JP2014128216A - Lactic acid bacterium-fermented food material and its manufacturing method - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a lactic acid bacterium-fermented food making vegetables or fruits having fermentation inhibitory property to be puree-like food raw materials which can be consumed easily and improving taste to have excellent taste for regularly eating with adding acidity and delicious taste with voluminous feeling and to provide its manufacturing method.SOLUTION: A lactic acid bacterium-fermented food material is manufactured by fermenting a crushed material and a ground material of vegetables or fruits having fermentation inhibitory property by lactic acid bacterium consisting of a combination of at least Lactobacillus plantarum and Lactobacillus brevis.

Description

  The present invention relates to a lactic acid bacterium fermented food material and a method for producing the same, and more specifically, a crushed or ground product of vegetables or fruits having fermentation inhibitory properties, comprising at least a combination of Lactobacillus plantarum and Lactobacillus brevis. The present invention relates to a fermented food material for lactic acid bacteria that can be fermented with lactic acid bacteria and processed into a sour taste with a sense of volume, such as a pure 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.

Beans, potatoes, cereal vegetables such as rhizomes, and root vegetables must be cooked because they require heating. 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.

  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.

  Enterococcus spp. And, if necessary, Lactobacillus spp. In combination (Patent No. 312670) also disclose a technique that can improve the burning odor and acid odor and feed green-yellow vegetables. The present applicant also discloses a lactic acid bacteria fermented food material (Japanese Patent Laid-Open No. 2012-39925) excellent in fruit flavor fermented with lactic acid bacteria comprising a combination of Pediococcus and Enterococcus.

On the other hand, vegetables and fruits with low pH such as tomatoes and grapes, or vegetables and fruits with high flavor components such as garlic and wasabi have strong antibacterial activity due to their low pH and flavor components, and this antibacterial activity inhibits lactic acid bacteria fermentation. Therefore, the flavor improvement by lactic acid bacteria fermentation was difficult.
The lactic acid bacteria described in the above-mentioned patent documents and combinations thereof cannot improve the flavor of these fermentation-inhibiting vegetables or fruits. In particular, a food material in which a sour and umami taste with a volume feeling is added to these fermentation-inhibiting vegetables or fruits has not yet been completed and provided.

Japanese Patent Publication No.58-15109 JP-A-3-292869 JP 60-248131 A Japanese Patent No. 312670 JP 2012-39925 A

  In view of such circumstances, the present inventors made a puree-like food material that can easily ingest vegetables or fruits having fermentation inhibitory properties, and at the same time, improved taste and added a sour and umami taste with volume. As a result of diligent research on providing desirable processed foods for vegetable and fruit foods that have excellent taste for regular eating, fermentation inhibition with lactic acid bacteria consisting of a combination of Lactobacillus plantarum and Lactobacillus brevis The present invention has been completed by finding that it is extremely effective in providing a processed food material for foods with added sourness and umami taste with a sense of volume by fermenting vegetables or fruits having a savory taste.

  The invention according to claim 1 relates to a lactic acid bacteria fermented food material obtained by fermenting a crushed product or ground product of fermentation-inhibiting vegetables or fruits with a lactic acid bacterium comprising at least a combination of Lactobacillus plantarum and Lactobacillus brevis. .

  The invention according to claim 2 relates to the lactic acid bacteria fermented food material according to claim 1, wherein the fermentation-inhibiting vegetables or fruits are vegetables or fruits having a pH of 5 or less, or vegetables or fruits having a flavor component. .

  The invention according to claim 3 is characterized in that the fermentation-inhibiting vegetable or fruit is a vegetable or fruit selected from at least one of garlic, ginger, onion, tomato, broccoli, wasabi, grape, apple, orange. The lactic acid bacteria fermented food material according to claim 1 or 2.

  The invention according to claim 4 is a method in which a fermentation-inhibiting vegetable or fruit is peeled off if necessary and then steamed, and the steamed product is crushed or ground to form a jelly-like product. 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 Bacillus plantarum and Lactobacillus brevis, heating them while heating them, and subjecting them to heat treatment as necessary.

  The invention according to claim 5 is the lactic acid bacteria fermented food material according to claim 4, wherein the fermentation-inhibiting vegetables or fruits are vegetables or fruits having a pH of 5 or less, or vegetables or fruits having a flavor component. It relates to the manufacturing method.

  The invention according to claim 6 is characterized in that the fermentation-inhibiting vegetable or fruit is a vegetable or fruit selected from at least one of garlic, ginger, onion, tomato, broccoli, wasabi, grape, apple and orange. It is related with the manufacturing method of the lactic-acid-bacteria fermented food material of Claim 4 or 5.

  According to the invention according to claim 1, by fermenting a crushed product or ground product of fermentation-inhibiting vegetables or fruits with a lactic acid bacterium comprising at least a combination of Lactobacillus plantarum and Lactobacillus brevis, It can be set as the lactic-acid-bacteria fermented food raw material to which the acidity and umami | taste with a volume feeling were added with respect to the vegetable or fruit which has fermentation inhibitory property.

