JP2003199522A - Edible seasoning - Google Patents
Edible seasoningInfo
- Publication number
- JP2003199522A JP2003199522A JP2002002700A JP2002002700A JP2003199522A JP 2003199522 A JP2003199522 A JP 2003199522A JP 2002002700 A JP2002002700 A JP 2002002700A JP 2002002700 A JP2002002700 A JP 2002002700A JP 2003199522 A JP2003199522 A JP 2003199522A
- Authority
- JP
- Japan
- Prior art keywords
- acid
- lactic acid
- seasoning
- fermentation
- fermented
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、乳酸生産微生物を
用いて発酵させ、発酵液から菌体分離した後に得られる
発酵生産物をさらに実質的に化学処理することなく、食
用調味料とする技術に関するものである。TECHNICAL FIELD The present invention relates to a technique for producing a fermented product obtained by fermenting a lactic acid-producing microorganism and separating the bacterial cells from a fermentation liquor without further substantially chemically treating it to be an edible seasoning. It is about.
【０００２】[0002]
【従来の技術】従来、食品調味料は、各種の有機酸発酵
あるいは化学合成など従来公知の方法により生成した乳
酸などの各種有機酸を化学処理して単離、採取し、これ
ら各種有機酸と化学合成添加物などを混合することによ
り製造されていた。2. Description of the Related Art Conventionally, food seasonings have been produced by chemically treating and isolating and collecting various organic acids such as lactic acid produced by conventionally known methods such as fermentation of various organic acids or chemical synthesis. It was manufactured by mixing chemical synthesis additives and the like.
【０００３】また、食品に対する安全性の志向が高まる
につれて、化学処理品、例えば、化学調味料、食品添加
剤、保存料、着色料などに対する一般消費者の目が厳し
くなり、これらを含まない天然素材の調味料が求められ
ていた。[0003] Further, as safety-oriented foods are becoming more and more popular, the eyes of general consumers on chemical processed products such as chemical seasonings, food additives, preservatives, and colorings become strict, and natural products free of these substances are added. The seasoning of the material was demanded.
【０００４】さらに、食品調味料、特に発酵酸味料に
は、味をよくする作用の他、有機酸による抗菌作用も有
しているが、一方で有機酸による風味の向上に反して、
植物含有食品の植物天然色素の色落ちを促進する作用も
ある。Further, food seasonings, especially fermented acidulants, not only improve the taste, but also have an antibacterial action by organic acids, but on the other hand, contrary to the improvement of flavor by organic acids,
It also has the action of promoting the fading of natural plant pigments in plant-containing foods.
【０００５】[0005]
【発明が解決しようとする課題】そこで本発明では、化
学合成品ではなく、また、有機酸発酵により得られた各
種の有機酸を混合するのではなく、発酵生産物から直接
得られる天然由来でかつ風味がよく、抗菌性を有し、植
物含有食品の植物天然色素の急激な色落ちを防ぐ作用を
有する発酵酸味料、いわゆる食品調味料を提供すること
を目的とする。Therefore, in the present invention, a naturally derived substance obtained directly from a fermentation product is not a chemically synthesized product and is not mixed with various organic acids obtained by organic acid fermentation. It is also an object of the present invention to provide a fermented acidulant, a so-called food seasoning, which has a good flavor, has antibacterial properties, and has an action of preventing abrupt discoloration of plant natural pigments in plant-containing foods.
【０００６】[0006]
【発明を解決するための手段】本発明者らは、上記目的
を達成すべく鋭意検討した結果、乳酸生産微生物を用い
て発酵させ、得られた発酵液から菌体分離した後に得ら
れる発酵生産物が風味がよく、抗菌性を有しかつ植物含
有食品の植物天然色素の急激な色落ちを防ぐ作用を有
し、天然の食用調味料として優れていることを見出し、
さらに検討を重ねて本発明を完成するに至った。Means for Solving the Invention As a result of intensive studies aimed at achieving the above object, the present inventors have found that fermentation is carried out by using a lactic acid-producing microorganism and the fermentation liquid obtained after separating cells from the obtained fermentation liquor. It is found that the product has a good flavor, has an antibacterial property, and has an action of preventing the rapid discoloration of the plant natural pigment of the plant-containing food, and is excellent as a natural edible seasoning,
After further study, the present invention has been completed.
