TW201707578A - Novel fermented seasoning composition - Google Patents

Abstract

The present invention enhances the material sense (the fresh sensation of the flavor and/or mouthfeel (texture) characteristic of the main ingredient) of a refrigerated food product or frozen food product that has been cooled and refrigerated or frozen after being heated and cooked. The present invention addresses the problem of providing an agent for tenderizing meat, etc., masking the raw odor of soy milk, masking the odor of vegetable proteins, enhancing the sense of stimulation from spices, improving cacao flavor, minimizing the odor from photodegradation of milk or soy milk, improving milkiness, improving the grain flavor of miso, masking fish odor, masking meat odor, improving fruitiness, or masking fermented-soybean odors. The problem is overcome by using a ferment (lactobacillus/yeast ferment) of milk whey or soy milk produced using lactobacillus and yeast. The lactobacillus/yeast ferment is preferably obtained by using yeast to perform further fermentation on a lactobacillus ferment of milk whey or soy milk.

Description

Novel fermented seasoning composition

This invention relates to a novel fermentation seasoning composition. More specifically, the present invention relates to a yeast seasoning composition for improving the texture of a foodstuff in a frozen food or the like using a mash produced by lactic acid bacteria and yeast. The present invention is useful in the field of food manufacturing and the like.

Regulated frozen foods such as frozen siu mai, frozen dumplings, frozen spring rolls, etc. have the following advantages: they can be stored and stored, and they will not be produced in the waste or waste of the materials produced during conditioning, and the table or lunch dishes will be added in a short period of time. And easy to match colors and so on. In recent years, various techniques have been used from the viewpoint of improving taste or flavor, and are widely used in various scenarios including ordinary households.

On the other hand, in order to improve the taste or flavor of the food, an amino acid seasoning, a nucleic acid seasoning, or a yeast seasoning containing cereals, fruits, vegetables, or dairy products as a main raw material is added. Regarding the fermented seasoning, some are made from whey or soymilk. In the whey, for example, Patent Literatures 1 and 2 propose a seasoning liquid containing a clarified lactic acid bacteria/yeast whey mash as a active ingredient obtained by fermenting whey by lactic acid bacteria and then fermenting it by yeast. A flavor enhancer and a flavor enhancer for fruit drinks. Further, Patent Document 3 proposes a method for producing a fermented milk whey broth by yeast fermentation of a fermented milk whey obtained by removing milk from a mash, and a fermented milk whey obtained using the same The case where the yeast is used as an active ingredient of a fermented flavor imparting agent for a beverage or a seasoning.

The whey mash is not proposed in the form of a seasoning, but Patent Document 4 proposes a method for producing a mash-containing milk containing an angiotensin-converting enzyme inhibitory peptide, which can be efficiently obtained at a high rate and can be obtained at a high ratio. A method for producing fermented milk and whey of an ACE peptide which is useful as a pharmaceutical, functional food, or health food, and which comprises (A) mixing and stirring a lactic acid bacterium and a raw material containing milk. a step of mixing the raw materials; (B-1) preparing the mixed raw materials by stirring to prepare the curd fragments and the whey containing the angiotensin-converting enzyme inhibitory peptide to prepare the curd-containing fragments, and A whey milk containing an angiotensin-converting enzyme inhibitory peptide.

Regarding soymilk, for example, Patent Document 5 proposes a method for producing a seasoning using soybean, which is characterized in that the soybean is ground and separated into a soymilk component and a bean curd component, and the soymilk component and the tofu are separated. The slag component is formulated in an arbitrary ratio, and the mixture obtained by the blending is subjected to an enzyme treatment to produce a seasoning. Further, although it is not soybean milk, Patent Document 15 proposes an odor and an odor suppressing composition of a food which is characterized in that it is composed of fungi, yeast, and lactic acid bacteria in a state of less than 5 wt% of salt or without salt. Any one or more of the soybean mash obtained by decomposing soybean yeast is used as a main component.

In addition, although it is not proposed in the form of a seasoning, the patent document 6 proposes the manufacturing method of the soymilk fermented wine as a soy milk and the astringent taste, and the flavor is rich, and the soymilk fermented liquor derived from the flavor of soybean milk is produced. According to the method, the manufacturing method is characterized in that in the manufacturing step of the wine, the soy milk before the fermentation is soaked, and yeast or yeast and lactic acid bacteria are added to the mash to ferment it. Patent Document 7 provides a method for producing a soy-fermented soymilk, which is characterized in that: lactic acid bacteria and yeast are used to make soymilk with or without sugar added to soybean milk which is suitable for the public without soy smell and good flavor. Fermented soymilk is obtained by fermentation and lactic acid fermentation, and the obtained yeast soymilk is inactivated by bacteria and carbon dioxide is removed together with alcohol. Further, Patent Document 8 proposes an immunopotentiator which cultivates lactic acid bacteria and yeast to make soybean or its addition. The ferment obtained by fermenting the living thing as an active ingredient.

[Previous Technical Literature] [Patent Literature]

[Patent Document 1] Japanese Patent Laid-Open No. Hei 7-75520 (Japanese Patent No. 3333011)

[Patent Document 2] Japanese Patent Laid-Open No. Hei 7-75521 (Japanese Patent No. 3343790)

[Patent Document 3] Japanese Patent Laid-Open Publication No. 2004-236638

[Patent Document 4] International Publication WO00/41572

[Patent Document 5] Japanese Patent Laid-Open Publication No. 2003-24003

[Patent Document 6] Japanese Patent Laid-Open Publication No. 59-169483

[Patent Document 7] Japanese Patent Laid-Open No. Hei 11-46685

[Patent Document 8] Japanese Patent Laid-Open Publication No. 2003-335695

[Patent Document 9] Japanese Patent Laid-Open No. Hei 4-36167

[Patent Document 10] Japanese Patent Laid-Open Publication No. 2007-319166

[Patent Document 11] Japanese Patent Laid-Open Publication No. 2003-304836

[Patent Document 12] International Publication WO2010/126165

[Patent Document 13] Japanese Patent Laid-Open Publication No. 2002-281942

[Patent Document 14] Japanese Patent Laid-Open Publication No. 2010-166886

[Patent Document 15] Japanese Patent Laid-Open Publication No. 2007-129985

[Patent Document 16] Japanese Patent Laid-Open Publication No. 2011-217646

[Patent Document 17] Japanese Patent Laid-Open Publication No. 2012-175963

[Patent Document 18] Japanese Patent Laid-Open Publication No. 2010-200635

[Patent Document 19] Japanese Patent Laid-Open No. 60-203174

[Patent Document 20] Japanese Patent Laid-Open No. 2011-4673

[Patent Document 21] International Publication WO2013/031571

[Patent Document 22] Japanese Patent Laid-Open Publication No. 2009-261385

[Patent Document 23] Japanese Patent Laid-Open Publication No. 2006-61066

[Patent Document 24] Japanese Patent Laid-Open Publication No. 2010-57434

[Patent Document 25] Japanese Patent Laid-Open Publication No. 2015-216846

[Patent Document 26] Japanese Patent Laid-Open Publication No. 2016-42818

[Patent Document 27] Japanese Patent Laid-Open Publication No. 2009-297009

[Patent Document 28] Japanese Patent Laid-Open Publication No. 2001-299267

[Patent Document 29] Japanese Patent Laid-Open Publication No. 2015-43749

[Patent Document 30] Japanese Patent Laid-Open Publication No. 2011-254762

[Patent Document 31] International Publication WO2011/074359

[Patent Document 32] Japanese Patent Laid-Open Publication No. 2010-233460

[Patent Document 33] Japanese Patent Laid-Open Publication No. 2009-22266

[Patent Document 34] Japanese Patent Laid-Open Publication No. 2007-97587

[Patent Document 35] Japanese Patent Laid-Open Publication No. 2003-284528

[Patent Document 36] Japanese Patent Laid-Open Publication No. 2003-289836

Frozen ‧ refrigerated foods use a variety of materials as raw materials. For example, frozen spring rolls use bamboo shoots, mushrooms, cabbage, carrots, pork, and the like. These ingredients are flavored when heated and conditioned, and are tempered to enhance the overall feel of the food as a whole. On the other hand, if it is cooled and stored at a low temperature, the unique taste or texture of each material is greatly impaired. It is difficult to discriminate between the materials in the mouth when eating.

On the other hand, research on the improvement of food texture has been conducted mainly for livestock meat, fish meat or processed products. Among them, the technique of softening the meat and the like is important for the diet of the baby, the hospital diet, the care diet, and the like, and a method of adding an alkali preparation is known (Patent Document 9); a method of adding a protein-decomposing enzyme (Patent Document 10) Add roasted salt and sugar A method of alcohol, a starch derivative, and an organic acid (patent document 11); a method of adding calcium lactate, an amino acid, and a saccharide (patent document 12), a method of adding alginate (patent document 13), etc.

Further, there has been a problem in that the use of soymilk or vegetable protein instead of cow's milk or livestock meat has been studied due to problems such as excessive intake of ammonium peroxyacid or calories, but there is a concern about the astringency of soy milk or the unique smell of plant proteins. On the other hand, research has been conducted on the use of a yeast extract derived from yeast in order to enhance the flavor of spices or the like (Patent Document 14).

Further, regarding the improvement of the taste and flavor of chocolate, it has been studied to use a whey mineral to strongly feel the chocolate flavor (Patent Document 16); it contains a large amount of glutamic acid and also contains a large amount of nucleic acids. The yeast extract is a food texture improving agent of a chocolate product as an active ingredient (Patent Document 17). Regarding a dairy product, a masking agent having a photo-degradation odor of a dairy product is proposed, which comprises a substance selected from the group consisting of 1,3-octanediol, 5-octene-1,3-diol, and dimethylmethoxyfuran. A compound in a group consisting of a ketone as an active ingredient (Patent Document 18); a method for producing an acidic beverage containing milk, characterized in that one or more of rutin, morin or quercetin are added (patent Document 19). Regarding the rich milky taste, the richness of the milk or the sweetness of the milk, research has been made to enhance the rich milky taste or the richness of the milk by using a specific yeast extract (Patent Documents 20 and 21); A cheese flavor and/or milky enhancer of a powder seasoning and a yeast extract having a meat-like flavor prepared by heating a mixture of a fat and a yeast extract powder in a powder state (Patent Document 22); extracting juice and yeast A seasoning for improving the flavor of the dairy product by mixing and heating (Patent Document 23); the milky food containing the debittering dry yeast derived from the yeast recovered from the beer brewing step as a main component is enhanced with milk Agent (Patent Document 24). A soybean flavoring agent containing a soybeanase-derived lipase-treated product has been studied for a food containing soybean as a raw material (Patent Document 25). Regarding the use of foods that have fish and meat, studies have been carried out on sardines or chickens that have been obtained by extracting the distiller's grains with amylolytic enzymes and proteolytic enzymes, and using yeast to re-ferment the steps. The mask of the smell of meat (Patent Document 26); the odor of shark meat obtained by extracting the lactic acid bacteria obtained by lactic acid fermentation of soybean milk (Patent Document 27); and the extract of aquatic animals as the main raw material In addition, the lactic acid bacteria and the yeast are added, and the yeast extract and the yeast are added, and the mash is obtained by fermentation and ripening, and the odor of the previous extract or the fish sauce is reduced (Patent Document 28). In addition, the deodorizing composition for livestock meat containing a water-soluble polysaccharide obtained by fermenting a raw material containing soybeans by fermentation of a raw material containing soybeans as an active ingredient is used (Patent Document 29); A method for producing beef or beef processed food obtained by obstructing animal odor in the step of adding arginine (Patent Document 30); and yeast extract containing 5% by mass or more of arginine based on all solid components The inhibition of the meat odor of the composition and/or the enhancement of the target taste (Patent Document 31); the method of treating the food, characterized in that the liquor is mixed with the meat or the aquatic animal by the sake or the sake Inhibiting the production of aldehyde, thereby reducing or suppressing the odor of the above-mentioned livestock meat or aquatic animals (Patent Document 32); adding the sweet wine having aconitic acid content of 1 mg/L or more and 3000 mg/L or less to the boiled juice to carry out the meat A method of heating and conditioning, thereby suppressing the odor of the meat, and imparting a rich taste (Patent Document 33); the odor of the grass using the lactone and/or the lactone-containing substance is improved. Method for producing beef or processed beef products (Patent Document 34); using meat and meat products containing a specific amount of 5'-nucleotides, β-glucan, mannan, and peptide yeast extract as active ingredients Masking of animal odor by the flesh color improving agent (Patent Document 35). In the fruit juice-containing beverage, a juice-sensitizing agent having an inner branched cyclic structure portion and an outer branched structural portion and having a degree of polymerization of 50 or more glucan as an active ingredient has been studied (Patent Document 36).

However, the case of using the whey or soymilk as a raw material for the purpose of such a purpose has not been studied.

The inventors of the present invention conducted various studies on clarifying lactic acid bacteria/yeast whey mash (see Patent Documents 1 and 2). Among them, the use of whey or soymilk with lactic acid bacteria and leaven The mother's broth and the conditioned frozen food found that there was a tendency to maintain the sense of the material of the ingredients. In addition, it has been found that lactic acid bacteria and yeast lysate of whey or soymilk can be used for softening of meat and the like, masking of soy milk, masking of plant protein, and stimulation of spices. Furthermore, it has been found that the lactic acid bacteria and yeast lysate of whey or soy milk can be used for the improvement of cocoa flavor, the inhibition of light deterioration of milk or milk, the improvement of milkiness, the improvement of the flavor of the miso, the smell of fish, the smell of meat, and the smell of meat. The fruit is improved and the natto is stinky. The present invention has been completed based on these findings.

