JPH04131056A - Production of lactobacillus-fermented food with rice as raw material - Google Patents
Production of lactobacillus-fermented food with rice as raw materialInfo
- Publication number
- JPH04131056A JPH04131056A JP2255887A JP25588790A JPH04131056A JP H04131056 A JPH04131056 A JP H04131056A JP 2255887 A JP2255887 A JP 2255887A JP 25588790 A JP25588790 A JP 25588790A JP H04131056 A JPH04131056 A JP H04131056A
- Authority
- JP
- Japan
- Prior art keywords
- rice
- lactic acid
- acid bacteria
- odor
- lipase
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 49
- 235000009566 rice Nutrition 0.000 title claims abstract description 48
- 235000013305 food Nutrition 0.000 title claims abstract description 21
- 238000004519 manufacturing process Methods 0.000 title claims description 15
- 239000002994 raw material Substances 0.000 title claims description 10
- 240000007594 Oryza sativa Species 0.000 title description 42
- 238000000855 fermentation Methods 0.000 claims abstract description 5
- 230000004151 fermentation Effects 0.000 claims abstract description 5
- 241000209094 Oryza Species 0.000 claims abstract 7
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 70
- 235000014655 lactic acid Nutrition 0.000 claims description 35
- 239000004310 lactic acid Substances 0.000 claims description 35
- 241000894006 Bacteria Species 0.000 claims description 24
- 102000004190 Enzymes Human genes 0.000 claims description 13
- 108090000790 Enzymes Proteins 0.000 claims description 13
- 235000021107 fermented food Nutrition 0.000 claims description 12
- 230000002366 lipolytic effect Effects 0.000 claims description 9
- 229920002472 Starch Polymers 0.000 claims description 2
- 239000008107 starch Substances 0.000 claims description 2
- 235000019698 starch Nutrition 0.000 claims description 2
- 108090001060 Lipase Proteins 0.000 abstract description 15
- 102000004882 Lipase Human genes 0.000 abstract description 15
- 239000004367 Lipase Substances 0.000 abstract description 14
- 235000019421 lipase Nutrition 0.000 abstract description 14
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 5
- 241000186660 Lactobacillus Species 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 238000010438 heat treatment Methods 0.000 abstract description 3
- 229940039696 lactobacillus Drugs 0.000 abstract description 2
- 235000019645 odor Nutrition 0.000 description 20
- 239000000047 product Substances 0.000 description 9
- 239000002609 medium Substances 0.000 description 8
- 238000000034 method Methods 0.000 description 7
- 239000000843 powder Substances 0.000 description 4
- 240000001046 Lactobacillus acidophilus Species 0.000 description 3
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 description 3
- 238000011081 inoculation Methods 0.000 description 3
- 229940039695 lactobacillus acidophilus Drugs 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 241000186000 Bifidobacterium Species 0.000 description 2
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 2
- 241000194017 Streptococcus Species 0.000 description 2
- 241000194020 Streptococcus thermophilus Species 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000012258 culturing Methods 0.000 description 2
- 230000001877 deodorizing effect Effects 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 239000008101 lactose Substances 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000002075 main ingredient Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000013618 yogurt Nutrition 0.000 description 2
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 241000228212 Aspergillus Species 0.000 description 1
- 241000222120 Candida <Saccharomycetales> Species 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 241000194032 Enterococcus faecalis Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 102000004157 Hydrolases Human genes 0.000 description 1
- 108090000604 Hydrolases Proteins 0.000 description 1
- 235000019766 L-Lysine Nutrition 0.000 description 1
- 240000002605 Lactobacillus helveticus Species 0.000 description 1
- 235000013967 Lactobacillus helveticus Nutrition 0.000 description 1
- 241000192132 Leuconostoc Species 0.000 description 1
