JP4828228B2 - Method for producing tempeh-like fermented food - Google Patents

Description

  The present invention relates to a tempeh-like fermented food produced using a Rhizopus filamentous fungus and a Lactococcus genus bacterium, and a tempe-like fermented food production starter containing the Rhizopus filamentous fungus and a Lactococcus bacterium.

  Tempe using soybean is well known as a traditional Indonesian salt-free fermented food made by fermenting boiled soybeans with tempe fungus (Kumonosukabi) attached to the surface of leaves such as hibiscus. It has a cake-like shape in which the grains are hardened with white mycelia, has a taste similar to a slightly sweet chestnut, has no stringing or smell like natto, and is sliced and used for cooking. Soy tempeh has been attracting attention as a nutritious food in recent years because it contains abundant high-quality vegetable protein and linoleic acid, vitamin B group, dietary fiber, lecithin, saponin, isoflavone, etc. useful for preventing lifestyle-related diseases. Yes. Conventionally, in the so-called tempeh manufacturing process, fermenting soybeans and peanuts using Rhizopus spp. (Kumosukabi), lactic acid bacteria adhering to beans and utensils, etc. are naturally grown when immersed in beans, or After steaming beans, organic acids such as lactic acid bacteria, acetic acid, and lactic acid are added and allowed to act, thereby suppressing the growth of miscellaneous bacteria and lowering the pH of the fermentation material and causing filamentous fungi Has been promoted. However, there have been limited reports on the species and effects of lactic acid bacteria involved in this process.

  For example, Patent Document 1 discloses that an acid-producing bacterium selected from acetic acid-producing bacteria, lactic acid-producing bacteria, and propionic acid-producing bacteria is used, but the bacterial species is not specified. Has been reported on the functionality of soybean food mixed and fermented with tempeh bacteria and lactic acid bacteria, but the bacterial species of lactic acid bacteria has not been specified. Non-patent document 2 discloses isolated lactic acid bacteria from tempeh made in Southeast Asia. Has been reported as Enterococcus faecalis (= Streptococcus faecalis), and Non-Patent Document 3 is a report on a protease produced by Enterococcus faecalis isolated from fermented food tempe, Non-Patent Document 4 includes Lactobacillus plantarum and other Lactobacillus plantarum. However, there is no disclosure of intentional addition of these lactic acid bacteria, and Non-Patent Document 5 also discloses lactic acid bacteria belonging to the genus Lactobacillus plantarum and Pediococcus. However, there is no disclosure of intentionally adding these lactic acid bacteria, and Non-Patent Document 6 also discloses bacterial species Lactobacillus plantarum and Lactobacillus brevis. No intentional addition of lactic acid bacteria is disclosed.

  In addition, starter-shaped filamentous fungi such as persimmon and ragi, or filamentous fungi are added directly to steamed buckwheat, and the protein in the buckwheat seed is fermented and decomposed to agglomerate into a tempe that is a processed soybean product. , Fermented buckwheat food to obtain solid, semi-solid, or semi-fluid buckwheat food (see, for example, Patent Document 2) and buckwheat, yeast, lactic acid bacteria, bifidobacteria, Bacillus subtilis, acetic acid bacteria Using at least one selected bacterium, a health food with a blood glucose lowering effect produced through a fermentation process (for example, see Patent Document 3) and lactic acid bacteria Lactobacillus salmon HS1 to okara And then sterilizing by heating and fermenting by adding Tempe bacteria (Rhizopus / oligosporus), a method for producing an okara food material using lactic acid bacteria and Tempe bacteria (for example, patent document) 4 reference) are known.

US Patent Publication No. 20040141466 JP 2005-218362 A JP-A-2005-224205 2004-97013 September 2004 "Japan Food Science Society" 51st Annual Meeting Abstract (2Ep10) Japanese Journal of Dairy and Food Science Vol.37, No.5, p185-192, 1988 The 26th Annual Meeting of the Japanese Society for Food Microbiology (November 10, 2005) General Presentation (B08) The complete handbook of Tempe, Second edition, p84, 89, 95, 97 and 111, 2001 Food Microbiology, 4, p165-172, 1987 International Journal of Food Microbiology, Vol.31, p299-309, 1988

  The subject of this invention is providing the starter which can be used for the manufacturing method of the tempe-like fermented food excellent in the flavor especially manufactured using a Rhizopus genus fungus, and the manufacturing method of this tempe-like fermented food.

