JP2006254702A - Fermented food and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide fermented food obtained by fermenting food with tempeh fungus and suppressed in reproduction of various germs even after completion: and to provide a method for producing the fermented food comprising fermenting food with tempeh fungus and suppressing reproduction of various germs even after completion. <P>SOLUTION: The fermented food is obtained by inoculating tempeh fungus into beans, food grains, nuts or the mixture thereof, and contains substance having anti-bacterial function. The method for producing the fermented food comprises a process of inoculating tempeh fungus into soybeans (S007) and a process of fermenting the soybeans with the tempeh fungus (S009); wherein pulverized tea containing catechin as the substance having anti-bacterial function is admixed to the tempeh fungus at least before the process of fermentation (S006). <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a fermented food produced by inoculating beans with tempeh bacteria and a method for producing the same.

  In recent years, tempeh, which has a unique odor and low stickiness like natto, has attracted attention. Tempe is a traditional Indonesian fermented food, which is produced by inoculating soybeans with Tempe bacteria (also called Rhizopus bacteria). Compared to natto, fermented foods like these tempeh bacteria can be enjoyed without losing the taste of soybeans, and solids such as plates and blocks can be easily obtained, and are baked, fried, fried, steamed, etc. It is an excellent food applicable to various dishes. Therefore, the fermented food produced by this tempeh bacteria can be used not only for Japanese food, Western food, Chinese food, etc., but also for confectionery, bread and the like.

  The Tempe fungus is a kind of “white fungus” that inhabits hibiscus and banana leaves, and is a Rhizopus oligosuorus. It is known that digestion increases and vitamins and amino acids increase by inoculating beans (beans such as soybeans, peanuts, red beans, broad beans, peas, etc.) and fermenting them. That is, it is known that the nutritional value of fermented foods using tempe bacteria is dramatically improved by comparing the fermented foods of beans using tempe bacteria and simply boiled beans. Tempe has four types of R. stolonifer, R. oligogosporus, R. oryazae, and R. arrhizus. Among them, oligoporus has the property of decomposing and detoxifying mold toxins such as aflatoxins. It is known to have.

  Conventionally, as fermented foods using this tempeh bacteria, for example, Patent Document 1 describes fermented foods in which beans are inoculated with tempe bacteria and fermented, and a method for producing the same. In this fermented food production method, an acidification step is employed in which pH is adjusted by adding an acid such as lactic acid or acetic acid to beans, etc., in order to promote the growth of Tempe bacteria and prevent the propagation of bacteria such as bacteria. .

JP-A-5-168423 (Claims, paragraph number 0019)

The following problems remain in the conventional technology.
Traditionally, fermented foods made from tempeh bacteria have been used in acidification processes to prevent the propagation of bacteria and other germs during fermentation, but after fermentation and completion, if left as it is at room temperature, etc., Had the disadvantage that it bred and the whole became dark and rotted. Therefore, it is preferable to cook immediately after completion after fermentation. However, in the case where cooking is not performed immediately, it is necessary to immediately freeze and store it in a sealed state with a wrap or the like.

  The present invention has been made in view of the above-described problems, and an object of the present invention is to provide a fermented food that can suppress the propagation of miscellaneous bacteria and a method for producing the same even after being fermented by tempeh bacteria and completed.

The present invention employs the following configuration in order to solve the above problems. That is, the fermented food of the present invention is a fermented food fermented by inoculating beans, cereals, nuts, or a mixture thereof with Tempe fungus and fermented, and is characterized in that an anti-mycobacterial substance is mixed therein.
The method for producing a fermented food of the present invention includes a step of inoculating beans, cereals, nuts or a mixture thereof with tempeh bacteria, and fermenting the beans, cereals, nuts or a mixture thereof with the tempeh bacteria. An antibacterial agent is mixed in the Tempe fungus, the beans, the cereal, the nuts, or a mixture thereof at least before the fermenting step.

