%及份除特別記載之情形以外，係以質量為基準。數值範圍「X～Y」除特別記載之情形以外，包含兩端之值X及Y。「A及/或B」除特別記載之情形以外，係指A、B中至少一者存在，亦包含A與B兩者均存在之情形。食品不僅為固體者，亦包含飲料及湯汁之類的液狀之經口攝取物。又，不僅為直接攝取之形態者(例如，經調理之各種食品、補充品、飲劑)，亦包含食品添加物、醱酵調味料組合物、飲料濃縮物。進而，不僅為用於人類者，亦包含用於非人類動物(寵物、家畜等)者。又，食品除一般食品(包含所謂健康食品)以外，亦包含保健功能食品(功能性表示食品、營養功能食品、及特定保健用食品)。於稱為醱酵物時，其形態並無特別限定，可為液狀，亦可為固體狀。醱酵物只要可作為有效成分而發揮功能，則亦可為經各種處理者、例如將醱酵液進行殺菌、脫鹽、濃縮、成分調整、澄清化、及/或乾燥而成者。
本發明係關於一種以乳清或豆乳之利用乳酸菌及酵母所產生之醱酵物作為有效成分之用於食品之素材感改良等的醱酵調味料組合物。又，本發明係關於一種以利用酵母使乳清或豆乳之乳酸菌醱酵物進一步醱酵而獲得之乳酸菌/酵母醱酵物作為有效成分之用於食品之素材感改良等的醱酵調味料組合物、及其製造方法。再者，存在將利用乳酸菌及酵母所產生之醱酵物稱為乳酸菌/酵母醱酵物之情況。
[醱酵原料]
醱酵調味料組合物之原料係源自牛乳之純乳、乳清或豆乳，較佳為源自牛乳之乳清或豆乳。
可使用之乳清只要為可用作食品原料者，則無特別限定。乳清亦有稱為乳漿(whey)之情況，係自牛乳將作為乳蛋白質之主成分之酪蛋白與乳脂肪去除而成者，且係包含水溶性之蛋白質或乳糖、水溶性之維生素類或礦物質成分的水溶液狀之部分。乳清除了於自牛乳製作乳酪時作為副產物而產生以外，亦可以酸乳酪之上清液之形式獲得。乳清係以乾燥粉末之形式供給至市場，於本實施態樣中亦可較佳地使用此種乾燥品。關於供於醱酵之乳清之固形物成分濃度，只要利用乳酸菌所進行之醱酵較佳地進行，則無特別限定，但作為乳清粉末，於醱酵液中之起始濃度例如可設為5～40%，較佳為設為10～25%，更佳為設為12～18%。
可使用之豆乳只要為可用作食品原料者，則無特別限定。作為可較佳地使用之豆乳，可列舉：各種市售者、例如成分無調整豆乳(大豆固形物成分8%以上)、調整豆乳(大豆固形物成分6%以上)、豆乳飲料(大豆固形物成分4%以上)、豆乳之乾燥粉末。關於醱酵液之大豆固形物成分濃度，只要利用乳酸菌所進行之醱酵較佳地進行，則無特別限定，但醱酵液中之大豆固形物成分濃度例如可設為2～25%，較佳為設為5～20%。
醱酵所使用之乳清及豆乳於供於醱酵之前為了防止雜菌污染，亦可進行加熱殺菌。加熱殺菌之條件例如為80～90℃、30～60分鐘。
[乳酸菌醱酵]
於乳清或豆乳液之醱酵時，利用乳酸菌所進行之醱酵與利用酵母所進行之醱酵之順序可適當設定，於一較佳實施態樣中，首先進行利用乳酸菌所進行之醱酵。藉由依序進行利用厭氧性之乳酸菌所進行之醱酵、與如下述般一面通氣一面進行之利用酵母所進行之醱酵，可提供對各菌較佳之條件，例如即便因乳酸菌而pH值降低，亦因酵母耐受酸性，故而仍能生長等。又，藉此，醱酵步驟整體可以短時間結束。進而，可充分地運用源自酵母之香味成分。
所使用之乳酸菌只要為可用於食品製造者，則無特別限定，例如可使用選自由鼠李糖乳酸桿菌(Lactobacillus rhamnosus)、乳酸小球菌(Pediococcus acidlactici)、融合乳酸桿菌(Lactobacillus confusus)、壞醱酵乳酸桿菌(Lactobacillus malefermentans)、副乾酪乳酸桿菌(Lactobacillus paracasei subsp. paracasei)、保加利亞乳酸桿菌(Lactobacillus delbrueckii subsp. bulgaricus)、乳酸乳球菌(Lactococcus lactis)、嗜酸乳酸桿菌(Lactobacillus acidophilus)、及瑞士乳酸桿菌(Lactobacillus helveticus)等所組成之群中之任一種。較佳為選自由鼠李糖乳酸桿菌(Lactobacillus rhamnosus)、乳酸小球菌(Pediococcus acidlactici)、融合乳酸桿菌(Lactobacillus confusus)、壞醱酵乳酸桿菌(Lactobacillus malefermentans)、乳酸乳球菌(Lactococcus lactis)、及嗜酸乳酸桿菌(Lactobacillus acidophilus)所組成之群中之乳酸菌，更佳為鼠李糖乳酸桿菌(Lactobacillus rhamnosus)或乳酸小球菌(Pediococcus acidlactici)中之任一種。就生長性良好，醱酵風味亦優異之觀分而言，較佳為使用鼠李糖乳酸桿菌(Lactobacillus rhamnosus)。
於較佳之實施態樣中，作為乳酸菌，可使用鼠李糖乳酸桿菌AN1株或屬於與其相同之種且具有相同之科學性質之菌株、或者乳酸小球菌YU2株或屬於與其相同之種且具有相同之科學性質之菌株。
鼠李糖乳酸桿菌AN1株具有以下之科學性質。
細胞形態：桿狀
菌落：乳白色
特徵：進行異型乳酸醱酵。
乳酸小球菌YU2株具有以下之科學性質。
細胞形態：球狀
菌落：乳白色
特徵：四聯球菌，進行同型乳酸醱酵。
鼠李糖乳酸桿菌AN1株、及乳酸小球菌YU2株係分別依序以寄存編號NITE BP-02072、及NITE BP-02073，於2015年6月26日，由TableMark股份有限公司(住所：日本東京都中央區築地6-4-10)，基於布達佩斯條約及日本專利法而寄存至獨立行政法人製品評價技術基盤機構(住所：日本千葉縣木更津市上總鐮足2-5-8 122號室)。
關於用於利用乳酸菌所進行之醱酵之條件，從業者可根據所使用之乳酸菌而適當地設計。培養液中除了乳清或豆乳以外，亦可添加各種者。作為碳源，例如可使用選自由甘蔗廢糖蜜、甜菜廢糖蜜、蔗糖、木材碎片蒸煮液、亞硫酸紙漿廢液、甘蔗萃取液、葡萄糖、乙酸、及乙醇所組成之群中之任一種。作為氮源，例如可使用選自由酵母萃取物、蛋白腖、玉米浸液(CSL)、酪蛋白等含氮有機物、以及脲、氨、硫酸銨、氯化銨、及磷酸銨等無機鹽所組成之群中之任一種。進而，亦可將磷酸成分、鉀成分、鎂成分添加至培養基中，亦可添加生物素、泛酸、硫胺素、肌醇、吡哆醇等維生素類；鋅、銅、鐵、錳等礦物質類。關於乳酸菌醱酵，雖然亦取決於所使用之菌株，但可以例如30～45℃、較佳為35～40℃進行例如16～48小時、較佳為20～36小時。考慮到乳酸菌為厭氧性，醱酵可一面進行靜置或輕度攪拌一面實施。又，醱酵亦可進行至pH值成為3.0～4.0、較佳為3.2～3.8之範圍。
[酵母醱酵]
於一較佳實施態樣中，可對以上述方式獲得之乳酸菌醱酵物，進行酵母醱酵作為下一步驟。
可用於酵母醱酵之酵母只要為可用於食品製造者，則無特別限定。例如可使用酒酵母、葡萄酒酵母、啤酒酵母等慣用之酵母。更具體而言，例如為選自由酵母菌(Saccharomyces)屬、裂殖酵母菌(Shizosaccharomyces)屬、畢赤氏酵母(Pichia)屬、念珠菌(Candida)屬、克魯維酵母(Kluyveromyces)屬、威洛蒲西絲(Williopsis)屬、德巴利氏酵母(Debaryomyces)屬、覆膜酵母菌(Galactomyces)屬、有孢圓酵母(Torulaspora)屬、紅酵母菌(Rhodotorula)屬、解脂亞羅(Yarrowia)屬、及接合酵母菌(Zygosaccharomyces)屬所組成之群中之任一種。關於酵母，就生長性良好之方面而言，較佳為用於麵包製造之麵包酵母、用於食料或飼料等之製造之圓酵母、用於啤酒製造之啤酒酵母，更佳為屬於酵母菌(Saccharomyces)之菌或屬於念珠菌(Candida)之菌。作為酵母菌屬之例，可列舉：釀酒酵母菌(Saccharomyces cerevisiae)、清酒酵母菌(Saccharomyces sake)、白葡萄酒酵母菌(Saccharomyces beticus)。再者，清酒酵母菌(Saccharomyces sake)與白葡萄酒酵母菌(Saccharomyces beticus)亦有被分類為釀酒酵母菌(Saccharomyces cerevisiae)之一種之情形。作為念珠菌屬之例，可列舉：熱帶念珠菌(Candida tropicalis)、解脂假絲酵母(Candida lypolitica)、高蛋白假絲酵母(Candida utilis)、清酒假絲酵母(Candida sake)。更佳為選自由釀酒酵母菌(Saccharomyces cerevisiae)、清酒酵母菌(Saccharomyces sake)、粟酒裂殖酵母菌(Schizosaccharomyces pombe)等所組成之群中之任一種。尤佳之酵母之一係亦視作釀酒酵母菌之一種之白葡萄酒酵母菌(Saccharomyces beticus)，主要可列舉用於白葡萄酒之製造之產膜酵母。
於較佳之實施態樣中，作為酵母，可使用釀酒酵母菌FAHP-1株或屬於與其相同之種且具有相同之科學性質之菌株、或者釀酒酵母菌FAHP-2株或屬於與其相同之種且具有相同之科學性質之菌株。
釀酒酵母菌FAHP-1株具有以下之科學性質。
細胞形態：卵型
菌落：乳白色
特徵：形成具有醱酵能力之子囊孢子。
釀酒酵母菌FAHP-2株具有以下之科學性質。
細胞形態：卵型
菌落：乳白色
特徵：形成具有醱酵能力之子囊孢子。
釀酒酵母菌FAHP-1株、及釀酒酵母菌FAHP-2株係分別依序以寄存編號NITE BP-02074、及NITE BP-02075，於2015年6月26日藉由TableMark股份有限公司(住所：日本東京都中央區築地6-4-10)，並基於布達佩斯條約及日本專利法而寄存至獨立行政法人製品評價技術基盤機構(住所：日本千葉縣木更津市上總鐮足2-5-8 122號室)。
關於用於利用酵母所進行之醱酵之條件，只要為業者，則可視所使用之酵母而適當地設計。於培養時，亦可對乳酸菌醱酵物進行滅菌。進而可向乳酸菌醱酵物添加各種者。作為碳源，例如可使用選自由甘蔗廢糖蜜、甜菜廢糖蜜、蔗糖、木材碎片蒸煮液、亞硫酸紙漿廢液、甘蔗萃取液、葡萄糖、乙酸、及乙醇所組成之群中之任一種。作為氮源，例如可使用選自由酵母萃取物、蛋白腖、玉米浸液(CSL)、酪蛋白等含氮有機物、以及脲、氨、硫酸銨、氯化銨、及磷酸銨等無機鹽所組成之群中之任一種。進而，亦可將磷酸成分、鉀成分、鎂成分添加至培養基中，亦可添加生物素、泛酸、硫胺素、肌醇、吡哆醇等維生素類；鋅、銅、鐵、錳等礦物質類。
酵母醱酵亦取決於所使用之菌株，可以例如20～40℃、較佳為25～35℃進行例如12～40小時、較佳為16～24小時。醱酵係於好氧條件下進行。視需要，可於酵母醱酵後一面進行充分之通氣及/或攪拌一面實施。關於通氣及/或攪拌，具體而言，可藉由每1分鐘將與醱酵液體積之約1/4量同量之無菌空氣吹入至醱酵槽底部，並以100～400 rpm進行攪拌而進行。再者，於酒類之製造步驟中，由於通常於厭氧條件下進行醱酵，故而酵母生成大量之乙醇。然而，於本實施態樣中，因於好氧條件下進行醱酵，故而將醱酵中之乙醇濃度保持為較低，酵母可生成較多之酯或脂肪酸、高級醇等各種香味成分。關於酵母醱酵過程及醱酵結束後之醱酵液中之醇濃度，較佳為未達1.0%。
關於酵母醱酵之終止點，只要為業者，則可適當地決定，例如可將隨著醱酵之進行而減少之布里克氏糖度(Brix)值之減少的停止、布里克氏糖度(Brix)值、及香味等設為基準。於將布里克氏糖度(Brix)值設為基準之情形時，以豆乳為原料時，可以5～9%、較佳為6～8%為基準，以乳清為原料時，可以9～13%、較佳為10～12%為基準。此處，所謂布里克氏糖度(Brix)值，係關於自液狀之醱酵物將源自乳清或豆乳之不溶性之固形物成分或乳酸菌菌體、及酵母之菌體去除而獲得者之值。於對醱酵物加鹽之情形時，並不包含該所添加之鹽分部分之值。
再者布里克氏糖度(Brix)值係由相當於20℃之蔗糖溶液之質量百分率之值而決定者，於利用糖量折光儀對僅包含蔗糖1 g作為溶質之水溶液100 g進行測定時，其讀數布里克氏糖度(Brix)值為1%。關於包含蔗糖以外之固體成分之溶液，布里克氏糖度(Brix)值係成為固體成分之濃度之標準。用以測定布里克氏糖度(Brix)值之機器係市售，只要為業者，則可適當地進行測定。
[其他步驟]
所獲得之乳酸菌/酵母醱酵物亦可為了提高保存穩定性而添加食鹽。食鹽之添加量並無特別限定，為了充分降低水分活性，可以相對於乳酸菌・酵母醱酵液，例如成為10%以上、較佳為15%以上、更佳為18%以上之方式進行添加。進而，所獲得之乳酸菌/酵母醱酵物因含有源自乳清或豆乳之不溶性之固形物成分或乳酸菌菌體、及酵母之菌體，故而於欲用於要求澄清性之商品之情形時，亦可進行澄清化處理，而將該等不溶性成分或菌體去除。關於澄清化之方法，可應用以相同之目的於食品之製造領域中使用之各種方法。例如可列舉：將矽藻土或波來鐵設為過濾助劑之壓濾機過濾、或精密過濾(MF：Micro filtration)。
[乳酸菌/酵母醱酵物(有效成分)]
以上述方式，自原料之乳清或豆乳獲得乳酸菌/酵母醱酵物。
關於乳酸菌/酵母醱酵物，作為其自經乳酸菌醱酵及酵母醱酵而獲得者將源自乳清或豆乳之不溶性之固形物成分或乳酸菌菌體、及酵母之菌體去除而獲得之液狀者，於為以乳清為原料時，布里克氏糖度(Brix)可為9～13%、較佳為10～12%，於為以豆乳為原料之情形時，布里克氏糖度(Brix)可為5～9%、較佳為6～8%。
乳酸菌/酵母醱酵物可為各種形態。例如，可視需要，將上述液狀者進行濃縮或乾燥等，而製成糊狀、固體狀、粉末狀、顆粒狀等。乳酸菌/酵母醱酵物亦有稱為W(double)醱酵調味料之情況，又，亦有簡稱為醱酵調味料等之情況。
若本發明者等人進一步進行研究，則可知如下情況：於乳清或豆乳之乳酸菌/酵母醱酵物中，分子量100～5,000之組分、更特定為分子量500～3,500之組分所包含之成分有助於目標之效果。因此，根據本發明，提供一種醱酵調味料組合物，其有效成分包含基於乳酸菌/酵母醱酵物之分子量而區分之組分，且組分之下限之分子量為75～1800、較佳為100～500，即便於下限為任一者之情形時，亦上限之分子量為2200～10000、較佳為3500～5000(例如分子量500～3500之組分、或分子量100～5000之組分)。又，提供一種食品之素材感改良劑，其包含乳清或豆乳之乳酸菌/酵母醱酵物之基於分子量而區分之組分，且組分之下限之分子量為75～1800、較佳為100～500，即便於下限為任一者之情形時，亦上限之分子量為2200～10000、較佳為3500～5000(例如分子量500～3500之組分、或分子量100～5000之組分)。
關於本發明及其實施態樣，所謂分子量，係指使用具有分子區分能力之透析管進行區分之分子量。關於乳清或豆乳之乳酸菌/酵母醱酵物之分子量500～3,500之組分(亦可為分子量100～5,000之組分)，典型而言，係指至少使用區分分子量3500～5000之透析管(Spectra/Por，Funakoshi)及區分分子量100～500之透析管(Spectra/Por，Funakoshi)，藉由通常之操作(若進一步特定，則為本說明書之實施例8項所記載之條件)進行區分而獲得之組分。再者，此處所列舉之透析管之區分分子量(Molecular Weight Cut Off：MWCO)係表示保持該大小之成分為90%以上。
作為本發明之實施態樣之一之利用酵母使以豆乳為原料之乳酸菌/酵母醱酵物、較佳為豆乳之乳酸菌醱酵物進一步醱酵而獲得之乳酸菌/酵母醱酵物係新穎者。
[醱酵調味料組合物]
所獲得之乳酸菌/酵母醱酵物可設為醱酵調味料組合物之有效成分。醱酵調味料組合物亦可為乳酸菌/酵母醱酵物其本身，有效成分只要可發揮目標之效果，則可調配其他成分。其他成分可為作為食品所容許之各種添加劑。關於該例，係抗氧化劑(antioxidant)、香料、調味料、甜味料、著色料、增黏穩定劑、顯色劑、漂白劑、防黴劑、原膠、苦味料等、酶、光澤劑、酸味料、乳化劑、強化劑、製造用劑、賦形劑、結合劑、繃緊化劑(等張化劑)、緩衝劑、溶解輔助劑、防腐劑、穩定劑、凝固劑等。醱酵調味料組合物中之有效成分之量例如為1～100%，可設為10～80%，亦可設為20～60%。
醱酵調味料組合物如下述般尤其適合用於食品之素材感改良、畜肉等之軟化、豆乳之腥味之遮蔽、植物蛋白質臭之遮蔽、或香辛料之刺激感之增強，因此，醱酵調味料組合物亦可另稱為「食品之素材感改良劑」、「畜肉等之軟化劑」、「豆乳之腥味之掩蔽劑」、「植物蛋白質臭之掩蔽劑」、「香辛料之刺激感之增強劑」、「可可風味提昇劑」、「牛乳或豆乳之光劣化臭之抑制劑」、「乳感提昇劑」、「味噌之穀物風味之提昇劑」、「魚肉臭掩蔽劑」、「畜肉臭掩蔽劑」、「果實感提昇劑」、及「納豆臭掩蔽劑」。即，本發明亦提供以下。
[1a]一種食品之素材感改良劑、畜肉等之軟化劑、豆乳之腥味之掩蔽劑、植物蛋白質臭之掩蔽劑、香辛料之刺激感之增強劑、可可風味提昇劑、牛乳或豆乳之光劣化臭之抑制劑、乳感提昇劑、味噌之穀物風味之提昇劑、魚肉臭掩蔽劑、畜肉臭掩蔽劑、果實感提昇劑、或納豆臭掩蔽劑，其以乳清或豆乳之乳酸菌/酵母醱酵物作為有效成分。
[2a]如1a記載之劑，其中乳酸菌為選自由鼠李糖乳酸桿菌(Lactobacillus rhamnosus)、乳酸小球菌(Pediococcus acidlactici)、融合乳酸桿菌(Lactobacillus confusus)、壞醱酵乳酸桿菌(Lactobacillus malefermentans)、副乾酪乳酸桿菌(Lactobacillus paracasei subsp. paracasei)、保加利亞乳酸桿菌(Lactobacillus delbrueckii subsp. bulgaricus)、乳酸乳球菌(Lactococcus lactis)、嗜酸乳酸桿菌(Lactobacillus acidophilus)、及瑞士乳酸桿菌(Lactobacillus helveticus)所組成之群中之任一種。
[3a]如1a或2a記載之劑，其中酵母為選自由釀酒酵母菌(Saccharomyces cerevisiae)、清酒酵母菌(Saccharomyces sake)、白葡萄酒酵母菌(Saccharomyces beticus)、粟酒裂殖酵母菌(Schizosaccharomyces pombe)所組成之群中之任一種。
[4a]如1a至3a中任一項記載之劑，其以利用醱酵使豆乳之乳酸菌醱酵物進一步進行醱酵而獲得之乳酸菌/酵母醱酵物作為有效成分。
[用途]
＜素材感改良＞
所獲得之乳酸菌/酵母醱酵物或醱酵調味料組合物可用以改良食品之素材感。所謂素材感，係指可明顯地感覺到食品所包含之食材所特有之味道及/或食感(質地)。食品中包含各種食材，食材係於加熱調理時相互調和，出來味道而使作為食品整體之整體感增強。此時乃良好地感覺到調和之味道或柔順感，另一方面，若將經加熱調理之食品進行冷卻並於低溫下保存，則整體感或入味感會增加到並非意圖之程度。各素材所特有之味道或食感大大損失，而於食用時於口中變得難以判別各素材。本發明者等人進行研究，藉由添加乳酸菌/酵母醱酵物，而即便為加熱調理後進行冷卻而以冷藏或冷凍進行保存之食品，亦可較先前更能維持食材之素材感。因此，本發明之一態樣係含有所獲得之乳酸菌/酵母醱酵物或醱酵調味料組合物作為有效成分之食品素材感之改良劑。
＜畜肉等軟化＞
所獲得之乳酸菌/酵母醱酵物或醱酵調味料組合物可用以使成為食材之畜肉或魚肉(包含以該等為原料之加工品。魚肉包含水產動物類之肉。亦有將該等總稱為「畜肉等」之情況)軟化。因此，本發明之一態樣係含有所獲得之乳酸菌/酵母醱酵物或醱酵調味料組合物作為有效成分之畜肉等之軟化劑。
本發明之軟化劑亦可含於浸泡液等調味液中而注入(注射)至畜肉等中。或者，亦可藉由將畜肉等浸漬於含有本發明之軟化劑之浸漬液中而使用。或者，亦可含於例如漢堡肉餅等食品中。
藉由使用本發明之軟化劑，不僅使畜肉等柔軟，亦可提昇多汁感。此處所謂多汁感，係指於食用時咀嚼畜肉等時口中所感覺到之肉汁感。
＜豆乳腥味遮蔽＞
所獲得之乳酸菌/酵母醱酵物或醱酵調味料組合物亦可進而用以抑制豆乳(包含以其為原料之加工品)之腥味。因此，本發明之一態樣係含有乳酸菌/酵母醱酵物或醱酵調味料組合物作為有效成分之豆乳之腥味的掩蔽劑。本發明之腥味遮蔽之對象並不限於豆乳，亦可為以豆乳為原料之加工品、例如豆乳奶油。
藉由使用本發明之掩蔽劑，不僅遮蔽豆乳之腥味，亦可提昇甜味、柔順感、味道之厚重感。
＜植物蛋白質臭遮蔽＞
植物蛋白質、尤其是大豆蛋白質(包含以其為原料之加工品)具有獨特之氧化臭，但所獲得之乳酸菌/酵母醱酵物或醱酵調味料組合物可用以抑制此種植物蛋白質臭(亦有稱為「植物蛋白質臭」之情況)。因此，本發明之一態樣係含有乳酸菌/酵母醱酵物或醱酵調味料組合物作為有效成分之植物蛋白質臭之掩蔽劑。
本發明之乳酸菌/酵母醱酵物或醱酵調味料組合物因味道或風味非常淡，故而可一面運用素材之味道或風味一面遮蔽植物蛋白質臭。
藉由使用本發明之掩蔽劑，不僅遮蔽植物蛋白質之氧化味，亦可提昇柔軟感、多汁感、肉感。
＜香辛料之刺激感之增強＞
所獲得之乳酸菌/酵母醱酵物或醱酵調味料組合物可用以增強料理或調味液等所包含之香辛料(包含以其為原料之加工品)之刺激感。即，藉由將本發明之乳酸菌/酵母醱酵物或醱酵調味料組合物添加至含有香辛料之調味液或各種醬汁中，而可於食用時更強烈地感覺到香辛料之刺激，且使該刺激長期保持。因此，本發明之一態樣係含有乳酸菌/酵母醱酵物或醱酵調味料組合物作為有效成分之香辛料之刺激感(亦有稱為「香辛料感」之情況)之增強劑。
所謂香辛料，係指具有如下效果者，即藉由添加至食品中而使味道、香味、顏色、濃郁感、成熟感覺或刺激感(辣味)變化，而感覺到美味或使食慾增進。作為藉由本發明而增強刺激感之香辛料，並無限定，可列舉：黑胡椒、紅椒、青椒、胡椒、肉桂、肉豆蔻、丁香、眾香子、小茴香、陳皮、芫荽、大茴香、鼠尾草、百里香、月桂、茉沃刺、咖喱葉、芭樂、山椒、辣椒、芥末、生薑、蒜、辣椒粉、洋蔥、韭蔥、芝麻、五香粉、三味香辛料、咖喱粉、七味粉、五香辣椒粉等。
藉由使用本發明之增強劑，不僅增強香辛料之刺激感，亦可於成熟感覺、濃郁感、引起餘味之方面上提昇。
＜可可風味提昇＞ 所獲得之乳酸菌/酵母醱酵物或醱酵調味料組合物可用以於含有源自可可之原料之食品中提昇可可之風味。即，藉由將本發明之乳酸菌/酵母醱酵物或醱酵調味料組合物添加至含有源自可可之原料之食品中，而可於食用時更強烈地感覺到可可之風味。因此，本發明之一態樣係含有乳酸菌/酵母醱酵物或醱酵調味料組合物作為有效成分之含有源自可可之原料之食品中的可可風味提昇劑。可可風味亦作為巧克力之風味(可可風味、濃啤酒風味、牛乳風味)之一而為人所知。
作為源自可可之原料，並無限定，可列舉：可可粒、可可塊、可可液、可可粉、可可餅、可可油、巧克力等。
＜光劣化臭之抑制＞ 所獲得之乳酸菌/酵母醱酵物或醱酵調味料組合物亦可進而用以抑制牛乳(包含以其為原料之加工品)或豆乳(包含以其為原料之加工品)之光劣化臭。光劣化臭係指因由太陽光等引起之氧化而產生之氣體。關於光劣化臭抑制，可為由光引起之氧化劣化之抑制，又，亦可為因光劣化而產生之氣味之遮蔽。本發明之一態樣係含有乳酸菌/酵母醱酵物或醱酵調味料組合物作為有效成分之牛乳或豆乳之光劣化臭抑制劑。
