JP4093461B2 - Fruit processing method and beverage - Google Patents
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Description
【0001】
【発明の属する技術分野】
本発明は、果実の処理物に麹菌を培養することにより、良好な香味を有しながら糖分を減少させることのできる果実の加工方法及びその果実の加工物を含有してなる飲料に関する。
【0002】
【従来の技術】
【特許文献1】
特表平6−503480号公報
【特許文献2】
特開2001−69957公報
果実を原料とした飲料には、ビタミンC等のビタミンやリンゴ酸、クエン酸等の有機酸が多く含まれているが、フルクトース、グルコース、スクロース等の果実由来の糖類も多く含まれている。例えば、温州ミカンには、フルクトースが約2w/v%、グルコースが約2w/v%、スクロースが約2w/v%含まれ、リンゴには、フルクトースが約5w/v%、グルコースが約2w/v%、スクロースが約2w/v%含まれている。したがって、果実飲料を飲用した場合、ビタミン、有機酸等の天然の健康に良い成分を摂取できるものの、糖類も多く摂取することになる。これらの糖類は、多量に体内に吸収されると、生活習慣病の一つである糖尿病や肥満を引き起こす原因となりやすく、糖分を減少させた飲料が開発されてきている。
【0003】
これらの糖類をジュースから除去する方法として、限外ろ過膜、ナノろ過膜、逆浸透膜を用いる方法が、特表平6−503480号公報に開示されている。しかし、該公報に開示されている方法では、糖類は除去されるものの、カルシウム等のミネラル類やリンゴ酸、クエン酸等の一部の有機酸も除去されることになり、原料の持つ香味が変化して好ましい飲料とはならない。また、イオン交換樹脂に果汁を通液させる方法も知られているが、糖類を選択的に減少させることは困難である。
【0004】
一方、麹を原料に用いた飲料として甘酒が古くから知られている。甘酒は、麹菌を蒸米に繁殖させた麹を用い、麹菌の酵素によって米デンプンを糖化させて得られる飲料であるが、糖分の多い飲料である。また、特開2001−69957公報には、蒸煮した穀類に麹菌を接種して培養し、得られた麹に水を加えて45〜60℃の温度で保持して麹中のクエン酸を水中に溶出させると同時に該麹中の成分を自己消化させてクエン酸含有飲料を製造する方法が開示されている。しかし、該公報には麹菌により原料中の糖分を減少させる方法についての記載はない。
【0005】
以上のことから、果実由来の糖分が少なく、かつ果実由来の香味が良好である飲料の開発が求められていた。
【0006】
【発明が解決しようとする課題】
本発明の目的は、良好な香味を有しながら糖分を減少させることのできる果実の加工方法及び該加工方法によって得られる果実の加工物を含有してなる香味良好な飲料を提供することにある。
【0007】
【課題を解決するための手段】
本発明を概説すれば、本発明の第1の発明は、果実の処理物としてのリンゴ果汁又はオレンジ果汁に、アラニンを添加し加熱殺菌し、アスペルギルス・ニガーに属する麹菌を培養して糖資化率を68.1%以上となるようにすることを特徴とする果実の加工方法であり、第2の発明は、第1の発明の加工方法によって得られる果実の加工物を含有してなる飲料に関する。
【0008】
本発明者らは、前記従来技術の問題点を解決するために鋭意検討を行った結果、前記した特定の加工方法によって、果実の処理物に麹菌を培養することにより、果実由来の良好な香味を有しながら糖分を減少させることができ、更に該加工方法によって得られる果実の加工物を含有させることにより香味良好な飲料が得られることを見出し、本発明の完成に至った。
【0009】
【発明の実施の形態】
以下、本発明を具体的に説明する。
本発明でいう果実の種類には特に限定はなく、例えば、柑橘類果実(オレンジ、温州ミカン、レモン、グレープフルーツ、ライム、マンダリン、ユズ、タンジェリン、テンプルオレンジ、タンジェロ、カラマンシー等)、リンゴ、ブドウ、モモ、パイナップル、グアバ、バナナ、マンゴー、アセロラ、パパイヤ、パッションフルーツ、ウメ、ナシ、アンズ、ライチ、メロン、西洋ナシ、スモモ類等が使用できる。本発明でいう果実の処理物とは、果実から果皮を除いて得られる果肉、更にその果肉や果皮を破砕したもの、果実を、必要に応じて果皮を除いてから、破砕、搾汁し、不溶性固形物を固液分離して得られる果汁等のことをいう。
