JPH0515420B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] The present invention relates to a food flavor improver that is added to food to improve and enhance its flavor, preferably made from barley powder such as wheat flour and rye flour, It is treated with yeast and specific lactic acid bacteria and can be widely used in various food fields. [Prior Art] The flavor of food has a great influence on the increase and decrease of appetite, and is very important in daily life.For example, in the bread making field, the flavor can be influenced by the selection of yeast used. Improvements have also been made. Conventionally, the yeast Torulaspora delbryutskii, which is already used in the present invention, has been used in the present invention.
delbrueckii, formerly known as Satscharomyces rosei
Saccharomyces rosei) is known as an excellent yeast for producing sweet bread with high sugar concentration (Japanese Patent Publication No. 54-13491) or freeze-resistant bread dough (Japanese Patent Publication No. 56-144036). It is currently widely used in the industry to impart a desirable flavor. Additionally, there is a known method for producing a flavor improver that imparts a mild acidity and sour odor to the flavor of bread by inoculating flour with baker's yeast and Lactobacillus sanfrancisco and culturing it (Japanese Patent Application Laid-Open No. (Sho 52-143241). [Problems to be Solved by the Invention] The present inventors conducted research with the aim of making use of the characteristics of Torulaspora delbryutskii and improving it to further enhance the flavor of foods. [Means for Solving the Problems] The food flavor improver according to the present invention uses wheat flour, particularly wheat flour, rye flour, or a mixture thereof as a culture substrate as a culture substrate, and adds a saccharifying enzyme to the culture substrate. In particular, enzymes such as amylase or amylase, sugars such as glucose and sucrose, and the yeast Toluraspora delbryutskii
delbrueckii), and at least one type of hetero-type and homo-type lactic acid bacteria are added in combination, followed by saccharification, fermentation, and ripening. A more specific description of a preferred method for producing the flavor improver according to the present invention is as follows. Water is added to barley powder and mixed, and a saccharifying enzyme is added to perform pre-digestion, allowing yeast to utilize the flour in a more sophisticated way. At this time, additional sugar reinforcement makes the production of metabolic products responsible for the flavor in the product more efficient. Next, in the first stage of fermentation, the yeast Torulaspora delbryutskii, which does not have maltose fermentation ability, and the heterozygous lactic acid bacteria, which has maltose fermentation ability, are simultaneously inoculated into the enzyme digestive fluid as a substrate, and the sugars produced in the digestive fluid and The added sugars are selectively utilized. At this time, fermentation and metabolic production of other nutrients present are also measured. After performing the first stage fermentation, the pH of the fermentation liquid is adjusted to slightly acidic (approximately 6 to 6.5), homozygous lactic acid bacteria are inoculated, and the second stage fermentation is performed. This primarily produces lactic acid. A second post-fermentation ripening stage accumulates flavor components in the fermented mixture. To explain the contents of fermentation in each of the above stages, fermentation is carried out by yeast and heterozygous lactic acid bacteria according to the substrate specificity of sugars produced by enzymatic digestion of the substrate, and alcohol, lactic acid, and other metabolic products are produced. Furthermore, homozygous lactic acid bacteria produce lactic acid to a pH that is even lower than that of heterozygous lactic acid bacteria. Overall, this results in a very complex mixture of flavor metabolic products. As an example of a particularly preferable strain of the yeast Torulaspora delbryutskii used in the present invention, Torulaspora delbryutskii
