JP5134512B2 - Rice bran fermented composition and immersion liquid for pickles using the same - Google Patents
Rice bran fermented composition and immersion liquid for pickles using the same Download PDFInfo
- Publication number
- JP5134512B2 JP5134512B2 JP2008301952A JP2008301952A JP5134512B2 JP 5134512 B2 JP5134512 B2 JP 5134512B2 JP 2008301952 A JP2008301952 A JP 2008301952A JP 2008301952 A JP2008301952 A JP 2008301952A JP 5134512 B2 JP5134512 B2 JP 5134512B2
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- JP
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- Prior art keywords
- rice bran
- fermentation
- propionic acid
- lactic acid
- pickles
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Description
本発明は、米糠発酵組成物および当該組成物を使用した漬物用浸漬液に関する。 The present invention relates to a rice bran fermentation composition and an immersion liquid for pickles using the composition.
糠漬け(糠みそ漬け)は、江戸時代から関東、中部、関西、四国、九州地方にいたる気候温暖な地域に親しまれてきた、主に家庭で製造、消費される漬物で、その独特な香りと爽やかな酸味が大きな特徴である。この糠漬けは、「糠床」と呼ばれる床に日々新たに野菜を入れては取り出すことによってつくられ、一方で、そのことによって次第に糠床の風味も熟成されていき、糠漬けとしてのいっそう独特な美味しさが付与されるという、他の漬物には見られない特徴がある。 Satsuma-zuke (salmon miso-zuke) is a pickle that has been loved by climatically warm regions from the Edo period to the Kanto, Chubu, Kansai, Shikoku and Kyushu regions. A refreshing acidity is a major feature. This pickled rice cake is made by adding and removing fresh vegetables every day on the so-called “boiled bed”. On the other hand, the flavor of the dried rice floor gradually matures, making it even more unique as a pickled rice cake. Is a characteristic not found in other pickles.
しかしながら、糠漬けに当該独特の風味を備えるようになるには、毎日糠床を混合し、野菜を漬けては取り出すことを繰り返し、最低40日から50日を必要とすること、夏季などに上記のような「手入れ」を怠ると、糠表面に生育した腐敗性細菌等により「不精香」といわれる回復不能な悪臭が着臭することから、一定の品質の糠漬けを得るための長期間にわたる適切な維持、管理が難しく、糠漬けを行う家庭は減少している。 However, in order to have the unique flavor of pickled cucumbers, it is necessary to mix the bonito floor every day, pickle vegetables and take them out, and at least 40 to 50 days are required. If you neglect "care", the irreparable odor called "smellar" is odorized by spoilage bacteria that grow on the surface of the cocoon. It is difficult to manage, and the number of households that pickles rice is decreasing.
一方、独特な香りと爽やかな酸味を有する糠漬けに対する需要は依然として大きいものがあるが、前記のとおり本格的な糠床の調製には長期間を要すること、それを管理維持するのは極めて煩雑で困難なこと、また糠漬けを流通させる際には野菜等に付着した糠の洗浄が要求されること、更には流通時の品質安定性維持の難しさなどから、本格的な糠漬けの工業的な生産は一部を除いてほとんどなされていない。従って、現在、主に工業的に生産されている「糠漬け」様食品は、単に「糠風味の調味液」漬けに糠をまぶした「糠まぶし」などの簡易な商品が圧倒的であるが、そのためにそれらの商品は、味、香りの点において本来の糠漬けとは程遠いものとなっている。 On the other hand, there is still a great demand for pickles with a unique aroma and refreshing acidity, but as mentioned above, it takes a long time to prepare a full-fledged bed, and it is extremely complicated to manage and maintain it. Due to the difficulties and the fact that the persimmon pickles are required to be distributed when they are distributed, the industrial production of full-fledged persimmon pickles is required due to the difficulty of maintaining quality stability during distribution. Is rarely made except for a few. Therefore, currently “Industrial pickled” foods, which are mainly produced industrially, are overwhelming with simple products such as “Miso-bushi”, which is simply pickled in “Seasoning liquid of strawberry flavor”. Therefore, those products are far from the original pickles in terms of taste and aroma.
なお、糠風味の調味液について見ると、近年、乳酸菌や酵母による糠床発酵に関する知見が広く得られてきたことにも呼応して、乳酸菌を漬物に添加したり、米糠抽出液を乳酸菌等により発酵させて、これを野菜の漬け込みに利用したりするなどの方法が実施されてきている。例えば、国際公開公報WO99/62347号公報には、乳酸を生産する能力を有する微生物およびプロピオン酸を生産する能力を有する微生物と、γ−ドデカラクトンおよび/またはγ−ドデセラクトンを生産する能力を有するコリネバクテリウム属の特定の微生物で発酵させる糠風味の調味液の製造方法が開示されている。 In addition, when looking at the seasoning liquid of the strawberry flavor, in response to the fact that in recent years knowledge about lactic acid bacteria and yeast bed fermentation has been widely obtained, lactic acid bacteria can be added to pickles, or rice bran extract can be added to lactic acid bacteria. Methods such as fermenting and using this for pickling vegetables have been implemented. For example, WO99 / 62347 discloses a microorganism having the ability to produce lactic acid, a microorganism having the ability to produce propionic acid, and coryne having the ability to produce γ-dodecalactone and / or γ-dodecelactone. A method for producing a strawberry-flavored seasoning liquid fermented with a specific microorganism of the genus Bacteria is disclosed.
しかしながら、上記のような糠風味の調味液等は、漬物に対して香料のように添加することで、発酵風味を糠漬けに付与することを目指したものであったが、それは、長期間、例えば数年以上も入念に手入れされた糠床の、より芳醇で独特な風味を醸し出すというまでには至らなかった。またγ−ドデカラクトンおよびγ−ドデセラクトンは上記「不精香」の主要な成分であり、さらに糠特有の香気を強調した発酵物となっているため、高濃度で添加した場合不快な香気を発するものであった。 However, the above-mentioned seasoning liquid with a savory flavor was intended to impart a fermented flavor to the pickled vegetables by adding it as a fragrance to the pickled vegetables, It was not enough to create a richer and more unique flavor of the bed, which has been carefully cared for for several years. In addition, γ-dodecalactone and γ-dodecelactone are the main components of the above-mentioned “unscented fragrance”, and are fermented products that emphasize the unique odor of cocoons, and therefore emit an unpleasant odor when added at a high concentration. Met.
また、米糠には15%程度の油脂が含まれており、この油脂の香気成分への寄与が極めて大きいことは特筆すべき点である。すなわち、油脂を含む糠の発酵過程におけるトリグリセリドの分解と、それに伴う不飽和脂肪酸の顕著な変化、そして野菜の持つ酵素類の影響から、糠床の特有香気成分が生成する機序が、本発明者によって解明されている(日本食品保蔵学会誌,21巻,37〜54頁(1995))。とりわけ、米糠の発酵によって得られた香気成分は疎水性のものが多く、それら疎水性香気成分の保持の点などからも、米糠の発酵工程のみならず、製造された糠風味の調味液等においてさえ、油脂は必須な成分であるといえる。 In addition, rice bran contains about 15% of fats and oils, and it is noteworthy that the contribution of these fats and oils to the aroma components is extremely large. That is, the mechanism by which the unique aroma components of the cocoon bed are generated from the degradation of triglycerides during the fermentation process of koji containing fats and oils, the remarkable change in unsaturated fatty acids associated therewith, and the influence of enzymes of vegetables. ( Journal of the Japan Food Storage Society , Vol. 21, pp. 37-54 (1995)). In particular, aroma components obtained by fermentation of rice bran are often hydrophobic, and from the standpoint of retaining these hydrophobic aroma components, not only in the fermentation process of rice bran, Even fat can be said to be an essential component.
しかしながら、上記のようなこれまでの糠風味の調味料等は、通常、水溶液で販売されており、また澄明化という要望に応えるためにも、濾過などによって澄明にすればするほど、疎水性香気成分が油脂とともに濾過残渣中に取り残されてしまうことで、本格的な糠漬け風味の付与という目的と相反する矛盾が解決できなかった。 However, the above-mentioned seasonings with a strawberry flavor as described above are usually sold in an aqueous solution, and in order to meet the demand for clarification, the more clarified by filtration or the like, the more hydrophobic aroma Since the components are left in the filtration residue together with the fats and oils, the contradiction contradicting the purpose of imparting a full-fledged pickled flavor could not be solved.
加えて、乳酸発酵した糠床や液状糠等に野菜を漬けることで糠漬けを製造する場合、糠床成分の均一性保持、粗大糠粒子の洗浄作業とそれに伴う排水問題があるが、これらの問題は依然として解決されていない。粗大糠粒子の洗浄作業を省略できる方法として、特開平11−127777号公報、特開平6−54647号公報には米糠調味料を布製の袋に入れ、これと野菜などを接触させ、漬物を得る方法が開示されているが、いずれも家庭での小規模生産を念頭に置いたものであり、また発酵している糠床を使用するものではないため、乳酸発酵した糠床や液状の糠発酵液を使用して糠漬けを工業的に製造する際に発生する糠床成分の均一性保持、粗大糠粒子の洗浄作業とそれに伴う排水などの問題点はいまだ解決されていない。
上記のとおり、糠漬けの工業的な製造に関しては、糠床または浸漬液の調製を含めた製造期間の短縮およびそれらの調製・維持の簡便化、糠床または浸漬液の成分の安定性および均一性の保持、粗大糠粒子の洗浄作業とそれに伴う排水問題の解消、浸漬液による十分な糠風味の付与などを解決することが、依然として要求されている。従って、本発明は、それらの課題を解決することを目的とする。 As mentioned above, for industrial production of pickled cucumbers, shortening the production period including preparation of the culm bed or immersion liquid and simplifying their preparation and maintenance, stability and uniformity of the components of the culm bed or immersion liquid There is still a need to solve the problems such as the maintenance of water, the washing of coarse soot particles and the associated drainage problem, and the provision of a sufficient soot flavor by the immersion liquid. Therefore, an object of the present invention is to solve these problems.
本発明者らは、驚くべきことに、米糠はそれ自体でも極めて高い乳化力を有していることを見出し、また当該米糠の乳化液を用いて乳酸菌、酵母および/またはプロピオン酸生産菌で発酵させることで、本格的な糠床を用いた場合と同様の糠風味を糠漬けに付与することが可能な米糠発酵液を調製し得た。従って、本発明の第1は、
(1)米糠の乳化液を乳酸菌、酵母および/またはプロピオン酸生産菌で発酵させたことを特徴とする、米糠発酵組成物であり、とりわけ米糠の乳化液を、乳酸菌と酵母、またはプロピオン酸生産菌、または乳酸菌と酵母とプロピオン酸生産菌で発酵させた米糠発酵組成物である。
The present inventors have surprisingly found that rice bran itself has an extremely high emulsifying power, and fermented with lactic acid bacteria, yeast and / or propionic acid-producing bacteria using the rice bran emulsion. As a result, a rice bran fermentation broth capable of imparting the same rice bran flavor as that obtained when using a full-fledged rice cake can be prepared. Therefore, the first of the present invention is
(1) A rice bran fermentation composition characterized in that an emulsion of rice bran is fermented with lactic acid bacteria, yeast and / or propionic acid producing bacteria. In particular, an emulsion of rice bran is produced with lactic acid bacteria and yeast or propionic acid. It is a rice bran fermentation composition fermented with fungi, or lactic acid bacteria, yeast, and propionic acid-producing bacteria.
また、糠床の特徴的な香気の一部は低級脂肪酸、とりわけプロピオン酸に由来するものであるが、乳酸菌とプロピオン酸生産菌が共存する環境ではプロピオン酸の生成が阻害され、糠特有の香気を有するまでに比較的長い時間を要することが判明した。従って、プロピオン酸のみを別途発酵させ、乳酸菌発酵液とあわせることにより、本発明の米糠発酵組成物乃至それを利用した漬物用浸漬液の調製時間を短縮できることも見出された。よって、本発明の第2および第3は、
(2)少なくとも1種以上の乳酸菌および少なくとも1種以上の酵母を前記米糠の乳化液に接種して発酵させたことを特徴とする、上記(1)の米糠発酵組成物、および
(3)少なくとも1種以上のプロピオン酸生産菌を前記米糠の乳化液に接種して発酵させたことを特徴とする、上記(1)の米糠発酵組成物である。
In addition, some of the characteristic aromas of the cocoon are derived from lower fatty acids, especially propionic acid, but in the environment where lactic acid bacteria and propionic acid-producing bacteria coexist, the production of propionic acid is inhibited, and aroma unique to strawberries It has been found that it takes a relatively long time to have Accordingly, it has also been found that the time for preparing the rice bran fermentation composition of the present invention or the soaking liquid for pickles using the same can be shortened by separately fermenting only propionic acid and combining it with the lactic acid bacteria fermentation solution. Therefore, the second and third aspects of the present invention are:
(2) The rice bran fermentation composition according to (1) above, wherein at least one lactic acid bacterium and at least one yeast are inoculated into the emulsion of rice bran and fermented, and (3) at least The rice bran fermentation composition according to (1) above, wherein one or more propionic acid-producing bacteria are inoculated into the emulsion of rice bran and fermented.
更に、前記のとおり、糠床の特徴的な香気の一部は低級脂肪酸、とりわけプロピオン酸に由来するものであるので、本発明の米糠発酵組成物或いはそれを含む糠漬け用の漬物用浸漬液においては、所定濃度のプロピオン酸を含んでいることが好ましい、従って、本発明の第4は、
(4)該組成物中のプロピオン酸の濃度が400〜20000ppmである上記(1)または(3)に記載の米糠発酵組成物である。
Furthermore, as mentioned above, since some of the characteristic aromas of rice cake are derived from lower fatty acids, especially propionic acid, in the rice bran fermentation composition of the present invention or the pickling soaking solution for pickles containing the same Preferably contains a predetermined concentration of propionic acid, so the fourth aspect of the present invention is
(4) The rice bran fermentation composition according to (1) or (3) above, wherein the propionic acid concentration in the composition is 400 to 20000 ppm.
加えて、本発明の別の目的である、糠漬け製品からの粗大糠粒子の洗浄除去作業とそれに伴う排水問題の解消に関しても、上記(1)乃至(4)に従い米糠の乳化液を発酵させて得られた本発明の米糠発酵組成物においては、そこに米糠の粗大粒子が含まれていなくとも、十分な糠風味を糠漬け製品に付与できることが確認され、しかして前記のような粗大糠粒子の洗浄除去作業とそれに伴う排水問題を解消し得た。従って、本発明の第5は、
(5)粒子径500μmを超える懸濁粒子を含まないことを特徴とする上記(1)乃至(4)のいずれかの米糠発酵組成物である。
In addition, for the purpose of washing and removing coarse cocoon particles from the pickled product, which is another object of the present invention, and the solution of the drainage problem associated therewith, the rice bran emulsion is fermented according to the above (1) to (4). In the obtained rice bran fermented composition of the present invention, it was confirmed that even if the rice bran coarse particles were not contained therein, it was confirmed that a sufficient rice bran flavor could be imparted to the pickled product. The washing and removal work and the associated drainage problem could be solved. Therefore, the fifth aspect of the present invention is
(5) The rice bran fermentation composition according to any one of (1) to (4) above, which does not contain suspended particles having a particle diameter of more than 500 μm.
なお、米糠の乳化液を発酵させて得られる本発明の米糠発酵組成物では、発酵前の米糠自体が既に極めて高い乳化力を有していたことから、やはり当該発酵後でさえも乳化状態が維持されており、理論に拘束されることは好まないが、当該持続的な乳化状態が本発明の米糠発酵組成物の好適な風味の熟成・維持に関与していると考えられる。翻って、本発明の好適な米糠発酵組成物では、従来の糠風味の調味液のような極端な澄明化処理を行なうことが必ずしも有利ではない。当該澄明化処理により、糠床の特徴的な香気成分、特に疎水性香気成分が同時に除去されてしまうと考えられるからである。しかるに、本発明の好適な米糠発酵組成物では、たとえ米糠の粗大粒子を除去した後においても、依然として所定の乳化の程度を維持していることが好ましく、また当該乳化の程度は該組成物の吸光度により簡便に確認することができる。従って、本発明の第6は、
(6)該組成物の10倍希釈時の660nmにおける吸光度が0.05〜3.0であることを特徴とする、上記(1)乃至(5)のいずれかの米糠発酵組成物である。
In addition, in the rice bran fermentation composition of the present invention obtained by fermenting an emulsion of rice bran, since the rice bran itself before fermentation already had a very high emulsifying power, the emulsified state was still obtained even after the fermentation. Although it is maintained and it is not preferable to be bound by theory, it is considered that the continuous emulsified state is involved in aging and maintaining a suitable flavor of the rice bran fermentation composition of the present invention. On the other hand, it is not always advantageous to carry out an extreme clarification treatment such as the conventional seasoning liquid of rice bran flavor in the suitable rice bran fermentation composition of the present invention. This is because the clarification treatment is considered to remove characteristic aroma components, particularly hydrophobic aroma components, of the bed at the same time. However, in the preferred rice bran fermentation composition of the present invention, it is preferable that the predetermined degree of emulsification is still maintained even after the coarse particles of rice bran are removed, and the degree of emulsification is the same as that of the composition. It can be easily confirmed by the absorbance. Therefore, the sixth aspect of the present invention is
(6) The rice bran fermentation composition according to any one of (1) to (5) above, wherein the absorbance at 660 nm when the composition is diluted 10 times is 0.05 to 3.0.
