JPH03266948A - New fermented food - Google Patents

Abstract

PURPOSE:To obtain the subject new fermented food having a deterioration resistance in spite of its mild sour taste and excellent in fermented flavors by using a new lactobacillus belonging to Leuconostoc genus. CONSTITUTION:Leuconostoc sp. KS-0002 (Bikoukenkinki FERM-10313) is seeded in an edible raw material for fermentation, e.g. a milk, a grain or a meat followed by fermentation. A fermented material is obtained thereby and then subjected to food processing as necessary. The fermented material obtained by the above-mentioned method contains a large quantity of lactic acid and acetic acid and has excellent preservation properties. Because of production of more fermented flavors in comparison with the ordinary lactic acid fermented foods, the above-obtained fermented material is excellent in fragrance and taste and has also a control effect of intestinal function essential to a lactic acid fermented food.

Description

[Detailed Description of the Invention] [Field of Industrial Application] The present invention relates to a novel fermented food, and more specifically, to a novel fermented food obtained using a novel lactic acid bacterium that belongs to the genus Leuconostoc and has the ability to assimilate organic acids. It concerns a new fermented food.

[Conventional technology]

In general, foods fermented with lactic acid using lactic acid bacteria include:
Fermented products of dairy products such as yogurt, cheese, butter, and lactic acid drinks; fermented products of grains and beans such as alcohol, beer, and soy sauce;
Fermented fruits such as wine and fermented vegetables such as pickled vegetables are known.

Among these, as a technique for lactic acid fermentation of vegetables, fruits, etc., for example, a method is disclosed in JP-A-1-179647, in which a processed fruit product and a processed vegetable product are mixed in a predetermined ratio and subjected to lactic acid fermentation. The lactic acid bacteria used in this method are homo-type lactic acid bacteria such as Lactobacillus bulgaricus and Streptococcus thermophilus, and the fermentation mode is homofermentation. Homotype lactic acid bacteria are characterized by converting more than 90% of carbohydrates into lactic acid, and can accumulate high concentrations of lactic acid. However, in homofermentation,
The disadvantage is that fermentation flavor production is weak. Also,
The antibacterial effect of lactic acid accumulated by homozygous lactic acid bacteria is weaker than that of citric acid or acetic acid, so it has the disadvantage that although it has a strong sour taste, it is easily spoiled.

[Problem to be solved by the invention]

The present invention was made in view of the above circumstances, and its purpose is to provide a novel fermented food that has a mild sourness, does not deteriorate, and has an excellent fermented flavor. It is in.

[Means to solve the problem]

The above purpose is to use Leuconos I as an edible raw material for fermentation.
This can be achieved by a novel fermented food made of a fermentation product obtained by inoculating and fermenting Tsuku sp. KS-0002, or by food processing the fermentation product.

Next, the present invention will be explained in detail.

1 Koikonostoc sp used in the present invention.

MS-0002 is a new type of lactic acid bacterium that performs heterofermentation, decomposing carbohydrates and producing lactic acid during fermentation.

It produces several types of acids such as acetic acid, and has the ability to assimilate organic acids such as citric acid. This Leuconostoc sp,
KS-0002 is obtained as follows using natural mandarin orange pulp as a separation source. That is, first, the lactic acid bacteria in the fragments of slightly spoiled mandarin pulp are as follows: GYP medium for lactic acid bacteria Nigelcose 2.0% Yeast extract 1.0% Peptone 0.5% Citrate 0.2% Tolium After specifically growing at 0.2% pH 5.0, the following lactic acid bacteria agar medium Nigelcose 2.0% Yeast extract 1.0% Peptone 0.5% Citrate 0.2% Sodium 0. Colonies are formed by culturing on 2% pH 5.0 agar 1.2% calcium carbonate 0.5%, and separation is performed by the plate colony method. Leuconostoc sp, KS 0002 obtained in this way grows even in fruit juice with low pH, decomposes organic acids such as citric acid and malic acid in fruit juice during fermentation, and exhibits its mycological properties. Very specific. This Leuconostoc sp, MS-000
The two strains have been deposited at the Microtech Institute as FERM-10313.

Next, the mycological properties of Leuconostoc sp, KS-0002 are shown.

(Al Morphology ■ Cell shape and size: spherical 1.0-2.0 μm x 1.0-2.0 μm ■ Presence or absence of cell pleomorphism: Yes (suspicious) ■ Presence or absence of motility: None ■ Spore Presence or absence: None ■ Durham staining: Positive ■ Acid-fastness: Negative (growth status on BL medium ■ Growth status on GYP agar medium: Good Colony: white, spherical, smooth ■ Lidomus milk acidification: ± Decolorization: Coagulation: Peptonization : (C) Physiological properties ■ Reduction of nitrate ■ Denitrification reaction ・ ■ MR test ・ ■ VP test ・ ■ O-F test : F ■ Indole formation: ■ Hydrogen sulfide formation: ■ Liquefaction of gelatin 20 Starch Hydrolysis: [Phase] Utilization of inorganic nitrogen source: 0 Pigment production ・ @ Urease ・ 0 Oxidase; 0 Catalase ・ [Phase] Growth range] pH: 3.0-8.0 Temperature = 15-37℃ Optimum Temperature: 30'C Anaerobic Bifaculty Anaerobic [Phase] Sugar source assimilation L-arabinose D-ribose D-xylose gluconate glucose fructose galactose mannose rhamnose cellobiose lactose-smaltose melibiose sucrose raffinose Lysine trehalose meletitose mannitol: + ・ + : + : + : + : + : + : + : + : ± ・ + : →- : + : + : + Sorbitol ・ Starch @ Production of lactic acid from glucose: Heterofermentation (50% Lactic acid production) [Phase] Optical rotation of lactic acid: D type [Phase] Citric acid decomposition in glucose-citric acid medium:
+ Based on the above mycological properties, it is recognized as a new lactic acid bacterium included in the genus Leuconostoc.

