JP2013233128A - Fermented food, method for producing the same, and application of the same - Google Patents
Fermented food, method for producing the same, and application of the same Download PDFInfo
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本発明は、新規な醗酵食品、その製造方法および用途に関する。 The present invention relates to a novel fermented food, a method for producing the same, and an application.
農業、漁業などにおける産品は、自然環境、市場などの影響を受けやすく、供給量が需要量に不足する場合だけでなく、仮に豊作であったとしても、たとえば生産調整品または規格外品などとして、収穫物が廃棄されてしまうこともある。このような一次産品の有効利用のために各種アプローチがなされ、冷蔵冷凍技術、缶詰などの密封包装技術、さらには保存剤などの開発とともに、従来、醗酵技術も広く利用されており、こうじ菌、酵母、納豆菌、乳酸菌などを利用した各種醗酵食品が普及している。
上記醗酵に関与する酵母として最も広く利用されているのは、アルコールを生成するサッカロマイセス属Saccharomycesなかでもサッカロマイセス・セルビシエSaccharomyces Cerevisiaeである。これとは別の酵母について、Saccharomyces bailiiおよびDeharyomyces globosusの２種の酵母を用いて、熱帯・亜熱帯果実を醗酵させ、これらに含まれるタンパク質分解酵素を抽出する方法が提案され、安定保存性の活性タンパク質分解酵素を含む植物エキス醗酵飲料を得ている（特許文献１参照）。
Products in agriculture, fisheries, etc. are easily affected by the natural environment, market, etc., not only when supply is insufficient for demand, but even if it is abundantly produced, for example, as production adjustment products or nonstandard products In some cases, the harvest is discarded. Various approaches have been made for the effective use of such primary products. In addition to the development of refrigerated freezing technology, sealed packaging technology such as canned foods, and preservatives, fermentation technology has also been widely used in the past. Various fermented foods using yeast, natto, lactic acid bacteria, etc. are prevalent.
Among the Saccharomyces genus Saccharomyces that produce alcohol, Saccharomyces Cerevisiae is most widely used as a yeast involved in the fermentation. A method for fermenting tropical and subtropical fruits using two types of yeasts, Saccharomyces bailii and Deharyomyces globosus, and extracting proteolytic enzymes contained in these, was proposed. A plant extract fermented beverage containing a proteolytic enzyme is obtained (see Patent Document 1).
本発明は、本質的に一次産品の有効利用を意図して、一次産品（醗酵原料）の本来の香り、風味および有用成分を損なわず常温での保存性にも優れた安全な食品であって、広範な各種用途に容易に利用し得る醗酵食品およびその製造方法の提供、さらにはその用途を提供することを目的とする。 The present invention is essentially a safe food excellent in preservability at room temperature without deteriorating the original fragrance, flavor and useful ingredients of the primary product (fermentation raw material), with the intention of effectively using the primary product. It is an object of the present invention to provide a fermented food that can be easily used for a wide variety of uses and a method for producing the same, and further to provide the use thereof.
本発明は、ジゴサッカロマイシスZygosaccharomyces属酵母のジゴサッカロマイシス・ロキシイZygosaccharomyces rouxii（以下、Z. rouxiiとも記す）を用いる醗酵を提供する。
酵母は、継代による変性がなく安定して利用することができ、かつカビ毒性などを発生せずに安全な醗酵食品を得ることができるという利点を有する。本発明者は、上記Z. rouxiiに着目して長年研究を続けるうちに、高濃度の糖の共存下で一次産品にZ. rouxiiを接種すると、醗酵原料本来の香り、風味を有するペースト状の醗酵物となり、しかも該醗酵物は、それ自体抗菌性および抗酸化性であって極めて保存性が高い、すなわち保存食品であることが分かった。さらに、本来の有用な成分の含有率が醗酵原料よりもむしろ高められていることも確かめられた。
The present invention provides fermentation using Zygosaccharomyces roxii (hereinafter also referred to as Z. rouxii) of the yeast of the genus Zygosaccharomyces.
Yeast has the advantage that it can be used stably without being denatured by passage, and can provide a safe fermented food without causing mold toxicity. The present inventor, while continuing research for many years focusing on the above Z. rouxii, inoculated Z. rouxii to the primary product in the presence of a high concentration of sugar. It turned out to be a fermented product, and it was found that the fermented product itself was antibacterial and antioxidative and had a very high shelf life, that is, a preserved food. Furthermore, it was confirmed that the content of the original useful components was increased rather than the fermentation raw material.
なお、Z. rouxiiは、従来、食品腐敗原因の一つとされている酵母である。もろみが熟成する過程で、耐塩性の乳酸菌により乳酸が生成されｐＨが低下した後増殖し、糖分からアルコールや微量の有機酸、エステルを、アミノ酸から高級アルコールを生成する耐塩性の酵母であるとの報告もあるが、上記のような醗酵物が得られることは知られていない。このような効果をもたらすZ. rouxiiによる醗酵機構は必ずしも明らかではないが、Z. rouxiiによる代謝物はペースト状で得られることから、たとえば植物種に対し、高浸透圧糖溶液下で、少なくともペクチナーゼ様の働きをし、細胞膜を破壊してペースト化することが推測される。したがって、上記課題を解決するものとして、以下の本発明を提供する。 Z. rouxii is a yeast that has been considered to be one of the causes of food spoilage. In the process of ripening moromi, lactic acid is produced by salt-tolerant lactic acid bacteria and the pH is lowered and then proliferated. However, it is not known that such a fermented product can be obtained. Although the fermentation mechanism by Z. rouxii that brings about such an effect is not necessarily clear, the metabolites by Z. rouxii are obtained in a paste form. It is presumed that it works like this and destroys the cell membrane to form a paste. Therefore, the following present invention is provided as a solution to the above-mentioned problems.
