JP2018158289A - Production method of emulsifier, production method of cosmetic and/or food product containing emulsifier and production method of mayonnaise-like food product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a production method of an emulsifier derived from crucian carp sushi for using food products and/or cosmetics.SOLUTION: A production method of an emulsifier includes: (a) a first mixing step mixing at least a rice portion of crucian carp sushi containing one or plurality kinds of lactic acid bacteria with the dissolved product of a rice powder and obtaining a first mixture containing the lactic acid bacteria and yeast; (b) a first fermentation step obtaining a first fermented product by the fermentation of the lactic acid bacteria and the yeast contained in the first mixture; (c) a second mixing step obtaining a second mixture by mixing the first fermented product with the dissolved product of the rice powder treated with gas-containing treatment; (d) a second fermentation step obtaining a second fermented product by the fermentation of the lactic acid bacteria and the yeast contained in the second mixture; and (e) a temperature raising step raising the temperature of the second fermented product to 60-80°C.SELECTED DRAWING: Figure 1

Description

This invention relates to the manufacturing method of the emulsifier using the sushi which contains 1 type or multiple types of lactic acid bacteria, the manufacturing method of the cosmetics and / or foodstuff containing this emulsifier, and the manufacturing method of mayonnaise-like foodstuffs. .

  With the recent increase in health-consciousness, many functional foods and seasonings using fermented products obtained by fermenting rice or rice flour with lactic acid bacteria have been developed. For example, a method for producing a starch-derived yogurt beverage including a rice starch liquefaction step, a sterilization step, a saccharification step, and a lactic acid fermentation step (see Patent Document 1), lactic acid bacteria and yeast attached to rice flour, etc. are co-cultured Rice lactic acid fermented food and drink obtained by adding rice cake, amazake, saccharides, lactic acid bacteria, etc. to rice, dressing element obtained by fermenting the second rice flour, etc. using the obtained bread type, and dressing (see Patent Document 2) Products (see Patent Document 3), yogurt-like foods and drinks (see Patent Document 4) obtained by allowing an enzyme to act on a raw material liquid in which pregelatinized rice and hydrolase are dispersed in water, and further causing lactic acid bacteria to act (see Patent Document 4) And lactic acid fermentation-treated rice obtained by performing lactic acid fermentation with a liquid in which saccharides and lactic acid bacteria are dispersed (see Patent Document 5) and the like.

  In addition, cosmetics using fermented products obtained by fermenting rice or rice flour with lactic acid bacteria have been developed. For example, lactic acid bacteria fermented rice obtained from a rice fermentation broth of a specific lactic acid bacterium and having a moisturizing effect (see Patent Document 6), lactic acid bacteria fermented rice obtained by fermenting rice with lactic acid bacteria under conditions that are substantially free of salt An emulsifier for cosmetics comprising (see Patent Document 7), an emulsifier mainly composed of a processed product of lactic acid bacteria fermented rice, which is obtained by subjecting lactic acid bacteria fermented rice to heat treatment in the presence of moisture to gelatinize the starch in the fermented rice. 8).

  On the other hand, the inventor of the present application pays attention to sushi, which is a traditional health-oriented food around Lake Biwa in Japan, and aims to provide food that everyone can enjoy the health-oriented nature of sushi. Successful development of a lactic acid bacteria fermented product using lactic acid bacteria derived therefrom (see Patent Document 9).

Japanese Unexamined Patent Publication No. 2016-093151 JP 2010-148468 JP 2010-142214 A JP 2008-283922 A Japanese Patent Laid-Open No. 06-217719 JP 2016-074647 Japanese Patent No. 3711377 Japanese Patent No. 5649284 Japanese Patent No. 5159991

  The invention described in Patent Document 9 provides a food that can be easily ingested by everyone and enjoy the health-oriented nature of sushi, but in order to further expand the use, as an emulsifier derived from sushi, food and / or There was a request to use it for cosmetics. Among the above-mentioned prior documents, emulsifiers using a fermented product obtained by fermenting rice or rice flour with lactic acid bacteria are described in Patent Document 5, Patent Document 7, and Patent Document 8.