Y-134-5 (Feikoken Bacteria No. 905) and its polyploid Torulaspora delbryutskyi
SANK 50184 strain (Feikoken Bibori No. 7590, patent application
59-79066). In addition, the enzymes mainly composed of saccharifying enzymes used in the present invention include coclase [Sankyo
Biozyme (manufactured by Amano Pharmaceutical Co., Ltd.), and Spitase (manufactured by Nagase Seikagaku Kogyo Co., Ltd.). In the present invention, at least one type of heterozygous lactic acid bacteria and at least one type of homozygous lactic acid bacteria are used, and examples of preferable heterozygous bacteria include Lactobacillus brevis and Lactobacillus fermentum. , Lactobacillus cellobiosus
Examples of preferred homozygous bacteria include Lactobacillus plantarum, Lactobacillus leichmanii,
Lactobacillus casei
etc. In addition, in the present invention, near the end of the second stage fermentation, if desired, extract concentrates of hops, vanilla, etc., extracted essential oils, liquid smoke, etc. containing specific aromatic components may be added alone or in combination. By doing so, the unique flavors of these materials can be harmoniously matured with the involvement of microorganisms, and a flavor improver can be created that takes into account the characteristics of the target food. [Example] Next, the method for producing the food flavor improver according to the present invention will be explained in more detail with reference to Examples, but the present invention is not limited thereto. (Manufacturing example A) Ingredient composition: Wheat flour 15 parts Rye flour 7 parts Coclase 0.1 part Glucose 5 parts Yeast ^*1 0.1 part Lactic acid bacteria (A) ^*2 0.2 parts Lactic acid bacteria (B) ^*3 0.2 parts Water 60 parts *1 Torulaspora delbryutskii Y-134
-5 *2 Lactobacillus brevis *3 Lactobacillus plantarum Add the specified barley powder and water to a preparation tank and heat while stirring to raise the temperature to 53°C. Add coclase to this and let it act for about 1 hour while maintaining the temperature at 53-55°C. Next, continue stirring at 64-67°C for about 3 hours to prepare a digestive fluid. After glucose is added to this digestive fluid, it is heated at 75°C for about 3 minutes to stop the enzyme reaction. Cool the temperature of the digestive fluid to 30°C, inoculate yeast and lactic acid bacteria (A), and continue fermentation for 48 hours (first stage fermentation) while maintaining the temperature at 28-32°C. Adjust the pH of the fermentation liquid to approximately 6, inoculate lactic acid bacteria (B), and raise to 28~
Fermentation is carried out at 32°C for 48 hours (second stage fermentation).
The temperature of this fermented liquid is further lowered and the mixture is stirred and aged at 24-25°C for 24 hours. Pass the contents through a 100 mesh filter to collect the liquid product. (Production example B) Using the same amount of preparation as in production example A, perform enzymatic digestion and first stage fermentation in the same manner as production example A, and after 45 hours of second stage fermentation, extract and concentrate hops to the fermented liquid. 3% liquid (Crompton & Knowles Corp.)
It is added to the desired concentration and then aged and treated in the same manner as in Production Example A to obtain a liquid product. (Evaluation in Practical Use) As an example using the flavor improver product manufactured by Production Example A, Pullman-type bread will be described. Γ combination