【0010】
本発明でいう麹菌とは、醸造用のカビ類であれば特に限定されず、例えば、黄麹菌、黒麹菌、白麹菌などがあり、黄麹菌の例としてアスペルギルス・オリゼー(Aspergillus oryzae)、黒麹菌の例としてアスペルギルス・ニガー(Aspergillus niger)やアスペルギルス・アワモリ(Aspergillus awamori)、白麹菌の例としてアスペルギルス・カワチ(Aspergillus kawachii)やアスペルギルス・シロウサミ( Aspergillus shirousamii)が挙げられる。本発明では、糖類の資化性の点でアスペルギルス・ニガー及び/又はアスペルギルス・オリゼーが好ましく用いられる。
【0011】
次に、本発明でいう果実の処理物に麹菌を培養する方法を説明する。果実の処理物には、必要に応じて水による希釈を行い、液体状にして培養を行うことができる。また、乾燥法などによる脱水処理を行って水分を減少させた後、固形の状態で培養することもできる。更に、培養を促進するために、アミノ酸などの窒素源、無機塩類、ビタミン類等を添加して、あるいは、有機酸、有機酸塩等で果実の処理物のpHを調整して培養することもできる。果実の処理物は、培養前に滅菌処理を行うことが好ましい。滅菌処理は常法に従って行えばよく、例えば121℃(ゲージ圧1kgf/cm2)で処理する高温高圧殺菌法などがある。滅菌時間は、培養の規模や培地の種類に応じて適宜選択すればよい。滅菌処理を行った果実の処理物は、麹菌が死滅しない程度の温度まで冷却した後、麹菌を無菌的に接種して培養を行う。接種する麹菌の形態は、胞子、菌糸のどちらでもよく、また前培養を行って菌糸の液状物の状態にしてから培養を行ってもよい。前培養は、麹菌の培養に用いることができる培地を用いて常法に従って行えばよいが、本培養に用いる果実の処理物を前培養の培地として用いてもよい。培養中の通気方法は、容器に空気、酸素又はこれらの混合物を無菌的に供給できればよく、また、通気量、かくはん、培養温度、培養時間などの条件は、培養装置、菌の種類、果実の種類などに応じて適宜選択、設定すればよい。
【0012】
果汁を用いた場合の例をより詳細に説明する。まず、果汁を水で希釈して、糖濃度1〜15w/w%になるように調整し加熱殺菌する。このとき、果汁にアラニンなどのアミノ酸を添加すると、麹菌の増殖が促進されるのでより好ましい。次に、殺菌した果汁に麹菌の胞子を無菌的に接種し、25〜35℃で1〜3日間、通気しながら好気的に培養する。この方法で得られた果汁の加工物は、原料果汁に含まれていたフルクトース、グルコース、スクロースなどの単糖類や二糖類が資化されて減少し、原料由来の香味も良好に保持されていた。
【0013】
上述の果実の処理物を加工して得られる果実の加工物を原料とし、必要に応じて、水、糖類、酸味料、香料等の食品添加物、その他の原料を混合して、果実飲料などの飲料を製造することができる。ペーストなどの食品を製造することもできる。必要に応じて、麹菌臭の脱臭処理として、活性炭処理等を行えばよい。前記方法によって得られた飲料は、糖分は少ないものの果実由来の香味が良好な飲料であった。また、醸造用アルコールやワイン、焼酎、リキュールなどの酒類を添加して、いわゆるチューハイ、カクテル、フィズ、ワインクーラー等のアルコール含有飲料を製造することもできる。
【0014】
各種麹菌の糖類の資化性について検討した。
検討例
オートクレーブを用いて120℃、20分間滅菌したTYG(1w/v%トリペプトン、0.2w/v%酵母エキス、8w/v%グルコース、pH4.0に調整)培地10mlに、麹菌胞子を1.0×106cells/mlとなるように接種し、25℃、72時間振とう培養を行い、糖資化率の高い麹菌を選定した。培地のpH調整はクエン酸溶液で行った。接種する麹菌の胞子は次のようにして培養し、胞子数を測定した。25℃、5日間、最小寒天培地(0.3w/v%NaNO3、0.2w/v%KCl、0.1w/v%KH2PO4、0.05w/v%MgSO4・7H2O、0.002w/v%CuSO4・5H2O、2w/v%グルコース、2w/v%寒天)を用いて麹菌を画線培養し、得られた麹菌の胞子を1mlの滅菌水に懸濁した。その懸濁液5μl程度をトーマ氏血球計算盤上に塗布し、顕微鏡(20×20倍率)で1マスに存在している胞子数をカウントし、トーマ氏血球計算盤の計算法によって、1ml当りの胞子数を求めた。
