JPH0640796B2 - Lactic acid fermented product manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial field of application) The present invention provides a method for producing a lactic acid fermentation product in a short time (accelerating lactic acid fermentation).

(Prior Art) Conventionally, amino sugar (Japanese Patent Publication No. 45-3
189), enzyme-degraded low molecular weight peptide of specific animal meat (Japanese Patent Publication No.
6-5134), a combination of malt extract and whey protein hydrolyzate (Japanese Patent Laid-Open No. 59-220153), and a method of treating a hydrolyzate of a protein raw material with soy sauce lactic acid bacteria (Japanese Patent Publication No. 55-39308, 51-36340, etc.) are known. ing. However, amino sugars require complicated processing, and it is not practical because it is difficult to obtain specific animal meat in large quantities. The present application does not lactic acid-ferment the oligopeptide itself such as soy sauce, but promotes the lactic acid fermentation of the dairy ingredient-containing raw material by adding it to the dairy ingredient-containing raw material.

(Problems to be Solved) The present inventors aimed to promote lactic acid fermentation of a milk component-containing raw material. More preferably, use raw materials that are as easily available as possible,
The purpose was to promote short-term lactic acid fermentation with excellent flavor.

(Means for Solving the Problem) Among the various proteins and their hydrolyzates to be achieved by the inventors of the present invention, milk component proteins such as casein and hydrolyzates thereof have a very lactic acid fermentation promoting effect. Although small, hydrolysates of proteins other than the proteins contained in these dairy ingredients, for example, hydrolyzates such as oil seed proteins such as egg white or soybean proteins, etc. having a specific chain length range are lactic acid as a raw material containing dairy ingredients. They have found that they have a fermentation promoting effect and have completed the present invention.

That is, the present invention is a method for producing a lactic acid fermented product, which comprises adding a mixture of oligopeptides having an average chain length of 15 or less derived from a protein other than a milk component-containing protein to a milk component-containing raw material and performing lactic acid fermentation.

It is necessary to include at least one or more milk components of the milk component-containing raw material of the present invention. For example, it is necessary to include casein, lactalbumin, lactose, whey, skim milk powder and the like. Moreover, you may contain the enzyme hydrolyzate of these components. For example, part or all of the casein and lactalbumin components can be made into these enzyme hydrolyzates (the molecular weight is not particularly limited as long as the average chain length is 2 or more), which is not hindered. The combination of the milk component and the oligopeptide mixture of the present application has a lactic acid fermentation promoting effect.

The oligopeptide mixture used in the present invention is preferably an oligopeptide mixture having an average chain length of 15 or less (2 to 15) derived from a protein other than the milk component-containing protein. Oligopeptide mixtures derived from milk-containing proteins such as casein and lactalbumin have very little effect of promoting lactic acid fermentation. Usually, oil-seed proteins such as egg white and soybean protein are preferred because they are easily available and have a high protein content and are easy to put into practical use on an industrial level. Not only is it difficult to obtain a special protein in large quantities, but it is also industrially inexpensive and difficult to mass produce, so there is no industrial advantage. For example, a protein derived from an animal such as a special cervical skeletal muscle that is not readily available is not practical and is not suitable. Although malt and the like have been conventionally used as an extract in various fermentations, they have a low protein content and are not practical or suitable as a raw material for the oligopeptide mixture of the present invention.

If the average chain length of the oligopeptide mixture used in the present invention exceeds 15, the lactic acid fermentation promoting effect is reduced. Further, when the average chain length is short and about amino acids are used, not only the lactic acid fermentation promoting effect is reduced but also the resulting lactic acid fermentation product has an unpleasant flavor peculiar to amino acids, which is not preferable. Usually, an average chain length of 2 or more is suitable. On the other hand, if the content of free amino acids exceeds 25%, the lactic acid fermentation promoting effect may be reduced, or the unpleasant flavor peculiar to amino acids may be generated.

The oligopeptide mixture can be produced by hydrolyzing the protein in a water system using a protease by a known method, but usually bitterness is often generated, and preferably disclosed in Japanese Patent Application No. 60-281685. As described above, it is appropriate to enzymatically decompose the protein for 0.5 to 10 hours in an aqueous system coexisting with an endo-type protease and an exo-type protease to obtain an oligopeptide mixture having a good taste and no bitterness.

In the present invention, an oligopeptide mixture having an average chain length of 15 or less (as a dried product) is used with respect to 100 parts by weight of a raw material containing a milk component
It is suitable to add 0.05 to 10 parts by weight, preferably 0.1 to 5 parts by weight, and to ferment lactic acid. If it is less than 0.05 part by weight, the lactic acid fermentation promoting effect is small, and if it exceeds 10 parts by weight, the lactic acid fermentation promoting effect is small. It is speculated that this is due to the osmotic pressure of the oligopeptide mixture used in the present application.

The present invention has an effect of promoting lactic acid fermentation mainly by lactic acid bacteria such as lactic acid drinks, yogurt, kefir, and cheese. For example,
In the production of yogurt using milk, what takes about 8 hours to reach the desired acidity can be reached in about 1/2 time by adding the oligopeptide mixture of the present invention. Further, in the production of yogurt using skim milk powder, it takes about 5 hours to reach the desired acidity, but the desired acidity can be reached in about 3.5 hours by adding the oligopeptide mixture of the present invention. Furthermore, the flavor of the obtained yogurt can be improved to make it delicious.

As described above, the present invention can provide not only a lactic acid fermentation product in which lactic acid fermentation is promoted but also a lactic acid fermentation product excellent in flavor. The oligopeptide mixture used in the present invention can be used not only for lactic acid fermentation but also for yeast fermentation, mold fermentation, other bacterial fermentation, or fermentation in which these coexist.

