JP2000139402A - Plant fermentation food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a plant fermentation food especially having function as a digesting enzyme, good for health, and easily eatable and drinkable. SOLUTION: After a plant raw material 2 is cut, the cut plant raw material 2 is placed in a mixer to be crushed. In this treatment, a liquid material in the plant raw material 2 is extracted to form a plant solution 3. Then, raw sugar 4 is added to the plant solution 3, and they are mixed, and further, an adequate amount of baker's yeast 5, which secretes chymotrypsin and trypsin in high concentration, is added. The pH of the raw sugar-added plant solution 3 is measured, and it is adjusted so that it comes into the range of 3.0-3.8. Then, the solution is allowed to ferment and age by keeping at 32.5-37 deg.C for one week to about 10 days.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fermented plant food (including the same beverage) obtained by fermenting and ripening a mixture of a plant material and brown sugar with yeast.

[0002]

2. Description of the Related Art In recent years, extract-like plant-fermented foods obtained by fermenting and ripening various plant-based materials obtained by adding sugars to microorganisms such as baker's yeast or the like are powdered or pasted. Fermented plant foods are commercially available. Since these plant fermented foods have the effect of increasing enzyme activity in animals and plants and activating metabolism, they are ingested as functional foods for the purpose of promoting health or used to activate cultivated crops. . In addition, there are Manda Enzyme (trade name) and Odaka Enzyme (trade name) as the same kind of food on the market.

[0003] Plants used as raw materials (vegetable raw materials) include fruits such as apples, persimmons, strawberries and bananas, vegetables such as tomatoes, carrots, cabbage and bamboo shoots, grains such as brown rice, pine nuts, peanuts and almonds. And sesame seeds, legumes, seaweeds such as hijiki and kelp, and herbs such as wormwood. Brown sugar is mainly used as the saccharide. In addition, yeast is generally used for fermentation ripening, but the period required for fermentation ripening varies from as short as one week to as long as several years.

[0004]

The conventional fermented plant foods of this kind (including the beverages) contain enzymes secreted by yeast which is generally added, but have insufficient enzyme activity. The function as a digestive enzyme was extremely low.
The causes include that yeast that secretes a high concentration of enzyme is not used, and that an environment in which the enzyme is sufficiently secreted is not prepared.

[0005] Another possible cause is heat sterilization performed in consideration of hygiene. This is because enzymes are weak to heat because they are composed of proteins and are inactivated during the heat sterilization process.

[0006] The present invention has been made in view of the above points,
In particular, it is an object of the present invention to provide a fermented plant food that has a function as a digestive enzyme, is healthy, and is easy to eat or drink.

[0007]

Means for Solving the Problems To achieve the above object, a fermented plant food according to the present invention is prepared by mixing brown sugar into a plant solution obtained by cutting or pulverizing plant raw materials, and adding yeast to a temperature around body temperature. It is characterized by containing a fermented plant extract obtained by fermenting and ripening at a temperature for a certain period of time and then filtering the fermented and ripened solution as a main component.

According to the plant fermentation solution of the first aspect, the use of yeast (baker's yeast (for example, Saccharomyces cerevisiae) which secretes chymotrypsin and trypsin, which are important enzymes for hydrolyzing proteins, in a high concentration, is used. Yeast ferments and matures a vegetable-based solution using brown sugar as a nutrient and secretes high concentrations of chymotrypsin and trypsin. Among the liquids thus fermented and matured, those that are unsuitable for beverages or foods Since the debris is filtered, it is easy to drink (easy to eat), and since it is not heated, the activity of the enzyme has not been impaired, so chymotrypsin and trypsin as digestive enzymes contained in the food are not found in the body. It promotes digestion, not only as a beverage, but also by freeze-drying the filtered fermented plant extract and solidifying it. It may be or to be eaten in the granular turned into (to-eat so as food).

[0009] As described in claim 2, an oligosaccharide can be mixed and dissolved in the fermented plant extract.

