WO2023027182A1 - 植物性発酵飲食品用改質剤 - Google Patents
植物性発酵飲食品用改質剤 Download PDFInfo
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- WO2023027182A1 WO2023027182A1 PCT/JP2022/032267 JP2022032267W WO2023027182A1 WO 2023027182 A1 WO2023027182 A1 WO 2023027182A1 JP 2022032267 W JP2022032267 W JP 2022032267W WO 2023027182 A1 WO2023027182 A1 WO 2023027182A1
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- WIPO (PCT)
- Prior art keywords
- drink
- fermented
- food
- fermentation
- hemicellulase
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
- A23C11/106—Addition of, or treatment with, microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/60—Drinks from legumes, e.g. lupine drinks
- A23L11/65—Soy drinks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
Definitions
- the present invention relates to a modifier for fermented vegetable food and drink. More specifically, the present invention relates to a technique for promoting fermentation during production of a fermented plant-based food and drink and a technique for improving the stringiness of the produced fermented plant-based food and drink.
- Patent Document 1 fermentation time is shortened by adding a plant cell wall-degrading enzyme during the production of a lactic acid-fermented soybean food made from at least one of soybean flour, defatted soybeans, and soybean protein. , discloses a technique for producing a lactic acid-fermented soybean food having good texture and flavor.
- Patent Document 2 discloses a technique for producing a fermented soymilk with high viscosity and stringiness by treating soymilk with a neutral protease and then fermenting it with lactic acid bacteria.
- the main purpose of this technology is to provide a technology that promotes fermentation during the production of fermented plant-based food and drink and improves the stringiness of the manufactured fermented plant-based food and drink.
- the inventors of the present application have conducted intensive research on techniques for promoting fermentation during the production of fermented plant-based food and drink and improving the stringiness of the manufactured fermented plant-based food and drink.
- the inventors have found that hemicellulase, which is an enzyme that had not been developed before, has a stronger effect of promoting fermentation and improving spinnability than other enzymes, and completed the present invention.
- a modifier for fermented vegetable food and drink containing hemicellulase is provided.
- the modifier for fermented vegetable food and drink according to the present technology has a fermentation-promoting effect.
- the modifier for fermented vegetable food and drink according to the present technology has an effect of improving spinnability.
- Microorganism-derived hemicellulase can be used as the hemicellulase used in the modifying agent for fermented vegetable food and drink according to the present technology.
- the modifier for fermented vegetable food and drink according to the present technology can be used for fermented vegetable milk or lactic acid bacteria beverage.
- an enzymatic action step of causing hemicellulase to act on part or all of the plant raw material comprising:
- the enzymatic action step can be performed before and/or simultaneously with the fermentation step.
- Lactic acid fermentation can be performed in the fermentation step of the method for producing a fermented vegetable food or drink according to the present technology.
- an enzymatic action step of causing hemicellulase to act on part or all of the plant raw material A fermentation process that ferments, To provide a method for promoting fermentation of a fermented plant-based food and drink, and a method for improving the stringiness of a fermented plant-based food and drink.
- a modifier for vegetable fermented food and drink according to the present technology contains hemicellulase as an active ingredient.
- Hemicellulase is an enzyme that hydrolyzes hemicellulose.
- Hemicellulose is a heteropolysaccharide composed of a plurality of constituent sugars, and generally has a branched structure in which other constituent sugars form side chains on the main chain from which the name is derived.
- Specific examples of hemicellulose include mannan, ⁇ -1,3-1,4-glucan, glucomannan, xylan, xyloglucan, and glucuronoxylan.
- Hemicellulases are enzymes that degrade these hemicelluloses.
