JPS61128861A - Preparation of food - Google Patents

Abstract

PURPOSE:Food or beverage is treated with a mixture resulting from fermentation of astringent persimon juice with a yeast or its dried product to remove fishy or meaty smell and make sweetness or saltiness of the food midwhereby food or beverage modified in its quality is obtained. CONSTITUTION:Astringent persimons are squeezed and the juice is fermented with a tannin-resistant yeast such as a yeast in Pichia (IFO 1781, 1782), preferably at 20-32 deg.C for 1-10 days, if desired, subjected to filtration or centrifugation to prepare a fermentation solution. Or the fermentation mixture is solidified by drying into granules or particles. The product is added to, mixed with a food or beverage or dipped in beverage, or food is covered with the product to effect the objective preparation.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for preparing food and drink products, and more particularly to a novel method for preparing food and drink products characterized by using a yeast-treated astringent persimmon.

Astringent persimmons are used exclusively as wood paints, fishing net dyes, and sake fining agents, but they are difficult to work with, especially due to the strong odor and strong astringent taste of persimmon tannins, and are also difficult to use. However, there were many limitations, and it was difficult to dream up applications for food.

However, in view of the fact that persimmon tannins are said to have medicinal effects such as lowering blood pressure and anti-arteriosclerosis, and that the development of new uses for astringent persimmons is an urgent need in the industry, the present inventor has developed a method for using astringent persimmons in the food industry. This is a daring development challenge.

For this purpose, after considering and researching various aspects, we decided to focus on fermentation processing. However, the growth of most microorganisms was inhibited by the presence of various components contained in persimmon juice, especially tannin, and the intended purpose of fermentation and processing could not be achieved. However, as a result of further research and searching for useful bacteria with tannin resistance, we came to the knowledge that among the vast variety of microorganisms, one in particular, yeast, is highly resistant to tannins. It was discovered that the resulting fermented product can, quite unexpectedly, remove unpleasant fishy odors from meat and fish. Furthermore, as a result of continuing research based on this knowledge, this fermented product has been found to improve the flavor and texture of various foods and beverages, make the sweetness or saltiness milder, shorten the ripening period, and be used widely in foods and beverages. We discovered that the quality can be adjusted. Therefore, as a result of several more in-depth examinations of bacteria screening, countermeasures, etc., we found: 1;
This is a food and drink preparation method that focuses on E, ::::, 7:::2::W'hkge□, 6°.

Raw astringent persimmons are used as raw materials for producing the conditioning agent for carrying out the present invention. The variety of astringent persimmons does not matter, but it is generally preferable to use small-sized back astringent persimmons.

Squeeze the astringent persimmon and use the juice part.

Persimmons mixed with persimmon solids can also be used, but a fermented liquid of better quality can be obtained by using only juice.

The astringent persimmon liquid obtained by squeezing the juice is fermented using yeast, and yeasts that are not toxic and exhibit tannin resistance are widely used, and for example, yeasts of the genus Pichia are useful. A specific example is Pichia disbora, which is grown at IFO178f at the Fermentation Research Institute.
, 1782, and is freely available.

When inoculating yeast into persimmon juice liquid and fermenting it,
If necessary, trace elements such as sugars, vitamins, and minerals may be added to the persimmon juice liquid to facilitate fermentation. Fermentation is carried out under conditions that are easy for yeast to grow, e.g.
Fermentation is continued for about 24 hours to 10 days while keeping the temperature at 52°C. The liquid sufficiently fermented in this way may be used as it is as a quality control agent, or only the liquid part from which bacterial cells and other substances have been removed by filtration, centrifugation, etc. may be used as a product. If necessary, it is also possible to concentrate or dilute the fermentation liquid.

In order to make it easier to transport, handle, etc., the fermented liquid is dried and solidified, and if necessary, further granulated or powdered. As the drying method, methods commonly used in the food industry and fermentation industry, such as spray drying, vacuum drying, freeze drying, and solidification using sugars, can be used as appropriate. glucose, sucrose,
Another suitable method is to sprinkle or adsorb the fermentation liquid onto powdered carbohydrates such as starch, followed by vacuum freezing or spray drying.

