JP2005168417A - Fermented soybean paste with nutrition enriched - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide nutrition-enriched Miso (fermented soybean paste) capable of taking various useful ingredients contained in soybean as much as possible in intake of a usual quantity of conventional Miso without having influence on taste. <P>SOLUTION: The Miso is obtained by adding an extract obtained by extracting soybean hypocotyl with an aqueous solvent to usual Miso. The Miso has high anti-oxidant action, and effects of the Miso such as antiobestic effect are also expectable. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

The present invention relates to a nutrient-enriched miso in which a trace amount of useful components in soybean is highly enhanced without affecting the taste of miso.

Miso is fermented with koji using soybeans, rice, wheat, salt, etc. as the main ingredients, and has been eaten by Japanese people as miso soup. Miso contains various trace components derived from raw materials, and in particular, interest in physiological functions such as estrogenic action of isoflavones derived from soybeans is increasing. However, since miso contains a lot of salt, if you try to ingest a lot of trace components, the amount of salt intake will increase accordingly, and there is concern about the effect on hypertension. Therefore, a miso is disclosed in which useful components such as isoflavones are added in advance so that only useful components can be ingested while suppressing the intake of salt (Patent Document 1).

On the other hand, useful components contained in soybeans include not only isoflavones but also soybean saponins. Soybean saponins are broadly divided into group A and group B. Among them, group A is said to have a stronger antioxidant effect than group B (Non-Patent Document 1). It is considered worthwhile to contain as much Group A saponin as possible. However, in Patent Document 1, since an extract obtained from soy sauce cake is used as it is or purified isoflavone is used, the content of Group A saponin is lower than the content of Group B saponin.

JP-A-9-187244 Onami et al., Proc. Symp. WAKAN-YAKU, 14, 157-162 (1981)

Provided is a nutrient-enriched miso that can be ingested in as much amount as possible within the normal miso intake without affecting the flavor of various useful ingredients contained in soybeans.

As a result of studying the composition of useful components in each part of soybean cotyledon part, hypocotyl part, and skin part, the present inventor not only contains more isoflavone than cotyledon in soy hypocotyl, but also contains more saponin. In addition, focusing on the fact that Group A saponin is contained in a larger amount than Group B saponin, it has a higher antioxidant effect by adding an extract extracted from soybean hypocotyl with aqueous solvent to miso. In addition, a miso that can be expected to have an anti-obesity effect and the like was obtained.

That is, the present invention
(1) A nutrient enriched miso to which an aqueous solvent extract of soybean hypocotyl is added,
(2) The nutritionally enhanced miso according to (1), wherein the content of isoflavone is 60 to 1000 mg in terms of isoflavone per 100 g of miso,
(3) The nutrient-enriched miso according to (2), wherein the content of saponin is 60 to 1000 mg per 100 g of miso.

According to the present invention, it is possible to provide a nutrition-enhanced miso in which isoflavones and further saponins are fortified with little influence on the flavor of miso. Thereby, more than twice the amount of useful components derived from miso soup can be efficiently ingested with a single intake of miso soup. Furthermore, a large amount of Group A saponin, which can be ingested only in a small amount by normal miso, can be ingested.

The nutrient-enriched miso of the present invention is characterized in that an aqueous solvent extract of soybean hypocotyl is added. By adding such an extract, isoflavone becomes a highly enriched miso. In particular, isoflavones derived from soybean hypocotyls, unlike cotyledons, have a higher content of daidzein group than genistein group. Such effects are expected. Further, not only isoflavones but also saponins, particularly group A saponins having a strong antioxidant effect, can be obtained in a highly enhanced miso. Also, by using the extract, it is possible to reduce the adverse effect on the flavor more than adding the ground product of soybean hypocotyl.

The type of miso is not particularly limited, and any of rice miso, wheat miso, bean miso, blended miso, etc. may be used, and miso can be produced by a general production method.

As an aqueous solvent extract of soybean hypocotyl, a soybean hypocotyl separated from whole soybean may be used as it is or after being appropriately heat-treated, extracted with an aqueous solvent, and processed as it is or appropriately processed and purified.

The aqueous solvent is not particularly limited, and water or an aqueous solution of alcohol (methanol, ethanol, propanol, etc.) or acetone can be used. The extraction method is not particularly limited, but when extracting with water, it is preferable to extract with hot water of 80 ° C. or higher in order to extract useful components as much as possible. When it is desired to increase the purity of the useful component in the extract, the purity can be increased by specifically adsorbing the useful component using a synthetic adsorption resin and washing impurities. Adsorption / cleaning / desorption conditions can be appropriately determined according to the amount of useful components to be strengthened. Extraction conditions and purification methods include, for example, methods such as JP 2000-14348, JP 2000-143479, JP 2001-169742, WO 03/000674, and WO 03/075939. Can be used.

Further, the obtained aqueous solvent extract can be pretreated with β-glucosidase to increase the amount of isoflavone aglycone. In addition, a protease can be allowed to act to enhance water solubility.

The timing for adding the aqueous solution of soybean hypocotyl to miso is not particularly limited, and it may be added either during or after the production of miso. If it is desired to increase the amount of isoflavone aglycone to which no sugar is bound, among the isoflavones, if the extract is added during the manufacturing process of miso, the ratio of aglycone is increased by the action of β-glucosidase of Aspergillus oryzae. be able to.

The amount of the aqueous solution extract of soybean hypocotyl added per 100 g of miso is not particularly limited, and a desired amount may be added, but the total isoflavone content per 100 g of miso is 60 to 1000 mg, more preferably 65 to It is appropriate to add 900 mg, more preferably 70 to 800 mg. In the addition amount within such a range, it is possible to ingest 1.5 to 3.0 times or more of the isoflavone amount (about 10 mg / 100 g) contained in normal miso without adversely affecting the taste of miso. If the addition amount is less than this range, the amount of isoflavone that can be ingested with a single miso intake will be small, so it will be difficult to obtain the effect of fortification. It makes it easier to feel the taste.