本発明の第一の態様は、農産物、漁産物および畜産物から選ばれる少なくとも１種の一次産品を、糖の共存下、少なくともZ. rouxii を含む酵母で醗酵させる、醗酵食品の製造方法である。
上記酵母は、一次産品に接種する前に、糖溶液で予備培養することが好ましい。
上記酵母が、サッカロマイシス・セレビシエSaccharomyces Cerevisiae（以下、S. Cerevisiae とも記す）をさらに含む態様も好ましい。
本発明に係る製造方法は、加熱加工ではないにも拘わらず一次産品がペースト状で得られ、一次産品の有用成分の破壊を避けつつ食材として適用しやすい形状で得ることができる。
A first aspect of the present invention is a method for producing a fermented food, wherein at least one primary product selected from agricultural products, fishery products and livestock products is fermented with yeast containing at least Z. rouxii in the presence of sugar. .
The yeast is preferably pre-cultured with a sugar solution before inoculating the primary product.
An embodiment in which the yeast further contains Saccharomyces cerevisiae (hereinafter also referred to as S. cerevisiae) is also preferable.
In the manufacturing method according to the present invention, the primary product can be obtained in a paste form regardless of heat processing, and can be obtained in a shape that can be easily applied as a food while avoiding the destruction of useful components of the primary product.
本発明の別の態様は、上記で得られる醗酵食品である。該醗酵食品は、通常、ペースト状物で得られ、極めて保存性に優れた保存性食材である。 Another aspect of the present invention is the fermented food obtained above. The fermented food is usually a storable food that is obtained as a paste and has extremely excellent storability.
本発明のさらに別の態様は、上記醗酵食品の用途であり、たとえば冷菓、飲料または調味料の材料などとして提供することができる。 Still another embodiment of the present invention is an application of the fermented food, and can be provided as, for example, a frozen confectionery, a beverage or a seasoning material.
本発明に係る醗酵食品の製造方法は、特に高度な製造設備も必要とせず、また広範な一次産品に適用可能であり、醗酵原料が本来有する香り、風味および有用成分を保持し、極めて保存性に優れた新しい醗酵食品を簡便に提供することができる。また、本発明の醗酵食品は、保存性に優れ、またペースト状であることから適用しやすく、冷菓、飲料、調味料をはじめ広範な用途での食品材料として期待される。
特に、本発明の醗酵食品は合成保存料などの添加なしでも保存性に優れる。通常の食品加工が、加熱殺菌、乾燥または冷凍により、本来その食品の持っている有用成分を破壊してしまったり、本来の味や香りを失ったり、または保存剤（防腐剤）の長期摂取によってアレルギー誘発などの健康を害するおそれ、遺伝子変異のおそれがあったり危険性が考えられる。これらの保存技術に対し、安全・安心な食材でもある上記のような本発明の醗酵食品は、常温では限られた環境や時間でしか保存できないことから自然環境の影響を受けて獲れ過ぎや不作・不漁の問題がある一次産品の代替品として安定的供給に寄与することができる。
The method for producing a fermented food according to the present invention does not require particularly high production equipment, and can be applied to a wide range of primary products, retains the fragrance, flavor and useful components inherent to the fermentation raw material, and is extremely storable. A new fermented food excellent in quality can be easily provided. In addition, the fermented food of the present invention is excellent in preservability and is easy to apply because it is in the form of a paste, and is expected as a food material for a wide range of uses including frozen desserts, beverages and seasonings.
In particular, the fermented food of the present invention is excellent in preservability even without the addition of a synthetic preservative. Ordinary food processing destroys useful ingredients inherent in the food by heat sterilization, drying or freezing, loses the original taste and fragrance, or by long-term intake of preservatives (preservatives) There is a risk of harming health such as allergy induction, risk of genetic mutation, and danger. In contrast to these preservation technologies, the fermented food of the present invention, which is also a safe and secure food, can be preserved only at a limited environment and time at room temperature, so it is over-harvested or unsuccessful under the influence of the natural environment. -It can contribute to stable supply as a substitute for primary products with problems of unfishing.
以下、本発明をより具体的に説明する。
本発明で用いられるジゴサッカロマイシス・ロキシイZygosaccharomyces rouxii（Z. rouxii）は、農業生物資源ジーンバンク（ＮＩＡＳ Genebank）に寄託されている酵母菌（寄託番号ＭＡＦＦ−２３７５５４）である。Z. rouxiiは、安定な酵母であり、１０００回を越える継代、培養では形態学的変化が認められず、変異が認められていない。
Hereinafter, the present invention will be described more specifically.
Zygosaccharomyces rouxii (Z. rouxii) used in the present invention is a yeast (deposit number MAFF-237554) deposited with the agricultural bioresource Genebank. Z. rouxii is a stable yeast, and no morphological changes are observed in passages and cultures exceeding 1000 times, and no mutation is observed.
本発明では、Z. rouxii単独で醗酵を行うことができるが、さらに糖同化性の異なる酵母菌を用いて共生醗酵を行うことができる。
特に、サッカロマイシス・セレビシエSaccharomyces Cerevisiae（S. Cerevisiae）を併用することが好ましい。この場合、好気性酵母（Z. rouxii）と、嫌気性酵母（S. Cerevisiae）との組合わせとなる。この組合わせの共生醗酵は、Z. rouxiiによる単独醗酵よりも醗酵時の酵母増殖が加速されるだけでなく、得られた醗酵物の保存性もより高まることから特に好ましい。
S. Cerevisiaeは、古来アルコール醗酵酵母として広く利用され、入手容易である。
In the present invention, Z. rouxii can be fermented alone, but symbiotic fermentation can be performed using yeasts having different sugar assimilation properties.
In particular, it is preferable to use Saccharomyces cerevisiae (S. Cerevisiae) in combination. In this case, a combination of aerobic yeast (Z. rouxii) and anaerobic yeast (S. Cerevisiae). This combined symbiotic fermentation is particularly preferable because it not only accelerates the yeast growth during fermentation but also enhances the storage stability of the obtained fermented product, compared to Z. rouxii single fermentation.