以上から、本発明に基づいて米糠の乳化液を発酵させて得られる米糠発酵組成物を糠漬け用の浸漬液として利用すること、またその際には、乳酸菌および酵母を発酵させた本発明の米糠発酵組成物とプロピオン酸生産菌を発酵させた本発明の米糠発酵組成物とを組み合わせて当該漬物用浸漬液を得ること等の利点は、既に明らかであろう。従って、本発明の第7乃至12は、
(7)上記(1)乃至(6)のいずれかの米糠発酵組成物を含むことを特徴とする、漬物用浸漬液、
(8)少なくとも1種以上の乳酸菌および少なくとも1種以上の酵母を前記米糠の乳化液に接種して発酵させた米糠発酵組成物と、少なくとも1種以上のプロピオン酸生産菌を前記米糠の乳化液に接種して発酵させた米糠発酵組成物とを混合して成る、上記(7)の漬物用浸漬液、
(9)粒子径500μmを超える懸濁粒子を含まないことを特徴とする、上記(7)または(8)の漬物用浸漬液、
(10)前記浸漬液の10倍希釈時の660nmにおける吸光度が0.05〜3.0であることを特徴とする、上記(7)乃至(9)のいずれかの漬物用浸漬液、
(11)前記浸漬液中のプロピオン酸の濃度が400〜20000ppmである、上記(7)乃至(10)のいずれかの漬物用浸漬液、
(12)乳酸酸度(%)をA、塩化ナトリウムとして換算した塩化物イオン濃度(%)をSとしたとき、A/Sが0.05〜0.4である、上記(7)乃至(11)のいずれかの漬物用浸漬液である。
From the above, using the rice bran fermentation composition obtained by fermenting the emulsion of rice bran based on the present invention as an immersion liquid for pickling, and in that case, the rice bran of the present invention fermented with lactic acid bacteria and yeast Advantages such as obtaining the soaking liquid for pickles by combining the fermented composition and the rice bran fermented composition of the present invention obtained by fermenting propionic acid-producing bacteria will be apparent. Accordingly, the seventh to twelfth aspects of the present invention
(7) An immersion liquid for pickles characterized by including the rice bran fermentation composition of any one of (1) to (6) above,
(8) A rice bran fermentation composition obtained by inoculating and fermenting at least one or more kinds of lactic acid bacteria and at least one or more yeasts in an emulsion of the rice bran, and at least one or more propionic acid-producing bacteria. A soaking solution for pickles according to (7) above, which is mixed with a fermented rice bran composition inoculated and fermented with
(9) The immersion liquid for pickles according to (7) or (8) above, which does not contain suspended particles having a particle diameter of more than 500 μm,
(10) The immersion liquid for pickles according to any one of (7) to (9) above, wherein the absorbance at 660 nm at the time of 10-fold dilution of the immersion liquid is 0.05 to 3.0,
(11) The immersion liquid for pickles according to any one of (7) to (10) above, wherein the concentration of propionic acid in the immersion liquid is 400 to 20000 ppm,
(12) When the lactic acid acidity (%) is A and the chloride ion concentration (%) converted as sodium chloride is S, A / S is 0.05 to 0.4, (7) to (11) ) Any of the pickling immersion liquids.
なお、本発明の第12において、乳酸酸度(%)をA、塩化ナトリウムとして換算した塩化物イオン濃度(%)をSとしたとき、A/Sを0.05〜0.4としたのは、そのような調整により、当該漬物用浸漬液中の有機酸含量と食塩含量の比率を好適にできるからである。 In the twelfth aspect of the present invention, when the lactic acid acidity (%) is A and the chloride ion concentration (%) converted to sodium chloride is S, A / S is 0.05 to 0.4. This is because, by such adjustment, the ratio between the organic acid content and the salt content in the soaking liquid for pickles can be suitably adjusted.
加えて、本発明は、上記の米糠発酵組成物を含む漬物用浸漬液を用いて糠漬けを製造することも意図する。従って、本発明の第13および14は、
(13)上記(1)乃至(6)のいずれかの米糠発酵組成物を含む漬物用浸漬液に野菜を漬け込むことを特徴とする、糠漬けの製造方法、および
(14)前記漬物用浸漬液が、上記(7)乃至(12)の漬物用浸漬液である、上記(13)の糠漬けの製造方法である。
In addition, the present invention also intends to produce koji pickles using a soaking solution for pickles comprising the above-described rice bran fermentation composition. Accordingly, the thirteenth and fourteenth aspects of the present invention
(13) A method for producing koji pickles, which comprises immersing vegetables in a dipping solution for pickles comprising the rice bran fermentation composition according to any one of (1) to (6), and (14) the dipping solution for pickles The method for producing pickled pickles according to (13), which is a pickling solution for pickles according to (7) to (12) above.
本発明により、糠漬けの製造に用いることのできる、本格的な風味を有する米糠発酵組成物およびその製造法が提供される。特に、きわめて短期間に製造され、品質の安定した米糠発酵組成物が提供できる。また、当該米糠発酵組成物を使用して品質の安定した本格的な風味の糠漬けが提供される。さらに当該米糠発酵組成物を使用して糠漬けを製造する場合に、粗大糠粒子の洗浄作業がほぼ要求されない糠漬けの製造方法が提供される。 INDUSTRIAL APPLICABILITY According to the present invention, a fermented rice bran composition having a full-fledged flavor that can be used for the production of pickles and a method for producing the same are provided. In particular, a rice bran fermentation composition produced in a very short time and having a stable quality can be provided. In addition, the use of the rice bran fermentation composition provides a full-bodied pickled rice with a stable quality. Furthermore, when manufacturing rice bran pickle using the said rice bran fermented composition, the manufacturing method of rice bran picking in which the washing | cleaning operation | work of coarse rice cake particles is hardly requested | required is provided.
本明細書においては、特に言及しない限り%は重量%を、比は重量比を示す。 In the present specification, unless otherwise specified, “%” means “% by weight” and “ratio” means a weight ratio.
1.米糠の乳化液
前述のように、本発明の米糠発酵組成物は米糠の乳化液(以下、「乳化糠」ということがある。)を発酵することで得られる。発明者らは、米糠中に含まれる油脂が香気成分の生成、保持にとっても重要な成分であると考え、これらを溶液中に均一に分散・保持させる方法として米糠懸濁液の乳化を試みた。その結果、15%米糠懸濁液に米油5%および乳脂5%を添加(これらの油脂は乳化状態の安定性の確認をする目的のために添加した。)して乳化処理したところ、この乳濁液は15日間冷蔵しても依然として乳化状態を保持し、乳脂などの油脂の固化も認められなかった。このことから米糠には高い乳化能力があることが確認できた。
1. As emulsion aforementioned bran, rice bran fermented composition of the invention emulsion of rice bran obtained by fermenting (hereinafter sometimes referred to as "emulsifying bran".). The inventors considered that fats and oils contained in rice bran are important components for the generation and retention of aroma components, and attempted to emulsify the rice bran suspension as a method for uniformly dispersing and holding them in the solution. . As a result, 5% rice oil and 5% milk fat were added to a 15% rice bran suspension (these oils and fats were added for the purpose of confirming the stability of the emulsified state). Even when the emulsion was refrigerated for 15 days, the emulsion still maintained an emulsified state, and solidification of fats and oils such as milk fat was not observed. This confirmed that rice bran has a high emulsifying capacity.
従って、本発明で用いる乳化糠は、米糠を水等の水性溶媒に懸濁した後、攪拌することにより簡便に製造することができる。使用する米糠としては、市販されている生糠やいり糠を用いることができるが、生糠を用いるのが風味などの点でも好ましい。また、当該米糠液の攪拌は、乳化における十分な攪拌強度が得られるのであれば攪拌棒などを用いて手動で行ってもよいし、或いは市販のいずれの装置を用いて行なってもよく、例えばオーバーヘッドミキサーやホモゲナイザーなどを利用するのが簡便である。 Therefore, the emulsified koji used in the present invention can be easily produced by suspending rice bran in an aqueous solvent such as water and then stirring. As the rice bran used, commercially available ginger and potato can be used, but it is preferable to use ginger in terms of flavor and the like. Further, the stirring of the rice bran liquid may be performed manually using a stirring bar or the like as long as sufficient stirring strength in emulsification is obtained, or may be performed using any commercially available apparatus, for example, It is easy to use an overhead mixer or a homogenizer.
なお、上記において水性溶媒に懸濁すべき米糠の濃度は、攪拌効率、米糠成分の抽出効率、或いは後述の酵素反応を適宜行なう際の効率の観点からも、通常、約8〜30%、好ましくは約15〜20%とすることができる。 In the above, the concentration of rice bran to be suspended in an aqueous solvent is usually about 8 to 30%, preferably from the viewpoint of stirring efficiency, extraction efficiency of rice bran components, or efficiency when appropriately performing the enzyme reaction described below. It can be about 15-20%.
また、本発明で用いる乳化糠を調製するに際しては、米糠懸濁液の攪拌中、或いは攪拌に先立って、当該懸濁液を加熱することも好ましい。当該加熱処理は、糠に含まれる成分の抽出を容易にしおよび/またはたんぱく質の変性等をおこなうために実施され得、その際の加熱温度は、好ましくは約80〜100℃、より好ましくは約95〜100℃の範囲に設定し、加熱時間は好ましくは約1〜15分、より好ましくは約5〜10分とするのがよい。 Moreover, when preparing the emulsified koji used in the present invention, it is also preferable to heat the suspension during or before stirring the rice bran suspension. The heat treatment can be carried out to facilitate the extraction of components contained in the koji and / or to perform protein denaturation, and the heating temperature is preferably about 80 to 100 ° C., more preferably about 95 The heating time is preferably about 1 to 15 minutes, more preferably about 5 to 10 minutes.
更にその後の酵素処理も必要に応じて行なわれ得るが、当該処理は、米糠に含まれる澱粉やたんぱく質を低分子化することで、調製した乳化糠が濾過できる程度にまで粘度を低下させる目的で実施されるものであり、従って、乳化糠の濾過が必要とされる場合に当該粘度を低下させ得る限りにおいて、一般的に当業者に使用されているアミラーゼ、プロテアーゼ等を用いても差し支えない。 Furthermore, the subsequent enzyme treatment can be performed as necessary, but the treatment is performed for the purpose of reducing the viscosity to such an extent that the prepared emulsified koji can be filtered by reducing the starch and protein contained in the rice koji. Therefore, amylase, protease, etc. generally used by those skilled in the art may be used as long as the viscosity can be lowered when filtration of the emulsified cake is required.
本発明における好適な米糠発酵組成物には米糠由来の粗大粒子が含まれていないことに対応して、前記のとおり本発明の乳化糠からもそのような粗大粒子を予め除去しておくことが好都合である。当該除去操作には、典型的には、所謂、濾過法が採用される。そのような濾過処理には通常行われる方法であればいずれのものも適用可能であるが、一般的には、濾布を用いた加圧濾過法を利用することが好ましい。濾布の目開きは、漬物製造後に粗大糠粒子の除去作業を発生させないために、約45μm〜840μm、好ましくは約50μm〜500μm、さらに好ましくは約100μm〜200μmとすることができる。目開きが840μmより大きい場合、粗大粒子が十分に除去できず、漬物製造後の洗浄操作が必要となる。また目開きが45μmより小さい場合、濾過効率が悪くなり製造に適さない。珪藻土を用いたプレコートを行うことにより、目開きの小さな濾布の使用も可能ではあるが、目開きがあまりにも小さい場合は乳化状態までもが解消して極端な澄明溶液となってしまい、本発明の乳化糠が得られない。なお、同様のことは本発明の米糠発酵液についても当て嵌まる。 Corresponding to the fact that suitable rice bran fermentation composition in the present invention does not contain coarse particles derived from rice bran, it is possible to remove such coarse particles in advance from the emulsified rice bran as described above. Convenient. For the removal operation, a so-called filtration method is typically employed. Any method can be applied to the filtration treatment as long as it is usually performed, but it is generally preferable to use a pressure filtration method using a filter cloth. The opening of the filter cloth can be about 45 μm to 840 μm, preferably about 50 μm to 500 μm, and more preferably about 100 μm to 200 μm so as not to cause the removal operation of coarse cocoon particles after the pickle production. When the mesh size is larger than 840 μm, coarse particles cannot be sufficiently removed, and a washing operation after the pickle production is required. On the other hand, if the aperture is smaller than 45 μm, the filtration efficiency is deteriorated, which is not suitable for production. By pre-coating with diatomaceous earth, it is possible to use a filter cloth with a small opening, but if the opening is too small, even the emulsified state is canceled and an extremely clear solution is formed. The emulsification cake of the invention cannot be obtained. The same applies to the rice bran fermented liquid of the present invention.
本発明の乳化糠、或いは必要に応じて米糠粗大粒子を除去した後の当該乳化糠は、更に、酵素失活、滅菌等の目的のために加熱するが、その際の成分の劣化を抑えるため、加熱温度としては、約70〜100℃、好ましくは約75〜90℃とし、加熱時間は、約5〜20分、好ましくは約10〜15分で処理を行うのが好適である。そのような処理の後に、続く乳酸発酵、酵母発酵および/またはプロピオン酸発酵の原料として使用できる乳化糠、つまり本発明の米糠の乳化液となる。 The emulsified koji of the present invention, or the emulsified koji after removing the coarse rice bran particles as necessary, is further heated for the purpose of enzyme deactivation, sterilization, etc., in order to suppress deterioration of the components at that time The heating temperature is about 70 to 100 ° C., preferably about 75 to 90 ° C., and the heating time is about 5 to 20 minutes, preferably about 10 to 15 minutes. After such treatment, an emulsified koji that can be used as a raw material for subsequent lactic acid fermentation, yeast fermentation, and / or propionic acid fermentation, that is, an emulsified liquid of rice koji of the present invention.
上記乳化糠に対して、野菜搾汁液、野菜粉砕物の一方または双方を添加することも好適な態様である。これまでの知見から、当該野菜由来の成分も糠発酵原料に含まれていたほうが、本来の糠床特有の香気が十分に得られることが明らかとなっている。本発明で好適に使用できる野菜搾汁液、野菜粉砕物の原料野菜としては、例えば、きゅうり、キャベツ、にんにく、にんじん、なす、たまねぎなどが挙げられる。 It is also a preferred aspect to add one or both of a vegetable juice and a vegetable pulverized product to the emulsified koji. From the knowledge so far, it has been clarified that when the ingredients derived from the vegetables are also included in the raw material for koji fermentation, the aroma unique to the original koji bed can be obtained sufficiently. Examples of the vegetable juice that can be suitably used in the present invention and the raw material vegetable of the pulverized vegetable include cucumber, cabbage, garlic, carrot, eggplant, and onion.
上記の乳化糠に対しは、続く微生物の生育・発酵を妨げない範囲で、更に加水分解酵素を添加することも好ましい態様である。加水分解酵素は糠の香気成分をより効率よく発生させるために添加されるものであり、たとえばプロテアーゼを添加することにより糠成分中のたんぱく質からアミノ酸を発生させ、これを微生物によって資化させて、低級脂肪酸およびアルコール類の生成を促すことができる。また、リパーゼを添加することにより糠成分中のグリセリドから脂肪酸を遊離させ、エステル類およびラクトン類の生成を促すことができる。添加する酵素としては市販の各種酵素製剤を好適に使用することができる。 It is also a preferred embodiment that a hydrolase is added to the emulsified koji as long as it does not hinder the subsequent growth and fermentation of microorganisms. Hydrolyzing enzyme is added to generate the aroma component of cocoon more efficiently. For example, by adding a protease, an amino acid is generated from the protein in the cocoon component, and this is assimilated by microorganisms. The production of lower fatty acids and alcohols can be promoted. In addition, by adding lipase, fatty acids can be liberated from the glycerides in the koji component, and the formation of esters and lactones can be promoted. Various commercially available enzyme preparations can be suitably used as the enzyme to be added.
要すれば、本発明で好適に用いられ得る米糠由来の500μm以上の粗大固形粒子を含まない乳化糠(米糠の乳化液)について説明すると、そのような乳化糠は、好ましくは約8〜30%、より好ましくは約15〜20%の米糠を含む懸濁液を、糠に含まれる成分の抽出および/またはたんぱく質の変性等をおこなうために約80〜100℃、好ましくは約95〜100℃で約1〜15分、好ましくは約5〜10分間加熱した後、或いは加熱の最中に攪拌して乳化状とし、必要に応じて該乳化液の粘度を低下させる等の目的でリパーゼ、アミラーゼおよび/またはプロテアーゼで処理して、例えば目開き200μmの濾布で濾過を行うなどの方法を採用しつつ粗大粒子を除去することによって得ることができる。なお、予め乳化糠から粗大粒子の除去しない場合には、当該除去操作は乳化糠の発酵後においても同様に実施され得る。 In short, when describing an emulsified rice bran (emulsified rice bran) that does not contain 500 μm or larger coarse solid particles derived from rice bran that can be suitably used in the present invention, such an emulsified rice bran is preferably about 8 to 30%. More preferably, a suspension containing about 15 to 20% rice bran is used at about 80 to 100 ° C., preferably about 95 to 100 ° C. in order to extract components contained in the koji and / or to denature proteins. After heating for about 1 to 15 minutes, preferably about 5 to 10 minutes, or stirring during heating to form an emulsion, lipase, amylase, and the like for the purpose of reducing the viscosity of the emulsion as necessary It can be obtained by treating with protease and removing coarse particles while adopting a method such as filtration through a filter cloth having an opening of 200 μm. In addition, when coarse particles are not removed from the emulsified koji in advance, the removal operation can be similarly performed even after fermentation of the emulsified koji.
2.米糠発酵組成物
本発明の米糠発酵組成物は、上記のようにして調製した米糠の乳化液(乳化糠)に対し、少なくとも1種以上の乳酸菌、少なくとも1種以上の酵母、および/または少なくとも1種のプロピオン酸生産菌を接種することで発酵して得ることができる。
2. Rice bran fermented composition The rice bran fermented composition of the present invention comprises at least one lactic acid bacterium, at least one yeast, and / or at least one of the rice bran emulsion (emulsified koji) prepared as described above. It can be fermented by inoculating seed propionic acid producing bacteria.