  The present inventors have intensively studied to solve the above problems, and in the production of tempeh-like fermented foods produced using Rhizopus fungi, various lactic acid bacteria are added to fermented materials such as beans sterilized or sterilized by heating. As a result, it was found that the flavor of the finished product changes, and the effect varies depending on the type of lactic acid bacteria. And when a tempeh-like fermented food is produced by using together with a Rhizopus fungus, a Lactococcus bacterium, which is a kind of lactic acid bacteria, the sweetness and sometimes the acidity increase when eaten, As a result, it was confirmed that the amount was higher than when using Rhizopus fungi alone or in combination with other lactic acid bacteria, and the present invention was completed. As in the present invention, a food that intentionally causes a specific lactic acid bacterium, Lactococcus bacterium, to act together with Rhizopus fungus has not been reported.

That is, the present invention provides (1) soybeans, germinated soybean, peanut, rice, brown rice, sprouted brown rice, bean curd refuse, corn, wheat, and heating the one or more fermentation material selected from teeth and wheat It comprises a step (A) for sterilization or sterilization, and a step (B) for inoculating the sterilized or sterilized fermentation raw material with Rhizopus genus filamentous fungi and Lactococcus genus bacteria. (1) The method for producing a tempeh-like fermented food, and (2) using one or more selected from round soybeans, molted soybeans, and ground soybeans in step (A) The method for producing the tempeh-like fermented food as described above, and (3) Rhizopus oligosporus and / or Rhizopus oryzae are used as Rhizopus fungi in step (B) Above (1 Alternatively, the method for producing a tempeh-like fermented food according to (2), and (4) Lactococcus lactis and / or L. raffinolactis (L. raffinolactis) as the bacterium belonging to the genus Lactococcus in step (B) ), A method for producing a tempeh-like fermented food according to any one of the above (1) to (3), and (5) Lactococcus lactis subspecies lactis (L. use one or more selected from lactis subsp. lactis), L. lactis subsp. hordniae, L. lactis subsp. cremoris Or (6) in step (A) and / or step (B), acetic acid, lactic acid, brewed vinegar The method for producing a tempe-like fermented food according to any one of the above (1) to (5), wherein one or two or more selected from upper fresh powder are added, and (7) step (B) In addition to bacteria of the genus Lactococcus, it belongs to the genus Lactobacillus, Pediococcus, Leuconostoc, Streptococcus, and Enterococcus. The present invention relates to a method for producing a tempe-like fermented food according to any one of (1) to (6) above, wherein one or more bacteria selected from a bacterial group are used.

The present invention also includes (8) a starter for producing a tempe-like fermented food, characterized by comprising a genus fungus of the genus Rhizopus and a bacterium of the genus Lactococcus, and (9) a fungus of the genus Rhizopus, The starter for producing a tempeh-like fermented food according to (8) above, which is Rhizopus oligosporus and / or Rhizopus oryzae, or (10) a bacterium belonging to the genus Lactococcus is Lactococcus lactis (L. lactis) and / or Lactococcus raffinolactis, (11) Lactococcus Lactis, L. lactis subsp. Lactis, Lactococcus lactis subspecies hode Tempe-like fermentation as described in (10) above, which is one or more selected from d. (L. lactis subsp. Hordniae) and L. lactis subsp. Cremoris The starter for food production, or (12), further comprising one or more selected from acetic acid, lactic acid, brewed vinegar, and upper fresh powder, (8) to (11) above Starters for producing tempe-like fermented foods, and (13) In addition, the genus Lactobacillus, Pediococcus, Leuconostoc, Streptococcus, and Enterococcus The star for producing a tempe-like fermented food according to any one of (8) to (12) above, which comprises one or more bacteria selected from the group of bacteria belonging to And coater, (14) Tempe-like fermented foods, soy, germinated soybean, peanut, rice, brown rice, germinated brown rice, bean curd refuse, corn, wheat, one or two or more types of fermentation raw materials selected from teeth and wheat The starter for producing a tempeh-like fermented food according to any one of the above (8) to (13) or (15) the tempeh-like fermented food is selected from whole soybeans, molted soybeans, and ground soybeans. It is related with the starter for tempeh-like fermented food manufacture in any one of said (8)-(13) characterized by using 1 type, or 2 or more types as a fermentation raw material.

