JPH0478260B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for improving the flavor of foods. More specifically, the present invention belongs to the genus Kluyveromyces and has a fruity or floral aroma of at least one of β-phenethyl alcohol, ethyl acetate, ethyl n-decanoate, iso-butyl acetate and β-phenethyl acetate. A culture obtained by culturing a microorganism capable of producing a substance in a medium, or a processed product containing a cultured fruit- or flower-like aroma substance (hereinafter referred to as a "processed product containing a cultured fruit- or flower-like aroma substance") A method for improving the flavor of foods, characterized by adding or contacting them with (referred to as "the processed product") to foods. The flavor of food, along with its appearance, is the most important factor that affects the feeling of satisfaction from eating a meal.
In recent years, various foods have been developed due to the diversification of palatability, etc., and imparting excellent flavor to these foods has always been an important issue in food development. Various seasonings, flavoring agents, and food processing methods aimed at imparting flavor or improving flavor have been proposed and developed, but each has its advantages and disadvantages. Among these, natural seasonings and natural flavorings are becoming recognized for their superiority in terms of their natural flavor, ease of use, and safety from a food hygiene perspective. As a result of various studies on improving the flavor of foods using natural seasonings, natural flavorings, etc., it has been found that the flavor of foods can be significantly improved by adding or contacting cultures of microorganisms of the genus Kluyveromyces or processed products thereof. It was found that The present invention will be explained in detail below. In the present invention, any microorganism belonging to the genus Kluyveromyces can be used, but specifically Kluyveromyces bulgaricus
ATCC16045, Kluyveromyces fragilis
Examples include ATCC8608, ATCC10022, Kluyveromyces lactis ATCC8599, and IFO1090. Kluyveromyces bulgaricus, Kluyveromyces fragilis, Kluyveromyces
The mycological properties of L. lactis can be found in The Yeasts, p332~
(1971). As the medium, either a synthetic medium or a natural medium can be used as long as it contains appropriate amounts of carbon sources, nitrogen sources, inorganic substances, auxotrophic substances, and the like. Examples of carbon sources include glucose, fructose, sucrose, maltose, lactose, starch decomposition products, molasses, and various fruit juices.
Organic acids such as acetic acid, citric acid, malic acid, palmitic acid, and stearic acid, enzymatic decomposition products of fats and oils, etc. can be used alone or in combination. Examples of nitrogen sources include inorganic nitrogen sources such as ammonium sulfate and ammonium chloride, amino acids or milk casein, dairy products such as skim milk powder and cheese whey, and their by-products, protein hydrolysates, and extracts such as yeast extract and meat extract. Organic nitrogen sources can be used alone or in combination. Examples of inorganic salts and auxotrophic substances that can be used include phosphoric acid compounds such as potassium phosphate and sodium phosphate, magnesium sulfate, cobalt sulfate, nicotinamide, biotin, calcium pantothenate, and thiamine hydrochloride. Culture is performed by shaking culture, stirring culture, aeration culture, or static culture at pH 4-9, preferably pH 5-7, and temperature 10-10.