なお、本来の糠床では乳酸菌と酵母が主体となって発酵過程が進行するのであるから、当該乳酸菌および酵母による発酵で得られた本発明の米糠発酵組成物をそのままで後述の本発明の漬物用浸漬液に利用することもできるし、また乳酸菌、酵母およびプロピオン酸生産菌により発酵させて得られた米糠発酵組成物をそのまま漬物用浸漬液としてもよいが、本発明の好適な一実施態様においては、乳酸菌と酵母による安定的な乳酸発酵によって得られた米糠発酵物(以下、「米糠乳酸発酵液」という。)に、別途プロピオン酸発酵によって得られた米糠発酵物(以下、「米糠プロピオン酸発酵液」という。)を後から混合して本発明の米糠発酵組成物乃至漬物用浸漬液と成すこともできる。それにより本格的な糠風味の達成をいっそう容易にすることができるからである。 In addition, since the fermentation process proceeds mainly with lactic acid bacteria and yeast in the original cocoon bed, the rice bran fermentation composition of the present invention obtained by fermentation with the lactic acid bacteria and yeast is used as it is, and the pickles of the present invention described later are used as they are. A rice bran fermentation composition obtained by fermentation with lactic acid bacteria, yeast and propionic acid-producing bacteria may be used as it is as a soaking liquid for pickles, but a preferred embodiment of the present invention , Fermented rice bran obtained by stable lactic acid fermentation with lactic acid bacteria and yeast (hereinafter referred to as “rice bran lactic acid fermentation broth”) and fermented rice bran separately obtained by propionic acid fermentation (hereinafter referred to as “rice bran propion”). The acid fermentation broth ") can be mixed later to form the rice bran fermentation composition of the present invention or the immersion liquid for pickles. This makes it easier to achieve a full-fledged strawberry flavor.
すなわち、前述のとおり、糠床の特徴的な香気の一部は低級脂肪酸、特にプロピオン酸および酪酸に由来するものであるが、乳酸菌とプロピオン酸生産菌が共存する環境ではプロピオン酸の生成が阻害され、糠特有の香気を有するまでに極めて長い時間を要することが判明した。そのためプロピオン酸のみを別途発酵させて本発明の米糠プロピオン酸発酵液を得、それを米糠乳酸発酵液とあわせることにより、発酵期間を短縮できることが見出された。一方、酪酸については、酵母による発酵でも十分に生成するが、本発明を実施する方法のひとつとして、米糠懸濁液に乳脂を加えた後に乳化させたものをリパーゼ処理することにより、酪酸の生成時間を短縮することもできる。しかるに、以下では、米糠乳酸発酵液と米糠プロピオン酸発酵液を例にとり、本発明の米糠発酵組成物を説明する。 That is, as mentioned above, some of the characteristic aromas of the cocoon are derived from lower fatty acids, especially propionic acid and butyric acid, but the production of propionic acid is inhibited in an environment where lactic acid bacteria and propionic acid-producing bacteria coexist. And it has been found that it takes a very long time to have an aroma specific to strawberries. Therefore, it was found that the fermentation period can be shortened by separately fermenting only propionic acid to obtain the rice bran propionic acid fermentation broth of the present invention and combining it with the rice bran lactic acid fermentation broth. On the other hand, butyric acid is sufficiently produced even by fermentation with yeast. As one of the methods for carrying out the present invention, butyric acid is produced by lipase-treating emulsified rice after adding milk fat to rice bran suspension. Time can also be shortened. However, in the following, the rice bran fermentation composition of the present invention will be described using a rice bran lactic acid fermentation broth and a rice bran propionic acid fermentation broth as examples.
3.米糠乳酸発酵液
本発明の米糠乳酸発酵液は、前記した米糠の乳化液(乳化糠)に対して乳酸菌および酵母の菌体、或いは前培養したそれらの乳酸菌および酵母を接種し、約7〜30日間、好ましくは約10〜20日間発酵を行うことで得ることができる。この乳酸発酵によって、香気成分のうち、主に、エステル、アルコール、有機酸、ラクトン、含硫黄化合物、含窒素化合物などが当該発酵液に付与される。なお、乳酸菌および酵母の接種に先立って乳化糠をアミラーゼ、プロテアーゼ等の酵素で処理して粘度低下させること、濾過などにより粗大米糠粒子を除去しておくこと、乳化糠に対して磨砕野菜汁或いは野菜粉砕物を添加すること、各種の加水分解酵素(プロテアーゼ、リパーゼ等)を加えることは好ましい態様である。また、必要により、乳化糠に対して乳酸菌および酵母の発酵を促しえる程度の食塩を添加することもいっそう好ましい。
3. Rice bran lactic acid fermentation broth The rice bran lactic acid fermentation broth of the present invention inoculates the above-described rice bran emulsion (emulsified rice bran) with lactic acid bacteria and yeast cells, or pre-cultured lactic acid bacteria and yeast, about 7-30. It can be obtained by carrying out fermentation for a day, preferably about 10 to 20 days. By this lactic acid fermentation, esters, alcohols, organic acids, lactones, sulfur-containing compounds, nitrogen-containing compounds and the like are mainly imparted to the fermentation broth among the aromatic components. Prior to inoculation with lactic acid bacteria and yeast, the emulsified koji is treated with an enzyme such as amylase or protease to reduce the viscosity, coarse rice cake particles are removed by filtration, etc. Alternatively, it is preferable to add a pulverized vegetable product and various hydrolases (protease, lipase, etc.). Further, if necessary, it is more preferable to add salt to the emulsified koji enough to promote fermentation of lactic acid bacteria and yeast.
本発明の乳酸発酵で使用する乳酸菌は、通常のよく手入れされた糠床において見出されるものならばいずれの種を用いてもかまわないが、代表的には、ラクトバチルス プランタルム(Lactobacillus plantarum)、ラクトバチルス ブレビス(Lactobacillus brevis)、ラクトバチルス ビリデッセンス(Lactobacillus vilidescens)、ラクトバチルス アリメンタリウス(Lactobacillus alimentarius)、ラクトバチルス ファーメンタム(Lactobacillus fermentum)、ラクトバチルス ペントサセウス(Lactobacillus pentosaceus)、ラクトバチルス カゼイ(Lactobacillus casei)、ペディオコッカス ペントサセウス(Pediococcus pentosaceus)、ペディオコッカス アシディラクティシ(Pediococcus acidilactici)、テトラジェノコッカス ハロフィラス(Tetragenococcus halophilus)、ロイコノストック メセンテロイデス(Leuconostoc mesenteroides)、ロイコノストック デキストラニカム(Leuconostoc dextranicum)およびロイコノストック ラクティス(Leuconostoc lactis)等の種が用いられる。好適な乳酸菌としては、例えば、ラクトバチルス プランタルム(Lactobacillus plantarum)、ラクトバチルス ブレビス(Lactobacillus brevis)、ラクトバチルス ペントサセウス(Lactobacillus pentosaceus)、ラクトバチルス カゼイ(Lactobacillus casei)、ペディオコッカス ペントサセウス(Pediococcus pentosaceus)、ロイコノストック メセンテロイデス(Leuconostoc mesenteroides)が挙げられる。これらの乳酸菌は、単独でまたは2種以上を組み合わせて本発明の乳化糠に接種することができる。 The lactic acid bacteria used in the lactic acid fermentation of the present invention may be any species as long as it is found in a normal well-maintained bed, but typically, Lactobacillus plantarum , Lactobacillus plantarum , Bacillus brevis (Lactobacillus brevis), Lactobacillus Biridessensu (Lactobacillus vilidescens), Lactobacillus alimentarius (Lactobacillus alimentarius), Lactobacillus fermentum (Lactobacillus fermentum), Lactobacillus pentosaceus (Lactobacillus pentosaceus), Lactobacillus casei (Lactobacil us casei), Pediococcus pentosaceus (Pediococcus pentosaceus), Pediococcus reeds di Lacty Shi (Pediococcus acidilactici), Tetragenococcus halophilus (Tetragenococcus halophilus), Leuconostoc mesenteroides (Leuconostoc mesenteroides), Leuconostoc Dekisutoranikamu (Leuconostoc dextranicum ) And Leuconostoc lactis are used. Suitable lactic acid bacteria, for example, Lactobacillus plantarum (Lactobacillus plantarum), Lactobacillus brevis (Lactobacillus brevis), Lactobacillus pentosaceus (Lactobacillus pentosaceus), Lactobacillus casei (Lactobacillus casei), Pediococcus pentosaceus (Pediococcus pentosaceus), leuco Nostock Mecenteroides ( Leuconostoc mesenteroides ) can be mentioned. These lactic acid bacteria can be inoculated into the emulsification cake of the present invention alone or in combination of two or more.
本発明の乳酸発酵で併用する酵母は、通常のよく手入れされた糠床において見出されるものならばいずれの種を用いてもかまわないが、キャンディダ(Candida)属、トルロプシス(Torulopsis)属、ピキア(Pichia)属、ハイフォピキア(Hyphopichia)属、サッカロミセス(Saccharomyces)属、サッカロミコプシス(Saccharomycopsis)属およびにハンセヌラ(Hansenula)属、デバリモミセス(Debaryomyces)属に属する種からなるものが挙げられ、そのうちのキャンディダ(Candida)属、トルロプシス(Torulopsis)属、ピキア(Pichia)属、サッカロミセス(Saccharomyces)属、デバリオミセス(Debaryomyces)属およびハンセヌラ(Hansenula)属が好ましいものとして例示できる。具体的な種としては、キャンディダ クルゼイ(Candida krusei)、キャンディダ リポリティカ(Candida lipolytica)、トルロプシス エッチェルシイ(Torulopsis etchellsii)、デバリオミセス ハンセニイ(Debaryomyces hansenii)、ハンセヌラ アノマラ(Hansennula anomala)、サッカロミセス セレビシエ(Saccharomyces cerevisiae)およびハイフォピキア バートニイ(Hyphopichia burtonii)が挙げられ、好ましくは、キャンディダ クルゼイ(Candida krusei)、キャンディダ リポリティカ(Candida lipolytica)、トルロプシス エッチェルシイ(Torulopsis etchellsii)、デバリオミセス ハンセニイ(Debaryomyces hansenii)、ハンセヌラ アノマラ(Hansennula anomala)、サッカロミセス セレビシエ(Saccharomyces cerevisiae)が挙げられる。これらの酵母種も、単独でまたは2種以上を組み合わせて本発明の乳化糠に接種することができる。 As the yeast used in combination with the lactic acid fermentation of the present invention, any species may be used as long as it is found in a normal well-maintained bed , but the genus Candida, the genus Torulopsis, the Pichia (Pichia) sp., Haifopikia (Hyphopichia) genus Saccharomyces (Saccharomyces) genus Saccharomyces Romi Kopu cis (Saccharomycopsis) genus and Hansenula (Hansenula) spp, include those comprising a species belonging to Debarimomisesu (Debaryomyces) genus, of which Candida (Candida) genus, Torulopsis (Torulopsis) genus Pichia (Pichia) sp., Saccharomyces (Saccharomyces) genus, Bariomisesu (Debaryomyces) genus and Hansenula (Hansenula) spp can be exemplified as preferred. Specific species, Candida Kuruzei (Candida krusei), Candida lipolytica (Candida lipolytica), Torulopsis Etcherushii (Torulopsis etchellsii), Debaryomyces Hansenii (Debaryomyces hansenii), Hansenula anomala (Hansennula anomala), Saccharomyces cerevisiae (Saccharomyces cerevisiae) And Hyphopicia burtonii , preferably Candida krusei , Candida lipolytica , Tolropsis echelle Castanopsis (Torulopsis etchellsii), Debaryomyces Hansenii (Debaryomyces hansenii), Hansenula anomala (Hansennula anomala), include Saccharomyces cerevisiae (Saccharomyces cerevisiae). These yeast species can also be inoculated into the emulsified knot of the present invention alone or in combination of two or more.
上記のような乳酸菌と酵母の接種は、それにより本発明の米糠の乳化液(乳化糠)が乳酸発酵し得る限りにおいて、単にそれらの菌体製剤、例えば菌体の凍結乾燥物を添加する形で行なってよい。或いは、乳酸菌および酵母は、それらの菌を別個にまたは一緒にして適切な培地内(MRS培地、YM培地等)で前培養することで前培養液を得た後、該前培養液内の栄養増殖体として接種してもよい。前培養液を接種する場合は、乳化糠に対して当該前培養液を、好ましくは約0.2〜3%、より好ましくは約0.5〜2%の割合で添加するとよい。 Inoculation of the lactic acid bacteria and yeast as described above is simply a form in which the bacterial cell preparation, for example, a lyophilized product of the bacterial cells, is added as long as the emulsion of the rice bran of the present invention (emulsified rice cake) can undergo lactic acid fermentation. You can do it. Alternatively, the lactic acid bacteria and yeast are precultured in an appropriate medium (MRS medium, YM medium, etc.) separately or together, and then the nutrients in the preculture liquid are obtained. It may be inoculated as a growth body. When inoculating the preculture solution, the preculture solution is preferably added to the emulsified koji at a ratio of about 0.2 to 3%, more preferably about 0.5 to 2%.
乳酸菌と酵母を接種された乳化糠は、続いて約15〜37℃、好ましくは約25〜35℃の温度で発酵される。静置培養による発酵が好ましいが、その場合でも発酵期間中、1日に約数分間程度穏やかに攪拌するのがより好ましい。発酵期間は、通常、約7〜30日間、好ましくは約10〜20日間とすることができる。 The emulsified koji inoculated with lactic acid bacteria and yeast is subsequently fermented at a temperature of about 15-37 ° C, preferably about 25-35 ° C. Fermentation by stationary culture is preferable, but even in that case, it is more preferable to gently stir for about several minutes a day during the fermentation period. The fermentation period is usually about 7 to 30 days, preferably about 10 to 20 days.
発酵完了後、当該発酵液、つまり本発明の米糠乳酸発酵液の以後の組成変化を防止・低減する目的で、該発酵液を約70〜90℃、好ましくは約75〜80℃の温度で、約5〜15分間、好ましくは約5〜10分間加熱し、滅菌、酵素失活を行うとよい。通常、前記した乳酸菌および酵母による発酵後の発酵液中の乳酸濃度は約10000〜30000ppm、典型的には約15000〜25000ppmに達しているが、前記の加熱処理を行わないと発酵がさらに進行し、経時的に発酵完了時より多くの乳酸が生成するため、後の漬物用浸漬液製造時の乳酸発酵液添加量を設計する際に支障をきたす場合がある。 After completion of the fermentation, the fermentation broth, that is, the rice bran lactic acid fermentation broth of the present invention, is used at a temperature of about 70 to 90 ° C., preferably about 75 to 80 ° C. Heating is performed for about 5 to 15 minutes, preferably about 5 to 10 minutes, and sterilization and enzyme deactivation are performed. Usually, the concentration of lactic acid in the fermentation broth after fermentation with the lactic acid bacteria and yeast described above reaches about 10,000 to 30,000 ppm, typically about 15,000 to 25,000 ppm. However, if the heat treatment is not performed, the fermentation further proceeds. In addition, since more lactic acid is produced over time than when fermentation is completed, there may be a problem in designing the amount of lactic acid fermentation liquor added during the subsequent production of the immersion liquid for pickles.
なお、上記の米糠乳酸発酵液の製造においては、更に発酵期間を短縮したり、或いはいっそう好適な香気を安定的に付与するなどの目的のために、原料となる乳化糠に対して予め別途調製しておいた米糠乳酸発酵液を添加して発酵を開始させることも好ましい態様である。その場合、別途調製しておいた米糠乳酸発酵液は、原料である米糠の重量に換算して、好ましくはそのうちの約25%を置き換えることに相当する比率で添加するのがよい。つまり、例えば、新たに発酵させられるべき米糠の乳化液を、通常より約25%少ない米糠を用いることで調製しておき、そこに添加する別途調製しておいた米糠乳酸発酵液が、当該25%に相当する米糠を補うような量で添加される。 In addition, in the production of the above rice bran lactic acid fermentation broth, separately prepared in advance for the emulsified koji used as a raw material for the purpose of further shortening the fermentation period or stably giving a more suitable aroma. It is also a preferred embodiment to start fermentation by adding the previously koji lactic acid fermentation broth. In that case, the rice bran lactic acid fermentation liquor prepared separately is preferably added in a ratio corresponding to replacing about 25% of the weight of the rice bran as a raw material. That is, for example, a rice bran lactic acid fermentation broth prepared separately by adding an emulsion of rice bran to be newly fermented by using about 25% less rice bran than usual is used. It is added in an amount that supplements the rice bran equivalent to 1%.
また、前記の予め別途調製しておいた米糠乳酸発酵液に替えて、既存の糠床を水でおよそ40%以下に希釈し、それを乳化スラリー状態とした後、例えば目開き約200μmの濾布で濾過を行うなどの方法を採用して粗大固形粒子を除去したものを本発明の乳化糠に添加して、該乳化糠の発酵を開始させることもできる。ここで用いる糠床は通常使用されている既存のものであればいずれも好適に使用できる。また、それは原料米糠に既存の米糠発酵物を加えて発酵させることで短期間発酵させた糠床であってもよい。そのような短期間発酵糠床としては、米糠に米糠の乳酸発酵物を加え、熟成期間を短縮させた所謂「速醸糠床」を使用するのが好ましい。当該「速醸糠床」としては、例えば特開2005−80556号公報に記載のもの、具体的な入手可能なものとしては「かおり糠床140」(三菱商事フードテック株式会社製)などが好適である。なお、ここで用いる米糠の乳酸発酵物として本発明の米糠乳酸発酵液も好適に使用することも簡便である。その後の乳化糠の発酵は、前記と同様の発酵条件の下で行なうことができる。 Further, instead of the previously prepared rice bran lactic acid fermentation broth, the existing straw bed is diluted to approximately 40% or less with water and made into an emulsified slurry, and then, for example, a filter having an opening of about 200 μm is used. A method in which coarse solid particles are removed by employing a method such as filtration with a cloth can be added to the emulsified rice cake of the present invention to start fermentation of the emulsified rice cake. Any existing bed that is usually used can be suitably used. Moreover, it may be a straw bed fermented for a short period of time by adding an existing fermented rice bran product to the raw rice bran and fermenting it. As such a short-term fermentation rice cake, it is preferable to use a so-called “quick brewing rice cake” in which a lactic acid fermented product of rice cake is added to rice cake to shorten the ripening period. As the “fast brewed rice cake”, for example, those described in Japanese Patent Application Laid-Open No. 2005-80556, and “Kaori potato bed 140” (manufactured by Mitsubishi Corporation Foodtech Co., Ltd.) and the like are preferable. It is. In addition, it is also easy to use suitably the rice bran lactic acid fermentation liquid of this invention as a lactic acid fermentation product of the rice bran used here. Subsequent fermentation of the emulsified koji can be performed under the same fermentation conditions as described above.