That is, the present invention provides the following.

[1] A lyophilized seasoning composition which is prepared by using lactic acid bacteria and yoghurt (lactic acid bacteria/yeast mash) produced by lactic acid bacteria and yoghurt as an active ingredient for use in food material improvement, meat meat Or the softening of fish, the soaking of soy milk, the odor of plant protein, the stimulation of spice, the improvement of cocoa flavor, the inhibition of light deterioration of milk or soy milk, the improvement of milkiness, the improvement of cereal flavor of miso, and the smell of fish Any one of the group consisting of the stench of the meat, the improvement of the fruit, and the odor of the natto.

[2] The fermented seasoning composition according to 1, wherein the lactic acid bacterium is selected from the group consisting of Lactobacillus rhamnosus, Pediococcus acidlactici, Lactobacillus confusus, Lactobacillus faecalis (Lactobacillus malefermentans), Lactobacillus paracasei subsp. paracasei, Lactobacillus delbrueckii subsp. bulgaricus, Lactococcus lactis, Lactobacillus acidophilus, and Lactobacillus swiss ( Any of a group of Lactobacillus helveticus).

[3] The fermented seasoning composition according to 1 or 2, wherein the yeast is selected from the group consisting of Saccharomyces cerevisiae, Saccharomyces sake, Saccharomyces beticus, and Schizosaccharomyces. Any of a group of yeasts (Schizosaccharomyces pombe).

[4] The fermented seasoning composition according to any one of 1 to 3, which comprises lactic acid bacteria/yeast mash of soymilk as an active ingredient.

[5] A foodstuff comprising the effective amount of the lactic acid bacteria/yeast mash as defined in any one of 1 to 4.

[6] A heat-conditioned chilled food or frozen food comprising the effective amount of the lactic acid bacteria/yeast mash as defined in any one of 1 to 4.

[7] A food product according to 5, or a chilled food or a frozen food product according to 6, in the case of lactic acid bacteria/yeast mash which is made of whey, converted to lactic acid bacteria/yeast of 10.7% solid content In the case of lactic acid bacteria/yeast mash, which is based on soy milk, lactic acid bacteria/yeast mash of 6.5% of solid content contains 0.1 to 2.0% of lactic acid bacteria/yeast mash. .

[8] A method of producing a chilled food or a frozen food, comprising the steps of: refrigerating or freezing an effective amount of the heat-conditioned food containing the lactic acid bacteria/yeast mash as defined in any one of 1 to 4; Obtain chilled food or frozen food; or A method for producing a food comprising meat or fish, soymilk, vegetable protein, spice, cocoa-derived raw material, milk, miso, tomato or fruit, or natto in a raw material, comprising the steps of: adding any one of 1 to 4 The effective amount of lactic acid bacteria/yeast mash as defined in the item.

[9] A method for improving the texture of a refrigerated food or a frozen food, comprising the steps of: refrigerating an effective amount of the heat-conditioned food comprising the lactic acid bacteria/yeast mash as defined in any one of 1 to 4; Or frozen to obtain chilled or frozen food; or A cereal selected from the group consisting of softening of meat or fish, masking of soy milk, plant protein odor masking, stimulation of spice, enhancement of cocoa flavor, inhibition of light-degrading odor of milk or soymilk, improvement of milky taste, miso Any of a group consisting of a flavor increase, a fish smell mask, a meat smell mask, a fruit sensation, and a natto odor mask. The method comprises the step of adding an effective amount of the lactic acid bacteria/yeast mash as defined in any one of 1 to 4.

[10] A method for producing a fermented seasoning composition comprising lactic acid bacteria/yeast mash as an active ingredient, comprising the step of further fermenting soymilk or whey lactic acid bacteria mash with yeast.

[11] The fermented seasoning composition according to any one of 1 to 4, wherein the active ingredient comprises a component distinguished based on the molecular weight of the lactic acid bacteria/yeast mash, and the molecular weight of the lower limit of the component is 75 to 1,800, The upper limit has a molecular weight of 2,200 to 10,000.

[12] A method for improving from the improvement of the texture of the food, the softening of the meat or fish, the masking of the soymilk, the odor of the plant protein, the stimulation of the spice, the improvement of the cocoa flavor, the inhibition of the light deterioration of the milk or the soymilk. A lactic acid bacteria/yeast containing soymilk or whey, a milky sensation, an increase in the taste of the cereal, an increase in the flavor of the miso, a scent of the fish, a scent of the meat, an increase in the fruit sensation, and a natto odor mask. The molecular weight of the mash is 500~3,500.

[1'] A use of a lactic acid bacterium or a yeast produced by a lactic acid bacterium or a lactic acid (lactic acid bacterium/yeast mash), which is selected from the group consisting of food material improvement, softening of meat or fish, and soy milk. Masking, plant protein stench, stimulation of spice, enhancement of cocoa flavor, inhibition of light-degrading odor of milk or soymilk, improvement of milky taste, improvement of cereal flavor of miso, smell of fish, masking of meat, and improvement of fruit And any of the group consisting of natto odor masking.

[2'] The use of 1', wherein the lactic acid bacterium is selected from the group consisting of Lactobacillus rhamnosus, Pediococcus acidlactici, Lactobacillus confusus, Lactobacillus malefermentans Lactobacillus paracasei subsp. paracasei, Lactobacillus delbrueckii subsp. bulgaricus, Lactococcus lactis, Lactobacillus acidophilus Any of a group consisting of (Lactobacillus acidophilus) and Lactobacillus helveticus.

[3'] The use of 1' or 2', wherein the yeast is selected from the group consisting of Saccharomyces cerevisiae, Saccharomyces sake, Saccharomyces beticus, Schizosaccharomyces cerevisiae Any of a group consisting of (Schizosaccharomyces pombe).

[4'] The use according to any one of 1' to 3', wherein the lactic acid bacteria/yeast mash of soymilk is used as an active ingredient.

[5'] The use of any one of 1' to 4', wherein the active ingredient comprises a component differentiated based on the molecular weight of the lactic acid bacteria/yeast mash, and the molecular weight of the lower limit of the component is 75 to 1,800, the upper limit The molecular weight is 2,200~10,000.

[6'] A use of a component of a molecular weight of 500 to 3,500 of lactic acid bacteria/yeast mash of soymilk or whey, which is selected from the group consisting of food material improvement, softening of meat or fish, masking of soy milk, and plants Protein odor masking, stimulation of spice, enhancement of cocoa flavor, inhibition of light-degrading odor of milk or soymilk, improvement of milky taste, improvement of cereal flavor of miso, smell of fish, masking of meat and meat, improvement of fruit sensation, and natto smell Shading any of the groups consisting of.

Figure 1 is the evaluation result of the spring rolls using lactic acid bacteria/yeast mash of whey (material sense)

Figure 2 is the evaluation result of the spring roll using lactic acid bacteria/yeast mash of whey (goodness of flavor)

Figure 3 is the evaluation result of the spring rolls using lactic acid bacteria/yeast mash of soybean milk (material sense)

Figure 4 is the evaluation result of the spring rolls using lactic acid bacteria/yeast mash with soymilk (goodness of flavor)

Figure 5 is the evaluation result (material sense) of the ingredients of the yoghurt yoghurt/yeast mash

Figure 6 is the evaluation result of the ingredients of the yoghurt/yeast yoghurt yoghurt with whey (goodness of flavor)

Figure 7 is the evaluation result of the ingredients of the yoghurt rice/yeast yoghurt with soymilk

Figure 8 is the evaluation result of the ingredients of the yoghurt rice/yeast yoghurt with soymilk (the flavor is good)

Figure 9 is the evaluation result of the roasted chicken pieces using the lactic acid bacteria/yeast mash of soybean milk.

Figure 10 is the result of the crushing test of the roasted chicken pieces using the lactic acid bacteria/yeast mash of soybean milk.

Figure 11 shows the evaluation results of soymilk using soymilk lactic acid bacteria/yeast mash

Figure 12 is an evaluation result of a hamburger patties using plant protein using lactic acid bacteria/yeast mash of soymilk

Figure 13 is the evaluation result of Japanese pancake sauce using soymilk lactic acid bacteria/yeast mash

Figure 14 is the evaluation result of hot chocolate using lactic acid bacteria/yeast mash of soymilk

Figure 15 is the evaluation result of cream chocolate using lactic acid bacteria/yeast mash of soybean milk

Fig. 16 is an evaluation result of the light-deteriorating odor suppressing effect of the milk using the lactic acid bacteria/yeast mash of soybean milk

Fig. 17 is a result of evaluation of the light-deteriorating odor suppressing effect of soybean milk using lactic acid bacteria/yeast mash of soybean milk (material sense)

Figure 18 is the evaluation result of the miso using lactic acid bacteria/yeast mash of soymilk

% and parts are based on quality unless otherwise stated. Value range "X ~Y" includes the values X and Y at both ends unless otherwise specified. "A and/or B" means that at least one of A and B exists, and both A and B exist, unless otherwise specified. Foods are not only solid, but also liquid oral intakes such as beverages and soups. Further, it is not only a form of direct ingestion (for example, various foods, supplements, and drinks to be conditioned), but also a food additive, a mash seasoning composition, and a beverage concentrate. Furthermore, it is used not only for humans but also for non-human animals (pets, livestock, etc.). In addition to foods (including so-called health foods), foods also include health-care foods (functional foods, nutritious foods, and foods for specific health care). When it is called a mash, the form is not particularly limited, and it may be in the form of a liquid or a solid. The mash may be used as an active ingredient, and may be sterilized, desalted, concentrated, adjusted, clarified, and/or dried by various processors, for example, a mash.

The present invention relates to a fermented seasoning composition for improving the texture of foods, such as whey or soymilk, using yoghurt produced by lactic acid bacteria and yeast as an active ingredient. In addition, the present invention relates to a fermented seasoning composition for improving the texture of foods, etc., which is an active ingredient of a lactic acid bacteria/yeast mash which is obtained by further fermenting lactic acid bacteria mash of whey or soymilk. And its manufacturing method. Further, there is a case where the yeast produced by the lactic acid bacteria and the yeast is referred to as a lactic acid bacteria/yeast mash.

[fermented raw materials]

The raw material of the fermented seasoning composition is pure milk, whey or soy milk derived from cow's milk, preferably whey or soymilk derived from cow's milk.

The whey which can be used is not particularly limited as long as it can be used as a food material. Whey is also known as whey, which is a case in which milk is removed as a main component of milk protein and milk fat, and contains water-soluble protein or lactose, water-soluble vitamins. Or an aqueous solution of the mineral component. The milk is removed as a by-product from the production of cheese from milk, and can also be obtained in the form of a clear solution of yoghurt. The whey is supplied to the market in the form of a dry powder, and such a dried product can also be preferably used in the present embodiment. The concentration of the solid content of the whey to be fermented is not particularly limited as long as the fermentation by the lactic acid bacteria is preferably carried out. However, as the whey powder, the initial concentration in the mash may be set, for example. It is 5 to 40%, preferably 10 to 25%, and more preferably 12 to 18%.

The soymilk that can be used is not particularly limited as long as it can be used as a food material. Examples of the soymilk which can be preferably used include various commercially available persons, for example, unadjusted soymilk (soybean solid content of 8% or more), soymilk (soybean solid content of 6% or more), and soymilk (soybean solid) 4% or more of the ingredients), dry powder of soymilk. The concentration of the soybean solid content in the mashing solution is not particularly limited as long as the fermentation by the lactic acid bacteria is preferably carried out, but the concentration of the soybean solid content in the mashing solution can be, for example, 2 to 25%. Good is set to 5~20%.

The whey and soymilk used in the fermentation can be heat-sterilized before being used for fermentation to prevent contamination of the bacteria. The conditions for heat sterilization are, for example, 80 to 90 ° C for 30 to 60 minutes.

[Lactic acid bacteria fermentation]

In the fermentation of whey or bean lotion, the order of fermentation by lactic acid bacteria and the fermentation by yeast can be appropriately set. In a preferred embodiment, the fermentation with lactic acid bacteria is first carried out. . By carrying out the fermentation by anaerobic lactic acid bacteria and the fermentation by yeast while ventilating as follows, it is possible to provide better conditions for each of the bacteria, for example, the pH value is lowered even by lactic acid bacteria. Because yeast is resistant to acidity, it can still grow. Further, by this, the fermentation step can be completed in a short time. Further, the aroma component derived from yeast can be sufficiently utilized.

The lactic acid bacteria to be used are not particularly limited as long as they are usable for food manufacturers. For example, Lactobacillus rhamnosus, Pediococcus acidlactici, Lactobacillus confusus, and gangrene can be used. Lactobacillus malefermentans, Lactobacillus paracasei (Lactobacillus paracasei subsp. paracasei), Lactobacillus delbrueckii subsp. bulgaricus, Lactococcus lactis, Lactobacillus acidophilus, and Lactobacillus helveticus Any of them. Preferably, it is selected from the group consisting of Lactobacillus rhamnosus, Pediococcus acidlactici, Lactobacillus confusus, Lactobacillus male fermentans, Lactococcus lactis, and The lactic acid bacteria in the group consisting of Lactobacillus acidophilus are more preferably any one of Lactobacillus rhamnosus or Pediococcus acidlactici. In the case of a good growth property and an excellent fermentation flavor, it is preferred to use Lactobacillus rhamnosus.

In a preferred embodiment, as the lactic acid bacteria, the Lactobacillus rhamnosus AN1 strain or a strain belonging to the same species and having the same scientific properties, or the strain of the lactic acid bacterium YU2 or the same species and having the same species may be used. a strain of scientific nature.

The Lactobacillus rhamnosus AN1 strain has the following scientific properties.

Cell morphology: rod shape

Colony: milky white

Characteristics: Performing lactic acid fermentation.

