Seasoning that uses chili pepper and production method thereof

Abstract

To provide a novel pungency-imparting seasoning, where concrete seasoning effects include, in addition to imparting pungency, imparting a maturation feeling given by fermentation, masking an undesirable flavor, and the like, and the seasoning preferably can provide an impact of chili pepper more than making up for an impact of a reduced use amount of chili pepper for a beverage / food product that ordinarily uses chili pepper.SOLUTION: Chili pepper is fermented by at least one genus of lactic acid bacteria selected from a group consisting of lactic acid bacteria belonging to Leuconostoc, Pediococcus, and Lactobacillus.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a seasoning using chili peppers and a method for seasoning food and drink products.

Background Art

[0002] As seasonings containing chili peppers, kimchi sauce, yangnyeom, etc. are known. These contain, in addition to chili peppers, spices such as garlic and ginger, fish and shellfish extracts and their fermented products, vegetables and their fermented products, etc. as raw materials, and are produced by microbial fermentation of microorganisms such as lactic acid bacteria derived from the raw materials, or are produced simply by mixing raw material seasonings. When produced by microbial fermentation, fermentation is carried out by adding microorganisms such as lactic acid bacteria and yeast derived from vegetables other than the fermentation raw material or derived from the raw materials. And generally, kimchi using these sauces generally has a strong sour taste when over-fermented, so it is common to eat it before the fermentation progresses excessively. In JAS (Japanese Agricultural Standards), the acidity of Chinese cabbage kimchi is defined as 1.0 or less, and that of kimchi made from agricultural products other than Chinese cabbage is 1.2 or less.

[0003] Also known are traditional seasonings such as "kanzuri" produced by adding koji to chili pepper powder and fermenting with koji mold, and "paolajiao", a traditional seasoning in which chili pepper fruits are directly pickled in salt water and fermented. However, in the case of kanzuri, yuzu or miso may be blended, and in that case, there may be more flavors other than the fermented flavor. In addition, since paolajiao is a natural fermentation with salt water, there are uneven flavors, and the chili peppers are in their original form, which is inconvenient for use as a seasoning in the food industry.

[0004] As a document regarding the fermented product of chili peppers, there is Patent Document 1 that discloses a fermented product of non-pungent chili peppers. However, in this document, it is only described that the flavor is improved when using a fermented product obtained by secondary fermentation with yeast following primary fermentation with bifidobacteria, and the effect of a fermented product fermented with lactic acid bacteria is not disclosed. Also, the cooking effect of a fermented product of pungent chili peppers is not described. Thus, there has been no conventionally known composition that, while being a composition obtained by fermenting chili peppers with microorganisms, provides a sense of aging obtained by fermentation and a moderate, not excessive, sour taste when added to food and drink products. Also, in pickled foods with a short pickling period such as light pickling, there is a demand for a composition that can provide a sense of aging as if pickled for a long period, and a seasoning that can supplement the flavor of chili peppers for the reduced amount of chili peppers, but no method for solving these problems is known.

[0005] Furthermore, the recent trend of rising material costs is no exception for chili peppers, and there are high expectations for materials that can complement the reduction in the amount of chili peppers used.

Prior Art Documents

Patent Documents

[0006]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0007] An object of the present invention is to provide a new flavoring agent for imparting a spicy taste. Specific flavoring effects include, in addition to imparting a spicy taste, imparting a sense of aging by fermentation and masking unfavorable flavors. Also, for food and drink products that usually use chili peppers, it is desirable that the flavoring agent can impart an effect of chili peppers greater than the reduction amount of chili peppers used.

Means for Solving the Problems

[0008] As a result of intensive research to solve the above problems, the present inventors have found that such problems can be solved by fermenting chili peppers with lactic acid bacteria to a specific acidity or higher, and have completed the present invention.

