【０００１】
【発明の属する技術分野】本発明は、食品や食品副産物の保存性向上と賞味期限延長技術とその製造法に関するものである。
【０００２】
【従来の技術】酵母や乳酸菌を利用した発酵食品は、乳酸菌が生産する酸によるｐＨの低下や酵母の生産するアルコールや香気成分などの効果により保存性、及び風味において優れていることは良く知られている。
【０００３】低温感受性酵母とは、１０℃以下で活動を完全に停止する酵母である。
【０００４】酵母は一般的に、ある酵母が優先的に生育する場合、他の酵母が生育しにくいと言う特性を持つ。
【０００５】抗菌物質産生乳酸菌とは、菌体外に他の微生物の増殖を抑制する抗菌物質を生産する乳酸菌のことである。
【０００６】肉、魚、野菜などの発酵食品は、保存性の向上と風味向上を目的に製造されるが、目的を達成するために一般的に塩分が高く、高血圧などの成人病の原因となる危険がある。
【０００７】米と米麹を漬け床として使用する野菜漬け物や水畜産加工品は、高温の加熱殺菌が不可能であり、野生酵母や乳酸菌の異常発酵によりガスの発生や、異臭、過剰な酸味を呈するなど保存性が非常に悪く、その賞味期限は冷蔵で１〜２日であり、商品化が困難な状態である。
【０００８】キムチは通常発酵食品であり、乳酸菌を添加する場合もあるが保存中に菌相の遷移が発生し、意図しない過剰醗酵が起こる。一般に冷蔵庫で保存した場合、出荷から３０日までは浅漬け、３１〜４０日目が風味の調和が良く食べ頃と言われ、４１日以上は酸味が増大し古漬け様の風味を呈する。
【０００９】ぬか床は乳酸菌と酵母による発酵食品であるが、菌相の遷移が発生し意図しない過剰醗酵が起こり、異味、異臭や腐敗をおこす。おからをはじめとする食品製造副産物は多くの場合水を多量に含み、腐敗が進みやすく保存性が悪い。また、連続的に少量ずつ廃出されることが多く、食品などの原料としての利用は困難である。
【００１０】米と米麹を漬け床として使用するナタ漬けは、漬け床に大根やカブ、ニンジンなどの各種野菜を乱切りにし漬け込んだもので秋田県の特産品であるが、高温の加熱殺菌が不可能であり、野生酵母や乳酸菌の異常発酵によりガスの発生や、異臭、過剰な酸味を呈するなど保存性が非常に悪く、その賞味期限は冷蔵で１〜２日であり、商品化が困難な状態である。ゆえに、遠距離出荷が困難な状態である。
【００１１】米と米麹を漬け床として使用するハタハタずしは、漬け床にハタハタを漬け込んだもので秋田県の特産品であるが、高温の加熱殺菌が不可能であり、野生酵母や乳酸菌の異常発酵によりガスの発生や、異臭、過剰な酸味を呈するなど保存性が非常に悪く、その賞味期限は冷蔵で１〜２日であり、商品化が困難な状態である。ゆえに、遠距離出荷が困難な状態である。
【００１２】野菜漬け物の製造法として「乳酸菌および酵母を利用した漬床および浅漬用漬液並びにそれらの製造方法（特開平１１−０４６６８１）」があるが、これはマメ類、穀類またはイモ類の利用残渣を用いて乳酸菌と酵母を発酵させてぬか床を製造する技術である。
【００１３】乳酸菌の産生する抗菌物質を利用し、食品の変廃、腐敗防止に有効とする技術として「乳酸菌産生の新規抗菌物質及びその配合物質（特開平０５−２８５９８３）」がある。これは新規抗菌物質とその配合物質についての発明である。
【００１４】さらに類似した特許に、「新規なラクトバチラス属乳酸菌およびその培養物（特開平１０−０３６０４１）」がある。これは食中毒予防を目的とする保健食品などへの利用を目的とする発明である。
【００１５】
【発明が解決しようとする課題】本発明者らは、食品や食品副産物の風味を悪化させることなく、保存性の向上と賞味期限を延長できる製造法について鋭意研究した結果、低温感受性酵母と抗菌物質産生乳酸菌を併用することで、相乗的に顕著な効果を奏することを見出し、本発明を完成した。上記三つの従来例はいずれも低温感受性酵母を使用するものではない。
【００１６】本発明の目的は、低温感受性酵母と抗菌物質産生乳酸菌を食品や食品副産物に添加し、食品中または食品副産物中で生育させることで、長期保存不可能な食品や食品副産物の長期保存を可能にし、かつ風味改善効果をも奏する食品及び食品副産物を提供する事にある。
【００１７】本発明の他の目的は、低温感受性酵母と抗菌物質産生乳酸菌を食品や食品副産物に添加し、食品中または食品副産物中で生育させることで、従来不可能であった食品や食品副産物の長期保存を可能にし、かつ風味改善効果をも奏する食品及び食品副産物の製造法を提供する事にある。
【００１８】
【課題を解決するための手段】本発明は、低温感受性酵母による発酵と併用してナイシンをはじめとする抗菌物質産生乳酸菌を用いて乳酸発酵を行い、食品中に共存させることを特徴とする。
【００１９】請求項１に記載した発明は、発酵食品製造時に、低温感受性酵母と乳酸菌に属する微生物のうち抗菌物質産生乳酸菌を併用して醗酵を行い、発酵食品の保存性向上と賞味期限を延長する技術である。ある酵母が優先的に生育する場合、他の酵母が生育しにくいと言う酵母の一般的な特性を利用し、野生酵母の増殖を抑制する。また、本発明は、乳酸発酵に伴う過剰な酸味は発生しないことを特徴とする。
【００２０】請求項２に記載した発明は、肉、魚、野菜などを原料とする発酵食品製造時に、低温感受性酵母と抗菌物質産生乳酸菌を用いた抗菌物質を含む乳酸発酵の併用を特徴とする、異常醗酵を抑制した長期保存可能な肉、魚、野菜などの発酵食品を提供するものである。また、本発明は、乳酸発酵に伴う過剰な酸味は発生しないことを特徴とする。さらに、本発明は塩分使用量を減らすことが可能であり、高血圧などの成人病予防につながる。
【００２１】請求項３に記載した発明は、米と米麹を漬け床として使用する漬け物の長期保存を、低温感受性酵母と抗菌物質産生乳酸菌をスターターとした乳酸発酵漬け床を開発することで実現したものである。すなわち、低温感受性酵母と抗菌物質産生乳酸菌を用いた抗菌物質を含む乳酸発酵の併用を特徴とする、異常醗酵を抑制した長期保存可能な米と米麹による漬け物を提供するものである。また、本発明は、抗菌物質を含む乳酸発酵漬け床による適度な酸味の付加と、残存する糖分によるほど良い甘みを付加した漬け物を提供するものである。更に、本発明は、乳酸発酵に伴う過剰な酸味は発生しないことを特徴とする。
【００２２】請求項４に記載した発明は、米と米麹を漬け床として使用する水畜産加工食品の長期保存を、低温感受性酵母と抗菌物質産生乳酸菌をスターターとした乳酸発酵漬け床を開発することで実現したものである。すなわち、低温感受性酵母と抗菌物質産生乳酸菌を用いた抗菌物質を含む乳酸発酵の併用を特徴とする、異常醗酵や雑菌を抑制した長期保存可能な米と米麹を用いた水畜産加工食品を提供するものである。また、本発明は、抗菌物質を含む乳酸発酵漬け床による適度な酸味の付加と、残存する糖分によるほど良い甘みを付加した漬け物を提供するものである。更に、本発明は、乳酸発酵に伴う過剰な酸味は発生しないことを特徴とする。
【００２３】請求項５に記載した発明は、キムチの長期保存を、低温感受性酵母と抗菌物質産生乳酸菌をスターターとした乳酸発酵漬け床を開発することで実現したものである。すなわち、低温感受性酵母と抗菌物質産生乳酸菌を用いた抗菌物質を含む乳酸発酵の併用を特徴とする、異常醗酵や雑菌を抑制した長期保存可能なキムチを提供するものである。また、本発明は、抗菌物質を含む乳酸発酵漬け床による適度な酸味を付加した漬け物を提供するものである。更に、本発明は、乳酸発酵に伴う過剰な酸味は発生しないことを特徴とする。
【００２４】請求項６に記載した発明は、ぬか床の異常発酵の抑制を、低温感受性酵母と抗菌物質産生乳酸菌をスターターとした乳酸発酵ぬか床を開発することで実現したものである。すなわち、低温感受性酵母と抗菌物質産生乳酸菌を用いた抗菌物質を含む乳酸発酵を併用したぬか床を特徴とする、異常醗酵や雑菌を抑制したぬか床を提供するものである。また、本発明は、抗菌物質を含む乳酸発酵漬け床による適度な酸味を付加した漬け物を提供するものである。更に、本発明は、乳酸発酵に伴う過剰な酸味は発生しないことを特徴とする。
【００２５】請求項７に記載した発明は、水分を多く含む食品製造副産物の腐敗を防止し、長期保存を可能とし、食品原料としての利用を可能とするものである。すなわち、低温感受性酵母と抗菌物質産生乳酸菌を用いた抗菌物質を含む乳酸発酵の共存を特徴とする、腐敗や雑菌を抑制した食品製造副産物を提供するものである。また、本発明は、抗菌物質を含む乳酸発酵により過剰な酸味は発生せず、さらに食品原料としての利用を可能にしたことを特徴とする。
【００２６】請求項８に記載した発明は、米と米麹を漬け床として使用するナタ漬けの長期保存を、低温感受性酵母と抗菌物質産生乳酸菌をスターターとした乳酸発酵漬け床を開発することで実現したものである。すなわち、低温感受性酵母と抗菌物質産生乳酸菌を用いた抗菌物質を含む乳酸発酵の併用を特徴とする、異常醗酵を抑制した長期保存可能な米と米麹によるナタ漬けを提供するものである。また、本発明は、抗菌物質を含む乳酸発酵漬け床による適度な酸味の付加と、残存する糖分によるほど良い甘みを付加した漬け物を提供するものである。更に、本発明は、乳酸発酵に伴う過剰な酸味は発生しないことを特徴とする。また、さらに低温感受性酵母を共存させることにより、異常発酵を抑制することを特徴とする。更に、本発明は、保存が困難であったナタ漬けを長期間保存可能にしたことから、遠距離出荷が可能となる。
【００２７】請求項９に記載した発明は、米と米麹を漬け床として使用するハタハタずしの長期保存を、低温感受性酵母と抗菌物質産生乳酸菌をスターターとした乳酸発酵漬け床を開発したものである。すなわち、低温感受性酵母と抗菌物質産生乳酸菌を用いた抗菌物質を含む乳酸発酵の併用を特徴とする、異常醗酵や雑菌を抑制した長期保存可能な米と米麹を用いたハタハタずしを提供するものである。また、本発明は、抗菌物質を含む乳酸発酵漬け床による適度な酸味の付加と、残存する糖分によるほど良い甘みを付加した漬け物を提供するものである。更に、本発明は、乳酸発酵に伴う過剰な酸味は発生しないことを特徴とする。更に、本発明は、保存が困難であったハタハタずしを長期間保存可能にしたことから、遠距離出荷が可能となる。
【００２８】請求項１０に記載した発明は、発酵食品製造時に、低温感受性酵母と乳酸菌に属する微生物のうち抗菌物質産生乳酸菌を併用して醗酵を行い、発酵食品の保存性向上と賞味期限を延長する技術である。すなわち、低温感受性酵母と抗菌物質産生乳酸菌を用いた抗菌物質を含む乳酸発酵の共存を特徴とする、異常醗酵を抑制した長期保存可能な発酵食品の製造方法を提供するものである。また、本発明は、乳酸発酵に伴う過剰な酸味は発生しないことを特徴とする。
【００２９】請求項１１に記載した発明は、肉、魚、野菜等を原料とした発酵食品製造時に、低温感受性酵母と乳酸菌に属する微生物のうち抗菌物質産生乳酸菌を併用して醗酵を行い、発酵食品の保存性向上と賞味期限を延長する技術である。すなわち、低温感受性酵母と抗菌物質産生乳酸菌を用いた抗菌物質を含む乳酸発酵の共存を特徴とする、異常醗酵を抑制した長期保存可能な発酵食品の製造方法を提供するものである。また、本発明は、乳酸発酵に伴う過剰な酸味は発生しないことを特徴とする。さらに、本発明は塩分使用量を減らすことが可能であり、高血圧などの成人病予防につながる。
【００３０】請求項１２に記載した発明は、米と米麹を漬け床として使用する野菜漬け物の長期保存を、低温感受性酵母と抗菌物質産生乳酸菌をスターターとした乳酸発酵漬け床を開発することで実現したものである。すなわち、低温感受性酵母と抗菌物質産生乳酸菌を用いた抗菌物質を含む乳酸発酵の併用を特徴とする、異常醗酵を抑制した長期保存可能な米と米麹による野菜漬け物の製造方法を提供するものである。また、本発明は、抗菌物質を含む乳酸発酵漬け床による適度な酸味の付加と、残存する糖分によるほど良い甘みを付加した野菜漬け物を提供するものである。更に、本発明は、乳酸発酵に伴う過剰な酸味は発生しないことを特徴とする。