According to the fermented plant food of the second aspect, the oligosaccharide mixed and dissolved in the food reaches the intestine without being decomposed by digestive enzymes secreted in the stomach, and is useful in the intestine. Bifidobacterium, a fungus, can be grown. Intestinal activity can be expected from oligosaccharides. In addition, the intestinal flora is improved by the oligosaccharide, and it has an effect of improving constipation and hyperlipidemia and preventing aging. further,
Oligosaccharides are also sweeteners that don't cause tooth decay, making them easier for young children to eat and drink.

[0011] As described in the third aspect, the fermented plant extract can be dissolved by mixing an amino acid, a vitamin, a mineral and an acidulant.

According to the fermented plant food of the third aspect, in addition to the digestion promoting enzymes basically contained in the food, amino acids serving as umami components, vitamins and minerals that are apt to be lacking are consumed. In addition, the acidulant enhances the flavor and facilitates ingestion as a food or beverage. Also,
Since no heat treatment is performed, amino acids and vitamins are not destroyed.

[0013] As described in claim 4, lactic acid bacteria can be added together with the yeast and fermented and matured.

According to the fermented plant food of the fourth aspect, the addition of lactic acid bacteria has the effect of fermenting lactose and activating useful bacteria in the intestine.

[0015] As described in claim 5, the pH of the mixed solution of the cut or pulverized plant material and brown sugar is adjusted to 3.0 to 3.0.
It is preferable to adjust the fermentation to 3.8 and ferment it.

According to the plant fermented food according to the fifth aspect, by adjusting the pH of the plant solution mixed with brown sugar to 3.0 to 3.8, the solution can be prevented from contamination. Since it becomes possible, there is no need to perform heat sterilization, which has been conventionally performed, and the inactivation of the enzyme secreted in the solution can be prevented.

[0017]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, embodiments of a fermented plant food of the present invention will be described with reference to the drawings. FIG. 1 is a conceptual diagram showing a production process of a plant fermented food according to an embodiment of the present invention.

In the manufacturing process of the fermented plant food 1 according to the present embodiment, first, as the vegetable raw material 2, for example, radish, carrot, pumpkin, tomato, spinach, prune, pineapple, apple, soybean, red bean, brown rice, mugwort, kelp , One or more types are selected from wakame (not shown), and the plant raw material 2 is cut and further pulverized by a mixer. In this state, the liquid material in the vegetable raw material 2 is extracted, and a plant solution 3 is generated. Therefore, brown sugar 4 is added to this plant solution 3 in a weight ratio of 1: 1 to 7: 3,
In this example, which secretes chymotrypsin and trypsin at a high concentration, an appropriate amount of baker's yeast 5 (for example, Saccharomyces cerevisiae) is added. Here, the pH of the plant solution 3 mixed with the brown sugar 4 is measured and adjusted so that the pH is in the range of 3.0 to 3.8. In other words, since the pH of the plant solution 3 is usually in the range of 3.5 to 4 to 5, the pH is adjusted to 3.0 to 3.0 by adding a small amount of citric acid 6 or acetic acid as needed.
Adjust to the range of 3.8. Then 32.5 ° C ~ 37
Fermentation and aging for about one week to ten days while maintaining the temperature of about ° C (about body temperature). The viscous plant fermentation solution 7 thus obtained is filtered using a filter (not shown) to filter out unsuitable plant material waste as a beverage to produce a plant fermentation extract 8. The fermented plant food (beverage) 1 can be made using only the fermented plant extract 8 produced in this manner, but as described later, an additive 9 such as a sweetener that is good for health or easy to drink is used. In addition, the fermented plant food (drink) 1 can be obtained.

There are two reasons for adjusting the pH to 3.0 to 3.8 by adding an acid such as citric acid 6 if necessary in the above-mentioned production method. One is to prevent contamination by various bacteria. Conventionally, sterilization treatment was performed by heating, but it was not a preferable method because it inactivates the enzyme.However, this method can maintain a sanitary state without heating, so that the activity of the enzyme is reduced. There is no worry about being damaged.

The other is an environment in which the baker's yeast 5 secretes enzymes such as chymotrypsin and trypsin.
This is because the H region is most appropriate. As a result, a higher concentration of enzyme is obtained.