[0009] That is, the present invention relates to the following (1) to (6). (1) Chili peppers are fermented with Leuconostoc ( Leuconostoc ) genus, Pediococcus (Pediococcus ) genus and Lactobacillus( Lactobacillus ) A method for enhancing the pungency of chili peppers by fermenting with one or more lactic acid bacteria selected from the group consisting of lactic acid bacteria belonging to the genus. (2) Fermenting chili peppers with Leuconostoc( Leuconostoc ) genus, Pediococcus( Pediococcus ) genus and Lactobacillus( Lactobacillus ) A method for producing a pungency-imparting seasoning, comprising a step of fermenting with one or more lactic acid bacteria selected from the group consisting of lactic acid bacteria belonging to the genus so that the acidity becomes 1.2 or more. (3) The pungency-imparting seasoning obtained by the method of (2) above. (4) The pungency-imparting seasoning of (3) above, wherein the amount of raw chili peppers used in 100 parts by weight of the seasoning is 10 to 20 parts by weight. (5) A method for seasoning food and drink, characterized by adding the seasoning of (4) above to food and drink. (6) The method of (5) above, wherein the seasoning effect is pungency imparting and aging feeling imparting or masking of unpleasant odor. [Effect of the Invention]

[0010] According to the present invention, in addition to imparting pungency, it is possible to provide a novel seasoning having effects such as imparting an aging feeling by fermentation and masking an unfavorable flavor. For food and drink that usually use chili peppers, since the seasoning can impart the effect of chili peppers more than the reduction amount of the amount of chili peppers used, a reduction in the amount of chili peppers used can also be expected. [Embodiments for Carrying Out the Invention]

[0011] The chili peppers used in the present invention are Capsicum( Capsicum) Any variety of Capsicum that belongs to the genus and exhibits pungency may be used, but preferably a variety that is red when ripe and has a moderate pungency is used. It is known that the content of capsaicin, β-carotene, α-tocopherol, etc. varies depending on the origin of the chili peppers. Korean chili peppers are reported to have a lower capsaicin content and a higher content of β-carotene and α-tocopherol compared to Japanese chili peppers (Journal of Cooking Science Vol.13 No.1). Korean chili peppers are preferably used in terms of enhancing the effect of fermentation by lactic acid bacteria.

[0012] The chili peppers may be in a raw state, but those in a dried state are preferably used because they are easier to use as a fermentation raw material. The seeds and skins of the chili peppers do not have to be separated, and those in which the shape of the fruit remains intact may be used. The chili peppers may be in the form of shredded pieces, and any shape such as a ground product obtained by further grinding or a ground product obtained by a grinder may be used, but those in a finer state are preferred in order to enhance the effect of fermentation by lactic acid bacteria. For example, when using after grinding, the particle size is preferably 300 to 2000 μm, more preferably 500 to 1000 μm. When using a grinder, water may be added and ground as necessary. In that case, it is preferable to add water to the chili peppers before introducing them into the grinder, and the amount of water added is preferably 2 to 10 times the amount of the chili peppers, preferably 4 to 6 times the amount.

[0013] The above-mentioned chili peppers may be used directly for fermentation by lactic acid bacteria, but it is preferable to add water as a secondary raw material to make a fermentation raw material. Further, as a secondary raw material, carbohydrates, amino acids, yeast extract, protein hydrolysate, sodium chloride (salt), etc. may be added, and a pH adjuster, an antifoaming agent, or an emulsifier may be added to control the pH during fermentation. Any of these may be used as long as they can be used as food raw materials.

[0014] The fermentation raw material to be fermented is preferably such that the value calculated as lactic acid by titration with sodium hydroxide, which is the quantification method of acidity described in Japanese Agricultural and Forestry Standards 5.7 (total acidity), specifically, the percentage with respect to the sample solution is the acidity, and when this is 0.8 or less, it becomes easier to obtain the effect as a seasoning according to the present invention.

[0015] As the lactic acid bacteria used in the present invention, lactic acid bacteria selected from lactic acid bacteria belonging to the genus Leuconostoc ( Leuconostoc ), the genus Pediococcus ( Pediococcus ), the genus Lactobacillus ( Lactobacillus ), the genus Lactiplantibacillus ( Lactiplantibacillus ), the genus Lactococcus ( Lactococcus ), and the genus Levilactobacillus ( Levilactobacillus ) can be used singly or in combination of two or more. Preferably, it is better to combine two or more lactic acid bacteria.