【００３１】請求項１３に記載した発明は、米と米麹を漬け床として使用する水畜産加工食品の長期保存を、低温感受性酵母と抗菌物質産生乳酸菌をスターターとした乳酸発酵漬け床を開発することで実現したものである。すなわち、低温感受性酵母と抗菌物質産生乳酸菌を用いた抗菌物質を含む乳酸発酵の併用を特徴とする、異常醗酵や雑菌を抑制した長期保存可能な米と米麹を用いた水畜産加工食品の製造方法を提供するものである。また、本発明は、抗菌物質を含む乳酸発酵漬け床による適度な酸味の付加と、残存する糖分によるほど良い甘みを付加した漬け物を提供するものである。更に、本発明は、乳酸発酵に伴う過剰な酸味は発生しないことを特徴とする。
【００３２】請求項１４に記載した発明は、キムチの長期保存を、低温感受性酵母と抗菌物質産生乳酸菌をスターターとした乳酸発酵漬け床を開発することで実現したものである。すなわち、低温感受性酵母と抗菌物質産生乳酸菌を用いた抗菌物質を含む乳酸発酵の併用を特徴とする、異常醗酵や雑菌を抑制した長期保存可能なキムチの製造方法を提供するものである。また、本発明は、抗菌物質を含む乳酸発酵漬け床による適度な酸味を付加した漬け物を提供するものである。更に、本発明は、乳酸発酵に伴う過剰な酸味は発生しないことを特徴とする。
【００３３】請求項１５に記載した発明は、ぬか床の異常発酵を、低温感受性酵母と抗菌物質産生乳酸菌をスターターとした乳酸発酵ぬか床を開発することで実現したものである。すなわち、低温感受性酵母と抗菌物質産生乳酸菌を用いた抗菌物質を含む乳酸発酵を併用したぬか床を特徴とする、異常醗酵や雑菌を抑制したぬか床の製造方法を提供するものである。また、本発明は、抗菌物質を含む乳酸発酵漬け床による適度な酸味を付加した漬け物を提供するものである。更に、本発明は、乳酸発酵に伴う過剰な酸味は発生しないことを特徴とする。
【００３４】請求項１６に記載した発明は、水分を多く含む食品製造副産物の腐敗を防止し、長期保存を可能とし、食品原料としての利用を可能とするものである。すなわち、低温感受性酵母と抗菌物質産生乳酸菌を用いた抗菌物質を含む乳酸発酵の共存を特徴とする、腐敗や雑菌を抑制した食品製造副産物の製造方法を提供するものである。また、本発明は、抗菌物質を含む乳酸発酵により過剰な酸味は発生せず、さらに食品原料としての利用を可能にしたことを特徴とする。
【００３５】請求項１７に記載した発明は、米と米麹を漬け床として使用するナタ漬けの長期保存を、低温感受性酵母と抗菌物質産生乳酸菌をスターターとした乳酸発酵漬け床を開発することで実現したものである。すなわち、低温感受性酵母と抗菌物質産生乳酸菌を用いた抗菌物質を含む乳酸発酵の併用を特徴とする、異常醗酵を抑制した長期保存可能な米と米麹によるナタ漬けの製造方法を提供する。また、本発明は、抗菌物質を含む乳酸発酵漬け床による適度な酸味の付加と、残存する糖分によるほど良い甘みを付加した漬け物を提供するものである。更に、本発明は、乳酸発酵に伴う過剰な酸味は発生しないことを特徴とする。また、さらに低温感受性酵母を共存させることにより、異常発酵を抑制することを特徴とする。更に、本発明は、保存が困難であったナタ漬けを長期間保存可能にしたことから、遠距離出荷が可能となる。
【００３６】請求項１８に記載した発明は、米と米麹を漬け床として使用するハタハタずしの長期保存を、低温感受性酵母と抗菌物質産生乳酸菌をスターターとした乳酸発酵漬け床を開発することで実現したものである。すなわち、低温感受性酵母と抗菌物質産生乳酸菌を用いた抗菌物質を含む乳酸発酵の併用を特徴とする、異常醗酵や雑菌を抑制した長期保存可能な米と米麹を用いたハタハタずしの製造方法を提供するものである。また、本発明は、抗菌物質を含む乳酸発酵漬け床による適度な酸味の付加と、残存する糖分によるほど良い甘みを付加した漬け物を提供するものである。更に、本発明は、乳酸発酵に伴う過剰な酸味は発生しないことを特徴とする。更に、本発明は、保存が困難であったハタハタずしを長期間保存可能にしたことから、遠距離出荷が可能となる。
【００３７】
【発明の実施の形態】本発明について発酵食品とは、発酵食品製造時において、発酵開始時に低温感受性酵母と抗菌物質産生乳酸菌を接種し発酵を行った食品を指す。接種する低温感受性酵母は特に限定される物ではないが、１０℃以下で活動を停止する酵母が挙げられる。また、接種する抗菌物質産生乳酸菌は特に限定されるものでは無いが、例えば、ラクトコッカス・ラクティス・サブスピーシーズ・ラクティスに属するナイシン産生乳酸菌が挙げられる。本発明において抗菌物質を含む発酵食品の発酵は通常の条件で行えば良く、特に限定されないが、例えばラクトコッカス・ラクティス・サブスピーシーズ・ラクティスの培養であれば、発酵開始時に乳酸菌を接種し、常温で２日間程度培養すればよい。好ましくは、３０℃で１２時間程度、また１５℃で２日間程度、ｐＨ４．５〜５程度となるまで培養する。培養方法は静置培養でよい。また、発酵終了後は４℃以下の冷蔵で保存すればよい。
【００３８】請求項１に記載の発明について説明する。発酵食品製造時において、発酵開始時に低温感受性酵母と抗菌物質産生乳酸菌を接種し発酵を行った食品を指す。また、発酵終了後は４℃以下の冷蔵で保存すればよい。
【００３９】請求項２に記載の発明について説明する。肉、魚、野菜などの発酵食品製造時において、発酵開始時に低温感受性酵母と抗菌物質産生乳酸菌を接種し発酵を行った食品を指す。肉、魚、野菜などは特に限定されるものではないが、例えば、ソーセージやイカの塩辛等の各種塩辛製造時、大根や蕪、ニンジンの漬け物が挙げられる。
【００４０】請求項３に記載の発明について説明する。本明細書中において抗菌物質を含む乳酸発酵漬け床とは、甘酒に抗菌物質産生乳酸菌を接種し発酵を行った乳酸発酵甘酒及び乳酸発酵甘酒を利用した漬け床のことである。甘酒としては常法により製造されるものを用いることができ、例えば、米と米麹に水を加え、適温にて加熱することで糖化し、更に殺菌した物を利用することができる。また、抗菌物質を含む乳酸発酵漬け床を得るために甘酒に接種する抗菌物質産生乳酸菌は特に限定されるものでは無いが、例えば、ラクトコッカス・ラクティス・サブスピーシーズ・ラクティスに属するナイシン産生乳酸菌が挙げられる。本発明において抗菌物質を含む乳酸発酵漬け床の発酵は通常の条件で行えば良く、特に限定されないが、例えばラクトコッカス・ラクティス・サブスピーシーズ・ラクティスの培養であれば、甘酒に乳酸菌を接種し、常温で２日間程度培養すればよい。好ましくは、３０℃で１２時間程度、また１５℃で２日間程度、ｐＨ４．５〜５程度となるまで培養する。培養方法は静置培養でよい。抗菌物質を含む乳酸発酵漬け床に漬け込む野菜は特に限定されるものではないが、例えば、大根や蕪、ニンジンが挙げられる。上記野菜等はあらかじめ野菜重量の３％程度の食塩で３〜５日程度塩漬けしておくのが望ましいが、特に限定されるものではない。低温感受性酵母は発酵終了直前までに接種すればよい。また、発酵終了後は４℃以下の冷蔵で保存すればよい。
【００４１】請求項４に記載の発明について説明する。米と米麹を使用した水畜産加工品とは、抗菌物質を含む乳酸発酵漬け床に水畜産品、例えば、牛肉、鶏肉、豚肉、マス、フナなどを漬け込んだ物、または、まぶした物、または、マスやフナなどの内臓を取り出し、腹腔内に内包した物を言うが、漬け込む水畜産品は特に限定されるものではない。低温感受性酵母は発酵終了直前までに接種すればよい。また、発酵終了後は４℃以下の冷蔵で保存すればよい。
【００４２】請求項５に記載の発明について説明する。キムチは通常発酵食品であり、塩漬けした野菜を、だし汁と、はちみつ、唐辛子、食塩、ニンニク、ショウガをよく混ぜて調製したキムチダレに漬け込み、３日以上発酵させた食品であり、スターターとして乳酸菌を添加する場合もあるが保存中に菌相の遷移が発生し、意図しない過剰醗酵が起きていた。本発明は低温感受性酵母と抗菌物質産生乳酸菌をもちいた抗菌物質を含む乳酸発酵を特徴とする、野生酵母と野生乳酸菌の生育を抑制した長期保存可能なキムチを提供する。ある酵母が優先的に生育する場合、他の酵母が生育しにくい特性と、抗菌物質を含む乳酸発酵により雑菌の生育を抑制し、さらに適度な酸味の付加と、発酵経過を制御することで菌の遷移を抑制し安全に品質を保持する。さらに、抗菌物質を含む乳酸発酵に伴う過剰な酸味は発生しないことを特徴とする。また、発酵終了後は４℃以下の冷蔵で保存すればよい。
【００４３】請求項６に記載の発明について説明する。ぬか床とは米ぬか、食塩、昆布、唐辛子などを水で練った物であり、ここに野菜や果物を漬け込む。ぬか床には野菜などから自然の乳酸菌や酵母が持ち込まれ、ぬか床内で繁殖する。低温感受性酵母と抗菌物質産生乳酸菌を用いたぬか床とは、米ぬかと食塩などを水で練るときに低温感受性酵母と抗菌物質産生乳酸菌をスターターとして添加したものである。漬け込む野菜や果物は、キュウリ、ナス、水菜、白菜、リンゴなどが挙げられるが特に限定されるものではない。
【００４４】請求項７に記載の発明について説明する。低温感受性酵母と抗菌物質産生乳酸菌を用いた食品製造副産物の保存性を向上する技術とは、保存性の悪い食品製造副産物に低温感受性酵母と抗菌物質産生乳酸菌を添加し培養することで保存性を向上させるものである。保存性が向上した食品製造副産物は新規な原材料として、また、食品としての利用が可能となる。保存性の悪い食品製造副産物とは、例えば、おからが挙げられるが、特に限定されるものではない。
【００４５】請求項８に記載した発明について説明する。米と米麹を使用したナタ漬けとは、抗菌物質を含む乳酸発酵漬け床に次に挙げる野菜を漬け込んだものを言う。ナタ漬けに使用される野菜は特に限定されるものではないが、例えば、大根や蕪、ニンジンが挙げられる。上記野菜等はあらかじめ野菜重量の３％程度の食塩で３〜５日程度塩漬けしておくのが望ましいが、特に限定されるものではない。低温感受性酵母は発酵終了直前までに接種すればよい。また、発酵終了後は４℃以下の冷蔵で保存すればよい。
【００４６】請求項９に記載した発明について説明する。米と米麹を使用したハタハタずしとは、抗菌物質を含む乳酸発酵漬け床にハタハタを漬け込んだ物、または、まぶした物、または、ハタハタの内臓を取り出し、腹腔内に内包した物を言う。低温感受性酵母は発酵終了直前までに接種すればよい。また、発酵終了後は４℃以下の冷蔵で保存すればよい。
【００４７】請求項１０に記載した発明について説明する。ここにいう発酵食品の製造方法は、発酵開始時に低温感受性酵母と抗菌物質産生乳酸菌を接種し発酵を行った食品の製造方法を指す。発酵食品は特に限定されるものではないが、清酒、味噌、醤油、漬け物、各種塩辛類などが挙げられる。また、発酵終了後は４℃以下の冷蔵で保存すればよい。
【００４８】請求項１１に記載した発明について説明する。ここにいう発酵食品の製造方法は、肉、魚、野菜などの発酵食品製造時において、発酵開始時に低温感受性酵母と抗菌物質産生乳酸菌を接種し発酵を行った食品の製造方法を指す。発酵食品は特に限定されるものではないが、例えば、イカの塩辛等の各種塩辛製造時やソーセージ、大根や蕪、ニンジンの漬け物が挙げられる。