[0021] The fermented plant extract 8 obtained through the above-mentioned production process has not been sterilized by heating, so that the activity of the enzyme secreted by the yeast has not decreased. In addition, enzymes such as chymotrypsin and trypsin are secreted at a high concentration, which is very effective in promoting digestion in the body.

The following results were obtained when the degree of hydrolytic activity was measured by the following method.

First, the fermented plant extract 8 obtained in the production process of this example was treated with a 0.05 M (molar) Tris buffer (pH 7.0).
Dialyze in advance 9) and dilute 100 times with the same buffer.
And for the measurement of protease activity on natural substrates,
Performed using 2% bovine milk casein (commercially available) as a natural substrate.

The activity of the synthetic substrate was measured using peptidyl MCA (peptidyl-4-methylcoumarin-7-amide) as a synthetic substrate. In this case, a plant fermentation extract 8 diluted 10,000 times was used.

Further, chymotrypsin, trypsin, protein C, thrombin, dipeptidyl aminopeptidase II, aminopeptidase, cathepsin H, plasmin, elastase, and urokinase were each added to DMSO.
(Dimethyl sulfoxide) at a concentration of 10 mM to obtain an enzyme solution.

The reaction is performed with 10 μl of a natural substrate and a synthetic substrate.
Then, a 10-fold diluted solution of plant fermentation extract 8 at 10 μ
After the mixture is allowed to stand at room temperature for 5 minutes, 47 μl of a natural substrate and a synthetic substrate and 3 μl of an enzyme solution are added, and the mixture is reacted at a temperature of 37 ° C. for about 30 minutes.

The enzyme reaction was stopped by adding 2 ml of 10% acetic acid. The AMC (7-amino-4-methylcoumarin) released by the reaction was excited by irradiating with light having a wavelength of 380 nm, and then a fluorometer (Hitachi 6) having a wavelength of 460 nm was used.
(Type 50-60) to determine the enzyme activity.

The activity (titer) determined from the hydrolytic activity of the fermented plant extract 8 for each enzyme (chymotrypsin, protein C, trypsin, etc.) thus measured is shown below.

Enzyme activity (titer) Chymotrypsin 30,600 U / g (U is an international unit) Protein C 20,200 U / g Trypsin 6,350 U / g Thrombin 4,850 U / g Dipeptidyl aminopeptidase II 5,190 U / g aminopeptidase 1,150 U / g cathepsin H 280 U / g plasmin 240 U / g elastase 140 U / g urokinase 30 U / g Thus, chymotrypsin contained in the plant fermented extract 8 of this example is 30,600 U / g and protein C Is 20,2
00U / g and trypsin showed a high activity of 6,350 U / g. (The activity (titer) of the enzyme contained in the plant fermentation extract 8 is such that AMC is released by reacting the substrate with the plant fermentation extract 8, and the AMC released depending on the type of the enzyme added at this time. The amount will be different.
The activity (titer) is determined by measuring the amount of AMC released using a fluorometer that emits a specific wavelength. However, enzymatic activities of commercially available Manda Enzyme (trade name) and Odaka Enzyme (trade name) were measured by the same method, but were not measured.

As another embodiment of the production method, lactic acid bacteria can be added at the stage of fermentation. The added lactic acid bacteria are produced by fermenting lactose, which is not produced only by using Saccharomyces cerevisiae as yeast.

Next, another embodiment of the above-mentioned plant fermented food (beverage) of the present invention will be described below.

As an example, when honey is added to the above-mentioned fermented plant extract 8 to increase the sweetness, the fermented plant drink 1 becomes easier to drink. Further, when the fermented plant extract 8 is freeze-dried to be solidified or processed into granules, the fermented plant food 1 is convenient to carry.

In another embodiment, the above-mentioned plant fermented extract 8
When oligosaccharides are added, the oligosaccharides reach the intestines without being decomposed by enzymes, where they grow Bifidobacteria, a useful bacterium in the intestines, and thus improve digestion in the intestines when swallowed. Very good for your health.

