JP4565241B2 - Fermented plum production method and fermented plum obtained thereby - Google Patents

Description

  The present invention relates to a method for producing fermented plum and the fermented plum obtained thereby.

  In Japan, umeboshi is famous as a processed food of plum. Umeboshi is a food with excellent preservability that has been eaten by Japanese since ancient times, and contains organic acids such as citric acid and a large amount of minerals. It has been reported. Umeboshi can usually be produced by soaking ome in salt with salt for about 30 days, then taking it out and drying it in the sun for about 3 days.

In recent years, a large amount of salt in foods has been noted as one of the causes of high blood pressure, etc., so the amount of salt used in the production of commercially available umeboshi tends to be reduced, and various production methods have been studied. (For example, refer to Patent Document 1).
JP 2001-120176 A

  However, low salted umeboshi has problems such as poor shelf life and easy propagation of germs, and therefore, there is a demand for a method for producing a new processed plum product without such problems.

  Umeboshi, on the other hand, is not fermented unlike ordinary pickles, but it is expected that preservatives will increase due to the increase of organic acids due to fermentation, and vitamins will increase due to the action of microorganisms. Therefore, there is also a demand for new processed ume foods with fermentation treatment.

  The present invention has been made in view of such circumstances, and it is possible to obtain a completely new method for producing fermented plums that has high storage stability without using salt, is excellent in taste, and has high functionality. Its purpose is to provide fermented plums.

In order to achieve the above object, the present invention includes a step of immersing ume in a medium mainly composed of ume and vinegar that has been subjected to a sugar and salt removal treatment, and steaming the ume together with the medium, and in the medium after the step. A method for producing fermented plums comprising a step of inoculating basidiomycetes shown in (a) below and a step of fermenting ome with the basidiomycetes is a first gist.
(A) At least one basidiomycete selected from the group consisting of Kawaratake, Suehirotake, Mannentake, Kaigaratake, and Sujichadaigoke.

  Moreover, let the fermented plum obtained by the manufacturing method of the said 1st summary be a 2nd summary.

That is, the present inventor has intensively studied to solve the above problems. In the process, we recalled the production of processed ume foods by adopting a method with fermentation that is completely different from the traditional method of making dried umeboshi. Then, studying the above fermentation using basidiomycetes that produce useful physiologically active substances, and identifying the manufacturing process based on the superiority or inferiority of the taste evaluation of the food (fermented plum) obtained thereby The basidiomycetes used for fermentation were identified, and the method for producing fermented plums with high storage stability and excellent taste was studied. As a result, in a medium mainly composed of sugar (glucose, starch, etc.) and ume vinegar (plum vinegar subjected to salt removal treatment) As a result of inoculating specific basidiomycetes such as oyster mushrooms and Sujichadaigoke and performing fermentation, it was found that the intended purpose could be achieved, and the present invention was achieved.

  Moreover, since the fermented plum of this invention obtained by the said manufacturing method is manufactured by specific basidiomycete, it will contain the useful physiologically active substance which is not seen in plum drying. That is, β-D-glucan that exhibits an antitumor property, immune activity, antiallergic property, and dietary fiber effect, chitin and heteropolysaccharide that exhibits a dietary fiber effect [pectin, hemicellulose, active hemicellulose complex (AHCC, Active hemicellulose complex), polyuronide, lignin] and the like. Therefore, the fermented plum of the present invention is completely new and has no function and health food.

  In the present invention, basidiomycetes refer to those whose fruiting bodies are said to be "mushrooms". In addition to basidiomycetes in the microbial taxonomics (Agaricus, Oyster mushrooms, peritoneal fungi, and jellyfishes), It is used in a concept that includes some fungi.

  The fermented plum of the present invention is obtained by immersing ome in a medium mainly composed of sugar and ume vinegar, and steaming the ome together with the medium, and then, in the medium, a specific species such as Kawaratake, Suehirotake, Mannentake, Kaigaratake, Sujichadaigoke It can be obtained by inoculating basidiomycetes and fermenting them. And in this manufacturing method, miscellaneous bacteria do not reproduce even if salt content is indispensable, and the product (fermented plum) excellent in preservability can be obtained.

  And the fermented plum of this invention obtained by such a special manufacturing method is excellent in taste, there is no problem of causing hypertension etc., Furthermore, the anticancer substance ( β-D-glucan) and the like can also be used as a functional / health food.

  In particular, when soy milk is further contained in the above-mentioned medium before immersing green ume, the sourness of the obtained fermented ume can be suppressed and a mild taste can be obtained.

