nutritional food, it can be used for tablets, capsules, powders, granules, pills, drinks, cookies, cereal bar-shaped solid foods, and the like. Furthermore, the fermented soybean-containing food according to the present invention has the effect of preventing stickiness of food such as cereal bar food.

  In addition, the food having a nutritional function containing a fermented soybean product according to the present invention may be a liquid food as a general food. Examples of liquid foods include miso soup substitutes containing the fermented soybeans according to the present invention instead of miso soup, soup, potage, ramen, and pan soup. Thus, by making it a liquid food, various nutritional components and functional components contained in the fermented soybean can be easily ingested. Since normal miso has a high salt content, it is not preferable to drink all ramen soup, for example, but the soy fermented product contained in the soy fermented food-containing food according to the present invention has a low salt content and a miso odor. Therefore, it can be included in various beverages.

  Further, the present invention may be an element of these fermented soybean foods, in which case it is formed into a paste, powder, granule or solid form.

  As described above, as a food containing soybean fermented product obtained by fermenting and decomposing soybean with one or more of fungi, yeast and lactic acid bacteria in a state of 5% by weight or less of salt, as cereals, flour milling or processed products thereof , Macaroni, spaghetti, udon, soba noodles, Chinese noodles, somen noodles, miso cooked rice cake, fried rice, cooked rice, rice cakes, breads, premixed products, flower paste, etc. Chewing gum, Western confectionery, Japanese confectionery, Chinese confectionery, donuts, pizza, crepes, jelly, etc. Egg tofu, etc.), processed meat such as boiled vegetables, canned meat, ham, bacon, sausage Distilled beef, processed fishery products, canned fish, kneaded products (kamaboko, hanpen, etc.), dairy products, cheese, butter, yogurt, ice cream, beverages, nutritional drinks, sports drinks, soy milk, milk Beverages, vegetable drinks, miso soup, soup, potage, soup, liquor, cocoa, coffee, etc., seasonings, soy sauce, sauces, processed tomatoes, mayonnaise, dressing, etc. Other tea pickles, sprinkles, jams, mamalades, pickles There are health foods such as pills, capsules, etc., and tablets and capsules. In a broad sense, it can also be used as pet food or feed as animal food.

Experimental example 1
First, a soybean fermented product used for the soybean fermented product-containing food according to the present invention was prepared. First, aspergillus oryzae spores (manufactured by Bioc Co., Ltd.) are uniformly attached to 28 kg of steamed rice and allowed to act for 45 hours at a temperature of 30 to 35 ° C. and a humidity of 75 to 95% RH, and the rice is grown on the substrate. Aspergillus oryzae was prepared. Next, 30 kg of soybeans were prepared and immersed in 3 times the amount of water for 10 hours, then the water was drained and steamed with 115 ° C. pressurized steam. After processing 60 kg of this steamed soybean with a mincing machine (4 mm diameter dice), 21 kg of Aspergillus oryzae grown on the substrate and yeast mixed with 9.2 kg of 60% sake (diluted NEDO 95%) and yeast About 1 × 10 6 Zygosaccharomyces ruxii (manufactured by Miyasaka Brewing Co., Ltd.) were added as fungi and fermented at 45 ° C. for 119 hours. Thereafter, the mixture was further fermented at 30 ° C. for 1 day (fermented soybean 1), 15 days (fermented soybean 2), 21 (fermented soybean 3) and 30 days (fermented soybean 4), followed by vacuum freeze drying. It dried with the machine, and the fermented soybeans 1 thru | or 4 were obtained.

