JPH06104033B2 - Novel compound protein fermented food and method for producing the same - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a novel complex protein-fermented food which is improved in nutritional defects of soybean-fermented food and to which various functional components are added, and a method for producing the same.

[0002]

2. Description of the Related Art Conventionally, it has been known that fermented soybean foods are rich in essential amino acids such as lysine and threonine derived from soybean protein as a raw material, and evaluated as a nutritionally excellent protein source. In addition, it contains various functional components such as plant fibers and galacto-oligosaccharides which have an effect on intestinal regulation, and higher unsaturated fatty acids which have a blood pressure lowering action. Furthermore, in recent years in the soybean fermented food, miso contains fatty acid ethyl ester which is considered to be produced by combining fatty acid separated from soybean and ethyl alcohol by yeast in the brewing process, and the fatty acid ethyl ester is Since it is an antimutagenic substance that suppresses the action of a mutagenic substance closely related to carcinogenicity, it has been reported that it also has an anticancer effect. However, since the soybean fermented food has a low content of sulfur-containing amino acids such as cystine and methionine among essential amino acids, there is a defect in the content balance of essential amino acids, and the protein value in nutrition is higher than that of meat and eggs. It is said to be low.

[0003] Recently, various novel foods have been actively researched and developed in the industry in order to improve the nutritional defects of the soybean fermented foods. For example, a cheese-like food using whole soybeans, Soy milk, cheese-like foods made from soy milk and milk, and fermented foods obtained by adding milk to miso have already appeared.

[0004]

DISCLOSURE OF INVENTION Problems to be Solved by the Invention The novel foods described in the above prior art are milk or lactic acid fermented foods in order to improve the deficiency of sulfur-containing amino acids such as cystine and methionine among essential amino acids in soybean fermented foods. Although it is intended to improve the essential amino acid balance by adding more abundant sulfur-containing amino acids derived from it, a large amount of salt has to be added due to the problem of over-fermentation during the fermentation process during production, It has a drawback that it cannot be removed from the seasoning range as a high salt concentration food.

Therefore, the researchers of the present invention have finally arrived at the present invention as a result of earnest research in view of the above-mentioned drawbacks, and the purpose thereof is to have various functional components and taste. It is intended to provide a novel complex protein fermented food having excellent properties and a method for producing the same.

[0006]

In order to achieve the above object, the novel complex protein fermented food and the method for producing the same according to the present invention are as follows. That is, the present invention provides two types of milk: steamed soybeans that have been treated while adjusting the water content by conventional pressure steaming, strained soybeans strained with a chopper, and milk that has been pasteurized at 60 ° C to 70 ° C. Pre-fermentation is performed by adding lactic acid bacteria as a starter, and then rennet enzyme collected and purified from cow's stomach is added to coagulate, after which the coagulated curd is cut and packed in a cylindrical mold without whey and packed. To the unripe cheese curd created by reversing the time, while kneading rice koji and salt having a proteolytic enzyme to 100 parts by weight of the total compounding amount, respectively, 10 to 25 parts by weight and 1 to 5 parts by weight, The first gist is that it is a complex protein fermented food obtained by adding two kinds of lactic acid bacteria selected from Streptococcus lactic acid bacteria and aging under constant temperature conditions. The second gist is that it is a production method for obtaining a protein-fermented food.

[0007]

In the novel complex protein fermented food and the method for producing the same according to the present invention, the raw material soybeans are subjected to a certain treatment by pressure steaming or the like to make the strained soybeans, and the milk-based lactic acid bacteria are added to the raw milk as a starter. By fermenting and then adding rennet enzyme and processing raw milk to a cheese curd state, the proteolytic enzyme contained in rice koji acts to efficiently proteolytically decompose soybean protein and milk protein. .

Conventionally, in this type of fermented food, it was necessary to add a large amount of salt in order to suppress contamination of bacteria and abnormal fermentation in the fermentation process. In the novel complex protein fermented food and the method for producing the same according to the present invention, Shows good growth in common in soybean and milk components, because Streptococcus lactic acid bacteria was added as a starter, so that the pH value of the kneaded product was lowered by promoting lactic acid fermentation at an early stage,
It acts to maintain normal fermentation.

[0009]

The present invention will be described in more detail based on the following examples. First of all, prior to the brewing test, a suitable growth of lactic acid bacteria showing a common good growth property in soybean and milk components was searched by a medium growth test. The test results at this time are shown in Table 1 below. However, -in the table, no growth was observed, + means growth, and ++ means good growth.

