JP2846547B2 - Fermented food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to fermented foods, and its purpose is to simultaneously feed vegetable protein, various vitamins, minerals, dietary fiber and the like contained in natural materials such as soybeans and kelp in a single ingestion. And in a form that is easily absorbed into the body,
It can be easily eaten as a normal staple food, a side meal, or as a food, or as a mixture, without discomfort.
It is an object of the present invention to provide fermented foods that can greatly contribute to the promotion of human health.

[0002]

[Background of the Invention] With the rapid economic growth in the 1960s, the dietary habits of Japanese people have changed drastically. From the dietary habits of plant-based foods such as rice, miso, beans and seaweed to meat, butter, etc. It has been rapidly changing to a Western-style diet centered on animal proteins and fats. Along with this, the incidence of adult diseases such as hypertension and arteriosclerosis in Japanese people has also become extremely high, and in recent years, in particular, the aging of adult patients has been regarded as a problem worldwide. In such a situation, beans, miso,
Traditional Japanese foods, which are rich in cereals and dietary fiber, mainly vegetables, have been reviewed as healthy foods, and in conjunction with the health food boom in recent years, the importance of improving dietary life has been emphasized.

[0003]

2. Description of the Related Art Soybeans (Glycyne hispida)
Max) and seaweed have been popular as traditional Japanese foods since ancient times, and have been eaten regularly as side dishes or snacks. Soybean (Glycyne hispida Max) is rich in proteins, lipids, and carbohydrates, and the amino acid composition of the protein is very similar to that of animal proteins except for the lack of sulfur-containing amino acids. It has been known as an important protein source since ancient times. Moreover, soybeans (Glycyne hispida)
The lipid contained in Max) is composed of unsaturated fatty acids such as oleic acid and stearic acid, which hardly cause an increase in blood cholesterol level and arteriosclerosis, such as oleic acid and stearic acid, which account for more than half of the lipids contained in Max). Furthermore, carbohydrates are mostly polysaccharides other than starch, such as araban, cellulose, and stachyose, and are rich in dietary fiber components. Soy (Glycyne hispida Max), which is such an excellent nutritional food,
It has been a food ingredient that has been constantly consumed by Japanese since ancient times as a side meal in the form of boiled beans or processed into kinako, etc., and in the form of kinako rice cake, as snacks for children.

On the other hand, seaweeds such as kelp, seaweed, and hijiki are rich in minerals such as calcium, sodium, magnesium, phosphorus, iron, and iodine, and various vitamins, which are often lacking in Japanese people. . Such seaweeds have been used since ancient times for garnishing and flavoring Japanese food. In addition, it was processed into vinegar, kelp, agar, agar, etc. as a snack for children, and it was a food ingredient that was always consumed.

However, with the westernization of dietary habits, the consumption of soybeans (Glycine hispida Max) and seaweeds has been drastically reduced, and soybeans (Glycine hispida Ma) are particularly used as snacks for children.
x) and seaweeds have almost never been eaten. In other words, with the westernization of eating habits, snacks for children have also changed rapidly, changing from snacks made from natural materials such as vinegar kelp, soda noodles, and kinako rice cake to chic chocolate, chewing gum and snack snacks. It is coming. As a result, the intake of carbohydrates, lipid peroxides, and animal fats, mainly starch, becomes excessive, resulting in increased cholesterol levels, diabetes and hyperlipidemia,
Adult disease symptoms, such as arteriosclerosis, have also been observed among children. Therefore, in order to reduce such adverse effects, it has been desired to improve the eating habits, and in combination with the recent health boom, soybean (Glycyne hispida Max), a traditional food from ancient Japan, has been desired.
The consumption of natural ingredients such as seaweed and seaweed has been encouraged. In particular, research for easily ingesting nutrients rich in soybeans has been conventionally performed.
No. 148, JP-A-61-170358, JP-A-63-123351, JP-A-61-23985
In the publication No. 2, soybeans are referred to as Rhizopus (Rhizop).
us) Foods fermented with fungi are disclosed.

