JP6399418B2 - Method for producing high-temperature yeast-fermented autolysates of agricultural, livestock and fishery products - Google Patents

Description

The present invention self-digests agricultural, aquatic and livestock products at a salt-free or low-salt concentration, using a yeast for food that can be fermented at a temperature of 58 ° C. or less in a salt-free environment and die by treatment at 56 ° C. or more. At the same time, fermentable saccharides produced by self-digestion are fermented with this yeast, and then the self-digestion of the agricultural, aquatic and livestock products is continued at a temperature of 56 ° C. or higher and the yeast is sterilized. The present invention relates to a method for producing high temperature yeast-fermented autolysates and foods, beverages and cosmetics using the high-temperature yeast-fermented autolysates.

  Agriculture, aquatic and livestock products produce carbohydrates and proteins accumulated by self-digestion, which are decomposed by self-digesting enzymes to produce sugars that are the source of sweetness and amino acids that are the source of umami.

  Since the produced saccharides and amino acids serve as nutrients for microorganisms, self-digestion of agricultural, aquatic and livestock products in a temperature range where microorganisms can be easily grown and fermented causes microbial spoilage.

  Therefore, food production in a salt-free environment using the self-digestion of agricultural, aquatic and livestock products is performed in a temperature range where the growth and fermentation of microorganisms are difficult. For example, the production of amazake in the temperature range of 50 ° C. to 60 ° C., the production of decomposable miso in the same temperature range, and the aging of beef in the temperature range of 10 ° C. or less.

  As a technology that combines self-digestion and microorganisms, a technology (patent document 1) that allows yeast fermentation at 20 ° C. for 30 days immediately after high-temperature digestion at 55 ° C. has been developed. is not.

  Normal growth and fermentation of microorganisms occur in a certain temperature range in this way, but as a technology to utilize microorganisms at temperatures above this temperature range, hydrogen fermentation treatment at intermediate or high temperature and methane fermentation treatment are combined. A method for treating food waste (Patent Document 2), a method for fermenting animal carcasses at high speed using an aerobic fermenter at an operating temperature of 75 ° C. or more (Patent Document 3), and a process for treating organic materials A technique for performing thermophilic digestion at 55 ° C. or mesophilic digestion at 36 ° C. with bacteria (Patent Document 4) is known. These use bacteria as microorganisms.

  On the other hand, as a technique for using yeast in this temperature range, alcoholic beverages characterized by using a high-temperature sensitive yeast that grows normally at 15 ° C. to 32 ° C. and undergoes alcoholic fermentation but kills and self-digests at 35 ° C. or higher. Anti-stress property beneficial to human body by adding appropriate physical or chemical stress such as high temperature, ultrasonic wave, vibration, pH change after growing brewed food (Patent Document 5) and yeast to the maximum growth phase A technique has been developed in which a large amount of a substance is produced, followed by self-digestion to purify a functional peptide derived from yeast (Patent Document 6). These techniques allow yeast to self-digest at a temperature of 35 ° C. to 70 ° C., and do not involve yeast growth or fermentation.

  Other than food production, Saccharomyces genus yeast or Cryberomyces genus is a technique that utilizes growth and fermentation of yeast in a high temperature environment and can be easily lysed with only Phaffia rhodozyma and a single cell wall lytic enzyme. A method for producing astaxanthin using a fusion strain obtained by cell fusion with yeast (Patent Document 7) and a method for fermentation at 45 ° C. using a heat-resistant yeast Kluyveromyces marxianus that grows at 49 ° C. in bioethanol production ( Non-patent document 1) and a method of simultaneous saccharification and fermentation at 40 ° C. using a thermofermentable yeast Schizosaccharomyces japonicus SS4-5 (Non-patent document 2) have been devised. Have difficulty.

  As a technology utilizing yeast growth and fermentation in high temperature environment related to food and beverage production, parallel multi-fermentation technology using yeast Saccharomyces cerevisiae and enzyme agent at 39 ° C to 41 ° C (Non-patent Document 3) is known. However, this strain has a low heat resistance of 1/1000 or less after treatment at 55 ° C. for 30 minutes, and fermentation at temperatures exceeding 41 ° C. has not been confirmed.

  Furthermore, since the presence of salt in a high-temperature environment causes double physical stress on microorganisms, a high-temperature yeast fermentation self-digestion technique for agricultural, aquatic and livestock products in the presence of salt has not been developed.

