JP2007000023A - Carbohydrate heated processed food excellent in storability - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide carbohydrate heated processed food excellent in storability having high safety, and excellent in storability, whose quality is not spoiled. <P>SOLUTION: The carbohydrate heated processed food excellent in storability is obtained by adding a fermented product obtained by using lactic bacteria of 0.1-5 wt.% of genus enterococcus based on raw material to be processed, into carbohydrate heated processed food such as cooked rice, rice cake, noodles or bread. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a heat-processed food excellent in preservability, and more particularly, to a carbohydrate-based heat-processed food excellent in preservability characterized by containing a fermentation product obtained using Enterococcus lactic acid bacteria.

In general, carbohydrate-based foods can be heat-sterilized more sufficiently than protein-based foods with heat denaturation, but the heat-stable Bacillus spore survives even at 100 ° C and germinates and proliferates as a cause of spoilage. Become. In order to suppress germination and growth of the Bacillus genus bacteria, techniques for adding organic acids such as acetic acid and lactic acid to the food or adding glycine at a high concentration have been put into practical use. The latter is not good for Bacillus cereus, the causative agent of food poisoning. In summer when the temperature is high, bento foods are mainly available at convenience stores, and side dishes are made with carbohydrate-based processed foods with a noticeable sour taste added with organic acids such as acetic acid and lactic acid. Carbohydrate foods in the pH range are associated with the risk of deterioration due to Bacillus cereus.
It is known that certain types of Enterococcus lactic acid bacteria produce bacteriocin, and antibacterial substances that can be used in a wide pH range have been proposed (Patent Document 1), but are not effective against Bacillus bacteria. It was.
JP 2003-164276 A

  Bacillus bacteria that have always been a problem in carbohydrate-based heat-processed foods, especially substances that suppress the growth of Bacillus cereus, the causative agent of food poisoning, in the neutral range and can be used in foods and do not impair the original taste and flavor of foods It does not exist at present, and its development is awaited. An object of the present invention is to provide a carbohydrate-based food that is safe, yet has a good taste and flavor, in which all Bacillus bacteria do not grow.

  In order to improve the storage stability of carbohydrate-based foods, the present inventors have isolated lactic acid bacteria from various fermented foods, added the fermentation products of the bacteria to the foods, and added various bacillus species present in the carbohydrate-based foods. Antibacterial activity against bacteria was examined. As a result, it was discovered that the fermentation product of Enterococcus lactic acid bacteria showed a particularly broad antibacterial spectrum against Bacillus bacteria, and the present invention was completed. Table 1 shows the antibacterial spectrum for Bacillus bacteria of fermented products obtained by fermenting whey using Enterococcus faecalis (deposit number, FERM P-20388) isolated from pickles, and then concentrating and drying. As shown.

  Regarding bacteriocin produced by Enterococcus lactic acid bacteria, enterocin A and B (J food Microbiol. 70, 291-301 (2001)), enterocin P (Appl Environ Microbiol. 67, 1689-92 (2001)), enterocin 81 ( J appl Microbiol. 85, 521-6 (1998)), enterocin L50A and L50B (J Bacteriol. 180, 1988-94 (1998)), enterocin 4 (Appl Environ Microbiol. 62, 4220-3 (1996)), munteicin KS (Appl Environ Microbiol. 68, 3830 (2002)) has been reported, but a wide range of antibacterial spectrum against Bacillus bacteria has not yet been reported, and the antibacterial spectrum data shown in Table 1 are new and It is important for practical use.

  According to the present invention, it is possible to provide a carbohydrate-based heat-processed food that is highly safe and that does not impair quality and that has excellent storage stability.

The present invention provides a carbohydrate-based heat-processed food excellent in preservability obtained by adding a fermented product of Enterococcus lactic acid bacteria, in order to prevent food deterioration and food poisoning due to Bacillus bacteria, It is a very useful technique.
The fermentation product of Enterococcus lactic acid bacteria, which is an antibacterial component in the present invention, is obtained by planting Enterococcus lactic acid bacteria in a food material such as whey and then fermenting it appropriately.

