JPH0843B2 - Propionic acid fermentation product and soybean fermentation product using the same - Google Patents
Propionic acid fermentation product and soybean fermentation product using the sameInfo
- Publication number
- JPH0843B2 JPH0843B2 JP4358545A JP35854592A JPH0843B2 JP H0843 B2 JPH0843 B2 JP H0843B2 JP 4358545 A JP4358545 A JP 4358545A JP 35854592 A JP35854592 A JP 35854592A JP H0843 B2 JPH0843 B2 JP H0843B2
- Authority
- JP
- Japan
- Prior art keywords
- propionic acid
- streptococcus
- fermentation product
- soybean
- lactic acid
- 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.)
- Expired - Lifetime
Links
- XBDQKXXYIPTUBI-UHFFFAOYSA-N dimethylselenoniopropionate Natural products CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 title claims description 66
- 244000068988 Glycine max Species 0.000 title claims description 41
- 235000010469 Glycine max Nutrition 0.000 title claims description 41
- 238000000855 fermentation Methods 0.000 title claims description 38
- 230000004151 fermentation Effects 0.000 title claims description 38
- 235000019260 propionic acid Nutrition 0.000 title claims description 33
- IUVKMZGDUIUOCP-BTNSXGMBSA-N quinbolone Chemical compound O([C@H]1CC[C@H]2[C@H]3[C@@H]([C@]4(C=CC(=O)C=C4CC3)C)CC[C@@]21C)C1=CCCC1 IUVKMZGDUIUOCP-BTNSXGMBSA-N 0.000 title claims description 33
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 54
- 239000004310 lactic acid Substances 0.000 claims description 27
- 235000014655 lactic acid Nutrition 0.000 claims description 27
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 14
- 241000194017 Streptococcus Species 0.000 claims description 13
- 102000004190 Enzymes Human genes 0.000 claims description 12
- 108090000790 Enzymes Proteins 0.000 claims description 12
- 240000006439 Aspergillus oryzae Species 0.000 claims description 11
- 239000000843 powder Substances 0.000 claims description 9
- 241000186660 Lactobacillus Species 0.000 claims description 8
- 229940039696 lactobacillus Drugs 0.000 claims description 8
- 241001092905 Thermophis Species 0.000 claims description 6
- 238000012258 culturing Methods 0.000 claims description 6
- 238000010025 steaming Methods 0.000 claims description 6
- 238000011081 inoculation Methods 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 3
- 238000000151 deposition Methods 0.000 claims 1
- 230000006862 enzymatic digestion Effects 0.000 claims 1
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 12
- 241000894006 Bacteria Species 0.000 description 10
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 9
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 8
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 8
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 8
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 8
- 241000194020 Streptococcus thermophilus Species 0.000 description 8
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 8
- YBJHBAHKTGYVGT-ZKWXMUAHSA-N (+)-Biotin Chemical compound N1C(=O)N[C@@H]2[C@H](CCCCC(=O)O)SC[C@@H]21 YBJHBAHKTGYVGT-ZKWXMUAHSA-N 0.000 description 6
- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 description 6
- 235000013312 flour Nutrition 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 241000186429 Propionibacterium Species 0.000 description 4
- 229910000019 calcium carbonate Inorganic materials 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 239000007858 starting material Substances 0.000 description 4
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 description 3
- 229960002685 biotin Drugs 0.000 description 3
- 235000020958 biotin Nutrition 0.000 description 3
- 239000011616 biotin Substances 0.000 description 3
- 235000008429 bread Nutrition 0.000 description 3
- 229940041514 candida albicans extract Drugs 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000019161 pantothenic acid Nutrition 0.000 description 3
- 239000011713 pantothenic acid Substances 0.000 description 3
- 229940055726 pantothenic acid Drugs 0.000 description 3
- 239000012138 yeast extract Substances 0.000 description 3
- 239000002253 acid Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 241000228212 Aspergillus Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 241001603151 Philus Species 0.000 description 1
- 241000235070 Saccharomyces Species 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000001976 enzyme digestion Methods 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 235000014106 fortified food Nutrition 0.000 description 1
- 229910017464 nitrogen compound Inorganic materials 0.000 description 1
- 150000002830 nitrogen compounds Chemical class 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- FDPIMTJIUBPUKL-UHFFFAOYSA-N pentan-3-one Chemical compound CCC(=O)CC FDPIMTJIUBPUKL-UHFFFAOYSA-N 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- -1 that is Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/30—Removing undesirable substances, e.g. bitter substances
- A23L11/37—Removing undesirable substances, e.g. bitter substances using microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/61—Propionibacterium
- A23V2400/623—Shermanii
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
Description
【０００１】[0001]
【産業上の利用分野】この発明は、短期間に原料大豆の
臭気及び大豆の蒸煮臭を完全に消すとともに、黴の発生
を完全に防止したプロピオン酸醗酵物及びこれを用いた
大豆醗酵物に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a propionic acid fermented product which completely eliminates the odor of raw material soybeans and the steamed odor of soybeans in a short period of time, and completely prevents the generation of mold, and a soybean fermented product using the same. It is a thing.