[0016] Specifically, it is preferable in terms of flavor to use one or more of the genus Leuconostoc ( Leuconostoc ), the genus Pediococcus ( Pediococcus ), and the genus Lactiplantibacillus ( Lactiplantibacillus ), and it is more preferable to use plant-derived lactic acid bacteria. Particularly preferably, among these, it is to use one or more of hetero-lactic acid bacteria and homo-lactic acid bacteria in combination. A preferred example is a mode in which one or more lactic acid bacteria belonging to the genus Leuconostoc ( Leuconostoc ) derived from plants and one or more lactic acid bacteria belonging to the genus Pediococcus ( Pediococcus ) are used.

[0017] When using two or more lactic acid bacteria, it may be a continuous fermentation in which after fermentation with one lactic acid bacteria, the fermentation conditions are changed and fermentation by the second and subsequent lactic acid bacteria is carried out, or it may be a co-culture (co-fermentation) in which two or more lactic acid bacteria are used simultaneously for fermentation. The lactic acid bacteria may be used after pre-fermentation. The purpose of pre-fermentation is to increase the number of lactic acid bacteria to a certain extent before the fermentation of the fermentation raw material, and it may be carried out according to the conventional method of lactic acid bacteria fermentation. For example, fermentation using a synthetic medium or a food medium may be used.

[0018] Add lactic acid bacteria to the prepared fermentation raw material, that is, inoculate and ferment. The amount of chili peppers in the fermentation raw material during fermentation may be adjusted as appropriate, but it is preferably 10-90% by mass, more preferably 10-50% by mass, and particularly preferably 11-30% by mass. For fermentation, while appropriately performing temperature control, stirring, etc., ferment until the acidity reaches 1.2 or higher, preferably 1.4 or higher. The upper limit of the acidity is not particularly limited, but if it becomes too high, the sour taste will become strong, and the applicable range as a seasoning will be limited in terms of palatability, so it is preferably 2.0 or lower. The fermentation temperature can be any temperature range in which lactic acid bacteria can grow moderately and fermentation can proceed, but 25-35°C is preferred. Also, the fermentation period only needs to be carried out for the period required for the acidity to reach 1.2 or higher. However, extending the fermentation period is not economical. When fermented in the above temperature range to meet the acidity of the present invention, for example, it is 1-7 days, preferably 2-5 days.

[0019] In addition to the auxiliary raw materials mentioned above, the fermentation raw material may contain other flavoring materials such as vegetables, fruits other than chili peppers and / or their juices, fruit juices, etc. within the range that does not affect the flavor, as well as food raw materials such as umami-providing materials like malt extract, soy sauce, amino acid solution, rice, kelp, and bonito flakes. However, since these are not expected to affect the effect of fermentation in the present invention, they may be added after fermentation. However, it is desirable not to use vinegar or acid that has a great impact on the characteristics of the present invention.

[0020] The fermented product obtained after fermentation by lactic acid bacteria can be used directly as the seasoning of the present invention. However, in addition to the above food materials, according to the required physical properties and flavors, for the purposes of seasoning, improving texture, extending shelf life, etc., foods such as spices, sweeteners, oils and fats, as well as preservatives, spices, coloring agents, thickening polysaccharides, etc. can be added, and this can also be used as a seasoning.

[0021] Any food or drink to which the seasoning of the present invention is added is acceptable. By simply adding the seasoning material or seasoning of the present invention as it is to raw vegetables, aquatic products, or livestock meat products, they become preferable as foods. Further, the seasoning of the present invention can also be added to foods and drinks as a raw material for processed foods. The processed food may be a food containing red pepper as a raw material. Further, it is also preferable when the food or drink to be added is a pickled product by salting or fermentation. For example, it is particularly preferable for liquid or paste-like foods and seasonings such as red pepper-containing soup, red pepper-containing sauce, and kimchi sauce, and processed foods such as red pepper-containing pickled or fermented pickles, such as vegetable kimchi and marine / aquatic product kimchi.

