JP2005021137A - Method for removing unpleasant taste and odor of vegetables and/or beans and processed food obtained by using the same - Google Patents
Method for removing unpleasant taste and odor of vegetables and/or beans and processed food obtained by using the same Download PDFInfo
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- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
Description
本発明は、乳酸菌による野菜類及び／または豆類の不快味・不快臭の除去方法に関する。また、この方法によって得られる、不快味・不快臭が除去されたことを特徴とする野菜類及び／または豆類の加工食品に関する。 The present invention relates to a method for removing unpleasant taste and unpleasant odor of vegetables and / or beans by lactic acid bacteria. The present invention also relates to a processed food of vegetables and / or beans obtained by this method, wherein unpleasant taste and unpleasant odor are removed.
現在の食生活において様々な食品が加工され飲食品として摂食されている。しかし、一部の飲食品では栄養学的に優れているにもかかわらず、その飲食品のもつ独特な苦味、渋味、酸味、収斂味や青臭さ等の特異な風味が一般に好ましくない異味及び嫌味として呈されることがある。しかし、これらの好ましくない風味を低減及び除去することにより、飲食をしやすくすることが可能である。
この中でも、特に、風味改善が求められる食品として、野菜類及び豆類が挙げられる。野菜類には、各種ミネラルやビタミン等がバランスよく含まれており、栄養生理学的に非常に注目されている。また、大豆を原料とする豆乳や豆腐等の大豆加工食品や小豆等の豆類は、良質なタンパク質を含むとともに、コレステロールを含まないことから、高タンパク質の健康食品として注目されている。しかしながら、野菜類や豆類は特有の不快臭や不快味を有していたり、加工処理することでそれぞれが有する特有の不快臭や不快味が強調されたり、風味の変化を起こしたりするため、嗜好性の点では良好とはいえないものが多い。大豆加工食品では、２−ヘキサナールや数種のサポニン類等の微量成分による青臭さ、えぐみ等の不快臭や不快味を有することが最大の欠点となっている。
In the current diet, various foods are processed and eaten as food and drink. However, although some foods and drinks are nutritionally superior, the unique bitterness, astringency, acidity, astringent taste and blue smell of the foods and drinks are generally not preferred. May be presented as a disgusting taste. However, it is possible to facilitate eating and drinking by reducing and eliminating these undesirable flavors.
Among these, vegetables and beans are particularly mentioned as foods for which flavor improvement is required. Vegetables contain various minerals, vitamins and the like in a well-balanced manner, and are attracting much attention in terms of nutritional physiology. In addition, soybean processed foods such as soy milk and tofu made from soybeans, and beans such as red beans contain high-quality protein and do not contain cholesterol, and thus are attracting attention as high-protein health foods. However, vegetables and beans have a peculiar unpleasant odor and unpleasant taste, or the processing causes the peculiar unpleasant odor and unpleasant taste of each to be emphasized or cause a change in flavor. Many are not good in terms of sex. Processed soy foods have the greatest drawback of having an unpleasant odor and unpleasant taste such as blue odor and gummy due to trace components such as 2-hexanal and several saponins.
一般的に、野菜類または豆類の特有な不快臭や不快味を脱臭もしくは低減するために、煮る、焼く、炒める及び揚げる等の加熱調理方法や、水洗いをする、水にさらす等の非加熱調理方法等がある。このように調理することで、野菜類または豆類特有の不快臭や不快味を低減することが可能となる。また、調理の際に香辛料や調味料を添加したり、他の食材と組み合わせて野菜類または豆類特有の不快臭を低減することも行われている。また、豆乳を含む豆類または野菜類に特有の不快臭を低減する消臭剤が提案されている（例えば、特許文献１参照。）。この方法は、野菜類または豆類を調理する際に、甘蔗由来の抽出物を含有させることを特徴としている。また、野菜汁や豆乳等を乳酸菌により発酵させることで風味の改善が試みられており、例えば、野菜汁や果汁のみで十分に発酵可能なサイレージから分離した新規乳酸菌を用いた発酵人参ジュースや乳酸菌飲料（例えば、特許文献２及び３参照。）、果汁に乳製品を添加して、これを乳酸発酵させた乳酸発酵飲料（例えば、特許文献４参照。）が提案されている。また、発酵大豆食品、主に発酵豆乳の製造方法等に関する技術も開示されており、製造段階において特定の処理を行うことや特定の乳酸菌を組み合わせて使用することにより、風味改善がなされている（例えば、特許文献５〜９参照。）。 Generally, in order to deodorize or reduce the peculiar unpleasant odor and taste of vegetables or beans, cooking methods such as boiling, baking, frying and frying, non-heating cooking such as washing with water and exposing to water There are methods. By cooking in this way, it becomes possible to reduce the unpleasant odor and unpleasant taste peculiar to vegetables or beans. In addition, spices and seasonings are added during cooking, or an unpleasant odor peculiar to vegetables or beans is reduced in combination with other ingredients. In addition, a deodorant that reduces unpleasant odor peculiar to beans or vegetables containing soy milk has been proposed (see, for example, Patent Document 1). This method is characterized by containing an extract derived from sweet potato when cooking vegetables or beans. In addition, attempts have been made to improve the flavor by fermenting vegetable juice, soy milk, etc. with lactic acid bacteria. For example, fermented carrot juice or lactic acid bacteria using new lactic acid bacteria separated from silage that can be fully fermented with only vegetable juice or fruit juice Beverages (for example, refer to Patent Documents 2 and 3) and lactic acid fermented beverages (for example, refer to Patent Document 4) in which dairy products are added to fruit juice and subjected to lactic acid fermentation have been proposed. Moreover, the technique regarding the manufacturing method of fermented soybean food, mainly fermented soymilk, etc. is also disclosed, and the flavor is improved by performing a specific treatment in the manufacturing stage or using a specific lactic acid bacterium in combination ( For example, see Patent Documents 5 to 9.)