Japanese Patent Publication No. 08-004473 JP 2006-255538 A JP 2001-232329 A Special table 2015-525120 gazette Japanese Patent No. 2071924 JP-T-2004-521919 Japanese Patent Laid-Open No. 06-141886

Ryuji Akada, Naoji Hoshida, “High-temperature ethanol fermentation and genetic engineering of thermostable yeast”, Bioscience and Industry, Bioindustry Association, August 2009, Vol. 67, No. 8, p. 418-422 Takanobu Nishida, 5 others, “Production of bioethanol by simultaneous saccharification and fermentation from finely ground cedar using high temperature fermentable yeast Schizosaccharomyces japonicus SS4-5”, Journal of the Japan Institute of Energy, Japan Institute of Energy, 2016 April 1995, Vol. 95, No. 4, p. 283-288 S. S. Hari Krishna, two others, “Simultaneous saccharification and fermentation of lignocellulosic wastes to ethanol using a thermotolerant yeast”, Bioresource Technology (UK), Elsevier Science Ltd .), March 2001, vol. 77, p. 193-196

  The increase in sweetness and umami due to the self-digesting enzymes of agricultural, aquatic and livestock products leads to an improvement in taste and a reduction in additives in the manufacture of processed products, consistent with consumer orientation. The autolysis enzyme possessed by agricultural, aquatic and livestock products has the highest activity at a high temperature of 45 ° C to 60 ° C. No food yeast that can be fermented in this high temperature environment has been known. Therefore, the fermented yeast products of agricultural, aquatic and livestock products whose sweetness and umami increased by utilizing self-digestion or using rice bran or enzyme have been limited to methods of fermentation after decomposition.

  However, agricultural, aquatic and livestock products that have become susceptible to microbial contamination due to self-digestion and enzymatic degradation in high temperature environments need to be cooled before yeast addition and given high concentrations of salt, sugar or high acidity before yeast fermentation. It was. Moreover, in order to improve the storage stability of the fermented product, it was necessary to kill the yeast used for the fermentation by heating after fermentation, and the loss was also great in terms of energy.

  For these reasons, there has been a demand for food yeast that can be fermented at a high temperature of 45 ° C to 60 ° C.

  However, since yeast capable of high-temperature fermentation is generally resistant to high temperatures, it has been difficult to control fermentation during autolysis or enzyme treatment.

  Thus, it was an object to search for yeast capable of controlling fermentation at a high temperature of 45 to 60 ° C. and to develop a method for producing a high-temperature yeast-fermented autolysate using this yeast.

  The present inventors have newly found that there is a food yeast that has a stronger heat resistance of the enzyme related to fermentation that the yeast has than the heat resistance of the yeast, and the temperature zone can prevent contamination by other microorganisms. In addition, most of autologous enzymes, gonococcal enzymes, and various degrading enzymes of agricultural and aquatic products are in a temperature range having optimal enzyme properties, that is, the found yeast is fermented at a temperature of 58 ° C. or less in a salt-free environment. It was confirmed that it could be sustained for 3 hours or more and was killed by treatment at 56 ° C. or more for 24 hours or more, and the present invention was completed.

  Furthermore, by using yeast having such characteristics, self-digestion and yeast fermentation of agricultural and aquatic products at a salinity concentration of 5% or less at a temperature of 44 ° C. or higher and lower than 56 ° C. for 1 hour or more and 72 hours or less. The present invention is completed by newly finding that a high-temperature fermented self-digested product of agricultural and aquatic products can be produced by performing self-digestion and yeast sterilization of agricultural and aquatic products at a temperature of 56 ° C. or higher. It came to.

  Furthermore, the present invention has been completed by newly discovering that decomposition of agricultural and aquatic animal products is promoted by using koji and / or degrading enzymes in the production of high-temperature fermented autolyzed products of agricultural and aquatic animal products.

  In addition, it is newly possible to produce processed foods, beverages, and cosmetics using the high-temperature fermented autolysate of the above-mentioned agricultural and aquatic products and the high-temperature fermented autolysate of the agricultural and aquatic products that are highly decomposed by an enzyme agent, etc. The found invention has been completed.