- 241000192130 Leuconostoc mesenteroides Species 0.000 description 1
- 101710098556 Lipase A Proteins 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 101710099648 Lysosomal acid lipase/cholesteryl ester hydrolase Proteins 0.000 description 1
- 102100026001 Lysosomal acid lipase/cholesteryl ester hydrolase Human genes 0.000 description 1
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 1
- 235000007189 Oryza longistaminata Nutrition 0.000 description 1
- 241000192001 Pediococcus Species 0.000 description 1
- 241000191998 Pediococcus acidilactici Species 0.000 description 1
- 241000235527 Rhizopus Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 235000020244 animal milk Nutrition 0.000 description 1
- 239000003957 anion exchange resin Substances 0.000 description 1
- 239000006286 aqueous extract Substances 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 239000003729 cation exchange resin Substances 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 229940054346 lactobacillus helveticus Drugs 0.000 description 1
- -1 lipid esters Chemical class 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 230000035484 reaction time Effects 0.000 description 1
- 230000010410 reperfusion Effects 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 235000020254 sheep milk Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
Landscapes
- Jellies, Jams, And Syrups (AREA)
- Non-Alcoholic Beverages (AREA)
- Dairy Products (AREA)
- Cereal-Derived Products (AREA)
- Grain Derivatives (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、米由来澱粉質を主原料とし、この培地に脂質
のエステル加水分解酵素を作用させることで米臭を除去
した、米を原料とする乳酸菌発酵食品の製造方法に関す
る。[Detailed Description of the Invention] [Industrial Application Field] The present invention uses rice-derived starch as the main raw material, and removes rice odor by allowing a lipid ester hydrolase to act on this medium. The present invention relates to a method for producing a lactic acid bacteria fermented food.
乳酸菌発酵食品は、従来より、牛・羊などの獣乳を主成
分とした培地に乳酸菌や酵母等を接種し、適度に培養す
ることで製造されている。Lactic acid bacteria-fermented foods have traditionally been produced by inoculating lactic acid bacteria, yeast, etc. into a medium containing animal milk, such as cow or sheep milk, and culturing it appropriately.
一方、米澱粉質を主原料とした乳酸菌発酵食品の製造も
いくつか試みられており、公知例として、特公昭５３−
４１２２３号、特公昭６１−５３００８号、特開昭５６
−１１７８３号、特開昭５６−１４８２３７号、特開昭
５９−１７９０５３号および特開昭６０−９４０８２号
が挙げられる上記の公報においては、原料として、主に
米および米加工品そのもの、あるいはそれらの水抽出物
等の使用と、これによる乳酸菌発酵食品の製造技術が開
示されているか、これらに記載の技術は、原料が持つ特
有の臭気の除去を考慮していないため、製造された乳酸
菌発酵食品は、米に特有の臭気と発酵臭が渾然となった
不快臭を有し、日常食品としての有用性を獲得できなか
った。On the other hand, several attempts have been made to produce lactic acid bacteria-fermented foods using rice starch as the main raw material.
No. 41223, JP 61-53008, JP 56
In the above-mentioned publications, which include JP-A-11783, JP-A-56-148237, JP-A-59-179053, and JP-A-60-94082, rice and processed rice products themselves, or rice products themselves, are used as raw materials. The use of aqueous extracts, etc., and the production technology of lactic acid bacteria-fermented foods using the same are disclosed.The techniques described in these documents do not take into consideration the removal of the characteristic odor of the raw materials, so the produced lactic acid bacteria-fermented foods The food had an unpleasant odor that was a combination of the odor characteristic of rice and the fermented odor, and could not be useful as a daily food.
また、米特有の臭気を除去する試みとして、特開平１−
１３７９５８号に開示されている、乳酸発酵液を陰イオ
ン交換樹脂および／または陽イオン交換樹脂で処理する
方法では、目的脱臭工程が煩雑であり、作業性を含めて
実用には遠いものであるとともに、−旦製造した食品を
改めて脱臭処理するので、雑菌混入の確率が高まると考
えられ、衛生面でも危惧があり、食品製造法として積極
的には採用し得ないものであった。In addition, in an attempt to remove the odor peculiar to rice,
In the method disclosed in No. 137958, in which a lactic acid fermentation liquid is treated with an anion exchange resin and/or a cation exchange resin, the target deodorizing step is complicated and is far from practical in terms of workability. Since the previously manufactured food is deodorized again, it is thought that the probability of contamination with various bacteria increases, and there are also concerns about hygiene, so this method could not be actively adopted as a food manufacturing method.
