TWI708565B - Refrigerated food or frozen food, its manufacturing method and improvement method of texture, and fermented seasoning composition - Google Patents

Abstract

The present invention improves the material texture of refrigerated foods or frozen foods that are chilled or frozen after heating and conditioning (referring to distinct taste and/or texture (texture) of food materials). The subject of the present invention is to provide a method for softening meat, etc., masking the fishy smell of soy milk, masking the odor of plant protein, enhancing the irritation of spices, enhancing the flavor of cocoa, suppressing the light deterioration odor of cow milk or soy milk, and milky feeling It is an agent that enhances the flavor of grains of miso, masks the smell of fish meat, masks the smell of animal meat, enhances the sense of fruit, or masks the smell of natto. The present invention is based on the fermented product (lactic acid bacteria/yeast fermented product) produced by lactic acid bacteria and yeast based on whey or soybean milk. Preferably, it is a lactic acid bacteria/yeast ferment obtained by further fermenting the lactic acid bacteria ferment of whey or soy milk using yeast.

Description

Frozen food or frozen food, its manufacturing method and improvement method of texture, and fermented seasoning composition

The present invention relates to a novel fermented seasoning composition. More specifically, it relates to a fermented seasoning composition that uses fermented products produced by lactic acid bacteria and yeast to improve the texture of food materials in frozen foods. The present invention is useful in fields such as food manufacturing.

Frozen siu mai, frozen dumplings, frozen spring rolls, and other prepared frozen foods have the following advantages: they can be stored and preserved, and will not be waste or waste of materials generated in the preparation process, and can increase the table or lunch dishes with a short time of preparation , And easy to match colors. In recent years, from the viewpoint of making the taste or flavor excellent, various techniques have also been used, and they have been widely used in various situations including ordinary households.

On the other hand, in order to improve the taste or flavor of food, amino acid-based seasonings, nucleic acid-based seasonings, or fermented seasonings based on cereals, fruits, vegetables, or dairy products are added. Regarding fermented seasonings, some use whey or soy milk as raw materials. Regarding whey, for example, Patent Documents 1 and 2 propose a seasoning liquid characterized by containing clarified lactic acid bacteria/yeast whey fermented liquid obtained by fermenting whey by lactic acid bacteria and then fermenting it by yeast as an active ingredient Flavor improver and flavor enhancer for fruit drinks. In addition, Patent Document 3 proposes a method for producing fermented whey fermented liquid, which is characterized by subjecting fermented whey whey obtained by removing curd from fermented milk, and using the obtained fermented whey whey. The case where the fermented liquid is used as the active ingredient of the fermented flavor imparting agent of beverages or seasonings.

Regarding the fermented product of whey, although it is not proposed in the form of a seasoning, Patent Document 4 proposes a method for producing fermented milk containing angiotensin converting enzyme inhibitory peptide as a method that can be obtained efficiently with a high recovery rate. The production method of fermented milk and whey, which is highly safe and can be used as ACE peptides in medicines, functional foods, health foods, etc. The production method includes (A) mixing lactic acid bacteria and raw materials containing milk to obtain The step of mixing the raw materials; (B-1) The step of fermenting the above-mentioned mixed raw materials under stirring to produce curd fragments and whey containing angiotensin converting enzyme inhibitory peptide to prepare curd fragments, and Whey fermented milk containing angiotensin converting enzyme inhibitory peptide.

Regarding soy milk, for example, Patent Document 5 proposes the following manufacturing method of seasoning using soybeans. The manufacturing method is characterized in that the soybeans are ground and separated into a soybean milk component and a tofu residue component, and the soybean milk component and the tofu The residue components are blended in an arbitrary ratio, and the mixture obtained by the blending is subjected to enzyme treatment to produce a seasoning. Furthermore, although it is not soy milk, Patent Document 15 proposes a food odor and odor suppression composition. The composition is characterized by using fungi, yeast, and lactic acid bacteria in a salt-free state under 5% by weight or less. Any one of one or more kinds of soybean fermented ferment obtained by decomposing soybean fermented ferment is used as the main component.

In addition, although it is not proposed in the form of seasoning, Patent Document 6 proposes the following method for producing soymilk fermented wine as a soymilk fermented wine that has no fishy or astringent taste, and is rich in flavor, and exerts the flavor derived from soymilk The method is characterized in that, in the production step of alcohol, the glutinous rice before fermentation contains soy milk, and yeast or yeast and lactic acid bacteria are added to the glutinous rice to ferment it. Patent Document 7 provides the following method for producing fermented soymilk, which is characterized in that, by using lactic acid bacteria and yeast, the soymilk that is suitable for the general public with no soy smell and good flavor is alcohol-added with or without sugar. Fermented fermented and lactic acid fermented to obtain fermented soymilk, and the obtained fermented soymilk is processed to inertize bacteria and remove carbon dioxide and alcohol together. Furthermore, Patent Document 8 proposes the following immune enhancer, which is to co-culture lactic acid bacteria and yeast to make soybeans or their additives The fermented product obtained by fermenting the artifacts is used as the effective ingredient.

[Prior Technical Literature] [Patent Literature]

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

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

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

[Patent Document 4] International Publication WO00/41572

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

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

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

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

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

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

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

[Patent Document 12] International Publication WO2010/126165

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

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

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

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

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

[Patent Document 18] Japanese Patent Laid-Open 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 No. 2009-261385

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

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

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

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

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

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

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

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

[Patent Document 31] International Publication WO2011/074359

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

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

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

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

[Patent Document 36] Japanese Patent Laid-Open Publication 2003-289836

Frozen and refrigerated food uses various materials as raw materials. For example, frozen spring rolls use bamboo shoots, shiitake mushrooms, cabbage, carrots, and pork. These food ingredients come out when they are heated and prepared, and they are blended to enhance the overall feeling of the food. On the other hand, if they are cooled and stored at low temperatures, the unique taste or texture of each ingredient will be greatly damaged. It becomes difficult to distinguish the ingredients in the mouth during consumption.

On the other hand, for animal meat, fish meat or these processed products, research is mainly conducted on the improvement of food texture. Among them, the technology of softening livestock meat is important for infant diet, hospital diet, nursing diet, etc., and a method of adding an alkali preparation is known (Patent Document 9); a method of adding a proteolytic enzyme (Patent Document 10) ;Add roasted salt and sugar A method of alcohol, starch derivatives, and organic acids (Patent Document 11); a method of adding calcium lactate, amino acids, and carbohydrates (Patent Document 12); a method of adding alginate (Patent Document 13), etc.

In addition, due to problems such as ammonium peroxate or excessive intake of calories, studies have been conducted on the use of soy milk or vegetable protein instead of cow milk or meat, but there are concerns about the fishy smell of soy milk or the unique smell of vegetable protein. On the other hand, studies have been conducted on the use of specific yeast extracts derived from yeast in order to enhance the aroma of spices and the like (Patent Document 14).

Furthermore, regarding the improvement of the taste and flavor of chocolate, studies have been conducted on the use of whey minerals to make the chocolate flavor strongly felt (Patent Document 16); and the use of whey minerals that contain a large amount of glutamine and also contain more nucleic acids Yeast extract is an effective ingredient in the taste improver of chocolate products (Patent Document 17). Regarding dairy products, a masking agent for the light degradation odor of dairy products is proposed, which is characterized by containing selected from 1,3-octanediol, 5-octene-1,3-diol and dimethylmethoxyfuran A compound in the group consisting of ketones is used as an active ingredient (Patent Document 18); a method for producing an acidic beverage containing milk is characterized by adding one or more of rutin, morin, or pine ketone (Patent Reference 19). Regarding the rich milk flavor, the richness or sweetness similar to cow's milk, researches include the use of specific yeast extracts to enhance the rich milk flavor or the richness of milk (Patent Documents 20 and 21); blending with edible plants A mixture of oil and yeast extract powder is heated in a powder state to prepare a powdered seasoning with a meat-like flavor and a cheese flavor and/or milky enhancer of yeast extract (Patent Document 22); juice and yeast extract Seasoning for improving the flavor of dairy products (Patent Document 23), which is made by mixing and heating the ingredients; the main ingredient is debittered dry yeast derived from the yeast recovered from the beer brewing process. Agent (Patent Document 24). Regarding foods using soybeans as a raw material, a soybean flavor imparting agent containing a lipase-treated product of soybean milk has been studied (Patent Document 25). Regarding the use of foods containing fish and livestock meat, researches include: using sardines or chicken extracts obtained by simultaneous treatment of distillers' grains with amylolytic enzymes and proteolytic enzymes, and using yeast to re-ferment them Masking the fishy smell of meat (Patent Document 26); Suppressing the odor of shark meat using extracts from lactic acid bacteria produced by fermenting soymilk with lactic acid (Patent Document 27); Using extracts of aquatic animals as the main raw material Koji mold is used for processing, and lactic acid bacteria and yeast are added to ferment the fermented glutinous grains to obtain the previous extract or the fermented seasoning that reduces the peculiar smell of fish soy sauce (Patent Document 28). In addition, studies have included deodorizing compositions for livestock meat (Patent Document 29) containing water-soluble polysaccharides obtained from fermented fermented products obtained by fermenting raw materials containing soybeans by using green koji bacteria as active ingredients (Patent Document 29); The method of producing beef or processed beef foods (Patent Document 30) in which the odor of the meat is masked by adding arginine to the meat block; using yeast extract that contains more than 5 mass% arginine relative to the total solid content Inhibition of livestock meat odor and/or enhancement of target taste of composition composition (Patent Document 31); a method for processing foodstuffs, characterized by contacting white wine koji sake or white wine koji sweet cooking wine with livestock meat or aquatic animals Inhibit the production of aldehydes, thereby reducing or suppressing the odor of the above-mentioned livestock meat or aquatic animals (Patent Document 32); adding aconitic acid content of 1mg/L or more and 3000mg/L or less sweet cooking wine to the boiled juice to perform Heat conditioning, thereby suppressing the smell of livestock meat while imparting a rich taste (Patent Document 33); a method for producing beef or processed beef products with improved grassy smell using lactones and/or lactone-containing substances (Patent Document 34); Masking of animal odor using a meat color improving agent of animal meat food containing a specific amount of 5'-nucleotides, β-glucan, mannan, and peptide yeast extract as active ingredients (Patent Document 35). Regarding juice-containing beverages, research has been conducted on a juice-like enhancer that uses dextran having an inner branched ring structure portion and an outer branched structure portion and a polymerization degree of 50 or more as an active ingredient (Patent Document 36).

However, no studies have been conducted on the use of fermented seasonings made from whey or soy milk for these purposes.

The inventors of the present invention conducted various studies on clarifying lactic acid bacteria/yeast whey fermented liquid (refer to Patent Documents 1 and 2). Among them, the use of lactic acid bacteria and ferment with whey or soy milk Frozen food prepared from the mother’s fermented liquid and conditioned has been found to have a tendency to maintain the texture of the ingredients. In addition, it has been found that the fermented liquid of whey or soymilk using lactic acid bacteria and yeast can be used for softening livestock meat, masking the fishy smell of soybean milk, masking the smell of plant protein, and enhancing the stimulation of spices. Furthermore, it was discovered that the fermented liquid of whey or soymilk using lactic acid bacteria and yeast can be used to enhance the flavor of cocoa, suppress the light-deteriorating odor of cow milk or soymilk, enhance the milk texture, enhance the flavor of miso grains, mask the odor of fish, mask the odor of livestock, The fruitiness is improved, and the smell of natto is covered. Based on these findings, the present invention has been completed.

That is, the present invention provides the following.

[1] A fermented seasoning composition, which uses fermented ferment (lactic acid bacteria/yeast fermented) produced by soy milk or whey using lactic acid bacteria and yeast as effective ingredients for improving the texture of selected foods, animal meat Or softening of fish meat, masking of fishy smell of soy milk, masking of odor of plant protein, enhancement of stimulus of spices, enhancement of cocoa flavor, suppression of light deterioration and odor of cow milk or soy milk, enhancement of milk texture, enhancement of grain flavor of miso, and masking of fish smell , Animal meat odor masking, fruity enhancement, and natto odor masking for any purpose.

[2] The fermented seasoning composition as described in 1, wherein the lactic acid bacteria are selected from Lactobacillus rhamnosus, Pediococcus acidlactici, Lactobacillus confusus, and Lactobacillus confusus (Lactobacillus malefermentans), Lactobacillus paracasei subsp.paracasei, Lactobacillus delbrueckii subsp.bulgaricus, Lactococcus lactis, Lactobacillus acidophilus, and Lactobacillus acidophilus Lactobacillus helveticus) any of the groups.

[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 Saccharomyces beticus. Any of the groups of yeast (Schizosaccharomyces pombe).

[4] The fermented seasoning composition according to any one of 1 to 3, which uses the fermented product of lactic acid bacteria/yeast of soy milk as an active ingredient.

[5] A food containing an effective amount of the lactic acid bacteria/yeast ferment defined in any one of 1 to 4.

[6] A heated and conditioned refrigerated food or frozen food, which contains an effective amount of the lactic acid bacteria/yeast ferment defined in any one of 1 to 4.

