JP4332743B2 - Dried food containing sporic lactic acid bacteria derived from fermented food - Google Patents
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本発明は、発酵食品由来の有胞子性乳酸菌を含有しながらも大腸菌群などの不衛生な微生物を殺菌せしめた乾燥食品を製造する方法、及びその乾燥食品に関するものである。 The present invention relates to a method for producing a dried food containing spore-forming lactic acid bacteria derived from a fermented food and sterilizing unsanitary microorganisms such as coliforms, and the dried food.
乳酸菌の摂取が人体に有用な効果をもたらすことは、従来より知られているところであるが、近年の様々な実験手法の開発に伴い、乳酸菌の摂取効果を裏付ける知見が多く報告されてきている。また、それら研究報告の充実に伴って、乳酸菌やビフィズス菌に代表される腸内微生物のバランスを改善する働きを持ち、人体に良い影響を与える微生物を利用した食品も数多く出回るようになっている。しかし、乳酸菌は生菌として摂取することでその効果が期待出来るため、ヨーグルトなどといった乳製品や乳酸飲料としての利用が多く、他の食品への応用は依然として少数であるように思われる。 It has been known that intake of lactic acid bacteria has a useful effect on the human body, but with the development of various experimental methods in recent years, many findings supporting the intake effect of lactic acid bacteria have been reported. In addition, along with the enhancement of these research reports, there are many foods that use microorganisms that work to improve the balance of intestinal microorganisms represented by lactic acid bacteria and bifidobacteria and that have a positive effect on the human body. . However, since the effect can be expected by ingesting lactic acid bacteria as live bacteria, it is often used as a dairy product such as yogurt or a lactic acid beverage, and the application to other foods still seems to be few.
これまでに報告された他食品へ乳酸菌を配合したものの例としては、カレールウやシチュールウなどの油系調味剤に芽胞状態を維持したままの有胞子性乳酸菌を添加、含有したものがある（特許文献１）。また、有胞子性乳酸菌を芽胞状態で乾燥しインスタントスープに添加、含有したものが報告されている（特許文献２）。さらに、高濃度の有胞子性乳酸菌を含有することを目的として、有胞子性乳酸菌を安定化させる方法も報告されている（特許文献３〜６）。これらの方法では、いずれも単種の乳酸菌を添加しており、工業的な加工に耐えうる耐久性を持つＢａｃｉｌｌｕｓｃｏａｇｕｌａｎｓなどの菌種が選択されて利用されている。 Examples of foods that have been mixed with lactic acid bacteria in other foods reported so far include oil-based seasonings such as curry roux and stew that contain and add sporic lactic acid bacteria that maintain the spore state (Patent Literature). 1). In addition, it has been reported that sporic lactic acid bacteria are dried in a spore state and added to an instant soup (Patent Document 2). Furthermore, for the purpose of containing a high concentration of spore-forming lactic acid bacteria, methods for stabilizing the spore-like lactic acid bacteria have also been reported (Patent Documents 3 to 6). In any of these methods, a single type of lactic acid bacterium is added, and a bacterial species such as Bacillus coagulans having durability that can withstand industrial processing is selected and used.
しかしながら、元来、乳酸菌の摂取効果は経験的に知られてきたものであり、日本で多く食される発酵食品などは複数種の乳酸菌を含有している。複数種の乳酸菌を摂取することの摂取効果については、その組合せや量的な問題が膨大であり、まだ知見の少ない分野であるが、日常的に摂取することで健康増進に有効に働くことは経験的に知られるところである。 However, the effect of ingesting lactic acid bacteria has been known from experience, and fermented foods and the like often eaten in Japan contain multiple types of lactic acid bacteria. Regarding the intake effect of ingesting multiple types of lactic acid bacteria, the combination and quantitative problems are enormous, and it is still a field with little knowledge, but it is effective to promote health by taking it daily It is known from experience.
乳酸菌を豊富に含む発酵食品の代表的なものには発酵茶がある。発酵食品は微生物の働きを利用した発酵工程を経て、その独特の風味を醸し出すが、同時に複数菌種の乳酸菌を育成することになる。そもそも乳酸菌は増殖期における栄養細胞状態では、耐熱性等の耐久性はほとんど持たない。しかし、発酵茶の保存性の高い発酵食品においては、微生物の増殖を抑制するために乾燥や食塩の添加などの工程を経る。そのために、乳酸菌は増殖期の栄養細胞から休眠期の芽胞へと形状を変化させ、耐久性を有した胞子という形で食品に残存する。しかしながら、発酵食品は日本の伝統的食文化の一つであり、その生産の歴史も古く、一見不衛生的な製造工程を経ることもあることから、大腸菌群に汚染されている恐れがある。大腸菌群は、一般的に衛生状態を測る際に測定される微生物群であり、東京都条例「衛公食発第２２８号」にも陰性であることが義務付けられている。 A typical fermented food rich in lactic acid bacteria is fermented tea. Fermented foods undergo a fermentation process that utilizes the action of microorganisms to produce their unique flavor, but at the same time, lactic acid bacteria of multiple bacterial species are grown. In the first place, lactic acid bacteria have almost no durability such as heat resistance in the state of vegetative cells in the growth phase. However, fermented foods with high storage stability of fermented tea undergo processes such as drying and addition of salt to suppress the growth of microorganisms. Therefore, lactic acid bacteria change in shape from vegetative cells in the growth phase to spore in the dormancy phase, and remain in the food in the form of durable spores. However, fermented food is one of the traditional food cultures in Japan, its production history is old, and it may go through seemingly unsanitary manufacturing processes, so it may be contaminated with coliform bacteria. The coliform group is a group of microorganisms generally measured when measuring the sanitary condition, and it is obliged to be negative in the Tokyo Metropolitan Ordinance “Eiken Shokuhin No.228”.