さらに、炊飯米の臭いを低下させる手段として、炊飯時
にみりんを添加する方法（日本食品工業学会誌、 ３７
．９１〜９７．１９９０）およびＬ−リジンを添加する
方法（日本食品工業会誌、 １６．２４．１９６９）等
か一般的に利用されているが、これらの方法を応用した
、米を主原料とする乳酸菌発酵食品の脱臭に関する知見
は、その製造技術において殆ど見られなかった。Furthermore, as a means to reduce the odor of cooked rice, there is a method of adding mirin during rice cooking (Journal of the Japan Food Industry Association, 37).
．． 91-97.1990) and the method of adding L-lysine (Journal of the Japan Food Industry Association, 16.24.1969), etc., are commonly used. There has been little knowledge regarding the deodorization of lactic acid bacteria-fermented foods regarding their manufacturing technology.
一般に、米特有の臭気は、米脂質の酸化劣化によって生
じた物質か原因であることが知られている（Ａｇｒｉｃ
、 Ｂｉｏｌ、 Ｃｈｅｍ、、３０，４７３．１９６６
）。It is generally known that the odor peculiar to rice is caused by substances produced by oxidative deterioration of rice lipids (Agri
, Biol, Chem, 30,473.1966
).
したかって、米脂質を化学的あるいは酵素的に分解すれ
ば、問題となる米特有の臭気も除去できると考えられ、
すでに、チーズおよびチョコレートの製造等で利用され
、リパーゼを代表とする脂質分解酵素が、安全面で全く
問題のないことが確認されているが、本発明に示すよう
な乳酸菌発酵食品製造に関しては、このような試みは、
未だなされていない。Therefore, it is thought that if rice lipids are broken down chemically or enzymatically, the problematic odor peculiar to rice can be removed.
It has already been confirmed that lipolytic enzymes, typified by lipase, are used in the production of cheese and chocolate, and have no safety issues. Such an attempt is
It has not been done yet.
このように、米あるいは米加工品（破砕米、米粉末、お
よび米糠等）を主原料として乳酸菌発酵食品を製造する
場合の問題点は、米特有の不快な臭気が最終製品にまで
残ってくるために、出来上がった製品が悪臭を持つよう
になり、食品としての価値を失ってしまうことである。The problem with producing lactic acid bacteria-fermented foods using rice or rice-processed products (crushed rice, rice powder, rice bran, etc.) as the main raw material is that the unpleasant odor characteristic of rice remains in the final product. As a result, the finished product has a bad odor and loses its value as a food.
すでに述べたように、米特有の臭気を解消するために、
安全面で全く問題のないことか明らかな脂質分解酵素を
用いて脱臭効果を図り、衛生的操作による、低廉で、簡
便な方法の開発が望まれている。As already mentioned, in order to eliminate the odor peculiar to rice,
There is a need for the development of an inexpensive and simple method that uses lipolytic enzymes, which are known to have no safety issues, to achieve a deodorizing effect and that requires hygienic operations.
本発明は、このような事情に鑑みなされたものであって
、上記従来製法の問題点を解消し、不快臭の除去を実現
した、米を原料とする乳酸菌発酵食品の製造方法を提供
することを目的とするものである。The present invention has been made in view of the above circumstances, and an object of the present invention is to provide a method for producing a lactic acid bacteria fermented food using rice as a raw material, which eliminates the problems of the conventional production method and eliminates unpleasant odors. The purpose is to
本発明は、米あるいは米加工品を主成分とした培地に、
乳酸菌を接種する前あるいは接種と同時に、脂質分解酵
素を加え、乳酸発酵させ、米臭を除去し、乳酸菌発酵食
品を製造する方法であって、その脂質分解酵素として、
本発明者らによって指摘された、主にリパーゼの採用に
より、米の臭気を完全に除去する製造方法を以下１〜Ｖ
の工程を挙げて説明する。The present invention provides a medium containing rice or rice-processed products as the main ingredient.