[Table] * No flavor improver was added to the control plot.
Γ Process Medium dough Mixing L1 min, M3 min 〓Top dough temperature 24℃ Fermentation time 4 hours Main〓 Mixing L5 minutes, M5 minutes, H5 minutes 〓Top dough temperature 28℃ Floor-to-bench time 40 min Proofing RH85%, 45 min ( (Control 47 minutes) Baking: 230℃, 35 minutes Comparing the workability from mixing to baking between the flavor improver added area and the control area, the dough physical properties were slightly better in the added area, and the baking time was also shorter. Shortened. In addition, in terms of appearance of baked bread, the added group was superior in terms of skin color. Evaluation of Γ Bread The evaluation was conducted using 30 panelists, with emphasis on the sensual elements such as aroma, taste, and texture of baked bread. The results are shown in the table below, and in all cases, the added group was significantly better.

〔effect〕

The present invention obtains flavor metabolites with high palatability by fermenting the enzymatic digestive juice of barley powder using Torulaspora delbryutskii, and further utilizes the assimilation specificity of lactic acid bacteria with good flavor production. By using these combinations, a complex flavor component with an extremely excellent flavor is produced. For example, in the case of bread as a target food, we improved the dough properties, shortened the roasting time, improved the skin color of the product bread, and improved the flavor by eliminating the flour odor. In Kratzker, we have also improved the physical properties of the dough and improved the texture and flavor of the product. Reference Example Torulaspora delbryutskii SANK 50184 strain used in the present invention is described in Japanese Patent Application No. 79066/1982 and is produced as follows. Torulaspora delbrutskii Y-134-5 (Feikoken Bacteria No. 905) (YPD) 1% yeast extract, 1%
The cells were cultured aerobically at 30°C in polypeptone, 2% glucose) medium. The logarithmic growth phase bacterial cells were collected by centrifugation and diluted with hypertonic solution A (0.6MKCl, 20mM Tris HCl).
After washing with pH 7.5), it was suspended in 5 ml of hypertonic solution A.
At this time, the number of bacteria was adjusted to approximately 4×10 ⁸ cells/ml. 2-Mercaptoethanol to bacterial suspension 1
Add 15μ per ml and incubate at 30°C for 30 minutes. The treated bacterial cells were collected by centrifugation and washed twice with hypertonic solution A to completely remove 2-mercaptoethanol. Suspend the bacterial cells in 5 ml of hypertonic solution,
Add 3 mg of Zymolyase 60000 (manufactured by Kirin Beer Co., Ltd.),
After incubation for 1 hour, more than 99% of the cells became protoplasts. The protoplast formation rate is 1
Place each drop in two places on a slide glass, and place 10 drops on one side.
%N-lauroylsarcosine sodium solution
Estimated by adding 1μ and comparing both with a microscope. The generated protoplast is 500×G, 10
Collected by centrifugation for 1 minute. After washing with hypertonic solution A twice under the same centrifugation conditions, the protoplasts were washed with hypertonic solution A.
The suspension was suspended in 5 ml of A solution, and diluted in 10-fold steps with the same A solution. Collect 0.2 ml of it and transfer it to 45℃ melted agar (Yeast Nitrogen Base Without Amino Acids).
(Difco product) with 1% glucose, 0.6M potassium chloride, and 2% agar added) and layered on a pre-hardened agar plate medium (15 ml) of the same composition. An antibiotic paper disc impregnated with a 500 μg/ml solution of cytochalasin B (dissolved in a 50% (V/V) mixture of dimethyl sulfoxide and hypertonic solution A) was placed on this simple layered plate and cultured at 30°C for 3 days. . After culturing, colonies that regenerated around the paper disk were collected and examined under a microscope, and those that had grown into large cells were purified by repeating single colony isolation twice using a conventional method. Similarly, when using cytochalasin A,
Large cell lines were obtained by regenerating protoplasts in the presence of paper discs impregnated with a 40 μg/ml solution (50% mixture of dimethyl sulfoxide and hypertonic solution).

Claims (1)

[Scope of Claims] 1. Wheat powder is used as a culture substrate, enzymes mainly containing saccharifying enzymes and saccharides are added to the culture substrate, and at least each of the yeast Torulaspora delbryutskii and heterozygous and homozygous lactic acid bacteria are grown as microorganisms. A flavor improver for foods that is added in combination to perform saccharification, fermentation, and ripening. 2. The flavor improver according to claim 1, wherein the barley powder is wheat flour, rye flour, or a mixture thereof. 3 Lactic acid bacteria become Lactobacillus as a heterozygous type.
Br. brevis, Lactobacillus fermentum, and Lactobacillus cellobiosus, and as homo-types, Lactobacillus plantarum, Lactobacillus reichmani, and Lactobacillus casei. Flavor improver described in section. 4. The flavor improving agent according to claim 1, wherein the lactic acid bacteria are Lactobacillus brevis and Lactobacillus plantarum. 5. Wheat powder is used as a culture substrate, to which are added enzymes mainly consisting of saccharifying enzymes and saccharides, and as microorganisms, yeast Torulaspora delbryutskii and at least one type of heterozygous lactic acid bacteria and at least one type of homozygous lactic acid bacteria are added in combination. A food flavor improver made by adding an aromatic material to the fermentation liquid during saccharification, fermentation, and ripening. 6. The flavor improver according to claim 5, wherein the aromatic material is one or more selected from hops, vanilla, extract concentrates thereof, extracted essential oils, and liquid smoke.