JP2012039925A - Lactic acid fermented food material and method for producing thereof - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a lactic acid fermented food material of which taste is improved by processing vegetables, for example, into the pureed food material which allows a person to easily ingest to be the fruity taste excellent for habitual eating into a food that can be processed into the food such as ice cream, yogurt, jam or puree, and to provide a method of producing thereof.SOLUTION: There is provided the lactic acid fermented food material in which a vegetable crushed or ground material including ≥8 wt.% of carbohydrate is fermented by the lactic acid bacteria composed of a combination of at least genus Pediococcus and genus Enterococcus.

Description

  The present invention relates to a lactic acid bacteria fermented food material and a method for producing the same, and more specifically, a crushed and ground product of vegetables containing 8% by weight or more of carbohydrates, and a lactic acid bacterium comprising a combination of at least Pediococcus and Enterococcus. The present invention relates to a fermented food material for lactic acid bacteria that can be fermented and processed into fruit flavors to produce a puree food material and processed into foods such as ice cream, yogurt, jam, and puree, and a method for producing the same.

In general, lactic acid bacteria are applied to preservability improving action and flavor improving action of foods such as fermented milk, lactic acid bacteria beverages, cheese and pickles.
There are various types of lactic acid bacteria such as plants and animals. As lactic acid bacteria used in fermented foods, different types of lactic acid bacteria used depending on the flavor and taste of the target food, and different types of flavors, good types and combinations of desired product flavors have been studied and proposed. Yes.

On the other hand, beans, potatoes, cereal vegetables such as rhizomes, and root vegetables must be heated. According to the type of vegetables, there is a problem that the smell is blue smell, or the taste is generally strong and the taste is strong and likes and dislikes, but in general these vegetables are rich in many nutrients such as vitamins, dietary fiber, minerals etc. It is desired to eat regularly.
Therefore, it has been proposed to perform lactic acid bacteria fermentation treatment to improve the flavor of vegetables.
In particular, it is desired to have a food form having a flavor and taste that is easy to eat as a regular meal for children and the elderly.

  For example, Lactobacillus brevis (Japanese Patent Publication No. 58-15109) removes the heated odor of vegetable mixed juice, prepares food and drink with emphasis on not producing diacetyl, Lactobacillus casei No. 292869) is a preparation of fermented food that does not produce an acetic acid-like odor, and a combination of Lactobacillus bulgaricus and Streptococcus thermophilus (Japanese Patent Laid-Open No. 60-248131) animal or vegetable dairy products such as skim milk powder A method for producing a lactic acid bacteria fermented food for increasing the fermentation rate by adding fermenter has been proposed.

In addition, enterococcus bacteria and, if necessary, a combination of Lactobacillus bacteria (Patent No. 312670) have also disclosed a technique that can eat green and yellow vegetables by improving the burning odor and acid odor.
However, food materials that can be eaten by children and the elderly in a tasteful and routine manner with a fruity flavor like vegetables have not yet been completed and are not provided.

Japanese Patent Publication No.58-15109 JP-A-3-292869 JP 60-248131 A Japanese Patent No. 312670

  In view of such circumstances, the inventors of the present invention provide a puree food material that can be easily ingested with vegetables and the like, and at the same time, desirable vegetables that improve taste and have excellent taste for regular eating with a fruit flavor. As a result of earnest study on the provision of processed food materials for foods, fermenting vegetables containing 8% by weight or more of carbohydrates with lactic acid bacteria consisting of a combination of Pediococcus and Enterococcus spp. As a result, the present invention has been found to be extremely effective in providing processed food materials with excellent sweetness, and the present invention has been completed.

  The invention according to claim 1 relates to a lactic acid bacterium fermented food material obtained by fermenting a crushed vegetable product and a ground product containing 8% by weight or more of a carbohydrate with a lactic acid bacterium comprising at least a combination of Pediococcus and Enterococcus.

  The invention according to claim 2 relates to the lactic acid bacteria fermented food material according to claim 1, wherein the genus Pediococcus is Pediococcus pentosassus and / or Pediococcus acid lacty.

  The invention according to claim 3 relates to the lactic acid bacteria fermented food material according to claim 1 or 2, wherein the Enterococcus spp. Is Enterococcus faecium and / or Enterococcus faecalis.