[0022] In the food or drink to which the seasoning of the present invention is added, it is expected to have effects such as enhancing the flavor of red pepper, imparting a sense of aging, and masking unpleasant odors such as the raw smell and fishy smell of the added food. Further, if the added food is a food or drink containing red pepper, even when the amount of red pepper is reduced, and even when the amount of red pepper contained in the seasoning of the present invention is less than the equivalent amount of red pepper of the reduced amount of red pepper, it is expected to obtain the same red pepper flavor as before the reduction. Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited to the following examples. In addition, all the % displays in the examples indicate weight %.

Examples

[0023] (1) Preparation of red pepper fermentation liquid The fermentation raw materials were prepared in the blending amounts shown in Table 1, and 10 ml of a preliminary fermentation liquid of lactic acid bacteria [Leuconostoc ( Leuconostoc ) genus and Pediococcus ( Pediococcus ) genus] prepared separately was added, and fermentation was carried out at 30 °C for 2 days (48 hours) while aerating and stirring. After the fermentation was completed, salt was added to a concentration of 2.5%, and heat sterilization was carried out at 75 °C for 1 minute. Table 2 shows the results of measuring the pH and acidity (lactic acid equivalent value) of the medium before and after the fermentation was completed.

[0024]

Table 1

[0025] [Table 2] (2) Effect of adding fermented pepper liquid to salted cabbage

[0026] The fermented pepper liquid prepared in (1) above was cut into 2 cm squares each, and added in amounts of 1%, 3%, and 5% respectively to cabbages that had been immersed in 6% brine overnight. They were immersed at 10°C for 1 day and 4 days. As a result of being tasted by 4 trained panelists, for the comparative product, a slight effect was felt in enhancing umami and spiciness during the 1-day immersion, but when immersed for 4 days, it was evaluated that the balance between umami and spiciness deteriorated. Also, in Product 2, a sufficient effect was felt with a 1% addition, and there was little deterioration in the balance between umami and spiciness even after 4 days, but when the addition amount was 3% or more, it was evaluated that the spiciness became too strong. On the other hand, for Product 1, the balance between umami and spiciness was good both 1 day later and 4 days later, and there were also panelists who evaluated that it was preferable even with a 5% addition. Based on this result, Product 1 was used in the following evaluations. (3) Effect of adding fermented pepper liquid to kimchi

[0027] The fermented pepper liquid (Product 1) prepared in (1) above was added in an amount of 1 part by weight or 3 parts by weight to 100 parts by weight of a kimchi-flavored seasoning prepared with reference to the formulation of a commercially available kimchi-flavored seasoning to prepare a kimchi seasoning liquid (corresponding to Test Sections 2 and 3 in Table 3). The formulation of each kimchi-flavored seasoning is shown in Table 3.

[0028] [Table 3]

[0029] Cut the Chinese cabbage into 2-cm-wide pieces, put them into plastic bags, add 6% brine by weight of half the weight of the Chinese cabbage, close the plastic bags, and leave them overnight at 10°C for preliminary immersion. After preliminary immersion, open the plastic bags, add 1 / 5 by weight of the Kimchi seasoning liquid prepared above to the contents of each preliminarily immersed plastic bag, close the plastic bags again, and leave them standing overnight at 10°C to prepare Chinese cabbage Kimchi. The "richness of taste, umami, or aging feeling" and "intensity of spiciness" of each obtained Chinese cabbage Kimchi were sensory evaluated by 4 trained panelists. The evaluation was conducted on a 7-point scale assuming the strongest feeling as 3 points and the weakest feeling as -3 points based on Test Group 1 without adding the Kimchi seasoning liquid. As a result, the average value of the scores of each panelist is shown in Table 4.