従来のように、これらの発酵食品を家庭で調理し、消費するにおいては、料理時の最小限の加熱処理であったことから、大腸菌群などの不衛生な微生物を殺菌しつつ、乳酸菌の大半を生きたまま摂取することが可能であった。しかし、発酵食品を利用して即席食とした加工食品においては、大量生産を行うが故に、その製造工程において少なからず過加熱となることが多い。発酵食品由来の乳酸菌の多くは上述のように胞子を有することで耐久性を得てはいるものの、その大半は加工食品の製造工程で死滅しているのが実情であり、発酵食品由来の乳酸菌を残存させた加工食品の発明が待たれていた。
本発明は加工食品の製造工程中に必要とされる加熱工程を有しながらも、発酵食品由来の有胞子性乳酸菌を利用し、生きた乳酸菌を含有した新しい乾燥食品を提供することを目的とする。 The present invention aims to provide a new dry food containing live lactic acid bacteria using sporulated lactic acid bacteria derived from fermented foods while having a heating step required during the manufacturing process of processed foods. To do.
本発明者らは、発酵食品を原料として用いる加工食品の製造工程中において、大腸菌群等の有害な微生物を必要最小限の加熱殺菌で殺滅せしめると共に、発酵食品由来の有胞子性乳酸菌を残存させることに着目し鋭意検討した結果、加熱条件の綿密な調整と製造工程の改良を行った乾燥食品では本課題を解決出来ることを見出し、本発明を完成するに至った。 In the process of manufacturing processed foods using fermented foods as raw materials, the present inventors killed harmful microorganisms such as coliform bacteria by the minimum necessary heat sterilization, and remained spore-forming lactic acid bacteria derived from fermented foods. As a result of diligent examination focusing on making it possible, the present inventors have found that a dry food that has been subjected to careful adjustment of heating conditions and improvement of the manufacturing process can solve this problem, and has completed the present invention.
本発明は、以下の乾燥食品及び茶かゆの製造方法に関する。
１． 発酵食品由来の複数種の有胞子性乳酸菌を１０２個／ｇ以上含有することを特徴とする乾燥食品。
２． 発酵食品が発酵茶である項１に記載の食品。
３． 乾燥食品が茶かゆである項１に記載の乾燥食品。
４． 乾燥食品が粉末茶である項１に記載の乾燥食品。
５． 前記乾燥食品が真空凍結乾燥法により乾燥された茶かゆであることを特徴とする項３に記載の乾燥食品。
６． 前記乾燥食品が真空凍結乾燥法、噴霧乾燥法又は造粒法により乾燥された粉末茶であることを特徴とする項４に記載の乾燥食品。
７． 発酵茶部とかゆ部を別々に製造した後にこれらを混合し、乾燥することを特徴とする乾燥茶かゆの製造方法。
The present invention relates to the following dried foods and tea koji manufacturing methods.
1. A dried food comprising a plurality of types of sporic lactic acid bacteria derived from a fermented food, 10 2 / g or more.
2. Item 2. The food according to Item 1, wherein the fermented food is fermented tea.
3. Item 2. The dried food according to Item 1, wherein the dried food is tea itch.
4). Item 2. The dried food according to Item 1, wherein the dried food is powdered tea.
5. Item 4. The dried food according to item 3, wherein the dried food is tea koji dried by a vacuum freeze-drying method.
6). Item 5. The dried food according to item 4, wherein the dried food is powdered tea dried by a vacuum freeze drying method, a spray drying method, or a granulation method.
7). A method for producing a dried tea koji characterized by separately producing a fermented tea part and a koji part and then mixing them and drying.
本発明によって、発酵食品が従来から含有していた有胞子性乳酸菌を即席性の加工食品に含有させることが出来る。その結果、発酵食品を原料として用いる加工食品の栄養面および嗜好性の向上により、用途の拡大や国民の栄養学的向上がはかられる。 According to the present invention, spore-forming lactic acid bacteria conventionally contained in fermented foods can be contained in instant processed foods. As a result, the use of processed foods that use fermented foods as raw materials will improve the nutritional aspects and palatability, thereby expanding the use and improving the nutrition of the people.
本発明の有胞子性乳酸菌は、発酵食品を由来とすることを特徴とする。ここでいう発酵食品とは、植物性食材を自然界由来の微生物による代謝活動を利用して、その性質を人類にとって有意義に変化させた食品である。発酵食品の性状としては、液体、ペースト体、固体、乾燥体のいずれであってもよい。また、発酵食品の製造工程中にはアルコール発酵、嫌気発酵、好気発酵、塩蔵保管、乾燥のいずれか一つ以上の工程が含まれる。これらの工程を経ることで耐久性を備えた芽胞を持つ乳酸菌を発酵食品中に含有させる事が出来る。
有胞子性乳酸菌を豊富に含有する発酵食品としては、発酵茶等を例示することが出来る。ここで言う発酵茶は、植物性食材を蒸しに代表される加熱工程に供することで、植物性食材由来の非耐熱性微生物を死滅させ、その後、発酵及び乾燥を行う工程を持つ。なお、この「発酵食品」は「醸造食品」と言われることもあり、これら「発酵食品」「醸造食品」は、本明細書においては同義語である。
The spore-forming lactic acid bacteria of the present invention are derived from fermented foods. The fermented food here refers to food that has changed its properties significantly for human beings by utilizing the metabolic activity of microorganisms derived from nature. As a property of fermented food, any of a liquid, a paste body, a solid, and a dry body may be sufficient. Moreover, in the manufacturing process of fermented food, any one or more processes of alcohol fermentation, anaerobic fermentation, aerobic fermentation, salt storage, and drying are included. Through these steps, fermented foods can contain lactic acid bacteria having durable spores.