A method for producing a lactic acid bacteria fermented food by adding a lipolytic enzyme before or at the same time as inoculating lactic acid bacteria, performing lactic acid fermentation, and removing rice odor, the lipolytic enzyme comprising:
The manufacturing method pointed out by the present inventors, which completely removes the odor of rice mainly by employing lipase, is described in 1 to V below.
The process will be listed and explained.
■ 原料となる米あるいは米加工品として、屑米、破砕
米、米粉末、米赤糠および米白糠等を採用する。■ Waste rice, crushed rice, rice powder, red rice bran, white rice bran, etc. are used as raw rice or processed rice products.
■ 米を主成分とした培地としては、米あるいは米加工
品１００重量部に水を加え、８５〜１２０°ＣでＩＱ〜
３０分程度加熱し、３００〜３３００重量部とするのが
好ましいか、特にこの割合にこだわるものではない。■ For a culture medium with rice as the main ingredient, add water to 100 parts by weight of rice or processed rice, and raise the IQ to 100 parts by weight at 85 to 120°C.
It is preferable to heat it for about 30 minutes and make it 300 to 3,300 parts by weight, but there is no particular restriction on this ratio.
■ 発酵に用いる乳酸菌としては、一般に乳酸菌飲料の
製造に用いられる菌株の１種あるいは２種以上を採用す
る。以下に、容易な入手と自白な使用が可能な菌株を例
示しておく。(2) As the lactic acid bacteria used for fermentation, one or more types of bacterial strains generally used in the production of lactic acid bacteria drinks are employed. Examples of strains that are easily available and can be used freely are listed below.
ａ）ラクトバチルス・アシドフィラス
（Ｌ、ａｃｔｏｂａｃｉｌＪｕｓ ａｃｉｄｏｐｈｉＪ
ｕｓ） ：ＩＦＤ−１３９５１ｂ）ラクトバチルス・
デルプルツキ
（Ｌａｃｔｏｂａｃｉｌｌｕｓ ｄｅｌｂｒｕｅｃｋｉ
ｉ） ；ＩＦＯ−１３９５３Ｃ）ラクトバチルス・フ
ァーメンタム
（Ｌａｃｔｏｂａｃｉｌｌｕｓ ｆｅｒｍｅｎｉｕｍ）
；ＩＦＯ−３９５６ｄ）ラクトバチルス・ヘル
ベチカス
（Ｌａｃｔｏｂａｃｉｌｌｕｓ ｈｅｌｖｅｔｉｃｕｓ
） ・ＩＦＯ−３８０９ｅ）ストレプトコッカス・
ラクティス
（Ｓｔｒｅｐｔｏｃｏｃｃｕｓ Ｉａｃｊｉｓ）
・ＩＦＯ−１２００７ｆ）ストレプトコッカス・フ
ェカリス
（Ｓｔｒｅｐｔｏｃｏｃｃｕｓ ｆａｅｃａｌｉｓ）
；ＩＦＯ−１２５８０ｇ）ストレプトコッカス・
サーモフィラス（Ｓｔｒｅｐｔｏｃｏｃｃｕｓ ｔｈｅ
ｒｍｏｐｈｉｌｕｓ） ；ＪＦＯ−１３９５７ｈ）ペ
デイオコッカス・アシディラクティシ（Ｐｅｄｉｏｃｏ
ｃｃｕｓ ａｃｉｄｉｌａｃｔｉｃｉ） ＩＦＯ−
３０７６１）ロイコノストック・メセンテロイデス（Ｌ
ｅｕｃｏｎｏｓｔｏｃ ｍｅｓｅｎｌｅｒｏｉｄｅｓ）
；ＩＦＯ−３３４９ｊ）ロイコノストック・ラクテ
ィス
（Ｌｅｕｃｏｎｏｓｔｏｃ Ｉａｃｔｉｓ）
；ＩＦＯ−１２４５Ｆｋ）ビフィドバクテリウム・
サーモフィラス（Ｂｉｆｉｄｏｂａｃｔｅｒｉｕｍ ｔ
ｈｅｒｍｏｐｈｉｌｕｓ）；ＡＴＣＣ−２５５Ｓこれら
の乳酸菌の使用形態は、生菌体でも凍ｊ乾燥品でもよい
が、通常は、使用前に予めグルースなどの炭素源、酵母
エキスおよびボリペプン等の窒素源からなる培地あるい
は牛乳培地等−培養後、この培養液を前記培地に０．５
〜５％量−添加することが望ましい。培養は、通常の乳
酸■発酵食品の培養と同様におこなえるので、２５〜５
°Ｃで６〜４８時間程度である。また、原料としてう糠
を使用する場合は、２４〜７２時間程度を要する。a) Lactobacillus acidophilus (L, actobacillus acidophiJ)
us): IFD-13951b) Lactobacillus
Lactobacillus delbruecki
i); IFO-13953C) Lactobacillus fermenium
; IFO-3956d) Lactobacillus helveticus
