JP2003259835A - Production of fermented product and its utilization - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To produce a plant material having an improved additional value by fermenting the plant material by using microorganisms such as lactic bacteria and yeasts, and to produce a useful food, cosmetic or the like from the product. <P>SOLUTION: The raw or dried plant material is optionally finely pulverized, and if necessary, water and a sugar source at a required smallest amount for the fermentation is added to the plant material. The resultant plant material is fermented by the microorganisms such as the lactic bacteria and the yeasts. The product is dried and formed into a powder as it is or after heating, and the powder is subjected to processing. The plants fermented by the microorganisms contain live bacteria, killed bacteria and products of the microorganisms which are considered to be useful in recent years, but hardly contain a culture medium and a nutritive value which are considered to be unnecessary. The fermented product has excellent processability to a food and a cosmetic, and is extremely useful. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for producing a plant material in which added value such as physiological activity, nutritional value and taste is enhanced by fermenting a plant material with a microorganism such as lactic acid bacterium or yeast.
And the effective use of the obtained product in feed, food and cosmetics.

[0002]

2. Description of the Related Art It has been known that lactic acid bacteria and yeasts are not only animal foods (milk, meat, etc.) but also plants and parasitize and ferment. It is known to add a culture of lactic acid bacteria or yeast to a plant material and ferment it, and it is known to take out the fermented plant material or use it as it is. Fermentation of plant materials includes those that ferment plants (leaves, roots, stems) as they are, such as silage and pickles, those that ferment materials containing a large amount of sugar such as fruits and sap, and sake and bread. Such as those in which grains are fermented, and those in which steamed soybeans are fermented together with salt and noodles, such as miso and soy sauce. What these fermentation processes have in common is that plants are packed in containers such as tanks,
Keeping the inside of the container anaerobic. Then there is the process of aging for a certain period. During that time, lactic acid bacteria are fermented before or after the yeast or simultaneously, which affects the taste and nutritional value of the fermented food.

Lactic acid bacteria and yeast which ferment such plant materials are substances that inhibit the growth of microorganisms contained in the plant materials.
It is characterized that it can grow even in a harsh environment such as tannic acid, alkaloids, isothiocyanates, plant-derived enzymes and the like, and the presence of specific components of each plant.

[0004]

However, in the conventional techniques, it is not only time-consuming to purify and separate useful products from various culture substrate components (salts, sugars, various extracts, rice bran, etc.), In the purification process,
There is a drawback that microorganisms such as lactic acid bacteria and yeasts themselves, or useful products such as products thereof may be lost.

Further, a fermented plant extract obtained by fermenting and ripening a plant material with lactic acid bacteria and yeasts, and a fermented food product obtained by drying these into powder are commercially available. These food products are other than the main plants. Since several types of nutrients are added to and fermented, lactic acid bacteria and yeasts also utilize other nutrients for fermentation. Therefore, it may be difficult to effectively increase the usefulness of the main plant material itself.

[0006]

Means for Solving the Problems As a result of repeated research to solve this problem, the inventor has refined the plant material into fine powders if necessary, and then used the minimum amount of sugar source (carbon source) necessary for fermentation. ) Was added, and it was found that microorganisms such as lactic acid bacteria and yeast can be added alone or in admixture to sufficiently ferment, and after fermentation, the raw materials were produced as they were or after heat sterilization and concentration to dryness. At this time, it was also found that better results can be obtained by using microorganisms such as plant lactic acid bacteria and plant yeast that adhere to and grow on plants. The raw material obtained here is processed into food,
It could be feed or cosmetics.

[0007] In the present invention, the amount of "more than the minimum amount required for fermentation and less than the amount that can be consumed by fermentation" is the lower limit of the amount by which microorganisms can ferment plant material, Is an amount in the range of which the upper limit is the amount that can be almost completely consumed by the bacterium, and increases the physiological activity and / or nutritional value derived from the plant material by fermentation.
The benefit of improving the taste of the plant material, preventing spoilage, etc. is the amount to be increased or imparted to the material before fermentation. Since the plant material itself contains sugar, and in a material that can assimilate and ferment it, it may not be necessary to add sugar, so it will be added as necessary.
The amount of "more than the minimum amount required for fermentation and less than the amount that can be consumed by fermentation" depends on the types of plant material and fungi, the conditions of the fermenter (volume, aeration, etc.), and cannot be decided unconditionally. Since it is difficult, the fermentation level can be determined and determined by appropriately measuring the amount of residual sugar, the amount of lactic acid produced, the amount of alcohol produced, etc. during the fermentation process.