【0015】
糖類は、高速液体クロマトグラフィー法により定量分析を行った。検出器は示差屈折計RID−6A〔(株)島津製作所製〕、カラムはCAPCELL PAK NH2SG〔(株)資生堂製〕、移動相は85%アセトニトリルを用いた。エタノールの定量分析は、ガスクロマトグラフィー法により行った。カラムはPEG−1000を用いた。また、糖資化率は、果実由来の糖の主成分であるグルコース、フルクトース、スクロースを麹菌の培養前と培養後に分析し、それぞれのグルコース、フルクトース、スクロースの合計濃度を算出し、数式(1)により求めた。
数1
糖資化率(%)=(A−B)÷A×100
A;培養前のグルコース+フルクトース+スクロースの合計濃度
B;培養後のグルコース+フルクトース+スクロースの合計濃度
【0016】
アスペルギルス・オリゼー(Aspergillus oryzae)、アスペルギルス・ニガー(Aspergillus niger)、アスペルギルス・アワモリ(Aspergillus awamori)、アスペルギルス・カワチ(Aspergillus kawachii)、アスペルギルス・シロウサミ( Aspergillus shirousamii)を用いて糖類の資化性の検討を行った。結果を表1に示す。
【0017】
【表1】
【0018】
表1より、アスペルギルス・オリゼー、アスペルギルス・ニガーが、最も糖資化率が高かった。特に、アスペルギルス・ニガーは、エタノールの生成量が少ないために、飲料としての用途の観点から好ましく用いることができることが明らかとなった。
【0019】
【実施例】
以下、実施例によって本発明を更に具体的に説明するが、本発明はこれらの実施例に限定されるものではない。
【0020】
実施例1
リンゴ透明果汁300mlに終濃度が0.3w/v%となるようにアラニンを添加し、95℃達温で加熱殺菌した。常温まで冷却後、アスペルギルス・ニガー胞子を1.0×106cells/mlとなるようにクリーンベンチ内で接種し、30℃、10時間振とう培養した。これをジャーファーメンター培養のスターターとした。麹菌の胞子数の測定は検討例の方法を用いて行った。
【0021】
次に、ジャーファーメンター培養を行った。上述のスターターと同様に終濃度0.3w/v%となるようにアラニンを添加したリンゴ透明果汁2700mlを加熱殺菌した。該加熱殺菌果汁にスターターを添加し、ジャーファーメンター培養を行った。ジャーファーメンターの運転条件は、培養温度30℃、培養時間72時間、通気量4L/分、かくはん回転数は400rpmで行った。培養後、No.2ろ紙でのろ過を行い、菌体を除去した。得られた液に500ppmの活性炭を添加し、2時間かくはんして、麹菌臭の脱臭処理を行った。更に、ケイソウ土ろ過して活性炭を完全に除去した後、0.45μmフィルターにより、除菌処理を行った。得られた液(本発明1)の糖資化率、エタノール、有機酸、ミネラルの定量分析を行った。得られた液は、本発明でいう果実の加工物に相当する。結果を表2に示す。
【0022】
糖資化率は、検討例と同様にして算出した。また、糖類の定量分析、エタノールの定量分析も検討例と同様の方法で行った。有機酸の定量分析は、高速液体クロマトグラフィー法により定量分析を行った。検出器はCDD−6A〔(株)島津製作所製〕、カラムはshim−pack SCR−102H〔(株)島津製作所製〕、移動相は5mM p−トルエンスルホン酸水溶液、緩衝液は5mM p−トルエンスルホン酸及び100μM EDTAを含む20mM Bis−Tris水溶液を用いた。ミネラルの定量分析は、偏光ゼーマン原子吸光光度計〔(株)日立製作所製〕を用い、アセチレンをキャリアーガスとして行った。
【0023】
【表2】
【0024】