  The Enterococcus strain used in the present invention is a strain that can be isolated from fermented foods such as pickles and has the ability to produce antibacterial substances. An example is Enterococcus faecalis deposited under the deposit number FERM P-20388. Enterococcus lactic acid bacteria are resident bacteria in the human intestine, and are safe microorganisms whose dried cells are marketed as functional foods as good bacteria.

  As a food material fermented using Enterococcus lactic acid bacteria, any food material containing a nutrient source necessary for the growth of lactic acid bacteria may be used, and if necessary, nutrition may be supplemented by adding sugar or the like. .

  The fermented product obtained using Enterococcus lactic acid bacteria can be used as it is in foods as a food material.

  The carbohydrate-based heat-processed food in the present invention is not limited as long as it is a heat-processed food in which carbohydrates occupy the largest proportion of the solid content of food. According to the Japanese Food Standard Ingredients Table, the proportion of carbohydrates in the solids of food is: 88-93% cooked rice, 91% rice cake, 90-93% rice cake, 85% udon, 85% cucumber skin, dumpling skin 84%, Chinese noodles 83%, Spaghetti 82%, Buckwheat 81%, Roll bread 78%, Muffin 76%, Bread 75%, Rice cake 71%, Carrero 46%, Beans (excluding soybeans) 62-90% These correspond to carbohydrate-based heat-processed foods in which the carbohydrates defined in the present invention account for the largest proportion.

  Deterioration of carbohydrate-based heat-processed foods is mainly due to the fact that Bacillus spore, an aerobic thermostable spore bacterium attached to the raw material, survives after food processing and germinates and proliferates during storage. Caused by. In recent years, food poisoning due to Bacillus cereus has increased, and the present invention is also useful in terms of measures against cereus poisoning.

For example, in the case of cooked rice, since it is cooked at 100 ° C., there are only a few remaining bacteria immediately after cooking, the number of Bacillus spores in 1 g of cooked rice is considered to be 1-10, and the growth is maintained while it is kept at 50 ° C. or higher. Although it is suppressed, it begins to germinate and proliferate at a temperature suitable for growth (20 to 37 ° C.), and reaches 10 ⁷ to 10 ⁸ / g within tens of hours in summer and loses edible properties. Degradation by Bacillus bacteria hydrolyzes and softens the cooked rice with its amylase, producing nettle and generating a unique odor.

In noodles such as boiled noodles and steamed noodles, 10 ² to 10 ⁴ / g of Bacillus bacteria are present in the raw flour, and among these, spores that do not die by heat treatment germinate, proliferate during storage and change. Defeat occurs.

  Furthermore, since the internal temperature does not exceed 100 ° C. during baking, the Bacillus spore does not die, and after it becomes a product, it germinates in an appropriate environment, causing deterioration called a rope. Sometimes. On the other hand, the fermentation product produced by Enterococcus lactic acid bacteria has no effect on yeast, and thus does not adversely affect bread fermentation. In addition, the deterioration of boiled beans and pastes is often due to the growth of Bacillus bacteria. The use of sorbic acid up to 1 g / kg as a preservative is permitted for strawberries and boiled beans, but sorbic acid is effective on the acidic side of the pH, and the effect is small with straw and boiled beans with a neutral pH. .

  The fermentation product of Enterococcus lactic acid bacteria of the present invention has an effect of suppressing the growth of such Bacillus bacteria, and does not impair the quality of various heat-processed foods. Fermentation products by Enterococcus lactic acid bacteria are generally added in an amount of 0.1 to 5% by weight, preferably 0.3 to 2% by weight, based on the processing raw material. When the addition amount is less than 0.1% by weight, the antibacterial effect is insufficient, and when the addition amount exceeds 2% by weight, particularly 5% by weight, an unpleasant taste can be felt. The amount of fermented product added here is based on the concentrated dried product of lactic acid bacteria fermented rice cake, but the fermented product may be a concentrated liquid, or it may be refined to increase its antibacterial activity. The amount added is a guide only. The fermentation product of Enterococcus lactic acid bacteria can be produced by mixing it with other foodstuffs as it is.