【０００２】[0002]
【従来の技術】従来の大豆発酵物は、大豆臭が残存し、
かつ黴が生えやい欠点があった。前記大豆臭を除去する
ものとしては、例えば特公昭５９−４８６２１号公報が
知られている。本号においては、脱皮大豆を微粉砕して
高度の酸素活性のある全脂大豆粉とし、これを水蒸気処
理（蒸煮）して酵素破壊するとともに、大豆の揮発性成
分を除去し、この蒸煮された大豆粉を水に溶解して乳酸
醗酵させ、この乳酸醗酵液に酵母を添加して大豆醗酵物
を得ている。2. Description of the Related Art Conventional soybean fermented products retain the soybean odor,
And there was a defect that mold was not easy to grow. As a means for removing the soybean odor, for example, Japanese Patent Publication No. 59-48621 is known. In this issue, dehulled soybeans are finely pulverized to obtain full-fat soybean flour with a high degree of oxygen activity, which is steamed (steamed) to enzymatically destroy it, and the volatile components of soybeans are removed. Soybean flour is dissolved in water to ferment lactic acid, and yeast is added to the lactic acid fermentation solution to obtain a soybean fermented product.
【０００３】[0003]
【発明が解決しようとする課題】しかしながら、大豆の
蒸煮物を乳酸菌と酵母で発酵しただけでは、保存中に黴
が生えやすい。そこで本発明者は、この大豆発酵物に、
更にプロピオン酸菌を添加して発酵させれば、生成する
プロピオン酸により黴の発生を防止することができるこ
とを知り本発明を完成した（プロピオン酸発酵に関して
は、ＪＯＵＲＮＡＬ ＯＦ ＦＥＲＭＥＮＴＡＴＩＯＮ
ＡＮＤ ＢＩＯＥＮＧＩＮＥＥＲＩＮＧＶｏ１．７
４，Ｎｏ．２，９５−９９．１９９２を参考にした）。
本発明は、脱皮大豆の粉末に、酵素、乳酸菌、及びプロ
ピオン酸菌、又はこれらに加えて酵母を作用させて大豆
臭と黴の発生を防止するものである。[Problems to be Solved by the Invention] However, if the steamed soybean product is fermented with lactic acid bacteria and yeast, mildew tends to grow during storage. Therefore, the present inventor, in this soybean fermented product,
Further, the present invention was completed by knowing that the generation of mold can be prevented by the generated propionic acid by adding and fermenting the propionic acid bacterium (for the propionic acid fermentation, JOURNAL OF FERMENTATION).
AND BIO ENGINEERING Vo1.7
4, No. 2, 95-99.1992).
According to the present invention, an enzyme, a lactic acid bacterium, a propionic acid bacterium, or a yeast in addition to these is allowed to act on the dehulled soybean powder to prevent generation of soybean odor and mold.