A fermented tea etc. can be illustrated as fermented food containing abundant spore-forming lactic acid bacteria. Fermented tea said here has the process of killing the non-heat-resistant microorganisms derived from vegetable foodstuffs by using the vegetable foodstuff for the heating process represented by steaming, and performing fermentation and drying after that. This “fermented food” is sometimes referred to as “brewed food”, and these “fermented food” and “brewed food” are synonymous in this specification.
本発明の好ましい発酵食品は発酵茶であり、発酵茶としては碁石茶を好ましく例示できる。 A preferable fermented food of the present invention is fermented tea, and as fermented tea, it is preferable to exemplify Goishi tea.
これら発酵食品から乾燥食品に含有せしめられる有胞子性乳酸菌は、芽胞を有していることが重要である。芽胞を有していない乳酸菌は、大腸菌群等の不衛生な微生物を殺菌するための加熱殺菌により容易に死滅してしまい、即席性の加工食品に乳酸菌を含有させる目的は達成出来ない。芽胞を有した乳酸菌を得る方法としては、発酵工程及び塩蔵保管、乾燥工程が例示出来る。また、これらの方法により得られる有胞子性乳酸菌の菌種は、植物性食材に由来のものや製造環境下由来のものであり、さらに複数種となることから特に限定は出来ないが、ＢａｃｉｌｌｕｓｓｕｂｔｉｌｉｓやＢａｃｉｌｌｕｓｃｏａｇｕｌａｎｓ、Ｂａｃｉｌｌｕｓｌｉｃｈｅｎｉｆｏｒｍｉｓなどを代表例として示す事が出来る。 It is important that the spore-forming lactic acid bacteria contained in the dried food from these fermented foods have spores. Lactic acid bacteria that do not have spores are easily killed by heat sterilization to sterilize unsanitary microorganisms such as coliform bacteria, and the purpose of containing lactic acid bacteria in instant processed foods cannot be achieved. Examples of a method for obtaining lactic acid bacteria having spores include a fermentation process, salt storage, and a drying process. In addition, the bacterial species of spore-forming lactic acid bacteria obtained by these methods are derived from plant foods or derived from the production environment, and since there are more than one species, there is no particular limitation, but Bacillus subtilis and Bacillus coagulans , Bacillus licheniformis and the like can be shown as representative examples.
本発明における発酵食品は、例えば式（１）により算出される温度、時間の範囲で加熱殺菌される。 The fermented food in the present invention is sterilized by heating in a temperature and time range calculated by, for example, the formula (1).
式（１） ３０×１０（６８−Ｔ）／８．１８ ＜ｔ＜ ５×１０（９５−Ｔ）/１０
発酵食品の加熱条件は、大腸菌群陰性かつ一定以上の数の乳酸菌を残存させるために重要であり、特に工業的規模で大量の乾燥食品を製造する場合には、精密な温度制御が要求され得る。
Formula (1) 30 * 10 (68-T) /8.18 <t <5 * 10 (95-T) / 10
The heating conditions for fermented foods are important in order to leave a certain number of lactic acid bacteria that are negative for coliform bacteria, and when manufacturing a large amount of dried foods on an industrial scale, precise temperature control may be required. .
式（１）において、Ｔは発酵食品を加熱殺菌する際の殺菌温度であり、任意に設定する事が出来るが、好ましくは６０〜１００℃であり、さらに好ましくは７０〜９５℃であり、最も好ましくは７５℃〜８５℃の任意の温度である。また、ｔは任意の温度（Ｔ）で加熱殺菌を行う場合の殺菌時間（分）であり、殺菌温度により変化する。式（１）の範囲内の温度で加熱殺菌を行うことが望ましいが、大腸菌群を殺滅しつつ、より多くの有胞子性乳酸菌を残存させるためには、できるだけ穏和な条件（温度、殺菌時間）で殺菌することが好ましい。残存される有胞子性乳酸菌数は、乾燥食品において、好ましくは１０２個／ｇ以上、さらに好ましくは１０３個／ｇ以上、より好ましくは１０４個／ｇ以上、より好ましくは１０５個／ｇ以上、最も好ましくは１０６個／ｇ以上である。また、ここで大腸菌群を殺滅させるとは、好ましくは１／１０６以下、さらに好ましくは１／１０７以下、最も好ましくは１／１０８以下の確率で大腸菌群が残存することを言う。大腸菌群の残存確率が１／１０６以下である場合、実質的に大腸菌群が陰性であると考えて差し支えない。 In the formula (1), T is a sterilization temperature when heat-sterilizing the fermented food, and can be arbitrarily set, but is preferably 60 to 100 ° C, more preferably 70 to 95 ° C, Preferably it is arbitrary temperature of 75 to 85 degreeC. Moreover, t is the sterilization time (minute) when heat sterilization is performed at an arbitrary temperature (T), and changes depending on the sterilization temperature. It is desirable to perform heat sterilization at a temperature within the range of the formula (1), but in order to leave more spore-forming lactic acid bacteria while killing coliform bacteria, conditions as mild as possible (temperature, sterilization time) ) Is preferably sterilized. The number of remaining spore-forming lactic acid bacteria is preferably 10 2 / g or more, more preferably 10 3 / g or more, more preferably 10 4 / g or more, more preferably 10 5 / g in dry food. g or more, most preferably 10 6 pieces / g or more. In addition, killing the coliform group here means that the coliform group remains with a probability of preferably 1/10 6 or less, more preferably 1/10 7 or less, and most preferably 1/10 8 or less. If the residual probability of the coliform group is 1/10 6 or less, it may be considered that the coliform group is substantially negative.