Lactic acid bacteria and yeasts are well known for their usefulness as live bacteria, bacterial components, discharged bacterial products, etc. According to this method, by concentrating to dryness after completion of fermentation, It was possible to produce a raw material which does not contain an extra culture medium component and also contains a useful substance derived from a microorganism. The plant material used in the present invention includes common plants familiar to us, fungi such as mushrooms, processed products such as okara, and herbal medicines such as turmeric and coconut, and further their extracts. Includes extracts. The vegetable material may be used as it is, but in the case of a solid, it is more preferable that it is pulverized. These materials can be fermented by adding water and the minimum amount of sugar source and microorganisms required for fermentation. After fermentation, if necessary, the pH is adjusted and then concentrated and dried to obtain a fermented plant product containing live microorganisms and a microorganism product. On the other hand, when the microorganism is sterilized by heating at 80 ° C. to 120 ° C. and then concentrated to dryness, a fermented vegetable product containing a microbial solid and a microbial product can be obtained. Not only that, but also the taste is improved, decay is prevented, and nutrition and physiological activity are improved.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, in addition to plants generally used as a raw material for plant materials, food processing of fungi such as Agaricus edulis, Yamabushitake, Mesimacob and Shiitake mushrooms, Matsutake mushrooms, Kabanoanatake mushrooms, Cordyceps sinensis, and okara Goods,
Herbal medicines such as turmeric and ukogi, algae such as chlorella, fruits such as pomegranate and mulberry, sap such as propolis,
Use potatoes such as chrysanthemum, beans such as Pueraria, and spices.

In order to obtain a fermented food that sufficiently retains the excellent food effect and function of each plant material, raw food is desirable. This is because there is no risk of decomposition or destruction of the active ingredient originally possessed by the plant material, because no processing such as heat treatment or drying treatment is performed. However, since the plant material used as a raw material is not limited to a raw material, a dried material obtained by processing may be used, and an extract containing these extracts may also be used.

As for the fungi, not only dried and raw fungi but also hyphae separated from raw ones grown in a liquid or solid medium may be used.

Although many lactic acid bacteria can be used in the present invention, general plant-based lactic acid bacteria isolated from plants are particularly preferable. For example, Lactobacillus genus, Streptococcus (S
genus treptococcus), Lactococcus
Genus, Bifidobacterium (Bifidobacterium) genus, Leuconostoc (Leuconostoc) genus, Pediococcus (Pediococcus) genus and the like can be mentioned, these alone,
Alternatively, they can be mixed and cultured.

Although many yeasts can be used in the present invention, general plant yeasts isolated from plants are particularly preferable, and they are genus Saccharomyces and Zygosac.
genus charomyces, Kluyveromyce
s) genus, Torulaspora genus, etc., and these can be cultured alone or in combination. Also mixed with the above lactic acid bacteria (so-called Kefir bacteria)
It can also be cultured. The combination of yeast and lactic acid bacteria increases the effectiveness of fermented foods.

Yeast and lactic acid bacteria themselves and their products have the effect of activating cells related to immune function such as NK cells and enhancing immunostimulation, and also have antimutagenic effects and hyperlipidemia. Improvement, cell activation action, anti-atopic action, anti-oxidation action, etc. are also known. By fermenting a plant material, it is possible to obtain a combined effect with the effect of the material itself as well as the growth of various bacteria. It can be suppressed, and a product excellent in flavor and texture can be obtained.

The fermented product obtained in the present invention may be a dried product as it is, roughly crushed, or powdered by a mixer or the like. The raw material plant material is crushed as needed before use. For crushing, a mixer, a homogenous friction crusher, an ultrafine friction crusher or the like can be used. If it is a mycelium separated from raw or fungi, it may be appropriately cut or made into a juice with a mixer. Since the degree of fermentation is affected by the water content, it is necessary to add water depending on the plant material used. The water to be used may be tap water or well water, but deeper water with small clusters of water molecules provides a better effect.

As the sugar source (carbon source) used in the present invention, monosaccharides and disaccharides that facilitate fermentation of glucose, sucrose, lactose and the like, and polysaccharides such as starch that accelerates the growth of microorganisms due to low osmotic pressure are preferable. . Further, it is also preferable to use a sugar source having an action of maintaining stability of a plant active ingredient such as trehalose.

When inoculating a microorganism, it is preferable to use, as a starter, one obtained by preliminarily growing the microorganism to some extent. The conditions of the pre-culture are, as described below, the bacterial species,
It depends on the conditions such as the culture tank.

When lactic acid bacteria are used, for example, lactic acid bacteria that have been cryopreserved are GYP which is a general culture medium for lactic acid bacteria.
Medium (1 part by weight of glucose, 0.5 part by weight of yeast extract,
0.5 parts by weight of peptone, 0.5 parts by weight of sodium acetate,
Inoculate 0.01 parts by weight of inorganic salts, 100 parts by weight of water),
The cells were cultivated at 30 to 45 ° C. for 4 to 48 hours, and the resulting lactic acid bacteria in the logarithmic growth phase (about 10 ⁵ to 10 ⁹ CFU / ml:
Measurement by colony agar plate method. CFU is preferably a colony forming unit). For example, in the case of Lactobacillus casei, a method of static culture at 37 ° C. for about 24 hours can be mentioned.