Patent Document 5 describes a method of adjusting mayonnaise and ice cream using lactic acid fermentation-treated rice as a paste liquid. However, the lactic acid-fermented rice described in this document is obtained by fermenting rice, not rice flour. The paste liquid prepared with mayonnaise and ice cream was obtained by pulverizing lactic acid fermentation-treated rice and further adjusting the water content to 13% with a fluidized bed dryer, so that a large amount of water was lost by drying.

  Patent Document 7 describes an emulsifier mainly composed of processed lactic acid bacteria fermented rice. However, the lactic acid bacteria fermented rice described in this document is not rice flour but is obtained by fermenting rice. The emulsifier described in this document comprises lactic acid bacteria fermented rice powder obtained by pulverizing lactic acid bacteria fermented rice and further adjusting the moisture content to 13% or less with a fluidized bed dryer. When this is used as an emulsifier, a cosmetic product is produced by, for example, heating a component containing lactic acid bacteria fermented rice powder to 80 ° C. or higher and stirring.

Furthermore, Patent Document 8 describes an emulsifier mainly composed of a processed product of lactic acid bacteria fermented rice obtained by gelatinizing starch in lactic acid bacteria fermented rice. However, lactic acid bacteria fermented rice does not gelatinize at 58 ° C., and 80 It is said that it is partially gelatinized at ℃, and it is passed through a single drum dryer with a roll temperature of 150 ℃, gelatinized and dried, and then pulverized lactic acid bacteria fermented rice processed powder is used as an emulsifier.

  However, lactic acid bacteria fermentation so as not to inactivate substances useful for health contained in the fermented lactic acid bacteria and / or not to impair the flavor and texture when used as food and the feeling when used as cosmetics. The processing of products is required to be performed under low temperature conditions, and for this purpose, a method for producing an emulsifier having a good emulsifying action even when processed under such conditions has been a problem.

That is, the present invention
(A) a first mixing step of mixing at least a rice portion of the sushi containing one or more types of lactic acid bacteria and a lysate of rice flour to obtain a first mixture containing lactic acid bacteria and yeast;
(B) a first fermentation step for obtaining a first fermented product by fermentation of lactic acid bacteria and yeast contained in the first mixture;
(C) The second fermented product by the fermentation of lactic acid bacteria and yeast contained in the second mixture by mixing the first fermented product and the dissolved product of the aerated rice flour to obtain the second mixture (d) A second fermentation step for obtaining (e) a temperature raising step for raising the temperature of the second fermentation product to 60 ° C to 80 ° C,
Is a method for producing an emulsifier.

Furthermore, this invention provides the manufacturing method of the cosmetics and / or foodstuff containing the emulsifier obtained by the above-mentioned manufacturing method. Moreover, this invention provides the manufacturing method of mayonnaise-like foodstuffs including the process of mixing the emulsifier obtained by the above-mentioned manufacturing method, and at least oil and vinegar. Moreover, this invention provides the manufacturing method of the mayonnaise-like foodstuff of Claim 3 whose oil and / or vinegar are obtained by using rice as a raw material.

In the production process of the emulsifier according to the present invention, the emulsifier can be obtained by a temperature raising step as low as 60 ° C. to 80 ° C., so that it does not inactivate substances useful for health contained in lactic acid bacteria fermentation products, and / or Alternatively, it is possible to produce an emulsifier that does not impair the flavor and texture when used as food and the feeling when used as cosmetic. Moreover, in the manufacturing process of the emulsifier of this invention, the artificial addition of an enzyme is unnecessary and an emulsifier can be manufactured by fermentation of the yeast and / or lactic acid bacteria which originate in the rice part of at least sushi. Further, in the process of producing the emulsifier of the present invention, it is not necessary to artificially add sugar.

  According to the present invention, it is possible to provide health-oriented emulsifiers that can be enjoyed by everyone using lactic acid bacteria contained in sushi, and cosmetics and / or foods containing the emulsifiers.

It is drawing which shows the result of the sensory test of an Example and a comparative example.

The method for producing emulsifiers and the method for producing cosmetics and / or foods of the present invention include a health-oriented emulsifier that can be widely enjoyed by everyone using lactic acid bacteria contained in sushi, and cosmetics containing the emulsifier and / Or provide food.