このように、豆乳等の大豆加工食品を発酵させることで、豆乳や豆類加工食品が有している上記の青臭さや収斂味等の異風味はある程度防げるものの、その効果は必ずしも満足できるものとは言えなかった。また、発酵による発酵臭が、新たに独特の豆臭さ、青臭さ、えぐみや酸味等の不快味や不快臭を発生させてしまうという問題があった。特に、豆類の場合は、酸味が腐敗と結びつけられやすく、乳酸発酵はあまり好まれない傾向にある。また、上記の先行技術で用いられる乳酸菌の中で、ラクトースやグルコースを主発酵に利用する菌では、豆類中にこれらの糖がほとんど存在しないため、これらの菌体が資化可能である糖を添加する等の方法も開示されている（例えば、特許文献７参照。）。この方法も、乳酸菌で豆乳を発酵させることにより、大豆独特の風味を除去することは可能であるが、酸味が強くなるという問題も起こる。 In this way, fermenting soybean processed foods such as soy milk can prevent the above-mentioned blue odor and astringent taste such as astringent taste of soybean milk and processed beans food to some extent, but the effect is not necessarily satisfactory. I could not say it. In addition, there is a problem that the fermentation odor due to fermentation newly generates unpleasant tastes and unpleasant odors such as unique bean odor, blue odor, gummy and acidity. In particular, in the case of beans, acidity tends to be associated with spoilage, and lactic acid fermentation tends to be less preferred. In addition, among the lactic acid bacteria used in the above-mentioned prior art, bacteria that use lactose or glucose for main fermentation have few of these sugars in beans, so sugars that can be assimilated by these bacterial bodies are used. Methods such as addition are also disclosed (for example, see Patent Document 7). Although this method can also remove soybean-specific flavors by fermenting soy milk with lactic acid bacteria, there is also a problem that the sourness becomes strong.
以上に述べた先行技術による方法では、野菜類及び／または豆類の不快臭や不快味を除去し、かつ、野菜類及び／または豆類本来の風味を残すことが難しく、未だ本課題に関する解決が求められている状況にある。
このように、野菜類及び／または豆類由来の独特な不快臭や不快味を抑制させる技術や素材は多種提案されているものの、これらは必ずしも満足し得るものではなかった。
Thus, although various techniques and materials for suppressing unique unpleasant odors and unpleasant tastes derived from vegetables and / or beans have been proposed, these have not always been satisfactory.
本発明は、野菜類及び／または豆類の青臭さやえぐみといった不快味や不快臭を抑制し、かつ乳酸菌による発酵臭がなく、野菜類及び／または豆類本来の風味を残した優れた不快味・不快臭の除去方法を提供することを課題とする。また、この方法によって得られる、不快味や不快臭が除去されたことを特徴とする野菜類及び／または豆類の加工食品、及びその製造方法を提供することを課題とする。 The present invention suppresses unpleasant tastes and unpleasant odors such as the blue odor and puffiness of vegetables and / or beans, has no fermentation odor due to lactic acid bacteria, and has an excellent unpleasant taste that leaves the original flavor of vegetables and / or beans. It is an object to provide a method for removing unpleasant odors. Another object of the present invention is to provide a processed food of vegetables and / or beans obtained by this method, which is characterized by removing unpleasant taste and unpleasant odor, and a method for producing the same.
上記課題を達成するために、野菜類及び／または豆類の不快味や不快臭を除去できる多くの乳酸菌を探索し、鋭意研究を進めた結果、乳酸菌による発酵をさせずに野菜類及び／または豆類固有の不快味や不快臭を除去できる方法を見出した。本方法により、従来の乳酸発酵では得られなかった野菜類及び／または豆類固有の不快味や不快臭を顕著に改善し、素材の持つこくや旨味及び素材の本来有する良好な風味を持った野菜類及び／または豆類の加工食品を調製することが可能となった。
すなわち、本発明は、野菜類及び／または豆類に、乳酸菌を1×104個/g以上添加し、30分以上保持し、産生乳酸量を0〜0.3％に抑制する、野菜類及び／または豆類の不快味・不快臭の除去方法を提供することにある。
更に、本発明は、野菜類及び／または豆類の加工食品に、ラクトバチルス属である乳酸菌を1×104個/g以上添加し、30分以上保持することによって得られる、野菜類及び／または豆類の加工食品中の産生乳酸量が0〜0.3％である、野菜類または豆類の不快味・不快臭が除去されたことを特徴とする野菜類及び／または豆類の加工食品を提供することにある。
As a result of searching for many lactic acid bacteria that can remove the unpleasant taste and unpleasant odor of vegetables and / or beans in order to achieve the above-mentioned problems, as a result of diligent research, vegetables and / or beans without fermentation by lactic acid bacteria We found a method that can remove the inherent unpleasant taste and unpleasant odor. By this method, vegetables and / or beans inherently unpleasant taste and unpleasant odor, which were not obtained by conventional lactic acid fermentation, are significantly improved, and the ingredients have the richness and umami of the ingredients and the original good taste of the ingredients. And / or legumes processed foods can be prepared.
That is, the present invention adds vegetables and / or beans to 1 × 10 4 gram / g or more, holds for 30 minutes or more, and suppresses the amount of lactic acid produced to 0 to 0.3%. The object is to provide a method for removing the unpleasant taste and unpleasant odor of beans.
Furthermore, the present invention provides vegetables and / or beans obtained by adding 1 × 10 4 / g or more of lactic acid bacteria belonging to the genus Lactobacillus to processed foods of vegetables and / or beans and holding them for 30 minutes or more. Providing processed vegetables and / or legumes, wherein unpleasant taste and unpleasant odor of vegetables or legumes are removed, wherein the amount of lactic acid produced in the processed legumes is 0 to 0.3%. is there.
更に、本発明は、野菜類及び／または豆類にラクトバチルス・ガセリである乳酸菌を1×104個/g以上添加し、30分以上保持することによって得られる、野菜類及び／または豆類の加工食品中の産生乳酸量が0〜0.3％である、野菜類及び／または豆類の不快味・不快臭が除去されたことを特徴とする野菜類及び／または豆類の加工食品を提供することにある。
また、本発明は、野菜汁及び／または豆汁に、乳酸菌を1×104個/g以上添加し、30分以上保持することによって得られる、産生乳酸量を0〜0.3％に抑制する、野菜汁及び／または豆汁の不快味・不快臭の除去方法を提供することにある。
更に、本発明は、野菜汁及び／または豆汁の加工食品に、ラクトバチルス属である乳酸菌を1×104個/g以上添加し、30分以上保持することによって得られる、野菜汁及び／または豆汁の加工食品中の産生乳酸量が0〜0.3％である、野菜汁及び／または豆汁の不快味・不快臭が除去されたことを特徴とする野菜汁及び／または豆汁の加工食品を提供することにある。
Furthermore, the present invention relates to the processing of vegetables and / or beans obtained by adding 1 × 10 4 / g or more of lactic acid bacteria which are Lactobacillus gasseri to vegetables and / or beans and holding them for 30 minutes or more. An object of the present invention is to provide a processed food of vegetables and / or beans, wherein the amount of lactic acid produced in the food is 0 to 0.3%, and the unpleasant taste and unpleasant odor of vegetables and / or beans are removed. .
Further, the present invention provides a vegetable juice and / or bean juice, which is obtained by adding lactic acid bacteria to 1 × 10 4 cells / g or more and keeping it for 30 minutes or more. It is to provide a method for removing unpleasant taste and unpleasant odor of soup and / or bean juice.