【０００７】すなわち、本発明は、（１） 乳酸と糖類
とを含有する発酵生産物からなることを特徴とする食品
調味料、（２） 発酵生産物が、さらに、乳酸以外の有
機酸の一種または二種以上を含有することを特徴とする
前記（１）に記載の食用調味料、（３） 糖類が単糖
類、二糖類、多糖類から選ばれる一種または二種以上で
あることを特徴とする前記（１）または（２）に記載の
食用調味料、（４） 有機酸がコハク酸、酢酸、クエン
酸、酒石酸、リンゴ酸、フマル酸、グルコン酸から選ば
れる一種または二種以上であることを特徴とする前記
（１）から（３）のいずれかに記載の食用調味料、
（５） 糖類の発酵生産物に対する含有量が５０重量％
以下であることを特徴とする前記（１）から（４）のい
ずれかに記載の食用調味料、（６） 有機酸の発酵生産
物に対する含有量が５〜５０重量％であり、乳酸の全有
機酸に対する含有量が５０〜７０重量％であることを特
徴とする前記（１）から（５）のいずれかに記載の食用
調味料、（７） 前記（１）から（６）に記載の食用調
味料を含有する食品、に関する。That is, the present invention is (1) a food seasoning characterized by comprising a fermentation product containing lactic acid and a sugar, and (2) the fermentation product further comprises one of organic acids other than lactic acid. Or, the edible seasoning according to (1) above, which contains two or more kinds, (3) the saccharide is one or more kinds selected from monosaccharides, disaccharides and polysaccharides, The edible seasoning according to (1) or (2) above, and (4) the organic acid is one or more selected from succinic acid, acetic acid, citric acid, tartaric acid, malic acid, fumaric acid, and gluconic acid. The edible seasoning according to any one of (1) to (3) above,
(5) Content of saccharides to fermentation products is 50% by weight
The edible seasoning according to any one of (1) to (4) above, wherein (6) the content of the organic acid in the fermentation product is 5 to 50% by weight, and the total amount of lactic acid is The content of the organic acid is 50 to 70% by weight, and the edible seasoning according to any one of (1) to (5) above, (7) the above (1) to (6) above. The present invention relates to a food containing an edible seasoning.
【０００８】[0008]
【発明の実施の形態】有機酸発酵は、通常は、糖類を炭
素源として、微生物の関与により有機酸を生成させるも
のである。このうち、乳酸生成微生物を用いて行う発酵
を乳酸発酵といい、乳酸の他各種の有機酸、例えば、コ
ハク酸、酢酸、クエン酸、酒石酸、リンゴ酸、フマル
酸、グルコン酸などを生成することができる。BEST MODE FOR CARRYING OUT THE INVENTION Organic acid fermentation is a method in which a saccharide is used as a carbon source to produce an organic acid by the participation of a microorganism. Of these, fermentation performed using a lactic acid-producing microorganism is called lactic acid fermentation, and various organic acids other than lactic acid, for example, succinic acid, acetic acid, citric acid, tartaric acid, malic acid, fumaric acid, gluconic acid, etc. You can
【０００９】本発明における乳酸発酵は、嫌気的条件下
または好機的条件下のいずれで行ってもよい。乳酸発酵
を嫌気的条件下で行うか、あるいは好機的条件下で行う
かは、使用する微生物の種類により適宜選ばれる。嫌気
的条件は、例えば、炭酸ガス、不活性ガス（窒素ガス、
アルゴンガスなど）などの通気により、あるいは、無通
気の方法により、さらには、炭酸イオン、重炭酸イオン
の存在下で実施することができる。炭酸イオンまたは重
炭酸イオンは炭酸若しくは重炭酸またはこれらの塩、あ
るいは炭酸ガスから供給される。好ましくは、炭酸ガ
ス、炭酸アンモニウム、炭酸ナトリウム、炭酸カリウ
ム、重炭酸アンモニウム、重炭酸ナトリウムなどを用い
る。炭酸イオン、重炭酸イオンは１〜５００ｍM、好ま
しくは２〜３００ｍM、さらに好ましくは３〜２００ｍM
の濃度で添加するのがよい。炭酸ガスを含有させる場合
は、溶液１L当たり５０ｍｇ〜２５ｇ、好ましくは１０
０ｍｇ〜１５ｇ、さらに好ましくは１５０ｍｇ〜１０ｇ
の炭酸ガスを含有させるのがよい。また、好機的条件は
酸素ガスを含む気体の通気により行うことができる。The lactic acid fermentation in the present invention may be carried out under either anaerobic conditions or opportunistic conditions. Whether lactic acid fermentation is performed under anaerobic conditions or under favorable conditions is appropriately selected depending on the type of microorganisms used. Anaerobic conditions include, for example, carbon dioxide gas, inert gas (nitrogen gas,
It can be carried out by aeration such as argon gas) or by a non-aeration method, and further in the presence of carbonate ion and bicarbonate ion. The carbonate ion or bicarbonate ion is supplied from carbonic acid or bicarbonate, a salt thereof, or carbon dioxide gas. Preferably, carbon dioxide gas, ammonium carbonate, sodium carbonate, potassium carbonate, ammonium bicarbonate, sodium bicarbonate or the like is used. Carbonate and bicarbonate ions are 1 to 500 mM, preferably 2 to 300 mM, more preferably 3 to 200 mM.
It is recommended to add it at the concentration of. When carbon dioxide is included, 50 mg to 25 g, preferably 10 per 1 L of the solution.
0 mg to 15 g, more preferably 150 mg to 10 g
It is better to contain carbon dioxide gas. In addition, the favorable conditions can be achieved by aeration of a gas containing oxygen gas.