When yeast is used, for example, the yeast that has been frozen and stored is MY medium (0.3 parts by weight of yeast extract, 0.3 parts by weight of malt extract, peptone 0) which is a general yeast culture medium. 0.5 parts by weight, glucose 1 part by weight, water 1
(100 parts by weight) and shake-cultured at 20 to 35 ° C. for 4 to 48 hours, and the resulting yeast in the logarithmic growth phase (about 10 ⁵ to 10 ⁸ CFU / ml) is used to improve work efficiency. In terms of

When one or more lactic acid bacteria are used, or when one or more yeast is used, or when one or more lactic acid bacteria and yeast are used, when mixed culture is performed at the time of pre-culturing, pH and enzymes may be changed depending on the bacterial species. In some cases, it may not grow evenly due to the presence of highly sensitive strains. If the number of bacteria in the preculture liquid is different, it greatly influences the sensory preference of the final fermented product and the increase in physiological activity, and therefore it is preferable to prepare them individually.

In addition to the above-mentioned medium, the medium to be used for the pre-culture includes, for example, sugars such as molasses such as glucose, sucrose, starch, lactose and trehalose, food processing residues such as okara and bran, soybean powder and whey (whey). ) Powders, skimmed milk, and other nutrient sources may be used as substrates, or fermenting plants may be used as preculture media.

It is desirable to add 0.5 to 5 parts by weight of the starter to 100 parts by weight of the large-scale culture medium.

The culture conditions vary depending on the type and form of the plant material used, the strain, the fermentation tank, etc., but it is preferable to culture at about 25 ° C. to 45 ° C. for 4 hours to 120 hours. By employing such conditions, the plant material can be appropriately decomposed, and the effectiveness of the plant material itself can be effectively enhanced.

After the fermentation, if necessary, after adjusting the pH and then concentrating to dryness, fermented plants containing live microorganisms and microbial products can be obtained. On the other hand, if it is heated to 80 ° C to 120 ° C to sterilize the microorganisms and then concentrated to dryness, a fermented product containing microbial solids and microbial products can be obtained. It is also possible to add additives such as an excipient and a seasoning after the fermentation is completed.

As the excipient, it is preferable to use one that can be eaten without worrying about calories. Examples thereof include low-calorie dietary fibers such as indigestible dextrin having a low content of low-molecular-weight sugars, and calorie-free sweeteners such as erythritol and acesulfame potassium.

The fermented product obtained by the above method can be directly consumed as a drink or a jelly-like product without being dried. Alternatively, the product may be concentrated to dryness and then powdered to give a powder product, a tablet, or the like. In addition, small processed foods such as rice crackers, cookies, and ice creams can be used for easy ingestion, and foods having a good food effect and function can be produced.

The fermented product obtained by the above method can also be used as cosmetics. Since the fermentation of the plant material does not include a culture medium other than the sugar source and the sugar source is consumed, the plant material generally said to be effective as a cosmetic can be easily used. In addition, proteolytic enzymes and lactic acid produced by lactic acid bacteria and yeast also bring whitening and beauty effects. As a form of cosmetics, it can be used as an ointment, cream, liquid agent and the like.

[0028]

EXAMPLES Next, examples of the present invention and test examples showing the effects of the present invention will be given. This example shows a particularly preferred embodiment for the purpose of explaining the present invention in detail, and the present invention is not limited to this.

In the following examples, lactic acid bacteria and yeast were precultured by the following method.

(Preliminary Culture of Lactic Acid Bacteria) The lactic acid bacteria stored in a frozen state are GYP medium (1 part by weight of glucose, 0.5 parts by weight of yeast extract, 0.5 parts by weight of peptone, sodium acetate) which is a general culture medium for lactic acid bacteria. 0.5 parts by weight, 0.01 parts by weight of inorganic salts, 100 parts by weight of water) and 30 to 4
After static culture for 4 to 48 hours at 5 ° C, a culture solution containing about 10 ⁸ CFU / ml of lactic acid bacteria in the logarithmic growth phase (measured by the colony agar plate method) was prepared.

(Preliminary Cultivation of Yeast) Yeast that has been frozen and preserved is MY medium (0.3 parts by weight of yeast extract, 0.3 parts by weight of malt extract, peptone. 5 parts by weight, 1 part by weight of glucose, 100 parts by weight of water) and shake-cultured at 20 to 35 ° C. for 4 to 48 hours to prepare a culture solution containing about 10 ⁷ CFU / ml of yeast in the logarithmic growth phase. did.

[0032]

Example 1 Using fermented dried agaricus mushroom body as a material, a preculture liquid of the following 8 kinds of lactic acid bacteria was used, and a fermented product was prepared with or without added sugar.

When sugar is not added, 3.3 parts by weight of agaricus mushroom and 100 parts by weight of tap water only are added. When sugar is added, 3.3 parts by weight of agaricus mushroom and 100 parts by weight of tap water are added with 30 parts by weight of glucose. Then, after heat sterilization, 1 part by weight of the preliminary culture solution was mixed with each and cultured at 30 ° C. for 120 hours.

The lactic acid bacteria used were 1) Lactobacillus casei, 2) Lactobacillus plantarum, 3) Lactobacillus fermentum, 4) Lactobacillus helveticus, 5) Lactobacillus brevis, 6) Lactococcus lactis. , 7) Leuconostoc mesenteroides, 8) Pediococcus acidilacticis.