表2から培養後の本発明1の液は、グルコース、フルクトース、スクロースなどの単糖、二糖が除去されており、糖資化率は77.3%であった。また、グルコン酸、クエン酸などの有機酸も多く生成されていた。しかしながら、カリウム、カルシウム等のミネラルにほとんど変化はなく、栄養成分の損失もなかった。また、官能的にも、果実由来の香味は良好であった。
【0025】
実施例2
実施例1で得られた本発明1を主原料に用いて、表3に示す配合により飲料(本発明2)を調製した。一方、対照1として、脱糖していないストレートリンゴ果汁を用いて調製した飲料を、対照2として、リンゴ透明果汁に麹菌を接種せずに同様に処理した液を用いて調製した飲料をそれぞれ調製した。
【0026】
【表3】
【0027】
表3の仕込配合に基づいて原材料を調合し、95℃で殺菌した後、1リットルのペットボトルに充填した。得られた飲料について官能検査を行った。結果を表4に示す。官能検査はパネラー15名により、1:不良〜5:良好の5段階評価で行い、その平均値で表した。
【0028】
【表4】
【0029】
表4より、本発明1を用いて調製した本発明2の方が、従来のストレート果汁を原料として製造した対照1より、糖分が少ないにもかかわらず、雑味がなく良好であった。更に、グルコン酸、リンゴ酸、クエン酸などの有機酸も多く含まれており、爽やかな香味を持っていた。また、対照2と比べても、雑味がなく良好なものであった。
【0030】
実施例3
300mlオレンジ混濁果汁に終濃度が0.3w/v%となるようアラニンを添加したものを95℃達温で加熱殺菌した。以後実施例1と同様に、常温まで冷却し、これにアスペルギルス・ニガー胞子を接種してスターターを得た。
【0031】
次に、ジャーファーメンター培養で用いるオレンジ混濁果汁も同様にアラニンを添加して加熱殺菌し、スターターを添加して3Lに調製し、実施例1と同様の培養条件で培養を行って、オレンジ果汁の加工物(本発明3)を得た。培養後、糖類、エタノール、有機酸、ミネラルについて分析し、更に糖資化率を求めその結果を表5示す。また、糖分析、糖資化率の算出、エタノール分析、有機酸分析、ミネラル分析は、実施例1と同様の方法で行った。
【0032】
【表5】
【0033】
表5から培養後の本発明3の液は、グルコース、フルクトース、スクロースなどの単糖、二糖が除去されており、糖資化率は68.1%であった。しかしながら、栄養成分であるミネラルはそのまま含有されていた。また、官能的にも、果実由来の香味は良好であった。
【0034】
実施例4
実施例3で得られた本発明3を主原料に用いて、表6に示す配合により飲料(本発明4)を調製した。一方、対照3として、脱糖していないオレンジ果汁を用いて調製した飲料を、対照4として、オレンジ果汁に麹菌を接種せずに同様に処理した液を用いて調製した飲料をそれぞれ調製した。
【0035】
【表6】
【0036】
表6の仕込配合に基づいて原材料を調合し、95℃で殺菌した後、1リットルのペットボトルに充填した。得られた飲料について官能検査を行った。結果を表7に示す。官能検査はパネラー15名により、1:不良〜5:良好の5段階評価で行い、その平均値で表した。
【0037】
【表7】
【0038】
表7より、本発明3を用いて調製した本発明4の方が、従来の果汁を原料として製造した対照3より、糖分が少ないにもかかわらず、風味が豊かで爽やかな味わいであり、香味良好な果汁であった。また、対照4と比べても、風味豊かで、爽やかな味わいの良好なものであった。
【0039】
【発明の効果】
本発明によれば、果実由来の糖を減少させ、官能的性状に優れた果実の加工方法を提供することができ、また、その果実の加工物を含有させることにより、香味良好で、かつ有機酸、ミネラル等の栄養成分を含有している果実飲料を提供することができる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a fruit processing method capable of reducing sugar content while having a good flavor by culturing koji molds on a processed fruit product and a beverage containing the processed fruit product.