【００１０】本発明において使用される乳酸生成微生物
としては、例えば、ラクトバシルス（Lactobacillus）
属、ストレプトコッカス（Streptococcus）属、ロイコ
ノストック（Leuconostoc）属、ペディオコッカス（Ped
iococcus）属、アエロコッカス（Aerococcus）属、カル
ボバクテリウム（Carbobacterium）属、エンテロコッカ
ス（Enterococcus）属、エリシペロトリックス（Erysip
clothorix）属、ゲメラ（Gemella）属、グロビカテラ
（Globicatella）属、ラクトコッカス（Lactococcus）
属、テトラゲノコッカス（Tetragenococcus）属、ヴァ
ゴコッカス（Vagococcus）属、コリネ型細菌、マイコバ
クテリウム（Mycobacterium）属、エシェリチィア（Esc
herichia）属、セラチア（Serratia）属、アナエロビオ
スピラム（Anaerobioapirillum）属そしてリゾプス（Rh
izopus）属に属する乳酸生成能を有する微生物などを挙
げることができ、これらを一種または二種以上混合して
用いることができる。Examples of the lactic acid-producing microorganism used in the present invention include Lactobacillus.
Genus, Streptococcus, Leuconostoc, Pediococcus
genus iococcus, genus Aerococcus, genus Carbobacterium, genus Enterococcus, erythiperotrix
clothorix genus, Gemella genus, Globicatella genus, Lactococcus
Genus, Tetragenococcus, Vagococcus, coryneform bacterium, Mycobacterium, Escherichia
herichia genus, Serratia genus, Anaerobioapirillum genus and Rhizopus (Rh)
Examples thereof include microorganisms belonging to the genus izopus) and capable of producing lactic acid, and these can be used alone or in combination of two or more.
【００１１】また、乳酸生成遺伝子が機能するように形
質転換された微生物を用いることもできる。形質転換微
生物の例としては、組み換え酵母（Appl.Environ.Micro
biol.,1999,Sep;65(9);4211-4215）や組み換え大腸菌
（Appl.Environ.Microbiol.,1999,Apr;65(4);1384-138
9）などを挙げることができ、これらを一種または二種
以上を混合して用いることができる。It is also possible to use a microorganism transformed so that the lactic acid-producing gene functions. Examples of transformed microorganisms include recombinant yeast (Appl.Environ.Micro
biol., 1999, Sep; 65 (9); 4211-4215) and recombinant E. coli (Appl.Environ.Microbiol., 1999, Apr; 65 (4); 1384-138
9) and the like, and these can be used alone or in combination of two or more.
【００１２】このうち、好ましくは好気性コリネ型細菌
またはその処理物を用いる。例えば、ブレビバクテリウ
ム（Brevibacterium）属、コリネバクテリウム（Coryne
bacterium）属、アースロバクター（Arthrobacter）属
などのコリネ型細菌またはその処理物などを用いるのが
よい。さらに好ましくはこれらのうち、ブレビバクテリ
ウム フラバム（Brevibacterium flavum）ＭＪ−２３
３（ＦＲＥＭ ＢＰ−１４９７）、ブレビバクテリウム
アンモニアゲネス（Brevibacterium ammoniagenes）
ＡＴＣＣ６８７２，コリネバクテリウム グリタミカム
（Corynebacterium glutamicum）ＡＴＣＣ１３０３２，
コリネバクテリウム グリタミカム（Corynebacterium
glutamicum）ＡＴＣＣ３１８３１など、ブレビバクテリ
ウム ラクトファーメンタム（Brevibacterium lactofe
rmentum）ＡＴＣＣ１３８６９などのコリネ型細菌また
はその処理物などを用いるのがよい。Of these, aerobic coryneform bacteria or treated products thereof are preferably used. For example, the genus Brevibacterium, Corynebacterium
It is preferable to use coryneform bacteria such as bacterium and Arthrobacter, or processed products thereof. More preferably, among these, Brevibacterium flavum MJ-23
3 (FREM BP-1497), Brevibacterium ammoniagenes
ATCC6872, Corynebacterium glutamicum ATCC13032,
Corynebacterium glitamicum
glutamicum) ATCC31831, Brevibacterium lactofe
rmentum) A coryneform bacterium such as ATCC13869 or a treated product thereof is preferably used.
【００１３】その処理物とは、例えば、菌体をアクリル
アミド、カラギーナンなどで固定化した固定化菌体、菌
体を破砕した破砕物、その遠心分離上清、またその上清
を硫安処理などで部分精製した画分などを指す。なお、
好気性コリネ型細菌を本発明に用いるには、まず一旦菌
体を好気的な条件で培養した後、遠心分離、膜分離など
によって菌体を回収し、さらに嫌気的条件下において培
養を行って本発明における発酵生産物を得るのが好まし
い。The treated product is, for example, an immobilized microbial cell in which the microbial cell is immobilized with acrylamide, carrageenan, etc., a crushed product obtained by crushing the microbial cell, a centrifugation supernatant thereof, or an ammonium sulfate treatment of the supernatant. Refers to partially purified fractions. In addition,
In order to use the aerobic coryneform bacterium in the present invention, first, the cells are first cultivated under aerobic conditions, then the cells are recovered by centrifugation, membrane separation, etc., and further cultured under anaerobic conditions. It is preferred to obtain the fermentation product according to the invention.