For the fermented product obtained, F for lactic acid measurement
-The amount of lactic acid produced was measured using a kit (manufactured by Roche Diagnostics). FIG. 1a shows the results when glucose was not added, and FIG. 1b shows the results when glucose was added in an amount of 30 parts by weight.

From these results, it was found that dried agaricus mushrooms ferment well without glucose. By fermenting without addition of sugar, a fermented product containing a component formed by assimilating the agaricus mushroom component could be reliably produced.

[0037]

Example 2 Without adding glucose to 5 parts by weight of crushed dried agaricus mushroom bodies and 100 parts by weight of tap water,
Or glucose 0.5 parts by weight, 1 part by weight, 1.5 parts by weight
After adding each part by weight and heat sterilizing, add 1 part by weight of each pre-cultured Lactobacillus casei solution to 35
Incubated at ° C. The glucose content after fermentation was measured with glucose C-II Test Wako (manufactured by Wako Pure Chemical Industries, Ltd.) over time. The result is shown in FIG. From these results, the amount of sugar was almost zero after 50 hours at 0.5 parts by weight, but remained after 70 hours at 1 part by weight or more. Therefore, under the fermentation conditions of the present example, it was found that the preferable amount of glucose added was 0.5 part by weight or less, while the preferable amount was 1 part by weight or more.

As shown in Example 1, the dried Agaricus edulis body can be fermented without addition of sugar, but in this Example, by adding a trace amount of sugar, the acidity of the fermented product of Example 1 was further increased. It was possible to give it a flavor.

[0039]

Example 3 100 parts by weight of tap water was added to 5 parts by weight of crushed dried agaricus mushroom bodies and sterilized by heating, and then 1 part by weight of a Lactobacillus casei preculture liquid was mixed to obtain 3 parts.
After culturing at 5 ° C. for 24 hours, 50 hours, 72 hours, and 120 hours, the obtained fermentation products are concentrated and dried,
A powder was obtained.

Each of the powders was examined for antitumor effect, active oxygen scavenging effect and antioxidant activity as shown in the following test examples.

(Test Example 1) Antitumor effect The fermented products obtained in this example with a culture time of 0 hour (unfermented), 24 hours, 72 hours and 120 hours were treated with C57BL.
8 for each group of 6/6 mice (12 per group)
It was orally administered daily. After that, the mice were inoculated with EL-4 tumor and orally administered once daily for 16 days. The tumor was excised on the day after the final administration, and the antitumor effect was examined by measuring the weight. The control group was not inoculated with the fermented product but was inoculated with the post-EL-4 tumor. The tumor weight of the control group was set to 100%, and the tumor weights of the fermented product administration groups were compared. The results are shown in Fig. 3. As a result,
The tumor weight tended to decrease in proportion to the culturing time in the fermented product administration group of 24 hours of culture and the fermented product administration group of 72 hours of culture. The antitumor effect was lower than that of the fermented product administration group. This suggests that the antitumor effect of the obtained fermented product may be deteriorated when the culture time is excessive.

(Test Example 2) Active oxygen scavenging effect For each of the fermented products obtained in this example, an XYZ-based faint luminescence method (Okubo Kazura et al., Japan Food Science, Vol. 38, No. 8, pp. 18-21) was used. (1999)) to examine the active oxygen scavenging ability.

This method is a method of utilizing the phenomenon that an active oxygen scavenging substance emits weak light in the presence of active oxygen and acetaldehyde, for measuring the active oxygen scavenging ability. The mechanism is
When X is an active oxygen species, Y is a hydrogen donor such as an antioxidant, and Z is a catalyst species, it is a luminescent reaction caused by the presence of these three species of X, Y, and Z. If luminescence occurs when two of these three are added as reagents to the sample,
It can be seen that the sample functions as the remaining one species other than the above two species. That is, by changing the combination of the two kinds of reagents, it is possible to search which of the X, Y and Z functions the sample has.

Therefore, the sample is a hydrogen donor (Y).
In order to check whether or not it functions as, the light emission can be confirmed by adding reagents corresponding to X and Z to the sample. Furthermore, the intensity of the active oxygen scavenging ability of the sample can be known by measuring the emission luminance (IOD).

50 mg of the fermented product obtained in this Example was placed in each well of a microplate, and the Z reagent (saturated potassium hydrogen carbonate-10% acetaldehyde aqueous solution) and the X reagent (2% hydrogen peroxide solution) were sequentially added to 0%. 0.5 ml each was added and mixed, then 1-butanol was overlaid, and the luminance was immediately measured by a lumino image analyzer FAS-1000 (manufactured by Toyobo). The result is shown in FIG. From this, it was found that each fermented product has an increased ability to eliminate active oxygen as Y when compared with the unfermented product. However, since the product having a culture time of 50 hours or longer tends to have a reduced active oxygen scavenging ability, it is preferable to appropriately adjust the fermentation time.

