WO2012172631A1

WO2012172631A1 - Fermented food paste

Info

Publication number: WO2012172631A1
Application number: PCT/JP2011/063523
Authority: WO
Inventors: 勝吉野
Original assignee: Yoshino Masaru
Priority date: 2011-06-13
Filing date: 2011-06-13
Publication date: 2012-12-20

Abstract

In order to obtain, from fruit-wine pomace or fruit pomace, a food product that has the flavor and color of fruit wine, said fruit-wine pomace or fruit pomace is crushed into a paste with a mean particle diameter of 0.5 mm or less and said paste is then subjected to alcohol fermentation, yielding a fermented food paste. If the fruit-wine pomace is red-wine pomace, said pomace is made to contain 2% to 5% seeds by weight.

Description

Pasty fermented food

The present invention relates to a paste-like fermented food using a fruit sake squeezed koji or a fruit squeezed koji and a method for producing the same.

As a method for using fruit squeezed koji such as sake, the squeezed koji is fermented by alcohol fermentation for about one month (patent document 1), and the koji koji is dried and pulverized to make an edible powder (patent document) 2) Adding sugar to a liquid obtained by squeezing squeezed rice cake to culture a non-alcoholic fermentable saccharide enzyme and using the culture solution for bread production (Patent Document 3). However, the feed of Patent Document 1 cannot be used as a food material, and the edible powder of Patent Document 2 is merely reuse of grape skins and seeds and does not have the flavor of fruit wine. The culture solution of 3 can only be used for extremely limited applications such as bread production.

On the other hand, the present inventor removes seeds and stems after roughly crushing the squeezed koji after brewing the fruit liquor, and fermenting the obtained crushed material with wine yeast to provide the flavor and color of wine. Proposed to obtain a paste-like food (Patent Document 4).

JP 2002-171916 A Japanese Patent Laid-Open No. 2002-360208 JP 2007-124966 A JP 2009-165427 A

In obtaining paste-like fermented foods having the flavor and color of fruit liquor from juice lees such as fruit liquor, the present invention further enhances the degree of utilization of pomace than the method described in Patent Document 4, and provides nutritional value. In particular, it is intended to contain a large amount of functional components such as antioxidants and to further improve the flavor.

The present inventors finely pulverize grape juice squeezed grapes to a specific average particle size or less for each species, and when subjected to alcoholic fermentation, the resulting fermented food contains squeezed grapes in the wine. It contains functional components derived from the seeds that have not been cultivated, and even though the squeezed rice cakes are crushed together with the seeds, almost no astringency of the seeds can be felt, and it has the flavor and color of fruit wine, To obtain a fresh paste-like fermented food with a jam-like texture, and squeezed rice cakes of various fruits, including citrus fruits, to a similar average particle size and fermented with alcohol In some cases, it has been found that a novel pasty fermented food product having the flavor and color of fruit wine and having a moderately jam-like texture can be obtained.

That is, the present invention provides a paste-like fermented food product obtained by crushing a fruit liquor squeezed koji or a fruit squeezed koji to an average particle size of 0.5 mm or less and subjecting it to alcohol fermentation.

In addition, the present invention is a method for producing the above-mentioned pasty fermented food, wherein the fruit wine squeezed rice cake or the fruit squeezed rice cake is made into a paste-like crushed material having an average particle size of 0.5 mm or less, and the pace-like crushed material is used. Provided is a method for producing a paste-like fermented food that is subjected to alcohol fermentation.

Since the paste-like fermented food of the present invention is made from the fruit liquor juice or the fruit juice juice lees, the waste rate of the fruit liquor or fruit juice lees can be greatly reduced, and the cost is extremely low. Can be manufactured.

Moreover, the paste-like fermented food of the present invention is obtained by crushing a fruit sake juice lees or fruit juice lees to an average particle size of 0.5 mm or less and subjecting them to alcohol fermentation. And a novel pasty food with an appropriate jam-like texture. Therefore, the fermented food of the present invention can be used as a substitute for fruit wine added to various foods to impart the flavor of fruit wine, or as a main material such as jam, topping, fruit sauce, and other various foods. As a secondary material, it can be widely used.