The Lactobacillus niger strain YU2 has the following scientific properties.

Cell morphology: spherical

Colony: milky white

Characteristics: Tetracocci, homologous lactate fermentation.

Lactobacillus rhamnosus AN1 strain and Lactobacillus faecalis strain YU2 were sequentially deposited under the registration numbers NITE BP-02072 and NITE BP-02073, on June 26, 2015, by TableMark Co., Ltd. (residence: Tokyo, Japan) Tsukiji City, Tsukiji 6-4-10), based on Under the Budapest Treaty and the Japanese Patent Law, it is deposited with the Independent Administrative Corporation Product Evaluation Technology Base Organization (residence: Room 2-5-8 122, Upper Kamakura, Kisatsuzu, Chiba Prefecture, Japan).

The conditions for the fermentation by the lactic acid bacteria can be appropriately designed by the practitioner according to the lactic acid bacteria to be used. In addition to whey or soymilk, various substances may be added to the culture solution. As the carbon source, for example, any one selected from the group consisting of sugar cane molasses, beet molasses, sucrose, wood chip cooking liquor, sulfite pulp waste liquid, sugar cane extract, glucose, acetic acid, and ethanol can be used. As the nitrogen source, for example, a nitrogen-containing organic substance selected from the group consisting of yeast extract, peptone, corn steep liquor (CSL), casein, and inorganic salts such as urea, ammonia, ammonium sulfate, ammonium chloride, and ammonium phosphate can be used. Any of a group. Further, a phosphoric acid component, a potassium component, or a magnesium component may be added to the culture medium, and vitamins such as biotin, pantothenic acid, thiamine, inositol, and pyridoxine may be added; minerals such as zinc, copper, iron, and manganese may be added. class. The lactic acid bacteria fermentation depends on the strain to be used, but may be, for example, 30 to 45 ° C, preferably 35 to 40 ° C, for example, 16 to 48 hours, preferably 20 to 36 hours. Considering that the lactic acid bacteria are anaerobic, the fermentation can be carried out while standing or gently stirring. Further, the fermentation can be carried out until the pH is in the range of 3.0 to 4.0, preferably 3.2 to 3.8.

[yeast fermentation]

In a preferred embodiment, yeast fermentation can be carried out on the lactic acid bacteria obtained in the above manner as the next step.

The yeast which can be used for yeast fermentation is not particularly limited as long as it can be used for food manufacturers. For example, conventional yeast such as wine yeast, wine yeast, or brewer's yeast can be used. More specifically, it is, for example, selected from the group consisting of Saccharomyces, Shizosaccharomyces, Pichia, Candida, Kluyveromyces, Williopsis genus, Debaryomyces genus, Galactomyces genus, Torulaspora genus, Rhodotorula genus, lyophilized yarrow (Yarrowia) Any of a group of genus and genus Zygosaccharomyces. Regarding yeast, in terms of good growth, it is preferably a bread yeast for bread production, a round yeast for the production of foodstuffs or feeds, a beer yeast for beer production, and more preferably a yeast ( Saccharomyces) or a strain belonging to Candida. Examples of the genus of the yeast include Saccharomyces cerevisiae, Saccharomyces sake, and Saccharomyces beticus. Further, Saccharomyces sake and Saccharomyces beticus are also classified as one of Saccharomyces cerevisiae. Examples of the genus Candida include Candida tropicalis, Candida lypolitica, Candida utilis, and Candida sake. More preferably, it is selected from the group consisting of Saccharomyces cerevisiae, Saccharomyces sake, Schizosaccharomyces pombe, and the like. One of the preferred yeasts is also considered to be Saccharomyces beticus, which is a kind of Saccharomyces cerevisiae, and mainly produces yeast for the production of white wine.

In a preferred embodiment, as the yeast, the Saccharomyces cerevisiae FAHP-1 strain or a strain belonging to the same species and having the same scientific properties, or the Saccharomyces cerevisiae FAHP-2 strain or the same species can be used. Strains with the same scientific nature.

The Saccharomyces cerevisiae FAHP-1 strain has the following scientific properties.

Cell morphology: egg type

Colony: milky white

Characteristics: Formation of ascospores with fermentability.

The Saccharomyces cerevisiae FAHP-2 strain has the following scientific properties.

Cell morphology: egg type

Colony: milky white

Characteristics: Formation of ascospores with fermentability.

The Saccharomyces cerevisiae FAHP-1 strain and the Saccharomyces cerevisiae FAHP-2 strain were successively registered as NITE BP-02074 and NITE BP-02075, respectively, on June 26, 2015 by Tab1eMark Co., Ltd. (residence: (4-4-10, Tsukiji, Chuo-ku, Tokyo, Japan), and is deposited under the Budapest Treaty and the Japanese Patent Law to the Independent Administrative Corporation Product Evaluation Technology Base Organization (Residential: 2-5-8 122, Kishozu, Chiba Prefecture, Japan) Room)).

The conditions for the fermentation by yeast can be appropriately designed depending on the yeast to be used. The lactic acid bacteria mash can also be sterilized during cultivation. Further, various types can be added to the lactic acid bacteria mash. As the carbon source, for example, any one selected from the group consisting of sugar cane molasses, beet molasses, sucrose, wood chip cooking liquor, sulfite pulp waste liquid, sugar cane extract, glucose, acetic acid, and ethanol can be used. As the nitrogen source, for example, a nitrogen-containing organic substance selected from the group consisting of yeast extract, peptone, corn steep liquor (CSL), casein, and inorganic salts such as urea, ammonia, ammonium sulfate, ammonium chloride, and ammonium phosphate can be used. Any of a group. Further, a phosphoric acid component, a potassium component, or a magnesium component may be added to the culture medium, and vitamins such as biotin, pantothenic acid, thiamine, inositol, and pyridoxine may be added; minerals such as zinc, copper, iron, and manganese may be added. class.

The yeast fermentation is also dependent on the strain to be used, and may be, for example, 20 to 40 ° C, preferably 25 to 35 ° C, for example, 12 to 40 hours, preferably 16 to 24 hours. The fermentation is carried out under aerobic conditions. If necessary, it can be carried out while fully agitating and/or stirring after yeast fermentation. Regarding ventilation and/or agitation, in particular, about 1/4 of the volume of the fermentation broth can be blown into the bottom of the fermentation tank every 1 minute, and stirred at 100 to 400 rpm. get on. Further, in the production step of the alcohol, since the fermentation is usually carried out under anaerobic conditions, the yeast generates a large amount of ethanol. However, in the present embodiment, since the fermentation is carried out under aerobic conditions, the concentration of ethanol in the fermentation is kept low, and the yeast can produce various flavor components such as esters, fatty acids, and higher alcohols. The concentration of the alcohol in the fermentation broth after the yeast fermentation process and the end of the fermentation is preferably less than 1.0%.

The termination point of the yeast fermentation can be appropriately determined as long as it is a manufacturer, for example, the reduction of the Brix value which is reduced as the fermentation progresses, and the Brix's sugar content ( The Brix value, the fragrance, and the like are used as a reference. When the Brix value is used as a reference, when soymilk is used as a raw material, it can be 5 to 9%, preferably 6 to 8%, and when whey is used as a raw material, it can be 9~ 13%, preferably 10-12% is the benchmark. Here, the Brix value is obtained by removing the insoluble solid component derived from whey or soymilk, the lactic acid bacteria, and the yeast cell from the liquid mash. value. In the case of adding salt to the mash, the value of the added salt portion is not included.

Further, the Brix value is determined by the value of the mass percentage of the sucrose solution corresponding to 20 ° C, and when the sugar amount refractometer is used to measure 100 g of an aqueous solution containing only 1 g of sucrose as a solute, The Brix value of the reading is 1%. Regarding a solution containing a solid component other than sucrose, the Brix value is a standard of the concentration of the solid component. The machine for measuring the Brix value is commercially available, and can be appropriately measured as long as it is a manufacturer.

[other steps]

The obtained lactic acid bacteria/yeast mash can also be added with salt in order to improve storage stability. The amount of the salt to be added is not particularly limited, and may be added to the lactic acid bacteria ‧ yeast broth, for example, 10% or more, preferably 15% or more, and more preferably 18% or more, in order to sufficiently reduce the water activity. Further, since the obtained lactic acid bacteria/yeast mash has a solid substance component derived from whey or soymilk, a lactic acid bacteria cell, and a yeast cell, when it is intended to be used for a product requiring clarification, The clarification treatment can be carried out to remove the insoluble components or cells. Regarding the method of clarification, various methods used in the field of food manufacturing for the same purpose can be applied. For example, filtration by a filter press using diatomaceous earth or a ferritic iron as a filter aid, or precision filtration (MF: Micro filtration) is mentioned.

[Lactic acid bacteria/yeast fermentation (active ingredient)]

In the above manner, lactic acid bacteria/yeast mash is obtained from the raw material whey or soybean milk.

The lactic acid bacteria/yeast yoghurt is a liquid obtained by removing lactic acid bacteria or yeast soy lysate or lactic acid bacteria and yeast cells as a result of lactic acid bacteria fermentation and yeast fermentation. When using whey as a raw material, the Brix may have a Brix of 9-13%, preferably 10-12%. In the case of using soymilk as a raw material, Brix's Brix ( Brix) can be from 5 to 9%, preferably from 6 to 8%.

The lactic acid bacteria/yeast mash can be in various forms. For example, the liquid may be concentrated or dried, as needed, to form a paste, a solid, a powder, or a granule. The lactic acid bacteria/yeast mash is also known as the W (double) savory seasoning, and it is also referred to as the simmering seasoning.

If the inventors of the present invention further studied, it is known that in the lactic acid bacteria/yeast mash of whey or soymilk, a component having a molecular weight of 100 to 5,000, more specifically a component having a molecular weight of 500 to 3,500, is contained. Helps the goal. Therefore, according to the present invention, there is provided a fermented seasoning composition, wherein the active ingredient comprises a component differentiated based on the molecular weight of the lactic acid bacteria/yeast mash, and the molecular weight of the lower limit of the component is 75 to 1800, preferably 100 500, even in the case where the lower limit is any, the upper limit molecular weight is 2200 to 10000, preferably 3500 to 5000 (for example, a component having a molecular weight of 500 to 3,500 or a component having a molecular weight of 100 to 5,000). Further, there is provided a food material texture improving agent comprising a component based on a molecular weight of a lactic acid bacteria/yeast mash of whey or soy milk, and a molecular weight of a lower limit of the component is 75 to 1800, preferably 100 to 500. Even when the lower limit is any, the upper limit molecular weight is 2200 to 10000, preferably 3500 to 5000 (for example, a component having a molecular weight of 500 to 3,500 or a component having a molecular weight of 100 to 5,000).

Regarding the present invention and its embodiment, the molecular weight refers to a molecular weight distinguished by using a dialysis tube having molecular discrimination ability. Lactic acid bacteria/yeast for whey or soymilk The molecular weight of the mash is 500~3,500 (may also be a component with a molecular weight of 100-5,000). Typically, it refers to at least a dialysis tube (Spectra/Por, Funakoshi) with a molecular weight of 3500~5000 and a molecular weight of 100. A dialysis tube of ~500 (Spectra/Por, Funakoshi), a component obtained by distinguishing between the conditions described in the eighth embodiment of the present specification by a usual operation (if further specified). Further, the molecular weight cutoff (MWCO) of the dialysis tube listed herein means that the component having the size is 90% or more.

A lactic acid bacteria/yeast mash which is obtained by further fermenting lactic acid bacteria/yeast mash of soybean milk as a raw material, and preferably lactic acid bacteria mash of soybean milk, which is one of the embodiments of the present invention.

[Protein seasoning composition]

The obtained lactic acid bacteria/yeast mash can be set as an active ingredient of the granulated seasoning composition. The yeast seasoning composition may also be a lactic acid bacteria/yeast mash, and the active ingredient may be blended with other ingredients as long as the active ingredient is exerted. Other ingredients may be various additives that are acceptable as foods. In this case, it is an antioxidant, a fragrance, a seasoning, a sweetener, a coloring agent, a viscosity-increasing stabilizer, a coloring agent, a bleaching agent, an anti-mold agent, a raw rubber, a bitter material, an enzyme, a gloss agent. , sour materials, emulsifiers, fortifiers, manufacturing agents, excipients, binding agents, tightening agents (isoterizing agents), buffers, dissolution aids, preservatives, stabilizers, coagulants, and the like. The amount of the active ingredient in the yeast seasoning composition is, for example, 1 to 100%, and may be 10 to 80% or 20 to 60%.

The fermented seasoning composition is particularly suitable for use in food material improvement, softening of meat, etc., soaking of soy milk, shading of plant protein, or stimulation of spice, so that the yeast is seasoned. The composition of the material may also be referred to as "food material improvement agent", "softener for meat and meat", "masking agent for soy milk", "masking agent for plant protein smell", and "stimulation of spice" Enhancer, "cocoa flavor enhancer", "inhibitor of light-degrading odor of cow's milk or soy milk", "milk-sensitizer", "milk grain wind" "Taste enhancer", "fishy smell masking agent", "live meat smell masking agent", "fruit sense enhancer", and "natto smell masking agent". That is, the present invention also provides the following.

[1a] A food material improving agent, a softening agent such as meat, a masking agent for soymilk, a masking agent for plant protein smell, a stimulating agent for spices, a cocoa flavor enhancer, a cow's milk or a soymilk Deteriorating odor inhibitor, milk sensation enhancer, cereal flavor enhancer for miso, fish odor masking agent, animal odor masking agent, fruit sensation enhancer, or natto odor masking agent, lactic acid bacteria/yeast of whey or soymilk The mash is used as an active ingredient.