【０００４】[0004]
【課題を解決するための手段】本願発明は下記の（イ）
及び（ロ）の請求項により構成されている。 （イ）下記の（１）〜（３）の工程を順次経ることを特
徴とするプロピオン酸醗酵物。 （１）脱皮大豆の粉末を蒸煮した後、これをアスペルギ
ルスオリザエ（Ａｓｐｅｒｇｉｌｌｕｓ ０ｒｙｚａ
ｅ）起源の酵素により酵素消化する工程 （２）前記（１）で得られる酵素消化物に、ラクトバチ
ルスブルガリクス（Ｌａｃｔｏｂａｃｉｌｌｕｓ ｂｕ
ｌｇａｒｉｃｕｓ）とストレプトコッカスサーモフィル
ス（Ｓｔｒｅｐｔｏｃｏｃｃｕｓ ｔｈｅｒｍｏｐｈｉ
ｌｕｓ）を接種して培養する工程 （３）前記（２）で得られる乳酸発酵物にプロピオニバ
クテリウムシェルマーニ（Ｐｒｏｐｉｏｎｉｂａｃｔｅ
ｒｉｕｎ ｓｈｅｒｍａｎｉｉ）を接種して培養する工
程 （ロ）下記の（１）〜（３）の工程を順次経て得られる
プロピオン酸醗酵物（Ａ）と、下記（イ）〜（ハ）の工
程を順次経て得られる酵母発酵物（Ｂ）とを混合するこ
とを特徴とするプロピオン酸発酵物を用いた大豆醗酵
物。 ＜プロピオン酸醗酵物（Ａ）＞ （１）脱皮大豆の粉末を蒸煮した後、これを酵素消化す
る工程 （２）前記（１）で得られる酵素消化物に、ラクトバチ
ルスブルガリクス（Ｌａｃｔｏｂａｃｉｌｌｕｓ ｂｕ
ｌｇａｒｉｃｕｓ）とストレプトコッカスサーモフィル
ス（Ｓｔｒｅｐｔｏｃｏｃｃｕｓ ｔｈｅｒｍｏｐｈｉ
ｌｕｓ）を接種して培養する工程 （３）前記（２）で得られる乳酸発酵物にプロピオニバ
クテリウムシェルマーニ（Ｐｒｏｐｉｏｎｉｂａｃｔｅ
ｒｉｕｎ ｓｈｅｒｍａｎｉｉ）を接種して培養する工
程 ＜酵母醗酵物（Ｂ）＞ （イ）脱皮大豆の粉末を蒸煮した後、これをアスペルギ
ルスオリザエ（Ａｓｐｅｒｇｉｌｌｕｓ Ｏｒｙｚａ
ｅ）起源の酵素により酵素消化する工程 （ロ）前記（イ）で得られる酵素消化物に、ラクトバチ
ルスブルガリクス（Ｌａｃｔｏｂａｃｉｌｌｕｓ ｂｕ
ｌｇａｒｉｃｕｓ）とストレプトコッカスサーモフィル
ス（Ｓｔｒｅｐｔｏｃｏｃｃｕｓ ｔｈｅｒｍｏｐｈｉ
ｌｕｓ）を接種して培養する工程 （ハ）前記（ロ）で得られる乳酸発酵物に酵母を接種し
て培養する工程Means for Solving the Problems The present invention has the following (a)
And (b). (A) A propionic acid fermented product characterized by sequentially undergoing the following steps (1) to (3). (1) After steaming the powder of dehulled soybeans, the powdered Aspergillus oryzae (Aspergillus 0ryza)
e) Step of enzymatically digesting with an enzyme of origin (2) The enzymatically digested product obtained in the above (1) is added to Lactobacillus bulgaricus (Lactobacillus bu).
lgaricus) and Streptococcus thermophilus (Streptococcus thermophi)
(3) a step of inoculating and culturing the lactic acid fermented product obtained in (2) above with Propionibacterium shellmani (Propionibacte)
(b) Propionic acid fermentation product (A) obtained by sequentially performing the following steps (1) to (3) and the following steps (a) to (c). A soybean fermented product using a propionic acid fermented product, which is characterized by being mixed with the yeast fermented product (B) obtained. <Propionic Acid Fermented Product (A)> (1) Step of steaming dehulled soybean powder and enzymatically digesting it (2) The enzymatically digested product obtained in (1) above is added to Lactobacillus bulgaricus (Lactobacillus bu)
lgaricus) and Streptococcus thermophilus (Streptococcus thermophi)
(3) a step of inoculating and culturing the lactic acid fermented product obtained in (2) above with Propionibacterium shellmani (Propionibacte)
riun hermanii) inoculation and culturing <Yeast fermented product (B)> (a) After steaming powder of dehulled soybeans, this is used as Aspergillus Oryzae (Aspergillus Oryzae).
e) Step of enzymatically digesting with the enzyme of origin (b) Lactobacillus bulgaricus (Lactobacillus bu) is added to the enzymatically digested product obtained in (a) above.