Furthermore, the present invention is (16) a tempeh-like fermented food obtained by the production method according to any one of (1) to (7) above, (17) soybean, germinated soybean, peanut, rice, brown rice germinated brown rice, bean curd refuse, corn, wheat, in one or more fermentation material selected from teeth and barley, and Lactococcus (Lactococcus) bacteria, and a Rhizopus (Rhizopus) filamentous fungi coexist A tempeh-like fermented food, characterized in that (18) a food or food further processed by heating, sterilizing, sterilizing, freezing, crushing, seasoning, etc., of the tempeh-like fermented food described in (16) or (17) Regarding materials.

  According to the present invention, it is possible to stably produce a tempe-like fermented food excellent in flavor produced using Rhizopus fungi and a method for producing a tempe-like fermented food excellent in such flavor. Can be provided.

  As a method for producing a tempeh-like fermented food of the present invention, one, two or more kinds selected from soybean, germinated soybean, peanut, rice, brown rice, germinated brown rice, okara, corn, wheat, barley, and wheat A step (A) of heating and sterilizing or sterilizing the fermentation raw material (after immersion if necessary), and a step of inoculating the sterilized or sterilized fermentation raw material with Rhizopus fungi and Lactococcus bacteria (B) ) In the order of steps (A) and (B), and the starter for producing a tempe-like fermented food of the present invention includes Rhizopus fungi and Lactococcus bacteria. In the case of soybean, high pressure steam sterilization such as 20 minutes at 1 atm (gauge pressure) can be suitably exemplified as the sterilization in the step (A). In process (B) As the fermentation, a stationary fermentation of 20 to 40 ° C., preferably 28 to 32 ° C. under aerobic conditions, for 12 to 48 hours, preferably 18 to 36 hours, particularly preferably 20 to 28 hours, is preferably exemplified. Can do. In the present invention, sterilization means that all microorganisms are killed, and sterilization means that most microorganisms are killed but some live bacteria remain.

The bacterial species of the genus Rhizopus is not particularly limited as long as it is a filamentous bacterium belonging to the genus Rhizopus, but Rhizopus oligospora and / or Rhizopus oryzae can be preferably exemplified. In addition, the form of Rhizopus fungi used is not particularly limited, such as vegetative mycelia, spores, or a mixture thereof. However, when used as a starter for producing a tempeh-like fermented food, spore-shaped Rhizopus fungi are particularly stable and stable. From the viewpoint of sex. These Rhizopus fungi are added at a rate of 10 ⁴ to 10 ⁷ (spore form), preferably 5 × 10 ^{4 to} 5 × 10 ⁶ (spore form) per 100 g (wet weight) of fermented raw materials such as steamed soybeans. Can be used. In addition, commercially available starters can be used for these Rhizopus fungi, and when using a commercially available starter containing a culture substrate or a bulking agent (for example, a product manufactured by RAGI or Akita Imano Shoten), a raw material for steaming fermentation such as steamed soybeans. It can be used at an addition ratio of 0.01 to 5 parts by weight (spore form), preferably 0.05 to 1 part by weight with respect to 100 parts by weight (wet weight).

The bacterium belonging to the genus Lactococcus is not particularly limited as long as it is a lactic acid bacterium belonging to the genus Lactococcus, but Lactococcus lactis and / or Lactococcus raffinolactis can be preferably exemplified, and as the Lactococcus lactis, It is particularly preferable to use one or more selected from Lactococcus lactis subspecies Lactis, Lactococcus lactis subspecies Houdnier, Lactococcus lactis subspecies Cremoris. As these Lactococcus bacteria, the strains of the strain preservation organization can be used, and 10 ⁷ to 10 ¹⁰ CFU (colony forming unit), preferably 1 × 10 ⁶ to 100 g (wet weight) of fermentation raw materials such as steamed soybeans. It can be used at an addition ratio of ⁸ to 1 × 10 ⁹ CFU. These bacteria of the genus Lactococcus may be used for fermentation at the same time as the above-mentioned Rhizopus fungus, or may be used for fermentation before or after the above Rhizopus fungus.