- hemicellulases include xylanase, galactanase, mannanase, galactomannanase, arabinase, ⁇ -glucanase, etc. These may be used singly or in combination of two or more. may
- the origin of the hemicellulase is not particularly limited, and includes basidiomycetes (genus Corticium, genus Pycnoporus), filamentous fungi (genus Aspergillus, genus Humicola, genus Penicillium, genus Trichoderma), actinomycetes (genus Streptomyces), bacteria (genus Bacillus), and the like. It may be an enzyme derived from a microorganism or an artificially synthesized enzyme. Moreover, these may be used individually by 1 type, and may use 2 or more types together. Among these, in the present technology, those derived from filamentous fungi are preferred, those derived from microorganisms of the genus Aspergillus are more preferred, and those derived from Aspergillus niger are even more preferred.
- the content of hemicellulase in the modifier for fermented vegetable food and beverages according to this technology can be freely set as long as it does not impair the effect of this technology.
- 8 U/mL or more more preferably 20 U/mL or more, 40 U/mL or more, or 80 U/mL or more.
- Fermentation can be promoted by using the modifier for fermented plant-based food and drink according to this technology during the production of fermented plant-based food and drink. Further, by using the modifier for fermented plant-based food and drink according to the present technology at the time of production of the fermented plant-based food and drink, it is possible to improve the stringiness of the produced fermented plant-based food and drink. In particular, when fermenting vegetable raw materials, for example, compared to fermented foods and drinks using animal raw materials such as milk, there is a problem that viscosity and stringiness may be inferior.
- the spinnability of the produced fermented plant milk and lactic acid bacteria beverage can be improved. That is, the modifier for fermented vegetable food and drink according to the present technology can be suitably used for fermented vegetable milk or lactic acid bacteria beverage.
- the modifier for fermented vegetable food and drink according to the present technology may be composed only of hemicellulase, or one or more other ingredients may be freely selected as long as the effect of the present technology is not impaired. It can also be contained by Examples of other ingredients that can be used include excipients, pH adjusters, colorants, flavoring agents, disintegrants, lubricants, stabilizers, and the like that are commonly used in formulations. Furthermore, it is also possible to use components having functions known or discovered in the future as appropriate depending on the purpose.
- a method for producing a fermented vegetable food or drink according to the present technology is a method of performing at least an enzymatic action step and a fermentation step.
- a method for producing a fermented vegetable food or drink according to the present technology is a method of performing at least an enzymatic action step and a fermentation step.
- the type of fermented plant-based food and drink before and after each process, or at the same time as each process, within the range that does not impair the effect of this technology, for example, general plant It is also possible to carry out the steps necessary for the production of the food and drink. Each step will be described in detail below.
- the enzyme action step is a step of allowing hemicellulase to act on part or all of the raw material of the fermented vegetable food or drink.
- the enzyme action step is a step of allowing hemicellulase to act on part or all of the raw material of the fermented vegetable food or drink.
- the pH, temperature, duration of action, and the like can be set according to the physicochemical properties of the hemicellulase to be used, such as optimum pH, stable pH range, optimum temperature, and temperature stability.
- the pH can be set to, for example, pH 3.0 to 10.0, preferably pH 5.0 to 7.5, more preferably pH 6.0 to 7.0.
- the temperature can be set to, for example, 20°C to 60°C, preferably 25°C to 55°C, more preferably 30°C to 45°C, still more preferably 30°C to 40°C.
- the action time can be set to, for example, 1 to 30 hours, preferably 1.5 to 20 hours, more preferably 4 to 10 hours.
- the amount of hemicellulase added in the enzymatic action process can be freely set as long as it does not impair the effect of this technology. It is preferable to add 0.5 U/mL or more, more preferably 1 U/mL or more, 2 U/mL or more, 4 U/mL or more, and 6 U/mL or more, 8 U to the raw material of the fermented vegetable food or drink. /mL or more is more preferable, and 20 U/mL or more, 40 U/mL or more, or 80 U/mL or more can also be added.
- enzymes can be used in addition to hemicellulase as long as the effect of this technology is not impaired.