lgaricus) and Streptococcus thermophilus (Streptococcus thermophi)
and incubating and culturing (c) the lactic acid fermented product obtained in (b) above with yeast
【０００５】この発明に係るプロピオン酸醗酵物及び大
豆発酵物にあっては、プロピオン酸発酵が始まる前に、
培地となる脱皮大豆の微粉末が、アスペルギルスオリザ
エ（Ａｓｐｅｒｇｉｌｌｕｓ Ｏｒｙｚａｅ）起源の酵
素によって分解される。次いで、この大豆消化物にラク
トバチルスブルガリクス（Ｌａｃｔｏｂａｃｉｌｌｕｓ
ｂｕｌｇａｒｉｃｕｓ）とストレプトコッカスサーモ
フィルス（Ｓｔｒｅｐｔｏｃｏｃｃｕｓ ｔｈｅｒｍｏ
ｐｈｉｌｕｓ）を共生させる（請求項２の発明にあって
は、前記の乳酸菌以外に更に酵母も接種して培養す
る。）。そのため、前記発酵物には、プロピオン酸菌の
成育に不可欠な複雑な窒素化合物や、パントテン酸、ビ
オチン等のビタミンが生成されるので、従来不安定であ
ったプロピオン酸発酵が安定して進行するのである。In the propionic acid fermented product and the soybean fermented product according to the present invention, before the propionic acid fermentation is started,
A dehulled soybean fine powder, which is a medium, is decomposed by an enzyme originating from Aspergillus Oryzae. Next, this soybean digest was applied to Lactobacillus bulgaricus (Lactobacillus).
bulgaricus) and Streptococcus thermophilus
philus) is symbiotic (in the invention of claim 2, yeast is further inoculated and cultured in addition to the lactic acid bacterium). Therefore, in the fermented product, since complicated nitrogen compounds and pantothenic acid, vitamins such as biotin are indispensable for the growth of propionic acid bacteria, conventionally unstable propionic acid fermentation proceeds stably. Of.
【０００６】この発明に係るプロピオン酸醗酵（発酵物
及び大豆発酵物）にあっては、酵母エキスを少量添加す
ることにより、プロピオン酸と醋酸はモル比が、２：１
と安定した。さらに収量については、２種類の乳酸菌と
プロピオン酸菌を共生させることによって揮発酸の生成
が促進され、消費される基質、すなわち乳酸は平行醗酵
による生酸がなされ、前記乳酸の約７５％がプロピオン
酸と醋酸として得られ、高収率であった。In the propionic acid fermentation (fermented product and soybean fermented product) according to the present invention, by adding a small amount of yeast extract, the molar ratio of propionic acid and acetic acid is 2: 1.
And stable. Further, regarding the yield, the coexistence of two kinds of lactic acid bacteria and propionic acid bacteria promotes the production of volatile acid, and the consumed substrate, that is, lactic acid, is produced by parallel fermentation, and about 75% of the lactic acid is propione. The acid and acetic acid were obtained in high yield.
【０００７】この発明に係るプロピオン酸醗酵物及び大
豆発酵物の製造において、プロピオン酸発酵に先立って
行われる乳酸発酵及び酵母発酵により生産されるパント
テン酸、及びビオチンの量を知るために下記の試験をし
た。蒸煮大豆粉１００部、殺菌水２００部、アスペルギ
ルスオリザェ（Ａｓｐｅｒｇｉｌｌｕｓ Ｏｒｙｚａ
ｅ）酵素０．０２部を加え、酵素消化、乳酸醗酵を行
い、これにサッカロマイセスセルビアシエ（Ｓａｃｃｈ
ａｒｏｍｙｃｅｓ ｓｅｒｅｖｉｓｉａｅ）を接種して
乳酸醗酵させた。その結果、乳酸醗酵液にパントテン酸
０．２５ｍｇ／１００ｇ、ビオチン６．２μｇ／１００
ｇの生成が見られた。これによりプロピオン酸醗酵が容
易に進行するが予想された。In the production of the propionic acid-fermented product and the soybean-fermented product according to the present invention, the following tests were carried out in order to know the amounts of pantothenic acid and biotin produced by lactic acid fermentation and yeast fermentation carried out prior to propionic acid fermentation. Did. 100 parts steamed soybean powder, 200 parts sterilized water, Aspergillus Oryza
e) 0.02 parts of enzyme was added, enzyme digestion and lactic acid fermentation were carried out, and Saccharomyces serbia sie (Sacch
lactic acid fermentation was carried out by inoculating amyces cerevisiae). As a result, 0.25 mg / 100 g of pantothenic acid and 6.2 μg / 100 of biotin were added to the lactic acid fermentation solution.
Production of g was seen. It was expected that this would facilitate the propionic acid fermentation.
【０００８】さらに、得られたプロピオン酸醗酵液と酵
素消化させた大豆液、これらにさらに乳酸醗酵、酵母醗
酵されたものを混合し、熟成（調熟）させ、約１０日後
にチーズ様の醗酵食品となり、試食によれば大豆臭はも
ちろんのこと大豆の蒸煮臭も全く感じることができなか
った。Furthermore, the resulting propionic acid fermentation broth and enzyme-digested soybean liquor, which are further mixed with lactic acid fermentation and yeast fermentation, are aged (ripened), and after about 10 days, cheese-like fermentation. It became a food, and according to the tasting, not only the soybean odor but also the steamed odor of soybean could not be felt at all.