  If necessary, one or more lactic acid bacteria selected from the group of bacteria belonging to the genus Lactobacillus, Pediococcus, Leuconostoc, Streptococcus, and Enterococcus are added in step (B). You can also Examples of the bacterium belonging to the genus Lactobacillus include Lactobacillus plantarum (L. plantarum), Lactobacillus casei (L. casei) and the like, and examples of the bacterium belonging to the genus Pediococcus include pediococcus halofilus (P halophilus), Pediococcus pentosaceus, etc., as a bacterium belonging to the genus Leuconostoc, leuconostoc mesenteroides (L. mesenteroides), etc., As Streptococcus thermophilus (Streptococcus thermophilus) etc., Enterococcus faecalis (E. faecalis) etc. can be illustrated suitably as bacteria which belong to the said Enterococcus genus. These lactic acid bacteria can use the stocks of the strain preservation organization. These lactic acid bacteria may be used for fermentation at the same time as the Rhizopus fungus, or may be used for fermentation before or after the Rhizopus fungus.

  Of the above-mentioned soybeans, germinated soybeans, peanuts, rice, brown rice, germinated brown rice, okara, corn, wheat, barley, corn, soybeans, peanuts, rice, brown rice, corn, wheat, barley, corn The raw material is preferably removed by removing impurities by wind selection or the like and absorbed in advance by water immersion or the like. If necessary, it can be roasted before cooking and sterilization. Among these fermentation raw materials, it is preferable to use soybeans such as whole soybeans, moulted soybeans, and ground soybeans. When soybeans are used, the tempeh-like fermented food becomes tempeh itself.

  In the method for producing a tempeh-like fermented food according to the present invention, in step (A) and / or step (B), edible organic acids such as acetic acid, lactic acid, and brewed vinegar, super fresh powder, potato starch, corn starch, and tapioca starch 1 type or 2 types or more chosen from various starches, such as these, can also be added. The organic acid is usually added in the step (B), and the addition of the organic acid lowers the pH and helps the growth of Rhizopus sp. Starch is also usually added in step (B), and the addition of starch helps the growth of Rhizopus fungi and contributes to flavor. In addition, the starter for producing a tempeh-like fermented food according to the present invention includes one edible organic acid such as acetic acid, lactic acid, brewed vinegar or the salt thereof, superstarch powder, potato starch, various starches such as corn starch, tapioca starch, etc. Or 2 or more types can be included.

As the tempeh-like fermented food of the present invention, those obtained by the method for producing the tempe-like fermented food of the present invention, soybean, germinated soybean, peanut, rice, brown rice, germinated brown rice, okara, corn, wheat, barley, One or two or more fermentation raw materials selected from wheat and wheat are mixed with Lactococcus bacteria and Rhizopus fungi, for example, Tempe-like fermented foods, for example, 10 Lactococcus bacteria are used as fermentation raw materials. ⁵ / g is not particularly limited as long as it is a tempeh-like fermented food in which Rhizopus fungi are bred, and the food or food material of the present invention includes the tempe-like fermented food of the present invention. Furthermore, there is no particular limitation as long as it has been subjected to one or more processing such as heating, sterilization, sterilization, freezing, cutting, grinding, seasoning, etc. Food, food materials include bread, pudding, cookies, cakes, jelly, etc. of Bread and confectionery including confectionery, baked confectionery such as rice crackers, Japanese confectionery such as mutton, noodles such as udon and soba, fish paste products such as kamaboko, ham and fish sausage, miso, soy sauce, dressing, mayonnaise, sweet Examples of seasonings such as ingredients, dairy products such as cheese and butter, various prepared dishes such as tofu, konjac, other boiled fish, dumplings, croquettes, salads, and various beverages such as yogurt, drink yogurt, and sports drinks can do.