【００４９】請求項１２に記載した発明について説明する。ここにいう野菜漬物の製造方法とは、野菜を低温感受性酵母と抗菌物質を含む乳酸発酵漬け床を使用した食品の製造方法を指す。すなわち、本明細書中において抗菌物質を含む乳酸発酵漬け床とは、甘酒に抗菌物質産生乳酸菌を接種し発酵を行った乳酸発酵甘酒及び乳酸発酵甘酒を利用した漬け床の製造方法のことである。甘酒としては常法により製造される物を用いることができ、例えば、米と米麹に水を加え、適温にて加熱することで糖化し、更に殺菌した物を利用することができる。また、抗菌物質を含む乳酸発酵漬け床を得るために甘酒に接種する抗菌物質産生乳酸菌は特に限定されるものでは無いが、例えば、ラクトコッカス・ラクティス・サブスピーシーズ・ラクティスに属するナイシン産生乳酸菌が挙げられる。本発明において抗菌物質を含む乳酸発酵漬け床の発酵は通常の条件で行えば良く、特に限定されないが、例えばラクトコッカス・ラクティス・サブスピーシーズ・ラクティスの培養であれば、甘酒に乳酸菌を接種し、常温で２日間程度培養すればよい。好ましくは、３０℃で１２時間程度、また１５℃で２日間程度、ｐＨ４．５〜５程度となるまで培養する。培養方法は静置培養でよい。抗菌物質を含む乳酸発酵漬け床に漬け込む野菜は特に限定されるものではないが、例えば、大根や蕪、ニンジンが挙げられる。上記野菜等はあらかじめ野菜重量の３％程度の食塩で３〜５日程度塩漬けしておくのが望ましいが、特に限定されるものではない。低温感受性酵母は発酵終了直前までに接種すればよい。また、発酵終了後は４℃以下の冷蔵で保存すればよい。
【００５０】請求項１３に記載した発明について説明する。ここで、水畜産加工品の製造方法は、水畜産品を低温感受性酵母と抗菌物質を含む乳酸発酵漬け床を使用した食品の製造方法を指す。水畜産品は、例えば、牛肉、鶏肉、豚肉、マス、フナなどを漬け込んだ物、または、まぶした物、または、マスやフナなどの内臓を取り出し、腹腔内に内包した物を言うが、漬け込む水畜産品は特に限定されるものではない。低温感受性酵母は発酵終了直前までに接種すればよい。また、発酵終了後は４℃以下の冷蔵で保存すればよい。
【００５１】請求項１４に記載した発明について説明する。ここにいうキムチの製造方法は、キムチ製造時に低温感受性酵母と抗菌物質産生乳酸菌を接種して製造する方法を指す。キムチは通常発酵食品であり、塩漬けした野菜を、だし汁と、はちみつ、唐辛子、食塩、ニンニク、ショウガをよく混ぜて調製したキムチダレに漬け込み、３日以上発酵させた食品であり、スターターとして乳酸菌を添加する場合もあるが保存中に菌相の遷移が発生し、意図しない過剰醗酵が起きていた。本発明は抗菌物質産生乳酸菌をもちいた抗菌物質を含む乳酸発酵を特徴とする、野生乳酸菌の生育を抑制した長期保存可能なキムチの製造方法を提供する。抗菌物質を含む乳酸発酵による適度な酸味の付加と、発酵経過を制御することで菌の遷移を抑制し安全に品質を保持する。さらに、抗菌物質を含む乳酸発酵に伴う過剰な酸味は発生しないことを特徴とする。また、発酵終了後は４℃以下の冷蔵で保存すればよい。
【００５２】請求項１５に記載した発明について説明する。ここにいうぬか床の製造方法は、ぬか床製造時に低温感受性酵母と抗菌物質産生乳酸菌を接種して製造する方法を指す。ぬか床とは米ぬか、食塩、昆布、唐辛子などを水で練った物であり、ここに野菜や果物を漬け込む。ぬか床は野菜などから自然の乳酸菌や酵母が持ち込まれぬか床内で繁殖する。本発明は低温感受性酵母と抗菌物質産生乳酸菌を用いたぬか床の製造方法を提供するものであり、米ぬかと食塩などを水で練るときに低温感受性酵母と抗菌物質産生乳酸菌をスターターとして添加したものである。漬け込む野菜や果物は、キュウリ、ナス、水菜、白菜、リンゴなどが挙げられるが特に限定されるものではない。
【００５３】請求項１６に記載した発明について説明する。ここにいう食品製造副産物の製造方法とは、低温感受性酵母と抗菌物質産生乳酸菌を用いて食品製造副産物の保存性を向上する技術を指す。保存性の悪い食品製造副産物に低温感受性酵母と抗菌物質産生乳酸菌を添加し培養することで保存性を向上させる製造方法を提供する。保存性が向上した食品製造副産物は新規な原材料として、また、食品としての利用が可能となる。保存性の悪い食品製造副産物とは、例えば、おからが挙げられるが、特に限定されるものではない。
【００５４】請求項１７に記載した発明について説明する。ここにいうナタ漬けの製造方法は、低温感受性酵母と抗菌物質を含む乳酸発酵漬け床を使用したナタ漬けの製造方法を指す。抗菌物質を含む乳酸発酵漬け床に漬け込む野菜は特に限定されるものではないが、例えば、大根や蕪、ニンジンが挙げられる。上記野菜等はあらかじめ野菜重量の３％程度の食塩で３〜５日程度塩漬けしておくのが望ましいが、特に限定されるものではない。低温感受性酵母は発酵終了直前までに接種すればよい。また、発酵終了後は４℃以下の冷蔵で保存すればよい。
【００５５】請求項１８に記載した発明について説明する。ここにいうハタハタずしの製造方法とは、低温感受性酵母と抗菌物質を含む乳酸発酵漬け床を使用したハタハタずしの製造方法を指す。例えば、ハタハタを漬け込んだ物、または、まぶした物、または、ハタハタの内臓を取り出し、腹腔内に内包した物を言う。低温感受性酵母は発酵終了直前までに接種すればよい。また、発酵終了後は４℃以下の冷蔵で保存すればよい。
【００５６】
【実施例】以下、いくつかの試験例を挙げた後、実施例を挙げて本発明を詳細に説明するが、本発明はこれらに限定されるものではない。
［試験例１］抗菌物質産生乳酸菌の抗菌性
１） 試料の調製 乳酸菌菌体は３００ｍｌのＬａｃｔｏｂａｃｉｌｌｉ ＭＲＳ培地（ディフコ社製）を１２１℃で１５分間殺菌し、室温に冷却後、ラクトコッカス・ラクティス・サブスピーシーズ・ラクティスに属するナイシン産生乳酸菌を接種し、３０℃で１８時間静置培養する。培養液を１２，０００回転で１５分間遠心し、培養上清と菌体を得た。菌体の洗浄を目的に滅菌水を加え、よく懸濁後、１２，０００回転で１５分間遠心し、菌体を回収した。これを３回繰り返し、乳酸菌菌体（以下、乳酸菌菌体と表記）とした。培養上清は水酸化ナトリウムでｐＨ ７に調製し、抗菌物質を含む乳酸菌培養上清とした。
酵母菌体は３００ｍｌのＹＰＤ培地（酵母エキス ０．５％、ポリペプトン １％、グルコース３％）を１２１℃で１５分間殺菌し、室温に冷却後、市販パン用低温感受性酵母を接種し、３０℃で１８時間静置培養する。培養液を１２，０００回転で１５分間遠心し、培養上清と菌体を得た。菌体の洗浄を目的に滅菌水を加え、よく懸濁後、１２，０００回転で１５分間遠心し、菌体を回収した。これを３回繰り返し、酵母菌体（以下、酵母菌体と表記）とした。
２） 試験方法 得られた抗菌物質を含む乳酸菌培養上清の抗菌活性を、ペーパーディスク法を用いて調べた。
Ｌａｃｔｏｂａｃｉｌｌｉ ＭＲＳ培地を用いて、肉、魚、米麹、キムチ、おから、野菜、ぬか床から分離したそれぞれの汚染菌であるバシラス属の細菌、ラクトバシラス属の細菌、ラクトコッカス属の細菌を３０℃で２４時間培養し、この培養液を５０℃に保温した０．７５％ 寒天添加Ｌａｃｔｏｂａｃｉｌｌｉ ＭＲＳ培地３．５ｍｌに対して１／５０量を添加し、プレートに流して固化した。これとは別に直径６ｍｍの滅菌したペーパーディスクを用意し、抗菌物質を含む乳酸菌培養上清を各２５μｌ含浸させた。固化した培地表面に、ペーパーディスクを載置し、３０℃で１２時間培養して形成された阻止円を観察した。
３） 試験結果 中心に抗菌物質産生乳酸菌培養上清を２５μｌ含浸させた直径６ｍｍのペーパーディスクを置き、その周辺に透明な阻止円が見られた。この試験の結果は表１に示すとおりである。表１は肉、魚、米麹、キムチ、おから、野菜、ぬか床より分離された汚染菌に対する抗菌活性を阻止円の直径から示した。
【００５７】
【表１】
【００５８】［試験例２］ この試験は、米と米麹より調製した甘酒中で、抗菌物質産生乳酸菌と低温感受性酵母の培養条件を調べるために行った。
１） 試料の調製 得られた各菌体の生育条件を次の通り検討した。米と米麹を用いた発明については、甘酒を調製し、甘酒に乳酸菌菌体と酵母菌体を接種してその生育を調べた。甘酒は次のように調製した。米（市販あきたこまち）を通常の固さに炊飯する。この炊飯米と米麹（太子社製）と水を１：１：２の割合で混合し、ブリックス２５になるまで６０℃で加熱後、８０℃で１時間殺菌した。これを室温まで冷却して甘酒とした。乳酸菌菌体の生育の確認には、ｐＨの低下を指標とし、酵母菌体の生育の確認にはガス発生の有無を指標とした。
２） 試験方法 得られた甘酒に乳酸菌菌体及び酵母菌体、またはその両方を接種してそれぞれの甘酒中での生育を調べた。乳酸菌菌体の生育の確認には、ｐＨの低下を指標とし、酵母菌体の生育の確認にはガス発生の有無を指標とした。対照として、菌体を添加しない甘酒を使用した。
３） 試験結果 この試験の結果は表２に示すとおりである。 表２は甘酒中における乳酸菌菌体の生育を表しており、乳酸菌菌体と酵母菌体ともに甘酒中でよく生育した。抗菌物質産生乳酸菌と低温感受性酵母の培養は、３０℃で１２時間、または、１５℃で４８時間程度が適当であった。
【００５９】
【表２】
【００６０】［試験例３］ この試験は、抗菌物質産生乳酸菌から得られた乳酸発酵甘酒に含まれるの抗菌活性について調べるために行った。
１） 試料の調製 抗菌物質産生乳酸菌としてラクトコッカス・ラクティス・サブスピーシーズ・ラクティスに属するナイシン産生乳酸菌を甘酒に接種し、３０℃で１２時間培養した乳酸発酵甘酒中に含まれる抗菌活性を調べる目的で、乳酸発酵甘酒を１２，０００回転で１５分間遠心し、乳酸発酵甘酒上清を得た。
２） 試験方法 得られた乳酸発酵甘酒上清の抗菌活性を、ペーパーディスク法を用いて調べた。Ｌａｃｔｏｂａｃｉｌｌｉ ＭＲＳ培地を用いて、肉、魚、米麹、キムチ、おから、野菜、ぬか床から分離したそれぞれの汚染菌であるバシラス属の細菌、ラクトバシラス属の細菌、ラクトコッカス属の細菌を３０℃で２４時間培養し、この培養液を５０℃に保温した０．７５％ 寒天添加Ｌａｃｔｏｂａｃｉｌｌｉ ＭＲＳ培地３．５ｍｌに対して１／５０量を添加し、プレートに流して固化した。これとは別に直径６ｍｍの滅菌したペーパーディスクを用意し、乳酸発酵甘酒上清を各２５μｌ含浸させた。固化した培地表面に、ペーパーディスクを載置し、３０℃で１２時間培養して形成された阻止円を観察した。さらに、前記固化した培地表面に、ペーパーディスクの代わりに、乳酸発酵甘酒上清を表面に薄く塗布した肉や魚の小片を載置し、３０℃で１２時間培養して形成された阻止円を観察した。
３） 試験結果 試験結果は表３に示すとおりである。表３はペーパーディスク法を用いて、乳酸発酵甘酒上清中の抗菌活性を調べた結果を示している。上清中から抗菌活性が得られた。さらに、ペーパーディスクの代わりに、滅菌水で洗浄した肉や魚の小片に乳酸発酵甘酒を表面に薄く塗布して載置したところ、阻止円が形成されたことから抗菌活性がみられた。このことから、肉、魚、野菜などの発酵食品製造時に、低温感受性酵母と乳酸菌に属する微生物のうち抗菌物質産生乳酸菌を併用して醗酵を行うことで、発酵食品の保存性向上と賞味期限を延長する事が可能と考えられた。
【００６１】
【表３】
【００６２】［試験例４］ この試験は、キムチで抗菌物質産生乳酸菌と低温感受性酵母の培養条件を調べるために行った。
１） 試料の調製 得られた各菌体の生育条件を次の通り検討した。市販キムチに乳酸菌菌体と酵母菌体を接種し、３０℃で長期間保存した。対照として菌体を添加しないものを用意した。
２） 試験方法 市販キムチに乳酸菌菌体と酵母菌体を接種し、３０℃で２１日間保存してｐＨの低下と抗菌活性の有無を調べた。対照として菌体を添加しないものを用意した。
３） 試験結果 この試験の結果は表４に示すとおりである。表４は市販キムチに乳酸菌菌体と酵母菌体を接種して３０℃で２１日間保存した結果を示している。菌体を接種しなかったキムチはｐＨが大きく低下しているが、乳酸菌菌体と酵母菌体を接種したキムチのｐＨ低下はｐＨ４．１で止まっている。また、乳酸菌菌体を接種したキムチからは抗菌活性が検出されたが、対照では検出されなかった。菌数の変化は、対照が保存開始後２１日目で１０５ ｃｅｌｌｓ ／ ｍｌ 以上であったのに対し、乳酸菌菌体と酵母菌体を接種した物では１０４ ｃｅｌｌｓ ／ ｍｌ 以下であった。さらに、２１日目でも適度な酸味であり、風味の良いキムチが得られた。