[0006]

However, although the above-mentioned soybeans and seaweeds are certainly foods containing excellent nutrients, when trying to absorb such excellent nutrients into the body in a well-balanced manner, These foods must be eaten at the same time at the same time, and there is a problem that the food is complicated. In other words, regarding the promotion of human health, ingestion of unbalanced nutrients such as protein only and lipid only has no effect, and it is necessary to ingest a variety of nutrients such as high-quality protein, lipid, and abundant minerals in a well-balanced manner. . However, a kind of food alone,
It is difficult to ingest such balanced nutrients, and it is usually possible to achieve this purpose by combining several types of foods. Moreover, when trying to ingest nutrients effective for the human body from such soybeans and seaweeds, seaweeds, especially kelp, have a dry weight of 2 to 2.
There were also problems such that effective nutrients could not be taken unless 3 g of kelp was ingested. Therefore, when trying to ingest a good amount of nutrients such as high-quality proteins and lipids, abundant minerals, and dietary fiber that contribute to health promotion in a well-balanced and effective amount, the above-mentioned foods such as soybeans and seaweed must be consumed simultaneously and in large amounts. There is a problem that the feeding becomes complicated.

[0007] These soybeans and seaweeds are foods containing excellent nutrients, but when used as snacks, modern children who are accustomed to snacks, etc., can use conventional forms such as vinegar kelp and kinako rice cake. Then, there was a problem that it was hard to accept. Therefore, the industry can take the nutrients of excellent balance contained in soybeans and seaweeds all at the same time in a single ingestion, in a form that is easily absorbed in the body, and can be used as a snack for modern children There has been a demand for the creation of an excellent nutritional and health food that can be suitably accepted and that can greatly contribute to health promotion.

[0008]

SUMMARY OF THE INVENTION The present invention has been made to solve the above-mentioned conventional problems, and has the following features.
The invention according to the invention relates to soybeans (Glycyne hispida)
Max), kelp (Laminaria spp.),
A food product obtained by mixing sesame (Sesamun indicum L.), and a mixture of soybean (Glycyne hispida Max) and kelp (Laminaria spp.) Among these three raw materials is used as a resorpus oligosporus (Rhizopus oligo).
osporus), Rhizops oriza (Rhizo)
pus oryzae), Rhizopus alizas (Rh)
izopus arhizu, Rhizopus stolonefe
r) (Rhiz)
opus), and fermented by fermentation, followed by mixing with fermented sesame (Sesamun indicum L.). The invention according to claim 2 relates to soybean (Glycyne hispida Ma).
x), kelp (Laminaria spp.) and sesame (Sesamunindicu mL.). These three raw materials are Rhizopus oligosporus, Rhizopus oryza.
e), Rhizopus arzas
rhizus), Rhizopus stroniifa (Rhi)
The present invention relates to a fermented food obtained by inoculating and fermenting a fungus of the genus Rhizopus selected from zopus stolonefer.

[0009]

[Action] Soybean (Glycyne hispida Ma)
x) and abundant nutrients such as vegetable protein, various vitamins, and minerals contained in foods such as kelp (Laminaria spp.) and sesame (Sesamun indicum L.), in a form that is easily absorbed into the body in a single ingestion At the same time, it can be efficiently absorbed into the body.
In addition, this food can be used alone for eating and can also be used as a main material such as cookies and soft drinks, and can be eaten delicious as a snack for children. This inventor has experimentally learned that this fermented food has an action of suppressing the production of lipid peroxide and can be used as an antioxidant for the purpose of preventing oxidation of processed oils and fats, This effect is still under investigation.

[0010]

The structure of the fermented food according to the present invention will be described below in detail. In the present invention, soybeans (Glycyn)
e hispida Max), kelp (Laminar)
ia spp. ), Sesame (Sesamun indic)
umL. ) Is used as an essential raw material. In the present invention, soybean (Glycyne hispida M)
ax) refers to the seeds of leguminous plants native to China, and there are several varieties that differ depending on the growing period and the place of production. However, the present invention is not particularly limited, and includes toys, white crane pups, crane eggs, and the like. Although any varieties such as white eyed soybeans can be suitably used, particularly preferred examples of the present invention include black soybeans such as mesozoic light black, tanba black, and ganji.

