JP2017042070A - Method for producing fermented vegetable extract - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a fermented vegetable extract production method using vegetables as main raw materials which, while suppressing odor substances produced by yeast fermentation and giving rotting smell, removes miscellaneous flavor, such as grassy smell and harsh taste, of the raw material vegetables to produce a fermented vegetable extract having taste and smell inherent in the vegetables and having excellent flavor and delicious taste.SOLUTION: In a production method of a fermented vegetable extract obtained by fermenting vegetables as main raw materials, yeast is added to perform alcohol fermentation for 2-20 h at a fermentation temperature of 20-50°C in a first fermentation step, and then grain koji is added to perform enzymatic decomposition of starch and proteins for 2-5 h at a fermentation temperature of 40-60°C in a second fermentation step.SELECTED DRAWING: None

Description

  The present invention relates to a method for producing a fermented vegetable extract obtained by fermenting a vegetable as a main raw material.

In general, vegetables contain various nutrients, and in recent years, the importance of the healthy value of vegetables has been reviewed.
By the way, the taste of various vegetables usually has a peculiar taste and bitterness, and in short-time cooking, those tastes remain, so long-term cooking is necessary to eliminate them Has been considered.

  As a conventional method for alleviating the peculiar taste and bitterness of vegetables, there is a method using a fermentation process using koji mold or yeast known in the production method of alcoholic beverages. For example, lily with a high starch content such as onion A production method that suppresses the peculiar taste and bitterness of vegetables is known by saccharifying a family plant before fermentation with koji or koji mold (Patent Document 1).

  In addition, the mixture of roasted wheat and steamed soybeans is kneaded by adding seed koji, and then fermented by adding fruits and vegetables and enzymes, and at the same time, further ripened by adding yeast, soy sauce flavored seasoning It is known to produce (Patent Document 2).

  As a method for producing a livestock meat extract using edible livestock as a raw material, there is known a method for degrading a protein derived from a raw material by a saccharification reaction of koji mold so that a rich flavor can be obtained (Patent Document 3).

  Furthermore, as a method for producing an extract obtained by fermenting an onion, the enzyme of the onion crushed material is deactivated, and then fermented using fermentation by yeast to produce a fermented extract, which is used for food and medicine. It is known (Patent Document 4).

JP 60-30673 A JP 2004-97178 A JP 2014-103888 A JP 2004-8167 A

  However, when producing a fermented seasoning using vegetables as the main raw material, as described in Patent Document 1, koji or an enzyme is allowed to act on the raw vegetables prior to fermentation and saccharified by enzymatic decomposition. Even if yeast is added and fermented in the subsequent process, the components obtained in the saccharification process are consumed (utilized) by the yeast added thereafter, resulting in sufficient sweetness and umami. There is a problem that an ingredient cannot be obtained.

In addition, as described in Patent Document 2, when enzymatic degradation and yeast fermentation are simultaneously performed, the saccharification action by koji and the assimilation action by yeast cancel each other out the production of umami ingredients, resulting in a preferable sweetening ingredient. The umami component could not be generated sufficiently.
In addition, when vegetables are fermented with yeast, a rotting odor is generated, which may impair the flavor as a vegetable fermented extract.

  Patent Document 3 only describes the saccharification reaction of koji molds for meat, no description of vegetables, and no yeast.

  In Patent Document 4, the sugar content of the onion is reduced by previously inactivating the enzyme, so that it can be ingested by diabetic patients, and it does not utilize gonococci other than the enzyme that the onion originally has.

  Therefore, the object of the present invention is to solve the above-mentioned problems, and in the method for producing a fermented extract using vegetables as a main raw material, without causing loss of cereal-derived sugars and proteins by yeast fermentation, It can be added, and it suppresses the odorous substances that cause the rot caused by yeast fermentation while removing the odors of the vegetable ingredients such as blue odor and gummy taste, and has the taste and odor inherent in vegetables. It is to produce a fermented vegetable extract excellent in flavor and umami.

  The inventors of the present application have found a method for producing a fermented vegetable extract having a preferable taste and smell by improving the fermentation process as a result of intensive efforts to solve the above problems. Then, in order to solve said subject, in the manufacturing method of the vegetable fermented extract obtained by making vegetables into a main raw material and fermenting, after adding yeast as alcoholic fermentation as a 1st fermentation process, it is 2nd As a fermentation process, cereal meal was added to enzymatically decompose starch and protein.

