Food composition that produces deep, rich flavor and taste using archaebacteria

Abstract

To provide a food composition, etc. for producing a characteristic flavor corresponding to an acidic smell or an animal smell unique to soup using livestock meat, etc.SOLUTION: A food composition includes at least one genus of archaebacteria selected from a group consisting of Sulfophobococcus, Pyrobaculum, Sulfolobus, Acidianus, Desulfurococcus, Ignicoccus, Aeropyrum, Thermococcus, Pyrococcus, Archaeoglobus, Ferroglobus, Thermoplasma, and Picrophilus.SELECTED DRAWING: Figure 1

Description

Technical Field

[0001] The present invention relates to a food composition having a deep and rich aroma and taste using archaea, a method for producing the same, and a method for producing a heat-fermented food.

Background Art

[0002] The flavor characteristics of Kyushu pork bone ramen can be classified into several groups, one of which is characterized by a unique "acidic and animal-like odor". The production methods of these broths are based on the long-term experience of each store, but the store owners cannot scientifically explain why such flavors are developed.

[0003] For example, Patent Document 1 discloses a flavor improver for food and drink containing 3-methylbutyric acid as an active ingredient, and further a flavor improver containing 2-methylbutyric acid and / or isobutyric acid.

[0004] Patent Document 2 also discloses a method for producing a culture containing isovaleric acid, which includes a step of culturing a yeast belonging to the genus Pichia and having the ability to produce isovaleric acid in a medium containing 20 to 50 mM leucine.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0006] For improving the flavor of pork bone ramen as in Patent Document 1, or for examining flavors such as the flavor of livestock meat as in Patent Document 2, etc., have been studied. However, even when these flavor improvers, etc. are added, the flavor difference from the store-bought products having a unique "acid smell and animal smell" is still large, and it has been a long-standing problem in the industry. Under such circumstances, an object of the present invention is to provide a food composition, etc. for producing a specific flavor corresponding to the unique acid smell and animal smell of a soup using livestock meat, etc.

Means for Solving the Problems

[0007] As a result of intensive studies to solve the above problems, the present inventor has found that the following invention meets the above object, and has arrived at the present invention. That is, the present invention relates to the following inventions.

[0008] <1> A food composition containing one or more archaea selected from the group consisting of the genus Sulfophobococcus, the genus Pyrobaculum, the genus Sulfolobus, the genus Acidianus, the genus Desulfurococcus, the genus Ignicoccus, the genus Aeropyrum, the genus Thermococcus, the genus Pyrococcus, the genus Archaeoglobus, the genus Ferroglobus, the genus Thermoplasma, and the genus Picrophilus. <2> The food composition according to <1>, wherein the archaea is the genus Sulfophobococcus and / or the genus Pyrobaculum. <3> The food composition according to <1> or <2>, wherein the dry solid content is 10% by mass or more. <4> The food composition according to any one of <1> to <3>, which is for fermenting a food containing meat and / or seafood. <5> A step of culturing an archaeal inoculum containing one or more archaea selected from the group consisting of the genera Sulfophobococcus, Pyrobaculum, Sulfolobus, Acidianus, Desulfurococcus, Ignicoccus, Aeropyrum, Thermococcus, Pyrococcus, Archaeoglobus, Ferroglobus, Thermoplasma, and Picrophilus by mixing it with a medium containing components derived from meat and / or seafood at 80 to 120°C for 6 hours or more, A method for producing a food composition, comprising, after the culturing, a step of concentrating to 10% by mass or more of dry solid content. <6> The production method according to <5>, wherein the concentrating step increases the concentration of the archaea and performs one or more treatments selected from the group consisting of filtration, centrifugation, washing, drying, and vacuum concentration. <7> A method for producing a heat-fermented food, comprising a step of heating the food composition according to any one of <1> to <4> and a food processed product containing meat and / or seafood at 80 to 120°C, In the food processed product, the meat and / or the seafood is fermented by the archaea.

Advantages of the Invention

[0009] According to the food composition and the like of the present invention, a food having a unique flavor can be provided.

Brief Description of the Drawings

[0010]

Figure 1

Figure 2

Modes for Carrying Out the Invention

[0011] Embodiments of the present invention will be described in detail below. However, the description of the constituent elements described below is an example (representative example) of the embodiments of the present invention, and the present invention is not limited to the following content unless the gist thereof is changed. In this specification, when the expression "~" is used, it is used as an expression including the numerical values before and after it.

