JP2003250500A5 - - Google Patents

Description

[0002]
[Prior Art]
Natto, which is fermented by ingesting fermented natto bacteria and natto bacteria spores in steamed soybean, is one of the representative traditional fermented foods in Japan. Furthermore, in recent years, natto contains nattokinase, which is a thrombolytic enzyme that strongly dissolves thrombus formed in human blood vessels (Yoyuki Sumi, Shingo Nakajima, Naotoshi Tatani: Journal of Japan Brewing Association, Vol. 88, No. 6) In addition, vitamin K ₂ with a preventive effect is included in osteoporosis (Yumi Sumi, Yasutoshi Yanagisawa, Noriaki Kishimoto: Journal of Japanese Society for Agricultural Chemistry, Vol. 73, No. 6, etc.), and also an antibacterial substance It is clarified that dipicolinic acid (2, 6-pyridinecarboxylic acid) is contained (Yuyuki Sumi, Tadanori Osugi: Journal of Japanese Society for Agricultural Chemistry, Vol. 73, No. 12), etc. It is attracting attention at home and abroad as a traditional fermented food containing useful functional food ingredients.

[0025]
By way of example, whether directly heat sterilization without seasoning, or fish material sterilized by heating after seasoning, for example squid meat, scallop Guy scallop meat portions such as salmon meat, or these organs such or their meat, A mixture of parts and internal parts is placed in a dry-sterilized stainless steel container by aseptic operation, and a predetermined amount of a suspension of natto bacteria containing vegetative cells or spores of natto bacteria precultured in advance and amplified in this is The above problems can be solved by aseptically inoculating and adding, and performing stationary fermentation under aerobic conditions at a predetermined temperature for a predetermined time. Moreover, the said subject can be solved by hot-air drying at predetermined temperature for a predetermined time, and setting it as a desired intermediate moisture by making the fermentation end product formed in this way into it.

[0045]
FIG. 4 is a flow chart showing an outline of an example of using fish meat in the method for producing a fishery fermented food according to the present invention. In the following description, the names of the respective elements with reference signs may be used in appropriate abbreviations unless misunderstanding occurs. In the production method of the present invention in FIG. First, fish material 11 is well cleaned, the head is removed bone and scales, then it is prepared skinless fillets, except skin, cut into an appropriate size Fish. The fish and shellfish material 11 is placed in a container such as a retort pouch in the sterilization step P12 and heat-sterilized at a temperature of 90 ° C. to 95 ° C. for 30 minutes or more using a double pot. Are stored frozen until use.

[0054]
<Measurement method of nattokinase (NK) activity>
Resulting in food samples nattokinase activity (hereinafter, "NK activity" referred to.) Are artificial thrombus dissolution method (fibrin unit method. Hereinafter referred. "FU method") was measured by. That is, 0.2 ml of a 0.6% solution of bovine fibrinogen (manufactured by SIGMA F-4753) solution is added to 1.4 ml of 0.05 M sodium borate decahydrate-0.1 M hydrochloric acid buffer solution (pH 7.8). Preincubated for 5 minutes at 0 ° C ± 0.3. Next, 0.1 ml (50 U / ml-0.15 M sodium chloride (hereinafter referred to as "NaCl") of bovine thrombin solution (SIGMA T-3399) is added to generate fibrin serving as a substrate for nattokinase. Bovine fibrinogen-cow thrombin solution was kept at 37 ° C. for exactly 10 minutes.

[0076]
<Example 7 Fisheries-fermented food with salmon meat and natto bacteria>
After preparing a skinless fillet from raw chum salmon, cut into appropriate size, seasoning, sterilization, natto bacteria inoculation , and fermentation by the same treatment as the squid in Example 1 with the fish fermented food of Example 7 did. In addition, NK activity was measured in the same manner as in Example 1. The measurement results are shown in Table 1 above. In Table 1, as compared with soybeans in which NK activity was measured in combination, Example 7 had NK activity of about 40% that of soybeans when using strain 3013, and food having NK activity and It was shown that it had become.