(Test Example 3) Antioxidant activity Antioxidant activity was measured by DPPH (1,1-diphenyl-2-picrylhydrazyl) spectroscopy, which is a general method for evaluating the antioxidant function of foods. Was measured. The result is shown in FIG. In the graph of FIG. 5, the antioxidant index on the vertical axis represents the antioxidant activity of other fermented products as a ratio, with the antioxidant activity of 0 hours of culture being set to 1. From this result, it was found that each fermented product has an increased antioxidant activity as compared with the unfermented product, but tends to decrease when the culture time exceeds 24 hours.

From the above three test examples, it was found that a product in which the physiological activity of agaricus was enhanced was obtained. Also,
It was found that the conditions under which the fermented product can be efficiently produced can be found by examining the culture time.

[0048]

Example 4 Culture was carried out using MY medium, which is a general mushroom medium, and 100 parts by weight of tap water was added to 5 parts by weight of Agaricus mycelium mycelia wet with the medium washed with tap water to obtain Lactobacillus casei or 1 part by weight of a preculture liquid of Lactobacillus plantarum was mixed. Fermented products were obtained by culturing Lactobacillus casei at 37 ° C and Lactobacillus plantarum at 30 ° C for 120 hours without addition of sugar.

In order to easily confirm the fermentation state, the pH of the product was measured before and after the culture. When Lactobacillus casei was used, the pH dropped from 7.92 to 5.15, and when Lactobacillus plantarum was used, the pH dropped from 7.92 to 4.97. From these results, it was found that Agaricus edulis fermented even in mycelium without addition of sugar.

[0050]

Example 5 Agaricus mushroom extract (solid content 6%) 100
1 part by weight of a preculture liquid of Lactobacillus casei or Lactobacillus plantarum was mixed with 1 part by weight. Fermented products were obtained by culturing Lactobacillus casei at 37 ° C and Lactobacillus plantarum at 30 ° C for 120 hours without addition of sugar.

In order to easily confirm the fermentation state, the pH was measured before and after the culture. When Lactobacillus casei was used, the pH was lowered from 6.00 to 4.37, and when Lactobacillus plantarum was used, the pH was lowered from 5.73 to 4.06. From these results, it was found that Agaricus edulis ferment without added sugar even in the state of extract.

[0052]

Example 6 5 parts by weight of finely ground raw turmeric and 100 parts of tap water
By weight, no sugar was added or glucose was added to sterilize by heating. Glucose was added in amounts of 0.5 parts by weight, 1 part by weight, and 1.5 parts by weight. To each of these, 1 part by weight of Lactobacillus casei preliminary culture solution was added, and 3
The cells were statically cultured at 5 ° C for 73 hours. When the amount of residual sugar of each fermented product was measured, it was almost O when sugar was not added, but it remained even when 0.5 part by weight of glucose was added. The pH of the fermented product without added sugar before and after the fermentation was changed from 5.90 to 4.14, indicating that turmeric can be fermented without added sugar.

The fermented product of turmeric produced without the addition of sugar was dried into powder, and the unfermented turmeric powder was used as a control, and a sensory test of bitterness and flavor was conducted by a consumer panel. The total number of panelists was 24, with three men and women of each generation in their 20s and 50s. The results are shown in Table 1. The numbers in the table represent the number of people. <Bitterness Evaluation Criteria> A: No bitterness is felt B: Slightly bitterness is felt C: Slightly bitterness is felt D: Bitterness is felt E: Quite bitterness is felt <Flavour evaluation criteria> A: Very good flavor B: Good flavor C: Neither D: Bad flavor

[0054]

[Table 1]

According to this example, it was possible to obtain a fermented product in which the bitterness peculiar to turmeric was suppressed and the flavor was improved.

[0056]

Example 7 100 parts by weight of raw okara having a water content of 75% was added with no sugar or mixed with glucose and sterilized by heating. Glucose was added in amounts of 2.5 parts by weight, 5 parts by weight, and 7.5 parts by weight. Each of them was mixed with 1 part by weight of a preliminary culture solution of Lactobacillus casei, and statically cultured at 37 ° C. for 66 hours. The residual sugar amount of each fermented product was measured. The result is shown in FIG. From this result, it was found that the sugar was mostly consumed after 40 hours at 2.5 parts by weight, but remained at 5 parts by weight or more, and was not reduced thereafter. Therefore, under the fermentation conditions of this example, it was found that glucose was excessive at 5 parts by weight.

The amount of lactic acid per 100 g of the fermentation product was measured, and the results are shown in Table 2. Glucose 2.5
Even with addition of 5 parts by weight, almost the same lactic acid as when 5 parts by weight or more was added was obtained.

[0058]

[Table 2]

[0059]

Example 8 20 parts by weight of raw okara having a water content of 75%, 100 parts by weight of tap water, and 1 part by weight of glucose were mixed and sterilized by heating. To this, 1 part by weight of a preculture liquid of Saccharomyces cerevisiae was added, and the mixture was allowed to stand at 25 ° C. for 3 days. F-kit for ethanol measurement (Roche
It was increased to 3.0 g / L from 0 before inoculation, as measured by Diagnostics). The amount of residual sugar after fermentation was 0.