[7] A food as described in 5, or a refrigerated food or frozen food as described in 6, when it is a lactic acid bacteria/yeast ferment using whey as a raw material, it is converted into lactic acid bacteria/yeast with a solid content of 10.7% The fermented lactic acid bacteria/yeast ferment, in the case of soymilk-based lactic acid bacteria/yeast ferment, is converted into lactic acid bacteria/yeast ferment of 6.5% solid content and contains 0.1~2.0% of lactic acid bacteria/yeast ferment .

[8] A method for manufacturing refrigerated food or frozen food, comprising the steps of: refrigerating or freezing an effective amount of heated and conditioned food containing the lactic acid bacteria/yeast ferment defined in any one of 1 to 4 Obtain refrigerated or frozen food; or A method for manufacturing food containing livestock or fish meat, soy milk, plant protein, spices, cocoa-derived raw materials, milk, miso, tomato or fruit, or natto in raw materials, which includes the following steps: adding any one of 1 to 4 The effective amount of lactic acid bacteria/yeast ferment as defined in the item.

[9] A method for improving the texture of frozen foods or frozen foods, comprising the following steps: refrigerating an effective amount of heated and conditioned food containing the lactic acid bacteria/yeast ferment defined in any one of 1 to 4 Or freezing to obtain refrigerated food or frozen food; or A grain used for softening of meat or fish, masking the fishy smell of soy milk, masking the odor of vegetable protein, or enhancing the stimulation of spices, enhancing the flavor of cocoa, suppressing the photo-deterioration and odor of cow milk or soy milk, enhancing the feeling of milk, and enhancing the miso Flavor enhancement, fish smell masking, livestock smell masking, fruity enhancement, and natto smell masking for any purpose The method includes the following steps: adding an effective amount of the lactic acid bacteria/yeast ferment defined in any one of 1 to 4.

[10] A method for producing a fermented seasoning composition using lactic acid bacteria/yeast ferment as an effective ingredient, which comprises the following steps: using yeast to further ferment the fermented lactic acid bacteria of soybean milk or whey.

[11] The fermented seasoning composition as described in 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 ferment, and the lower limit of the component has a molecular weight of 75 to 1,800, The upper limit of the molecular weight is 2,200~10,000.

[12] A material used to improve the texture of selected foods, soften livestock or fish meat, mask the fishy smell of soy milk, mask the odor of plant protein, enhance the stimulation of spices, enhance the flavor of cocoa, and suppress the photo-deteriorating odor of milk or soy milk An agent for any purpose in the group consisting of, milky enhancement, miso grain flavor enhancement, fish odor masking, livestock odor masking, fruit texture enhancement, and natto odor masking, including soymilk or whey lactic acid bacteria/yeast The molecular weight of the ferment is 500~3,500.

[1'] A use of soy milk or whey using fermented product (lactic acid bacteria/yeast ferment) produced by lactic acid bacteria and yeast, which is used to improve the texture of food, soften livestock or fish meat, and smell of soy milk Masking, plant protein odor masking, enhanced spice stimulation, cocoa flavor enhancement, cow milk or soy milk's light-deteriorated odor suppression, milky texture enhancement, miso grain flavor enhancement, fish odor masking, livestock odor masking, fruit texture enhancement, And any purpose in the group consisting of natto odor mask.

[2'] The use as described in 1', wherein the lactic acid bacteria are selected from Lactobacillus rhamnosus, Pediococcus acidlactici, Lactobacillus confusus, Lactobacillus malefermentans ) Lactobacillus paracasei subsp.paracasei, Lactobacillus delbrueckii subsp.bulgaricus, Lactococcus lactis, Lactobacillus acidophilus (Lactobacillus acidophilus), and any of the group consisting of Lactobacillus helveticus.

[3'] The use described in 1'or 2', wherein the yeast is selected from Saccharomyces cerevisiae, Saccharomyces sake, Saccharomyces beticus, and Schizosaccharomyces pombe (Schizosaccharomyces pombe) any of the groups.

[4'] The use described in any one of 1'to 3', which uses the lactic acid bacteria/yeast ferment of soy milk as the active ingredient.

[5'] The use as described in 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 ferment, and the lower limit of the component has a molecular weight of 75 to 1,800, and the upper limit is The molecular weight is 2,200~10,000.

[6'] The use of a soymilk or whey lactic acid bacteria/yeast ferment with a molecular weight of 500-3,500 components, which can be selected from the choice of food material texture improvement, animal meat or fish meat softening, soy milk fishy taste masking, plant Protein odor masking, enhancement of spice stimulation, cocoa flavor enhancement, suppression of light deterioration odor of cow milk or soy milk, enhancement of milk texture, enhancement of grain flavor of miso, fish odor coverage, livestock odor coverage, fruit texture enhancement, and natto odor Shade any purpose in the group.

Figure 1 is the evaluation results of spring rolls using lactic acid bacteria/yeast ferment with whey (texture)

Figure 2 is the evaluation result of spring rolls using lactic acid bacteria/yeast ferment with whey (goodness of flavor)

Figure 3 is the evaluation result of spring rolls using lactic acid bacteria/yeast ferment with soy milk (texture)

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

Fig. 5 is the evaluation result of the ingredients of Chinese rice bowl using lactic acid bacteria/yeast ferment with whey (material texture)

Figure 6 is the evaluation result of the ingredients of Chinese rice bowl using lactic acid bacteria/yeast ferment with whey (goodness of flavor)

Fig. 7 is the evaluation result of the ingredients of Chinese rice bowl using lactic acid bacteria/yeast ferment with soy milk (material texture)

Figure 8 is the evaluation result of the ingredients of Chinese rice bowl using lactic acid bacteria/yeast ferment with soy milk (goodness of flavor)

Figure 9 is the evaluation result of roasted chicken nuggets using lactic acid bacteria/yeast ferment with soy milk

Figure 10 is the result of the breaking test of roasted chicken nuggets using lactic acid bacteria/yeast ferment with soy milk

Figure 11 is the evaluation result of soy milk using lactic acid bacteria/yeast ferment with soy milk

Figure 12 is the evaluation result of hamburger patties using vegetable protein with soy milk lactic acid bacteria/yeast ferment

Figure 13 is the evaluation result of Japanese pancake sauce using lactic acid bacteria/yeast ferment with soy milk

Figure 14 is the evaluation result of hot chocolate using lactic acid bacteria/yeast ferment with soy milk

Figure 15 is the evaluation result of cream chocolate using lactic acid bacteria/yeast ferment with soy milk

Figure 16 is the evaluation result of the photo-deterioration odor suppression effect of milk using lactic acid bacteria/yeast ferment with soy milk

Figure 17 is the evaluation result of the photo-deterioration odor suppression effect of soymilk using lactic acid bacteria/yeast ferment with soymilk (material feel)

Figure 18 is the evaluation result of miso using lactic acid bacteria/yeast ferment with soy milk

The% and parts are based on quality unless otherwise stated. Value range「X ~Y" includes the values X and Y at both ends, except for the cases specifically noted. "A and/or B" refers to the existence of at least one of A and B, except for the situations specifically stated, and also includes the existence of both A and B. Foods are not only solid, but also liquid oral intakes such as beverages and soups. In addition, it is not only in the form of direct ingestion (for example, various foods, supplements, and drinks), but also food additives, fermented seasoning compositions, and beverage concentrates. Furthermore, not only those used for humans, but also those used for non-human animals (pets, domestic animals, etc.). In addition, foods include not only general foods (including so-called health foods), but also health functional foods (functional expression foods, nutritional functional foods, and specific health foods). When it is called a fermented product, its form is not particularly limited, and it may be liquid or solid. As long as the fermented product can function as an effective ingredient, it may be processed through various treatments, for example, the fermented liquid is sterilized, desalted, concentrated, adjusted, clarified, and/or dried.

The present invention relates to a fermented seasoning composition for improving the texture of food, etc., which uses ferment produced by lactic acid bacteria and yeast of whey or soybean milk as effective ingredients. In addition, the present invention relates to a fermented seasoning composition for improving the texture of foods, etc., using lactic acid bacteria/yeast ferment obtained by further fermenting whey or soy milk with yeast as an effective ingredient, And its manufacturing method. Furthermore, there are cases where the ferment produced by lactic acid bacteria and yeast is called lactic acid bacteria/yeast ferment.

[Ferment raw materials]

The raw materials of the fermented seasoning composition are pure milk, whey or soy milk derived from cow milk, preferably whey or soy milk derived from cow milk.

The usable whey is not particularly limited as long as it can be used as a food material. Whey is also called whey. It is obtained by removing casein and milk fat, which are the main components of milk protein, from cow's milk, and it contains water-soluble protein or lactose and water-soluble vitamins. Or the aqueous solution of mineral components. Milk is eliminated as a by-product when making cheese from cow's milk, and it can also be obtained in the form of yoghurt supernatant. The whey is supplied to the market in the form of a dry powder, and such a dry product can also be preferably used in this embodiment. Regarding the solid content concentration of whey for fermenting, as long as fermenting by lactic acid bacteria is preferably performed, it is not particularly limited, but as whey powder, the initial concentration in fermented liquid can be set, for example It is 5-40%, preferably 10-25%, more preferably 12-18%.

The usable soy milk is not particularly limited as long as it can be used as a food material. Examples of soymilk that can be preferably used include: various commercially available products, such as soymilk without adjustment of ingredients (soybean solid content 8% or more), adjusted soymilk (soybean solid content 6% or more), soy milk beverage (soy solid content Ingredients above 4%), dry powder of soy milk. Regarding the soybean solid content concentration of the fermented liquid, it is not particularly limited as long as the fermented by lactic acid bacteria is preferably performed. However, the soybean solid content concentration of the fermented liquid can be set to, for example, 2-25%. It is best to set it as 5-20%.

The whey and soy milk used in fermented fermentation can also be heat-sterilized in order to prevent contamination by bacteria. The conditions of heat sterilization are, for example, 80 to 90°C, 30 to 60 minutes.

[Lactic Acid Bacteria Fermentation]

In the fermenting of whey or soybean milk, the order of fermenting by lactic acid bacteria and fermenting by yeast can be set appropriately. In a preferred embodiment, the fermenting by lactic acid bacteria is performed first . By sequentially performing fermentation by anaerobic lactic acid bacteria, and by aeration and fermentation by yeast as follows, it can provide better conditions for each bacteria, for example, even if the pH is lowered due to lactic acid bacteria , Also because the yeast is tolerant of acidity, it can still grow. Moreover, by this, the whole fermentation step can be completed in a short time. Furthermore, the flavor components derived from yeast can be fully utilized.

The lactic acid bacteria used are not particularly limited as long as they can be used in food manufacturers. For example, they can be selected from Lactobacillus rhamnosus, Pediococcus acidlactici, Lactobacillus confusus, and bad wine Lactobacillus malefermentans, Lactobacillus paracasei (Lactobacillus paracasei subsp.paracasei), Lactobacillus delbrueckii subsp.bulgaricus, Lactococcus lactis, Lactobacillus acidophilus, and Lactobacillus helveticus, etc. Of any kind. Preferably selected from Lactobacillus rhamnosus, Pediococcus acidlactici, Lactobacillus confusus, Lactobacillus malefermentans, Lactococcus lactis, and The lactic acid bacteria in the group composed of Lactobacillus acidophilus are more preferably either Lactobacillus rhamnosus or Pediococcus acidlactici. In terms of good growth and excellent fermented flavor, it is preferable to use Lactobacillus rhamnosus.

In a preferred embodiment, as the lactic acid bacteria, Lactobacillus rhamnosus AN1 strain or a strain belonging to the same species and having the same scientific properties, or P. lactis YU2 strain or belonging to the same species and having the same The strain of scientific nature.

Lactobacillus rhamnosus AN1 strain has the following scientific properties.

Cell morphology: rod-shaped

Colony: Milky white

Features: Carry out special-shaped lactic acid fermentation.

Micrococcus lactis YU2 strain has the following scientific properties.

Cell morphology: spherical

Colony: Milky white

Features: Tetragenococcus, the same type of fermented lactic acid.

The Lactobacillus rhamnosus AN1 strain and the Micrococcus lactis YU2 strain, respectively, under the deposit numbers NITE BP-02072 and NITE BP-02073, were issued by TableMark Co., Ltd. (Address: Tokyo, Japan) on June 26, 2015. Tsukiji 6-4-10), Chuo-ku, based on Deposited under the Budapest Treaty and the Japanese Patent Law to the Independent Administrative Agency Product Evaluation Technology Foundation Agency (Address: Room 122, Kamizomazu Kamazusa, Kisarazu City, Chiba Prefecture, Japan).