- one or more enzymes selected from lactase, protease, transglutaminase, peroxidase, catalase, lipase, cellulase, glucose oxidase, carbohydrate oxidase and amylase can be used in combination.
- the fermentation step is a step of fermenting part or all of the raw materials of the fermented vegetable food or drink.
- the fermentation step can be performed after the enzyme action step, or can be performed simultaneously with the enzyme action step.
- fermentation can be performed using one or more microorganisms selected from anaerobic microorganisms, aerobic microorganisms, and facultative anaerobic microorganisms.
- Microorganisms that can be used in this technology are one type of microorganism that can be used in the production of general fermented food and drink according to the type of fermented vegetable food and drink to be manufactured, as long as the effect of this technology is not impaired. The above can be freely selected and used.
- microorganisms include lactic acid bacteria, yeast, filamentous fungi, Bacillus subtilis, and Acetobacteraceae.
- lactic acid fermentation can be performed.
- the lactic acid bacterium used for lactic acid fermentation one or more types of lactic acid bacteria that can be used for general lactic acid-fermented food and drink production are selected according to the type and purpose of the lactic acid-fermented food and drink to be produced, as long as the effect of the present technology is not impaired. , can be freely selected and used.
- Examples of lactic acid bacteria include Lactococcus, Streptococcus, Pediococcus, lactic acid bacteria belonging to Leuconostoc, lactic acid bacteria belonging to Lactobacillus, and Bifidobacterium. etc., preferably Lactococcus delbrueckii subsp. delbureckii.
- fermentation conditions, heating conditions, etc. can be set according to the type of microorganism used.
- the fermentation temperature can be set at, for example, 20°C to 50°C, preferably 25°C to 45°C, more preferably 30°C to 40°C.
- Fermentation time can be set to, for example, 1 to 30 hours, preferably 2 to 20 hours, more preferably 4 to 10 hours.
- Heating conditions include, for example, high-temperature short-time sterilization (HTST) method, high-temperature cooking (UHT) method, retort method, etc., and the temperature of food and drink materials is 90 ° C. or higher, preferably about 95 ° C. Just do it. Examples include a method of treating food and beverage materials at 90° C. to 100° C. for 1 to 5 minutes, and a method of treating them at 90° C. to 95° C. for 1 to 3 minutes.
- the time for the fermentation process can be shortened by performing the enzyme action process.
- the fermentation time can be shortened by one hour or more compared to the case where the enzyme action step is not performed.
- the fermentation process can be performed in a shorter time than when the enzyme action process is not performed.
- the fermentation process can be performed in a short time of 1 hour or more.
- Recovery step is a step of recovering the fermented vegetable food and drink that have undergone the enzymatic action step and the fermentation step.
- a specific recovery method one or two or more recovery methods in the production of general plant-based food and drink can be used in combination, depending on the type of fermented plant-based food and drink to be produced.
- the fermented vegetable food and drink that have undergone the enzyme action step and the fermentation step are characterized by high stringiness.
- the plant-based fermented food or drink that has undergone the enzyme action step and the fermentation step has an outflow time of more than 30 seconds in the Zahncup method. That is, in the present technology, it is possible to perform a recovery step of recovering the fermented vegetable food and drink with improved stringiness. can be performed.
- the outflow time in the Zahnkapp method can be extended by more than 30 seconds compared to the case where the enzymatic action step is not performed.
- the enzyme A recovery step can be performed to recover the plant-based fermented food or drink whose outflow time is extended by more than 30 seconds in the Zahncup method compared to the case where the action step is not performed.
- “fermented plant-based food and drink” refers to food and drink obtained by fermenting plant-based food and drink materials. Specifically, for example, vegetable fermented milk (vegetable yogurt), vegetable lactic acid beverage, vegetable yogurt paste, vegetable cheese-like food, alcoholic beverages (sake, beer, wine, shochu, etc.), various fermented seasonings ( soy sauce, miso, vinegar, etc.), rice bran pickles, kimchi, natto, and kuzumochi.