[0060]

Example 9 2.5 parts by weight of glucose was mixed with 100 parts by weight of raw okara having a water content of 75%, sterilized by heating, and 1 part by weight of a preculture liquid of Lactobacillus casei was added alone, Lactobacillus Each of 0.5 parts by weight of the preculture liquid of casei and 0.5 parts by weight of the preculture liquid of Saccharomyces cerevisiae was allowed to stand at room temperature. The residual sugar content of the fermented products was 0 in all cases.

When the viable cell count in the fermented product obtained in this Example was measured on the 7th day of culture, all were 10 ⁹ cells / g or more. Most of them were lactic acid bacteria, and the propagation of miscellaneous bacteria was hardly observed.

Further, raw okara was used as a control, and the storage conditions of these fermented products were compared and observed. The control had a putrid odor in 2 to 3 days and turned brown on the 4th day, but no change was observed in any of the fermented products of this example even after 23 days.

Furthermore, in the fermented product obtained by using Lactobacillus casei alone obtained in this Example, Staphylococcus aureus,
Escherichia coli and Bacillus subtilis were mixed and cultured at room temperature for 8 days, and the increased amount of the bacteria was measured. As a control, 100 parts by weight of raw okara with a water content of 75% was mixed with 2.5 parts by weight of glucose.

The results are shown in FIG. In the present Example, the above food poisoning bacteria did not grow, and a product with high preservability could be obtained.

In this example, a fermented product containing a living microorganism and its product and having an improved shelf life could be obtained.

[0066]

[Embodiment 10] 40 parts by weight of raw okara having a water content of 75%, 150 parts by weight of tap water, 1 part by weight of glucose, 2 parts by weight, 3
After adding each part by weight and sterilizing by heating, add 1.5 parts by weight of the Lactobacillus casei preculture liquid to each and add 3 parts.
Cultured at 5 ° C. The glucose content of the fermented product was measured over time. The result is shown in FIG. from this result,
When 1 part by weight and 2 parts by weight were added, the residual sugar amount became almost 0 after 80 hours of culturing.
When more than the weight part was added, it remained. In addition, the amount of lactic acid after fermentation was measured and was 3.2 g when 1 part by weight was added.
/ L, and 2 parts by weight were 5.4 g / L. From this, it was found that under the fermentation conditions of this example, the glucose addition amount was suitable at 2 parts by weight or less, but was excessive at 3 parts by weight or more.

A colorless and transparent lactic acid-containing extract could be obtained by filtering the fermented product of this example.

[0068]

[Example 11] Capsule, tablet Fermented product obtained in Examples 1-9 70 Dextrin 15 Magnesium stearate 15 Each part by weight is uniformly mixed and dried appropriately to give a capsule or tablet.

[0069]

[Example 12] Powders and granules Fermented products obtained in Examples 1-9 60 Starch 27 Sweetener 3 Part by weight of each is uniformly mixed and dried appropriately to obtain a powder or granules.

[0070]

Example 13 Cookies Wheat flour containing 2% by weight of the fermented product obtained in Examples 1 to 4 or 6 to 9 is seasoned with salt, sucrose, butter, etc., and well stirred with an appropriate amount of water 190 to 90 Bake at 200 ° C for 25 minutes to make cookies.

[0071]

Example 14 13 g of jelly agar was dissolved in 1 L of water by heating, and sucrose 500 was added.
g, 150 g of starch syrup and a little salt, and heat-dissolve with stirring, and then add 2% by weight of the fermented product obtained in Example 5 or 10, fruit juice, coloring agent, flavoring agent and the like to cool to a jelly.

[0072]

[Example 15] 20 parts by weight of sucrose and 10 parts by weight of starch syrup (75% solid content) were added and mixed with 10 parts by weight of water.
2% by weight of the fermented product obtained in Examples 1-9, and a colorant,
Add fragrance and cool to make candy.

[0073]

Example 16 100 parts by weight of gummy candy maltose syrup and high-purity hydrous crystalline trehalose were heated and concentrated under reduced pressure to a water content of about 15 w / w%,
According to a conventional method, 13 parts by weight of gelatin dissolved in 18 parts by weight of water, 1 part by weight of the fermented product obtained in Example 5 or 10, 2 parts by weight of sodium citrate, and an appropriate amount of a coloring agent and a flavoring agent were mixed according to a conventional method. Then, it was molded and packaged to obtain a product. This product is a fermented product gummy candy obtained in the Examples, which has good texture and flavor.

[0074]

[Example 17] 3 parts by weight of chewing gum gum base is heated and melted until it becomes soft,
4 parts by weight of sucrose and 3 parts by weight of xylitol were added to this, 0.02 parts by weight of the fermented product obtained in Examples 1 to 9 and a colorant were mixed, and the mixture was kneaded with a roll according to a conventional method. A product was obtained by molding and packaging. This product is a chewing gum with good texture and flavor.