S. Cerevisiae has been widely used as an alcohol-fermenting yeast since ancient times and is easily available.
本発明の好適な態様例では、これら酵母を糖溶液で予備培養して使用する。予備培養液に含ませる糖は、単糖類、オリゴ糖、多糖類、還元糖、蜂蜜など様々な糖類が使用可能であるが、少なくとも還元糖を主成分とすることが望ましい。予備培養における糖濃度は、通常２〜５５％、好ましくは３０〜５０％の範囲であり、醗酵における糖濃度よりも低めに設定される。
醗酵をZ. rouxiiを含む２種以上の酵母による共生醗酵で行う場合には、予備培養においてもそれら酵母を共生培養してもよいが、通常、各酵母をそれぞれに適した条件で単独酵母の糖溶液で純粋培養する。また、単独培養は醗酵に供給する各酵母量をコントロールしやすい。
In a preferred embodiment of the present invention, these yeasts are pre-cultured with a sugar solution. Various sugars such as monosaccharides, oligosaccharides, polysaccharides, reducing sugars, and honey can be used as the sugar to be included in the preculture solution, but it is desirable that at least the reducing sugars be the main component. The sugar concentration in the preliminary culture is usually in the range of 2 to 55%, preferably 30 to 50%, and is set lower than the sugar concentration in the fermentation.
When fermentation is carried out by symbiotic fermentation with two or more yeasts containing Z. rouxii, these yeasts may be co-cultivated in the preculture, but each yeast is usually used under conditions suitable for each yeast. Pure culture with sugar solution. Moreover, single culture is easy to control the amount of each yeast supplied to fermentation.
Z. rouxiiの予備培養は、環境雰囲気で行うことができるが、好ましくは湿度３０〜６０％、温度２５〜３５℃、培養液ｐＨ３〜７に制御して、行うことが望ましい。
S. Cerevisiaeの培養も同様に行う。
予備培養は、通常、１〜７日間行い、これにより、増殖した酵母を１０８個／ｍＬ以上含む培養液を得ることができる。
The preculture of Z. rouxii can be performed in an environmental atmosphere, but it is preferably performed under the control of a humidity of 30 to 60%, a temperature of 25 to 35 ° C., and a culture solution pH of 3 to 7.
S. Cerevisiae is cultured in the same manner.
The preculture is usually performed for 1 to 7 days, whereby a culture solution containing 10 8 cells / mL or more grown can be obtained.
醗酵を複数の酵母による共生醗酵で行う場合には、Z. rouxiiは、少なくとも酵母全体の３０％以上、好ましくは５０％以上の割合で醗酵系に供給することが望ましい。好ましい共生醗酵の一例は、Z. rouxiiとS. Cerevisiaeとの組合わせであり、この組み合わせでは、各酵母を１：１の質量比で供給することができる。 When the fermentation is performed by symbiotic fermentation with a plurality of yeasts, it is desirable to supply Z. rouxii to the fermentation system at a rate of at least 30%, preferably 50% or more of the whole yeast. An example of a preferred symbiotic fermentation is a combination of Z. rouxii and S. Cerevisiae, in which each yeast can be fed at a 1: 1 mass ratio.
本発明では、醗酵は、糖の共存下で行う。この糖としては、単糖類、オリゴ糖、多糖類、還元糖、蜂蜜など様々な糖類が使用可能であるが、還元糖を好ましく用いることができる。
醗酵は、２％程度の低糖濃度でも可能であるが、本発明では、糖濃度４０％以上の高浸透圧糖溶液下での醗酵が好ましく、具体的に、糖濃度は４０〜６０％が好ましい。醗酵の間終始して、この濃度を維持することが望ましい。
醗酵は上記糖濃度の条件下で適当に撹拌しながら、環境雰囲気下で行うことができるが、好ましくは、湿度３０〜６０％、温度２０〜３５℃、培養液ｐＨ４〜７の範囲に設定して制御することが望ましい。温度変化は小さいことが望ましく、通常、設定温度±２℃に制御される。
In the present invention, the fermentation is performed in the presence of sugar. As this sugar, various sugars such as monosaccharides, oligosaccharides, polysaccharides, reducing sugars, and honey can be used, and reducing sugars can be preferably used.
Fermentation is possible even at a low sugar concentration of about 2%, but in the present invention, fermentation under a hyperosmotic sugar solution having a sugar concentration of 40% or more is preferable, and specifically, the sugar concentration is preferably 40 to 60%. . It is desirable to maintain this concentration throughout the fermentation.
Fermentation can be carried out in an environmental atmosphere with appropriate stirring under the above-mentioned conditions of sugar concentration. Preferably, the humidity is set to a range of 30 to 60%, a temperature of 20 to 35 ° C., and a culture solution pH of 4 to 7. It is desirable to control. It is desirable that the temperature change is small, and it is normally controlled to a set temperature ± 2 ° C.
共生醗酵の場合には、異種菌による共生醗酵が確実に進行し、それにより有用成分が効率よく安定して生成されるように、特に、醗酵液の上面に形成される泡の形状、醗酵液のｐＨ、糖度などの調整が重要であり、これらの状況や測定数値を見ながら、温度、湿度、通気、糖濃度を調整することが望ましい。 In the case of symbiotic fermentation, in particular, the shape of the foam formed on the upper surface of the fermented liquid, the fermented liquid, so that the symbiotic fermentation by different types of bacteria progresses reliably and thereby useful components are efficiently and stably produced It is important to adjust the pH, sugar content, etc., and it is desirable to adjust the temperature, humidity, aeration, and sugar concentration while observing these conditions and measured values.