  In the method for producing a fermented vegetable extract of the present invention, the sugar contained in the vegetable during the fermentation system metabolism by the yeast is added to the vegetable as the main raw material and subjected to alcoholic fermentation by adding yeast as the first fermentation step. (Glucose) is decomposed, and fragrance components are by-produced along with the generation of umami components such as fatty acids and amino acids.

  Next, in the second fermentation step, degradation reaction occurs by enzymes such as amylase and protease produced from “Koji mold” of cereal meal, starch is saccharified to glucose and maltose, and protein is hydrolyzed to amino acids and low molecular weight peptides. Decomposition occurs, and fatty acid, higher alcohol, and the like undergo a low molecular weight reaction, and while the metabolites of the yeast are effectively used, mellow sweetness is provided and miscellaneous taste is removed.

  The vegetable fermented extract obtained through the first fermentation step and the second fermentation step as described above has few odorous substances that cause perishment, as is clear from the test results described later, and the green odor of the vegetable raw material. Minor tastes such as Miyaegu are also eliminated, and umami ingredients are enriched.

  The fermentation temperature in the first fermentation step is preferably fermented in a temperature range of 20 to 50 ° C. so that a fermentation metabolic reaction in yeast is actively performed. If the temperature is lower than 20 ° C, the fermentation metabolic reaction becomes inactive and the efficiency becomes worse, and if it is higher than 50 ° C, alcoholic fermentation becomes difficult to be performed actively, and the alcohol concentration of the fermented product decreases. is there.

Moreover, it is preferable that it is a 1st fermentation process performed by adding sake lees as a fermentation promoter so that the said 1st fermentation process may be performed more actively.
Here, the components of sake lees are 51% moisture, 23% carbohydrates, 13% proteins, lipids and ash according to the Japanese food composition table, and also contain peptides, amino acids, vitamins, etc. Since various components necessary for fermentation depending on the above are contained, it is possible to increase the fermentation rate by adding sake lees.

  Next, the fermentation temperature in the second fermentation step is preferably 40 to 60 ° C. in order to actively perform a saccharification reaction or hydrolysis reaction with an enzyme such as amylase or protease. If the temperature is lower than 40 ° C., these reactions tend to be inactive, and even if the temperature exceeds 60 ° C., the reaction becomes inactive.

  Thus, by maintaining the fermentation process in an active state as much as possible, the time required for the first fermentation process can be performed in 2 to 20 hours, and the time required for the second fermentation process is 2 to 5 hours. Therefore, a fermented vegetable extract can be efficiently produced in all steps.

  In the present invention, the fermentation process for vegetables is performed in two stages as described above. First, yeast is added as a first fermentation process and alcoholic fermentation is performed, then cereal meal is added as a second fermentation process to add starch and protein. Since fermented vegetable extracts can be produced by enzymatic degradation, sugars and proteins derived from cereal meal can be added to the final extract without losing them by yeast fermentation, and furthermore, the smell that makes you feel the decay caused by yeast fermentation There is an advantage that it is possible to produce a fermented vegetable extract that suppresses substances and removes miscellaneous tastes such as the blue odor and savory taste of vegetable raw materials and has the taste and smell inherent in vegetables and is excellent in flavor and umami.

The flowchart which shows the manufacturing process of Example 1 and Comparative Example 1. Chart showing total free amino acid amounts of Example 2 and Comparative Example 2 Chart showing amino acid analysis results of Example 2 and Comparative Example 2 The chart which shows the analysis result by the smell identification sensor of Example 3 and Comparative Example 3

  The vegetables used in the present invention are well-known vegetables that are generally used for food, and the types are not particularly limited. Further, in addition to leaves, stems, roots, and fruit parts that are edible parts of vegetables, a skin rich in nutrients can also be used.

Specific examples of vegetables include onions, carrots, tomatoes, pumpkins, and sweet potatoes. Other edible herbaceous plants such as apples, radish, cabbage, celery, cucumber, spinach, peppers, garlic, ginger, and some edible woody plants such as salam leaves and fruits, Fruity vegetables such as strawberries, watermelons, melons, and bananas may be used, and wild vegetables such as springs and horsetails may be used.
Since the definition of vegetables and fruits is a concept that differs depending on the region and cannot be clearly distinguished, fruits or the like are used as fermentation raw materials together with vegetables or in place of vegetables to suit the tastes of consumers. It can also be used.