【００１４】発酵に用いる原料の種類は、用いる微生物
に適した培地組成とすればよい。培地組成は従来充分に
確立されているので、本発明においてはそれに従ってよ
い。例えば、発酵培地の資化炭素源としては、乳酸生成
能を有する微生物の資化炭素源として従来公知のものが
いずれも使用でき、使用する微生物によって適宜選択さ
れる。例えば、グルコース、スクロース、ラクトース、
マルトースなどの糖類、澱粉加水分解物、コーンスター
チ、廃糖みつ、コーンスティープリカー、セルロース系
物質からの糖類などを一種または二種以上用いることが
できる。好ましくは、廃糖みつを用いるのがよい。廃糖
みつには、グルコースの他にトレハロース等の糖類が含
まれているため、特に糖類を添加することなく糖類を含
有した発酵生産物を得ることができる。また、糖類とし
て、直鎖オリゴ糖であるマルトトリオース、マルトテト
ラオースを含有することは、食品調味料にまろやかな酸
味を増すため好ましい。The type of raw material used for fermentation may be a medium composition suitable for the microorganism used. Since the medium composition has been well established, it may be followed in the present invention. For example, as the assimilated carbon source for the fermentation medium, any conventionally known assimilated carbon source for a microorganism having a lactic acid-producing ability can be used, and is appropriately selected depending on the microorganism to be used. For example, glucose, sucrose, lactose,
One or more sugars such as maltose, starch hydrolysates, corn starch, spent sugar syrup, corn steep liquor, sugars derived from cellulosic materials and the like can be used. It is preferable to use waste sugar syrup. Since the waste sugar syrup contains sugars such as trehalose in addition to glucose, it is possible to obtain a fermentation product containing sugars without adding sugars. In addition, it is preferable to contain straight chain oligosaccharides such as maltotriose and maltotetraose as the saccharides, since the mellow sourness is increased in the food seasoning.
【００１５】窒素源としては、例えば、尿素、酵母エキ
ス、ペプトン、ホエーなどを一種または二種以上用いる
ことができる。また、無機栄養源としては、例えば、リ
ン酸カリウム、硫酸マグネシウム、硫酸アンモニウムな
どを一種または二種以上用いることができる。As the nitrogen source, for example, urea, yeast extract, peptone, whey, etc. may be used alone or in combination of two or more. As the inorganic nutrient source, for example, potassium phosphate, magnesium sulfate, ammonium sulfate or the like can be used alone or in combination of two or more.
【００１６】発酵温度は用いる微生物に適した温度を用
いればよく、通常約１５℃〜６５℃がよい。好ましく
は、約２０℃〜４０℃で行う。また、ｐＨも用いる微生
物に適したｐＨを用いればよく、通常約２．０〜９．０
がよい。好ましくは、約５．０〜８．０で行う。なお、
所望により水酸化ナトリウム、炭酸カルシウム、アンモ
ニアなどを利用することができる。The fermentation temperature may be a temperature suitable for the microorganism to be used, and is usually about 15 ° C to 65 ° C. Preferably, it is performed at about 20 ° C to 40 ° C. Further, the pH may be a pH suitable for the microorganism to be used, and is usually about 2.0 to 9.0.
Is good. Preferably, it is carried out at about 5.0 to 8.0. In addition,
If desired, sodium hydroxide, calcium carbonate, ammonia and the like can be used.
【００１７】乳酸生成に要する反応時間については、特
に限定されず、本発明の発酵生産物が得られる限り任意
の時間で実施される。好ましくは、６時間から１１０時
間行う。また、反応に用いる菌体の量についても、特に
限定されず、本発明の発酵生産物が得られる限り任意の
量で実施される。好ましくは、１〜７００ｇ／Ｌ，さら
に好ましくは、１０〜５００ｇ／Ｌがよい。The reaction time required for lactic acid production is not particularly limited and may be any time as long as the fermentation product of the present invention can be obtained. Preferably, it is carried out for 6 hours to 110 hours. Moreover, the amount of the bacterial cells used in the reaction is not particularly limited, and any amount may be used as long as the fermentation product of the present invention can be obtained. It is preferably 1 to 700 g / L, and more preferably 10 to 500 g / L.
【００１８】乳酸生成は、回分式、連続式のいずれの生
成方法も可能である。また、乳酸生成微生物を固定化担
体に担持する生成方式も可能である。Lactic acid can be produced by either a batch method or a continuous method. Further, a production method in which a lactic acid-producing microorganism is supported on an immobilization carrier is also possible.
【００１９】菌体を遠心分離などにより分離した後得ら
れた発酵生産物は、従来のように反応液から精製するこ
となく、このまま本発明である食品調味料として用いる
ことができる。なお、所望により従来公知の方法で濃縮
して用いることができる。なお、このようにして製造さ
れる乳酸および糖類を含有する発酵生産物に、所望によ
り例えば、上記した乳酸以外の有機酸を添加してもよ
い。The fermentation product obtained after separating the cells by centrifugation or the like can be used as it is as the food seasoning of the present invention without being purified from the reaction solution as in the conventional case. If desired, it can be concentrated and used by a conventionally known method. If desired, for example, an organic acid other than the above-mentioned lactic acid may be added to the fermentation product containing lactic acid and saccharides thus produced.