【００６３】
【表４】
【００６４】［試験例５］ この試験は、ぬか床で抗菌物質産生乳酸菌と低温感受性酵母の培養条件を調べるために行った。
１） 試料の調製 ぬか床は、市販米ぬか１ｋｇに、必要に応じて乳酸菌菌体と酵母菌体を懸濁した３％の滅菌食塩水１，３００ｍｌを加えて良く攪拌した。
２） 試験方法 得られたぬか床を３０℃で保存し、２日に一度、ぬか床を良く攪拌した。ｐＨの低下により菌体の生育を調べた。さらに、３０℃で２０日間保存して、ｐＨの低下を調べた。対照として滅菌生理食塩水のみを添加したものを用意した。
３） 試験結果 この試験の結果は表５に示すとおりである。表５はぬか床に乳酸菌菌体と酵母菌体を接種して３０℃で２０日間保存した結果を示している。菌体を接種しなかったぬか床はｐＨが大きく低下しているが、乳酸菌菌体と酵母菌体を接種したぬか床のｐＨ低下はｐＨ４．２で止まっている。さらに、乳酸菌菌体を接種したぬか床からは抗菌活性が検出されたが、対照では検出されなかった。さらに、２０日目でも適度な酸味であり、風味の良いぬか床が得られた。
【００６５】
【表５】
【００６６】［試験例６］ この試験は、食品副産物、特におからで抗菌物質産生乳酸菌と低温感受性酵母の培養条件を調べるために行った。
１） 試料の調製 おからは、市販おからｗｅｔ重量で３００ｇに、冷却した滅菌生理食塩水２００ｍｌを加えて良くまぜた。これをおから試料とした。
２） 試験方法 得られたおから試料に乳酸菌菌体と酵母菌体を接種し３０℃で保存し、ｐＨの低下により菌体の生育を調べた。さらに、３０℃で長期間保存して、ｐＨの低下を調べた。対照として滅菌生理食塩水のみを添加したものを用意した。
３） 試験結果 この試験の結果は表６に示すとおりである。表６はおから試料に乳酸菌菌体を接種して３０℃で長期間保存した結果を示している。対照及び乳酸菌菌体を接種したおから試料は保存開始２日目にｐＨが大きく低下しているが、乳酸菌菌体を接種したおからからガス発生は見られなかったが、対照はガスの発生が見られたため、おから汚染菌である酸生産菌の生育によりｐＨの低下とガス発生が見られたと考えられた。乳酸菌菌体を接種したおからのｐＨ低下はｐＨ ４で止まっている。保存開始後１ヶ月で対照のおからのｐＨが上昇し腐敗したが、乳酸菌菌体を添加したおから試料は保存開始後３ヶ月経過しても保存開始時と同様に明るい緑色で、香りはやや酸臭がするが、保存開始時の芳ばしい香を維持していた。さらに、乳酸菌菌体を接種したおからを滅菌水で懸濁し、１２，０００回転で１５分間遠心して得た上清から抗菌活性が検出されたが、対照では検出されなかった。
【００６７】
【表６】
【００６８】［実施例］ 次に実施例を示し、本発明を更に詳述するが、本発明は以下の実施例に限定されるものではない。
実施例 １ 米と米麹と低温感受性酵母、さらに抗菌物質産生乳酸菌を併用したナタ漬けの製造。
米と米麹から調製した甘酒に乳酸菌菌体と酵母菌体を接種し、３０℃で１８時間培養後、あらかじめ塩漬けした乱切り大根を漬け込み、４℃で２ヶ月間貯蔵試験を行った。使用菌株は抗菌物質産生乳酸菌と対照として抗菌活性を持たないラクトバシラス・サケ ＩＦＯ３５４１株（以下、ＩＦＯ３５４１株）を用いて乳酸発酵甘酒を調製した。その結果を表７に示す。表７は抗菌物質産生乳酸菌とＩＦ０３５４１株のｐＨ変化を示している。抗菌物質産生乳酸菌では、保存１週目から８週目までｐＨ４程度と安定しており、つけ込み直後と同様の酸味や甘みなどの風味が安定していた。それに対して、ＩＦ０３５４１株では、漬け込み後から保存３週間目までｐＨの低下や酸味の増大は認められなかったが、４週間目にはｐＨがやや下がり、酸味が増大し、同時に酸味の強い味と酸臭の強い香りに変化していた。
【００６９】
【表７】
【００７０】表８に保存開始後５週間目の生菌数を示す。抗菌物質産生乳酸菌を接種し、保存５週目に雑菌汚染を検出するための培養結果では雑菌の混入は見つけられず、抗菌物質産生乳酸菌も１ｍｌあたり２０００個以下しか検出出来なかった。ＩＦＯ３５４１株では、保存５週間目に行った雑菌汚染を検出するための培養結果では、１ｍｌあたり３４万個程度検出された。顕微鏡観察の結果、グラム染色で青く染色されるＩＦＯ３５４１株に比べて明らかに長い、乳酸菌と思われる長桿菌による汚染が見られた。また、抗菌物質産生乳酸菌をつかった、大根のナタ漬けの官能検査を保存開始後８週間が経過したもので行ったところ、大根の歯触りが非常に良く、保存開始時と同様にほのかな甘みと適度な酸味を有し、風味の優れたものであった。
【００７１】
【表８】
【００７２】実施例 ２ 実施例 １で製造したナタ漬けの官能試験
実施例１で製造したナタ漬けの官能評価を行った。仕込み後５日のナタ漬けと保存８週目のナタ漬けを使用し、テスターは１０名で行った。その結果を表９に示す。
【００７３】
【表９】
【００７４】表９は官能評価の結果を示している。記号はそれぞれ◎： 良い、○：普通、×：悪い、を示しており、それに続く数字は評価人数である。表９に示すとおり、仕込み後５日目は全テスターが香味良好と評価したが、保存８週目では、低温感受性酵母と抗菌物質産生乳酸菌を接種したナタ漬けは仕込み後５日目の風味を保っていると評価した。それに対して、対照のＩＦＯ３５４１株は全テスターが、強い酸味と異臭を伴う香り悪化を指摘し、総合評価が低かった。実施例２より本発明における低温感受性酵母と抗菌物質産生乳酸菌の保存性向上効果が顕著に示され、結果、ナタ漬けの賞味期限延長及び遠距離出荷が可能になった。
【００７５】実施例 ３ キムチの製造
乳酸醗酵したキムチダレを調整し、白菜キムチを漬け込み、４℃で３ヶ月間貯蔵した。キムチダレは、だし汁に、はちみつ、唐辛子、食塩、ニンニク、ショウガをよく混ぜて調製し、このキムチダレに乳酸菌菌体と酵母菌体を接種し、３０℃で１日培養したものを乳酸発酵キムチダレとした。この乳酸発酵キムチダレにあらかじめ塩漬けした白菜を漬け込み、４℃で３ヶ月間貯蔵試験を行った。使用菌株は抗菌物質産生乳酸菌と対照として抗菌活性を持たないラクトバシラス・サケ ＩＦＯ３５４１株（以下、ＩＦＯ３５４１株）を用いて乳酸発酵キムチダレを調製した。経時的にサンプリングを行い、官能評価を行った。その結果、低温感受性酵母と抗菌物質産生乳酸菌を用いたキムチの酸味と甘みは安定しており、つけ込み直後と同様の程良い酸味や甘みなどの風味が３ヶ月間持続した。それに対して、ＩＦ０３５４１株では、経時的に酸味が増大し、同時に酸味の強い味と強い酸臭を伴う「古漬け」に変化した。通常、市販のキムチは食べ頃は１０日間程度であり、それ以上だと酸味が増大し、古漬けとして利用される。この低温感受性酵母と抗菌物質産生乳酸菌を使ったキムチの風味は、白菜の歯触りが非常に良く、ほのかな甘みと適度な酸味を有する食べ頃の期間を長期間維持し、長期間保存可能な風味の優れたキムチであった。
【００７６】実施例 ４ 実施例 ３で製造したキムチの官能試験
実施例 ３のキムチ製造時に、抗菌物質産生乳酸菌あるいは、対照としてＩＦＯ３５４１株を使用して乳酸菌のみを添加した「Ｄ． 抗菌物質産生乳酸菌のみ添加」、「Ｅ．ＩＦＯ３５４１のみ添加」画分、低温感受性酵母のみを添加した「Ｃ． 酵母のみ添加」画分、両方を添加した「Ａ． 酵母・抗菌物質産生乳酸菌添加」、「Ｂ． 酵母・ＩＦＯ３５４１添加」画分をそれぞれ調製し、官能試験を行った。仕込み後１５日のキムチと保存３ヶ月目のナタ漬けを使用し、テスターは１０名で行った。その結果を表１０に示す。
【００７７】
【表１０】
【００７８】表１０は官能評価の結果を示している。数字は評価人数である。
表１０に示すとおり、仕込み後１５日目は低温感受性酵母のみを添加した「Ｃ． 酵母のみ添加」画分で評価が低い。これは、「酸味がたりない、浅漬けタイプ」という評価だった。その他の試験区では全テスターが香味良好と評価した。保存８週目では、「Ａ． 酵母・抗菌物質産生乳酸菌添加」画分は全テスターから香味良好との評価を得た。また、「Ｄ． 抗菌物質産生乳酸菌のみ添加」画分では、酸味は良好であるが、香りがややエステル様で芳しくなく、味も物足りないとのとの評価を得た。その他の画分については、全てにおいて強い酸味と香りがややエステル様で強い酸臭・つわり香が感じられたため、評価が低くなった。実施例４より本発明における低温感受性酵母と抗菌物質産生乳酸菌の保存性向上効果が顕著に示され、結果、キムチの賞味期限延長が可能になった。
【００７９】実施例 ５ 常温保存おからの製造
食品製造副産物として、おからに滅菌生理食塩水で懸濁した乳酸菌菌体と酵母菌体を接種し、３０℃で３ヶ月間貯蔵試験を行った。対照として、おからに滅菌生理食塩水のみを加えた。その結果、乳酸菌菌体と酵母菌体を接種したおからは３ヶ月経過後も外観上は保存開始時から全く変化せず、対照は溶解するように腐敗した。この時、乳酸菌菌体を接種したおからは、保存開始時と同様に明るい緑色で、香りはやや酸臭がするが、保存開始時の芳ばしい香を維持していた。さらに、乳酸菌菌体と酵母菌体を接種したおからを滅菌水で懸濁し、１２，０００回転で１５分間遠心して得た上清を、おからから分離した汚染菌を対照菌としてペーパーディスク法で抗菌活性を検出した。この結果を表１１に示す。
表１１は上記方法に従い、保存３ヶ月経過後のおからの遠心上清から検出された阻止円の直径を示しているが、乳酸菌菌体と酵母菌体を接種したおからからは抗菌活性が検出されたが、対照では検出されなかった。
おからは通常、冷蔵で３日程度しか保存出来ない。しかし、低温感受性酵母と抗菌物質産生乳酸菌を接種することで、常温で３ヶ月間保存可能となった。おからは、大豆由来であり、多くの栄養成分を含んでいて、新規な食品原材料として期待されているが、水分が多く保存性の悪いことから、多くは廃棄物として処理されている。また、現在までの保存法としては、乾燥や凍結が一般的であるが、非常に多額の維持費用が必要になる。本発明は、おからを低コストで常温において長期間保存可能とし、新規な原材料としての用途を切り開いたと言える。
【００８０】
【表１１】
【００８１】
【発明の効果】以上詳述したとおり本発明は、低温感受性酵母と抗菌物質産生乳酸菌を用いた発酵食品製造法や食品製造副産物の保存法であり、本発明により奏せられる効果は次の通りである。
低温感受性酵母の優先的生育による野生酵母の増殖阻害効果の相乗効果と、抗菌物質産生乳酸菌の生産する抗菌物質及び乳酸の殺菌効果に由来する、高い防腐効果を有し、かつ保存性良好な発酵食品を提供可能であり、また、食品製造副産物においては新規な食品原料としての利用を可能とした。
本発明の低温感受性酵母と抗菌物質産生乳酸菌を肉、魚、野菜などの生鮮食品表面に薄く塗布し、あるいは、発酵食品製造時にスターターとして添加することで、発酵食品の保存性向上と賞味期限を延長する事が可能となる。
本発明の低温感受性酵母と抗菌物質産生乳酸菌を用いて発酵食品を製造することにより、発酵食品や食品製造副産物の保存性を改良すると同時に、それらに良好な風味を付与することができる。
抗菌物質産生乳酸菌の生産する抗菌物質及び乳酸の殺菌効果と、低温感受性酵母の優先的生育による野生酵母の増殖阻害効果の相乗効果に由来する、高い防腐効果を有する発酵食品や、食品製造副産物の保存性向上に広く利用することができる。[0001]
BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a technique for improving the preservability of foods and food by-products, extending the expiration date, and a method for producing the same.