式（１）においては、水分が豊富に存在する場合の加熱殺菌環境を想定しており、油の中で発酵茶葉を加熱殺菌する場合や、乾熱による加熱では当てはまらない。 In Formula (1), the heat sterilization environment in case water | moisture content is abundant is assumed, and it does not apply in the case of heat-sterilizing fermented tea leaves in oil, or the heating by dry heat.
従って、本発明の主題は、式（１）により算出される殺菌温度、時間を用いることで、大腸菌群等の不衛生な微生物を１／１０６以下の残存確率まで殺滅せしめ、且つ発酵食品由来の有胞子性乳酸菌を１０２個／ｇ以上残存させることにより完成する。 Therefore, the subject of the present invention is to kill unsanitary microorganisms such as coliform bacteria to a residual probability of 1/10 6 or less by using the sterilization temperature and time calculated by the formula (1), and fermented food. It is completed by leaving 10 2 / g or more of the derived sporic lactic acid bacteria.
本発明における乾燥食品の製造方法は、熱風乾燥を利用することができる。
熱風乾燥食品は、例として６０℃〜９０℃程度の熱風を一定時間吹き付けることで食品を乾燥する方法で、最も一般的に利用されている乾燥方法の一つである。熱風乾燥法により製造された乾燥食品は食品細胞が収縮しているために他の乾燥食品と比較して復元性が悪く、喫食前に加熱調理が必要な場合が多い。この場合、調理時の加熱において有胞子性乳酸菌を死滅させない製品設計が必要である。
The method for producing a dried food in the present invention can utilize hot air drying.
Hot air dried food is a method of drying food by blowing hot air of about 60 ° C. to 90 ° C. for a certain time as an example, and is one of the most commonly used drying methods. Dry foods produced by the hot air drying method have poor restoration properties compared to other dry foods due to the shrinkage of food cells, and often require cooking before eating. In this case, a product design that does not kill sporic lactic acid bacteria during heating during cooking is required.
本発明における乾燥食品の製造方法は、真空凍結乾燥法を利用することができる。真空凍結乾燥法は食品を乾燥させるための加熱温度が低くて良いために、食品へのダメージが少なく、且つ復元性に優れた乾燥食品を製造することが出来る。
真空凍結乾燥法は例として、食品を−２０℃以下程度で凍結させ、真空乾燥する技術である。真空凍結乾燥法の実施方法は当業者にとって公知の技術であり、定法による実施が可能である。真空凍結乾燥法により製造される乾燥食品は、即席茶かゆであり得る。即席茶かゆは、発酵食品として発酵茶を原料として用い、米や具などと共に炊き上げ、通常工業的に生産される製造方法で茶かゆを製造した後、定法に則って乾燥させることで製造が可能である。これらは、真空凍結乾燥法を用いた乾燥食品の中でも特に嗜好的、食味的に優れており、代表例として示す。
なお、本発明における「茶かゆ」とは、米又は玄米又は発芽米又は麦類又はあわ、ひえなどの穀類及びこれら穀類を蒸したもの、又はこれら穀類を一度炊き上げたものから選ばれる一種類以上の穀類を、柔らかく食べられる程度に調理したもののうち、茶葉より抽出したエキスを含有した調味液を用いて調味したものである。つまり、茶葉より抽出したエキスを含有した調味液により前記穀類を炊き上げても良く、また、別途炊き上げた前記穀類を、茶葉より抽出したエキスにより調味を行ってもよい。前記調味液には、茶葉より抽出したエキスの他に、塩、砂糖、みりん、しょうゆ、かつおだし、こんぶだし、鶏がらスープ、お酢、味噌、しょうが、にんにくなどの調味料を含み得る。茶葉より抽出したエキスと前記穀類の含有比率には特に制限はなく、喫食時に茶の風味が好ましく感じられる比率が望ましい。
The method for producing a dried food according to the present invention can utilize a vacuum freeze-drying method. In the vacuum freeze-drying method, since the heating temperature for drying the food may be low, it is possible to produce a dried food with little damage to the food and excellent in restoring property.
As an example, the vacuum freeze-drying method is a technique in which food is frozen at about −20 ° C. or less and vacuum-dried. The method of performing the vacuum freeze-drying method is a technique known to those skilled in the art, and can be performed by a conventional method. The dried food produced by the vacuum freeze-drying method can be instant tea oysters. Instant tea oysters are manufactured by using fermented tea as a raw material for fermented foods, cooking with rice and utensils, etc. Is possible. These are particularly preferred and tasteful among dry foods using the vacuum freeze-drying method, and are shown as representative examples.