[0030]

Table 4

[0031] As shown in Table 4, the Kimchi obtained by adding the Kimchi seasoning liquid containing the red pepper fermentation liquid (Example 1) had stronger richness of taste, umami, aging feeling, and intensity of spiciness compared to the Kimchi without addition. (4) Addition effect on the product with reduced red pepper

[0032] A Kimchi flavor seasoning prepared with reference to the formulation of a commercially available Kimchi flavor seasoning, and a Kimchi flavor seasoning with a 10% reduction in the amount of red pepper used in the Kimchi seasoning were prepared. To the Kimchi flavor seasonings, 5% by weight of the red pepper used in Example 1 was added. (See Table 5)

[0033]

Table 5

[0034] Kimchi was prepared in the same manner as in Example 2 except that the prepared Kimchi flavor seasonings of Test Groups 4 and 5 were used, and the "richness of taste, umami, or aging feeling" and "intensity of spiciness" of each obtained Chinese cabbage Kimchi were evaluated. As a result, the average value of the scores of each panelist is shown in Table 6.

[0035]

Table 6

[0036] As shown in Table 6, the kimchi (test plot 5) obtained by adding the kimchi-flavored seasoning (containing Product 1) had a stronger taste depth, richness, aging feeling, and spiciness compared to the kimchi (test plot 4) using the kimchi seasoning liquid based on commercially available products, even though the amount of chili peppers was reduced. (5) Effect of chili pepper fermentation

[0037] The same operations were performed as in the preparation of Product 1 in (1) above, except that lactic acid bacteria were not added, to prepare a non-fermented chili pepper liquid (hereinafter referred to as non-fermented chili pepper liquid). The same operations as in (2) above were performed, except that 3% of the non-fermented chili pepper liquid was used instead of the fermented chili pepper liquid, and the same evaluation as in (3) above was conducted on the "taste depth and richness" and "strength of spiciness" of the salted cabbage. As a result, the average value of the scores of each panelist is shown in Table 7.

[0038]

Table 7

[0039] As shown in Table 7, the cabbage obtained using the fermented chili pepper liquid (Product 1) had a stronger taste depth, richness, and spiciness compared to the non-fermented chili pepper liquid. (6) Off-flavor masking effect of fermented chili pepper liquid

[0040] The simmered mackerel in cans was taken out of the cans, and the non-fermented chili pepper liquid and Product 1 used in (5) above were added so as to be 3%. After leaving it at 10°C overnight, the above panelists conducted a 7-point evaluation on the "taste depth, richness", "strength of spiciness", and "(after eating) bad breath in the mouth" of the simmered mackerel, with the samples without the addition of the non-fermented chili pepper liquid and Product 1 as the reference. As a result, the average value of the scores of each panelist is shown in Table 8. Note that for "bad breath", a value closer to -3 indicates a higher effect.

[0041]

Table 8

[0042] As shown in Table 8, by adding fermented pepper liquid (Product 1) to the boiling of mackerel, not only the "richness and umami of taste" and the "intensity of spiciness" are enhanced respectively, but also the effect of suppressing the "unpleasant smell in the mouth", which is an off-flavor, was recognized.

Industrial Applicability

[0043] According to the present invention, in addition to imparting spiciness, it is possible to provide a novel seasoning having effects such as imparting a sense of aging by fermentation and masking an unfavorable flavor. For food and drink products that usually use pepper, since the seasoning can impart the effects of pepper more than the reduced amount of pepper used, a reduction in the amount of pepper used can also be expected.

Claims

Claim 1 A method for enhancing the pungency of chili peppers by fermenting the chili peppers with one or more lactic acid bacteria selected from the group consisting of lactic acid bacteria belonging to the genus Leuconostoc, the genus Pediococcus, and the genus Lactobacillus. Claim 2 A method for producing a pungency-imparting seasoning, comprising a step of fermenting chili peppers with one or more lactic acid bacteria selected from the group consisting of lactic acid bacteria belonging to the genus Leuconostoc, the genus Pediococcus, and the genus Lactobacillus so that the acidity becomes 1.2 or more. Claim 3 A pungency-imparting seasoning obtained by the method according to Claim 2. Claim 4 The pungency-imparting seasoning according to Claim 3, wherein the amount of raw chili peppers used is 10 to 20 parts by weight per 100 parts by weight of the seasoning. Claim 5 A method for seasoning food and drink, characterized by adding the seasoning according to Claim 4 to food and drink. Claim 6 The method according to Claim 5, wherein the seasoning effect is pungency imparting and aging feeling imparting or masking of unpleasant odor.

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