  According to the invention of claim 2, a lactic acid bacteria fermented food material to which a vegetable or fruit having a pH of 5 or less, or a vegetable or fruit having a flavor component, which is difficult to improve the flavor by lactic acid bacteria fermentation, is added with a sour and umami taste with a volume feeling. can do.

  According to the invention of claim 3, garlic, ginger, onion, tomato, broccoli, wasabi, grape, apple, orange, such as vegetables with low antibacterial properties and a high antibacterial property containing a lot of flavor components Alternatively, the fruit can be used as a lactic acid bacteria fermented food material to which a voluminous acidity and umami taste are added.

  According to the invention which concerns on Claim 4, it peels and peels the vegetable or fruit which has fermentation inhibition as needed, and this steamed material is crushed or ground and it is made into a jelly shape, Fermentation-inhibiting by being a lactic acid bacteria fermented food material manufacturing method consisting of lactic acid bacteria fermentation while adding lactic acid bacteria consisting of a combination of at least Lactobacillus plantarum and Lactobacillus brevis and heating, if necessary It is possible to provide a lactic acid bacteria fermented food material in which a voluminous acidity and umami taste are added to a vegetable or fruit having a flavor.

  According to the invention according to claim 5, as a lactic acid bacteria fermented food material to which a vegetable or fruit having a pH of 5 or less, or a vegetable or fruit having a flavor component, which is difficult to improve the flavor by lactic acid bacteria fermentation, is added with a sour and umami taste with a volume feeling. Can be provided.

  According to the invention of claim 6, garlic, ginger, onion, tomato, broccoli, wasabi, grapes, apples, oranges, etc., which have a low antibacterial property and a high antibacterial property containing a lot of flavor components Or a fruit can be provided as a lactic-acid-bacteria fermented food raw material to which the acidity and umami | taste with a volume feeling were added.

Hereinafter, the Example of the lactic-acid-bacteria fermented food material which concerns on this invention, and its manufacturing method is demonstrated in detail.
The fermentation-inhibiting vegetable or fruit used in the present invention means a vegetable or fruit having a pH of 5 or less, or a vegetable or fruit containing a flavor component. Examples of these fermentation-inhibiting vegetables or fruits include garlic, ginger, onion, tomato, broccoli, wasabi, grapes, apples, oranges, and other vegetables or fruits. At least one kind selected from these vegetables or fruits is selected. Can be used.
These fermentation-inhibiting vegetables or fruits are usually difficult to improve in flavor by fermentation of lactic acid bacteria due to their low pH and antibacterial properties derived from flavor components.

For example, garlic contains a large amount of allicin, which is the source of its strong odor, and has a strong antibacterial action and thus has a fermentation inhibitory action.
Ginger contains gingerol and gingerol, which are its pungent components, and has a strong antibacterial action, so it has a fermentation inhibitory action.
Onions contain a large amount of disulfides and thiophanates, which are the sources of their strong odors, and they have a strong antibacterial action and thus have a fermentation inhibitory action.
Tomato has a low pH of about 3 to 5, thereby having a fermentation inhibitory action.

  In the present invention, these vegetables or fruits are washed in accordance with a conventional method, then peeled off if necessary, cut into appropriate sizes, processed into slices, and then steamed. The cooking time varies depending on the type of vegetables or fruits, steam temperature, pressure, etc., and may be set as appropriate.

In the present invention, the steamed vegetable or fruit is made into a jelly form by adding water having a weight of about 80 to 100%, or crushing, grinding, or after treatment. 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 a concentrate is mixed and used in a vegetable or fruit jelly, it may be mixed before these treatments, after the treatment, or may be mixed during 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 Lactobacillus plantarum and Lactobacillus brevis are planted and fermented. By using a lactic acid bacterium consisting of at least a combination of Lactobacillus plantarum and Lactobacillus brevis, it has a voluminous sourness and umami taste for fermentation-inhibiting vegetables or fruits that are usually difficult to improve by lactic acid bacteria fermentation. Can be added.

  Lactobacillus plantarum used in the present invention is a Gram-positive rod and homolactic fermentation. It is said that it is strong against acid, and most of gastric acid reaches the intestine without dying. In addition to the intestinal regulating action, it is said that it has the effect of improving immunity and preventing, alleviating or reducing allergic symptoms by improving the balance of immune cells.

  Lactobacillus brevis used in the present invention is a Gram-positive rod and heterolactic acid fermentation. It produces acetic acid itself and is very strong against acid. Even gastric acid is said to reach the intestine with almost no death. It is said that there is an effect of improving immunity in addition to the intestinal regulating action.

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.
Fermentation may be performed, for example, by inoculating a starter with 0.1 to 2.0% by weight to a jelly-like vegetable or fruit.

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

  In the present invention, the fermentation temperature is 30 to 40 ° C, preferably 35 to 38 ° C. Fermentation time may be taken into consideration depending on the type of vegetable or fruit, and is usually 12 to 36 hours, and the end point of fermentation suitable for the desired final product is determined and determined based on the pH value and the amount of lactic acid bacteria produced.

End point of the fermentation in the present invention is fermented is 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 it 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.