In particular, the paste-like fermented food of the present invention in which the squeezed rice cake of red wine is used as the squeezed rice cake, and the squeezed rice cake is crushed into a paste form together with the seeds and fermented with alcohol, contains a crushed seed product. Nevertheless, the astringency peculiar to the species is hardly felt. Moreover, this paste-form fermented food contains antioxidant substances, such as seed-derived proanthocyanidins, which are not included in the red wine that causes the squeezed koji. Therefore, it is useful as a functional food.

FIG. 1 is a process diagram of a method for producing a paste-like fermented food according to an embodiment of the present invention.

Hereinafter, the present invention will be described in detail with reference to the drawings.
FIG. 1 is a process diagram of a method for producing a paste-like fermented food according to an embodiment using squeezed rice cake of red wine as a raw material.
As shown in the figure, the paste-like fermented food of the present invention is made from fruit juice squeezed or fruit juice squeezed. As shown in FIG. 1, the squeeze cake of red wine can be preferably used as the squeeze cake of fruit wine. In addition, the squeeze cake produced in the process of producing fruit wine such as blueberry liquor and yuzu liquor Can be used. As the fruit squeezed jar, squeezed jars such as blueberries, citrus fruits (for example, Shikuwasa, Sudachi, Yuzu), and cocoons can be used.

Such a squeezed rice bran usually contains infarcts, branches, stems, fruit skins, seeds, etc., and conventionally, seeds and stems have been removed (Patent Document 4). On the other hand, in the present invention, first, foreign matters such as insects are sorted and removed visually. In addition, when the squeezed lees are red wine or squeezed lees, the liquor of the sorter provided in the winery that provides the squeezed lees contains a large amount of branches and stems, etc. Remove branches and infarcts using a sieve. On the other hand, fruit peels, stems, etc. are contained as they are in the juice cake.

Since the content of seeds varies greatly depending on the alcoholic beverages of the sorter provided in the winery that is the source of the juice lees, and the type of fruit that is the source of the juice lees, The seed content is adjusted to a predetermined amount by sieving. In this case, the seed content is preferably 1 to 10 wt%, more preferably 2 to 5 wt%. By making the content of the seed within this range, while containing the active ingredient such as polyphenol contained in the seed in the paste-like food of the present invention, the astringency is not felt, and the flavor of the fruit wine or the flavor of the fruit is also impaired. Can not be.

When the squeezed koji is a citrus fruit squeezed koji, it is preferable to remove the seed from the point of flavor of the paste-like fermented food.

After removing the foreign matter, it is preferable to perform sterilization treatment in order to prevent alteration and over-fermentation of the squeezed koji. As the sterilization treatment, boiling sterilization in which water is boiled may be used, but steam sterilization through which heated steam is passed is preferable in terms of preventing the taste and aroma of the final product from being thinned.

After the sterilization treatment, the juice cake is finely crushed to a paste-like crushed material. In this case, the crushing is preferably performed so that the average particle size of the crushed material is 0.1 to 0.3 mm until the squeezed koji containing the seeds is refined and the average particle size becomes 0.5 mm or less. As a result, even if the crushed squeezed koji contains crushed seeds, the alcohol fermentation can be performed homogeneously when subjected to the alcoholic fermentation process, and the astringency derived from the seeds is hardly felt and smooth. It has a texture and a fruit-like texture. In addition, when the average particle size is 0.1 to 0.3 mm, the texture becomes smoother. On the other hand, when the average particle diameter exceeds 0.5 mm, the texture is rough and the texture is inferior.
On the other hand, it is unnecessary to make the average particle size of the crushed material finer than 0.1 mm. If the average particle size of the crushed material is too small, the fruit-like texture of the fruit is lost and the texture is like a beverage.
In the present invention, the average particle diameter can be measured by a laser diffraction particle size distribution measuring device or the like.