- the term “fermented vegetable food and drink” also includes secondary processed food and drink using these fermented vegetable food and drink.
- vegetable fermented milk refers to fermented vegetable milk
- vegetable milk includes, for example, peas, soybeans, broad beans, chickpeas, barley, wheat, oats, and rice.
- buckwheat millet, millet, hemp, algae, almonds, cashews, hazelnuts, pecans, macadamia nuts, pistachios, walnuts, brazil nuts, peanuts, coconut milk.
- a method for promoting fermentation of a fermented vegetable food and drink and a method for improving stringiness according to the present technology are methods of performing at least an enzyme action step and a fermentation step.
- a process that is carried out in the production and reforming method of natural food and drink is also possible to carry out.
- the present technology can also have the following configuration.
- a modifier for vegetable fermented food and drink containing hemicellulase (2) The modifier for fermented vegetable food and drink according to (1), which has a fermentation-promoting action.
- a fermentation process that ferments A method for producing a fermented vegetable food or drink, comprising: (7) The method for producing a fermented vegetable food or drink according to (6), wherein the enzymatic action step is performed before and/or simultaneously with the fermentation step. (8) The method for producing a fermented vegetable food or drink according to (6) or (7), wherein lactic acid fermentation is performed in the fermentation step.
- an enzymatic action step of causing hemicellulase to act on part or all of the plant raw material A fermentation process that ferments, A method for promoting fermentation of a fermented vegetable food or drink, comprising: (10) an enzymatic action step of causing hemicellulase to act on part or all of the plant raw material; A fermentation process that ferments, A method for improving the stringiness of a fermented vegetable food or drink, comprising:
- the following measurement method was used as a method for measuring hemicellulase activity.
- Activity measurement method An appropriate amount of the enzyme was weighed, dissolved or uniformly dispersed by adding water, and diluted appropriately to prepare a sample solution. 0.50 g of xylan was weighed, about 30 mL of water was added, heated while stirring, and boiled for 3 minutes after it started to boil. After cooling, water was added to this liquid to make 50 mL, which was used as a substrate solution.
- the absorbance at a wavelength of 500 nm was measured for the test solution and the comparison solution using water as a control. Under these conditions, the amount of enzyme that produces reducing sugars equivalent to 1 mg of xylose per minute was defined as 100 units, and the enzyme activity was calculated.
- Aspergillus niger-derived hemicellulase (“Hemicellulase 'Amano'90" manufactured by Amano Enzyme Co., Ltd.) was added to 0.1 (w/v)% (90 U/mL) and incubated at 50°C for 2 hours. Enzymatic treatment was carried out by stirring for hours. After deactivation treatment at 95° C. for 5 minutes, the mixture was cooled, placed in a strainer bag, and the enzyme-treated crushed soybean liquid was strained to prepare enzyme-treated soymilk. 30 mL of the prepared enzyme-treated soymilk was dispensed into a 50 mL tube and sterilized at 95° C. for 5 minutes.
- the sterilized, enzyme-treated soymilk is water-cooled, and the Lactococcus delbrueckii subsp. 0.6 mL of lactic acid bacteria starter containing delbureckii was added, and fermentation was carried out overnight at 37°C. The pH was monitored with a pH sensor during the fermentation. An example without hemicellulase treatment was designated as an enzyme-free group.
- Soymilk (“Organic non-adjusted soymilk” manufactured by Marsanai Co., Ltd.) was dispensed into 15 mL tubes by 10 mL, and hemicellulase derived from Aspergillus niger (“Hemicellulase “Amano” manufactured by Amano Enzyme Co., Ltd.) was dispensed into each 15 mL tube. 90") to 0.1 (w/v)% (90 U/mL), or Aspergillus niger-derived cellulase (manufactured by Amano Enzyme Co., Ltd. "Cellulase A 'Amano'3") to 0.1 (w /v)% and mixed.
