JP2003111580A - FERMENTATION BEVERAGE CONTAINING ANTIOXIDANT, OCTACOSANOL AND beta-GLUCAN - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a fermentation beverage capable of sufficiently exhibiting the effects of substances useful for a human body such as an antioxidant, octacosanol and a β-glucan, and keeping the number of lactic bacteria at a high level. SOLUTION: The fermentation beverage obtained by inoculating useful microorganisms on a medium prepared as follows: a yeast extract is added to a mixture of malt, rice bran, an seaweed extract and purified glucose; and subsequently the mixture is subjected to heat sterilization. The fermentation beverage contains a natural antioxidant, octacosanol and a β-glucan. Malt, rice bran and seaweeds are dipped into distilled water, and the supernatant is collected. Purified glucose and an yeast extract as growth stimulating agents are added to the supernatant, and the mixture is sterilized at a high temperature and subsequently cooled to an ordinary temperature to produce a medium for fermentation microorganisms. Useful microorganisms are inoculated, and they are sufficiently cultured to obtain the fermentation beverage.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fermented beverage containing an antioxidant, octacosanol and β-glucan, which are beneficial to the human body, and which maintains a high level of lactic acid bacteria, and a manufacturing method thereof. .

[0002]

2. Description of the Related Art Conventionally, cornmeal, potato starch, and sweet potato starch have been used as substrates, and as a mycetoma, Lactobacillus delburgky (Lactobacillus).
Probiotic fermented beverages using delblueeckii) are known.

However, such conventional live-fermented fermented beverages have an extremely low content of antioxidant substances, and the effects of substances which are beneficial to the human body at the same time are weak, and their substantial effects are scarce. I can't expect it.

In order to increase the probability that live cells will reach the intestinal tract in a living state, not only the microbial metabolites (antioxidants) accumulated in the fermentation broth but also the metabolites are produced even after entering the body. Although it has a function, in addition to this, it is necessary to enhance the antioxidant power due to antioxidants in order to maintain a high level of lactic acid bacteria.

[0005]

DISCLOSURE OF THE INVENTION The present invention is directed to octacosanol and β-glucan (β).
-Glucan) is to provide a fermented beverage in which the number of lactic acid bacteria is maintained at a high level so that the action of a substance beneficial to the human body can be sufficiently exerted.

[0006]

The fermented beverage of the present invention is particularly effective for promoting excretion of cholesterol and its derivatives in the human body as excretion, and synthesizing more bile acid from cholesterol stored in the body to produce liver or Glucans, which reduce cholesterol in the blood, and migratory birds, which move from place to place every season, fly toward their destinations for thousands of kilometers without a break in the middle, which is the source of the bird's stamina. Which is a substance that becomes
Nol) is contained.

[0007] Then, in order to increase the probability that live bacteria will reach the intestinal tract in a living state, the metabolites (antioxidants) of the microorganisms accumulated in the fermented solution are of course formed even after they enter the body. In addition to having a function, it also contains a high number of lactic acid bacteria to enhance the antioxidant power due to antioxidants.

That is, the fermented beverage of the present invention is a medium prepared by adding yeast extract to a mixture of malt, rice bran, an extract from seaweed and purified grape sugar, and sterilizing by heating to obtain useful microorganisms. It is a live-fermented fermented drink containing a natural anti-acid substance obtained by inoculation with octosan, octacosanol (octacosanol) and beta-crucan (β-glucan).

The fermented beverage of the present invention is obtained by immersing malt, rice bran and seaweed in distilled water, and then adding purified glucose and yeast extract as a growth promoter to the upper layer water, sterilizing with high heat and cooling to room temperature. It is obtained by making a medium for fermenting microorganisms, inoculating useful microorganisms, and sufficiently culturing.

As the seaweed, young cloth, kelp, sardine, green seaweed and the like can be preferably used. In particular, brown algae, which is a type of seaweed, is a storage polysaccharide of laminarin (Laminalin).
Inarin), which varies depending on the growth process or season, contains about 20% by weight of the dry amount in the mature period. The basic structure of laminarin is a β-1,3-bonded glucan, which is a small amount but partially β-
1,6, crucoside (β-1,6, glucosi
The structure of do) is also included. In addition to this, the laminarin-degrading enzyme may also include exo- and endo-β-glucanana and β-D-glucomitaa. As described above, in seaweed, not only various β-glucans, but also degrading enzymes are present at the same time.