Regarding the conditions for fermentation by using lactic acid bacteria, the practitioner can design appropriately according to the lactic acid bacteria used. In addition to whey or soy milk, various ones may be added to the culture solution. As the carbon source, for example, any one selected from the group consisting of sugarcane waste molasses, beet waste molasses, sucrose, wood chip cooking liquor, sulfite pulp waste liquor, sugarcane extract, glucose, acetic acid, and ethanol can be used. As the nitrogen source, for example, nitrogenous organic substances such as yeast extract, egg whites, corn extract (CSL), casein, etc., and inorganic salts such as urea, ammonia, ammonium sulfate, ammonium chloride, and ammonium phosphate can be used. Any one of the group. Furthermore, phosphoric acid, potassium, and magnesium can also be added to the medium, and vitamins such as biotin, pantothenic acid, thiamine, inositol, and pyridoxine can also be added; minerals such as zinc, copper, iron, and manganese class. Regarding the fermentation of lactic acid bacteria, although it also depends on the strain used, it can be carried out at 30 to 45°C, preferably 35 to 40°C, for example, 16 to 48 hours, and preferably 20 to 36 hours. Taking into account that lactic acid bacteria are anaerobic, fermenting can be carried out while standing still or lightly stirring. In addition, fermenting can also be carried out until the pH value becomes the range of 3.0 to 4.0, preferably 3.2 to 3.8.

[Yeast fermentation]

In a preferred embodiment, the lactic acid bacteria fermented product obtained in the above manner can be subjected to yeast fermenting as the next step.

The yeast that can be used for yeast fermentation is not particularly limited as long as it can be used for food manufacturers. For example, conventional yeasts such as wine yeast, wine yeast, and beer yeast can be used. More specifically, for example, it is selected from the genus Saccharomyces, the genus Shizosaccharomyces, the genus Pichia, the genus Candida, the genus Kluyveromyces, Williopsis (Williopsis), Debaryomyces (Debaryomyces), Galactomyces (Galactomyces), Torulaspora (Torulaspora), Rhodotorula, Lipo-Yarrow (Yarrowia) Genus, and any of the group consisting of Zygosaccharomyces (Zygosaccharomyces). Regarding yeast, in terms of good growth, it is preferably baker's yeast used in the manufacture of bread, round yeast used in the manufacture of food or feed, and brewer's yeast used in beer manufacture, more preferably belonging to yeast ( Saccharomyces) or bacteria belonging to Candida. Examples of the genus Saccharomyces include Saccharomyces cerevisiae, Saccharomyces sake, and Saccharomyces beticus. Furthermore, Saccharomyces sake and Saccharomyces beticus are also classified as Saccharomyces cerevisiae. Examples of the Candida genus include Candida tropicalis, Candida lypolitica, Candida utilis, and Candida sake. More preferably, it is any one selected from the group consisting of Saccharomyces cerevisiae, Saccharomyces sake, Schizosaccharomyces pombe, and the like. One of the best yeasts is white wine yeast (Saccharomyces beticus), which is also regarded as a kind of saccharomyces cerevisiae. The main examples include film-producing yeast used in the production of white wine.

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

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

Cell morphology: egg type

Colony: Milky white

Features: Form ascospores with fermenting ability.

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

Cell morphology: egg type

Colony: Milky white

Features: Form ascospores with fermenting ability.

The Saccharomyces cerevisiae FAHP-1 strain and the Saccharomyces cerevisiae FAHP-2 strain, respectively, under the deposit numbers NITE BP-02074 and NITE BP-02075, were obtained by Tab1eMark Co., Ltd. on June 26, 2015 (Address: 6-4-10, Tsukiji, Chuo-ku, Tokyo, Japan), and based on the Budapest Treaty and the Japanese Patent Law, it is deposited with the Independent Administrative Agency Product Evaluation Technology Foundation (Domicile: 2-5-8 122 Kamazusa Kamazuke, Kisarazu City, Chiba Prefecture, Japan Room number).

Regarding the conditions for fermenting by using yeast, as long as it is an operator, it can be appropriately designed depending on the yeast used. During cultivation, the fermented product of lactic acid bacteria can also be sterilized. Furthermore, various ones can be added to the lactic acid bacteria ferment. As the carbon source, for example, any one selected from the group consisting of sugarcane waste molasses, beet waste molasses, sucrose, wood chip cooking liquor, sulfite pulp waste liquor, sugarcane extract, glucose, acetic acid, and ethanol can be used. As the nitrogen source, for example, nitrogenous organic substances such as yeast extract, egg whites, corn extract (CSL), casein, etc., and inorganic salts such as urea, ammonia, ammonium sulfate, ammonium chloride, and ammonium phosphate can be used. Any one of the group. Furthermore, phosphoric acid, potassium, and magnesium can also be added to the medium, and vitamins such as biotin, pantothenic acid, thiamine, inositol, and pyridoxine can also be added; minerals such as zinc, copper, iron, and manganese class.

Yeast fermentation also depends on the strain used, and can be carried out at 20-40°C, preferably 25-35°C, for example 12-40 hours, preferably 16-24 hours. Fermentation is carried out under aerobic conditions. If necessary, it can be carried out after the yeast is fermented with sufficient aeration and/or stirring. Regarding aeration and/or stirring, specifically, the same amount of sterile air as about 1/4 of the volume of the fermented liquid is blown into the bottom of the fermented tank and stirred at 100~400rpm every 1 minute. get on. Furthermore, in the wine manufacturing process, since fermentation is usually carried out under anaerobic conditions, the yeast produces a large amount of ethanol. However, in this embodiment, since the fermented fermentation is carried out under aerobic conditions, the ethanol concentration in the fermented fermentation is kept low, and the yeast can produce more various flavor components such as esters, fatty acids, and higher alcohols. Regarding the yeast fermentation process and the alcohol concentration in the fermentation liquid after the fermentation, it is preferably less than 1.0%.

Regarding the termination point of yeast fermentation, as long as it is an operator, it can be determined appropriately. For example, the Brix value that decreases with the progress of the fermentation can be stopped, and the Brix value ( The Brix value, fragrance, etc. are used as a reference. When the Brix value is set as the reference, when using soy milk as the raw material, it can be 5-9%, preferably 6-8%, and when using whey as the raw material, it can be 9~ 13%, preferably 10~12% is a benchmark. Here, the so-called Brix value refers to those obtained by removing insoluble solid components derived from whey or soybean milk, lactic acid bacteria cells, and yeast cells from liquid ferment value. When adding salt to the ferment, the value of the added salt is not included.

Moreover, the Brix value is determined by the value of the mass percentage of the sucrose solution equivalent to 20°C. When measuring 100g of an aqueous solution containing only 1g of sucrose as the solute using a sugar refractometer, the Reading Brix's Brix (Brix) value is 1%. Regarding solutions containing solid components other than sucrose, the Brix value is the standard for the concentration of solid components. The machine used to measure the Brix value is commercially available, and it can be measured appropriately as long as it is an operator.

[Other steps]

The obtained lactic acid bacteria/yeast ferment can also be added with salt in order to improve the storage stability. The amount of table salt added is not particularly limited. In order to sufficiently reduce the water activity, it can be added in a manner such that it is 10% or more, preferably 15% or more, and more preferably 18% or more relative to the lactic acid bacteria and yeast fermented liquid. Furthermore, the obtained lactic acid bacteria/yeast ferment contains insoluble solid components derived from whey or soymilk, lactic acid bacteria cells, and yeast cells. Therefore, when it is intended to be used in products requiring clarification, it is also It can be clarified to remove these insoluble components or bacterial cells. Regarding the method of clarification, various methods used in the field of food manufacturing with the same purpose can be applied. Examples include: filter press filtration using diatomaceous earth or polylene as a filter aid, or micro filtration (MF: Micro filtration).

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

In the above manner, the lactic acid bacteria/yeast ferment is obtained from raw whey or soy milk.

Regarding lactic acid bacteria/yeast ferment, it is a liquid obtained by removing insoluble solid components derived from whey or soy milk, lactic acid bacteria cells, and yeast cells from those obtained through lactic acid bacteria fermentation and yeast fermentation. Moreover, when whey is used as the raw material, Brix's Brix can be 9~13%, preferably 10~12%, when it is used soymilk as the raw material, Brix's Brix ( Brix) may be 5-9%, preferably 6-8%.

The lactic acid bacteria/yeast ferment can be in various forms. For example, if necessary, the above-mentioned liquid can be concentrated or dried to form a paste, solid, powder, granule, etc. Lactic acid bacteria/yeast fermented products are also called W (double) fermented seasonings, and sometimes referred to as fermented seasonings for short.

If the present inventors conduct further research, it can be known that in the lactic acid bacteria/yeast ferment of whey or soy milk, components with a molecular weight of 100 to 5,000, and more specifically, components contained in a component with a molecular weight of 500 to 3,500 Contribute to the effect of the goal. Therefore, according to the present invention, there is provided a fermented seasoning composition, the active ingredient of which contains components distinguished based on the molecular weight of the lactic acid bacteria/yeast ferment, and the molecular weight of the lower limit of the component is 75~1800, preferably 100~ 500. Even when the lower limit is any one, the upper limit has a molecular weight of 2200~10000, preferably 3500~5000 (for example, a component with a molecular weight of 500-3500, or a component with a molecular weight of 100-5000). Furthermore, there is provided a food texture improver, which comprises the components of lactic acid bacteria/yeast ferment of whey or soymilk which are distinguished based on molecular weight, and the molecular weight of the lower limit of the component is 75~1800, preferably 100~500 Even when the lower limit is any one, the upper limit has a molecular weight of 2200~10000, preferably 3500~5000 (for example, a component with a molecular weight of 500-3500, or a component with a molecular weight of 100-5000).

Regarding the present invention and its embodiments, the so-called molecular weight refers to the molecular weight distinguished by a dialysis tube with molecular distinguishing ability. About lactic acid bacteria/yeast of whey or soy milk The components of the fermented product with a molecular weight of 500-3,500 (or components with a molecular weight of 100-5,000). Typically, at least a dialysis tube (Spectra/Por, Funakoshi) with a molecular weight of 3500-5000 and a molecular weight of 100 should be used ~500 dialysis tubing (Spectra/Por, Funakoshi), divided by normal operation (if further specified, the conditions described in Example 8 of this specification) are the components obtained. Furthermore, the molecular weight cut off (MWCO) of the dialysis tubing listed here means that the component that maintains the size is 90% or more.

As one of the embodiments of the present invention, a novel lactic acid bacteria/yeast ferment obtained by further fermenting a lactic acid bacteria/yeast ferment using soy milk as a raw material, preferably a lactic acid bacteria ferment of soy milk, using yeast.

[Fermented fermented seasoning composition]

The obtained lactic acid bacteria/yeast ferment can be used as the active ingredient of the fermented seasoning composition. The fermented seasoning composition may also be the lactic acid bacteria/yeast fermented product itself. As long as the effective ingredients can achieve the desired effect, other ingredients can be formulated. Other ingredients can be various additives allowed as food. Regarding this example, antioxidants, flavors, seasonings, sweeteners, colorants, thickening stabilizers, color developers, bleaching agents, anti-mold agents, raw gums, bittering agents, etc., enzymes, gloss agents , Sour ingredients, emulsifiers, enhancers, manufacturing agents, excipients, binding agents, tightening agents (isotonizing agents), buffers, dissolution aids, preservatives, stabilizers, coagulants, etc. The amount of the active ingredient in the fermented seasoning composition is, for example, 1-100%, can be set to 10 to 80%, or can be set to 20 to 60%.

The fermented seasoning composition is especially suitable for improving the texture of food, softening of meat, etc., masking the fishy smell of soy milk, masking the smell of plant protein, or enhancing the irritation of spices. Therefore, fermented seasoning The ingredient composition can also be referred to as "food material texture improver", "softening agent for livestock meat, etc.", "masking agent for the fishy smell of soy milk", "masking agent for plant protein odor", "exciting sensation of spices" "Enhancer", "Cocoa Flavor Enhancer", "Suppressor of Light Deterioration and Odor of Cow Milk or Soy Milk", "Milk Feel Enhancer", "Miso Grain Style" Taste enhancer", "fish odor masking agent", "livestock odor masking agent", "fruit sensation enhancer", and "natto odor masking agent". That is, the present invention also provides the following.

[1a] A food texture improver, animal meat softener, soy milk masking agent, vegetable protein odor masking agent, spice enhancer, cocoa flavor enhancer, cow milk or soy milk light Deteriorating odor inhibitor, milky enhancer, miso grain flavor enhancer, fish odor masking agent, livestock odor masking agent, fruit texture enhancer, or natto odor masking agent, which is lactic acid bacteria/yeast of whey or soy milk Fermentation as an effective ingredient.

[2a] The agent as described in 1a, wherein the lactic acid bacteria are selected from Lactobacillus rhamnosus, Pediococcus acidlactici, Lactobacillus confusus, Lactobacillus malefermentans, Lactobacillus paracasei subsp.paracasei, Lactobacillus delbrueckii subsp.bulgaricus, Lactococcus lactis, Lactobacillus acidophilus, and Lactobacillus helveticus Any one of the group.

[3a] The agent as described in 1a or 2a, wherein the yeast is selected from the group consisting of Saccharomyces cerevisiae, Saccharomyces sake, Saccharomyces beticus, and Schizosaccharomyces pombe ) Any of the group consisting of.