Next, the fermentation raw materials used in the present invention only need to be edible, such as milk, cereals,
Vegetables, fruits, meat, yeast cells, extracts processed from these, flavor liquids, squeezed liquid soy sauce, miso, seasonings, etc. can be suitably used. In addition, these may be one or two types.
More than one species may be combined.

These fermentation raw materials include Leuconostoc sp.

Since it contains sufficient nutrients such as carbohydrates and citric acid necessary for the growth of KS-0002, fermentation is carried out smoothly.

Furthermore, it is preferable to add citric acid, sodium citrate, etc. to these raw materials for fermentation, as this will increase the acetic acid concentration and improve the preservability and aroma of the resulting fermented food.

The conditions for fermentation are a pH range of 3.0 to 8.0,
A temperature range of 15 to 37°C, particularly 20 to 35°C is preferred.

In particular, when using raw materials for fermentation with a pH of 4.0 or less, it is difficult for bacteria to propagate, so there is less contamination by bacteria, and when it is necessary to sterilize lactic acid bacteria, it can be sterilized at low temperatures, and it is possible to sterilize lactic acid bacteria by heat. It is suitable because there is little loss of flavor or denaturation.

The novel fermented food of the present invention using the above-mentioned Leuconostoc SP, KS-0002 and the raw material for fermentation has a viable bacterial count of approximately 105 cells/m7 after inoculation with Leuconostoc Sp, KS0002! So that, Leuconostoc Sp
, KS0002 and fermented aseptically for 1 to 3 days. The obtained fermented product is sterilized if necessary, and a new fermented food can be obtained as it is or by processing it as a food.

The novel fermented food obtained in this way contains a large amount of lactic acid and acetic acid, and has a mild sour taste due to the assimilation of organic acids such as citric acid, compared to raw materials for fermentation that contain organic acids such as citric acid. It is a fermented food.

In addition, for fermentation raw materials with extremely low p), alkali metal or alkaline earth metal hydroxides,
A pH adjusting agent such as carbonate or bicarbonate may be added and fermentation may be carried out.

〔Effect of the invention〕

As described above, the novel fermented food of the present invention is obtained by fermentation using Leuconostoc sp0MS-0002. Therefore, it is a fermented food that contains a lot of lactic acid and acetic acid and has an excellent preservability.

Furthermore, compared to conventional lactic acid bacteria-fermented foods, more fermented flavor is produced, making it possible to produce fermented foods with good flavor. It also has the intestinal regulating effect inherent to fermented foods produced by lactic acid bacteria. Furthermore, when using fermentation raw materials containing organic acids such as citric acid, Leuconostoc sp.
, KS-0002 decomposes organic acids and produces fermented foods with a mild sour taste.

Since various raw materials for fermentation can be used singly or in combination, it is possible to produce a variety of fermented foods with added flavors derived from the raw materials.

The fermented food of the present invention can be obtained as it is or in combination with other foods after fermenting raw materials for fermentation, and can be used as a seasoning such as dressing, a soft drink such as juice, a jelly, etc., and has versatility and health benefits. It can be made into an excellent fermented food.

Next, the present invention will be specifically explained based on examples.

[Example 1] After heat sterilizing 100% mandarin juice at 90°C for 5 minutes, it was inoculated with Leuconostoc sp, Ks0002 so that the number of viable bacteria was about 105/m It.

Next, after fermenting this aseptically at 30°C for 2 days,
It was sterilized at 90°C for 5 minutes to obtain a fermented product.

The pH and amount of citric acid in the fruit juice before and after fermentation were as shown in Table 1.

Table 1 Sucrose was added to the obtained fermented product so that the sugar content was 8% to prepare a fermented beverage. The obtained fermented beverage had a mild acidity and a good flavor with a fermented odor and a mandarin orange odor.

[Example 2] A mandarin orange juice fermentation product was obtained in the same manner as in Example 1 except that the static fermentation was carried out for 3 days. Using this fermentation product,
Dressings and mayonnaise were prepared with the compositions shown in Table 2.

Table 2 The obtained dressing and 79 naise were novel fermented foods with fermented odor and tangerine odor, and mild acidity. Furthermore, even after 6 months of refrigerated storage, there was no change in aroma or taste, and no deterioration in quality was observed.

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Claims (1)

[Claims] Leuconostoc sp. is used as an edible fermentation raw material. A novel fermented food consisting of a fermentation product obtained by inoculating and fermenting KS-0002, or by processing the fermentation product as a food.