In the present invention, “tea oyster” is one kind selected from rice, brown rice, germinated rice, wheat, cereals such as whey, fins, and steamed cereals, or baked cereals. Of the above cereals cooked to the extent that they can be eaten softly, they are seasoned using a seasoning liquid containing an extract extracted from tea leaves. That is, the cereal may be cooked with a seasoning liquid containing an extract extracted from tea leaves, and the cereal that has been separately cooked may be seasoned with an extract extracted from tea leaves. In addition to the extract extracted from tea leaves, the seasoning liquid may contain seasonings such as salt, sugar, mirin, soy sauce, bonito dashi, kombu dashi, chicken garage soup, vinegar, miso, ginger and garlic. There is no restriction | limiting in particular in the content ratio of the extract extracted from the tea leaf, and the said grain, The ratio in which the flavor of tea is preferably felt at the time of eating is desirable.
また、真空凍結乾燥法による即席茶かゆの製造方法において、式（１）により算出される殺菌温度、時間の範囲から逸脱する加熱殺菌が必要な場合には、発酵食品部とかゆ部の各部を別途製造・冷却し、凍結前に発酵食品部とかゆ部を混合し得る。つまり、発酵食品部は式（１）により算出された加熱温度・時間の範囲で殺菌を行う製造を行い、冷却することで発酵食品由来の乳酸菌を残存され得る。また、食品として加熱調理に長時間が必要とされ、式（１）により算出される殺菌温度、時間以上の加熱が必要な場合のかゆ部は、その製造に適した時間を炊き上げることで食味的に優れたものを製造する。具体例としては、発酵食品部として発酵茶を湯中で７０℃２０分間の加熱に供した後、冷却して発酵食品部を製造する。この際の加熱は式（１）に則る温度、時間であれば良い。一方で、かゆ部を９５℃１０分間の煮込みにより製造する。これらを真空凍結乾燥法の凍結工程前に混合することにより、乳酸菌を残存させつつ優れた食味を有する即席茶かゆの製造が可能である。
本発明における乾燥食品（特に粉末茶）の製造方法は、噴霧乾燥法、又は造粒法であり得る。
Moreover, in the manufacturing method of instant tea oysters by the vacuum freeze-drying method, when heat sterilization deviating from the sterilization temperature and time range calculated by the formula (1) is required, the fermented food part and the oyster part are It can be separately manufactured and cooled, and the fermented food part and the koji part can be mixed before freezing. That is, the fermented food part can perform sterilization within the range of the heating temperature and time calculated by the formula (1), and can cool the lactic acid bacteria derived from the fermented food by cooling. In addition, it takes a long time for cooking as food, and the sterilization temperature calculated by the formula (1), when it is necessary to heat more than the time, the boiled portion is cooked by cooking a suitable time for its production. Manufacturing a superior product. As a specific example, fermented tea as a fermented food part is subjected to heating at 70 ° C. for 20 minutes in hot water and then cooled to produce a fermented food part. The heating at this time may be a temperature and time according to the formula (1). On the other hand, the itch part is produced by boiling at 95 ° C. for 10 minutes. By mixing these before the freezing step of the vacuum freeze-drying method, it is possible to produce instant tea koji with excellent taste while leaving lactic acid bacteria.
The method for producing a dried food (particularly powdered tea) in the present invention may be a spray drying method or a granulation method.
噴霧乾燥法は例として、液体を微粒化装置により液滴にし、その液滴に比較的高温の乾燥風を接触させることで水分を蒸発させ乾燥させる方法である。噴霧乾燥法の実施方法は当業者にとって公知の技術であり、定法による実施が可能である。噴霧乾燥法により製造される乾燥食品は、例として粉末茶であり得る。噴霧乾燥法では、茶のような液体ものの乾燥が可能であり、発酵茶などを原料として用い、茶を製造したのち、定法に則って乾燥させることで製造が可能である。
造粒法は例として、粉体に液体を滴下しながら比較的高温の乾燥風を吹き付けることで水分を蒸発させ乾燥させる方法である。造粒法の実施方法は当業者にとって公知の技術であり、定法による実施が可能である。造粒法は噴霧乾燥法と同様に液体ものの乾燥に適しており、発酵茶などを原料として用い、茶を製造したのち、定法に則って乾燥させることが可能である。
As an example, the spray-drying method is a method in which a liquid is made into droplets by a pulverization apparatus, and moisture is evaporated and dried by bringing the droplets into contact with a relatively high temperature drying air. The spray drying method is a technique known to those skilled in the art, and can be performed by a conventional method. The dry food produced by the spray drying method can be, for example, powdered tea. In the spray drying method, it is possible to dry a liquid such as tea. After producing tea using fermented tea or the like as a raw material, it can be produced by drying according to a conventional method.
As an example, the granulation method is a method in which moisture is evaporated and dried by spraying a relatively high temperature drying air while dropping a liquid onto the powder. The granulation method is a technique known to those skilled in the art, and can be performed by a conventional method. The granulation method is suitable for drying a liquid as in the case of the spray drying method, and it is possible to produce tea using fermented tea or the like as a raw material and then dry it according to a conventional method.
以下、発酵食品として発酵茶を用い、真空凍結乾燥法により即席茶かゆを製造した場合についての実施例１、及び発酵茶を用い噴霧乾燥法により粉末茶を製造した場合についての実施例２を示すが、本発明は以下の実施例に限定されない。また、有胞子性乳酸菌を多く残存させる目的においては、発酵茶の抽出濃度を濃くすれば良いことは当然であるが、適度な風味を付与する原料配合の一例として下記の製造例を示す。従って、当業者は、実施例に記載された事項に基づき、特許請求の範囲内において、本発明に任意の改変を施し得る。 Hereinafter, Example 1 in the case where instant tea koji was produced by a vacuum freeze-drying method using fermented tea as a fermented food, and Example 2 in the case where powdered tea was produced by a spray-drying method using fermented tea are shown. However, the present invention is not limited to the following examples. In addition, for the purpose of leaving a large amount of spore-forming lactic acid bacteria, it is a matter of course that the extraction concentration of the fermented tea may be increased, but the following production example is shown as an example of a raw material blend that imparts an appropriate flavor. Therefore, those skilled in the art can make arbitrary modifications to the present invention within the scope of the claims based on the matters described in the examples.