[4a] The agent as described in any one of 1a to 3a, which uses as an active ingredient a lactic acid bacteria/yeast ferment obtained by further fermenting a lactic acid bacteria ferment of soy milk by fermenting.

[use]

<Improved Material Feel>

The obtained lactic acid bacteria/yeast ferment or fermented seasoning composition can be used to improve the texture of food. The so-called sense of material means that the ingredients contained in the food can be clearly felt Unique taste and/or texture (texture). The food contains various ingredients, and the ingredients are blended with each other during heating and conditioning, and the taste is enhanced to enhance the overall sense of the food. At this time, the blended taste or softness is well felt. On the other hand, if the heated and conditioned food is cooled and stored at a low temperature, the overall feeling or texture will increase to an unintended degree. The unique taste or texture of each ingredient is greatly lost, and it becomes difficult to distinguish each ingredient in the mouth during consumption. The inventors of the present invention conducted research and found that by adding lactic acid bacteria/yeast ferment, even foods preserved in refrigeration or freezing for cooling after heating and conditioning can maintain the texture of the ingredients more than before. Therefore, one aspect of the present invention is a food texture improving agent containing the obtained lactic acid bacteria/yeast ferment or fermented seasoning composition as an effective ingredient.

<Softening of meat, etc.>

The obtained lactic acid bacteria/yeast ferment or fermented seasoning composition can be used to make livestock meat or fish meat (including processed products using these as raw materials. Fish meat includes aquatic animal meat. These are also collectively referred to as meat or fish meat). The situation of "livestock, etc.") softens. Therefore, one aspect of the present invention is a softener for meat and the like containing the obtained lactic acid bacteria/yeast ferment or fermented seasoning composition as an effective ingredient.

The softener of the present invention may also be contained in a seasoning liquid such as soaking liquid and injected (injected) into meat and the like. Or, it can also be used by immersing livestock meat etc. in the immersion liquid containing the softening agent of this invention. Alternatively, it may be contained in foods such as hamburger patties.

By using the softener of the present invention, not only the meat and the like can be made soft, but also the juiciness can be improved. The juiciness referred to here refers to the juicy sensation felt in the mouth when chewing animal meat or the like during eating.

<Soy milk smell masking>

The obtained lactic acid bacteria/yeast ferment or fermented seasoning composition can also be further used to suppress the fishy taste of soy milk (including processed products using it as a raw material). Therefore, one aspect of the present invention is soy milk containing lactic acid bacteria/yeast ferment or fermented seasoning composition as an effective ingredient Masking agent of the fishy smell. The object of the fishy taste mask of the present invention is not limited to soy milk, and may be processed products using soy milk as a raw material, such as soy milk cream.

By using the masking agent of the present invention, not only the fishy taste of soy milk is masked, but also the sweetness, softness, and heavy taste can be improved.

<Plant protein odor mask>

Plant protein, especially soybean protein (including processed products using it as a raw material) has a unique oxidative odor, but the obtained lactic acid bacteria/yeast ferment or fermented seasoning composition can be used to inhibit such plant protein odor (also It's called "plant protein smell"). Therefore, one aspect of the present invention is a plant protein odor masking agent containing lactic acid bacteria/yeast ferment or fermented seasoning composition as an effective ingredient.

The lactic acid bacteria/yeast ferment or fermented seasoning composition of the present invention has a very weak taste or flavor, so it can use the taste or flavor of the material while masking the odor of plant protein.

By using the masking agent of the present invention, not only the oxidized taste of plant protein is masked, but also the softness, juiciness and fleshiness can be improved.

<Enhance the stimulation of spices>

The obtained lactic acid bacteria/yeast ferment or fermented seasoning composition can be used to enhance the irritation of spices (including processed products using them as raw materials) contained in dishes or seasoning liquids. That is, by adding the lactic acid bacteria/yeast ferment or fermented seasoning composition of the present invention to a seasoning liquid or various sauces containing spices, the stimulation of the spices can be felt more strongly when eating, and the Stimulate long-term maintenance. Therefore, one aspect of the present invention is an enhancer of the stimulus (also referred to as "spicy feeling") of spices containing lactic acid bacteria/yeast ferment or fermented seasoning composition as an effective ingredient.

The term "spice" refers to those having the effect of changing the taste, aroma, color, richness, ripeness, or irritation (hotness) by adding to foods, thereby feeling delicious or increasing appetite. The spice that enhances the irritation by the present invention is not limited, and examples include black pepper, red pepper, green pepper, pepper, cinnamon, nutmeg, cloves, Allspice seeds, cumin, tangerine peel, coriander, star anise, sage, thyme, bay laurel, Mowo thorn, curry leaves, guava, san pepper, chili, mustard, ginger, garlic, chili powder, onion, leek, sesame , Five-spice powder, three-flavor spice, curry powder, seven-flavor powder, five-spice chili powder, etc.

The use of the enhancer of the present invention not only enhances the irritation of the spice, but also improves the sense of maturity, richness, and aftertaste.

<Cocoa flavor enhancement>

The obtained lactic acid bacteria/yeast ferment or fermented seasoning composition can be used to enhance the flavor of cocoa in foods containing raw materials derived from cocoa. That is, by adding the lactic acid bacteria/yeast ferment or fermented seasoning composition of the present invention to foods containing raw materials derived from cocoa, the flavor of cocoa can be felt more strongly when consumed. Therefore, one aspect of the present invention is a cocoa flavor enhancer in a food containing a cocoa-derived raw material containing a lactic acid bacteria/yeast ferment or fermented seasoning composition as an active ingredient. Cocoa flavor is also known as one of chocolate flavors (cocoa flavor, strong beer flavor, 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, chocolate, and the like.

<Suppression of light degradation odor>

The obtained lactic acid bacteria/yeast ferment or fermented seasoning composition can also be further used to inhibit the photo-deteriorating odor of cow milk (including processed products using it as a raw material) or soy milk (including processed products using it as a raw material). Light-deteriorated odor refers to gas generated by oxidation caused by sunlight, etc. Regarding the suppression of photo-degradation odors, it may be the suppression of oxidative degradation caused by light, and it may also be the masking of odors caused by photo-degradation. One aspect of the present invention is a photo-deterioration odor inhibitor of cow milk or soy milk containing lactic acid bacteria/yeast ferment or fermented seasoning composition as an effective ingredient.

<Enhancement of Milky Feel>

The obtained lactic acid bacteria/yeast ferment or fermented seasoning composition can be used to enhance milk sense. That is, by adding the lactic acid bacteria/yeast ferment or fermented seasoning composition of the present invention to foods using cow milk (including processed products using it as a raw material), the milk can be felt more strongly during consumption. sense. Therefore, one aspect of the present invention is a milky feel enhancer containing lactic acid bacteria/yeast ferment or fermented seasoning composition as an effective ingredient. The so-called enhancement of milk feel refers to the enhancement of the unique good flavor of cow milk.

There are no restrictions on the foods that are the object of improving the milk feel, and they are milk or dairy products themselves, and foods that use them as raw materials.

<Improving the flavor of miso grains>

The obtained lactic acid bacteria/yeast ferment or fermented seasoning composition can be used to enhance the grain flavor of miso (soy flavor, rice flavor, or wheat flavor). That is, by adding the lactic acid bacteria/yeast ferment or fermented seasoning composition of the present invention to foods containing miso, the grain flavor of miso can be felt more strongly when eating. Therefore, one aspect of the present invention is a cereal flavor enhancer of miso containing lactic acid bacteria/yeast ferment or fermented seasoning composition as an effective ingredient.

The miso is not limited, and includes: white miso, red miso, mixed miso, rice miso (obtained by fermenting soybeans and rice, and aging), wheat miso (fermenting soybeans and barley or rye, It is obtained by aging), soybean miso (obtained by fermenting and aging soybeans), blended miso (obtained by mixing each miso of rice miso, barley miso, and soybean miso), etc. A better example is white miso and mixed miso. Regarding generally pasteurized miso or freeze-dried miso, such as flavored miso used in instant miso juice, it has been found that the flavor of miso tends to deteriorate. The lactic acid bacteria/yeast ferment or fermented seasoning composition of the present invention may be better It is used to enhance the grain flavor of this miso. The grain flavor enhancer for miso of the present invention can be applied to various foods containing miso.

By using the cereal flavor enhancer for miso of the present invention, not only the cereal flavor of miso is enhanced, but also the sweetness and/or umami taste can be enhanced.

<Fish odor mask>

The obtained lactic acid bacteria/yeast ferment or fermented seasoning composition can be further used to suppress fish odor. One aspect of the present invention is a fish odor inhibitor containing lactic acid bacteria/yeast ferment or fermented seasoning composition as an effective ingredient. Fish smell includes the unpleasant smell of raw fish (fishy smell) and the unique smell of heated fish (fish smell).

Regarding the food that is the object of fish odor suppression, it is not limited to the fish itself, and may be processed products using fish meat as a raw material, or foods containing these.

<Livestock odor mask>

The obtained lactic acid bacteria/yeast ferment or fermented seasoning composition can be further used to suppress the odor of livestock meat. The smell of animal meat includes visceral smell, grass smell, and animal smell. The so-called grassy smell refers to the unique grassy smell of beef obtained from cattle fed with pasture. One aspect of the present invention is a livestock meat odor inhibitor containing lactic acid bacteria/yeast ferment or fermented seasoning composition as an effective ingredient.

The object of the livestock meat odor inhibitor of the present invention is not limited to livestock meat, and may be processed products using it as a raw material or foods using the same as a raw material. Furthermore, the above-mentioned Patent Document 30 proposes the use of arginine to reduce the peculiar smell of livestock meat. However, the above-mentioned Patent Document 29 points out the problem that because arginine itself exhibits a bitter taste, it also imparts a bitter taste 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.

<Enhance the sense of fruit>

The obtained lactic acid bacteria/yeast ferment or fermented seasoning composition can be used to enhance the fruitiness of tomatoes or fruits (including foods using them as raw materials). The so-called enhancement of fruitiness refers to the enhancement of good flavor similar to tomatoes (or fruits). One aspect of the present invention is a fruit-derived food enhancer containing lactic acid bacteria/yeast ferment or fermented seasoning composition as an effective ingredient.

A particularly good example of the food that becomes the object is the one prepared by boiling and heating for a long time. According to the present invention, even if it is such a stewed and heated food, the fruit feel can be improved.

With the present invention, not only the fruitiness of tomatoes or fruits is improved, but also the sourness is improved. Generally, if only the sourness is increased, the food tastes less than good. However, in the case of the present invention, the tomato or fruit is the one that enhances the fruitiness while increasing the sourness, the overall taste is better.

<Natto smell mask>

The obtained lactic acid bacteria/yeast ferment or fermented seasoning composition can also be further used to suppress the natto odor of natto (including processed products using it as a raw material). One aspect of the present invention is a natto odor inhibitor containing lactic acid bacteria/yeast ferment or fermented seasoning composition as an effective ingredient.

When used to inhibit the smell of natto, the lactic acid bacteria/yeast ferment or fermented seasoning composition can also be directly added to natto, and it can also be contained in the sauce of natto, and mixed with natto when eating Way to use.

<Evaluation Method and Standard>

Regarding whether the texture of the material has been improved and the degree of improvement of the texture; whether the animal meat has been softened and the degree to which it should be softened; whether the fishy smell of soymilk has been masked and the degree of masking; whether the smell of plant protein has been masked and should The degree of concealment; whether the irritation of the spice is enhanced and the degree to which it should be enhanced; whether the flavor of cocoa is enhanced and the degree to which it should be enhanced; whether the photo-deterioration odor of cow milk or soy milk is suppressed and the degree to which it should be suppressed; Is it improved and the degree to which it should be improved; whether the grain flavor of miso is improved and the degree to which it should be improved; whether the fish odor is covered and the degree to which it should be covered; whether the odor of animal meat is covered and the degree to which it should be covered; whether the fruit feel The degree to which it has been improved and the degree of improvement; and whether the natto odor is covered and the degree of protection, as long as you are an industry operator, you can plan a sensory test based on an appropriate control food for evaluation. More specifically, for example, prepare appropriate comparisons such as foods that do not contain active ingredients, and define standards around 3-10 levels, based on standards (industrially meaningful standards, for example, to set the 7th level or higher as qualified. ), trained sensory inspectors will become the target food The product can be compared with the control for evaluation.

Regarding the improvement of the texture of the material, when the food contains multiple kinds of ingredients, it is better to improve the texture of the more and more ingredients. The lactic acid bacteria/yeast ferment or fermented seasoning composition of this embodiment not only improves the texture of vegetables, but also improves the texture of meat and aquatic animals. Regarding the softening of meat, etc., it can also be evaluated by the method of measuring the hardness of food. In the softening of meat, etc., it is preferable to enhance the juiciness at the same time. In the masking of the fishy smell of soy milk, it is preferable to enhance the sweetness, softness and heaviness at the same time. In the masking of protein odor, it is preferable to improve the softness, juiciness and fleshiness at the same time. In the enhancement of the stimulus of the spice, it is preferable to enhance the richness, maturity, and aftertaste.

