JPS6357027B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention provides fermentation that is rich in natural taste and has good palatability, which is significantly enhanced depending on the type of raw material for aquatic and livestock products, without impairing the unique and desirable flavor of each raw material. The present invention relates to a method for producing a fermented aquatic and livestock product flavor that can provide flavor.

More specifically, the present invention involves inoculating flavor-producing, non-pathogenic microorganisms belonging to the genus Clostridium into pressure-heat sterilized materials containing protein-containing aquatic and livestock products, or inoculating the microorganisms with lactic acid bacteria and proteolytic enzymes. The present invention relates to a method for producing fermented flavors from aquatic and livestock product raw materials, which comprises inoculating or adding at least one selected from the group consisting of lipolytic enzymes and lipolytic enzymes, and carrying out fermentation treatment.

Useful microorganisms belonging to the genus Clostridium have been known for a long time, including solvent-producing fungi used in the production of acetone, butanol, butyric acid, etc. by fermentation methods, and are found in cheese, sour milk, rice bran miso, kusaya soup, etc. Fungi and the like are known to be involved in forming the unique fermentation odor. However, there have been no known attempts to produce fermented aquatic and livestock product flavors using such microorganisms belonging to the genus Clostridium.

The present inventors conducted research focusing on the fact that microorganisms belonging to the genus Clostridium as described above have a metaporism that produces a unique fermentation odor in aquatic and livestock product materials. By inoculating the microorganisms using the pressure-heat sterilized material as a medium and carrying out fermentation treatment, it is possible to create a natural flavor, depending on the type of aquatic and livestock product raw material, without impairing the unique and desirable flavor of each raw material. It has been discovered that a new type of fermented flavor can be produced that is rich in flavor and has significantly enhanced palatability.

Therefore, an object of the present invention is to provide a fermented aquatic and livestock product flavor that can create a new type of flavor, and a method for producing the flavor.

The above objects and many other objects and advantages of the present invention will become more apparent from the following description.

Examples of aquatic and livestock product raw materials containing proteins used in the method of the present invention include fish and shellfish, marine mammals, livestock and poultry, and other birds and animals, milk, and eggs of fish and shellfish and birds. Can also be used in combination with seeds.

Specific examples of such seafood raw materials include horse mackerel, mackerel, sardine, bonito, salmon, flounder, flounder, salmon, trout, saury, cod, herring, hotsuke, croaker, Marine fish such as codfish, tuna, etc.; Freshwater fish such as sweetfish, Japanese carp, carp, dojiyo, crucian carp, smelt, etc.; clams, clams, redfish, oysters, turban shells, abalones, freshwater clams, tokobushi, and scallops. shellfish such as shrimps, crabs, squid, sea urchins, sea cucumbers, sea cucumbers, and other arbitrary seafoods.

In addition to the muscle parts, any parts of the fish and shellfish that are not normally eaten, such as the head, internal organs, bones, and skin, can also be used. , dried products and smoked products of the seafood,
It can be used in the form of processed seafood such as joints, salted products, frozen products, canned products, fish meal, fish meal, etc., or mixtures thereof.

Specific examples of the animals, birds, and marine mammals include cows, pigs, wild boars, horses, sheep, goats,
Examples include muscles, skins, bones, internal organs, blood, etc. of livestock, poultry, other animals such as rabbits, chickens, chickens, ducks, ducks, turkeys, whales, etc., and cetaceans.

Furthermore, in addition to fresh products, the animals, birds, and whales can be used in the form of dried products, smoked products, salted products, frozen products, canned products, and mixtures thereof.

In addition, examples of eggs that can be used in the present invention include chickens, ducks, chives, quail,
Examples include whole eggs such as potato and turkey eggs, eggs such as egg yolks and egg whites, and processed eggs such as dried products thereof.

Furthermore, milks that can be used in the present invention include milks such as cow's milk and goat's milk, fresh cream, butter, butter cream, cheese, whey, whole milk powder, skim milk powder, whole fat sweetened condensed milk, and skimmed sweetened milk. Milk processed products such as condensed milk and mixtures thereof can be exemplified.

In the present invention, at least one of the aquatic and livestock product raw materials as exemplified above is used as a raw material, water is added if necessary, the product is ground with a mixer, etc., and used in the form of a paste or an extract.

In the method of the present invention, the above-mentioned pressurized and heat-sterilized raw materials for aquatic and livestock products are inoculated with flavor-producing non-pathogenic microorganisms belonging to the genus Clostridium and subjected to fermentation treatment.