Furthermore, the present invention provides vegetable juice and / or obtained by adding 1 × 10 4 or more lactic acid bacteria belonging to the genus Lactobacillus to a processed food of vegetable juice and / or bean juice and holding it for 30 minutes or more. Provided is a processed food of vegetable juice and / or bean juice, wherein the unpleasant taste and unpleasant odor of vegetable juice and / or bean juice is removed, wherein the amount of lactic acid produced in the processed food of bean juice is 0 to 0.3%. There is.
更に、本発明は、野菜汁及び／または豆汁にラクトバチルス・ガセリである乳酸菌を1×104個/g以上添加し、30分以上保持することによって得られる、乳酸量を増加させずに、野菜汁及び／または豆汁の加工食品中の産生乳酸量が0〜0.3％である、野菜汁及び／または豆汁の不快味・不快臭が除去されたことを特徴とする野菜汁及び／または豆汁の加工食品を提供することにある。 Furthermore, the present invention is the addition of lactic acid bacteria that are Lactobacillus gasseri to vegetable juice and / or bean juice at 1 × 10 4 cells / g or more, and obtained by holding for 30 minutes or more, without increasing the amount of lactic acid, A vegetable juice and / or bean juice produced by removing the unpleasant taste and unpleasant odor of vegetable juice and / or bean juice, wherein the amount of lactic acid produced in the processed food of the vegetable juice and / or bean juice is 0 to 0.3% To provide processed foods.
更に、本発明は、野菜類及び／または豆類に、乳酸菌を1×104個/g以上添加して、30分以上保持し、野菜類及び／または豆類の加工食品中の産生乳酸量が0〜0.3％である、野菜類及び／または豆類の不快味・不快臭が除去されたことを特徴とする野菜類及び／または豆類の加工食品の製造方法を提供することにある。
更にまた、本発明は、野菜汁及び／または豆汁に、乳酸菌を1×104個/g以上添加して、30分以上保持し、野菜汁及び／または豆汁の加工食品中の産生乳酸量が0〜0.3％である、野菜汁及び／または豆汁の不快味・不快臭が除去されたことを特徴とする野菜汁及び／または豆汁の加工食品の製造方法を提供することにある。
Furthermore, the present invention adds 1 × 10 4 / g or more of lactic acid bacteria to vegetables and / or beans and holds them for 30 minutes or more, so that the amount of lactic acid produced in the processed food of vegetables and / or beans is 0. An object of the present invention is to provide a method for producing processed foods of vegetables and / or beans, wherein the unpleasant taste and unpleasant odor of vegetables and / or beans, which are ˜0.3%, are removed.
Furthermore, the present invention adds 1 × 10 4 gram / g or more of lactic acid bacteria to vegetable juice and / or bean juice, holds it for 30 minutes or more, and the amount of lactic acid produced in the processed food of vegetable juice and / or bean juice is An object of the present invention is to provide a method for producing a processed food of vegetable juice and / or bean juice, wherein the unpleasant taste and unpleasant odor of the vegetable juice and / or bean juice is 0 to 0.3%.
本発明は、乳酸菌の添加により、乳酸菌による乳酸発酵をさせずに、乳酸菌を添加して保持することにより野菜類及び／または豆類の独特な不快臭や不快味を低減させることが可能であり、官能的に優れた野菜類及び／または豆類の加工食品の製造が可能となる。 The present invention can reduce the unpleasant odor and unpleasant taste of vegetables and / or beans by adding and holding lactic acid bacteria without adding lactic acid bacteria by adding lactic acid bacteria, It becomes possible to produce processed foods of vegetables and / or beans that are excellent in sensory sense.
以下に、本発明について詳しく説明する。
本発明において野菜類とは、キャベツ、ハクサイ、ホウレンソウ、レタスやシュンギク等の葉菜類、ダイコン、ニンジン、ゴボウ等の根菜類、キュウリ、カボチャやウド等の茎菜類、ブロッコリー、カリフラワー等の花菜類等を例示することができる。また、本発明において豆類とは、大豆、小豆、そら豆、グリーンピース、さやえんどう等の豆類を例示することができる。
The present invention is described in detail below.
In the present invention, vegetables are leafy vegetables such as cabbage, Chinese cabbage, spinach, lettuce and garlic, root vegetables such as radish, carrot and burdock, stem vegetables such as cucumber, pumpkin and udo, flower vegetables such as broccoli and cauliflower, etc. Can be illustrated. In the present invention, the beans may be beans such as soybeans, red beans, broad beans, green peas, and peas.
本発明において、上記した野菜類及び／または豆類を調理する際に乳酸菌を1×104個/g以上添加して、30分以上保持することを特徴とする。調理する方法として煮る、焼く、炒める、蒸す及び揚げる等の加熱調理方法や、水洗いをする、水にさらす等の非加熱調理方法等があるが、いずれの調理方法においても本発明の方法を使用することが可能である。例えば、蒸煮による加熱調理方法の場合には、蒸煮前に野菜類及び／または豆類に乳酸菌を1×104個/g以上添加しても良いし、蒸煮後に野菜類及び／または豆類の温度を下げてから野菜類及び／または豆類加工食品に乳酸菌を1×104個/g以上添加しても良い。また、水にさらす等の非加熱調理方法の場合には、さらし水に乳酸菌を1×104個/g以上添加して、30分以上保持することにより不快味・不快臭を除去することが可能である。また、乳酸菌は野菜類及び/または豆類に接種する前に加熱殺菌したものを用いることもできる。 In the present invention, when cooking the aforementioned vegetables and / or beans, lactic acid bacteria are added at 1 × 10 4 cells / g or more and held for 30 minutes or more. Cooking methods include cooking methods such as boiling, baking, frying, steaming and frying, and non-heating cooking methods such as washing with water and exposing to water, but the method of the present invention is used in any cooking method. Is possible. For example, in the case of cooking methods by steaming, to vegetables before cooking and / or legumes in lactic acid bacteria may be added 1 × 10 4 cells / g or more, the temperature of the vegetables and / or legumes after cooking After the lowering, 1 × 10 4 bacteria / g or more of lactic acid bacteria may be added to the processed vegetables and / or beans. In addition, in the case of non-cooking methods such as exposure to water, it is possible to remove unpleasant taste and unpleasant odor by adding lactic acid bacteria to the exposed water at 1 × 10 4 / g or more and holding for 30 minutes or more. Is possible. In addition, lactic acid bacteria that have been sterilized by heating before inoculating vegetables and / or beans can also be used.