[0012] [Food composition of the present invention] The food composition of the present invention contains one or more archaea selected from the group consisting of the genera Sulfophobococcus, Pyrobaculum, Sulfolobus, Acidianus, Desulfurococcus, Ignicoccus, Aeropyrum, Thermococcus, Pyrococcus, Archaeoglobus, Ferroglobus, Thermoplasma, and Picrophilus.

[0013] [Method for producing the food composition of the present invention] The method for producing the food composition of the present invention comprises the steps of mixing an archaeal inoculum containing one or more archaea selected from the group consisting of the genera Sulfophobococcus, Pyrobaculum, Sulfolobus, Acidianus, Desulfurococcus, Ignicoccus, Aeropyrum, Thermococcus, Pyrococcus, Archaeoglobus, Ferroglobus, Thermoplasma, and Picrophilus with a medium containing components derived from meat and / or seafood, and culturing at 80 to 120°C for 6 hours or more, and after the culturing, concentrating to a dry solid content of 10% by mass or more.

[0014] [Method for producing the heat-fermented food of the present invention] The method for producing a heat-fermented food of the present invention comprises a step of heating a food composition containing one or more archaea selected from the group consisting of the genera Sulfophobococcus, Pyrobaculum, Sulfolobus, Acidianus, Desulfurococcus, Ignicoccus, Aeropyrum, Thermococcus, Pyrococcus, Archaeoglobus, Ferroglobus, Thermoplasma, and Picrophilus, and a food processed product containing meat and / or seafood at 80 to 120°C, wherein in the food processed product, the meat and / or the seafood is fermented by the archaea. This is a method for producing a heat-fermented food.

[0015] In addition, in the present application, the food composition of the present invention can also be produced by the method for producing the food composition of the present invention, and the method for producing the heat-fermented food of the present invention can also be carried out using the food composition of the present invention. The corresponding configurations in the present application can be used mutually.

[0016] The inventors of the present invention examined the unique sour and animal-like odor in the soup of pork bone ramen at some stores that perform soup topping and heat cooking at high temperatures. The pork bone soup is a food, and because various raw materials are used, the cooking time is long, and the soup for topping is once cooled, it contains various microorganisms. As a result of the inventors' detailed examination of the unique sour and animal-like odor, it was found that the unique flavor of the soup of pork bone ramen is due to the growth of specific microorganisms during the heat treatment in a boiling state and their fermentation. The present invention is based on such findings.

[0017] [Archaea] The edible composition of the present invention contains a predetermined archaea. This archaea is preferably a hyperthermophile. A hyperthermophile is a bacterium that can grow even at high temperatures such as 85°C or higher. This archaea grows at a high temperature near 100°C, which is equivalent when treating animal meat in boiling water in the edible composition, and produces a unique flavor by fermenting the animal meat. These archaea are included in, for example, the soup of pork bone ramen that is manufactured by addition and has a unique flavor, such as the so-called "Call Back (registered trademark) soup", and can be obtained by selectively recovering the archaea while reducing other contaminants. Also, those recovered from any place where archaea exist may be used.

[0018] This archaea is one or more archaea selected from the group consisting of the genera Sulfophobococcus, Pyrobaculum, Sulfolobus, Acidianus, Desulfurococcus, Ignicoccus, Aeropyrum, Thermococcus, Pyrococcus, Archaeoglobus, Ferroglobus, Thermoplasma, and Picrophilus. The archaea contained in the food composition of the present invention may be one of these, or may contain two or more. It is particularly preferable that the food composition of the present invention contains the genus Sulfophobococcus and / or the genus Pyrobaculum. The archaea of these genera are hyperthermophiles that selectively grow particularly when fermenting animal meat and the like under the heating conditions of hot water. For these archaea, known reference documents (for example, "Chemistry and Biology", Vol. 44, No. 5, 2006, pages 320 to 330) and the like can be referred to.

[0019] [Genus Sulfophobococcus] The genus Sulfophobococcus is a hyperthermophile. For example, Sulfophobococcus zilligii is a bacterium discovered in an alkaline hot spring in Iceland in 1997. This archaea is an irregular coccus with a diameter of 3 to 5 μm and has a flagellum about 40 μm long, and the optimum growth temperature range is 70 to 95°C.

[0020] [Genus Pyrobaculum] The genus Pyrobaculum is a genus of archaea belonging to the Thermoproteaceae family, and is an obligate or facultative anaerobic hyperthermophile that grows well at around 100°C. For example, Pyrobaculum calidifontis is a rod-shaped bacterium with a length of about 1.5 to 10 μm and a width of about 0.5 to 1.0 μm. The optimum growth temperature for this archaea is 90 to 95°C, and it is an anaerobic-aerobic bacterium.