4.米糠プロピオン酸発酵液
前記のとおり、本来の糠床では乳酸菌と酵母が主体となって発酵過程が進行するのであるが、本発明においては本格的な糠風味をいっそう容易に且つ短期間で付与するなどの目的から、上記の米糠乳酸発酵液に対して、別途プロピオン酸発酵によって得られた本発明の米糠プロピオン酸発酵液を後から混合し、両者を合わせて本発明の米糠発酵組成物と成すのが好適なことも既述のとおりである。
4). Rice bran propionic acid fermentation liquid As described above, the fermentation process proceeds mainly with lactic acid bacteria and yeast in the original bed, but in the present invention, a full-fledged koji flavor is imparted more easily and in a short period of time. For the above-mentioned purpose, the rice bran propionate fermentation liquid of the present invention separately obtained by propionic acid fermentation is mixed with the above rice bran lactic acid fermentation broth, and both are combined to form the rice bran fermentation composition of the present invention. It is also as described above that this is preferable.
本発明の米糠プロピオン酸発酵液は、本発明の乳化糠にプロピオン酸生産菌を接種し発酵させることで調製することができる。当該乳化糠としては、先に説明した本発明の米糠乳酸発酵液の原料とされた乳化糠と同様のものが利用でき、必要によりアミラーゼ処理、濾過処理、各種加水分解酵素を添加できることも同じである。また、当該乳化糠に予め乳酸塩を添加しておくことも大変好ましい。 The rice bran propionic acid fermentation liquid of the present invention can be prepared by inoculating the emulsified rice bran of the present invention with a propionic acid-producing bacterium and fermenting it. As the emulsified koji, the same emulsified koji used as the raw material of the rice bran lactic acid fermentation liquid of the present invention described above can be used, and amylase treatment, filtration treatment, and various hydrolases can be added if necessary. is there. It is also very preferable to add lactate in advance to the emulsified koji.
すなわち、米糠のプロピオン酸発酵時に米糠原料に対して乳酸塩を添加することにより、当該プロピオン酸の生成量が増加することが発明者の検討により明らかとなっており、従って、本発明の乳化糠に対して当該乳酸塩を添加することは、風味や発酵期間の改善の観点からも好ましいことなのである。その目的のために添加する乳酸塩は、可溶性乳酸塩であればいずれのものも用いることができるが、乳酸ナトリウム、乳酸カリウム、乳酸カルシウムを用いることが好ましい。また、発酵原料となる乳化糠への添加量は約0.5〜4%が好ましく、約2〜3%がより好ましい。 That is, it has been clarified by the inventor's examination that the amount of propionic acid produced increases by adding lactate to the rice bran raw material during propionate fermentation of rice bran. The addition of the lactate is preferable from the viewpoint of improving the flavor and fermentation period. Any lactate added for that purpose can be used as long as it is a soluble lactate, but sodium lactate, potassium lactate, and calcium lactate are preferably used. Further, the amount added to the emulsified koji as a fermentation raw material is preferably about 0.5 to 4%, more preferably about 2 to 3%.
本格的な糠床に特徴的な香気成分を付与するにあたっては、プロピオン酸のみならず酪酸由来の低級脂肪酸系香気も重要である。従って、当該酪酸の調整も、後述する本発明の漬物用浸漬液作成時の低級脂肪酸由来の香気成分の管理、設計の面から十分に考慮されるべき点である。 In addition to propionic acid, butyric acid-derived lower fatty acid-based fragrances are important for imparting a characteristic fragrance component to a full-fledged bed. Therefore, the adjustment of the butyric acid is also a point that should be sufficiently considered from the viewpoint of the management and design of the aroma components derived from lower fatty acids when preparing the immersion liquid for pickles according to the present invention described later.
当該酪酸についても、本来の糠床における発酵では主に酵母による発酵過程により生成されるのであるが、プロピオン酸の場合と同様に、乳酸菌共存下ではその生成に時間を要する。そのことから、本発明の好適な一態様では、同じ低級脂肪酸であるプロピオン酸生成、つまり本発明の米糠プロピオン酸発酵液の調製に使用する原料乳化糠中で、乳脂のリパーゼ処理により予め酪酸を生成させておく。 The butyric acid is also produced mainly in the fermentation process using yeast in the original fermentation, but it takes time to produce it in the presence of lactic acid bacteria as in the case of propionic acid. Therefore, in a preferred embodiment of the present invention, butyric acid is preliminarily treated by lipase treatment of milk fat in the production of propionic acid, which is the same lower fatty acid, that is, in the raw material emulsified rice bran used for the preparation of the rice bran propionic acid fermentation broth of the present invention. Let it be generated.
具体的には、本発明の乳化糠のもととなる米糠懸濁液に対して約0.5〜5%、好ましくは約1〜3%の割合で乳脂を添加し、次いで、そこに約0.05〜2%、好ましくは約0.5〜1%のリパーゼを添加する。当該添加後の米糠懸濁液を乳化させた後に、約20〜50℃、好ましくは約30〜40℃の温度で、約12〜24時間、好ましくは約15〜20時間反応させることにより酪酸臭を有する乳化糠を得る。当該酪酸臭が付与された乳化糠はそのままでも続くプロピオン酸発酵の原料とできるが、当該酪酸臭が付与された乳化糠を、そのような処理がされていない本発明の乳化糠で適宜希釈して、続くプロピオン酸発酵の原料として用いるのが好適である。なお、当該プロピオン酸発酵に先立って乳酸塩を加えることにより、プロピオン酸発酵を促しえるのも前記のとおりである。かくして、酪酸を含有する、米糠プロピオン酸発酵液を得ることができる。なお、このリパーゼ処理原料は、米糠乳酸発酵液の原料乳化糠の調製においても適用できる。 Specifically, milk fat is added at a ratio of about 0.5 to 5%, preferably about 1 to 3%, based on the rice bran suspension that is the basis of the emulsified koji of the present invention, and then about 0.05-2%, preferably about 0.5-1% lipase is added. After emulsifying the rice bran suspension after the addition, butyric acid odor is obtained by reacting at a temperature of about 20 to 50 ° C., preferably about 30 to 40 ° C. for about 12 to 24 hours, preferably about 15 to 20 hours. To obtain an emulsified koji. Although the emulsified koji with the butyric acid odor can be used as a raw material for the subsequent propionic acid fermentation, the emulsified koji with the butyric acid odor is appropriately diluted with the emulsified knot of the present invention that has not been subjected to such treatment. Therefore, it is preferable to use it as a raw material for the subsequent propionic acid fermentation. As described above, propionic acid fermentation can be promoted by adding lactate prior to the propionic acid fermentation. Thus, a rice bran propionic acid fermentation broth containing butyric acid can be obtained. This lipase-treated raw material can also be applied in the preparation of a raw material emulsified koji of rice bran lactic acid fermentation broth.
次いで、本発明の米糠プロピオン酸発酵液の発酵方法について説明すると、当該発酵液は上記のようにして得た乳化糠に対して少なくとも1種以上のプロピオン酸生産菌を接種し発酵することで得られるわけであるが、当該プロピオン酸発酵で使用するプロピオン酸生産菌はプロピオニバクテリウム属(Propionibacterium)に属する種であれば問題がなく、好適なものとしてはプロピオニバクテリウム アシディプロピオニシイ(Propionibacterium acidipropionicii)およびプロピオニバクテリウム フロイデンライヒ(Propionibacterium freudenreichii)を非限定的に例示できる。 Next, the fermentation method of the rice bran propionic acid fermentation broth according to the present invention will be described. The fermented broth is obtained by inoculating at least one propionic acid-producing fungus with the emulsified pork obtained as described above and fermenting it. However, there is no problem if the propionic acid-producing bacterium used in the propionic acid fermentation is a species belonging to the genus Propionibacterium , and a suitable one is Propionibacterium acidipropionisii ( Non-limiting examples include Propionibacterium acidipropionicii ) and Propionibacterium fredenreichii .
上記のようなプロピオン酸生産菌の接種は、単にそれらの菌体製剤、例えば菌体の凍結乾燥物を添加する形で行なってもよく、或いは、適切な培地内でそれらの菌を前培養し、栄養増殖体の形で当該前培養液として接種してもよいことは、乳酸菌および酵母の場合と同様である。なお、前培養液を接種する場合は、乳化糠に対し、該前培養液を好ましくは約0.2〜3%、より好ましくは約0.5〜2%の割合で接種する。 The inoculation of propionic acid-producing bacteria as described above may be performed simply by adding their cell preparation, for example, a lyophilized product of the cells, or by pre-culturing these cells in an appropriate medium. It is the same as in the case of lactic acid bacteria and yeast that they may be inoculated as the preculture solution in the form of vegetative growth bodies. In addition, when inoculating the preculture solution, the preculture solution is preferably inoculated at a rate of about 0.2 to 3%, more preferably about 0.5 to 2%, with respect to the emulsified koji.
その後、プロピオン酸生産菌を接種した乳化糠は約15〜37℃、好ましくは約25〜35℃の温度で発酵される。静置培養による発酵が好ましいが、発行期間中は1日に約数分間穏やかに攪拌するのが好ましい。発酵期間は約5〜20日間、好ましくは約7〜15日間である。 Thereafter, the emulsified koji seeded with propionic acid-producing bacteria is fermented at a temperature of about 15 to 37 ° C, preferably about 25 to 35 ° C. Fermentation by static culture is preferable, but it is preferable to gently stir for about several minutes a day during the issuance period. The fermentation period is about 5 to 20 days, preferably about 7 to 15 days.
発酵完了後、当該発酵液、つまり本発明の米糠プロピオン酸発酵液の以後の組成変化を防止・低減する目的で、該発酵液を約70〜90℃、好ましくは約75〜85℃の温度で、約5〜15分間、好ましくは約5〜10分間加熱し、滅菌、酵素失活を行い、安定的な本発明の米糠プロピオン酸発酵液を得る。このときの発酵完了後の発酵液中のプロピオン酸濃度は、通常約4000〜50000ppm、典型的には約10000〜20000ppmに達している。当該発酵の完了後に上記の加熱処理を行わないと発酵がさらに進行し、経時的に発酵完了時より多くのプロピオン酸が生成するため、後述の漬物用浸漬液製造時のプロピオン酸発酵液添加量を設計する際に支障をきたす場合がある。 After completion of the fermentation, the fermentation broth, that is, the rice bran propionic acid fermentation broth of the present invention, is used at a temperature of about 70 to 90 ° C., preferably about 75 to 85 ° C. for the purpose of preventing and reducing subsequent compositional changes. Heat for about 5 to 15 minutes, preferably about 5 to 10 minutes, sterilize and inactivate the enzyme to obtain a stable rice bran propionic acid fermentation broth of the present invention. The propionic acid concentration in the fermentation broth after completion of the fermentation at this time usually reaches about 4000 to 50000 ppm, typically about 10000 to 20000 ppm. If the above heat treatment is not performed after completion of the fermentation, the fermentation further proceeds, and more propionic acid is produced over time than when the fermentation is completed. It may interfere with the design.
このようなプロピオン酸発酵によって、糠床香気成分のうちの主にプロピオン酸が含まれる米糠プロピオン酸発酵液を得ることができる。この米糠プロピオン酸発酵液は、本発明の漬物用浸漬液を製造する際の一成分としてそのままの濃度でも使用できるが、それを約10倍程度にまで希釈して使用することも可能である。例えば、発酵液のプロピオン酸濃度が約4000〜20000ppmとなるように適宜希釈して用いることが好ましい。なお、希釈前または希釈後の米糠プロピオン酸発酵液中のプロピオン酸濃度が約4000ppm未満の場合、漬物用浸漬液においては約400ppmのプロピオン酸濃度を維持することがより好ましいため、例えばそれを本発明の米糠乳酸発酵液と1:10の割合で混合して使用する際には不都合が生じることがある。またプロピオン酸濃度を20000ppmより高濃度にすることは、そのような濃度が漬物用浸漬液として使用する場合において特に要求されるものではないので、得るところが少ない。 By such propionic acid fermentation, it is possible to obtain a rice bran propionic acid fermentation broth mainly containing propionic acid among the aroma components of the anther. This rice bran propionic acid fermentation broth can be used as it is as a component when producing the immersion liquid for pickles of the present invention, but it can also be diluted to about 10 times. For example, it is preferable to dilute and use appropriately so that the propionic acid density | concentration of a fermented liquid may be about 4000-20000 ppm. When the propionic acid concentration in the rice bran propionic acid fermentation liquid before or after dilution is less than about 4000 ppm, it is more preferable to maintain a propionic acid concentration of about 400 ppm in the pickling soaking liquid. When mixing with the rice bran lactic acid fermentation liquor of the invention at a ratio of 1:10, inconvenience may occur. In addition, when the propionic acid concentration is higher than 20000 ppm, such a concentration is not particularly required when used as an immersion liquid for pickles.
なお、上記のようなプロピオン酸の濃度は、高速液体クロマトグラフィーにおいてブロムチモールブルーを用いたポストカラム法により検出したピークから、面積強度法によって求めることができる。具体的には、例えば、有機酸分析用のスルホン化ジビニルベンゼンを充填剤としたカラムと過塩素酸を含む溶離液を用い、有機酸と充填剤のイオン斥力により分離を行う。検出部では有機酸によるpHの変化を指示薬によって検出し、pHの変化による光の吸収の変化の最も大きい波長で吸光度の測定を行う。標準プロピオン酸に由来する吸収の面積強度について検量線を作成し、プロピオン酸の濃度を算出する。そのような方法は当業者に周知である。 The concentration of propionic acid as described above can be determined by the area intensity method from the peak detected by the post column method using bromthymol blue in high performance liquid chromatography. Specifically, for example, separation is performed by ion repulsion between the organic acid and the filler using a column containing sulfonated divinylbenzene for analysis of organic acid and an eluent containing perchloric acid. The detection unit detects the change in pH due to the organic acid with an indicator, and measures the absorbance at the wavelength where the change in light absorption due to the change in pH is greatest. A calibration curve is created for the area intensity of absorption derived from standard propionic acid, and the concentration of propionic acid is calculated. Such methods are well known to those skilled in the art.
5.漬物用浸漬液
前記のとおり、本発明の米糠発酵組成物のうちで乳酸菌および酵母、またはそれらに更にプロピオン酸生産菌を含めて発酵させることで得られた当該発酵組成物は、そのままで本発明の漬物用浸漬液の主原料と成すことができる。とりわけ、これも前記のとおりに、別々に調製された本発明の米糠乳酸発酵液と米糠プロピオン酸発酵液を合することで本発明の米糠発酵組成物と成し、それを主原料として用いて本発明の漬物用浸漬液とするのも好適な態様である。いずれにしても、それらの米糠発酵組成物は、浸透圧および、後に説明する有機酸含有量と食塩含有量の比(A/S)が好ましい範囲になるように適宜希釈するなどして、本発明の漬物用浸漬液として利用することができるのである。また、このときの当該漬物用浸漬液中のプロピオン酸濃度は、製造された漬物が好ましい香気を有するために、少なくとも約400ppmを維持することが望ましい。
5. As described above, among the rice bran fermentation compositions of the present invention, the fermentation composition obtained by fermenting lactic acid bacteria and yeast, or further containing propionic acid-producing bacteria, as it is, is the present invention. Can be made as the main raw material of the immersion liquid for pickles. In particular, as described above, the rice bran lactic acid fermentation broth and the rice bran propionic acid fermentation broth prepared separately are combined to form the rice bran fermentation composition of the present invention, which is used as a main raw material. It is also a suitable aspect to use the immersion liquid for pickles of the present invention. In any case, these rice bran fermentation compositions are appropriately diluted so that the osmotic pressure and the ratio (A / S) of the organic acid content to the salt content (A / S) described later are within a preferable range. It can be used as an immersion liquid for pickles according to the invention. In addition, it is desirable that the propionic acid concentration in the immersion liquid for pickles at this time is maintained at least about 400 ppm so that the manufactured pickles have a preferable aroma.
より具体的に説明すると、例えば本発明の好適な一実施態様に従って本発明の米糠乳酸発酵液および米糠プロピオン酸発酵液を別途調製した後にそれらを混合し、以って本発明の漬物用浸漬液を得る際には、両発酵液の混合比率について、それを所望の香気が達成し得るかぎり任意のものとしても何ら差し支えないのであるが、一般的にはそれぞれの発酵液中に含まれる乳酸およびプロピオン酸含有量の比率を勘案して、乳酸発酵液:プロピオン酸発酵液の比を、約1:10〜10:1、より好ましくは約1:3〜3:1とするのがよい。また最終的な漬物用浸漬液中のプロピオン酸濃度が約400〜18000ppm、好ましくは約450〜14000ppmとなるように混合比率を調節することが望ましい。 More specifically, for example, according to a preferred embodiment of the present invention, the rice bran lactic acid fermentation liquid and the rice bran propionic acid fermented liquid of the present invention are separately prepared and then mixed, whereby the immersion liquid for pickles of the present invention is mixed. Is obtained as long as the desired aroma can be achieved, but generally the lactic acid contained in each fermentation broth and Considering the ratio of propionic acid content, the ratio of lactic acid fermentation broth: propionic acid fermentation broth should be about 1:10 to 10: 1, more preferably about 1: 3 to 3: 1. Further, it is desirable to adjust the mixing ratio so that the propionic acid concentration in the final immersion liquid for pickles is about 400 to 18000 ppm, preferably about 450 to 14000 ppm.