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 conducted using various lactic acid bacteria on vegetables or fruits having various fermentation inhibition properties shown below.

(Preparation of fermented food material 1)
Garlic, tomato and broccoli were steamed according to the individual, pulverized with a home mixer, and added with an equal amount of water (30-40%) to form a cream.
1-2% sugar or fructose was added to the cream, then transferred to a beaker and sterilized in a hot water bath at a center temperature of 85 ° C. for 15 minutes.
The product was cooled to 40 ° C., and lactic acid bacteria shown in the following table were added to each creamy vegetable solid with stirring at 0.3%. The cells were cultured at a fermentation temperature of 37 ° C. for 24-36 hours. Fermentation was terminated with an end point at around pH 4.0. Refrigerated at 5 ° C. or lower, and tested for pH value, aroma, flavor, and taste. Lactic acid bacteria are ingested in a liquid medium of glucose and yeast extract, cultured in a 37 ° C constant temperature bath to achieve the maximum number of bacteria, and all of the pH reached within the range of 4.0 to 4.5. It was used.

(Taste test 1)
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 shown in Table 1.

It has been found that the combination of Lactobacillus plantarum and Lactobacillus brevis imparts a sour and umami taste that is not unpleasant to vegetables or fruits.
On the other hand, the combination of Pediococcus pent sachus and Lactobacillus brevis has made the vegetable taste sour.
The combination of Enterococcus faecium and Lactobacillus lactis had a higher pH at the end of fermentation than the others, and did not feel sour. I felt the taste of the material straight, but it was hard to feel the characteristics of fermentation.

(Preparation of fermented food material 2)
Garlic, ginger, onion and tomato were steamed according to the individual, crushed with a home mixer and added with an equal amount of water (30-40%) to make a cream.
1-2% sugar or fructose was added to the cream, then transferred to a beaker and sterilized in a hot water bath at a center temperature of 85 ° C. for 15 minutes.
The product was cooled to 40 ° C., and lactic acid bacteria shown in the following table were added to each creamy vegetable solid with stirring at 0.3%. The cells were cultured at a fermentation temperature of 37 ° C. for 24-36 hours. Fermentation was terminated with an end point at around pH 4.0. Refrigerated at 5 ° C. or lower, and tested for pH value, aroma, flavor, and taste. Lactic acid bacteria are ingested in a liquid medium of glucose and yeast extract, cultured in a 37 ° C constant temperature bath to achieve the maximum number of bacteria, and all of the pH reached within the range of 4.0 to 4.5. It was used.

(Taste test 2)
The taste test was conducted by sensory evaluation. Five people were allowed to eat, and the five items of sourness, flavor, umami, richness, and odor were evaluated by a two-step sensory evaluation of 1: good, 0: bad, and expressed as a total score.
The results are shown in Table 2 below.

The combination of Enterococcus fecime and Pediococcus pentosassus was the impression that the taste had generally faded. Also, the taste was not refreshing.
On the other hand, the combination of Lactobacillus plantarum and Lactobacillus brevis does not bother the smell of strongly fragrant materials as a whole, and in addition to having a clean taste, there is a sense of volume such as umami and richness A sour taste was felt.

  In the present invention, a fermented food material having a voluminous feeling is obtained by fermenting a crushed product or ground product of a fermentation inhibitory vegetable or fruit with a lactic acid bacterium comprising at least a combination of Lactobacillus plantarum and Lactobacillus brevis. It can be used as a lactic acid bacteria fermented food material that can be processed into a sour taste and processed into a food such as ice cream, yogurt, jam, puree and the like, and a method for producing the same.

Claims (6)

  A lactic acid bacteria fermented food material obtained by fermenting a crushed product or ground product of a fermentation inhibitory vegetable or fruit with a lactic acid bacterium comprising at least a combination of Lactobacillus plantarum and Lactobacillus brevis.   The lactic acid bacteria fermented food material according to claim 1, wherein the fermentation-inhibiting vegetables or fruits are vegetables or fruits having a pH of 5 or less, or vegetables or fruits having a flavor component.   The vegetable or fruit having fermentation inhibitory properties is a vegetable or fruit selected from at least one of garlic, ginger, onion, tomato, broccoli, wasabi, grape, apple, and orange. Lactic acid bacteria fermented food material.   After peeling off the vegetables or fruits with fermentation inhibition as necessary, steaming, crushing or grinding this steamed product to make it into a jelly form, and at least Lactobacillus plantarum and Lactobacillus A method for producing a lactic acid bacteria fermented food material comprising adding lactic acid bacteria consisting of a combination with brevis, heating them while heating them, and heat-treating them as necessary.   The method for producing a lactic acid bacteria fermented food material according to claim 4, wherein the fermentation-inhibiting vegetables or fruits are vegetables or fruits having a pH of 5 or less, or vegetables or fruits having a flavor component.   6. The vegetable or fruit having fermentation inhibitory properties is a vegetable or fruit selected from at least one of garlic, ginger, onion, tomato, broccoli, wasabi, grape, apple, and orange. Of lactic acid bacteria fermented food material.