[0002]
[Prior art]
[Patent Document 1]
Japanese Patent Publication No. 6-503480 [Patent Document 2]
JP, 2001-69957, A Beverages made from fruits contain a lot of vitamins such as vitamin C and organic acids such as malic acid and citric acid, but also sugars derived from fruits such as fructose, glucose and sucrose. Many are included. For example, Wenzhou mandarin orange contains about 2 w / v% fructose, about 2 w / v% glucose, and about 2 w / v sucrose, and apple contains about 5 w / v% fructose and about 2 w / v glucose. v%, sucrose is contained about 2 w / v%. Therefore, when a fruit drink is drunk, although natural healthy ingredients such as vitamins and organic acids can be ingested, a large amount of sugar is also ingested. When these saccharides are absorbed in the body in large quantities, they tend to cause diabetes and obesity, which are lifestyle-related diseases, and beverages with reduced sugar content have been developed.
[0003]
As a method for removing these saccharides from juice, a method using an ultrafiltration membrane, a nanofiltration membrane, or a reverse osmosis membrane is disclosed in JP-T-6-503480. However, in the method disclosed in the publication, although saccharides are removed, minerals such as calcium and some organic acids such as malic acid and citric acid are also removed. It does not change into a preferred beverage. Moreover, although the method of letting fruit juice flow through an ion exchange resin is also known, it is difficult to reduce sugar selectively.
[0004]
On the other hand, amazake has long been known as a beverage using koji as a raw material. Amazake is a beverage obtained by saccharification of rice starch using koji mold obtained by breeding koji mold on steamed rice, and is a sugar-rich drink. Japanese Patent Laid-Open No. 2001-69957 discloses inoculating and culturing steamed cereals with koji mold, adding water to the obtained koji, and maintaining the temperature at 45-60 ° C. A method for producing a citric acid-containing beverage by elution and self-digestion of ingredients in the koji is disclosed. However, this publication does not describe a method for reducing the sugar content in the raw material by koji mold.
[0005]
From the above, there has been a demand for the development of beverages that have a small amount of fruit-derived sugar and have a good fruit-derived flavor.
[0006]
[Problems to be solved by the invention]
An object of the present invention is to provide a fruit processing method capable of reducing sugar content while having a good flavor, and a beverage having a good flavor comprising a processed fruit product obtained by the processing method. .
[0007]
[Means for Solving the Problems]
Briefly describing the present invention, the first invention of the present invention is that sugar juice is assimilated by adding alanine to apple juice or orange juice as a processed fruit and sterilizing by heating, and culturing koji mold belonging to Aspergillus niger. A fruit processing method characterized in that the rate is 68.1% or more, and the second invention is a beverage containing a processed fruit product obtained by the processing method of the first invention. About.
[0008]
As a result of intensive studies to solve the problems of the prior art, the present inventors have cultivated koji molds on the processed fruits by the specific processing method described above, and thereby have a good flavor derived from fruits. It has been found that a beverage having a good flavor can be obtained by containing a processed fruit product obtained by the processing method, and the sugar content can be reduced.
[0009]
DETAILED DESCRIPTION OF THE INVENTION
The present invention will be specifically described below.
There are no particular limitations on the type of fruit used in the present invention. Pineapple, guava, banana, mango, acerola, papaya, passion fruit, ume, pear, apricot, lychee, melon, pear, plum and the like. The processed fruit product as used in the present invention is the fruit obtained by removing the fruit skin from the fruit, further crushed the fruit and skin, the fruit, if necessary, after removing the fruit skin, crushing, squeezing, The fruit juice obtained by solid-liquid separation of insoluble solids.