＜乳感之提昇＞ 所獲得之乳酸菌/酵母醱酵物或醱酵調味料組合物可用以提昇乳感。即，藉由將本發明之乳酸菌/酵母醱酵物或醱酵調味料組合物添加至使用有牛乳(包含以其為原料之加工品)之食品中，而可於食用時更強烈地感覺到乳感。因此，本發明之一態樣係含有乳酸菌/酵母醱酵物或醱酵調味料組合物作為有效成分之乳感提昇劑。所謂乳感之提昇，係指使牛乳所特有之良好風味提昇。
關於成為乳感提昇之對象之食品，並無限定，為牛乳或乳製品本身、及使用其作為原料之食品。
＜味噌之穀物風味之提昇＞ 所獲得之乳酸菌/酵母醱酵物或醱酵調味料組合物可用以提昇味噌之穀物風味(大豆風味、米風味、或麥風味)。即，藉由將本發明之乳酸菌/酵母醱酵物或醱酵調味料組合物添加至含有味噌之食品中，而可於食用時更強烈地感覺到味噌之穀物風味。因此，本發明之一態樣係含有乳酸菌/酵母醱酵物或醱酵調味料組合物作為有效成分之味噌之穀物風味提昇劑。
作為味噌，並無限定，可列舉：白味噌、紅味噌、混合味噌、米味噌(使大豆與米進行醱酵、熟成而獲得者)、麥味噌(使大豆與大麥或裸麥進行醱酵、熟成而獲得者)、豆味噌(使大豆進行醱酵、熟成而獲得者)、調合味噌(將米味噌、麥味噌、豆味噌之各味噌進行混合而獲得者)等。較佳之例係白味噌、及調和味噌。關於通常經加熱殺菌之味噌或經冷凍乾燥之味噌、例如速溶味噌汁用之調味味噌，發現有味噌之風味變差之傾向，本發明之乳酸菌/酵母醱酵物或醱酵調味料組合物可較佳地用於提昇此種味噌之穀物風味。本發明之味噌之穀物風味提昇劑可應用於含有味噌之各種食品。
藉由使用本發明之味噌之穀物風味提昇劑，不僅提昇味噌之穀物風味，亦可提昇甜味及/或鮮味。
＜魚肉臭遮蔽＞ 所獲得之乳酸菌/酵母醱酵物或醱酵調味料組合物可進而用以抑制魚肉臭。本發明之一態樣係含有乳酸菌/酵母醱酵物或醱酵調味料組合物作為有效成分之魚肉臭抑制劑。魚肉臭包含生魚之令人不適之臭味(腥味)、及經加熱之魚所具有之特有之氣味(魚臭)。
關於成為魚肉臭抑制之對象之食品，並不限於魚肉本身，亦可為使用魚肉作為原料之加工品、使用有該等之食品。
＜畜肉臭遮蔽＞ 所獲得之乳酸菌/酵母醱酵物或醱酵調味料組合物可進而用以抑制畜肉臭。畜肉臭包含內臟臭、青草臭、及獸臭。所謂青草臭，係指自牧草養肥之牛獲得之牛肉所特有之草之腥味。本發明之一態樣係含有乳酸菌/酵母醱酵物或醱酵調味料組合物作為有效成分之畜肉臭抑制劑。
關於本發明之畜肉臭抑制劑之對象，並不限於畜肉，亦可為以其為原料之加工品、或以該等為原料之食品。再者，上述專利文獻30係提出利用精胺酸來減少畜肉之異味，但於上述專利文獻29中指出如下問題，即因精胺酸本身呈現苦味，故而亦向畜肉賦予苦味。根據本發明，認為即便使用有效量之本發明之有效成分，亦沒有上述問題。
＜果實感之提昇＞ 所獲得之乳酸菌/酵母醱酵物或醱酵調味料組合物可用以提昇蕃茄或果實(包含以該等為原料之食品)之果實感。所謂果實感之提昇，係指提昇類似蕃茄(或果實)之良好之風味。本發明之一態樣係含有乳酸菌/酵母醱酵物或醱酵調味料組合物作為有效成分之源自果實之食品之果實感提昇劑。
關於成為對象之食品之尤佳例，係藉由長時間之燉煮加熱而調理者。藉由本發明，即便為此種燉煮加熱調理之食品，亦可提昇果實感。
藉由本發明，不僅提昇蕃茄或果實之果實感，亦可提昇酸味。通常存在若僅酸味增強，則食品之味道欠佳之傾向，但於利用本發明之情形時，蕃茄或果實係成為於提昇果實感之同時提昇酸味時，整體味道較佳者。
＜納豆臭遮蔽＞ 所獲得之乳酸菌/酵母醱酵物或醱酵調味料組合物亦可進而用以抑制納豆(包含以其為原料之加工品)之納豆臭。本發明之一態樣係含有乳酸菌/酵母醱酵物或醱酵調味料組合物作為有效成分之納豆之納豆臭抑制劑。
於用以抑制納豆臭之情形時，乳酸菌/酵母醱酵物或醱酵調味料組合物亦可直接添加至納豆中，又，亦可含於納豆之調料汁中，於食用時以與納豆混合之方式使用。
＜評價方法及基準＞ 關於素材感是否得到改良、又素材感之改良之程度；畜肉等是否得到軟化、又該軟化之程度；豆乳之腥味是否得到遮蔽，又該遮蔽之程度；植物蛋白質臭是否得到遮蔽、又該遮蔽之程度；香辛料之刺激感是否得到增強、又該增強之程度；可可風味是否得到提昇、又該提昇之程度；牛乳或豆乳之光劣化臭是否得到抑制、又該抑制之程度；乳感是否得到提昇、又該提昇之程度；味噌之穀物風味是否得到提昇、又該提昇之程度；魚肉臭是否得到遮蔽、又該遮蔽之程度；畜肉臭是否得到遮蔽、又該遮蔽之程度；果實感是否得到提昇、又該提昇之程度；及納豆臭是否得到遮蔽、又該遮蔽之程度，只要為業者，則可計劃以適當之對照食品為基準之官能試驗而進行評價。更具體而言，例如準備不包含有效成分之食品等適當之對照，規定3～10等級左右之基準，基於基準(產業上有意義之基準，例如以將第7等級以上設為合格之方式進行規定)，受過訓練之官能檢查員將成為對象之食品與對照進行比較，藉此可進行評價。
關於素材感之改良，於食品包含複數種食材之情形時，較佳為改良越發多之食材之素材感。本實施態樣之乳酸菌/酵母醱酵物或醱酵調味料組合物不僅改良蔬菜類之素材感，亦可改良肉類、水產動物類之素材感。關於畜肉等之軟化，亦可藉由對食品之硬度進行測定之方法而進行評價。於畜肉等之軟化中，較佳為一併提昇多汁感。於豆乳之腥味之遮蔽中，較佳為一併提昇甜味、柔順感、厚重感。於蛋白質臭之遮蔽中，較佳為一併提昇柔軟感、多汁感、肉感。於香辛料之刺激感之增強中，較佳為一併提昇濃郁感、成熟感覺、餘味。
作為用以更具體之評價之方法，可參照本說明書之實施例之項所記載之方法。
藉由本申請案而首次提供如下用途，即乳清或豆乳之乳酸菌/酵母醱酵物可用以改良食品之素材感。上述專利文獻1係關於乳清之乳酸菌・酵母醱酵液者，但並未提及用於在加熱調理後進行冷卻而進行冷藏或冷凍之食品。又，上述專利文獻2係記載有藉由將乳清之乳酸菌・酵母醱酵液添加至果實飲料中而增強果實本身之濃郁感與風味並賦予熟透風味，但並未提及用於在加熱調理後進行冷卻而進行冷藏或冷凍之食品。又，亦藉由本申請案而首次提供如下用途，即乳清或豆乳之乳酸菌/酵母醱酵物可用於畜肉等之軟化、豆乳腥味之遮蔽、植物蛋白質臭之遮蔽、香辛料之刺激感之增強、可可風味提昇、牛乳或豆乳之光劣化臭之抑制、乳感提昇、味噌之穀物風味之提昇、魚肉臭遮蔽、畜肉臭遮蔽、果實感提昇、及納豆臭遮蔽。
又，藉由本實施態樣而獲得之乳酸菌/酵母醱酵物或醱酵調味料組合物可用以增強特定食品之鹹味。關於鹹味是否得到增強、又鹽味之增強之程度，只要為業者，則可計劃將適當之對照食品設為基準之官能試驗而進行評價。
[所應用之食品]
藉由本實施態樣而獲得之乳酸菌/酵母醱酵物或醱酵調味料組合物可應用於各種食品。關於所應用之食品之較佳例，係加熱調理後進行冷卻後而進行冷藏或冷凍之冷藏食品及冷凍食品、畜肉或魚肉(包含以該等為原料之加工品。魚肉包含水產動物類之肉。亦有將該等總稱為「畜肉等」之情況)、豆乳(包含以其為原料之加工品)、植物蛋白質(包含以其為原料之加工品)、以及香辛料(包含以其為原料之加工品)、含有源自可可之原料之食品、牛乳(包含以其為原料之加工品)、味噌(包含以其為原料之加工品)、蕃茄(包含以其為原料之加工品)、果實(包含以其為原料之加工品)、及納豆(包含以其為原料之加工品)。
作為冷藏食品及冷凍食品之例，例如可列舉：春捲、中華蓋飯(之配料)、餃子、燒賣、小籠包、肉包、八寶菜、回鍋肉、青椒肉絲、炒蔬菜、炒牛蒡絲、築前煮，除此以外，亦可列舉：炸牛肉薯餅、炸肉餅、炸蝦餅等油炸製品；漢堡肉餅等肉製品；澆汁烏龍麵、長崎雜燴、炒麵、那不勒斯式意麵、焗烤通心粉、千層麵等麵類；炒飯、菜肉燴飯、菜肉燜飯、什錦壽司等米飯製品；日式煎餅、章魚燒、比薩餅等小麥粉製品。作為畜肉等之例，並無特別限定，可列舉：牛肉、雞肉、豬肉、馬肉、羊肉、山羊肉、鱈魚、鮭魚等白身魚；金槍魚、鰹魚等赤身魚；蛤蜊、烏賊、章魚、蝦、蟹等。作為以畜肉或魚肉為原料之加工品之例，並無特別限定，可列舉各種軟化較佳者，具體而言，可列舉：香味烤、乾炸食品、附味油炸食品、天婦羅、西式油炸餅、炸豬排、炸雞排、炸牛排、炸蝦餅、烤肉用肉、牛排用肉、烤串用肉、燉煮用肉、火腿、臘肉等。作為以豆乳為原料之加工品之例，並無特別限定，可列舉各種腥味之遮蔽較佳者，具體而言，可列舉：豆乳奶油、咖啡飲料、紅茶飲料、可可飲料、豆乳酸乳酪、麵包類、分心類等。作為以植物蛋白質為原料之加工品之例，可列舉各種獨特之氧化味之遮蔽較佳者，具體而言，可列舉：漢堡肉餅、炸肉餅、肉丸子、西式牛肉、菜包肉、香腸等。更佳為以大豆蛋白質為原料之加工品。作為以香辛料為原料之加工品之例，並無特別限定，可列舉各種香辛料感之增強較佳者，具體而言，可列舉：日式煎餅醬汁、章魚燒醬汁、英國辣醬油、中濃醬汁、炸豬排醬汁、牛排醬汁、燒烤醬汁、烤肉之調味汁、草本鹽等。
作為含有源自可可之原料之食品之例，並無特別限定，可列舉：日式分心、烤分心、麵包、飲料、冷凍甜分、預加工食品、調味料等。作為成為光劣化臭之抑制之對象之食品的例，並無特別限定，可列舉：鮮奶、牛乳、成分調整牛乳、低脂肪牛乳、無脂肪牛乳、加工乳、奶油、黃油、乳脂肪、乳酪、濃縮乳清、冰淇淋類(冰淇淋、冰牛乳、乳酸冰淇淋等)、濃縮乳、脫脂濃縮乳、無糖煉乳、無糖脫脂煉乳、加糖煉乳、加糖脫脂煉乳、全粉乳、脫脂粉乳、乳油粉、乳清粉、蛋白質濃縮乳清粉、白脫乳粉、加糖粉乳、調整粉乳(育兒用奶粉等)、乳飲料、醱酵乳、及乳酸菌飲料。作為成為對象之食品之尤佳例，可列舉：豆乳、牛乳、及奶油。作為成為乳感提昇之對象之食品之其他例，並無特別限定，可列舉：酸乳酪、冰淇淋類、泡芙、奶油焦糖布丁、花蛋糕、白醬料、奶油醬、奶油炸牛肉薯餅、奶汁烤乾酪烙菜、及魚貝雞米飯等。作為成為味噌之穀物風味之提昇之對象的食品之例，並無特別限定，除味噌本身外，可列舉：速溶味噌汁、味噌醬。作為成為遮蔽魚肉臭之對象之食品之例，並無特別限定，可列舉：烤魚、魚肉加工品(魚肉香腸、魚醬、油魚糕、圓筒狀魚糕、魚肉山芋餅等)、魚加工品(乾貨、濕珍味、煮魚、用西京味增醃製之魚肉切片、魚肉罐頭等)、魚圓、水產動物類萃取物、鰹魚飯。作為成為遮蔽畜肉臭之對象之食品之例，並無特別限定，可列舉：食肉調製品(以牛肉、豬肉、其他食肉為原料者，且經加熱調理、或調味之製品或半加工品等)、具體而言，牛肉調製品(牛肉咖喱、牛肉乾、鹹味牛肉罐頭、烤牛肉、調味牛肉等)、豬肉調製品(調味豬肉、香腸、罐裝火腿、豬肉午餐肉等)、漢堡用之小餡餅、牛排用肉、烤肉用肉(牛舌、牛橫隔膜、肝臟等)、火腿、香腸、培根、調味豬排骨、牛肉蓋澆飯、豬肉蓋澆飯、雜碎鍋、漢堡肉餅、炸豬排、古老肉、豬肉天婦羅、餃子、美式豬肉燉豆。成為提昇果實感之對象之食品係蕃茄及果實(包含以其為原料之加工品)，果實並無特別限定，包含柑橘類果實、例如檸檬、葡萄柚(白色果肉種類、紅色果肉種類)、酸橙、柳橙類(臍橙(Navel Orange)、晚崙西亞橙(Valencia Orange))、溫州蜜柑、焦柑(Tangor)、夏蜜柑、甘夏、八朔橘、日向夏橙、扁實檸檬、酸橘、柚子、臭橙、黃皮酸橙、伊予柑、蘆柑、金橘、三寶柑、白金柚、柚；核果類果實、例如杏子(別名杏)、櫻桃、梅、李子類(日本李子、洋李)、桃子類(桃子、油桃、黃桃)；漿果類果實、例如葡萄(麝香葡萄、雷司令葡萄、特拉華葡萄、巨峰葡萄)、香蕉、黑莓、藍莓、木莓、醋栗(別名鵝莓)、石榴、蘋果、梨類(日本梨、中國梨、西洋梨)、木梨、幾維果、菠蘿、百香果、西印度群島櫻桃、荔枝、木通、蜜釋迦、鱷梨、無花果、橄欖、柿子、刺角瓜、番石榴、胡頹子、椰子、楊桃(別名Star fruit)、橘柚、番荔枝、榴蓮果、棗子、海棗、藍靛果、木瓜、火龍果、枇杷、桂圓、香肉果、甜瓜、榅桲、芒果、山竹、楊梅。又，果實包含果實型蔬菜、即草莓、西瓜、甜瓜。作為成為提昇果實感之對象之食品之較佳例，可列舉：蕃茄、草莓、蘋果、柳橙、蜜橘、藍莓、芒果、無花果、桃子。作為更佳之例，可列舉藉由長時間之燉煮加熱而調理之蕃茄醬汁、果實醬汁、果醬。作為成為納豆臭之遮蔽之對象之食品，係納豆及以其為原料之加工品，作為加工品之例，並無特別限定，包含嫩煎納豆、放有納豆之煎餅、放有納豆之漢堡肉餅、放有納豆之肉醬汁、放有納豆之壽司、放有納豆之湯、放有納豆之薄煎餅、納豆之天婦羅、納豆之多色麵條、放有納豆之麵汁。
乳酸菌/酵母醱酵物向食品之添加量雖然亦取決於食品之種類，但典型而言，相對於食品，於為以乳清為原料之乳酸菌/酵母醱酵物之情形時，換算為固形物成分10.7%之乳酸菌/酵母醱酵物，於為以豆乳為原料之乳酸菌/酵母醱酵物之情形時，換算為固形物成分6.5%之乳酸菌/酵母醱酵物而為0.1%以上，較佳為0.13%以上，更佳為0.17%以上，進而較佳為0.2%以上。其原因在於：若未達0.1%，則缺乏效果。為了遮蔽豆乳之腥味，尤佳為設為0.4%以上。關於添加量之上限，只要乳酸菌/酵母醱酵物之酸味或香味無損成為對象之食品之風味，則無限定。添加量之上限雖然亦取決於食品，但若超過2%，則會感覺到乳酸菌/酵母醱酵物之風味，因此較佳為2.0%以下，亦可設為1.8%以下，亦可設為1.5%以下。相對於容易感覺到雜味或澀味之味道較淡之食品、例如豆乳，亦可設為1.0%以下，又，就不會感覺到雜味、澀味，且獲得充分高之效果之觀點而言，亦可設為0.7%以下。
[其他]
本發明之實施態樣之一係一種冷藏食品或冷凍食品之製造方法，其包括如下步驟：將以上所說明之包含乳酸菌/酵母醱酵物之有效量的經加熱調理之食品進行冷藏或冷凍而獲得冷藏食品或冷凍食品。或者一種於原料中包含畜肉或魚肉、豆乳、植物蛋白質、香辛料、源自可可之原料、牛乳、味噌、蕃茄或果實、或者納豆之食品之製造方法，其包括如下步驟：添加乳酸菌/酵母醱酵物之有效量。關於食品之製造方法中之乳酸菌/酵母醱酵物之添加階段，可考慮作業性等而適當地設定。此處，所謂進行添加，包括注入及與之接觸。例如為了使畜肉等軟化，添加可為使軟化劑含有於浸泡液等調味液中並注入至畜肉等中之情況，亦可為將畜肉等浸漬於含有軟化劑之浸漬液中之情況，亦可為將軟化劑添加至原料或中間製品中並進行混合之情況。
作為本發明之另一實施態樣，可提供一種冷藏食品或冷凍食品之素材感之改良方法，其包括如下步驟：將以上所說明之包含乳酸菌/酵母醱酵物之有效量的經加熱調理之食品進行冷藏或冷凍而獲得冷藏食品或冷凍食品；或者一種用於畜肉或魚肉之軟化、豆乳之腥味遮蔽、植物蛋白質臭遮蔽、香辛料之刺激之增強、可可風味提昇、牛乳或豆乳之光劣化臭之抑制、乳感提昇、味噌之穀物風味之提昇、魚肉臭遮蔽、畜肉臭遮蔽、果實感提昇、或納豆臭遮蔽之方法，其包括如下步驟：添加乳酸菌/酵母醱酵物之有效量；一種以乳酸菌/酵母醱酵物作為有效成分之醱酵調味料組合物之製造方法，其包括如下步驟：利用酵母使乳清或豆乳之乳酸菌醱酵物進一步醱酵。
[實施例]
其次，藉由實施例及比較例而更詳細地說明本發明，但本發明之範圍並不限定於以下之實施例。
[實施例1]澄清加鹽乳酸菌、酵母乳清醱酵液之調製
將調配表示於以下。
[表1] (1)乳酸菌種子培養基組成
原料名 調配量 附註
脫脂粉乳 7.00 g 森永脫脂乳
酵母萃取物 0.07 g Difco：Bacto酵母萃取物
水 63.00 g 蒸餾水
(2)酵母種子培養基組成
原料名 調配量 附註
葡萄糖 0.70 g 和光純藥：特級
酵母萃取物 0.35 g Difco：Bacto酵母萃取物
大豆肽 0.35 g 不二製油：HI-NUTE DC6
水 68.60 g 蒸餾水
(3)乳酸醱酵液原料
原料名 調配量 附註
乳清粉末 300 g 四葉乳業
酵母萃取物 1.2 g Difco：Bacto酵母萃取物
水 1700 g 蒸餾水
(4)酵母醱酵液追加原料
原料名 調配量 附註
葡萄糖 30.0 g 和光純藥：特級
酵母萃取物 2.0 g Difco：Bacto酵母萃取物
水 68.0 g 蒸餾水
・乳酸菌種子培養液
依據上述(1)，於100 ml三角燒瓶中混合乳酸菌種子培養基之各原料並使該等溶解後，進行85℃、30分鐘之加熱殺菌，冷卻至36℃。將乳酸菌乳酸小球菌YU2株自MRS瓊脂培養基上以白金接種環接種至冷卻後之培養基中，以36℃進行24小時靜置培養而獲得乳酸菌種子培養液70 g。
・酵母種子培養液
依據上述(2)，於500 ml附帶擋板之三角燒瓶中混合酵母種子培養基之各原料並使該等溶解後，進行120℃、20分鐘之高壓釜滅菌，冷卻至30℃。將釀酒酵母菌FAHP-2株自YPD瓊脂培養基上以白金接種環接種至冷卻後之培養基中，以30℃進行24小時振盪培養(旋轉速度：200 rpm)而獲得酵母種子培養液70 g。
・乳酸菌主醱酵
依據上述(3)，於3升小型培養槽(ABLE公司製造)中混合各原料並使該等溶解後，進行85℃、30分鐘之加熱殺菌，冷卻至36℃。將上述之乳酸菌種子培養液70 g接種至冷卻後之液中後，一面以50 rpm進行微速攪拌一面以36℃進行24小時乳酸醱酵而獲得乳酸菌乳清醱酵液2070 g。
・酵母主醱酵
依據上述(4)，於100 ml三角燒瓶中混合各原料並使該等溶解後，進行120℃、20分鐘之高壓釜滅菌。冷卻至30℃後，添加至溫度已調整至30℃之3升小型培養槽中之乳酸菌乳清醱酵液中，於攪拌、混合後接種上述之酵母種子培養液70 g，於30℃下進行20小時通氣攪拌醱酵(攪拌速度：400 rpm，通氣量：1.0升/分鐘(0.5 vvm))而獲得乳酸菌/酵母乳清醱酵液2100 g。
再者，於酒類等之製造步驟中，由於通常於厭氧條件下進行醱酵，故而酵母生成大量之乙醇，但於本實施例中因藉由攪拌與通氣而於好氧條件下進行醱酵，故而醱酵中之乙醇濃度始終保持在1.0%以下，酵母主要生成酯或脂肪酸、高級醇等各種香味成分。
・加鹽步驟
為了提高乳酸菌/酵母乳清醱酵液之保存性，將食鹽以成為20%之方式添加至最終製品中，一面進行攪拌一面使之溶解，藉此獲得加鹽乳酸菌/酵母乳清醱酵液。
・過濾步驟
為了提高澄清性，利用精密過濾膜(MF)將加鹽乳酸菌/酵母乳清醱酵液進行過濾，而獲得澄清加鹽乳酸菌/酵母乳清醱酵液。MF係使用旭化成化學公司製造之Microza USP-143(標稱孔徑0.1 μm)。
・殺菌步驟
於85℃之恆溫水槽中保持30分鐘而進行加熱殺菌，而獲得經殺菌之澄清加鹽乳酸菌/酵母乳清醱酵液(發明品1)2000 g。
・分析步驟
對所獲得之發明品1進行各種分析。將結果示於下表。
[表2] 分析項目 分析值 分析方法
水分 70.0% 105℃、4 hr乾燥法
布里克氏糖度(Brix) 30.7% 折光式糖度計
pH值 4.0 pH值計
鹽分 20.0% 電位差滴定法
一般生菌數 10 cfu/g以下 標準瓊脂培養基法
大腸菌群 陰性 BGLB法
耐熱菌 10 cfu/g以下 標準瓊脂培養基法(100℃10分鐘)
黴・酵母 10 cfu/g以下 馬鈴薯葡萄糖瓊脂培養基法
[實施例2]澄清加鹽乳酸菌・酵母豆乳醱酵液之調製
將調配表示於以下。
[表3] (1)乳酸菌種子培養基組成
原料名 調配量 附註
豆乳 68.25 g 紀文：成分無調整豆乳
葡萄糖 1.40 g 和光純藥：特級
酵母萃取物 0.35 g Difco：Bacto酵母萃取物
(2)酵母種子培養基組成
原料名 調配量 附註
葡萄糖 0.70 g 和光純藥：特級
酵母萃取物 0.35 g Difco：Bacto酵母萃取物
大豆肽 0.35 g 不二製油：HI-NUTE DC6
水 68.60 g 蒸餾水
(3)乳酸醱酵液原料
原料名 調配量 附註
豆乳 1950 g 紀文：成分無調整豆乳
葡萄糖 40 g 和光純藥：特級
酵母萃取物 10 g Difco：Bacto酵母萃取物
(4)酵母醱酵液追加原料
原料名 調配量 附註
葡萄糖 30.0 g 和光純藥：特級
酵母萃取物 2.0 g Difco：Bacto酵母萃取物
水 68.0 g 蒸餾水
・乳酸菌種子培養液
依據上述(1)，於100 ml三角燒瓶中混合乳酸菌種子培養基之各原料並使該等溶解後，進行85℃、30分鐘之加熱殺菌，冷卻至36℃。將乳酸菌鼠李糖乳酸桿菌AN1株自MRS瓊脂培養基上以白金接種環接種至冷卻後之培養基中，以36℃進行24小時靜置培養而獲得乳酸菌種子培養液70 g。
・酵母種子培養液
依據上述(2)，於500 ml附帶擋板之三角燒瓶中混合酵母種子培養基之各原料並使該等溶解後，進行120℃、20分鐘之高壓釜滅菌，冷卻至30℃。將釀酒酵母菌FAHP-1株自YPD瓊脂培養基上以白金接種環接種至冷卻後之培養基中，以30℃進行24小時振盪培養(旋轉速度：200 rpm)而獲得酵母種子培養液70 g。
・乳酸菌主醱酵
依據上述(3)，於3升小型培養槽(ABLE公司製造)中混合各原料並使該等溶解後，進行85℃、30分鐘之加熱殺菌，冷卻至36℃。將上述之乳酸菌種子培養液70 g接種至冷卻後之液中後，一面以50 rpm進行微速攪拌一面以36℃進行24小時乳酸醱酵而獲得乳酸菌豆乳醱酵液2070 g。
・酵母主醱酵
依據上述(4)，於100 ml三角燒瓶中混合各原料並使該等溶解後，進行120℃、20分鐘之高壓釜滅菌。冷卻至30℃後，添加至溫度已調整至30℃之3升小型培養槽中之乳酸菌豆乳醱酵液中，於攪拌、混合後接種上述之酵母種子培養液70 g，於30℃下進行20小時通氣攪拌醱酵(攪拌速度：400 rpm，通氣量：1.0升/分鐘(0.5 vvm))而獲得乳酸菌・酵母豆乳醱酵液2100 g。
・加鹽步驟
為了提高乳酸菌・酵母豆乳醱酵液之保存性，將食鹽以成為20%之方式添加至最終製品中，一面進行攪拌一面使之溶解，藉此獲得加鹽乳酸菌・酵母豆乳醱酵液。
・過濾步驟
為了提高澄清性，利用精密過濾膜(MF)將加鹽乳酸菌・酵母豆乳醱酵液進行過濾，而獲得澄清加鹽乳酸菌・酵母豆乳醱酵液。MF係使用旭化成化學公司製造之Microza USP-143(標稱孔徑0.1 μm)。
・殺菌步驟
於85℃之恆溫水槽中保持30分鐘而進行加熱殺菌，而獲得經殺菌之澄清加鹽乳酸菌・酵母豆乳醱酵液(發明品2)2000 g。
・分析步驟
對所獲得之發明品2進行各種分析。將結果示於下表。
[表4] 分析項目 分析值 分析方法
水分 78.20% 105℃、4 hr乾燥法
布里克氏糖度(Brix) 27.40% 折光式糖度計
pH值 3.5 pH值計
鹽分 20.90% 電位差滴定法
一般生菌數 10 cfu/g以下 標準瓊脂培養基法
大腸菌群 陰性 BGLB法
耐熱菌 10 cfu/g以下 標準瓊脂培養基法(100℃10分鐘)
黴・酵母 10 cfu/g以下 馬鈴薯葡萄糖瓊脂培養基法
[實施例3]冷凍春捲試作
依據下表及下述之程序，確認經殺菌之澄清加鹽乳酸菌/酵母乳清醱酵液(發明品1)向冷凍春捲之添加效果。
[表5] Control Blank 試驗1 試驗2 試驗3 試驗4 試驗5 試驗6
乳清醱酵液添加比率 0.00% 0.00% 0.05% 0.10% 0.20% 0.50% 1.00% 2.00%
食材 豬里脊肉 12.00% 12.00% 12.00% 12.00% 12.00% 12.00% 12.00% 12.00%
捲心菜 22.00% 22.00% 22.00% 22.00% 22.00% 22.00% 22.00% 22.00%
筍 20.00% 20.00% 20.00% 20.00% 20.00% 20.00% 20.00% 20.00%
蔥 4.00% 4.00% 4.00% 4.00% 4.00% 4.00% 4.00% 4.00%
乾燥香菇 1.00% 1.00% 1.00% 1.00% 1.00% 1.00% 1.00% 1.00%
粒狀植物性蛋白 1.00% 1.00% 1.00% 1.00% 1.00% 1.00% 1.00% 1.00%
豬油 3.00% 3.00% 3.00% 3.00% 3.00% 3.00% 3.00% 3.00%
生薑泥 0.33% 0.33% 0.33% 0.33% 0.33% 0.33% 0.33% 0.33%