本発明の不快味・不快臭の除去方法においては、野菜類及び／または豆類を搾汁したものに対して用いると、本発明の効果をより良く発揮できる。上記の野菜類及び／または豆類を破砕して搾汁したもの、あるいは、裏ごしをして皮や種子等を除去したものを用いることが好ましい。野菜類及び／または豆類の搾汁に食塩、香辛料、酸味料、調味料等を加え、殺菌後冷却、濃縮またはろ過したもの、あるいは濃縮、ろ過後に必要に応じて凍結し、使用する際に解凍したものも用いることもできる。また、数種の野菜の搾汁を混合したり、野菜類及び／または豆類の搾汁に果物の果汁を混合したものも用いることができる。本発明では野菜類を搾汁したものを野菜汁というものとし、豆類を搾汁したものを豆汁というものとする。また、本発明では日本農林規格が制定しているトマトジュース、トマトミックスジュース、トマト果汁飲料、ニンジンジュースまたはニンジンミックスジュース等も野菜類加工食品として用いることができる。また、ケールを主とし、モロヘイヤ等を配合したいわゆる青汁と呼ばれるものや、緑黄色野菜の搾汁を主原料とする野菜ジュース類も野菜類加工食品として用いることが可能である。
また、本発明に用いる豆類加工食品は、例えば大豆、小豆や脱脂大豆を水浸漬するか、または、含水状態にて破砕したものや、これをろ過等して不溶性画分を除去したものを使用することができるが、特に限定されるものではない。
In the method for removing unpleasant taste and unpleasant odor of the present invention, the effects of the present invention can be exhibited better when used for squeezed vegetables and / or beans. It is preferable to use a product obtained by crushing and squeezing the above-mentioned vegetables and / or beans, or a product obtained by removing the skin and seeds by scouring the back. Salt, spices, sour seasonings, seasonings, etc. are added to the juice of vegetables and / or beans and then sterilized, cooled, concentrated or filtered, or frozen after concentration and filtration as necessary, and thawed when used It can also be used. Moreover, what mixed the juice of several kinds of vegetables, or mixed the fruit juice of the juice of vegetables and / or beans can also be used. In this invention, what squeezed vegetables is called vegetable juice, and what squeezed beans is called bean juice. In the present invention, tomato juice, tomato mix juice, tomato juice drink, carrot juice, carrot mix juice and the like established by the Japanese Agricultural Standard can also be used as processed vegetable foods. In addition, so-called green juice, which is mainly made of kale and mixed with moroheiya, and vegetable juices mainly made from green and yellow vegetable juice can be used as processed vegetable foods.
The processed processed legumes used in the present invention use, for example, soybeans, red beans or defatted soybeans that have been soaked in water, or those that have been crushed in a water-containing state, or those that have been filtered to remove the insoluble fraction. However, it is not particularly limited.
本発明に用いる乳酸菌は、例えば、ラクトバチルス・カゼイ、ラクトバチルス・パラカゼイ、ラクトバチルス・プランタラム、ラクトバチルス・アシドフィルス、ラクトバチルス・ガセリ、ラクトバチルス・デルブルッキー・サブスピーシーズ・ブルガリクス等のラクトバチルス属、ストレプトコッカス・サーモフィルス等のストレプトコッカス属、ラクトコッカス・ラクチス等のラクトコッカス属、エンテロコッカス・フェカリス等のエンテロコッカス属の乳酸菌等を使用することができる。ビフィドバクテリウム・ロンガム、ビフィドバクテリウム・ビフィダム、ビフィドバクテリウム・ブレベ、ビフィドバクテリウム・サーモフィラム等のビフィドバクテリウム属も本発明では乳酸菌に含めるものとする。
乳酸菌の中では官能評価の結果より、ラクトバチルス属が好ましく、中でもラクトバチルス・ガセリが特に好ましい結果を示した。
Lactic acid bacteria used in the present invention include, for example, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus gasseri, Lactobacillus delbrucky sub-species bulgaricus, etc. The genus, Streptococcus genus such as Streptococcus thermophilus, Lactococcus genus such as Lactococcus lactis, Lactococcus of Enterococcus genus such as Enterococcus faecalis, etc. can be used. In the present invention, genus Bifidobacterium such as Bifidobacterium longum, Bifidobacterium bifidum, Bifidobacterium breve, and Bifidobacterium thermophilum are also included in the lactic acid bacteria.
Among the lactic acid bacteria, the genus Lactobacillus is preferable from the results of sensory evaluation, and Lactobacillus gasseri is particularly preferable.
これらの乳酸菌を野菜類及び／または豆類に添加する方法については、乳酸菌のバルクスターターを調製し添加する方法、凍結濃縮菌体や凍結乾燥菌体を直接添加する方法のいずれであっても良い。乳酸菌の添加量は、対象とする野菜類及び／または豆類の種類やそれらの処理温度、処理時間によって異なるが、乳酸菌体の初発菌数が１×104個/g以上の濃度となるように添加する。また、添加する乳酸菌は添加前に殺菌することも可能である。殺菌の条件は通常用いられる方法でよく、例えば65℃、30分間などが挙げられる。乳酸菌による処理温度は4〜45℃で行い、処理時間は30分〜40時間にて行うが、野菜類及び／または豆類の加工食品中の産生乳酸量を0〜0.3％にコントロールする必要がある。よって、保持温度や保持時間等により、産生乳酸量を調整する。例えば、低温で処理を行った場合には、処理時間は長くなり、また、高温で処理を行った場合は、処理時間を短くする。サンプリングを行いながら、経時的にサンプル中の産生乳酸量を測定することにより、産生乳酸量を0〜0.3％にコントロールする。乳酸量の測定は、FキットD/L乳酸（ベーリンガーマンハイム社製）を用いて定量するが、簡易的には常法に従って乳酸酸度滴定法によっても測定可能である。さらに、経時的に風味検査を行うことで、酸味の発生が感じられるか否かによっても判断が可能であり、通常、産生乳酸量が0.3％を超えると本来の風味に酸味が付与されたように感じる。
本発明では豆乳を用いた場合に37℃で3時間処理後に、不快味・不快臭の除去効果が確認された。乳酸菌による不快味・不快臭の除去方法は、静置、撹拌等で行うが、特に限定されるものではない。また、処理時の野菜類及び／または豆類の濃度は、製品の風味や乳酸菌の菌数等を考慮して適宜選択することができる。
The method of adding these lactic acid bacteria to vegetables and / or beans may be either a method of preparing and adding a bulk starter of lactic acid bacteria, or a method of directly adding freeze-concentrated cells or freeze-dried cells. The amount of lactic acid bacteria added varies depending on the types of target vegetables and / or beans, their treatment temperature, and treatment time, so that the initial number of lactic acid bacteria is 1 × 10 4 cells / g or more. Added. Moreover, the lactic acid bacteria to be added can be sterilized before the addition. The sterilization conditions may be a commonly used method such as 65 ° C. for 30 minutes. The treatment temperature with lactic acid bacteria is 4 to 45 ° C and the treatment time is 30 minutes to 40 hours, but the amount of lactic acid produced in processed foods of vegetables and / or beans must be controlled to 0 to 0.3%. . Therefore, the amount of lactic acid produced is adjusted according to the holding temperature, holding time, and the like. For example, when processing is performed at a low temperature, the processing time becomes long. When processing is performed at a high temperature, the processing time is shortened. The amount of lactic acid produced is controlled to 0 to 0.3% by measuring the amount of lactic acid produced in the sample over time while sampling. The amount of lactic acid is quantified using F kit D / L lactic acid (Boehringer Mannheim), but can also be measured by a lactic acid acidity titration method according to a conventional method. Furthermore, by performing a flavor test over time, it is possible to determine whether or not the generation of sourness is felt. Usually, when the amount of lactic acid produced exceeds 0.3%, sourness is added to the original flavor. To feel.