[0010]
The koji mold referred to in the present invention is not particularly limited as long as it is a mold for brewing. Examples include koji mold, black koji mold, and white koji mold. Examples of koji mold include Aspergillus oryzae and black koji mold. Examples of Aspergillus niger and Aspergillus awamori are Aspergillus kawachii and Aspergillus shiroi are Aspergillus shiroi and Aspergillus sp. In the present invention, Aspergillus niger and / or Aspergillus oryzae are preferably used in terms of saccharide utilization.
[0011]
Next, a method for culturing koji molds on the processed fruit according to the present invention will be described. The processed fruit product can be diluted with water as necessary and cultured in a liquid state. In addition, after reducing the water content by performing a dehydration treatment by a drying method or the like, it can be cultured in a solid state. Furthermore, in order to promote cultivation, it is also possible to add nitrogen sources such as amino acids, inorganic salts, vitamins, etc., or adjust the pH of the processed fruit with organic acids, organic acid salts, etc. it can. The processed fruit is preferably sterilized before culturing. The sterilization may be performed according to a conventional method, for example, a high-temperature and high-pressure sterilization method of treating at 121 ° C. (gauge pressure 1 kgf / cm 2 ). The sterilization time may be appropriately selected according to the scale of culture and the type of medium. The processed fruit sterilized product is cooled to a temperature at which the koji mold does not die, and then inoculated with the koji mold aseptically and cultured. The form of the koji mold to be inoculated may be either a spore or a mycelium, or may be cultured after a pre-culture to obtain a liquid state of the mycelium. The preculture may be performed according to a conventional method using a medium that can be used for culturing koji mold, but a processed product of fruit used for the main culture may be used as a preculture medium. The aeration method during culture is not limited as long as air, oxygen or a mixture thereof can be aseptically supplied to the container. Conditions such as aeration volume, agitation, culture temperature, culture time, etc. What is necessary is just to select and set suitably according to a kind etc.
[0012]
An example of using fruit juice will be described in more detail. First, fruit juice is diluted with water, adjusted to a sugar concentration of 1 to 15 w / w%, and sterilized by heating. At this time, it is more preferable to add an amino acid such as alanine to the fruit juice because the growth of koji mold is promoted. Next, aspergillus spores are aseptically inoculated into the sterilized fruit juice and cultured aerobically with aeration at 25-35 ° C. for 1-3 days. In the processed fruit juice obtained by this method, monosaccharides and disaccharides such as fructose, glucose, and sucrose contained in the raw fruit juice were assimilated and reduced, and the flavor derived from the raw material was also well maintained. .
[0013]
The processed fruit product obtained by processing the processed fruit product described above is used as a raw material, and if necessary, food additives such as water, sugars, acidulants, flavorings, and other raw materials are mixed, and fruit drinks, etc. Beverages can be manufactured. Foods such as pastes can also be produced. If necessary, activated carbon treatment or the like may be performed as deodorization treatment of the gonococcal odor. The beverage obtained by the above-mentioned method was a beverage having a good sugar-derived flavor but having a low sugar content. Alcohol-containing beverages such as so-called chu-hi, cocktail, fizz, and wine cooler can also be produced by adding alcohol for brewing and alcoholic beverages such as wine, shochu, and liqueur.
[0014]
The utilization of saccharides of various koji molds was examined.
Example of examination TYG (1 w / v% tripeptone, 0.2 w / v% yeast extract, 8 w / v% glucose, adjusted to pH 4.0) sterilized at 120 ° C. for 20 minutes using an autoclave was added to 10 ml of gonococcal spores. 0.0 × 10 6 cells / ml was inoculated and cultured with shaking at 25 ° C. for 72 hours, and koji molds having a high sugar utilization rate were selected. The pH of the medium was adjusted with a citric acid solution. The inoculated Neisseria spores were cultured as follows, and the number of spores was measured. Minimum agar medium (0.3 w / v% NaNO 3 , 0.2 w / v% KCl, 0.1 w / v% KH 2 PO 4 , 0.05 w / v% MgSO 4 .7H 2 O at 25 ° C. for 5 days , 0.002 w / v% CuSO 4 .5H 2 O, 2 w / v% glucose, 2 w / v% agar) and streak culture of the koji mold and suspend the resulting koji mold spores in 1 ml of sterile water did. About 5 μl of the suspension is applied on a Thomas's hemocytometer, and the number of spores present in one cell is counted with a microscope (20 × 20 magnification). The number of spores was calculated.