（発酵茶を用いた有胞子性乳酸菌含有即席茶かゆの製造例）
発酵茶として、高知県大豊町で生産される「碁石茶」を用いた。「碁石茶」は、栽培されたヤマチャと言われる茶葉を刈り取り後、蒸し工程、好気発酵工程、嫌気発酵工程、乾燥工程を経て製造される発酵茶で、茶葉１ｇ当り１０５個／ｇ以上の有胞子性乳酸菌を含有する。この「碁石茶」を１５ｇ計り取り、７０℃に温めた３００ｇの湯に浸漬、撹拌しながら２０分間保持し、茶葉をメッシュにより除去して発酵食品部を作成した。なお、式（１）にＴ＝７０℃として、ｔを算出すると１７．１分以上となることから、７０℃での保持時間を２０分間と設定した。次に、湯８００ｇに対して１９５ｇの無洗米、５ｇの食塩を添加して微沸状態で２０分間炊き上げ、かゆ部を得た。このようにして得られた発酵食品部とかゆ部を充填トレイにそれぞれ２０ｇと１５０ｇを充填し、即座に−２０℃以下の冷凍庫で凍結後、真空凍結乾燥法の定法に則った乾燥を行い、２０ｇのブロック状即席茶かゆを得た。
(Production example of instant tea koji with spore-forming lactic acid bacteria using fermented tea)
As the fermented tea, “Soseki tea” produced in Otoyo Town, Kochi Prefecture was used. "Stones tea" is, after mowing the tea leaves are said to be cultivated Yamacha, steaming process, aerobic fermentation process, anaerobic fermentation step, in a fermented tea, which is produced through a drying process, per tea leaves 1g 10 5 cells / g or more Containing sporic lactic acid bacteria. 15 g of this “Soseki tea” was weighed, immersed in 300 g of hot water heated to 70 ° C., held for 20 minutes with stirring, and the tea leaves were removed with a mesh to prepare a fermented food part. It should be noted that assuming that T = 70 ° C. in equation (1) and t is calculated to be 17.1 minutes or more, the holding time at 70 ° C. was set to 20 minutes. Next, 195 g of non-washed rice and 5 g of sodium chloride were added to 800 g of hot water and boiled for 20 minutes in a slightly boiling state to obtain an itching part. The fermented food part and the koji part obtained in this manner are each filled with 20 g and 150 g in a filling tray, and immediately frozen in a freezer at −20 ° C. or lower, followed by drying in accordance with the standard method of vacuum freeze drying, 20 g of a block-shaped instant tea itching was obtained.
（発酵茶を用いた即席茶かゆの製造例1）
比較例1 では、発酵食品部を作製することなく、従来より行われている即席茶かゆの製造方法を用いた。まず、「碁石茶」１５ｇを計り取り、９５℃に温めた２．３ｋｇの湯に浸漬、撹拌しながら５分間保持し、茶葉をメッシュにて除去してかゆ部作成用の茶エキスとした。この茶エキス８００ｇに対して１９５ｇの無洗米、５ｇの食塩を添加して微沸状態で２０分間炊き上げ、かゆ部を得た。このようにして得たかゆ部を充填トレイに１７０ｇを充填し、即座に−２０℃以下の冷凍庫で凍結後、真空凍結乾燥法の定法に則った乾燥を行い、２０ｇのブロック状即席茶かゆを得た。
(Production example 1 of instant tea koji using fermented tea)
In Comparative Example 1, a conventional method for producing instant tea koji was used without producing a fermented food part. First, 15 g of “Soseki tea” was weighed, immersed in 2.3 kg of hot water warmed to 95 ° C., held for 5 minutes with stirring, and the tea leaves were removed with a mesh to obtain a tea extract for making an oyster part. 195 g of non-washed rice and 5 g of sodium chloride were added to 800 g of this tea extract and cooked for 20 minutes in a slight boiling state to obtain an itching part. After filling the soy sauce portion with 170 g in a filling tray and immediately freezing it in a freezer at -20 ° C. or lower, it is dried according to the standard method of vacuum freeze-drying to give 20 g of a block-shaped instant tea itching. Obtained.