  In these fermented foods and their production methods, anti-bacterial active substances are mixed, so that the propagation of germs (bacteria such as bacteria) mixed in tempe bacteria and the like without disturbing the growth of the main bacteria of tempe bacteria. As compared with the conventional case, it is possible to maintain a better fermented state of Tempe bacteria for a long time.

  The fermented food of the present invention is characterized in that the antibacterial agent is catechin. That is, since this catechin is mixed in this fermented food, it has not only an antibacterial action but also an antioxidant action and the like, and can be a health food containing higher nutrients. Thereby, the harm of active oxygen can be prevented and the effect which suppresses carcinogenesis, aging, arteriosclerosis, etc. can be acquired. It also has the effect of removing cholesterol and lipids in the blood, and is effective in preventing cerebrovascular disorders and cerebrovascular dementia. Moreover, according to the amount of catechin mixed, astringency components can be added, and as a fermented food, variations in taste can be expanded.

  Furthermore, the fermented food of the present invention is characterized in that green tea leaves are mixed therein. That is, in this fermented food, green tea leaves having catechin as a natural food are mixed in a powder state or the like, so that catechin can be easily mixed without particularly extracting and mixing catechin. Moreover, the flavor of green tea is obtained according to the amount of green tea leaves mixed, and as a fermented food, it is possible to further expand the variation of taste and to impart a hue such as green.

  The fermented food of the present invention is characterized in that the antibacterial agent is capsaicin. That is, in this fermented food, capsaicin is mixed, so that it has not only an anti-bacterial effect but also a central nerve stimulating action in the body, and can be a health food containing higher nutrients. As a result, hormone secretion is promoted, energy metabolism is activated, decomposition of stored fat is promoted, obesity prevention, aging prevention, gastrointestinal bactericidal action, appetite increase, healthy stomach action, etc. can be obtained. . Moreover, according to the amount of capsaicin mixed, a pungent component can be added, an appetite increasing action by the pungent taste can be obtained, and variations in taste can be expanded as a fermented food.

  Furthermore, the fermented food of the present invention is characterized in that chili is mixed. That is, in this fermented food, chili containing capsaicin as a natural ingredient is mixed in a powder state or the like, so that capsaicin can be easily mixed without particularly extracting and mixing capsaicin. Moreover, the flavor of chili can be obtained according to the amount of chili pepper mixed in, and as a fermented food, it is possible to further expand the variation of the taste and to impart a hue such as red.

  The fermented food of the present invention is characterized in that the anti-mycobacterial substance is allyl mustard oil. That is, in this fermented food, since allyl mustard oil is mixed, not only antifungal activity, but also antifungal activity, deodorizing effect due to volatile components of allyl mustard oil, platelet coagulation inhibiting effect, carcinogenic substance It is possible to obtain a health food containing higher nutrients. As a result, it is possible to eliminate the odor and enhance the appetite by enhancing the taste of soybeans and the like, and to obtain preventive effects such as cerebral infarction, arteriosclerosis, myocardial infarction, and carcinogenesis. Moreover, according to the amount of allyl mustard oil mixed, a pungent component can be added, an appetite increasing action by the pungent taste can be obtained, and a variation in taste can be expanded as a fermented food.

  Furthermore, the fermented food of the present invention is characterized in that wasabi is mixed therein. That is, in this fermented food, wasabi containing allyl mustard oil as a natural ingredient is mixed in the form of kneaded wasabi, etc., so that allyl mustard oil can be easily extracted without having to extract and mix allyl mustard oil. Can be mixed. Moreover, according to the amount of wasabi mixed, the flavor of wasabi is obtained, and as a fermented food, it is possible to further expand the variation of the taste and to impart a hue such as green. Furthermore, since wasabi contains an enzyme called peroxidase, effects such as promoting detoxification and suppressing chromosomal abnormalities can be obtained. In addition, wasabi contains a large amount of components such as calcium, phosphorus, vitamins B1, B2, and C, so that a food with higher nutrients can be obtained.

