JPH11192065A - Production of fermented food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a high-quality fermented food sufficiently reduced in bitterness and excellent in flavor and taste in a fermented food using beans, grains, nuts or its mixture as raw material and using a tempeh enzyme. SOLUTION: In this fermented food using a tempeh enzyme and using beans, grains, nuts or its mixture as raw material, all or a part of raw materials used is subjected to roasting treatment. As the roasting method of raw materials used, any roasting apparatus can be used when the apparatus is a commercially available or the apparatus may be an oven for making bread, cake, etc., or the roasting may be carried out by frying on a frying pan when a small amount of raw material is treated.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to the use of a specific microorganism,
In addition, the present invention relates to a method for producing a fermented food, which comprises roasting all or a part of the raw material used in the production of a fermented food using beans, grains, nuts, or a mixture thereof.

[0002]

2. Description of the Related Art Fermented foods using Tempe bacteria are originally traditional Indonesian fermented foods and are derived from tempe made from soybeans. Tempe is made by steaming soybeans, inoculating Tempeh bacteria and fermenting the resulting product, and the resulting product has a cake shape in which soybeans are tightly bound by white hyphae. It has been used as one of the common diets of residents of central and eastern Java, but as its nutritional value and value as a health food have been recognized, it has been industrialized in the United States and other European countries since the 1960s. It is becoming.

[0003] Various methods for producing fermented foods using Tempeh bacteria have been devised and utilized from a sanitary and industrial viewpoint, based on traditional production methods in Indonesia. (Food Industry, Vol. 6
Bottom, p25-33, 1984; Tochigi Prefectural Food Industry Guidance Office Business Report, p15-18, 1985; Journal of the Japan Brewing Association, Vol. 81, No. 7, p464-469, 19
86; Journal of the Japan Brewing Association, Vol. 81, no. 8, p
526-530, 1986; Food and Science, Special Issue, p1
51-152, 1987; Food Microbio
l. Vol. 4, no. 2, p121-125, 19
87; Food and Science, Vol. 29, no. 4, p36-
39, 1987; Food Rev. Int. , Vo
l. 6, no. 2, p213-224, 1990; Food Industry, Vol. 32, no. 12, p34-40, 19
89; Appl. Bacteriol. Vol.
69, no. 5, p609-633, 1990). In addition, since Tempeh fungi also exerts excellent fermentative power on beans other than soybeans, cereals, and nuts, fermented foods utilizing Tempeh fungi are being developed and studied one after another in various parts of the world. Patent application publication, Sho 60-55102;
J. Sci. Food Agric. Vol. 45,
No. 2, p109-118, 1988; Foo
d. Sci. Vol. 54, no. 1, p102-1
04, 1989; Int. J. Food Sci. Te
chnol. Vol. 26, no. 5, p501-5
06, 1991; Acta. Biotechnol. ,
Vol. 12, No4, p345-348, 1992;
Food Microbiol. Vol. 9, No.
1, p37-43, 1992).

In the 1980s, fermented foods using Tempeh bacteria have been developed and researched and produced on a corporate level in Japan since the 1980's, but their consumption is not much higher than in Indonesia and the United States. One of the reasons that consumption does not increase is the specific bitterness that occurs in this fermented food,
There is a problem that it is difficult for Japanese people to accept it.
In order to solve this problem, strains used for fermentation have been studied. At present, Rhizopus oligospo is used.
rus NRRL2710 is said to be the best (Japanese Journal of Brewing Association, Vol. 81, No. 7, p.
464-469, 1986), and at present, the present fermented food has not yet been widely spread.

[0005]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a method for producing fermented foods from beans, grains, nuts, or a mixture thereof using tempeh bacteria, whereby bitterness is sufficiently reduced and taste is reduced. It is to provide an excellent fermented food.

[0006]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to achieve the above-mentioned object, and as a result, in the production of fermented foods by Tempeh fungi using beans, cereals, nuts, or a mixture thereof as a raw material, It has been found that by roasting all or a part of the raw materials to be used, bitterness can be sufficiently reduced and a fermented food with excellent taste can be provided, and the present invention has been achieved.

As a method for roasting the raw materials used in the present invention, any commercially available roasting apparatus may be used, and an oven for baking confectionery or the like or a small amount of raw material processing may be used. For example, even if the treatment is performed by roasting on a frying pan, the effect of the present invention is not hindered at all.

When the raw material treated by the method of the present invention is appropriately roasted, the bitter component itself of the raw material is decomposed, or the action of a substance that promotes the generation of bitterness during fermentation is suppressed. Alternatively, since the effect such as the masking effect of the preferred aroma generated by roasting acts in combination, any method of producing Indonesian traditional tempeh, or any fermented food using tempeh bacteria that has been developed and studied so far In the production method of the above, the effect is sufficiently exhibited.