[2a] The agent according to 1a, wherein the lactic acid bacterium is selected from the group consisting of Lactobacillus rhamnosus, Pediococcus acidlactici, Lactobacillus confusus, Lactobacillus male fermentans, Lactobacillus paracasei subsp. paracasei, Lactobacillus delbrueckii subsp. bulgaricus, Lactococcus lactis, Lactobacillus acidophilus, and Lactobacillus helveticus Any of a group.

[3a] The agent according to 1a or 2a, wherein the yeast is selected from the group consisting of Saccharomyces cerevisiae, Saccharomyces sake, Saccharomyces beticus, Schizosaccharomyces pombe. Any of a group of groups.

[4] The agent according to any one of the above 1 to 3, wherein the lactic acid bacteria/yeast mash obtained by further fermenting the lactic acid bacteria mash of soymilk by fermentation is used as an active ingredient.

[use]

<Material improvement>

The obtained lactic acid bacteria/yeast mash or gluten seasoning composition can be used to improve the texture of the food. The so-called material sense means that the food contained in the food can be clearly felt. Unique taste and / or food texture (texture). The food contains various ingredients, and the ingredients are reconciled with each other during heating and conditioning, and the taste is increased to enhance the overall feeling of the food as a whole. At this time, the taste or the softness of the blending is well felt. On the other hand, if the heat-conditioned food is cooled and stored at a low temperature, the overall feeling or taste will increase to an extent that is not intended. The taste or texture that is unique to each material is greatly lost, and it becomes difficult to discriminate the materials in the mouth when eating. The inventors of the present invention have studied that by adding lactic acid bacteria/yeast mash, even if the food is stored by refrigerating or freezing after being cooled by heating and conditioning, the texture of the food can be maintained more than before. Therefore, one aspect of the present invention is a food material sensitizing agent containing the obtained lactic acid bacteria/yeast mash or gluten seasoning composition as an active ingredient.

<softening of meat and other meat>

The obtained lactic acid bacteria/yeast mash or fermented seasoning composition can be used to make meat or fish meat which is used as a food material (including processed products which are raw materials of the raw materials. The fish meat includes meat of aquatic animals. In the case of "live meat, etc.") softens. Therefore, one aspect of the present invention is a softener of livestock meat or the like containing the obtained lactic acid bacteria/yeast mash or gluten seasoning composition as an active ingredient.

The softener of the present invention may be contained in a seasoning liquid such as a soaking liquid and injected (injected) into livestock meat or the like. Alternatively, it may be used by immersing meat or the like in an immersion liquid containing the softener of the present invention. Alternatively, it may be contained in a food such as hamburger patties.

By using the softening agent of the present invention, not only the meat and the like are softened, but also the juicy feeling can be enhanced. The term "juicy" as used herein refers to the sensation of gravy felt in the mouth when chewing meat or the like when eating.

< Soymilk taste masking>

The obtained lactic acid bacteria/yeast mash or yeast seasoning composition can be further used to suppress the astringency of soymilk (including processed products thereof). Therefore, one aspect of the present invention is a soymilk containing a lactic acid bacteria/yeast mash or a gluten seasoning composition as an active ingredient. A taste masking agent. The object of the astringency mask of the present invention is not limited to soymilk, and may be a processed product made of soymilk as a raw material, for example, soy milk cream.

By using the masking agent of the present invention, not only the astringency of the soymilk but also the sweetness, the softness, and the thick taste of the taste can be enhanced.

<Plant protein odor masking>

Plant proteins, especially soy protein (including processed products thereof) have a unique oxidative odor, but the obtained lactic acid bacteria/yeast mash or gluten seasoning composition can be used to inhibit the plant protein odor (also It is called "plant protein odor". Therefore, one aspect of the present invention is a plant protein odor masking agent containing a lactic acid bacteria/yeast mash or a gluten seasoning composition as an active ingredient.

Since the lactic acid bacteria/yeast mash or the gluten seasoning composition of the present invention has a very light taste or flavor, it is possible to mask the plant protein odor while using the taste or flavor of the material.

By using the masking agent of the present invention, not only the odor of plant protein is masked, but also the softness, juicyness, and fleshiness can be enhanced.

<Enhancement of the stimulating feeling of spices>

The obtained lactic acid bacteria/yeast mash or fermented seasoning composition can be used to enhance the irritating feeling of the savory material (including the processed product which is the raw material) contained in the cooking or the seasoning liquid. That is, by adding the lactic acid bacteria/yeast mash or the gluten seasoning composition of the present invention to a seasoning liquid containing a spice or various sauces, the stimulating of the spice can be more strongly felt when eating, and the Stimulate long-term maintenance. Therefore, one aspect of the present invention is an enhancer which contains a lactic acid bacteria/yeast mash or a gluten seasoning composition as a stimulating sensation of a medicinal ingredient (also referred to as "sweetness").

The term "sweetener" refers to an effect of improving the taste, the aroma, the color, the richness, the ripening feeling, or the irritating feeling (spicy) by adding to the food, thereby feeling delicious or enhancing the appetite. The spice which enhances the irritating feeling by the present invention is not limited, and examples thereof include black pepper, red pepper, green pepper, pepper, cinnamon, nutmeg, and clove. Fragrant incense, cumin, tangerine peel, alfalfa, anise, sage, thyme, bay laurel, jasmine, curry leaf, guava, pepper, chili, mustard, ginger, garlic, paprika, onion, leeks, sesame , allspice, three flavors of spices, curry powder, seven flavored powder, spiced paprika and so on.

By using the reinforcing agent of the present invention, it not only enhances the irritation of the spice, but also enhances the mature feeling, the rich feeling, and the aftertaste.

<cocoa flavor improvement>

The obtained lactic acid bacteria/yeast mash or yeast seasoning composition can be used to enhance the flavor of cocoa in a food containing cocoa-derived raw materials. That is, by adding the lactic acid bacteria/yeast mash or the gluten seasoning composition of the present invention to a food containing a raw material derived from cocoa, the cocoa flavor can be more strongly felt at the time of eating. Therefore, one aspect of the present invention is a cocoa flavor enhancer containing a lactic acid bacteria/yeast mash or a gluten seasoning composition as an active ingredient in a food containing a raw material derived from cocoa. The cocoa flavor is also known as one of the flavors of chocolate (cocoa flavor, rich beer flavor, and milk flavor).

The raw material derived from cocoa is not limited, and examples thereof include cocoa nibs, cocoa mass, cocoa liquor, cocoa powder, cocoa cake, cocoa butter, and chocolate.

<Suppression of light deterioration odor>

The obtained lactic acid bacteria/yeast mash or gluten seasoning composition can be further used to inhibit photodegradation of cow's milk (including processed products thereof) or soymilk (including processed products thereof). The photo-deteriorated odor refers to a gas generated by oxidation caused by sunlight or the like. The light deterioration odor suppression may be suppressed by oxidative degradation caused by light, or may be occlusion of odor due to photodegradation. One aspect of the present invention is a photodegradation inhibitor containing milk or soymilk containing a lactic acid bacteria/yeast mash or a gluten seasoning composition as an active ingredient.

<Improvement of breast sensation>

The obtained lactic acid bacteria/yeast mash or gluten seasoning composition can be used to raise milk sense. That is, by adding the lactic acid bacteria/yeast mash or the gluten seasoning composition of the present invention to a food using cow's milk (including a processed product using the same), the milk can be more strongly felt when consumed. sense. Therefore, one aspect of the present invention is a milkfeel enhancer containing a lactic acid bacteria/yeast mash or a gluten seasoning composition as an active ingredient. The so-called increase in milkiness refers to the improvement of the good flavor unique to cow's milk.

The food to be used for the improvement of the milky feeling is not limited, and is a milk or a dairy product itself, and a food which is used as a raw material.

<Improvement of the flavor of the cereals of Miso>

The obtained lactic acid bacteria/yeast mash or gluten seasoning composition can be used to enhance the flavor of the miso (soy flavor, rice flavor, or wheat flavor). That is, by adding the lactic acid bacteria/yeast mash or the gluten seasoning composition of the present invention to a food containing miso, the cereal flavor of miso can be more strongly felt at the time of eating. Therefore, one aspect of the present invention is a cereal flavor enhancer containing a lactic acid bacteria/yeast mash or a gluten seasoning composition as an active ingredient.

The miso is not limited, and examples thereof include white miso, red miso, mixed miso, rice miso (which is obtained by fermenting and ripening soybeans and rice), and wheat miso (reconstituting soybeans and barley or rye, The yoghurt is obtained, and the yoghurt is obtained by mixing the yoghurt (the soy is fermented and cooked), and the miso (the one obtained by mixing the various miso of the rice miso, the wheat miso, and the bean miso). Preferred examples are white miso, and blended miso. With respect to the usually sterilized miso or the lyophilized miso, for example, the flavored mash for instant miso juice, it is found that the flavor of the miso is deteriorated, and the lactic acid bacteria/yeast mash or gluten seasoning composition of the present invention is preferably used. It is used to enhance the flavor of this miso. The cereal flavor enhancer of the miso of the present invention can be applied to various foods containing miso.

By using the cereal flavor enhancer of the present invention, it not only enhances the flavor of the cereal of the miso, but also enhances the sweetness and/or the umami taste.

<Fish smell masking>

The obtained lactic acid bacteria/yeast mash or gluten seasoning composition can be further used to suppress fish odor. One aspect of the present invention is a fish odor inhibitor containing a lactic acid bacteria/yeast mash or a gluten seasoning composition as an active ingredient. The fish smell contains the unpleasant smell of the raw fish (smell) and the characteristic smell (fish smell) of the heated fish.

The food to be used for the suppression of fishy odor is not limited to the fish itself, and may be a processed product using fish meat as a raw material, and a food having such a product.

<animal smell masking>

The obtained lactic acid bacteria/yeast mash or gluten seasoning composition can be further used to suppress the smell of meat. The smell of livestock meat includes visceral odor, grass odor, and animal odor. The so-called grassy smell is the smell of grass unique to beef obtained from cows that have been fertilized by pasture. One aspect of the present invention is a meat odor inhibitor containing a lactic acid bacteria/yeast mash or a gluten seasoning composition as an active ingredient.

The object of the meat odor inhibitor of the present invention is not limited to livestock meat, and may be a processed product using the raw material or a food product using the raw material. Further, in the above-mentioned Patent Document 30, it is proposed to reduce the odor of the meat by using arginine. However, in the above-mentioned Patent Document 29, the problem that the arginine itself exhibits a bitter taste is also imparted to the meat. According to the present invention, it is considered that even if an effective amount of the active ingredient of the present invention is used, there is no such problem.

<Improvement of fruit sense>

The obtained lactic acid bacteria/yeast mash or gluten seasoning composition can be used to enhance the fruity feeling of tomatoes or fruits (including foods which are such raw materials). The so-called improvement in fruit sensation refers to the promotion of a good flavor similar to tomatoes (or fruits). One aspect of the present invention is a fruit-sensitizing agent for a fruit-derived food containing a lactic acid bacteria/yeast mash or a gluten seasoning composition as an active ingredient.

A particularly good example of the food to be targeted is a conditioner that is heated by stewing for a long period of time. According to the present invention, even if the food is heated and conditioned for such stewing, the fruit sensation can be enhanced.

According to the present invention, not only the fruitiness of the tomato or the fruit is enhanced, but also the sourness is enhanced. In general, there is a tendency that the taste of the food is unsatisfactory if only the sour taste is enhanced. However, in the case of using the present invention, the tomato or the fruit is improved in the sense of the fruit while improving the sour taste, and the overall taste is better.

<Natto stinky mask>

The obtained lactic acid bacteria/yeast mash or gluten seasoning composition can be further used to inhibit natto (including processed products which are raw materials thereof). One aspect of the present invention is a natto natto inhibitor containing a lactic acid bacteria/yeast mash or a gluten seasoning composition as an active ingredient.

When used to suppress the natto odor, the lactic acid bacteria/yeast mash or the gluten seasoning composition may be directly added to the natto, or may be contained in the natto seasoning juice, and mixed with the natto when consumed. Way to use.

<Evaluation method and benchmark>

Whether the sense of material is improved, and the degree of improvement of the sense of material; whether the meat is softened or softened; whether the smell of soy milk is obscured, and the degree of shading; whether the plant protein smell is obscured or not The degree of shading; whether the stimulation of the spice is enhanced, and the degree of enhancement; whether the cocoa flavor is improved and the degree of lifting; whether the light-degrading odor of milk or soy milk is suppressed, and the degree of inhibition; The degree of improvement and the degree of improvement; whether the flavor of the grain of the miso is improved and the degree of the increase; whether the smell of the fish is obscured and the degree of obscuration; whether the smell of the meat is obscured and the degree of obscuration; The degree of improvement and the degree of improvement; and whether the natto smell is obscured or not, as long as it is the manufacturer, it can be evaluated by a functional test based on an appropriate control food. More specifically, for example, a standard for foods that do not contain an active ingredient is prepared, and a standard of about 3 to 10 levels is defined, and based on a standard (industrially meaningful basis, for example, a method in which the seventh level or higher is qualified is specified) ), trained inspectors will become the target food The product is compared with a control, whereby evaluation can be performed.

In the case where the food contains a plurality of kinds of ingredients, it is preferable to improve the material feeling of the more and more ingredients. The lactic acid bacteria/yeast mash or gluten seasoning composition of the present embodiment not only improves the sense of material of vegetables, but also improves the sense of material of meat and aquatic animals. The softening of meat or the like can also be evaluated by a method of measuring the hardness of the food. In the softening of meat, etc., it is preferred to enhance the juicy feeling. In the shade of the soy milk, it is better to enhance the sweetness, the softness and the heavy feeling. In the masking of protein odor, it is preferred to enhance the softness, juicyness and fleshiness together. In the enhancement of the stimulating feeling of the spice, it is preferable to enhance the rich feeling, the mature feeling and the aftertaste.