  EXAMPLES Hereinafter, although an Example demonstrates this invention more concretely, the technical scope of this invention is not limited to these illustrations.

[material]
Table 1 shows the types, sources, and strain names of the lactic acid bacteria tested.

[Method]
The above lactic acid bacteria are divided into two liquid media (1) MRS medium (Merck) and (2) Bacto peptone 2.5 g / L (Difco), Proteose peptone 2.5 g / L (Difco), yeast extract 5.0 g / L (Difco) , Glucose 5.0 g / L (Wako Pure Chemical Industries), magnesium sulfate (7 hydrate) 5.0 g / L (Wako Pure Chemical Industries) was cultured at 30 ° C and 35 ° C for 48 hours, and after enrichment, each lactic acid bacterium Mixed every time. The collected cells of each lactic acid bacterium were subjected to centrifuge washing using pure water (pure water production apparatus model WEX3, produced by Yamato Kagaku) that was autoclaved (121 ° C, 20 minutes) and resuspended in sterile pure water. . A commercially available large-sized round soybean (Toyohomare, produced in Hokkaido) was washed with pure water, and then immersed in pure water having a weight ratio of 3 times at 10 ° C. for 16 hours. After soaking, the soybean was again washed with pure water and drained, and then placed in a stainless steel vat and autoclaved at 121 ° C. for 20 minutes.

After the sterilization, the soybeans cooled to 30 ° C. are mixed with a tempeh production starter (manufactured by Akita Imano Shoten Co., Ltd.) and each lactic acid bacterium containing 0.001 g and 3. 6 × 10 ^{6 to} 8.0 × 10 ⁶ CFU (colony forming unit) was inoculated and mixed (control was not added with lactic acid bacteria). The starter for producing tempeh was in powder form, and the lactic acid bacteria were inoculated in the form of 0.05 mL of bacterial suspension per 1 g (wet weight) of steamed soybeans. After inoculating the soybean, 40 g (wet weight) of soybean was filled in a PSP container for producing 50 g of natto, fermented under aerobic conditions at 30 ° C. for 24 hours, and then cooled at 4 ° C. for 16 hours. The bacterial concentration of the inoculated lactic acid bacteria was determined on the day of the bacterial inoculation on soybean by using a medium obtained by adding agar (18 g / L, Wako Pure Chemical Industries) to each of the above liquid media and aerobic conditions at 30 ° C. for 48 hours. Measurement was carried out after pour culture and the values were averaged. Therefore, there was a slight difference in the inoculation concentration of each lactic acid bacterium.

About each sample cooled after completion | finish of fermentation, the appearance (growth growth, bean color), fragrance, and taste (sweetness, acidity, bitterness) were evaluated by a five-point method by a panel of six people. Each sample used for the evaluation was a tempering starter (manufactured by Akita Imano Shoten Co., Ltd.) and each lactic acid bacterium, 0.001 g and 3.6 × 10 ⁶ to 8 × 1 g (wet weight) of each steamed soybean (Toyohomare). Inoculated to 0.0 × 10 ⁶ CFU, mixed, fermented under aerobic conditions at 30 ° C. for 24 hours, and further cooled at 4 ° C. for 16 hours. Evaluation is based on the addition of lactic acid bacteria, and for each item of mold growth, bean color, fragrance, and synthesis, 5 points are particularly excellent, 4 points are excellent, 3 points are equivalent, and 2 are inferior. A point that was very inferior was taken as one point. As for sweetness, sourness and bitterness, 5 points were given for very strong, 4 points for strong, 3 points for equivalent, 2 points for weak, and 1 point for very weak. The results are shown in Table 2. In addition, when the number of inoculated bacteria of Lactococcus lactis subspecies lactis is about 1/100 less than the above, after fermentation, there is no change in taste compared to the case of no addition, and bitterness is likely to occur. In many cases, it became more sweet and sour.

  Table 2 shows that the product of the present invention increases sweetness and sometimes acidity when eaten, and the sensory aspect of the product is increased when using Rhizopus fungi alone or in combination with other lactic acid bacteria. It was.