Such crushing can be performed using a cutter mixer, a micro cutter, or the like. Further, prior to crushing, it is preferable to preliminarily adjust the squeeze cake to be crushed to a water content of 25 to 50 wt%. If the water content is too high, the food obtained after alcoholic fermentation will not be pasty and will be liquid, and if it is too low, it will be difficult to crush it sufficiently. In order to adjust the amount of water, fruit juice, fruit wine or the like may be added.

After crushing, the paste-like fermented food of the present invention is lined as necessary to give a smoother texture. In this case, the sieve mesh is preferably 0.1 to 0.5 mm mesh, more preferably 0.1 to 0.3 mm mesh.

Thus, the squeezed rice cake having an average particle size of preferably 0.5 mm or less, more preferably 0.1 to 0.3 mm, is a paste-like squeezed rice cake having a viscosity approximately equal to that of a fruit jam due to natural pectin derived from fruits. Become.

In the present invention, the alcoholic fermentation is performed in order to ferment the pasty squeezed rice cake with alcohol and impart a flavor of fruit wine to the pasty squeezed rice cake.

When performing alcoholic fermentation, it is preferable to pre-sugar the paste-like crushed material. Thereby, alcohol fermentation can fully be advanced.

Sugaring can be performed using white sugar, fructose or the like.

The amount of sugar to be added can be determined as appropriate depending on the alcohol content to be given to the paste-like fermented food, and roughly, the half of the sugar concentration after sugar addition is the alcohol content of the paste-like juice cake after alcohol fermentation.

The yeast used in alcoholic fermentation may be either natural yeast or cultured yeast, and may be the same as that used in the production of fruit wine corresponding to squeezed koji. The amount of yeast used is appropriately adjusted according to the fermenting power of the yeast.

The paste-like juice cake after alcoholic fermentation can have an alcohol content of 1 to 15%, preferably 3 to 10%, and has the flavor and color of fruit wine. Therefore, the fermented food of the present invention comprising this paste-like product can be used as a substitute for fruit wine that has been added in various foods to impart the flavor of fruit wine. In this case, since the paste-like fermented food of the present invention can be produced at a very low cost, by using the fermented food of the present invention as an alternative to fruit wine, the production cost of food that has been conventionally produced by the addition of fruit wine is also reduced. Can be reduced.

Moreover, since the fermented food of the present invention has the flavor and color of fruit wine and is in the form of a paste, it can be widely used as an auxiliary material or seasoning for various foods. For example, it can be used as a main material for jams, toppings, fruit sauces, etc., and can also be used as a material for kneading into bread, pasta and the like. Furthermore, what advanced fermentation becomes the unique flavor which has acidity, and can be used as seasonings, such as curry and a stewed dish.

In addition, in the fermented food of the present invention, the paste-like crushed material containing the seed crushed material contains polyphenols contained in fruit liquor and fruit juice, and is a seed-derived antioxidant substance, Contains proanthocyanidins that are not contained in fruit wine or fruit juice. Therefore, the fermented food of the present invention is also useful as a functional food.

Hereinafter, the present invention will be specifically described based on examples.
Example 1
As a fruit sake squeezed lees, 20 kg of sake lees produced from berry A (water content 85 wt%, solid content 15 wt%) were prepared. The fruit sake squeezed lees contained pericarp, seeds, flesh and the like. The seed content was adjusted to 2 wt%.

This fruit wine squeezed rice cake is steam-sterilized for 30 minutes in a steam kiln, then added with 20% grape juice and 5% wine for crushing, and pulverized for 10 minutes with a cutter mixer (Hobart) into a paste. And backed with a 0.3 mm mesh screen. By this crushing treatment, seeds having an initial particle size of 5 mm were fragmented to a particle size of 0.2 mm or less.