As a method for more specific evaluation, the method described in the examples of the present specification can be referred to.

The use of the lactic acid bacteria/yeast mash of whey or soy milk for the first time is improved by the present application to improve the texture of the food. The above Patent Document 1 relates to lactic acid bacteria ‧ yeast lysate of whey, but does not mention a food for refrigerating or freezing after cooling by heating and conditioning. Moreover, in the above-mentioned Patent Document 2, it is described that the lactic acid bacteria ‧ yeast broth of whey is added to the fruit drink to enhance the richness and flavor of the fruit itself and impart a ripe flavor, but it is not mentioned for heating A food that is cooled and frozen after conditioning. Further, the present application is also provided for the first time by the application that the lactic acid bacteria/yeast mash of whey or soymilk can be used for softening of meat, soaking of soy milk, masking of plant protein, and stimulation of spices. Cocoa flavor enhancement, inhibition of light-degrading odor of milk or soymilk, improvement of milky taste, improvement of cereal flavor of miso, odor masking of fish, stench of animal meat, improvement of fruit sensation, and odor of natto.

Further, the lactic acid bacteria/yeast mash or gluten seasoning composition obtained by the present embodiment can be used to enhance the salty taste of a specific food. As for whether the salty taste is enhanced and the salty taste is enhanced, as long as it is for the industry, it is planned to set the appropriate control food as the benchmark. Evaluation was carried out by a functional test.

[Applied food]

The lactic acid bacteria/yeast mash or gluten seasoning composition obtained by the present embodiment can be applied to various foods. A preferred example of the food to be applied is a refrigerated food and a frozen food, livestock meat or fish meat which are cooled or frozen after being heated and conditioned (including processed foods containing the raw materials of the raw materials. The fish meat contains meat of aquatic animals) There are also cases where these are collectively referred to as "live meat, etc.", soy milk (including processed products using them as raw materials), plant proteins (including processed products using them as raw materials), and spices (including raw materials thereof). Processed product), food containing raw materials derived from cocoa, milk (including processed products based on it), miso (including processed products using it as raw materials), tomatoes (including processed products using them as raw materials), fruits (including processed products made from them) and natto (including processed products using them as raw materials).

Examples of the refrigerated food and the frozen food include spring rolls, Chinese rice bowls (ingredients), dumplings, siu mai, dumplings, meat packs, babao dishes, pork dumplings, green pepper shredded pork, fried vegetables, and fried sirloin. In addition to cooking, there are also fried products such as fried beef and potato cake, fried meatloaf, fried shrimp cake, and other meat products such as hamburger patties; noodles with steamed noodles, Nagasaki chowder, fried noodles, and Neapolitan style. Pasta, grilled macaroni, lasagna and other noodles; fried rice, rice risotto, rice risotto, assorted sushi and other rice products; Japanese-style pancakes, octopus, pizza and other wheat flour products. Examples of the meat and the like are not particularly limited, and examples thereof include white fish such as beef, chicken, pork, horse meat, lamb, goat meat, squid, and squid; red fish such as tuna and squid; squid, squid, octopus, and shrimp. Crab and so on. Examples of the processed product using meat or fish as raw materials are not particularly limited, and various softenings are preferred. Specific examples thereof include roasted roasted and fried foods, fried fried foods, and tempura. Western-style fried cakes, fried pork chops, fried chicken chops, fried steaks, fried shrimp cakes, meat for barbecue, meat for steak, meat for skewers, meat for stew, ham, bacon, etc. The example of the processed product which uses soybean milk as a raw material is not specifically limited. In other words, soy milk cream, coffee drink, black tea drink, cocoa drink, bean lactic acid cheese, bread, distraction, and the like can be cited. Examples of the processed product using vegetable protein as a raw material include those having a unique oxidizing taste, and specific examples thereof include hamburger patties, croquettes, meatballs, western-style beef, and meat-flavored meat. Sausages, etc. More preferably, it is a processed product made from soybean protein. The example of the processed product which is a raw material of a raw material is not particularly limited, and the improvement of various flavors is preferable, and specifically, Japanese pancake sauce, octopus sauce, British spicy sauce, and the like are mentioned. Thick sauce, fried pork chop sauce, steak sauce, barbecue sauce, barbecue sauce, herbal salt, etc.

Examples of the food containing the raw material derived from cocoa are not particularly limited, and examples thereof include a Japanese distraction, a baked center, a bread, a drink, a frozen dessert, a pre-processed food, and a seasoning. Examples of the food to be suppressed by the photo-degradation odor are not particularly limited, and examples thereof include fresh milk, milk, ingredient-adjusted milk, low-fat milk, fat-free milk, processed milk, butter, butter, milk fat, and cheese. , concentrated whey, ice cream (ice cream, ice milk, lactic acid ice cream, etc.), concentrated milk, degreased concentrated milk, sugar-free condensed milk, sugar-free defatted condensed milk, sweetened condensed milk, sweetened defatted condensed milk, whole powdered milk, skim milk powder, emulsifiable powder, Whey powder, protein concentrate whey powder, buttermilk powder, sugar powdered milk, adjusted powder milk (child milk powder, etc.), milk drink, fermented milk, and lactic acid bacteria drink. As a preferable example of the food to be targeted, soy milk, milk, and cream are mentioned. Other examples of the food to be a target for improving the milkiness are not particularly limited, and examples thereof include yoghurt, ice cream, puff, cream creme brulee, flower cake, white sauce, cream sauce, and creamy beef and potato. Cakes, milk-boiled cheese, and fish-boiled chicken and rice. The food which is the object of the improvement of the flavor of the cereal of the miso is not particularly limited, and examples of the miso itself include instant miso soup and miso sauce. The food which is the object of the fishy smell is not particularly limited, and examples thereof include grilled fish, processed fish products (fish sausage, fish sauce, oil fish cake, cylindrical fish cake, fish cake, etc.) and fish. Processed products (dry goods, wet taste, boiled fish, sliced fish with Xijing flavor, canned fish, etc.), fish balls, aquatic animal extracts, and squid rice. As The food which is the object of the odor of the animal meat is not particularly limited, and examples thereof include a meat-flavoured product (a product which is prepared by using beef, pork, or other meat, and which is heated, or seasoned, or semi-processed). Specifically, beef preparations (beef curry, beef jerky, canned beef, roast beef, seasoned beef, etc.), pork preparations (flavored pork, sausage, canned ham, pork luncheon, etc.), small stuffing for burgers Pie, steak meat, barbecue meat (beef tongue, cow diaphragm, liver, etc.), ham, sausage, bacon, seasoned pork ribs, beef rice, pork rice, miscellaneous pot, hamburger patties, pork cutlet , ancient meat, pork tempura, dumplings, American pork stewed beans. The food is a tomato and a fruit (including processed products), and the fruit is not particularly limited, and includes citrus fruits such as lemon, grapefruit (white flesh type, red flesh type), and lime. , Orange (Navel Orange, Valencia Orange), Wenzhou mandarin orange, Tango, Tang mandarin, Ganxia, gossip orange, Japanese summer orange, flat lemon, tangerine, Grapefruit, stinky orange, yellow sorrel, yoghurt, citrus, kumquat, sapling, white gold pomelo, pomelo; stone fruit, such as apricot (alias apricot), cherry, plum, plum (Japanese plum, plum) ), peaches (peach, nectarine, yellow peach); berry fruits, such as grapes (muscil, Riesling, Delaware, Kyoho), bananas, blackberries, blueberries, raspberries, gooseberries (alias) Gooseberry), pomegranate, apple, pear (Japanese pear, Chinese pear, western pear), pear, vicus, pineapple, passion fruit, West Indian cherry, lychee, mulberry, honeydew, avocado, fig, Olives, persimmons, squash, guava, Hazelnut, coconut, carambola (star fruit), orange pomelo, sweetsop, durian, date, date, blue goji berries, papaya, dragon fruit, goji berries, longan, sweet fruit, melon, goji, mango, mangosteen Yang Mei. In addition, the fruit contains fruit-type vegetables, namely strawberries, watermelons, and melons. Preferred examples of the food to be improved are the tomatoes, strawberries, apples, oranges, tangerines, blueberries, mangoes, figs, and peaches. As a more preferable example, tomato sauce, fruit sauce, and jam which are conditioned by long-time stew heating can be mentioned. As a food that is the object of natto odor, it is a processed product of natto and its raw materials. Examples of the processed product are not particularly limited, and include sauteed natto, pancakes with natto, hamburger patties with natto, bolognese with natto, sushi with natto, and soup with natto. There are natto pancakes, natto tempura, natto multi-colored noodles, and natto noodles.

Although the amount of lactic acid bacteria/yeast mash added to food depends on the type of food, it is typically converted to solid content 10.7 in the case of lactic acid bacteria/yeast mash based on whey. When the lactic acid bacteria/yeast mash of the soybean milk is used as the raw material, the lactic acid bacteria/yeast mash of 6.5% is converted into a lactic acid bacteria/yeast mash of 6.5% of the solid content, and is preferably 0.1% or more, preferably 0.13% or more. More preferably, it is 0.17% or more, and further preferably 0.2% or more. The reason is that if it is less than 0.1%, it is ineffective. In order to shield the astringency of the soymilk, it is preferably set to 0.4% or more. The upper limit of the amount of addition is not limited as long as the sour taste or the aroma of the lactic acid bacteria/yeast mash is not detrimental to the flavor of the food to be targeted. Although the upper limit of the amount of addition depends on the food, if it exceeds 2%, the flavor of the lactic acid bacteria/yeast mash is felt, so it is preferably 2.0% or less, 1.8% or less, or 1.5%. the following. It is also possible to set the food, such as soymilk, which is relatively light in taste or taste, to be less than 1.0%, and it is possible to obtain a sufficiently high effect without feeling odor or astringency. In other words, it can be set to 0.7% or less.

[other]

One embodiment of the present invention is a method for producing a chilled food or a frozen food, comprising the steps of: refrigerating or freezing an effective amount of the heat-conditioned food containing the lactic acid bacteria/yeast mash as described above; Frozen food or frozen food. Or a method for producing a food comprising meat or fish, soymilk, vegetable protein, spice, cocoa-derived raw material, milk, miso, tomato or fruit, or natto in a raw material, comprising the steps of: adding a lactic acid bacteria/yeast mash The effective amount. Regarding the addition stage of lactic acid bacteria/yeast mash in the method of manufacturing food, work can be considered Set appropriately according to sex. Here, the addition is performed, including injection and contact with it. For example, in order to soften the meat or the like, the softening agent may be added to the seasoning liquid such as the soaking liquid and injected into the meat or the like, or may be immersed in the immersion liquid containing the softening agent, or may be used. A case where a softener is added to a raw material or an intermediate product and mixed.

As another embodiment of the present invention, there is provided a method for improving the texture of a refrigerated food or a frozen food, comprising the steps of: preparing an effective amount of the heat-conditioned food comprising the lactic acid bacteria/yeast mash as described above; Refrigerated or frozen to obtain refrigerated food or frozen food; or one for softening of meat or fish, soaking of soy milk, plant protein smell masking, stimulation of spice, enhancement of cocoa flavor, light deterioration of milk or soy milk The method of inhibiting, improving the milky taste, improving the flavor of the cereal of the miso, the smell of the fish, the smell of the meat, the improvement of the fruit, or the masking of the natto, comprises the following steps: adding an effective amount of the lactic acid bacteria/yeast mash; A method for producing a lactic acid seasoning composition comprising lactic acid bacteria/yeast mash as an active ingredient, comprising the step of further fermenting lactic acid bacteria mash of whey or soy milk using yeast.

[Examples]

Next, the present invention will be described in more detail by way of examples and comparative examples, but the scope of the invention is not limited to the examples below.

[Example 1] Modification of clarified lactic acid bacteria and yeast whey mash

The formulation is indicated below.

‧Lactic acid bacteria seed culture solution

According to the above (1), each raw material of the lactic acid bacteria seed culture medium was mixed in a 100 ml Erlenmeyer flask and dissolved, and then heat-sterilized at 85 ° C for 30 minutes, and cooled to 36 ° C. The lactic acid bacteria Lactococcus lactis YU2 strain was inoculated into the cooled medium from the MRS agar medium by a platinum inoculating loop, and statically cultured at 36 ° C for 24 hours to obtain 70 g of a lactic acid bacteria seed culture solution.

‧ yeast seed culture solution

According to the above (2), each raw material of the yeast seed culture medium was mixed in a 500 ml conical flask with a baffle and dissolved, and then autoclaved at 120 ° C for 20 minutes, and cooled to 30 ° C. The Saccharomyces cerevisiae FAHP-2 strain was inoculated from a YPD agar medium to a cooled medium in a white gold inoculating loop, and shake culture was carried out at 30 ° C for 24 hours (rotation speed: 200 rpm) to obtain 70 g of a yeast seed culture solution.

‧Lactic acid bacteria main fermentation

According to the above (3), each raw material was mixed in a 3-liter small culture tank (manufactured by ABLE Co., Ltd.), and the mixture was dissolved, and then heat-sterilized at 85 ° C for 30 minutes, and cooled to 36 ° C. After inoculating 70 g of the above-mentioned lactic acid bacteria seed culture solution into the cooled liquid, the lactic acid bacteria whey fermentation liquid was obtained by performing lactic acid fermentation at 36 ° C for 24 hours while stirring at 50 rpm. 2070g.

