JP2004350621A - Food prepared by lactic fermentation of sparassis crispa - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a lactic fermentation food keeping excellent food effect and function of Sparassis crispa and having excellent quality, safety, taste, palatability, and the like. <P>SOLUTION: This lactic fermentation food is produced by the lactic fermentation of the fruit body and/or mycelium of Sparassis crispa with a lactobacillus. The method for the production of the lactic fermentation food comprises the addition of lactobacillus liquid to the fruit body and/or mycelium of Sparassis crispa and the lactic fermentation of the fruit body, or the like. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a fermented lactic acid food and a method for producing the same. More specifically, the present invention relates to a lactic acid fermented food using Hanabitaketake as a raw material and a simple and efficient method for producing the same.
[0002]
[Prior art]
Hanabitake mushrooms are mainly known as larch, and are known to contain a very large amount of β-glucan, a kind of polysaccharide, which is a very small mushroom. Since β-glucan has a high immunostimulating ability and has an effect of attacking and killing cancer cells by activating immune cells such as NK (natural killer) cells, Hanabitake mushrooms are used for cancer and other cancers. It has an excellent effect on adult diseases, etc., and its functionality is currently receiving much attention (for example, see Patent Documents 1 and 2). As such, Hanabitake mushrooms are valuable mushrooms for us, and their demand has been rapidly increasing in recent years. At present, it is processed to make it easily digestible as a health food, and is distributed in the form of products such as dried products, dried powder products, and extracted extracts.
[0003]
[Patent Document 1]
JP 2000-217543 A [Patent Document 2]
JP-A-2002-125460
[Problems to be solved by the invention]
Even in the above-mentioned product form, it is possible to obtain the excellent effects possessed by Hanabitaketake, but the active ingredients contained in Hanabitaketake by processing such as heat treatment and drying treatment (for example, natural SOD (superoxide dismutase)) Is degraded or destroyed. For these reasons, there is a current demand for a form that is easy to digest by mild processing.
[0005]
The present invention provides a lactic acid-fermented food product that retains the excellent food effects and functions possessed by Hanabitake mushrooms and is also excellent in quality, safety, flavor, texture, etc., and a simple and efficient method for producing the same. The purpose is to provide.
[0006]
[Means for Solving the Problems]
The present inventors have conducted various studies in view of the above points, as a result of carrying out lactic acid fermentation of Hanabitaketake with lactic acid bacteria, it is possible to maintain the excellent food effect and function possessed by Hanabitaketake. The present inventors have found that a combined effect can be obtained in combination with the above-mentioned effects, and that a food excellent in quality, safety, flavor, texture, and the like can be obtained.
[0007]
That is, the present invention provides a lactic acid-fermented food characterized by being obtained by lactic acid fermentation of a fruit body and / or a mycelium of Hanabitaketake, and another invention provides a fruiting body of Hanabitaketake and / or Another object of the present invention is to provide a method for producing a lactic acid-fermented food, wherein a lactic acid bacterium solution is added to the mycelium and lactic acid fermentation is performed.
[0008]
BEST MODE FOR CARRYING OUT THE INVENTION
In the present invention, fruiting bodies and / or mycelia of Hanabiratake are used as a raw material. The fruiting body of Hanabiratake may be natural or may be obtained by artificial cultivation. Artificial cultivation can be performed by methods such as, for example, JP-A-11-56098, JP-A-2002-369621, and JP-A-2002-125460.
[0009]
In the present invention, mycelia of Hanabitake mushroom obtained by culturing can also be used.
As a culture method of Hanabitake mushroom, any of a solid culture method and a liquid culture method usually used for culture of basidiomycetes may be used, but the latter method is preferably used in terms of productivity. The culture medium may contain various nutrients necessary for the growth of the bacterium, and may be an ordinary medium formulation. That is, as the carbon source, any available carbon source such as glucose, sucrose, maltose, and starch can be used. As a nitrogen source, for example, ammonium sulfate, ammonium nitrate, urea, etc., and as a natural complex nutrient, for example, potato extract, carrot extract, malt extract, peptone, koji extract, yeast extract, yeast powder, etc. can be used. In addition, trace elements such as inorganic salts and vitamins necessary for growth may be appropriately added and used.