【００２０】本発明の食品調味料は、ソース、ドレッシ
ング、マヨネーズ、ケチャップ、各種たれ類、醤油、味
噌、漬物、飲料、レトルト食品（カレー、シチュー、各
種スープなど）など家庭用、業務用、外食用、加工用な
どの各種食品に用いることができる。The food seasoning of the present invention can be used for sauces, dressings, mayonnaise, ketchup, various sauces, soy sauce, miso, pickles, beverages, retort foods (curry, stew, various soups, etc.) for home use, commercial use, and outside use. It can be used for various foods such as food and processing.
【００２１】以下、実施例を挙げて本発明を説明する
が、本発明はこれらの実施例に限定されるものではな
い。実施例１から６で使用される発酵酸味料は以下の方
法によって作成される。
尿素：４ｇ、（ＮＨ４）２ＳＯ４：１４ｇ，ＫＨ２ＰＯ
４：０．５ｇ，Ｋ２ＨＰＯ４：０．５ｇ，ＭｇＳＯ４・
７Ｈ２Ｏ：０．５ｇ，ＦｅＳＯ４・７Ｈ２Ｏ：２０ｍ
ｇ，ＭｎＳＯ４・ｎＨ２Ｏ：２０ｍｇ，Ｄ−ビオチン：
２００μｇ、塩酸チアミン：１００μｇ、酵母エキス：
１ｇ、カザミノ酸：１ｇおよび蒸留水：１０００ｍｌ、
（ｐＨ６．６）の培地を１００ｍｌずつ５００ｍｌ容の
三角フラスコに分注し、１３０℃、２０分間滅菌処理し
たものに滅菌済み５０重量％グルコース水溶液５ｍｌを
加え、コリネバクテリウム グルタミカム（Corynebact
erium glutamicum）ＡＴＣＣ１３０３２菌株を植菌し、
３５℃にて２４時間振盪培養した（好気的培養）。培養
終了後、遠心分離（８０００ｇ、２０分）により菌体を
回収した。得られた菌体全量を以下の反応に供した。
（ＮＨ４）２ＳＯ４：２５ｇ，ＫＨ２ＰＯ４：０．５
ｇ，Ｋ２ＨＰＯ４：０．５ｇ，ＭｇＳＯ４・７Ｈ２Ｏ：
０．５ｇ，ＦｅＳＯ４・７Ｈ２Ｏ：２０ｍｇ，ＭｎＳＯ
４・ｎＨ２Ｏ：２０ｍｇ，D―ビオチン：２００μｇ、
塩酸チアミン：１００μｇ、炭酸ナトリウム：１５ｇ／
L、蒸留水：１０００ｍｌの培地を２L容のジャーファー
メンターに入れ、上記菌体とグルコース５０重量％液１
００ｍｌを添加し、密閉した状態で嫌気的条件により、
これを３５℃にて２４時間ゆるく（２００ｒｐｍ）攪拌
し、反応させた。得られた培養液を遠心分離（８０００
ｒｐｍ、１５分、４℃）したところ糖類を含んだ上清液
が得られた。この得られた上清液を実施例で使用される
発酵酸味料とした。上記発酵酸味料の有機酸を分析した
ところ乳酸が３２ｇ／L、酢酸が５．５ｇ／Ｌ、コハク
酸が８ｇ／Ｌ、フマル酸が０．５ｇ／Ｌ、リンゴ酸が
０．３ｇ／Ｌ、生成していた。The present invention will be described below with reference to examples, but the present invention is not limited to these examples. The fermented acidulant used in Examples 1 to 6 is prepared by the following method. Urea: 4g, (NH 4) 2 SO 4: 14g, KH 2 PO
4 : 0.5 g, K 2 HPO 4 : 0.5 g, MgSO 4 ·
7H 2 O: 0.5g, FeSO 4 · 7H 2 O: 20m
g, MnSO 4 .nH 2 O: 20 mg, D-biotin:
200 μg, thiamine hydrochloride: 100 μg, yeast extract:
1 g, casamino acid: 1 g and distilled water: 1000 ml,
(PH 6.6) medium was dispensed in 100 ml portions into a 500 ml Erlenmeyer flask, and sterilized at 130 ° C. for 20 minutes, and then 5 ml of a sterilized 50% by weight glucose aqueous solution was added thereto, and Corynebacterium glutamicum (Corynebact) was added.
erium glutamicum) ATCC13032 strain,
Culture was carried out with shaking at 35 ° C. for 24 hours (aerobic culture). After the culture was completed, the cells were collected by centrifugation (8000 g, 20 minutes). The total amount of the obtained bacterial cells was subjected to the following reaction. (NH 4) 2 SO 4: 25g, KH 2 PO 4: 0.5
g, K 2 HPO 4: 0.5g , MgSO 4 · 7H 2 O:
0.5g, FeSO 4 · 7H 2 O : 20mg, MnSO
4・ nH 2 O: 20 mg, D-biotin: 200 μg,
Thiamine hydrochloride: 100 μg, sodium carbonate: 15 g /
L, distilled water: 1000 ml of medium was placed in a 2 L jar fermenter, and the above-mentioned cells and 50% by weight glucose solution 1
00 ml was added, and in a sealed state under anaerobic conditions,
This was allowed to react by gently stirring (200 rpm) at 35 ° C. for 24 hours. The obtained culture solution was centrifuged (8000
After rotation at rpm for 15 minutes at 4 ° C.), a supernatant containing sugars was obtained. The obtained supernatant was used as the fermented acidulant used in the examples. When the organic acid of the above fermented acidulant was analyzed, lactic acid was 32 g / L, acetic acid was 5.5 g / L, succinic acid was 8 g / L, fumaric acid was 0.5 g / L, and malic acid was 0.3 g / L, Was being generated.