‧ yeast master fermentation

According to the above (4), each raw material was mixed in a 100 ml Erlenmeyer flask and dissolved, and then autoclaved at 120 ° C for 20 minutes. After cooling to 30 ° C, it was added to a lactic acid bacteria whey broth in a 3 liter small culture tank whose temperature was adjusted to 30 ° C, and after stirring and mixing, inoculated 70 g of the above yeast seed culture solution, and carried out at 30 ° C. An hourly aeration and stirring fermentation (stirring speed: 400 rpm, aeration: 1.0 liter/min (0.5 vvm)) was carried out to obtain 2100 g of lactic acid bacteria/yeast whey fermentation broth.

Further, in the production steps of alcohol and the like, since fermentation is usually carried out under anaerobic conditions, yeast produces a large amount of ethanol, but in the present embodiment, fermentation is carried out under aerobic conditions by stirring and aeration. Therefore, the concentration of ethanol in the fermentation is always kept below 1.0%, and the yeast mainly produces various flavor components such as esters or fatty acids and higher alcohols.

‧Salting step

In order to improve the preservability of the lactic acid bacteria/yeast whey mash, the salt is added to the final product so as to be 20%, and the lactic acid bacteria/yeast whey mash is obtained by stirring.

‧Filter step

In order to improve the clarification property, the salted lactic acid bacteria/yeast whey mash was filtered using a precision filtration membrane (MF) to obtain a clarified salt lactic acid bacteria/yeast whey mash. The MF system used Microza USP-143 (nominal pore size 0.1 μm) manufactured by Asahi Kasei Chemicals Co., Ltd.

‧ sterilization step

The mixture was heat-sterilized by holding it in a constant temperature water bath at 85 ° C for 30 minutes to obtain 2000 g of sterilized clarified salted lactic acid bacteria/yeast whey mash (Invention 1).

‧ Analysis steps

Various analyses were performed on the obtained Invention 1. The results are shown in the table below.

[Example 2] Preparation of clarified salted lactic acid bacteria ‧ yeast soymilk fermentation broth The formulation was shown below.

‧Lactic acid bacteria seed culture solution

According to the above (1), each raw material of the lactic acid bacteria seed culture medium was mixed in a 100 ml Erlenmeyer flask and dissolved, and then heat-sterilized at 85 ° C for 30 minutes, and cooled to 36 ° C. The lactic acid bacteria Lactobacillus rhamnosus AN1 strain was inoculated from the MRS agar medium to the cooled medium by a white gold inoculating loop, and statically cultured at 36 ° C for 24 hours to obtain 70 g of a lactic acid bacteria seed culture solution.

‧ yeast seed culture solution

According to the above (2), each raw material of the yeast seed culture medium was mixed in a 500 ml conical flask with a baffle and dissolved, and then autoclaved at 120 ° C for 20 minutes, and cooled to 30 ° C. The Saccharomyces cerevisiae FAHP-1 strain was inoculated from a YPD agar medium to a cooled medium in a white gold inoculating loop, and shake culture was carried out at 30 ° C for 24 hours (rotation speed: 200 rpm) to obtain 70 g of a yeast seed culture solution.

‧Lactic acid bacteria main fermentation

According to the above (3), each raw material was mixed in a 3-liter small culture tank (manufactured by ABLE Co., Ltd.), and the mixture was dissolved, and then heat-sterilized at 85 ° C for 30 minutes, and cooled to 36 ° C. 70 g of the lactic acid bacteria seed broth was inoculated to the cooled liquid, and then lactic acid fermentation was carried out at 36 ° C for 24 hours while stirring at 50 rpm to obtain 2070 g of lactic acid bacteria soymilk.

‧ yeast master fermentation

According to the above (4), each raw material was mixed in a 100 ml Erlenmeyer flask and dissolved, and then autoclaved at 120 ° C for 20 minutes. After cooling to 30 ° C, it was added to a lactic acid bacteria soymilk fermentation broth in a 3 liter small culture tank adjusted to a temperature of 30 ° C, and after stirring and mixing, 70 g of the above yeast seed culture solution was inoculated, and the mixture was allowed to stand at 30 ° C for 20 hours. Agitating and stirring fermentation (stirring speed: 400 rpm, aeration amount: 1.0 liter/min (0.5 vvm)) to obtain 2100 g of lactic acid bacteria ‧ yeast soy milk mash.

‧Salting step

In order to improve the preservation of lactic acid bacteria ‧ yeast soy milk mash, the salt will be 20% The method is added to the final product, and the mixture is stirred and dissolved to obtain a salted lactic acid bacteria ‧ yeast soy milk mash.

‧Filter step

In order to improve the clarification, the lactic acid bacteria ‧ yeast soymilk fermentation broth is filtered by a precision filtration membrane (MF) to obtain a clarified salt lactic acid bacteria ‧ yeast soy milk mash The MF system used Microza USP-143 (nominal pore size 0.1 μm) manufactured by Asahi Kasei Chemicals Co., Ltd.

‧ sterilization step

The mixture was heat-sterilized by holding it in a constant temperature water bath at 85 ° C for 30 minutes to obtain 2000 g of sterilized clarified salted lactic acid bacteria ‧ yeast soy milk mash (Invention 2).

‧ Analysis steps

Various analyses were performed on the obtained invention 2. The results are shown in the table below.

[Example 3] Frozen spring roll test

According to the following table and the following procedure, the effect of adding the clarified clarified salted lactic acid bacteria/yeast whey mash (Invention 1) to the frozen spring rolls was confirmed.

‧program

(1) The seasoning materials other than the sesame oil in the raw materials of Table 5 were prepared in advance.

(2) Add 1 tbsp of oil to the preheated frying pan and gently fry the meat.

(3) Add other ingredients and fry.

(4) After the ingredients are overheated, the seasoning mixture is added and heated.

(5) After the sticky, turn off the heat, add sesame oil and take it to the mat.

(6) 30 g of the foodstuff was wrapped with a commercially available spring roll.

(7) Fry in oil at 170 ° C for 2 minutes.

(8) After cooling at room temperature, it was stored in a freezer at -25 ° C for 2 weeks.

Only the control product is separately supplied for the evaluation test, and the frozen spring rolls of the blanks or the tests 1 to 6 are simultaneously heated and thawed, and the frozen spring rolls of Blank or the test 1 to 6 are stored in the unfrozen state. The status is for the evaluation test.

‧ Evaluation method

After two weeks of cold storage, the spring rolls were thawed in a microwave oven, and the 14 inspectors who were fully trained were able to set the control (non-frozen) to 10 points for the sense of material quality and flavor. The no-frozen product was set to 5 points, and the sensory evaluation was performed by 10 grade evaluation, and the average value of the evaluation score of each functional inspector was calculated|required. In addition, when the effective number of the individual digits is rounded to 7 or more, the material is given a sufficient sense of material or flavor that has not been obtained in the previous product, and is qualified as the same (in the following embodiments) ).

‧Evaluation criteria (material sense)

1 point: There is no sense of material at all.

2 points: far worse than Blank.

3 points: worse than Blank.

4 points: Slightly worse than Blank.

5 points: Same as Blank (no added frozen product).

6 points: A little better than Blank.

7 points: Compared with Blank, 1~2 kinds of ingredients have material sense.

8 points: Compared with Blank, more than 3 kinds of ingredients have material sense.

9 points: The material is full. Slightly worse than Control.

10 points: Same as Control (non-frozen), or have a better sense of material.

‧Evaluation criteria (goodness of flavor)

1 point: The flavor is very poor.

2 points: far worse than Blank.

3 points: worse than Blank.

4 points: Slightly worse than Blank.

5 points: Same as Blank (no added frozen product).

6 points: A little better than Blank.

7 points: Better than Blank.

8 points: Compared with Blank, it has a similar flavor of spring rolls.

9 points: The flavor of the spring rolls is sufficient. Slightly worse than Control.

10 points: Same as Control (non-frozen), or have a superior flavor.

‧Evaluation results

The results are shown in Figures 1 and 2. The material feeling of the spring rolls is increased as the amount of the invention 1 is increased, and the effective addition amount is 0.1% or more. The goodness of the flavor of the whole spring rolls is similarly increased as the amount of the invention 1 is increased. However, if the amount added is 2%, the sourness or aroma of the whey stock solution may be slightly felt, and the similar spring meal may be lost. Feelings of inclination.

Therefore, in the spring roll of the present embodiment, the practically effective addition amount of the inventive product 1 can be 0.1% to 2.0%.

[Example 4] Frozen spring roll test (Invention 2)

According to the following table and the following procedure, the effect of adding the clarified clarified salted lactic acid bacteria ‧ yeast soy milk mash (invention 2) to the frozen spring rolls was confirmed.

‧program

The frozen food was prepared by conditioning in the same manner as in Example 3.

‧Evaluation method and evaluation criteria

This was carried out in the same manner as in Example 3.

‧Evaluation results

The results are shown in Figures 3 and 4. The material feeling of the spring roll ingredients is increased as the amount of the invention product 2 is increased, and the effective addition amount is 0.1% or more in the same manner as the invention product 1. The goodness of the flavor of the whole spring rolls is similarly increased as the amount of the invention 2 is increased. However, if the amount added is 2%, the sourness or aroma of the soymilk yeast can be slightly felt, and the similar spring rolls are lost. Feelings of inclination.

Therefore, in the present embodiment, the practically effective addition amount of the inventive product 2 can be 0.1% to 2.0%.

[Example 5] Trial production of Chinese glutinous rice (invention 1)

According to the following table and the following procedure, the effect of adding the sterilized clarified salted lactic acid bacteria/yeast whey mash (Invention 1) to the ingredients of the frozen Chinese rice bowl was confirmed.

‧program

(1) A part of the sauce raw material in the table (from Japanese sake to the inventive product 1) is mixed in advance.

(2) The ingredients are drowned one by one and taken to the mat.

(3) Put diced green onion and ginger puree into the pot.

(4) Input (1) and heat.

(5) Turn off the heat after sticking.

(6) Put in sesame oil and mix.

(7) Invest in the ingredients of the water and mix them.

(8) After cooling at room temperature, it was stored in a freezer at -25 ° C for 2 weeks.

Only the Control product is separately used for the evaluation test. When the ingredients of the Chinese rice and the ingredients of the test 1~6 are heated and thawed, the ingredients of Blank or the test 1~6 Zhonghuai rice are not frozen. The status is for the evaluation test.

‧ Evaluation method

After two weeks of frozen storage, the ingredients of the Chinese rice bowls were thawed in a microwave oven. The 14 inspectors who were fully trained were able to set the control (non-frozen products) for the sense of material and the taste of the ingredients. For 10 points, Blank (no added frozen product) was set to 5 points, and the sensory evaluation was performed in a 10-level evaluation, and the average value of the evaluation points of each functional inspector was obtained.

‧Evaluation criteria (material sense)

1 point: There is no sense of material at all.

2 points: far worse than Blank.

3 points: worse than Blank.

4 points: Slightly worse than Blank.

5 points: Same as Blank (no added frozen product).

6 points: A little better than Blank.

7 points: Compared with Blank, 1~3 kinds of ingredients have material sense.

8 points: Compared with Blank, more than 4 kinds of ingredients have material sense.

9 points: The material is full. Slightly worse than Control.

10 points: Same as Control (non-frozen), or have a better sense of material.

‧Evaluation criteria (goodness of flavor)

1 point: The flavor is very poor.

2 points: far worse than Blank.

3 points: worse than Blank.

4 points: Slightly worse than Blank.

5 points: Same as Blank (no added frozen product).

6 points: A little better than Blank.

7 points: Better than Blank.

8 points: Compared with Blank, it has a flavor similar to that of Chinese rice.

9 points: The flavor of ingredients similar to Chinese rice is sufficient. Slightly worse than Control.

10 points: Same as Control (non-frozen), or have a superior flavor.

‧Evaluation results

The results are shown in Figures 5 and 6.

[Example 6] Trial production of Chinese glutinous rice (invention product 2)

In the table of the fifth embodiment, the invention 1 was changed to the invention 2, and the clarified salted lactic acid bacteria ‧ yeast soymilk yeast solution (invention 2) was confirmed by the same procedure and in accordance with the following procedure. The effect of adding frozen spring rolls.

‧program

The frozen food was prepared by conditioning in the same manner as in Example 5.

‧Evaluation method and evaluation criteria

It was carried out in the same manner as in Example 5.

‧Evaluation results

The results are shown in Figures 7, 8 and the table below. In addition, the testimonials of the functional inspectors are shown in the following table.

According to the food, the effect of promoting salty taste can be seen.

[Example 7] Modulation of fermentation broth using different strains

The fermentation broth was prepared according to Example 1 or 2 except that other lactic acid bacteria or yeast were used.

The fermentation broths obtained in Examples 7 to 10 are all effects that can be expected.

[Example 8] Distinguishing test of containing ingredients

According to the procedure described below, a clear solution of the components contained in the clarified lactic acid bacteria/yeast whey mash (invention 1) was prepared.

‧program

(1) The clarified salted lactic acid bacteria/yeast whey mash was concentrated to twice by concentration under reduced pressure.

(2) The dialysis tube (Spectra/Por, Funakoshi) having a molecular weight of 20,000 was filled (1), and dialysis was carried out in distilled water while stirring (4 ° C, 24 hours, 1 L × 3 exchanges of distilled water).

(3) The sample in the dialysis tube is set as the division liquid 1.

(4) The distilled water side was concentrated under reduced pressure so as to be equal to the amount before the dialysis.

(5) The dialysis tube (Spectra/Por, Funakoshi) having a molecular weight of 3,500 to 5,000 was filled (4), and dialysis was carried out in distilled water while stirring (4 ° C, 24 hours, 1 L × 3 exchanges of distilled water).

(6) The sample in the dialysis tube is set as the division liquid 2.