As a method for more specific evaluation, refer to the method described in the section of the embodiment of this specification.

This application provides the following use for the first time, that is, the lactic acid bacteria/yeast ferment of whey or soy milk can be used to improve the texture of food. The above-mentioned Patent Document 1 is about lactic acid bacteria and yeast fermented liquid of whey, but it does not mention foods used for refrigerating or freezing after heating and conditioning. In addition, the above-mentioned Patent Document 2 describes that the whey lactic acid bacteria and yeast fermented liquid is added to the fruit beverage to enhance the richness and flavor of the fruit itself and impart a ripe flavor, but it does not mention that it is used in heating Food that is refrigerated or frozen by cooling after conditioning. In addition, this application provides the following applications for the first time, that is, the lactic acid bacteria/yeast ferment of whey or soy milk can be used for softening livestock meat, masking the fishy smell of soy milk, masking the smell of plant protein, enhancing the irritation of spices, Cocoa flavor enhancement, suppression of light deterioration and odor of cow milk or soy milk, enhancement of milk texture, enhancement of grain flavor of miso, fish odor coverage, livestock odor coverage, fruit texture enhancement, and natto odor coverage.

In addition, the lactic acid bacteria/yeast ferment or fermented seasoning composition obtained by this embodiment can be used to enhance the salty taste of specific foods. Regarding whether the salty taste is enhanced and the degree of salty taste enhanced, as long as you are an operator, you can plan to set an appropriate control food as a benchmark It is evaluated by sensory test.

[Food used]

The lactic acid bacteria/yeast ferment or fermented seasoning composition obtained by this embodiment can be applied to various foods. The preferred examples of the foods used are refrigerated or frozen foods and frozen foods, livestock or fish (including processed products using these as raw materials. Fish meat includes aquatic animal meat). There are also cases where these are collectively referred to as "livestock meat, etc."), soy milk (including processed products using it as a raw material), vegetable protein (including processed products using it as a raw material), and spices (including those using it as a raw material) Processed products), foods containing raw materials derived from cocoa, milk (including processed products using it as a raw material), miso (including processed products using it as a raw material), tomatoes (including processed products using it as a raw material), fruits (Including processed products using it as a raw material), and natto (including processed products using it as a raw material).

Examples of refrigerated foods and frozen foods include: spring rolls, Chinese rice bowls (the ingredients), dumplings, siu mai, xiaolongbao, meat buns, eight-treasure dishes, twice-cooked pork, shredded pork with green pepper, fried vegetables, fried burdock shreds , Chikuzen cooking, in addition to this, you can also list: fried products such as fried beef potato cakes, croquettes, fried shrimp cakes; meat products such as hamburger patties; udon noodles with sauce, Nagasaki chowder, fried noodles, Neapolitan style Pasta, baked macaroni, lasagna and other noodles; fried rice, vegetable meat risotto, vegetable stewed rice, assorted sushi and other rice products; Japanese pancakes, takoyaki, pizza and other wheat flour products. Examples of livestock meat, etc., are not particularly limited, and examples include white-body fish such as beef, chicken, pork, horse meat, lamb, goat meat, cod, and salmon; naked fish such as tuna and bonito; clams, squid, octopus, shrimp, Crab etc. Examples of processed products using livestock or fish meat as raw materials are not particularly limited, and various softened ones can be cited. Specifically, they include: flavored grilled, dry fried food, flavored fried food, tempura, Western-style fried cakes, fried pork cutlets, fried chicken cutlets, fried steak, fried shrimp cakes, meat for barbecue, meat for steak, meat for skewers, meat for stew, ham, bacon, etc. As an example of a processed product using soymilk as a raw material, it is not particularly limited, and various fishy smells can be better concealed. Specifically, Examples include soy milk cream, coffee drinks, black tea drinks, cocoa drinks, soy yogurt, breads, distractions, and the like. As examples of processed products using plant protein as raw materials, various unique oxidation flavors can be cited as examples. Specifically, they include: hamburger patties, croquettes, meatballs, western beef, vegetable-wrapped meat, Sausages etc. More preferably, it is a processed product using soybean protein as a raw material. Examples of processed products using spices as raw materials are not particularly limited, and various types of spices that enhance the sense of spices can be mentioned. Specifically, they include: Japanese pancake sauce, takoyaki sauce, English hot soy sauce, Chinese Thick sauce, pork cutlet sauce, steak sauce, barbecue sauce, barbecue sauce, herbal salt, etc.

Examples of foods containing raw materials derived from cocoa are not particularly limited, and examples include Japanese-style distracts, grilled distracts, bread, beverages, frozen sweets, pre-processed foods, and seasonings. Examples of foods targeted for suppression of photo-deterioration and odor are not particularly limited. Examples include: fresh milk, milk, component-adjusted milk, low-fat milk, fat-free milk, processed milk, cream, butter, milk fat, and cheese , Concentrated whey, ice cream (ice cream, iced milk, lactic acid ice cream, etc.), concentrated milk, concentrated skim milk, sugar-free condensed milk, sugar-free condensed skimmed milk, sweetened condensed milk, sweetened condensed skimmed milk, whole powdered milk, skimmed powdered milk, cream powder, Whey powder, protein concentrated whey powder, buttermilk powder, powdered milk with sugar, adjusted powdered milk (milk powder for childcare, etc.), milk beverages, fermented milk, and lactic acid bacteria beverages. Particularly good examples of the target food include soy milk, cow milk, and cream. There are no particular limitations on other examples of foods that become the object of improving milkiness. Examples include: yogurt, ice cream, puffs, cream caramel pudding, flower cake, white sauce, cream sauce, creamy fried beef and potato Cakes, grilled cheese with gratin, fish, shellfish and chicken rice. There are no particular limitations on the examples of foods that are the object of improving the flavor of the grains of miso. In addition to the miso itself, examples include instant miso juice and miso paste. There are no particular limitations on the examples of foods that can mask the smell of fish. Examples include grilled fish, processed fish products (fish sausages, fish sauce, fish cakes in oil, cylindrical fish cakes, fish potato cakes, etc.), fish Processed products (dried goods, wet delicacies, boiled fish, sliced fish marinated in Saikyo miso, canned fish, etc.), fishballs, aquatic animal extracts, bonito rice. As Examples of foods that can be used to mask the odor of livestock meat are not particularly limited. Examples include: meat preparations (products that use beef, pork, and other meats as raw materials, and are heated or seasoned, or semi-processed products, etc.), Specifically, beef preparations (beef curry, beef jerky, canned corned beef, roast beef, seasoned beef, etc.), pork preparations (seasoned pork, sausages, canned ham, pork luncheon meat, etc.), small fillings for hamburgers Patties, steak meat, barbecue meat (beef tongue, beef diaphragm, liver, etc.), ham, sausage, bacon, seasoned pork ribs, beef rice bowl, pork rice bowl, offal pot, hamburger patty, pork cutlet , Ancient meat, pork tempura, dumplings, American-style pork stew with beans. Food-based tomatoes and fruits (including processed products using them as raw materials) are the objects to enhance the fruitiness. The fruits are not particularly limited, and include citrus fruits such as lemons, grapefruits (white flesh types, red flesh types), limes , Oranges (Navel Orange, Valencia Orange), Wenzhou Mandarin, Tangor, Summer Mandarin, Ganxia, Hassaku Mandarin, Hyuga Summer Orange, Flat Lemon, Lime, Yuzu, stinky orange, yellow peel lime, Iyo orange, reed orange, kumquat, sambo orange, white gold grapefruit, pomelo; stone fruits such as apricots (alias apricot), cherries, plums, plums (Japanese plums, plums) ), peaches (peaches, nectarines, yellow peaches); berry fruits, such as grapes (muscat, Riesling, Delaware, Kyoho), bananas, blackberries, blueberries, raspberries, gooseberries (alias Gooseberry), pomegranate, apple, pears (Japanese pear, Chinese pear, Western pear), wood pear, kiwi fruit, pineapple, passion fruit, West Indies cherry, lychee, mutong, honey custard apple, avocado, fig, Olives, persimmons, thorn melon, guava, elata, coconut, star fruit (also known as Star fruit), orange grapefruit, sugar apple, durian fruit, date, date, blue edulis, papaya, dragon fruit, loquat, longan, Fragrant fruit, melon, quince, mango, mangosteen, bayberry. In addition, fruits include fruit-type vegetables, namely strawberries, watermelons, and melons. As a preferable example of the food that becomes the object of enhancing the fruitiness, tomatoes, strawberries, apples, oranges, tangerines, blueberries, mangos, figs, and peaches can be cited. As a more preferable example, tomato sauce, fruit sauce, and jam prepared by boiling and heating for a long time can be cited. As the food that becomes the object of concealing the smell of natto, it is natto and its processed products. Examples of processed products are not particularly limited. They include sauteed natto, pancakes with natto, hamburger patties with natto, meat sauce with natto, sushi with natto, soup with natto, There are natto pancakes, natto tempura, natto noodles, and natto noodle sauce.

Although the amount of lactic acid bacteria/yeast ferment added to food also depends on the type of food, typically, compared to food, when it is a lactic acid bacteria/yeast ferment using whey as raw material, it is converted into solid content 10.7 % Of lactic acid bacteria/yeast ferment, in the case of soy milk-based lactic acid bacteria/yeast ferment, converted to lactic acid bacteria/yeast ferment of 6.5% solid content, it is 0.1% or more, preferably 0.13% or more, More preferably, it is 0.17% or more, and still more preferably 0.2% or more. The reason is that if it does not reach 0.1%, the effect is lacking. In order to hide the fishy smell of soy milk, it is particularly preferable to set it as 0.4% or more. As for the upper limit of the added amount, as long as the sourness or fragrance of the lactic acid bacteria/yeast ferment does not impair the flavor of the target food, there is no limitation. Although the upper limit of the addition amount also depends on the food, if it exceeds 2%, the flavor of lactic acid bacteria/yeast ferment will be felt. Therefore, it is preferably 2.0% or less, 1.8% or less, or 1.5% the following. Compared to foods with a lighter taste, such as soy milk, which is easy to feel off-flavor or astringency, it can also be set to 1.0% or less. In addition, there is no sense of off-flavor or astringency, and a sufficiently high effect is obtained. In other words, it can also be set to 0.7% or less.

[other]

One of the embodiments of the present invention is a method for manufacturing refrigerated food or frozen food, which includes the steps of: refrigerating or freezing the heat-conditioned food containing an effective amount of lactic acid bacteria/yeast ferment as described above. Frozen food or frozen food. Or a method for manufacturing food containing livestock or fish meat, soy milk, plant protein, spices, raw materials derived from cocoa, milk, miso, tomatoes or fruits, or natto in the raw materials, which includes the following steps: adding lactic acid bacteria/yeast ferment The effective amount. Regarding the addition stage of lactic acid bacteria/yeast ferment in the manufacturing method of food, operation can be considered Set it appropriately based on sex. Here, “addition” includes injection and contact with it. For example, in order to soften livestock meat, etc., the addition may be a case where the softener is contained in a seasoning liquid such as a soaking liquid and poured into the livestock meat, etc., or a case where the livestock meat is immersed in a dipping liquid containing a softening agent, or This is the case where the softener is added to the raw material or intermediate product and mixed.

As another aspect of the present invention, a method for improving the texture of frozen food or frozen food can be provided, which includes the following steps: adding an effective amount of the above-described lactic acid bacteria/yeast fermented product to the heated and conditioned food Refrigerated or frozen to obtain refrigerated food or frozen food; or a kind used for softening livestock or fish meat, masking the fishy smell of soy milk, masking the odor of plant protein, enhancing the stimulation of spices, enhancing the flavor of cocoa, and deteriorating the smell of milk or soy milk The method of inhibiting, enhancing the milky feeling, enhancing the grain flavor of miso, masking fish odor, masking animal meat, enhancing fruit texture, or masking natto odor includes the following steps: adding an effective amount of lactic acid bacteria/yeast ferment; The manufacturing method of a fermented seasoning composition with lactic acid bacteria/yeast fermented as an effective ingredient includes the following steps: using yeast to further ferment the lactic acid bacteria fermented product of whey or soy milk.

[Example]

Next, the present invention will be explained in more detail with examples and comparative examples, but the scope of the present invention is not limited to the following examples.

[Example 1] Preparation of clarified salt-added lactic acid bacteria and yeast whey fermented liquid

The blending is shown below.

‧Lactic acid bacteria seed culture

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

‧Yeast seed culture solution

According to the above (2), the ingredients of the yeast seed culture medium were mixed in a 500ml Erlenmeyer flask with baffle and dissolved, then autoclaved at 120°C for 20 minutes and cooled to 30°C. Saccharomyces cerevisiae FAHP-2 strain was inoculated from YPD agar medium with platinum inoculation loops to the cooled medium, and shaking culture was performed at 30°C for 24 hours (rotation speed: 200 rpm) to obtain 70 g of yeast seed culture.