It is carried out at 40°C, preferably 20-30°C for 1-10 days. The supernatant obtained by removing the bacterial cells from the culture obtained as described above by centrifugation contains alcohols and acetates and has a fruity or floral aroma. In the present invention, the culture thus obtained or its treated product is used. Processed products include supernatant liquid from which bacterial cells have been separated from a culture; , aroma concentrates extracted with solvent after steam distillation, aroma concentrates distilled with alcohol, aroma concentrates adsorbed on activated carbon or ion exchange resin and then eluted with alcohol, etc.). Furthermore, a method for collecting the above aroma concentrate will be explained in detail. A method in which a mixed solvent consisting of 2 parts of ether and 1 part of pentane is added to the culture, the supernatant liquid from which the bacterial cells have been separated, or the bacterial cells, the aroma concentrate is extracted with the solvent, and then the solvent is distilled off. , A method of obtaining aroma concentrates by adding alcohol and distilling the aroma concentrate together with alcohol under reduced pressure, Activated carbon or ion exchange resin [e.g., Diaion HP-20 (manufactured by Mitsubishi Kasei Corporation), Amberlite XAD-4 (Organo company)]
After contacting the adsorbed aroma concentrate with e.g.
For example, it can be obtained by elution with 40% ethyl alcohol. Furthermore, seasonings such as salt and sugar, ethanol, sorbitol, starch and starch decomposition products, gums, emulsifiers, storage stabilizers, etc. can be added to the culture or its processed product. When adding or contacting a culture or its processed product with food, in addition to using the culture or its processed product in its liquid state, it may be concentrated into a paste, or an appropriate excipient such as dextrin may be added. Depending on the use, it can be made into a powder by spray drying or freeze drying. The amount of the culture, the supernatant liquid from which the bacterial cells are separated as a processed product, or the bacterial cells to be added to food is 0.1-10%, and the amount of the flavor concentrate collected from the culture, supernatant liquid, or bacterial cells to be added is 0.1-10%. It is in the range of 0.01-1%. In addition, when a culture or its processed product is brought into contact with food, there is no particular limitation on the amount, but it should be at least 0.1% as a culture, supernatant liquid, or bacterial cells, and as an aroma concentrate. It is desirable that food comes into contact with substances containing at least 0.01% of Foods whose flavor can be improved by cultured products or processed products include various foods, including meat products such as ham and sausage, bread and confectionery, pickles, seafood paste products, and dairy products such as butter and cheese. Examples include products, side dishes such as hamburgers and shumai, salad dressings, sauces, soups, noodle soups, yakiniku sauces, fruit juices, and alcoholic beverages. Examples are shown below. Example 1 PH5 containing 15% glucose, 3% ammonium sulfate, potassium phosphate, 0.2% ammonium phosphate, 0.1% magnesium sulfate, 1% yeast extract, 1% peptone, 400 PPb nicotinamide, 400 PPb thiamine hydrochloride. Dispense 300 ml of the medium from Step 5 into a 500 ml Erlenmeyer flask, and add Kluyperomyces to the medium that was sterilized by autoclaving at 115°C for 15 minutes.
bulgaricus ATCC16045 was inoculated and statically cultured at 24°C for 5 days. After culturing, remove the culture solution.
The mixture was heated at 65° C. for 30 minutes for pasteurization, and the bacterial cells were removed by centrifugation to obtain a clear culture solution (hereinafter referred to as solution A). Next, a pickling liquid having the composition shown in Table 1 containing 5% of liquid A was prepared, and 30% of the weight of loin meat was added.
A prototype roast ham was prepared by injecting the mixture and soaking it in salt at 5°C overnight. The flavor of this roast ham was sensory tested by a panel of 12 people. The results are shown in Table 2.