As yet another embodiment, when amino acids, vitamins, minerals and acidulants are added to the fermented plant extract 8 to form a fermented plant beverage, vitamins and minerals, which tend to be insufficient, can be replenished. Amino acids and acidulants increase umami, making it easier to drink.

By the way, the vegetable raw material 2 used in this example is
As described above, but in addition to this, bamboo shoots, cabbage, broccoli, oysters, peaches, bananas, kiwi, melon, germ, sesame, green tea, hijiki, etc., vegetables, fruits, beans, grains, herbs, seaweeds Various kinds of plants such as the above may be added as raw materials, and the types of plants are not limited to those described above.

Also, yeast (microorganisms) is not limited to the described types as long as it is in accordance with the gist of the present invention.

[0037]

As is apparent from the above description,
The fermented plant food of the present invention has the following excellent effects.

(1) The fermented plant food according to claim 1 uses yeast that secretes chymotrypsin or trypsin at a high concentration, and the yeast ferments and matures a solution of a plant material using brown sugar as a nutrient source. At the same time, it secretes high concentrations of chymotrypsin and trypsin and filters out plant material waste that is unsuitable for beverages, making it easier to drink and easier to eat. Since it is not impaired, chymotrypsin and trypsin as digestive enzymes contained in foods promote digestion in the body.

(2) In the fermented vegetable food according to claim 2, the oligosaccharide mixed and dissolved in the food reaches the intestine without being decomposed by digestive enzymes secreted from the stomach, and is useful in the intestine. Bifidobacterium, which is a bacterium, can be proliferated, and the intestinal activity effect of Bifidobacterium can be expected.

(3) In the fermented plant food according to the third aspect, in addition to the effect of promoting digestion by the food, the amino acid becomes a savory component to make it more delicious and easier to eat and drink. In addition to being able to take in vitamins and minerals, acidulants add flavor and taste.

(4) In the fermented plant food according to the fourth aspect, the addition of lactic acid bacteria has the effect of fermenting lactose and activating useful bacteria in the intestine.

(5) In the plant fermented food according to the fifth aspect, since the pH of the plant solution mixed with brown sugar is adjusted to 3.0 to 3.8 and fermented and matured, it is possible to prevent the solution from contamination by various bacteria. This eliminates the need for heat sterilization, which has been conventionally performed, and also prevents the inactivation of enzymes secreted into the solution.

[Brief description of the drawings]

FIG. 1 is a conceptual diagram showing an example of a production process of a fermented plant food according to the present invention.

[Description of Signs] 1 Fermented plant food (fermented plant beverage) 2 Plant raw material 3 Plant solution 4 Brown sugar 5 Baker's yeast (microorganism) 6 Citric acid 7 Plant fermentation solution 8 Plant fermentation extract

Continued on front page F-term (reference) 4B016 LC07 LE02 LE05 LG01 LG08 LG10 LG11 LG16 LK04 LK08 LK18 LP01 LP02 LP08 LP13 4B018 LB08 LE02 MD81 MD86 MD90 ME11 MF01 MF06 MF13 4B035 LC06 LE01 LE03 LG06 LG19 LG32 LG33 LG34 LP37 LG42 LG50

Claims (5)

[Claims] 1. A plant obtained by mixing brown sugar with a plant solution obtained by cutting or pulverizing a plant material, adding yeast, fermenting and ripening at a temperature around body temperature for a certain period, and then filtering the fermentation and ripening solution. A plant fermented food characterized by comprising a fermented extract as a main component. 2. The plant fermented food according to claim 1, wherein an oligosaccharide is mixed and dissolved in the plant fermented extract. 3. The fermented plant food according to claim 1, wherein an amino acid, a vitamin, a mineral and an acidulant are mixed and dissolved in the fermented plant extract. 4. The fermented plant food product according to claim 1, wherein a lactic acid bacterium is added together with the yeast and fermented and aged. 5. The fermented plant food according to claim 1, wherein the pH of the mixed solution of the cut or ground vegetable material and brown sugar is adjusted to 3.0 to 3.8 and fermented and aged. .