Alternatively, the powder material may be simply mixed with the dry powder of the fermentation liquid. Examples of powder materials include:
Salt; sugars such as glucose, lactose, maltose, sucrose, and powdered ice syrup; grain flours such as wheat flour, starch, potato starch, and rice flour; inorganic powders such as calcium carbonate and magnesium carbonate; clays such as kaolin, montmorillonite, acid clay, and bentonite; glutamic acid,
Nucleic acid seasonings; powdered natural seasonings such as powdered soy sauce, powdered miso, and powdered vinegar. If necessary, fragrances, acidulants, stabilizers, fillers, preservatives, etc. may be added as appropriate.

The fermented liquid obtained in this way has no off-odor peculiar to astringent persimmons, especially the strong odor originating from tannins, and has a slight residual aroma originating from yeast, which may cause off-taste and odor to other foods. It's totally worth it to give. Therefore, not only can it be used freely for any kind of food, but it can also be used in large quantities with great effects.

When the thus obtained fermentation liquid is used to treat food and drink according to the present invention, the unpleasant bile odor characteristic of fish meat, livestock meat, poultry meat, etc. is removed, the flavor is improved, and the taste and taste are improved. The remarkable effect is that the aroma becomes better, the sharp sweetness or salty taste becomes milder and at the same time enhanced, and the storage stability is greatly improved.

In order to carry out the present invention, these fermentation liquids or dried solidified products thereof may be simply added to and mixed with foods and beverages, foods may be immersed in the liquid, the liquid may be injected into foods, or powdered. The food and drink products are conditioned by coating them with a thicker layer and treating them in the most appropriate manner depending on the shape, nature, and purpose of the food or drink product.

The present invention will be described below with reference to manufacturing examples and examples.

Production example 1 1 ton of astringent persimmon liquid obtained by squeezing blue hon-astringent persimmons (variety: Tennogaki)
, Pichia dispora I F 0178
Add 100 tnt of seed culture solution from 1 and ferment 2 in the fermentation tank.
Fermentation was carried out for 3 days while maintaining the temperature at 5-30°C.

The obtained fermentation broth was filtered to obtain a clear astringent persimmon fermentation liquid. This fermentation liquid did not generate any tannin odor and had a slight aroma.

Production Example 2 Cornstarch 80r Glucose 202 20ml of the fermentation liquid obtained in Production Example 1 was sprinkled on the above mixture to be adsorbed, and this was vacuum dried and then ground to obtain a powdered food/beverage preparation agent.

Production Example 6 The liquid food/beverage conditioner obtained in Production Example 1 was heated to -30 to -70
It was quickly frozen at ℃. Then, this was placed in a drying chamber with a degree of vacuum of 5 to 0.05 fTt and dried while being heated to 50 to 70°C. The dried solid was further pulverized to obtain a dry powder consisting only of astringent persimmon fermentation liquid.

This powder-unadjusted agent not only had no tannin odor, but also had no unpleasant odor at all.

Example 1 Beef cut for steak was immersed for 2 hours in the seasoning liquid for dipping prepared in Production Example 1 to which 0.1 to 5% of the fermented persimmon juice was added.

After 2 hours, the beef had an unpleasant raw odor characteristic of livestock meat. When this was grilled and made into steak, it was a very delicious beef with enhanced aroma, improved meat quality and texture, and increased flavor. Steak was obtained. This beefsteak was delicious enough on its own and didn't even need seasonings like sauce or mustard.

Example 2 0.1 to 2 g of the powdered food conditioner obtained in Production Example 6 was added to a liquor-based seasoning dipping liquid and dissolved therein, and cut mutton was immersed in this dipping liquid for 5 hours.

After soaking, the mutton had a characteristic raw mutton odor, and no change was observed even when the mutton was left in the refrigerator for a week. This is simply salted and peppered without any special deodorizing treatment.
When grilled quickly, an excellent meat steak was obtained without the unpleasant stinginess of mutton.

Example 3 Frozen surimi (walleye pollack), 4. 9 Salt 1 kg Sugar 2 kg Starch 2 kg Chemical seasoning 100? 2.0 egg whites 9500ml Add 10 to 20 g of Tokuda persimmon astringent fermentation liquid from Production Example 1 to the above mixture.
0 was added, followed by crushing, molding, boiling, heating by steaming, and cooling in a conventional manner to produce pumpkin.

The obtained kamaboko had strong legs, a good texture, and an excellent flavor. In addition, the raw material mixture does not give off the raw odor characteristic of fish meat, making it very easy to work with.
Efficiency has also improved.