In the present invention, when soymilk was used, an effect of removing unpleasant taste and unpleasant odor was confirmed after treatment at 37 ° C. for 3 hours. The method for removing unpleasant taste and unpleasant odor by lactic acid bacteria is performed by standing, stirring, etc., but is not particularly limited. Further, the concentration of vegetables and / or beans during the treatment can be appropriately selected in consideration of the flavor of the product, the number of lactic acid bacteria, and the like.
一般に発酵製品を製造する際には、バルクスターターを調製し、原料用ミックスに1〜10％程度接種し、培養することで製造を行う。バルクスターターは、対数増殖期後期から定常期まで培養を行うため、バルク中の産生乳酸量は1〜3％程度に達する。このバルクスターターを原料用ミックスに接種したとき、バルクスターター中の乳酸の持ち込みによる原料用ミックス中の乳酸量は0.01〜0.3％となる。よって、スターターによる発酵が行われなくても最終製品には乳酸は含まれることとなる。また、野菜類が本来持っているラクトバチルス・プランタラム等の乳酸菌によっても乳酸が産生されるが、これらの乳酸の産生もできるだけ抑制する。 In general, when producing a fermented product, a bulk starter is prepared, inoculated into a raw material mix by about 1 to 10%, and cultured. Since the bulk starter is cultured from the late logarithmic growth phase to the stationary phase, the amount of lactic acid produced in the bulk reaches about 1 to 3%. When this bulk starter is inoculated into the raw material mix, the amount of lactic acid in the raw material mix due to the introduction of lactic acid in the bulk starter becomes 0.01 to 0.3%. Therefore, lactic acid will be contained in the final product even if fermentation by a starter is not performed. Lactic acid is also produced by lactic acid bacteria such as Lactobacillus plantarum inherent in vegetables, but the production of these lactic acids is also suppressed as much as possible.
本発明は、乳酸菌による発酵をさせずに、乳酸菌を添加して保持することにより、乳酸菌による風味改善及び不快臭除去効果が認められること、また、乳酸発酵による好ましくない風味の発生を抑制するために、最終製品中の産生乳酸量は0〜0.3％に抑えることを特徴とする。したがって、本発明において、野菜類及び／または豆類の不快味・不快臭が除去されるのは、乳酸菌の発酵により生成される乳酸によるのではないことがわかった。本発明で乳酸は必須成分ではなく、任意成分であり、産生乳酸量は0〜0.3％に抑える。0.3％を超えると乳酸発酵臭が感じられるようになり、本発明の野菜類及び／または豆類の不快味・不快臭を除去するという目的を逸脱するので好ましくない。野菜類及び／または豆類の不快味・不快臭が除去されるのは、乳酸菌の細胞が何らかの除去作用を持っているのか、乳酸以外の物質を産生してその物質が除去作用を持っているのか明らかではないが、乳酸菌による発酵をさせなくとも、乳酸菌による風味改善及び不快臭の除去効果が認められることを見出し、本発明の完成に至ったものである。 In the present invention, by adding and holding lactic acid bacteria without causing fermentation by lactic acid bacteria, the flavor improvement by lactic acid bacteria and the effect of removing unpleasant odors are recognized, and also the generation of undesirable flavors by lactic acid fermentation is suppressed. In addition, the amount of lactic acid produced in the final product is limited to 0 to 0.3%. Therefore, in the present invention, it has been found that the unpleasant taste and unpleasant odor of vegetables and / or beans are not removed by lactic acid produced by fermentation of lactic acid bacteria. In the present invention, lactic acid is not an essential component but an optional component, and the amount of lactic acid produced is suppressed to 0 to 0.3%. If it exceeds 0.3%, a lactic acid fermentation odor will be felt, which is not preferable because it deviates from the purpose of removing the unpleasant taste and unpleasant odor of the vegetables and / or beans of the present invention. The reason why the unpleasant taste and unpleasant odor of vegetables and / or beans is removed is whether the cells of lactic acid bacteria have any removal action, or are substances other than lactic acid produced and removal action? Although it is not clear, the present inventors have found that the effect of improving the flavor and removing the unpleasant odor by the lactic acid bacterium can be recognized without fermentation with the lactic acid bacterium, and the present invention has been completed.
更に、豆類に野菜類を混合したものや豆類や野菜類の製品形態によっては、凝固剤を添加することも可能である。凝固剤の種類としては、天然にがり、水酸化マグネシウム、塩化マグネシウム等のマグネシウム塩、水酸化カルシウム、硫酸カルシウム、乳酸カルシウム等のカルシウム塩やグルコノデルタラクトン等であり、これらを単独あるいは2種類以上混合して使用することができる。凝固剤の添加量は、凝固剤の種類により異なるが、塩としては豆類の粗タンパク質当り2〜8％程度が適当である。
得られた豆類加工食品は、冷却してそのままの状態で食してもよいし、撹拌後に均質化を行ってドリンクタイプとすることもできる。また、必要に応じて各種フレーバー、色素、安定剤を添加したり、フルーツプレザーブ等を添加して、フルーツミックスタイプの製品を作成することもできる。
Furthermore, a coagulant can be added depending on the product of beans mixed with vegetables or the product form of beans or vegetables. The types of coagulants include natural bites, magnesium salts such as magnesium hydroxide and magnesium chloride, calcium salts such as calcium hydroxide, calcium sulfate, and calcium lactate, and glucono delta lactone. These may be used alone or in combination of two or more. Can be used as a mixture. The amount of the coagulant to be added varies depending on the type of coagulant, but the appropriate salt is about 2 to 8% per crude protein of beans.
The obtained processed legume food may be cooled and eaten as it is, or it may be homogenized after stirring to be a drink type. Further, if necessary, various flavors, pigments and stabilizers can be added, or a fruit preserve can be added to produce a fruit mix type product.