Here, sushi is a traditional special product around Lake Biwa in Japan and is composed of Isobe and Iibe. Isobe refers to the part of the sushi that is derived from the sushi, and Iibe refers to the part of the sushi that is derived from the rice. Hereinafter, an example of a method for producing sushi will be described.

First of all, sushi such as Nigorobuna and Gengorowuna are used for sushi. The kite used here is preferably Nigorobuna, an endemic species of Lake Biwa. The scales and gills of the cocoon are removed, and the internal organs are removed by opening the belly (this process is hereinafter referred to as the abdomen process). When using a female sputum, it is desirable to leave the ovaries. In addition, salt is packed in the peritoneal cavity of the sputum (hereinafter this process is referred to as the salt filling step), put into a container so that the sputums are dense, and a weight is placed on the drop lid, and in a cool and dark place for several months. Store to a certain extent (hereinafter, this step is referred to as a salt removal step).

  After the salt cutting step, the candy is washed with water and immersed in water to remove the salt (hereinafter, this step is referred to as a salt removing step). In addition, the salt-mixed rice is packed in the body of the bowl, and the bowls and rice packed in the container are laid alternately, and a weight is placed on the drop lid and stored in a cool and dark place for months to years. (Hereinafter, this step is referred to as a main pickling step). In this pickling process, one or more lactic acid bacteria contained in the container grow and lactic acid fermentation is actively performed. In the main pickling process, alcoholic beverages such as shochu and sake, rice bran, etc. may be added in addition to rice cake and rice.

The sushi produced in this way contains one or more lactic acid bacteria, and highly health-oriented substances are accumulated by lactic acid fermentation by the lactic acid bacteria. Therefore, sushi is known as a health-oriented food. The present invention is a method for producing emulsifiers and cosmetics and / or foods containing the emulsifiers using the sushi produced in this manner.

  Hereinafter, embodiments including the steps (a) to (d) will be described as one embodiment of the present invention, but the present invention is not limited to these embodiments.

(A) Mixing step In the method for producing an emulsifier according to the present invention, first, at least a rice part of the sushi containing at least one or more types of lactic acid bacteria and a rice powder lysate are mixed to contain lactic acid bacteria and yeast. A first mixture is obtained.

  The mixture obtained in this step includes at least a rice part of sushi and a dissolved rice flour. In addition, the mixture contains one or more types of lactic acid bacteria contained in the sushi.

  Moreover, yeast is contained in the 1st mixture obtained in this process. When yeast is mixing at least rice parts of sushi sushi and dissolved rice flour, yeast present in the air may be mixed in the mixture, but at least rice parts of sushi sushi before mixing, Yeast may be contained in the lysate of rice flour.

  Here, the dissolved rice flour is also called a rice flour dissolved product, which is obtained by dissolving rice flour produced by pulverizing rice in water. It is preferable to perform the melt | dissolution of the rice flour in water, stirring, for example on the conditions of 60 to 90 degreeC high temperature. Moreover, it is preferable that the rice flour melt | dissolution is what melt | dissolved using about 1 time weight-about 5 times weight water of rice flour, and it is more preferable to use about 3 times weight water of rice flour. Moreover, it is preferable that a rice flour melt | dissolution has fluidity | liquidity.

When mixing the rice flour melt and at least the rice part of the sushi, the temperature of the rice flour melt is preferably about 30 ° C. to about 50 ° C., more preferably about 40 ° C. If the rice flour melt is hot, the lactic acid bacteria, etc. contained in the sushi may be killed. If the rice flour melt is cold, the fluidity of the rice flour melt is lost. This is because it is not easy to mix with sushi.

(B) 1st fermentation process Furthermore, in the manufacturing method of the emulsifier of this invention, a 1st fermented material is obtained by fermentation of the lactic acid bacteria and yeast contained in the 1st mixture obtained at the 1st mixing process.

  In a 1st fermentation process, the yeast and lactic acid bacteria which are contained in a 1st mixture ferment by making a 1st mixture into 37 to 40 degreeC.

  The fermentation time of the first fermentation step is 4 hours to 12 hours, preferably 6 hours to 10 hours, and more preferably 8 hours.