  The invention according to claim 4 relates to the lactic acid bacteria fermented food material according to claims 1 to 3, wherein the lactic acid bacteria include Leuconostoc mesenteroides.

  In the invention according to claim 5, the vegetable containing 8% by weight or more of carbohydrate is at least one kind of vegetables such as carrots, red beans, soybeans, garlic, corn, sweet potatoes, pumpkins, potatoes, taros, green soybeans, broad beans, sesame, lotus, chestnuts, etc. The lactic acid bacteria fermented food material according to claim 1, which is a selected vegetable.

  The invention according to claim 6 peels and steams vegetables containing 8% by weight or more of carbohydrates as necessary, crushes or grinds the steamed product to form a jelly form, and at least pedio is added to the jelly form. The present invention relates to a method for producing a lactic acid bacteria fermented food material comprising adding lactic acid bacteria comprising a combination of Coccus spp. And Enterococcus spp.

  The invention according to claim 7 relates to a method for producing a fermented food material for lactic acid bacteria according to claim 6, wherein the genus Pediococcus is Pediococcus pentosassus and / or Pediococcus acid lacty.

  The invention according to claim 8 relates to a method for producing a lactic acid bacteria fermented food material according to claim 6, wherein the Enterococcus spp. Is Enterococcus faecium and / or Enterococcus faecalis.

  The invention according to claim 9 relates to a method for producing a lactic acid bacteria fermented food material according to claim 6, wherein the lactic acid bacteria include Leuconostoc mesenteroides.

  The invention according to claim 10 is characterized in that the vegetable containing 8% by weight or more of carbohydrate is at least one kind of vegetables such as carrots, red beans, soybeans, garlic, corn, sweet potatoes, pumpkins, potatoes, taro, green soybeans, broad beans, sesame, lotus, chestnuts, etc. It is the vegetable by which it is selected, It is related with the manufacturing method of the lactic-acid-bacteria fermented food raw material of Claim 6.

  The invention according to claim 1 is a lactic acid bacteria fermented food material obtained by fermenting a crushed vegetable product and a ground product containing at least 8% by weight of a carbohydrate with a lactic acid bacterium comprising at least a combination of Pediococcus and Enterococcus. Therefore, there exists an effect which can use as a lactic-acid-bacteria fermented food material excellent in flavor the vegetables containing 8 weight% or more of carbohydrates.

  The invention according to claim 2 is the lactic acid bacteria fermented food material according to claim 1, wherein the genus Pediococcus is Pediococcus pentosasseus and / or Pediococcus acid lacty, and therefore has high salt resistance and fermentation. The food does not generate carbon dioxide, has a high growth temperature, and has a wide adaptive pH value. Therefore, various kinds of vegetables can be used as a material for fermenting lactic acid bacteria.

  The invention according to claim 3 is the lactic acid bacteria fermented food material according to claim 1, wherein the Enterococcus genus is Enterococcus faecium and / or Enterococcus faecalis. Since it is a lactic acid bacterium, eating this lactic acid bacterium fermented food material is effective for the human body such as intestinal regulation, and various vegetables can be made into a lactic acid bacterium fermented food material having a fruity flavor and a rich flavor. There is an effect.

  The invention according to claim 4 is the lactic acid bacteria fermented food material according to claims 1 to 3, characterized in that the lactic acid bacteria include Leuconostoc mesenteroides, so that various vegetables have fruit flavors and rich flavors. The effect which can be made into the lactic-acid-bacteria fermented food material which increased more.

  The invention according to claim 5 is characterized in that the vegetable containing 8% by weight or more of carbohydrate is at least one kind of vegetables such as carrots, red beans, soybeans, garlic, corn, sweet potatoes, pumpkins, potatoes, taros, green soybeans, broad beans, sesame, lotus, chestnuts, etc. The lactic acid bacteria fermented food material according to claim 1, wherein the lactic acid bacteria fermented food material is selected, and does not require treatment such as heating, and does not add excessive sugar, and flavors various vegetables. The effect which it can improve and can be set as the lactic-acid-bacteria fermented food material which has a fruit flavor is show | played.