（発酵茶を用いた即席茶かゆの製造例２）
比較例２ では、発酵食品部を作製することなく、従来より行われている即席茶かゆの製造方法を用いながら、加熱時間を短くした製造方法を用いた。まず、「碁石茶」１５ｇを計り取り、９０℃に温めた２．３ｋｇの湯に浸漬、撹拌しながら５分間保持し、茶葉をメッシュにて除去してかゆ部作成用の茶エキスとした。この茶エキス８００ｇに対して１９５ｇの無洗米、５ｇの食塩を添加して９０℃で１０分間炊き上げ、かゆ部を得た。なお、式（１）にＴ＝９０℃として、ｔを算出すると１５．８分以下となることから、本比較例２の加熱条件を茶抽出及び炊き上げ時間を合せて９０℃１５分間と設定した。このようにして得たかゆ部を充填トレイに１７０ｇを充填し、即座に−２０℃以下の冷凍庫で凍結後、真空凍結乾燥法の定法に則った乾燥を行い、２０ｇのブロック状即席茶かゆを得た。
(Production example 2 of instant tea koji using fermented tea)
In the comparative example 2, the manufacturing method which shortened heating time was used, using the manufacturing method of the instant tea koji conventionally performed, without producing a fermented food part. First, 15 g of “Soseki tea” was weighed, immersed in 2.3 kg of hot water heated to 90 ° C., held for 5 minutes with stirring, and the tea leaves were removed with a mesh to obtain a tea extract for making an oyster part. To 800 g of this tea extract, 195 g of non-washed rice and 5 g of sodium chloride were added and cooked at 90 ° C. for 10 minutes to obtain an itching part. Since T = 90 ° C. in Equation (1) and t is calculated to be 15.8 minutes or less, the heating conditions of this Comparative Example 2 are set to 90 ° C. for 15 minutes in combination with tea extraction and cooking time. did. After filling the soy sauce portion with 170 g in a filling tray and immediately freezing it in a freezer at -20 ° C. or lower, it is dried according to the standard method of vacuum freeze-drying to give 20 g of a block-shaped instant tea itching. Obtained.
本発明においては、食品の嗜好性、食味と共に、有胞子性乳酸菌の残存が重要であり、官能評価及び細菌検査による評価を行った。結果を表１に示す。 In the present invention, it is important to maintain the spore-forming lactic acid bacteria as well as the taste and taste of the food, and sensory evaluation and evaluation by bacterial tests were performed. The results are shown in Table 1.
なお、有胞子性乳酸菌の胞子数は以下のように測定した。試料を一定量取り、滅菌生理的食塩水に懸濁し、適度に希釈後、希釈溶液を７０℃３０分加熱し、ＢＣＰ加プレートカウント寒天培地「栄研」に混釈後、３７℃で７２時間培養し、生じたコロニーの周辺が有機酸生成により黄色に変色しているものをカウントし、これより胞子数を求めた。 The number of spores of spore-forming lactic acid bacteria was measured as follows. Take a certain amount of sample, suspend in sterile physiological saline, and after diluting appropriately, the diluted solution is heated at 70 ° C for 30 minutes, mixed with BCP-added plate count agar medium "Eiken", and then at 37 ° C for 72 hours. After culturing, the number of spore counts was determined from the number of colonies that had turned yellow due to organic acid production.
また、大腸菌群の生菌数は以下のように測定した。試料を一定量取り、滅菌生理的食塩水に懸濁し、適度に希釈後、デゾキシコレート培地「ニッスイ」に混釈後、３５℃で２２時間培養し、生じたコロニーの周辺が紫赤色に変色しているものをカウントし、これより生菌数を求めた。大腸菌群については、コロニーが検出されたものを陽性、未検出のものを陰性と記した。 In addition, the number of viable bacteria of the coliform group was measured as follows. Take a certain amount of sample, suspend in sterile physiological saline, dilute moderately, pour it into dezoxycholate medium “Nissui”, and incubate at 35 ° C. for 22 hours. The number of living bacteria was calculated from this. For the coliform group, positive colonies were detected and negative colonies were negative.
また、官能評価の欄において、
「○」は、食感、味いずれも良好であることを意味する。
「×」は、食感、味のいずれかが劣ることを意味する。
「−」は、官能評価を行っていないことを意味する。
In the column of sensory evaluation,
“◯” means that both the texture and taste are good.
“X” means that either texture or taste is inferior.
“-” Means that sensory evaluation is not performed.
（官能評価例）
実施例１及び比較例１、２にて得たブロック状即席茶かゆ１ヶ（２０ｇ）に対し、１５０ｇの熱湯を注いだ後、１分間撹拌を行い、茶かゆを得た。この茶かゆを３名のパネルにより官能評価を行ったところ、実施例１及び比較例１は香り、食感、味いずれも差なく良好であった。一方、比較例２では、米の老化が進んでいないために米が硬く明らかに炊き上げ不足であった。これらより、かゆの炊き上げには微沸状態で２０分間程度の加熱が必要であることがわかる。
(Example of sensory evaluation)
150 g of hot water was poured into 1 block (20 g) of the block-shaped instant tea koji obtained in Example 1 and Comparative Examples 1 and 2, and stirred for 1 minute to obtain a tea koji. When this tea oyster was subjected to sensory evaluation with a panel of three people, Example 1 and Comparative Example 1 were all good with no difference in aroma, texture and taste. On the other hand, in Comparative Example 2, the rice was hard because the aging of the rice was not progressing, and it was clearly insufficient to cook. From these, it is understood that heating for about 20 minutes in a slight boiling state is necessary for cooking the koji.