[0075]

Example 18 1.2 parts by weight of water was mixed with 1 part by weight of waxy waxy starch, and while heating and gelatinizing, 2.0 parts by weight of sucrose, 0.3 part by weight of starch syrup and Examples 1 to 1 were added. Fermented product obtained in 4 or 6-9.
02 parts by weight were mixed, and thereafter, the fertilizer was manufactured by molding and packaging according to a conventional method. This product is a Japanese confectionery with a rich taste and a good mouthfeel. In addition, this product improves shelf life due to the active ingredients of the fermented products obtained in each of the above examples,
Japanese sweets with stable quality.

[0076]

Example 19 Butter cake 50 parts by weight of unsalted butter, 50 parts by weight of shortening, 50 parts by weight of honey and 130 parts by weight of sugar were well mixed, and 150 parts by weight of whole egg was added thereto and stirred, and then flour 135 Parts by weight, milk 75 parts by weight, baking soda 4 parts by weight and an appropriate amount of vanilla are mixed, put in a mold according to a conventional method, and baked.
Cooled to room temperature. A syrup obtained by mixing 1.5 parts by weight of the fermented product obtained in Example 5 or 10, 20 parts by weight of ume liqueur and 20 parts by weight of cognac on this surface was applied with a brush to obtain a product. This product is a butter cake with a good flavor.

[0077]

Example 20 While heating 2300 parts by weight of ice cream milk to about 60 ° C., 200 parts by weight of egg yolk, 50 parts by weight of whole egg, 420 parts by weight of fructose,
30 parts by weight of starch syrup, 200 parts by weight of fresh cream, unsweetened condensed milk 2
0 parts by weight, 3 parts by weight of the fermented product obtained in Example 5 or 10 and 1 part by weight of gelatin powder are mixed by stirring, and then 75 ° C.
Then, the product was sterilized by keeping it for 15 minutes, and then, while being cooled, 20 parts by weight of ume liqueur was stirred and mixed, put in a container and frozen to obtain a product. This product is an ice cream with a rich flavor.

[0078]

[Example 21] Beverage and extract To the fermented product obtained in Example 5 or 10 (100 parts by weight as a solution), 3 parts by weight of a sweetener and 0.1 part by weight of a flavor were added and mixed well, and the mixture was mixed at 95 ° C for 5 minutes. Sterilize. This product may be used as it is without being sterilized.

[0079]

Example 22 Yogurt Various lactic acid bacteria plus yeast (Kefir) (100 parts by weight as a solution) was used as a substrate, and 5 parts by weight of lactose and 7 parts by weight of whey powder were mixed and fermented at 40 ° C. for 1 to 2 days. Then, a yogurt-like substance was obtained. The fermented products obtained in Examples 1 to 9 are added to this and mixed well. This product may be added during fermentation to make yogurt.

[0080]

[Example 23] 30 parts by weight of mixed feed flour, 30 parts by weight of the fermented product obtained in Examples 1 to 4 or 6 to 9, 10 parts by weight of skim milk, 1 of lactosucrose
Parts by weight, 10 parts by weight of vitamin agent, 5 parts by weight of fish meal, 5 parts by weight of dibasic calcium phosphate, 3 parts by weight of liquid oil and fat, 3 parts by weight of calcium carbonate, 2 parts by weight of salt and 2 parts by weight of mineral agent, and appropriately dried. To produce a compound feed. This product, if necessary, may be combined with other feed ingredients such as concentrated feed such as cereals, flour, starch, oil meal, sucrose, and rough feed ingredients such as straw, hay, bagasse, corn turnip, or silage thereof. It can also be advantageously used in combination.

[0081]

Example 24 Bath agent DL-sodium lactate 21 parts by weight, sodium pyruvate 8 parts by weight, trehalose 3 parts by weight, 5 parts by weight of the fermented product obtained in Example 5 or 10 and 37 parts by weight of ethanol,
Mix with 26 parts by weight of purified water and an appropriate amount of colorant and fragrance,
A bath agent was produced. This product is suitable as a skin beautifying agent and a skin whitening agent, and may be diluted 100 to 10000 times with hot water for bathing before use.

[0082]

Example 25 Shampoo 1 part by weight of the fermented product obtained in Example 5 or 10, 0.2 part by weight of an alkyldiaminoethylglycine hydrochloride solution, 20 parts by weight of betaine lauryldimethylaminoacetate, 25 parts by weight of laurylmethyl tauride and purification. A shampoo was obtained by heating and dissolving an appropriate amount of preservative and perfume in 52 parts by weight of water.

[0083]

Example 26 Hand lotion agent Carbowax 1500 15 parts by weight, 8 parts by weight of alcohol, and 90 parts by weight of propylene glycol were mixed and dissolved well, 2.5 parts by weight of water, and the fermented product 2 obtained in Example 5 or 10 A hand lotion is prepared by adding an appropriate amount of parts by weight, perfume and preservative.

[0084]

[Example 27] External preparation (Formulation example 1) Ethyl paraoxybenzoate 0.1 Butyl paraoxybenzoate 0.1 Lauromacrogol 0.5 Cetanol 18 White petrolatum 40 Water 36.3 Fermented products obtained in each Example 6 The fermented product obtained in Example 5 or 10 using parts by weight of each component is dissolved or suspended in water and made into an ointment according to a conventional method.