[0021] [Genus Sulfolobus] The genus Sulfolobus is a genus of aerobic, acidophilic, and thermophilic crenarchaea that is widely distributed in terrestrial volcanoes and hot springs.

[0022] [Genus Acidianus] The genus Acidianus is a facultative anaerobic, thermoacidophilic, and thermophilic crenarchaeon.

[0023] [Desulfurococcus genus] The genus Desulfurococcus is a hyperthermophilic sulfur archaeon in the Crenarchaeota phylum. This archaeon is spherical or plate-shaped and is widely distributed in hot springs on land and in hydrothermal vents on the ocean floor. It grows by fermentation, which is stimulated by sulfur.

[0024] [Genus Ignicoccus] The genus Ignicoccus is a group of hyperthermophilic archaea that are obligately anaerobic, Gram-negative, amorphous cocci.

[0025] [Genus Aeropyrum] The genus Aeropyrum is an obligate aerobic organism capable of growing at high temperatures.

[0026] [Genus Thermococcus] The genus Thermococcus is a hyperthermophilic archaeon.

[0027] [Genus Pyrococcus] The genus Pyrococcus is a hyperthermophilic archaeon that inhabits hydrothermal vents and the like.

[0028] [Genus Archaeoglobus] The genus Archaeoglobus is a thermophilic, neutrophilic, and obligately anaerobic archaeon that inhabits hydrothermal vents and the like.

[0029] [Genus Ferroglobus] The genus Ferroglobus belongs to the order Thermoplasmales, which is moderately thermophilic and acidophilic. This archaeon oxidizes iron to obtain energy. It is an amorphous coccus about 1 μm in size, equipped with numerous flagella and has motility, and is distributed in anaerobic hydrothermal environments such as deep-sea hydrothermal vents.

[0030] [Genus Thermoplasma] The genus Thermoplasma is a thermophilic, acidophilic, and facultatively anaerobic archaeon that inhabits terrestrial hot springs and the like.

[0031] [Genus Picrophilus] The genus Picrophilus is an archaeon belonging to the family Picrophilaceae of the order Thermoplasmatales.

[0032] [Food composition] The food composition of the present invention can be in any form containing archaea. The food composition of the present invention can be used by mixing it with other ingredients when cooking. This food composition can be, for example, liquid, paste, solid, powder, jelly-like, etc. For example, it can be made into soup, paste, roux, powder, jelly, etc.

[0033] The food composition of the present invention can be used like a seasoning to adjust the flavor of food. Also, when cooking ingredients together with water in a pot or the like and adding it for heat treatment, it can be used for treatment in a situation involving heating such as in heated water, and can also be used for fermentation to ferment the ingredients used in cooking. Further, the food composition of the present invention can also be used when manufacturing processed foods on an industrial scale, and can also be used when cooking in restaurants, cafeterias, households, etc. By using the food composition of the present invention in cooking, a food having a mellow flavor can be obtained.

[0034] The food composition of the present invention can be made to selectively contain archaea at a high concentration. Archaea are difficult to isolate, such as forming colonies on an agar medium, and there are circumstances where the invention is difficult to grasp in terms of the manufacturing method. Regarding archaea, for example, Sulfophobococcus zilligii is an irregular coccus with a diameter of 3 to 5 μm and has a flagellum about 40 μm long. Also, Pyrobaculum calidifontis is a bacillus with a length of 1.5 to 10 μm and a width of about 0.5 to 1.0 μm. Considering these sizes, etc., it can be separated from those derived from so-called glass, etc. used in the manufacturing process of the food composition, and can be used in a state where archaea are selectively recovered. Also, the inclusion of these archaea can be determined based on identity and homology from the results of gene analysis by PCR (Polymerase Chain Reaction) testing, etc.

[0035] [Dry solid content] The food composition of the present invention preferably has a dry solid content of 10% by mass or more. This dry solid content may be 12% by mass or more, or 15% by mass or more. The concentration of the dry solid content does not particularly need to have an upper limit, and it may be in a dry state that hardly contains water or the like, but an upper limit such as 90% by mass or less, 80% by mass or less, 60% by mass or less, etc. may be provided to reduce the burden of drying in the manufacturing process.

[0036] Since the food composition of the present invention is mainly composed of anaerobic archaea, it is in a reduced state. For example, for a paste-like food composition, it is diluted about 10 times (such as adding 9 times (by mass) of pure water to 1 part by mass of the paste) for easy measurement, and when the redox potential of the stirred and dispersed slurry is measured, it shows a negative potential.