  The invention according to claim 6 peels and steams vegetables containing 8% by weight or more of carbohydrates as necessary, crushes or grinds the steamed product to form a jelly form, and at least pedio is added to the jelly form. Vegetables containing 8% by weight or more of carbohydrates because it is a method for producing lactic acid bacteria fermented food materials by adding lactic acid bacteria consisting of a combination of Coccus spp. And Enterococcus spp. The effect which can manufacture lactic acid bacteria fermented food material excellent in flavor is produced.

  The invention according to claim 7 is a method for producing a fermented food material for lactic acid bacteria according to claim 6, wherein the genus Pediococcus is Pediococcus pentosassus and / or Pediococcus acid lacty, and has high salt resistance. In addition, the fermented food does not generate carbon dioxide, has a high growth temperature, and has a wide adaptive pH value, so that various kinds of vegetables can be produced as fermented food materials for lactic acid bacteria.

  The invention according to claim 8 is the method for producing a lactic acid bacteria fermented food material according to claim 6, wherein the enterococcus is Enterococcus faecium and / or Enterococcus faecalis. Since it is a lactic acid bacterium, the effects of producing a lactic acid bacterium fermented food material that is effective for the human body such as intestinal regulation when eaten, and various vegetables can be made into a lactic acid bacterium fermented food material having a fruity flavor and a rich flavor. There is an effect.

  The invention according to claim 9 is the method for producing a lactic acid bacterium fermented food material according to claim 6, wherein the lactic acid bacterium contains Leuconostoc mesenteroides, so that various vegetables have a fruit flavor and a rich flavor. The effect which can be manufactured as a lactic-acid-bacteria fermented food material which increased more.

  The invention according to claim 10 is characterized in that the vegetable containing 8% by weight or more of carbohydrate is at least one kind of vegetables such as carrots, red beans, soybeans, garlic, corn, sweet potatoes, pumpkins, potatoes, taro, green soybeans, broad beans, sesame, lotus, chestnuts, etc. 7. The method for producing a lactic acid bacterium fermented food material according to claim 6, wherein the vegetable is a selected vegetable, so that various kinds of vegetables can be flavored without requiring treatment such as heating and without excessive addition of sugar. The effect which it can improve and can manufacture as a lactic-acid-bacteria fermented food raw material which has fruit flavor is produced.

Hereinafter, the Example of the lactic-acid-bacteria fermented food material which concerns on this invention, and its manufacturing method is demonstrated in detail.
Vegetables containing 8% by weight or more of carbohydrates used in the present invention need only contain 8% by weight or more of carbohydrates as nutritional ingredients in raw vegetables. For example, if raw, carrots, red beans, soybeans, garlic, Examples include corn, sweet potato, pumpkin, potato, taro, edamame, broad bean, sesame, lotus, chestnut and other vegetables, fruits, seeds, etc. At least one kind selected from these vegetables may be used. In the present invention, for example, vegetables that are 8% by weight or less of carbohydrates in the raw state, or vegetables that are dried or pickled and that contain 8% by weight or more of carbohydrates can be employed. In this invention, the reason why the vegetables used as raw materials are vegetables containing 8% by weight or more of carbohydrates is to prevent excessive intake of sugar by the intake person by reducing the amount of sugar added as much as possible during lactic acid bacteria fermentation. .
In this invention, by using the specific vegetables as a raw material, the addition amount of sugars such as sugar can be 5 to 15% as compared with 15 to 25% in a conventional method.

  In the present invention, these vegetables are washed in accordance with a conventional method, and then peeled off if necessary, cut into an appropriate size, processed into slices, and then steamed. The cooking time varies depending on the type of vegetables, steam temperature, pressure, etc. For example, when the pumpkin is cooked at 1 atm and 100 ° C., it is desirable to treat it for 15 to 30 minutes.

In this invention, the vegetables after cooking are made into a jelly form while adding or crushing, grinding, or processing after adding water of about 80 to 100% by weight of the vegetables. The crushing and grinding processes are performed using a crusher, a mixer, a mass collider, a pulper finisher, or the like. In addition, the juice may be used after being squeezed by centrifugation, a filter press or the like, or the juice may be used after being concentrated by a known method such as vacuum concentration. It may be hydrated during the fermentation process to form a jelly.
Since these are susceptible to microbial contamination and component alteration, they are preferably stored frozen.
When the concentrate is mixed and used in the vegetable jelly, it may be mixed before these treatments, after the treatment, or may be mixed during the fermentation.