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Abstract
Description
本技術に係る植物性発酵飲食品用改質剤は、発酵促進作用を有する。
また、本技術に係る植物性発酵飲食品用改質剤は、曵糸性向上作用を有する。
本技術に係る植物性発酵飲食品用改質剤に用いるヘミセルラーゼは、微生物由来のヘミセルラーゼを用いることができる。
本技術に係る植物性発酵飲食品用改質剤は、植物性発酵乳又は植物性乳酸菌飲料に用いることができる。
発酵を行う発酵工程と、
を含む、植物性発酵飲食品の製造方法を提供する。
本技術に係る植物性発酵飲食品の製造方法において、前記酵素作用工程は、前記発酵工程の前及び/又は前記発酵工程と同時に行うことができる。
本技術に係る植物性発酵飲食品の製造方法の前記発酵工程では、乳酸発酵を行うことができる。
発酵を行う発酵工程と、
を含む、植物性発酵飲食品の発酵促進方法、および、植物性発酵飲食品の曵糸性向上方法を提供する。
本技術に係る植物性発酵飲食品用改質剤は、ヘミセルラーゼを有効成分として含有する。ヘミセルラーゼは、ヘミセルロースを加水分解する酵素である。ヘミセルロースは、ヘテロ多糖であり、複数の構成糖で構成されており、一般的に、名前の由来となる主鎖に対し、別の構成糖が側鎖を形成した分岐構造を有する。ヘミセルロースの具体的な一例としては、例えば、マンナン、β-1,3-1,4-グルカン、グルコマンナン、キシラン、キシログルカン、グルクロノキシラン等が挙げられる。これらのヘミセルロースを分解する酵素がヘミセルラーゼである。
本技術に係る植物性発酵飲食品の製造方法は、酵素作用工程と、発酵工程と、を少なくとも行う方法である。その他、植物性発酵飲食品の種類等に応じて、各工程の前後や各工程と同時に、本技術の効果を損なわない範囲において、例えば、植物性発酵飲食品の回収工程等、一般的な植物性飲食品の製造に必要な工程を行うことも可能である。以下、各工程について詳細に説明する。
酵素作用工程は、植物性発酵飲食品の原料の一部または全部にヘミセルラーゼを作用させる工程である。本技術では、原料にヘミセルラーゼを作用させることで、後述する発酵工程における発酵時間を短縮することができる。また、製造された植物性発酵飲食品の曵糸性を向上させることができる。
発酵工程では、植物性発酵飲食品の原料の一部または全部を、発酵させる工程である。発酵工程は、前記酵素作用工程後に行うこともできるし、前記酵素作用工程と同時に行うこともできる。
回収工程は、前記酵素作用工程と前記発酵工程を経た植物性発酵飲食品を回収する工程である。具体的な回収方法は、製造する植物性発酵飲食品の種類に応じて、一般的な植物性飲食品の製造における回収方法を、1種または2種以上自由に組み合わせて用いることができる。
本技術に係る植物性発酵飲食品の発酵促進方法、および、曵糸性向上方法は、酵素作用工程と、発酵工程と、を少なくとも行う方法である。その他、植物性発酵飲食品の種類等に応じて、各工程の前後や各工程と同時に、本技術の効果を損なわない範囲において、例えば、植物性発酵飲食品の回収工程等、一般的な植物性飲食品の製造や改質方法等に行われる工程を行うことも可能である。なお、本技術に係る植物性発酵飲食品の発酵促進方法、および、曵糸性向上方法で行う酵素作用工程、発酵工程、及び回収工程法の詳細は、前述した植物性発酵飲食品の製造方法における酵素作用工程、発酵工程、及び回収工程と同一であるため、ここでは説明を割愛する。
(1)
ヘミセルラーゼを含む、植物性発酵飲食品用改質剤。
(2)
発酵促進作用を有する(1)に記載の植物性発酵飲食品用改質剤。
(3)
曵糸性向上作用を有する(1)または(2)に記載の植物性発酵飲食品用改質剤。