Pressurized heat sterilization can be performed by a method known per se, and examples thereof include pressure conditions of about 0.5 atm to about 1.7 atm gauge and temperature conditions of about 110°C to 130°C.

Known microorganisms can be used as flavor-producing non-pathogenic microorganisms belonging to the genus Clostridium, such as Clostridium butyricum and Clostridium tyrobutyricum.
tyrobutyricum), Clostridium bifermentans, Clostridium sporogenes
Preferred examples include microorganisms selected from the group consisting of Clostridium sporogenes and Clostridium beijerinckii.
These microorganisms are, for example, known and freely available microorganisms that have been deposited with the following depository institutions under the following deposit numbers.

Clostridium butyricum [ATCC6015;
IAM19005], Clostridium beijerinckii
[ATCC11914; ATCC17778], Clostridium
tyrobutyricum [ATCC25755], Clostridium
bifermentans [ATCC9715; IAM19224],
Clostridium sporogenes [ATCC15579;
IAM19234].

These flavor-producing non-pathogenic microorganisms belonging to the genus Clostridium can be used alone or in combination.

Furthermore, as mentioned above, prior to the fermentation treatment with flavor-producing microorganisms belonging to the genus Clostridium, at least one selected from the group consisting of lactic acid bacteria, proteases, and lipolytic enzymes is inoculated or added in advance to fermentation or After the enzyme treatment, fermentation treatment using the flavor-producing microorganism can be performed. Alternatively, after the fermentation treatment with the flavor-producing non-pathogenic microorganism, the resulting fermented product can be subjected to similar fermentation or enzyme treatment. Examples of lactic acid bacteria used in such fermentation include Streptococcus
lactis [OUT8161], Streptococcus cremoris
[AHU1175, IFO3427], Streptococcus faecalis
[IAM10065, OUT8236] etc.
Genus Streptococcus; Lactobacillus bulgaricus
[AHU1048, IFO3533], Lactobacillus lactis
[AHU1059, IAM1317], Lactobacillus
acidophilus [IAM1084, IFO3532],
Lactobacillus thermophilus [IFO3863],
Lactobacillus plantarum〔AHU1526,
Lactobacillus genus such as [IAM1216];
Leuconostoc mesenteroides〔AHU1067,
IAM1151], known freely available bacteria belonging to the genus Leuconostoc can be exemplified.

Such lactic acid bacteria can be used alone or in combination.

By adding such lactic acid bacteria, it is possible to impart a unique flavor and obtain a flavor with a strong natural flavor, but by adding lactic acid bacteria together with the microorganisms and culturing them together, a mild flavor and a mild flavor due to lactic acid fermentation can be obtained. A flavor product with a harmonious richer and aromatic flavor can be obtained.

Furthermore, proteolytic enzymes and/or lipolytic enzymes that can be used in the present invention include:
For example, proteolytic enzymes originating from animals and plants such as trypsin, chymotrypsin, cathepsin, and papain, and from microorganisms such as fungi and bacteria, and lipolytic enzymes such as various lipases can be used. The flavor brought about by the enzymatic treatment by adding such an enzyme and the fermented flavor of Clostridium microorganisms are expressed in a complementary manner, giving the fermented flavor a wide range of flavor and providing a well-balanced, rich flavor.

Furthermore, in the present invention, in addition to the aquatic and livestock product raw materials as exemplified above, various other auxiliary raw materials can be added. For example, fermented brews such as soy sauce, miso, and brewed sake, animal and vegetable oils and fats, vegetables and their extracts, spices and salt, sugars, amino acids, inorganic salts, organic acid salts, animal and vegetable proteins and their hydrolysates; sucrose fatty acids Examples include auxiliary raw materials such as food emulsifiers such as esters and glycerin fatty acid esters.

When carrying out the method of the present invention, when inoculating and cultivating flavor-producing microorganisms belonging to the genus Clostridium as exemplified above into a culture medium containing pressure-heat sterilized materials for aquatic and livestock product raw materials, a pre-activation step is required to activate these microorganisms in advance. It is preferable to perform culture and use the obtained preculture solution.

Such a preculture solution can be obtained, for example, as follows.

For example, flavor-producing microorganisms belonging to the genus Clostridium are inoculated into a medium containing glucose, peptone, yeast extract, etc., and nitrogen gas replacement is performed.
Cultivate at a temperature of ~45°C for about 10 hours to about 4 days,
A preculture solution of flavor-producing microorganisms belonging to the genus Clostridium can be obtained.