醗酵期間は醗酵材料の一次産品種、熟成度合、所望の粘性などによっても異なるが、概ね３日〜１年間行うことができる。本発明では、酵母の予備培養液を用いると、醗酵は加速的に進行し、通常、数日間（３〜７日間）で、所望の醗酵物を得ることができる。この醗酵物は、酵母の代謝により、醗酵原料の細胞膜、組織の原形は留めず、通常、系全体として均質なペースト状物で得られる。なお、本発明でペースト状とは、それ自体が全体で形状保持しない状態のものであり、ジャム状、マーマレード状、餡状、ピュレ状、ケチャップ状、糊状、粥状などの類似の形状をすべて含む。すなわち、本発明によれば、加熱工程なしで、各所望材料のジャム、マーマレード、餡、ピュレ、糊、粥、ケチャップなどの形態の食品を得ることができる。 The fermentation period varies depending on the primary cultivar of the fermentation material, the degree of maturation, the desired viscosity, etc., but can be generally performed for 3 days to 1 year. In the present invention, when a yeast preculture solution is used, fermentation proceeds at an accelerated rate, and a desired fermented product can be obtained usually in several days (3 to 7 days). This fermented product is usually obtained as a homogeneous paste-like product as a whole system without damaging the original form of the cell membrane and tissue of the fermentation material due to the metabolism of yeast. In the present invention, the pasty form is a state in which the shape itself is not maintained, and has a similar shape such as a jam, marmalade, bowl, puree, ketchup, paste, bowl or the like. Includes everything. That is, according to the present invention, foods in the form of jam, marmalade, candy, puree, glue, candy, ketchup and the like of each desired material can be obtained without a heating step.
醗酵の停止は、通常、８０℃、２０分間の加熱により滅菌する。
本発明では、通常、上記醗酵の停止した系全体を所望の醗酵製品（食品）とする。
The fermentation is usually sterilized by heating at 80 ° C. for 20 minutes.
In the present invention, generally, the entire system in which the fermentation is stopped is defined as a desired fermentation product (food).
上記のような本発明は、広範な醗酵原料に適用することができる。醗酵原料として、農産物、漁産物および畜産物から選ばれる少なくとも１種の一次産品を用いることができる。以下には、本発明に適用しうる一次産品を例示するが、本発明はこれらに特に制限されるものではない。また、以下の分類は便宜的なものであって、必ずしも学術的な分類ではなく、また本発明で使用しうる材料をこれら分類に限定するものでもない。 The present invention as described above can be applied to a wide range of fermentation raw materials. As a fermentation raw material, at least one kind of primary product selected from agricultural products, fishery products and livestock products can be used. Hereinafter, primary products applicable to the present invention will be exemplified, but the present invention is not particularly limited thereto. Further, the following classifications are for convenience, are not necessarily academic classifications, and materials that can be used in the present invention are not limited to these classifications.
農産物は、穀類、イモ類、マメ類、野菜類、果実類などが挙げられる。穀類は、コメ、コムギ、トウモロコシ、オオムギ、ソバ、ライ麦、粟、黍など、イモ類は、カンショ、バレイショ、サトイモ、ナガイモ、ヤマイモ、コンシャクイモ、キャッサバ（タピオカ）など、マメ類は、アズキ、ダイズ、ラッカセイなどが挙げられる。 Agricultural products include cereals, potatoes, legumes, vegetables and fruits. The cereals are rice, wheat, corn, barley, buckwheat, rye, cocoon, potato, etc. The potatoes are sweet potato, potato, taro, potato, yam, yam, cassava, cassava (tapioca), and the legumes are azuki, soybean, Peanuts are listed.
野菜類は、キャベツ、ハクサイ、レタス、カラシナ、ミズナ、コマツナ、キクナ、タカナ、チシャ、シソ、クミスクチン、セロリ、フキ、ニラ、ミツバ、ネギ、パセリ、ホウレンソウなどの葉菜類；カリフラワー、ブロッコリー、ハナヤサイ、菊、みょうがなどの花菜類；アスパラガス、ショウガ、タケノコ、ラッキョウなどの茎菜類；スイカ、メロン、マクワウリ、カボチャ、キュウリ、シロウリ、シシトウ、トウガラシ、トウガン、トマト、ナス、ピーマンなどの果菜類；カブ、ダイコン、ゴボウ、ニンジン、タマネギ、レンコンなどの根菜類；椎茸、えのき茸、シメジなどの各種きのこ類および生薬などが挙げられる。 Vegetables are leafy vegetables such as cabbage, Chinese cabbage, lettuce, mustard, mizuna, komatsuna, kikuna, Takana, chisha, perilla, cumisctin, celery, Japanese burdock, leek, honeybee, leek, parsley, spinach; cauliflower, broccoli, hanayasa, chrysanthemum Flower vegetables such as mushrooms; Stem vegetables such as asparagus, ginger, bamboo shoots, and rakcho; Fruit vegetables such as watermelon, melon, cucumber, pumpkin, cucumber, shirori, shitou, red pepper, tougan, tomato, eggplant, peppers, etc. Root vegetables such as radish, burdock, carrot, onion, lotus root; various mushrooms such as shiitake mushroom, enoki mushroom, shimeji and herbal medicine.
果実類は、レモン、みかん、グレープフルーツ、じゃばらなどの柑橘類、クリ、クルミ、アーモンド、ヘーゼルナッツ、ギンナンなどのナッツ類、カキ、ナシ（西洋ナシ、日本ナシ）、アンズ、オウトウ、ウメ、スモモ、ビワ、ブドウ、モモ、リンゴ、イチゴ、ベリー類、パパイヤ、マンゴー、パイナップル、メロン、アセロラ、キィウィ、パッションフルーツ、グァバなどが挙げられる。 Fruits include citrus fruits such as lemons, tangerines, grapefruits, roses, nuts such as chestnuts, walnuts, almonds, hazelnuts and ginnans, oysters, pears (pears, pears, Japanese pears), apricots, sweet potatoes, plums, plums, loquat, Examples include grapes, peaches, apples, strawberries, berries, papaya, mango, pineapple, melon, acerola, kiwi, passion fruit, and guava.