(7) The distilled water side was concentrated under reduced pressure so as to be equal to the amount before the dialysis.

(8) The dialysis tube (Spectra/Por, Funakoshi) having a molecular weight of 100 to 500 was filled (7), and dialysis was carried out in distilled water while stirring (4 ° C, 24 hours, 1 L × 3 exchanges of distilled water).

(9) The sample in the dialysis tube is set as the division liquid 3.

(10) The distilled water side is subjected to a reduced pressure concentration so as to be equal to the amount before the dialysis, and is used as the partitioning liquid 4.

‧Different liquid details

The molecular weight of the components contained in each of the divided liquids is shown in the following table.

‧Evaluation results of each liquid

By the same method as in Example 3, the effect of adding the clarified saline lactic acid bacteria/yeast whey mash solution to the frozen spring rolls was confirmed.

The results are shown in the above table. The material feeling of the spring roll ingredients is strongly felt as the molecular weight of the difference is small, and the material feeling equivalent to the invention product 1 is felt in the addition liquid 3 addition area. Therefore, in the conditions of the present embodiment, it is considered that the active ingredient of the invention 1 is a component having a molecular weight of (100 to) 500 to 3,500 (~5000).

[Embodiment 9]

Test of roast and tender chicken nuggets (Invention 2)

According to the following table and the following procedures, the effect of adding sterilized clarified salted lactic acid bacteria ‧ soy milk mash (invention 2) to the roasted chicken pieces is confirmed.

‧program

(1) The seasoning liquid materials (raw materials other than chicken breast meat) described in the preparation table are mixed.

(2) The chicken breast meat is cut and mixed with the seasoning liquid obtained in (1) to perform immersion.

(3) The obtained chicken breast meat is heated in an oven.

(4) The heated chicken breast meat is rapidly frozen.

‧ Evaluation method

After chilling for 3 days, it was thawed in a microwave oven, and then cooled to room temperature. Ten well-trained inspectors set the value of the softness and juicyness of the food, and set the Blank (no additive) to 5 points. The sensory evaluation was performed on a 10-level evaluation, and the average value of the evaluation points of each functional inspector was obtained.

‧Evaluation criteria (common for each evaluation item)

1 point: Very bad compared to Blank.

2 points: far worse than Blank.

3 points: worse than Blank.

4 points: Slightly worse than Blank.

5 points: Same as Blank (no additives).

6 points: A little better than Blank.

7 points: A little better than Blank.

8 points: Better than Blank.

9 points: Fully upgraded than Blank.

10 points: Greatly improved compared to Blank.

‧Evaluation results

The results are shown in Fig. 9. The inventive product 2 addition was evaluated as follows: the additive to the sodium bicarbonate formulation was soft and juicy. ‧ The chicken breast meat obtained in the above procedure was thawed in a microwave oven for 3 days, and then cooled to room temperature. Using a Texture Analyzer (manufactured by Stable Micro Systems), a mountain wedge type plunger No. was used. .49, the crushing test was carried out under the conditions of a speed of 1.0 mm/sec and a deformation rate of 100%. The result is shown in Fig. 10. The inventive product 2 additive was broken by a weaker force than the sodium bicarbonate preparation.

[Example 10] Unadjusted soymilk addition test (Invention 2)

According to the following table and the following procedures, the effect of adding sterilized clarified salted lactic acid bacteria ‧ soymilk yeast solution (invention 2) to unadjusted soymilk was confirmed. Furthermore, it was found that the test was carried out within 0.4% to 1% of the amount of addition which can obtain a higher effect based on the result of the prior test.

‧program

Invented product 2 (0, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1%) was added to unadjusted soymilk (Kiwen), and salt was supplemented with salt.

‧ Evaluation method

Ten well-trained instructors were asked for the sweetness, the softness, the thick taste of the taste, and the astringency of the taste. The Blank (no additive) was set to 5 points, and the functional evaluation was performed on the 10-level evaluation. The average of the evaluations of each functional inspector.

‧Evaluation criteria (common for each evaluation item)

1 point: Very weak.

2 points: Far weaker than Blank.

3 points: weaker than Blank.

4 points: slightly weaker than Blank.

5 points: Same as Blank (no additives).

6 points: A little stronger than Blank.

7 points: A little stronger than Blank.

8 points: Stronger than Blank.

9 points: Stronger than Blank.

10 points: Very strong compared to Blank.

‧Evaluation results

The results are shown in Fig. 11. The product of the invention product 2 was evaluated as follows: the sweetness, the softness, the thick taste of the taste were increased as compared with the no-added product, and the astringency of the soymilk was masked. All items rose proportionally until the addition rate was 0.7%, and then the rise was slow. Further, when the addition ratio is 1.0%, odor or astringency occurs.

[Example 11] Burger meat cake addition test (Invention 2)

According to the following table and the following procedure, the vegetable protein of the clarified clarified salted lactic acid bacteria ‧ soy milk mash (invention 2) was confirmed in the hamburger patties which changed 40% of the minced meat into vegetable protein (soy protein) Stinky effect. Further, the pure rice cooking wine previously used for the plant protein odor mask as a comparison object was added so as to have the same manufacturing cost.

‧program

(1) The plant protein was immersed in the seasoning liquid for 30 minutes.

(2) Mix and mix the material of A and stir it until it is sticky.

(3) The impregnated plant protein is added to Formulation A, and further stirred.

(4) Ferment for 30 minutes in a refrigerator.

(5) Divided into 120 g each, and after molding, it was heated at 230 ° C for 10 minutes in an oven.

(6) After rapid freezing, vacuum packaging is carried out and stored in a freezer.

(7) Heat with hot water during the test.

‧ Evaluation method

The well-trained 10 inspectors were able to evaluate the odor of the plant protein, the softness, the juicy feeling, and the fleshiness. The Blank (no additive) was set to 5 points, and the functional evaluation was performed in 10 grades. The average of the inspectors' evaluations.

‧Evaluation criteria (common for each evaluation item)

1 point: Very bad compared to Blank.

2 points: far worse than Blank.

3 points: worse than Blank.

4 points: Slightly worse than Blank.

5 points: Same as Blank (no additives).

6 points: A little better than Blank.

7 points: A little better than Blank.

8 points: Better than Blank.

9 points: Fully upgraded than Blank.

10 points: Greatly improved compared to Blank.

‧Evaluation results

The results are shown in Fig. 12. Compared with the no-added product or the pure rice cooking wine, all the evaluation items of the invention product 2 were improved. In particular, plant protein has a high stench effect. In addition, the cooking wine is given a unique flavor of the wine. However, the soymilk yeast extract is only given various effects without changing the flavor itself.

[Example 12] Japanese-style pancake sauce addition test (Invention 2)

According to the following table and the following procedures, it is confirmed that the clarified clarified salted lactic acid bacteria ‧ soy milk mash (invention 2) is added to the Japanese pancake sauce.

‧program

(1) A soy milk mash (Inventive 2) is added to a Japanese pancake sauce prepared with the ingredients described in the table.

‧ Evaluation method

Ten well-trained inspectors were given a sense of spice, sourness, maturity, and richness. Blank (no additive) was set to 5 points, and a 10-level evaluation was performed for the sensory evaluation. The average of the evaluation points.

‧Evaluation criteria (common to each evaluation item)

1 point: Very bad compared to Blank.

2 points: far worse than Blank.

3 points: worse than Blank.

4 points: Slightly worse than Blank.

5 points: Same as Blank (no additives).

6 points: A little better than Blank.

7 points: A little better than Blank.

8 points: Better than Blank.

9 points: Fully upgraded than Blank.

10 points: Greatly improved compared to Blank.

‧Evaluation results

The results are shown in Fig. 13. Compared with the no-added product, the inventive product 2 additive has improved the sense of spice, maturity and richness. In particular, the improvement in spice (stimulation) is obvious. Also, there is an effect of causing a aftertaste.

[Example 13] Hot chocolate test (Invention 2)

According to the following table and the following procedures, the effect of adding sterilized clarified salted lactic acid bacteria ‧ soy milk mash (invention 2) to hot chocolate was confirmed.

‧program

(1) The cocoa slurry is melted with hot water.

(2) The unadjusted soymilk was heated to 50 ° C, and about half of it was poured into the dissolved cocoa slurry and mixed.

(3) The remaining soymilk and sugar are also added and mixed.

(4) Mixed saline or Invention 2.

‧ Evaluation method

After the test, for the samples set to 10 ° C, 20 ° C, and 40 ° C, the four trained inspectors were trained for the cocoa flavor, and the Blank (no additive) was set to 5 points, and the evaluation was performed on a 10-level evaluation. And the average value of the evaluation scores of each functional inspector was obtained.

‧Evaluation criteria

1 point: Very weak.

2 points: Far weaker than Blank.

3 points: weaker than Blank.

4 points: A little weaker than Blank.

5 points: Same as Blank (no additives).

6 points: A little stronger than Blank.

7 points: A little stronger than Blank.

8 points: Stronger than Blank.

9 points: Stronger than Blank.

10 points: Very strong compared to Blank.

‧Evaluation results

The results are shown in Fig. 14. The inventive product 2 additive (test 1) was evaluated as follows: Cocoa flavor was improved compared to Blank. Also, the higher the temperature, the greater the cocoa-sensing effect.

[Example 14] Cream chocolate addition test (Invention 2)

According to the following table and the following procedures, the effect of adding sterilized clarified lactic acid bacteria ‧ soymilk yeast solution (invented product 2, but not salted) to cream chocolate was confirmed.

‧program

(1) The chocolate cream is melted with hot water.

(2) Mixed water or invention 2.

‧ Evaluation method

After the test, the cooled and solid samples and the 40°C to liquid sample, the fully trained 6-member inspectors focused on the cocoa flavor, and the Blank (no additive) was set to 5 points. The evaluation was performed, and the average value of the evaluation scores of the respective inspectors was obtained.

‧Evaluation criteria

1 point: Very weak.

2 points: Far weaker than Blank.

3 points: weaker than Blank.

4 points: slightly weaker than Blank.

5 points: Same as Blank (no additives).

6 points: A little stronger than Blank.

7 points: A little stronger than Blank.

8 points: Stronger than Blank.

9 points: Stronger than Blank.

10 points: Very strong compared to Blank.

‧Evaluation results

The results are shown in Fig. 15. The invention product 2 additive (test 1) was evaluated as follows: Blank, cocoa flavor has been improved. In addition, the cocoa flavor improvement effect of the liquid person is large.

[Example 15] Light irradiation of milk and soybean milk addition test (Invention 2)

According to the following table and the following procedures, the effect of adding sterilized clarified salted lactic acid bacteria ‧ soymilk yeast solution (invention 2) to light irradiation of milk and light-irradiated soymilk was confirmed.

‧program

(1) Mixing saline or invention 2 with milk or unadjusted soymilk.

(2) Light irradiation (5°C, 26000 lux, 5 days) by the incubator FLI-2010T (EYELA Tokyo Physical and Chemical Equipment Co., Ltd.) with illumination

‧ Evaluation method

For the sample after 5 days, two well-trained inspectors were responsible for the photo-deteriorated odor suppression effect, and the light-irradiated Blank was set to 1 minute, and the unirradiated sample was set to 10 points, and the evaluation was performed on the 10th scale. The sensory evaluation was performed, and the average value of the evaluation points of each functional inspector was obtained.

‧Evaluation criteria

1 point: The photo-deteriorated odor suppression effect is very weak (the light-degraded odor is much stronger than the Blank which is not illuminating, but is equivalent to the Blanc which performs light irradiation).

2 points: Light deterioration odor suppression effect is very weak (light deterioration odor is much lower than Blanc without radiation) Strong, but weak in the light of the light)

3 points: The photo-deteriorated odor suppression effect is weak (the light-degraded odor is very strong compared to the unirradiated Blank, but slightly weaker than the Blanc which performs light irradiation).

4 points: The photo-deteriorated odor suppression effect is slightly weaker (the light-degraded odor is much stronger than the unexposed light, but weaker than the light-emitting Blank).

5 points: The photo-deteriorated odor suppression effect is weak (the light-degraded odor is much stronger than the un-exposed light, but far weaker than the Blanc which performs light irradiation).

6 points: The light deterioration odor suppression effect is slightly strong (light deterioration odor is far stronger than Blank without light irradiation).

7 points: The photo-deteriorated odor suppression effect is slightly stronger (light deterioration is stronger than Blank without light irradiation).

8 points: The light deterioration odor suppression effect is strong (light deterioration odor is slightly stronger than Blank without light irradiation).

9 points: The photo-deteriorated odor suppression effect is very strong (the light-degraded odor is a little stronger than the Blanc which is not irradiated with light).

10 points: The photo-deterioration odor suppression effect is very strong (the photo-degradation odor is the same as the Blank (complete) which is not irradiated with light).

‧Evaluation results

The results are shown in Figures 16 and 17. Although both cow's milk and soymilk produced deterioration odor due to light irradiation, the inventive product 2 additive (test 1) was evaluated as follows: Compared with Blank, the photo-degradation odor was suppressed.

[Example 16] Cream test (Invention 2)

As shown in the following table, it was confirmed that the clarified clarified salted lactic acid bacteria ‧ soy milk mash (invention 2) was added to the cream.

‧program

(1) Oil layer The oil is heated, and when it is dissolved, lecithin and an emulsifier are added and mixed.

(2) Water layer The water is heated, and materials are added and mixed.

(3) The aqueous layer and the oil layer are mixed and pre-emulsified, and then homogenized and cooled.

‧ Evaluation method

Two well-trained panelists were functionally evaluated for the milk flavor of the samples obtained.

‧Evaluation results

The product of the invention product 2 was evaluated as follows: the flavor of the milk was improved compared to Blank.