(4)
前記ヘミセルラーゼが、微生物由来のヘミセルラーゼである、(1)から(3)のいずれかに記載の植物性発酵飲食品用改質剤。
(5)
前記植物性発酵飲食品が、植物性発酵乳又は植物性乳酸菌飲料である、(1)から(4)のいずれかに記載の植物性発酵飲食品用改質剤。
(6)
植物性原料の一部または全部にヘミセルラーゼを作用させる酵素作用工程と、
発酵を行う発酵工程と、
を含む、植物性発酵飲食品の製造方法。
(7)
前記酵素作用工程は、前記発酵工程の前及び/又は前記発酵工程と同時に行われる、(6)に記載の植物性発酵飲食品の製造方法。
(8)
前記発酵工程では乳酸発酵が行われる、(6)または(7)に記載の植物性発酵飲食品の製造方法。
(9)
植物性原料の一部または全部にヘミセルラーゼを作用させる酵素作用工程と、
発酵を行う発酵工程と、
を含む、植物性発酵飲食品の発酵促進方法。
(10)
植物性原料の一部または全部にヘミセルラーゼを作用させる酵素作用工程と、
発酵を行う発酵工程と、
を含む、植物性発酵飲食品の曵糸性向上方法。
[活性測定法]
適当量の酵素を量り、水を加えて溶解若しくは均一に分散し、適宜希釈したものを試料液とした。キシラン0.50gを量り、水約30mLを加えてかき混ぜながら加熱し、沸騰し始めてから3分間煮沸した。冷却後、この液に水を加えて50mLとしたものを基質溶液とした。試験管に基質溶液1mLを量り、0.1mol/L酢酸緩衝液(pH4.5)3mLを加えて40℃で10分間加温した後、試料液1mLを加えて振り混ぜ、40℃で30分間加温した。この液にソモギー試液(III)2mLを加えて混和し、試験管に栓をして沸騰水浴中で20分間加熱し、直ちに冷却した。冷却後、この液にネルソン試液1mLを加え、赤色沈殿が完全に溶けるまでよく振りまぜ、室温で約20分間放置した後、水を加えて25mLとした。この液を25℃で毎分3000回転で10分間遠心分離し、上澄液を検液とした。
実験例1では、植物性原料の発酵前に、ヘミセルラーゼを用いた場合の発酵時間への影響を調べた。植物性原料として、大豆(豆乳)を用いた。
大豆100gに常水を400g入れ、24時間浸漬した。浸漬大豆を取り出し、100gをミキサーで粉砕(2分程度)し、大豆粉砕物(ご汁)を調製した。得られた大豆粉砕物(ご汁)に、大豆粉砕物(ご汁)の7倍の水を加えながら、ミキサーでさらに細かく破砕し、大豆破砕液を調製した。得られた大豆破砕液を鍋に入れ、沸騰してから中火~弱火で焦げつかないようにヘラで混ぜながら10分間火入れした。冷却後、Aspergillus niger由来のヘミセルラーゼ(天野エンザイム株式会社製「ヘミセルラーゼ「アマノ」90」)を0.1(w/v)%(90U/mL)となるよう添加し、50℃にて2時間撹拌して酵素処理を行った。95℃にて5分間失活処理を行った後、冷却し、こし袋に入れ、酵素処理大豆破砕液を漉して、酵素処理豆乳を調製した。調製した酵素処理豆乳を、50mLチューブに30mL分注し、95℃で5分間殺菌した。
表1に示す通り、酵素無添加区では豆乳原料のカードが形成されるpH4.5に到達するまでに9.3時間要したが、ヘミセルラーゼ添加区では7.3時間と2時間も発酵時間が短縮されることが認められた。この結果から、本技術を用いれば発酵時間を短縮できることが明らかとなった。
実験例2では、植物性原料の発酵時に、ヘミセルラーゼを用いた場合とセルラーゼを用いた場合の発酵時間への影響を調べた。植物性原料として、豆乳を用いた。