‧Main ferment of lactic acid bacteria

According to the above (3), after mixing and dissolving the raw materials in a small 3-liter culture tank (manufactured by ABLE), heat sterilizing at 85°C for 30 minutes, and cooling to 36°C. After inoculating 70g of the above-mentioned lactic acid bacteria seed culture solution into the cooled solution, while stirring at 50 rpm at a low speed, the lactic acid fermentation is carried out at 36°C for 24 hours to obtain the lactic acid bacteria whey fermentation solution 2070g.

‧Yeast main fermentation

According to the above (4), after mixing the raw materials in a 100ml Erlenmeyer flask and dissolving them, autoclave sterilization at 120°C for 20 minutes. After cooling to 30°C, add it to the lactic acid bacteria whey fermented liquid in a small 3-liter culture tank whose temperature has been adjusted to 30°C. After stirring and mixing, inoculate 70g of the above yeast seed culture solution, and perform 20 at 30°C. Hourly aeration and stirring fermentation (stirring speed: 400 rpm, ventilation: 1.0 liter/minute (0.5 vvm)) to obtain 2100 g of lactic acid bacteria/yeast whey fermentation liquid.

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

‧Salt adding step

In order to improve the preservation of the lactic acid bacteria/yeast whey fermented liquid, salt was added to the final product so that it became 20%, and the salt was dissolved while stirring to obtain the salted lactic acid bacteria/yeast whey fermented liquid.

‧Filtering steps

In order to improve the clarification, the salted lactic acid bacteria/yeast whey fermented liquid is filtered by a precision filtration membrane (MF) to obtain a clear salted lactic acid bacteria/yeast whey fermented liquid. MF uses Microza USP-143 (nominal pore size 0.1μm) manufactured by Asahi Kasei Chemical Company.

‧Sterilization steps

It was kept in a constant temperature water tank at 85°C for 30 minutes for heat sterilization to obtain 2000 g of sterilized clarified salted lactic acid bacteria/yeast whey fermentation liquid (invention product 1).

‧Analysis steps

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

[Example 2] The preparation of the clarified salted lactic acid bacteria ‧ yeast soymilk ferment liquid The formulation is shown below.

‧Lactic acid bacteria seed culture

According to the above (1), after mixing the raw materials of the lactic acid bacteria seed culture medium in a 100ml Erlenmeyer flask and dissolving them, heat sterilization at 85°C for 30 minutes, and then cool to 36°C. The lactic acid bacterium Lactobacillus rhamnosus AN1 strain was inoculated from the MRS agar medium with a platinum inoculation loop into the cooled medium, and statically cultured at 36° C. for 24 hours to obtain 70 g of lactic acid bacteria seed culture.

‧Yeast seed culture solution

According to the above (2), the ingredients of the yeast seed culture medium were mixed in a 500ml Erlenmeyer flask with baffle and dissolved, then autoclaved at 120°C for 20 minutes and cooled to 30°C. Saccharomyces cerevisiae FAHP-1 strain was inoculated from YPD agar medium with platinum inoculation loops to the cooled medium, and subjected to shaking culture (rotation speed: 200 rpm) at 30°C for 24 hours to obtain 70 g of yeast seed culture.

‧Main ferment of lactic acid bacteria

According to the above (3), after mixing and dissolving the raw materials in a small 3-liter culture tank (manufactured by ABLE), heat sterilizing at 85°C for 30 minutes, and cooling to 36°C. After 70 g of the above-mentioned lactic acid bacteria seed culture liquid was inoculated into the cooled liquid, lactic acid fermentation was performed at 36° C. for 24 hours while stirring at 50 rpm at a low speed to obtain 2070 g of lactic acid bacteria soy milk fermented liquid.

‧Yeast main fermentation

According to the above (4), after mixing the raw materials in a 100ml Erlenmeyer flask and dissolving them, autoclave sterilization at 120°C for 20 minutes. After cooling to 30°C, add it to the lactic acid bacteria soymilk fermented liquid in a small 3-liter culture tank adjusted to 30°C, stir and mix, inoculate 70g of the above yeast seed culture solution, and carry out at 30°C for 20 hours Aeration stirring fermented (stirring speed: 400rpm, ventilation: 1.0L/min (0.5vvm)) to obtain 2100g of lactic acid bacteria‧yeast soymilk fermented liquid.

‧Salt adding step

In order to improve the preservation of lactic acid bacteria and soy milk fermented liquid, the salt is reduced to 20% The method is added to the final product, while stirring it while dissolving it, thereby obtaining the salted lactic acid bacteria‧yeast soymilk fermentation liquid.

‧Filtering steps

In order to improve the clarification, the salted lactic acid bacteria‧yeast soymilk fermented liquid is filtered by a precision filter membrane (MF) to obtain a clarified salted lactic acid bacteria‧yeast soybean milk fermented solution MF uses Microza USP-143 (nominal pore size 0.1μm) manufactured by Asahi Kasei Chemical Company.

‧Sterilization steps

Heat sterilized by keeping it in a constant temperature water tank at 85°C for 30 minutes to obtain 2000g of sterilized clarified salted lactic acid bacteria ‧ yeast soy milk fermented liquid (invention product 2).

‧Analysis steps

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

[Example 3] Trial making of frozen spring rolls

According to the following table and the following procedure, confirm the effect of adding the sterilized clarified salted lactic acid bacteria/yeast whey fermented liquid (Invention 1) to frozen spring rolls.

‧program

(1) Mix the seasoning materials other than the sesame oil in the raw materials in Table 5 in advance.

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

(3) Add other ingredients and fry.

(4) Add the seasoning mixture and heat the ingredients after the food is overheated.

(5) Turn off the heat when it becomes sticky, add sesame oil and take it to the mat.

(6) Wrap 30 g of ingredients with commercially available spring roll wrappers.

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

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

Only the control product is separately provided for the evaluation test, and the blank or frozen spring rolls of trials 1 to 6 are prepared at the same time when the blank or the frozen spring rolls of trials 1 to 6 are heated and thawed, and the blank or frozen spring rolls of trials 1 to 6 are stored unfrozen The state is used for evaluation test.

‧Evaluation method

After 2 weeks of freezing and storage, the spring rolls were thawed in a microwave oven. 14 fully trained inspectors set the control (non-frozen products) to 10 points and set Blank( Frozen product without addition) is set to 5 points, sensory evaluation is performed with 10-level evaluation, and the average value of the evaluation points of each panelist is calculated. In addition, when the significant figures of the ones digit are rounded to 7 points or more, the material or flavor that is not available in the previous product is imparted, and it is specified as a pass (the same in the following examples ).

‧Evaluation criteria (material sense)

1 point: 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: The same as Blank (no added frozen product).

6 points: A slight improvement over Blank.

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

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

9 points: A sense of material is sufficient. Slightly worse than Control.

10 points: Same as Control (non-frozen product), or has 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: The same as Blank (no added frozen product).

6 points: A slight improvement over Blank.

7 points: Better than Blank.

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

9 points: Full of flavor similar to spring rolls. Slightly worse than Control.

10 points: Same as Control (non-frozen product), or has a better flavor.

‧Evaluation results

The results are shown in Figures 1 and 2. The texture of spring roll ingredients increases with the addition of Invention 1 and the effective addition amount is more than 0.1%. The goodness of the overall flavor of the spring rolls is also improved with the increase of the addition amount of Invention 1, but if the addition amount is 2%, the sourness or fragrance of the whey liquid can be slightly felt, and the food similar to spring rolls is lost The tendency of sense.

Therefore, in the spring rolls of this embodiment, the practically effective addition amount of Invention 1 can be said to be 0.1%~2.0%.

[Example 4] Frozen spring roll trial production (invention product 2)

According to the following table and the following procedure, confirm the effect of adding the sterilized clarified salted lactic acid bacteria and yeast soymilk ferment (invention product 2) to frozen spring rolls.

‧program

The preparation was carried out in the same procedure as in Example 3 to prepare frozen food.

‧Evaluation methods, evaluation criteria

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

‧Evaluation results

The results are shown in Figures 3 and 4. The texture of spring roll ingredients increases with the increase in the addition of Invention 2, and the effective addition is 0.1% or more like Invention 1. The goodness of the overall flavor of the spring rolls is also improved with the increase in the amount of invention 2 added, but if the addition amount is 2%, the sourness or fragrance of the soy milk fermented liquid can be felt a little, and the similar spring rolls will be lost. The tendency of sense.

Therefore, in this embodiment, the practically effective addition amount of the invention 2 can be described as 0.1% to 2.0%.

[Example 5] Trial production of ingredients for Chinese rice bowl (Invention 1)

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

‧program

(1) Part of the sauce ingredients in the table (from Japanese sake to invention 1) are mixed in advance.

(2) Blanch the ingredients one by one and take them onto the mat.

(3) Put chopped green onion and ginger paste into the pot.

(4) Put in (1) and heat.

(5) Turn off the heat when it becomes sticky.

(6) Put in sesame oil and mix.

(7) Put in the blanched ingredients and mix them.

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

Only the Control product is separately provided for the evaluation test, and the blank or the Chinese rice bowl ingredients of trials 1 to 6 are prepared at the same time when the ingredients of the blank or the Chinese rice bowl of trials 1 to 6 are heated and thawed. The state is used for evaluation test.

‧Evaluation method

After 2 weeks of freezing and storage, use the microwave oven to defrost the test pieces of the ingredients of each Chinese rice bowl. 14 fully trained panelists set the Control (non-frozen products) according to the sense of material, sense of food, and goodness of flavor. The score was 10 points, blank (frozen product without addition) was set to 5 points, sensory evaluation was performed with 10-level evaluation, and the average of the evaluation points of each panelist was calculated.

‧Evaluation criteria (material sense)

1 point: 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: The same as Blank (no added frozen product).

6 points: A slight improvement over Blank.

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

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

9 points: A sense of material is sufficient. Slightly worse than Control.

10 points: Same as Control (non-frozen product), or has 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: The same as Blank (no added frozen product).

6 points: A slight improvement over Blank.

7 points: Better than Blank.

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

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

10 points: Same as Control (non-frozen product), or has a better flavor.

‧Evaluation results

The results are shown in Figures 5 and 6.

[Example 6] Trial preparation of ingredients for Chinese rice bowl (Invention 2)

In the table of Example 5, change Invention Product 1 to Invention Product 2. Otherwise, use the same formulation and follow the procedure below to confirm that the salted lactic acid bacteria‧Yeast Soy Milk Ferment Liquid (Invention Product 2) The effect of adding frozen spring rolls.

‧program

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

‧Evaluation methods, evaluation criteria

It was implemented 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 test reviews of the sensory inspectors are shown in the table below.

Depending on the food, the effect of promoting saltiness can be seen.

[Example 7] Preparation of fermented liquid using different strains

In addition to using other lactic acid bacteria or yeast, a fermented liquid was prepared according to Example 1 or 2.

The fermented liquids obtained in Examples 7 to 10 are all those with the desired effect.

[Example 8] Distinguishing test of contained ingredients

According to the following procedure, prepare the clarified salted lactic acid bacteria/yeast whey fermented liquid (invention product 1) of the ingredients contained in the separation liquid.

‧program

(1) Concentrate the clarified salt-added lactic acid bacteria/yeast whey fermented liquid to twice by concentration under reduced pressure.

(2) Fill a dialysis tube (Spectra/Por, Funakoshi) with a molecular weight of 20,000 (1), and perform dialysis in distilled water while stirring (4°C, 24 hours, 1L of distilled water×3 exchanges).

(3) Set the sample in the dialysis tube to distinguish solution 1.

(4) The distilled water side is concentrated under reduced pressure so that it becomes the same amount as before dialysis.

(5) Fill a dialysis tube (Spectra/Por, Funakoshi) with a molecular weight of 3500~5000 (4), and perform dialysis in distilled water while stirring (4°C, 24 hours, 1L of distilled water×3 exchanges).

(6) Set the sample in the dialysis tube as the distinguishing solution 2.

(7) The distilled water side is concentrated under reduced pressure so that it becomes the same amount as before dialysis.

(8) Fill a dialysis tube (Spectra/Por, Funakoshi) with a molecular weight of 100 to 500 (7), and perform dialysis in distilled water while stirring (4°C, 24 hours, 1L of distilled water × 3 exchanges).

(9) Set the sample in the dialysis tube as the separation solution 3.

(10) The distilled water side was concentrated under reduced pressure so as to be the same amount as before the dialysis, and set as the separation liquid 4.

‧Details of the separation liquid

The molecular weights of the components contained in each separation liquid are shown in the table below.

‧Evaluation results of each separation liquid

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

The results are shown in the table above. The texture of the spring roll ingredients is felt strongly as the molecular weight of the partition becomes smaller. In the area where the partition liquid 3 is added, the texture is equivalent to that of the invention 1. Therefore, in the conditions of this example, it is considered that the active ingredient of the invention 1 is a component with a molecular weight (100~)500~3500 (~5000).

[Example 9]

Trial test of roasted tender chicken nuggets (Invention 2)

According to the following table and the following procedures, confirm the effect of adding the sterilized clarified salted lactic acid bacteria‧soymilk ferment (invention product 2) to the roasted tender chicken nuggets.