[0010]

[Table 1]

The test strains used in the above medium growth test were four types of milk-based lactic acid bacteria and one type of miso / soy sauce-based lactic acid bacteria, and the milk-based lactic acid bacteria were Lactobacillus bulgaricus (L. Bulgarix), Lactobacillus acidophilus (L. acidophilus), Streptococcus lactis (S. lactis), and Streptococcus lactis 712 (S. lactis 712), and the miso and soy sauce-based lactic acid bacteria are Pediococcus halophilus (P. Halophilus). Furthermore, the tissue of soybean casein medium is 2% of soybean casein, 5% of glucose, potassium monohydrogen phosphate of 0.25% (however, soybean casein uses tryptic soy broth), and the composition of litmus milk medium is Milk was 10%, and the mixed medium composition was soybean casein medium 50% and litmus milk medium 50%.

As a result, two strains showing good growth properties on the three types of media were Streptococcus lactis and Streptococcus lactis 712. In selecting the use of the lactic acid bacterium, it was selected as a test bacterium because it is a strain that is widely used in cheese, yogurt and the like made from milk and is always used in miso and soy sauce.

Next, a growth test for salt tolerance was carried out using the test bacteria. The mixed medium was used as the medium at this time, and the results are shown in Table 2 below.

[0014]

[Table 2]

As a result, it was found that the two Lactobacillus strains of Lactobacillus bulgaricus and Lactobacillus acidophilus do not have salt tolerance. Also,
On the contrary, three strains other than Lactobacillus were also found to have salt tolerance.

Further, a growth temperature range test and a PH growth range test were carried out using the test bacteria. As a result, in the growth temperature range test, the Lactobacillus strain was found to be in the high temperature range (35 ° C).
~ 45 ° C) shows good growth, while the Pediococcus strains and Streptococcus strains show moderate growth (3
It showed favorable growth at 0 ° C to 35 ° C. Then, in the PH growth region test, each strain shows a favorable growth property between PH6 and pH8, but it was found that at low pH, the Pediococcus strain and the Streptococcus strain did not grow, and the acid resistance was low. Therefore, based on the results of the above-mentioned various growth tests, two strains of Streptococcus lactis and Streptococcus lactis 712 were searched as the strains having the best growth among the components of soybean and milk.

Subsequently, a brewing test was carried out by the following method. First, the raw materials will be explained. After soaking and draining the domestic molt soybeans, the steamed soybeans that have been treated while adjusting the water content by normal pressure steaming are further cooled and then the strained soybeans strained with a chopper and the limited rice are soaked.・ After draining, steamed rice, cooled rice koji seeded with koji mold, and salt (97% normal salt), and milk pasteurized at 60 ° C to 70 ° C on Streptococcus lactis as a starter And Streptococcus thermophilus was added at 10 ⁸ / ml for pre-fermentation, and then 0.0018% of rennet enzyme collected and purified from cow's stomach was added to the amount of milk to coagulate, and then the curd coagulated A cheese curd prepared by cutting, filling in an upper cylindrical mold without whey, and inverting several times was used.

Next, the brewing method is carried out by adding the strained soybeans, cheese curd, rice koji and salt described in the above raw materials and kneading,
A mixed solution of Streptococcus lactis and Streptococcus lactis 712 searched from the results of the various growth tests was added to the kneaded product at 10 ⁶ / g, and then rapidly transferred to a fermented poly container to form an upper sheet having a high air-shielding property. Then, the fermented food was obtained by carrying out a primary aging for 15 days under a constant temperature condition of 30 ° C. and a second aging for 40 days under a constant temperature of 20 ° C. The rice koji used above was added with 2% of ethanol and left for 3 hours.

In the brewing test, the cheese curd content was higher than that of the strained soybeans.
In addition, the total amount of salt added is 10 in Group A.
The NO. 1, 1
What was made into kg is NO. No. 2 as shown in FIG. 1-NO. Set up to 6.
On the other hand, the one in which the content of cheese curd was smaller than the content of strained soybean was designated as Group B, and the test group was designated as NO. 1-NO. Set up to 6. Here, the raw material blending amounts per 100 kg of the above-mentioned A and B are arranged, and the analysis values of the kneaded product are shown in Table 3 for Group A and Table 4 for Group B.

[0020]

[Table 3]

[0021]

[Table 4]

From the above, a brewing test was carried out by filling a total amount of 100 kg into a plastic container according to the content of the blends shown in Tables 3 and 4. According to it, during the primary aging for 15 days at a constant temperature of 30 ° C., the NO. 1 to N
O. In 3, abnormal fermentation occurred. Therefore, in both the A and B sections, the NO. 4 to NO. The test was continued only for No. 6, and secondary fermentation was carried out for 40 days at a constant temperature of 20 ° C. As a result, a fermented food having a normal taste was obtained. In addition, the prevalence of lactic acid bacteria during aging was determined by the NO. 4 to NO. No. 6 of Table 5 and B ward. 4 to NO. Table 6 for 6
It was shown to.