[0010]
The culture is usually performed under aerobic conditions. For example, a shaking culture method or an aeration stirring culture method is used. The stirring during the culture may be performed by reciprocating shaking or rotating for several minutes every 24 hours, or may be performed by continuous shaking. The culture temperature is 15 ° C to 30 ° C, preferably 18 ° C to 28 ° C, most preferably 20 ° C to 25 ° C. The pH is 2.5-8.0, preferably 3.0-7.0, most preferably 3.5-5.0. It is preferable to add an insoluble component to the medium component because the medium can be uniformly grown. It is preferable not to illuminate during culturing, but illuminating for about 11 to 14 hours per day is possible.
[0011]
The number of culture days varies depending on physical conditions, culture conditions such as culture composition, etc., but it is sufficient that the mycelium grows, usually 2 to 120 days, particularly preferably 5 to 90 days, and the maximum mycelium is produced. Time is good.
[0012]
After completion of the culture, the mycelium and the culture filtrate are separated by centrifuging or filtering the culture. Centrifugation can be performed by a centrifugal operation giving a gravitational acceleration of 100 to 5000 G, preferably 800 to 3000 G. The filtration is carried out using a membrane filter of 3.5 to 200 mesh, particularly preferably 4 to 16 mesh. The cultivation method and the like are not particularly limited. For example, the cultivation method can be carried out by a method such as JP-A-11-56098, JP-A-2002-369621, and JP-A-2002-125460.
[0013]
In order to obtain a lactic acid-fermented food product that sufficiently retains the excellent food effects and functions possessed by Hanabitaketake, it is desirable that Hanabitaketake be a raw fruit body or a mycelium. This is because processing such as heat treatment and drying treatment is not performed, and there is no risk of decomposition or destruction of the active ingredient. However, the raw material of Hanabitake mushrooms is not limited to raw ones, and may be dried by processing.
[0014]
Examples of the lactic acid bacteria that can be used in the present invention include lactic acid bacteria used in the production of general cheese, yogurt, and the like, for example, Lactobacillus bulgaricus, Lactobacillus helveticus, Lactobacillus acidophilus, and the like. (Lactobacillus acidophilus), Lactococcus thermophilus, Lactococcus lactis (Lactobacillus lactis), Lactococcus cremoris (Lactobacillus crecosio occo, Lecobacco escolo, Lecobacco crecosco, Lecobacco crecosio, Lecobacco octopus) Occus) genus, and the like, can be used alone or in combination. Kefir bacteria, which are complex bacteria containing yeast in addition to lactic acid bacteria, can also be used.
[0015]
Among them, when lactic acid fermentation is carried out by kefir bacteria, the growth of various bacteria can be effectively suppressed, and despite having a relatively low acidity, it has excellent preservability and can be a food having a mild flavor and texture. As the kefir bacterium, a seed bacterium (grain) of kefir widely consumed in the Caucasus region may be used, or a highly active kefir bacterium obtained by screening the seed bacterium and performing pure culture may be used. Such Kefir bacteria include Streptococcus lactis (Streptococcus lactis), Streptococcus cremoris (Streptococcus cremoris), Streptococcus diacetylactis (Streptococcus diacactis crecostylococcus lactocotylus lactococcus lactocotylus lactocotylus lactocotylus lactocotylus lactocotylus), and lactic acid bacteria. In addition to taram (Lactobacillus plantarum), Lactobacillus casei, and the like, yeasts such as Saccharomyces florentinus are included.
[0016]
Lactic acid fermentation of lactobacilli by lactobacilli can be carried out simply and efficiently by, for example, adding lactic acid bacteria solution to lactobacilli and lactic acid fermentation.
It is desirable that the fruit body or mycelium of Hanabiratake be washed with water or the like and then ground by a mixer or the like to obtain a ground product in order to process it into a yogurt-like beverage or the like as a final product form. In addition, you may dilute the ground material with water as needed.
[0017]
The lactic acid bacterium solution is preferably prepared by adding lactic acid bacteria to a substrate such as lactose or whey powder and pre-cultured, from the viewpoint of work efficiency and the like. The pre-culture conditions are, for example, when kefir bacteria are used, the substrate is used at 10 to 20 parts by mass with respect to 100 parts by mass of the lactic acid bacterium solution, and cultured at 35 to 45 ° C. for 4 to 24 hours. It is desirable to grow to 100 million / liter.