[0037] [Use for fermentation] The food composition of the present invention can be used for the fermentation of foods including meats and / or seafoods. This use for fermentation can be carried out in food factories, restaurants, cafeterias, households, etc. For this fermentation, raw materials for extracting juice, such as those containing meat and bones, which are also called kara, etc., can be used.

[0038] [Meats] The food composition of the present invention can be used for heat-treating meats such as mammalian meats to bring out their unique flavors. As mammalian meats, any edible ones such as pigs, cows, chickens, sheep, wild boars, deer, rabbits, etc. can be used. Also, for mammalian meats, not only the meat but also bone marrow, tendons, etc. can be utilized, and those containing bones, etc. can be used. In particular, those used as raw materials for so-called ramen, etc. can be used. Taking pigs as an example, bones such as shin bones, spare ribs, backbone, head, pig's feet, etc., which are used for pork bone ramen, etc., can be used.

[0039] [Seafoods] The food composition of the present invention can be used for heat-treating seafoods to bring out their unique flavors. As seafoods, fishes, shellfishes, shrimps, crabs, octopuses, squids, etc. can be used. Seafoods can utilize those particularly used for extracting juice, etc., and raw ones, sections, etc. can be used.

[0040] The food composition of the present invention, etc. is obtained by using archaea and boiling them in a liquid medium of livestock meat or seafood at a high temperature for a long time. During this process, the archaea grow, and microorganisms produce heat-resistant enzymes that break down proteins produced by long-term boiling into low-molecular-weight amino acids, etc., to generate flavor components such as isovaleric acid. Thus, it is possible to efficiently provide a food composition with a unique flavor, such as a rich and mellow aroma, taste, and no sour or animal-like odor.

[0041] [Manufacture of Food Composition] The food composition of the present invention can be manufactured by using archaea, mixing them with components derived from mammalian meat or seafood, culturing the archaea at a high temperature for a long time, and then concentrating them to selectively contain the archaea at a high concentration. That is, it can be manufactured by a manufacturing method having a step of culturing archaea and a step of concentrating for manufacturing the food composition.

[0042] [Cultivation] In the culturing step (cultivation step) of the manufacturing method of the food composition of the present invention, archaea are used and mixed with components derived from mammalian meat or seafood, and the archaea are cultured at a high temperature for a long time. More specifically, it can be a step of mixing archaea with a medium containing components derived from meat and / or seafood and culturing at 80 to 120 °C for 6 hours or more.

[0043] As the inoculum of archaea in the culturing step for manufacturing the food composition of the present invention, for example, soup stored for topping up in stores that cook using a manufacturing method called, for example, the broth of Tonkotsu Ramen (registered trademark) can be used. As an example of a more suitable inoculum, for example, the filtrate filtered through a sieve with a larger mesh size than archaea so that archaea can be recovered from the soup stored for topping up can be further appropriately centrifuged, washed, concentrated, etc., and a state in which archaea are selectively contained at a high concentration can be used. Also, the food composition of the present invention prepared in advance may be repeatedly reused.

[0044] The culturing step uses a medium containing components derived from meats such as meat extracts and / or seafood. The culturing step is preferably carried out using a liquid medium. This liquid medium contains at least archaea, components derived from meats and / or seafood, and water. These mixing ratios can be appropriately adjusted according to the state and type of each raw material. The meat extract includes those in which components corresponding to the meat extract elute during culturing. In addition to the meat extract itself, animal meat may also be used. This animal meat includes the bones of the animal meat used as soup ingredients. The liquid medium may further contain other components, for example, it may contain vegetable proteins and the like.

[0045] [Temperature · Time] The temperature of the culturing step is preferably 80 to 120°C. By culturing at 80°C or higher, archaea selectively grow. If it exceeds 120°C, there is a risk that archaea may not grow either. The culturing temperature is more preferably 90 to 110°C. The time of the culturing step is preferably 6 hours or more. By culturing for such a time, archaea selectively grow. The culturing time may be 8 hours or more or 10 hours or more. The upper limit of the culturing time may not be particularly provided, but even if over-cultured, it is considered that the components of the meat extract serving as a nutrient source are consumed completely and the archaea concentration becomes saturated, so an upper limit such as 24 hours or less, 18 hours or less, or 15 hours or less may be provided.

[0046] [Concentration] The concentration step (concentration step) of the method for producing the food composition of the present invention is a step of concentrating the medium after the culturing step so that the concentration of archaea contained in the medium becomes selectively high. This concentration can be carried out by appropriately combining filtration, centrifugation, washing, drying, vacuum concentration, and the like.