また、上記のような基準により米糠乳酸発酵液および米糠プロピオン酸発酵液を混合した後に、漬物用浸漬液中の有機酸含有量と食塩含有量の比の調整を行うことも望ましい態様である。具体的に、当該漬物用浸漬液中の有機酸含有量と食塩含有量の比は、乳酸酸度(%)を「A」とし、塩化物イオンを塩化ナトリウムとして換算した際の塩化物イオン濃度(%)を「S」で表した場合、当該AをSで除した値「A/S」が約0.05〜0.4、好ましくは約0.1〜0.3となるようにするのが望ましい。これは、当該A/Sが0.05未満の場合は、製造された漬物は糠漬けらしい酸味が感じられなくなり、逆にA/Sが0.4を超える場合は製造された漬物の酸味が強くなりすぎてしまい、嗜好に適さないことがあわせて見出されたことによるものであるが、この値は通常の糠床で良好な呈味の漬物を得るためのA/Sである0.4〜0.5に比べ小さく、乳化状態である本発明の米糠発酵組成物乃至漬物用浸漬液と、通常の糠床の特性の違いを顕著に示しているともいえる。このような有機酸含有量と食塩含有量の比の調整は、通常は有機酸、或いは食塩を適宜添加することで行われる。使用する有機酸は食用のものであって、通常の酸の風味がするものであればいずれのものでもよいが、乳酸を用いるのがもっとも好ましい。 Moreover, after mixing the rice bran lactic acid fermentation liquid and the rice bran propionic acid fermentation liquid according to the above criteria, it is also desirable to adjust the ratio between the organic acid content and the salt content in the pickling immersion liquid. Specifically, the ratio of the organic acid content to the salt content in the soaking liquid for pickles is the chloride ion concentration when the lactic acid acidity (%) is “A” and the chloride ion is converted to sodium chloride ( %) Is represented by “S”, the value “A / S” obtained by dividing the A by S is about 0.05 to 0.4, preferably about 0.1 to 0.3. Is desirable. This is because when the A / S is less than 0.05, the soured pickled product does not feel the sourness of pickles, and conversely when the A / S exceeds 0.4, the soured pickled product has a strong sourness. This value is due to the fact that it is too much and unsuitable for the taste, and this value is an A / S for obtaining a pickled product having a good taste in a normal bed. It can be said that the difference of the characteristic of the rice bran fermentation composition of this invention thru | or the pickling soaking liquid of this invention which is small compared with -0.5 and the normal rice cake bed is shown notably. Such adjustment of the ratio between the organic acid content and the salt content is usually performed by appropriately adding an organic acid or salt. The organic acid to be used is edible, and any organic acid can be used as long as it has a normal acid flavor, but it is most preferable to use lactic acid.
なお、本発明における乳酸酸度は、試料の中和滴定を行い、その際に消費されたアルカリ水溶液の量で中和できる乳酸の量を計算することにより得られる。例えば、中和滴定を市販の電位差自動滴定装置を用いて行い、ここで得られた滴定終点に至るまでに消費された水酸化ナトリウムの水溶液およびサンプルの採取量より乳酸酸度が算出される。そのような方法は当業者に周知である。 The lactic acid acidity in the present invention can be obtained by performing neutralization titration of a sample and calculating the amount of lactic acid that can be neutralized with the amount of alkaline aqueous solution consumed at that time. For example, neutralization titration is performed using a commercially available potentiometric automatic titration apparatus, and the lactic acid acidity is calculated from the aqueous solution of sodium hydroxide and the amount of sample collected until reaching the titration end point obtained here. Such methods are well known to those skilled in the art.
また、本発明における塩化物イオン濃度の測定は、電位差自動滴定装置を用いた、塩化銀の生成による沈殿滴定法で行う。装置から得られた滴定終点に至るまでに消費された硝酸銀水溶液およびサンプルの採取量より塩化物イオン濃度が得られる。同じく、そのような方法は当業者に周知である。 Moreover, the measurement of the chloride ion concentration in the present invention is carried out by a precipitation titration method using silver chloride production using an automatic potentiometric titrator. The chloride ion concentration can be obtained from the silver nitrate aqueous solution consumed up to the titration end point obtained from the apparatus and the amount of sample collected. Likewise, such methods are well known to those skilled in the art.
更に、本発明の米糠乳酸発酵液および米糠プロピオン酸発酵液を混合したものは、プロピオン酸濃度、A/Sを好適にできる範囲であれば、約1/10倍程度まで希釈して使用することができる。その際、必要に応じて漬物用浸漬液の浸透圧の維持のために食塩を約3〜15%、乳酸を約0.6〜2.1%の範囲で添加してもよい。 Furthermore, the mixture of the rice bran lactic acid fermentation broth and the rice bran propionic acid fermentation broth of the present invention should be diluted to about 1/10 times as long as the propionic acid concentration and A / S can be suitably used. Can do. At that time, salt may be added in an amount of about 3 to 15% and lactic acid in the range of about 0.6 to 2.1% in order to maintain the osmotic pressure of the immersion liquid for pickles.
このようにして調製した漬物用浸漬液には、必要に応じ、更に各種の呈味成分、例えば、香辛料のペースト、搾汁液または微粉末、或いはうまみ調味料、昆布、唐辛子、生姜、陳皮、葫などを添加してもよい。 In the soaking liquid for pickles thus prepared, various flavoring components, for example, spice paste, juice or fine powder, or umami seasoning, kelp, chili, ginger, chili, strawberry Etc. may be added.
6.米糠粗大粒子の除去
従来の糠床や液状糠には米糠の粗大粒子が含まれていることから、そこに野菜を漬けることで糠漬けを製造する場合、糠床成分の均一性保持の難しさや、その後の漬物からの当該粗大粒子の洗浄作業とそれに伴う排水問題が存在するのは上で述べたとおりであるが、本発明の乳化状態の米糠発酵組成物においては、そこに米糠の粗大粒子が含まれていなくとも十分な糠風味を糠漬け製品に対して安定的に付与できることが確認され、しかして前記のような米糠粗大粒子の洗浄除去作業とそれに伴う排水問題も解消し得た。
6). Removal of coarse rice bran particles Since conventional rice cakes and liquid rice cakes contain coarse rice bran particles, it is difficult to maintain the uniformity of the ingredients of the rice cake, As described above, there is a washing operation of the coarse particles from the pickles of the rice and the accompanying drainage problem. In the emulsified rice bran fermentation composition of the present invention, the coarse particles of rice bran are contained therein. Even if not, it has been confirmed that a sufficient flavor can be stably imparted to the pickled product, and the above-described washing and removing operation of coarse rice bran particles and the accompanying drainage problem can be solved.
従って、本発明の好適な米糠発酵組成物乃至漬物用浸漬液は上記の米糠粗大粒子を除去したものとして調製し得、通常は約500μmを超える粒子径の粒子、好ましくは約400μmより大きい粒子径の粒子を含まないものとなし得る。すなわち、後記の試験例で示すように、米糠発酵組成物から得られた漬物用浸漬液に約500μmを超える粒子径の米糠由来の粗大粒子が含まれる場合、漬物製造容器内で該粗大粒子の沈殿が生じ、単に野菜類を漬け込む操作をするだけではそのような沈殿が解消しないために浸漬液の攪拌が必要となるばかりか、製造された漬物に米糠粗大粒子が付着して漬物表面を洗浄することが必要となり、本発明の目的のひとつである漬物の洗浄工程の回避をすることができないし、前記のとおりに大きな容器内で浸漬液の攪拌までしなくてはならないため、全体の作業効率が著しく低下してしまう。これに対して、本発明の粒子径500μmを超える懸濁粒子(米糠粗大粒子)を含まない米糠発酵組成物乃至漬物用浸漬液では、それに漬けるだけで十分に本格的な糠風味を付与できることから、上記のような製造時の煩雑さや困難性が伴わないのである。 Accordingly, a suitable rice bran fermentation composition or pickling soaking solution of the present invention can be prepared by removing the coarse rice bran coarse particles, and usually has a particle size of more than about 500 μm, preferably more than about 400 μm. The particles may be free of particles. That is, as shown in the following test examples, when the soaking liquid for pickles obtained from the rice bran fermentation composition contains coarse particles derived from rice bran having a particle diameter of more than about 500 μm, the coarse particles are contained in the pickle manufacturing container. Precipitation occurs, and simply soaking vegetables does not eliminate such precipitation, so stirring of the immersion liquid is required, and coarse rice bran particles adhere to the produced pickles and wash the surface of the pickles. It is necessary to do so, and it is impossible to avoid the pickle washing process, which is one of the objects of the present invention, and as described above, the immersion liquid must be stirred in a large container. Efficiency is significantly reduced. On the other hand, the rice bran fermentation composition or the soaking liquid for pickles that does not contain suspended particles (rice koji coarse particles) having a particle diameter of more than 500 μm according to the present invention can impart a full-fledged koji flavor just by soaking it. Therefore, there is no complexity and difficulty in manufacturing as described above.
なお、本発明における粒子径とはレーザー回折・散乱法で測定した粒径である。具体的な測定方法としては、レーザー回折式粒度分布測定機MT−3000(日機装株式会社製)を用い、分散溶媒として純水を用い、また当該測定機の操作要領に従って、当該測定器に適量と表示されるまで試料を添加した後、粒度分布を測定することで決定できる。 In the present invention, the particle diameter is a particle diameter measured by a laser diffraction / scattering method. As a specific measuring method, a laser diffraction particle size distribution measuring machine MT-3000 (manufactured by Nikkiso Co., Ltd.) is used, pure water is used as a dispersion solvent, and an appropriate amount is measured in the measuring instrument according to the operating procedure of the measuring instrument. It can be determined by measuring the particle size distribution after adding the sample until indicated.
そのような米糠の粗大粒子の除去は、前記乳化糠からの該粗大粒子の除去について述べたものと同じ方法が採用でき、具体的には、濾布を用いた加圧濾過法を利用することができる。またその際に用いる濾布の目開きは、約45μm〜840μm、好ましくは約50μm〜500μm、さらに好ましくは約100μm〜200μmとすることができる。目開きが840μmより大きい場合、粗大粒子が十分に除去できず、漬物製造後の洗浄操作が必要となる。また目開きが45μmより小さい場合、濾過効率が悪くなり製造に適さない。珪藻土を用いたプレコートを行うことにより、目開きの小さな濾布の使用も可能ではあるが、目開きがあまりにも小さい場合は乳化状態までもが解消して極端な澄明溶液となってしまい、好ましくない。乳化状態を解消してしまうような澄明化処理後では、せっかくの糠床の特徴的な香気成分が当該処理とともに失われてしまうからである。 For the removal of such coarse particles of rice bran, the same method as described for the removal of coarse particles from the emulsified rice bran can be adopted, and specifically, a pressure filtration method using a filter cloth should be used. Can do. Moreover, the opening of the filter cloth used in that case can be about 45 μm to 840 μm, preferably about 50 μm to 500 μm, and more preferably about 100 μm to 200 μm. When the mesh size is larger than 840 μm, coarse particles cannot be sufficiently removed, and a washing operation after the pickle production is required. On the other hand, if the aperture is smaller than 45 μm, the filtration efficiency is deteriorated, which is not suitable for production. By performing pre-coating with diatomaceous earth, it is possible to use a filter cloth with a small opening, but if the opening is too small, even the emulsified state is canceled and an extremely clear solution is obtained. Absent. This is because after the clarification treatment that eliminates the emulsified state, the characteristic aroma components of the precious bed are lost together with the treatment.
つまり、本発明においては、米糠発酵組成物乃至漬物用浸漬液から米糠粗大粒子を濾過等により除去するのが望ましいのであるが、いっぽうで当該除去処理後でもその乳化状態が維持されていることが重要なのであって、端的には、先に説明したとおり、理論に拘束されることは好まないが、米糠の発酵によって得られる香気成分は疎水性のものが多いから、その場合、過度の濾過処理などを施すことによって本発明の米糠発酵組成物の乳化状態を解消してしまい、ひいてはそこから油脂までも濾過残渣とともに取り除いてしまった場合には、当該油脂とともに前記疎水性香気成分も当該組成物等から取り除かれてしまう結果となるところ、本発明においては、原料となる本発明の乳化糠からその発酵完了、野菜等の漬け込みに至るまでの持続的な乳化状態を確保することも大切な要素となるのである。 That is, in the present invention, it is desirable to remove coarse rice bran particles from the rice bran fermentation composition or the pickled soaking solution by filtration or the like, but on the other hand, the emulsified state is maintained even after the removal treatment. In short, as I explained earlier, I don't want to be bound by theory, but the aroma components obtained by fermentation of rice bran are often hydrophobic, so in that case, excessive filtration treatment Etc., the emulsified state of the rice bran fermentation composition of the present invention is eliminated, and when the oil and fat are removed together with the filtration residue, the hydrophobic aroma component and the oil and fat are also included in the composition. In the present invention, from the emulsified rice cake of the present invention as a raw material, the fermentation is completed and the vegetables are soaked. It is also becoming an important factor to ensure the emulsification state.
本発明では、そのような乳化状態の程度は、該発酵組成物乃至漬物用浸漬液の吸光度により簡便に確認することができる。具体的には、市販のごく一般的な可視紫外分光光度計(製品名「分光光度計V−660」、日本分光株式会社製等)により、光路10mmの石英セルを用い、純水を対照として、10倍に希釈した試料の660nmにおける吸光度を測定することにより、当該乳化状態の程度を確認することができる。 In the present invention, the degree of such an emulsified state can be easily confirmed by the absorbance of the fermentation composition or the pickling immersion liquid. Specifically, a quartz cell with an optical path of 10 mm is used with a commercially available very general visible ultraviolet spectrophotometer (product name “Spectrophotometer V-660”, manufactured by JASCO Corporation, etc.) and pure water as a control. The degree of the emulsified state can be confirmed by measuring the absorbance at 660 nm of the sample diluted 10 times.
本発明における米糠発酵組成物乃至漬物用浸漬液の乳化の程度は、前記のとおり当該組成物等を10倍希釈したときの660nmにおける吸光度であらわした場合に、その吸光度が約0.05〜3.0、好ましくは約0.1〜3.0とするのがよい。吸光度が約0.05未満の場合は、組成物が澄明となりすぎてしまい、糠漬け風味の漬物を製造するために必要な量の疎水性香気成分を組成物中に保持することができない。また吸光度が約3.0を超えた場合は、それ以上吸光度を高くしても浸漬液としての効果に差が出ないので意味がなく、経済的な観点からもあまり必要のないことである。 In the present invention, the degree of emulsification of the rice bran fermentation composition or the pickled soaking liquid is about 0.05 to 3 when the absorbance at 660 nm when the composition is diluted 10 times as described above. 0.0, preferably about 0.1 to 3.0. When the absorbance is less than about 0.05, the composition becomes too clear, and the amount of the hydrophobic aroma component necessary for producing a pickled simmered flavor cannot be retained in the composition. If the absorbance exceeds about 3.0, there is no difference in the effect as an immersion liquid even if the absorbance is further increased, and this is not necessary from an economical viewpoint.
7.糠漬けの製造
本発明によって得られた漬物用浸漬液を使用した糠漬けは、当該漬物用浸漬液に対して糠漬けの原料となる野菜類を浸漬させるだけで製造でき、殊に浸漬液から取り出した後に、製造された漬物を水で洗浄する必要がない。具体的な製造例としては、例えば、きゅうり、なす、大根、カブ、ミョウガ、キャベツ、瓜、人参等の野菜類を、当該青果類を被覆するのに十分量の本発明の漬物用浸漬液に浸漬させ、約1〜25℃、好ましくは約5〜15℃、より好ましくは約5〜10℃の温度で、少なくとも約12時間程度以上、好ましくは約24時間、より好ましくは約48時間前後処理することが挙げられる。
7). Manufacture of pickles Pickles using the pickling soaking solution obtained according to the present invention can be produced simply by immersing vegetables as raw materials for pickling in the pickling soaking solution, especially after taking out from the soaking solution. There is no need to wash the produced pickles with water. Specific examples of production include, for example, cucumbers, eggplants, radishes, turnips, ginger, cabbage, persimmons, carrots, etc., in a sufficient amount of the soaking solution for pickles of the present invention to cover the fruits and vegetables. Immersion and treatment at a temperature of about 1 to 25 ° C., preferably about 5 to 15 ° C., more preferably about 5 to 10 ° C. for at least about 12 hours or more, preferably about 24 hours, more preferably about 48 hours. To do.
また、糠漬けの風味調整等を目的として、必要に応じグルタミン酸や昆布エキス等の呈味成分、唐辛子、生姜、陳皮、葫等の香辛料のペースト、搾汁液若しくは微粉末を当該浸漬液に対して更に添加することができるのも前記のとおりである。 In addition, for the purpose of adjusting the flavor of pickled cucumber, if necessary, flavoring ingredients such as glutamic acid and kelp extract, spice paste such as chili, ginger, cinnamon, strawberry, squeezed liquid or fine powder are further added to the soaking liquid. As described above, it can be added.
本発明によって得られた漬物用浸漬液は家庭で使用する事もできるが、漬物の工業的な製造において好適に使用される。例えば、本発明の漬物用浸漬液および漬物の原料となる野菜類をプラスチックバッグに詰め、脱気後、密封シールして、約5℃前後の冷蔵室に約48時間前後放置することで、本発明の糠漬けの製造を行うと同時に、それをそのまま製品として出荷することも可能である。 Although the pickling immersion liquid obtained by the present invention can be used at home, it is preferably used in the industrial production of pickles. For example, the soaking liquid for pickles according to the present invention and vegetables as raw materials for pickles are packed in a plastic bag, degassed, hermetically sealed, and left in a refrigerator room at about 5 ° C. for about 48 hours. It is also possible to produce the pickled cucumber of the invention and ship it as a product as it is.
以下に、本発明に係る米糠発酵糠組成物について、実施例を交えて詳細に説明するが、本発明は以下の例に限定されるものではない。 Hereinafter, the rice bran fermented koji composition according to the present invention will be described in detail with examples, but the present invention is not limited to the following examples.
(試薬)
本発明の実施例において、試薬類は下記のものを使用した。
イーストエキス:Yeast Extract(日本ベクトン・ディッキンソン株式会社製)
麦芽エキス:Malt Extract(日本ベクトン・ディッキンソン株式会社製)
ポリペプトン:Polypeptone(和光純薬工業株式会社製)
グルコース:Glucose,特級(和光純薬工業株式会社製)
塩化ナトリウム:塩化ナトリウム,特級(和光純薬工業株式会社製)
硫酸マグネシウム:硫酸マグネシウム七水和物,特級(和光純薬工業株式会社製)
珪藻土(粗粒):シリカ#645(中央シリカ株式会社製)
50%乳酸ナトリウム:50%発酵乳酸ナトリウム(ピューラック・ジャパン株式会社製)
炭酸ナトリウム:炭酸ナトリウム,特級(和光純薬工業株式会社製)
過塩素酸:過塩素酸,特級(和光純薬工業株式会社製)
リン酸水素二ナトリウム:リン酸水素二ナトリウム,特級(和光純薬工業株式会社製)
ブロムチモールブルー(BTB):ブロムチモールブルー,特級(和光純薬工業株式会社製)
プロピオン酸:プロピオン酸,特級(和光純薬工業株式会社製)
ヘキサン:ヘキサン,特級(和光純薬工業株式会社製)
寒天: 寒天・粉末(細菌培養用)(和光純薬工業株式会社製)
(reagent)
In the examples of the present invention, the following reagents were used.