以下に、実施例を示して本発明を詳細に説明するが、これらは単に本発明の実施態様を例示するのみであり、本発明はこれらによって何ら限定されるものではない。 EXAMPLES Hereinafter, the present invention will be described in detail with reference to examples, but these merely illustrate embodiments of the present invention, and the present invention is not limited thereto.
（豆乳の風味改善試験）
ラクトバチルス・ラムノーサス(Lb.rhamnosus)ＡＴＣＣ１５８２０株、ラクトバチルス・ガセリ(Lb.gasseri)ＳＢＴ２０５５（ＦＥＲＭ Ｐ−１５５３５）株、ラクトバチルス・デルブルッキー・サブスピーシーズ・ブルガリクス(Lb. delbruekii subsp. bulgaricus)ＪＣＭ１００２株、ストレプトコッカス・サーモフィルス(Str. thermophilus)ＴＨ３株（クリスチャンハンセン社製）、ビフィドバクテリウム・ロンガム(Bif. longum)ＢＢ４６株（クリスチャンハンセン社製）及びラクトバチルス・カゼイ(Lb. casei)ＡＴＣＣ３３４株の6種類の乳酸菌を、それぞれ脱脂乳培地（12％脱脂乳培地＋0.3％酵母エキス（ディフコ社製）、115℃、20分間滅菌）で継代培養を行い、通常の方法により凍結スターターを調製した。この調製した各乳酸菌の凍結スターターを、90℃、30分間殺菌後冷却した無調整豆乳10Lに、初発菌数が1×10７個/gとなるように添加し、37 ℃で3時間保持して本発明品1〜6を調製した。
また、対照として、無調整豆乳に乳酸菌を添加しないで、37℃、3時間保持したものを調製し、比較品1とした。本発明品と比較品について官能評価及び乳酸量測定とpHの測定を行った。
(Soy milk flavor improvement test)
Lb. rhamnosus ATCC 15820 strain, Lb. Strains, Str. Thermophilus TH3 strain (manufactured by Christian Hansen), Bif. Longum BB46 strain (manufactured by Christian Hansen) and Lb. casei ATCC334 Each of the 6 strains of lactic acid bacteria was subcultured on skim milk medium (12% skim milk medium + 0.3% yeast extract (Difco), sterilized at 115 ° C. for 20 minutes), and frozen using a conventional method. Was prepared. Add the prepared freeze starter for each lactic acid bacterium to 10 L of unadjusted soymilk that has been sterilized at 90 ° C. for 30 minutes and cooled so that the initial bacterial count is 1 × 10 7 cells / g, and hold at 37 ° C. for 3 hours. Inventive products 1 to 6 were prepared.
In addition, as a control, a non-adjusted soymilk that was kept at 37 ° C. for 3 hours without adding lactic acid bacteria was prepared as Comparative product 1. Sensory evaluation, lactic acid content measurement, and pH measurement were performed on the product of the present invention and the comparative product.
（評価方法）
・官能評価方法
熟練した8名のパネラーにより、野菜臭及び風味に関して、対照である乳酸菌無添加調製物（比較品）を3点として、本発明品を以下に示す5段階で評価して、平均点を算出した。ここでいう野菜臭とは、苦味、渋味、酸味、青臭さや収斂味等の野菜の持つ好ましくない風味のことをいう。
(Evaluation methods)
・ Sensory evaluation method Eight skilled panelists evaluated the product of the present invention in five levels as shown below, with the lactic acid bacteria additive-free preparation (comparative product) as a control, with respect to vegetable odor and flavor. Points were calculated. The vegetable odor herein refers to an unfavorable flavor of vegetables such as bitterness, astringency, acidity, blue odor and astringency.
5点：野菜臭を感じなくなり、良好な風味を示した、4点：野菜臭をあまり感じなくなり、良好な風味を示した、3点：比較品と同等の風味を示した、2点：野菜臭がやや強く感じられた、1点：野菜臭が強く感じられた
・乳酸量測定方法
乳酸量は、FキットD/L乳酸（ベーリンガーマンハイム社製）を用いて定量を行った。
・pH測定方法
pHは、ガラス電極型pHメーターF-201型（堀場製作所社製）を用いて測定を行った。
官能評価結果を表１に、産生乳酸量とpH測定結果を表２に示した。
なお、産生乳酸量は、下記の式により算出した。
産生乳酸量（％）＝（乳酸菌を添加して一定時間保持後の乳酸量）−（初発乳酸量）
5 points: no smell of vegetables and good flavor, 4 points: no feeling of vegetable odor, good flavor, 3 points: flavor equivalent to the comparative product, 2 points: vegetable The odor was felt slightly strong, 1 point: The vegetable odor was felt strongly. Method for measuring the amount of lactic acid The amount of lactic acid was determined using F kit D / L lactic acid (Boehringer Mannheim).
・ PH measurement method
The pH was measured using a glass electrode type pH meter F-201 (manufactured by Horiba Ltd.).
The sensory evaluation results are shown in Table 1, and the amount of produced lactic acid and the pH measurement results are shown in Table 2.
The amount of lactic acid produced was calculated by the following formula.
Amount of lactic acid produced (%) = (Amount of lactic acid after adding lactic acid bacteria and holding for a certain period of time) − (Amount of initial lactic acid)
官能評価の結果、本発明品1〜6は比較品1に比べて、大豆本来の甘味や旨味が引き立つとともに青臭さやえぐみといった不快味・不快臭が低減し、飲みやすく、美味しいという評価を得た。特に、ラクトバチルス・ガセリ(Lb.gasseri)を用いたものが、もっとも良い評価が得られた。 As a result of sensory evaluation, the products 1 to 6 of the present invention have an evaluation that the original sweetness and umami of soybeans are enhanced and the unpleasant taste and unpleasant odor such as blue odor and gummy are reduced, and it is easy to drink and delicious. It was. In particular, the one using Lactobacillus gasseri (Lb. gasseri) obtained the best evaluation.
（トマトジュースの風味改善試験）
食塩無添加のトマトジュース（カゴメ株式会社製）1Lに対して、ラクトバチルス・ガセリ(Lb.gasseri) ＳＢＴ２０５５（ＦＥＲＭ Ｐ−１５５３５）株を初発菌数が1×104個/gになるように添加し、39℃で3時間（本発明品7）、4℃で16時間（本発明品8）保持することにより本発明品7及び8を得た。
また、対照として、乳酸菌を添加しないトマトジュースを39℃で3時間保持したものを調製し、比較品2とした。本発明品と比較品について官能評価及び乳酸量とpHの測定を行った。
官能評価結果を表３に、産生乳酸量と保持後のpH測定結果を表４に示した。
なお、官能評価及び乳酸量とpHの測定は、実施例１と同様に行った。
(Tomato juice flavor improvement test)
Lactobacillus gasseri (Lb.gasseri) SBT2055 (FERM P-15535) strain to 1 × 10 4 / g of tomato juice (Kagome Co., Ltd.) with no added salt By adding and maintaining at 39 ° C. for 3 hours (Invention product 7) and holding at 4 ° C. for 16 hours (Invention product 8), Invention products 7 and 8 were obtained.
