JP2006143678A - Salt-free fermented soybean paste, salt-reduced fermented soybean paste and functional composition containing extract of the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a functional composition containing salt-free fermented soybean paste or salt-reduced fermented soybean paste as a main ingredient. <P>SOLUTION: A tripsin activity-inhibiting composition and a chimotripsin inhibition-promoting composition comprising the salt-free fermented soybean paste, the salt-reduced fermented soybean paste or the extract of the same as the main ingredient are claimed. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a functional composition comprising, as a main component, a salt-free miso or a reduced salt miso or an extract thereof.

  Miso is basically a seasoning that is steamed or boiled soy beans and salt added to a container and aged. In the old days, there was a description of the prototype in Taiho-era (701), and it was eaten as miso soup in the Kamakura period. Since then, it has become a national meal that serves as a pair of rice for Japanese people who are mainly staple rice. In Japan, a unique miso culture has been born in each region. Miso is classified into rice miso, wheat miso, bean miso, and mixed miso according to the type of koji. In recent years, attention has been paid to useful nutritional functions contained in soybeans, and miso has also been studied, and it has been confirmed that miso has various effects such as anticancer properties, antioxidant properties, and cholesterol lowering ability. In addition, soybean contains a substance called isoflavone and is known to have various physiological effects such as estrogen action, antioxidant action, anticancer action, and osteoporosis prevention action. This isoflavone is known to be converted to an aglycone type isoflavone that is excellent in absorption by the human body by the fermentation process, and miso is expected to be more effective than soybean.

  As described above, miso has various functions, but dry rice miso such as Shinshu miso and Sendai miso, barley miso often found in western Japan, bean miso from Aichi and Gifu, etc. have a salt content of 11-13. It is a food with a high content. In the 5th edition Japanese food standard ingredient table, the target of salt intake is 10 g / day or less for adults, but by eating 1 cup of miso soup, about 2.4 g of salt will be ingested. Therefore, in spite of the fact that the miso contains a useful function, it is said that it is not preferable to take a lot of miso because of its high salt content.

  Since the amount of salt contained in miso is high in this way, especially for patients who need sodium intake restriction such as kidney disease, hypertension, or heart disease, the amount of sodium is less than half of normal miso. Is standardized as a special-purpose food (food for the sick). In addition, as general foods not intended for the sick, low-salt miso or low-salt miso (15% by weight or more than normal miso) are listed in Article 2 (4) Etc.) are commercially available. Furthermore, Patent Document 1 proposes a capsule or paste made from salt-free miso or salt-free miso.

Japanese Patent Laid-Open No. 13-346536

  However, little has been studied on the effects of unsalted and low-salt miso, and it has not been elucidated what effect the unsalted or low-salt miso has.

  Then, an object of this invention is to provide the functional composition which has a salt-free miso or reduced salt miso, or these extracts as a main component.

  In order to achieve the above object, the present inventors have conducted extensive studies and found that they have new functions such as trypsin activity inhibitory action and chymotrypsin activity inhibitory action.

  That is, the present invention is a functional composition such as a trypsin activity-inhibiting composition and a chymotrypsin activity-inhibiting composition mainly comprising a salt-free miso or reduced-salt miso or an extract thereof. Moreover, this invention is a trypsin activity inhibitor and chymotrypsin activity inhibitor which have a salt-free miso or a low salt miso or these extracts as a main component.

  As mentioned above, according to this invention, the functional composition which has an unsalted miso or a low salt miso or these extracts as a main component can be provided.

  The salt-free miso, which is the main component of the functional composition according to the present invention, is made from soybeans and koji, and does not add salt in the manufacturing process. Moreover, low salt miso means that soybeans and soybeans are used as raw materials, and salts are added so that the salt content is 5% by weight or less in the production process. These salt-free miso and reduced-salt miso may contain salts within a range that does not harm the human body when ingested.

  The salt-free miso or reduced-salt miso, which are the main components of the functional composition according to the present invention, can be added with a preservative such as alcohol (alcohol), if necessary, in order to enhance the storage stability. Further, by reducing the water activity, for example, the shelf life can be improved by using a solid or semi-solid material having a water activity of 0.8 or less. The water activity can be lowered by a drying process, and the drying process is not particularly limited, and examples thereof include drum drying, continuous vacuum belt, and freeze drying. Of these, freeze drying is preferred as a method with less change in taste. Furthermore, in order to reduce water activity, salts such as calcium salt and potassium salt, sugars such as sugar, dextrin and starch can be added.

  The functional composition according to the present invention acts as a protease inhibitor having the inhibitory activity of trypsin and chymotrypsin, and is effective in preventing diabetes.

  The unsalted miso used in the functional composition according to the present invention is produced by mixing soybeans and koji at a ratio of 1: 0.1 to 10, followed by fermentation or decomposition at 4 to 80 ° C. for 30 minutes to 120 days. Can be obtained. Moreover, the low-salt miso used in the functional composition according to the present invention is mixed with soybeans and koji at a ratio of 1: 0.1 to 10 so that the salt content is 5% by weight or less. It can be obtained by fermentation or decomposition at 80 ° C. for 30 minutes to 120 days.

  The functional composition according to the present invention can be used by being included in various foods such as confectionery such as tablets and cookies, breads, soups, beverages, and foods for elderly people.

  Next, examples of the salt-free miso according to the present invention will be described. First, soybeans and koji were mixed in the formulation shown in Table 1, and the mixture was fermented and decomposed under the fermentation decomposition conditions shown in Table 1 to obtain salt-free miso according to Examples 1 to 6. Further, soybean powder was prepared as Comparative Example 1, commercially available red miso as Comparative Example 2, and commercially available country miso as Comparative Example 3.

Experimental example 1
Next, the activities of trypsin and chymotrypsin were examined for the salt-free miso according to Examples 1 to 6, the soybean powder according to Comparative Example 1, and the miso according to Comparative Examples 2 and 3. After adjusting the pH of each enzyme reaction buffer solution by adding 5 g of each sample to 10 g of each enzyme reaction buffer solution shown in Table 2, the volume is adjusted to 50 ml with distilled water, and centrifuged at 10,000 rpm for 10 minutes. A sample solution was obtained by filtering the supernatant.

  Sample solution 0.5ml (0.1MPB 0.5ml as a blank) was added to 0.5ml of 0.04wt% trypsin or chymotrypsin dissolved in 0.1MPB solution (pH 7.6), and 10 minutes at 37 ° C. Incubated. Subsequently, 0.5 ml of a 4 wt% casein solution was added as a substrate protein, and an enzyme reaction was carried out at 37 ° C for 15 minutes. Thereafter, 2.5 ml of 12 wt% TCA solution was added to stop the reaction, and the mixture was allowed to stand at 37 ° C. for 20 minutes and further at room temperature for 20 minutes, followed by filtration. The filtrate was colored by the Lowry method, and the absorption at 750 nm was measured. Based on 1, the inhibitory activity of each enzyme was determined. The results of the inhibitory activity of trypsin are shown in Table 3, and the results of the inhibitory activity of chymotrypsin are shown in Table 4.

  As shown in Tables 3 and 4, the salt-free miso according to Examples 1 to 6 was found to have the same inhibitory activity of trypsin and chymotrypsin as the miso according to Comparative Examples 2 and 3.

Claims (2)

  A functional composition comprising, as a main component, salt-free miso or reduced-salt miso or an extract thereof, wherein the functional composition is any one of a trypsin activity inhibitory composition and a chymotrypsin activity inhibitory composition . The functional composition according to claim 1, wherein the functional composition is a solid or semi-solid having a water activity of 0.8 or less.