(Examples) The embodiments of the present invention will be described with reference to the following examples.

Experimental Example 1 100 g of isolated soybean protein (Fuji Pro-R "Fuji Oil Co., Ltd.") in 5% aqueous solution (pH 7) was used with 1 g of actinase AS (manufactured by Kaken Pharmaceutical) coexisting with endo-type and exo-type proteases.
Enzymatic digestion at 50 ° C for 5 hours, readjustment to pH 7 and heating at 70 ° C for 30 minutes to inactivate the enzyme, centrifugation at 5000 rpm x 20 minutes, and spray drying of the resulting supernatant to obtain a soybean oligopeptide mixture. . The average chain length is 7.7 as measured by the method described in Japanese Patent Application No. 60-281685 (the free amino acid content is 18%).
Met.

Example 1 A mixed solution of 4.8 g of skim milk powder and 0.2 g of the soybean oligopeptide mixture obtained in Example 1 in 100 ml of milk was heated to 50 to 60 ° C. and homogenized at 150 kg / cm ² using a homogenizer. , Heat at 80-90 ℃ for 10 minutes, then cool to 42 ℃, culture scooter (Lactobacillus bulgaricus and St
A reptococcus thermophillus mixed starter was cultivated in milk medium for 17 hours, acidity 1, bacterial number 9 × 10 8 / ml)
1 ml was added and lactic acid fermentation was carried out at 42 ° C., and changes with time of acidity and number of bacteria were observed. The results are shown in Fig. 1.

The control is 5.0 g of skim milk powder instead of the peptide.
Was used.

As is clear from Fig. 1, acidity is the completion of yogurt.
The control took 5 hours to reach 0.8, while the soy oligopeptide mixture was added only 3.5 hours.

The yogurt obtained was also tastier than the control.

Experimental Example 2 An egg white oligopeptide mixture having an average chain length of 5.3 and free amino acids of 15% was obtained in the same manner as in Experimental Example 1 using egg white.

Example 2 Using the egg white oligopeptide mixture obtained in Experimental Example 1 instead of the soybean oligopeptide mixture of Example 1, yogurt was produced in the same manner as in Example 1.

The time required for the acidity to reach 0.8 was 3.5 hours as in the case of the soybean oligopeptide mixture of Example 1, and a yogurt with a good taste was obtained.

Experimental Example 3 In the same manner as in Experimental Example 1, commercially available casein was hydrolyzed to obtain an average chain length.
A casein oligopeptide mixture of 5.4, 13.3% free amino acids was obtained.

Comparative Example 1 Yogurt was obtained in the same manner as in Example 1 except that the casein oligopeptide mixture obtained in Experimental Example 3 was used instead of the soybean oligopeptide mixture.

The time required for the acidity to reach 0.8 was 5 hours, and no lactic acid fermentation promoting effect was observed.

Comparative Example 2 Amino acid composition (average chain length 1.0, amino acid composition was prepared to have the same composition as that of soybean oligopeptide mixture), isolated soybean protein (Fuji Pro-R manufactured by Fuji Oil Co., Ltd.)
(Undegraded) was used instead of the soybean protein peptide mixture of Example 1 to produce yogurt in the same manner as in Example 1. The fermentation time and flavor required to reach an acidity of 0.8 took 5.0 hours in the case of the amino acid composition, the unpleasant taste peculiar to amino acids, and 5 hours in the case of soybean protein, and the flavor was normal.

Example 3 Yogurt was obtained in the same manner as in Example 1 except that the addition amount of the soybean peptide mixture obtained in the same manner as in Experimental Example 1 was changed as shown in Table 1. Also show the time until the acidity reaches 0.8-
Shown in 1.

Experimental Example 4 2 kg of 10% aqueous solution of isolated soybean protein (pH 7.0) was used as Protin-AC.
Using 200 mg (manufactured by Daiwa Kasei Co., Ltd.), hydrolyzed at 50 ° C. for 5 to 10 hours, readjusted to pH 7 and heated at 70 ° C. for 30 minutes to inactivate the enzyme, and centrifuged at 5000 RPM to obtain a supernatant. After freeze-drying, a soybean oligopeptide mixture having an average chain length of 6.8 and 0.5% free amino acids and a soybean oligopeptide mixture having an average chain length of 17.0 and 0.5% free amino acids were obtained.

Example 4 Using the soybean oligopeptide mixture obtained in Experimental Example 4,
A yogurt was obtained in the same manner as in Example 1. Average chain length 6.
8.For soybean oligopeptide mixture with 0.5% free amino acids, it takes 4.0 hours to reach acidity 0.8, average chain length 17.
In the case of the soybean oligopeptide mixture containing 0 and 0.5% of free amino acid, it took 5.0 hours to reach the acidity of 0.8. Each had a slightly bitter taste.

(Effect) As described above, according to the present invention, it is possible to shorten the time of lactic acid fermentation (accelerate lactic acid fermentation) during lactic acid fermentation of yogurt, cheese and the like.

[Brief description of drawings]

FIG. 1 is a drawing showing the relationship between the acidity and the time of lactic acid fermentation of milk-skim milk powder aqueous solution, Is a soy oligopeptide mixture addition, Indicates no addition.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (56) References JP-A-54-35243 (JP, A) JP-A-51-54976 (JP, A) JP-B-35-15425 (JP, B1) JP-B-51- 36340 (JP, B1)

Claims (1)

[Claims] 1. A lactic acid fermented product characterized in that a mixture of oligopeptides having an average chain length of 2 to 15 and free amino acids of 25% or less derived from oil seed protein is added to a raw material containing milk components, and lactic acid fermentation is carried out for a short time. Manufacturing method.