【００２２】実施例１ 焼肉のたれ（大根おろし入り）
焼肉のたれ（大根おろし入り）の配合組成を表１に示
す。Example 1 Sauce of roasted meat (with grated radish) Table 1 shows the composition of the sauce of roasted meat (with grated radish).
【表１】
発酵酸味料を醸造酢と併用することによって、押しのあ
る厚みを持ったまろやかな酸味となり、野菜と調味料を
調和させ、肉へのなじみがよくなった。また、野菜など
に多い真菌類、細菌類に対しては、醸造酢の酢酸と発酵
酸味料の乳酸を主体とする複合有機酸によってその生育
を阻害することができた。一方、発酵生産物なしの場合
は、まろやかな酸味、肉へのなじみ、および菌の生育阻
害で充分な効果を得ることができなかった。[Table 1] By using the fermented acidulant in combination with brewed vinegar, a mellow sourness with a certain thickness was added, and vegetables and seasonings were harmonized, improving the familiarity with meat. In addition, it was possible to inhibit the growth of fungi and bacteria, which are commonly found in vegetables, by a complex organic acid consisting mainly of acetic acid in brewed vinegar and lactic acid in the fermented acidulant. On the other hand, in the case of no fermented product, sufficient effects could not be obtained due to mellow sourness, familiarity with meat, and growth inhibition of fungi.
【００２３】実施例２ 焼肉のたれ 焼肉のたれの配合組成を表２に示す。Example 2 Sauce of roasted meat Table 2 shows the composition of the grilled meat sauce.
【表２】
比較的酸味成分の多いたれである発酵酸味料添加なしの
たれが、発酵酸味料を使うことにより発酵酸味料の主成
分である乳酸、コハク酸、フマル酸などの働きによって
まろやかなこくのある酸味になった。また、汚染菌に対
し、リンゴ果汁とレモン果汁に含まれるクエン酸はほと
んど効果なく、リンゴ酢の酢酸と発酵酸味料の乳酸を主
体とする複合有機酸によってその生育を阻害することが
できた。[Table 2] Fermented sour sauce, which is a sauce with a relatively large amount of sourness, does not have a mellow sourness due to the action of lactic acid, succinic acid, fumaric acid, etc., which are the main ingredients of the fermented sour agent. Became. Moreover, citric acid contained in apple juice and lemon juice had almost no effect on the contaminating bacteria, and its growth could be inhibited by a complex organic acid mainly composed of acetic acid of apple vinegar and lactic acid of a fermented acidulant.
【００２４】実施例３ きゅうりの醤油漬
きゅうりの醤油漬の製造に用いた調味液の配合組成を表
３に示す。Example 3 Cucumber soy sauce pickle Table 3 shows the composition of the seasoning liquid used for making the cucumber soy sauce pickle.
【表３】
塩蔵きゅうりを脱塩し、脱塩後３０％まで圧搾し、きゅ
うりと調味液の比率が４：７（重量比）になるように袋
詰めし、８０℃で１０分間殺菌する。調味液封入後未殺
菌で３０℃の保存テストを行ったところ、発酵酸味料を
添加しないものは３６時間後には細菌の増殖が認められ
たが、発酵酸味料を使用したものは７２時間後でも何の
問題もなかった。食塩の存在下では、酵母よりも乳酸菌
類の増殖が盛んであることはよく知られており、乳酸菌
類に効果のある乳酸を主成分とする発酵酸味料の阻害に
よるものと考えられる。また、発酵酸味料を加えたもの
は、発酵酸味料を加えなかったものに比べ、塩味と旨み
のなじみのよいバランスのとれた風味となっている。さ
らに、きゅうりの色も圧搾時の色調を保つことができ
た。[Table 3] The salted cucumber is desalted, squeezed to 30% after desalting, bagged so that the ratio of cucumber and seasoning liquid is 4: 7 (weight ratio), and sterilized at 80 ° C for 10 minutes. After enclosing the seasoning liquid and conducting a storage test at 30 ° C. without sterilization, bacterial growth was observed after 36 hours in those without the addition of fermented acidulant, but even after 72 hours in those with fermented acidulant. There was no problem. It is well known that lactic acid bacteria proliferate more than yeast in the presence of salt, and this is considered to be due to the inhibition of the fermented acidulant containing lactic acid as a main component, which is effective for lactic acid bacteria. In addition, the one to which the fermented acidulant was added has a well-balanced flavor with a good salty taste and taste, as compared to the one to which the fermented acidulant was not added. Furthermore, the color of the cucumber was able to maintain the color tone when pressed.
【００２５】実施例４ たくあん
たくあんの製造に用いた調味液の配合組成を表４に示
す。Example 4 Table 4 shows the composition of the seasoning liquid used in the production of takuan takuan.