  Next, spores of Aspergillus oryzae (manufactured by Bioc Co., Ltd.) were uniformly attached to 28 kg of steamed rice and allowed to act for 45 hours at a product temperature of 30 to 35 ° C. and humidity of 75 to 95% RH, and the rice was grown on the substrate. Aspergillus oryzae was prepared. Next, 30 kg of soybeans were prepared and immersed in 3 times the amount of water for 10 hours, then the water was drained and steamed with 115 ° C. pressurized steam. After processing 60kg of this steamed soybean with a minced machine (4mm diameter dice), add 21kg of Aspergillus oryzae grown using rice mixed with 9.2kg of 60% sake (diluted NEDO 95%). And fermented at 45 ° C. for 119 hours. Thereafter, the mixture was further fermented at 30 ° C. for 15 days, and then dried with a vacuum freeze dryer to obtain a fermented soybean 5.

  Next, spores of Aspergillus oryzae (manufactured by Bioc Co., Ltd.) were uniformly attached to 28 kg of steamed rice and allowed to act for 45 hours at a product temperature of 30 to 35 ° C. and humidity of 75 to 95% RH, and the rice was grown on the substrate. Aspergillus oryzae was prepared. Next, 30 kg of soybeans were prepared and immersed in 3 times the amount of water for 10 hours, then the water was drained and steamed with 115 ° C. pressurized steam. After processing 60 kg of this steamed soybean with a mincing machine (4 mm diameter dice), 21 kg of Aspergillus oryzae grown on the substrate and yeast mixed with 9.2 kg of 60% sake (diluted NEDO 95%) About 1 × 10 6 Zygosaccharomyces ruxii (manufactured by Miyasaka Brewing Co., Ltd.) and 3.5 kg of salt (fermented salt concentration of 4.3%) were added as bacteria and fermented at 45 ° C. for 119 hours. Then, after further fermentation at 30 ° C. for 1 day (fermented soybean product 6), 15 days (fermented soybean product 7), 21 days (fermented soybean product 8) and 30 days (fermented soybean product 9), vacuum freeze-drying It dried with the machine and the soybean fermented products 6 thru | or 9 were obtained.

  Next, for these fermented soybeans 1 to 9, the ratios of glucoside isoflavone and aglycone isoflavone were measured. The measurement was performed by degreasing by adding 1 g of a sample to 40 mL of diethyl ether, then removing the ether, extracting isoflavone with 50 mL of 70% methanol, and quantifying by HPLC method. These results are shown in Table 1. As glucoside isoflavones, calibration curves were prepared for Daidzin, Glycitin, Genistin, Malonyldaidzin, Malonylglycitin, and Malonylgenistin, and expressed as the total amount of these. As aglycone type isoflavones, calibration curves were prepared for Daidzein, Glycitein, and Genistein, and the total amount of these was expressed.

  As described above, the fermented soybean products 1 to 9 have a high proportion of aglycone type isoflavones, and the longer the fermentation time, the higher the proportion of aglycone type isoflavones. Further, when both fungi and yeast are used, It turns out that the ratio is high.

  Next, the miso odor of the fermented soybean 4 and the commercially available powdered miso 1 (manufactured by Miyasaka Brewery) and powdered miso 2 (manufactured by Miyasaka Brewery) was measured. For the measurement of miso odor, the amounts of acetaldehyde, 2-methylpropanal, 3-methylbutanal and benzaldehyde, which are miso odors, were measured by a headspace method using a gas chromatograph mass spectrometer. The results are shown in Table 2. Moreover, in order to verify whether this soybean fermented product has the same degree of fermentation as commercially available powdered miso 1 and 2, the proteolysis rate is determined by the amount of formol nitrogen (N-terminal nitrogen of protein, peptide, amino acid / total nitrogen amount × The amount of reducing sugar was measured at 100 (%), and the rate of saccharide degradation was measured by the Fehring-Lehman-Sur method, and the results are shown in Table 3.

  As shown in Tables 2 and 3, it was found that the soybean fermented product had less miso odor despite the same degree of fermentation as normal miso.

Examples 1 and 2
Next, the batter powder containing the soybean fermented product 4 obtained in Experimental Example 1 was prepared with the formulation shown in Table 4, and the batter powder was used to produce the fermented soybean fermented food according to Examples 1 and 2. A croquette was prepared as shown in Table 4. As Comparative Example 1, croquettes were similarly prepared using batter powder that does not contain fermented soybeans as shown in Table 5.