In addition, it is appropriate that the enriched miso of the present invention has a saponin content of 60 to 100 mg, more preferably 65 to 900 mg, still more preferably 70 to 800 mg per 100 g of miso. Since both isoflavone and saponin are present, both components can be efficiently ingested in large amounts, and a synergistic effect can be expected by ingesting both components simultaneously.

Examples of the present invention will be described below, but the present invention is not limited to these examples. Hereinafter, “%” represents “% by weight” unless otherwise specified. In addition, the measurement of isoflavone was determined in accordance with the standard analysis method of soybean isoflavone food standard of Japan Health and Nutrition Food Association, and saponin was quantified by thin layer chromatography.

[Production Example 1] Production 1 of aqueous extract of soybean hypocotyl
To 500 g of soybean raw hypocotyl, 2 L of 70% by volume of water-containing ethanol was added, followed by extraction with stirring at 30 ° C. for 8 hours. After the extract was separated by filtration, 2 L of 70% by volume of water-containing ethanol was added again to perform extraction in the same manner, and the extract was mixed twice. The extract was concentrated at 40 ° C. under reduced pressure to completely remove the organic solvent. The crude extract thus obtained was dissolved in water, and loaded on SV2 onto a column (100 mL) packed with synthetic adsorption resin Diaion HP-20 (manufactured by Mitsubishi Chemical Corporation). Next, an isoflavone fraction was obtained by elution with 30% by volume of water-containing ethanol. This was concentrated at 40 ° C. under reduced pressure to obtain a dry powder to obtain an aqueous solvent extract of soybean hypocotyl. The isoflavone concentration of the extract was 48.0% per dry solid weight. Moreover, 23.8% of saponins were contained.

[Production Example 2] Production of soybean hypocotyl powder 500 g of soybean raw hypocotyl was heat-treated at 110 ° C for 60 minutes using a rice cracker, and this was finely pulverized to obtain soybean hypocotyl powder. The isoflavone concentration of the obtained powder was 1% per dry solid weight. Moreover, 2% of saponins were contained.

[Production Example 3] Production 2 of aqueous solvent extract of soybean hypocotyl
To 500 g of soybean raw hypocotyl, 2 L of 70% by volume of water-containing ethanol was added, followed by extraction with stirring at 30 ° C. for 8 hours. After the extract was separated by filtration, 2 L of 70% by volume of water-containing ethanol was added again to perform extraction in the same manner, and the extract was mixed twice. The extract was concentrated at 40 ° C. under reduced pressure to completely remove the organic solvent. The crude extract thus obtained was dissolved in water, and loaded on SV2 onto a column (100 mL) packed with synthetic adsorption resin Diaion HP-20 (manufactured by Mitsubishi Chemical Corporation). Next, it was washed with 30% by volume of water-containing ethanol. Further, the adsorbed component was eluted with 80% by volume of water-containing ethanol, and the fraction was collected. This was concentrated at 40 ° C. under reduced pressure to obtain a dry powder to obtain an aqueous solvent extract of soybean hypocotyl. The isoflavone concentration of the extract was 2% per dry solid weight. Moreover, 60% of saponin was contained.

[Example 1]
To 100 g of commercially available miso (containing about 50 mg of inner isoflavone and about 55 mg of saponin), 0.21 g of aqueous solvent extract of soybean hypocotyl obtained in Production Example 1 (containing about 100 mg of inner isoflavone and about 50 mg of saponin) was added and mixed And obtained a fortified miso. The obtained miso has no difference in flavor from normal miso, and can take 3 times the amount of isoflavone and 2 times the amount of saponin. Further, the ratio of group A saponin to group B saponin in normal saponin is about 1: 2, but the ratio of nutrient enriched miso obtained in Example 1 is about 1: 1. A A saponin can be taken in a larger amount.

[Comparative Example 1]
10 g of soybean hypocotyl powder obtained in Production Example 2 (containing about 100 mg of isoflavone and about 150 mg of saponin) was added to and mixed with 100 g of the same commercially available miso as in Example 1 to obtain a nutrient-enriched miso. However, the obtained miso felt a bitter and astringent taste in the aftertaste compared to normal miso.

[Example 2]
1.25 g of an aqueous solvent extract of soybean hypocotyl obtained in Production Example 4 (containing about 25 mg of isoflavone and about 750 mg of saponin) was added to and mixed with 100 g of the same commercially available miso as in Example 1 to prepare a nutrient-enriched miso Obtained. The obtained miso has no difference in flavor from normal miso, and can take 1.5 times the amount of isoflavone and 15 times the amount of saponin of normal miso. In addition, the content of group A saponin of the fortified miso obtained in Example 1 is about twice that of group B saponin, and a larger amount of group A saponin can be ingested than normal miso.

The present invention effectively uses soybean hypocotyl, which is a by-product generated during soybean oil extraction, soy milk and tofu production, and provides miso with enhanced useful ingredients such as isoflavones and saponins, thereby providing health nutritional value. Can further appeal to consumers and contribute to the development of miso-related industries.

Claims (3)

A fortified miso with an aqueous solvent extract of soybean hypocotyl. The enriched fortified miso according to claim 1, wherein the content of isoflavone is 60 to 1000 mg in terms of isoflavone per 100 g of miso. The nutrient-enriched miso according to claim 2, wherein the content of saponin is 60 to 1000 mg per 100 g of miso.