JP2011036161A - Fermented garlic containing ornithine - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a vegetable food material including a high content of ornithine having various physiological functions by fermenting garlic as the raw material, having various living body adjusting functions and pharmacological effects with lactic acid bacteria, and to provide food and drink using a fermented garlic highly containing ornithine as the vegetable food material. <P>SOLUTION: The fermented garlic highly containing ornithine is produced by fermenting a crushed substance having high arginine-containing garlic as the raw material with Pediococcus pento-saceus. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a garlic fermented product highly containing ornithine (hereinafter referred to as ornithine-rich garlic fermented product) obtained by fermenting garlic containing arginine significantly in plants with lactic acid bacteria, and the garlic fermented product. It relates to the food and drink used.

For bread containing active lactic acid bacteria, fermented with lactic acid bacteria and mixed with fermented lactic acid bacteria of flour, water, arginine and Pediococcus as food materials or foods and drinks containing ornithine Bread making method using fermented seeds (see Patent Document 1), and a flavor improving agent obtained by sterilizing a culture obtained by culturing a lactic acid bacterium of the genus Pediococcus in an arginine-containing medium (Patent Document 2) A protein and / or peptide containing L-arginine as a constituent amino acid, a Lactobacillus or Lactococcus lactic acid bacterium having L-arginine releasing activity, and a Lactobacillus or Lactococcus having an arginine deiminase pathway Method for producing dairy products containing L-ornithine fermented using lactic acid bacteria of the genus (patent text 3 reference) is disclosed.

By the way, garlic is a vegetable food material containing 1300 mg of arginine which can be a substrate for ornithine fermentation production in 100 g of its edible portion (bulb) (see Non-Patent Document 1), and ingested in the same way as normal vegetables. Then, it becomes a good source of selenium, which is one of the essential minerals (Non-Patent Document 2). Then, when the bulb-constituting cells are destroyed by cooking or the like, C-S lyase (alliinase, alliin lyase) localized in vascular cells acts on alliin localized in cells in the bulb to produce allicin. The produced allicin is rapidly converted to allyl sulfide having anticarcinogenicity, antimutagenicity, antigenotoxicity and the like such as diallyl trisulfide, diallyl disulfide, methylallyl trisulfide and allylmethyl disulfide by non-enzymatic reaction ( Non-Patent Document 3). Further, allicin is combined with vitamin B _1, less susceptible to the action of THIAMINASE (thiaminase) is vitamin B ₁ degradation enzyme, a higher efficacy of vitamin B ₁ in the intestine allithiamine (Non-Patent Document 4).

The ornithine is one of the non-essential amino acids and has various physiological functions such as growth hormone secretion promotion, ammonia metabolism improvement, immunity improvement and polyamine production (see Non-Patent Document 5). Such as ornithine using the physiological function of ornithine, ornithine or a salt thereof as an active ingredient, an oral preparation for improving sleep or waking up, an agent for improving coldness, an oral preparation for improving skin quality, and their food or drink or food additive, etc. Has been disclosed so far (see Patent Documents 4, 5 and 6).

Furthermore, fermented garlic fermented with lactic acid bacteria, fermented material with improved tyrosinase inhibitory activity and SOD activity (see Patent Document 7) and a mixture of processed garlic products with processed tomato products fermented with lactic acid bacteria. A lactic acid fermented product (see Patent Document 8) is also disclosed.

JP 2007-68441 A Special table 2007-029719 JP 2009-112205 A JP 2006-342148 A JP 2007-119348 A JP 2007-31375 A JP 2006-94853 A JP 2009-1312229 A