  The croquettes according to Examples 1 and 2 and Comparative Example 1 were fried with 165 ° C. salad oil, and the oil absorption was measured. The amount of oil absorption was measured by measuring the difference in weight before and after frying. Moreover, the oil absorption reduction rate of the oil absorption amount of Examples 1 and 2 relative to Comparative Example 1 was calculated. These results are shown in Table 6.

  As shown in Table 6, it was found that the croquettes according to Examples 1 and 2 had less oil absorption than Comparative Example 1. Moreover, about the croquette which concerns on these Examples 1 and 2 and Comparative Example 1, when the sensory test by the tasting of 10 panelists was performed, the croquette which concerns on Example 1 and 2 is more crunchy, and is preferable as a food texture. I got the evaluation. Further, the croquettes according to Examples 1 and 2 and Comparative Example 1 were subjected to a sensory test in which the croquettes according to Examples 1 and 2 were subjected to a similar sensory test after being frozen once and then heated again in a microwave oven. Evaluation that it was less sticky and preferred as a texture.

Example 3
Next, bread was produced as a soy fermented food-containing food according to Example 3 with the formulation shown in Table 7. Moreover, the bread which does not contain soybean fermented material as Comparative Example 2 was produced.

  Regarding the bread according to Example 3 and Comparative Example 2, a sensory test was conducted by tasting 10 panelists. As a result, the bread according to Example 3 had a moist feeling and was evaluated as preferable as a texture. Furthermore, when the sensory test was similarly performed on the bread placed in the refrigerator for one day (24 hours), it was evaluated that starch aging was suppressed without the bread according to Example 3 becoming harder. Obtained.

Example 4
Next, the dried breads of Example 3 and Comparative Example 2 were sieved with 7 mesh pass to 10 mesh on to produce bread crumbs, and croquettes were produced using these bread crumbs as in Comparative Example 1 above. . A product using bread crumbs prepared from bread according to Example 3 is referred to as Example 4, and a product using bread crumbs prepared from bread according to Comparative Example 2 is referred to as Comparative Example 3. About these, oil absorption amount was measured similarly to Example 1 etc., and oil absorption reduction | decrease rate was calculated. These results are shown in Table 8.

  About the croquette which concerns on these Example 4 and the comparative example 3, when the sensory test by the tasting of 10 panelists was performed, evaluation that the croquette which concerns on Example 4 was more crunchy and preferable as a food texture was obtained. Moreover, about the croquette which concerns on these Example 4 and the comparative example 3, after freezing once, what was heated with the microwave oven again performed the sensory test similarly, the croquette which concerns on Example 4 has less stickiness. Evaluation that it was preferable as a texture was obtained.

Examples 5 to 7
Next, as a soybean fermented product-containing food according to Examples 5 to 7, a donut dough having the composition shown in Table 9 is kneaded and fried in edible oil at 170 ° C. (± 2 ° C.) to produce a donut having the same weight. did. In addition, as Comparative Example 4, a donut containing no fermented soybeans was produced in the same manner.

  The doughnuts according to Examples 5 to 7 and Comparative Example 4 were dried at 90 ° C. for 24 hours to evaporate the moisture, and the difference between the weight of the dough excluding the moisture and the oil absorption was measured. The percentage of oil absorption of each example relative to Comparative Example 4 (oil absorption of each Example / oil absorption of Comparative Example 4 × 100) was calculated. The results are shown in Table 10.

  As shown in Table 10, it can be seen that the donuts according to Examples 5 to 7 have a lower oil absorption rate than the donut according to Comparative Example 4.

Examples 8 and 9
Next, as the soybean fermented product-containing food according to Examples 8 and 9, knead the muffin dough having the composition shown in Table 11, pour about 60 g into a paper mold, and bake in an oven at 170 ° C. for 30 minutes. Two muffins were made and then left overnight. The weight after firing was about 50 g. In addition, as Comparative Example 5, two muffins containing no fermented soybeans were similarly produced.