As a control, a tomato juice containing no lactic acid bacteria and maintained at 39 ° C. for 3 hours was prepared as Comparative product 2. Sensory evaluation and measurement of lactic acid amount and pH were performed on the product of the present invention and the comparative product.
The sensory evaluation results are shown in Table 3, and the amount of produced lactic acid and the pH measurement results after retention are shown in Table 4.
Sensory evaluation and measurement of lactic acid amount and pH were performed in the same manner as in Example 1.
官能評価の結果、本発明品7及び8は、トマトジュース独特の臭みや青臭さが抑制され、マイルドな風味を有しており、飲みやすいという評価であった。これに対し、比較品2はトマトジュースの酸味や青臭さが強く感じられた。 As a result of the sensory evaluation, the products 7 and 8 of the present invention were evaluated to be easy to drink because the smell and blue odor peculiar to tomato juice were suppressed, had a mild flavor. In contrast, Comparative Product 2 felt strongly the sourness and blue odor of tomato juice.
本発明品7及び8と比較品2のpH値はほとんど変わらず、乳酸菌による乳酸産生は認められなかった。 The pH values of the inventive products 7 and 8 and the comparative product 2 were almost the same, and lactic acid production by lactic acid bacteria was not observed.
（キャロットジュースの風味改善試験）
キャロットジュース（カゴメ株式会社製）1Lに対して、ラクトバチルス・ガセリ(Lb.gasseri) ＳＢＴ２０５５（ＦＥＲＭ Ｐ−１５５３５）株を初発菌数が1×106個/gになるように添加し、39℃で30分間（本発明品9）、4℃で16時間（本発明品10）保持することにより本発明品9及び10の調製を行った。
また、対照として乳酸菌を添加しないキャロットジュースを39℃、30分間保持したものを調製し、比較品3とした。本発明品と比較品について官能評価及び乳酸量とpHの測定を行った。
官能評価結果を表５に、産生乳酸量と保持後のpHの測定結果を表６に示した。
なお、官能評価及び乳酸量とpHの測定は、実施例１と同様に行った。
(Carrot juice flavor improvement test)
Lactobacillus gasseri SBT2055 (FERM P-15535) strain was added to 1 L of carrot juice (manufactured by Kagome Co., Ltd.) so that the initial bacterial count was 1 × 10 6 / g, 39 Products 9 and 10 of the present invention were prepared by holding at 30 ° C. for 30 minutes (Product 9 of the present invention) and for 16 hours (Product 10 of the present invention) at 4 ° C.
Further, as a control, a carrot juice not added with lactic acid bacteria was prepared by holding it at 39 ° C. for 30 minutes, and it was designated as comparative product 3. Sensory evaluation and measurement of lactic acid amount and pH were performed on the product of the present invention and the comparative product.
The sensory evaluation results are shown in Table 5, and the measurement results of the amount of lactic acid produced and the pH after retention are shown in Table 6.
Sensory evaluation and measurement of lactic acid amount and pH were performed in the same manner as in Example 1.
官能評価の結果、本発明品9及び10は、キャロットジュース独特の臭みや青臭さ、ニンジン臭が抑制され、マイルドな風味を有しており、飲みやすいという評価であった。これに対し、比較品3は、ニンジンの独特な風味が強く感じられた。 As a result of sensory evaluation, the products 9 and 10 of the present invention were evaluated to be easy to drink, having a mild flavor and a carrot juice-specific odor, a blue odor, and a carrot odor. On the other hand, Comparative Product 3 felt a unique carrot flavor.
本発明品9及び10と比較品3とのpH値はほとんど変わらず、及び乳酸量は同等であり、乳酸菌による乳酸産生はほとんど認められなかった。 The pH values of the products 9 and 10 of the present invention and the comparative product 3 were almost the same, and the amount of lactic acid was the same, and lactic acid production by lactic acid bacteria was hardly observed.
（青汁の風味改善試験）
青汁（ファンケル株式会社製）1Lに対して、ラクトバチルス・ガセリ(Lb.gasseri) ＳＢＴ２０５５（ＦＥＲＭ Ｐ−１５５３５）株を初発菌数が1×10７個/gになるように添加し、39℃で3時間（本発明品11）、4℃で16時間（本発明品12）保持することにより本発明品11及び12の調製を行った。
対照として、乳酸菌を添加しないで青汁を39℃、3時間保持したものを比較品4とした。また、ラクトバチルス・ガセリ(Lb.gasseri)ＳＢＴ２０５５（ＦＥＲＭ Ｐ−１５５３５）株の初発菌数を1×10７個/gになるように添加して、産生乳酸量をコントロールせず、39℃で16時間保持したものを比較品5とした。
官能評価結果を表７に、産生乳酸量と保持後のpHの測定結果を表8に示した。
なお、官能評価及び乳酸量とpHの測定は、実施例1と同様に行った。
(Green juice flavor improvement test)
Lactobacillus gasseri (Lb.gasseri) SBT2055 (FERM P-15535) strain was added to 1 L of green juice (manufactured by FANCL Corporation) so that the initial bacterial count was 1 × 10 7 cells / g, 39 Preparations 11 and 12 of the present invention were prepared by holding at 4 ° C. for 3 hours (Product 11 of the present invention) and for 16 hours (Product 12 of the present invention).
As a control, Comparative Product 4 was prepared by keeping the green juice at 39 ° C. for 3 hours without adding lactic acid bacteria. In addition, the Lactobacillus gasseri (Lb.gasseri) SBT2055 (FERM P-15535) strain was added so that the initial bacterial count would be 1 × 10 7 cells / g, and the amount of lactic acid produced was not controlled, at 39 ° C. The one held for 16 hours was designated as comparative product 5.
The sensory evaluation results are shown in Table 7, and the measurement results of the amount of lactic acid produced and the pH after retention are shown in Table 8.
Sensory evaluation and measurement of lactic acid amount and pH were carried out in the same manner as in Example 1.