[0018]
It is desirable that the mixing ratio of Hanabitaketake and the lactic acid bacteria solution is 5:95 to 60:40 (mass ratio). This is because if the mixing ratio of Hanabiratake is less than 5:95, the production efficiency may be reduced. On the other hand, when the mixing ratio of Hanabitaketake is more than 60:40, not only the lactic acid fermentation of Hanabitaketake can not be sufficiently performed, but also it becomes difficult to suppress the growth of various bacteria, and there is a possibility that Hanabitaketake may rot. It is. When the flavor, texture, stability, and the like of the obtained lactic acid-fermented food are further considered, the mixing ratio of the two is more preferably 15:85 to 25:75 (weight ratio).
[0019]
As conditions for lactic acid fermentation, for example, when kefir bacteria are used, it is desirable to culture at 30 to 45 ° C. for 12 to 36 hours. By adopting such conditions, it is possible to promote the action of the autolyzing enzyme of C. versicolor and to promote lactic acid fermentation. Thereafter, by aging in a refrigerator or the like at 5 to 15 ° C. for 36 to 60 hours, a lactic acid fermented food having a moderate acidity can be obtained.
[0020]
At any stage during the manufacturing process, a food additive may be added as needed. For example, taste can be adjusted by adding trehalose, maltose, or the like.
[0021]
Since the lactic acid-fermented food obtained by the above method is in a yogurt state, it can be eaten and consumed as a beverage or a jelly-like substance. After freeze-drying the powder, it may be powdered to obtain a powdered product or a tablet. Freeze-drying may be performed under the conditions usually performed. The trehalose described above has a function of maintaining the stability of the freeze-dried object during freeze-drying, and can prevent the natural SOD-like substance contained in Hanabitaketake from being decomposed or destroyed. In doing so, it is desirable to add trehalose.
[0022]
【Example】
Example 1 [Production of yogurt-like beverage]
The lactic acid bacterium solution was obtained by using lactose and whey powder as substrates, lactose 5 parts by mass, and whey powder 7 parts by mass with respect to 100 parts by mass of the lactic acid bacterium solution, using Kefir bacterium (manufactured by Roselle) as a lactic acid bacterium. , And cultured for 12 hours, and used as a starter was grown to about 100 million cells / liter.
The fruit body of Hanabitaketake (product of Unitika Ltd.) was crushed using a mixer to obtain a ground product. 200 g of the milled product and 800 g of the lactic acid bacteria solution were mixed (mass ratio: 20:80), cultured at 40 ° C. for 1 day, and then aged in a refrigerator at 10 ° C. for 2 days to obtain 1000 g of yogurt.
The taste was adjusted by adding 50 g of trehalose to the obtained yogurt-like material, and 1050 g of the lactic acid-fermented food of the present invention in the form of a yogurt-like beverage was produced. The obtained fermented lactic acid food was excellent in terms of quality, safety, flavor, texture and the like.
[0023]
Example 2 [Production of powdered product]
1000 g of a yogurt-like beverage produced in the same manner as in Example 1 was frozen at −30 ° C., and dried at a final temperature of 45 ° C. for 12 hours to obtain a freeze-dried product. The obtained freeze-dried product was pulverized by a pulverizer to produce about 100 g of a powdered product of the lactic acid-fermented food of the present invention.
[0024]
Example 3 [Production of tablets]
The powdered product produced in the same manner as in Example 2 was tableted with a tableting machine to produce a lactic acid-fermented food of the present invention in the form of a tablet.
[0025]
【The invention's effect】
Since the fermented lactic acid food of the present invention is lactic acid fermented by the lactic acid bacterium of the fruit body and / or mycelium of the lactobacillus, the excellent food effect and function of the lactobacillus can be maintained. A combined effect is obtained, and furthermore, it is excellent in quality and safety by suppressing the growth of various bacteria, and is also excellent in flavor, texture and the like. The lactic acid-fermented food of the present invention can be simply and efficiently produced by adding a lactic acid bacterium solution to the fruit body and / or mycelium of Hamanilla mushroom and fermenting with lactic acid.

Claims (2)

A lactic acid-fermented food obtained by lactic acid fermentation of a fruit body and / or a mycelium of Hanabitaketake. A method for producing a lactic acid-fermented food, comprising adding a lactic acid bacterium solution to a fruit body and / or a mycelium of Hanabiratake to perform lactic acid fermentation.