Claims (18)

Soybeans, germinated soybean, peanut, rice, brown rice, sprouted brown rice, bean curd refuse, corn, wheat, teeth and one selected from wheat or more fermentation material is heated to sterilization or sterile to step (A) And sterilized or sterilized fermentation raw material, inoculating and fermenting Rhizopus genus filamentous fungus and Lactococcus genus bacterium with a fermentation (B), Method. The method for producing a tempeh-like fermented food according to claim 1, wherein at least one selected from whole soybeans, molted soybeans, and ground soybeans is used in step (A). The method for producing a tempe-like fermented food according to claim 1 or 2, wherein Rhizopus oligosporus and / or Rhizopus oryzae are used as the Rhizopus genus fungus in the step (B). . Lactococcus lactis (L. lactis) and / or Lactococcus raffinolactis (L. raffinolactis) is used as a lactococcus bacterium in the step (B). Of producing tempeh-like fermented food. As Lactococcus lactis, L. lactis subsp. Lactis, L. lactis subsp. Hordniae, L. lactis subsp. Cremolith (L. lactis subsp. The method for producing a tempe-like fermented food according to claim 4, wherein one or more selected from. cremoris) are used. 1 or 2 types chosen from an acetic acid, lactic acid, brewing vinegar, and an upper fresh powder in a process (A) and / or a process (B) are added, The any one of Claims 1-5 characterized by the above-mentioned. A method for producing a tempe-like fermented food. In step (B), in addition to bacteria of the genus Lactococcus, the genus Lactobacillus, Pediococcus, Leuconostoc, Streptococcus, and Enterococcus The method for producing a tempeh-like fermented food according to any one of claims 1 to 6, wherein one or more bacteria selected from the group of bacteria belonging to the genus are used. A starter for producing a tempe-like fermented food, comprising a Rhizopus genus filamentous fungus and a Lactococcus genus bacterium. The starter for producing a tempe-like fermented food according to claim 8, wherein the Rhizopus fungus is Rhizopus oligosporus and / or Rhizopus oryzae. The starter for producing a tempe-like fermented food according to claim 8 or 9, wherein the Lactococcus bacterium is L. lactis and / or L. raffinolactis. Lactococcus lactis, L. lactis subsp. Lactis, L. lactis subsp. Hordniae, L. lactis subsp. Cremolith (L. lactis subsp. A starter for producing a tempe-like fermented food according to claim 10, wherein the starter is one or more selected from. The starter for producing a tempe-like fermented food according to any one of claims 8 to 11, further comprising one or more selected from acetic acid, lactic acid, brewed vinegar, and upper fresh powder. Furthermore, one kind of bacteria selected from the group of bacteria belonging to the genus Lactobacillus (Lactobacillus), Pediococcus (Pediococcus), Leuconostoc (Leuconostoc), Streptococcus (Streptococcus), and Enterococcus (Enterococcus) The starter for producing a tempe-like fermented food according to any one of claims 8 to 12, comprising two or more kinds. Tempe-like fermented foods, and features soybeans, germinated soybean, peanut, rice, brown rice, germinated brown rice, bean curd refuse, corn, wheat, one member selected from the group consisting of teeth and wheat or to two or more the raw material for fermentation The starter for producing a tempe-like fermented food according to any one of claims 8 to 13. 14. The tempeh-like fermented food for producing a tempe-like fermented food according to any one of claims 8 to 13, wherein the tempeh-like fermented food uses one or more selected from round soybeans, molted soybeans, and ground soybeans as fermentation raw materials. starter. A tempeh-like fermented food obtained by the production method according to claim 1. Soybean, germinated soybean, peanut, rice, brown rice, germinated brown rice, bean curd refuse, corn, wheat, in one or more of the fermentation raw materials selected from teeth and wheat, and Lactococcus (Lactococcus) bacteria belonging to the genus, Rhizopus (Rhizopus) Tempe-like fermented food characterized by coexisting with genus filamentous fungus. A food or food material obtained by further processing the tempeh-like fermented food according to claim 16 or 17 by heating, sterilization, sterilization, freezing, grinding, seasoning, or the like.