JPH01199566A - Preparation of vegetable or fruit fermented with lactic acid bacterium - Google Patents

Abstract

PURPOSE:To provide the title vegetable or fruit useful as a raw material for processed foods such as vegetable juices without damaging the original color and flavor of the vegetable or fruit, by preliminarily treating the vegetable or fruit with an enzyme and subsequently fermenting the treated vegetable or fruit with lactic acid bacteria to ensure the lactic acid bacterium fermentation. CONSTITUTION:A vegetable or fruit (e.g. carrot) is preliminarily treated with an enzyme and subsequently fermented with lactic acid bacteria to provide the objective vegetable or fruit.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a method for producing lactic acid-fermented fruits and vegetables suitable as raw materials for food processing such as vegetable juices and fruit juices.

[Conventional technology and its problems]

Conventionally, lactic acid-fermented foods have been proposed in which lactic acid bacteria are added to fruits and vegetables, such as green plant juice, vegetable juice, or fruit juice, for the purpose of improving health and nutrition or flavor (Japanese Patent Publication No. 51-115968, Japanese Patent Publication No. 58-15109, etc.), these lactic acid fermented foods have the advantage of having relatively little so-called unpleasant taste and drinking resistance, but on the other hand, lactic acid fermentation is generally inefficient. in,
Moreover, it was difficult to obtain enough, and in particular, it was inferior to the complex sense of unity with a harmonious flavor, including its depth and gentleness.

For this reason, a method using a mixture of lactic acid bacteria of the genus Streptococcus and genus Lactobacillus during lactic acid fermentation (Japanese Unexamined Patent Application Publication No. 4-1983)
9-36848) and a method of adding a small amount of dairy products or sugar as an auxiliary raw material (48 Kashu No. 60-248131, JP-A-61-21076).

However, even when a mixture of two types of lactic acid bacteria is used, it is difficult to carry out sufficient lactic acid fermentation because the lactic acid bacteria mixture is directly inoculated onto fruits and vegetables alone. In addition, when dairy products are used as auxiliary raw materials, lactic acid fermentation can be carried out sufficiently, but on the other hand, the proportion of fruit and vegetable substrates contained in the product is very small, and the original flavor of fruits and vegetables may be impaired. First, the color of auxiliary raw materials such as dairy products and the color of fruits and vegetables become cloudy and the original color of fruits and vegetables is lost, which is unsatisfactory as a food intended for consumption of fruits and vegetables. It has a very high moisture content, which poses a problem in its shelf life as a food raw material, and also limits its use.

[Means for solving problems]

As a result of intensive research by the present inventors on a method for producing lactic acid-fermented fruits and vegetables that eliminates the conventional drawbacks mentioned above and allows sufficient lactic acid fermentation without impairing the original color or flavor of fruits and vegetables, The present inventors have found that it is extremely effective to subject fruits and vegetables to enzyme treatment before lactic acid fermentation, and have completed the present invention.

That is, the present invention is a method for producing lactic acid-fermented fruits and vegetables, which is characterized in that, before adding lactic acid bacteria to the desired fruits and vegetables and fermenting them, the fruits and vegetables are previously treated with an enzyme.

In the present invention, vegetable raw materials to be fermented include, for example, carrots, tomatoes, radish, onions, green peppers, turnips, capocha, beets, cabbage, celery, parsley, mustard greens, spinach, komatsuna, and other fruit vegetables;
Root vegetables and leafy vegetables are mentioned, and apples are also used as fruit ingredients.

, pears, peaches, oysters, mandarin oranges, bananas, melons, strawberries, etc., but anything else that can be eaten raw can be used. 7. Such fruit and vegetable raw materials may be used alone or in combination of several kinds. The fruit and vegetable raw materials are washed and sorted, then shredded and crushed to form a paste using conventional methods, and enzymes are added to the paste for enzymatic treatment. Suitable enzymes include cellulase, hemicellulase, amylase, and pectinase, and these enzymes may be used alone or in combination. The amount of such an enzyme added is preferably 0.05 to 0.2% based on the fruit and vegetable raw material. Further, the enzyme reaction is preferably carried out at 40 to 50°C for 60 to 240 minutes. By enzymatically treating raw fruit and vegetable raw materials, sugar is produced as a carbon source for lactic acid bacteria.

Brix can be increased to produce a suitable medium for lactic acid bacteria. By the way, amylase, pectinase, cellulase, and hemicellulase enzymes were added at 0.05% each to 100 parts by weight of carrot paste, and the enzymes were treated at 45°C for 120 minutes, followed by centrifugation at 5000 rpm for 15 minutes. The results of the analysis of the supernatant are shown in the table below.

As is clear from the table above, enzymatic decomposition of carrots significantly increases both Brix and reducing sugars.