豆乳(マルサンアイ株式会社製「オーガニック 成分無調整豆乳」)を、15mLチューブに、10mLずつ分注し、Aspergillus niger由来のヘミセルラーゼ(天野エンザイム株式会社製「ヘミセルラーゼ「アマノ」90」)を0.1(w/v)%(90U/mL)となるように、またはAspergillus niger由来のセルラーゼ(天野エンザイム株式会社製「セルラーゼA「アマノ」3」)を0.1(w/v)%となるように添加、混合した。酵素添加後の豆乳に、Lactococcus delbrueckii subsp. delbureckiiを含む乳酸菌スターターを0.2mL添加し、37℃で一晩発酵を行い、3時間、6時間、10時間経過後にpHセンサーを用いてpHを確認した。なお、酵素を添加しなかった例を酵素無添加区とした。
表2に示す通り、酵素無添加区に比べて、ヘミセルラーゼ処理を行った場合、pH低下の速度が各段に速い結果が得られた。また、セルラーゼ添加区では、酵素無添加区に比べるとpH低下の速度の向上が見られたが、pH低下の速度の向上効果は、ヘミセルラーゼ添加区でより顕著であった。
実験例3では、植物性原料の発酵時に、ヘミセルラーゼを用いた場合とセルラーゼを用いた場合の曵糸性への影響を調べた。植物性原料として、豆乳を用いた。
滅菌済み300mLビーカーに、豆乳(マルサンアイ株式会社製「オーガニック 成分無調整豆乳」)を280mL分注し、水冷後、クリーンベンチにてLactococcus delbrueckii subsp. delbureckiiを含む乳酸菌スターターを5.6mLと、Aspergillus niger由来のヘミセルラーゼ(天野エンザイム株式会社製「ヘミセルラーゼ「アマノ」90」)を0.1(w/v)%(90U/mL)となるように、またはAspergillus niger由来のセルラーゼ(新日本化学工業株式会社製「スミチームAC」)を0.1(w/v)%となるように添加し、37℃で一晩発酵を行った。発酵後、豆乳ヨーグルトの曵糸性について、ザーンカップを用いて流出時間を計測した。なお、酵素を添加しなかった例を酵素無添加区とした。
表3に示す通り、酵素無添加区では流出時間が6秒であるところ、ヘミセルラーゼ添加区では流出時間が67秒と、飛躍的に曵糸性が向上していた。また、セルラーゼ添加区では、酵素無添加区に比べると曵糸性の向上が見られたが、曵糸性の向上効果は、ヘミセルラーゼ添加区でより顕著であった。この結果から、本技術を用いれば、曵糸性を向上させることが明らかとなった。
実験例4では、ヘミセルラーゼの添加量の違いによる曵糸性向上効果への影響を調べた。植物性原料として、豆乳を用いた。
滅菌済み300mLビーカーに、豆乳(マルサンアイ株式会社製「オーガニック 成分無調整豆乳」)を280mL分注し、水冷後、クリーンベンチにてLactococcus delbrueckii subsp. delbureckiiを含む乳酸菌スターターを5.6mLと、Aspergillus niger由来のヘミセルラーゼ(天野エンザイム株式会社製「ヘミセルラーゼ「アマノ」90」)を下記の表4に示す量になるように添加し、37℃で一晩発酵を行った。発酵後、豆乳ヨーグルトの曵糸性について、ザーンカップを用いて流出時間を計測した。
結果を表4に示す。
表4に示す通り、ヘミセルラーゼの添加量が0.9U/mLの場合に比べて、9U/mL以上添加した場合、飛躍的に流出時間が延びていた。この結果から、曵糸性向上を確実に実現するためには、ヘミセルラーゼを8U/mL以上添加することが好ましいことが分かった。
Claims (10)
- ヘミセルラーゼを含む、植物性発酵飲食品用改質剤。
- 発酵促進作用を有する請求項1に記載の植物性発酵飲食品用改質剤。
- 曵糸性向上作用を有する請求項1に記載の植物性発酵飲食品用改質剤。
- 前記ヘミセルラーゼが、微生物由来のヘミセルラーゼである、請求項1から3のいずれか一項に記載の植物性発酵飲食品用改質剤。