調味料 上等白糖 0.67% 0.67% 0.67% 0.67% 0.67% 0.67% 0.67% 0.67%
麩胺酸鈉 0.33% 0.33% 0.33% 0.33% 0.33% 0.33% 0.33% 0.33%
蠔油 2.00% 2.00% 2.00% 2.00% 2.00% 2.00% 2.00% 2.00%
醬油 0.40% 0.40% 0.40% 0.40% 0.40% 0.40% 0.40% 0.40%
食鹽 0.40% 0.40% 0.39% 0.38% 0.36% 0.30% 0.20% 0.00%
日本酒 2.00% 2.00% 2.00% 2.00% 2.00% 2.00% 2.00% 2.00%
豬肉精 2.00% 2.00% 2.00% 2.00% 2.00% 2.00% 2.00% 2.00%
芝麻油 1.00% 1.00% 1.00% 1.00% 1.00% 1.00% 1.00% 1.00%
澱粉 2.67% 2.67% 2.67% 2.67% 2.67% 2.67% 2.67% 2.67%
發明品1 0.00% 0.00% 0.05% 0.10% 0.20% 0.50% 1.00% 2.00%
水 25.2% 25.2% 25.2% 25.1% 25.0% 24.8% 24.4% 23.6%
Total 100% 100% 100% 100% 100% 100% 100% 100%
冷凍處理 無 有 有 有 有 有 有 有
・程序
(1)預先將調配表5之原料中之芝麻油以外之調味料原料進行混合。
(2)將1大匙油添加至已預熱之煎鍋中並輕度地煎炒肉類。
(3)添加其他食材並進行煎炒。
(4)將食材過火後添加調味料混合液並進行加熱。
(5)發黏後關火，添加芝麻油並取至墊上。
(6)用市售之春捲皮包裹食材30 g。
(7)於170℃之油中油炸2分鐘。
(8)於室溫下冷卻後，於-25℃之冷凍庫中冷凍保管2週。
僅將對照(Control)品另外供於評價試驗，於將空白(Blank)或試驗1～6之冷凍春捲進行加熱解凍之時點同時進行調製，將Blank或試驗1～6之冷凍春捲以未冷凍保管之狀態供於評價試驗。
・評價方法
冷凍保管2週後，利用微波爐將各春捲試作品進行解凍，受過充分訓練之14名官能檢查員係針對素材感及風味之良好度，將Control(非冷凍品)設為10分，將Blank(無添加冷凍品)設為5分，以10等級評價進行官能評價，並求出各官能檢查員之評價分數之平均值。再者，於對個位之有效數字進行四捨五入而成為7分以上之情形時，係賦予了先前品所未有之充分之素材感或風味者，而規定為合格(於以下之實施例中相同)。
・評價基準(素材感)
1分：完全無素材感。
2分：遠遠差於Blank。
3分：差於Blank。
4分：稍差於Blank。
5分：與Blank(無添加冷凍品)相同。
6分：較Blank稍微提昇。
7分：較Blank提昇，1～2種食材有素材感。
8分：較Blank提昇，3種以上之食材有素材感。
9分：素材感充分。稍差於Control。
10分：與Control(非冷凍品)相同，或者有較其優異之素材感。
・評價基準(風味之良好度)
1分：風味非常差。
2分：遠遠差於Blank。
3分：差於Blank。
4分：稍差於Blank。
5分：與Blank(無添加冷凍品)相同。
6分：較Blank稍微提昇。
7分：較Blank提昇。
8分：較Blank提昇，有類似春捲之風味。
9分：類似春捲之風味充分。稍差於Control。
10分：與Control(非冷凍品)相同，或者有較其優異之風味。
・評價結果
將結果示於圖1、2。春捲食材之素材感係隨著發明品1之添加量增加而提昇，有效之添加量為0.1%以上。春捲整體之風味之良好度亦同樣地隨著發明品1之添加量增加而提昇，但若添加量為2%，則可稍微感覺到作為乳清原液之酸味或香味，而有喪失類似春捲食感之傾向。
因此，於本實施例之春捲中，發明品1之實用上之有效添加量可謂0.1%～2.0%。
[實施例4]冷凍春捲試作(發明品2)
依據下表、及下述之程序，確認經殺菌之澄清加鹽乳酸菌・酵母豆乳醱酵液(發明品2)向冷凍春捲之添加效果。
[表6] Control Blank 試驗1 試驗2 試驗3 試驗4 試驗5 試驗6
豆乳醱酵液添加比率 0.00% 0.00% 0.05% 0.10% 0.20% 0.50% 1.00% 2.00%
食材 豬里脊肉 12.00% 12.00% 12.00% 12.00% 12.00% 12.00% 12.00% 12.00%
捲心菜 22.00% 22.00% 22.00% 22.00% 22.00% 22.00% 22.00% 22.00%
筍 20.00% 20.00% 20.00% 20.00% 20.00% 20.00% 20.00% 20.00%
蔥 4.00% 4.00% 4.00% 4.00% 4.00% 4.00% 4.00% 4.00%
乾燥香菇 1.00% 1.00% 1.00% 1.00% 1.00% 1.00% 1.00% 1.00%
粒狀植物性蛋白 1.00% 1.00% 1.00% 1.00% 1.00% 1.00% 1.00% 1.00%
豬油 3.00% 3.00% 3.00% 3.00% 3.00% 3.00% 3.00% 3.00%
生薑泥 0.33% 0.33% 0.33% 0.33% 0.33% 0.33% 0.33% 0.33%
調味料 上等白糖 0.67% 0.67% 0.67% 0.67% 0.67% 0.67% 0.67% 0.67%
麩胺酸鈉 0.33% 0.33% 0.33% 0.33% 0.33% 0.33% 0.33% 0.33%
蠔油 2.00% 2.00% 2.00% 2.00% 2.00% 2.00% 2.00% 2.00%
醬油 0.40% 0.40% 0.40% 0.40% 0.40% 0.40% 0.40% 0.40%
食鹽 0.40% 0.40% 0.39% 0.38% 0.36% 0.30% 0.20% 0.00%
日本酒 2.00% 2.00% 2.00% 2.00% 2.00% 2.00% 2.00% 2.00%
豬肉精 2.00% 2.00% 2.00% 2.00% 2.00% 2.00% 2.00% 2.00%
芝麻油 1.00% 1.00% 1.00% 1.00% 1.00% 1.00% 1.00% 1.00%
澱粉 2.67% 2.67% 2.67% 2.67% 2.67% 2.67% 2.67% 2.67%
發明品2 0.00% 0.00% 0.05% 0.10% 0.20% 0.50% 1.00% 2.00%
水 25.2% 25.2% 25.2% 25.1% 25.0% 24.8% 24.4% 23.6%
Total 100% 100% 100% 100% 100% 100% 100% 100%
冷凍處理 無 有 有 有 有 有 有 有
・程序
以與實施例3相同之程序進行調理，而調製冷凍食品。
・評價方法、評價基準
以與實施例3相同之方式進行。
・評價結果
將結果示於圖3及4。春捲食材之素材感係隨著發明品2之添加量增加而提昇，有效之添加量係與發明品1同樣地為0.1%以上。春捲整體之風味之良好度亦同樣地隨著發明品2之添加量增加而提昇，但若添加量為2%，則可稍微感覺作為豆乳醱酵液之酸味或香味，而有喪失類似春捲食感之傾向。
因此，於本實施例中，發明品2之實用上之有效添加量可謂0.1%～2.0%。
[實施例5]中華蓋飯之配料試作(發明品1)
依據下表、及下述之程序，確認經殺菌之澄清加鹽乳酸菌/酵母乳清醱酵液(發明品1)向冷凍中華蓋飯之配料之添加效果。
[表7] Control Blank 試驗1 試驗2 試驗3 試驗4 試驗5 試驗6
發明品添加比率 0.00% 0.00% 0.05% 0.10% 0.20% 0.50% 1.00% 2.00%
食材 蝦 3.0% 3.0% 3.0% 3.0% 3.0% 3.0% 3.0% 3.0%
烏賊 4.0% 4.0% 4.0% 4.0% 4.0% 4.0% 4.0% 4.0%
胡蘿蔔 3.0% 3.0% 3.0% 3.0% 3.0% 3.0% 3.0% 3.0%
白菜 15.0% 15.0% 15.0% 15.0% 15.0% 15.0% 15.0% 15.0%
筍 4.0% 4.0% 4.0% 4.0% 4.0% 4.0% 4.0% 4.0%
木耳 1.5% 1.5% 1.5% 1.5% 1.5% 1.5% 1.5% 1.5%
豆莢 0.5% 0.5% 0.5% 0.5% 0.5% 0.5% 0.5% 0.5%
豬肉 3.5% 3.5% 3.5% 3.5% 3.5% 3.5% 3.5% 3.5%
調味汁 蔥末 0.31% 0.31% 0.31% 0.31% 0.31% 0.31% 0.31% 0.31%
生薑泥 0.17% 0.17% 0.17% 0.17% 0.17% 0.17% 0.17% 0.17%
日本酒 2.17% 2.17% 2.17% 2.17% 2.17% 2.17% 2.17% 2.17%
食鹽 0.40% 0.40% 0.39% 0.38% 0.36% 0.30% 0.20% 0.00%
砂糖 1.13% 1.13% 1.13% 1.13% 1.13% 1.13% 1.13% 1.13%
麩胺酸鈉 0.31% 0.31% 0.31% 0.31% 0.31% 0.31% 0.31% 0.31%
胡椒 0.06% 0.06% 0.06% 0.06% 0.06% 0.06% 0.06% 0.06%
雞肉粉湯 1.21% 1.21% 1.21% 1.21% 1.21% 1.21% 1.21% 1.21%
海鮮精 2.06% 2.06% 2.06% 2.06% 2.06% 2.06% 2.06% 2.06%
中華高湯粉 0.52% 0.52% 0.52% 0.52% 0.52% 0.52% 0.52% 0.52%
醬油 1.00% 1.00% 1.00% 1.00% 1.00% 1.00% 1.00% 1.00%
澱粉 2.60% 2.60% 2.60% 2.60% 2.60% 2.60% 2.60% 2.60%
發明品1 0.00% 0.00% 0.05% 0.10% 0.20% 0.50% 1.00% 2.00%
水 52.94% 52.94% 52.90% 52.86% 52.78% 52.54% 52.14% 51.34%
芝麻油 0.62% 0.62% 0.62% 0.62% 0.62% 0.62% 0.62% 0.62%
合計 100.0% 100.0% 100.0% 100.0% 100.0% 100.0% 100.0% 100.0%
冷凍處理 無 有 有 有 有 有 有 有
・程序
(1)預先將表中之調味汁原料之一部分(自日本酒直至發明品1)進行混合。
(2)將食材一個一個地進行焯水並取至墊上。
(3)向鍋中投入蔥末與生薑泥。
(4)投入(1)並進行加熱。
(5)發黏後關火。
(6)投入芝麻油並進行混合。
(7)投入經焯水之食材並進行混合。
(8)於室溫下冷卻後，於-25℃之冷凍庫中冷凍保管2週。
僅將Control品另外供於評價試驗，於將Blank或試驗1～6之中華蓋飯之配料進行加熱解凍之時點同時進行調製，將Blank或試驗1～6之中華蓋飯之配料以未冷凍保管之狀態供於評價試驗。
・評價方法
冷凍保管2週後，利用微波爐將各中華蓋飯之配料試作品進行解凍，受過充分訓練之14名官能檢查員係針對素材感・食材感、風味之良好度，將Control(非冷凍品)設為10分，將Blank(無添加冷凍品)設為5分，以10等級評價進行官能評價，並求出各官能檢查員之評價分之平均值。
・評價基準(素材感)
1分：完全沒有素材感。
2分：遠遠差於Blank。
3分：差於Blank。
4分：稍差於Blank。
5分：與Blank(無添加冷凍品)相同。
6分：較Blank稍微提昇。
7分：較Blank提昇，1～3種食材有素材感。
8分：較Blank提昇，4種以上之食材有素材感。
9分：素材感充分。稍差於Control。
10分：與Control(非冷凍品)相同，或者有較其優異之素材感。
・評價基準(風味之良好度)
1分：風味非常差。
2分：遠遠差於Blank。
3分：差於Blank。
4分：稍差於Blank。
5分：與Blank(無添加冷凍品)相同。
6分：較Blank稍微提昇。
7分：較Blank提昇。
8分：較Blank提昇，有類似中華蓋飯之配料之風味。
9分：類似中華蓋飯之配料之風味充分。稍差於Control。
10分：與Control(非冷凍品)相同，或者有較其優異之風味。
・評價結果
將結果示於圖5、6。
[實施例6]中華蓋飯之配料試作(發明品2)
於實施例5之表中，將發明品1變更為發明品2，除此以外，以相同之調配並依據下述之程序，確認澄清加鹽乳酸菌・酵母豆乳醱酵液(發明品2)向冷凍春捲之添加效果。
・程序
利用與實施例5相同之程序進行調理而調製冷凍食品。
・評價方法、評價基準
以與實施例5相同之方式實施。
・評價結果
將結果示於圖7、8及下表。又，官能檢查員之試食評語係如下表所示。
[表8] Control Blank 試驗1 試驗2 試驗3 試驗4 試驗5 試驗6
添加比率 0.00% 0.00% 0.05% 0.10% 0.20% 0.50% 1.00% 2.00%
評語 ・普通之味道 ・稍微感到有所欠缺
・難以判明食材之風味
・作為冷凍品為普通之味道 ・與Blank相比並無較大差別
・感覺到極少之白菜之風味 ・強烈感覺到食材之風味
・容易判明白菜、木耳之味道 ・雖不是非冷凍品，但感覺到強烈之食材感
・稍強烈地感覺到鹹味 ・感覺到接近非冷凍品之食材感、風味
・強烈感覺到鹹味 ・感覺到接近非冷凍品之食材感、風味
・非常強烈地感覺到鹹味 ・醱酵液之風味較強，稍有不調和之感覺
・鹹味較強
根據食品，可見促進鹹味之效果。
[實施例7]利用不同菌株之醱酵液之調製
使用其他乳酸菌或酵母，除此以外，依據實施例1或2而調製醱酵液。
[表9] 實施例1 實施例2 實施例7 實施例8 實施例9 實施例10
原料 乳清 豆乳 豆乳 乳清 豆乳 豆乳
乳酸菌 乳酸小球菌YU2株 鼠李糖乳酸桿菌AN1株 乳酸小球菌 嗜酸乳酸桿菌 融合乳酸桿菌 壞醱酵乳酸桿菌
酵母 釀酒酵母菌FAHP-2 釀酒酵母菌(白葡萄酒)FAHP-1 釀酒酵母菌 粟酒裂殖酵母菌 釀酒酵母菌 釀酒酵母菌(清酒)
關於調製之評語 3升小型培養槽試驗
培養條件係如實施例1中記載所述 3升小型培養槽試驗
培養條件係如實施例1中記載所述 燒瓶培養試驗。基本條件係與實施例1、2相同 燒瓶培養試驗。基本條件係與實施例1、2相同 燒瓶培養試驗。基本條件係與實施例1、2相同 燒瓶培養試驗。基本條件係與實施例1、2相同
關於醱酵液之評語 酯香與果實香較強 甜香味較強 雖乳酪之風味較強之方面不同，但獲得與實施例1同樣之醱酵液。 雖乙酸乙酯臭較強，但獲得與實施例1同樣之醱酵液。 雖如煉乳之甜香味較強之方面不同，但獲得與實施例1同樣之醱酵液。 雖酸乳酪風味與果實香較強，但獲得與實施例1同樣之醱酵液。
實施例7～10中所獲得之醱酵液均為可期待目標之效果者。
[實施例8]含有成分之區分試驗
依據下述之程序，調製澄清加鹽乳酸菌/酵母乳清醱酵液(發明品1)所含有之成分之區分液。
・程序
(1)藉由減壓濃縮而將澄清加鹽乳酸菌/酵母乳清醱酵液濃縮至二倍。
(2)向區分分子量20000之透析管(Spectra/Por，Funakoshi)填充(1)，一面進行攪拌一面於蒸餾水中進行透析(4℃、24小時、蒸餾水1L×3次交換)。
(3)將透析管內之樣品設為區分液1。
(4)將蒸餾水側以成為與透析前等量之方式進行減壓濃縮。
(5)向區分分子量3500～5000之透析管(Spectra/Por，Funakoshi)填充(4)，一面進行攪拌一面於蒸餾水中進行透析(4℃、24小時、蒸餾水1L×3次交換)。
(6)將透析管內之樣品設為區分液2。
(7)將蒸餾水側以成為與透析前等量之方式進行減壓濃縮。
(8)向區分分子量100～500之透析管(Spectra/Por，Funakoshi)填充(7)，一面進行攪拌一面於蒸餾水中進行透析(4℃、24小時、蒸餾水1L×3次交換)。
(9)將透析管內之樣品設為區分液3。
(10)將蒸餾水側以成為與透析前等量之方式進行減壓濃縮而設為區分液4。
・區分液詳細內容
將各區分液所含有之成分之分子量示於下表。
[表10] 區分液 分子量
區分1 分子量＞20000
區分2 (3500～)5000＜分子量＜20000
區分3 (100～)500＜分子量＜3500(～5000)
區分4 分子量＜100(～500)
・各區分液之評價結果
藉由與實施例3相同之方法，確認澄清加鹽乳酸菌/酵母乳清醱酵液之區分液向冷凍春捲之添加效果。
[表11] 素材感評價
Control 發明品1 2倍濃縮物 8
區分1 分子量＞20000組分 5
區分2 (3500～)5000＜分子量＜20000組分 6
區分3 (100～)500＜分子量＜3500(～5000)組分 8
區分4 分子量＜100(～500)組分 6
將結果示於上表。春捲食材之素材感係隨著區分分子量變小而強烈地感覺到，於區分液3添加區中，感覺到與發明品1同等之素材感。因此，於本實施例之條件中，認為發明品1之有效成分係分子量(100～)500～3500(～5000)之成分。
[實施例9]
香烤嫩雞塊試作試驗(發明品2) 依據下表、及以下之程序，確認經殺菌之澄清加鹽乳酸菌・豆乳醱酵液(發明品2)向香烤嫩雞塊之添加效果。
[表12] Blank 試驗1
發明品2 0.00% 0.33%
碳酸氫鈉(製劑) 0.37% 0.00%
雞胸脯肉 74.07% 74.10%
食鹽 0.81% 0.82%
上等白糖 3.19% 3.19%
液糖 0.74% 0.74%
醬油 2.22% 2.22%
清酒 2.00% 2.00%
雞精 0.22% 0.22%
植物油脂 0.22% 0.22%
加工澱粉 2.07% 2.07%
水 14.07% 14.08%
Total 100.00% 100.00%
・程序
(1)將調配表所記載之調味液原料(雞胸脯肉以外之原料)進行混合。
(2)切割雞胸脯肉，與(1)中所獲得之調味液進行混合而進行浸漬。
(3)將所獲得之雞胸脯肉於烘箱中進行加熱。
(4)將加熱過之雞胸脯肉進行急速冷凍。
・評價方法
冷凍保管3天後，利用微波爐進行解凍後，冷卻至室溫，受過充分訓練之10名官能檢查員係針對食感之柔和度與多汁感，將Blank(無添加品)設為5分，以10等級評價進行官能評價，並求出各官能檢查員之評價分之平均值。
・評價基準(各評價項目通用)
1分：較Blank非常地差。
2分：遠遠差於Blank。
3分：差於Blank。
4分：稍差於Blank。
5分：與Blank(無添加品)相同。
6分：較Blank提昇一點。
7分：較Blank稍微提昇。
8分：較Blank提昇。
9分：較Blank充分地提昇。
10分：較Blank極大地提昇。
・評價結果
將結果示於圖9。發明品2添加品係如下評價：較碳酸氫鈉製劑添加品柔軟且多汁。
・關於上述之程序中所獲得之雞胸脯肉，於冷凍保管3天後，利用微波爐進行解凍後，冷卻至室溫，利用Texture analyzer(Stable Micro Systems公司製造)，使用山電楔型柱塞No.49，於速度1.0 mm/sec及變形率100%之條件下進行破碎試驗。將其結果示於圖10。發明品2添加品較碳酸氫鈉製劑添加品，以較弱之力破碎。
[實施例10]無調整豆乳添加試驗(發明品2)
依據下表、及以下之程序，確認經殺菌之澄清加鹽乳酸菌・豆乳醱酵液(發明品2)向無調整豆乳之添加效果。再者，於根據事前試驗之結果而得知可獲得較高之效果之添加量範圍0.4%～1%內進行試驗。
[表13] Blank 試驗1 試驗2 試驗3 試驗4 試驗5 試驗6 試驗7
發明品2 0.00% 0.40% 0.50% 0.60% 0.70% 0.80% 0.90% 1.00%
無調整豆乳(紀文) 99.80% 99.48% 99.40% 99.32% 99.24% 99.16% 99.08% 99.00%
食鹽 0.20% 0.12% 0.10% 0.08% 0.06% 0.04% 0.02% 0.00%
Total 100.00% 100.00% 100.00% 100.00% 100.00% 100.00% 100.00% 100.00%
・程序
向無調整豆乳(紀文)添加發明品2(0、0.4、0.5、0.6、0.7、0.8、0.9、1%)，並利用食鹽補充鹽分。
・評價方法
受過充分訓練之10名官能檢查員係針對甜味、柔順感、味道之厚重感、腥味之遮蔽，將Blank(無添加品)設為5分，以10等級評價進行官能評價，並求出各官能檢查員之評價分之平均值。
・評價基準(各評價項目通用)
1分：非常弱。
2分：遠遠弱於Blank。
3分：弱於Blank。
4分：稍弱於Blank。
5分：與Blank(無添加品)相同 。
6分：較Blank強一點點。
7分：較Blank稍強。
8分：較Blank強。
9分：較Blank充分地強。
10分：較Blank非常地強。
・評價結果
將結果示於圖11。發明品2添加品係如下評價：與無添加品相比，甜味、柔順感、味道之厚重感增加，且遮蔽了豆乳之腥味。全部項目成比例地上升直至添加率0.7%，其後上升變緩慢。又，若添加率成為1.0%，則出現雜味或澀味。
[實施例11]漢堡肉餅添加試驗(發明品2)
依據下表、及以下之程序，於將肉末之40%變更為植物蛋白質(大豆蛋白質)之漢堡肉餅中確認經殺菌之澄清加鹽乳酸菌・豆乳醱酵液(發明品2)之植物蛋白質臭遮蔽效果。再者，將作為比較對象之先前用於植物蛋白質臭遮蔽之純米料理酒以成為相同製造成本之方式進行添加。
[表14] Blank 試驗1 試驗2
調配A 牛肉豬肉混合肉末(7:3) 40.94% 40.94% 40.94%
食鹽 0.45% 0.45% 0.45%
炒洋蔥※2 13.65% 13.65% 13.65%
生麵包粉 6.82% 6.82% 6.82%
全蛋 4.78% 4.78% 4.78%
牛乳 4.78% 4.78% 4.78%
番茄汁 1.02% 1.02% 1.02%
肉豆蔻粉末 0.10% 0.10% 0.10%
黑胡椒(粉末) 0.10% 0.10% 0.10%
大蒜(粉末) 0.07% 0.07% 0.07%
植物蛋白質＋調味液 粒狀植物性蛋白質※1 6.82% 6.82% 6.82%
水 20.15% 17.76% 18.88%
純米料理酒 2.44%
發明品2 1.59%
食鹽 0.32% 0.26% 0.00%
Total 100.00% 100.00% 100.00%
※1 不二製油公司製造「New Fujinic 41SH」
※2 炒洋蔥：利用煎鍋將無鹽黃油30 g、沙拉油30 g進行加熱，煎炒洋蔥500 g與月桂樹皮2片，進行冷卻後使用。
・程序
(1)將植物蛋白質浸漬於調味液中30分鐘。
(2)混合調配A之材料，進行攪合直至發黏。
(3)將浸漬過之植物蛋白質添加至調配A中，進而進行攪拌。
(4)於冷藏庫中醱酵30分鐘。
(5)分割為各自120 g，進行成型後，於烘箱中以230℃加熱10分鐘。
(6)急速冷凍後，進行真空包裝而進行冷凍保管。
(7)試食時用熱水進行加熱。
・評價方法