The present invention has the following effects.
That is, according to the fermented food and the method for producing the same according to the present invention, catechins, capsaicins, allyl mustard oils and other anti-mycobacterial substances are mixed in, so that the tempe fungus is not hindered in the growth of the main fungus of tempe fungus. As a result, it is possible to suppress the propagation of miscellaneous bacteria mixed in the temperate bacteria and the like, and it is possible to maintain a better fermentation state of tempeh bacteria for a long period of time. This makes it possible to provide a new fermented food that has never been seen before, which is superior in hygiene and high in nutrients.

  Hereinafter, a first embodiment of a fermented food and a method for producing the same according to the present invention will be described with reference to FIG.

  The fermented food of the present embodiment is a fermented food in which beans, cereals, nuts, or a mixture thereof is inoculated with tempeh bacteria and fermented, and mixed with green tea fine powder tea containing catechin as an anti-bacterial agent, The manufacturing method will be described below with reference to the flowchart shown in FIG. In the present embodiment, an example of tempeh that is inoculated with soybeans and fermented with tempeh bacteria will be described.

  First, as shown in FIG. 1, soybeans are soaked in water to thoroughly wash off the soybeans (soybean washing step: S001). In addition, when washing soybeans, it is preferable to remove already damaged beans or beans that are too small. Next, the washed soybean is immersed in an aqueous solution containing lactic acid, acetic acid or citric acid (immersion step: S002). The acid concentration of the aqueous solution of lactic acid or acetic acid used here and the dipping time can be appropriately determined as long as the purpose of suppressing the growth of spoilage bacteria on soybeans can be achieved, and in this embodiment, 5 liters of rice vinegar was immersed in an aqueous solution diluted with 100 liters of water overnight (about 8 hours).

  Next, the soaked soybeans are removed by peeling the outer skin with a hand (peeling step: S003). Further, the soaked soybean is heated (heating process: S004). At this time, 10 kg of soybeans are put into 40 liters of an aqueous solution of lactic acid or acetic acid and heated for about 30 minutes to 1 hour after boiling. Then, the heated soybean water is drained and the surface is dried (drying step: S005). The drying was performed by natural drying for about 2 hours.

  Next, powdered tempeh bacteria (Indonesian tempeh bacteria: RAGI) are mixed thoroughly with fine powdered tea of green tea leaves to prepare tempeh bacteria with fine powdered tea (mixing step: S006). This green tea leaf contains a lot of catechins, and the types thereof include, for example, sencha, bancha, brown rice tea, gyokuro, matcha tea, stem tea and the like. In this embodiment, fine powdered tea is mixed with Tempe bacteria so that it becomes a ratio of 1 to 3 g of Tempe bacteria and 12 g of finely powdered tea per 1 kg of soybean. Further, the amount of tempeh bacteria is appropriately determined in consideration of the amount and size of soybean. Then, the tempeh fungus with fine powder tea is inoculated into soybeans whose surface has been dried (inoculation step: S007). In addition, it is preferable to stir the soybeans after spraying the tempe bacteria containing fine powder tea so that the tempeh bacteria and fine powder tea are sufficiently distributed throughout the soybean.

  Next, the soybeans inoculated with tempeh fungus containing fine powder tea are filled into a container (filling step: S008). For example, in this embodiment, a rectangular plastic container having a capacity of 500 g is filled. The soybean filled in this container is allowed to stand for about 20 hours in a room maintained at a temperature of 30 to 32 ° C. and fermented (fermentation step: S009). By doing in this way, the tempeh fungus hyphae is covered tightly, and it becomes the tempeh containing fine powder tea solidified in the cake form. After fermentation, by taking out from the container (takeout step: S010), a fine powdered tea tempeh (fermented food) is completed. It can be recognized from the appearance that this tempeh containing fine powdered tea is dotted with dark green fine powdered tea in the entire whitish tempeh bacteria.