Yeast extract: Yeast Extract (manufactured by Nippon Becton Dickinson Co., Ltd.)
Malt extract: Malt Extract (manufactured by Nippon Becton Dickinson Co., Ltd.)
Polypeptone: Polypettone (Wako Pure Chemical Industries, Ltd.)
Glucose: Glucose, special grade (Wako Pure Chemical Industries, Ltd.)
Sodium chloride: Sodium chloride, special grade (Wako Pure Chemical Industries, Ltd.)
Magnesium sulfate: Magnesium sulfate heptahydrate, special grade (manufactured by Wako Pure Chemical Industries, Ltd.)
Diatomaceous earth (coarse): Silica # 645 (manufactured by Chuo Silica Co., Ltd.)
50% sodium lactate: 50% fermented sodium lactate (Pureac Japan Co., Ltd.)
Sodium carbonate: Sodium carbonate, special grade (Wako Pure Chemical Industries, Ltd.)
Perchloric acid: Perchloric acid, special grade (Wako Pure Chemical Industries, Ltd.)
Disodium hydrogen phosphate: disodium hydrogen phosphate, special grade (manufactured by Wako Pure Chemical Industries, Ltd.)
Bromthymol blue (BTB): Bromthymol blue, special grade (Wako Pure Chemical Industries, Ltd.)
Propionic acid: Propionic acid, special grade (Wako Pure Chemical Industries, Ltd.)
Hexane: Hexane, special grade (manufactured by Wako Pure Chemical Industries, Ltd.)
Agar: Agar / powder (for bacterial culture) (Wako Pure Chemical Industries, Ltd.)
(酵素)
以下の実施例においては下記の酵素を使用した。
アミラーゼ: ユニアーゼS(商品名:ヤクルト薬品工業株式会社製)
酸性プロテアーゼ:モルシンF(商品名:天野エンザイム株式会社製)
リパーゼ:リパーゼT(商品名:天野エンザイム株式会社製)
(enzyme)
In the following examples, the following enzymes were used.
Amylase: UNIASE S (trade name: Yakult Pharmaceutical Co., Ltd.)
Acid protease: Morsin F (trade name: Amano Enzyme, Inc.)
Lipase: Lipase T (Brand name: Amano Enzyme Co., Ltd.)
(菌株)
以下の実施例においては下記の菌株を使用した。
乳酸菌(発酵液用):Lactobacillus pentosus(乳酸菌製剤、商品名:漬物発酵隊 LAP−2,三菱商事フードテック株式会社製)およびLeuconostock sp.(乳酸菌製剤、商品名:漬物発酵隊 LEC−7,三菱商事フードテック株式会社製)
乳酸菌(糠床用):Lactobacillus plantarumおよびPediococcus pentosaceus
酵母(発酵液用):Candida krusei
酵母(糠床用):Torulopsis ettchelsii
プロピオン酸生産菌:Propionibacterium acidipropionici
(Strain)
The following strains were used in the following examples.
Lactic acid bacteria (for fermented liquor): Lactobacillus pentosus (lactic acid bacteria preparation, trade name: pickled fermentation group LAP-2, manufactured by Mitsubishi Corporation Foodtech Co., Ltd.) and Leuconostoc sp. (Lactic acid bacteria preparation, trade name: Pickled Fermentation Corp. LEC-7, manufactured by Mitsubishi Corporation Foodtech Co., Ltd.)
Lactic acid bacteria (for bed): Lactobacillus plantarum and Pediococcus pentoaceus
Yeast (for fermentation broth): Candida krusei
Yeast (for cocoon beds): Torulopsis ettchelsi
Propionic acid producing bacteria: Propionibacterium acidipropionici
(食品素材)
以下の実施においては下記の食品素材原料を使用した。
にんにくペースト:にんにくペースト(株式会社フィールド製)
米糠:米糠(のいゑ株式会社製)
米油:米サラダ油(商品名:築野食品工業株式会社製)
乳脂:雪印北海道バター(商品名:雪印乳業株式会社製)
浅漬けの素:浅漬けベース100(商品名:三菱商事フードテック株式会社製)
糠風味調味料:糠絞りS(商品名:協和発酵工業株式会社製)
うまみ調味料:調味料GTO(商品名:三菱商事フードテック株式会社製)
野菜(きゅうり、キャベツ、白菜、唐辛子)、昆布については量販店で販売されているものを使用した。
(Food material)
In the following implementation, the following food material raw materials were used.
Garlic paste: Garlic paste (made by Field Co., Ltd.)
Rice bran: Rice bran (made by Noii Co., Ltd.)
Rice oil: Rice salad oil (Brand name: Tsukino Food Industry Co., Ltd.)
Milk fat: Snow Brand Hokkaido Butter (trade name: Snow Brand Milk Products Co., Ltd.)
Asa pickle base: Asa pickle base 100 (trade name: manufactured by Mitsubishi Corporation Foodtech Co., Ltd.)
Salmon flavor seasoning: Sake squeezed S (trade name: manufactured by Kyowa Hakko Kogyo Co., Ltd.)
Umami Seasoning: Seasoning GTO (Product Name: Made by Mitsubishi Corporation Foodtech)
For vegetables (cucumber, cabbage, Chinese cabbage, chili) and kelp, those sold at mass retailers were used.
(使用機器)
以下の実施においては下記の機器を使用した。
蒸気滅菌機:オートクレーブ ES−315(製品名:トミー工業株式会社製)
恒温槽:INCUBATOR MIR−153(製品名:三洋電機株式会社製)
pH計:電極式水素イオン濃度指示計(製品名:東亜DKK株式会社製)
電位差自動滴定装置:AT−610(製品名:京都電子工業株式会社製)
高速液体クロマトグラフィー:Waters HPLC System(Waters社製)
HPLCカラム:Organic acid column(7.8φx300mm)(Waters社製)
濾過機:KST−142(製品名:アドバンテック東洋株式会社製)
プレート型ホモゲナイザー:T.K.ホモミクサーMARKII(製品名:特殊機化工業株式会社製)
粒度分布測定機:Microtrac MT3000(製品名:日機装株式会社製)
分光光度計:V−660(製品名:日本分光株式会社製)
メンブランフィルター:DISMIC−25 Disposable Syringe Filter Unit(pore size 0.45μm)(製品名:東洋濾紙株式会社製)
(Used equipment)
The following equipment was used in the following implementations.
Steam sterilizer: Autoclave ES-315 (Product name: Tomy Industries, Ltd.)
Thermostatic bath: INCUBATOR MIR-153 (Product name: Sanyo Electric Co., Ltd.)
pH meter: Electrode type hydrogen ion concentration indicator (Product name: manufactured by Toa DKK Corporation)
Automatic potentiometric titrator: AT-610 (product name: manufactured by Kyoto Electronics Industry Co., Ltd.)
High performance liquid chromatography: Waters HPLC System (Waters)
HPLC column: Organic acid column (7.8φ × 300 mm) (manufactured by Waters)
Filtration machine: KST-142 (Product name: Advantech Toyo Co., Ltd.)
Plate type homogenizer: T.W. K. Homomixer MARKII (product name: manufactured by Tokushu Kika Kogyo Co., Ltd.)
Particle size distribution analyzer: Microtrac MT3000 (product name: manufactured by Nikkiso Co., Ltd.)
Spectrophotometer: V-660 (product name: manufactured by JASCO Corporation)
Membrane filter: DISMIC-25 Disposable Syringe Filter Unit (pore size 0.45 μm) (Product name: manufactured by Toyo Roshi Kaisha, Ltd.)
(培地)
以下の実施においては下記組成の培地を、必要によりpH調整後、121℃、15分蒸気滅菌後使用した。
乳酸菌用培地:MRS培地(pH6.0〜6.5)
MRS培地(Difco社製):5.5%
純水:94.5%
酵母用培地:YM培地(pH6.2)
イーストエキス:0.3%
麦芽エキス:0.3%
ポリペプトン:0.5%
グルコース:1.0%
純水:97.9%
プロピオン酸生産菌用培地:プロピオン酸生産菌用合成培地(pH5.7)
イーストエキス:0.5%
ポリペプトン:0.5%
グルコース:0.5%
硫酸マグネシウム七水和物:0.1%
純水:98.4%
前培養用培地:米糠溶液(pH6.5)
米糠:10.0%
純水:90.0%
保存用プレート:各液体培地の全量に対し3.0%の寒天を添加
(Culture medium)
In the following implementation, a medium having the following composition was used after steam sterilization at 121 ° C. for 15 minutes after pH adjustment as necessary.
Medium for lactic acid bacteria: MRS medium (pH 6.0 to 6.5)
MRS medium (Difco): 5.5%
Pure water: 94.5%
Yeast medium: YM medium (pH 6.2)
East extract: 0.3%
Malt extract: 0.3%
Polypeptone: 0.5%
Glucose: 1.0%
Pure water: 97.9%
Propionic acid producing bacterium medium: Propionic acid producing bacterium medium (pH 5.7)
Yeast extract: 0.5%
Polypeptone: 0.5%
Glucose: 0.5%
Magnesium sulfate heptahydrate: 0.1%
Pure water: 98.4%
Pre-culture medium: Rice bran solution (pH 6.5)
Rice bran: 10.0%
Pure water: 90.0%
Storage plate : 3.0% agar added to the total volume of each liquid medium
(前培養)
本発明の実施例においては、以下の条件で前培養を実施した。
(Pre-culture)
In the examples of the present invention, pre-culture was performed under the following conditions.
乳酸菌の前培養
乳酸菌製剤50mgを、シリコ栓つき試験管(15φx150mm)中のMRS培地10mLに接種し、30℃、24時間静置培養を行った。この培養液1mLを200mL容のシリコ栓つき三角フラスコ中の米糠溶液200mLに接種し、30℃、24時間振とう培養を行い前培養液とした。
50 mg of a pre-cultured lactic acid bacteria preparation of lactic acid bacteria was inoculated into 10 mL of MRS medium in a test tube with a silico stopper (15φ × 150 mm), and static culture was performed at 30 ° C. for 24 hours. 1 mL of this culture solution was inoculated into 200 mL of a rice bran solution in a 200 mL volume conical flask with a silico stopper, and cultured with shaking at 30 ° C. for 24 hours to obtain a preculture solution.
酵母の前培養
保存用プレートから1白金耳を採り、シリコ栓つき試験管(15φx150mm)中のYM培地10mLに接種し、30℃、24時間静置培養を行った。この培養液1mLを200mL容のシリコ栓つき三角フラスコ中の米糠溶液200mLに接種し、30℃、24時間振とう培養を行い前培養液とした。
One platinum loop was taken from the yeast preculture storage plate, inoculated into 10 mL of YM medium in a test tube with a silico stopper (15φ × 150 mm), and statically cultured at 30 ° C. for 24 hours. 1 mL of this culture solution was inoculated into 200 mL of a rice bran solution in a 200 mL volume conical flask with a silico stopper, and cultured with shaking at 30 ° C. for 24 hours to obtain a preculture solution.
プロピオン酸生産菌の前培養
保存用プレートから1白金耳を採り、シリコ栓つき試験管(15φx150mm)中のプロプオン酸菌用培地10mLに接種し、30℃、24時間静置培養を行った。この培養液1mLを200mL容のシリコ栓つき三角フラスコ中の米糠溶液200mLに接種し、30℃、48時間振とう培養を行い前培養液とした。
One platinum loop was taken from a plate for preculture storage of propionic acid-producing bacteria, and inoculated into 10 mL of a medium for propionic acid bacteria in a test tube with a silico stopper (15φ × 150 mm), followed by stationary culture at 30 ° C. for 24 hours. 1 mL of this culture solution was inoculated into 200 mL of a rice bran solution in a 200 mL conical flask with a silico stopper, and cultured with shaking at 30 ° C. for 48 hours to prepare a preculture solution.
(プロピオン酸の定量)
プロピオン酸の定量は以下の条件で行った。
試料の前処理:試料と同量のヘキサンで脱脂後、10倍希釈し、メンブランフィルターでろ過した。
カラム:Organic acid column(7.8φx300mm)1本
溶離液:0.08%過塩素酸水溶液
反応液:0.2mMのBTB+5.2mMのNaOH+15mMのNa2HPO4
流量:0.8mL
カラム温度:60℃
検出:445nm
試料注入量:20μL
(Quantification of propionic acid)
Propionic acid was quantified under the following conditions.
Sample pretreatment: Degreased with the same amount of hexane as the sample, diluted 10-fold, and filtered through a membrane filter.
Column: Organic acid column (7.8φ × 300 mm) 1 eluent: 0.08% perchloric acid aqueous solution Reaction solution: 0.2 mM BTB + 5.2 mM NaOH + 15 mM Na 2 HPO 4
Flow rate: 0.8mL
Column temperature: 60 ° C
Detection: 445nm
Sample injection volume: 20 μL
(乳酸酸度の定量)
試験液を0.5乃至1.0gの範囲の量で採取し、これを蒸留水にて50mLに希釈したのち、電位差自動滴定装置を用い0.1mol/L水酸化ナトリウム水溶液を滴下した。装置から得られた滴定終点に至るまでに消費した水酸化ナトリウム水溶液およびサンプルの採取量より乳酸濃度をもとめた。
(Quantification of lactic acid acidity)
The test solution was collected in an amount in the range of 0.5 to 1.0 g, diluted with distilled water to 50 mL, and then a 0.1 mol / L sodium hydroxide aqueous solution was added dropwise using a potentiometric automatic titrator. The lactic acid concentration was determined from the sodium hydroxide aqueous solution consumed up to the end of titration obtained from the apparatus and the amount of sample collected.
(塩化物イオンの定量)
試験液を0.5乃至1.0gの範囲の量で採取し、これを蒸留水にて50mLに希釈したのち、電位差自動滴定装置を用い0.1mol/L硝酸銀水溶液で滴定を行った。装置から得られた滴定終点に至るまでに消費した硝酸銀水溶液およびサンプルの採取量より塩化物イオン濃度を算出した。
(Quantitative determination of chloride ion)
A test solution was collected in an amount in the range of 0.5 to 1.0 g, diluted to 50 mL with distilled water, and titrated with a 0.1 mol / L silver nitrate aqueous solution using a potentiometric automatic titrator. The chloride ion concentration was calculated from the silver nitrate aqueous solution consumed up to the titration end point obtained from the apparatus and the amount of sample collected.
(糠粒子の粒径の測定)
分散溶媒として純水を用い、レーザー回折式粒度分布測定機に適量と表示されるまで試料を添加した後、超音波処理を行うことなく、粒度分布を測定した。
(Measurement of soot particle size)
Using pure water as a dispersion solvent, a sample was added until it was displayed as an appropriate amount on a laser diffraction particle size distribution analyzer, and then the particle size distribution was measured without performing ultrasonic treatment.
(吸光度の測定)
光路10mmの石英セルを用い、純水を対照とし、10倍に希釈した試料を、上記の分光光度計を用い、660nmの吸光度を測定した。
(Measurement of absorbance)
Using a quartz cell with an optical path of 10 mm and using pure water as a control, a sample diluted 10-fold was measured for absorbance at 660 nm using the above spectrophotometer.
参考例1:米糠の乳化性
米糠60gを500mLのビーカーに採り、純水340gを加え、攪拌棒により攪拌した。ここに米油20gと乳脂20gを添加し、ホモゲナイザーを用いて乳化した。5℃で15日間静置し、状態を観察したところ、乳化状態が維持されており、油脂の固化も認められなかった。
Reference Example 1: 60 g of emulsified rice bran was taken in a 500 mL beaker, 340 g of pure water was added, and the mixture was stirred with a stir bar. To this, 20 g of rice oil and 20 g of milk fat were added and emulsified using a homogenizer. When it was allowed to stand at 5 ° C. for 15 days and the state was observed, the emulsified state was maintained, and no solidification of the oil or fat was observed.
参考例2:乳化糠の調製例
米糠150g、食塩20gを2L容三角フラスコに採り、水を加え1kgとした。攪拌棒を用いて手動で攪拌しながら95℃まで直火中で加熱して乳化し、そのまま5分間加熱を継続した。加熱後直火から外し、室温で冷却し、蒸発で失われた水分を補った後、液温が約50℃になった時点でアミラーゼを1g添加し攪拌した。この溶液を恒温槽中50℃で15時間攪拌を行い酵素処理した。この酵素処理液を目開き200μmの濾布(市販品のナイロン濾布)で濾過機を用い加圧濾過し、米糠由来の粗大粒子を除去した乳濁液を得た。濾過に際しては珪藻土10gの水懸濁液を用いて濾布にプレコートを行い、濾過圧0.2mPaで濾過を実施した。濾過した液は乳濁状の乳化液として得られ、この乳濁液を2L容三角フラスコに採り、温浴中75℃達温で、酵素失活、殺菌処理を行い、以後の発酵に用いる乳化糠を得た。
Reference Example 2: Example of preparation of emulsified rice cake 150 g of rice bran and 20 g of sodium chloride were placed in a 2 L Erlenmeyer flask, and water was added to make 1 kg. While stirring manually with a stir bar, the mixture was heated to 95 ° C. in an open flame to emulsify, and heating was continued for 5 minutes. After heating, it was removed from the direct flame, cooled at room temperature, compensated for water lost by evaporation, and 1 g of amylase was added and stirred when the liquid temperature reached about 50 ° C. This solution was stirred in a thermostatic bath at 50 ° C. for 15 hours for enzyme treatment. The enzyme-treated solution was filtered under pressure using a filter with a 200 μm mesh filter cloth (commercially available nylon filter cloth) to obtain an emulsion from which coarse particles derived from rice bran were removed. At the time of filtration, a filter cloth was pre-coated with 10 g of an aqueous suspension of diatomaceous earth and filtered at a filtration pressure of 0.2 mPa. The filtered liquid is obtained as an emulsion in the form of an emulsion. The emulsion is put into a 2 L Erlenmeyer flask, subjected to enzyme inactivation and sterilization at a temperature of 75 ° C. in a warm bath, and used for subsequent fermentation. Got.