Once the enzymatic reaction is complete, immediately heat to 80-95°C, then 1. It is cooled to a predetermined temperature to deactivate the enzyme and perform low temperature sterilization. After the enzymatic treatment has been completed, the fruit and vegetable raw material is adjusted to have a pH of about 6.0 to 6.8 using a conventional method, and then food-grade general lactic acid bacteria are added to carry out lactic acid fermentation. Such lactic acid bacteria include Lactobacillus bulgaricus, Lactobacillus delprudskii, Lactobacillus acidophilus,
There are general food-grade lactic acid bacteria such as Lactobacillus lactis, Lactobacillus plebis, Streptococcus thermophilus, and Bifidobacterium longus, and these can be used alone, or two or more species can be used symbiotically. Good too. The lactic acid bacteria are preferably inoculated at about 1% of the fruit and vegetable raw material using a preculture solution containing 10 7 to 10 9 bacteria/1. Lactic acid fermentation is preferably carried out at 35 to 40°C for 20 to 30 hours. At this time, the inoculated lactic acid bacteria actively ferment by increasing the sugar and Brix produced by enzymatic treatment of the fruit and vegetable raw materials. The lactic acid fermentation product thus obtained is in the form of a paste and can be used as a raw material for beverages such as vegetable juices and fruit juices, and can be dried as necessary and used as a raw material for food processing such as baby food.

[For production]

By enzymatically treating the fruit and vegetable raw materials in advance, it is possible to produce sugar as a carbon source for lactic acid bacteria, raise Brix, and effectively perform the fermentation action of lactic acid bacteria.

〔Effect of the invention〕

According to the present invention, as described above, when lactic acid bacteria are added to the desired fruits and vegetables for lactic fermentation, the fruits and vegetables are treated with an enzyme in advance. It is capable of producing 100% of milk and raising Brix, and it is possible to reliably perform milk mM fermentation without separately adding auxiliary raw materials such as dairy products and sugars as in conventional methods. Furthermore, lactic acid fermented fruits and vegetables can be produced without impairing the original color and flavor of the fruits and vegetables. Furthermore, since the present invention is manufactured using enzymes, lactic acid bacteria, and bacterial cells, the resulting product has an extremely high proportion of fruit and vegetable substrates, has a low water content, and has poor storage stability and processability. Not only is it good in terms of the following aspects, but it can also be carried out efficiently in drying treatment.

〔Example〕

Examples of the present invention are shown below, but the present invention is not limited thereto.

Example 1 Paste-like 2797100 finely chopped and crushed by a conventional method
Add 0.05% each of amylase, pectinase, cellulase, and hemicellulase enzymes to the weight part, and heat at 45°C.
The enzyme reaction was carried out for 120 minutes under the conditions below. Then, after heating to 90°C to inactivate the enzyme and cooling to 37°C, pre-cultured Lactobacillus bacteria with a number of 108 bacteria/ml was added.
bulgaricus inoculated at 1% on enzyme-treated carrots,
It was left to ferment for 25 hours. The obtained fermentation product had a number of lactic acid bacteria of 2.3 x 108/g, a pH of 4.0, a moisture content of 923%, and a carrot substrate content of 7.7%. The desired lactic acid-fermented carrot was obtained, which exhibited the bright red color inherent to carrots in appearance and had an extremely good flavor.

Example 2 100 paste-like carrots finely chopped and crushed by a conventional method
Add 0.2% cellulase to the weight part and incubate at 45°C for 2 hours.
Enzyme reaction was carried out for 00 minutes.

Thereafter, lactic acid fermentation was carried out in the same manner as in Example 1 to obtain lactic acid fermented carrots. The obtained fermented carrots had a number of lactic acid bacteria of 1.4 x 106/g, a pH of 4.42, and a moisture content of 93.
2%, carrot substrate was 6.8%, and the desired lactic acid-fermented carrot exhibiting the original carrot flavor and bright red color was obtained.

Example 3 Paste-like Kapocha 100 finely chopped and crushed by a conventional method
Add 0.05% each of amylase, pectinase, cellulase, and hemicellulase enzymes to the weight part, and heat at 45°C.
The enzyme reaction was carried out for 90 minutes under the conditions below. Thereafter, lactic acid fermentation was carried out in the same manner as in Example 1 to obtain lactic acid fermented kapocha. The number of lactic acid bacteria produced in the obtained fermented Kapocha is 3.6 x 108 pieces/g.
The desired lactic acid fermentation kapocha was obtained, which had a pH of 4.01, a moisture content of 82.5%, and a kapocha substrate of 17.5%, exhibiting the original flavor of kapocha and a bright yellow color.

Example 4 0.04% each of amylase, pectinase, cellulase, and hemicellulase enzymes were added to 100 parts by weight of paste-like strawberries crushed by a conventional method, and the mixture was incubated at 45°C for 1 hour.
Enzyme reaction was carried out for 50 minutes. Thereafter, lactic acid fermentation was carried out in the same manner as in Example 1 to obtain milk WHIM fermented strawberries. The obtained fermented strawberries have a production lactic acid bacteria count of 15×10B/g, P
H is 4.15, moisture is 90.8%, strawberry substrate is 9.2
%, and the desired lactic acid fermented strawberries with the original strawberry flavor and bright red color were obtained.

Claims (1)

[Claims] A method for producing lactic acid-fermented fruits and vegetables, characterized in that, when adding lactic acid bacteria to the desired fruits and vegetables and fermenting them, the fruits and vegetables are previously treated with an enzyme.