) ・IFO-3809e) Streptococcus ・
Streptococcus Iacjis
・IFO-12007f) Streptococcus faecalis
; IFO-12580g) Streptococcus
Thermophilus (Streptococcus the
rmophilus) ; JFO-13957h) Pediococcus acidilactici (Pediococcus
ccus acidilactici) IFO-
30761) Leuconostoc mesenteroides (L
euconostoc mesenleroides)
; IFO-3349j) Leuconostoc Iactis
;IFO-1245Fk) Bifidobacterium
Thermophilus (Bifidobacterium t.
hermophilus); ATCC-255S These lactic acid bacteria may be used in the form of live cells or freeze-dried products, but usually, before use, they are prepared in advance in a medium consisting of a carbon source such as glucose, yeast extract, and a nitrogen source such as voripepun. Alternatively, milk medium etc. - After culturing, add 0.5% of this culture solution to the above medium.
~5% amount - desirable to add. Cultivation can be carried out in the same way as the cultivation of normal lactic acid fermented foods, so 25 to 5
It takes about 6 to 48 hours at °C. Moreover, when using carnage as a raw material, about 24 to 72 hours are required.
■ 脂質分解酵素を上記乳酸菌の接種前ある（は接種と
同時に加えるが、本発明においては、ヨに酵素リパーゼ
を採用している。(2) A lipolytic enzyme is added before (or at the same time as) the inoculation of the lactic acid bacteria, but in the present invention, the enzyme lipase is added.
この脂質分解酵素としては、脂質のエステル力水分解能
を有する酵素であれば、リパーゼにこ／わらず使用可能
である。たとえば、酵素エステぞ一セを使用してよい。As this lipolytic enzyme, any enzyme can be used regardless of lipase as long as it has the ability to decompose lipid esters and water. For example, enzyme aesthetic treatment may be used.
以下に、本発明においてＣ用可能な、微生物起源の市販
品の酵素リパーセイ例示しておく。Examples of commercially available enzyme reperfusions derived from microorganisms that can be used for C in the present invention are shown below.
ａ）キャンディダ属のリパーゼ
（リパーゼＡＹアマノ３０．天野製薬）ｂ）アスペルギ
ルス属のリパーゼ
（リパーゼＡアマノ、大野製薬）
Ｃ）リゾプス属のリパーゼ
（リバーセサイケン、大阪細菌研究所）また、この酵素
リパーゼの添加条件を以下に説明する。a) Lipase of the genus Candida (Lipase AY Amano 30. Amano Pharmaceutical) b) Lipase of the genus Aspergillus (Lipase A Amano, Ohno Pharmaceutical) C) Lipase of the genus Rhizopus (Reverse Seiken, Osaka Bacteria Research Institute) The addition conditions will be explained below.
添加時期：培地を加熱し、３０〜５０°Ｃに冷却後、リ
パーゼを添加し、反応させた後に乳酸菌を接種するか、
あるいは、乳酸菌接種と同時に添加する添加割合：前記
培地に、０．０１〜０２％量（３００〜６０００単位／
培地１００ ｍｌ）程度とする。Addition timing: After heating the medium and cooling it to 30-50°C, add lipase and inoculate lactic acid bacteria after reacting.