【table】

[Table] Example 2 Same as Example 1 except that Kluyveromyces lactis ATCC8599 alone or in combination with Kluyveromyces bulgaricus ATCC16045 was used instead of Kluyveromyces bulgaricus ATCC16045. Perform the same procedure and culture solution (in the case of ATCC8599 alone: referred to as solution B).
For the combination of ATCC8599 and ATCC16045:
A liquid (referred to as liquid C) was obtained. Next, a roast ham was produced in the same manner as in Example 1, and the roast ham was subjected to a sensory test by a panel of 12 people. The results are shown in Table 3.

[Table] Example 3 After fermenting 350g of strong wheat flour, 0.5g of yeast food, 10g of baker's yeast, and 200ml of water at 28℃ for 4 hours, 150g of strong wheat flour, 30g of sugar, 10g of salt,
To 10 g of skim milk powder, 20 g of skim milk powder, and 130 ml of water, 10 ml of Solution C obtained in Example 2, which is equivalent to 2% of the wheat flour, was added and kneaded.
A prototype of bread was made by baking at ℃ for 25 minutes. The results of the sensory test on the bread are shown in Table 4.

[Table] Example 4 Cucumbers were pickled with 10% salt for 5 days and washed with water.
Ingredients that have been shredded, salted, and pressed to a salted ratio of 55% 5
Seasoning liquid 5 having the composition shown in Table 5 was added to Kg, and the mixture was left at room temperature for 2 days to prepare a sample of pickled cucumbers in ginger oil. Table 6 shows the results of the sensory test of the cucumber.

【table】

【table】

[Table] Example 5 Apple 5 times concentrated fruit juice (sugar content 50.8%) 30%, potassium phosphate 0.2%, magnesium sulfate 0.1%,
AM-B (Kyowa Hakko natural seasoning) 4%, skim milk powder 1%, palmitic acid 0.1%, L-valine 0.1%,
Nicotinamide 400PPb, Thiamine Hydrochloride
Dispense 100ml of PH6.0 medium containing 400PPb into a 500ml Erlenmeyer flask, and add Kluyveromyces fragilis to the medium that was autoclaved at 115°C for 15 minutes.
ATCC10022 was inoculated and cultured with shaking at 30°C for 2 days. The culture solution was adjusted to pH 2 with 4N-H ₂ SO ₄ and heated to 1000
50 ml of 99.5% ethyl alcohol was added to each ml, and alcohol distillation was carried out under reduced pressure at 10 mmHg and 30°C to obtain 100 ml of an aroma concentrate (hereinafter referred to as liquid D) having a strong fruit-like aroma. Using this, the seventh
A salad dressing having the composition shown in the table was prepared.
The results of the sensory test for the salad dressing are shown in the 8th section.
Shown in the table.

【table】

【table】

[Table] Example 6 Apple concentrated fruit juice (sugar content 58.2%) 20%, phosphoric acid -
Ammonium 0.2%, potassium phosphate 0.2%, magnesium sulfate 0.1%, AM-B (Kyowa Hakko natural seasoning) 3%, CH (Kyowa Hakko natural seasoning) 1
%, L-valine 0.3%, L-phenylalanine 0.3
%, DL-methionine 0.1%, DL-malic acid 0.3%,
Nicotinamide 400PPb, biotin 2PPb, calcium pantothenate 400PPb, thiamine hydrochloride
120 ml of a pH 5.5 medium containing 400 PPb was dispensed into a 300 ml Erlenmeyer flask, and sterilized by autoclaving at 120° C. for 15 minutes. The medium was inoculated with Kluyveromyces fragilis ATCC8608 and Kluyveromyces lactis IF01090, and cultured with shaking at 28°C for 2 days. The culture solution was added to roast ham in the same manner as in Example 1, and a sensory test was conducted. As a result, all 12 panelists strongly felt a pleasant aroma reminiscent of the aroma of ripened ham, and compared it to the non-additive group, it was ``very Delicious.'' In addition, culture solution
Add 100 ml of ether and 50 ml of n-pentane to 100 ml to extract the aroma components, and then wash the organic solvent layer sequentially with 10 ml of 2% sodium carbonate solution and 10 ml of 1% hydrochloric acid to separate the organic solvent layer. After drying, separate the organic solvent layer. The solvent was distilled off at the upper end of the tube (length 30 cm) at a temperature of 33 to 34 DEG C. to obtain a neutral fraction with aroma, which was analyzed by gas chromatography. Table 9 shows the results.

【table】

【table】

Claims (1)

[Claims] 1. Belongs to the genus Kluyveromyces and has the ability to produce at least one fruit or flower-like aroma substance of β-phenethyl alcohol, ethyl acetate, ethyl n-decanoate, iso-butyl acetate, and β-phenethyl acetate. 1. A method for improving the flavor of food, which comprises adding to or contacting food with a culture obtained by culturing microorganisms having the following in a medium, or a processed product of the culture containing fruit or flower-like aroma substances.