  Moreover, the yeast used for the 1st fermentation process of this invention can produce alcohol by fermentation, and can use the well-known yeast generally used for the processing of foodstuffs. For example, Saccharomyces cerevisiae, which is a budding yeast, or its subspecies, baker's yeast, sake yeast, brewer's yeast, wine yeast, and the like can be obtained from yeast manufacturers. In addition, yeasts belonging to the genus chizosaccharomyces that are similar alcohol-producing yeasts and fission yeasts can also be used, and examples of suitable yeasts include “Shirakami Kodama Yeast” (Japanese Patent No. 3395183). it can.

The cereal cake used in the second fermentation process of the present invention is a product obtained by breeding fungi effective for food fermentation such as Aspergillus oryzae on the cereal, and Aspergillus has long used fermentation such as sake, miso, soy sauce, and koji. It is used for the production of food (fermented food) and is a natural resident fungus.
For example, Aspergillus oryzae, Aspergillus sojae, Aspergillus awamori and the like are used for brewing amazake, miso and soy sauce.

  As for the classification of koji molds, any of yellow koji mold, white koji mold, and black koji mold may be used, and the grain koji of the seed koji manufacturer may be used. Use an enzyme that is not inactivated.

  The type of cereal grains is not particularly limited, and cereals generally used for food and its raw materials can be used. For example, grains such as threshed rice and wheat such as wheat, soybeans, etc. Examples include beans.

A method for producing a fermented vegetable extract according to an embodiment of the present invention will be described in detail below in the order of manufacturing steps.
First, pretreated raw vegetables (hereinafter simply referred to as vegetables) such as washing and peeling are pulverized.
The size after pulverization is not particularly limited, but a preferable fermentation state can be obtained by pulverization to a size of about 0.1 to 0.5 mm. By this crushing step, active ingredients, enzymes, carbohydrates and the like are eluted from the vegetable tissue, and the following steps (fermenting step of yeast or koji mold) can be performed efficiently.

  The pulverized vegetables are heat-treated to inactivate enzymes contained in the vegetables or sterilize germs. The heating temperature is 90 to 100 ° C. Although heating time is 3 to 60 minutes, in order not to impair the active ingredient contained in vegetables, it is preferable to perform heat treatment in as short a time as possible. In addition, when heat-treating vegetables, you may add water.

  And the heat-processed vegetable is cooled to 20-50 degreeC. Fermentation is performed by adding yeast to the heated vegetable extract. Regarding the method of using yeast, a well-known standard method is followed. The temperature range of fermentation is preferably in the range of 20-50 ° C, more preferably 30-40 ° C.

  In addition, when fermenting the heat-treated vegetable, it is preferable to ferment together what promotes fermentation, for example, sake lees. The kind of sake lees is not particularly limited and may be one that is generally commercially available.

When fermenting the heat-treated vegetables, salt or the like may be fermented together for sterilization and taste adjustment.
Fermentation can be performed by standing or aeration and stirring, and it is preferable to use a tank capable of temperature control such as an electric heater or steam heating. A preferable fermentation state is obtained by heating in the above temperature range and fermenting for 2 to 20 hours.

Next, the cereal meal is added to the fermented vegetable product obtained by the above method and heated. Regarding the method of using koji mold, a well-known standard method is followed. The heating temperature zone is preferably in the range of 40 to 60 ° C.
Heating after the addition of cereal meal is performed using a tank that can be stirred uniformly. For example, it is preferable to carry out stirring while using a tank having a rotary stirring blade (propeller). Moreover, it is preferable that the tank is equipped with equipment capable of controlling the temperature with an electric heater or steam. After adding the cereal meal, a preferable result can be obtained by heating for 2 to 5 hours while maintaining the above temperature range.