【０００９】またプロピオン酸醗酵物を用いたこの発明
に係る大豆醗酵物は、黴の発育を阻止し、またこの醗酵
物に炭酸カルシウム（ＣａＣＯ３）を添加したものを製
パン工程中に加えると、パンの防黴を図るのみならず、
風味の改善とエクステンソグラフ（Ｅｘｔｅｎｓｏｇｒ
ａｐｈ）における製パン適正が向上し、カルシウム強化
食品となる。Further, the soybean fermented product according to the present invention using the propionic acid fermented product inhibits the growth of mold, and when the product obtained by adding calcium carbonate (CaCO 3 ) to the fermented product is added during the baking process. , Not only to protect the mold from mold,
Flavor improvement and extensograph (Extensogr
aph) improves bread-making suitability and becomes a calcium-fortified food.
【００１０】[0010]
【実施例】実施例１ 培地となる乳酸醗酵液は、脱皮生大豆粉を２０分間蒸煮
したもの２０％、殺菌水７７．９％、アスペルギルスオ
リザエ（Ａｓｐｅｒｇｉｌｌｕｓ Ｏｒｙｚａｅ）起源
の酵素０．０２％を加え、４０℃で３０分消化し、これ
にラクトバチルスブルガリクス（Ｌａｃｔｏｂａｃｉｌ
ｌｕｓ ｂｕｌｇａｒｉｃｕｓ）及びストレプトコッカ
スサーモフィルス（Ｓｔｒｅｐｔｏｃｏｃｃｕｓ ｔｈ
ｅｒｍｏｐｈｉｌｕｓ）を接種したスターター２％を添
加し、３７℃で５時間培養した乳酸醗酵液をさらに４倍
に希釈した液にイーストエキス０．０５％を加え、プロ
ピオン酸菌用培地とし、これにプロピオニバクテリウム
シェルマーニ（Ｐｒｏｐｉｏｎｉｂａｃｔｅｒｉｕｎ
ｓｈｅｒｍａｎｉｉ）を接種すると、培地中の乳酸２％
に対しプロピオン酸０．８１％、醋酸０．４３％の割合
で生酸される。これを３０℃で８日間培養した。さらに
醗酵を継続すると収量は上昇する。Example 1 A lactic acid fermentation broth used as a medium was prepared by steaming 20 minutes of dehulled soybean flour, 77.9% of sterilized water, and 0.02% of an enzyme originating from Aspergillus Oryzae. In addition, digestion was carried out at 40 ° C for 30 minutes, and this was digested with Lactobacillus bulgaricus.
lus bulgaricus) and Streptococcus thermophilus (Streptococcus th)
2% of the starter inoculated with E. thermophilus) was added, and 0.05% of yeast extract was added to a solution obtained by further diluting the lactic acid fermentation broth cultured at 37 ° C for 5 hours to prepare a medium for propionic acid bacteria. Pionibacterium shellmani (Propionibacterium)
inoculation with Shermanii), 2% lactic acid in the medium
On the other hand, the propionic acid is 0.81% and the acetic acid is 0.43%. This was cultured at 30 ° C. for 8 days. If fermentation is further continued, the yield will increase.
【００１１】実施例２ 培地となる乳酸醗酵液は、脱皮生大豆粉を２０分間蒸煮
したもの２０％、殺菌水７７．９％、アスペルギルスオ
リザエ（Ａｓｐｅｒｇｉｌｌｕｓ Ｏｒｙｚａｅ）起源
の酵素０．０５％を加え、４０℃で３０分消化し、これ
にラクトバチルスブルガリクス（Ｌａｃｔｏｂａｃｉｌ
ｌｕｓ ｂｕｌｇａｒｉｃｕｓ）及びストレプトコッカ
スサーモフィルス（Ｓｔｒｅｐｔｏｃｏｃｃｕｓ ｔｈ
ｅｒｍｏｐｈｉｌｕｓ）を接種したスターター２％を添
加し、３７℃で５時間培養した乳酸醗酵液をさらに４倍
に希釈した液に炭酸カルシウム１％、酵母エキス０．１
％を添加した液をプロピオン酸菌用培地とし、これにプ
ロピオニバクテリウムシェルマーニ（Ｐｒｏｐｉｏｎｉ
ｂａｃｔｅｒｉｕｎ ｓｈｅｒｍａｎｉｉ）を接種する
と、培地中の乳酸２％に対しプロピオン酸０．９３％、
醋酸０．４７％の割合で生酸される。これを３０℃で１
２日間培養した。さらに醗酵を継続すると収量は上昇す
る。Example 2 A lactic acid fermentation broth serving as a medium was prepared by adding 20% of dehulled raw soybean flour cooked for 20 minutes, 77.9% of sterilized water, and 0.05% of an enzyme originating from Aspergillus Oryzae. Digested at 40 ℃ for 30 minutes, and add it to Lactobacillus bulgaricus.