官能評価の結果、本発明品11及び12は、ケール独特の臭みや青臭さが抑制され、マイルドな風味を有しており、飲みやすいとの評価が得られた。これに対し、対照品である比較品4は、ケールの独特な風味が強く感じられた。また、比較品5は、乳酸発酵による乳酸量が多く、発酵臭が強くなり、好ましくない風味を示した。 As a result of sensory evaluation, the products 11 and 12 of the present invention were evaluated to be easy to drink because they had a mild flavor and a mild odor, and had a mild smell. On the other hand, the comparative product 4 as a control product strongly felt the unique flavor of kale. Comparative product 5 had a large amount of lactic acid by lactic acid fermentation, a strong fermentation odor, and an unfavorable flavor.
本発明品11及び12と比較品4とのpH値はほとんど変わらず、乳酸菌による乳酸産生はほとんど認められなかった。比較品5では、乳酸菌の乳酸産生により著しいpHの低下が認められた。 The pH values of the products 11 and 12 of the present invention and the comparative product 4 hardly changed, and lactic acid production by lactic acid bacteria was hardly observed. In Comparative Product 5, a significant pH decrease was observed due to lactic acid production by lactic acid bacteria.
（赤汁の風味改善試験）
赤汁（小豆の煮汁；田中製餡株式会社製）1Lに対してラクトバチルス・ガセリ (Lb.gasseri)ＳＢＴ２０５５（ＦＥＲＭ Ｐ−１５５３５）株を初発菌数が1×10７個/gになるように添加し、39℃で3時間（本発明品13）、4℃で16時間（本発明品14）保持することにより本発明品13及び14を得た。なお、ラクトバチルス・ガセリ(Lb.gasseri)ＳＢＴ２０５５（ＦＥＲＭ Ｐ−１５５３５）株培養物は95℃、20分間加熱、殺菌した後添加した。
乳酸菌を添加しないで赤汁を39℃、3時間保持したものを比較品6とした。
官能評価の結果を表9に、産生乳酸量と保持後のpHの測定結果を表10に示した。
なお、官能評価及び乳酸量とpHの測定結果は、実施例1と同様に行った。
(Red juice flavor improvement test)
Lactobacillus gasseri (Lb.gasseri) SBT2055 (FERM P-15535) strain to 1L of red juice (red bean broth; manufactured by Tanaka Seisaku Co., Ltd.) so that the initial bacterial count is 1 × 10 7 cells / g Inventive Products 13 and 14 were obtained by maintaining at 39 ° C. for 3 hours (Invention Product 13) and at 4 ° C. for 16 hours (Invention Product 14). In addition, the Lactobacillus gasseri (Lb.gasseri) SBT2055 (FERM P-15535) strain culture was added after heating and sterilizing at 95 ° C. for 20 minutes.
Comparative product 6 was prepared by holding red juice at 39 ° C. for 3 hours without adding lactic acid bacteria.
The results of sensory evaluation are shown in Table 9, and the measurement results of the amount of lactic acid produced and the pH after retention are shown in Table 10.
The sensory evaluation and the measurement results of lactic acid amount and pH were performed in the same manner as in Example 1.
官能評価の結果、本発明品13及び14は小豆独特の臭みや渋みが抑制され、マイルドな風味を有しており、飲みやすいとの評価が得られた。これに対し、比較品6は、小豆の独特な風味が強く感じられた。 As a result of sensory evaluation, the products 13 and 14 of the present invention were evaluated to be easy to drink because the smell and astringency peculiar to red beans were suppressed and had a mild flavor. On the other hand, the comparative product 6 felt strongly the unique flavor of the red beans.
本発明品13及び14と比較品6のpH値はほとんど変わらず、乳酸菌による乳酸産生はほとんど認められなかった。官能評価の結果とともに評価すると、乳酸菌を添加することで小豆の独特な風味が軽減されると考えられる。 The pH values of the products 13 and 14 of the present invention and the comparative product 6 hardly changed, and lactic acid production by lactic acid bacteria was hardly observed. When evaluated together with the results of sensory evaluation, it is considered that the unique flavor of red beans is reduced by adding lactic acid bacteria.
Claims (8)
The method for producing a processed food according to claim 7, wherein the vegetables and / or beans are vegetable juice and / or bean juice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2003270810A JP3913200B2 (en) | 2003-07-03 | 2003-07-03 | Removal method of unpleasant taste and unpleasant odor of vegetables and / or beans and processed food obtained using the same |
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| JP2008035783A (en) * | 2006-08-07 | 2008-02-21 | Uha Mikakuto Co Ltd | New food material obtained by fermenting vegetable, method for producing the same, and food containing the food material |
| JP2009142198A (en) * | 2007-12-13 | 2009-07-02 | Suntory Liquors Ltd | Vegetable drink with improved taste |
| JP2009273452A (en) * | 2008-05-16 | 2009-11-26 | Chibaki Shoten:Kk | Shao-mai |
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| JP2008011715A (en) * | 2006-07-03 | 2008-01-24 | Sanki Shoji Kk | Food compounded with processed seaweed, and method for producing the same |
| JP2008035783A (en) * | 2006-08-07 | 2008-02-21 | Uha Mikakuto Co Ltd | New food material obtained by fermenting vegetable, method for producing the same, and food containing the food material |
| JP4561711B2 (en) * | 2006-08-07 | 2010-10-13 | ユーハ味覚糖株式会社 | New food material fermented with vegetables, production method thereof, and food containing the food material |
| JP2009142198A (en) * | 2007-12-13 | 2009-07-02 | Suntory Liquors Ltd | Vegetable drink with improved taste |
| JP2009273452A (en) * | 2008-05-16 | 2009-11-26 | Chibaki Shoten:Kk | Shao-mai |
| JP4736102B2 (en) * | 2008-05-16 | 2011-07-27 | 株式会社千葉喜商店 | Chinese Steamed Dumplings |
| JP2017108688A (en) * | 2015-12-17 | 2017-06-22 | 株式会社ダイワ | Method for producing lactic acid bacterium-containing processed food |
| JP2019118303A (en) * | 2018-01-04 | 2019-07-22 | 雪印種苗株式会社 | Lactobacillus preparation for silage preparation |
| JP7062443B2 (en) | 2018-01-04 | 2022-05-06 | 雪印種苗株式会社 | Lactic acid bacteria preparation for silage preparation |
| WO2021024543A1 (en) | 2019-08-05 | 2021-02-11 | 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ | Edible plant-containing powdered food, and food or beverage product containing same |
| KR20220031769A (en) | 2019-08-05 | 2022-03-11 | 미쯔칸 홀딩즈 씨오., 엘티디. | Powdered food containing edible plants, and food or drink containing the same |
| WO2021029103A1 (en) | 2019-08-09 | 2021-02-18 | 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ | Edible plant-containing puffed food composition and method for manufacturing same |
| WO2023008527A1 (en) * | 2021-07-28 | 2023-02-02 | キリンホールディングス株式会社 | Lactobacillus-containing beverage and method for producing same |
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