[0047] The size and shape of archaea vary depending on the genus, species, strain, etc., but generally, it can be based on about 0.5 to 20 μm. Assuming this size, archaea can be concentrated by selectively separating solids such as meat and bones derived from those used in the medium, components dissolved in the medium, water, etc.

[0048] Filtration can be performed for the concentration of archaea. Since archaea are relatively small and the materials derived from animal meat used in the culture medium may contain bones and the like and be large, archaea can be selectively recovered using a filtrate obtained by filtration with a filter medium having a pore size that sieves out these contaminants. As a guide for the pore size of the filter medium, those having a pore size of 200 μm or less, 150 μm or less, 100 μm or less, or about 50 μm or less can be used.

[0049] Centrifugation can be used for the concentration of archaea. When archaea are cultured in a liquid medium or the like, since their specific gravity is greater than that of the liquid mainly composed of water and the like around them, archaea can be selectively recovered from the precipitate obtained by centrifugation. Centrifugation can be performed, for example, at about 1,000 to 50,000 rpm, or about 2,000 to 5,000 rpm, for 1 to 30 minutes, or about 5 to 15 minutes.

[0050] Washing can be used for the concentration of archaea. The liquid medium used for culture may contain highly soluble substances. By performing washing or the like, the concentration of these highly soluble components can be reduced, and the concentration of archaea can be relatively increased, so that archaea can be selectively recovered. Washing can be appropriately combined with centrifugation, drying, etc. For example, by mixing physiological saline or the like into the precipitate obtained by centrifugation to disperse the components contained in the precipitate, and then centrifuging again, archaea can be more selectively recovered and concentrated.

[0051] Drying can be used for the concentration of archaea. For the culture of archaea, a liquid medium or the like can be used, but at the time of concentration, the concentration increases by removing the moisture and the like. This drying can be performed by heat drying, vacuum drying, spray drying, freeze drying, etc. These dryings may be performed by mixing a carrier for archaea.

[0052] Vacuum concentration can be used for the concentration of archaea. Vacuum concentration evaporates moisture and the like under reduced pressure in a state where evaporation is easy, and concentrates cells and the like. Vacuum concentration may also be appropriately performed by mixing a carrier for archaea.

[0053] The food composition concentrated in this way can be a viscous liquid with a high cell concentration and high turbidity, a paste, powder, solid, jelly, etc. In addition, auxiliary agents for assuming forms during storage and use of these may be appropriately mixed before and after concentration. The obtained food composition can be appropriately sealed and stored by freezing or the like.

[0054] [Dry solid content] The food composition concentrated so that the concentration of archaea increases can be managed using the concentration of dry solid content as an index. Archaea still have many unclear aspects of their ecosystem historically, are difficult to isolate and culture, and are maintained in a state where coexisting bacteria and the like are present under selectively increased conditions at optimal conditions, etc. Therefore, it is difficult to clearly identify the cell concentration even in a selectively concentrated state, and there are also technical circumstances that must be specified in the manufacturing method. On the other hand, the concentration of components derived from the cells can be used as a certain index. As the index, the dry solid content concentration is preferably 10% by mass or more, more preferably 12% by mass or more, and even more preferably 15% by mass or more.

[0055] [Heated fermented food] The food composition of the present invention can be used for the production of heated fermented foods. By mixing the food composition of the present invention with ingredients including meat and heating, components derived from meat can be fermented with the growth of archaea to have a unique flavor. For example, by performing such utilization, the production of dashi can be carried out.

[0056] [Heating] When manufacturing this heat-fermented food, the conditions of the heating step (heating step) can be made to conform to the aforementioned culturing step. For example, by heating a food processing product such as a soup ingredient containing the food composition of the present invention and animal meat at 80 to 120°C, fermentation and the like can be carried out. By selectively containing archaea at a high concentration as the food composition of the present invention, the fermentation time may be short according to the degree of sour odor, animal odor, etc. that are desired to be exhibited.

[0057] According to the present invention, for example, it is possible to manufacture ramen, a processed food having a flavor equivalent to that of store-bought products that has been impossible until now. Preparation of ramen stock, which has hitherto required craftsmanship and has been a severe operation, can be stably carried out in a relatively short time. Furthermore, it can also be used for the development of processed foods with new flavors by combining different materials.

Examples

[0058] Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to the following examples unless the gist thereof is changed.