[0002]
2. Description of the Related Art It is well known that fermented foods utilizing yeasts and lactic acid bacteria are excellent in preservability and flavor due to the effects of a decrease in pH due to the acid produced by the lactic acid bacteria and alcohol and flavor components produced by the yeast. Has been.
[0003] A cold-sensitive yeast is a yeast that completely stops its activity at 10 ° C or less.
[0004] Yeasts generally have the property that if one yeast grows preferentially, the other yeasts are unlikely to grow.
[0005] An antibacterial substance-producing lactic acid bacterium is a lactic acid bacterium that produces an antibacterial substance that suppresses the growth of other microorganisms outside the cells.
[0006] Fermented foods such as meat, fish, vegetables and the like are produced for the purpose of improving storage stability and flavor. However, in order to achieve the purpose, fermented foods generally have a high salt content and may cause adult diseases such as hypertension. There is a danger of becoming.
[0007] Pickled vegetables and processed livestock products using rice and rice koji as pickling floors cannot be sterilized by heating at high temperatures, and produce abnormal gas, abnormal odor and excessive acidity due to abnormal fermentation of wild yeasts and lactic acid bacteria. And its shelf life is 1-2 days in refrigeration, making commercialization difficult.
[0008] Kimchi is usually a fermented food and lactic acid bacteria may be added in some cases. However, during storage, the flora changes, and unintended excessive fermentation occurs. In general, when stored in a refrigerator, it is lightly pickled from the day of shipment until 30 days, and it is said that the harmony of the flavor is good when eaten on days 31 to 40, and the acidity increases for 41 days or more, and the flavor is like the old pickle.
[0009] The bran bed is a fermented food made of lactic acid bacteria and yeast, but the transition of the bacterial flora occurs and unintended excessive fermentation occurs, causing off-flavor, off-flavor and decay. Food production by-products, such as okara, often contain large amounts of water, are easily spoiled, and have poor storage stability. In addition, it is often continuously discharged in small amounts, and it is difficult to use it as a raw material for foods and the like.
[0010] Nata pickles, which use rice and rice koji as pickled floors, are a special product of Akita Prefecture, which is a special product of Akita prefecture, which is made by randomly pickling various vegetables such as radish, turnip, carrot and so on. Impossible, extremely poor preservability, such as gas generation, abnormal odor, and excessive acidity due to abnormal fermentation of wild yeasts and lactic acid bacteria. Its shelf life is 1-2 days when refrigerated, making it difficult to commercialize. It is in a state. Therefore, it is difficult to carry out long-distance shipment.
[0011] Hatahata sushi, which uses rice and rice koji as a pickle floor, is a specialty product of Akita Prefecture where pickles are pickled on a pickle floor. Is extremely poor in preservability, such as generation of gas, abnormal odor, and excessive acidity due to abnormal fermentation, and has a shelf life of 1 to 2 days in refrigeration, making commercialization difficult. Therefore, it is difficult to carry out long-distance shipment.
As a method for producing pickled vegetables, there is "a pickling solution for pickling beds and shallow pickles using lactic acid bacteria and yeast and a method for producing them (Japanese Patent Application Laid-Open No. Hei 11-046681)", which is a residue used for beans, grains or potatoes. This is a technology for producing a rice bran bed by fermenting lactic acid bacteria and yeast using the method.
As a technique for utilizing an antibacterial substance produced by a lactic acid bacterium and effective in preventing the destruction and decay of food, there is "a novel antibacterial substance produced by a lactic acid bacterium and a compound thereof (Japanese Patent Application Laid-Open No. 05-285983)". This is an invention of a novel antibacterial substance and its compounding substance.
A further similar patent is "A novel lactic acid bacterium of the genus Lactobacillus and its culture (JP-A-10-036041)." This invention is intended for use in health foods and the like for the purpose of preventing food poisoning.
[0015]
SUMMARY OF THE INVENTION The present inventors have conducted intensive studies on a production method capable of improving the shelf life and extending the shelf life without deteriorating the flavor of foods and food by-products. It has been found that the combined use of a substance-producing lactic acid bacterium has a synergistically remarkable effect, and the present invention has been completed. None of the above three conventional examples use a cold-sensitive yeast.
An object of the present invention is to add a cold-sensitive yeast and an antibacterial substance-producing lactic acid bacterium to a food or a food by-product and grow the same in the food or the food by-product, so that the long-term storage of a food or a food by-product that cannot be stored for a long time. To provide a food and a food by-product, which make it possible to improve the flavor and also have a flavor improving effect.
Another object of the present invention is to add a low-temperature-sensitive yeast and an antibacterial substance-producing lactic acid bacterium to food or food by-products and grow them in food or food by-products. Another object of the present invention is to provide a method for producing foods and food by-products, which enables long-term storage of foods and also has a flavor improving effect.
[0018]
Means for Solving the Problems The present invention is characterized in that lactic acid fermentation is carried out by using lactic acid bacteria producing antimicrobial substances such as nisin in combination with fermentation by a low-temperature sensitive yeast and coexist in food.
According to the first aspect of the present invention, at the time of producing fermented foods, fermentation is carried out by using a low-temperature sensitive yeast and a lactic acid bacteria-producing lactic acid bacterium in combination with microorganisms belonging to lactic acid bacteria, thereby improving the preservability of the fermented food and extending the shelf life. Technology. When one yeast grows preferentially, the growth of wild yeast is suppressed by utilizing the general property of yeast that other yeasts are difficult to grow. Further, the present invention is characterized in that excessive sourness accompanying lactic acid fermentation does not occur.
The second aspect of the present invention is characterized in that a lactic acid fermentation containing an antibacterial substance using a low-temperature sensitive yeast and an antibacterial substance-producing lactic acid bacterium is used at the time of producing fermented foods using meat, fish, vegetables and the like as raw materials. Another object of the present invention is to provide fermented foods such as meat, fish, and vegetables that can be stored for a long time while suppressing abnormal fermentation. Further, the present invention is characterized in that excessive sourness accompanying lactic acid fermentation does not occur. Further, the present invention can reduce the amount of salt used, which leads to prevention of adult diseases such as hypertension.
The invention described in claim 3 realizes long-term preservation of pickles using rice and rice koji as pickles by developing a lactic acid fermentation pickle using starters of low-temperature sensitive yeast and antibacterial substance-producing lactic acid bacteria. It was done. That is, the present invention provides pickles of rice and rice koji which can be stored for a long period of time, characterized by a combination of low-temperature-sensitive yeast and lactic acid fermentation containing an antibacterial substance using an antibacterial substance-producing lactic acid bacterium, and capable of suppressing abnormal fermentation. Further, the present invention provides a pickle to which an appropriate acidity is added by a lactic acid fermentation pickling bed containing an antibacterial substance and a more sweet taste is added by a remaining sugar content. Further, the present invention is characterized in that excessive sourness associated with lactic acid fermentation does not occur.
The invention described in claim 4 develops a lactic acid fermented pickled bed using a cold-sensitive yeast and an antibacterial substance-producing lactic acid bacterium as a starter for long-term storage of processed processed livestock products using rice and rice koji as pickled beds. This is what was achieved. That is, it provides a processed livestock animal product using rice and rice koji, which is characterized by a combination of low-temperature sensitive yeast and lactic acid fermentation containing an antibacterial substance using an antibacterial substance-producing lactic acid bacterium, and is capable of suppressing abnormal fermentation and various germs and capable of long-term storage. To do. Further, the present invention provides a pickle to which an appropriate acidity is added by a lactic acid fermentation pickling bed containing an antibacterial substance and a more sweet taste is added by a remaining sugar content. Further, the present invention is characterized in that excessive sourness associated with lactic acid fermentation does not occur.
The invention described in claim 5 realizes long-term preservation of kimchi by developing a lactic acid fermentation pickling bed using a cold-sensitive yeast and an antibacterial substance-producing lactic acid bacterium as a starter. That is, the present invention provides a kimchi that can be stored for a long period of time while suppressing abnormal fermentation and various germs, which is characterized by the combined use of lactic acid fermentation containing an antibacterial substance using a low-temperature sensitive yeast and an antibacterial substance-producing lactic acid bacterium. The present invention also provides a pickled product having an appropriate sourness by using a lactic acid fermentation pickled bed containing an antibacterial substance. Further, the present invention is characterized in that excessive sourness associated with lactic acid fermentation does not occur.
The present invention described in claim 6 has realized the suppression of abnormal fermentation of a bran bed by developing a lactic acid fermented bran bed using a cold-sensitive yeast and an antibacterial substance-producing lactic acid bacterium as a starter. That is, the present invention provides a bran bed that suppresses abnormal fermentation and various germs, characterized by a bran bed using a lactic acid fermentation containing an antibacterial substance using a low-temperature sensitive yeast and an antibacterial substance-producing lactic acid bacterium. The present invention also provides a pickled product having an appropriate sourness by using a lactic acid fermentation pickled bed containing an antibacterial substance. Further, the present invention is characterized in that excessive sourness associated with lactic acid fermentation does not occur.
The seventh aspect of the present invention is to prevent food production by-products containing a large amount of water from spoiling, enable long-term storage, and use them as food ingredients. That is, the present invention provides a food production by-product which is characterized by coexistence of lactic acid fermentation containing an antibacterial substance using a low-temperature sensitive yeast and an antibacterial substance-producing lactic acid bacterium, and which suppresses putrefaction and various germs. Further, the present invention is characterized in that an excess acidity is not generated by lactic acid fermentation containing an antibacterial substance, and that it can be used as a food material.
The invention described in claim 8 is for long-term preservation of pickled nata using rice and rice koji as pickled beds by developing a lactic acid fermented pickled bed using cold-sensitive yeasts and lactic acid bacteria producing antibacterial substances as starters. It has been realized. That is, the present invention provides a long-term storable rice and rice koji pickled nata, which is characterized by a combination of a low-temperature sensitive yeast and a lactic acid fermentation containing an antibacterial substance using an antibacterial substance-producing lactic acid bacterium, and in which abnormal fermentation is suppressed. Further, the present invention provides a pickle to which an appropriate acidity is added by a lactic acid fermentation pickling bed containing an antibacterial substance and a more sweet taste is added by a remaining sugar content. Further, the present invention is characterized in that excessive sourness associated with lactic acid fermentation does not occur. In addition, abnormal fermentation is suppressed by coexisting a low-temperature sensitive yeast. Furthermore, the present invention enables long-term storage of nata pickles, which have been difficult to store, so that they can be shipped over long distances.
The invention described in claim 9 is to develop a lactic acid fermented pickled bed using a low temperature sensitive yeast and an antibacterial substance-producing lactic acid bacterium as a starter for long-term preservation of hatata hatsushi using rice and rice koji as pickled beds. It is. That is, it provides a long-term storable rice and rice koji using a lactic acid fermentation containing an antibacterial substance using a low-temperature sensitive yeast and an antibacterial substance-producing lactic acid bacterium. Things. Further, the present invention provides a pickle to which an appropriate acidity is added by a lactic acid fermentation pickling bed containing an antibacterial substance and a more sweet taste is added by a remaining sugar content. Further, the present invention is characterized in that excessive sourness associated with lactic acid fermentation does not occur. Further, according to the present invention, long-hauled sea bream that has been difficult to store can be stored for a long period of time, so that long-distance shipment is possible.