(C) 2nd mixing process Furthermore, in the manufacturing method of the emulsifier of this invention, a 1st fermented material and the melt | dissolution substance of the rice powder which carried out the aeration process are mixed, and a 2nd mixture is obtained.

The aeration treatment of the rice flour solution may be performed directly on the rice powder solution, or may be performed on the rice flour and / or water before dissolution. That is, a rice flour solution obtained by using aeration-treated rice flour and / or aeration-treated water is also included in the aeration-treated rice flour solution.

The aeration process refers to a process of adding air to a rice flour melt or rice flour and / or water before dissolution. Examples of the aeration process for the rice flour include a process of sieving the rice flour. Moreover, the aeration process with respect to a rice flour melt | dissolution thing and water includes the process etc. which contain a fine bubble (it is also called a nano bubble and a micro bubble) etc., for example.

The dissolved rice flour that has been aerated contains a large amount of air. So far, since fermentation by lactic acid bacteria is performed under anaerobic conditions, it has been thought that it is better to have less air in the rice flour lysate. However, in the present invention, by using a rice flour-dissolved product containing a lot of air, when it is used as a food, it is an emulsifier that has a good touch on the tongue and at the same time a good throat, and when it is used as a cosmetic, it has a good touch and excellent moisture retention. An emulsifier can be obtained.

  Here, as described above, the dissolved rice flour is also called a rice flour dissolved product, which is obtained by dissolving rice flour produced by pulverizing rice in water. It is preferable to perform the melt | dissolution of the rice flour in water, stirring, for example on the conditions of 60 to 90 degreeC high temperature. Moreover, it is preferable that the rice flour melt | dissolution is what melt | dissolved using about 1 time weight-about 5 times weight water of rice flour, and it is more preferable to use about 3 times weight water of rice flour. Moreover, it is preferable that a rice flour melt | dissolution has fluidity | liquidity.

When mixing the first fermented product and the dissolved rice flour solution, it is preferable that the first fermented product is mixed in an amount of about 1 wt% to about 10 wt% with respect to the rice flour dissolved product. More preferably, about 2 wt% to about 5 wt% is mixed.

When mixing the first fermented product and the lysed rice flour lysate, the temperature of the rice flour lysate is preferably about 30 ° C. to about 50 ° C., more preferably about 40 ° C. If the rice flour lysate is hot, the lactic acid bacteria contained in the first fermentation product may be killed. If the rice flour lysate is low temperature, the fluidity of the rice flour lysate This is because it is lost and mixing with the first fermented product is not easy.

The 2nd mixture obtained in this process contains lactic acid bacteria contained in the 1st fermentation thing. Furthermore, the second mixture obtained in this step includes yeast. When yeast is mixing the first fermented product with the rice flour lysate, the yeast present in the air may be mixed into the second mixture, but the first fermented product before mixing and the dissolution of the rice flour Sometimes things contain yeast.

(D) 2nd fermentation process Furthermore, in the manufacturing method of the emulsifier of this invention, a 2nd fermented material is obtained by fermentation of the lactic acid bacteria and yeast contained in a 2nd mixture.

  In a 2nd fermentation process, the yeast and lactic acid bacteria which are contained in a 2nd mixture ferment by making a 2nd mixture into 37 to 40 degreeC.

  The fermentation time of the second fermentation step is 4 hours to 12 hours, preferably 6 hours to 10 hours, and more preferably 8 hours.

  The pH of the second fermented product is 2.5 to 3.5 due to fermentation of lactic acid bacteria, but is preferably 2.6 to 3.0, and more preferably 2.8. The lower the pH of the second fermentation product, the more selectively the lactic acid bacteria having low pH tolerance. Therefore, when the emulsifier obtained in the present invention is used as a food, lactic acid bacteria can be delivered alive to the gastrointestinal tract of the person who eats.

(E) Temperature raising process Furthermore, in the manufacturing method of the emulsifier of this invention, the 2nd fermented material is heated up to 60 to 80 degreeC, and an emulsifier is obtained.