[0059] [Evaluation (1) Three evaluators] [Evaluation criteria] 1. Evaluator training The evaluation was carried out by the following three evaluators. For evaluators (2) and (3), first, sensory evaluation training was carried out under the guidance of evaluator (1) (professor). Evaluator (1) Male in his 60s, faculty member, with over 30 years of experience in food manufacturing research Evaluator (2) Male in his 20s, student, enrolled in the Department of Life Sciences Evaluator (3) Male in his 20s, student, enrolled in the Department of Life Sciences

[0060] The specific training method for the evaluators used two samples of "Umakacchan (registered trademark)" bag noodles manufactured by House Foods Corporation and regular ramen from Mark Is Fukuoka Momochi Store (2-2-1 Chikagai, Momochi, Chuo-ku, Fukuoka City, Fukuoka Prefecture) as controls.

[0061] Specifically, for (1) the intensity of aroma, (2) the intensity of acid odor and animal odor, (3) the intensity of flavor, and (4) the intensity of umami, the evaluation scale was set as -2 points for Umakatchan and +2 points for Meijima Tei, and the evaluation scales among the evaluators were adjusted. However, for the preference items: likability (like or dislike), overall evaluation (tasty or unappetizing), the adjustment of the scale was not carried out, and it was left to the individuals.

[0062] 2. Evaluation Method Using "smelly soup stock" and "odorless soup stock" prepared by this manufacturing method, a total of three people, including one teacher and two of the above-trained students, evaluated pork bone ramen, fried rice, and Chinese soup. The scores of the three people were averaged, and a significance test was also conducted. However, for fried rice and Chinese soup, no prior evaluation training was carried out in particular, and the evaluation scale used in ramen evaluation was adopted.

[0063] [Production Example 1] (Production Example 1-1) Production of Archaeal Paste The smelly soup stock obtained as a top-up from a cooperating store (Meijima Tei (MARK IS Momochi Store, Fukuoka)) was obtained, the residue was filtered, and the bacteria were collected / washed to obtain an archaeal paste. 3.6 L of the smelly soup stock (Brix concentration 5%) from the cooperating store was filtered through a non-woven fabric to remove the residue. Next, centrifugation was performed at 3900 rpm (2900 g) for 10 minutes each time, the supernatant was removed, and the precipitate was collected. Physiological saline was added to this precipitate for suspension, and centrifugation was performed again under the above conditions. The operation of adding physiological saline for suspension and performing centrifugation was repeated twice to collect the precipitate. This precipitate was used as the archaeal paste. This archaeal paste has a water content of 75.8% by mass, and the remaining 24.2% by mass is considered to be bacterial cells (dry cells).

[0064] [Identification of Bacteria] (1) Pretreatment of Bacterial Cells and DNA Extraction DNA was extracted from the archaeal paste obtained in Production Example 1-1 using the QIAGEN Gentra Puregene Yeast / Bact. Kit.

[0065] (2) DNA fragment reading After fragmenting the DNA into 10 - 20 kbp, a library was prepared by adding a dedicated adapter sequence to both ends. The base sequence was read using PacBio SequelIIe.

[0066] (3) DNA assembly The read base sequences were assembled (joined together) using De Novo Assembly. As a result, circular DNAs with a base length of 2,186,487 (Sequence 1) and a base length of 1,269,010 (Sequence 2) were confirmed. From this, the presence of two types of microorganisms became clear. The genomic sequences of these microorganisms are shown in Sequences 1 - 2 of the Sequence Listing. Sequence 1 is the entire sequence of the circular DNA with a base length of 2,186,487. Sequence 2 is the entire sequence of the circular DNA with a base length of 1,269,010.

[0067] · Sequence 3 is the 16S rRNA sequence of the microorganism in Sequence 1, and the details in the gbk file are as follows. rRNA 670684..671731 / product="16S ribosomal RNA" / note="aligned only 66 percent of the 16S ribosomal RNA" / note="Barrnap_1" / inference="COORDINATES:profile:Barrnap:0.8" / locus_tag="LOCUS_r00010"

[0068] · Sequence 4 is the 16S rRNA sequence of the microorganism in Sequence 2, and the details in the gbk file are as follows. rRNA complement(1144885..1146375) / note="Barrnap_2" / product="16S ribosomal RNA" / inference="COORDINATES:profile:Barrnap:0.8" / locus_tag="LOCUS_r00020"

[0069] (4) Identification The 16S rRNA sequences (Sequence 3, Sequence 4) on the circularly confirmed DNA were compared with the NCBI database to attempt to identify the bacterial species. The microorganism with a base length of 2,186,487 (Sequence 1) was identified as "Pyrobaculum genus" with a homology rate of 99.9%, and the microorganism with a base length of 1,269,010 (Sequence 2) was identified as "Sulfophobococcus genus" with a homology rate of 100.0%. It should be noted that the identification only reached the "genus" level rather than the "species" level. The former had multiple bacterial species with a homology rate of over 99%, so it could not be specifically identified. The latter was because the 16S rRNA sequence was not completely registered in the database. In addition, Anoxybacillus flavithermus derived from the juice has also been detected. This bacterium is a thermophilic bacterium, but it has been found that it is not involved in odor generation.