The present invention provides the following (1), (2), (3), and (4).
(1) Agricultural water at a salinity concentration of 5% or less using a yeast for foods that can sustain fermentation for 3 hours or more at a temperature of 58 ° C or less in a salt-free environment and die by treatment of 56 ° C or more and 24 hours or more. Agricultural and aquatic animal products are self-digested and yeast fermented at a temperature of 44 ° C. or higher and lower than 56 ° C. for 1 hour or more and 72 hours or less. It is providing the manufacturing method of the high-temperature fermentation self-digested product of agricultural and aquatic animal products characterized by making it produce .
(2) It is to provide a method for producing a high-temperature fermented digest, characterized by using koji and / or a degrading enzyme in the high-temperature fermented auto-digested product production of agricultural, aquatic and livestock products described above.
(3) To provide a method for producing foods and beverages , characterized by blending a high-temperature fermented digest by the production method according to the above (1) and (2).
(4) To provide a method for producing a cosmetic, characterized in that a high-temperature fermented digest by the production method according to the above (1) and (2) is blended.

  According to the present invention, a food yeast that can sustain fermentation for 3 hours or more at a temperature of 58 ° C. or less in a salt-free environment and die by treatment of 56 ° C. or more and 24 hours or more is used. Agricultural and aquatic products are self-digested and yeast fermented at a temperature of 44 ° C or higher and lower than 56 ° C for 1 to 72 hours, followed by self-digestion and yeast sterilization of agricultural and aquatic products at a temperature of 56 ° C or higher. It has become possible to produce high-temperature fermented autolysates of agricultural, aquatic and livestock products that are characterized by the fact that they are carried out.

  As described above, the present inventors have newly found that there is a food yeast having a higher heat resistance of the enzyme relating to fermentation that the yeast has than the heat resistance of the yeast cells, and the temperature range thereof depends on other microorganisms. Most of the self-digesting enzymes, gonococcal enzymes, and various degrading enzymes of agricultural, aquatic and livestock products are in a temperature range that has optimal enzyme properties, that is, the found yeast has a temperature of 58 ° C or less in a salt-free environment. It was confirmed that the fermentation could be continued for 3 hours or more at the temperature and was killed by the treatment for 56 hours or more and 24 hours or more, and the present invention was completed.

  Furthermore, by using yeast having such characteristics, self-digestion and yeast fermentation of agricultural and aquatic products at a salinity concentration of 5% or less at a temperature of 44 ° C. or higher and lower than 56 ° C. for 1 hour or more and 72 hours or less. The present invention is completed by newly finding that a high-temperature fermented self-digested product of agricultural and aquatic products can be produced by performing self-digestion and yeast sterilization of agricultural and aquatic products at a temperature of 56 ° C. or higher. It came to.

The method for producing a high-temperature fermented autolyzed product of agricultural, aquatic and livestock products according to the present invention is for foods that can sustain fermentation for 3 hours or more at a temperature of 58 ° C. or less in a salt-free environment and die by treatment of 56 ° C. or more and 24 hours or more. Using yeast, self-digestion and yeast fermentation of agricultural and aquatic products at a salinity concentration of 5% or less at a temperature of 44 ° C. or higher and lower than 56 ° C. for 1 hour or more and 72 hours or less, followed by 56 ° C. or higher It is characterized by allowing the digestion of agricultural and aquatic products and yeast sterilization at temperature.

The method for producing a high-temperature fermented autolyzed product of agricultural, aquatic and livestock products according to the present invention is for foods that can sustain fermentation for 3 hours or more at a temperature of 58 ° C. or less in a salt-free environment and die by treatment of 56 ° C. or more and 24 hours or more. Using yeast and koji and / or degrading enzymes, self-digestion and yeast fermentation and enzymes of agricultural and aquatic products for 1 to 72 hours at a temperature of 44 ° C. to less than 56 ° C. at a salinity concentration of 5% or less It is characterized in that digestion is performed, and then self-digestion of the agricultural and aquatic products, yeast sterilization, and deactivation of enzyme activity are performed at a temperature of 56 ° C. or higher.

Method for producing a processed product of the present invention is characterized by using a high temperature fermentation autolysate agricultural and livestock products described above, the food, beverage, a method for producing such cosmetics.

  Hereinafter, the present invention will be described more specifically with reference to experimental examples and examples, but the present invention is not limited thereto.