  In this way, in the fermented food of this embodiment, the fine powder tea of green tea leaves containing catechin as an anti-bacterial active substance is mixed in the tempeh fungus, so that the growth of the main fungus of tempeh fungus is not hindered. Proliferation of miscellaneous bacteria (eg bacteria such as bacteria) mixed in can be suppressed, and a better fermentation state of tempeh bacteria can be maintained for a long period of time compared to the prior art. In particular, catechin has not only an antibacterial action but also an antioxidant action, and can be a health food containing higher nutrients.

  Thereby, the harm of active oxygen can be prevented and the effect which suppresses carcinogenesis, aging, arteriosclerosis, etc. can be acquired. It also has the effect of removing cholesterol and lipids in the blood, and is effective in preventing cerebrovascular disorders and cerebrovascular dementia. In addition, depending on the amount of fine powdered tea, it is possible to add astringent ingredients and green tea flavors, and as a fermented food, it is possible to widen variations in taste and to have a hue such as green. Become. Furthermore, since green tea leaves, which are natural ingredients, are mixed in a powder state or the like, catechins can be easily mixed without particularly extracting and mixing catechins.

  Table 1 shows the results of the nutritional component analysis of the fine powdered tea tempeh produced by the above production method.

  From the analysis results shown in Table 1, it can be seen that 180 mg of catechin is contained as a component per 100 g of tempeh containing fine powdered tea.

  Next, 2nd Embodiment of the fermented food which concerns on this invention is described below. In the following description of each embodiment, the same constituent elements described in the above embodiment are denoted by the same reference numerals, and the description thereof is omitted.

  The difference between the second embodiment and the first embodiment is that fine powder tea of green tea leaves is mixed with tempeh bacteria in the first embodiment, whereas powdered pepper is added to tempeh bacteria in the second embodiment. It is a point that is mixed. That is, in the second embodiment, in the mixing step, powdered pepper is mixed with tempeh bacteria instead of fine powdered tea, and the tempeh bacteria with pepper is inoculated into soybeans and fermented, whereby tempeh with pepper (fermented food) ). In the second embodiment, the amount of chili mixed is set in the same manner as the fine powdered tea of the first embodiment.

  As described above, in this embodiment, powdered pepper containing capsaicin as an anti-mycobacterial substance is mixed into Tempe fungus, so that it has not only anti-mycotic activity but also a central nerve stimulating action in the body, and higher nutrients. It can be a health food containing. As a result, hormone secretion is promoted, energy metabolism is activated, decomposition of stored fat is promoted, obesity prevention, aging prevention, gastrointestinal bactericidal action, appetite increase, healthy stomach action, etc. can be obtained. .

In addition, depending on the amount of powdered chili pepper, pungent ingredients and chili flavors can be added, resulting in an appetite enhancing action due to the pungent taste, and as a fermented food, the taste variation can be expanded and shades such as red It becomes possible to have.
Furthermore, since chili pepper, which is a natural food, is mixed in a powder state or the like, capsaicin can be easily mixed without particularly extracting and mixing capsaicin.

  Table 2 shows the results of the nutritional component analysis of the chilled tempeh produced by the above production method.

  From the analysis results shown in Table 2, it is understood that capsaicin is contained in an amount of 0.6 mg% as a component per 100 g of tempeh containing pepper.

  Next, 2nd Embodiment of the fermented food which concerns on this invention is described below.

  The difference between the third embodiment and the second embodiment is that, in the second embodiment, powdered pepper is mixed into the tempeh fungus, whereas in the third embodiment, the tempeh fungus not containing additives is inoculated. After spraying on soybeans for the sake, kneaded wasabi is mixed into it. That is, in the third embodiment, after the tempeh fungus is sprayed on the soybean, the kneaded wasabi is mixed therein, and the soybean is stirred so that the tempeh fungus and the kneaded washer are sufficiently distributed throughout the soybean. To make wasabi tempeh (fermented food). In this embodiment, the amount of kneaded wasabi mixed is set to 20 g per 1 kg of soybean.