In the present invention, kelp (Laminar)
ia spp. ) Refers to brown algae Laminariaceae (Laminiferae)
minaria) and its closely related species, specifically, macomb (L. japonica) and silicon (L. japonica var. ochotensi).
s), Honey kelp (L. angusta), Naga kelp (L. angusta var. long)
isshima), L. religios
a), feathered kelp (Arthrothamnus)
bifidus), trollocum (Kjellmani)
ella gyrata), Kagome (Kjellman)
iella crassifolia) is exemplified as a preferred embodiment, and the root thereof is preferably used, but is not particularly limited.

In the present invention, sesame (Sesamun)
indicum L. ) Means first-year herbaceous sesames native to tropical Africa, and is classified into white sesame, black sesame, yellow sesame, tea sesame, and the like according to the seed color. It can be used favorably without being used.

In the present invention, the soybean (Glyc)
yne hispida Max), kelp (Lamin)
ariaspp. ), Sesame (Sesamun indi)
cum L.C. ) Are essential ingredients, and in the present invention, among these essential ingredients, soybean (Glyc)
yne hispida Max) and kelp (Lamin)
aria spp. ) Or all three raw materials are used after being fermented by inoculation of Rhizopus bacteria. Genus Rhizopu
s) The bacterium is one of the zygomycetes of the order Zygomycete, which has a strong starch saccharification ability, a slight alcohol fermentation ability, a proteolytic ability, and a strong ability to produce organic acids such as lactic acid and fumaric acid.
Particularly, it is a bacterium used for the amylo method. In the present invention, it is Rhizopus oligosporous (Rhizopus).
oligosporus, Rhizopus oryzae, Rhizopus arrhizu, Rhizopus stolonifa
genus (R)
hizopus) bacteria are used.

In the present invention, one kind of the above-mentioned Rhizopus bacterium is soybean (Glycy).
ne hispida Max), kelp (Lamina)
ria spp. ), Sesame (Sesamun indi)
cum L.C. ), Soybean (Glycyne his
pida Max) and kelp (Laminaria sp.)
p. ) Or all three ingredients are inoculated and fermented. At the time of fermentation, these raw materials are cut as they are, or after being cut to an arbitrary size, and each is boiled in water. When fermenting the essential raw materials, a mixture of the genus Rhizopus may be ingested into the mixture of the steamed products of the above combinations. The fermentation conditions are as follows:
There is no particular limitation as long as it is under the growth conditions of the bacterium. Usually, at about 30 to 45 ° C., a solid cultivation is performed, and a nutrient such as starch is added as needed. And culture.

Soybean (Glycyne hispida)
Max), kelp (Laminaria spp.), And sesame (Sesamun indicum L.), when all three raw materials are fermented, the obtained fermentation product is hot-air or freeze-dried, and the fermented food according to the present invention is used as it is. can do. In addition, soybeans (Glycyne hi
spida Max) and kelp (Laminaria)
spp. )), Fermentation was performed only on the steamed product, and this fermentation product was added to the unfermented sesame (Sesamun).
indicum L. ) Can be mixed with hot air or freeze-dried to obtain a fermented food according to the present invention. Sesame (Sesamun indicum) mixed with fermentation product
L. The form of ()) is not particularly limited, and either case may be used in which a dry product is mixed as it is, or a dried steamed product is mixed.

Furthermore, soybean (Glycine hisp)
ida Max), kelp (Laminaria sp.)
p. ), Sesame (Sesamun indicum)
L. The mixing ratio is not particularly limited in the present invention, and any mixing ratio may be used. However, from the viewpoint of nutritional balance, the ratio of soybean to kelp to sesame is 10%.
Preferably, the ratio is 0:10 to 100: 10 to 100.