Alternatively, addition ratio added at the same time as lactic acid bacteria inoculation: 0.01-02% amount (300-6000 units/
The medium should be approximately 100 ml).
反応温度・３０〜５０°Ｃ
反応時間：乳酸菌を遅らせて接種する場合は、３０分〜
４時間程度とし、乳酸菌接種と同時添加の場合は、乳酸
菌培養時間と同じとする。Reaction temperature: 30-50°C Reaction time: 30 minutes or more when inoculating lactic acid bacteria late
The time should be approximately 4 hours, and if added at the same time as lactic acid bacteria inoculation, the same time as the lactic acid bacteria culture time.
■ 上記■〜■を経て製造される乳酸菌発酵食品は、最
終の製品化工程において各種の形態、すなわち、そのま
まの液状ドリンク、ガム・寒天等の糊料による固化、あ
るいは、従来のヨーグルトと同様の形態等のいずれかを
選択する。■ The lactic acid bacteria-fermented food produced through steps ■ to ■ above can be produced in various forms in the final product manufacturing process, such as as a liquid drink, solidified with a thickening agent such as gum or agar, or in a form similar to conventional yogurt. Select one of the formats, etc.
本製造過程における、脂質分解酵素の添加により、得よ
うとする乳酸菌発酵食品から米臭が除去される。In this production process, the rice odor is removed from the lactic acid bacteria fermented food by adding a lipolytic enzyme.
本発明の実施例について、以下説明するが、各側のいず
れにおいても、脂質分解酵素として代表的な酵素リパー
ゼを採用している。Examples of the present invention will be described below, in which lipase, a typical enzyme, is used as a lipolytic enzyme on each side.
〔実施例１〕
米５０ｇ、上白糖３０ｇ、乳糖ＩＯｇおよび水５００
ｇを混合し、９０℃で１５分間加熱α化し、４０℃まで
冷却後、これにラクトバチルス・アシドフィラス（Ｌａ
ｃｔｏｂａｃｉｌｌｕｓ ａｃｉｄｏｐｈｉｌｕｓ、Ｉ
ＦＯ−１３９５１）の前培養液２％とリパーセ市販品粉
末すパーゼＡＹアマノ３０（天野製薬） ０．５ ｇ
（１５０００単位）を同時添加・混合した後、３７℃
で２０時間静置培養する。[Example 1] 50g rice, 30g caster sugar, IOg lactose and 500g water
g was mixed, heated to pregelatinize at 90°C for 15 minutes, cooled to 40°C, and added Lactobacillus acidophilus (La
ctobacillus acidophilus, I
FO-13951) preculture solution 2% and Lipase commercially available powder Spase AY Amano 30 (Amano Pharmaceutical) 0.5 g
(15,000 units) was added and mixed at 37°C.
Incubate for 20 hours.
この結果、米特有の臭気を完全に除去したされやかな風
味を有する乳酸菌発酵食品が得られる。As a result, a lactic acid bacteria-fermented food with a mild flavor completely free of the odor peculiar to rice can be obtained.
〔実施例２〕
乳酸菌前培養液を接種する前に、リパーセＡＹアマノ３
０（天野製薬）０．５ ｇ （１５０００単位相当分）
を添加し、３７℃で２時間反応させる以外は、実施例１
と同様の操作をおこなう。[Example 2] Before inoculating the lactic acid bacteria pre-culture solution, use Lipase AY Amano 3.
0 (Amano Pharmaceutical) 0.5 g (equivalent to 15,000 units)
Example 1 except that
Perform the same operation.
この結果、米臭気の取れたすぐれた乳酸菌発酵食品が得
られる。As a result, an excellent lactic acid bacteria fermented food with no rice odor can be obtained.