受過充分訓練之10名官能檢查員係針對植物蛋白質臭遮蔽、柔軟感、多汁感、肉感，將Blank(無添加品)設為5分，以10等級評價進行官能評價，並求出各官能檢查員之評價分之平均值。
・評價基準(各評價項目通用)
1分：較Blank非常地差。
2分：遠遠差於Blank。
3分：差於Blank。
4分：稍差於Blank。
5分：與Blank(無添加品)相同。
6分：較Blank提昇一點點。
7分：較Blank稍微提昇。
8分：較Blank提昇。
9分：較Blank充分地提昇。
10分：較Blank極大地提昇。
・評價結果
將結果示於圖12。發明品2添加品與無添加品或純米料理酒相比，全部之評價項目得到了提昇。尤其是植物蛋白質臭遮蔽效果較高。又，料理酒被賦予了酒獨特之風味。然而，豆乳醱酵液添加品係於風味本身未改變之情況下僅被賦予了各種效果。
[實施例12]日式煎餅醬汁添加試驗(發明品2)
依據下表及以下之程序，確認經殺菌之澄清加鹽乳酸菌・豆乳醱酵液(發明品2)向日式煎餅醬汁之添加效果。
[表15] Control 試驗1
日式煎餅醬汁 發明品2 0.00% 0.20%
糖類(液糖) 35.00% 35.00%
糖類(砂糖) 4.60% 4.60%
蔬菜/果實(蕃茄) 8.00% 8.00%
蘋果醬 2.80% 2.80%
蘋果濃縮果汁 2.40% 2.40%
蔬菜/果實(洋蔥) 0.20% 0.20%
蔬菜/果實(蒜) 0.20% 0.20%
蛋白水解物 8.86% 8.86%
釀造醋 5.09% 5.09%
食鹽 1.00% 1.00%
香辛料※1 0.20% 0.20%
增黏劑 2.50% 2.50%
色素 1.00% 1.00%
化學調味料 0.46% 0.46%
原料水 27.69% 27.49%
Total 100.00% 100.00%
※1 使用將黑胡椒、辣椒、肉桂、肉豆蔻、丁香、鼠尾草、百里香、月桂、陳皮混合而成者。
・程序
(1)向調配有表中所記載之原料之日式煎餅醬汁添加豆乳醱酵液(發明品2)。
・評價方法
受過充分訓練之10名官能檢查員係針對香辛料感、酸味、成熟感覺、濃郁感，將Blank(無添加品)設為5分，以10等級評價進行官能評價，並求出各官能檢查員之評價分之平均值。
・評價基準(各評價項目共通)
1分：較Blank非常地差。
2分：遠遠差於Blank。
3分：差於Blank。
4分：稍差於Blank。
5分：與Blank(無添加品)相同。
6分：較Blank提昇一點點。
7分：較Blank稍微提昇。
8分：較Blank提昇。
9分：較Blank充分地提昇。
10分：較Blank極大地提昇。
・評價結果
將結果示於圖13。發明品2添加品與無添加品相比，香辛料感、成熟感覺、濃郁感得到了提昇。尤其是香辛料感(刺激感)之提昇明顯。又，亦有引起餘味之效果。
[實施例13]熱巧克力試作試驗(發明品2)
依據下表、及以下之程序，確認經殺菌之澄清加鹽乳酸菌・豆乳醱酵液(發明品2)向熱巧克力之添加效果。
[表16] Blank 試驗1
可可漿 10.84% 10.84%
砂糖 10.84% 10.84%
無調整豆乳 77.47% 77.47%
發明品2 0.00% 0.85%
食鹽水 0.85% 0.00%
合計 100.00% 100.00%
・程序
(1)用熱水使可可漿溶化。
(2)將無調整豆乳加熱至50℃，將其約半量注入至已溶化之可可漿中並進行混合。
(3)亦添加剩餘之豆乳、及砂糖並進行混合。
(4)混合食鹽水或發明品2。
・評價方法
試作後，針對設為10℃、20℃、40℃之樣品，受過充分訓練之4名官能檢查員係針對可可風味，將Blank(無添加品)設為5分，以10等級評價進行官能評價，並求出各官能檢查員之評價分之平均值。
・評價基準
1分：非常弱。
2分：遠遠弱於Blank。
3分：弱於Blank。
4分：稍微弱於Blank。
5分：與Blank(無添加品)相同。
6分：較Blank強一點點。
7分：較Blank稍強。
8分：較Blank強。
9分：較Blank充分地強。
10分：較Blank非常地強。
・評價結果
將結果示於圖14。發明品2添加品(試驗1)係如下評價：較Blank，可可風味得到了提昇。又，溫度越高，可可感提昇效果越大。
[實施例14]奶油巧克力添加試驗(發明品2)
依據下表、及以下之程序，確認經殺菌之澄清乳酸菌・豆乳醱酵液(發明品2，但係未加鹽者)向奶油巧克力之添加效果。
[表17] Blank 試驗1
板狀奶油巧克力 99.0% 99.0%
水 1.0% 0.0%
發明品2(無食鹽) 0.0% 1.0%
合計 100.0% 100.0%
・程序
(1)用熱水使奶油巧克力溶化。
(2)混合水或發明品2。
・評價方法
試作後，針對進行冷卻而成為固體之樣品及40℃至液體樣品，受過充分訓練之6名官能檢查員係針對可可風味，將Blank(無添加品)設為5分，以10等級評價進行官能評價，並求出各官能檢查員之評價分之平均值。
・評價基準
1分：非常弱。
2分：遠遠弱於Blank。
3分：弱於Blank。
4分：稍弱於Blank。
5分：與Blank(無添加品)相同。
6分：較Blank強一點點。
7分：較Blank稍強。
8分：較Blank強。
9分：較Blank充分地強。
10分：較Blank非常地強。
・評價結果
將結果示於圖15。發明品2添加品(試驗1)係如下評價：較Blank，可可風味得到了提昇。又，液體者之可可風味提昇效果較大。
[實施例15]光照射牛乳、豆乳添加試驗(發明品2)
依據下表、及以下之程序，確認經殺菌之澄清加鹽乳酸菌・豆乳醱酵液(發明品2)向光照射牛乳、光照射豆乳之添加效果。
[表18] Blank 試驗1
牛乳 99.5% 99.5%
發明品2 0.0% 0.5%
食鹽水 0.5% 0.0%
合計 100.0% 100.0%
Blank 試驗1
無調整豆乳 99.0% 99.0%
發明品2 0.0% 1.0%
食鹽水 1.0% 0.0%
合計 100.0% 100.0%
・程序
(1)於牛乳或無調整豆乳中混合食鹽水或發明品2。
(2)藉由附帶照明之培養箱FLI-2010T型(EYELA東京理化器械股份有限公司)進行光照射(5℃、26000勒克司、5天)
・評價方法
針對5天後之樣品，受過充分訓練之2名官能檢查員係針對光劣化臭抑制效果，將進行光照射之Blank設為1分，將未照射光之樣品設為10分，以10等級評價進行官能評價，並求出各官能檢查員之評價分之平均值。
・評價基準
1分：光劣化臭抑制效果非常地弱(光劣化臭較未照射光之Blank非常地強，但與進行光照射之Blank同等)。
2分：光劣化臭抑制效果很弱(光劣化臭較未照射光之Blank非常地強，但微弱於進行光照射之Blank)
3分：光劣化臭抑制效果較弱(光劣化臭較未照射光之Blank非常地強，但稍弱於進行光照射之Blank)。
4分：光劣化臭抑制效果稍弱(光劣化臭較未照射光之Blank非常地強，但弱於進行光照射之Blank)。
5分：光劣化臭抑制效果微弱(光劣化臭較未照射光之Blank非常地強，但遠遠弱於進行光照射之Blank)。
6分：光劣化臭抑制效果微強(光劣化臭遠遠強於未進行光照射之Blank)。
7分：光劣化臭抑制效果稍強(光劣化臭強於未進行光照射之Blank)。
8分：光劣化臭抑制效果較強(光劣化臭稍強於未進行光照射之Blank)。
9分：光劣化臭抑制效果很強(光劣化臭較未進行光照射之Blank強一點點)。
10分：光劣化臭抑制效果非常地強(光劣化臭與未進行光照射之Blank(完全)相同)。
・評價結果
將結果示於圖16及17。雖牛乳、豆乳均會由於光照射而產生劣化臭，但發明品2添加品(試驗1)係如下評價：較Blank，該光劣化臭得到了抑制。
[實施例16]奶油試作試驗(發明品2)
如下表所示，確認經殺菌之澄清加鹽乳酸菌・豆乳醱酵液(發明品2)向奶油之添加效果。
[表19] Blank 試驗1
油層 植物性油脂 29.7% 29.7%
卵磷脂 1.5% 1.5%
水層 牛乳 58.4% 58.4%
脂肪酸甘油酯 0.2% 0.2%
酪蛋白鈉 0.1% 0.1%
偏磷酸鈉 0.1% 0.1%
發明品2 0.0% 0.1%
乳脂原料 生奶油 10.0% 9.9%
合計 100.0% 100.0%
・程序
(1)油層 對油進行加熱，於使之溶解時添加卵磷脂、乳化劑並進行混合。
(2)水層 對水分進行加熱，添加材料並進行混合。
(3)將水層與油層進行混合而進行預乳化，其後，進行均質化處理並進行冷卻。
・評價方法
受過充分訓練之2名官能檢查員係針對所獲得之樣品之乳風味進行官能評價。
・評價結果
發明品2添加品係如下評價：較Blank，乳風味得到了提昇。
[實施例17]奶油炸牛肉薯餅試作試驗(發明品2)
如下表所示，確認經殺菌之澄清加鹽乳酸菌・豆乳醱酵液(發明品2)向奶油炸牛肉薯餅中配料之添加效果。
[表20] 原材料名 Blank 試驗1
小麥粉 5.00% 5.00%
加工澱粉 3.00% 3.00%
食鹽 0.20% 0.20%
蟹片 5.00% 5.00%
上等白糖 1.20% 1.20%
清湯粉末 0.50% 0.50%
水 9.10% 9.00%
牛乳 30.00% 30.00%
生奶油 5.00% 5.00%
人造黃油 1.50% 1.50%
醱酵黃油 0.10% 0.10%
洋蔥 30.00% 30.00%
沙拉油 2.20% 2.20%
加工助劑 4.20% 4.20%
海鮮精 2.00% 2.00%
發明品2 0.00% 0.10%
蛋黃 1.00% 1.00%
合計 100.00% 100.00%
・程序
(1)煎炒洋蔥後，混合表中所記載之原材料並進行加熱。
(2)將(1)中所獲得之配料進行冷卻，使之凝固後，進行成型並進行包衣，
(3)將(2)進行油炸(180℃3分鐘)而獲得奶油炸牛肉薯餅。
・評價方法
受過充分訓練之2名官能檢查員係針對所獲得之樣品之乳風味進行官能評價。
・評價結果
發明品2添加品(試驗1)係如下評價：較Blank，乳風味得到了提昇。
[實施例18]向速溶味噌汁之添加試驗(發明品2)
依據下表、及以下之程序，確認經殺菌之澄清加鹽乳酸菌・豆乳醱酵液(發明品2)向速溶味噌汁之添加效果。作為速溶味噌汁用之調味味噌，使用有調和味噌(永谷園製「Asage」原封味噌型，使用大豆味噌)、赤味噌(永谷園製「Hiruge」原封味噌型，使用大豆味噌)、白味噌(永谷園製「Yu-Ge」原封味噌型，使用大豆味噌)。
[表21] 原材料名 Blank 試驗1
調味味噌 9.25% 9.25%
食鹽水 0.20% 0.00%
發明品2 0.00% 0.20%
熱水 90.56% 90.56%
合計 100.00% 100.00%
・程序
(1)將調味味噌、與食鹽水及發明品2進行混合。
(2)注入熱水並進行混合。
・評價方法
試作後，針對冷卻至室溫之樣品，受過充分訓練之4名官能檢查員係針對穀物風味(大豆風味)、甜味、鮮味之強度，將Blank(無添加品)設為5分，以10等級評價進行官能評價，並求出各官能檢查員之評價分之平均值。
・評價基準
1分：非常地弱。
2分：遠遠地弱於Blank。
3分：弱於Blank。
4分：稍弱於Blank。
5分：與Blank(無添加品)相同。
6分：較Blank強一點點。
7分：較Blank稍強。
8分：較Blank強。
9分：較Blank充分地強。
10分：較Blank非常地強。
・評價結果
將結果示於圖18。發明品2添加品(試驗1)係如下評價：較Blank，穀物風味(大豆風味)、甜味、鮮味得到了提昇。其效果於白味噌與調和味噌之速溶味噌汁中尤大。又，除所記載之原封味噌型外，即便為冷凍乾燥型之速溶味噌汁，亦確認到同樣之效果。
[實施例19]向鮭魚松之添加試驗(發明品2)
依據下表、及以下之程序，確認經殺菌之澄清加鹽乳酸菌・豆乳醱酵液(發明品2)向鮭魚松之添加效果。
[表22]
[%] 原材料名 Blank 試驗1
鮭魚松 10.00 10.00
發明品2 - 0.20
食鹽 0.04 -
熱水 89.96 89.80
合計 100.00 100.00
・程序
(1)將表中所記載之量之熱水、食鹽水及發明品2進行混合。
(2)將(1)中混合而成之液與鮭魚松進行混合。
・評價方法
針對所獲得之樣品，受過充分訓練之2名官能檢查員係針對魚肉之腥味與魚臭，將Blank設為+++(3分)，以3等級評價進行官能評價，並求出各官能檢查員之評價分之平均值。再者，將生魚之令人不適之臭味稱為「腥味」，將經加熱之魚所具有之特有氣味稱為「魚臭」。
・評價結果
將結果示於表中。發明品2添加品係如下評價：較Blank，魚肉之腥味或魚臭得到了抑制。
[表23] 樣品名 腥味 魚臭 評價
Blank +++ +++ 有特有之魚臭、腥味
試驗1 + + 整體魚臭減弱，未感覺到腥味
弱 + ＜---＞ +++ 強
[實施例20]向內臟鍋湯之添加試驗(發明品2)
依據下表、及以下之程序，確認經殺菌之澄清加鹽乳酸菌・豆乳醱酵液(發明品2)向內臟鍋湯之添加效果。
[表24] 調味液 [%]
原材料名 Blank 試驗1
淡味醬油 5.70 5.70
風味高湯(海帶)＊ 0.30 0.30
炊味廚房鰹魚L＊ 0.30 0.30
L-麩胺酸鈉 0.10 0.10
牛肉精＊ 2.00 2.00
發明品2 - 0.20
食鹽 0.04 -
水 91.56 91.40
合計 100.00 100.00
＊富士食品工業公司製造
[表25] 內臟鍋湯
原材料名 調配率[%]
水煮豬雜 20
上述調味液 80
合計 100
・程序
(1)將表中所記載之原材料進行混合而製成調味液。
(2)將調味液與水煮豬雜以表之調配率填充至袋中，以90℃進行10分鐘加熱殺菌，將其進行水冷後進行冷凍，而製成內臟鍋湯。
(3)將內臟鍋湯解凍後，連同包裝一起進行加熱而製成官能評價用樣品。
・評價方法
針對藉由上述程序而獲得之樣品，受過充分訓練之2名官能檢查員係針對內臟氣味，將Blank設為+++(3分)，以3等級評價進行官能評價，並求出各官能檢查員之評價分之平均值。
・評價結果
將結果示於表中。發明品2添加品係如下評價：較Blank，內臟之氣味得到了抑制。
[表26] 樣品名 內臟氣味 評價
Blank +++ 有內臟所特有之獸臭
試驗1 + 內臟之氣體得到了抑制
弱 + ＜---＞ +++ 強
[實施例21]向牛肉蓋澆飯食材之添加試驗(發明品2)
依據下表、及以下之程序，確認經殺菌之澄清加鹽乳酸菌・豆乳醱酵液(發明品2)向牛肉蓋澆飯(食材)之添加效果。
[表27] 牛肉蓋澆飯之原料調味液 [%]
原材料名 Blank 試驗1
濃味醬油 12.00 12.00
淡味醬油 12.00 12.00
上等白糖 6.50 6.50
釀造甜料酒 2.50 2.50
白葡萄酒 2.00 2.00
柳橙100%果汁 1.50 1.50
乾鰹魚削片萃取物P＊ 1.50 1.50
穀物醋(酸度4，2%) 1.00 1.00
濃味海帶高湯＊ 0.60 0.60
加工澱粉 0.60 0.60
生薑提取物 0.10 0.10
水 50.00 50.00
食鹽 0.30 0.15
發明品2 - 0.74
調製水 9.40 8.81
合計 100.00 100.00
＊富士食品工業公司製造
[表28] 牛肉蓋澆飯之原料
原材料名 調配率[%]
牛肉(澳洲產) 40.6
洋蔥 32.4
左記牛肉蓋澆飯之原料調味液 27.0
合計 100.0
・程序
(1)將表中所記載之原材料進行混合，用熱水加熱至85℃後，進行冷卻而製成調味液。
(2)將牛肉與洋蔥煮沸後，進行冷卻。
(3)將牛肉、洋蔥、調味液以表中所記載之調配率放入包裝中，以90℃加熱10分鐘。將其水冷後，進行冷凍而製成牛肉蓋澆飯之原料。
(4)將(3)之牛肉蓋澆飯之原料解凍後，連同包裝一起進行加熱而製成官能評價用樣品。
・評價方法
針對藉由上述程序而獲得之樣品，受過充分訓練之2名官能檢查員係針對牛肉之青草臭，將Blank設為+++(3分)，以3等級評價進行官能評價，並求出各官能檢查員之評價分之平均值。
・評價結果
將結果示於表中。發明品2添加品係如下評價：較Blank，牛肉之青草臭得到了抑制。
[表29] 樣品名 青草臭 評價
Blank +++ 有肉之青草(草)臭
試驗1 + 整體臭味消失
弱 + ＜---＞ +++ 強
[實施例22]向調味豬肉之添加試驗(發明品2)
依據下表、及以下之程序，確認經殺菌之澄清加鹽乳酸菌・豆乳醱酵液(發明品2)向調味豬肉之添加效果。
[表30]
[%] 原材料名 Blank 試驗1
調味豬肉(5 mm)末 100 100
發明品2 - 0.2
合計 100 100.2
・程序
(1)利用碎肉機，將調味豬肉以半解凍之狀態製成5 mm之肉末。
(2)於成為肉末之調味豬肉中混合表中所記載之其他材料並放入包裝中，以90℃加熱10分鐘。將其冷卻後，製成官能評價用樣品。
・評價方法
針對藉由上述程序而獲得之樣品，受過充分訓練之2名官能檢查員係針對調味豬肉之畜肉臭，將Blank設為+++(3分)，以3等級評價進行官能評價，並求出各官能檢查員之評價分之平均值。
・評價結果
將結果示於表中。發明品2添加品係如下評價：較Blank，豬肉之獸臭得到了抑制。
[表31] 樣品名 畜肉臭 評價
Blank +++ 有豬肉之獸臭
試驗1 + 整體豬肉之獸臭消失
弱 + ＜---＞ +++ 強
[實施例23]向蕃茄醬汁之添加試驗(發明品2)
依據下表、及以下之程序，確認經殺菌之澄清加鹽乳酸菌・豆乳醱酵液(發明品2)向蕃茄醬汁之添加效果。
[表32] (蕃茄醬汁調配)
原材料 調配率[%]
洋蔥(切成末) 25.00
去皮整番茄 19.50
蕃茄泥 13.00
蕃茄糊 5.20
白葡萄酒 3.00
橄欖油 3.00
蒜泥 1.00
砂糖 1.00
三仙膠 0.10
白胡椒 0.10
大蒜粉末 0.05
月桂樹皮粉末 0.03
食鹽 0.70
水 28.32
合計 100.00
[表33]
[%] 原材料名 Blank 試驗1
蕃茄醬汁 99.00 99.00
食鹽 0.10 0.06
發明品2 - 0.20
水 0.90 0.74
合計 100.00 100.00
・程序
(1)預先將洋蔥切成末，且三仙膠係與砂糖進行混合並溶化，香辛料係與調味料進行混合並溶化。
(2)向鍋中添加橄欖油，煎炒洋蔥，添加蕃茄並輕度過火。
(3)向(2)添加(1)與其他原料，並添加香辛料與白葡萄酒。
(4)將(3)放入袋中，以90℃加熱40分鐘。
(5)將(4)冷卻後，緩緩地加熱而製成官能評價用樣品。
・評價方法
針對藉由上述程序而獲得之樣品，受過充分訓練之2名官能檢查員係針對蕃茄醬汁之果實感與酸味，將Blank設為3分，以5等級評價進行官能評價，並求出各官能檢查員之評價分之平均值。
・評價結果
將結果示於表中。發明品2添加品係如下評價：較Blank，蕃茄醬汁之果實感或酸味得到了提昇。
[表34] 樣品名 果實感 酸味 評價
Blank 3 3 有爽快之酸味之醬汁
試驗1 5 4 蕃茄之果實感上升之醬汁
[實施例24]向納豆之添加試驗(發明品2)
依據下表、及以下之程序，確認經殺菌之澄清加鹽乳酸菌・豆乳醱酵液(發明品2)向納豆之添加效果。
[表35] 納豆之調料汁 [%]
原材料名 Blank 試驗1
淡味醬油 58.8 58.8
淡口胺基酸液 25.4 25.4
葡萄糖果糖液糖 9.8 9.8
L-麩胺酸鈉 3.4 3.4
乾鰹魚削片萃取物粉末M-6＊ 0.5 0.5
IG-Na2 0.1 0.1
發明品2 - 0.2
食鹽 0.2 0.16
調製水 1.8 1.64
合計 100.00 100.00
＊富士食品工業公司製造
・程序
(1)將表中所記載之原材料進行混合而製成納豆之調料汁。
(2)相對於納豆(Okame Natto(Takanofoods製造))50 g，添加(1)之調料汁3.7 g。用筷子攪拌30次而製成官能評價用樣品。
・評價方法
針對藉由上述程序而獲得之樣品，受過充分訓練之2名官能檢查員係針對納豆臭，將Blank設為+++(3分)，以3等級評價進行官能評價，並求出各官能檢查員之評價分之平均值。
・評價結果
將結果示於表中。發明品2添加品係如下評價：較Blank，納豆臭得到了抑制。
[表36] 樣品名 納豆臭 評價
Blank +++ 有納豆特有之氣味
試驗1 + 難以感覺到納豆臭明顯減弱
弱 + ＜---＞ +++ 強% And parts are based on quality unless otherwise specified. The numerical range "X～Y" includes the values X and Y at both ends, except for the cases specifically stated. "A and/or B" refers to the existence of at least one of A and B, except for the situations specifically stated, and also includes the existence of both A and B. Foods are not only solid, but also liquid oral intakes such as beverages and soups. In addition, it is not only in the form of direct ingestion (for example, various foods, supplements, and beverages after conditioning), but also food additives, fermented seasoning compositions, and beverage concentrates. Furthermore, not only those used for humans, but also those used for non-human animals (pets, domestic animals, etc.). In addition, food includes not only general foods (including so-called health foods), but also health functional foods (functional expression foods, nutritional functional foods, and foods for specific health use). When it is called a fermented product, its form is not particularly limited, and it may be liquid or solid. As long as the fermented product can function as an effective ingredient, it may be processed through various treatments, for example, the fermented liquid is sterilized, desalted, concentrated, adjusted, clarified, and/or dried.