  The manufacturing method of the heat-processed food of this invention is not specifically limited, What is necessary is just to follow a conventional method. Moreover, the addition time of the fermentation product by Enterococcus lactic acid bacteria is not particularly limited. For example, in the case of cooked rice, ordinary cooked rice may be prepared by dissolving a fermentation product of Enterococcus lactic acid bacteria in cooking water.

  The present invention will be described in more detail with reference to the following examples, but the present invention is not limited to the following examples. In the examples, the number of viable bacteria was measured after culturing at 30 ° C. for 48 hours on a standard agar medium.

Preparation Example 1 (Preparation of fermentation product by Enterococcus lactic acid bacteria)
After adding 300 g of skim milk powder, 200 g of glucose and 100 g of calcium carbonate to 10 L of water and mixing well, sterilization is performed at 120 ° C. for 20 minutes using an autoclave, and after cooling, an appropriate amount of Enterococcus faecalis (deposit number, FERM P- No. 20388) was inoculated and fermented at 30 ° C. for 2 days. Next, after removing insoluble matters such as calcium carbonate and microbial cells with an ultrafiltration membrane having a molecular weight fraction of 50000 to obtain a clear solution, the solution is concentrated under reduced pressure and freeze-dried to obtain a powder of fermented product. 500 g was obtained.

Example 1 and Comparative Example 1 (white rice)
900 g of rice was washed with water, 1080 ml of water and 4.5 g of fermented product powder obtained in Example 1 (hereinafter abbreviated as fermented powder) (0.5% based on raw rice) were added, and 1.8 liters were added. Rice was cooked in an electric kettle (Example 1). On the other hand, white rice (Comparative Example 1) was prepared in the same manner without adding the fermentation powder, and the storage stability of both was compared. That is, each cooked cooked rice was transferred to a sterilized container, stored at 30 ° C., the number of viable bacteria was measured over time, and the results shown in Table 2 were obtained.

Example 2 and Comparative Example 2 (gomoku rice)
900 g of rice was washed with water, seasoned liquid of Gomoku Rice Nori (manufactured by Marumiya Food Industry Co., Ltd.) was added to 1080 ml of water, and 5 g of the fermented powder obtained in Example 1 was added, and a 1.8 liter electric kettle was added. (Example 2). On the other hand, cooked rice (Comparative Example 2) was obtained in the same manner without adding the fermented powder, and the storage stability of both was compared. That is, each cooked cooked rice was transferred to a sterilized container and stored at 30 ° C., and the number of viable bacteria was measured over time to obtain the results shown in Table 3.

Example 3 and Comparative Example 3 (boiled udon)
500 g of medium strength powder, 12.5 g of salt and 3.5 g of fermented powder added to 200 g of water are added, mixed and molded to obtain a 10 mm thick noodle strip, which is aged at room temperature for 1 hour, then 3 Noodle strips of 3 mm were formed by step rolling, and cut with No. 10 incisors to obtain raw udon. This was boiled in boiling water to make boiled udon (Example 3). On the other hand, boiled udon was obtained in the same manner without mixing the fermented powder (Comparative Example 3), and their storage stability was compared. That is, 10 pieces of each 50 g of udon boiled in a plastic bag were prepared, and the number of days until deterioration occurred at room temperature (25 ° C.) was visually and sensorily observed. The results are shown in Table 4.

Example 4 and Comparative Example 4 (steamed bread)
(Combination)
1000 parts soft flour, 250 parts liquid shortening, 1000 parts liquid egg, 900 parts super white sugar, 100 parts cheese powder, 10 parts baking powder, 10 parts salt, 10 parts fermented product from Enterococcus lactic acid bacteria, 3 parts xanthan gum, 10 parts gliadin , 300 parts of hot water (operation)
The raw materials were put into a mixer, mixed at medium speed for 5 minutes, and allowed to stand for about 2 hours. This was put into 50 g molds and steamed for 30 minutes, and after cooling, sealed in a plastic bag (Example 4). A group not containing the fermentation product of Enterococcus lactic acid bacteria was prepared in the same manner (Comparative Example 4), and the storage stability of the two was compared. That is, 10 pieces of each were prepared, stored at 30 ° C., and the number of days until netting occurred was examined. The results are shown in Table 5.