[0070] From these results, it was identified that the two types of microorganisms are archaea, as follows. · Microorganism with a base length of 2,186,487 (Sequence 1): Pyrobaculum sp. · Microorganism with a base length of 1,269,010 (Sequence 2): Sulfophobococcus sp.

[0071] [Preparation of juice] A cell paste selectively containing archaea was added to the pretreated new bone, and the juice was extracted at a gentle boil to obtain a malodorous juice for sensory evaluation. The following Production Examples 1-2 and 1-3 for juice preparation were carried out according to the production method of the soup for pork bone ramen.

[0072] (Production Example 1-2) Malodorous juice As Production Example 1-2, a malodorous juice was prepared. Fig. 1 is a diagram for explaining the process of obtaining the malodorous juice. Fig. 1 shows an example of manufacturing the malodorous juice using an archaeal paste. Using a pig skull and a pig thigh bone as raw materials, pre-boiling was carried out in a full pot of hot water, and the boiling juice, skin and others (such as skin), and pre-treated new bone were separated. Next, the pre-treated new bone and the archaeal paste were mixed, and heat treatment (heat extraction) was carried out in a full pot of hot water. Thereafter, it was separated from the bone and residue, and the obtained juice was used as the malodorous juice.

[0073] (Production Example 1-3) Odorless juice As Production Example 1-3, an odorless juice was prepared. Fig. 2 is a diagram for explaining the process of obtaining the odorless juice. Fig. 2 shows an example of manufacturing the odorless juice without using an archaeal paste. In accordance with Production Example 1-2, in the heat treatment (heat extraction) in hot water, it was manufactured in the same manner except that an archaeal paste was not used, and the obtained juice was used as the odorless juice.

[0074] Although it is difficult to quantify the number of archaea, since no bacteria that grow in a medium at 60°C were detected and it was always boiling near 100°C, it is considered that the bacteria growing during boiling are only the archaeal paste. Also, since the Cq value decreased when the boiling time was long in the real-time PCR of the juice during boiling, it was determined that bacteria were growing.

[0075] It is suggested that isovaleric acid, isobutyric acid, and DL-methylbutyric acid are related to the odor of the malodorous juice. Furthermore, as a result of metabolome analysis of the malodorous juice and the odorless juice, the number of detected components was 380 substances. Also, as a result of metabolome analysis, the following characteristics were confirmed. · Three types of branched-chain amino acids were clearly present in a larger amount in the odorless juice. · 5'-hydroxyproline, hydroxyproline, and proline, which are considered to be derived from collagen, were contained in a large amount in the malodorous juice. · Malic acid was abundant in the odorless juice, and succinic acid was abundant in the malodorous juice. · Short-chain fatty acid compounds were contained in a large amount in the malodorous juice. ·Regarding sulfur-containing compounds, methionine, which is an amino acid, is abundant in odorless broth, while the others are abundant in odorous broth except for S-Sulfocysteine and S-Methylcysteine. ·What is particularly noteworthy is the behavior of branched-chain amino acids and short-chain fatty acids, which is considered to be the metabolism during the growth of microorganisms. It is thought that Archae extracts the branched-chain amino acids, which are protein degradation products derived from pork bones, and generates the "animal odor and sour odor" component group.

[0076] Since A. flavithermus-related bacteria can be isolated and cultured, apart from the archaeal paste, A. flavithermus-related bacteria were mixed into the broth and treated at 60 °C for 12 hours for use in heating fresh bones. As a result, there was no sour odor or animal odor with only A. flavithermus-related bacteria.

[0077] [Production Example 2] Evaluation of taste using broth Using the odorous broth of Production Example 1-2 and the odorless broth of Production Example 1-3, the influence on the flavor when used in food was evaluated.

[0078] (Production Example 2-1) Ramen Evaluation was carried out using 28 g of ramen seasoning made by Ichiban Foods Co., Ltd., 300 ml of broth (Brix 5%), and 100 g of extremely thin shredded fresh noodles. However, the temperature of the broth was 90 °C or higher. For the product using odorous broth, the sour odor and animal odor rising from the body of the noodles are not strong, but the complex flavor in the ramen soup becomes stronger, the aftertaste and richness are enhanced, and it becomes delicious overall.