The present invention relates to a fermented seasoning composition for improving the texture of foods, etc., which uses ferment produced by lactic acid bacteria and yeast of whey or soybean milk as effective ingredients. In addition, the present invention relates to a fermented seasoning composition for the improvement of the texture of foods, etc., using the lactic acid bacteria/yeast ferment obtained by further fermenting the lactic acid bacteria fermented product of whey or soymilk with yeast as the active ingredient, And its manufacturing method. Furthermore, there are cases where the ferment produced by lactic acid bacteria and yeast is called lactic acid bacteria/yeast ferment.
[Ferment raw materials]
The raw material of the fermented seasoning composition is pure milk, whey or soy milk derived from cow milk, preferably whey or soy milk derived from cow milk.
The usable whey is not particularly limited as long as it can be used as a food material. Whey is also called whey, which is obtained by removing casein and milk fat, which are the main components of milk protein, from cow's milk, and contains water-soluble protein or lactose, and water-soluble vitamins. Or the part of the aqueous solution of mineral components. Milk is eliminated as a by-product when making cheese from cow's milk, and it can also be obtained in the form of yoghurt supernatant. The whey is supplied to the market in the form of a dry powder, and such a dry product can also be preferably used in this embodiment. Regarding the solid content concentration of the whey for fermenting, as long as the fermenting by lactic acid bacteria is preferably performed, it is not particularly limited. However, as the whey powder, the initial concentration in the fermented liquid can be set, for example It is 5 to 40%, preferably 10 to 25%, more preferably 12 to 18%.
The usable soymilk is not particularly limited as long as it can be used as a food material. Examples of soymilk that can be preferably used include: various commercially available products, such as soymilk without adjustment of ingredients (soy solids content of 8% or more), adjusted soymilk (soybean solids content of 6% or more), soy milk beverages (soy solids content) Ingredients above 4%), dry powder of soy milk. Regarding the soybean solid content concentration of the fermented liquid, as long as the fermented fermentation by lactic acid bacteria is preferably carried out, it is not particularly limited. However, the soybean solid content concentration of the fermented liquid can be set to, for example, 2-25%. Preferably, it is set to 5-20%.
The whey and soy milk used in fermented fermentation can also be heat-sterilized in order to prevent contamination by bacteria. The conditions of heat sterilization are, for example, 80 to 90°C and 30 to 60 minutes.
[Lactic Acid Bacteria Fermentation]
In the fermenting of whey or soybean milk, the sequence of fermenting by lactic acid bacteria and fermenting by yeast can be set appropriately. In a preferred embodiment, the fermenting by lactic acid bacteria is performed first . By sequentially performing fermentation by anaerobic lactic acid bacteria, and by aeration and fermentation by yeast as follows, it can provide better conditions for each bacteria, for example, even if the pH value is lowered due to lactic acid bacteria , Also because the yeast is tolerant to acidity, it can still grow and so on. Moreover, by this, the whole fermentation step can be completed in a short time. Furthermore, the flavor components derived from yeast can be fully utilized.
The lactic acid bacteria used are not particularly limited as long as they can be used in food manufacturers. For example, they can be selected from Lactobacillus rhamnosus, Pediococcus acidlactici, Lactobacillus confusus, and bad wine. Lactobacillus malefermentans, Lactobacillus paracasei subsp. paracasei), Lactobacillus delbrueckii subsp. bulgaricus), Lactococcus lactis, Lactobacillus acidophilus, and Lactobacillus helveticus (Lactobacillus helveticus). Preferably selected from the group consisting of Lactobacillus rhamnosus, Pediococcus acidlactici, Lactobacillus confusus, Lactobacillus malefermentans, Lactococcus lactis, and The lactic acid bacteria in the group composed of Lactobacillus acidophilus are more preferably either Lactobacillus rhamnosus or Pediococcus acidlactici. In terms of good growth and excellent fermented flavor, it is preferable to use Lactobacillus rhamnosus.
In a preferred embodiment, as the lactic acid bacteria, Lactobacillus rhamnosus AN1 strain or strains of the same species and with the same scientific properties, or P. lactis YU2 strain or the same species and with the same The strain of scientific nature.
Lactobacillus rhamnosus AN1 strain has the following scientific properties.
Cell morphology: rod-shaped
Colony: Milky white
Features: Carry out special-shaped lactic acid fermentation.
Micrococcus lactis YU2 strain has the following scientific properties.
Cell morphology: spherical
Colony: Milky white
Features: Tetragenococcus, the same type of fermented lactic acid.
The Lactobacillus rhamnosus AN1 strain and the Micrococcus lactis YU2 strain, respectively, under the deposit numbers NITE BP-02072 and NITE BP-02073, were issued by TableMark Co., Ltd. (Domicile: Tokyo, Japan) on June 26, 2015. 6-4-10, Tsukiji, Chuo-ku), based on the Budapest Treaty and the Japanese Patent Law, deposited to the Independent Administrative Agency Product Evaluation Technology Foundation (Address: Room 2-5-8, Kamazuke Kamazusa, Kisarazu City, Chiba Prefecture, Japan) .
Regarding the conditions for fermentation using lactic acid bacteria, the practitioner can design appropriately according to the lactic acid bacteria used. In addition to whey or soy milk, various ones may be added to the culture solution. As the carbon source, for example, any one selected from the group consisting of sugarcane waste molasses, beet waste molasses, sucrose, wood chip cooking liquor, sulfite pulp waste liquor, sugarcane extract, glucose, acetic acid, and ethanol can be used. As the nitrogen source, for example, nitrogenous organic substances selected from yeast extract, egg whites, corn extract (CSL), casein, etc., and inorganic salts such as urea, ammonia, ammonium sulfate, ammonium chloride, and ammonium phosphate can be used. Any one of the group. Furthermore, phosphoric acid, potassium, and magnesium can also be added to the medium, and vitamins such as biotin, pantothenic acid, thiamine, inositol, and pyridoxine can also be added; minerals such as zinc, copper, iron, and manganese kind. Regarding the fermentation of lactic acid bacteria, although it also depends on the strain used, it can be carried out, for example, at 30 to 45°C, preferably 35 to 40°C, for 16 to 48 hours, preferably 20 to 36 hours. Considering the anaerobic nature of lactic acid bacteria, fermenting can be carried out while standing still or lightly stirring. In addition, fermenting can also be carried out until the pH value becomes 3. 0～4. 0, preferably 3. 2～3. The range of 8.
[Yeast fermentation]
In a preferred embodiment, the lactic acid bacteria ferment obtained in the above-mentioned manner can be subjected to yeast ferment as the next step.
The yeast that can be used for yeast fermentation is not particularly limited as long as it can be used for food manufacturers. For example, conventional yeasts such as wine yeast, wine yeast, and beer yeast can be used. More specifically, for example, it is selected from the genus Saccharomyces, the genus Shizosaccharomyces, the genus Pichia, the genus Candida, the genus Kluyveromyces, Williopsis, Debaryomyces, Galactomyces, Torulaspora, Rhodotorula, Yarrow (Yarrowia), and any of the group consisting of Zygosaccharomyces. Regarding yeast, in terms of good growth, it is preferably baker's yeast used in the manufacture of bread, round yeast used in the manufacture of food or feed, and brewer's yeast used in beer manufacture, and more preferably belongs to yeast ( Saccharomyces or Candida. Examples of the genus Saccharomyces include Saccharomyces cerevisiae, Saccharomyces sake, and Saccharomyces beticus. Furthermore, Saccharomyces sake and Saccharomyces beticus are also classified as Saccharomyces cerevisiae. Examples of the Candida genus include Candida tropicalis, Candida lypolitica, Candida utilis, and Candida sake. More preferably, it is any one selected from the group consisting of Saccharomyces cerevisiae, Saccharomyces sake, Schizosaccharomyces pombe, and the like. One of the best yeasts is the white wine yeast (Saccharomyces beticus), which is also regarded as a kind of saccharomyces cerevisiae. The main examples include the film-producing yeast used in the production of white wine.
In a preferred embodiment, as the yeast, a strain of Saccharomyces cerevisiae FAHP-1 or a strain belonging to the same species and having the same scientific properties, or a strain of Saccharomyces cerevisiae FAHP-2 or belonging to the same species and Strains with the same scientific properties.
Saccharomyces cerevisiae FAHP-1 strain has the following scientific properties.
Cell morphology: egg type
Colony: Milky white
Features: Form ascospores with fermenting ability.
Saccharomyces cerevisiae FAHP-2 strain has the following scientific properties.
Cell morphology: egg type
Colony: Milky white
Features: Form ascospores with fermenting ability.
The Saccharomyces cerevisiae FAHP-1 strain and the Saccharomyces cerevisiae FAHP-2 strain were deposited with the deposit numbers NITE BP-02074 and NITE BP-02075 in sequence, respectively, by TableMark Co., Ltd. (Address: 6-4-10, Tsukiji, Chuo-ku, Tokyo, Japan), and based on the Budapest Treaty and the Japanese Patent Law, it is deposited with the Independent Administrative Agency Product Evaluation Technology Foundation Agency (Address: 2-5-8 122 Kamizo Kamazuke, Kisarazu City, Chiba Prefecture, Japan Room number).
Regarding the conditions for fermenting by using yeast, as long as it is an operator, it can be appropriately designed depending on the yeast used. During cultivation, the fermented product of lactic acid bacteria can also be sterilized. Furthermore, various ones can be added to the fermented product of lactic acid bacteria. As the carbon source, for example, any one selected from the group consisting of sugarcane waste molasses, beet waste molasses, sucrose, wood chip cooking liquor, sulfite pulp waste liquor, sugarcane extract, glucose, acetic acid, and ethanol can be used. As the nitrogen source, for example, nitrogenous organic substances selected from yeast extract, egg whites, corn extract (CSL), casein, etc., and inorganic salts such as urea, ammonia, ammonium sulfate, ammonium chloride, and ammonium phosphate can be used. Any one of the group. Furthermore, phosphoric acid, potassium, and magnesium can also be added to the medium, and vitamins such as biotin, pantothenic acid, thiamine, inositol, and pyridoxine can also be added; minerals such as zinc, copper, iron, and manganese kind.
Yeast fermentation also depends on the strain used, and can be carried out at 20-40°C, preferably 25-35°C, for example 12-40 hours, preferably 16-24 hours. Fermentation is carried out under aerobic conditions. If necessary, it can be carried out after the yeast is fermented with sufficient aeration and/or stirring. Regarding aeration and/or stirring, specifically, the same amount of sterile air as about 1/4 of the volume of the fermented liquid can be blown into the bottom of the fermented tank and stirred at 100-400 rpm every 1 minute. And proceed. Furthermore, in the production steps of wines, since fermentation is usually carried out under anaerobic conditions, the yeast produces a large amount of ethanol. However, in this embodiment, since the fermented fermentation is carried out under aerobic conditions, the concentration of ethanol in the fermented fermentation is kept low, and the yeast can produce more various flavor components such as esters, fatty acids, and higher alcohols. Regarding the yeast fermentation process and the alcohol concentration in the fermentation liquid after the fermentation, it is preferably less than 1. 0%.
Regarding the termination point of yeast fermentation, as long as it is the operator, it can be determined appropriately. For example, the Brix value that decreases with the progress of the fermentation can be stopped, and the Brix value ( Brix) value, fragrance, etc. are used as a reference. When the Brix value is used as a reference, when using soy milk as a raw material, it can be 5-9%, preferably 6-8%, and when using whey as a raw material, it can be 9- 13%, preferably 10 to 12% is a benchmark. Here, the so-called Brix value refers to those obtained by removing insoluble solid components derived from whey or soy milk, lactic acid bacteria cells, and yeast cells from liquid ferment value. In the case of adding salt to the ferment, the value of the added salt is not included.
Furthermore, the Brix value is determined by the value of the mass percentage of the sucrose solution equivalent to 20°C. When measuring 100 g of an aqueous solution containing only 1 g of sucrose as the solute using a sugar refractometer , Its reading Brix's Brix (Brix) value is 1%. Regarding solutions containing solid components other than sucrose, the Brix value is the standard for the concentration of solid components. The machine for measuring the Brix value is commercially available, and as long as it is an industry operator, it can be measured appropriately.
[Other steps]
The obtained lactic acid bacteria/yeast ferment can also be added with salt in order to improve the storage stability. The amount of salt to be added is not particularly limited. In order to sufficiently reduce the water activity, it may be added in a manner such that it is 10% or more, preferably 15% or more, and more preferably 18% or more with respect to the lactic acid bacteria and yeast fermented liquid. Furthermore, the obtained lactic acid bacteria/yeast ferment contains insoluble solid components derived from whey or soymilk, lactic acid bacteria cells, and yeast cells. Therefore, it is also used for products requiring clarification. It can be clarified to remove these insoluble components or bacterial cells. Regarding the method of clarification, various methods used in the field of food manufacturing with the same purpose can be applied. Examples include: filter press filtration using diatomaceous earth or polylene as a filter aid, or micro filtration (MF: Micro filtration).
[Lactic acid bacteria/yeast ferment (active ingredient)]
In the above manner, the lactic acid bacteria/yeast ferment is obtained from the raw material whey or soy milk.
Regarding lactic acid bacteria/yeast fermentation, it is a liquid obtained by removing insoluble solid components derived from whey or soymilk, lactic acid bacteria cells, and yeast cells from those obtained through lactic acid bacteria fermentation and yeast fermentation. Moreover, when whey is used as the raw material, Brix can be 9-13%, preferably 10-12%, and when soy milk is used as the raw material, the Brix (Brix) Brix) may be 5-9%, preferably 6-8%.
The lactic acid bacteria/yeast ferment can be in various forms. For example, if necessary, the above-mentioned liquid can be concentrated or dried to form a paste, solid, powder, granule, etc. Lactic acid bacteria/yeast fermented products are also called W (double) fermented seasonings, and also sometimes referred to as fermented seasonings for short.
If the present inventors conduct further research, it can be known that in the lactic acid bacteria/yeast ferment of whey or soymilk, components with a molecular weight of 100 to 5,000, and more specifically, components included in a component with a molecular weight of 500 to 3,500 Contribute to the effect of the goal. Therefore, according to the present invention, there is provided a fermented seasoning composition, the active ingredient of which contains components distinguished based on the molecular weight of the lactic acid bacteria/yeast fermented product, and the molecular weight of the lower limit of the component is 75-1800, preferably 100- 500. Even when the lower limit is any one, the upper limit has a molecular weight of 2200-10000, preferably 3500-5000 (for example, a component with a molecular weight of 500-3500, or a component with a molecular weight of 100-5000). In addition, there is provided a food texture improver, which comprises the components of the lactic acid bacteria/yeast ferment of whey or soymilk which are differentiated based on the molecular weight, and the molecular weight of the lower limit of the component is 75-1800, preferably 100-500 Even when the lower limit is any one, the upper limit has a molecular weight of 2200-10000, preferably 3500-5000 (for example, a component with a molecular weight of 500-3500, or a component with a molecular weight of 100-5000).
Regarding the present invention and its implementation, the so-called molecular weight refers to the molecular weight distinguished by a dialysis tube with molecular distinguishing ability. Regarding the lactic acid bacteria/yeast ferment of whey or soymilk, the molecular weight components of 500-3,500 (or components with molecular weight of 100-5,000), typically, the use of dialysis tubes (Spectra /Por, Funakoshi) and dialysis tubing (Spectra/Por, Funakoshi) with a molecular weight of 100-500 (Spectra/Por, Funakoshi) can be obtained by distinguishing by normal operation (if further specified, the conditions described in Example 8 of this specification) The components. Furthermore, the molecular weight cut off (MWCO) of the dialysis tube listed here means that the component that maintains the size is 90% or more.
As one of the embodiments of the present invention, a novel lactic acid bacteria/yeast ferment obtained by further fermenting a lactic acid bacteria/yeast ferment using soy milk as a raw material, preferably a lactic acid bacteria ferment of soy milk, using yeast.
[Fermented fermented seasoning composition]
The obtained lactic acid bacteria/yeast ferment can be used as the effective ingredient of the fermented seasoning composition. The fermented seasoning composition may also be the lactic acid bacteria/yeast fermented product itself, and other ingredients can be formulated as long as the effective ingredients can achieve the desired effect. Other ingredients can be various additives allowed as food. Regarding this example, antioxidants, flavors, seasonings, sweeteners, colorants, thickening stabilizers, color developers, bleaching agents, antifungal agents, raw gums, bittering agents, etc., enzymes, glossing agents, etc. , Sour ingredients, emulsifiers, enhancers, manufacturing agents, excipients, binding agents, tightening agents (isotonizing agents), buffers, dissolution aids, preservatives, stabilizers, coagulants, etc. The amount of the active ingredient in the fermented seasoning composition is, for example, 1-100%, can be set to 10 to 80%, or can be set to 20 to 60%.
The fermented seasoning composition is especially suitable for improving the texture of food, softening of meat, etc., masking the fishy smell of soy milk, masking the smell of plant protein, or enhancing the stimulation of spices. Therefore, fermented seasoning The ingredient composition can also be referred to as "food material texture improver", "softening agent for animal meat, etc.", "masking agent for the fishy smell of soybean milk", "masking agent for plant protein odor", and "exciting sensation of spices" Enhancer", "Cocoa flavor enhancer", "Inhibitor of light deterioration odor of cow milk or soymilk", "Milk feel enhancer", "Miso grain flavor enhancer", "Fish odor masking agent", "Livestock meat" Odor masking agent", "Fruit feeling enhancer", and "Natto odor masking agent". That is, the present invention also provides the following.
[1a] A food texture improver, animal meat softener, soy milk masking agent, vegetable protein odor masking agent, spice stimulant enhancer, cocoa flavor enhancer, cow milk or soy milk light Deterioration odor inhibitor, milky enhancer, miso grain flavor enhancer, fish odor masking agent, livestock odor masking agent, fruit odor enhancer, or natto odor masking agent, which is lactic acid bacteria/yeast of whey or soy milk Fermentation as an effective ingredient.
[2a] The agent as described in 1a, wherein the lactic acid bacteria are selected from Lactobacillus rhamnosus, Pediococcus acidlactici, Lactobacillus confusus, Lactobacillus malefermentans, Lactobacillus paracasei subsp. paracasei), Lactobacillus delbrueckii subsp. bulgaricus, Lactococcus lactis, Lactobacillus acidophilus, and Lactobacillus helveticus (Lactobacillus helveticus).
[3a] The agent described in 1a or 2a, wherein the yeast is selected from the group consisting of Saccharomyces cerevisiae, Saccharomyces sake, Saccharomyces beticus, and Schizosaccharomyces pombe ) Any of the group consisting of.
[4a] The agent as described in any one of 1a to 3a, which uses as an active ingredient a lactic acid bacteria/yeast ferment obtained by further fermenting a lactic acid bacteria ferment of soymilk by fermenting.
[use]
＜Improved sense of material＞
The obtained lactic acid bacteria/yeast ferment or fermented seasoning composition can be used to improve the texture of food. The so-called sense of material means that the unique taste and/or texture (texture) of the ingredients contained in the food can be clearly felt. The food contains various ingredients, and the ingredients are blended with each other during heating and conditioning, and the taste is enhanced to enhance the overall sense of the food as a whole. At this time, the blended taste or softness is well felt. On the other hand, if the heated and conditioned food is cooled and stored at a low temperature, the overall feeling or taste will increase to an unintended degree. The unique taste or texture of each ingredient is greatly lost, and it becomes difficult to distinguish each ingredient in the mouth during consumption. The inventors of the present invention conducted research and found that by adding lactic acid bacteria/yeast ferment, even foods preserved in refrigeration or freezing for cooling after heating and conditioning can maintain the texture of the ingredients more than before. Therefore, one aspect of the present invention is a food texture improving agent containing the obtained lactic acid bacteria/yeast ferment or fermented seasoning composition as an effective ingredient.
＜Softening of livestock meat, etc.＞
The obtained lactic acid bacteria/yeast ferment or fermented seasoning composition can be used to make livestock meat or fish meat (including processed products using these as raw materials. Fish meat includes meat from aquatic animals. These are also collectively referred to as meat or fish meat). The situation of "livestock, etc.") softens. Therefore, one aspect of the present invention is a softener for meat and the like containing the obtained lactic acid bacteria/yeast ferment or fermented seasoning composition as an effective ingredient.
The softener of the present invention may also be contained in a seasoning liquid such as soaking liquid and injected (injected) into livestock meat and the like. Or, it can also be used by immersing livestock meat etc. in the immersion liquid containing the softening agent of this invention. Or, it can also be contained in foods, such as a hamburger patty.
By using the softener of the present invention, not only the meat and the like can be made soft, but also the juicy feeling can be improved. The juicy feeling here refers to the juicy feeling in the mouth when chewing animal meat or the like during eating.
＜Soymilk smell masking＞
The obtained lactic acid bacteria/yeast ferment or fermented seasoning composition can also be further used to suppress the fishy taste of soy milk (including processed products using it as a raw material). Therefore, one aspect of the present invention is a masking agent for the fishy taste of soy milk containing lactic acid bacteria/yeast ferment or fermented seasoning composition as an effective ingredient. The object of the fishy taste mask of the present invention is not limited to soy milk, and may be processed products using soy milk as a raw material, such as soy milk cream.
By using the masking agent of the present invention, not only the fishy taste of soymilk is masked, but also the sweetness, softness, and heaviness of the taste can be improved.
＜Plant protein odor masking＞
Plant protein, especially soybean protein (including processed products using it as a raw material) has a unique oxidative odor, but the obtained lactic acid bacteria/yeast ferment or fermented seasoning composition can be used to inhibit such plant protein odor (also It's called "plant protein smell"). Therefore, one aspect of the present invention is a plant protein odor masking agent containing lactic acid bacteria/yeast ferment or fermented seasoning composition as an effective ingredient.
The lactic acid bacteria/yeast ferment or fermented seasoning composition of the present invention has very weak taste or flavor, so it can use the taste or flavor of the material while masking the odor of plant protein.
By using the masking agent of the present invention, not only the oxidized taste of plant protein is masked, but also the softness, juiciness and fleshiness can be improved.
＜Enhance the stimulation of spices＞
The obtained lactic acid bacteria/yeast ferment or fermented seasoning composition can be used to enhance the irritation of spices (including processed products using them as raw materials) contained in dishes or seasoning liquids. That is, by adding the lactic acid bacteria/yeast ferment or fermented seasoning composition of the present invention to a seasoning liquid or various sauces containing spices, the stimulation of the spices can be felt more strongly when eating, and the Stimulate long-term maintenance. Therefore, one aspect of the present invention is an enhancer for the irritation of spices (also called "spicy feeling") containing lactic acid bacteria/yeast ferment or fermented seasoning composition as an effective ingredient.
The term “spice” refers to those having the effect of changing the taste, aroma, color, richness, ripeness, or irritation (hotness) by adding to foods, thereby feeling delicious or increasing appetite. The spice that enhances the stimulus by the present invention is not limited, and examples include black pepper, red pepper, green pepper, pepper, cinnamon, nutmeg, clove, allspice, cumin, tangerine peel, coriander, fennel, and rat tail Grass, thyme, bay laurel, mowo thorn, curry leaves, guava, san pepper, chili, mustard, ginger, garlic, chili powder, onion, leek, sesame, five-spice powder, three-flavor spice, curry powder, seven-flavor powder, five-spice chili Powder etc.
The use of the enhancer of the present invention not only enhances the irritation of the spice, but also improves the sense of maturity, richness, and aftertaste.
<Cocoa flavor enhancement> The obtained lactic acid bacteria/yeast ferment or fermented seasoning composition can be used to enhance the flavor of cocoa in foods containing raw materials derived from cocoa. That is, by adding the lactic acid bacteria/yeast ferment or fermented seasoning composition of the present invention to foods containing raw materials derived from cocoa, the flavor of cocoa can be felt more strongly when consumed. Therefore, one aspect of the present invention is a cocoa flavor enhancer in a food containing cocoa-derived raw materials containing lactic acid bacteria/yeast ferment or fermented seasoning composition as an effective ingredient. Cocoa flavor is also known as one of the flavors of chocolate (cocoa flavor, strong beer flavor, milk flavor).
The raw material derived from cocoa is not limited, and examples thereof include cocoa nibs, cocoa mass, cocoa liquor, cocoa powder, cocoa cake, cocoa butter, chocolate, and the like.
<Suppression of light degradation and odor> The obtained lactic acid bacteria/yeast ferment or fermented seasoning composition can also be used to inhibit milk (including processed products using it as a raw material) or soy milk (including processed products using it as a raw material) ) The light degrades and smells. Light-deteriorated odor refers to gas generated by oxidation caused by sunlight, etc. Regarding the suppression of photo-degradation odors, it may be the suppression of oxidative degradation caused by light, and it may also be the shielding of odors caused by photo-degradation. One aspect of the present invention is a photo-deterioration odor inhibitor of cow milk or soy milk containing lactic acid bacteria/yeast ferment or fermented seasoning composition as an active ingredient.
<Improvement of Milky Feel> The obtained lactic acid bacteria/yeast ferment or fermented seasoning composition can be used to enhance the milky feel. That is, by adding the lactic acid bacteria/yeast fermented product or fermented seasoning composition of the present invention to foods using cow milk (including processed products using it as a raw material), the milk can be more strongly felt when eating feel. Therefore, one aspect of the present invention is a milky enhancer containing lactic acid bacteria/yeast ferment or fermented seasoning composition as an effective ingredient. The so-called enhancement of milk feel refers to the enhancement of the unique good flavor of cow milk.
There is no limitation on the food that is the object of improving the feeling of milk, and it is milk or dairy products themselves, and foods that use them as raw materials.
<Enhancement of the grain flavor of miso> The obtained lactic acid bacteria/yeast ferment or fermented seasoning composition can be used to enhance the grain flavor of miso (soy flavor, rice flavor, or wheat flavor). That is, by adding the lactic acid bacteria/yeast ferment or fermented seasoning composition of the present invention to foods containing miso, the grain flavor of miso can be felt more strongly when eating. Therefore, one aspect of the present invention is a cereal flavor enhancer of miso containing lactic acid bacteria/yeast ferment or fermented seasoning composition as an effective ingredient.
