JP2006296301A - Collagen peptide-containing fermented soybean product - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a fermented soybean product containing collagen peptide in a hygienic condition in which a fermented soybean container is welded without the need of an additive bag containing collagen peptide. <P>SOLUTION: This fermented soybean product has fermented soybeans stuck with collagen peptide and held in the fermented soybean container with a welded cover. Especially, collagen peptide is degraded into a low molecular weight form in a fermentation process when producing the fermented soybeans. Furthermore, the fermented soybeans in the fermented soybean product contain a water-retaining material. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a natto product containing a collagen peptide.

  In recent years, many foods and beverages with additives for the purpose of nutritional support have been put on the market compared to foods and drinks that have been known in the past, but they improve skin moisturization and elasticity and promote bone formation. Development of foods and drinks to which a collagen peptide having an action is added has been studied, and some products have been commercialized.

  Collagen molecules are macromolecules having a triple helical structure, and are difficult to directly digest and absorb, so are not very suitable as food additives. Usually, gelatin (denatured collagen) in which collagen molecules are denatured by heat or alkali treatment, or collagen peptides degrading by collagen degrading enzymes are readily soluble in water, and are used as beverage-type products.

  On the other hand, although natto foods in which gelatin is mixed with natto are known (Patent Document 1), this is intended to contain the stringing and flavor that are the characteristics of natto, and the original characteristics of natto cannot be maintained. Is. In addition, it is known that collagen is degraded by natto bacteria and a health food or a health drink is produced using the resulting degradation product (Patent Document 2), and this is applied to natto and the taste of natto. There are no known examples of blending collagen peptides while maintaining the flavor.

  Conventionally, natto additives have been blended in sauce bags and often added to natto when stirring natto during intake. However, in such a saucer bag method, depending on the type of additive, the sauce may be diluted and the flavor of the sauce may be impaired. In addition, in the case of an additive that does not sufficiently mix with the sauce, it is necessary to attach a separate bag in addition to the sauce bag, and the manufacturing process becomes complicated.

  It is said that it is necessary to eat about 1000 mg to 5000 mg per day in order to effectively eat the collagen peptide and obtain a cosmetic effect that improves the moisture retention and elasticity of the skin and an effect of promoting bone formation. If you add this amount to natto and eat it, the amount of collagen peptide you put in the sauce bag is too much in the conventional sauce bag method, you need to make the sauce bag extremely large, and the flavor and viscosity of the sauce It is extremely difficult to maintain.

Generally, it is said that a collagen peptide having a molecular weight of about 1500 is easily absorbed into the body, but such a low molecular weight collagen peptide is expensive, and if used in large quantities as a food additive, the product price will rise. .
JP-A-6-319478 JP 2001-149022 A

  In view of the above situation, an object of the present invention is to provide a natto product in which a collagen peptide is rationally contained in natto, its production is extremely simple, and its taste and flavor are excellent.

  In order to solve the above-mentioned problems, the present inventor solved the problem as long as natto products in which natto with collagen peptide adhered is stored in a natto container with a lid welded, while conducting intensive research. As a result of finding out the above and further research, the present invention has been completed.

That is, the present invention relates to a natto product in which natto with a collagen peptide attached is stored in a natto container to which a lid is welded.
Furthermore, the present invention relates to the aforementioned natto product, wherein the collagen peptide has been reduced in molecular weight in the fermentation process during the production of natto.
Moreover, this invention relates to the said natto product in which natto contains a water retention agent further.
Furthermore, the present invention relates to the natto product, wherein the water retention agent comprises one or more selected from defatted soybean flour, bran, rice flour, cellulose, carrageenan, and carboxymethylcellulose.

  By adopting the above configuration, the present invention does not require an additive bag containing a collagen peptide in a natto product containing a collagen peptide, and while maintaining the taste and flavor of natto, the natto containing the collagen peptide Products can be provided. Moreover, since the natto containing the collagen peptide is stored in a state where the natto container is welded, and it is not necessary to open and close the natto container for inserting the collagen peptide, it is possible to provide a natto product in a sanitary and simple manner. Moreover, according to the natto product of the present invention, it is not necessary to dare to put an expensive low molecular weight collagen peptide in a saucer bag, etc. The taste and flavor do not fall.

  In the natto product of the present invention, typically, a collagen peptide is added to steamed soybeans in a natto container, and a fermenting process is performed after the lid of the container is welded. Since it is manufactured, it can contain a low molecular weight, highly digestible and absorbable collagen peptide without impairing the taste and flavor of natto. Moreover, since such a collagen peptide passes through the fermentation process and the ripening process of natto, it does not have a natural odor of collagen, but rather can add depth and richness to the taste of natto. On the other hand, natto according to the present invention can be produced by simply adding gelatin or a collagen peptide during fermentation of steamed soybeans, almost without changing the basic conditions in the normal natto production process. It can be manufactured inexpensively and easily. It is also very economical because it is not necessary to use expensive low molecular weight collagen peptides.