漁産物は、コンブ、ワカメ、ヒジキ、ノリなどの海藻類および海洋、淡水を問わず収穫される魚介類が挙げられる。 Examples of fishery products include seaweeds such as kombu, seaweed, cypress, and seaweed, and seafood harvested regardless of the ocean or fresh water.
畜産物は、食肉類、鶏卵、ミルクなどが挙げられる。 Examples of livestock products include meat, eggs and milk.
上記のような一次産品は、収穫直後の産品（フレッシュ）だけでなく、洗浄、乾燥、搾汁、粉砕、粉末化、ミンチ化、濃縮（ピュレ）、冷凍、炊飯等の加熱などのある程度の加工を加えたものも含む。
醗酵原料は、目的用途に応じて適宜に選択することができ、醗酵原料として単独種のみを用いてもよく、また２種以上を組み合わせてもよい。
The above-mentioned primary products are not only products that have just been harvested (fresh) but also some processing such as washing, drying, squeezing, crushing, pulverizing, mincing, concentrating (pure), freezing, cooking rice cooking, etc. Including those with.
The fermentation raw material can be appropriately selected according to the intended use, and only a single species may be used as the fermentation raw material, or two or more types may be combined.
また、このような醗酵原料の供給形態および醗酵期間などにもよるが、たとえば生コメ（精米だけでなく、玄米でも）を粉で供給した場合には、数日間で、均質で滑らかなぷるぷるしたテクスチャーのペーストが得られる。炊飯コメを粒のまま供給した場合には、上記ペースト内に、粒触感を残すことができる。これらテクスチャーの違いは所望の用途に応じて選択することができる。 In addition, depending on the supply form and fermentation period of such fermentation raw materials, for example, when raw rice (not only polished rice but also brown rice) is supplied in flour, it is smooth and smooth in several days. A textured paste is obtained. When the rice cooked rice is supplied in the form of grains, grain feel can be left in the paste. These texture differences can be selected according to the desired application.
本発明で得られた醗酵食品は、醗酵原料と外観が異なるが、ビタミン、ミネラル、酵素等の醗酵原料が本来有する有用成分を高められた濃度で含み、かつ抗菌性、抗酸化性を有し、保存剤等の添加なしでも極めて優れた保存性を示す。
本発明の醗酵食品の抗菌性効果は、細菌、酵母、カビに対し有効であることが確かめられている。具体的に、大腸菌Escherichia coli、緑膿菌Pseudomonas aeruginosaおよび黄色ブドウ球菌Staphylococcus aureusの混合細菌約１０6／ｇの接種濃度（ＳＣＤＬＰ寒天培地）で、酵母カンジダCandida albicansおよびカビ黒麹菌 Aspergillus nigerをそれぞれ約１０5／ｇの接種濃度（ＧＰＬＰ寒天培地）で、本発明で得た醗酵物に対し植え付け２５℃、４週間培養した場合、いずれの培地でも植え付けた菌が減数していることが確認されている。
The fermented food obtained in the present invention is different in appearance from the fermented raw material, but contains useful components originally contained in fermented raw materials such as vitamins, minerals and enzymes at an increased concentration, and has antibacterial and antioxidant properties. Even without the addition of a preservative or the like, it exhibits excellent storage stability.
The antibacterial effect of the fermented food of the present invention has been confirmed to be effective against bacteria, yeasts and molds. Specifically, the yeast Candida albicans and the mold black mold Aspergillus niger were reduced at an inoculation concentration (SCDLP agar medium) of about 10 6 / g of mixed bacteria of Escherichia coli, Pseudomonas aeruginosa and Staphylococcus aureus, respectively. When the inoculum concentration (GPLP agar medium) of 10 5 / g was planted to the fermented product obtained in the present invention and cultured at 25 ° C. for 4 weeks, it was confirmed that the number of bacteria planted in any medium was reduced. Yes.
このような本発明の醗酵食品は、製造後、特に密封ないし真空状態で包装しなくても、通常の煮沸消毒した瓶などに包装して、常温で２０日以上保存することができる。 Such a fermented food of the present invention can be stored in a normal boiled sterilized bottle or the like and stored for 20 days or more at room temperature without being sealed in a sealed or vacuum state after production.
また、醗酵原料が本来有する有用成分を高められた濃度で含み、醗酵により味覚成分が高められることが確かめられている。 Moreover, it has been confirmed that the useful ingredient which a fermentation raw material originally contains at the density | concentration raised and a taste ingredient is raised by fermentation.
本発明の醗酵食品は、栄養、安全性、保存性も高いことから、新しい機能性食品として有用であり、菓子類、飲料、調味料（特に甘味料）、化粧品、健康食品、医薬品などのさまざまな形態の食品として供することができ、各用途に応じて醗酵材料を選択、組み合わせることができる。 The fermented food of the present invention is useful as a new functional food because it has high nutrition, safety, and storage, and is used in various confectionery, beverages, seasonings (especially sweeteners), cosmetics, health foods, pharmaceuticals, etc. It can be used as a food of various forms, and fermentation materials can be selected and combined according to each application.
本発明の醗酵食品は、たとえば、そのままで栄養豊富な保存食品として提供することができる。特に、ペースト状であることから、嚥下食または介護食として有用である。
また、食感を高めるために、本発明の醗酵食品を含ませた冷菓、飲料、ジャム、デザート菓子の形態で供することができる。
The fermented food of the present invention can be provided as a nutrient-rich preserved food as it is, for example. In particular, since it is in a paste form, it is useful as a swallowing meal or a nursing food.
Moreover, in order to raise food texture, it can provide with the form of the frozen confectionery, drink, jam, and dessert confectionery which included the fermented food of this invention.