Science and Technology Agency Resource Research Committee, Resource Research Institute, “Revised Amino Acid Composition Table”, Ministry of Finance, Printing Bureau, p. 54-55 Audrey H. Ensminger, M. E. Ensminger, James E. Konlande, John R. K. Robson, Foods & Nutrition Encyclopedia 2nd Edition Volume 1, CRC Press, 1994, pp. 1054-1054 Supervised by Kenjiro Nishikawa, “Science of Food Functionality”, Industrial Technology Service Center, issued April 20, 2008, p. 267-273 Edited by Tadao Watanabe, "Fourth Edition Food Science" Kodansha Scientific, published on March 20, 1989, p. 63-64 Miho Komatsu, “Functional Study of Ornithine”, Food and Development, Vol. 40 No. 11, November 2005, p. 62-64

  As described above, there are ornithine fermentation by adding arginine to fermented lactic acid bacteria and ornithine fermentation by lactic acid bacteria by degrading proteins and amino acids containing arginine as a constituent amino acid to release arginine, but rich in arginine There is no plant food material that contains ornithine that is fermented with ornithine using lactic acid bacteria. Therefore, the present invention provides a vegetable food material that is fermented with lactic acid bacteria using garlic having various bioregulatory functions and pharmacological effects as a raw material, and has a high content of ornithine having various physiological functions, and It aims at providing the food-drinks using the garlic fermented material with high content of ornithine which is a vegetable food material.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have found that fermented garlic with a high content of ornithine can be obtained when fermented pedicococcus pentosaseus is a garlic crushed product containing arginine highly. The present invention was developed.

That is, the present invention is a fermented product in which the ornithine content is increased by fermenting the processed garlic product with lactic acid bacteria.

  The present invention is a fermented garlic product that is fermented with lactic acid bacteria using garlic having various bioregulatory functions and pharmacological effects as a raw material, and has a high content of ornithine having various physiological functions. Therefore, various garlic-flavored foods and drinks containing ornithine can be obtained using the fermented garlic of the present invention as a raw material.

  The lactic acid bacterium used in the present invention is preferably Pediococcus pentosaceus or Pediococcus acidilactici, which is a plant lactic acid bacterium that produces ornithine, and Pediococcus pentosaceus that highly produces ornithine is particularly preferable.

In addition, the garlic used in the present invention may be of any varieties such as garlic, western garlic, and garlic, and the processed garlic is a garlic bulb crushed, ground, squeezed after washing and peeling after harvest. Examples include juice, these membrane-treated products, enzyme-treated products, concentrates, and water-diluted products. The crushed material, ground product and juice are prepared by washing the garlic bulb with water and branching, and then preparing a slicer, a dicer, a crusher, a comitroll, a mass collider, a pulper finisher, a filter press, etc. alone or in combination. The membrane-treated product can be prepared by subjecting the crushed material or the like to microfiltration or ultrafiltration. The enzyme-treated product can be prepared by adding a plant cell-disrupting enzyme such as cellulase, hemicellulase, or pectinase to the crushed material, etc., and decomposing the lysed product. The water dilution can be prepared by diluting the crushed material or the like with water by dehydration by concentration, heat concentration or the like.

And after processing the said processed garlic product by heat sterilization by a normal method and conditions, inoculating the said lactic acid bacteria and fermenting ornithine, the glucose content in this processed garlic product needs to be 0. The glucose content can be reduced to 0 by subjecting the processed product of garlic to desugaring treatment or heating treatment with glucose oxidase.

In addition, the lactic acid bacterium can be inoculated directly into the processed garlic product, but in order to perform more stable fermentation, the lactic acid bacterium stock cell is added to a preculture solution suitable for the growth of the lactic acid bacterium. The garlic processed product is preferably inoculated with a preculture solution (starter) obtained by pre-culturing freeze-dried cells or cryopreserved cells. The bacterial cell concentration of the starter can be adjusted as appropriate depending on the type of the preculture solution and the fermentation conditions, and the viable cell count is preferably adjusted to 1 × 10 ⁶ to 10 ¹⁰ cells / ml.