  Next, the mold is taken out from the muffins according to Examples 8 and 9, and Comparative Example 5, and the adhesion of each muffin is determined from the difference between the weight of the mold with a part of the muffin and the weight of the mold with nothing. The amount was measured. The results are shown in Table 12.

  As shown in Table 12, it can be seen that the muffins according to Examples 8 and 9 have a smaller amount of muffin attached to the mold.

Examples 10 and 11
Next, as a soybean fermented product-containing food according to Examples 10 and 11, a new flour koji was prepared by kneading, steaming with a steamer, and sticking with the formulation shown in Table 13. Moreover, as Comparative Example 6, a new powder koji containing no soybean fermented product was similarly produced.

  The fresh powder koji according to Examples 10 and 11 and Comparative Example 6 were put in a container and molded, and the change in hardness over time of the degree of aging was measured. The change in hardness over time was measured by measuring the strength (g) of the wrinkles every 24 hours with a texture analyzer (Eihiro Seiki Co., Ltd.). The result is shown in FIG. As shown in FIG. 1, it can be seen that the new powdered rice cakes according to Examples 10 and 11 have less change in hardness over time.

Examples 12 and 13
Next, as a soybean fermented product-containing food according to Examples 12 and 13, lacto ice cream was prepared with the formulation shown in Table 14. Moreover, as Comparative Example 7, an emulsifier (P-40S, manufactured by Kao Corporation) was included instead of the fermented soybean, and Comparative Example 8 was prepared without the fermented soybean.

  About the lacto ice cream which concerns on these Examples 12 and 13 and Comparative Examples 7 and 8, in order to confirm an emulsified state, the stability test with respect to isolation | separation was done. In this stability test, the respective raw materials were mixed and dissolved, and the mixture was homogenized with a homogenizer (Goring, 150 MPa), then transferred to a test tube, and then centrifuged (Tomy Seiko Co., Ltd.). This was done by giving 5000G for 5 minutes. As a result, no separation was observed for the lacto ice creams of Examples 12 and 13 and Comparative Example 7, but for the lacto ice cream of Comparative Example 8, the liquid separated and the fats and oils floated. It was confirmed that the emulsification effect similar to the emulsifier can be given by adding the fermented soybeans. Moreover, about the lacto ice cream which concerns on these Examples 12 and 13 and Comparative Examples 7 and 8, when the sensory test was conducted by the panelist (10 persons), the lacto ice cream which concerns on Example 12 and 13 It was given and got the evaluation that a creamy texture could be obtained.

Examples 14 and 15
Next, as a soybean fermented product-containing food according to Examples 14 and 15, a product obtained by adding the fermented soybean product 4 (3% or 5%) obtained in Experimental Example 1 to raw chocolate (hydrated chocolate) together with water. Produced. Similarly, Comparative Examples 9 to 13 were prepared in which no fermented soybeans were added, and in which lecithin (made by Taiyo Kagaku) and dextrin (made by Matsutani Chemical) were contained instead of the fermented soybeans. With respect to the raw chocolates according to Examples 14 and 15 and Comparative Examples 9 to 13, separation, aggregation and shape retention were observed. The results are shown in Table 15.

  It turned out that the direction of the raw chocolate which concerns on Example 14 and 15 increases an emulsification effect, and stability is acquired.

Example 16
Next, as a soybean fermented product-containing food according to Example 16, the fermented soybeans 4, potato starch and water obtained in Experimental Example 1 were mixed with bamboo rings in the formulation shown in Table 16, and added to the frozen surimi. Add the mixture of salt and seasoning, mix with masher for 5 minutes, mold in bamboo ring shape, then bake at 90 ° C for 7 minutes with sitting machine, 5 at 250 ° C with baking machine It was prepared by baking for a minute and freezing. Bamboo rings according to Example 16 are evaluated to be easy to eat with the smell of fish disappearing, with a good baked color on the surface by baking, a savory fragrance with miso baked by baking, and an appropriate texture. It was.