As described above, soybean (Glycine h)
ispida Max) and kelp (Laminaria)
spp. ) Or soy (Glycine hisp)
ida Max), kelp (Laminaria sp.)
p. ), Sesame (Sesamunindicum L.)
Food containing the fermentation product of
abundantly contains fermentation products and degradation products (oligosaccharides, various vitamins, organic acids, etc.) by izopus bacteria, as well as the fermented flavor and sesame (Sesamun indic)
um L. ) Is a nutritious and savory food to which flavor is imparted. In addition, the nutrients contained are present in a form easily absorbed in the body by the action of the genus Rhizopus, so that a good balance of abundant nutrients can be efficiently absorbed in the body. In particular, soy (Glycyne)
hispida Max), kelp (Laminari)
aspp. ), Sesame (Sesamun indicum)
L. When all of the essential raw materials of (1) are fermented, nutrients are most easily absorbed in the body, and the nutrients can be absorbed into the body extremely efficiently. Such fermented foods can be dried as they are, or mixed with other bulking agents, additives, sweeteners, excipients, and flavors, processed into sticks, etc., and provided for ingestion, As a granule, it can be suitably used as a soft drink together with additives such as fragrance, sugar and honey, and can also be used as a confectionery material such as biscuit.

[0018]

EXAMPLES Hereinafter, the fermented food of the present invention will be described in more detail with reference to examples. However, the present invention is not limited to the following embodiments.

(Example 1) 1 kg of carefully selected black soybean (medium light black) and 500 g of black sesame
Was thoroughly washed with water, and then immersed in a 0.1% lactic acid aqueous solution together with 500 g of dried kelp (Macomb) crushed to about 5 mm square to sufficiently absorb water. 1 at 100 ° C with water absorbed
The mixture was steamed for a period of time until the water almost disappeared, and the obtained steamed mixture was quickly spread in a container and cooled. When the temperature of the steamed mixture dropped to 90 ° C., it was quickly spread, gelatinized by adding about 1% of starch and stirring well (in the present invention,
Gelatinization of this starch is not necessarily required). Further, when the temperature has dropped to 40 ° C., 7 g of
Rhizopus oligosporous (R
hizopus oligosporus spores are inoculated into this mixture and allowed to accumulate so that the temperature does not drop,
Fermentation was performed for about 5 hours. Next, this fermented product was put into a plastic tray to a thickness of about 2 cm, placed in a fermentation room, and cultured at a temperature of 37 ° C and a humidity of 75% for 48 hours. The obtained fermentation product was dried with hot air to obtain the fermented food of Example 1.

(Example 2) 1 kg of black soybean (medium light black) and dried kelp (makonbu) 50
0 g of Rhizopus oligosporous as in Example 1 above.
rus.), and fermented and cultured in the same manner as in Example 1 to obtain a fermented product. 500 g of dried black sesame was mixed with the fermentation product, and the mixture was dried with hot air to obtain a fermented food of Example 2.

Comparative Example 1 1 kg of carefully selected black soybean (medium light black) and 500 g of black sesame
Was thoroughly washed with water, and then immersed in a 0.1% lactic acid aqueous solution together with 500 g of dried kelp (Macomb) crushed to about 5 mm square to sufficiently absorb water. 1 at 100 ° C with water absorbed
The mixture was steamed until the water almost disappeared for a while, and the obtained steamed mixture was quickly spread in a container, cooled and dried to obtain a food of Comparative Example 1.

[0022]

Test Example (Test Example 1) Each of the fermented foods obtained in Examples 1 and 2 and the food of Comparative Example 1 was 20 g each, and a commercially available yogurt beverage 150 m was prepared.
and the yogurt drink was given to 20 panelists 25 to 55 years old every morning,
Drinked day and night. One week later, “taste” and “motivation to eat and drink”
We asked about each item. For "taste", "good" was evaluated as "○", "normal" was evaluated as "△", and "bad" was evaluated as "x".
"Neither" was evaluated as "△", "None" as "X" and evaluated. Table 1 shows the results.

[Table 1]

As is clear from the results in Table 1, Examples 1 to
It can be seen that all of the beverages using the fermented foods obtained in Step 2 obtained results that sufficiently satisfied the items of “taste” and “motivation to eat and drink”. On the other hand, it can be seen that the beverage of Comparative Example 1 did not provide satisfactory results regarding “taste” and “motivation to eat and drink”. This is for the beverage of Comparative Example 1,
This is considered to be because fermentation by Rhizopus bacterium was not performed, so that the solubility in water was poor, and the fermented product did not impart good flavor and the like.