Sugar is added to the jelly-like crushed material and ground product in an amount of 5 to 15%, and lactic acid bacteria comprising at least a combination of Pediococcus and Enterococcus are planted and fermented.
A lactic acid bacterium serving as a starter is cultured in a conventional manner using a known medium such as a 10-15% reduced skim milk medium supplemented with yeast extract, peptone, etc. to prepare a starter.
For example, the fermentation may be performed by inoculating a jelly-like vegetable with 0.1 to 2.0% by weight of a starter.

  In this invention, the fermentation conditions of the lactic acid bacteria fermented food material are carried out by planting the bacteria while stirring and then allowing to stand at 15 to 40 ° C. for 36 to 72 hours, preferably about 48 hours.

  The Pediococcus spp. Used in this invention have high salt tolerance, fermented foods do not generate carbon dioxide, have a high growth temperature, and have a wide adaptive pH value. Therefore, when various kinds of vegetables are used as lactic acid bacteria fermented food materials, they have high storage stability and excellent flavor.

  In the present invention, it is preferable to use Pediococcus pentosaceus and / or Pediococcus acid lacti among the genus Pediococcus. The reason is that among the genus Pediococcus, the salt resistance is particularly high, the fermented food does not generate carbon dioxide, the growth temperature is high, and the adaptive pH value is wide. The effect which can be used as a fermented food material is produced.

The bacteria belonging to the genus Enterococcus used in the present invention are gram-positive cocci that are resident in the human intestine. Lactic acid bacteria belonging to the genus Enterococcus are distinguished from other Streptococcus and Lactococcus bacteria in that they can start growing in a liquid medium containing 6.5% sodium chloride and a pH 9.6 liquid medium. Classified as an independent genus. Since Enterococcus faecalis has an intestinal action, its freeze-dried product is widely sold as an intestinal preparation.
In this invention, Enterococcus faecalis and Enterococcus faecium are preferable because they improve the fermented flavor of vegetables and produce a fruit flavor and rich flavor.

In this invention, as a lactic acid bacterium, a combination of Pediococcus and Enterococcus is combined with Leuconostoc mesenteroides.
Leuconostoc mesenteroides has the effect of decomposing sugars and proteins to produce a delicious, rich flavor and fruit flavor.

  In this invention, the fermentation temperature is 30 to 40 ° C, preferably 35 to 38 ° C. Fermentation time should be taken into account depending on the type of vegetables such as beans and potatoes, and is usually determined in 12 to 36 hours by determining the end point of fermentation suitable for the desired final product based on the pH value and the amount of lactic acid bacteria produced To do.

End point of the fermentation in the present invention the fermentation product has pH 4.0-4.5, the number of viable bacteria preferably fermented ending at the stage became 10 ^7. The nature of the fermented product is a creamy or puree lactic acid bacteria fermented food material. After this end point, if necessary, it is sterilized by heat treatment at 130 ° C. for about 3 minutes to form a soft type and a processed food material. As the final food, for example, it can be used as a seasoning such as yogurt, jam, puree after being concentrated or diluted. Although it is desirable in the present invention to add as few additives as possible, conventionally known additives such as excipients, extenders, colorants, preservatives may be added.
In the present invention, when the final product of the lactic acid fermented food material is not subjected to heat treatment, it is desirable to freeze and stop the activity of viable bacteria.
Since this frozen food becomes a hard type and is eaten by the human body in the form of viable bacteria, it is preferable to process it into a cold fruit such as an ice cream food because it can preferably exert an intestinal regulating action.

  The obtained lactic acid bacteria fermented food material of the present invention can be used for food and drink as it is, and according to conventional methods, various foods and drinks such as yogurt, puree, jelly, bread spreads, seasonings, ice cream It can be.

(Example)
EXAMPLES Hereinafter, although the test of an Example and a comparative example is given and this invention is demonstrated in more detail, this invention is not limited to these. “%” Means% by weight.
Experimental Examples and Comparative Examples: Fermentation tests were performed using various lactic acid bacteria on the following various carbohydrates 8% or more and the following vegetables.