好ましい食品形態として、氷菓（アイス、アイスクリーム、シャーベット、アイスキャンデー、ソフトクリーム）、ゼリー、ババロア、プリンなどの冷菓が挙げられる。
冷菓は、本発明の醗酵食品を含むこと以外は、特に制限されず、本発明の醗酵食品を通常、５〜８０質量％含ませて通常のレシピにしたがって製造することができる。
氷菓の典型的なレシピ例では、全体を１００質量部とした場合、本発明の醗酵物を５〜７５質量部含ませることができる。好ましい氷菓は、本発明の醗酵物と残余水とし、油脂分も単糖も添加しないアイスが挙げられる。コメのアイスに本発明の他の醗酵食品を含ませることも好ましい態様である。
Preferable food forms include frozen desserts such as ice confectionery (ice, ice cream, sherbet, popsicle, soft cream), jelly, bavaroa, pudding and the like.
The frozen dessert is not particularly limited except that it contains the fermented food of the present invention, and the fermented food of the present invention is usually contained in an amount of 5 to 80% by mass and can be produced according to a normal recipe.
In a typical recipe example of ice confectionery, when the whole is 100 parts by mass, the fermented product of the present invention can be contained in an amount of 5 to 75 parts by mass. Preferable ice confectionery includes the fermented product of the present invention and residual water, and ice without adding fat or monosaccharide. It is also a preferred embodiment to include other fermented foods of the present invention in rice ice.
本発明で提供するコメの醗酵食品を含むアイス（以下、コメのアイスとも称する）は、栄養のある（体温を下げない）嚥下食または介護食としても有用である。この場合のコメは、非加熱もしくは加熱のコメ（炊飯米）またはそれらの混合物でもよい。
特に、玄米は糖類よりもアミノ酸含有量が高く、糖類との対比でもっとも高い数値ではたとえばグルタミン酸が３２倍、ロイシンが３８倍、チロシンが１２倍、アスパラギン酸が２５倍、グリシンが４０倍、リシンが５３倍、セリンが９倍程度で栄養価の高い嚥下食または介護食として有用である。また、本発明における醗酵物は、醗酵原料よりも有用成分が高められていることから、本発明の玄米の醗酵物は特に嚥下食または介護食として有用である。
The ice containing the fermented food of rice provided in the present invention (hereinafter also referred to as rice ice) is useful as a nourishing (not lowering body temperature) swallowing food or nursing food. The rice in this case may be unheated or heated rice (cooked rice) or a mixture thereof.
In particular, brown rice has a higher amino acid content than saccharides, and the highest values compared to saccharides include, for example, glutamic acid 32 times, leucine 38 times, tyrosine 12 times, aspartic acid 25 times, glycine 40 times, lysine Is useful as a swallowing food or nursing food with a high nutritional value. Moreover, since the fermented material in this invention has the useful component raised rather than the fermentation raw material, the fermented material of the brown rice of this invention is especially useful as a swallowing food or a nursing food.
本発明の果物の醗酵食品を含む氷菓も、好ましい態様である。単種または適宜に選択した２種以上の果物の組み合わせによる醗酵食品を用いることができる。
果物の醗酵食品は、所望の果物の果汁またはピューレからなる醗酵物を使用することができる。
Ice confectionery containing the fermented food of the fruit of the present invention is also a preferred embodiment. The fermented food by the combination of 2 or more types of fruit of single type | species or suitably selected can be used.
As a fermented food product of a fruit, a fermented product comprising a desired fruit juice or puree can be used.
ゼリー、ババロア、プリンなどの典型的なレシピ例では、全体を１００質量部とした場合、本発明の醗酵物を５〜８０質量部を含み、油脂分や甘味料を加えないいわゆる健康志向の組成を挙げることができる。 In typical recipe examples such as jelly, bavaroa, and pudding, when the whole is 100 parts by mass, the so-called health-oriented composition that contains 5 to 80 parts by mass of the fermented product of the present invention and does not contain fats and oils or sweeteners Can be mentioned.
上記冷菓には、ミルク、ビートグラニュー糖、異性化糖、りんごペクチン、野菜類または穀物類由来の抗酸化物質、魚類由来のペプチドまたはアミノ酸、フルーツ類、フルーツピュレ、バニラ、ココア、チョコレート、抹茶、お茶類、リキュール類、卵類（卵黄または全卵）などを添加することもできる。 The frozen desserts include milk, beet granulated sugar, isomerized sugar, apple pectin, antioxidants derived from vegetables or grains, peptides or amino acids derived from fish, fruits, fruit puree, vanilla, cocoa, chocolate, matcha, Teas, liqueurs, eggs (egg yolk or whole eggs) and the like can also be added.
たとえばゼリー、ババロア、プリンなどの別のレシピ例では、ゼリー、ババロア、プリンなどの全体を１００質量部とした場合、本発明の醗酵物を５〜８０質量部、野菜類および果物類を５〜５０質量部、油脂分（中鎖脂肪酸を含む植物油または乳製品）を０〜２０質量部、および甘味料（ビートグラニュー糖、異性化糖などの糖）を１０〜３０質量部の割合で含む。 For example, in another recipe example such as jelly, bavaria and pudding, when the total amount of jelly, bavaloa and pudding is 100 parts by mass, the fermented product of the present invention is 5 to 80 parts by mass, vegetables and fruits are 5 to 5 parts. 50 parts by mass, 0 to 20 parts by mass of fat and oil (a vegetable oil or dairy product containing medium chain fatty acids), and 10 to 30 parts by mass of sweeteners (sugars such as beet granulated sugar and isomerized sugar).
また本発明では、本発明のコメ、野菜類、柑橘類、ベリー類およびフルーツのうちの少なくとも１種の醗酵物とともに、ビートグラニュー糖、異性化糖、りんごペクチン、植物油（中鎖脂肪酸を含む）を含むゼリー、ババロア、プリンまたは飲料なども提供される。
上記に、野菜類もしくは穀物類由来の抗酸化物質および魚類由来のペプチドもしくはアミノ酸のうちの少なくとも１種、野菜類もしくは穀物類由来の抗酸化物質および魚類由来のペプチドもしくはアミノ酸のうちの少なくとも１種、フルーツ類、フルーツピューレ、バニラ、ココア、チョコレート、抹茶、お茶類およびリキュール類のうちの少なくとも１種、またはこれらの組合わせを添加する態様も挙げられる。
Further, in the present invention, beet granulated sugar, isomerized sugar, apple pectin, vegetable oil (including medium chain fatty acids) together with at least one fermentation product of rice, vegetables, citrus fruits, berries and fruits of the present invention. Including jelly, bavarois, pudding or beverages are also provided.