実施例1:米糠乳酸発酵液の製造例
上記の参考例2で調製した乳化糠を用いて、以下の表1に示す組成の米糠乳酸発酵液原料の各成分を2L容三角フラスコ内で混合し、1kgの当該発酵液原料を調製した。次いで、恒温槽中30℃、14日間静置培養を行い、その間1日に1回、フラスコを3分間手動で攪拌した。培養後、乳酸酸度を測定した。このときの乳酸酸度はおよそ2.0%であった。乳酸酸度測定後、温浴中にて中心温度75℃、5分間加熱殺菌を行い、本発明の米糠乳酸発酵液を得た。
Example 1: Production Example of Rice Bran Lactic Acid Fermentation Liquid Using the emulsified koji prepared in Reference Example 2 above, each component of the rice bran lactic acid fermentation liquid material having the composition shown in Table 1 below was mixed in a 2 L Erlenmeyer flask. 1 kg of the fermentation broth raw material was prepared. Subsequently, stationary culture was performed in a thermostatic bath at 30 ° C. for 14 days, and the flask was manually stirred for 3 minutes once a day. After cultivation, the lactic acid acidity was measured. The lactic acid acidity at this time was approximately 2.0%. After measuring the lactic acid acidity, pasteurization was performed in a warm bath at a central temperature of 75 ° C. for 5 minutes to obtain a rice bran lactic acid fermentation broth of the present invention.
上記の実施例1の米糠乳酸発酵液(以下、「実施品1」という。)は、最大粒径500μm以上の粒子を含まず、また10倍希釈時の660nmにおける吸光度が2.03である、糠床様の香気を有する乳化状態の液であった。 The rice bran lactic acid fermentation liquor of Example 1 (hereinafter referred to as “Example Product 1”) does not contain particles having a maximum particle size of 500 μm or more, and has an absorbance at 660 nm of 2.03 when diluted 10-fold. It was a liquid in an emulsified state having an amber-like aroma.
実施例2:米糠プロピオン酸発酵液の製造例
上記の参考例2で調製した乳化糠を用いて、以下の表2に示す組成の米糠プロピオン酸発酵液原料の各成分を2L容三角フラスコ内で混合し、1kgの当該発酵液原料を調製した。次いで、恒温槽中30℃、10日間静置培養を行い、その間1日に1回、フラスコを3分間手動で攪拌した。培養後、プロピオン酸濃度を測定した。このときのプロピオン酸濃度は約18000ppmであった。プロピオン酸濃度を測定後、温浴中にて中心温度75℃、5分間加熱殺菌を行い、本発明の米糠プロピオン酸発酵液を得た。
Example 2 Production Example of Rice Bran Propionic Acid Fermentation Solution Using the emulsified koji prepared in Reference Example 2 above, each component of the rice bran propionate fermentation liquid material having the composition shown in Table 2 below was placed in a 2 L Erlenmeyer flask. 1 kg of the fermentation broth raw material was prepared by mixing. Subsequently, static culture was performed in a thermostatic bath at 30 ° C. for 10 days, and the flask was manually stirred for 3 minutes once a day. After cultivation, the propionic acid concentration was measured. At this time, the concentration of propionic acid was about 18000 ppm. After measuring the propionic acid concentration, heat sterilization was performed in a warm bath at a central temperature of 75 ° C. for 5 minutes to obtain a rice bran propionic acid fermentation broth of the present invention.
上記の実施例2の米糠プロピオン酸発酵液(以下、「実施品2」という。)は、最大粒径500μm以上の粒子を含まず、10倍希釈時の660nmにおける吸光度が2.05である、糠床に特有なプロピオン酸様香気を有する乳化状態の液であった。 The rice bran propionic acid fermentation liquid of Example 2 (hereinafter referred to as “Example Product 2”) does not contain particles having a maximum particle size of 500 μm or more, and the absorbance at 660 nm when diluted 10-fold is 2.05. It was a liquid in an emulsified state having a propionic acid-like aroma characteristic of the cocoon bed.
実施例3:漬物用浸漬液の製造例1
上記の米糠乳酸発酵液(実施品1)の1kgと、上記の米糠プロピオン酸発酵液(実施品2)の500gを採り、2L容ステンレスバケツ中で攪拌混合した。このときの混合液のプロピオン酸濃度は約5000ppmであった。この混合液の乳酸酸度、塩化物イオン濃度を測定し、その値を基に、50%乳酸、炭酸ナトリウム、および塩化ナトリウムを用い塩化物イオン濃度から換算した塩化ナトリウム濃度を3.75%、乳酸酸度を0.94%に調整し、A/S比を0.25とし、昆布粉末を7.5g添加し、漬物用浸漬液(以下、「浸漬液実施例1」という。)を得た。浸漬液実施例1の10倍希釈懸濁液の660nmにおける吸光度は、2.04であった。
Example 3: Production Example 1 of immersion liquid for pickles
1 kg of the above rice bran lactic acid fermentation broth (practical product 1) and 500 g of the above rice bran propionic acid fermented liquid (practical product 2) were taken and mixed with stirring in a 2 L stainless steel bucket. The propionic acid concentration of the mixed solution at this time was about 5000 ppm. The mixture was measured for lactic acidity and chloride ion concentration. Based on these values, sodium chloride concentration converted from chloride ion concentration using 50% lactic acid, sodium carbonate, and sodium chloride was 3.75%. The acidity was adjusted to 0.94%, the A / S ratio was adjusted to 0.25, and 7.5 g of kelp powder was added to obtain an immersion liquid for pickles (hereinafter referred to as “immersion liquid example 1”). The absorbance at 660 nm of the 10-fold diluted suspension of Example 1 was 2.04.
浸漬液実施例1は乳化状態の液体で、最大粒径500μm以上の粒子を含まず、上記実施品1由来の糠床様の香気と、実施品2由来の特有な香気が混合された、良好な熟成糠床香気を有する浸漬液であった。 Immersion liquid Example 1 is a liquid in an emulsified state, does not contain particles having a maximum particle size of 500 μm or more, and has a good mixture of the scent-like fragrance derived from the above-mentioned product 1 and the unique fragrance derived from the product 2 It was a soaking solution having a fresh aged scent.
実施例4:酪酸含有米糠プロピオン酸発酵液の製造例
上記の参考例2で調製した乳化糠の100gを200mL容ビーカーに採り、乳脂の温浴溶解物5g、リパーゼ0.1gを加えプレート型ホモゲナイザーで5000rpm、5分間乳化した後、恒温槽中40℃、18時間静置し酵素反応を進行させ、酪酸臭を有するリパーゼ処理乳化糠を得た。このリパーゼ処理乳化糠を、別途用意してあった参考例1の乳化糠の一部としてそこに添加し、更に表3に示す組成の酪酸含有米糠プロピオン酸発酵液原料の各成分を2L容三角フラスコ内で混合して、当該発酵液原料1kgを調製した。当該原料について恒温槽中30℃、10日間静置培養を行い、その間1日に1回、フラスコを3分間手動で攪拌した。培養後、プロピオン酸濃度を測定した。このときのプロピオン酸濃度は約15000ppmであった。プロピオン酸濃度を測定後、温浴中にて中心温度75℃、5分間加熱殺菌を行い、本発明の酪酸含有米糠プロピオン酸発酵液を得た。
Example 4: Example of production of butyric acid-containing rice bran propionate fermentation solution 100 g of the emulsified koji prepared in Reference Example 2 above was placed in a 200 mL beaker, and 5 g of a hot-bath solution of milk fat and 0.1 g of lipase were added. After emulsification at 5000 rpm for 5 minutes, the mixture was allowed to stand in a thermostatic bath at 40 ° C. for 18 hours to allow the enzyme reaction to proceed to obtain a lipase-treated emulsified soot having a butyric odor. This lipase-treated emulsified koji was added as a part of the separately prepared emulsified koji of Reference Example 1, and each component of the butyric acid-containing rice bran propionic acid fermentation broth having the composition shown in Table 3 was added to a 2 L triangle. Mixing in a flask, 1 kg of the fermentation broth raw material was prepared. The raw material was subjected to stationary culture in a thermostatic bath at 30 ° C. for 10 days, and the flask was manually stirred for 3 minutes once a day. After cultivation, the propionic acid concentration was measured. The propionic acid concentration at this time was about 15000 ppm. After measuring the propionic acid concentration, heat sterilization was carried out in a warm bath at a central temperature of 75 ° C. for 5 minutes to obtain a butyric acid-containing rice bran propionic acid fermentation broth of the present invention.
上記の実施例4の酪酸含有米糠プロピオン酸発酵液(以下、「実施品3」という。)は、最大粒径500μm以上の粒子を含まず、10倍希釈時の660nmにおける吸光度が2.05である、酪酸由来の特有な香気を有する乳化状態の液であり、浸漬液に独特な風味を加えることのできる発酵液であった。 The butyric acid-containing rice bran propionic acid fermentation liquid of Example 4 (hereinafter referred to as “Example 3”) does not contain particles having a maximum particle size of 500 μm or more, and the absorbance at 660 nm when diluted 10-fold is 2.05. It was a liquid in an emulsified state having a unique aroma derived from butyric acid, and a fermentation liquid capable of adding a unique flavor to the immersion liquid.
実施例5:漬物用浸漬液の製造例2
上記の米糠乳酸発酵液(実施品1)の500gと、上記の酪酸含有米糠プロピオン酸発酵液(実施品3)を500g採り、2L容ステンレスバケツ中で攪拌混合した。このときの混合液のプロピオン酸濃度はおよそ7500ppmであった。この混合液の乳酸酸度、塩化物イオン濃度を測定し、その値を基に、50%乳酸、炭酸ナトリウム、および塩化ナトリウムを用い塩化物イオン濃度から換算した塩化ナトリウム濃度を3.75%、乳酸酸度を0.94%に調整し、A/S比を0.25とし、昆布粉末を7.5g添加し、本発明の漬物用浸漬液(以下、「浸漬液実施例2」という。)を得た。
Example 5: Production Example 2 of immersion liquid for pickles
500 g of the above-described rice bran lactic acid fermentation broth (practical product 1) and 500 g of the above-mentioned butyric acid-containing rice bran propionic acid fermented liquid (practical product 3) were taken and mixed with stirring in a 2 L stainless steel bucket. The propionic acid concentration of the mixed solution at this time was approximately 7500 ppm. The mixture was measured for lactic acidity and chloride ion concentration. Based on these values, sodium chloride concentration converted from chloride ion concentration using 50% lactic acid, sodium carbonate, and sodium chloride was 3.75%. The acidity was adjusted to 0.94%, the A / S ratio was 0.25, 7.5 g of kelp powder was added, and the immersion liquid for pickles of the present invention (hereinafter referred to as “immersion liquid example 2”). Obtained.
浸漬液実施例2は乳化状態の液で、最大粒径500μm以上の粒子を含まず、上記実施品1由来の糠床様の香気と、実施品3由来の酪酸由来の特有な香気が混合された、好ましい豊かな風味を有する組成物であった。 The immersion liquid Example 2 is an emulsified liquid, does not contain particles having a maximum particle size of 500 μm or more, and is mixed with the amber-like fragrance derived from the above-mentioned product 1 and the unique fragrance derived from butyric acid derived from the product 3 Moreover, it was a composition having a favorable rich flavor.
実施例6:漬物用浸漬液の製造例3
上記の米糠乳酸発酵液(実施品1)を200g、酪酸含有米糠プロピオン酸発酵液(実施品3)200g、純水を1200g採り、2L容ステンレスバケツ中で攪拌混合した。このときの混合液のプロピオン酸濃度はおよそ1900ppmであった。この混合液の乳酸酸度、塩化物イオン濃度を測定し、その値を基に、50%乳酸、炭酸ナトリウム、および塩化ナトリウムを用い塩化物イオン濃度から換算した塩化ナトリウム濃度を7.0%、乳酸酸度を1.54%に調整し、A/S比を0.22とし、唐辛子粉末、昆布粉末をそれぞれ4.8g添加し、本発明の希釈タイプの漬物用浸漬液(以下、「浸漬液実施例3」という。)を得た。
Example 6: Production Example 3 of immersion liquid for pickles
200 g of the above rice bran lactic acid fermentation broth (practical product 1), 200 g of butyric acid-containing rice bran propionic acid fermented liquid (practical product 3), and 1200 g of pure water were taken and mixed in a 2 L stainless steel bucket. The propionic acid concentration of the mixed solution at this time was about 1900 ppm. Measure the lactic acid acidity and chloride ion concentration of this mixture, and based on the values, use sodium chloride concentration of 50% lactic acid, sodium carbonate, and sodium chloride to convert the chloride ion concentration to 7.0% lactic acid. The acidity is adjusted to 1.54%, the A / S ratio is 0.22, 4.8 g of chili powder and kelp powder are added, respectively, and the dilution type pickling immersion liquid of the present invention (hereinafter referred to as “immersion liquid implementation”). Example 3 ") was obtained.
浸漬液実施例3は乳化状態の液で、最大粒径500μm以上の粒子を含まず、上記実施品1由来の糠床様の香気と、実施品3由来の酪酸由来の特有な香気が混合された、好ましい風味を有する組成物であった。プロピオン酸濃度はおよそ1900ppmであるにもかかわらず、実施品3由来の酪酸の存在によって、糠床様の特有香気は依然として保持されていた。 The immersion liquid Example 3 is an emulsified liquid, does not contain particles having a maximum particle size of 500 μm or more, and is mixed with an amber-like fragrance derived from the above-mentioned product 1 and a unique fragrance derived from butyric acid derived from the product 3 In addition, the composition had a preferable flavor. Despite the propionic acid concentration of approximately 1900 ppm, the presence of butyric acid from Example 3 still retained the amber-like unique aroma.
実施例7:速醸タイプの米糠乳酸発酵液の製造例
米糠300g、5%食塩水549gを2L容ビーカーに採り、80℃達温で土壌細菌を殺菌した。次いで室温まで放冷し、蒸発した水分を補った後に、下記の表4に示す組成で酵素、糠の乳酸発酵物としての実施品1、野菜磨砕物、前培養液を添加、接種した。当該混合物を恒温槽中25℃、30日間静置培養を行い、その間1日に1回通常の糠床を攪拌する時と同じ要領で3分間攪拌し、高度に熟成された速醸糠床を得た。この速醸糠床300gに水900gを加えて攪拌し、乳濁状の乳化液を得た。この乳化液を目開き200μmの濾布(市販品のナイロン濾布)で濾過機を用い加圧濾過し、米糠由来の粗大粒子を除去した乳化液を得た。濾過に際しては珪藻土10gの水懸濁液を用いてろ布にプレコートを行い、濾過圧0.2mPaで濾過を実施した。この乳濁状の乳化液を2L容三角フラスコに採り、温浴中75℃達温で、酵素失活、殺菌処理を行い、本発明の速醸タイプの米糠乳酸発酵液を得た。
Example 7: Example of production of quick-brewed rice bran lactic acid fermentation liquor 300 g of rice bran and 549 g of 5% saline were placed in a 2 L beaker, and soil bacteria were sterilized at a temperature of 80 ° C. Next, after allowing to cool to room temperature and supplementing the evaporated water, enzyme, Example 1 as lactic acid fermentation product of koji, vegetable ground product, and preculture were added and inoculated with the composition shown in Table 4 below. The mixture is cultivated at 25 ° C. for 30 days in a thermostatic bath, and during that time, it is stirred for 3 minutes in the same manner as when stirring a normal bed once a day. Obtained. 900 g of water was added to 300 g of this quick brewing ground and stirred to obtain an emulsion emulsion. This emulsion was subjected to pressure filtration using a filter with a filter cloth having a mesh size of 200 μm (commercially available nylon filter cloth) to obtain an emulsion from which coarse particles derived from rice bran were removed. At the time of filtration, the filter cloth was pre-coated using 10 g of an aqueous suspension of diatomaceous earth, and filtration was performed at a filtration pressure of 0.2 mPa. This emulsion was put in a 2 L Erlenmeyer flask and subjected to enzyme inactivation and sterilization at a temperature of 75 ° C. in a warm bath to obtain a quick-brewed rice bran lactic acid fermentation broth of the present invention.
上記の実施例7の速醸タイプの米糠乳酸発酵液(以下、「実施品4」という。)は、最大粒径500μm以上の粒子を含まず、酸味がやや強く、複雑な香りではないものの、糠床の特有な香気を有する発酵液であり、その10倍希釈液の660nmにおける吸光度は、0.97であった。 The quick-brewed rice bran lactic acid fermentation liquor of Example 7 (hereinafter referred to as “Practical Product 4”) does not contain particles having a maximum particle size of 500 μm or more, has a slightly strong acidity and is not a complex fragrance, It was a fermentation broth having a characteristic aroma of the cocoon bed, and its 10-fold diluted solution had an absorbance at 660 nm of 0.97.
実施例8:漬物用浸漬液の製造例4
実施例3での浸漬液実施例1に配合した米糠乳酸発酵液(実施品1)を上記実施例7の速醸タイプ米糠乳酸発酵液(実施品4)に置きかえて、実施例3と同様の操作を行い、本発明の漬物用浸漬液(以下、「浸漬液実施例4」という。)を得た。
Example 8: Production Example 4 of Pickling Soaking Solution
The immersion liquid in Example 3 Rice bran lactic acid fermentation liquor (Example 1) blended in Example 1 was replaced with the quick-brewed rice bran lactic acid fermentation liquid (Example 4) in Example 7 above, and the same as in Example 3 The operation was performed to obtain the immersion liquid for pickles of the present invention (hereinafter referred to as “immersion liquid example 4”).