  As shown in the prior art, many emulsifiers obtained by fermenting lactic acid bacteria using rice as a raw material are known, but all of them are heated at high temperatures to become emulsifiers, or when used as emulsifiers at high temperatures. It is thought that the lactic acid bacteria were killed due to heating. However, according to the present invention, an emulsifier containing a living lactic acid bacterium can be provided. In addition to lactic acid bacteria, enzymes and other substances that are useful but easily deactivated at high temperatures are also retained in the emulsifier.

  The temperature of the second fermented product is increased under the condition that the yeast contained in the second fermented product is killed and the lactic acid bacteria contained in the second fermented product are not killed. The temperature rise is preferably 60 ° C., 65 ° C., 70 ° C., 75 ° C. or 80 ° C., and the temperature rise time is 5 minutes, 10 minutes, 15 minutes, 20 minutes, 25 minutes or 30 minutes. preferable.

  Another aspect of the present invention is a method for producing a cosmetic and / or food containing an emulsifier. Oils and the like can be added to the emulsifiers described above to make cosmetics and / or foods.

  Yet another aspect of the present invention is a method for producing a mayonnaise-like food comprising a step of mixing an emulsifier with at least oil and vinegar. Adding vinegar not only improves the taste, but also prevents fungal growth on the surface of the mayonnaise-like food.

  Preferably, the present invention is a method for producing a mayonnaise-like food comprising mixing 50% to 70% by weight of the above-mentioned emulsifier, 27% to 47% by weight of oil, and 3% by weight of vinegar. A salt content such as the above may be added.

  Moreover, the mayonnaise-like food which uses only rice as a main raw material can be manufactured by using rice oil for oil and using rice vinegar for vinegar. Therefore, another present invention is a method for producing a mayonnaise-like food comprising a step of mixing an emulsifier with rice oil and rice vinegar. Since conventional mayonnaise used egg yolk, soybeans or the like as raw materials, those having allergies to those raw materials could not be eaten. The mayonnaise-like food of the present invention can be eaten by at least those who are not allergic to rice, and can enjoy the taste close to mayonnaise with peace of mind.

  The present invention is a method for producing an emulsifier containing at least lactic acid bacteria derived from salmon sushi, using salmon sushi known as a health-oriented food, and can be enjoyed by a wide variety of people, and at least as healthy as salmon sushi An emulsifier is provided. Therefore, the present invention also includes a production method in which the mixing step and the fermentation step are repeated any number of times as long as the lactic acid bacteria derived from the sushi are maintained, and then the fermentation product is heated.

That is, another present invention is
(A) a first mixing step of mixing at least a rice portion of the sushi containing one or more types of lactic acid bacteria and a lysate of rice flour to obtain a first mixture containing lactic acid bacteria and yeast;
(B) a first fermentation step for obtaining a first fermented product by fermentation of lactic acid bacteria and yeast contained in the first mixture;
(C) The second fermented product by the fermentation of lactic acid bacteria and yeast contained in the second mixture by mixing the first fermented product and the dissolved product of the aerated rice flour to obtain the second mixture (d) A second fermentation step to obtain,
(E) a mixing step of mixing a fermented product obtained after the second fermented product and a dissolved product of rice flour that has been subjected to an aeration treatment, and a fermentation step of obtaining a fermented product by fermentation of lactic acid bacteria and yeast contained in the mixture. Repeating process repeated any number of times,
(E) A temperature raising step for heating the fermented product obtained in the repeating step to 60 ° C to 80 ° C,
Is a method for producing an emulsifier. The fermented product before the temperature rise contains lactic acid bacteria derived from sushi. Still another aspect of the present invention is a method for producing cosmetics and / or foods containing the emulsifier, and a method for producing mayonnaise-like foods.

The present invention will be described in more detail with reference to examples, but the present invention is not limited to the following examples.

(A) First Mixing Step 98 ° C. and 10 L of water were put into a stirrer, and 4.0 kg of rice flour was added while stirring, and then stirred for 15 minutes to obtain a rice flour melt. Further, 0.35 kg of salt was added simultaneously with the rice flour so that the dissolved rice flour had a salt concentration of 2.5%, which is equivalent to that of the sushi. The rice flour used was sieved with a 60 mesh sieve and subjected to an aeration treatment. The rice flour lysate was cooled to 40 ° C., and the rice and strawberry parts of Takashima City, Shiga Prefecture, containing one or more lactic acid bacteria, were mixed with the rice flour lysate to obtain a first mixture.