Moreover, these vegetable fermented extracts are sterilized and stored as necessary. If the enzyme is deactivated by sterilization, the quality of the subsequent extract is stabilized.
As described above, it is possible to efficiently produce a fermented vegetable extract having a preferable taste and smell, and the obtained fermented vegetable extract is seasoned with a well-known seasoning, so that the sauce of the grilled meat, dressing, soup, beverage, etc. Available to:

[Example 1-A]
According to the production process shown in the flowchart (left side) of FIG. 1, the peeled raw onion was finely pulverized, and about 90 g of the obtained pulverized onion was added with about twice as much water as 180 g to obtain an onion extract.
Next, 0.5% by mass (total amount%) of sake lees as a fermentation accelerator was added to the onion extract, and sterilized by heating at 90 to 100 ° C. for 3 minutes. Then, it cooled naturally to 30 degreeC.
The initial Brix value of the obtained onion heat extract was measured with a digital sugar content meter (manufactured by Atago Co., Ltd .: PR-201) and listed in Table 1 (A).

  Next, yeast (Shirakami Kodama yeast) was added at a known concentration and fermented at 30 ° C. for 7 hours as the first fermentation step. After heating the obtained fermented liquid to 55 degreeC, the predetermined amount of yellow rice bran was thrown in, and it stirred at 55 degreeC for 2 hours, and performed the 2nd fermentation process.

Subsequently, in order to evaporate the yeast, the koji mold, and the alcohol, the mixture was heated at 90 to 100 ° C. with sufficient stirring for 3 minutes to obtain a fermented onion extract.
The initial (before fermentation) and final (after fermentation) Brix values of the obtained onion fermented extract were measured with a digital sugar content meter (manufactured by Atago Co., Ltd .: PR-201), and are shown in Table 1 (A).

[Example 1-B]
In accordance with the manufacturing process shown in the flowchart of FIG. 1 (left side), and in Example 1-A, in addition to 90 g of pulverized raw onion as a main raw material, apple puree (manufactured by Mori Shokuhin Kogyo Co., Ltd.), pumpkin and carrot are mixed by 5 g each. A total of 105 g of the pulverized product was mixed, and about twice the amount of 210 g of water was added to make the raw material a mixed vegetable to obtain a fermented vegetable extract.
Subsequently, 0.5 mass% (total amount%) of sake lees was added as a fermentation accelerator, heat sterilized at 90 to 100 ° C. for 3 minutes, and then naturally cooled to 30 ° C.
The initial (pre-fermentation) and final (post-fermentation) Brix values of the obtained fermented vegetable extract were measured with a digital sugar content meter (manufactured by Atago Co., Ltd .: PR-201) and are shown in Table 1 (B).

Next, yeast (Shirakami Kodama yeast) was added and fermented at 30 ° C. for 16 hours as the first fermentation step, and the obtained fermentation broth was heated to 55 ° C.
Thereafter, a predetermined amount of yellow rice bran is added, stirred at 55 ° C. for 2 hours to perform the second fermentation step, and then heated at 90-100 ° C. for 3 minutes with sufficient stirring for yeast. The inactivated fungi and koji mold and the alcohol were evaporated to obtain a fermented vegetable extract.

[Comparative Example 1-A]
In accordance with the production process shown in the flowchart (right side) of FIG. 1, in the same manner as in Example 1-A, except that the order of fermentation with yeast and heating with koji molds was reversed, the mixture was naturally cooled sufficiently after heat sterilization. After that, a predetermined amount of yellow rice bran was added and stirred at 55 ° C. for 2 hours.
Thereafter, the mixture was naturally cooled to 30 ° C., a known concentration of yeast was added, and the mixture was stirred at 30 ° C. for 7 hours. The mixture was heated at 90 to 100 ° C. for 3 minutes to obtain an onion fermented extract.
The initial (before fermentation) and final (after fermentation) Brix values during the production process were measured with a digital sugar content meter (manufactured by Atago Co., Ltd .: PR-201) and are shown in Table 1-A.

[Comparative Example 1-B]
In accordance with the production process shown in the flowchart (right side) of FIG. 1, in the same manner as in Example 1-B, except that the order of fermentation with yeast and heating with koji molds was reversed. After that, a predetermined amount of yellow rice bran was added and stirred at 55 ° C. for 2 hours.
Thereafter, the mixture was naturally cooled to 30 ° C., a known concentration of yeast was added, and the mixture was stirred at 30 ° C. for 16 hours. It heated at 90-100 degreeC for 3 minute (s), and the vegetable fermented extract was obtained.
The initial (before fermentation) and final (after fermentation) Brix values during the production process were measured with a digital sugar content meter (manufactured by Atago Co., Ltd .: PR-201) and are shown in Table 1-B.