[0079]

Table 1

[0080] (Production Example 2-2) Fried rice One bag (9 g) of the base for Yonekyu's grilled pork fried rice, 240 g of rice (120 g × 2 of Echigo Seika Japanese rice: heated in a microwave), 1 beaten egg, 20 g of chopped grilled pork, 10 g of chopped green onion, 15 ml of salad oil, and 100 g of broth (Brix 5%) were used for cooking. Put oil and dashi stock in a frying pan and simmer until it reduces to about half. Gently stir-fry the beaten eggs, then stir-fry the rice, scallions, and roast pork. Finally, add seasonings and stir-fry lightly.

[0081] For the products using the smelly dashi stock, the intensity of the aroma did not change, but the flavor became stronger and a richness was also felt. A flavor similar to that of charred rice with an oxidized smell, which is eaten in ramen shops, was also felt.

[0082]

Table 2

[0083] (Production Example 2-3) Scallop Soup Dissolve 180 g of Ajinomoto Co., Ltd.'s scallop soup base in 400 ml of dashi stock (Brix 5%). After heating to boiling, add the amount equivalent to 1 beaten egg and bring to a boil once.

[0084] For the products using the smelly dashi stock, they had a flavor like that of a Chinese restaurant, the overall taste was strongly felt and became delicious.

[0085]

Table 3

[0086] (Production Example 3) Evaluation of Dashi Stock Purpose: The odorless dashi stock of Production Examples 1-3 and the smelly dashi stock of Production Examples 1-2 were compared and evaluated with additional evaluators. Evaluation sample: (1) Odorless dashi stock, after cooking, filled into a transparent vapor-deposited packaging material (without nitrogen replacement), and stored frozen for about 4 months. Evaluation sample: (2) Smelly dashi stock, after cooking, filled into an aluminum packaging material, nitrogen-replaced, and stored frozen for about 2 weeks. Comparison method: Warm without dilution, and relatively evaluate (2) the smelly dashi stock with (1) the odorless dashi stock as the control (reference). Evaluators: 8 R & D staff in the food manufacturing industry (men in their 20s to 50s).

[0087] Evaluation Criteria ·Strength: -2 (weak), -1 (somewhat weak), 0 (normal), 1 (somewhat strong), 2 (strong) ·Preference: -2 (dislike), -1 (somewhat dislike), 0 (normal), 1 (somewhat like), 2 (like) ·Overall evaluation: 1 (very bad) - 5 (normal) - 10 (extremely delicious)

[0088]

Table 4

[0089] As a result of comparative evaluation by increasing the number of evaluators of the malodorous juice and non-malodorous juice after frozen storage, it was confirmed that the "acid odor and animal odor" of the malodorous juice was strongly dominant. Also, since the "intensity of aroma" and "intensity of taste flavor" were also highly dominant, it was confirmed that a deep and rich aroma and taste were created.

Industrial Applicability

[0090] The present invention can be used for flavor adjustment of foods such as imparting a mellow flavor to foods, and is industrially useful.

Claims

1. A food composition comprising one or more archaea selected from the group consisting of the genera Sulfophobococcus, Pyrobaculum, Sulfolobus, Acidianus, Desulfurococcus, Ignicoccus, Aeropyrum, Thermococcus, Pyrococcus, Archaeoglobus, Ferroglobus, Thermoplasma, and Picrophilus.

2. The food composition according to claim 1, wherein the archaea are of the genus Sulfophobococcus and / or the genus Pyrobaculum.

3. The food composition according to claim 1, wherein the dry solid content is 10% by mass or more.

4. The food composition according to claim 1, which is for fermenting foods containing meat and / or seafood.

5. A step of mixing an archaeal inoculum containing one or more archaea selected from the group consisting of the genera Sulfophobococcus, Pyrobaculum, Sulfolobus, Acidianus, Desulfurococcus, Ignicoccus, Aeropyrum, Thermococcus, Pyrococcus, Archaeoglobus, Ferroglobus, Thermoplasma, and Picrophilus with a medium containing components derived from meat and / or seafood, and culturing at 80 to 120°C for 6 hours or more; A method for producing a food composition, comprising a step of concentrating to a dry solid content of 10% by mass or more after the culturing.

6. The production method according to claim 5, wherein the concentrating step increases the archaea concentration and performs one or more treatments selected from the group consisting of filtration, centrifugation, washing, drying, and vacuum concentration.

7. A method for producing a heat-fermented food, comprising a step of heating a food processing product containing the food composition according to any one of claims 1 to 4 and a food containing meat and / or seafood at 80 to 120°C, wherein in the food processing product, the meat and / or the seafood is fermented by the archaea.

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