[0023]

[Table 5]

[0024]

[Table 6]

From Tables 5 and 6, both A and B are 1
In about 5 days, the number of bacteria peaked (10 ⁹ order),
It has been decreasing gradually since then. The reason that the ward of A ward shows a slightly higher order than that of B ward is presumed to be because the milk component is large. Further, when the aging was carried out for 60 days or more, the protein was excessively decomposed and the taste was deteriorated, so the aging was completed in 60 days.

Then, whether or not the fermented food obtained from the brewing test has the elements as a fermented nutritional food, the general component value and the amino acid composition were analyzed. Table 7 shows the general component values of the results and Table 8 shows the amino acid composition.

[0027]

[Table 7]

[0028]

[Table 8]

According to this, in the amino acid content of the component value after 60 days of aging, the NO. It was found that in No. 4, the nitrogen content was 0.735% of the maximum value, which was equivalent to the component value of cheese. In addition, lactic acid content is higher in the A ward than in the B ward,
Along with that, PH is also low. Further, regarding the chromaticity (colorimetric value), there is no difference between the A group and the B group, and the color is considerably light and has little yellowishness, which is whitish, but it is presumed that the coloring was suppressed by the lactic acid bacteria. On the other hand, the amino acid content alone contained 1.8 times the nitrogen content of normal miso, and it was confirmed that proteolysis was promoted at low salt concentrations. Further, from the results in Table 8, the amino acid balance shows an intermediate value between miso and cheese, the sulfur-containing amino acids are high, and the drawbacks of miso are covered, and other essential amino acids are also relatively high. Therefore, it is considered to be an excellent nutritional food.

Subsequently, the fermented food obtained in this example was subjected to a sensory test. The sensory test gives a comprehensive evaluation and a short description of the taste, fragrance, color tone, and composition according to a three-point rating method with a good rating of 1, a normal rating of 2, a poor rating of 3, but an intermediate rating between 1 and 2. It depends. The results are shown in Table 9.

[0031]

[Table 9]

Here, also from the results of Table 9, when eating directly, about 3% salt was the most delicious, and as the salt concentration became higher, it became salty and the evaluation was also lowered. Therefore, those with around 3% salt should be used as spreads and dressings.
It is judged that it is desirable to use soup with about 5% salt.

[0033]

EFFECTS OF THE INVENTION Since the novel complex protein fermented food and the method for producing the same according to the present invention are configured as described above, the following effects are exhibited. First, according to the novel complex protein fermented food and the method for producing the same according to the present invention, soybean which is a vegetable protein, and milk which is an animal protein are used as raw materials, and a food product in which the advantages of both are extracted and assembled. Since it can be formed, it contains various useful functional components such as a calcium absorption promoting function, oligosaccharide, isomaltose production functional component, etc., and is rich in essential amino acids and well-balanced and valuable. There is an effect that a novel nutritional food and a manufacturing method thereof can be provided. Further, the novel complex protein food according to the present invention can be easily finished into a solid food and a semi-solid (paste) food by adjusting the water content, etc., and is used for a wide range of applications as a food due to the salt content. There is also the effect that you can.

Claims (2)

[Claims] 1. A strained soybean prepared by straining steamed soybean treated with a chopper with adjusting the water content by conventional pressure steaming, and 6.
Two kinds of lactic acid bacteria were added as starters to milk that had been pasteurized at 0 ° C to 70 ° C to perform pre-fermentation, and then rennet enzyme collected and purified from cow's stomach was added to coagulate the milk. An unaged cheese curd prepared by cutting the solidified curd into an upper cylindrical mold without whey and inverting it several times, and rice koji and salt having a proteolytic enzyme and 100 parts by weight of the total amount, respectively. 10
-25 parts by weight and 1-5 parts by weight are added and kneaded,
Characterized by adding two kinds of lactic acid bacteria selected from Streptococcus lactic acid bacteria and aging under constant temperature conditions,
Complex protein fermented food. 2. Strained soybeans prepared by straining steamed soybeans, which have been processed by adjusting the water content by conventional pressure steaming with a chopper, and
Two kinds of lactic acid bacteria were added as starters to milk that had been pasteurized at 0 ° C to 70 ° C to perform pre-fermentation, and then rennet enzyme collected and purified from cow's stomach was added to coagulate the milk. An unaged cheese curd prepared by cutting the solidified curd into an upper cylindrical mold without whey and inverting it several times, and rice koji and salt having a proteolytic enzyme and 100 parts by weight of the total amount, respectively. 10
-25 parts by weight and 1-5 parts by weight are added and kneaded,
Characterized by adding two kinds of lactic acid bacteria selected from Streptococcus lactic acid bacteria and aging under constant temperature conditions,
A method for producing a complex protein fermented food.