In the above, at least one of an antioxidant substance derived from vegetables or cereals and a peptide or amino acid derived from fish, an antioxidant substance derived from vegetables or cereals and a peptide or amino acid derived from fish Also, an embodiment in which at least one of fruits, fruit puree, vanilla, cocoa, chocolate, matcha tea, teas and liqueurs, or a combination thereof is added is also included.
以下、本発明を実施例により具体的に説明する。以下の実施例は本発明を説明するためのものであって、本発明は、実施例に記載の範囲に限定されるものではない。 Hereinafter, the present invention will be specifically described by way of examples. The following examples are for explaining the present invention, and the present invention is not limited to the scope described in the examples.
（予備培養）
ジゴサッカロマイシス・ロキシイZ. rouxii（鹿児島大学農学部より入手）およびサッカロマイシス・セレビシエS. Cerevisiae（鹿児島大学農学部より入手）を、別々に、３０〜５０％の還元糖溶液で５日間培養した。
培養条件：湿度３０〜６０％、温度２５〜３５℃、培養液ｐＨ３〜７
(Preliminary culture)
Zigo roccii (obtained from Faculty of Agriculture, Kagoshima University) and Saccharomyces cerevisiae (obtained from Faculty of Agriculture, Kagoshima University) were separately cultured in a 30-50% reducing sugar solution for 5 days. .
Culture conditions: humidity 30-60%, temperature 25-35 ° C., culture solution pH 3-7
（実施例１）コメの共生醗酵
コメ粉（玄米）および水の混合物（質量比１：４）に対し、上記酵母培養液（１：１）を全体で１５質量％の量で添加し、さらに還元糖を、コメ粉に対し１：１（質量比）の量で添加し、糖濃度を３５〜４５％の高浸透圧に保ちながら湿度３０〜６０％、温度２５℃±２℃、培養液ｐＨ４〜７の条件下で中５日間醗酵させ、白色がかった滑らかな糊のようなペースト状物を得た。８０℃で２０分間加熱し、コメ醗酵物を得た。外観写真を図１に示す。
(Example 1) Symbiotic fermentation of rice To the mixture (mass ratio 1: 4) of rice flour (brown rice) and water, the yeast culture solution (1: 1) was added in a total amount of 15% by mass, and Reducing sugar is added in an amount of 1: 1 (mass ratio) to rice flour, and the sugar concentration is kept at a high osmotic pressure of 35 to 45%, humidity 30 to 60%, temperature 25 ° C. ± 2 ° C., culture solution Fermentation was carried out for 5 days under the condition of pH 4-7 to obtain a pasty product such as a smooth whiteish paste. It heated at 80 degreeC for 20 minute (s), and the rice fermented material was obtained. An appearance photograph is shown in FIG.
（実施例２）コメのZ. rouxii単独による醗酵
コメ粉（玄米）および水の混合物（質量比１：４）に対し、上記Z. rouxiiの培養液を１５質量％の量で添加し、さらに還元糖を、コメ粉に対し１：１（質量比）の量で添加し、糖濃度を４０〜５０％の高浸透圧に保ちながら湿度３０〜６０％、温度２５℃±２℃、培養液ｐＨ４〜７の条件下で中５日間醗酵させ、実施例１と同様の白色がかった滑らかなペースト状物質を得た。
(Example 2) Fermentation of rice with Z. rouxii alone To the rice flour (brown rice) and water mixture (mass ratio 1: 4), the culture solution of Z. rouxii was added in an amount of 15% by mass, and Reducing sugar is added in an amount of 1: 1 (mass ratio) to rice flour, and the sugar concentration is kept at a high osmotic pressure of 40-50%, humidity 30-60%, temperature 25 ° C. ± 2 ° C., culture solution Fermentation was carried out for 5 days under the condition of pH 4 to 7, and a smooth pasty substance having the same white color as in Example 1 was obtained.
（実施例３）炊飯米の醗酵
コメ粉と水の混合物に代えて同量の炊飯米を用いた以外は実施例１と同様に行ったところ、粒の残る白色がかったペースト状物質を得た。
(Example 3) Fermentation of cooked rice When the same amount of cooked rice was used in place of the mixture of rice flour and water, a paste-like substance with a grainy white color was obtained. .
（実施例４）イチゴの醗酵
コメ粉と水の混合物に代えて同量のイチゴ（ヘタ除去）を用いた以外は実施例１と同様に行ったところ、イチゴの香りと味のする紅色ジャム状物を得た。
(Example 4) Fermentation of Strawberry When performed in the same manner as in Example 1 except that instead of the mixture of rice flour and water, the same amount of strawberry (removal of sludge) was used, a red jam that tastes and smells of strawberry I got a thing.
（実施例５）トマトの醗酵
コメ粉と水の混合物に代えて同量のトマト（ヘタのみ除去）を用いた以外は実施例１と同様に行ったところ、トマトの香りと味のする赤色ピュレ状物を得た。外観写真を図２に示す。
(Example 5) Fermentation of tomato Red puree that tastes and smells of tomato when performed in the same manner as in Example 1 except that the same amount of tomato (removed only for the flakes) was used instead of the mixture of rice flour and water. A product was obtained. An appearance photograph is shown in FIG.
（実施例６）リンゴの醗酵
コメ粉と水の混合物に代えて同量のリンゴ（種除去）を用いた以外は実施例１と同様に行ったところ、リンゴの香りと味のする白っぽいジャム状物を得た。
(Example 6) Fermentation of apples The same amount of apples (seed removal) was used in place of the mixture of rice flour and water. I got a thing.