The miso is not limited, and includes: white miso, red miso, mixed miso, rice miso (obtained by fermenting soybeans and rice, and aging), wheat miso (fermenting soybeans with barley or rye, It is obtained by aging), soybean miso (obtained by fermenting and aging soybeans), blended miso (obtained by mixing each miso of rice miso, barley miso, and soybean miso), etc. A better example is white miso and mixed miso. Regarding generally pasteurized miso or freeze-dried miso, such as flavored miso used in instant miso juice, it has been found that there is a tendency for the flavor of miso to deteriorate. The lactic acid bacteria/yeast ferment or fermented seasoning composition of the present invention may be better It is used to enhance the grain flavor of this miso. The grain flavor enhancer for miso of the present invention can be applied to various foods containing miso.
By using the cereal flavor enhancer for miso of the present invention, not only the cereal flavor of miso is enhanced, but also the sweetness and/or umami taste can be enhanced.
<Fish Odor Masking> The obtained lactic acid bacteria/yeast ferment or fermented seasoning composition can further be used to suppress fish odor. One aspect of the present invention is a fish odor inhibitor containing lactic acid bacteria/yeast ferment or fermented seasoning composition as an effective ingredient. Fish smell includes the unpleasant smell of raw fish (fishy smell) and the unique smell of heated fish (fish smell).
Regarding the food that becomes the object of fish odor suppression, it is not limited to the fish itself, and may be processed products using fish meat as a raw material, or foods containing these.
<Livestock meat odor mask> The obtained lactic acid bacteria/yeast ferment or fermented seasoning composition can further be used to suppress the odor of livestock meat. The smell of animal meat includes visceral smell, grass smell, and animal smell. The so-called grassy smell refers to the unique grassy smell of beef obtained from cattle that has been fattened from pasture. One aspect of the present invention is a livestock meat odor inhibitor containing lactic acid bacteria/yeast ferment or fermented seasoning composition as an effective ingredient.
The object of the livestock meat odor inhibitor of the present invention is not limited to livestock meat, and may be processed products using it as a raw material, or foods using the same as a raw material. Furthermore, the above-mentioned Patent Document 30 proposes the use of arginine to reduce the peculiar smell of livestock meat. However, the above-mentioned Patent Document 29 points out the problem that because arginine itself exhibits a bitter taste, it also imparts a bitter taste to the meat. According to the present invention, it is believed that even if an effective amount of the active ingredient of the present invention is used, there is no such problem.
<Improvement of Fruit Feel> The obtained lactic acid bacteria/yeast ferment or fermented seasoning composition can be used to enhance the fruit feel of tomatoes or fruits (including foods using these as raw materials). The so-called enhancement of fruitiness refers to the enhancement of good flavor similar to tomatoes (or fruits). One aspect of the present invention is a fruit-derived food enhancer containing lactic acid bacteria/yeast ferment or fermented seasoning composition as an effective ingredient.
A particularly good example of the target food is the one prepared by boiling and heating for a long time. According to the present invention, even if it is such a stewed and heated food, the fruit feel can be improved.
With the present invention, not only the fruitiness of tomatoes or fruits can be improved, but also the sourness can be improved. Generally, if only the sourness is increased, the food tastes less than good. However, in the case of the present invention, the tomato or fruit is the one that enhances the fruitiness and the sourness at the same time, the overall taste is better.
<Natto Odor Masking> The obtained lactic acid bacteria/yeast ferment or fermented seasoning composition can also be used to suppress natto odor of natto (including processed products using it as a raw material). One aspect of the present invention is a natto odor inhibitor containing lactic acid bacteria/yeast ferment or fermented seasoning composition as an effective ingredient.
When used to suppress the smell of natto, the lactic acid bacteria/yeast ferment or fermented seasoning composition can also be added directly to natto, and it can also be contained in the sauce of natto, and mixed with natto during consumption. Way to use.
<Evaluation Method and Criteria> Regarding whether the texture of the material has been improved, and the degree of improvement of the texture; whether the animal meat has been softened and the degree of softening; whether the fishy smell of soymilk has been masked, and the degree of masking; the smell of plant protein Whether it is covered and the degree to which it should be covered; whether the irritation of the spice is enhanced and the degree to which it should be enhanced; whether the flavor of cocoa is enhanced and the degree to which it should be enhanced; whether the photo-deteriorating odor of cow milk or soy milk is suppressed and should it be suppressed Whether the milkiness is improved and the degree to which it should be improved; whether the grain flavor of miso is improved and the degree to which it should be improved; whether the fish odor is covered and the degree to which it should be covered; whether the odor of animal meat is covered and should be covered Whether the fruit feel is improved and the degree to which it should be improved; and whether the odor of natto is covered and the degree to which it should be covered, as long as you are an industry operator, you can plan a sensory test based on an appropriate control food for evaluation. More specifically, for example, prepare appropriate comparisons such as foods that do not contain active ingredients, and define standards around 3-10 levels, based on standards (industrially significant standards, for example, to set the 7th level or higher as qualified. ), the trained sensory inspector compares the target food with the control for evaluation.
Regarding the improvement of the texture of the material, when the food contains multiple kinds of ingredients, it is preferable to improve the texture of the more and more ingredients. The lactic acid bacteria/yeast ferment or fermented seasoning composition of this embodiment not only improves the texture of vegetables, but also improves the texture of meat and aquatic animals. Regarding the softening of meat, etc., it can also be evaluated by the method of measuring the hardness of food. In the softening of livestock meat, etc., it is preferable to enhance the juiciness at the same time. In the masking of the fishy taste of soy milk, it is preferable to enhance the sweetness, softness, and heaviness at the same time. In the masking of protein odor, it is preferable to improve the softness, juiciness and fleshiness at the same time. In the enhancement of the stimulus of the spice, it is preferable to enhance the richness, maturity, and aftertaste at the same time.
As a method for more specific evaluation, refer to the method described in the section of the embodiment of this specification.
This application provides the following use for the first time, that is, the lactic acid bacteria/yeast ferment of whey or soymilk can be used to improve the texture of food. The above-mentioned Patent Document 1 relates to the fermented liquid of lactic acid bacteria and yeast of whey, but does not mention foods used for refrigerating or freezing after heating and conditioning. In addition, the above-mentioned Patent Document 2 describes that the whey lactic acid bacteria and yeast fermented liquid is added to the fruit beverage to enhance the richness and flavor of the fruit itself and impart a ripe flavor, but it does not mention that it is used in heating Food that is refrigerated or frozen after being conditioned and cooled. In addition, this application provides the following applications for the first time, that is, the lactic acid bacteria/yeast ferment of whey or soy milk can be used for softening of meat, etc., masking the fishy smell of soy milk, masking the smell of plant protein, enhancing the irritation of spices, Cocoa flavor enhancement, suppression of light deterioration and odor of cow milk or soy milk, enhancement of milk texture, enhancement of grain flavor of miso, masking of fish odor, masking of meat odor, enhancement of fruit texture, and masking of natto odor.
In addition, the lactic acid bacteria/yeast ferment or fermented seasoning composition obtained by this embodiment can be used to enhance the salty taste of specific foods. Regarding whether the salty taste is enhanced and the degree of salty taste enhanced, as long as it is an industry operator, it is possible to plan a sensory test based on an appropriate control food for evaluation.
[Food used]
The lactic acid bacteria/yeast ferment or fermented seasoning composition obtained by this embodiment can be applied to various foods. As for the preferred examples of foods used, refrigerated foods and frozen foods, animal meat or fish meat (including processed products using these as raw materials. Fish meat includes meat from aquatic animals). There are also cases where these are collectively referred to as "livestock meat, etc."), soy milk (including processed products using it as a raw material), vegetable protein (including processed products using it as a raw material), and spices (including those using it as a raw material) Processed products), foods containing raw materials derived from cocoa, milk (including processed products using it as a raw material), miso (including processed products using it as a raw material), tomatoes (including processed products using it as a raw material), fruits (Including processed products using it as a raw material), and natto (including processed products using it as a raw material).
Examples of frozen foods and frozen foods include: spring rolls, Chinese rice bowls (the ingredients), dumplings, siu mai, xiaolongbao, meat dumplings, eight-treasure dishes, twice-cooked pork, shredded pork with green pepper, fried vegetables, fried burdock shreds , Chikuzen cooking, in addition to this, you can also list: fried products such as fried beef potato cakes, croquettes, fried shrimp cakes; meat products such as hamburger patties; udon noodles with sauce, Nagasaki chowder, fried noodles, Neapolitan style Pasta, baked macaroni, lasagna and other noodles; fried rice, vegetable meat risotto, vegetable stewed rice, assorted sushi and other rice products; Japanese pancakes, takoyaki, pizza and other wheat flour products. Examples of livestock meat, etc., are not particularly limited, and examples include white-body fish such as beef, chicken, pork, horse meat, lamb, goat meat, cod, and salmon; naked fish such as tuna and bonito; clams, squid, octopus, shrimp, etc. Crab and so on. Examples of processed products using animal meat or fish meat as raw materials are not particularly limited, and various softened ones can be cited. Specifically, they include: flavored grilled, dry fried food, flavored fried food, tempura, Western-style fried cakes, fried pork cutlets, fried chicken cutlets, fried steak, fried shrimp cakes, meat for barbecue, meat for steak, meat for skewers, meat for stewing, ham, bacon, etc. As an example of a processed product using soy milk as a raw material, it is not particularly limited, and various fishy taste masks can be mentioned. Specifically, examples include: soy milk cream, coffee beverages, black tea beverages, cocoa beverages, soybean lactic acid cheese, Bread, distractions, etc. As an example of processed products using plant protein as raw materials, various unique oxidation flavors can be exemplified, specifically, hamburger patties, croquettes, meatballs, western beef, vegetable-wrapped meat, Sausages etc. More preferably, it is a processed product using soybean protein as a raw material. Examples of processed products using spices as raw materials are not particularly limited. Various types of spices that enhance the sense of spices can be listed. Specifically, they include: Japanese pancake sauce, takoyaki sauce, English hot soy sauce, Chinese Thick sauce, tonkatsu sauce, steak sauce, barbecue sauce, barbecue sauce, herbal salt, etc.
Examples of foods containing cocoa-derived raw materials are not particularly limited, and examples include Japanese-style distracts, grilled distracts, bread, beverages, frozen sweets, pre-processed foods, seasonings, and the like. Examples of foods targeted for suppression of photo-deterioration and odor are not particularly limited, and examples include fresh milk, milk, component-adjusted milk, low-fat milk, fat-free milk, processed milk, cream, butter, milk fat, and cheese , Concentrated whey, ice cream (ice cream, ice milk, lactic acid ice cream, etc.), concentrated milk, concentrated skim milk, sugar-free condensed milk, sugar-free condensed skimmed milk, sweetened condensed milk, sweetened condensed skimmed milk, whole powdered milk, skimmed powdered milk, cream powder, Whey powder, protein concentrated whey powder, buttermilk powder, powdered milk with sugar, adjusted powdered milk (milk powder for childcare, etc.), milk beverages, fermented milk, and lactic acid bacteria beverages. Particularly good examples of foods to be targeted include soy milk, cow milk, and cream. There are no particular limitations on other examples of foods that become the object of improving milkiness. Examples include yogurt, ice cream, puffs, cream caramel pudding, flower cake, white sauce, cream sauce, and creamy fried beef yam Cakes, grilled cheese with gratin, fish, shellfish, chicken rice, etc. There are no particular limitations on the examples of foods that are the object of improving the flavor of the grains of miso. In addition to the miso itself, examples include instant miso juice and miso paste. There are no particular limitations on the examples of foods that can mask the smell of fish. Examples include grilled fish, processed fish products (fish sausage, fish sauce, oily fish cake, cylindrical fish cake, fish potato cake, etc.), fish Processed products (dried goods, wet delicacies, boiled fish, sliced fish marinated in Saikyo miso, canned fish, etc.), fishballs, aquatic animal extracts, bonito rice. There are no particular limitations on the examples of foods that can be used to mask the odor of livestock meat. Examples include: meat preparations (products that use beef, pork, and other meats as raw materials and are heated and seasoned or seasoned, or semi-processed products, etc.) , Specifically, beef preparations (beef curry, beef jerky, canned corned beef, roast beef, seasoned beef, etc.), pork preparations (seasoned pork, sausages, canned ham, pork luncheon meat, etc.), small burgers Pies, steak meat, barbecue meat (beef tongue, beef diaphragm, liver, etc.), ham, sausage, bacon, seasoned pork ribs, beef rice bowl, pork rice bowl, offal pot, hamburger patties, fried Pork chops, ancient meat, pork tempura, dumplings, American-style pork stew with beans. Food-based tomatoes and fruits (including processed products using them as raw materials) that are the object of enhancing the fruit feel are not particularly limited, and include citrus fruits, such as lemons, grapefruits (white flesh types, red flesh types), and limes , Oranges (Navel Orange, Valencia Orange), Wenzhou Mandarin, Tangor, Summer Mandarin, Ganxia, Hassaku Mandarin, Hyuga Summer Orange, Lime Lemon, Lime, Grapefruit, stinky orange, yellow peel lime, Iyo orange, reed orange, kumquat, sambo orange, white gold grapefruit, pomelo; stone fruits such as apricots (alias apricot), cherries, plums, plums (Japanese plums, plums) ), peaches (peaches, nectarines, yellow peaches); berry fruits, such as grapes (muscat, Riesling, Delaware, Kyoho), bananas, blackberries, blueberries, raspberries, gooseberries (alias Gooseberry), pomegranate, apple, pears (Japanese pear, Chinese pear, Western pear), wood pear, kiwi fruit, pineapple, passion fruit, West Indies cherry, lychee, mutong, honey custard apple, avocado, fig, Olives, persimmons, thorn melon, guava, elata, coconut, star fruit (also known as Star fruit), orange grapefruit, sugar apple, durian fruit, date, date, blue edulis, papaya, dragon fruit, loquat, longan, Fragrant fruit, melon, quince, mango, mangosteen, bayberry. In addition, fruits include fruit-type vegetables, that is, strawberries, watermelons, and melons. As a preferable example of the food that becomes the object of enhancing the fruitiness, tomatoes, strawberries, apples, oranges, tangerines, blueberries, mangos, figs, and peaches can be cited. As a more preferable example, tomato sauce, fruit sauce, and jam prepared by boiling and heating for a long time can be cited. The food that is the object of concealing the smell of natto is natto and processed products using it as a raw material. Examples of processed products are not particularly limited, including sauteed natto, pancakes with natto, and hamburgers with natto. Pancakes, natto meat sauce, natto sushi, natto soup, natto pancakes, natto tempura, natto noodles, natto noodles.
Although the amount of lactic acid bacteria/yeast ferment added to food also depends on the type of food, typically, compared to food, when it is a whey-based lactic acid bacteria/yeast ferment, it is converted to a solid content 10 . 7% of lactic acid bacteria/yeast ferment, in the case of lactic acid bacteria/yeast ferment using soymilk as raw material, converted to solid content 6. 5% of lactic acid bacteria/yeast ferment is 0. 1% or more, preferably 0. 13% or more, more preferably 0. 17% or more, more preferably 0. 2% or more. The reason is: if it does not reach 0. 1% is lack of effect. In order to hide the fishy smell of soymilk, it is particularly preferable to set it to 0. More than 4%. Regarding the upper limit of the added amount, as long as the sourness or fragrance of the lactic acid bacteria/yeast ferment does not impair the flavor of the target food, there is no limitation. Although the upper limit of the added amount also depends on the food, if it exceeds 2%, the flavor of lactic acid bacteria/yeast ferment will be felt, so it is preferably 2. Below 0%, it can also be set to 1. Below 8%, it can also be set to 1. 5% or less. It can also be set to 1. 0% or less, and from the viewpoint that no off-flavor or astringency is felt, and a sufficiently high effect is obtained, it can also be set to 0. 7% or less.
[other]
One of the embodiments of the present invention is a method for manufacturing refrigerated food or frozen food, which includes the following steps: refrigerating or freezing the heat-conditioned food containing an effective amount of lactic acid bacteria/yeast ferment as described above Frozen food or frozen food. Or a method for manufacturing food containing livestock or fish meat, soy milk, vegetable protein, spices, cocoa-derived raw materials, milk, miso, tomato or fruit, or natto in the raw materials, which includes the following steps: adding lactic acid bacteria/yeast ferment The effective amount. Regarding the addition stage of the lactic acid bacteria/yeast ferment in the food manufacturing method, it can be appropriately set in consideration of workability. Here, the term "addition" includes injection and contact with it. For example, in order to soften livestock meat etc., the addition may be the case where the softener is contained in the seasoning liquid such as soaking liquid and infused into the livestock meat, etc., or the livestock meat etc. may be immersed in the dipping liquid containing the softening agent, or This is the case where the softener is added to the raw material or intermediate product and mixed.
As another aspect of the present invention, a method for improving the texture of frozen food or frozen food can be provided, which includes the following steps: the above-described effective amount of lactic acid bacteria/yeast fermented food is heated and conditioned Refrigerated or frozen to obtain refrigerated food or frozen food; or a kind used for softening livestock or fish meat, masking the fishy smell of soy milk, masking the odor of plant protein, enhancing the stimulation of spices, enhancing the flavor of cocoa, and deteriorating the smell of milk or soy milk The method of suppressing, enhancing the milky feeling, enhancing the grain flavor of miso, masking fish odor, masking animal meat, enhancing fruit texture, or masking natto odor, includes the following steps: adding an effective amount of lactic acid bacteria/yeast ferment; The manufacturing method of a fermented seasoning composition with lactic acid bacteria/yeast fermented as an effective ingredient includes the following steps: using yeast to further ferment the lactic acid bacteria fermented product of whey or soymilk.
[Example]
Next, the present invention will be explained in more detail with examples and comparative examples, but the scope of the present invention is not limited to the following examples.
[Example 1] Preparation of clarified salt-added lactic acid bacteria and yeast whey fermented liquid
The blending is shown below.
[Table 1] (1) Composition of lactic acid bacteria seed culture medium
Raw material name Allocation amount Note
Skimmed milk 7.00 g Morinaga Skim Milk
Yeast extract 0.07 g Difco: Bacto Yeast Extract
water 63.00 g Distilled water
(2) Yeast seed culture medium composition
Raw material name Allocation amount Note
glucose 0.70 g Wako Pure Chemical: Premium
Yeast extract 0.35 g Difco: Bacto Yeast Extract
Soy peptide 0.35 g Fuji Oil: HI-NUTE DC6
water 68.60 g Distilled water
(3) Raw material of lactic acid fermented liquid
Raw material name Allocation amount Note
Whey powder 300 g Four Leaf Dairy
Yeast extract 1.2 g Difco: Bacto Yeast Extract
water 1700 g Distilled water
(4) Additional raw materials for yeast fermented liquid
Raw material name Allocation amount Note
glucose 30.0 g Wako Pure Chemical: Premium
Yeast extract 2.0 g Difco: Bacto Yeast Extract
water 68.0 g Distilled water
・Lactic acid bacteria seed culture solution
According to the above (1), the raw materials of the lactic acid bacteria seed culture medium are mixed in a 100 ml Erlenmeyer flask and dissolved, then heat sterilized at 85°C for 30 minutes, and cooled to 36°C. The lactic acid bacteria P. lactis YU2 strain was inoculated from the MRS agar medium with platinum inoculation loops into the cooled medium, and statically cultured at 36°C for 24 hours to obtain 70 g of lactic acid bacteria seed culture.
・Yeast seed culture solution
According to the above (2), after mixing and dissolving the ingredients of the yeast seed culture medium in a 500 ml Erlenmeyer flask with baffle, autoclave sterilization at 120°C for 20 minutes, and cooling to 30°C. Saccharomyces cerevisiae FAHP-2 strain was inoculated from YPD agar medium with platinum inoculation loops to the cooled medium, and subjected to shaking culture at 30°C for 24 hours (rotation speed: 200 rpm) to obtain 70 g of yeast seed culture.
・Main ferment of lactic acid bacteria
According to the above (3), after mixing and dissolving the raw materials in a small 3-liter culture tank (manufactured by ABLE), heat sterilizing at 85°C for 30 minutes, and cooling to 36°C. After 70 g of the above-mentioned lactic acid bacteria seed culture liquid was inoculated into the cooled liquid, the lactic acid fermentation was carried out at 36°C for 24 hours while stirring at 50 rpm at a low speed to obtain 2070 g of the lactic acid bacteria whey fermented liquid.
・Yeast main fermentation
According to the above (4), after mixing the raw materials in a 100 ml Erlenmeyer flask and dissolving them, autoclave sterilization at 120°C for 20 minutes. After cooling to 30°C, add it to the lactic acid bacteria whey fermented liquid in a small 3 liter culture tank whose temperature has been adjusted to 30°C. After stirring and mixing, inoculate 70 g of the above yeast seed culture solution, and proceed at 30°C. Aeration and stirring fermentation for 20 hours (stirring speed: 400 rpm, ventilation: 1.0 liter/min (0.5 vvm)) to obtain 2100 g of lactic acid bacteria/yeast whey fermentation liquid.
Furthermore, in the production steps of alcoholic beverages, since the fermentation is usually carried out under anaerobic conditions, the yeast produces a large amount of ethanol, but in this example, the fermentation is carried out under aerobic conditions by stirring and aeration. Therefore, the ethanol concentration in the ferment is always kept below 1.0%, and the yeast mainly produces various flavor components such as esters, fatty acids, and higher alcohols.
・Salt step
In order to improve the preservation of lactic acid bacteria/yeast whey fermented liquid, salt is added to the final product so that it becomes 20%, and it is dissolved while stirring to obtain salted lactic acid bacteria/yeast whey fermented liquid.
・Filtering steps
In order to improve the clarification, the salted lactic acid bacteria/yeast whey fermented liquid is filtered by a precision filtration membrane (MF) to obtain a clarified salted lactic acid bacteria/yeast whey fermented liquid. MF uses Microza USP-143 (nominal pore diameter 0.1 μm) manufactured by Asahi Kasei Chemical Company.
・Sterilization steps
Heat sterilized by keeping it in a constant temperature water tank at 85°C for 30 minutes to obtain 2000 g of sterilized clarified salted lactic acid bacteria/yeast whey fermented liquid (invention product 1).
・Analysis steps
Various analyses were performed on the obtained invention 1. The results are shown in the table below.
[Table 2] Analysis Project Analysis value Analytical method
Moisture 70.0% 105℃, 4 hr drying method
Brix's Brix (Brix) 30.7% Refractometer Brix Meter
pH value 4.0 pH meter
Salt 20.0% Potentiometric Titration
General bacterial count 10 cfu/g or less Standard Agar Method
Coliform feminine BGLB method
Thermotolerant bacteria
10 cfu/g or less Standard agar medium method (100℃ 10 minutes)
Mold・Yeast 10 cfu/g or less Potato Dextrose Agar Medium Method
[Example 2] Preparation of clarified salted lactic acid bacteria and soy milk fermented liquid
The blending is shown below.
[table 3] (1) Composition of lactic acid bacteria seed culture medium
Raw material name Allocation amount Note
Soy milk 68.25 g Jiwen: Soymilk without adjustment of ingredients
glucose 1.40 g Wako Pure Chemical: Premium
Yeast extract 0.35 g Difco: Bacto Yeast Extract
(2) Yeast seed culture medium composition
Raw material name Allocation amount Note
glucose 0.70 g Wako Pure Chemical: Premium
Yeast extract 0.35 g Difco: Bacto Yeast Extract
Soy peptide 0.35 g Fuji Oil: HI-NUTE DC6
water 68.60 g Distilled water
(3) Raw materials for lactic acid fermented liquid
Raw material name Allocation amount Note
Soy milk 1950 g Jiwen: Soymilk without adjustment of ingredients
glucose 40 g Wako Pure Chemical: Premium
Yeast extract 10 g Difco: Bacto Yeast Extract
(4) Additional raw materials for yeast fermented liquid
Raw material name Allocation amount Note
glucose 30.0 g Wako Pure Chemical: Premium
Yeast extract 2.0 g Difco: Bacto Yeast Extract
water 68.0 g Distilled water
・Lactic acid bacteria seed culture solution
According to the above (1), the raw materials of the lactic acid bacteria seed culture medium are mixed in a 100 ml Erlenmeyer flask and dissolved, then heat sterilized at 85°C for 30 minutes, and cooled to 36°C. The lactic acid bacteria Lactobacillus rhamnosus AN1 strain was inoculated from the MRS agar medium with platinum inoculation loops into the cooled medium, and statically cultured at 36°C for 24 hours to obtain 70 g of lactic acid bacteria seed culture.
・Yeast seed culture solution
According to the above (2), after mixing and dissolving the ingredients of the yeast seed culture medium in a 500 ml Erlenmeyer flask with baffle, autoclave sterilization at 120°C for 20 minutes, and cooling to 30°C. The Saccharomyces cerevisiae FAHP-1 strain was inoculated from YPD agar medium with platinum inoculation loops to the cooled medium, and subjected to shaking culture at 30°C for 24 hours (rotation speed: 200 rpm) to obtain 70 g of yeast seed culture.
・Main ferment of lactic acid bacteria
According to the above (3), after mixing and dissolving the raw materials in a small 3-liter culture tank (manufactured by ABLE), heat sterilizing at 85°C for 30 minutes, and cooling to 36°C. After 70 g of the above-mentioned lactic acid bacteria seed culture solution was inoculated into the cooled solution, the lactic acid fermentation was carried out at 36°C for 24 hours while stirring at 50 rpm at a low speed to obtain 2070 g of lactic acid bacteria soymilk fermented liquid.
・Yeast main fermentation
According to the above (4), after mixing the raw materials in a 100 ml Erlenmeyer flask and dissolving them, autoclave sterilization at 120°C for 20 minutes. After cooling to 30°C, add it to the lactic acid bacteria soymilk fermented liquid in a small 3 liter culture tank whose temperature has been adjusted to 30°C. After stirring and mixing, inoculate 70 g of the above-mentioned yeast seed culture solution, and perform 20 at 30°C. Hourly aeration and stirring fermented (stirring speed: 400 rpm, ventilation: 1.0 liter/min (0.5 vvm)) to obtain 2100 g of lactic acid bacteria and yeast soy milk fermented liquid.
・Salt step
In order to improve the preservation of lactic acid bacteria and yeast soymilk fermented liquid, salt is added to the final product so that it becomes 20%, and it is dissolved while stirring to obtain salted lactic acid bacteria and yeast soymilk fermented liquid.