The amount of the starter inoculated into the processed garlic product is appropriately adjusted so that garlic fermentation for converting arginine in the processed garlic product to ornithine can be stably and efficiently performed, and the live bacteria in the processed garlic product Inoculate so that the number is about 1 × 10 ⁷ cells / ml. If this amount is too small, the fermentation time will be longer than necessary, and the possibility that the material to be fermented will become microbially contaminated is not preferred. On the other hand, if the amount is too large, good fermentation cannot be performed. In addition, a large amount of starter is required, which is not preferable in terms of operation and economy.

Next, the processed garlic inoculated with lactic acid bacteria is fermented for about 10 to 48 hours at a fermentation temperature of about 15 to 40 ° C., preferably 20 to 30 ° C. The said fermentation time is suitably adjusted according to the quality of garlic processed material, the kind of raw material garlic, its fermentation temperature, and the number of living lactic acid bacteria to be inoculated. In addition, although the said garlic issue can be performed in about 10 to 48 hours, in order to prevent the microbial contamination of to-be-fermented thing, the one where fermentation time is shorter is preferable.

In order to produce a garlic fermented product containing highly ornithine, after inoculating the lactic acid bacterium into a processed product of garlic that normally exhibits acidity, the number of viable bacteria in the fermented product is 1 × 10 ⁸ to 10 ¹⁰ cells / ml. It is preferable that arginine in the fermented material is converted into ornithine in the entire amount.

Thus obtained ornithine-rich fermented garlic product of the present invention can be used as a raw material for various foods and drinks. For example, beverages such as soft drinks, carbonated drinks, nutrition drinks, fruit drinks, lactic acid drinks, soups, Worcester sauces, medium sauces, rich sauces Worcester sauces, tomato ketchup, tomato sauce, chili sauce and other tomato processed seasonings, sauce Various seasonings such as potatoes, mayonnaise, dressing, desserts such as yogurt, jelly, bavaroa, ice cream, noodles such as buckwheat, udon, Chinese noodles, instant noodles, semi-solid food such as gummi, pasty food, gum And solid foods such as supplements.

  When using the fermented garlic containing the ornithine of the present invention as a raw material for the food and drink, the amount of the garlic is 0.1 to 50% by weight, preferably 1 to 10% by weight. It is preferable to blend so as to obtain the best quality.

(Production of fermented garlic with high ornithine content)
(1) Preparation of starter CTC60 ° Bx (manufactured by Raicolet) was adjusted to Brix4.7, pH 6.0 with activated carbon treated water and sterilized at 121 ° C for 15 minutes, and stored in glycerol at -85 ° C. One platinum loop of the Pediococcus pentosaceus OS strain (NITE P-354) was inoculated and incubated at 30 ° C. for 24 hours. And 100 microliters of this preculture liquid was re-inoculated to the same culture liquid as the said preculture liquid, and the starter whose viable cell count is 1 * 10 < ⁸ > pieces / ml was created.

(2) Preparation of the main culture solution Dissolve 50 g of garlic crushed material obtained by crushing peeled garlic with a food processor and adjust the pH to 6.0 of Brix 30 with activated carbon treated water and dispense 100 g into a 300 ml Erlenmeyer flask. The main culture solution was sterilized by autoclaving at 105 ° C. for 1 minute.

(3) Fermentation 1000 μl of the starter of the Pediococcus pentosaceus OS strain was inoculated into the main culture solution, and stirring culture was started under conditions of 35 ° C. and 70 rpm. The arginine (Arg) content, ornithine (Orn) content, pH and viable cell count in the main culture solution at 0, 24, 48 and 96 hours after the start of the culture were measured by HPLC. The results are shown in Table 1.

From the results in Table 1, it can be seen that the number of viable bacteria in the main culture increased, the arginine content decreased, the ornithine content increased, and the ornithine-rich garlic fermented product of the present invention was produced.

(Beverages containing fermented garlic with high ornithine content)
Beverages having the composition shown in Table 2 were prepared and sterilized by heating at 93 ° C. for 2 minutes to prepare a beverage having Brix 11.0, pH 3.1, TA (total acidity) 0.440%.

Claims (1)

Fermented product with increased ornithine content by fermenting processed garlic with lactic acid bacteria.