Example 4 Pork shoulder lean meat 10 pieces Pork back fat 3 kg Salt 250 f Saltpeter 30 g Sugar 50 f Chemical seasoning 211 f Mixed spices 100 v Add 10 to 15 g of the powdered unadjusted agent obtained in Production Example 6 to the distribution mixture.
01 was added, kneaded using a silent cutter in a conventional manner, and then filled in a casing and smoked to produce sausages. .

Although the resulting sausages did not use quality improvers such as polymerized phosphates, they had excellent flavor and texture, and the roasting aroma was also greatly improved. As a result, the raw odor that occurs when producing meat completely disappears not only from the product saw but also from the raw material mixture, making work at the factory easier.

Example 5 Add 0.1 to 5% of the astringent persimmon fermentation liquid prepared in Production Example 1 to a smoking liquid made from pyroligneous vinegar, and soak the raw cut bonito in this to smoke liquid using the conventional method (more liquid smoking). The obtained bonito flakes had an excellent flavor and were in no way inferior to products produced by the mixed firing and cold smoking methods.Therefore, according to the illegal method, smoked products of superior quality were produced by the conventional method. It has the advantage of being different and mass-produced.

Instead of the astringent persimmon fermentation liquid, the powder-unadjusted agent obtained in Production Example 3 was added to 0.
Similar excellent results were obtained when 1 to 2 pieces were used.

Example 6 A horse mackerel was belly-opened and a saline solution (B, S 15-20°
) for 30 minutes and then dried in the sun to produce horse mackerel.

The obtained sushi roe could be eaten immediately by just lightly roasting it over a fire, and at that time, no rawness peculiar to fish was produced at all. Moreover, even though it was lightly salted, it had a rich taste and was very delicious.

Moreover, since the salting time is reduced to about 1/2 to 1/10 of the conventional method, the production time is greatly shortened, and it is not only good for rabbits, but also contains less salt and is very healthy.

Instead of the astringent persimmon fermentation liquid, the powder-unadjusted agent obtained in Production Example 3 was added to 0.
Similar excellent results were obtained when 1 to 2% was used.

Example 7 1.8 tons of internal organs produced as a by-product during the production of bonito flakes were placed in a tank, 400 tons of common salt was added thereto, and 0.1 to 5 tons of the unadjusted powder obtained in Production Example 6 was added to the tank. Add pickles and maintain for 4 days while stirring to obtain sakemori.

This product was able to be produced in about half the time it normally takes, and despite using less salt, it was extremely delicious.

Example 8 Granulated sugar was dissolved to make a concentrated pure sugar solution with a Brix of 70 to 72°, a small amount of caramel was added to this, and 0.1 inch of the astringent persimmon fermentation liquid obtained in Production Example 1 was added to make a shallow solution. , I put it in a-let. This was placed in a room heated to 50 to 70°C and left for 10 days to obtain coffee sugar.

When coffee sugar was added to coffee and dissolved, the unpleasant and sharp taste of coffee disappeared, and the sweetness became milder.

Example 9 30-32B This sugar solution was prepared in advance.

Separately, a solution was prepared by adding a small amount of flavor to a 30 B5 acid solution, and both were mixed. At that time, 0.1 to 2q6 of the persimmon juice fermentation liquid obtained in Production Example 1 was added. This was bottled, water into which carbon dioxide had been injected was added in a conventional manner, and the bottle was capped to produce cider. The resulting cider did not have the unpleasant sensation of stinging the tongue that is characteristic of carbonated drinks, the amount of sugar could be reduced, and no precipitation or cloudiness occurred during product storage.

Example 10 Agar 302 was immersed in commercial water for 5 o'clock, then heated and dissolved in 1 ton of water, and 1.5 kg of sugar and the unadjusted powder agent obtained in Production Example 3 were added to the solution at a concentration of 0.1 to 1.5 kg of sugar. Check 5 pieces, heat, pass through a sieve, continue heating, and when it boils down, add 1.
2 # was added and kneaded to produce 3JC1l of kneaded yokan.

The resulting yokan had an extremely smooth texture and a mild sweetness, and was never finished eating.It was extremely good.

Claims (1)

[Claims] 1. A method for preparing food and drink products, which comprises treating the food and drink products using a fermented liquid obtained by fermenting astringent persimmon juice by adding yeast, or a dried product obtained by drying the same.