[0015]
The saccharides were quantitatively analyzed by high performance liquid chromatography. The detector was a differential refractometer RID-6A (manufactured by Shimadzu Corporation), the column was CAPCELL PAK NH 2 SG (manufactured by Shiseido Co., Ltd.), and the mobile phase was 85% acetonitrile. The quantitative analysis of ethanol was performed by gas chromatography. PEG-1000 was used for the column. The sugar utilization rate is determined by analyzing glucose, fructose, and sucrose, which are the main components of sugar derived from fruits, before and after culturing koji mold, and calculating the total concentration of each glucose, fructose, and sucrose. ).
Number 1
Sugar utilization rate (%) = (A−B) ÷ A × 100
A: total concentration of glucose + fructose + sucrose before culture B; total concentration of glucose + fructose + sucrose after culture
Aspergillus oryzae, Aspergillus niger, Aspergillus awamori, Aspergillus awachi, Aspergillus awasili went. The results are shown in Table 1.
[0017]
[Table 1]
[0018]
From Table 1, Aspergillus oryzae and Aspergillus niger had the highest sugar utilization rate. In particular, it has been clarified that Aspergillus niger can be preferably used from the viewpoint of use as a beverage because the amount of ethanol produced is small.
[0019]
【Example】
EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples, but the present invention is not limited to these examples.
[0020]
Example 1
Alanine was added to 300 ml of apple clear juice so that the final concentration was 0.3 w / v%, and the mixture was sterilized by heating at a temperature of 95 ° C. After cooling to room temperature, Aspergillus niger spores were inoculated in a clean bench at 1.0 × 10 6 cells / ml and cultured with shaking at 30 ° C. for 10 hours. This was used as a starter for jar fermenter culture. The number of Neisseria gonorrhoeae spores was measured using the method of the study example.
[0021]
Next, jar fermenter culture was performed. Similarly to the above-mentioned starter, 2700 ml of transparent apple juice to which alanine was added to a final concentration of 0.3 w / v% was sterilized by heating. A starter was added to the heat-sterilized fruit juice, and jar fermenter culture was performed. The operating conditions of the jar fermenter were a culture temperature of 30 ° C., a culture time of 72 hours, an aeration rate of 4 L / min, and a stirring speed of 400 rpm. After culturing, no. Filtration through two filter papers was performed to remove the cells. 500 ppm of activated carbon was added to the obtained liquid, and the mixture was stirred for 2 hours to perform a deodorization treatment of the gonococcal odor. Further, after diatomaceous earth filtration to completely remove the activated carbon, sterilization treatment was performed with a 0.45 μm filter. The obtained liquid (present invention 1) was subjected to quantitative analysis of sugar utilization, ethanol, organic acid, and mineral. The obtained liquid corresponds to the processed fruit product as used in the present invention. The results are shown in Table 2.
[0022]
The sugar utilization rate was calculated in the same manner as in the study example. The quantitative analysis of saccharides and the quantitative analysis of ethanol were also performed in the same manner as in the study example. Quantitative analysis of the organic acid was performed by high performance liquid chromatography. The detector is CDD-6A (manufactured by Shimadzu Corporation), the column is shim-pack SCR-102H (manufactured by Shimadzu Corporation), the mobile phase is 5 mM p-toluenesulfonic acid aqueous solution, and the buffer is 5 mM p-toluene. A 20 mM Bis-Tris aqueous solution containing sulfonic acid and 100 μM EDTA was used. Quantitative analysis of minerals was performed using a polarized Zeeman atomic absorption photometer (manufactured by Hitachi, Ltd.) and acetylene as a carrier gas.