<Sensory evaluation test>
Examples 1-A and 1-B and Comparative Examples 1-A and 1-B were evaluated by a total of 10 panelists including 6 adult men and 4 adult women. In Comparative Examples 1-A and 1-B, an evaluation test was performed in which one of sweet tastes was selected, and the results are shown in Table 2.

As is clear from the results in Tables 1 and 2, Examples 1-A and 1-B had higher Brix values after fermentation than Comparative Examples 1-A and 1-B. . In the sensory evaluation regarding sweetness, many people felt that Examples 1-A and 1-B were sweeter than Comparative Examples 1-A and 1-B.
From the above results, it can be seen that the production method of the present invention can produce an extract having a stronger sweetness than the conventional method.

[Example 2]
The peeled raw onion was finely pulverized, and about 200 g of the pulverized onion thus obtained was mixed with 1.0 g (total amount) of 400 g of water and sodium chloride to obtain an onion extract. Next, 1.0% by mass (total amount%) of sake lees was added to the onion extract as a fermentation accelerator, and sterilized by heating at 90 to 100 ° C. for 3 minutes. Then, it cooled naturally to 30 degreeC. Next, a known concentration of yeast (Shirakami Kodama yeast) was added and fermented at 30 ° C. for 20 hours. Then, after heating the obtained fermented liquid to 55 degreeC, the predetermined amount of yellow rice bran was thrown in and it was made to stir at 55 degreeC for 3 hours. In order to evaporate yeast, inactivation of koji mold and alcohol, the mixture was heated at 90 to 100 ° C. with sufficient stirring for 30 minutes to obtain a fermented onion extract.

[Comparative Example 2]
In Example 1-A, except that the order of fermentation with yeast and heating with Aspergillus was reversed, the mixture was sterilized by heating and sufficiently cooled naturally, and then a predetermined amount of yellow rice bran was added. Stir at 0 ° C. for 3 hours. Thereafter, the mixture was naturally cooled to 30 ° C., a known concentration of yeast was added, and the mixture was stirred at 0 ° C. for 20 hours. The mixture was heated at 90 to 100 ° C. for 30 minutes to obtain a fermented onion extract.

  The measured values of the total free amino acid content of the onion fermented extract of Example 2 and Comparative Example 2 are shown in Table 3 and FIG. 2 below, and the amino acid score is shown in FIG. Further, the final Brix value after fermentation was measured with a digital sugar content meter (manufactured by Atago Co., Ltd .: PR-201) and also shown in Table 3.

  As is clear from the results in Table 3 and FIGS. 2 and 3, a higher total free amino acid value was obtained in Example 2 than in Comparative Example 2. In particular, the values of aspartic acid and glutamic acid having umami were higher in Example 2 than in Comparative Example 2, and the amino acid values were higher. From the above results, it can be seen that according to the production method of the present invention, an extract having an amino acid value higher than that of the conventional method can be produced.

[Example 3]
The onion was finely pulverized, and about 100 g of the obtained pulverized onion was added with about 200 g of water to make an onion extract. Next, 1.0% by mass (total amount%) of sake lees was added to the onion extract as a fermentation accelerator, and sterilized by heating at 90 to 100 ° C. for 3 minutes. Then, it cooled naturally to 30 degreeC. Next, a known concentration of yeast (Shirakami Kodama yeast) was added and fermented at 30 ° C. for 8 hours. Then, after heating the obtained fermented liquid to 55 degreeC, the predetermined amount of yellow rice bran was thrown in and it was made to stir at 55 degreeC for 2 hours. In order to evaporate yeast and inactivation of koji mold and alcohol, the mixture was heated at 90 to 100 ° C. with sufficient stirring for 3 minutes to obtain an onion fermented extract. The obtained onion fermented extract was measured using an odor discrimination sensor system FOX (manufactured by Alpha Moss Japan). The measurement results are shown in FIG.