  As described above, in this embodiment, kneaded wasabi containing allyl mustard oil as an antibacterial agent is mixed in soybeans sprinkled with tempe fungus, so that not only the antibacterial effect but also the antifungal action, allyl mustard oil It has a deodorizing effect, a platelet coagulation inhibiting action, a carcinogen activation inhibiting action and the like due to the volatile components, and can be a health food containing higher nutrients. As a result, it is possible to eliminate the odor and enhance the appetite by enhancing the taste of soybeans and the like, and to obtain preventive effects such as cerebral infarction, arteriosclerosis, myocardial infarction, and carcinogenesis.

  In addition, depending on the mixed amount of kneaded wasabi, spicy ingredients and wasabi flavor can be added, resulting in an appetite-enhancing effect due to the pungent taste, and as a fermented food, the variation of taste can be expanded and shades such as green It becomes possible to have. Furthermore, since wasabi, which is a natural food, is mixed in the form of kneaded wasabi, etc., allyl mustard oil can be easily mixed without particularly extracting and mixing allyl mustard oil. Furthermore, since wasabi contains an enzyme called peroxidase, effects such as promoting detoxification and suppressing chromosomal abnormalities can be obtained. In addition, wasabi contains many components such as calcium, phosphorus, vitamins B1, B2, and C as nutrients, and a better health food can be obtained.

  Next, the fermented food according to the present invention will be specifically described with reference to FIGS.

  An experiment in which the fine powdered tea tempeh, chili pepper tempeh and wasabi tempeh of the first to third embodiments were actually produced and left in the room at room temperature (about 25 ° C.) for one day after completion. went. The surface state of each tempe before and after this experiment is shown in FIGS. In addition, as a comparative example, a conventional tempe prepared without mixing the antibacterial agent was also prepared, and the same experiment was performed. Also for this conventional tempe, the surface conditions before and after the experiment are shown together in FIG.

In the tempeh containing fine powder tea produced based on the first embodiment, immediately after completion, as shown in FIG. 2 (a), granular fine powder tea is scattered in the whole whitened by fermentation of Tempe fungus. However, as shown in FIG. 2 (b), even if left for a day, only fine powdered tea was scattered, and no bacteria and other germs grew. . In addition, in the state left for one day as shown in FIG. 2 (b), there is a portion where black things are concentrated, but this is a portion where fine powdered tea has been concentrated slightly without being dispersed, and sterilized breeding is not.
In addition, about the tempeh containing fine powder tea, since the experiment for 2 days of continuous standing was further performed, the result is shown in FIG. As can be seen from this, even when the tempeh containing fine powder tea was left for 2 days, the tempeh bacteria further propagated and became whiter as a whole, covering the surface, and no germs such as bacteria were propagated.

  Moreover, in the tempeh containing chili pepper produced based on 2nd Embodiment, immediately after completion, as shown to (a) of FIG. 3, granular chili is dotted in the whole which became white by fermentation of tempeh bacteria. However, as shown in FIG. 3 (b), even if left for a day, only chili peppers were scattered, and no bacteria or other germs were propagated. In addition, in the state left for one day as shown in FIG. 3B, there is a portion concentrated in red and black, but this is a portion where the chili pepper has been concentrated slightly without being dispersed, and is not sterilized breeding.

  Furthermore, in the tempeh containing wasabi prepared based on the third embodiment, it can be seen that immediately after completion, as shown in FIG. As shown in (b) of the figure, even when left for one day, the white state was maintained as a whole, and the propagation of various bacteria such as bacteria was not observed.

In contrast to the examples of the above-described embodiments, in the conventional tempe prepared without mixing the anti-mycobacterial substance, immediately after completion, as shown in FIG. Although it turns out that it is in the state which became white, as shown in FIG.5 (b), when it is left to stand for one day, it will be understood that various germs, such as bacteria, will propagate in large quantities and it has darkened.
Thus, compared with the conventional tempeh, the tempeh with fine powder tea, the tempeh with chili pepper and the tempeh with wasabi tempeh of the examples according to the present invention are all kept in a good state by suppressing the propagation of various bacteria. I understand.