- 前記植物性発酵飲食品が、植物性発酵乳又は植物性乳酸菌飲料である、請求項1から3のいずれか一項に記載の植物性発酵飲食品用改質剤。
- 植物性原料の一部または全部にヘミセルラーゼを作用させる酵素作用工程と、
発酵を行う発酵工程と、
を含む、植物性発酵飲食品の製造方法。 - 前記酵素作用工程は、前記発酵工程の前及び/又は前記発酵工程と同時に行われる、請求項6に記載の植物性発酵飲食品の製造方法。
- 前記発酵工程では乳酸発酵が行われる、請求項6または7に記載の植物性発酵飲食品の製造方法。
- 植物性原料の一部または全部にヘミセルラーゼを作用させる酵素作用工程と、
発酵を行う発酵工程と、
を含む、植物性発酵飲食品の発酵促進方法。 - 植物性原料の一部または全部にヘミセルラーゼを作用させる酵素作用工程と、
発酵を行う発酵工程と、
を含む、植物性発酵飲食品の曵糸性向上方法。
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JP2001061434A (ja) * | 1999-08-26 | 2001-03-13 | Sawa Sangyo Kk | 植物性農水産物加工食材の製造方法および植物性農水産物加工食材 |
JP2004154122A (ja) * | 2002-06-04 | 2004-06-03 | Select:Kk | 乳酸発酵オカラおよびそれを含有する食品並びに乳酸発酵オカラの製造法 |
JP2009273412A (ja) * | 2008-05-15 | 2009-11-26 | Sawa Sangyo Kk | 紅色の機能性豆乳ヨーグルト |
JP2011135832A (ja) | 2009-12-28 | 2011-07-14 | Showa Sangyo Co Ltd | 乳酸発酵大豆食品の製造方法 |
WO2016152590A1 (ja) | 2015-03-25 | 2016-09-29 | フジッコ株式会社 | 豆乳発酵物の製法およびそれにより得られた豆乳発酵物 |
JP2021042289A (ja) * | 2019-09-10 | 2021-03-18 | 日鉄エンジニアリング株式会社 | 有機溶媒可溶性リグニンの回収システム及び回収方法 |
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JP2001061434A (ja) * | 1999-08-26 | 2001-03-13 | Sawa Sangyo Kk | 植物性農水産物加工食材の製造方法および植物性農水産物加工食材 |
JP2004154122A (ja) * | 2002-06-04 | 2004-06-03 | Select:Kk | 乳酸発酵オカラおよびそれを含有する食品並びに乳酸発酵オカラの製造法 |
JP2009273412A (ja) * | 2008-05-15 | 2009-11-26 | Sawa Sangyo Kk | 紅色の機能性豆乳ヨーグルト |
JP2011135832A (ja) | 2009-12-28 | 2011-07-14 | Showa Sangyo Co Ltd | 乳酸発酵大豆食品の製造方法 |
WO2016152590A1 (ja) | 2015-03-25 | 2016-09-29 | フジッコ株式会社 | 豆乳発酵物の製法およびそれにより得られた豆乳発酵物 |
JP2021042289A (ja) * | 2019-09-10 | 2021-03-18 | 日鉄エンジニアリング株式会社 | 有機溶媒可溶性リグニンの回収システム及び回収方法 |
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