〔実施例３〕
上新粉（米を粉末化したもの）５０ｇ、上白糖３０ｇ、
乳糖１０ｇおよび水５００ ｇを混合し、９０’Ｃで１
５分間加熱α化し、４０℃まで冷却後、これにラクトバ
チルス・アシドフィラス（Ｌａｃｔｏｂａｃｉｌｌｕｓ
ａｃｉｄｏｐｈｉｌｕｓ、 ＩＦＯ−１３９５１）の
前培養液２％とリパーセ市販品粉末すパーセＡＹアマノ
３０ （天野製薬）０２ｇ（１２０００単位）を同時添
加・混合した後、３７°Ｃで２０時間静置培養する。[Example 3] 50 g of joshishinko (powdered rice), 30 g of caster sugar,
Mix 10 g of lactose and 500 g of water and heat at 90'C for 1
After gelatinizing by heating for 5 minutes and cooling to 40°C, Lactobacillus acidophilus was added to this.
After simultaneously adding and mixing 2% preculture solution of P. acidophilus (IFO-13951) and 02 g (12,000 units) of Lipase commercially available powdered powder Suparce AY Amano 30 (Amano Pharmaceutical), the mixture was incubated at 37°C for 20 hours.
この結果、すぐれた風味の乳酸菌発酵食品か得られる。As a result, a lactic acid bacteria fermented food with excellent flavor can be obtained.
本発明は、以上の構成よりなるものであり、これによれ
ば、従来から試みられている米あるいは米加工品を原料
とする乳酸菌発酵食品の不快臭が除去でき、この発酵食
品をヨーグルトと同様のされやかな風味、酸味を有して
食べやすく、美味な食品に改良することが可能となる。The present invention has the above configuration, and according to this, it is possible to remove the unpleasant odor of lactic acid bacteria fermented foods made from rice or rice processed products, which have been attempted in the past, and to make this fermented food similar to yogurt. It becomes possible to improve the food into a food that has a mild flavor and sourness, is easy to eat, and is delicious.
才だ、本発明により製造された発酵食品は、米特有の不
快臭が除去されているので、各種フレーバーを添加する
ことにより、好みの風味を損なうことなく付与された乳
酸菌発酵食品が得られるとともに、ニーズに応じた種々
の形態での製品を提供することができる。The fermented food produced according to the present invention has the unpleasant odor peculiar to rice removed, so by adding various flavors, it is possible to obtain a lactic acid bacteria fermented food without sacrificing the desired flavor. We can provide products in a variety of formats depending on your needs.
特許出願人 味日本株式会社Patent applicant: Aji Nippon Co., Ltd.
Claims (1)
米あるいは米加工品を主成分とした培地に、乳酸菌を接
種する前あるいは接種と同時に、脂質分解酵素を加え、
乳酸発酵させ、米臭を除去することを特徴とする、米を
原料とする乳酸菌発酵食品の製造方法。In the production of lactic acid bacteria-fermented foods using starch as the main raw material,
A lipolytic enzyme is added to a medium mainly composed of rice or processed rice products before or at the same time as inoculating lactic acid bacteria.
A method for producing a lactic acid bacteria fermented food using rice as a raw material, which is characterized by carrying out lactic acid fermentation and removing rice odor.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2255887A JPH04131056A (en) | 1990-09-25 | 1990-09-25 | Production of lactobacillus-fermented food with rice as raw material |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2255887A JPH04131056A (en) | 1990-09-25 | 1990-09-25 | Production of lactobacillus-fermented food with rice as raw material |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH04131056A true JPH04131056A (en) | 1992-05-01 |
Family
ID=17284953
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2255887A Pending JPH04131056A (en) | 1990-09-25 | 1990-09-25 | Production of lactobacillus-fermented food with rice as raw material |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH04131056A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06303925A (en) * | 1993-04-23 | 1994-11-01 | Kameda Seika Kk | Preparation of rice having low protein, potassium and phosphorus contents |
-
1990
- 1990-09-25 JP JP2255887A patent/JPH04131056A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06303925A (en) * | 1993-04-23 | 1994-11-01 | Kameda Seika Kk | Preparation of rice having low protein, potassium and phosphorus contents |
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