The total amount of the preculture solution as exemplified above can be selected as appropriate, but is based on the pressure and heat sterilization material of the aquatic and livestock product raw material, for example, about 0.1 to about 10% by weight, preferably about 0.5 to about 3% by weight. % weight can be exemplified.

The method for producing fermented aquatic and livestock product flavors according to the method of the present invention can be carried out in various ways.

For example, after cutting raw materials such as meat, seafood, etc.
For example, add about 0.5 to about 10 parts of water to 1 part of the raw material minced in a meat grinder, make it into a paste using a mixer, and then grind it under pressure in a closed container such as an autoclave for about 110 minutes. °C to approx.
A separately prepared flavor-producing microorganism belonging to the genus Clostridium, such as a butyric acid bacterium starter, is inoculated into an autoclaved heat-sterilized material that has been heat sterilized at 130°C for, for example, about 5 minutes to about 60 minutes, and if desired, a lactic acid bacterium starter is further added. And/or the above-mentioned enzymes can be added and cultured at about 30° C. to about 40° C. for about 10 hours to about 72 hours. The culture can be carried out under either aerobic or anaerobic conditions, but it is particularly preferable to replace the air in the fermenter with an inert gas such as nitrogen gas, carbon dioxide gas, helium, or argon. It is preferable to perform anaerobic culture by substituting . The culture is then heat sterilized at about 110° C. to about 130° C. for about 10 minutes to about 30 minutes to obtain a fermented flavor with excellent flavor. This culture product can be used as it is as a food with improved flavor or as a flavor improver for food, but if desired, it can be used in a liquid form after removing insoluble solids by means such as filtration or centrifugation. You can also do that. Furthermore, it is also possible to selectively collect and utilize only the aroma components produced during the culture by means such as steam distillation and solvent extraction from the culture product.

The cultured product with significantly improved flavor obtained by the present invention, the liquid product from which insoluble solids have been removed, or the aroma components separated and collected,
It can also be used in the form of a fine emulsion by adding a thickening agent such as starch, gelatin, and gum arabic, and re-pulverizing or emulsifying. Furthermore, the emulsion can also be used by powdering or granulating it by drying means such as spray drying or freeze drying.

The fermented aquatic and livestock product flavor with improved flavor obtained by the present invention can be used as it is in the form described above, and can also be used as a flavor improver for a wide range of foods. For example, fermented brews such as miso, soy sauce, vinegar, and mirin; tomato sauce, tomato ketchup, chili sauce, Worcestershire sauce,
Processed tomato products and sauces such as yakiniku sauce; processed foods such as flavor seasonings (dashi base), curries, mayonnaise, dressings, or hams, bacon, pressed hams, sausages, corned beef, etc. Processed meat products such as canned livestock meat; Processed seafood products such as delicacies, tsukudani, processed sea urchin products, dried fish, canned seafood, and fish paste products; Vegetable juices, pickles, canned vegetables boiled with meat, frozen cooked foods, retort foods, etc. Processed foods; or milk-related products such as fermented milk, lactic acid bacteria drinks, butter, margarine, cheese, and ice cream;
It can be used as a flavor enhancer and flavor improver for a wide range of processed foods such as Western confectionery, dessert foods, caramel, chiyocolate, chewing gum, candy, and snacks; instant noodle soup, furikake, and soups. Furthermore, it can also be used as a feed additive.

The method of the present invention will be explained in more detail below with reference to Examples.

Example 1 After washing 500 g of small horse mackerel with water, cut it into pieces of about 2 cm, add 500 g of 0.5% salt solution, make a paste using a mixer, put it in a mini jar with a capacity of 2, and heat it for 20 minutes at 120 ° C. Heat sterilization was performed under pressure.
Separately, Clostridium butyricum was cultured anaerobically in a medium containing 5% glucose and 1% peptone.
30g of ATCC6015 strain starter was inoculated into the above sterilized fish paste, and after replacing with carbon dioxide gas, 0.5 g of carbon dioxide gas was added.
The cells were cultured at 35° C. for 24 hours under Kg/cm ² pressure. After the culture was autoclaved at 120°C for 20 minutes, steam distillation was performed to obtain 500 g of distillate. This distillate had an extremely strong and desirable flavor unique to horse mackerel, and was extremely effective as a flavor enhancer for soup stock and the like.