Example 5, Comparative Example 5 (Kneaded rice cake)
A kneaded rice cake was made with a prescription of 30 parts of bleached rice cake, 40 parts of sugar, 1 part of a fermentation product of Enterococcus lactic acid bacteria and 130 parts of water, and ¼ of the initial weight was boiled (Example 5). A fermentation product-free group with Enterococcus lactic acid bacteria was also prepared in the same manner (Comparative Example 5), packed in a plastic cup, and the storage effect was compared at 30 ° C. The results are shown in Table 6. The unit is pieces / g.

Example 6, Comparative Example 6 (flower paste)
Produced a flour paste with a prescription of 1020 g based on the weight of corn starch 20 g, soft flour 35 g, skim milk 30 g, powdered milk 20 g, margarine 150 g, sugar 250 g, xanthan gum 3 g, enterococcus lactic acid bacteria fermentation product 3 g, water 492 g. Minutes were boiled (Example 6-1). In the same manner, 1 g of fermented product of Enterococcus lactic acid bacteria added group (Example 6-2), no additive group was prepared (Comparative Example 6) and stored at 20 ° C. / G) was measured and the storage stability of the two was compared. The results are shown in Table 7.

Example 7, Comparative Example 7 (packaging bag)
After thoroughly mixing 500 g of glutinous rice and 2 g of the fermentation product of Enterococcus lactic acid bacteria, koji was prepared using a kneading machine and sealed in a plastic bag with an oxygen scavenger about 50 g each (Example 7). By the same method, the fermentation product non-addition group by Enterococcus lactic acid bacteria was made as a trial (Comparative Example 7), and the storage stability of both was compared. That is, 10 bags each were prepared and stored at 30 ° C., and the number of days until white discoloration due to Bacillus occurred was examined. The results are shown in Table 8.

Example 8, Comparative Example 8 (curry)
Stir in 3 onions, 1 carrot and 500g pork, add 1400g water and 2 types of commercial curry roux (SB Golden Curry and House Kumaro Curry; both medium hot), then boil for 2 hours, then fermented by Enterococcus lactic acid bacteria 7 g of the product was added and mixed well, and about 50 g was dispensed into a plastic container (Example 8). A fermentation product-free group was produced in the same manner (Comparative Example 8), stored at 30 ° C., the number of viable bacteria (cells / g) after storage was measured, and the storage stability of the two was compared. The results are shown in Table 9.

Example 9, Comparative Example 9 (boiled beans)
Add water to 300 g of peafowl beans to absorb water, add a small amount of water and 50 g of sugar and simmer for about 20 minutes on low heat. Finally, 3 g of the fermentation product of Enterococcus lactic acid bacteria was added and mixed well, and about 50 g was dispensed into a plastic container (Example 9). A fermented product-free group was produced in a similar manner (Comparative Example 9), stored at 30 ° C., the number of viable bacteria (cells / g) after storage was measured, and the storability of both was compared. The results are shown in Table 10.

Claims (4)

A carbohydrate-based heat-processed food excellent in preservability, characterized by containing a fermentation product obtained by using Enterococcus lactic acid bacteria. The carbohydrate-based heat-processed food excellent in preservability according to claim 1, wherein the Enterococcus lactic acid bacterium is Enterococcus faecalis. The carbohydrate-type heat-processed food excellent in preservability according to claim 1 or 2, wherein carbohydrate occupies the largest proportion in the weight of food solids. The carbohydrate-based heat-processed food excellent in preservability according to any one of claims 1 to 3, wherein the food is cooked rice, rice cakes, noodles, rice cakes, breads, flower paste, or curry.