【表４】
塩蔵たくあんを塩分が６％になるまで脱塩し、たくあん
と調味液が２：１（重量比）になるように袋詰めし、７
５℃で１０分間殺菌した。調味液封入後未殺菌で３０℃
の保存テストを行ったところ、発酵酸味料を添加しない
ものは３６時間後には細菌の増殖が認められたが、発酵
酸味料を使用したものは７２時間後でも何の問題もなか
った。食塩の存在下では、酵母よりも乳酸菌類の増殖が
盛んであることはよく知られており、乳酸菌類に効果の
ある乳酸を主成分とする発酵酸味料の阻害によるものと
考えられる。また、発酵酸味料を加えたものは、発酵酸
味料を加えなかったものに比べ、塩味と旨みのなじみの
よいバランスのとれた風味となっている。[Table 4] Desalted salted takuan until the salt content becomes 6%, and bag it so that the takuan and seasoning liquid are 2: 1 (weight ratio),
Sterilized at 5 ° C for 10 minutes. Not sterilized after enclosing seasoning liquid, 30 ℃
As a result of the storage test, the bacterial growth was observed after 36 hours in the case where the fermented acidulant was not added, but there was no problem even after 72 hours in the case where the fermented acidulant was used. It is well known that lactic acid bacteria proliferate more than yeast in the presence of salt, and this is considered to be due to the inhibition of the fermented acidulant containing lactic acid as a main component, which is effective for lactic acid bacteria. In addition, the one to which the fermented acidulant was added has a well-balanced flavor with a good salty taste and taste, as compared to the one to which the fermented acidulant was not added.
【００２６】すし酢の配合組成を表５に示す。Table 5 shows the composition of sushi vinegar.
【表５】
発酵酸味料を使用したすし酢は、発酵酸味料を加えない
場合に比して、酸味がまろやかで厚みがあり、経時的な
酸味のとびがなく、すし飯へのなじみがよかった。[Table 5] The sushi vinegar using the fermented acidulant had a milder and thicker acidity than the case where the fermented acidulant was not added, there was no skipping of acidity over time, and it was good for sushi rice.
【００２７】実施例６ 酢じめ用調味液 酢じめ用調味液の配合組成を表６に示す。Example 6 Seasoning liquid for vinegar Table 6 shows the composition of the seasoning liquid for vinegar.
【表６】
３枚におろしたさばに塩をして２〜３時間後おいた後水
洗いする。よく水切りをしてこの調味液に約１〜２時間
つける。液きりをしてラッピングし、１２時間冷蔵庫で
貯蔵した。醸造酢だけによる調味液によるしめさばは皮
の内側深くまで酢が通っており、赤身が少なくなりばさ
ついた感じになっていたが、発酵酸味料を使用した調味
液に浸漬したさばは赤身がしっとりとさばの風味を引き
立てたきれいな仕上がりになっていた。[Table 6] Add 3 pieces of mackerel to salt and let it sit for 2-3 hours, then wash with water. Drain well and soak this seasoning solution for about 1-2 hours. It was drained, wrapped, and stored in the refrigerator for 12 hours. The simmered mackerel made with the brewing vinegar only had vinegar that penetrated deep inside the skin, and it felt like it had a little lean meat, but the mackerel soaked in the seasoning solution containing fermented acidulant had red meat. It had a beautiful finish with a moist and mackerel flavor.
【００２８】[0028]
【発明の効果】本発明により、化学処理や化学合成によ
るのではなく、乳酸生産微生物により得られる発酵生産
物から、天然由来でかつ風味がよく、抗菌性を有し、植
物含有食品の植物天然色素の急激な色落ちを防ぐ作用を
有する食品調味料を提供することができた。EFFECTS OF THE INVENTION According to the present invention, a fermentation product obtained by a lactic acid-producing microorganism, not by chemical treatment or chemical synthesis, is naturally derived, has a good taste, has antibacterial properties, and is a plant-containing food containing plant natural products. It was possible to provide a food seasoning having an action of preventing a rapid discoloration of a pigment.
【００２９】当該発酵生産物による食品調味料は、ソー
ス、ドレッシング、マヨネーズ、ケチャップ、各種たれ
類、醤油、味噌、漬物、飲料、レトルト食品など家庭
用、業務用、外食用、加工用などの各種食品に実用的価
値の高い機能性の食品調味料として用いることができ
る。The food seasoning from the fermentation product is used for various purposes such as sauces, dressings, mayonnaise, ketchup, various sauces, soy sauce, miso, pickles, beverages, retort foods for home use, commercial use, eating out, and processing. It can be used as a functional food seasoning with high practical value in foods.
Claims (7)
なることを特徴とする食用調味料。1. An edible seasoning comprising a fermentation product containing lactic acid and sugar.
酸の一種または二種以上を含有することを特徴とする請
求項１に記載の食用調味料。2. The edible seasoning according to claim 1, wherein the fermented product further contains one or more organic acids other than lactic acid.
ら選ばれる一種または二種以上であることを特徴とする
請求項１または２に記載の食用調味料。3. The edible seasoning according to claim 1 or 2, wherein the saccharide is one or more selected from monosaccharides, disaccharides and polysaccharides.