Example 17
Next, as the soybean fermented product-containing food according to Example 17, fried shrimp was produced using the batter powder used in Examples 1 and 2 and the bread crumb used in Example 4. The bread crumbs were mixed with powdered fats and oils, and the shrimp fried was prepared by heating in a microwave oven without fried in oil. As Comparative Example 14, fried shrimp was similarly produced using batter powder and bread crumbs that did not contain fermented soybeans. The fried shrimp according to Example 17 was given a distinctive color and a fragrant smell due to the progress of the Maillard reaction due to the heating of the microwave oven, but the fried shrimp according to Comparative Example 14 did not progress much with the Maillard reaction. The coloring and smell did not get enough.

Example 18
As the soybean fermented product-containing food according to Example 18, baked rice crackers were prepared with the soybean fermented product obtained in Experimental Example 1 shown in Table 17. The baked rice cracker according to Example 18 had a strong fragrant smell.

Experimental example 2
Next, regarding the fermented soybean 4 obtained in Experimental Example 1, an experiment was conducted to prevent crystallization of sugars. Prepare 1%, 3, 5, 7 and 10% soybean fermented product dissolved in 70% by weight granulated sugar aqueous solution heated and dissolved at 80 ° C. The sample was stored at 20 ° C., and after 3 days, precipitation of sugar crystals was observed. The results are shown in Table 18.

  From Table 18, it can be clearly seen that crystallization of sugar is inhibited by adding fermented soybeans.

Example 19
Next, as a soybean fermented product-containing food according to Example 19, cereal bars were mixed with water and reduced starch syrup (SE-600) in the formulation shown in Table 19, and gum arabic (manufactured by CNI) and granulated sugar were stirred and dispersed. When these were dissolved by heating and boiling, the soybean fermented product 4 obtained in Experimental Example 1 was added to stop heating, and corn flakes and dried fruits were mixed into this solution. Prepared by drying overnight. As Comparative Examples 15 and 16, a product without addition of fermented soybeans was similarly produced. The cereal bar according to Example 19 has better binding at the time of molding, better drying efficiency (dried in 6 to 8 hours), and sugary texture than those according to Comparative Examples 15 and 16. There is little, can get a crisp texture, there is little surface stickiness, and the flavor is better.

Example 20
As a soybean fermented product-containing food according to Example 20, sheep cane was manufactured with the raw materials shown in Table 20 such as the soy fermented soybean 4 obtained in Experimental Example 1, and filled with aluminum sheep cane and stored for 1 month. Produced. Moreover, what added powder miso instead of fermented soybean was produced similarly as the comparative example 17. The sheep pouch according to Example 20 was stable and had a good taste, but the pomegranate according to Comparative Example 17 was not able to eat much salt.

Example 21
As a soybean fermented product-containing food according to Example 21, a baked cheesecake was prepared with the soy fermented product 4 obtained in Experimental Example 1 shown in Table 21. Similarly, Comparative Examples 18 and 19 were prepared which did not contain fermented soybeans and those containing powdered miso.

  The baked cheesecake according to Example 21 after baking finished in a uniform and well-colored state without unevenness. In the sensory test by 10 panelists, the soybean fermented product obtained in Experimental Example 1 was evaluated to be more delicious by adding richness to cheese than Comparative Example 18. Although the comparative example 19 can attach richness, it obtained the evaluation that it was misoishness and salty. Thus, it was shown that the fermented soybeans obtained in Experimental Example 1 have good compatibility with fermented foods such as cheese, and the flavor effect is enhanced. The flavor can be further enhanced when kneaded into a smoked product such as smoked cheese as a similar product.

Example 22
As the soybean fermented product-containing food according to Example 22, a hamburger was produced with the soy fermented product 4 obtained in Experimental Example 1 shown in Table 22. Similarly, Comparative Examples 20 and 21 were prepared that did not contain fermented soybeans and those that contained soybean powder.