[0023]
[Table 2]
[0024]
From Table 2, monosaccharides and disaccharides such as glucose, fructose and sucrose were removed from the solution of the present invention 1 after cultivation, and the sugar utilization rate was 77.3%. Many organic acids such as gluconic acid and citric acid were also produced. However, there was almost no change in minerals such as potassium and calcium, and there was no loss of nutritional components. Moreover, the flavor derived from the fruit was also good sensuously.
[0025]
Example 2
Using the present invention 1 obtained in Example 1 as a main raw material, a beverage (present invention 2) was prepared according to the formulation shown in Table 3. On the other hand, as a control 1, a beverage prepared using straight apple juice that has not been desugared is prepared, and as a control 2, beverages prepared using a liquid that has been treated in the same manner without inoculating koji mold into transparent apple juice, respectively. did.
[0026]
[Table 3]
[0027]
The raw materials were prepared based on the charging composition shown in Table 3, sterilized at 95 ° C., and then filled into a 1 liter PET bottle. A sensory test was performed on the obtained beverage. The results are shown in Table 4. The sensory test was carried out by 15 panelists with a five-step evaluation from 1: defective to 5: good, and the average value was expressed.
[0028]
[Table 4]
[0029]
From Table 4, the present invention 2 prepared using the present invention 1 was better than the control 1 produced using the conventional straight fruit juice as a raw material, although there was little sugar, and it was better. Furthermore, it contained a lot of organic acids such as gluconic acid, malic acid and citric acid and had a refreshing flavor. Moreover, it was good with no miscellaneous taste as compared with Control 2.
[0030]
Example 3
A 300 ml orange turbid juice with alanine added to a final concentration of 0.3 w / v% was sterilized by heating at 95 ° C. Thereafter, in the same manner as in Example 1, the mixture was cooled to room temperature and inoculated with Aspergillus niger spores to obtain a starter.
[0031]
Next, the orange turbid juice used in the jar fermenter culture is similarly added with alanine and sterilized by heating, added to a starter to prepare 3 L, and cultured under the same culture conditions as in Example 1. A processed product (Invention 3) was obtained. After culturing, saccharides, ethanol, organic acids, and minerals were analyzed, and the sugar utilization rate was further determined. The results are shown in Table 5. In addition, sugar analysis, calculation of sugar utilization, ethanol analysis, organic acid analysis, and mineral analysis were performed in the same manner as in Example 1.
[0032]
[Table 5]
[0033]
From Table 5, monosaccharides and disaccharides such as glucose, fructose and sucrose were removed from the solution of the present invention 3 after cultivation, and the sugar utilization rate was 68.1%. However, the mineral which is a nutritional component was contained as it was. Moreover, the flavor derived from the fruit was also good sensuously.
[0034]
Example 4
Using the present invention 3 obtained in Example 3 as a main raw material, a beverage (present invention 4) was prepared according to the formulation shown in Table 6. On the other hand, as a control 3, beverages prepared using non-desugared orange juice were prepared, and as a control 4, beverages prepared using a liquid similarly treated without inoculating koji molds into orange juice were prepared.
[0035]
[Table 6]
[0036]
The raw materials were prepared based on the charging composition shown in Table 6, sterilized at 95 ° C., and then filled into a 1 liter PET bottle. A sensory test was performed on the obtained beverage. The results are shown in Table 7. The sensory test was carried out by 15 panelists with a five-step evaluation from 1: defective to 5: good, and the average value was expressed.
[0037]
[Table 7]
[0038]
From Table 7, the present invention 4 prepared using the present invention 3 has a richer and more refreshing flavor and flavor than the control 3 produced using conventional fruit juice as a raw material. It was a good fruit juice. Moreover, compared with the control 4, it was rich in flavor and good in refreshing taste.
[0039]
【The invention's effect】
ADVANTAGE OF THE INVENTION According to this invention, the fruit-derived saccharide | sugar can be reduced and the processing method of the fruit excellent in the sensory property can be provided, Moreover, by containing the processed material of the fruit, flavor is good and it is organic. A fruit drink containing nutritional components such as acids and minerals can be provided.
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JP2018139554A (en) * | 2017-02-28 | 2018-09-13 | 日本食品化工株式会社 | Compositions comprising water soluble dietary fiber and methods of making same |
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