(Experimental example 1) “Fermentation power of heat-resistant food yeast at high temperatures”
50 ml of a solution containing 1% polypeptone, 0.5% yeast extract, 3% and 6% glucose, and 1% food-grade yeast ( Shirakami Kodama yeast manufactured by Akita Tojo Kasei) is placed in an Erlenmeyer flask and is precisely 30 ° C to 58 ° C. Fermentation was carried out in a constant temperature water bath maintained at 0 ° C., and the amount of fermentation gas generated up to 24 hours was measured. The results are shown in Table 1.

  From the results of Table 1, it was confirmed that the yeast used in this experiment showed good fermentation at 54 ° C. for up to 24 hours, and that fermentation continued for 3 hours or more even at 58 ° C.

(Experimental example 2) "Effect of sodium chloride on fermentability of heat-resistant food yeast at high temperatures"
Put 50 ml of a solution containing 1% polypeptone, 0.5% yeast extract, 3% glucose, 1% food grade yeast ( Shirakami Kodama Yeast made by Akita Toago Kasei) and 0% to 7% salt into an Erlenmeyer flask. Fermentation was performed in a constant temperature water bath maintained at 50 ° C., and the amount of fermentation gas generated up to 24 hours was measured. The results are shown in Table 2.

  From the results in Table 2, it is confirmed that the yeast used in this experiment ferments even at high temperatures and in the presence of salt, and vigorous fermentation is sustained for a longer time, although fermentation is delayed as the salt concentration increases. Was confirmed.

(Experimental example 3) “Heat resistance test at 56 ° C.”
Add 1 ml of 10% water suspension of food grade yeast ( Shirakami Kodama Yeast, manufactured by Akita Jujo Kasei) to a 1.5 ml tube, soak it in a constant temperature water bath at 56 ° C for 0.5 to 24 hours and survive. The number of yeasts was measured by the plate method, and the survival rate relative to the number of yeasts in the unheated sample was calculated and shown in Table 3.

  From the results in Table 3, it was confirmed that the yeast used in this experiment was killed by treatment at 56 ° C. for 20 hours or longer. Moreover, it became clear that it has much stronger heat resistance than the survival rate in the yeast of nonpatent literature 3.

(Example 1) "High temperature fermentation decomposition miso"
Add 20g of Shirakami Kodama yeast for bread made by Akita Tojo Kasei Co., Ltd. to 550g of rice bran, 500g of steamed soybeans and 30g of salt, mix and ferment and digest at 24 ° C for 24 hours. Went. The finished miso was a good-flavored miso masked with the scent of soybeans, compared to a miso that does not undergo fermentation such as Kyo miso and Edo miso. Moreover, residual yeast was not detected.

(Example 2) "Fermented tomato ketchup"
After washing with water, puree 300 g of tomatoes with the handle removed, add 1 g of salt and 15 g of Shirakami kodama yeast for baking, hold in a sealed container at 52 ° C. for 24 hours, open and agitate occasionally at 55 ° C. for 72 hours. Time-treated, additive-free low salt fermented tomato ketchup was prepared. The prepared additive-free low-salt fermented tomato ketchup is a good product with a delicious taste in which the blue odor of the tomato has disappeared, and no alteration was observed after storage at room temperature for 30 days.

(Example 3) “Seasoning made from sake lees and soy milk”
After adding 50 g of fresh sake lees 500 g, soy milk 500 g, and salt 20 g, Saccharomyces cerevisiae ( Shirakami Kodama yeast manufactured by Akita Tojo Kasei Co., Ltd.), a yeast for baking, fermented and self-digested at 46 ° C for 72 hours, then at 56 ° C for 72 hours Processed to obtain a low salt seasoning. The obtained low salt seasoning has good umami, sweetness and sourness, and no microorganisms were detected even after storage at room temperature for 30 days.

(Example 4) “Unsalted seasoning using mushrooms and rice bran”
Paste-free salty seasoning by adding 400 g of white maitake mushrooms shredded with a mixer and 30 g of rice bran to 30 g of Shirakami kodama yeast for bread making, treating at 55 ° C. for 16 hours, and then treating at 65 ° C. for 48 hours. Was prepared. The prepared salt-free seasoning was a good flavor seasoning masked with mushroom odor and odor. Residual microorganisms were not detected.