[0028] The invention described in claim 10 is to improve the preservability of the fermented food and extend the expiration date when fermented food is produced by fermentation using a low-temperature sensitive yeast and an antimicrobial substance-producing lactic acid bacterium among microorganisms belonging to lactic acid bacteria. Technology. That is, the present invention provides a method for producing a fermented food that can be stored for a long period of time while suppressing abnormal fermentation, characterized by the coexistence of lactic acid fermentation containing an antibacterial substance using a low-temperature sensitive yeast and an antibacterial substance-producing lactic acid bacterium. Further, the present invention is characterized in that excessive sourness accompanying lactic acid fermentation does not occur.
[0029] The invention described in claim 11 is a method for producing fermented foods using meat, fish, vegetables and the like as raw materials, and performing fermentation using a combination of low-temperature sensitive yeast and lactic acid bacteria-producing lactic acid bacteria, which are antibacterial substances. It is a technology that improves the shelf life of food and extends the expiration date. That is, the present invention provides a method for producing a fermented food that can be stored for a long period of time while suppressing abnormal fermentation, characterized by the coexistence of lactic acid fermentation containing an antibacterial substance using a low-temperature sensitive yeast and an antibacterial substance-producing lactic acid bacterium. Further, the present invention is characterized in that excessive sourness accompanying lactic acid fermentation does not occur. Further, the present invention can reduce the amount of salt used, which leads to prevention of adult diseases such as hypertension.
[0030] The invention described in claim 12 is to improve the long-term storage of pickled vegetables using rice and rice koji as pickled beds by developing a lactic acid fermented pickled bed using cold-sensitive yeasts and lactic acid bacteria producing antibacterial substances as starters. It has been realized. That is, the present invention provides a method for producing a pickled vegetable with rice and rice koji that can be stored for a long time with suppressed abnormal fermentation, characterized by the combined use of lactic acid fermentation containing an antibacterial substance using a low-temperature sensitive yeast and an antibacterial substance-producing lactic acid bacterium. is there. The present invention also provides a pickled vegetable to which an appropriate acidity is added by a lactic acid fermentation pickled bed containing an antibacterial substance and a more sweet taste is added by remaining sugar. Further, the present invention is characterized in that excessive sourness associated with lactic acid fermentation does not occur.
The invention described in claim 13 develops a lactic acid fermented pickled bed using a cold-sensitive yeast and an antibacterial substance-producing lactic acid bacterium as a starter for long-term storage of processed processed livestock products using rice and rice koji as pickled beds. This is what was achieved. In other words, it is characterized by a combination of low-temperature sensitive yeast and lactic acid fermentation containing an antibacterial substance using an antibacterial substance-producing lactic acid bacterium. It provides a method. Further, the present invention provides a pickle to which an appropriate acidity is added by a lactic acid fermentation pickling bed containing an antibacterial substance and a more sweet taste is added by a remaining sugar content. Further, the present invention is characterized in that excessive sourness associated with lactic acid fermentation does not occur.
The invention described in claim 14 achieves long-term preservation of kimchi by developing a lactic acid fermentation pickled bed using a cold-sensitive yeast and an antibacterial substance-producing lactic acid bacterium as a starter. That is, the present invention provides a method for producing kimchi that can be stored for a long period of time while suppressing abnormal fermentation and various germs, characterized by the combined use of lactic acid fermentation containing an antibacterial substance using a low-temperature sensitive yeast and an antibacterial substance-producing lactic acid bacterium. The present invention also provides a pickled product having an appropriate sourness by using a lactic acid fermentation pickled bed containing an antibacterial substance. Further, the present invention is characterized in that excessive sourness associated with lactic acid fermentation does not occur.
[0033] The invention described in claim 15 realizes abnormal fermentation of a bran bed by developing a lactic acid fermented bran bed using a cold-sensitive yeast and an antibacterial substance-producing lactic acid bacterium as a starter. That is, the present invention provides a method for producing a bran bed in which abnormal fermentation and various germs are suppressed, characterized by a bran bed using a lactic acid fermentation containing an antibacterial substance using a low-temperature sensitive yeast and an antibacterial substance-producing lactic acid bacterium. The present invention also provides a pickled product having an appropriate sourness by using a lactic acid fermentation pickled bed containing an antibacterial substance. Further, the present invention is characterized in that excessive sourness associated with lactic acid fermentation does not occur.
The invention described in claim 16 is intended to prevent spoilage of food production by-products containing a large amount of water, to enable long-term storage, and to be used as a food material. That is, the present invention provides a method for producing by-products of food production with reduced spoilage and germs, characterized by coexistence of lactic acid fermentation containing an antibacterial substance using a low-temperature sensitive yeast and an antibacterial substance-producing lactic acid bacterium. Further, the present invention is characterized in that an excess acidity is not generated by lactic acid fermentation containing an antibacterial substance, and that it can be used as a food material.
The invention described in claim 17 is for long-term storage of nata pickles using rice and rice koji as pickles, by developing a lactic acid fermentation pickles using low-temperature sensitive yeast and lactic acid bacteria producing antibacterial substances as starters. It has been realized. That is, the present invention provides a method for producing long-term storable rice and rice koji pickles, which is characterized by a combination of low-temperature sensitive yeast and lactic acid fermentation containing an antibacterial substance using an antibacterial substance-producing lactic acid bacterium. Further, the present invention provides a pickle to which an appropriate acidity is added by a lactic acid fermentation pickling bed containing an antibacterial substance and a more sweet taste is added by a remaining sugar content. Further, the present invention is characterized in that excessive sourness associated with lactic acid fermentation does not occur. In addition, abnormal fermentation is suppressed by coexisting a low-temperature sensitive yeast. Furthermore, the present invention enables long-term storage of nata pickles, which have been difficult to store, so that they can be shipped over long distances.
The invention described in claim 18 is to develop a lactic acid fermented pickled bed using a low-temperature sensitive yeast and an antibacterial substance-producing lactic acid bacterium as a starter for long-term preservation of hatata hatsushi using rice and rice koji as pickled beds. It was realized in. That is, a method for producing hathahatsuzushi using rice and rice koji, which is characterized by a combination of low-temperature-sensitive yeast and lactic acid fermentation containing an antibacterial substance using an antibacterial substance-producing lactic acid bacterium, and capable of suppressing abnormal fermentation and various germs and capable of long-term storage. Is provided. Further, the present invention provides a pickle to which an appropriate acidity is added by a lactic acid fermentation pickling bed containing an antibacterial substance and a more sweet taste is added by a remaining sugar content. Further, the present invention is characterized in that excessive sourness associated with lactic acid fermentation does not occur. Further, according to the present invention, long-hauled sea bream that has been difficult to store can be stored for a long period of time, so that it can be shipped over long distances.
[0037]
BEST MODE FOR CARRYING OUT THE INVENTION The fermented food of the present invention refers to a food that has been fermented by inoculating a cold-sensitive yeast and an antibacterial substance-producing lactic acid bacterium at the start of fermentation in the production of fermented food. The low-temperature-sensitive yeast to be inoculated is not particularly limited, and examples thereof include a yeast that stops its activity at 10 ° C. or lower. The antibacterial substance-producing lactic acid bacteria to be inoculated are not particularly limited, and include, for example, nisin-producing lactic acid bacteria belonging to Lactococcus lactis subspecies lactis. Fermentation of the fermented food containing the antibacterial substance in the present invention may be performed under ordinary conditions, and is not particularly limited.For example, in the case of culturing Lactococcus lactis subspecies lactis, lactic acid bacteria are inoculated at the start of fermentation, and cooled to room temperature. For about 2 days. Preferably, the cells are cultured at 30 ° C. for about 12 hours and at 15 ° C. for about 2 days until the pH reaches about 4.5 to 5. The culture method may be static culture. After the fermentation, the cells may be stored refrigerated at 4 ° C. or lower.
The first aspect of the present invention will be described. In the production of fermented foods, it refers to foods that have been fermented by inoculating cold-sensitive yeast and lactic acid bacteria that produce antibacterial substances at the start of fermentation. After the fermentation, the cells may be stored refrigerated at 4 ° C. or lower.
The second aspect of the present invention will be described. In the production of fermented foods such as meat, fish and vegetables, it refers to foods that have been fermented by inoculating cold-sensitive yeast and antimicrobial-producing lactic acid bacteria at the start of fermentation. Meat, fish, vegetables and the like are not particularly limited, and include, for example, pickled radishes, turnips, and carrots during the production of various salted vegetables such as sausage and squid.
The third aspect of the present invention will be described. In the present specification, the lactic acid fermented pickled bed containing an antibacterial substance refers to a lactic acid fermented amazake obtained by inoculating an amazake with an antibacterial substance-producing lactic acid bacterium and a pickled bed utilizing the lactic acid fermented amazake. As the amazake, those manufactured by a conventional method can be used. For example, a product obtained by adding water to rice and rice koji, heating at an appropriate temperature, saccharifying, and further sterilizing can be used. In addition, the antibacterial substance-producing lactic acid bacteria inoculated into amazake to obtain a lactic acid fermentation pickled floor containing an antibacterial substance are not particularly limited, and include, for example, nisin-producing lactic acid bacteria belonging to Lactococcus lactis subspecies lactis. Can be Fermentation of the lactic acid-fermented pickled bed containing an antibacterial substance in the present invention may be performed under normal conditions, and is not particularly limited.For example, in the case of culturing Lactococcus lactis subspecies lactis, inoculate lactic acid bacteria in amazake, What is necessary is just to culture | cultivate for about 2 days at normal temperature. Preferably, the cells are cultured at 30 ° C. for about 12 hours and at 15 ° C. for about 2 days until the pH reaches about 4.5 to 5. The culture method may be static culture. Vegetables to be pickled on a lactic acid fermentation pickle floor containing an antibacterial substance are not particularly limited, and include, for example, radish, turnip, and carrot. The above vegetables and the like are desirably salted in advance with salt of about 3% of the weight of the vegetables for about 3 to 5 days, but are not particularly limited. The cold-sensitive yeast may be inoculated immediately before the end of fermentation. After the fermentation, the cells may be stored refrigerated at 4 ° C. or lower.
The fourth aspect of the present invention will be described. A processed livestock product using rice and rice koji is a livestock product, such as beef, chicken, pork, trout, crucian carp, etc., on an lactic acid fermentation pickled floor containing an antibacterial substance, or a dusted product, Alternatively, it refers to a product obtained by taking out the internal organs such as trout and crucian carp and enclosing it in the abdominal cavity, but the fishery product to be pickled is not particularly limited. The cold-sensitive yeast may be inoculated immediately before the end of fermentation. After the fermentation, the cells may be stored refrigerated at 4 ° C. or lower.
The invention according to claim 5 will be described. Kimchi is usually a fermented food.It is a food prepared by mixing salted vegetables with soup stock, honey, pepper, salt, garlic, and ginger, and immersing it in kimchidare, fermented for 3 days or more, and added with lactic acid bacteria as a starter. In some cases, the bacterial flora changed during storage, and unintended over-fermentation occurred. The present invention provides a kimchi which is characterized by low temperature-sensitive yeast and lactic acid fermentation containing an antibacterial substance using an antibacterial substance-producing lactic acid bacterium and which can suppress the growth of wild yeast and wild lactic acid bacteria and can be stored for a long time. When one yeast grows preferentially, the other yeasts are difficult to grow, and the lactic acid fermentation containing an antibacterial substance suppresses the growth of various bacteria, and furthermore, the addition of a moderate sourness and the control of the fermentation process enable the growth of bacteria. And maintain the quality safely. Further, the present invention is characterized in that excessive acidity associated with lactic acid fermentation containing an antibacterial substance does not occur. After the fermentation, the cells may be stored refrigerated at 4 ° C. or lower.
The invention according to claim 6 will be described. The bran floor is made by kneading rice bran, salt, kelp, chili, etc. with water, where vegetables and fruits are pickled. Natural lactic acid bacteria and yeasts are brought into the bran floor from vegetables and propagated in the bran floor. The bran bed using the low-temperature sensitive yeast and the antibacterial substance-producing lactic acid bacterium is obtained by adding the low-temperature sensitive yeast and the antibacterial substance-producing lactic acid bacterium as a starter when kneading rice bran and salt with water. Vegetables and fruits to be pickled include cucumber, eggplant, mizuna, Chinese cabbage, apples and the like, but are not particularly limited.
The invention according to claim 7 will be described. The technology to improve the preservability of food production by-products using low-temperature sensitive yeast and antibacterial substance-producing lactic acid bacteria is to improve the preservability by adding low-temperature sensitive yeast and antibacterial substance-producing lactic acid bacteria to poorly preserved food production by-products and culturing them. It is to improve. Food production by-products with improved preservability can be used as new raw materials and as foods. Examples of food production by-products having poor shelf life include okara, but are not particularly limited.