(Prescription Example) Hereinafter, the fermented food according to the present invention will be described in detail with reference to prescription examples. However, the present invention is not limited by the following formulation examples.

(Formulation Example 1)

(Formulation Example 2)

(Prescription Example 3)

[0028]

As described in detail above, the invention according to claim 1 is based on soybean (Glycyne hispida Ma).
x), kelp (Laminaria spp.), and sesame (Sesamun indicum L.), and a mixture of soybean (Glycyne hispida Max) and kelp (Laminaria spp.) among these three raw materials. With Rhizopus oligos
osporus), Rhizops oriza (Rhizo)
pus oryzae), Rhizopus alizas (Rh)
izopus arhizu, Rhizopus stolonefe
r) (Rhiz)
opus), fermented by inoculation, and then mixed with unfermented sesame (Sesamun indicum L.). The invention according to claim 2 relates to soybean (Glycyne hispida Ma).
x), kelp (Laminaria spp.) and sesame (Sesamun indicum L.), and these three raw materials are Rhizopus oligosporu.
s), Rhizopus or
yzae), Rhizopus alizas (Rhizopus)
The present invention relates to a fermented food characterized by being inoculated and fermented with a bacterium of the genus Rhizopus selected from among R. arhizus and Rhizopus stolonefa, and has the following effects. Play.

That is, soybean (Glycyne hispi)
da Max), kelp (Laminaria sp.)
p. ), Sesame (Sesamun indicum)
L. ), High-quality proteins, various vitamins, minerals, dietary fiber, and the like contained in soybeans, kelp, sesame, and the like can be easily ingested in a single ingestion. In addition, Rhizopus (Rhizopus)
Due to the action of the bacteria, the resulting food is in a form that is easily absorbed in the body, so that a well-balanced and abundant nutritional component can be efficiently absorbed in the body. In addition, it has high nutritional value because it contains abundantly decomposed products such as fermentation products of Lactobacillus fungi, oligosaccharides, various vitamins, and organic acids. Furthermore, since the flavor of fermentation and the flavor of sesame are imparted, the consumer's willingness to eat and drink can be increased, and is easily accepted as a normal staple food, side meal or snack. In addition, it has an effect of suppressing the production of lipid peroxide, and has an excellent effect that it can be used as an antioxidant for the purpose of preventing oxidation of processed fats and oils.

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-58-158148 (JP, A) JP-A-61-170358 (JP, A) JP-A-63-123351 (JP, A) JP-A 61-170 239852 (JP, A) JP-A-59-140851 (JP, A) JP-A-57-146556 (JP, A) JP-A-59-166035 (JP, A) JP-B-48-18478 (JP, B2) (58) Field surveyed (Int. Cl. ⁶ , DB name) A23L 1/20-1/202

Claims (2)

(57) [Claims] 1. A soybean (Glycyne hispida)
Max), kelp (Laminaria spp.),
A food mixed with sesame (Sesamun indicum L.), which is one of the three ingredients.
Beans (Glycyne hispida Max) and kelp
(Laminaria spp.) Mixture
Rhizopus olig
osporus), Rhizops oriza (Rhizo)
pus oryzae), Rhizopus alizas (Rh)
izopus arrhizu), Rhizopus streak
Roniifus (Rhizopus stolonefe)
r) (Rhiz)
opus) Unfermented sesame after inoculation and fermentation
(Sesamun indicum L.) . 2. Glycyne hispida
Max), kelp (Laminaria sp.)
p. ), Sesame (Sesamun indicum L.)
And these three ingredients are Rhizops and
Oligosporous (Rhizopus oligosp)
orus), Rhizopus
oryzae), Rhizops alizas (Rhizo)
pus arhizus, Rhizopus stolonefer, and Rhizopu
s) A fermented food characterized by being inoculated with a fungus and fermented.