[Example 17] Trial of creamed fried beef and potato cake (Invention 2)

As shown in the following table, the effect of adding the clarified clarified salted lactic acid bacteria ‧ soymilk yeast solution (inventive product 2) to the creamy fried beef and potato cake was confirmed.

‧program

(1) After frying the onions, the raw materials described in the table are mixed and heated.

(2) cooling the ingredients obtained in (1), solidifying them, and then molding and coating.

(3) Frying (2) at 180 ° C for 3 minutes to obtain a creamy fried beef cake.

‧ Evaluation method

Two well-trained panelists were functionally evaluated for the milk flavor of the samples obtained.

‧Evaluation results

The inventive product 2 additive (test 1) was evaluated as follows: compared to Blank, the milk flavor was improved.

[Example 18] Additive test to instant miso juice (Invention 2)

According to the following table and the following procedures, the effect of adding the clarified clarified salted lactic acid bacteria ‧ soymilk yeast solution (invention 2) to the instant miso juice is confirmed. Used as instant miso juice Seasoning miso, using a blended miso (made in the "Asage" of Yoshitani Park, using soy miso), red miso (Hiruge "Hiruge", original soy type, soy miso), white miso (Yu-Ge" made by Yonggu Garden Miso type, using soy miso).

‧program

(1) The seasoned miso is mixed with the saline solution and the inventive product 2.

(2) Inject hot water and mix.

‧ Evaluation method

After the trial, the four trained inspectors for the samples cooled to room temperature were rated for the grain flavor (soy flavor), sweetness, and umami intensity, and the Blank (no additive) was set to 5 points. The 10-level evaluation was performed for the sensory evaluation, and the average value of the evaluation points of each functional inspector was obtained.

‧Evaluation criteria

1 point: Very weak.

2 points: Far weaker than Blank.

3 points: weaker than Blank.

4 points: slightly weaker than Blank.

5 points: Same as Blank (no additives).

6 points: A little stronger than Blank.

7 points: A little stronger than Blank.

8 points: Stronger than Blank.

9 points: Stronger than Blank.

10 points: Very strong compared to Blank.

‧Evaluation results

The results are shown in Fig. 18. The inventive product 2 additive (test 1) was evaluated as follows: Compared with Blank, the grain flavor (soy flavor), sweet taste, and umami taste were improved. The effect is particularly large in the instant miso juice of white miso and blended miso. Further, in addition to the original sealed miso type described above, the same effect was confirmed even in the case of the freeze-dried instant miso juice.

[Example 19] Addition test to squid pine (Invention 2)

According to the following table and the following procedures, the effect of adding sterilized clarified salted lactic acid bacteria ‧ soymilk yeast solution (invention 2) to squid pine was confirmed.

‧program

(1) The amount of hot water, saline, and the inventive product 2 described in the table are mixed.

(2) The liquid mixed in (1) is mixed with squid pine.

‧ Evaluation method

For the samples obtained, the well-trained two-person inspectors focused on the fishy smell and fish odor, and set the Blanc as +++ (3 points), and evaluated the abilities in a three-level evaluation. The average of the inspectors' evaluations. In addition, the unpleasant smell of raw fish is called "scent", and the characteristic smell of the heated fish is called "fish smell".

‧Evaluation results

The results are shown in the table. The product of the invention product 2 was evaluated as follows: compared to Blank, fish meat Astringency or fish odor is suppressed.

[Example 20] Addition test to visceral pot soup (Invention 2)

According to the following table and the following procedures, the effect of adding sterilized clarified salted lactic acid bacteria ‧ soy milk mash (invention 2) to visceral pot soup was confirmed.

‧program

(1) The raw materials described in the table are mixed to prepare a seasoning liquid.

(2) Fill the bag with the seasoning liquid and boiled pigs at a mixing rate of 90 ° C After heat sterilization for 10 minutes, it was water-cooled and then frozen to prepare a visceral pot soup.

(3) After the viscera pot soup was thawed, it was heated together with the package to prepare a sample for sensory evaluation.

‧ Evaluation method

For the samples obtained by the above procedure, the well-trained two-person inspectors were visceral odors, and the challenge was set to +++ (3 points), and the functional evaluation was performed in a three-level evaluation, and each functional test was performed. The average of the evaluation of the members.

‧Evaluation results

The results are shown in the table. The invented product 2 added was evaluated as follows: the odor of the internal organs was suppressed compared to Blank.

[Example 21] Additive test for feeding rice to beef caps (Invention 2)

According to the following table and the following procedures, the effect of adding sterilized clarified salted lactic acid bacteria ‧ soymilk yeast (inventive product 2) to beef rice (food) is confirmed.

‧program

(1) The raw materials described in the table were mixed, heated to 85 ° C with hot water, and then cooled to prepare a seasoning liquid.

(2) After boiling the beef and the onion, it is cooled.

(3) The beef, onion, and seasoning liquid were placed in a package at the blending rate described in the table, and heated at 90 ° C for 10 minutes. After it is water-cooled, it is frozen to prepare a raw material for beef topping.

(4) After the raw material of the beef topping rice of (3) was thawed, it was heated together with the package to prepare a sample for sensory evaluation.

‧ Evaluation method

For the samples obtained by the above procedure, the two well-trained inspectors were focused on the grass odor of beef, and the blanket was set to +++ (3 points), and the sensory evaluation was performed by three-level evaluation, and each of them was determined. The average of the evaluations of the functional inspectors.

‧Evaluation results

The results are shown in the table. The product of the invention product 2 was evaluated as follows: Compared with Blank, the odor of beef grass was suppressed.

[Example 22] Addition test to seasoned pork (Invention 2)

According to the following table and the following procedures, the effect of adding sterilized clarified salted lactic acid bacteria ‧ soy milk mash (invention 2) to seasoned pork was confirmed.

‧program

(1) Using a mincer, the seasoned pork was made into a 5 mm minced meat in a semi-thawed state.

(2) The other materials described in the table were mixed in the seasoned pork which was minced meat, placed in a package, and heated at 90 ° C for 10 minutes. After cooling this, a sample for sensory evaluation was prepared.

‧ Evaluation method

For the samples obtained by the above procedure, the two well-trained inspectors were scented for the meat of the seasoned pork, and the challenge was set to +++ (3 points), and the sensory evaluation was performed by the three-level evaluation. The average of the evaluations of each functional inspector.

‧Evaluation results

The results are shown in the table. The product of the invention product 2 was evaluated as follows: Compared with Blank, the animal odor of pork was suppressed.

[Example 23] Addition test to tomato sauce (Invention 2)

According to the following table and the following procedures, the effect of adding sterilized clarified salted lactic acid bacteria ‧ soy milk mash (invention 2) to tomato sauce was confirmed.

‧program

(1) The onion is cut into the end in advance, and the Sanxian gum is mixed with the sugar and dissolved. The sensitizer is mixed with the seasoning and melted.

(2) Add olive oil to the pan, fry the onions, add the tomatoes and lightly overheat.

(3) Add (1) to (2) and other ingredients, and add spices and white wine.

(4) Put (3) into a bag and heat at 90 ° C for 40 minutes.

(5) After cooling (4), it was slowly heated to prepare a sample for sensory evaluation.

‧ Evaluation method

For the samples obtained by the above procedure, the two highly trained inspectors focused on the fruity and sour taste of the tomato sauce, and scored the score of 3 for the five-point evaluation. The average of the inspectors' evaluations.

‧Evaluation results

The results are shown in the table. The product of the invention product 2 was evaluated as follows: compared to Blank, the fruity or sour taste of the tomato sauce was improved.

[Example 24] Addition test to natto (Invention 2)

According to the following table and the following procedures, the effect of adding sterilized clarified salted lactic acid bacteria ‧ soy milk mash (invention 2) to natto was confirmed.

‧program

(1) The raw materials described in the table are mixed to prepare a natto seasoning juice.

(2) 3.7 g of the seasoning juice of (1) was added to 50 g of natto (Okame Natto (manufactured by Takanofoods)). The sample for sensory evaluation was prepared by stirring 30 times with chopsticks.

‧ Evaluation method

For the samples obtained by the above procedure, the two well-trained inspectors were natto odor, and the challenge was set to +++ (3 points), and the sensory evaluation was performed in a three-level evaluation, and each functional test was performed. The average of the evaluation of the members.

‧Evaluation results

The results are shown in the table. The product of the invention product 2 was evaluated as follows: Compared with Blank, the natto odor was suppressed.

【 Biomaterial Storage 】

[Propose the use of biological materials 1]

[Hosting country] JP Japan

[Hosting Agency] Patent Administrative Microbial Depository Center for Independent Administrative Corporation Product Evaluation Technology Base Organization

【Hosting date】2015/06/26

[registered number] NITE BP-02072

[Propose the use of biological materials 2]

[Hosting country] JP Japan

[Hosting Agency] Patent Administrative Microbial Depository Center for Independent Administrative Corporation Product Evaluation Technology Base Organization

【Hosting date】2015/06/26

[registered number] NITE BP-02073

[Propose the use of biological materials 3]

[Hosting country] JP Japan

[Hosting Agency] Patent Administrative Microbial Depository Center for Independent Administrative Corporation Product Evaluation Technology Base Organization

【Hosting date】2015/06/26

[registered number] NITE BP-02074

[Propose the use of biological materials 4]

[Hosting country] JP Japan

[Hosting Agency] Patent Administrative Microbial Depository Center for Independent Administrative Corporation Product Evaluation Technology Base Organization

【Hosting date】2015/06/26

[registered number] NITE BP-02075

Claims (12)

A lyophilized seasoning composition which is prepared by using lactic acid bacteria and yoghurt produced by lactic acid bacteria and yeast (lactic acid bacteria/yeast mash) as an active ingredient for use in food material improvement, meat or fish. Softening, soaking of soymilk, plant protein odor masking, stimulation of spice, enhancement of cocoa flavor, suppression of light deterioration of milk or soymilk, improvement of milky taste, improvement of cereal flavor of miso, stinky fish, stench Any of a group consisting of shelter, fruit sensation, and natto odor. The fermented seasoning composition according to claim 1, wherein the lactic acid bacterium is selected from the group consisting of Lactobacillus rhamnosus, Pediococcus acidlactici, Lactobacillus confusus, Lactobacillus. Malefermentans), Lactobacillus paracasei subsp. paracasei, Lactobacillus delbrueckii subsp. bulgaricus, Lactococcus lactis, Lactobacillus acidophilus, and Lactobacillus helveticus Any of a group of groups. The fermented seasoning composition of claim 1 or 2, wherein the yeast is selected from the group consisting of Saccharomyces cerevisiae, Saccharomyces sake, Saccharomyces beticus, Schizosaccharomyces cerevisiae Any of a group consisting of (Schizosaccharomyces pombe). The fermented seasoning composition according to any one of claims 1 to 3, which comprises lactic acid bacteria/yeast mash of soymilk as an active ingredient. A food product comprising an effective amount of a lactic acid bacteria/yeast mash as defined in any one of claims 1 to 4. A heat-conditioned chilled food or frozen food comprising the effective amount of the lactic acid bacteria/yeast mash as defined in any one of claims 1 to 4. The food of claim 5, or the chilled food or frozen food of claim 6, in the case of a lactic acid bacteria/yeast mash which is made of whey, converted to a lactic acid bacteria/yeast mash of 10.7% of the solid content In the case of a lactic acid bacteria/yeast mash which is made from soybean milk, lactic acid bacteria/yeast mash of 6.5% of the solid content is contained, and 0.1 to 2.0% of lactic acid bacteria/yeast mash is contained. A method of producing a chilled food or a frozen food, comprising the steps of: refrigerating or freezing an effective amount of the heat-conditioned food comprising the lactic acid bacteria/yeast mash as defined in any one of claims 1 to 4; a method of manufacturing a chilled food or a frozen food; or a raw material comprising meat or fish, soymilk, vegetable protein, spice, raw material derived from cocoa, milk, miso, tomato or fruit, or natto, comprising the steps of: adding An effective amount of the lactic acid bacteria/yeast mash as defined in any one of items 1 to 4. A method for improving the texture of a chilled food or a frozen food, comprising the steps of: chilling a heat-conditioned food containing an effective amount of the lactic acid bacteria/yeast mash as defined in any one of claims 1 to 4; Or frozen to obtain chilled food or frozen food; or one for selecting from softening of meat or fish, masking of soy milk, plant protein odor masking, stimulation of spice, enhancement of cocoa flavor, light deterioration of milk or soy milk The method of inhibiting, improving the milky taste, improving the flavor of the cereal of the miso, the smell of the fish, the smell of the meat, the improvement of the fruit, and the odor of the natto, comprising the following steps: adding as requested An effective amount of the lactic acid bacteria/yeast mash as defined in any one of items 1 to 4. A fermented seasoning composition containing lactic acid bacteria/yeast mash as an active ingredient A manufacturing method comprising the steps of further fermenting soymilk or whey lactic acid bacteria mash using yeast. The fermented seasoning composition according to any one of claims 1 to 4, wherein the active ingredient comprises a component differentiated based on the molecular weight of the lactic acid bacteria/yeast mash, and the molecular weight of the lower limit of the component is 75 to 1,800, the upper limit The molecular weight is 2,200 to 10,000. One is selected from the group consisting of softening of meat or fish, masking of soy milk, plant protein odor masking, stimulation of spice, enhancement of cocoa flavor, suppression of light-degrading odor of milk or soymilk, improvement of milky taste, flavor of cereal of miso An agent comprising any one of a group consisting of a lactic acid bacteria/yeast mash of soymilk or whey, and a group of 500~3,500 of lactic acid bacteria/yeast mash of soybean milk or whey Minute.