  Addition of water retaining agents such as defatted soy flour and bran makes the collagen solution more easily entangled with steamed soybeans without causing problems such as dripping, allowing a larger amount of collagen peptide to be contained. Become. Further, if the natto container according to the present invention is provided with a saucer bag containing collagen peptide separately, a natto product with a further increased amount of collagen peptide can be provided.

  The method for producing a natto product according to the present invention is steamed by spraying natto bacteria into a natto container with an open lid, as in a conventional method, except that gelatin or a collagen peptide is mixed and subjected to a fermentation process. It can be produced by putting soybeans and aging them through a fermentation process with the lid welded. The type of natto is not particularly limited, and can be applied in the production of various thread-drawn natto such as round soybean natto and ground natto.

Furthermore, as long as the natto container that can be used in the present invention is conventionally used, the size, material, shape, and the like are not limited.
In the present invention, the kind of soybean or natto is not particularly limited, and the fermentation process can be carried out under fermentation conditions during normal natto production, but the molecular weight of gelatin or collagen peptide blended at the beginning of the fermentation process. It is also possible to change appropriately considering the above.

  The gelatin or collagen peptide used in the present invention can be arbitrarily used such as a commercially available one. For example, one having an average molecular weight of 3000 or more is used. Gelatin or collagen peptides are reduced in molecular weight by the production process of the present invention. For example, the molecular weight is reduced to such an extent that peptides having a molecular weight of less than 3000 are contained in an amount of 10% or more, preferably 30% or more.

  Furthermore, in the present invention, the content of the collagen peptide reduced in molecular weight by Bacillus natto can be arbitrarily adjusted. For example, the content is about 100 mg or more, preferably 500 mg to 5000 mg, more preferably about 1000 mg to 4000 mg per 100 g of natto. Let

  Moreover, the natto concerning this invention can mix | blend a water retention agent in order to make a collagen peptide solution entangle with steamed soybean well in a fermentation process. As such a water retention agent, a commonly used food material having a high water retention ability, such as defatted soybean flour, bran, rice flour, cellulose, carrageenan, carboxymethyl cellulose, or the like is used. In particular, defatted soybean flour is preferably used. These water retention agents can be used alone or in combination of two or more. The water retention rate of the water retention agent is preferably 40% or more, and particularly preferably 45% or more.

  The amount of the water retention agent can be arbitrarily adjusted from the amount of collagen peptide added to natto, etc., but is 1% (w / v) or more, preferably 1% (w / v) with respect to the collagen peptide solution. ) To 15% (w / v), particularly preferably about 5% (w / v) to 8% (w / v).

  The water retention agent preferably has an appropriate viscosity when mixed with steamed soybeans in the state of a collagen peptide solution. For example, it has a viscosity of 100 to 1000 mPa · s, preferably 180 to 500 mPa · s at 80 ° C. When the viscosity is low, the collagen peptide tends to not adhere well to the steamed soybean. Moreover, when the viscosity is high, it may be difficult to mix and homogenize the collagen peptide with the steamed soybean.

Furthermore, in addition to the natto of the present invention, by adding a collagen peptide to the saucer bag, a natto product capable of feeding a sufficient amount of the collagen peptide can be obtained.
The present invention will be described in detail below, but the present invention is not limited to the following examples.

(Test Example 1)
The following experiment was carried out in order to confirm the low molecular weight of the collagen peptide by Bacillus natto.
Prepare 10% (w / v) concentration solution (aqueous solution) of collagen peptide (average molecular weight of about 5000), glucose 0.5% (w / v) and mineral solution necessary for growth of Bacillus natto. The obtained culture solution was inoculated with Bacillus natto and cultured at 37 ° C. for 18 hours. Before and after the culture, the culture solution was collected, and a peptide having a molecular weight of less than 3000 was collected using a centrifugal ultrafiltration filter, and a change in the proportion of the whole peptide was confirmed. The results are shown in Table 1.

  The amount of peptide with a molecular weight of less than 3000 was 13% (w / w) before cultivation, but 48% (w / w) (about 3.7 times) after cultivation. It was shown that the collagen peptide was reduced in molecular weight.

(Test Example 2)
It was confirmed by using hydroxyproline, which is not contained in soybeans and natto bacteria, but is included in the collagen peptide as an index, that collagen peptides are reduced in molecular weight by natto bacteria in the fermentation process during natto production.
Bacillus subtilis TTCC865 strain (accession number FERM P-19176) and collagen peptide 12.6 g (average molecular weight about 3000; manufactured by Yaizu Suisan Co., Ltd.) are added to the steamed soybean obtained by steaming 500 g of soybean. Fermented at about 40 ° C. Over time, the total amount of hydroxyproline and the amount of free hydroxyproline were measured. The results are shown in Table 2.

