JP2008245545A - Method for producing fermented sesame, and the fermented sesame - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing fermented sesame which has high antioxidation properties, immunostimulation, and blood pressure-lowering action. <P>SOLUTION: This method for producing the fermented sesame comprises heating sesame seeds to 180°C or higher, followed by grinding and adding water and amino acid, and fermenting the product with lactic acid bacterium such as Lactobacillus casei and Lactobacillus reuteri. The method can enhance antioxidant power which sesame originally has and increase the immunostimulation action and blood pressure-lowering action. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a method for producing fermented sesame having functionality and fermented sesame.

Sesame has long been eaten as a highly nutritious food. In recent years, its functionality has been studied, and sesameignan, a kind of phenylpropanoid, has been used as a functional food material in many supplements. In particular, sesamin is attracting attention as an antioxidant food material derived from sesame. The inventors disclosed a method for producing a sesame fermented product in Patent Document 1, and have provided a sesame fermented product that has significantly enhanced the antioxidant properties and immunostimulatory effects inherent to sesame. Antioxidation and immunity are important elements of functional foods these days, and these can improve the so-called non-morbid state that causes all diseases, but now can improve the blood pressure of the hypertensive reserve army, which is one third of the national population. I thought it would be a more complete functional food.
Patent Publication 2004-173692

  Therefore, the object of the present invention is to enhance the functionality of conventional sesame fermented products, and in addition to the blood pressure suppression effect inherent to sesame, lactic acid fermentation efficiently produces γ-aminobutyric acid, thereby suppressing blood pressure rise. A method for producing fermented sesame with enhanced effects and fermented sesame are provided.

  As a result of diligent research to solve the above problems, the present inventors have added water and amino acids to sesame seeds, and then added lactic acid bacteria and fermented to produce γ-aminobutyric acid, resulting in sesame antioxidant properties and immunity. In addition to enhancing the activation effect, the inventors have found that a blood pressure increase suppressing effect can also be obtained, and have reached the present invention. Fermentation can be further promoted by heat-treating sesame seeds in the previous step of adding water and amino acids and further grinding.

  According to the present invention, in addition to the conventional methods, fermented sesame seeds that have further enhanced functionality such as antioxidant properties, immunostimulatory effects, and blood pressure elevation-inhibiting effects inherent to sesame seeds by simple operations without going through complicated steps. Can be obtained.

Hereinafter, preferred embodiments of the present invention will be described in detail.
In the present invention, the sesame seed to be used is not limited to the production area and the type of color, but it is desirable to contain more sesamin having a high antioxidant property. Preferably it is 0.4% or more.

  In order to efficiently ferment sesame seeds, it is necessary to sterilize germs on the sesame seed surface. Sesame seeds can be sterilized by heat sterilization, pH treatment with acid or alkali, sodium hypochlorite, alcohol or the like. In the above-mentioned Patent Document 1, sterilization by autoclave is performed after adding water and saccharides. However, in the case of large-scale production, there is a problem that the protein is denatured during heating to form a film and the heat conduction is remarkably deteriorated. there were. Moreover, it is known that sesaminol is converted to sesamol not only by fermentation but also by heat. Therefore, in the present invention, a sesame sterilization method in which sesaminol is efficiently converted to sesamol without disappearance of sesamin was studied. As a result, it was found that sesame seeds can be sterilized by heat treatment at 180 ° C. or higher after washing and drying. The method for heat-treating sesame seeds is not particularly limited, but a method using dry hot air is desirable in order to distribute heat uniformly. The production of sesamol should be performed at a higher temperature, and it is desirable to heat-treat at 200 ° C. or higher, preferably 210 ° C. for about 2 hours.

  As another heat treatment method, there is a sterilization heating method that prevents the decomposition of sesamin and promotes the formation of sesamol. In this sterilization heating method, by using an acid during heating, sterilization and generation of sesamol can be performed efficiently even at a heating temperature of 100 ° C. or less. In addition to hydrochloric acid, lactic acid, and acetic acid, brewed vinegars such as black vinegar and perfume vinegar can be used. If acetic acid remains, it becomes strongly acidic and lactic acid fermentation is hindered, and an alkaline pH adjusting agent such as sodium hydroxide, calcium hydroxide, or aqueous ammonia is required.

  Sesame seeds are fermented even in granular form, but it is preferable to use finely ground ones for better fermentation. Sesame seeds can be ground using a mortar, ball mill, stone mill or the like. The electric mill is very easy to work with.

  Sesame fermentation is performed in the presence of water. Examples of the fermentation method include tank culture in which a large amount of water is added for fermentation, solid culture in which water is added in a small amount for fermentation, and a method for fermenting in the form of an intermediate paste. In the present invention, a tank culture method that can process a large amount relatively quickly is more preferable.

  In the above heat treatment step, most bacteria are killed, and water and the fermentation aid are sterilized, so a sterilization step is not necessarily required. However, it is desirable to provide a sterilization step after inoculating water and amino acids into sesame and before inoculating lactic acid bacteria in order to completely prevent contamination with bacteria such as movement between steps.

  Examples of the types of lactic acid bacteria to be inoculated include Lactobacillus, Bifidobacterium, Lactococcus, Pediococcus, Leuconostoc and the like. Among them, strains that do not produce toxic substances can be used. In particular, Lactobacillus casei is preferable because it efficiently ferments a substrate in sesame and efficiently converts sesaminol into sesamol, and Lactobacillus reuteri is more preferable because it efficiently produces γ-aminobutyric acid.

  The amount of lactic acid bacteria to be inoculated is 0.5 to 10% by weight of a liquid culture containing sesame, or 1.0% by weight inoculated aseptically. preferable.