Alcohol content of the paste-like squeezed rice cake after scouring was 12%, but water was added so that the alcohol content would be 5%, 10 wt% of sugar was added, and alcohol fermentation was performed using wine yeast under the following conditions: I let you.
Yeast consumption: 2g / 25kg paste paste
Temperature: 20 degrees
Time: 1 week

In order to inactivate the enzyme, the paste-like material after fermentation was sealed with an oxygen scavenger and heated in a 90 ° C. kettle for 30 minutes.

The paste-like fermented food obtained in this way had an alcohol content of 5%, a high-viscosity jam, a smooth texture, no astringency, and an excellent red wine flavor.

Example 2
Prepared 1000g of blueberry wine squeezed strawberry (water content 20wt%, solid content 80wt%) as fruit wine squeezed mash (seed content 2wt%) and crushed into a paste as in Example 1. Then, alcoholic fermentation was performed to obtain a paste-like fermented food. The obtained paste-like fermented food had an alcohol content of 5%, a high-viscosity jam, a smooth texture, no astringency, and an excellent blueberry wine flavor.

Example 3
As a fruit sake squeezed rice cake, 1000 g of yuzu wine squeezed rice cake produced from yuzu (water content 50 wt%, solid content 50 wt%) is prepared, crushed into a paste form in the same manner as in Example 1, and fermented with alcohol to give a paste-like fermented food. Got. The obtained paste-like fermented food had an alcohol content of 5%, a high-viscosity jam, a smooth texture, no astringency, and an excellent flavor of yuzu wine.

Example 4
1000 g of squeezed squeezed fruit juice (water content 50 wt%, solid content 50 wt%) was prepared, crushed into a paste form in the same manner as in Example 1, and subjected to alcohol fermentation to obtain a paste-form fermented food. The obtained paste-like fermented food had a high-viscosity jam, smooth texture, no astringency, excellent squeaker flavor, and an unprecedented taste due to the alcohol content. .

Comparative Example 1
Example 1 was repeated in Example 1 except that seeds and stems were removed with a 5 mm mesh sieve before steam-sterilizing the fruit liquor squeezed rice cake to produce a paste-like fermented food. The obtained paste-like fermented food had a high-viscosity jam, but was rough.

Claims

A paste-like fermented food product obtained by crushing a fruit wine squeezed rice cake or a fruit squeezed rice cake to an average particle size of 0.5 mm or less and subjecting it to alcohol fermentation.
2. The paste-like fermented food product according to claim 1, wherein the fruit wine squeezed rice cake is a red wine squeezed rice cake.
The paste-like fermented food according to claim 2, wherein the squeezed koji contains seeds.
The paste-like fermented food according to claim 3, wherein the content of the seeds in the squeezed lees is 2 to 5 wt%.
2. The paste-like fermented food product according to claim 1, wherein the fruit juice is a blueberry, a citrus fruit or a grape juice.
The pasty fermented food according to any one of claims 1 to 5, wherein the average particle size of the crushed squeezed lees subjected to alcohol fermentation is 0.1 to 0.3 mm.
A method for producing a paste-like fermented food product, in which a fruit wine squeezed rice cake or a fruit squeezed rice cake is made into a paste-like crushed product having an average particle size of 0.5 mm or less, and the paste-like crushed product is subjected to alcohol fermentation.
The method for producing a paste-like fermented food according to claim 7, wherein a red wine squeezed lees is used as the squeezed lees of fruit wine.
The method for producing a paste-like fermented food product according to claim 8, wherein the juiced rice cake is crushed together with the seed.
The method for producing a paste-like fermented food according to claim 9, wherein the content of the seed in the squeezed lees is 2 to 5 wt%.
The method for producing a paste-like fermented food product according to claim 7, wherein blueberry, citrus fruit or strawberry juice cake is used as the fruit juice cake.
The method for producing a paste-like fermented food product according to any one of claims 7 to 11, wherein the paste-like squeezed rice cake is lined with a sieve having a mesh size of 0.1 to 0.3 mm, and then subjected to alcohol fermentation.