The invention described in claim 8 will be described. “Nata pickles made with rice and rice koji” refers to pickles of the following vegetables pickled on a lactic acid fermentation pickle floor containing antibacterial substances. Vegetables used for pickling nata are not particularly limited, and include, for example, radish, turnip, and carrot. The above vegetables and the like are desirably salted in advance with salt of about 3% of the weight of the vegetables for about 3 to 5 days, but are not particularly limited. The cold-sensitive yeast may be inoculated immediately before the end of fermentation. After the fermentation, the cells may be stored refrigerated at 4 ° C. or lower.
The ninth aspect of the present invention will be described. Hatahatsuzushi using rice and rice koji refers to a product in which hathahata is pickled in a lactic acid fermentation pickle floor containing an antibacterial substance, or is dusted, or the inside of the hathahata is taken out and encapsulated in the abdominal cavity. . The cold-sensitive yeast may be inoculated immediately before the end of fermentation. After the fermentation, the cells may be stored refrigerated at 4 ° C. or lower.
The invention according to claim 10 will be described. The method for producing a fermented food as referred to herein refers to a method for producing a food that is fermented by inoculating a low-temperature sensitive yeast and an antibacterial substance-producing lactic acid bacterium at the start of fermentation. The fermented food is not particularly limited, but includes sake, miso, soy sauce, pickles, various kinds of salted foods, and the like. After the fermentation, the cells may be stored refrigerated at 4 ° C. or lower.
The invention described in claim 11 will be described. The method for producing a fermented food mentioned herein refers to a method for producing a fermented food such as meat, fish, vegetables, or the like, which is inoculated with a low-temperature sensitive yeast and an antibacterial substance-producing lactic acid bacterium at the start of fermentation and fermented. The fermented food is not particularly limited, and includes, for example, various kinds of salted vegetables such as salted squid and pickled sausages, radishes, turnips, and carrots.
The invention according to claim 12 will be described. The method for producing vegetable pickles referred to herein refers to a method for producing food using a lactic acid fermented pickled floor containing low-temperature sensitive yeast and an antibacterial substance. That is, in the present specification, the lactic acid fermentation pickled bed containing an antibacterial substance is a method of producing a lactic acid fermented amazake fermented by inoculating an antibacterial substance-producing lactic acid bacterium into amazake and a pickled bed using the lactic acid fermented amazake. . As the amazake, a product produced by a conventional method can be used. For example, a product obtained by adding water to rice and rice koji, heating at an appropriate temperature, saccharifying, and further sterilizing can be used. In addition, the antibacterial substance-producing lactic acid bacteria inoculated into amazake to obtain a lactic acid fermentation pickled floor containing an antibacterial substance are not particularly limited, and include, for example, nisin-producing lactic acid bacteria belonging to Lactococcus lactis subspecies lactis. Can be Fermentation of the lactic acid-fermented pickled bed containing an antibacterial substance in the present invention may be performed under normal conditions, and is not particularly limited.For example, in the case of culturing Lactococcus lactis subspecies lactis, inoculate lactic acid bacteria in amazake, What is necessary is just to culture | cultivate for about 2 days at normal temperature. Preferably, the cells are cultured at 30 ° C. for about 12 hours and at 15 ° C. for about 2 days until the pH reaches about 4.5 to 5. The culture method may be static culture. Vegetables to be pickled on a lactic acid fermentation pickle floor containing an antibacterial substance are not particularly limited, and include, for example, radish, turnip, and carrot. The above vegetables and the like are desirably salted in advance with salt of about 3% of the weight of the vegetables for about 3 to 5 days, but are not particularly limited. The cold-sensitive yeast may be inoculated immediately before the end of fermentation. After the fermentation, the cells may be stored refrigerated at 4 ° C. or lower.
The invention according to claim 13 will be described. Here, the method for producing a processed livestock product refers to a method for producing a food product using a lactic acid fermentation pickled floor containing a low-temperature sensitive yeast and an antibacterial substance. Fishery products include, for example, beef, chicken, pork, trout, crucian carp, or dusted, or take out the internal organs of trout, crucian carp, etc., and enclose them in the abdominal cavity. The animal products are not particularly limited. The cold-sensitive yeast may be inoculated immediately before the end of fermentation. After the fermentation, the cells may be stored refrigerated at 4 ° C. or lower.
The fourteenth invention will be described. The method for producing kimchi referred to herein means a method for producing kimchi by inoculating a cold-sensitive yeast and an antibacterial substance-producing lactic acid bacterium. Kimchi is usually a fermented food.It is a food prepared by mixing salted vegetables with soup stock, honey, pepper, salt, garlic, and ginger, and immersing it in kimchidare, fermented for 3 days or more, and added with lactic acid bacteria as a starter. In some cases, the bacterial flora changed during storage, and unintended over-fermentation occurred. The present invention provides a method for producing long-term storable kimchi, which suppresses the growth of wild lactic acid bacteria and is characterized by lactic acid fermentation containing an antibacterial substance using an antibacterial substance-producing lactic acid bacterium. By adding an appropriate sour taste by lactic acid fermentation containing antibacterial substances and controlling the fermentation process, the transition of bacteria is suppressed and the quality is maintained safely. Further, the present invention is characterized in that excessive acidity associated with lactic acid fermentation containing an antibacterial substance does not occur. After the fermentation, the cells may be stored refrigerated at 4 ° C. or lower.
The invention according to claim 15 will be described. The method for producing a rice bran bed as used herein refers to a method for producing a rice bran bed by inoculating a cold-sensitive yeast and an antibacterial substance-producing lactic acid bacterium. The bran floor is made by kneading rice bran, salt, kelp, chili, etc. with water, where vegetables and fruits are pickled. The bran floor is propagated in the bran floor where natural lactic acid bacteria and yeast are brought in from vegetables and the like. The present invention provides a method for producing a bran bed using a low-temperature sensitive yeast and an antibacterial substance-producing lactic acid bacterium, in which low-temperature sensitive yeast and an antibacterial substance-producing lactic acid bacterium are added as a starter when kneading rice bran and salt with water. It is. Vegetables and fruits to be pickled include cucumber, eggplant, mizuna, Chinese cabbage, apples and the like, but are not particularly limited.
The invention described in claim 16 will be described. The method for producing a food production by-product referred to herein refers to a technique for improving the preservability of a food production by-product by using a low-temperature sensitive yeast and an antibacterial substance-producing lactic acid bacterium. Provided is a production method for improving preservability by adding a low-temperature sensitive yeast and an antibacterial substance-producing lactic acid bacterium to by-products of food production having poor preservability and culturing the same. Food production by-products with improved preservability can be used as new raw materials and as foods. Examples of food production by-products having poor shelf life include okara, but are not particularly limited.
The invention according to claim 17 will be described. The production method of pickled nata here refers to a method of producing pickled nata using a lactic acid fermentation pickled bed containing a low-temperature sensitive yeast and an antibacterial substance. Vegetables to be pickled on a lactic acid fermentation pickle floor containing an antibacterial substance are not particularly limited, and include, for example, radish, turnip, and carrot. The above vegetables and the like are desirably salted in advance with salt of about 3% of the weight of the vegetables for about 3 to 5 days, but are not particularly limited. The cold-sensitive yeast may be inoculated immediately before the end of fermentation. After the fermentation, the cells may be stored refrigerated at 4 ° C. or lower.
The invention according to claim 18 will be described. The method for producing a grouper refers to a method for producing a grouper using a lactic acid fermentation pickled bed containing a low-temperature sensitive yeast and an antibacterial substance. For example, it refers to a thing in which a grouper is immersed or dusted, or a thing in which an internal organ of a grouper is taken out and contained in the abdominal cavity. The cold-sensitive yeast may be inoculated immediately before the end of fermentation. After the fermentation, the cells may be stored refrigerated at 4 ° C. or lower.
[0056]
EXAMPLES Hereinafter, the present invention will be described in detail with reference to examples after giving some test examples, but the present invention is not limited to these examples.
[Test Example 1] Antibacterial activity of antibacterial substance-producing lactic acid bacteria
1) Preparation of sample Lactobacillus cells were sterilized with 300 ml of Lactobacilli MRS medium (manufactured by Difco) at 121 ° C for 15 minutes, cooled to room temperature, and inoculated with a nisin-producing lactic acid bacterium belonging to Lactococcus lactis subspecies lactis. And incubated at 30 ° C. for 18 hours. The culture was centrifuged at 12,000 rpm for 15 minutes to obtain a culture supernatant and cells. Sterile water was added for the purpose of washing the cells, and the cells were suspended well and centrifuged at 12,000 rpm for 15 minutes to collect the cells. This was repeated three times to obtain lactic acid bacteria cells (hereinafter referred to as lactic acid bacteria cells). The culture supernatant was adjusted to pH 7 with sodium hydroxide to obtain a lactic acid bacteria culture supernatant containing an antibacterial substance.
The yeast cells were sterilized in 300 ml of YPD medium (0.5% yeast extract, 1% polypeptone, 3% glucose) at 121 ° C. for 15 minutes, cooled to room temperature, inoculated with a commercially available low-temperature yeast for bread, and then incubated at 30 ° C. For 18 hours. The culture was centrifuged at 12,000 rpm for 15 minutes to obtain a culture supernatant and cells. Sterile water was added for the purpose of washing the cells, and the cells were suspended well and centrifuged at 12,000 rpm for 15 minutes to collect the cells. This was repeated three times to obtain yeast cells (hereinafter referred to as yeast cells).
2) Test method The antibacterial activity of the lactic acid bacteria culture supernatant containing the obtained antibacterial substance was examined by a paper disk method.
Using a Lactobacilli MRS medium, bacteria, Bacillus, Lactobacillus, and Lactococcus, each of which is a contaminant isolated from meat, fish, rice koji, kimchi, okara, vegetables, and bran floor, are treated at 30 ° C. For 24 hours, and 1/50 amount of this culture solution was added to 3.5 ml of 0.75% agar-added Lactobacilli MRS medium kept at 50 ° C., and solidified by flowing on a plate. Separately, a sterilized paper disc having a diameter of 6 mm was prepared and impregnated with 25 μl of each lactic acid bacteria culture supernatant containing an antibacterial substance. A paper disk was placed on the surface of the solidified medium, and the inhibition circle formed by culturing at 30 ° C. for 12 hours was observed.
3) Test results A 6 mm diameter paper disc impregnated with 25 μl of the antimicrobial substance-producing lactic acid bacteria culture supernatant was placed at the center, and a transparent inhibition circle was observed around the disc. The results of this test are shown in Table 1. Table 1 shows the antibacterial activity against contaminating bacteria isolated from meat, fish, rice koji, kimchi, okara, vegetables, and bran beds based on the diameter of the inhibition circle.
[0057]
[Table 1]
1) Preparation of sample The growth conditions of the obtained cells were examined as follows. In the invention using rice and rice koji, amazake was prepared, and lactic acid bacterial cells and yeast cells were inoculated into the amazake to examine its growth. Amazake was prepared as follows. Cook rice (commercially available Akitakomachi) to normal hardness. This cooked rice, rice koji (manufactured by Taishi Co.) and water were mixed at a ratio of 1: 1: 2, heated at 60 ° C. until Brix 25, and then sterilized at 80 ° C. for 1 hour. This was cooled to room temperature to make amazake. To confirm the growth of lactic acid bacteria cells, the decrease in pH was used as an index, and to confirm the growth of yeast cells, the presence or absence of gas generation was used as an index.
2) Test method The obtained sweet sake was inoculated with lactic acid bacteria and / or yeast cells, and the growth in each sweet sake was examined. To confirm the growth of lactic acid bacteria cells, the decrease in pH was used as an index, and to confirm the growth of yeast cells, the presence or absence of gas generation was used as an index. As a control, amazake to which no cells were added was used.
3) Test results The results of this test are as shown in Table 2. Table 2 shows the growth of lactic acid bacteria in amazake, and both the lactic acid bacteria and yeast cells grew well in amazake. Culture of the antibacterial substance-producing lactic acid bacteria and the cold-sensitive yeast was suitably carried out at 30 ° C. for 12 hours or at 15 ° C. for about 48 hours.
[0059]
[Table 2]
1) Preparation of a sample Inoculation of nisin-producing lactic acid bacteria belonging to Lactococcus lactis subspecies lactis as antibacterial substance-producing lactic acid bacteria into amazake and the purpose of examining the antibacterial activity contained in lactic acid fermented amazake cultured at 30 ° C for 12 hours. The lactic acid-fermented amazake was centrifuged at 12,000 rpm for 15 minutes to obtain a lactic acid-fermented amazake supernatant.