Example 2 300 g of water was added to 300 g of sardine surimi, and the mixture was made into a paste using a Waring blender. Use this in a mini jar and sterilize it at 120℃ for 20 minutes.
15 g of Clostridium bifermentans ATCC9715 strain starter was inoculated.

After static culture at 35°C for 48 hours, it was sterilized at 120°C for 20 minutes. 15 g of common salt was added to this culture, and after grinding again with a Waring blender, it was concentrated under reduced pressure using a rotary evaporator to obtain 100 g of the fermented flavor of the present invention in the form of a paste with a solid content of 70%. This flavor had a strong fish taste and was extremely effective as a flavor enhancer for kamaboko, etc.

Example 3 100 g of water and 5 g of sodium polyphosphate as a dissolved salt were added to 200 g of cheddar cheese and dissolved by heating. After sterilization at 110°C for 10 minutes, Clostridium
beijerinckii ATCC11914 and Clostridium
2 g of each starter of Sporogenes ATCC15579 strain was inoculated and cultured at 35°C for 48 hours. The culture was sterilized and then steam distilled to obtain 150 g of distillate. Next, 100 g of soybean oil was added to this distillate and shaken, and aroma components were extracted with soybean oil to obtain 98 g of the fermented flavor of the present invention.

This fermented flavor had a strong mature cheese flavor similar to Camembert cheese, and was excellent as a flavor improver for baked goods and snacks.

Example 4 After sterilizing the surface of the shell by soaking chicken eggs in a reverse soap solution, 800 g of whole eggs obtained by breaking the eggs and 200 g of water were placed in a mini jar, and a proteolytic enzyme (Cocrase SS, Sankyo Co., Ltd.) was added to the jar. 0.5g was added and allowed to act at 37°C for 5 hours. Then, after autoclaving at 110℃ for 20 minutes, Clostridium butyricum
ATCC6015 strain starter 15g and Leuconostoc
Add 15g of mesenteroides IAM1151 strain star,
Anaerobic culture was performed for 24 hours at 35°C in the presence of nitrogen gas. After sterilizing the culture solution at 110° C. for 20 minutes, steam distillation was performed to obtain 500 g of a distillate having a very strong, unique, and desirable fermentation aroma. Next, 250 g of dextrin (DE10) was dissolved in this distillate and spray-dried to obtain 220 g of egg flavor powder.
This powder had a unique and pleasant egg-like flavor and was extremely effective as a flavor improver for Western confectionery and desserts such as castella cakes, cakes, and milkshakes.

Example 5 500 g of water was added to 500 g of commercially available ground beef, and the paste was made into a paste using a mixer. The paste was then placed in a 2-capacity mini jar and autoclaved at 120° C. for 20 minutes.
Then Clostridium tyrobutyricum ATCC25755
15g starter and Streptococcus faecalis
Inoculated with 15g of IAM10065 starter and heated to 48℃ at 30℃.
Static culture was performed for hours. The culture was sterilized at 120° C. for 20 minutes, extracted twice with 500 ml of n-hexane, and the hexane extracts were combined and the hexane was removed under reduced pressure to obtain 110 g of oily beef flavor. The beef flavor had a very strong and unique beef-like flavor and was extremely effective as a flavor improver for various stock ingredients, sauces, meat paste products, canned meat, etc.

Example 6 Put 1000ml of milk into a mini jar and heat it at 120℃ for 20 minutes.
Sterilize for a minute, then Clostridium butyricum
ATCC6015 strain starter 15g, Lactobacillus
casei IAM1045 starter 15g and lipase
Add 0.5g of MAP-10 (Amano Pharmaceutical) and at 35℃
After 48 hours of static culture, sterilization at 120°C for 20 minutes produced a product with a strong butter-like flavor.
I got g.

Claims (1)

[Scope of Claims] 1. A pressure-heat sterilized material containing protein-containing aquatic and livestock product raw materials is inoculated with flavor-producing non-pathogenic microorganisms belonging to the genus Clostridium, or the microorganisms are combined with lactic acid bacteria, proteolytic enzymes and A method for producing an aquatic and livestock product flavor, which comprises inoculating or adding at least one selected from the group consisting of lipolytic enzymes and carrying out a fermentation treatment. 2 The microorganism is Clostridium butyricum, Clostridium
Clostridium tyrobutyrium,
Clostridium bifermentans, Clostridium sporogenes
and Clostridium beijerinckii.