lus bulgaricus) and Streptococcus thermophilus (Streptococcus th)
2% of the starter inoculated with E. thermophilus) was added, and the lactic acid fermentation broth cultured at 37 ° C. for 5 hours was further diluted 4-fold to give 1% calcium carbonate and 0.1% yeast extract.
% Was added to the medium as a medium for propionic acid bacteria, to which Propionibacterium shellmani (Propioni) was added.
When inoculated with Bacteriun hermanii), 0.93% of propionic acid to 2% of lactic acid in the medium,
It is produced in the proportion of 0.47% acetic acid. 1 at 30 ℃
Cultured for 2 days. If fermentation is further continued, the yield will increase.
【００１２】実施例３ 培地となる乳酸醗酵液は、脱皮生大豆粉を２０分間蒸煮
したもの３０％、殺菌水６５．９％、アスペルギルスオ
リザエ（Ａｓｐｅｒｇｉｌｌｕｓ Ｏｒｙｚａｅ）起源
の酵素０．０２％を加え、３０℃で３０分消化し、これ
にラクトバチルスブルガリクス（Ｌａｃｔｏｂａｃｉｌ
ｌｕｓ ｂｕｌｇａｒｉｃｕｓ）及びストレプトコッカ
スサーモフィルス（Ｓｔｒｅｐｔｏｃｏｃｃｕｓ ｔｈ
ｅｒｍｏｐｈｉｌｕｓ）を接種したスターター２％を添
加し、３０分後に酵母サッカロマイセスセルビシアエ
（Ｓａｃｃｈｒｏｍｙｃｅｓ ｃｅｒｅｖｉｓｉａｅ）
２％を接種して３５〜３７℃で４時間培養し、１５℃に
冷却した醗酵液１００部に対して、前記実施例１記載の
プロピオン酸醗酵液２０部と混同し、７日間の熟成し、
製品とする。Example 3 A lactic acid fermentation broth used as a medium was prepared by adding 30% steamed dehulled soybean flour for 20 minutes, sterilized water 65.9%, and 0.02% enzyme derived from Aspergillus Oryzae. Digested at 30 ℃ for 30 minutes, and add it to Lactobacillus bulgaricus.
lus bulgaricus) and Streptococcus thermophilus (Streptococcus th)
2% of a starter inoculated with E. thermophilus was added, and 30 minutes later, the yeast Saccharomyces cerevisiae was added.
2% was inoculated and cultivated at 35 to 37 ° C. for 4 hours, and 100 parts of the fermentation liquid cooled to 15 ° C. was confused with 20 parts of the propionic acid fermentation liquid described in Example 1, and aged for 7 days. ,
The product.
【００１３】実施例４ 培地となる乳酸醗酵液は、脱皮生大豆粉を２０分間蒸煮
したもの３０％、殺菌水６５．９％、アスペルギルスオ
リザエ（Ａｓｐｅｒｇｉｌｌｕｓ Ｏｒｙｚａｅ）起源
の酵素０．０２％を加え、３８℃で消化し、これに直ち
にラクトバチルスブルガリクス（Ｌａｃｔｏｂａｃｉｌ
ｌｕｓ ｂｕｌｇａｒｉｃｕｓ）及びストレプトコッカ
スサーモフィルス（Ｓｔｒｅｐｔｏｃｏｃｃｕｓ ｔｈ
ｅｒｍｏｐｈｉｌｕｓ）を接種したスターター２％を添
加し、３０分後に酵母サッカロマイセスセルビシアエ
（Ｓａｃｃｈｒｏｍｙｃｅｓ ｃｅｒｅｖｉｓｉａｅ）
２％を接種して３５〜３８℃で４時間培養し、３０℃に
冷却した醗酵液１部に対して、前記実施例２記載のプロ
ピオン酸醗酵液１部と混同し、７日間の熟成する。これ
を炭酸カルシウムでｐＨ５．０に調整し、乾燥させて製
品とする。Example 4 A lactic acid fermentation broth used as a medium was prepared by adding 30% steamed dehulled soybean flour for 20 minutes, 65.9% sterilized water, and 0.02% of an enzyme originating from Aspergillus Oryzae. Digested at 38 ° C and immediately added to Lactobacillus bulgaricus.
lus bulgaricus) and Streptococcus thermophilus (Streptococcus th)
2% of a starter inoculated with E. thermophilus was added, and 30 minutes later, the yeast Saccharomyces cerevisiae was added.