[0009] The effect of the present invention is not limited by the type of Tempeh bacteria, but may be any type of bacteria belonging to the genus Rhizopus used as Tempeh bacteria. The effect is fully exhibited.

In the present invention, the raw materials used are limited to beans, nuts, and cereals. These raw materials may be of the same variety alone, or may be mixed with other raw materials as necessary. This is also advantageous because a fermented food with a different flavor can be obtained.

The beans include proteins and fats such as soybeans and peanuts, starches and proteins such as red beans, fava beans, peas, cowpea and quail beans, and soybeans, green beans and the like. Any of those with strong vegetable properties can be used.

[0012] Examples of nuts include chestnuts, walnuts, ginnan, shii, conkers, and hishi, almonds, cacao,
Coconuts, macadamia nuts and the like are mentioned, and these are given as examples, and any nuts can be widely used.

[0013] As cereals, rice, barley, naked barley, rye,
In addition to oat, corn, millet, millet, sorghum, millet and the like, buckwheat can also be used, and any other cereals exemplified above can be used.

[0014] The fermented food product of Tempeh fungus produced by the raw material treatment according to the present invention has considerably reduced the peculiar bitterness which has been a problem so far, as compared with those produced by the conventional method. Furthermore, the favorable aroma and taste produced by the roasting process greatly increase the value as a food.

[0015]

Embodiments of the present invention will be described below.
In addition, this Example does not limit this invention at all. Further, in the present invention, "%" indicates "% by weight". Here, the test results when tempe is manufactured by a certain manufacturing method by changing the method of processing the raw materials are shown. In the control, the soybean was treated in a standard manner conventionally used. That is, crushed soybeans obtained by slicing whole soybeans with a grinder and then sieving them with a dockage tester to remove the skin were used. In Example 1, raw soybeans were roasted using a household frying pan. In other words, the heat was adjusted so that the surface temperature of the heated frying pan became about 180 ° C., and 1 kg of round soybeans was added thereto, and the roasting treatment was performed while vibrating the frying pan for about 20 minutes. The light fox was browned and the fragrance was fragrant. In Example 2, the roasting treatment was performed using an oven for baking. That is, 1 kg of soybeans were put into a stainless steel wide-mouthed container and subjected to heat treatment at an oven temperature of 200 ° C. for about 10 minutes. In this case, the surface of the soybean was not browned, but a sufficient aroma was obtained.

After washing 500 g of each of the above-mentioned raw materials with water, water was added to such an extent that the soybeans were completely immersed, and the mixture was boiled and heated for 30 minutes. One liter of water was added thereto, and the temperature was maintained at 37 ° C. for 12 hours to perform preliminary fermentation. Then add a small amount of water and bring to a boil.
After the heat treatment for 0 minutes, 20 ml of vinegar was added, and the mixture was boiled for another 10 minutes to perform the heat treatment. After that, drainage, washing and dewatering (using basket type centrifuge)
Then, those having a water content of 50% were put in a plastic bag containing 1 kg, and about 2.3 g of a spoonful of starter culture was added, and fine holes were punched on the surface at intervals of about 1 cm. Then ferment in a thermostat at 31 ° C for 24 hours,
A fermented food was obtained. The starter culture used was Rhizopus ol , which was cultured on sterile rice according to a standard method.
igosporus NRRL2710 strain was used. At this time, the number of spores per gram of the starter culture was 10 ⁸
Was individual.

The evaluation of the taste of the thus obtained fermented food was carried out after fried with salad oil. In other words, fermented food cut to a size of 5 mm in thickness and 3 × 8 cm is lightly dusted with flour, then immersed in whole egg solution, breaded and fried in salad oil heated to 175 ° C. for about 2 minutes and 30 seconds. After that, the taste was evaluated. Evaluation is aroma, texture,
The four items of umami and bitterness were evaluated in five levels: very good, good, normal, bad, and quite bad. As shown in Table 1, the results of the evaluation show that the roasted product of the present invention significantly reduced bitterness and provided a fermented food with excellent flavor and flavor.

[0018]

[Table 1]

[0019]

According to the method for treating raw materials according to the present invention, the bitterness which has been a problem so far in fermented foods by Tempeh fungi using beans, cereals, nuts or a mixture thereof as raw materials is sufficiently reduced. Thus, a high-quality fermented food having excellent flavor and flavor can be obtained.

Claims (1)

[Claims] (1) In the production of a fermented food using Tempeh fungi using beans, cereals, nuts, or a mixture thereof as a raw material,
A method for producing a fermented food, comprising roasting all or a part of the raw materials used.