  When making an oval shape at the time of production, the one containing the fermented soybeans according to Example 22 is easier to form than the comparative example, and it is best to make the color after baking uniform. I kept the state. Moreover, when the sensory test was carried out by 10 panelists, the soy fermented product according to Example 22 contained the best evaluation in juiciness, texture, and umami as compared with Comparative Examples 20 and 21. Got. Similar meat products include meat dumplings, meat patties, meat cutlets, dumplings / baked goods, meat pie, ham, sausage, corned beef, etc. Also beef stew, curry, beef bowl, fried chicken and tandoori chicken Can be used for soaking.

Example 23
Next, as the soybean fermented product-containing food according to Example 23, Chinese noodles were prepared with the formulation shown in Table 23. Similarly, as Comparative Example 22, a product containing no fermented soybeans was prepared.

  When these Chinese noodles were boiled under the same conditions to make ramen and subjected to a sensory test by 10 panelists, all responded that the Chinese noodles according to Example 23 did not have a pungent odor. . Furthermore, the Chinese noodles according to Example 23 had many advantages such as slickness, good flavor, and slow growth.

Example 24
Next, as a soybean fermented product-containing food according to Example 24, fermented soybean curd 4 (5 parts) obtained in Experimental Example 1 was added to 100 parts of soy milk, heated and stirred while stirring 1.2. A portion of bittern was added, and the mixture was poured into a container and solidified by a refrigerator. Similarly, as Comparative Example 23, a product containing no fermented soybeans 4 obtained in Experimental Example 1 was prepared. When a sensory test was conducted by 10 panelists, the soy fermented product obtained in Experimental Example 1 contained almost no bittern odor and a smooth texture compared to Comparative Example 23. I got the answer.

Example 25
Next, as the soybean fermented product-containing food according to Example 25, hard caramel was prepared by a conventional method according to the formulation shown in Table 24. In addition, as shown in Table 24, Comparative Examples 24 to 26 were prepared in which the soybean fermented product 4 obtained in Experimental Example 1 was not added, or in which dextrin or lecithin was added instead of the soybean fermented product. . The strengths of the hard caramels according to Example 25 and Comparative Examples 24 to 26 were measured. The strength was measured using a texture analyzer (Hideko Seiki Co., Ltd. MAX 50 kg) at a measurement temperature of 20 ° C. The results are shown in Table 25.

  As shown in Table 25, it can be seen that the fermented soybean-containing food according to Example 25 is softer than Comparative Examples 24 to 26. Moreover, when the sensory test by the tasting of 10 panelists was performed, the food containing soybean fermented product according to Example 25 was more than the comparative example 26 containing lecithin which is commonly used as a soft finish. It was evaluated that it did not stick to the teeth and had a better flavor and good taste.

Example 26
Next, as a soybean fermented product-containing food according to Example 26, the seasonings and ingredients having the composition shown in Table 26 were mixed, and then 180 mL of hot water was added and stirred to prepare miso soup. The miso soup according to Example 26 has less salt and miso odor and less miso odor and salt than normal miso soup, but can sufficiently ingest miso nutrients.

Example 27
Next, as the soybean fermented product-containing food according to Example 27, the nutrient-enriched soymilk was prepared by adding the soybean fermented product 4 (10 g) obtained in Experimental Example 1 while stirring 180 mL of adjusted soymilk. The nutrient enriched soymilk according to Example 27 is rich in functional components such as amino acids, sugars, and aglycone type isoflavones. Moreover, when the sensory test by the tasting of 10 panelists was performed about the nutrient enriched soymilk based on this Example 27, the taste peculiar to soymilk was masked and the result that it was easy to drink was obtained. Furthermore, since the fermented soybean product obtained in Experimental Example 1 has less miso odor or low salt content, the soy milk according to Example 27 is characterized by being easy to drink, unlike ordinary miso added to soy milk. Have

Example 28
Next, as a fermented soybean-containing food according to Example 28, a seasoning and ingredients having the composition shown in Table 27 were added to 160 mL of water, mixed, and then heated and boiled to prepare a potage soup. The potage soup according to Example 28 is low in miso odor and salt, and can sufficiently ingest miso nutrients.