実施例9:漬物用浸漬液の製造例5
今度は、実施例8において配合した米糠プロピオン酸発酵液(実施品2)のほうを、実施例4の酪酸含有米糠プロピオン酸発酵液(実施品3)に置きかえて、実施例8と同様の操作を行い、本発明の漬物用浸漬液(以下、「浸漬液実施例5」という。)を得た。
Example 9: Production Example 5 of immersion liquid for pickles
This time, the rice bran propionic acid fermentation liquor (practical product 2) blended in Example 8 was replaced with the butyric acid-containing rice bran propionic acid fermentation broth (practical product 3) of Example 4, and the same operation as in Example 8 was performed. The immersion liquid for pickles of the present invention (hereinafter referred to as “immersion liquid example 5”) was obtained.
浸漬液実施例4および5は、他の実施品の漬物用浸漬液に比べ糠床の風味が強い乳化状の漬物用浸漬液であった。 The immersion liquids Examples 4 and 5 were emulsified immersion liquids for pickles that had a deeper flavor than the other immersion liquids for pickles.
実施例10:漬物用浸漬液の製造例6
上記の米糠乳酸発酵液(実施品1)を200g、酪酸含有米糠プロピオン酸発酵液(実施品3)を200g、純水を600g採り、2L容ステンレスバケツ中で攪拌混合した。このときの混合液のプロピオン酸濃度はおよそ3000ppmであった。この混合液の乳酸酸度、塩化物イオン濃度を測定し、その値を基に、50%乳酸、炭酸ナトリウム、および塩化ナトリウムを用い塩化物イオン濃度から換算した塩化ナトリウム濃度を3.75%、乳酸酸度を0.94%に調整し、A/S比を0.25とし、昆布粉末を7.5g添加し、本発明の希釈タイプの漬物用浸漬液(以下、「浸漬液実施例6」という。)を得た。
Example 10: Production Example 6 of immersion liquid for pickles
200 g of the above-mentioned rice bran lactic acid fermentation broth (practical product 1), 200 g of butyric acid-containing rice bran propionic acid fermented liquid (practical product 3), and 600 g of pure water were taken and stirred and mixed in a 2 L stainless steel bucket. At this time, the propionic acid concentration of the mixed solution was about 3000 ppm. The mixture was measured for lactic acidity and chloride ion concentration. Based on these values, sodium chloride concentration converted from chloride ion concentration using 50% lactic acid, sodium carbonate, and sodium chloride was 3.75%. The acidity was adjusted to 0.94%, the A / S ratio was 0.25, 7.5 g of kelp powder was added, and the dilution type pickling immersion liquid of the present invention (hereinafter referred to as “immersion liquid example 6”). .)
実施例11:漬物用浸漬液の製造例7
上記の実施例10における実施品1を速醸タイプ米糠乳酸発酵液(実施品4)に置きかえる他は実施例10同様の操作を行い、本発明の希釈タイプの漬物用浸漬液(以下、「浸漬液実施例7」という。)を得た。
Example 11: Production Example 7 of immersion liquid for pickles
The same operation as in Example 10 was performed except that the product 1 in Example 10 was replaced with the quick brew type rice bran lactic acid fermentation liquor (Product 4). Liquid Example 7 ”) was obtained.
浸漬液実施例6および7は、速醸タイプ米糠乳酸発酵液である実施品4と同様に乳濁状の乳化液で、実施品1または実施品4由来の糠床様の香気と、実施品3由来の酪酸由来の特有な香気が混合された、好ましい風味を有する組成物である。プロピオン酸濃度はおよそ3000ppmであるにもかかわらず、実施品3由来の酪酸の存在によって、糠床様の特有香気は依然として保持されていた。 The immersion liquid Examples 6 and 7 are emulsion emulsions similar to the implementation product 4 which is a quick brew type rice koji lactic acid fermentation broth, and the amber-like flavor derived from the implementation product 1 or the implementation product 4 and the implementation product. It is a composition having a preferable flavor, in which a unique aroma derived from 3 butyric acid is mixed. Despite the propionic acid concentration of approximately 3000 ppm, the presence of butyric acid from Example 3 still retained the amber-like fragrance.
実施例12:漬物用浸漬液の製造例8
上記の米糠乳酸発酵液(実施品1)を200g、米糠プロピオン酸発酵液(実施品2)を100g、純水を1200g採り、2L容ステンレスバケツ中で攪拌混合した。この混合液の有機酸濃度、塩化物イオン濃度を測定し、その値を基に、50%乳酸、炭酸ナトリウム、および塩化ナトリウムを用い塩化物イオン濃度から換算した塩化ナトリウム濃度を3.75%、乳酸酸度を0.94%に調整し、A/S比を0.25とし、うまみ調味料を0.3%添加し、本発明の漬物用浸漬液(以下、「浸漬液実施例8」という。)を得た。当該浸漬液実施例8のプロピオン酸濃度はおよそ1200ppmであった。
Example 12: Production Example 8 of Pickling Soaking Solution
200 g of the rice bran lactic acid fermentation broth (practical product 1), 100 g of rice bran propionic acid fermentation broth (practical product 2), and 1200 g of pure water were taken and mixed in a 2 L stainless steel bucket. The organic acid concentration and chloride ion concentration of this mixed solution were measured, and based on these values, the sodium chloride concentration converted from the chloride ion concentration using 50% lactic acid, sodium carbonate and sodium chloride was 3.75%, The lactic acid acidity is adjusted to 0.94%, the A / S ratio is set to 0.25, the umami seasoning is added to 0.3%, and the immersion liquid for pickles of the present invention (hereinafter referred to as “immersion liquid example 8”). .) The immersion liquid Example 8 had a propionic acid concentration of approximately 1200 ppm.
実施例13:漬物用浸漬液の製造例9
上記の米糠乳酸発酵液(実施品1)を400g、酪酸含有米糠プロピオン酸発酵液(実施品3)を400g、純水を800g採り、2L容ステンレスバケツ中で攪拌混合した。この後実施例12と同様の操作を行い、本発明の漬物用浸漬液(以下、「浸漬液実施例9」という。)を得た。当該浸漬液実施例9のプロピオン酸濃度はおよそ4000ppmであった。
Example 13: Production Example 9 of Dipping Solution for Pickles
400 g of the above rice bran lactic acid fermentation broth (practical product 1), 400 g of butyric acid-containing rice bran propionic acid fermented broth (practical product 3), and 800 g of pure water were taken and stirred and mixed in a 2 L stainless steel bucket. Thereafter, the same operation as in Example 12 was performed to obtain an immersion liquid for pickles according to the present invention (hereinafter referred to as “immersion liquid Example 9”). The immersion liquid Example 9 had a propionic acid concentration of approximately 4000 ppm.
実施例14:漬物用浸漬液の製造例10
上記の米糠乳酸発酵液(実施品1)を100g、酪酸含有米糠プロピオン酸発酵液(実施品3)を100g、純水を800g採り、2L容ステンレスバケツ中で攪拌混合した。この後実施例12と同様の操作を行い、本発明の漬物用浸漬液(以下、「浸漬液実施例10」という。)を得た。当該浸漬液実施例10のプロピオン酸濃度はおよそ1500ppmであった。
Example 14: Production Example 10 of immersion liquid for pickles
100 g of the above rice bran lactic acid fermentation broth (practical product 1), 100 g of butyric acid-containing rice bran propionic acid fermentation broth (practical product 3), and 800 g of pure water were taken and mixed in a 2 L stainless steel bucket. Thereafter, the same operation as in Example 12 was performed to obtain an immersion liquid for pickles according to the present invention (hereinafter referred to as “immersion liquid Example 10”). The immersion liquid Example 10 had a propionic acid concentration of about 1500 ppm.
実施例15:漬物の製造例
浸漬液実施例1、9および10を用い、2L容プラスチックバッグに浸漬液500g、きゅうり(塩もみをし、両端を切り落とす)500gを入れ5℃、48時間浸漬し、漬物を製造した。
Example 15: Preparation example of pickles Immersion liquids Using Examples 1, 9 and 10, 500 g of immersion liquid and 500 g of cucumber (salted with salt and cut off both ends) were put into a 2 L plastic bag, and immersed for 48 hours at 5 ° C. Pickles were produced.
上記で得られた漬物は、表面に糠の粗大粒子の付着がなく、容器から取り出してすぐに提供することが可能な状態であった。 The pickles obtained above were free from coarse candy particles on the surface, and could be provided immediately after being taken out of the container.
比較例1:従来の糠風味調味料液による漬物の製造
2L容プラスチックバッグに市販の糠風味調味料の3.75%水溶液500g、きゅうり(塩もみをし、両端を切り落とす)500gを入れ5℃、48時間浸漬し、漬物を製造した。
Comparative Example 1: Manufacture of pickles with conventional savory flavor seasoning solution 500 g of 3.75% aqueous solution of commercially available savory flavor seasoning and cucumber (salted with salt and cut off both ends) are placed in a 2 L plastic bag at 5 ° C. Soaking was carried out for 48 hours to produce pickles.
なお、上記比較例1で使用した糠風味調味料の原液を10倍希釈したものの660nmにおける吸光度は0.009であった。 In addition, the light absorbency in 660 nm of what diluted the undiluted | stock solution of the strawberry flavor seasoning used in the said Comparative Example 1 was 0.009.
比較例2:本格的な糠床による漬物の製造
2L容プラスチックバッグに家庭で2ヶ月間以上熟成させた糠床500g、きゅうり(塩もみをし、両端を切り落とす)500gを入れ5℃、48時間浸漬し、漬物を製造した。
Comparative Example 2: Manufacture of pickles with full-fledged dredging 500g of dredged bed aged at least 2 months at home and 500g of cucumber (salted with salt and cut off both ends) in a 2L plastic bag and immersed in 5 ° C for 48 hours And pickles were produced.
上記で得られた通常の本格的な糠漬けは、表面に糠の付着があり、水洗の必要があった。また糠粒子の最大粒径は1184μmであった。 The normal full-fledged pickled cucumber obtained above had stickiness on the surface and required washing with water. The maximum particle size of the soot particles was 1184 μm.
比較例3:浅漬けの製造
浅漬けの素20gを2Lのビーカーに採り、純水を加え1000gとした。塩化ナトリウムを用い塩化物イオン濃度から換算した塩化ナトリウム濃度を3.75%とし、2L容プラスチックバッグに当該水溶液500g、きゅうり(塩もみし、両端切り落とす)500gを入れ5℃、48時間浸漬し、浅漬けを製造した。
Comparative Example 3: Manufacture of shallow pickled 20g of raw pickled soup was taken in a 2L beaker and pure water was added to make 1000g. Using sodium chloride, the sodium chloride concentration converted from the chloride ion concentration is 3.75%, 500 g of the aqueous solution and 500 g of cucumber (salted with salt and cut off at both ends) are put into a 2 L plastic bag, and immersed in 5 ° C. for 48 hours. Made pickles.
上記比較例3で製造した浅漬けは、浅漬けとしては申し分ないが、糠の風味が全くないものであった。 The shallow pickles produced in Comparative Example 3 were satisfactory as shallow pickles but had no strawberry flavor.
試験例1:官能評価(従来の糠風味調味料液との比較)
実施例15において、本発明の浸漬液実施例1から得られた漬物と、比較例1で得られた漬物について、被験者10人に対して「糠漬けとしてどちらがおいしいか」と言う質問を行ったところ、7名から浸漬液実施例1のもののほうがおいしいと言う回答が得られた。
Test Example 1: Sensory evaluation (comparison with conventional savory flavor seasoning liquid)
In Example 15, about the pickles obtained from the immersion liquid Example 1 of the present invention and the pickles obtained in Comparative Example 1, the question “Which is better as pickles” was asked to 10 subjects. From 7 persons, the answer that the immersion liquid of Example 1 is more delicious was obtained.
試験例2:官能評価(本格的な糠床との比較)
実施例15での浸漬液実施例1、9および10、並びに比較例2で得られた本格的な糠漬けについて官能評価を行った。糠漬けの風味を指標とし、比較例2で製造した糠漬けを5点、比較例3で製造した浅漬けを0点とし、本発明品の評価を実施した。なお、結果は、一試料に付き10名で評価を行い、その平均値を求めることで算出した。結果を以下の表5に示した。
Test example 2: Sensory evaluation (comparison with full-scale bed)
The immersion liquid in Example 15 The sensory evaluation was performed on the full-fledged pickles obtained in Examples 1, 9 and 10 and Comparative Example 2. Using the flavor of pickled cucumber as an index, the pickled cucumber prepared in Comparative Example 2 was set to 5 points, and the shallow pickled manufactured in Comparative Example 3 was set to 0, and the products of the present invention were evaluated. The results were calculated by evaluating 10 people per sample and obtaining the average value. The results are shown in Table 5 below.
以上の結果から、本発明の漬物用浸漬液を用いて製造された糠漬けは、本格的な糠床で製造された糠漬けに匹敵する風味を有することがわかった。 From the above results, it was found that the pickles produced using the pickling immersion liquid of the present invention have a flavor comparable to that of the pickles produced on a full-fledged rice cake.
試験例3:米糠粗大粒子の影響に関する試験
参考例2に示した乳化糠の製造工程中、濾過操作のみを行なわないものについて実施例1、実施例2と同様の操作を行い各々について米糠発酵液を得、実施例3の操作を行って漬物用浸漬液を得た。この漬物用浸漬液を各種目開きのふるいを通過させることにより、最大粒子径の異なる漬物用浸漬液を得た。
Test example 3: Test on influence of coarse rice bran coarse particles In the production process of the emulsified rice bran shown in Reference Example 2, the same operation as in Example 1 and Example 2 was carried out for each of which the filtration operation was not performed, and the rice bran fermentation broth for each And the operation of Example 3 was performed to obtain an immersion liquid for pickles. By passing this immersion liquid for pickles through sieves with various openings, immersion liquids for pickles having different maximum particle diameters were obtained.
上記で得られた最大粒子径が異なる漬物用浸漬液についての評価は以下のようにして行なった。
(1)攪拌の必要性:
漬物用浸漬液を5分間放置し、作業上問題となる沈殿の量によって攪拌の必要性を評価した。
(2)洗浄の必要性:
上記の漬物用浸漬液に対し実施例15の操作を行い、得られた漬物の表面に目視で糠粒子を確認できる場合、若しくは食した時に糠の存在を確認できる場合に、洗浄の必要性が有りとした。
(3)総合的な操作性:
上記(1)および(2)の2点を考慮して評価した。
結果を以下の表6に示した。
Evaluation of the immersion liquids for pickles having different maximum particle diameters obtained above was performed as follows.
(1) Necessity of stirring:
The immersion liquid for pickles was allowed to stand for 5 minutes, and the necessity of stirring was evaluated based on the amount of precipitation that caused problems in work.
(2) Necessity of cleaning:
The operation of Example 15 is performed on the above-mentioned pickled soaking solution, and when the soot particles can be visually confirmed on the surface of the resulting pickled product, or when the presence of soot can be confirmed when eaten, there is a need for cleaning. Yes.
(3) Overall operability:
The evaluation was made in consideration of the above two points (1) and (2).
The results are shown in Table 6 below.
表6に示したとおり、最大粒子径が500μmを超える米糠粗大粒子が含まれている場合、製造された漬物を洗浄して当該粗大粒子を除去する工程が必要となる。例えば最大粒子径が600μm程度の米糠粗大粒子が含まれているときには、場合により当該粗大粒子が漬物表面に多数付着することがあるから、そのような粗大粒子を除去する工程を省略することができない。また、最大粒子径が600μm程度の米糠粗大粒子が含まれているときには、それらの粗大粒子が漬物製造用容器内に沈殿してしまい、安定した風味付け等のためには当該浸漬液の攪拌が不可欠であった。 As shown in Table 6, when rice bran coarse particles having a maximum particle diameter exceeding 500 μm are included, a step of washing the produced pickles to remove the coarse particles is required. For example, when rice bran coarse particles having a maximum particle size of about 600 μm are included, in some cases, a large number of such coarse particles may adhere to the surface of the pickles, so the step of removing such coarse particles cannot be omitted. . In addition, when rice bran coarse particles having a maximum particle size of about 600 μm are contained, the coarse particles are precipitated in the container for pickle production, and the immersion liquid is stirred for stable flavoring and the like. It was essential.
本発明により、味、風味の安定した本格的な糠漬けが工業的に生産でき、さらに製造工程を簡略化することも可能となる。 According to the present invention, full-fledged pickled potatoes with stable taste and flavor can be produced industrially, and the manufacturing process can be simplified.
Claims (8)
1)糠濃度が15〜30重量%である米糠の水性溶媒縣濁液を少なくとも80℃以上の温度で1〜15分加熱する工程; 1) A step of heating an aqueous solvent suspension of rice bran having a koji concentration of 15 to 30% by weight at a temperature of at least 80 ° C. for 1 to 15 minutes;
2)上記1)の水性溶媒縣濁液を攪拌して米糠の乳化液を得る工程; 2) A step of stirring the aqueous solvent suspension of 1) to obtain a rice bran emulsion;
3)上記2)の米糠の乳化液を乳酸菌と酵母、またはプロピオン酸生産菌、または乳酸菌と酵母とプロピオン酸生産菌で発酵させる工程;及び 3) The step of fermenting the rice bran emulsion of 2) with lactic acid bacteria and yeast, or propionic acid-producing bacteria, or with lactic acid bacteria, yeast and propionic acid-producing bacteria; and
4)上記3)の発酵液を目開き180μm〜840μmの濾布により濾過することで粒子径500μmを超える懸濁粒子を除去する工程、 4) A step of removing suspended particles having a particle diameter exceeding 500 μm by filtering the fermentation liquid of 3) above through a filter cloth having an opening of 180 μm to 840 μm,
から成る、前記製造方法。The manufacturing method comprising:
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JP5411980B1 (en) * | 2012-10-30 | 2014-02-12 | 有限会社うらた | Pickle floor and method of manufacturing pickles |
JP5706023B2 (en) * | 2013-08-30 | 2015-04-22 | 東海漬物株式会社 | Salmon pickled seasoning and method for producing the same |
JP6607409B2 (en) * | 2017-03-31 | 2019-11-20 | 株式会社東洋新薬 | Oral composition |
JP6818276B1 (en) * | 2019-07-11 | 2021-01-20 | つけもと株式会社 | Liquid bran floor forming agent |
CN114903161B (en) * | 2022-05-10 | 2023-06-16 | 云南省农业科学院农产品加工研究所 | Method for preparing pickle by using cereal bran pretreatment liquid |
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