The technical scope of the present invention is not limited to the above embodiment, and various modifications can be made without departing from the spirit of the present invention.
For example, in the first embodiment and the second embodiment, green tea leaves and chili are mixed in a powder state, but these may be liquefied and mixed. In the third embodiment, wasabi is mixed in the wasabi state, but it may be mixed into powdered or liquefied wasabi.

In the first embodiment, green tea leaves are mixed as fine powder, but catechins extracted from green tea leaves may be mixed directly. Similarly, in the second and third embodiments, chili and wasabi are mixed, but capsaicin and allyl mustard oil extracted from chili and wasabi may be mixed directly.
Further, in each of the above embodiments, the soybean peel is peeled off by the molting process, but the peeled soybean may be inoculated with tempeh bacteria and fermented without adopting the molting process. In this case, after inoculating the tempeh fungus, the soybean is crushed, cut or perforated so that the mycelium of the tempeh fungus can reach the inside of the soybean and can be sufficiently fermented, and can be easily formed into a block shape.

  In each of the embodiments described above, tempeh bacteria were inoculated into soybeans and fermented, but other beans, cereals, nuts, or mixtures thereof may be inoculated with tempe bacteria and fermented. Examples of other beans include those containing peanut protein and fat as main components, and those containing starch and protein as main components, such as red beans, broad beans, pea beans, and quail beans. In addition, examples of cereals include rice, barley, rye, corn, sweet potato, holly, and soba. Furthermore, examples of nuts include chestnuts, walnuts, ginnan, shii, almonds, cacao, coconuts, macadamia nuts and the like.

It is a flowchart which shows the manufacturing method of the fermented food of 1st Embodiment which concerns on this invention. In the Example which concerns on this invention, it is an enlarged photograph which copied the surface state immediately after completion of tempeh containing fine powder tea. In the Example which concerns on this invention, it is an enlarged photograph which copied the surface state of the tempeh containing fine powder tea left to stand for one day. In the Example which concerns on this invention, it is an enlarged photograph which copied the surface state of the tempeh containing fine powder tea left to stand for 2 days. In the Example which concerns on this invention, it is an enlarged photograph which copied the surface state immediately after completion of tempeh containing a chili pepper. In the Example which concerns on this invention, it is an enlarged photograph which copied the surface state of the tempeh containing a chili pepper left for one day. In the Example which concerns on this invention, it is an enlarged photograph which copied the surface state immediately after completion of a tempeh containing wasabi. In the Example which concerns on this invention, it is an enlarged photograph which copied the surface state of the wasabi tempeh left for one day. In the comparative example which concerns on this invention, it is an enlarged photograph which copied the surface state immediately after completion of the conventional tempe. In the comparative example which concerns on this invention, it is an enlarged photograph which copied the surface state of the conventional tempeh left for one day.

Explanation of symbols

S006 ... mixing process, S007 ... inoculation process, S009 ... fermentation process

Claims (8)

A fermented food that is fermented by inoculating beans, cereals, nuts or a mixture thereof with Tempe fungus,
A fermented food comprising an anti-bacterial agent mixed therein. In the fermented food according to claim 1,
The fermented food, wherein the anti-mycobacterial substance is catechin. In the fermented food according to claim 2,
A fermented food characterized in that it contains green tea leaves. In the fermented food according to claim 1,
The fermented food, wherein the anti-mycobacterial substance is capsaicin. In the fermented food according to claim 4,
A fermented food characterized in that chili is mixed. In the fermented food according to claim 1,
The fermented food, wherein the antibacterial agent is allyl mustard oil. In the fermented food according to claim 6,
A fermented food containing wasabi. Inoculating beans, cereals, nuts or mixtures thereof with Tempe fungus;
Fermenting the beans, the cereals, the nuts or a mixture thereof with the Tempe fungus,
A method for producing a fermented food comprising mixing an anti-mycobacterial substance into the Tempe fungus, the beans, the cereals, the nuts, or a mixture thereof at least before the fermentation.