・Filtering steps
In order to improve clarification, the salted lactic acid bacteria and yeast soymilk fermented liquid is filtered with a precision filtration membrane (MF) to obtain a clarified salted lactic acid bacteria and yeast soymilk fermented solution. MF uses Microza USP-143 (nominal pore diameter 0.1 μm) manufactured by Asahi Kasei Chemical Company.
・Sterilization steps
Heat sterilized by keeping it in a constant temperature water tank at 85°C for 30 minutes to obtain 2000 g of sterilized clarified salted lactic acid bacteria/yeast soy milk fermented liquid (invention product 2).
・Analysis steps
Various analyses were performed on the obtained invention 2. The results are shown in the table below.
[Table 4] Analysis Project Analysis value Analytical method
Moisture 78.20% 105℃, 4 hr drying method
Brix's Brix (Brix) 27.40% Refractometer Brix Meter
pH value 3.5 pH meter
Salt 20.90% Potentiometric Titration
General bacterial count 10 cfu/g or less Standard Agar Method
Coliform feminine BGLB method
Thermotolerant bacteria
10 cfu/g or less Standard agar medium method (100℃ 10 minutes)
Mold・Yeast 10 cfu/g or less Potato Dextrose Agar Medium Method
[Example 3] Trial making of frozen spring rolls
According to the following table and the following procedures, confirm the effect of adding the sterilized clarified salted lactic acid bacteria/yeast whey fermented liquid (Invention 1) to frozen spring rolls.
[table 5] Control Blank Experiment 1 Test 2 Trial 3 Test 4 Test 5 Test 6
Whey fermented liquid addition ratio 0.00% 0.00% 0.05% 0.10% 0.20% 0.50% 1.00% 2.00%
Ingredients Pork tenderloin 12.00% 12.00% 12.00% 12.00% 12.00% 12.00% 12.00% 12.00%
cabbage 22.00% 22.00% 22.00% 22.00% 22.00% 22.00% 22.00% 22.00%
Bamboo shoots 20.00% 20.00% 20.00% 20.00% 20.00% 20.00% 20.00% 20.00%
onion 4.00% 4.00% 4.00% 4.00% 4.00% 4.00% 4.00% 4.00%
Dried shiitake mushrooms 1.00% 1.00% 1.00% 1.00% 1.00% 1.00% 1.00% 1.00%
Granular vegetable protein 1.00% 1.00% 1.00% 1.00% 1.00% 1.00% 1.00% 1.00%
lard 3.00% 3.00% 3.00% 3.00% 3.00% 3.00% 3.00% 3.00%
Ginger 0.33% 0.33% 0.33% 0.33% 0.33% 0.33% 0.33% 0.33%
seasoning Fine sugar 0.67% 0.67% 0.67% 0.67% 0.67% 0.67% 0.67% 0.67%
Sodium Glutamate 0.33% 0.33% 0.33% 0.33% 0.33% 0.33% 0.33% 0.33%
Oyster sauce 2.00% 2.00% 2.00% 2.00% 2.00% 2.00% 2.00% 2.00%
soy sauce 0.40% 0.40% 0.40% 0.40% 0.40% 0.40% 0.40% 0.40%
salt 0.40% 0.40% 0.39% 0.38% 0.36% 0.30% 0.20% 0.00%
Japanese sake 2.00% 2.00% 2.00% 2.00% 2.00% 2.00% 2.00% 2.00%
Pork Essence 2.00% 2.00% 2.00% 2.00% 2.00% 2.00% 2.00% 2.00%
Sesame oil 1.00% 1.00% 1.00% 1.00% 1.00% 1.00% 1.00% 1.00%
starch 2.67% 2.67% 2.67% 2.67% 2.67% 2.67% 2.67% 2.67%
Invention 1 0.00% 0.00% 0.05% 0.10% 0.20% 0.50% 1.00% 2.00%
water 25.2% 25.2% 25.2% 25.1% 25.0% 24.8% 24.4% 23.6%
Total 100% 100% 100% 100% 100% 100% 100% 100%
Freezing treatment none have have have have have have have
·program
(1) Mix the seasoning materials other than the sesame oil in the raw materials in Table 5 in advance.
(2) Add 1 tablespoon of oil to the preheated frying pan and lightly fry the meat.
(3) Add other ingredients and fry.
(4) Add the seasoning mixture and heat the ingredients after the food is overheated.
(5) Turn off the heat when it becomes sticky, add sesame oil and take it to the mat.
(6) Wrap 30 g of ingredients with commercially available spring roll wrappers.
(7) Fry in oil at 170°C for 2 minutes.
(8) After cooling at room temperature, store it in a freezer at -25°C for 2 weeks.
Only the control product is separately provided for the evaluation test, and the blank or frozen spring rolls of trials 1 to 6 are prepared at the same time when the frozen spring rolls of blanks or trials 1 to 6 are heated and thawed, and the blank or frozen spring rolls of trials 1 to 6 are stored unfrozen The state is used for evaluation test.
・Evaluation method
After 2 weeks of freezing and storage, use a microwave oven to thaw each spring roll test work. 14 fully trained panelists set Control (non-frozen products) to 10 points and set Blank( Frozen product without addition) is set to 5 points, sensory evaluation is performed with 10-level evaluation, and the average value of the evaluation scores of each panelist is calculated. In addition, when the significant figures of the ones place are rounded to 7 points or more, the material or flavor that is not available in the previous product is imparted, and it is specified as a pass (the same in the following examples) ).
・Evaluation criteria (material sense)
1 point: No sense of material at all.
2 points: Far worse than Blank.
3 points: worse than Blank.
4 points: slightly worse than Blank.
5 points: the same as Blank (no added frozen product).
6 points: A slight improvement over Blank.
7 points: Compared with Blank, 1 or 2 kinds of ingredients have a sense of material.
8 points: Compared with Blank, more than 3 kinds of ingredients have a sense of material.
9 points: A sense of material is sufficient. Slightly worse than Control.
10 points: Same as Control (non-frozen product), or has a better sense of material.
・Evaluation criteria (goodness of flavor)
1 point: The flavor is very poor.
2 points: Far worse than Blank.
3 points: worse than Blank.
4 points: slightly worse than Blank.
5 points: the same as Blank (no added frozen product).
6 points: A slight improvement over Blank.
7 points: Better than Blank.
8 points: Compared with Blank, it has a flavor similar to spring rolls.
9 points: Full of flavor similar to spring rolls. Slightly worse than Control.
10 points: Same as Control (non-frozen product), or has a better flavor.
·Evaluation results
The results are shown in Figures 1 and 2. The texture of spring roll ingredients increases with the addition of Invention 1, and the effective addition amount is more than 0.1%. The goodness of the overall flavor of the spring rolls is also improved with the increase of the addition amount of Invention 1, but if the addition amount is 2%, the sourness or fragrance of the whey liquid can be slightly felt, and the food similar to spring rolls will be lost. The tendency of sense.
Therefore, in the spring rolls of this embodiment, the practically effective addition amount of Invention 1 can be said to be 0.1% to 2.0%.
[Example 4] Frozen spring roll trial production (invention product 2)
According to the following table and the following procedure, confirm the effect of adding the sterilized clarified salted lactic acid bacteria and yeast soymilk ferment (invention product 2) to frozen spring rolls.
[Table 6] Control Blank Experiment 1 Test 2 Trial 3 Test 4 Test 5 Test 6
Soymilk fermented liquid addition ratio 0.00% 0.00% 0.05% 0.10% 0.20% 0.50% 1.00% 2.00%
Ingredients Pork tenderloin 12.00% 12.00% 12.00% 12.00% 12.00% 12.00% 12.00% 12.00%
cabbage 22.00% 22.00% 22.00% 22.00% 22.00% 22.00% 22.00% 22.00%
Bamboo shoots 20.00% 20.00% 20.00% 20.00% 20.00% 20.00% 20.00% 20.00%
onion 4.00% 4.00% 4.00% 4.00% 4.00% 4.00% 4.00% 4.00%
Dried shiitake mushrooms 1.00% 1.00% 1.00% 1.00% 1.00% 1.00% 1.00% 1.00%
Granular vegetable protein 1.00% 1.00% 1.00% 1.00% 1.00% 1.00% 1.00% 1.00%
lard 3.00% 3.00% 3.00% 3.00% 3.00% 3.00% 3.00% 3.00%
Ginger 0.33% 0.33% 0.33% 0.33% 0.33% 0.33% 0.33% 0.33%
seasoning Fine sugar 0.67% 0.67% 0.67% 0.67% 0.67% 0.67% 0.67% 0.67%
Sodium Glutamate 0.33% 0.33% 0.33% 0.33% 0.33% 0.33% 0.33% 0.33%
Oyster sauce 2.00% 2.00% 2.00% 2.00% 2.00% 2.00% 2.00% 2.00%
soy sauce 0.40% 0.40% 0.40% 0.40% 0.40% 0.40% 0.40% 0.40%
salt 0.40% 0.40% 0.39% 0.38% 0.36% 0.30% 0.20% 0.00%
Japanese sake 2.00% 2.00% 2.00% 2.00% 2.00% 2.00% 2.00% 2.00%
Pork Essence 2.00% 2.00% 2.00% 2.00% 2.00% 2.00% 2.00% 2.00%
Sesame oil 1.00% 1.00% 1.00% 1.00% 1.00% 1.00% 1.00% 1.00%
starch 2.67% 2.67% 2.67% 2.67% 2.67% 2.67% 2.67% 2.67%
Invention 2 0.00% 0.00% 0.05% 0.10% 0.20% 0.50% 1.00% 2.00%
water 25.2% 25.2% 25.2% 25.1% 25.0% 24.8% 24.4% 23.6%
Total 100% 100% 100% 100% 100% 100% 100% 100%
Freezing treatment none have have have have have have have
·program
The preparation was carried out in the same procedure as in Example 3, and the frozen food was prepared.
・Evaluation methods and evaluation criteria
It was carried out in the same manner as in Example 3.
·Evaluation results
The results are shown in Figures 3 and 4. The texture of spring roll ingredients increases with the addition of Invention 2 and the effective addition is 0.1% or more like Invention 1. The goodness of the overall flavor of the spring rolls is also improved with the increase in the amount of invention 2 added, but if the addition amount is 2%, the sourness or fragrance of the soy milk fermented liquid can be slightly felt, and the similar spring rolls will be lost. The tendency of sense.
Therefore, in this embodiment, the practically effective addition amount of the invention 2 can be described as 0.1% to 2.0%.
[Example 5] Trial production of ingredients for Chinese rice bowl (Invention 1)
According to the following table and the following procedures, confirm the effect of adding the sterilized clarified salted lactic acid bacteria/yeast whey fermented liquid (invention product 1) to the ingredients of frozen Chinese rice bowl.
[Table 7] Control Blank Experiment 1 Test 2 Trial 3 Test 4 Test 5 Test 6
Invention Addition Ratio 0.00% 0.00% 0.05% 0.10% 0.20% 0.50% 1.00% 2.00%
Ingredients shrimp 3.0% 3.0% 3.0% 3.0% 3.0% 3.0% 3.0% 3.0%
squid 4.0% 4.0% 4.0% 4.0% 4.0% 4.0% 4.0% 4.0%
carrot 3.0% 3.0% 3.0% 3.0% 3.0% 3.0% 3.0% 3.0%
Chinese cabbage 15.0% 15.0% 15.0% 15.0% 15.0% 15.0% 15.0% 15.0%
Bamboo shoots 4.0% 4.0% 4.0% 4.0% 4.0% 4.0% 4.0% 4.0%
fungus 1.5% 1.5% 1.5% 1.5% 1.5% 1.5% 1.5% 1.5%
pod 0.5% 0.5% 0.5% 0.5% 0.5% 0.5% 0.5% 0.5%
pork 3.5% 3.5% 3.5% 3.5% 3.5% 3.5% 3.5% 3.5%
sauce Chopped green onions 0.31% 0.31% 0.31% 0.31% 0.31% 0.31% 0.31% 0.31%
Ginger 0.17% 0.17% 0.17% 0.17% 0.17% 0.17% 0.17% 0.17%
Japanese sake 2.17% 2.17% 2.17% 2.17% 2.17% 2.17% 2.17% 2.17%
salt 0.40% 0.40% 0.39% 0.38% 0.36% 0.30% 0.20% 0.00%
granulated sugar 1.13% 1.13% 1.13% 1.13% 1.13% 1.13% 1.13% 1.13%
Sodium Glutamate 0.31% 0.31% 0.31% 0.31% 0.31% 0.31% 0.31% 0.31%
black pepper 0.06% 0.06% 0.06% 0.06% 0.06% 0.06% 0.06% 0.06%
Chicken Noodle Soup 1.21% 1.21% 1.21% 1.21% 1.21% 1.21% 1.21% 1.21%
Seafood essence 2.06% 2.06% 2.06% 2.06% 2.06% 2.06% 2.06% 2.06%
Chinese stock powder 0.52% 0.52% 0.52% 0.52% 0.52% 0.52% 0.52% 0.52%
soy sauce 1.00% 1.00% 1.00% 1.00% 1.00% 1.00% 1.00% 1.00%
starch 2.60% 2.60% 2.60% 2.60% 2.60% 2.60% 2.60% 2.60%
Invention 1 0.00% 0.00% 0.05% 0.10% 0.20% 0.50% 1.00% 2.00%
water 52.94% 52.94% 52.90% 52.86% 52.78% 52.54% 52.14% 51.34%
Sesame oil 0.62% 0.62% 0.62% 0.62% 0.62% 0.62% 0.62% 0.62%
total 100.0% 100.0% 100.0% 100.0% 100.0% 100.0% 100.0% 100.0%
Freezing treatment none have have have have have have have
·program
(1) Part of the sauce ingredients in the table (from Japanese sake to invention 1) are mixed in advance.
(2) Blanch the ingredients one by one and take them onto the mat.
(3) Put chopped green onion and ginger puree into the pot.
(4) Put in (1) and heat.
(5) Turn off the heat when it becomes sticky.
(6) Put in sesame oil and mix.
(7) Put in the blanched ingredients and mix them.
(8) After cooling at room temperature, store it in a freezer at -25°C for 2 weeks.
Only the Control product is separately used for the evaluation test, and the blank or the ingredients of the Chinese rice bowl of trials 1 to 6 are prepared at the same time when the ingredients of the Blank or the Chinese rice bowl of trials 1 to 6 are heated and thawed. The blank or the ingredients of the Chinese rice bowl of trials 1 to 6 are stored unfrozen The state is used for evaluation test.
・Evaluation method
After 2 weeks of freezing and storage, use the microwave oven to thaw the test pieces of the ingredients of each Chinese rice bowl. 14 fully trained panelists set the Control (non-frozen products) according to the goodness of the sense of material, sense of food, and flavor. It is 10 points, blank (no added frozen product) is set to 5 points, sensory evaluation is performed with 10-level evaluation, and the average value of the evaluation points of each panelist is calculated.
・Evaluation criteria (material sense)
1 point: No sense of material at all.
2 points: Far worse than Blank.
3 points: worse than Blank.
4 points: slightly worse than Blank.
5 points: the same as Blank (no added frozen product).
6 points: A slight improvement over Blank.
7 points: Compared with Blank, 1 to 3 ingredients have a sense of material.
8 points: Compared with Blank, more than 4 kinds of ingredients have a sense of material.
9 points: A sense of material is sufficient. Slightly worse than Control.
10 points: Same as Control (non-frozen product), or has a superior sense of material.
・Evaluation criteria (goodness of flavor)
1 point: The flavor is very poor.
2 points: Far worse than Blank.
3 points: worse than Blank.
4 points: slightly worse than Blank.
5 points: the same as Blank (no added frozen product).
6 points: A slight improvement over Blank.
7 points: Better than Blank.
8 points: Compared with Blank, it has a flavor similar to the ingredients of Chinese rice bowl.
9 points: The flavor of ingredients similar to Chinese rice bowls is sufficient. Slightly worse than Control.
10 points: Same as Control (non-frozen product), or has a better flavor.
·Evaluation results
The results are shown in Figures 5 and 6.
[Example 6] Trial production of ingredients for Chinese rice bowl (Invention 2)
In the table of Example 5, the invention product 1 was changed to the invention product 2. Otherwise, the same formulation was used to confirm the clarification of the salted lactic acid bacteria and the yeast soy milk fermentation liquid (invention product 2) according to the following procedure The effect of adding frozen spring rolls.
·program
The frozen food was prepared by conditioning by the same procedure as in Example 5.
・Evaluation methods and evaluation criteria
It was implemented in the same manner as in Example 5.
·Evaluation results
The results are shown in Figures 7, 8 and the table below. In addition, the test reviews of the sensory inspectors are as shown in the table below.
[Table 8] Control Blank Experiment 1 Test 2 Trial 3 Test 4 Test 5 Test 6
Add ratio 0.00% 0.00% 0.05% 0.10% 0.20% 0.50% 1.00% 2.00%
Comment ・Normal taste ・I feel a little lacking・It is difficult to identify the flavor of the ingredients・It is a normal taste as a frozen product ・There is no big difference compared with Blank ・Strongly feel the flavor of the ingredients ・Although it is not a non-frozen product, it feels a strong sense of ingredients ・Slightly strong sense of salty taste ・Feel the texture and flavor of ingredients close to non-frozen products・Strongly feel the salty taste ・Feel the texture and flavor close to non-frozen foods・Very intensely salty taste ・The fermented liquid has a strong flavor and has a slightly unbalanced feeling. ・Strong salty taste
Depending on the food, the effect of promoting saltiness can be seen.
[Example 7] Preparation of fermented liquid using different strains
In addition to using other lactic acid bacteria or yeast, a fermented liquid was prepared according to Example 1 or 2.
[Table 9] Example 1 Example 2 Example 7 Example 8 Example 9 Example 10
raw material whey Soy milk Soy milk whey Soy milk Soy milk
Lactobacillus Micrococcus lactis YU2 strain Lactobacillus rhamnosus AN1 strain Micrococcus lactis Lactobacillus acidophilus Fusion Lactobacillus Bad fermented Lactobacillus
yeast Saccharomyces cerevisiae FAHP-2 Saccharomyces cerevisiae (white wine) FAHP-1 Saccharomyces cerevisiae Schizosaccharomyces pombe Saccharomyces cerevisiae Saccharomyces cerevisiae (sake)
Comments on modulation The 3 liter small culture tank test culture conditions are as described in Example 1 The 3 liter small culture tank test culture conditions are as described in Example 1 Flask culture test. The basic conditions are the same as those in Examples 1 and 2 Flask culture test. The basic conditions are the same as those in Examples 1 and 2 Flask culture test. The basic conditions are the same as those in Examples 1 and 2 Flask culture test. The basic conditions are the same as those in Examples 1 and 2
Comments on Yeast Liquid Strong ester aroma and fruit aroma Strong sweet scent Although the cheese was different in that the flavor was strong, the same fermented liquid as in Example 1 was obtained. Although ethyl acetate had a strong odor, the same fermented liquid as in Example 1 was obtained. Although it was different in that the sweet flavor of condensed milk was stronger, the same fermented liquid as in Example 1 was obtained. Although the yogurt flavor and fruit aroma were strong, the same fermented liquid as in Example 1 was obtained.
The fermented liquids obtained in Examples 7 to 10 are all those with the desired effect.
[Example 8] Distinguishing test of contained ingredients
According to the following procedure, prepare the clarified salted lactic acid bacteria/yeast whey fermented liquid (invention product 1) of the ingredients contained in the separation liquid.
·program
(1) Concentrate the clarified salt-added lactic acid bacteria/yeast whey fermented liquid to twice by concentrating under reduced pressure.
(2) Fill a dialysis tube (Spectra/Por, Funakoshi) with a molecular weight of 20,000 (1), and perform dialysis in distilled water while stirring (4°C, 24 hours, 1L of distilled water×3 exchanges).
(3) Set the sample in the dialysis tube as the distinguishing solution 1.
(4) The distilled water side is concentrated under reduced pressure so that it becomes the same amount as before dialysis.
(5) Fill a dialysis tube (Spectra/Por, Funakoshi) with a molecular weight of 3500 to 5000 (4), and perform dialysis in distilled water while stirring (4°C, 24 hours, 1 L of distilled water × 3 exchanges).
(6) Set the sample in the dialysis tube as the distinguishing solution 2.
(7) The distilled water side is concentrated under reduced pressure so that it becomes the same amount as before dialysis.
(8) Fill a dialysis tube (Spectra/Por, Funakoshi) with a molecular weight of 100 to 500 (7), and perform dialysis in distilled water while stirring (4°C, 24 hours, 1 L of distilled water × 3 exchanges).
(9) Set the sample in the dialysis tube as the distinguishing solution 3.
(10) The distilled water side was concentrated under reduced pressure so as to be the same amount as before the dialysis, and set as the separation liquid 4.
・Details of the sorting liquid
The molecular weights of the components contained in each sorting liquid are shown in the table below.
[Table 10] Differentiating fluid Molecular weight
Division
1 Molecular weight> 20000
Division 2 (3500～)5000＜Molecular weight＜20000
Division 3 (100～)500＜Molecular weight＜3500(～5000)
Division 4 Molecular weight＜100(～500)
・Evaluation results of each sorting liquid
By the same method as in Example 3, the effect of adding the clarified salted lactic acid bacteria/yeast whey fermentation liquid to the frozen spring rolls was confirmed.
[Table 11] Material sense evaluation
Control Invention
1 2 times concentrate 8
Division 1 Molecular weight> 20000 components 5
Division 2 (3500～)5000＜molecular weight＜20000 components 6
Division 3 (100～)500＜Molecular weight＜3500(～5000) component 8
Division 4 Components with molecular weight＜100(～500) 6
The results are shown in the table above. The texture of the spring roll ingredients is felt strongly as the molecular weight of the partition becomes smaller, and in the area where the partition liquid 3 is added, the texture is the same as that of the invention 1. Therefore, in the conditions of this example, it is considered that the active ingredient of the invention 1 is a component with a molecular weight (100～)500-3500(～5000).
[Example 9]
Trial test of roasted tender chicken nuggets (invention product 2) According to the following table and the following procedures, confirm the effect of adding sterilized clarified salted lactic acid bacteria and soy milk ferment (invention product 2) to roasted tender chicken nuggets.
[Table 12] Blank Experiment 1
Invention 2 0.00% 0.33%
Sodium bicarbonate (preparation) 0.37% 0.00%
Chicken breast 74.07% 74.10%
salt 0.81% 0.82%
Fine sugar 3.19% 3.19%
Liquid sugar 0.74% 0.74%
soy sauce 2.22% 2.22%
Sake 2.00% 2.00%
Chicken Essence 0.22% 0.22%
Vegetable fat 0.22% 0.22%
Processed starch 2.07% 2.07%
water 14.07% 14.08%
Total 100.00% 100.00%
·program
(1) Mix the seasoning liquid ingredients (raw materials other than chicken breast) listed in the blending table.
(2) Cut the chicken breast meat, mix it with the seasoning liquid obtained in (1), and immerse it.
(3) Heat the obtained chicken breast meat in an oven.
(4) Quickly freeze the heated chicken breast meat.
・Evaluation method
After 3 days of frozen storage, thawed in a microwave oven and cooled to room temperature. 10 fully trained panelists set the Blank (no additives) to 5 points for the softness and juiciness of the food. The sensory evaluation was performed with 10-level evaluation, and the average value of the evaluation points of each sensory inspector was obtained.
・Evaluation criteria (common to all evaluation items)
1 point: Very worse than Blank.
2 points: Far worse than Blank.
3 points: worse than Blank.
4 points: slightly worse than Blank.
5 points: Same as Blank (no additives).
6 points: A little better than Blank.
7 points: A slight improvement over Blank.
8 points: Better than Blank.
9 points: Fully improved compared to Blank.
10 points: greatly improved over Blank.
·Evaluation results
The results are shown in Figure 9. Inventive product 2 additive strain is evaluated as follows: it is softer and juicy than sodium bicarbonate formulation additive.
・Regarding the chicken breasts obtained in the above procedure, after being frozen and stored for 3 days, thawed in a microwave oven, then cooled to room temperature, using a Texture analyzer (manufactured by Stable Micro Systems), using a Sanden wedge plunger No .49, under the conditions of speed 1.0 mm/sec and deformation rate of 100%, the crushing test is carried out. The results are shown in Fig. 10. Inventive product 2 additives are crushed with a weaker force than sodium bicarbonate formulation additives.
[Example 10] Non-adjusted soybean milk addition test (Invention product 2)
According to the following table and the following procedures, confirm the effect of adding the sterilized clarified salted lactic acid bacteria and soymilk ferment (invention product 2) to the unadjusted soymilk. Furthermore, the test is conducted within the range of 0.4% to 1%, which is known to obtain a higher effect based on the results of the pre-test.
[Table 13] Blank Experiment 1 Test 2 Trial 3 Test 4 Test 5 Test 6 Test 7
Invention 2 0.00% 0.40% 0.50% 0.60% 0.70% 0.80% 0.90% 1.00%
Unadjusted Soy Milk (Kibun) 99.80% 99.48% 99.40% 99.32% 99.24% 99.16% 99.08% 99.00%
salt 0.20% 0.12% 0.10% 0.08% 0.06% 0.04% 0.02% 0.00%
Total 100.00% 100.00% 100.00% 100.00% 100.00% 100.00% 100.00% 100.00%
·program
Invented product 2 (0, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1%) was added to unadjusted soy milk (Kibun), and salt was supplemented with salt.
・Evaluation method
Ten well-trained sensory inspectors set Blank (no additives) as 5 points for sweetness, softness, heavy taste, and masking of fishy smell, and perform sensory evaluation on a 10-level evaluation. The average value of the evaluation points of each functional inspector.
・Evaluation criteria (common to all evaluation items)
1 point: very weak.
2 points: Far weaker than Blank.
3 points: weaker than Blank.
4 points: slightly weaker than Blank.
5 points: Same as Blank (no additives).
6 points: A little better than Blank.
7 points: Slightly stronger than Blank.
8 points: better than Blank.
9 points: Sufficiently stronger than Blank.
10 points: Very stronger than Blank.