(B) 1st fermentation process The 1st mixture was maintained at 38 degreeC for 8 hours, and the fermentation of the yeast and lactic acid bacteria in a 1st mixture was promoted. After 8 hours, the temperature was lowered to 10 ° C. or lower to obtain a first fermentation product.

(C) 2nd mixing process The water of 98 degreeC and 10L was put into the stirrer, 4.0 kg of rice flour was put, stirring, and it stirred for 15 minutes after that, and the rice flour melt | dissolution was obtained. Furthermore, the 1st fermented material of 3 weight% of the rice flour melt | dissolution was mixed with the rice flour melt | dissolution, and the 2nd mixture was obtained.

(D) 2nd fermentation process The 2nd mixture was maintained at 38 degreeC for 8 hours, the fermentation of the yeast and lactic acid bacteria in a 1st mixture was promoted, and the 2nd fermented material was obtained. The pH of the second fermentation product was 2.8. Moreover, when the lactic acid bacteria contained in the second fermented product were identified, it was confirmed that they belonged to the same species as the lactic acid bacteria contained in at least the rice part of the sushi.

(E) Temperature raising step The second fermented product was heated for 30 minutes to obtain an emulsifier. The temperature was 50 ° C, 60 ° C, 70 ° C, 80 ° C, or 90 ° C. When bacteria contained in the emulsifier were isolated, yeast was detected in the emulsifier obtained by raising the temperature to 50 ° C, but it was obtained by raising the temperature to 60 ° C, 70 ° C, 80 ° C, or 90 ° C. No yeast was detected from the obtained emulsifier. Further, lactic acid bacteria were detected from the emulsifier obtained by raising the temperature to 50 ° C., 60 ° C., 70 ° C., or 80 ° C., and no lactic acid bacteria were detected from the emulsifier obtained by raising the temperature to 90 ° C.

  Furthermore, rice oil and rice vinegar were mixed with each emulsifier, and rock salt was further added to obtain a mayonnaise-like food. The mayonnaise-like food was evaluated for each temperature increase. The evaluation of the mayonnaise-like food containing the emulsifier obtained by raising the temperature to 60 ° C, 70 ° C, or 80 ° C was the highest, but the mayonnaise-like food containing the emulsifier obtained by raising the temperature to 90 ° C was The mouth feels bad. Moreover, the mayonnaise-like food containing the emulsifier obtained by raising the temperature to 50 ° C. was not well emulsified with the oil, and the oil was separated.

The evaluation results are shown in FIG. In the figure, the double circle means “very good”, the circle means “good”, the triangle means “normal”, and the cross means “bad”. It was revealed that the emulsifier obtained by the production method of the present invention is superior to the comparative example. As mentioned above, the emulsifier was able to be manufactured by heating up the 2nd fermented material in the temperature range of 60 to 80 degreeC. Therefore, the emulsifier of this example does not inactivate substances useful for health contained in lactic acid bacteria fermented products, and / or has a flavor and texture when used as food, and a feeling when used as cosmetic. It became an emulsifier without damage.

Claims (4)

(A) a first mixing step of mixing at least a rice portion of the sushi containing one or more types of lactic acid bacteria and a lysate of rice flour to obtain a first mixture containing lactic acid bacteria and yeast;
(B) a first fermentation step for obtaining a first fermented product by fermentation of lactic acid bacteria and yeast contained in the first mixture;
(C) A second mixing step of mixing the first fermented product and a dissolved product of the aerated rice flour to obtain a second mixture. (D) Second by fermentation of lactic acid bacteria and yeast contained in the second mixture. A second fermentation step for obtaining a fermented product (e) a temperature raising step for raising the temperature of the second fermented product to 60 ° C. to 80 ° C .;
A method for producing an emulsifier A method for producing cosmetics and / or foods containing the emulsifier obtained by the production method according to claim 1. A method for producing a mayonnaise-like food comprising a step of mixing an emulsifier obtained by the production method according to claim 1 with at least oil and vinegar. The method of producing a mayonnaise-like food according to claim 3, wherein the oil and / or the vinegar is obtained from rice.