‧program

(1) Mix the seasoning liquid ingredients (raw materials other than chicken breast) listed in the blending table.

(2) Cut chicken breast meat, mix with the seasoning liquid obtained in (1), and immerse it.

(3) Heat the obtained chicken breast meat in an oven.

(4) Quickly freeze the heated chicken breast meat.

‧Evaluation method

After 3 days of freezing and storage, thawing in a microwave oven and cooling to room temperature, 10 fully trained panelists set the Blank (no additives) to 5 for the softness and juiciness of the food. The sensory evaluation was performed on a 10-level evaluation, and the average of the evaluation points of each sensory inspector was obtained.

‧Evaluation criteria (common to all evaluation items)

1 point: Very worse than 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 improvement over Blank.

7 points: A slight improvement over Blank.

8 points: better than Blank.

9 points: Fully improved compared to Blank.

10 points: greatly improved compared to Blank.

‧Evaluation results

The results are shown in Figure 9. Inventive 2 additive strain is evaluated as follows: it is softer and juicy than sodium bicarbonate formulation additive. ‧The chicken breasts obtained in the above procedure are frozen and stored for 3 days, then thawed in a microwave oven, cooled to room temperature, using a Texture analyzer (manufactured by Stable Micro Systems), using a Sanden wedge plunger No .49, under the conditions of speed 1.0mm/sec and deformation rate of 100%, carry out the crushing test. The results are shown in Fig. 10. The additive of Invention 2 is crushed with a weaker force than the additive of sodium bicarbonate preparation.

[Example 10] Non-adjusted soybean milk addition test (Invention product 2)

According to the following table and the following procedures, confirm the effect of adding the sterilized clarified salted lactic acid bacteria‧soymilk ferment (invention product 2) to the unadjusted soymilk. Furthermore, the test shall be conducted within the range of 0.4%~1% which is known to obtain a higher effect based on the results of the pre-test.

‧program

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

‧Evaluation method

10 fully trained sensory inspectors set Blank (no additives) as 5 points for sweetness, softness, heavy taste, and masking of fishy smell, and perform sensory evaluation on a 10-level evaluation to find out The average value of the evaluation points of each functional inspector.

‧Evaluation criteria (common to all evaluation items)

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 better than Blank.

7 points: Slightly stronger than Blank.

8 points: better than Blank.

9 points: Sufficiently stronger than Blank.

10 points: Very stronger than Blank.

‧Evaluation results

The results are shown in Figure 11. Inventive product 2 added strains were evaluated as follows: Compared with the non-additives, the sweetness, softness, and heaviness of the taste were increased, and the fishy taste of soy milk was masked. All items increased in proportion to the addition rate of 0.7%, after which the increase became slower. Moreover, when the addition rate becomes 1.0%, unpleasant taste or astringency will appear.

[Example 11] Hamburg patties addition test (invention product 2)

According to the following table and the following procedures, confirm the sterilized clarified salted lactic acid bacteria‧ vegetable protein of soy milk fermented liquid (invention product 2) in the burger patties where 40% of the minced meat is changed to vegetable protein (soy protein) Odor hiding effect. Furthermore, the pure rice cooking wine previously used for odor masking of plant protein as a comparison object was added in such a way that the manufacturing cost is the same.

‧program

(1) Soak the vegetable protein in the seasoning liquid for 30 minutes.

(2) Mix the materials of preparation A and stir until it becomes sticky.

(3) Add the impregnated vegetable protein to the formulation A, and then stir.

(4) Leave it in the refrigerator for 30 minutes.

(5) Divide into 120 g each, and after molding, heat in an oven at 230°C for 10 minutes.

(6) After the rapid freezing, vacuum packaging is carried out for freezing storage.

(7) Use hot water for heating during the test.

‧Evaluation method

Ten panelists who have received sufficient training for plant protein odor masking, softness, juiciness, and fleshiness, set Blank (without additives) to 5 points, perform sensory evaluation on a 10-level evaluation, and find each function The average value of the inspector’s evaluation points.

‧Evaluation criteria (common to all evaluation items)

1 point: Very worse than 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 improvement over Blank.

7 points: A slight improvement over Blank.

8 points: better than Blank.

9 points: Fully improved compared to Blank.

10 points: greatly improved compared to Blank.

‧Evaluation results

The results are shown in Figure 12. Compared with the additive-free product or pure rice cooking wine, all the evaluation items of the additive product of the invention 2 have been improved. Especially the plant protein has a higher odor masking effect. In addition, cooking wine is given a unique flavor. However, the added strain of soymilk fermented liquid has only been given various effects without changing the flavor itself.

[Example 12] Sauce addition test for Japanese pancakes (Invention product 2)

According to the following table and the following procedures, confirm the effect of adding the sterilized clarified salted lactic acid bacteria‧soymilk ferment (invention product 2) to Japanese pancake sauce.

‧program

(1) Add soymilk ferment (invention product 2) to the Japanese pancake sauce prepared with the ingredients listed in the table.

‧Evaluation method

Ten fully trained sensory inspectors set Blank (without additives) as 5 points for spice, sourness, ripeness, and richness, and perform sensory evaluation on a 10-level evaluation, and find out each sensory inspector. The average of evaluation points.

‧Evaluation criteria (common to all evaluation items)

1 point: Very worse than 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 improvement over Blank.

7 points: A slight improvement over Blank.

8 points: better than Blank.

9 points: Fully improved compared to Blank.

10 points: greatly improved compared to Blank.

‧Evaluation results

The results are shown in Figure 13. Compared with the additive-free product, the additive product of Invention 2 has improved spiciness, maturity, and richness. In particular, the spice feeling (irritating feeling) is significantly improved. In addition, it also has an aftertaste effect.

[Example 13] Hot chocolate trial production test (Invention product 2)

According to the following table and the following procedures, confirm the effect of adding the sterilized clarified salted lactic acid bacteria‧soymilk ferment (invention product 2) to hot chocolate.

‧program

(1) Use hot water to melt the cocoa slurry.

(2) Heat the unadjusted soy milk to 50°C, pour about half of it into the melted cocoa liquor and mix.

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

(4) Mixed salt water or invention product 2.

‧Evaluation method

After the trial production, for the samples set at 10°C, 20°C, and 40°C, 4 fully trained sensory inspectors set Blank (no additives) to 5 points for the cocoa flavor, and perform sensory evaluation on a 10-level evaluation , And find the average of the evaluation points of each functional inspector.

‧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 better than Blank.

7 points: Slightly stronger than Blank.

8 points: better than Blank.

9 points: Sufficiently stronger than Blank.

10 points: Very stronger than Blank.

‧Evaluation results

The results are shown in Figure 14. Inventive product 2 additive (Test 1) was evaluated as follows: Compared with Blank, the cocoa flavor was improved. In addition, the higher the temperature, the greater the cocoa feel enhancement effect.

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

According to the following table and the following procedures, confirm the effect of adding the sterilized clarified lactic acid bacteria‧soymilk fermented liquid (invention product 2, but without salt) to the cream chocolate.

‧program

(1) Melt the cream chocolate with hot water.

(2) Mixed water or invention product 2.

‧Evaluation method

After the trial production, for the samples that were cooled to become solid and the samples from 40°C to liquid, 6 fully trained panelists set the Blank (no additives) to 5 points for the cocoa flavor, and evaluated them on a 10-level evaluation. Evaluation, and find the average of the evaluation points of each panelist.

‧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 better than Blank.

7 points: Slightly stronger than Blank.

8 points: better than Blank.

9 points: Sufficiently stronger than Blank.

10 points: Very stronger than Blank.

‧Evaluation results

The results are shown in Figure 15. Invention 2 additive (Test 1) is evaluated as follows: Blank, the flavor of cocoa has been improved. In addition, the liquid cocoa flavor enhancement effect is greater.

[Example 15] Light-irradiated cow milk and soy milk addition test (invention product 2)

According to the following table and the following procedures, confirm the effect of adding the sterilized clarified salted lactic acid bacteria‧soymilk ferment (invention product 2) to light-irradiated cow milk and light-irradiated soy milk.

‧program

(1) Mix salt water or invention 2 in cow milk or unadjusted soy milk.

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

‧Evaluation method

For the samples after 5 days, 2 fully trained functional inspectors set the light-irradiated blank as 1 point and the unirradiated sample as 10 points for the photo-deterioration odor suppression effect, and evaluated on a 10-level scale Conduct sensory evaluation and find the average of the evaluation points of each sensory inspector.

‧Evaluation criteria

1 point: The photo-degradation odor suppression effect is very weak (the photo-degradation odor is very strong compared to the blank that is not irradiated with light, but it is equivalent to the blank that is irradiated with light).

2 points: The photo-degradation odor suppression effect is very weak (the photo-degradation odor is much higher than that of Blank without light The ground is strong, but weaker than Blank for light irradiation)

3 points: The photo-degradation odor suppression effect is weak (the photo-degradation odor is very strong compared with the blank without light irradiation, but slightly weaker than the blank with light irradiation).

4 points: The photo-degradation odor suppression effect is slightly weaker (the photo-degradation odor is very stronger than the Blank without light irradiation, but weaker than the Blank with light irradiation).

5 points: The photo-degradation odor suppression effect is weak (the photo-degradation odor is very strong compared to the blank without light irradiation, but far weaker than the blank with light irradiation).

6 points: The photo-degradation odor suppression effect is slightly strong (the photo-degradation odor is much stronger than Blank without light irradiation).

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

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

9 points: The photo-degradation odor suppression effect is very strong (the photo-degradation odor is slightly stronger than the Blank without light irradiation).

10 points: The photodegradation odor suppression effect is very strong (the photodegradation odor is the same as Blank (exactly) without light irradiation).

‧Evaluation results

The results are shown in Figures 16 and 17. Although both cow's milk and soymilk generate degradation odor due to light irradiation, the addition of Invention Product 2 (Test 1) was evaluated as follows: Compared with Blank, the photo-degradation odor was suppressed.

[Example 16] Cream trial production test (Invention product 2)

As shown in the table below, confirm the effect of adding the sterilized clarified salted lactic acid bacteria‧soymilk ferment (invention product 2) to the cream.

‧program

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

(2) Water layer Heat the water, add materials and mix.

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

‧Evaluation method

Two well-trained sensory inspectors conducted sensory evaluation on the milk flavor of the obtained samples.

‧Evaluation results

The addition strain of Invention 2 is evaluated as follows: Compared with Blank, the milk flavor is improved.

[Example 17] Trial production test of butter fried beef potato cake (Invention product 2)

As shown in the table below, confirm the effect of adding the sterilized clarified salted lactic acid bacteria‧soymilk fermented liquid (invention product 2) to the ingredients in the butter fried beef potato cake.

‧program

(1) After frying the onion, mix the raw materials listed in the table and heat it.

(2) Cool the ingredients obtained in (1), solidify them, shape them and coat them,

(3) (2) is deep-fried (180°C for 3 minutes) to obtain buttery croquette.

‧Evaluation method

Two well-trained sensory inspectors conducted sensory evaluation on the milk flavor of the obtained samples.

‧Evaluation results

Inventive product 2 additive (test 1) was evaluated as follows: Compared with Blank, the milk flavor was improved.

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

According to the following table and the following procedures, confirm the effect of adding the sterilized clarified salted lactic acid bacteria‧soymilk ferment (invention product 2) to instant miso juice. Used as instant miso juice Seasoned miso, using blended miso (Nagatanen "Asage" unsealed miso type, using soybean miso), red miso (Nagatanen "Hiruge" unsealed miso type, using soybean miso), white miso (Nagatani garden "Yu-Ge" untouched) For the miso type, use soybean miso).

‧program

(1) Mix seasoned miso with salt water and invention product 2.

(2) Inject hot water and mix.

‧Evaluation method

After the trial production, for the sample cooled to room temperature, four fully trained panelists set the Blank (no additives) to 5 points for the intensity of the grain flavor (soy flavor), sweetness, and umami flavor. Sensory evaluation is performed for 10-level evaluation, and the average value of the evaluation points of each sensory inspector is 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 better than Blank.

7 points: Slightly stronger than Blank.

8 points: better than Blank.

9 points: Sufficiently stronger than Blank.

10 points: Very stronger than Blank.

‧Evaluation results

The results are shown in Figure 18. The invention 2 additive product (Test 1) was evaluated as follows: Compared with Blank, the grain flavor (soy flavor), sweetness, and umami flavor were improved. The effect is especially great in white miso and instant miso juice of mixed miso. In addition to the intact miso type described, the same effect was confirmed even for freeze-dried instant miso juice.

[Example 19] Addition test to salmon floss (Invention product 2)

According to the following table and the following procedures, confirm the effect of adding the sterilized clarified salted lactic acid bacteria‧soymilk ferment (invention product 2) to the salmon floss.

‧program

(1) Mix the amount of hot water, salt water, and Invention 2 in the amounts listed in the table.

(2) Mix the liquid mixed in (1) with salmon floss.