(1) Potato (Carbohydrate 16.9%), Sweet Potato (Carbohydrate 31.53%), Corn (Carbohydrate 16.83%), Garlic (Carbohydrate 26.3%), Broad Bean (Carbohydrate 55.93%), Red Bean ( Carbohydrate 58.73%), Pumpkin (Carbohydrate 10.93%), Carrot (Carbohydrate 9.13%), Chestnut (Carbohydrate 36.9%), Taro (Carbohydrate 13.1%) Broccoli (5.1% carbohydrate) was tested as a vegetable according to a comparative example having 8% or less carbohydrate.

(2) Vegetables were cooked at 100 ° C. for 20 minutes, pulverized with a home-use mixer, and added with an equal amount of water to form a cream.
10% sugar or fructose was added to the creamy product, and the lactic acid bacteria shown in the following table were added with stirring by 0.3%. The culture was performed at a fermentation temperature of 28 ° C. for 36 to 48 hours. Fermentation was terminated with an end point at around pH 4.0. At the end, the pH value, aroma, flavor and taste were tested.

(Taste test)
The taste test was conducted by sensory evaluation. Ten people were allowed to eat and taste was evaluated by a five-step sensory evaluation and expressed as a total score.
5: Very good, 4: Good, 3: Normal, 2: Bad, 1: Very bad The results are summarized in Tables 1 and 2 below.

  As is clear from the above results, the crushed vegetable product containing 8% by weight or more of carbohydrates and the ground product are fermented by combining at least Pediococcus and Enterococcus, and combining Leuconostoc mesenteroides. All of the lactic acid bacteria fermented food materials have excellent taste, flavor, and fragrance despite being vegetables, and have the effect of becoming a fruit-flavored food material. On the other hand, it is clear that vegetables with 8% by weight or less of carbohydrates such as broccoli are inferior as food materials.

  In the present invention, a vegetable pulverized product and a ground product containing 8% by weight or more of carbohydrates are fermented with a lactic acid bacterium comprising at least a combination of Pediococcus and Enterococcus, and the vegetables are processed to have a fruit flavor. It can be used as a raw material for puree foods, and can be used as a fermented food material for lactic acid bacteria that can be processed into foods such as ice cream, yogurt, jam, and puree, and a production method thereof.

Claims (10)

  A lactic acid bacteria fermented food material obtained by fermenting a crushed vegetable product and a ground product containing 8% by weight or more of a carbohydrate with a lactic acid bacterium comprising at least a combination of Pediococcus and Enterococcus.   The lactic acid bacteria fermented food material according to claim 1, wherein the Pediococcus spp. Is Pediococcus pentosassus and / or Pediococcus acid lacty.   The lactic acid bacteria fermented food material according to claim 1 or 2, wherein the Enterococcus spp. Is Enterococcus faecium and / or Enterococcus faecalis.   4. The lactic acid bacteria fermented food material according to claim 1, wherein the lactic acid bacteria include Leuconostoc mesenteroides.   Vegetables containing 8% by weight or more of carbohydrates must be at least one selected from vegetables such as carrots, red beans, soybeans, garlic, corn, sweet potatoes, pumpkins, potatoes, taros, edamame, broad beans, sesame, lotus, chestnuts, etc. The lactic acid bacteria fermented food material according to claim 1, wherein:   Vegetables containing 8% by weight or more of carbohydrates are peeled and steamed as necessary, and the cooked product is crushed or ground to make a jelly form, and this jelly form contains at least Pediococcus and Enterococcus spp. A method for producing a lactic acid bacterium fermented food material comprising adding a lactic acid bacterium comprising a combination of lactic acid bacteria and heating the lactic acid bacterium while heating, and if necessary heat-treating.   The method for producing a lactic acid bacterium fermented food material according to claim 6, wherein the genus Pediococcus is Pediococcus pentosassus and / or Pediococcus acid lacty.   The method for producing a lactic acid bacteria fermented food material according to claim 6, wherein the Enterococcus spp. Is Enterococcus faecium and / or Enterococcus faecalis.   The method for producing a lactic acid bacteria fermented food material according to claim 6, wherein the lactic acid bacteria include Leuconostoc mesenteroides.   Vegetables containing 8% by weight or more of carbohydrates must be at least one selected from vegetables such as carrots, red beans, soybeans, garlic, corn, sweet potatoes, pumpkins, potatoes, taros, edamame, broad beans, sesame, lotus, chestnuts, etc. The method for producing a lactic acid bacteria fermented food material according to claim 6.