（実施例７）抹茶の醗酵
コメ粉に代えて同量の抹茶を用いた以外は実施例１と同様に行ったところ、茶の香りと味のする緑色ジャム状物を得た。
(Example 7) Fermentation of Matcha The same procedure was performed as in Example 1 except that the same amount of Matcha was used in place of the rice flour. As a result, a green jam-like product that tasted and flavored with tea was obtained.
（実施例８）コーヒーの醗酵
コメ粉に代えて同量のコーヒー（焙煎）を用いた以外は実施例１と同様に行ったところ、コーヒーの香りと味のするこげ茶色のピュレ状物を得た。外観写真を図３に示す。
(Example 8) Fermentation of coffee When the same amount of coffee (roasting) was used instead of rice flour, the same procedure as in Example 1 was carried out. Obtained. An appearance photograph is shown in FIG.
（実施例９）ショウガの醗酵
コメ粉と水の混合物に代えて同量のショウガを用いた以外は実施例１と同様に行ったところ、ショウガの香りと味のする黄土色のピュレ状物を得た。外観写真を図４に示す。
(Example 9) Fermentation of ginger It was carried out in the same manner as in Example 1 except that the same amount of ginger was used instead of the mixture of rice flour and water. Obtained. An appearance photograph is shown in FIG.
（実施例１０）アズキの醗酵
コメ粉に代えて同量のアズキ粉を用いた以外は実施例１と同様に行ったところ、アズキの香りと味のするこし餡状の醗酵物を得た。また、炊飯米を炊いたアズキ（粒）に代えた以外は実施例３と同様に行ったところ、粒あん状の醗酵物を得た。粒あん状の醗酵物は味も食感も粒あんと同様であった。この粒あん状の醗酵物の外観写真を図５に示す。
(Example 10) Fermentation of adzuki bean In the same manner as in Example 1 except that the same amount of adzuki bean powder was used in place of rice flour, a fermented potato-like fermentation product was obtained. Moreover, when it replaced with the azuki (grain) which cooked cooked rice, it carried out similarly to Example 3, and obtained the grain-like fermented material. Grain bean-like fermented products had the same taste and texture as grain bean. The appearance photograph of this grain-like fermented product is shown in FIG.
（実施例１１）じゃばらの醗酵
コメ粉と水の混合物に代えて同量のじゃばらを用いた以外は実施例１と同様に行ったところ、じゃばらの香りと味のする黄茶色の醗酵物を得た。この醗酵物は、マーマレードのような外観と食感であった。外観写真を図６に示す。
(Example 11) Fermentation of roses The same procedure was carried out as in Example 1 except that the same amount of roses was used instead of the mixture of rice flour and water. It was. This fermentation product had a marmalade-like appearance and texture. An appearance photograph is shown in FIG.
（実施例１２）カツヲの醗酵
コメ粉と水の混合物に代えて同量のカツオ（ミンチ）を用いた以外は実施例１と同様に行ったところ、カツヲの香りと味のする茶色っぽいジャム状物を得た。
(Example 12) Fermentation of bonito When the same amount of bonito (minced) was used in place of the mixture of rice flour and water, it was carried out in the same manner as in Example 1, but the brownish jam-like taste and taste of bonito I got a thing.
（実施例１３）ウメの醗酵
コメ粉と水の混合物に代えて同量のウメ果肉を用いた以外は実施例１と同様に行ったところ、ウメの香りと味のする黄色っぽいジャム状物を得た。
(Example 13) Ume fermentation When the same amount of ume pulp was used in place of the mixture of rice flour and water, the same procedure was performed as in Example 1; Obtained.
＜保存試験＞
上記各実施例で得られた各種醗酵物を、それぞれジャムビン（１００ｇ容器）に詰めて室内にて保存した。ほとんどの醗酵物が１年以上放置しても、性質、味覚に変化が認められなかった。
保存後の醗酵物を使用してアイスなどに加工する際の雑菌検査では無菌であることが確かめられた。
<Storage test>
Various fermented products obtained in each of the above examples were packed in jam bins (100 g containers) and stored indoors. Even if most fermented products were allowed to stand for more than 1 year, no changes were observed in their properties and taste.
It was confirmed that it was aseptic in the test of miscellaneous bacteria when processed into ice etc. using the fermented product after storage.
（実施例１４）アイス
実施例１で得られたコメの醗酵物１５質量部と水８５質量部を撹拌しながら氷冷してアイスを得た。アイスは、芳香で、穏やかな甘味がある。
(Example 14) Ice Ice-cooled ice was obtained while stirring 15 parts by mass of the rice fermentation product and 85 parts by mass of water. Ice is aromatic and has a mild sweetness.
Claims (7)
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| KR20200058858A (en) * | 2018-11-20 | 2020-05-28 | 농협경제지주 주식회사 | A process for the preparation of icecream containing injeolmi rice cake and ripe persimmon and icecream prepared therefrom |
| JP2020080865A (en) * | 2019-12-16 | 2020-06-04 | 八雲香産株式会社 | Method for producing plant-based fermented beverage and method for suppressing putrefactive smell of plant-based fermented beverage |
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| KR20200058858A (en) * | 2018-11-20 | 2020-05-28 | 농협경제지주 주식회사 | A process for the preparation of icecream containing injeolmi rice cake and ripe persimmon and icecream prepared therefrom |
| KR102143568B1 (en) | 2018-11-20 | 2020-08-11 | 농협경제지주 주식회사 | A process for the preparation of icecream containing injeolmi rice cake and ripe persimmon and icecream prepared therefrom |
| JP2020080865A (en) * | 2019-12-16 | 2020-06-04 | 八雲香産株式会社 | Method for producing plant-based fermented beverage and method for suppressing putrefactive smell of plant-based fermented beverage |
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