（細菌検査例１）
「碁石茶」の胞子残存数をカウントしたところ、１．０×１０５個／ｇの乳酸菌胞子を確認出来た。また、実施例１では、即席茶かゆとするにおいて、茶の濃度は約１５０倍に薄められているものの、１．０×１０３個／ｇの乳酸菌胞子が確認出来た。一方、比較例１では、乳酸菌胞子は検出されなかった。比較例１では、式（１）で算出される殺菌温度、時間を超える、９５℃以上２５分間の加熱殺菌を行っていたことより、死滅してしまったと考えられる。また、比較例２では、１．０×１０２個／ｇの乳酸菌胞子が確認出来た。しかしながら、上述のように官能評価が×であり、即席茶かゆとしては良好なものではなかった。なお、大腸菌群については、「碁石茶」、実施例１、比較例１、２いずれにおいても検出されなかった。これについては、「碁石茶」において大腸菌群が検出されていないことから実施例１、比較例１、２において検出されないことは当然であり、また、「碁石茶」が一度の検査で陽性になるような不衛生な発酵食品ではなかったことを示している。
（総合評価）
以上の官能評価及び細菌検査より、１．０×１０２個／ｇの乳酸菌胞子を残存させるためには、９０℃１５分以下の加熱殺菌でなければならないが、官能面より９５℃以上２０分間の加熱が必要である。つまり、発酵茶部とかゆ部を別途製造し、凍結乾燥前に混合する必要がある。
(Bacteria test example 1)
When the number of remaining spores of “Nadaishi tea” was counted, 1.0 × 10 5 / g lactic acid bacteria spores could be confirmed. Moreover, in Example 1, although it was set as instant tea itching, although the tea density | concentration was diluted about 150 times, 1.0 * 10 < 3 > piece / g lactic acid bacteria spores could be confirmed. On the other hand, in Comparative Example 1, lactic acid bacteria spores were not detected. In Comparative Example 1, it is considered that the sterilization temperature and time exceeding the sterilization temperature and time calculated by the formula (1) were performed and the heat sterilization was performed for 25 minutes or more at 95 ° C., and therefore, it was considered to have died. In Comparative Example 2, 1.0 × 10 2 cells / g of lactic acid bacteria spores could be confirmed. However, as described above, the sensory evaluation was x, and it was not good as an instant tea itching. In addition, about the coliform group, it was not detected in any of “Soseki Tea”, Example 1, and Comparative Examples 1 and 2. In this regard, since coliforms are not detected in “Meteorite tea”, it is natural that it is not detected in Example 1 and Comparative Examples 1 and 2, and “Meteorite tea” becomes positive in one test. It is not such unsanitary fermented food.
(Comprehensive evaluation)
From the above sensory evaluation and bacterial inspection, in order to leave 1.0 × 10 2 cells / g of lactic acid bacteria spores, it must be heat sterilized at 90 ° C. for 15 minutes or less. Heating is required. That is, it is necessary to separately manufacture the fermented tea part and the koji part and mix them before lyophilization.
（発酵茶を用いた有胞子性乳酸菌含有粉末茶の製造例）
「碁石茶」１５ｇを計り取り、９５℃に温めた２．３ｋｇの湯に浸漬、撹拌しながら一定時間保持し冷却後、定法に則り噴霧乾燥法に供して粉末茶を得た。浸漬時間は浸漬後、５分、１５分、２５分、３５分とした。
(Example of production of powdered tea containing sporic lactic acid bacteria using fermented tea)
15 g of “Nadaishi tea” was weighed, immersed in 2.3 kg of hot water heated to 95 ° C., held for a certain period of time with stirring, cooled, and then subjected to a spray drying method according to a conventional method to obtain a powdered tea. The immersion time was 5 minutes, 15 minutes, 25 minutes, and 35 minutes after immersion.
実施例２により製造した粉末茶の細菌検査結果を表２に示す。表２より分かるように１．０×１０２個／ｇ以上の乳酸菌胞子を残存させるためには、９５℃５分間程度の加熱殺菌でなければならない。 Table 2 shows the bacterial test results of the powdered tea produced in Example 2. As can be seen from Table 2, in order to leave 1.0 × 10 2 cells / g or more of lactic acid bacteria spores, the paste must be sterilized by heating at 95 ° C. for about 5 minutes.
本発明は、加熱条件の綿密な調整を行うことで、発酵食品由来の有胞子性乳酸菌を含有した状態で乾燥食品を得られることを見出した。また、人工的に培養及び製造したものではなく、自然界由来の有胞子性乳酸菌を含有させる発明であり、幅広い加工食品において利用されうるものである。 The present invention has found that a dry food can be obtained in a state containing spore-forming lactic acid bacteria derived from a fermented food by carefully adjusting the heating conditions. Moreover, it is an invention which is not artificially cultured and manufactured, but contains naturally occurring sporic lactic acid bacteria, and can be used in a wide range of processed foods.
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| US6461607B1 (en) | 1998-08-24 | 2002-10-08 | Ganeden Biotech, Inc. | Probiotic, lactic acid-producing bacteria and uses thereof |
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| JP5576386B2 (en) * | 2008-11-25 | 2014-08-20 | アモーレパシフィック コーポレイション | Method for producing fermented tea using Bacillus sp. |
| WO2010127132A1 (en) | 2009-04-29 | 2010-11-04 | Ganeden Biotech, Inc. | Inactivated bacterial cell formulation |
| KR101698919B1 (en) | 2009-10-15 | 2017-01-23 | (주)아모레퍼시픽 | Composition Containing Extract of Fermentated Tea for Improving Circulation of Blood and Mitigating Cold Symptoms in Hands and Feet |
| EP2449889A1 (en) * | 2010-11-05 | 2012-05-09 | Nestec S.A. | Rice pudding preparations containing probiotic micro-organisms |
| WO2012135499A1 (en) | 2011-03-31 | 2012-10-04 | Ganeden Biotech, Inc. | Probiotic sports nutrition compositions |
| JP5666730B1 (en) * | 2014-04-23 | 2015-02-12 | 井上製氷冷蔵株式会社 | Method for producing frozen tea bowl and frozen tea bowl |
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