As a physiological action of β-glucan, it promotes excretion of cholesterol and its derivatives, synthesizes more bile acids from cholesterol stored in the body, and reduces cholesterol in the liver or blood. It is known to reduce.

Further, malt and rice bran have a considerable amount of octacosanol, and their physiological functions have been confirmed by many experiments as foods that enhance physical strength and stamina. Has been done.

1. It increases the amount of muscle glycogen stored and is effective for muscle strength and muscle endurance.

2. As well as increasing the storage amount of energy, it consumes quickly and shortens the reaction time to improve the instantaneous power.

3. Increases muscle fat utilization.

4. Increases maximal oxygen uptake and reduces cardiac burden (Doutle product).

5. Enhances blood coagulation and heart function.

6. It reduces low density lipoprotein (LO) cholesterol levels and increases high density lipoprotein (HDL) cholesterol levels.

The object of the present invention can be effectively achieved by combining lactic acid bacteria and yeast with a small amount of 5% by volume or less of photosynthetic bacteria and actinomycetes.

The lactic acid bacteria are mainly arabinos (ara).
Bactose or XYLOSE fermenting Lactobacillus bruntroom (Lactobacillus p
lantarum) can be used with yeast, alcohol, soy sauce,
Saccharomyces cerevisiae, which can be used for alcohol and bread making
, which is a photosynthetic bacterium that can be used in a small amount, and the actinomycete Streptomyces griseu.
inoculate s). In 1969, Fridvoch discovered the SOD that erases super ocside radicale, leading to the theory that active oxygen is involved in aging of the human body. Research on oxidants has become multifaceted. As a result, it was clarified that not only lactic acid bacteria but also yeasts, photosynthetic bacteria, actinomycetes, and useful microorganisms such as mold have new natural antioxidant substances and various physiologically active substances.

The yeast extract was used as a culture medium using yeast extract.

The fermented liquor thus obtained can be sterilized by an infrared sterilizer and filtered by a ceramic filter, and then distilled water is added to mix sweeteners and flavors to obtain clear drinking water.

[0023]

BEST MODE FOR CARRYING OUT THE INVENTION Embodiments of the present invention will be described below.

4 kg of malt, 3 kg of rice bran, and 2.5 kg of seaweed were sufficiently immersed in 600 liters of distilled water and kept for 24-48 hours. The upper layer water containing the supernatant was collected. This was transferred to a culture tank with a capacity of 1 ton, and 9 kg of purified glucose as a growth promoter and yeast extract (yeas) were added.
Textract) (1.8 kg) was mixed to prepare a medium, which was heated to 121 ° C. with stirring for 20 minutes, completely sterilized, and then naturally cooled to 35 ° C. Lactobacillus lactobacillus blunt room (Lacto
bacillus plantarum) and the yeast Saccharomyces ce (Saccharomyces ce)
reviviae) and other useful microorganisms are inoculated in combination,
The fermented beverage of the present invention was obtained by sufficiently culturing for 3 days.

Table 1 shows the analysis results of the obtained fermented beverage.

Table 1

[0027]

EFFECTS OF THE INVENTION The fermented beverage of the present invention has the following effects as compared with conventional lactic acid bacteria beverages.

1. It has high antioxidant power and good intestinal accessibility.

2. Contains many live lactic acid bacteria,
In particular, it contains a large amount of an octacosanol component and a beta-glucan substance, and has the following functions.

1) It has the functions of preventing aging due to antioxidants, promoting energy, improving self-healing ability, and preventing adult diseases.

2) Beta glucan (β-gluca)
The cholesterol-reducing immune function depending on n) can be improved.

3) Octacosan
ol), it improves cardiopulmonary endurance, improves exercise endurance, and accelerates recovery after exercise.
Exercise fatigue can be reduced.

Claims (2)

[Claims] 1. A natural product obtained by inoculating a useful microorganism into a medium prepared by adding yeast extract to a mixture of malt, rice bran, and an extract from seaweed and purified glucose and sterilizing by heating. A fermented beverage containing an anti-acid substance, octacosanol and β-glucan. 2. Distilling malt, rice bran, and seaweed in distilled water, and then adding purified glucose and yeast extract as a growth promoter to the upper layer water, sterilizing with high heat, and cooling to room temperature to ferment microorganisms. A method for producing a fermented beverage containing an antioxidant, octacosanol, and β-glucan, which comprises preparing a medium, inoculating a useful microorganism, and sufficiently culturing the medium.