[Comparative Example 3]
In Example 3, except that the order of fermentation with yeast and heating with koji mold was reversed, the mixture was naturally cooled after heat sterilization in the same manner, and then a predetermined amount of yellow rice bran was added, at 55 ° C. Stir for 2 hours. Thereafter, the mixture was naturally cooled to 30 ° C., a known concentration of yeast was added, and the mixture was stirred at 30 ° C. for 8 hours. The mixture was heated at 90 to 100 ° C. for 3 minutes to obtain an onion fermented extract. The obtained onion fermented extract was measured using an odor discrimination sensor system FOX (manufactured by Alpha Moss Japan). The measurement results are shown in FIG.

  As is apparent from the results of FIG. 4 and Table 4, the LY2 / G value indicating ammonia and amines in Example 3 and the LY2 / gCTL value indicating sulfur were lower than those in Comparative Example 3. These ammonia, amines, and sulfurs are odorous substances generally referred to as rot odors. From the above results, it can be seen that according to the production method of the present invention, the generation amount of odorous substances exhibiting rotting could be suppressed as compared with the conventional method.

[Examples 4 to 7]
The onion was finely pulverized, and about 1600 g of water and 1.0% by mass (total amount) of sodium chloride were added to 800 g of the onion. In order to promote fermentation, 0.5% by mass (total amount) of sake lees was added. Thereafter, in order to skip the alcohol contained in the sake lees, the mixture was heated at 90 to 100 ° C. for 60 minutes to obtain a heated onion extract. Next, after naturally cooling to 30 ° C., the existing concentration of yeast was added and fermented at 20 ° C., 30 ° C., 40 ° C., and 50 ° C. (Examples 4 to 7) for 2 hours.

  After fermentation, in order to inactivate the yeast, the mixture was heated at 85 ° C. for 15 minutes, then sufficiently cooled, and centrifuged at 15,000 rpm for 15 minutes. The supernatant liquid after centrifugation was withdrawn from three places, and ethanol was quantified. For the quantification, the food analysis reagent F-kit ethanol (Roche / R-Biopharm) was used. Table 5 shows the ethanol concentrations at three locations and their average values.

[Comparative Examples 4 to 5]
In Examples 4 to 7, ethanol concentrations at fermentation temperatures of 60 ° C. and 70 ° C. were measured in exactly the same manner except for the fermentation temperature. The ethanol concentrations at three locations and their average values are also shown in Table 5.

[Comparative Example 6] (Control)
The ethanol concentration of the heated onion extract heated at 90 to 100 ° C. for 60 minutes was measured in the same manner as described in Examples 4 to 7. Table 5 shows the ethanol concentrations at three locations and their average values.

As is clear from the results of Table 5, it can be seen that the non-fermented control (Comparative Example 6) contains almost no alcohol derived from sake lees by heating at 90 to 100 ° C. for 60 minutes.
In addition, the onion fermented extract of Examples 4 to 7 obtained by fermenting the onion extract in the range of 20 to 50 ° C. produced clear alcohol compared to the onion heated extract of Comparative Example 6 that was not fermented. It was.

On the other hand, the onion extract of Comparative Examples 4-5 fermented in the range of 60-70 degreeC detected only the alcohol amount equivalent to the onion heat extract of Comparative Example 6 which has not been fermented.
Moreover, by fermenting the heat extract using the onion which is a typical example of vegetables, if it was in the range of 20-50 degreeC, it was recognized that the effect of fermentation was fully acquired in the short time of 2 hours. .

Claims (5)

In the method for producing a fermented vegetable extract obtained by fermenting vegetables as the main raw materials,
A method for producing a fermented vegetable extract characterized in that yeast is added as a first fermentation step for alcoholic fermentation and then starch and proteins are enzymatically decomposed in a second fermentation step by adding cereal meal.   The method for producing a fermented vegetable extract according to claim 1, wherein a fermentation temperature in the first fermentation step is 20 to 50 ° C.   The method for producing a fermented vegetable extract according to claim 1 or 2, wherein the first fermentation step is fermentation performed by adding sake lees as a fermentation accelerator. The method for producing a fermented vegetable extract according to any one of claims 1 to 3, wherein a fermentation temperature in the second fermentation step is 40 to 60 ° C.   5. The method for producing a fermented vegetable extract according to claim 1, wherein the time required for the first fermentation step is 2 to 20 hours, and the time required for the second fermentation step is 2 to 5 hours. .

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