2% was inoculated and cultivated at 35 to 38 ° C. for 4 hours, and 1 part of the fermentation liquid cooled to 30 ° C. was confused with 1 part of the propionic acid fermentation liquid described in Example 2, and aged for 7 days. . This is adjusted to pH 5.0 with calcium carbonate and dried to obtain a product.
【００１４】前記実施例１〜４で得られたプロピオン酸
醗酵物及びこれを用いた大豆醗酵物を適宜混合し、熟成
（調熟）させたところ、約１０日後にチーズ様の醗酵食
品となり、試食によれば大豆臭はもちろんのこと大豆の
蒸煮臭も全く感じることができなかった。When the propionic acid fermented product obtained in Examples 1 to 4 and the soybean fermented product using the same were appropriately mixed and aged (aged), a cheese-like fermented food was obtained after about 10 days, According to the tasting, not only the soybean smell but also the steamed smell of soybean could not be felt at all.
【００１５】また前記実施例１〜４で得られたプロピオ
ン酸醗酵物及びこれを用いた大豆醗酵物は、黴の発育を
阻止しするものであった。またこれらの醗酵物に炭酸カ
ルシウム（ＣａＣｏ３）を添加したものを製パン工程中
に加えると、パンの防黴を図るのみならず、風味の改善
とエクステンソグラフ（Ｅｘｔｅｎｓｏｇｒａｐｈ）に
おける製パン適正が向上し、カルシウム強化食品となっ
た。Further, the propionic acid fermented product obtained in Examples 1 to 4 and the soybean fermented product using the same inhibited the growth of mold. If calcium carbonate (CaCo 3 ) is added to these fermented products during the bread making process, not only the fungus mold of the bread is prevented but also the flavor is improved and the bread making suitability in the Extensograph is improved. Improved and became a calcium fortified food.
Claims (2)
ことを特徴とするプロピオン酸醗酵物。 （１）脱皮大豆の粉末を蒸煮した後、これをアスペルギ
ルスオリザエ（Ａｓｐｅｒｇｉｌｌｕｓ Ｏｒｙｚａ
ｅ）起源の酵素により酵素消化する工程 （２）前記（１）で得られる酵素消化物に、ラクトバチ
ルスブルガリクス（Ｌａｃｔｏｂａｃｉｌｌｕｓ ｂｕ
ｌｇａｒｉｃｕｓ）とストレプトコッカスサーモフィル
ス（Ｓｔｒｅｐｔｏｃｏｃｃｕｓ ｔｈｅｒｍｏｐｈｉ
ｌｕｓ）を接種して培養する工程 （３）前記（２）で得られる乳酸発酵物にプロピオニバ
クテリウムシェルマーニ（Ｐｒｏｐｉｏｎｉｂａｃｔｅ
ｒｉｕｎ ｓｈｅｒｍａｎｉｉ）を接種して培養する工
程 1. The following steps (1) to (3) are sequentially performed.