‧Evaluation method

Regarding the samples obtained, two fully trained sensory inspectors set the Blank to +++ (3 points) for the fishy smell and fish odor, and perform sensory evaluation with a 3-level evaluation, and find each function The average value of the inspector’s evaluation points. Furthermore, the unpleasant smell of raw fish is called "fishy smell", and the unique smell of heated fish is called "fish smell".

‧Evaluation results

The results are shown in the table. Invention 2 added strains are evaluated as follows: Compared with Blank, the fish Fishy smell or fish smell is suppressed.

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

According to the following table and the following procedures, confirm the effect of adding the sterilized clarified salted lactic acid bacteria‧soymilk ferment (invention product 2) to the viscera pot soup.

‧program

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

(2) Fill the seasoning liquid and boiled pork offal into the bag at the mixing rate shown in the table, and proceed at 90°C It is heat-sterilized for 10 minutes, and then it is water-cooled and then frozen to prepare the viscera pot soup.

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

‧Evaluation method

For the samples obtained by the above procedures, two fully trained sensory inspectors set the Blank to +++ (3 points) for the odor of the internal organs, and perform the sensory evaluation with a 3-level evaluation, and obtain each sensory inspection The average of the evaluation points of the staff.

‧Evaluation results

The results are shown in the table. The addition strain of Invention 2 was evaluated as follows: Compared with Blank, the odor of offal was suppressed.

[Example 21] Adding test of ingredients to beef rice bowl (Invention product 2)

According to the following table and the following procedures, confirm the effect of adding the sterilized clarified salted lactic acid bacteria‧soymilk fermented liquid (invention product 2) to the beef rice bowl (food ingredient).

‧program

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

(2) After boiling the beef and onion, cool it down.

(3) Put the beef, onion, and seasoning liquid into the package at the mixing rate described in the table, and heat it at 90°C for 10 minutes. After cooling it in water, it is frozen to make the raw material for beef bowl.

(4) After defrosting the raw materials of the beef bowl of (3), heating them together with the package to prepare a sample for sensory evaluation.

‧Evaluation method

Regarding the samples obtained through the above procedures, two fully trained sensory inspectors set the Blank to +++ (3 points) for the grassy smell of beef, and perform sensory evaluation on a 3-level evaluation, and find each The average value of the evaluation points of the sensory inspectors.

‧Evaluation results

The results are shown in the table. The addition strain of Invention 2 is evaluated as follows: Compared with Blank, the grassy smell of beef is suppressed.

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

According to the following table and the following procedures, confirm the effect of adding the sterilized clarified salted lactic acid bacteria‧soymilk fermented liquid (invention product 2) to seasoned pork.

‧program

(1) Using a meat chopper, half-thaw the seasoned pork into 5mm minced meat.

(2) Mix the other ingredients listed in the table with the seasoned pork that becomes minced meat, put it in the package, and heat it at 90°C for 10 minutes. After cooling this, it was set as the sample for sensory evaluation.

‧Evaluation method

For the samples obtained through the above procedures, two fully trained sensory inspectors set the Blank to +++ (3 points) for the meat smell of seasoned pork, and perform sensory evaluation with a 3-level evaluation to obtain the result The average value of the evaluation points of each functional inspector.

‧Evaluation results

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

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

According to the following table and the following procedures, confirm the effect of adding the sterilized clarified salted lactic acid bacteria‧soymilk ferment (invention product 2) to tomato sauce.

‧program

(1) Cut the onion into fines in advance, and mix and melt the three celestial gum system with granulated sugar. Spices are mixed with seasonings and melted.

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

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

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

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

‧Evaluation method

Regarding the samples obtained through the above procedures, two fully trained sensory inspectors set Blank to 3 points for the fruity and sour taste of tomato sauce, and perform sensory evaluation on a 5-level evaluation, and obtain each sensory The average value of the inspector’s evaluation points.

‧Evaluation results

The results are shown in the table. The addition strain of Invention 2 is evaluated as follows: Compared with Blank, the fruity or sour taste of tomato sauce is improved.

[Example 24] Addition test to natto (invention product 2)

According to the following table and the following procedures, confirm the effect of adding natto to the sterilized clarified salted lactic acid bacteria‧soymilk fermented liquid (invention product 2).

‧program

(1) Mix the raw materials listed in the table to make a sauce of natto.

(2) To 50 g of natto (Okame Natto (manufactured by Takanofoods)), 3.7 g of the seasoning juice of (1) is added. Stir 30 times with chopsticks to prepare a sample for sensory evaluation.

‧Evaluation method

For the samples obtained through the above procedures, two fully trained sensory inspectors set the Blank to +++ (3 points) for the natto odor, and perform sensory evaluation on a 3-level evaluation, and obtain each sensory inspection The average of the evaluation points of the staff.

‧Evaluation results

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

【 Biological Material Deposit 】

[Advocating the use of biological materials 1]

[Hosting country] JP Japan

[Deposit Organization] Independent Administrative Legal Person Product Evaluation Technology Foundation Organization Patent Microorganism Deposit Center

【Date of Deposit】2015/06/26

【Login Number】NITE BP-02072

[Advocating the use of biological materials 2]

[Hosting country] JP Japan

[Deposit Organization] Independent Administrative Legal Person Product Evaluation Technology Foundation Organization Patent Microorganism Deposit Center

【Date of Deposit】2015/06/26

【Login Number】NITE BP-02073

[Advocating the use of biological materials 3]

[Hosting country] JP Japan

[Deposit Organization] Independent Administrative Legal Person Product Evaluation Technology Foundation Organization Patent Microorganism Deposit Center

【Date of Deposit】2015/06/26

【Login Number】NITE BP-02074

[Advocating the use of biological materials 4]

[Hosting country] JP Japan

[Deposit Organization] Independent Administrative Legal Person Product Evaluation Technology Foundation Organization Patent Microorganism Deposit Center

【Date of Deposit】2015/06/26

【Login Number】NITE BP-02075

Claims (15)

A kind of food, which is a refrigerated food or frozen food that contains fermented products produced by lactic acid bacteria and yeast using soymilk or whey after removing lactic acid bacteria and yeast cells (lactic acid bacteria/yeast ferment). , And the food is selected from spring rolls, Chinese rice bowls (the ingredients), dumplings, shaomai, xiaolongbao, meat dumplings, eight-treasure dishes, twice-cooked pork, shredded pork with green pepper, fried vegetables, fried burdock shreds, Chikuzen boiled, fried Beef potato cake, croquette, fried shrimp cake, hamburger patties, udon noodles with sauce, Nagasaki chowder, fried noodles, Neapolitan pasta, baked macaroni, lasagna, fried rice, vegetable meat risotto, vegetable meat stew rice , Assorted sushi, Japanese pancakes, takoyaki, and pizza. Such as the food of claim 1, wherein the lactic acid bacteria are selected from Lactobacillus rhamnosus , Pediococcus acidlactici , Lactobacillus confusus , Lactobacillus malefermentans , and side cheese Lactobacillus ( Lactobacillus paracasei subsp.paracasei ), Lactobacillus delbrueckii subsp.bulgaricus , Lactococcus lactis , Lactobacillus acidophilus , and Lactobacillus helveticus Any of them. Such as the food of claim 1 or 2, wherein the yeast is selected from the group consisting of Saccharomyces cerevisiae , Saccharomyces sake , Saccharomyces beticus , and Schizosaccharomyces pombe . Any of the groups that are formed. Such as the food of claim 1 or 2, which contains the lactic acid bacteria/yeast ferment of soy milk. Such as the food of claim 3, which contains the lactic acid bacteria/yeast ferment of soy milk. For the food of claim 1 or 2, when it is a lactic acid bacteria/yeast ferment using whey as a raw material, it is converted into a lactic acid bacteria/yeast ferment of 10.7% solid content, and it is a lactic acid bacteria/yeast ferment using soy milk as a raw material. In the case of yeast ferment, it is converted into lactic acid bacteria/yeast ferment with solid content of 6.5% and contains 0.1~2.0% lactic acid bacteria/yeast ferment. For example, the food of claim 3, when it is a lactic acid bacteria/yeast ferment using whey as a raw material, it is converted into a lactic acid bacteria/yeast ferment with a solid content of 10.7%, which is a lactic acid bacteria/yeast ferment using soy milk as a raw material In the case of ferment, it is converted into lactic acid bacteria/yeast ferment with solid content of 6.5% and contains 0.1~2.0% lactic acid bacteria/yeast ferment. A method for manufacturing refrigerated food or frozen food, which comprises the following steps: the ferment produced by lactic acid bacteria and yeast containing soy milk or whey is removed by removing lactic acid bacteria cells and yeast cells (lactic acid bacteria/yeast fermented matter) ) Is refrigerated or frozen to obtain refrigerated food or frozen food; and the food is selected from spring rolls, Chinese rice bowls (the ingredients), dumplings, siu mai, xiaolongbao, meat buns, eight treasure dishes, Twice-cooked pork, green pepper shredded pork, fried vegetables, fried burdock shreds, Chikuzen boiled, fried beef potato cake, croquette, fried shrimp cake, hamburger patties, udon noodles with sauce, Nagasaki chowder, fried noodles, Neapolitan pasta, Baked macaroni, lasagna, fried rice, vegetable meat risotto, vegetable meat stew rice, assorted sushi, Japanese pancake, takoyaki, and pizza. A method for improving the texture of frozen foods or frozen foods, which includes the following steps: removing lactic acid bacteria cells and yeast cells (lactic acid bacteria/ Refrigerated food or frozen food is obtained by refrigerating or freezing the heated and conditioned food of the yeast; and the food is selected from spring rolls, Chinese rice bowls (the ingredients), dumplings, siu mai, xiaolongbao, meat buns, etc. Baocai, twice-cooked pork, green pepper shredded pork, fried vegetables, fried burdock shreds, Chikuzen boiled, croquette, croquette, prawn patties, hamburger patties, udon with sauce, Nagasaki chowder, fried noodles, Neapolitan pasta, baked macaroni, lasagna, fried rice, vegetable meat risotto , Stewed rice with vegetables, assorted sushi, pancakes, takoyaki, and pizza. A fermented seasoning composition, which is used to improve the ferment produced by lactic acid bacteria and yeast containing soymilk or whey after removing lactic acid bacteria cells and yeast cells (lactic acid bacteria/yeast ferment) Heat-prepared refrigerated food or frozen food material, and the food is selected from spring rolls, Chinese rice bowls (the ingredients), dumplings, siu mai, xiaolongbao, meat buns, eight treasures, twice-cooked pork, shredded pork with green pepper, Stir-fried vegetables, fried burdock shreds, Chikuzen boiled, fried beef hash browns, croquettes, fried shrimp patties, burger patties, udon noodles with sauce, Nagasaki chowder, fried noodles, Neapolitan pasta, baked macaroni, lasagna , Fried rice, vegetable meat risotto, vegetable meat stew rice, assorted sushi, Japanese pancakes, takoyaki, and pizza. For example, the fermented seasoning composition of claim 10, wherein the lactic acid bacteria are selected from Lactobacillus rhamnosus , Pediococcus acidlactici , Lactobacillus confusus , Lactobacillus confusus , Lactobacillus malefermentans ), Lactobacillus paracasei subsp.paracasei , Lactobacillus delbrueckii subsp.bulgaricus , Lactococcus lactis , Lactobacillus acidophilus , and Lactobacillus acidophilus helvetic ) Any of the group consisting of. According to claim 10 or 11, the fermented seasoning composition, wherein the yeast is selected from the group consisting of Saccharomyces cerevisiae , Saccharomyces sake , Saccharomyces beticus , and Schizosaccharomyces pombe ( Schizosaccharomyces pombe ) any of the groups. The fermented seasoning composition of claim 10 or 11, which comprises the fermented lactic acid bacteria/yeast of soy milk. The fermented seasoning composition of claim 12, which contains the lactic acid bacteria/yeast ferment of soy milk. A food that is a refrigerated or frozen food that has been heated and prepared. When the food is a lactic acid bacteria/yeast ferment with whey as a raw material, it is converted into a lactic acid bacteria/yeast ferment with a solid content of 10.7%. In the case of lactic acid bacteria/yeast ferment with soy milk as raw material, it is converted into lactic acid bacteria/yeast ferment with solid content of 6.5%, and contains 0.1~2.0% of the ferment produced by lactic acid bacteria and yeast containing soy milk or whey. The ferment has been removed the lactic acid bacteria and the yeast (lactic acid bacteria/yeast ferment), and the food is selected from spring rolls, Chinese rice bowls (the ingredients), dumplings, shaomai, xiaolongbao, meat dumplings, eight treasures Dishes, twice-cooked pork, shredded pork with green pepper, fried vegetables, fried burdock shreds, Chikuzen boiled, fried beef hash browns, croquettes, fried shrimp patties, hamburger patties, udon noodles with sauce, Nagasaki chowder, fried noodles, Neapolitan Italian style Noodles, baked macaroni, lasagna, fried rice, vegetable meat risotto, vegetable meat stew, assorted sushi, Japanese pancakes, takoyaki, and pizza.

Images