  In order to efficiently ferment sesame, it is important to add water and a fermentation aid before fermentation. Since sesame seeds in general are in a dry state, they hardly ferment unless water is added. Although it ferments by adding 1 weight or more of water with respect to 1 weight of sesame, it is preferable to add 4-9 weight of water.

  Although the said patent document 1 has disclosed the example which adds saccharides other than sesame, only sesame and saccharides cannot produce (gamma) -aminobutyric acid efficiently. Therefore, the present invention is characterized by adding an amino acid as an auxiliary substrate. The amino acid to be added is not limited to an amino acid extract, and malt extract, yeast extract, peptone, kelp extract, animal and plant extracts, processed fish waste, etc. containing amino acids can be used, but glutamic acid and arginine are used. It is preferable that more are contained. As addition amount of amino acids, it is 1 to 20 weight% with respect to sesame, Preferably it is 10 weight%. When there are too many additives, sesame itself is not consumed as a substrate, and conversely, when the addition amount is too small, the fermentation rate by lactic acid bacteria is remarkably slow.

Although the fermentation period by lactic acid bacteria in the present invention depends on the amount of lactic acid bacteria inoculated, it is about 3 hours to 1 week, preferably about 3 days. By fermentation for about 3 days, the amount of lactic acid bacteria reaches 10 ⁸ or more, and γ-aminobutyric acid reaches 1000 mg / liter or more.

  The fermented sesame obtained by the above production method can be directly consumed as a beverage or paste. In addition, the obtained fermented sesame can be powdered or tableted by powder mist drying or freeze-drying as it is or after concentration. Furthermore, it can also be granulated into granules. These powder products or granule products can be used as functional foods as they are, and can be processed into sweets, gums, ice creams and the like as food raw materials. Moreover, an active ingredient can also be extracted and utilized from a culture paste or dry powder.

  Furthermore, fermented sesame obtained by the above production method can be processed into a cosmetic and used. Examples of cosmetics include ointments, creams, liquids, and the like. Specific examples include bath preparations, shampoos, hand lotions, and external creams.

  The fermented sesame of the present invention also has a blood pressure lowering effect as compared with the sesame before processing. Therefore, when the fermented sesame of the present invention is processed into foods and cosmetics, it is possible to obtain a complex function and effect with high functionality.

EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this invention is not limited to this.
Example 1
After adding 76.5 wt% water and amino acid (2 wt% yeast extract and 0.5 wt% glutamic acid) to 20 wt% sesame paste sterilized at 210 ° C for 2 hours, the bacterial solution of Lactobacillus reuteri was added. 1% by weight was inoculated, and static culture was performed at 35 ° C. for 30 hours (agitated uniformly after 10 hours and 20 hours), and the amino acid composition of the culture solution was measured.

  The measurement results are shown in Table 1. According to it, amino acids other than glutamic acid, arginine and γ-aminobutyric acid did not change so much before and after the culture. However, glutamic acid and arginine were significantly reduced after culturing compared to before culturing, and γ-aminobutyric acid was greatly increased to produce 352.5 milligrams in 100 milliliters. Since not only glutamic acid but also arginine was consumed in the culture of this bacterium, glutamic acid and arginine are desirable as amino acids to be added.

(Example 2)
In the same manner as in Example 1, 1 gram of a sample dried by freeze-drying was obtained after changing the bacterial species of lactic acid bacteria, 50 ml of chloroform was added, and the mixture was pulverized and mixed with an ultrasonic crusher. After leaving it for 1 hour, it is filtered with 5B filter paper, the supernatant is fixed with chloroform, and a calibration curve is prepared with a standard substance by HPLC (column; Develosil ODS10, moving bed; methanol: water = 6: 4, 290 nm). The contents of sesamin (Wako) and sesamol (Sigma) with respect to the bacterial species were measured. The result is shown in FIG. In all bacterial species, sesamol was produced by fermentation, but Lactobacillus casei was most suitable for producing sesamol.

(Example 3)
In the same manner as in Example 1, the lactic acid bacteria species were changed and fermented, and the sample dried by lyophilization was subjected to amino acid analysis by HPLC, and the content of γ-aminobutyric acid relative to the bacterial species was measured. The result is shown in FIG. In both cases, γ-aminobutyric acid could be detected, but the amount of γ-aminobutyric acid produced varied greatly depending on the bacterial species, and Lactobacillus reuteri was the best.

Example 4
The production of γ-aminobutyric acid in fermented sesame after culturing by the conventional method of adding only saccharides to sesame in Patent Document 1 and the method of adding amino acids to sesame according to the present invention was compared. In the conventional method, the content of γ-aminobutyric acid remained at 0.2 mg / g, but in the present invention in which an amino acid was added, the content of γ-aminobutyric acid reached 17 mg / g.

It is a graph which shows the content of sesamin and sesamol with respect to a fungal species. It is a graph which shows the content of (gamma) -aminobutyric acid with respect to fungal species.

Claims (6)

  A method for producing fermented sesame, characterized by inoculating and fermenting sesame seeds to which an amino acid has been added with one or more bacteria selected from lactic acid bacteria.   The method for producing fermented sesame seeds according to claim 1, wherein water and amino acids are added after heating the sesame seeds.   The method for producing fermented sesame seeds according to claim 2, wherein the heating of the sesame seeds is 180 ° C to 240 ° C, preferably 210 ° C.   2. The method for producing fermented sesame seeds according to claim 1, wherein the lactic acid bacteria are Lactobacillus casei and Lactobacillus reuteri.   The method for producing fermented sesame seeds according to claim 1, wherein the amino acid is glutamic acid or arginine.   A fermented sesame seed characterized in that sesame seeds added with amino acids are inoculated with one or more bacteria selected from lactic acid bacteria and fermented, and the content of γ-aminobutyric acid is 1 mg / g or more.

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