Example 29
Next, as the soybean fermented product-containing food according to Example 29, the soybean fermented product 4 (20 g) obtained in Experimental Example 1, 10 g of miso and 0.5 g of seasoning were added to 400 g of water and mixed. Then, 250 g of boiled udon was added, and then 0.05 g of chili powder was added to prepare miso-stir-fried udon. The miso stewed udon according to Example 29 has a lower amount of miso than normal miso stewed udon, and therefore has a low salt content and can sufficiently ingest nutrients derived from soybeans.

Example 30
Next, as the soybean fermented product-containing food according to Example 30, after mixing the raw materials shown in Table 28, the mixture was added to 120 mL of hot water with stirring and dissolved to prepare a cocoa beverage. The cocoa beverage according to Example 30 is low in salt and can sufficiently ingest nutrients derived from soybeans. Similar results could be obtained by dissolving in milk instead of hot water.

Example 31
Next, as a soybean fermented product-containing food according to Example 31, the soybean fermented product 4 (5 g) obtained in Experimental Example 1 was added to 100 mL of Enshare Liquid with stirring, so that peptides, amino acids, etc. A nutritionally enhanced tube feeding containing functional ingredients was prepared. The fortified tube-feeding nutrient according to Example 31 has a low salt content and can sufficiently take in nutrients derived from soybeans. In addition, the action of aglycone type isoflavones prevents the deterioration of bone components and is also effective for patients who are believed to be weakened during hospitalization.

Example 32
Next, as a soybean fermented product-containing food according to Example 32, 1.0 g of agar was added to 30 mL of water and dissolved by heating. When the temperature reached 80 ° C., the component nutrient (Enshare) previously heated to 60 ° C. (Liquid) After adding 200 mL and mixing, the soybean fermented product 4 (10 g) obtained in Experimental Example 1 above is mixed while stirring so as not to become lumps, and is cooled after filling into a container. A jelly drink was prepared by gelation. Since the jelly drink according to Example 32 has less miso odor, it can be swallowed without any problem even if the time spent in the mouth becomes longer. Moreover, since it is jelly-like, even if there is a problem with swallowing, the problem of aspiration is reduced, and the nutritional component can be obtained with peace of mind.

Example 33
Next, as a fermented soybean-containing food according to Example 33, 100 g of boiled red beans (sugar content of 60) were mixed with 110 mL of hot water and homogenized, and then heated and boiled. Zenzai was prepared by adding the resulting soybean fermented product 4 (10 g) and stirring. The zenzai according to Example 33 can ingest peptides, amino acid components, isoflavones, and the like that are deficient in red beans, and since it has less miso odor, it can be eaten in the same way as normal zenzai without impairing the flavor of zenzai. can do.

Example 34
Next, as a soybean fermented product-containing food according to Example 34, 45 g of water candy (Tetrap, Hayashibara Shoji) 45 g was added to the fermented soybean 4 (100 g) obtained in Experimental Example 1 and kneaded well. The spread was divided into about 0.5 g, and the pills were produced by sandwiching and rolling between two plates. The pill according to Example 34 has good moldability and low adhesion, so it can be easily prepared, and can be carried in a container, so it can be easily fed with soy fermentation at any time. .

Claims (2)

  An emulsification stabilizing composition for foods which is contained in foods and stabilizes emulsification, wherein soybean is fermented and decomposed with any one or more of fungi, yeast and lactic acid bacteria in a salt content of 5% by weight or less or without salt. A composition for stabilizing the emulsion of food, comprising as a main component a fermented soybean product so that the proportion of isoflavones in the total isoflavones is 50% or more. A soybean fermented product-containing food, wherein the emulsion-stabilized composition according to claim 1 is added to a food that has been subjected to an emulsification process.

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