石酸、リンゴ酸、フマル酸、グルコン酸から選ばれる一
種または二種以上であることを特徴とする請求項１から
３のいずれかに記載の食用調味料。4. The organic acid is one or more selected from succinic acid, acetic acid, citric acid, tartaric acid, malic acid, fumaric acid and gluconic acid, according to any one of claims 1 to 3. The edible seasoning described.
重量％以下であることを特徴とする請求項１から４のい
ずれかに記載の食用調味料。5. The content of sugar in the fermentation product is 50.
The edible seasoning according to any one of claims 1 to 4, wherein the edible seasoning is not more than wt%.
〜５０重量％であり、乳酸の全有機酸に対する含有量が
５０〜７０重量％であることを特徴とする請求項１から
５のいずれかに記載の食品調味料。6. The content of organic acid in the fermentation product is 5
It is -50% by weight, and the content of lactic acid with respect to all organic acids is 50-70% by weight, the food seasoning according to any one of claims 1 to 5.
調味料を含有する食品。7. A food containing the edible seasoning according to claim 1.
Priority Applications (1)
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|---|---|---|---|
| JP2002002700A JP2003199522A (en) | 2002-01-09 | 2002-01-09 | Edible seasoning |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2002002700A JP2003199522A (en) | 2002-01-09 | 2002-01-09 | Edible seasoning |
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| Publication Number | Publication Date |
|---|---|
| JP2003199522A true JP2003199522A (en) | 2003-07-15 |
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ID=27642486
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|---|---|---|---|
| JP2002002700A Pending JP2003199522A (en) | 2002-01-09 | 2002-01-09 | Edible seasoning |
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| Country | Link |
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| JP (1) | JP2003199522A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2005026349A1 (en) * | 2003-09-17 | 2005-03-24 | Mitsubishi Chemical Corporation | Process for producing non-amino organic acid |
| US7763447B2 (en) | 2003-08-28 | 2010-07-27 | Ajinomoto Co., Inc. | Method of producing succinic acid with bacterium comprising a modified fumarate reductase gene or a modified succinate dehydrogenase gene |
| US7829316B2 (en) | 2005-10-18 | 2010-11-09 | Ajinomoto Co., Inc. | Process for production of succinic acid |
| US7833763B2 (en) | 2003-07-09 | 2010-11-16 | Mitsubishi Chemical Corporation | Method for producing organic acid |
| US7972823B2 (en) | 2004-05-20 | 2011-07-05 | Ajinomoto Co., Inc. | Succinic acid-producing bacterium and process for producing succinic acid |
| US7993888B2 (en) | 2006-02-24 | 2011-08-09 | Mitsubishi Chemical Corporation | Bacterium having enhanced 2-oxoglutarate dehydrogenase activity |
| JP2012521205A (en) * | 2009-03-25 | 2012-09-13 | ネステク ソシエテ アノニム | Natural flavor base for enhancing taste and preparation method thereof |
| JP2015168622A (en) * | 2014-03-05 | 2015-09-28 | 乃 玉井 | Anti-microbe agent, flavor promoter, and growth promoter |
-
2002
- 2002-01-09 JP JP2002002700A patent/JP2003199522A/en active Pending
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7833763B2 (en) | 2003-07-09 | 2010-11-16 | Mitsubishi Chemical Corporation | Method for producing organic acid |
| US7763447B2 (en) | 2003-08-28 | 2010-07-27 | Ajinomoto Co., Inc. | Method of producing succinic acid with bacterium comprising a modified fumarate reductase gene or a modified succinate dehydrogenase gene |
| WO2005026349A1 (en) * | 2003-09-17 | 2005-03-24 | Mitsubishi Chemical Corporation | Process for producing non-amino organic acid |
| JPWO2005026349A1 (en) * | 2003-09-17 | 2007-11-08 | 三菱化学株式会社 | Method for producing non-amino organic acid |
| US7563606B2 (en) | 2003-09-17 | 2009-07-21 | Mitsubishi Chemical Corporation | Method for producing non-amino organic acid |
| JP4619291B2 (en) * | 2003-09-17 | 2011-01-26 | 三菱化学株式会社 | Method for producing non-amino organic acid |
| US7972823B2 (en) | 2004-05-20 | 2011-07-05 | Ajinomoto Co., Inc. | Succinic acid-producing bacterium and process for producing succinic acid |
| US7829316B2 (en) | 2005-10-18 | 2010-11-09 | Ajinomoto Co., Inc. | Process for production of succinic acid |
| US7993888B2 (en) | 2006-02-24 | 2011-08-09 | Mitsubishi Chemical Corporation | Bacterium having enhanced 2-oxoglutarate dehydrogenase activity |
| JP2012521205A (en) * | 2009-03-25 | 2012-09-13 | ネステク ソシエテ アノニム | Natural flavor base for enhancing taste and preparation method thereof |
| EP2410876B1 (en) | 2009-03-25 | 2016-11-16 | Nestec S.A. | A natural taste enhancing savoury base and a process for its preparation |
| JP2015168622A (en) * | 2014-03-05 | 2015-09-28 | 乃 玉井 | Anti-microbe agent, flavor promoter, and growth promoter |
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