A propionic acid fermented product characterized by the following. (1) After steaming the dehulled soybean powder, add this to Aspergi
Aspergillus Oryza
e) Step of enzymatically digesting with the enzyme of origin (2) The enzymatically digested product obtained in (1) above is
Ruth Bulgari s (Lactobacillus bu
lgaricus) and Streptococcus thermophile
Su (Streptococcus thermophi)
(3) a step of inoculating and culturing the lactic acid fermentation product obtained in (2) above with propioniva
Cterium shellmani (Propionibacte
riun hermanii) inoculation and culture
Degree
得られるプロピオン酸醗酵物（Ａ）と、下記（イ）〜
（ハ）の工程を順次経て得られる酵母発酵物（Ｂ）とを
混合することを特徴とするプロピオン酸発酵物を用いた
大豆醗酵物。 ＜プロピオン酸醗酵物（Ａ）＞ （１）脱皮大豆の粉末を蒸煮した後、これをアスペルギ
ルスオリザエ（Ａｓｐｅｒｇｉｌｌｕｓ Ｏｒｙｚａ
ｅ）起源の酵素により酵素消化する工程 （２）前記（１）で得られる酵素消化物に、ラクトバチ
ルスブルガリクス（Ｌａｃｔｏｂａｃｉｌｌｕｓ ｂｕ
ｌｇａｒｉｃｕｓ）とストレプトコッカスサーモフィル
ス（Ｓｔｒｅｐｔｏｃｏｃｃｕｓ ｔｈｅｒｍｏｐｈｉ
ｌｕｓ）を接種して培養する工程 （３）前記（２）で得られる乳酸発酵物にプロピオニバ
クテリウムシェルマーニ（Ｐｒｏｐｉｏｎｉｂａｃｔｅ
ｒｉｕｎ ｓｈｅｒｍａｎｉｉ）を接種して培養する工
程 ＜酵母醗酵物（Ｂ）＞ （イ）脱皮大豆の粉末を蒸着した後、これを酵素消化す
る工程 （ロ）前記（イ）で得られる酵素消化物に、ラクトバチ
ルスブルガリクス（Ｌａｃｔｏｂａｃｉｌｌｕｓ ｂｕ
ｌｇａｒｉｃｕｓ）とストレプトコッカスサーモフィル
ス（Ｓｔｒｅｐｔｏｃｏｃｃｕｓ ｔｈｅｒｍｏｐｈｉ
ｌｕｓ）を接種して培養する工程 （ハ）前記（ロ）で得られる乳酸発酵物に酵母を接種し
て培養する工程 2. The steps (1) to (3) below are sequentially performed.
The resulting propionic acid fermentation product (A) and the following (a) to
The yeast fermented product (B) obtained by sequentially performing the step (C)
Using a propionic acid fermented product characterized by mixing
Fermented soybeans. <Fermented propionic acid (A)> (1) After steaming the powder of dehulled soybeans, use this asperghi
Aspergillus Oryza
e) Step of enzymatically digesting with the enzyme of origin (2) The enzymatically digested product obtained in (1) above is
Ruth Bulgari s (Lactobacillus bu
lgaricus) and Streptococcus thermophile
Su (Streptococcus thermophi)
(3) a step of inoculating and culturing the lactic acid fermentation product obtained in (2) above with propioniva
Cterium shellmani (Propionibacte
riun hermanii) inoculation and culture
Extent after depositing the powder of <yeast fermentations (B)> (b) dehulled soybeans, which to enzymatic digestion
Step (b) Lactobacillus was added to the enzyme digest obtained in (a) above.
Ruth Bulgari s (Lactobacillus bu
lgaricus) and Streptococcus thermophile
Su (Streptococcus thermophi)
and inoculating the lactic acid fermentation product obtained in (b) above with yeast
Culture process
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4358545A JPH0843B2 (en) | 1992-12-28 | 1992-12-28 | Propionic acid fermentation product and soybean fermentation product using the same |
| CA002110415A CA2110415A1 (en) | 1992-12-28 | 1993-12-01 | Propionic acid fermentation product and soy bean fermentation product obtained using the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4358545A JPH0843B2 (en) | 1992-12-28 | 1992-12-28 | Propionic acid fermentation product and soybean fermentation product using the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH06197719A JPH06197719A (en) | 1994-07-19 |
| JPH0843B2 true JPH0843B2 (en) | 1996-01-10 |
Family
ID=18459875
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP4358545A Expired - Lifetime JPH0843B2 (en) | 1992-12-28 | 1992-12-28 | Propionic acid fermentation product and soybean fermentation product using the same |
Country Status (2)
| Country | Link |
|---|---|
| JP (1) | JPH0843B2 (en) |
| CA (1) | CA2110415A1 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2360418C2 (en) * | 2003-12-04 | 2009-07-10 | Фудзи Ойл Компани, Лимитед | Bread, containing bread improving agent and its manufacturing method |
| CN114145428B (en) * | 2021-12-16 | 2024-01-05 | 广东广益科技实业有限公司 | Fermented soybean steamed cake and preparation method thereof |
-
1992
- 1992-12-28 JP JP4358545A patent/JPH0843B2/en not_active Expired - Lifetime
-
1993
- 1993-12-01 CA CA002110415A patent/CA2110415A1/en not_active Abandoned
Also Published As
| Publication number | Publication date |
|---|---|
| JPH06197719A (en) | 1994-07-19 |
| CA2110415A1 (en) | 1994-06-29 |
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