2) Test method The antibacterial activity of the obtained lactic acid-fermented amazake supernatant was examined using a paper disk method. Using a Lactobacilli MRS medium, bacteria, Bacillus, Lactobacillus, and Lactococcus, each of which is a contaminant isolated from meat, fish, rice koji, kimchi, okara, vegetables, and bran floor, are treated at 30 ° C. For 24 hours, and 1/50 amount of this culture solution was added to 3.5 ml of 0.75% agar-added Lactobacilli MRS medium kept at 50 ° C., and solidified by flowing on a plate. Separately, a sterilized paper disc having a diameter of 6 mm was prepared and impregnated with 25 μl of each of the lactic acid-fermented amazake supernatants. A paper disk was placed on the surface of the solidified medium, and the inhibition circle formed by culturing at 30 ° C. for 12 hours was observed. Further, instead of a paper disk, a small piece of meat or fish, on which the lactic acid-fermented amazake supernatant was applied thinly, was placed on the surface of the solidified medium, and the inhibition circle formed by culturing at 30 ° C. for 12 hours was observed. did.
3) Test results The test results are as shown in Table 3. Table 3 shows the results of examining the antibacterial activity in the supernatant of lactic acid-fermented amazake using the paper disk method. Antimicrobial activity was obtained from the supernatant. Furthermore, instead of a paper disk, a small piece of lactic acid-fermented amazake was applied to a small piece of meat or fish washed with sterile water and placed on the surface, and an antibacterial activity was observed because an inhibition circle was formed. From this fact, when producing fermented foods such as meat, fish, vegetables, etc., fermentation is carried out by using antibacterial substance-producing lactic acid bacteria among microorganisms belonging to low-temperature sensitive yeast and lactic acid bacteria in order to improve the storage stability and shelf life of fermented foods. It was considered possible to extend.
[0061]
[Table 3]
1) Preparation of sample The growth conditions of the obtained cells were examined as follows. Lactic acid bacteria cells and yeast cells were inoculated into commercially available kimchi, and stored at 30 ° C. for a long time. As a control, a sample to which no cells were added was prepared.
2) Test method Commercial kimchi was inoculated with lactic acid bacteria cells and yeast cells, and stored at 30 ° C. for 21 days to examine the decrease in pH and the presence or absence of antibacterial activity. As a control, a sample to which no cells were added was prepared.
3) Test results The results of this test are as shown in Table 4. Table 4 shows the results obtained by inoculating commercially available kimchi with lactic acid bacterial cells and yeast cells and storing them at 30 ° C. for 21 days. The pH of kimchi which had not been inoculated with the bacterium was greatly lowered, but the pH of kimchi which had been inoculated with lactic acid bacteria and yeast was stopped at pH 4.1. Antibacterial activity was detected in kimchi inoculated with lactic acid bacteria, but not in control. The change in the number of bacteria was 105 cells / ml or more on the 21st day after the start of storage, whereas that of the cells inoculated with lactic acid bacteria and yeast cells was 104 cells / ml or less. Furthermore, even on the 21st day, kimchi having a moderate acidity and a good flavor was obtained.
[0063]
[Table 4]
1) Preparation of sample The bran bed was added with 1300 ml of a 3% sterile saline solution in which lactic acid bacterial cells and yeast cells were suspended as necessary, to 1 kg of commercially available rice bran, and stirred well.
2) Test method The obtained bran bed was stored at 30 ° C, and the bran bed was thoroughly stirred once every two days. The growth of the cells was examined by lowering the pH. Further, it was stored at 30 ° C. for 20 days, and the decrease in pH was examined. A control to which only sterile physiological saline was added was prepared as a control.
3) Test results The results of this test are as shown in Table 5. Table 5 shows the results of inoculating lactobacillus cells and yeast cells on a bran bed and storing them at 30 ° C. for 20 days. The pH of the bran bed not inoculated with the bacterial cells is greatly reduced, but the decrease in pH of the bran bed inoculated with the lactic acid bacterial cells and the yeast cells is stopped at pH 4.2. Furthermore, antibacterial activity was detected from the bran bed inoculated with the lactic acid bacteria, but not from the control. Further, even on the 20th day, the rice cake had a moderate acidity and a good flavor of the bran floor.
[0065]
[Table 5]
1) Preparation of sample Okara was added to 300 g of commercially available okara wet weight, and 200 ml of cooled sterile physiological saline was added and mixed well. This was used as an okara sample.
2) Test method The obtained okara sample was inoculated with lactic acid bacterial cells and yeast cells, stored at 30 ° C, and examined for cell growth by lowering the pH. Furthermore, it was stored at 30 ° C. for a long time, and the decrease in pH was examined. A control to which only sterile physiological saline was added was prepared as a control.
3) Test results The results of this test are as shown in Table 6. Table 6 shows the results of inoculating lactic acid bacteria cells on okara samples and storing them at 30 ° C. for a long time. The pH of the control and the okara sample inoculated with the lactic acid bacteria cells dropped significantly on the second day of storage, but no gas generation was observed from the okara inoculated with the lactic acid bacteria cells. Therefore, it was considered that a decrease in pH and gas generation were observed due to the growth of the acid-producing bacterium, which is a contaminating okara. The decrease in pH from okara inoculated with lactic acid bacteria stopped at pH 4. One month after the start of storage, the pH of the control rose and spoiled, but the okara sample to which lactic acid bacteria had been added was bright green and scented three months after the start of storage, as at the start of storage. Although it had a slight acid odor, it maintained a good fragrance at the start of storage. Further, antibacterial activity was detected from the supernatant obtained by suspending the okara inoculated with lactic acid bacteria cells in sterilized water and centrifuging at 12,000 rpm for 15 minutes, but not in the control.
[0067]
[Table 6]
Example 1 Production of pickled nata using rice, rice koji, low-temperature sensitive yeast, and an antibacterial substance-producing lactic acid bacterium in combination.
Amazake prepared from rice and rice koji was inoculated with lactic acid bacterial cells and yeast cells, cultured at 30 ° C. for 18 hours, and then pickled with salted crushed radish beforehand and subjected to a storage test at 4 ° C. for 2 months. Lactic acid-fermented amazake was prepared using Lactobacillus salmon IFO3541 strain (hereinafter referred to as IFO3541 strain) having no antibacterial activity as a control and a lactic acid bacterium producing an antibacterial substance as a control. Table 7 shows the results. Table 7 shows the pH change of antibacterial substance-producing lactic acid bacteria and IF03541 strain. The antibacterial substance-producing lactic acid bacterium had a stable pH of about 4 from the first week to the eighth week of storage, and the same flavor of acidity and sweetness as that immediately after immersion was stable. On the other hand, in the case of the IF03541 strain, no decrease in pH or increase in acidity was observed from the time of immersion until the third week of storage, but in the fourth week, the pH decreased slightly, the acidity increased, and at the same time the strong acidity was increased. It had changed to a strong acid odor.
[0069]
[Table 7]
[0071]
[Table 8]
The sensory evaluation of the pickled nata produced in Example 1 was performed. Five days after the preparation, the nata pickles were used for storage and 8 weeks of preservation, and ten testers were used. Table 9 shows the results.
[0073]
[Table 9]
Example 3 Production of Kimchi
The lactic acid-fermented Kimchi sauce was prepared, and Chinese cabbage kimchi was immersed and stored at 4 ° C. for 3 months. Kimchidare is prepared by mixing honey, pepper, salt, garlic, and ginger in a broth stock, inoculating lactic acid bacterial cells and yeast cells with the Kimchidare, and culturing at 30 ° C for 1 day to obtain lactic acid fermented Kimchidale. . A salted Chinese cabbage was pickled in this lactic acid fermented kimchidare and a storage test was performed at 4 ° C. for 3 months. Lactobacillus salmon IFO3541 strain (hereinafter referred to as IFO3541 strain) having no antibacterial activity was used as a control for the antibacterial substance-producing lactic acid bacterium to prepare lactic acid-fermented Kimchidare. Sampling was performed over time, and a sensory evaluation was performed. As a result, the sourness and sweetness of the kimchi using the low-temperature sensitive yeast and the antibacterial substance-producing lactic acid bacterium were stable, and the same good sourness and sweetness as those immediately after immersion continued for 3 months. On the other hand, in the IF03541 strain, the sourness increased over time, and at the same time, it changed to "old pickled" with a strong sour taste and a strong sour smell. Normally, commercially available kimchi is eaten for about 10 days, and if it is longer than that, the acidity increases and it is used as an old pickle. The flavor of kimchi using this cold-sensitive yeast and antibacterial substance-producing lactic acid bacterium has a very good texture of Chinese cabbage, has a subtle sweetness and moderate acidity. It was an excellent kimchi.
Example 4 Sensory Test of Kimchi Produced in Example 3
In the production of kimchi of Example 3, antibacterial substance-producing lactic acid bacteria or IFO3541 strain as a control, to which only lactic acid bacteria were added, “D. Addition of only antibacterial substance-producing lactic acid bacteria”, “E. A "C. Only yeast added" fraction containing only yeast, a "A. Yeast / antibacterial substance-producing lactic acid bacterium added" fraction containing both yeasts, and "B. A yeast / IFO3541 added" fraction were prepared, and a sensory test was performed. Was. The tester was performed by 10 testers using kimchi 15 days after preparation and pickled nata for 3 months. Table 10 shows the results.
[0077]
[Table 10]
As shown in Table 10, on the 15th day after the preparation, the evaluation was low in the “C. Only yeast added” fraction to which only the low-temperature sensitive yeast was added. This was evaluated as "slightly pickled with no sourness". In other test plots, all testers evaluated that the flavor was good. At the 8th week of storage, the fraction "A. Yeast / antibacterial substance-producing lactic acid bacteria added" fraction was evaluated by all testers as having good flavor. In addition, the fraction "D. Only the antibacterial substance-producing lactic acid bacterium was added" was evaluated as having a good sourness, but a little ester-like fragrance and unsatisfactory taste. The evaluation of the other fractions was low because strong acidity and aroma were slightly ester-like and strong acid smell and scent were felt in all the fractions. From Example 4, the effect of improving the storage stability of the low-temperature-sensitive yeast and the antibacterial substance-producing lactic acid bacterium of the present invention was remarkably exhibited, and as a result, the expiration date of kimchi became possible.
Example 5 Production of Okara Stored at Normal Temperature
As a by-product of food production, lactic acid bacteria and yeast suspended in sterilized physiological saline were inoculated into okara and subjected to a storage test at 30 ° C. for 3 months. As a control, only sterilized physiological saline was added to okara. As a result, the okara inoculated with the lactic acid bacterial cells and the yeast cells did not change in appearance at all from the start of storage even after 3 months, and the control was rotten to dissolve. At this time, the okara inoculated with the lactic acid bacteria cells was bright green as in the case of the start of storage, had a slightly acidic odor, but maintained the fragrant aroma at the start of storage. Okara inoculated with lactic acid bacteria and yeast were suspended in sterile water, centrifuged at 12,000 rpm for 15 minutes, and the supernatant was obtained. The antibacterial activity was detected. Table 11 shows the results.
Table 11 shows the diameter of the inhibition circle detected from the centrifuged supernatant of okara 3 months after storage according to the above method, and the antibacterial activity of okara okara inoculated with lactic acid bacterial cells and yeast cells. It was detected but not in the control.
Okara can usually be kept refrigerated for only about 3 days. However, by inoculating the low-temperature sensitive yeast and the antibacterial substance-producing lactic acid bacterium, it became possible to store at room temperature for three months. Okara is derived from soybeans, contains many nutrients, and is expected as a new food ingredient. However, because of its high moisture content and poor storage stability, it is mostly treated as waste. Further, as a preservation method up to the present, drying and freezing are generally used, but a very large maintenance cost is required. According to the present invention, okara can be stored at room temperature for a long time at a low cost, and it can be said that the use as a new raw material has been opened.
[0080]
[Table 11]
As described in detail above, the present invention is a method for producing fermented foods and a method for preserving food production by-products using a low-temperature sensitive yeast and an antibacterial substance-producing lactic acid bacterium. The effects of the present invention are as follows. It is.
Fermentation with a high preservative effect and good storage stability derived from the synergistic effect of the growth inhibition effect of wild yeast by preferential growth of low-temperature sensitive yeast and the bactericidal effect of antibacterial substances and lactic acid produced by antibacterial substance-producing lactic acid bacteria Foods can be provided, and food production by-products can be used as new food ingredients.
The low-temperature-sensitive yeast and the antibacterial substance-producing lactic acid bacterium of the present invention are thinly applied to the surface of fresh food such as meat, fish, and vegetables, or added as a starter during the production of fermented food to improve the shelf life of the fermented food and improve the shelf life. It can be extended.
By producing a fermented food using the low-temperature sensitive yeast of the present invention and an antibacterial substance-producing lactic acid bacterium, it is possible to improve the preservability of the fermented food and food production by-products and at the same time to impart a good flavor to them.
Fermented foods with a high preservative effect, derived from the synergistic effect of the antibacterial effect of antibacterial substances and lactic acid produced by antibacterial substance-producing lactic acid bacteria and the growth inhibitory effect of wild yeast by preferential growth of low-temperature sensitive yeast, and fermented foods with high preservative effects, and by-products of food production It can be widely used for improving storage stability.