  As shown in Table 2, free hydroxyproline was detected 18 hours after the start of fermentation. This shows that the decomposition of the collagen peptide by Bacillus natto has progressed and hydroxyproline has been liberated, and that the molecular peptide has been sufficiently lowered in about 18 hours from the start of fermentation. Since the normal fermentation process of natto is about 16 to 20 hours, it was shown that the reduction of the molecular weight of the collagen peptide by Bacillus natto in the fermentation process is extremely effective.

(Test Example 2)
For various food materials (water-retaining agents) that are considered to have high water-retaining ability, comparative experiments were conducted on their water-retaining ability.
100 g of hot water was added to 10 g of the water retaining agent, left for 20 minutes, and then centrifuged (x1000 g, 5 minutes). The weight of the obtained supernatant was measured, the amount of water absorbed was determined, and the water absorption rate of the water retention agent was determined. In addition, the suitability of each food material as a water retention agent was evaluated in four stages. The results are shown in Table 3.

(Production Example 1)
A collagen peptide extracted from fish was dissolved in water to prepare a 40% (w / v) collagen peptide solution. The solution was mixed so that defatted soybean powder (water absorption: 75.0%, manufactured by KI Tech Co., Ltd. (trade name: Fibrarich FN-100)) was 5% (w / v). The resulting solution was sterilized by high-temperature treatment to obtain a collagen peptide additive solution.
According to a conventional method, 3 times the amount of water is added to very small soybeans, and the soaked soybeans soaked for 18 to 24 hours at 15 to 20 ° C. are placed in a pressure kettle and steamed at a gauge pressure of 2 kg / cm ² for about 20 minutes. While the steamed soybeans were still hot, 10 ³ natto fungal spores (Miyagino Natto) were inoculated per 1 kg of steamed soybeans. Immediately after inoculation, 6% of the collagen peptide additive solution is added to the boiled bean weight, mixed, filled in a PSP container for natto, covered with a porous polyethylene film, covered with a lid, and welded. Fermentation was carried out at 37-40 ° C for 15-20 hours. After completion of the fermentation, the desired natto product was obtained.

(Production Example 2)
Collagen peptide extracted from pork skin (final concentration is 30% (w / v)) and defatted soy flour (water absorption: 67.2%, manufactured by Solei (trade name: Fibrim SZ-F2)) ( The final concentration of 8% (w / v) was dissolved in water and stirred until uniform, and the resulting solution was sterilized by high-temperature treatment to obtain a collagen peptide additive solution.
According to a conventional method, 3 times the amount of water is added to very small soybeans, and the soaked soybeans soaked for 18 to 24 hours at 15 to 20 ° C. are placed in a pressure kettle and steamed at a gauge pressure of 2 kg / cm ² for about 20 minutes. While the steamed soybeans were still hot, 10 ³ natto fungal spores (TTCC865 strain accession number FERM P-19176) were inoculated per 1 kg of steamed soybeans. This is filled into a natto PSP container, and immediately after filling, the collagen peptide additive solution is spray-added to each container so as to be 7% of the boiled bean weight, and the surface is covered with a perforated polyethylene film and covered with a lid. And fermented at 37-40 ° C. for 15-20 hours. After completion of the fermentation, the desired natto product was obtained.

Embodiment 1
FIG. 1 shows an embodiment of the present invention using a polystyrene natto container. In the natto product 1, in the natto container 2 in which the lid 5 is welded by the welding part 4, the natto 3 to which the collagen peptide is already attached is already stored in the natto container. As shown in the figure, a film 6 (perforated film) may be provided between the natto 3 and the lid 5.

(Embodiment 2)
FIG. 2 shows an embodiment of the present invention using a cup-shaped natto container. In the natto product 1, in the natto container 2 in which the lid 5 is welded by the welding part 4, the natto 3 to which the collagen peptide is already attached is already stored in the natto container. As shown in the figure, a film 6 (perforated film) may be provided between the natto 3 and the lid 5.

FIG. 10 is an explanatory diagram illustrating one embodiment of the present invention. FIG. 10 is an explanatory diagram illustrating one embodiment of the present invention.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Natto product 2 Natto container 3 Collagen peptide adhesion natto 4 Welded part 5 Lid 6 Coating

Claims (4)

A natto product containing natto with a collagen peptide attached in a natto container with a lid welded. The natto product according to claim 1, wherein the collagen peptide has been reduced in molecular weight in the fermentation process during the production of natto. The natto product according to claim 1 or 2, wherein the natto further contains a water retention agent. The natto product according to claim 3, wherein the water retention agent comprises one or more selected from defatted soybean flour, bran, rice flour, cellulose, carrageenan, and carboxymethylcellulose.

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