·Evaluation results
The results are shown in Figure 11. Inventive product 2 added strains were evaluated as follows: Compared with the non-additives, the sweetness, softness, and heaviness of the taste were increased, and the fishy taste of soymilk was masked. All items increased in proportion to the addition rate of 0.7%, after which the increase became slower. Moreover, when the addition rate becomes 1.0%, unpleasant taste or astringency will appear.
[Example 11] Hamburg patties addition test (invention product 2)
According to the following table and the following procedures, confirm the sterilized clarified salted lactic acid bacteria/soymilk fermented liquid (invention product 2) in the burger patty where 40% of the minced meat is changed to vegetable protein (soy protein). Odor hiding effect. Furthermore, the pure rice cooking wine previously used for odor masking of plant protein as a comparison object was added in such a way that the manufacturing cost is the same.
[Table 14] Blank Experiment 1 Test 2
Allocation A Beef pork mixed minced meat (7:3) 40.94% 40.94% 40.94%
salt 0.45% 0.45% 0.45%
Fried onions※2 13.65% 13.65% 13.65%
Raw bread flour 6.82% 6.82% 6.82%
Whole egg 4.78% 4.78% 4.78%
Milk 4.78% 4.78% 4.78%
tomato juice 1.02% 1.02% 1.02%
Nutmeg powder 0.10% 0.10% 0.10%
Black pepper (powder) 0.10% 0.10% 0.10%
Garlic (powder) 0.07% 0.07% 0.07%
Plant protein + seasoning liquid Granular vegetable protein※1 6.82% 6.82% 6.82%
water 20.15% 17.76% 18.88%
Pure rice cooking wine 2.44%
Invention
2 1.59%
salt 0.32% 0.26% 0.00%
Total 100.00% 100.00% 100.00%
*1 "New Fujinic 41SH" manufactured by Fuji Oil Co., Ltd.
※2 Sautéed onions: Heat 30 g of unsalted butter and 30 g of salad oil in a frying pan, fry 500 g of onions and 2 slices of laurel bark, and use after cooling.
·program
(1) Soak the vegetable protein in the seasoning liquid for 30 minutes.
(2) Mix the materials of preparation A and stir until it becomes sticky.
(3) Add the impregnated vegetable protein to the formulation A, and then stir.
(4) Leave it in the cold storage for 30 minutes.
(5) Divide into 120 g each, and after molding, heat in an oven at 230°C for 10 minutes.
(6) After rapid freezing, vacuum packaging is carried out for freezing storage.
(7) Use hot water for heating during the test.
・Evaluation method
Ten panelists who have received sufficient training for plant protein odor masking, softness, juiciness, and fleshy feel, set Blank (no additives) to 5 points, perform sensory evaluation on a 10-level evaluation, and find each function The average value of the inspector’s evaluation points.
・Evaluation criteria (common to all evaluation items)
1 point: Very worse than Blank.
2 points: Far worse than Blank.
3 points: worse than Blank.
4 points: slightly worse than Blank.
5 points: Same as Blank (no additives).
6 points: A little improvement over Blank.
7 points: A slight improvement over Blank.
8 points: Better than Blank.
9 points: Fully improved compared to Blank.
10 points: greatly improved over Blank.
·Evaluation results
The results are shown in Figure 12. Compared with the additive-free product or pure rice cooking wine, all the evaluation items of the additive product of the invention 2 have been improved. Especially plant protein has a higher odor masking effect. In addition, cooking wine is given a unique flavor of wine. However, the added strain of soymilk fermented liquid has only been given various effects without changing the flavor itself.
[Example 12] Sauce addition test for Japanese pancakes (Invention product 2)
According to the following table and the procedures below, confirm the effect of adding the sterilized clarified salted lactic acid bacteria and soymilk ferment (invention product 2) to the Japanese pancake sauce.
[Table 15] Control Experiment 1
Japanese pancake sauce Invention 2 0.00% 0.20%
Sugar (liquid sugar) 35.00% 35.00%
Sugar (Sugar) 4.60% 4.60%
Vegetables/fruits (tomatoes) 8.00% 8.00%
Applesauce 2.80% 2.80%
Apple juice concentrate 2.40% 2.40%
Vegetable/fruit (onion) 0.20% 0.20%
Vegetable/fruit (garlic) 0.20% 0.20%
Protein hydrolysate 8.86% 8.86%
Brewed vinegar 5.09% 5.09%
salt 1.00% 1.00%
Spices※1 0.20% 0.20%
Tackifier 2.50% 2.50%
pigment 1.00% 1.00%
Chemical seasoning 0.46% 0.46%
Raw water 27.69% 27.49%
Total 100.00% 100.00%
※1 Use a mixture of black pepper, chili, cinnamon, nutmeg, cloves, sage, thyme, bay laurel, and tangerine peel.
·program
(1) Add soymilk ferment (invention product 2) to the Japanese pancake sauce prepared with the ingredients listed in the table.
・Evaluation method
Ten fully trained sensory inspectors set Blank (without additives) as 5 points for spice, sourness, ripeness, and richness, and perform sensory evaluation on a 10-level evaluation, and find out the scores of each sensory inspector. The average value of evaluation points.
・Evaluation criteria (common to all evaluation items)
1 point: Very worse than Blank.
2 points: Far worse than Blank.
3 points: worse than Blank.
4 points: slightly worse than Blank.
5 points: Same as Blank (no additives).
6 points: A little improvement over Blank.
7 points: A slight improvement over Blank.
8 points: Better than Blank.
9 points: Fully improved compared to Blank.
10 points: greatly improved over Blank.
·Evaluation results
The results are shown in Fig. 13. Compared with the additive-free product of Invention 2, the spiciness, maturity, and richness are improved. In particular, the spiciness (irritating) is improved significantly. In addition, it also has an aftertaste effect.
[Example 13] Hot chocolate trial production test (Invention product 2)
According to the following table and the following procedures, confirm the effect of adding the sterilized clarified salted lactic acid bacteria and soymilk ferment (invention product 2) to the hot chocolate.
[Table 16] Blank Experiment 1
Cocoa Batter 10.84% 10.84%
granulated sugar 10.84% 10.84%
Unadjusted soy milk 77.47% 77.47%
Invention
2 0.00% 0.85%
Salt water 0.85% 0.00%
total 100.00% 100.00%
·program
(1) Melt the cocoa slurry with hot water.
(2) Heat the unadjusted soymilk to 50°C, pour about half of it into the melted cocoa liquor and mix.
(3) The remaining soy milk and sugar are also added and mixed.
(4) Mixed salt water or invention product 2.
・Evaluation method
After the trial production, for the samples set at 10°C, 20°C, and 40°C, 4 fully-trained sensory inspectors set Blank (no additives) to 5 points for the cocoa flavor, and perform sensory evaluation on a 10-level evaluation. , And find the average of the evaluation points of each functional inspector.
・Evaluation criteria
1 point: very weak.
2 points: Far weaker than Blank.
3 points: weaker than Blank.
4 points: slightly weaker than Blank.
5 points: Same as Blank (no additives).
6 points: A little better than Blank.
7 points: Slightly stronger than Blank.
8 points: better than Blank.
9 points: Sufficiently stronger than Blank.
10 points: Very stronger than Blank.
·Evaluation results
The results are shown in Figure 14. Inventive product 2 additive (Test 1) is evaluated as follows: Compared with Blank, the cocoa flavor is improved. In addition, the higher the temperature, the greater the cocoa feel enhancement effect.
[Example 14] Cream chocolate addition test (Invention product 2)
According to the following table and the following procedures, confirm the effect of adding sterilized clarified lactic acid bacteria and soymilk ferment (invention product 2, but without salt) to cream chocolate.
[Table 17] Blank Experiment 1
Slab cream chocolate 99.0% 99.0%
water 1.0% 0.0%
Invention 2 (no salt) 0.0% 1.0%
total 100.0% 100.0%
·program
(1) Melt the cream chocolate with hot water.
(2) Mixed water or invention product 2.
・Evaluation method
After the trial production, for the samples that were cooled to become solid and the samples from 40°C to liquid, 6 fully trained panelists set the Blank (no additives) to 5 points for the cocoa flavor, and evaluated them on a 10-level evaluation. Evaluate, and find the average of the evaluation points of each panelist.
・Evaluation criteria
1 point: very weak.
2 points: Far weaker than Blank.
3 points: weaker than Blank.
4 points: slightly weaker than Blank.
5 points: Same as Blank (no additives).
6 points: A little better than Blank.
7 points: Slightly stronger than Blank.
8 points: better than Blank.
9 points: Sufficiently stronger than Blank.
10 points: Very stronger than Blank.
·Evaluation results
The results are shown in Fig. 15. Inventive product 2 additive (Test 1) is evaluated as follows: Compared with Blank, the cocoa flavor is improved. In addition, the liquid cocoa flavor enhancement effect is greater.
[Example 15] Light-irradiated cow milk and soy milk addition test (invention product 2)
According to the following table and the following procedures, confirm the effect of adding the sterilized clarified salted lactic acid bacteria and soymilk ferment (invention product 2) to light-irradiated cow's milk and light-irradiated soymilk.
[Table 18] Blank Experiment 1
Milk 99.5% 99.5%
Invention
2 0.0% 0.5%
Salt water 0.5% 0.0%
total 100.0% 100.0%
Blank Experiment
1
Unadjusted soy milk 99.0% 99.0%
Invention
2 0.0% 1.0%
Salt water 1.0% 0.0%
total 100.0% 100.0%
·program
(1) Mix salt water or invention product 2 in cow milk or unadjusted soy milk.
(2) Light irradiation (5°C, 26000 lux, 5 days) with an incubator FLI-2010T (EYELA Tokyo Physical and Chemical Equipment Co., Ltd.) with lighting
・Evaluation method
For the samples after 5 days, 2 fully trained functional inspectors set the light-irradiated blank as 1 point and the unirradiated sample as 10 points for the photo-deterioration odor suppression effect, and evaluated on a 10-level scale Perform sensory evaluation and find the average of the evaluation points of each sensory inspector.
・Evaluation criteria
1 point: The photo-degradation odor suppression effect is very weak (the photo-degradation odor is very strong compared to the blank that is not irradiated with light, but it is equivalent to the blank that is irradiated with light).
2 points: The photo-degradation odor suppression effect is very weak (the photo-degradation odor is very strong compared with the Blank without light irradiation, but weaker than the Blank with light irradiation)
3 points: The photo-degradation odor suppression effect is weak (the photo-degradation odor is very strong compared with the blank without light irradiation, but slightly weaker than the blank with light irradiation).
4 points: The photo-degradation odor suppression effect is slightly weaker (the photo-degradation odor is very stronger than the Blank without light irradiation, but weaker than the Blank with light irradiation).
5 points: The photo-degradation odor suppression effect is weak (the photo-degradation odor is very strong compared with the blank without light irradiation, but far weaker than the blank with light irradiation).
6 points: The photodegradation odor suppression effect is slightly strong (the photodegradation odor is much stronger than Blank without light irradiation).
7 points: The photodegradation odor suppression effect is slightly stronger (the photodegradation odor is stronger than Blank without light irradiation).
8 points: The photodegradation odor suppression effect is strong (the photodegradation odor is slightly stronger than the Blank without light irradiation).
9 points: The photodegradation odor suppression effect is very strong (the photodegradation odor is slightly stronger than the Blank without light irradiation).
10 points: The photodegradation odor suppression effect is very strong (the photodegradation odor is the same as Blank (exactly) without light irradiation).
·Evaluation results
The results are shown in Figures 16 and 17. Although both cow's milk and soymilk produce degradation odor due to light irradiation, the addition of Invention Product 2 (Test 1) was evaluated as follows: Compared with Blank, the photo-degradation odor was suppressed.
[Example 16] Cream trial production test (Invention product 2)
As shown in the table below, confirm the effect of adding the sterilized clarified salted lactic acid bacteria and soymilk ferment (invention product 2) to the cream.
[Table 19] Blank Experiment 1
Oil layer Vegetable oil 29.7% 29.7%
Lecithin 1.5% 1.5%
Water layer Milk 58.4% 58.4%
Fatty acid glycerides 0.2% 0.2%
Sodium Casein 0.1% 0.1%
Sodium metaphosphate 0.1% 0.1%
Invention
2 0.0% 0.1%
Milk fat ingredients Whipped cream 10.0% 9.9%
total 100.0% 100.0%
·program
(1) Oil layer The oil is heated, and lecithin and emulsifier are added and mixed to dissolve it.
(2) Water layer The water is heated, materials are added and mixed.
(3) The water layer and the oil layer are mixed and pre-emulsified, and then homogenized and cooled.
・Evaluation method
Two well-trained sensory inspectors conducted sensory evaluations on the milk flavor of the obtained samples.
·Evaluation results
The addition strain of Invention 2 is evaluated as follows: Compared with Blank, the milk flavor is improved.
[Example 17] Trial production test of butter fried beef potato cake (Invention product 2)
As shown in the table below, confirm the effect of adding the sterilized clarified salted lactic acid bacteria and soymilk fermented liquid (invention product 2) to the ingredients in the butter fried beef potato cake.
[Table 20] Raw material name Blank Experiment 1
Wheat flour 5.00% 5.00%
Processed starch 3.00% 3.00%
salt 0.20% 0.20%
Crab Chips 5.00% 5.00%
Fine sugar 1.20% 1.20%
Clear soup powder 0.50% 0.50%
water 9.10% 9.00%
Milk 30.00% 30.00%
Whipped cream 5.00% 5.00%
Margarine 1.50% 1.50%
Fermented butter 0.10% 0.10%
onion 30.00% 30.00%
Salad oil 2.20% 2.20%
Processing aids 4.20% 4.20%
Seafood essence 2.00% 2.00%
Invention
2 0.00% 0.10%
yolk 1.00% 1.00%
total 100.00% 100.00%
·program
(1) After frying the onion, mix the raw materials listed in the table and heat it.
(2) Cool the ingredients obtained in (1), solidify them, shape them and coat them,
(3) Frying (2) (180°C for 3 minutes) to obtain buttery croquette.
・Evaluation method
Two well-trained sensory inspectors conducted sensory evaluations on the milk flavor of the obtained samples.
·Evaluation results
Inventive product 2 additive (Test 1) is evaluated as follows: Compared with Blank, the milk flavor is improved.
[Example 18] Addition test to instant miso juice (Invention product 2)
According to the following table and the following procedures, confirm the effect of adding the sterilized clarified salted lactic acid bacteria and soybean milk ferment (invention product 2) to instant miso juice. As the seasoning miso for instant miso juice, there are blended miso (Nagatien "Asage" original miso type, using soybean miso), red miso (Nagatien "Hiruge" original miso type, using soy miso), and white miso (Nagatien" Yu-Ge" original miso type, using soybean miso).
[Table 21] Raw material name Blank Experiment 1
Seasoned miso 9.25% 9.25%
Salt water 0.20% 0.00%
Invention
2 0.00% 0.20%
Hot water 90.56% 90.56%
total 100.00% 100.00%
·program
(1) Mix seasoned miso with salt water and invention product 2.
(2) Inject hot water and mix.
・Evaluation method
After the trial production, for the sample cooled to room temperature, four fully trained panelists set the Blank (no additives) to 5 points for the intensity of the grain flavor (soy flavor), sweetness, and umami flavor. Sensory evaluation is performed for 10-level evaluation, and the average value of the evaluation points of each sensory inspector is calculated.
・Evaluation criteria
1 point: very weak.
2 points: Far weaker than Blank.
3 points: weaker than Blank.
4 points: slightly weaker than Blank.
5 points: Same as Blank (no additives).
6 points: A little better than Blank.
7 points: Slightly stronger than Blank.
8 points: better than Blank.
9 points: Sufficiently stronger than Blank.
10 points: Very stronger than Blank.
·Evaluation results
The results are shown in Figure 18. Inventive product 2 additive (test 1) is evaluated as follows: Compared with Blank, the grain flavor (soy flavor), sweetness, and umami flavor are improved. The effect is especially great in white miso and instant miso juice of blended miso. In addition to the intact miso type described, the same effect was confirmed even for freeze-dried instant miso juice.
[Example 19] Addition test to salmon floss (Invention product 2)
According to the table below and the procedures below, confirm the effect of adding the sterilized clarified salted lactic acid bacteria and soy milk ferment (invention product 2) to the salmon floss.
[Table 22]
[%] Raw material name Blank Experiment 1
Salmon floss 10.00 10.00
Invention 2 - 0.20
salt 0.04 -
Hot water 89.96 89.80
total 100.00 100.00
·program
(1) Mix the amount of hot water, salt water, and Invention 2 in the amounts listed in the table.
(2) Mix the liquid mixed in (1) with salmon floss.
・Evaluation method
Regarding the samples obtained, two fully trained sensory inspectors set the Blank to +++ (3 points) for fishy smell and fish odor, and perform sensory evaluation with a 3-level evaluation, and find each function The average value of the inspector’s evaluation points. Furthermore, the unpleasant smell of raw fish is called "fishy smell", and the unique smell of heated fish is called "fish smell".
·Evaluation results
The results are shown in the table. The addition strain of Invention 2 is evaluated as follows: Compared with Blank, the fishy smell or fish odor of fish meat is suppressed.
[Table 23] Sample name Fishy smell Fish smell Evaluation
Blank +++ +++ Has a unique fish smell and fishy smell
Experiment
1 + + The overall fish smell is weakened and no fishy smell is felt
Weak+ ＜---＞ +++ Strong
[Example 20] Addition test to viscera pot soup (Invention product 2)
According to the following table and the following procedures, confirm the effect of adding the sterilized clarified salted lactic acid bacteria and soy milk ferment (invention product 2) to the viscera pot soup.
[Table 24] Seasoning liquid [%]
Raw material name Blank Experiment 1
Light soy sauce 5.70 5.70
Flavor stock (kelp)* 0.30 0.30
Cooking taste kitchen bonito L* 0.30 0.30
Sodium L-glutamate 0.10 0.10
Beef Essence* 2.00 2.00
Invention 2 - 0.20
salt 0.04 -
water 91.56 91.40
total 100.00 100.00
＊Made by Fuji Food Industry Co., Ltd.
[Table 25] Offal Pot Soup
Raw material name Allocation rate [%]
Boiled pork offal 20
The above seasoning liquid 80
total 100
·program
(1) The raw materials listed in the table are mixed to prepare a seasoning liquid.
(2) The seasoning liquid and boiled pork offal are filled into the bag at the mixing rate shown in the table, heat sterilized at 90°C for 10 minutes, water-cooled, and then frozen to prepare viscera pot soup.
(3) After thawing the viscera pot soup, it is heated together with the package to prepare a sample for sensory evaluation.
・Evaluation method
For the samples obtained through the above procedures, two fully trained sensory inspectors set the Blank to +++ (3 points) for the odor of internal organs, and perform sensory evaluation on a 3-level evaluation, and obtain each sensory inspection The average of the evaluation points of the staff.
·Evaluation results
The results are shown in the table. The addition strain of Invention 2 was evaluated as follows: Compared with Blank, the odor of offal was suppressed.
[Table 26] Sample name Visceral smell Evaluation
Blank +++ There is a unique beast odor of internal organs
Experiment
1 + Visceral gas is suppressed
Weak+ ＜---＞ +++ Strong
[Example 21] Test of adding ingredients to beef rice bowl (Invention product 2)
According to the following table and the following procedures, confirm the effect of adding the sterilized clarified salted lactic acid bacteria and soymilk fermented liquid (invention product 2) to the beef rice bowl (ingredient).
[Table 27] Raw seasoning liquid for beef rice bowl [%]
Raw material name Blank Experiment 1
Thick soy sauce 12.00 12.00
Light soy sauce 12.00 12.00
Fine sugar 6.50 6.50
Brewing sweet cooking wine 2.50 2.50
White wine 2.00 2.00
100% orange juice 1.50 1.50
Dried bonito shavings extract P* 1.50 1.50
Grain vinegar (acidity 4, 2%) 1.00 1.00
Thick kelp broth* 0.60 0.60
Processed starch 0.60 0.60
Ginger extract 0.10 0.10
water 50.00 50.00
salt 0.30 0.15
Invention 2 - 0.74
Modified water 9.40 8.81
total 100.00 100.00
＊Made by Fuji Food Industry Co., Ltd.
[Table 28] Ingredients for beef bowl
Raw material name Allocation rate [%]
Beef (produced in Australia) 40.6
onion 32.4
Zuo Kee's Raw Seasoning Liquid for Beef Rice Bowl 27.0
total 100.0
·program
(1) The raw materials listed in the table are mixed, heated to 85°C with hot water, and then cooled to prepare a seasoning liquid.
(2) After boiling the beef and onion, cool it down.
(3) Put the beef, onion, and seasoning liquid into the package at the mixing rate described in the table, and heat it at 90°C for 10 minutes. After cooling it in water, it is frozen to make the raw material for beef bowl.
(4) After thawing the raw material of the beef bowl of (3), it is heated together with the package to prepare a sample for sensory evaluation.
・Evaluation method
Regarding the samples obtained through the above procedures, two fully trained sensory inspectors set the Blank to +++ (3 points) for the grassy smell of beef, and perform sensory evaluation on a 3-level evaluation, and find each The average value of the evaluation points of the sensory inspectors.
·Evaluation results
The results are shown in the table. The addition strain of Invention 2 is evaluated as follows: Compared with Blank, the grassy smell of beef is suppressed.
[Table 29] Sample name Grass smelly Evaluation
Blank +++ Fleshy grass (grass) smells
Experiment 1 + The overall smell disappeared
Weak + ＜---＞ +++ strong
[Example 22] Addition test to seasoned pork (Invention product 2)
According to the following table and the following procedures, confirm the effect of adding the sterilized clarified salted lactic acid bacteria and soy milk fermented liquid (invention product 2) to the seasoned pork.
[Table 30]
[%] Raw material name Blank Experiment 1
Seasoned pork (5 mm) minced 100 100
Invention 2 - 0.2
total 100 100.2
·program
(1) Using a meat chopper, half-thaw the seasoned pork into 5 mm minced meat.
(2) Mix the other ingredients listed in the table with the seasoned pork that becomes minced meat, put it in the package, and heat it at 90°C for 10 minutes. After cooling this, it was set as the sample for sensory evaluation.
・Evaluation method
For the samples obtained through the above procedures, two fully trained inspectors set the Blank to +++ (3 points) for the meat odor of seasoned pork, and perform the sensory evaluation with a 3-level evaluation to obtain the result. The average value of the evaluation points of each functional inspector.
·Evaluation results
The results are shown in the table. The addition strain of Invention 2 was evaluated as follows: Compared with Blank, the animal odor of pork was suppressed.
[Table 31] Sample name Stinky meat Evaluation
Blank +++ The smell of pork
Experiment
1 + The overall smell of pork has disappeared
Weak + ＜---＞ +++ strong
[Example 23] Addition test to tomato sauce (Invention product 2)
According to the following table and the following procedures, confirm the effect of adding the sterilized clarified salted lactic acid bacteria and soymilk ferment (invention product 2) to the tomato sauce.
[Table 32] (Tomato sauce preparation)
Raw materials Allocation rate [%]
Onion (finely chopped) 25.00
Whole peeled tomatoes 19.50
Tomato puree 13.00
Tomato paste 5.20
White wine 3.00
olive oil 3.00
Garlic 1.00
granulated sugar 1.00
Sanxian Gum 0.10
White pepper 0.10
Garlic powder 0.05
Laurel Bark Powder 0.03
salt 0.70
water 28.32
total 100.00
[Table 33]
[%] Raw material name Blank Experiment 1
Tomato sauce 99.00 99.00
salt 0.10 0.06
Invention 2 - 0.20
water 0.90 0.74
total 100.00 100.00
·program
(1) The onion is cut into fine powder in advance, and the three celestial gum system and the sugar are mixed and melted, and the spice system and the seasoning are mixed and melted.
(2) Add olive oil to the pan, fry the onions, add tomatoes and gently overheat.
(3) Add (1) and other raw materials to (2), and add spices and white wine.
(4) Put (3) in the bag and heat at 90°C for 40 minutes.
(5) After cooling (4), it is gradually heated to prepare a sample for sensory evaluation.
・Evaluation method
Regarding the samples obtained through the above procedures, two fully trained sensory inspectors set the Blank to 3 points for the fruity and sour taste of the tomato sauce, and perform sensory evaluation on a 5-level evaluation, and find each sensory The average value of the inspector’s evaluation points.
·Evaluation results
The results are shown in the table. Inventive product 2 added strains are evaluated as follows: Compared with Blank, the fruity or sour taste of tomato sauce has been improved.
[Table 34] Sample name Fruity Sour Evaluation
Blank
3 3 Refreshing sour sauce
Experiment
1 5 4 Sauce that enhances the fruitiness of tomatoes
[Example 24] Addition test to natto (invention product 2)
According to the following table and the following procedures, confirm the effect of adding natto to the sterilized clarified salted lactic acid bacteria and soy milk ferment (invention product 2).
[Table 35] The sauce of natto [%]
Raw material name Blank Experiment 1
Light soy sauce 58.8 58.8
Light amino acid 25.4 25.4
Glucose fructose liquid sugar 9.8 9.8
Sodium L-glutamate 3.4 3.4
Dried bonito shavings extract powder M-6* 0.5 0.5
IG-Na 2 0.1 0.1
Invention 2 - 0.2
salt 0.2 0.16
Modified water 1.8 1.64
total 100.00 100.00
＊Made by Fuji Food Industry Co., Ltd.
·program
(1) Mix the raw materials listed in the table to make a sauce of natto.
(2) To 50 g of natto (Okame Natto (manufactured by Takanofoods)), 3.7 g of the seasoning juice of (1) is added. Stir 30 times with chopsticks to prepare a sample for sensory evaluation.
・Evaluation method
For the samples obtained through the above procedures, two fully trained sensory inspectors set the Blank to +++ (3 points) for the natto odor, and perform sensory evaluation on a 3-level evaluation, and obtain each sensory inspection The average of the evaluation points of the staff.
·Evaluation results
The results are shown in the table. The addition strain of Invention 2 was evaluated as follows: Compared with Blank, the odor of natto was suppressed.
[Table 36] Sample name Natto smell Evaluation
Blank +++ Has the peculiar smell of natto
Experiment
1 + It is difficult to feel the natto odor is significantly reduced
Weak + ＜---＞ +++ strong