[0085]

[Example 28] External preparation (Formulation example 2) Polyethylene glycol 40 stearate 3.1 Glyceryl stearate 7.7 Bephenyl alcohol 8.5 Squalene 12.3 Glycerin trioctanoate 12.3 Propylparaben 0.1 Methylparaben 0.1 Disodium EDTA 0.3 Dipropylene glycol 7.7 Citric acid 0.2 Sodium citrate 1.4 Fermented product obtained in Example 5 or 10 0.6 Water 40.3 Each part by weight of each component The fermented product obtained in Example 5 or 10 is dissolved or suspended in water and made into an ointment according to a conventional method.

[0086]

INDUSTRIAL APPLICABILITY According to the present invention, the plant material itself is fermented under a condition that does not contain an extra culture medium to increase physiological activity and / or nutritional value derived from the material, improve taste, prevent spoilage, etc. The advantage is that a fermented product that is increased or added to the material than before fermentation can be obtained without complicated steps.
Further, not only a useful fermentation product of a microorganism but also an extremely useful fermented product containing the microorganism itself in a viable state can be obtained. In this fermented product, the sugar is almost completely consumed by fermentation, so that even a person who is unfavorable to ingest sugar due to diabetes, obesity or the like can eat it with confidence.

[Brief description of drawings]

FIG. 1 is a graph showing the amount of lactic acid in each fermented product of Example 1, where a is the case where glucose is not added and b is the case where glucose is added.

FIG. 2 is a graph showing changes in the amount of residual sugar in each fermented product of Example 2.

FIG. 3 is a graph showing the results of the antitumor effect test of Test Example 1 of Example 3.

FIG. 4 is a graph showing the results of an active oxygen removing ability test of Test Example 2 of Example 3.

FIG. 5 is a graph showing the results of the antioxidant activity test of Test Example 3 of Example 3.

FIG. 6 is a graph showing changes in residual sugar amount of each fermented product of Example 7.

FIG. 7 is a graph showing the results of a food poisoning bacteria growth test of a fermented product of Example 9 using lactic acid bacteria alone.

FIG. 8 is a graph showing changes in the amount of residual sugar in each fermented product of Example 10.

Front page continuation (51) Int.Cl. ⁷ Identification code FI theme code (reference) A23L 1/212 101 A23L 1/212 101 4C087 1/214 1/214 A61K 7/00 A61K 7/00 K N 7/075 7/075 7/48 7/48 7/50 7/50 35/74 35/74 A G A61P 35/00 A61P 35/00 (72) Inventor Isao Horiuchi 242 Iwawa Well, Higashiyatsushiro-gun, Yamanashi Prefecture Oso Co., Ltd. Kennai F-term (reference) 2B150 AC05 AC06 AC07 AC08 AC15 AC23 AC24 AC25 BB01 BE01 CA20 CA40 CE25 CE26 DD31 4B016 LC07 LE02 LG14 LG16 LK08 LK18 LP01 LP08 LP13 4B018 LB01 LB07 LE03 MD28 MD29 MD48 MD52 MD58 MD61 MD81 MD82 MD83 MD86 MD82 MD83 MD86 MD82 MD83 MD86 MD MF07 MF13 4B020 LB24 LG07 LK17 LK18 LP03 LP18 LP20 4C083 AA031 AA032 AA111 AA112 AC012 AC022 AC072 AC102 AC122 AC232 AC302 AC422 AC482 AC532 AC582 AC712 AC792 AD042 AD212 CC01 CC02 CC04 CC25 CC38 DD23 DD270 MA63 NA14 ZA89 ZB26

Claims (9)

[Claims] 1. A method of adding a sugar source as it is or after pulverizing the plant material, if necessary, in the presence of water, and, if necessary, at least the minimum amount necessary for fermentation and the amount that can be consumed by fermentation or less. Below, a method for producing a fermented product, which comprises fermenting with one or more of lactic acid bacteria and yeast. 2. The method according to claim 1, wherein the lactic acid bacterium is a plant-based lactic acid bacterium. 3. The method according to claim 1, wherein the yeast is a plant yeast. 4. The addition of a sugar source as it is or after pulverizing the plant material, if necessary, in the presence of water, and, if necessary, at least the minimum amount necessary for fermentation and not more than the amount that can be consumed by fermentation. Below, fermented with one or more of lactic acid bacteria, yeast, the resulting fermentation product is concentrated to dryness with the culture solution,
A method for obtaining microorganisms in the form of powder as live cells. 5. A powder obtained by the method according to claim 4. 6. A food using the powder according to claim 5 as a raw material,
Feed or cosmetics. 7. The addition of a sugar source as it is or after pulverizing the plant material, if necessary, in the presence of water, and, if necessary, at least the minimum amount necessary for fermentation and not more than the amount that can be consumed by fermentation. A method for obtaining a sterile powder by fermenting one or more of lactic acid bacteria and yeasts, heat-sterilizing the obtained fermentation product together with a culture solution, and then concentrating to dryness to obtain a sterile powder. 8. A powder obtained by the method according to claim 7. 9. A food using the powder according to claim 8 as a raw material,
Feed or cosmetics.