(Example 5) "Paste-like fermentation supplement made from vegetables and the like"
Add 20% Shirakami Kodama Yeast for 20 kinds of vegetables such as carrots, parsley, potatoes, onions, tomatoes and herbs, shred with a mixer, and warm to 50 ° C after 24 hours. It was kept at 50 ° C. for 24 hours and then kept at 56 ° C. for 7 days to obtain a pasty brown fermented product. The obtained fermentation pastes such as 25 kinds of vegetables were usable as supplements containing various easily absorbable nutrients.

(Example 6) "Slightly fermented amazake"
Add 300g of rice bran, 300g of steamed rice, and 900ml of water to 15g of yeast for food ( Shirakami Kodama yeast manufactured by Akita Jujo Kasei) Prepared. The prepared slightly fermented amazake had a good flavor with a reduced odor compared to ordinary commercial amazake. The ethanol concentration was 0.95%, and no residual yeast was detected.

Protease (manufactured by Amano Pharmaceutical Co., Ltd.) 0.5%, salt 1%, glucose 2%, Shirakami kodama yeast 5% for bread making and mixing in 1000 ml of milk, treated at 50 ° C. for 20 hours, and then at 56 ° C. for 72 hours The mixture was held, and after cooling, it was homogenized by a homogenizer to prepare a low salt milk fermented seasoning. The prepared low-salt milk fermented seasoning was a unique seasoning with a strong taste containing amino acids derived from milk protein and various components derived from yeast.

(Example 8) "Pizza sauce using fermented tomato ketchup"
Fermented tomato ketchup prepared in Example 2 with onion, garlic, herb,
Pizza sauce was prepared by adding salt and olive oil. The prepared pizza sauce had a mild scent and a taste of ingredients as compared to conventional commercial products.

(Example 9) "Cosmetic products made from milk"
When the fermented liquid containing the amino acid derived from the milk protein prepared in Example 7 and various components derived from the yeast was applied to the hands of five persons, the moisturizing effect, the improvement of wrinkles, and the prevention of cracking were observed. As shown to be available.

(Example 10) "Unsalted fermented cheese"
To 1000 ml of milk and 100 g of glucose, 50 g of yeast for food ( Shirakami Kodama yeast manufactured by Akita Tokasei Kasei Co., Ltd.) was added and maintained at 50 ° C. for 72 hours, followed by fermentation and treatment at 56 ° C. for 24 hours to prepare fermented milk. Unsalted fermented cheese was obtained from the prepared fermented milk by centrifugation. This unsalted fermented cheese had a good acidity. Residual yeast was not detected, and no alteration due to microorganisms was observed after storage at room temperature for 10 days.

The present invention uses a food yeast that can sustain fermentation for 3 hours or more at a temperature of 58 ° C. or less in a salt-free environment and die by treatment of 56 ° C. or more and 24 hours or more, and has a salt concentration of 5% or less. Agricultural and aquatic products are self-digested and yeast fermented at a temperature of 44 ° C or higher and lower than 56 ° C for 1 to 72 hours, followed by self-digestion and yeast sterilization of agricultural and aquatic products at a temperature of 56 ° C or higher. The present invention relates to a high-temperature fermented self-digested product of agricultural, aquatic and livestock products, and a process for producing processed foods, beverages and cosmetics using the high-temperature fermented self-digested product. By using the high-temperature fermented autolyzed product of agricultural, aquatic and livestock products of the present invention, it becomes possible to produce processed foods and the like that are low in salt and use no additives.

Claims (4)

Self-digestion of agricultural and aquatic products using food yeast (Shirakami Kodama yeast manufactured by Akita Tojo Kasei Co., Ltd.) at a salinity of 5% or less at a temperature of 44 ° C or higher and lower than 56 ° C for 1 hour or more and 72 hours or less A method for producing a high-temperature fermented self-digested product of an agricultural and aquatic product comprising performing yeast fermentation and then performing self-digestion and yeast sterilization of the agricultural and aquatic product at a temperature of 56 ° C or higher Method for producing a high temperature fermentation digest, which comprises using a koji and / or enzymes in the manufacturing method of high-temperature fermentation autolysate of claim 1 agricultural livestock products according A method for producing foods and beverages, wherein a high-temperature fermented digest is produced and blended by the production method according to claim 1 or 2. A method for producing a cosmetic product, characterized by producing and blending a high-temperature fermented digest by the production method according to claim 1 or 2.