  Moreover, if the said fermentation process is performed on anaerobic conditions, the propagation of miscellaneous bacteria at the time of manufacture can be suppressed more.

  Next, embodiments of the present invention will be described in detail.

  As described above, the fermented plum of the present invention is obtained by immersing the ume in a medium mainly composed of sugar and ume vinegar, and steaming the ume together with the medium. Then, in the medium, Kawaratake, Suehirotake, It can be obtained by inoculating and fermenting specific basidiomycetes such as Mannentake, Kaigaratake, and Sujichadaigoke.

  Here, in the present invention, “green plum” means raw plum fruit, in addition to the unripe bluish one, the degree of ripeness is increased, and the yellowish and soft reddish ones. It is intended to include things. The above-mentioned Ome is usually washed with water.

  As the above-mentioned medium for pickling ume (medium for breeding basidiomycetes and promoting fermentation of ume. Pickled soup), a medium mainly composed of sugar and ume vinegar is used. Here, “main component” usually means that it occupies a majority of the whole, and includes the case where the entire medium consists of only the main component. Therefore, even if the said culture medium consists only of saccharide | sugar and a plum vinegar, in addition to that, the thing which mix | blended other materials suitably may be sufficient. It is preferable to prepare the saccharide and ume vinegar in a weight ratio such that saccharide / ume vinegar = 1/4 to 1/1.

  Carbohydrates in the medium include those belonging to monosaccharides such as glucose, galactose and fructose, those belonging to disaccharides such as sucrose, maltose and lactose, and polysaccharides such as cooked rice, rice bran, starch, dextrin and glycogen. Things can be raised. These may be used alone or in combination of two or more. Among these, glucose and cooked rice are preferably used from the viewpoint of improving the taste of fermented plum.

Moreover, as a plum vinegar in the said culture medium, what is obtained as a by-product when manufacturing conventionally well-known plum dried (commercially dried plum dried etc.) is used. Conventionally, such ume vinegar has been normally disposed of, and since there was no particularly effective utilization method, it can be effectively utilized according to the present invention. Further, in the above vinegar, usually, since in keeping the sodium chloride, also a demand of low salt in the present invention (or salt-free), vinegar was desalination process is used. The method for removing the salt content of ume vinegar is not particularly limited, and can be performed, for example, by passing the ume vinegar through a column filled with an ion exchange resin.

  And as above-mentioned, the said culture medium may consist only of saccharides and ume vinegar, and also may mix | blend other materials suitably in addition to it. The other materials are not particularly limited, and examples thereof include soy milk, water, fruit juice, vegetable juice, and spices. These may be used alone or in combination of two or more.

  In particular, it is preferable to further contain soy milk in the medium before immersing the ume, since the sourness of the fermented ume is suppressed and a milder taste is obtained. In addition, the said soymilk can be obtained by processing these by the conventionally well-known method, for example using the whole soybeans containing the fats and oils, molting soybeans, flake soybeans, etc. as the raw material. Moreover, it is preferable that the weight ratio of the soymilk in the said culture medium shall be in the range of 10 to 40 weight%.

  And after immersing Ome in the said culture medium, the process which steams the said Ome whole culture medium is performed. Here, steaming refers to heat treatment (autoclave treatment) with pressurized steam, and usually heat treatment at 110-125 ° C. for 20-40 minutes in a pressure kettle adjusted to a gauge pressure of 88-118 kPa. Is done.

  Next, the target fermented plum can be obtained by inoculating and fermenting the boiled green plum and medium with a specific basidiomycete. Fermentation conditions are not particularly limited, but are usually fermented at a temperature of 20-30 ° C. for 20-80 days. It is preferable to perform the fermentation treatment under anaerobic conditions as described above (in a state where the ume is not floated while the ume is immersed in the medium), since propagation of various bacteria during production can be further suppressed. In addition, it is preferable to use the basidiomycete that is obtained by liquid culture of a pure culture and growing it as a mycelium. Moreover, it is preferable to mix | blend saccharide | sugar so that the sugar content in the said culture medium may become 2 to 10% in the point which performs fermentation favorably. Moreover, it is preferable to adjust suitably the pH at the time of fermentation so that it may become optimal conditions with the basidiomycete to be used (normally pH = 4.0-6.0). And after this fermentation stage passes, the fermented plum which was fermented suitably can be refrigerated and aged, and the fermented plum of this invention can be manufactured.

  In addition, the fermented plum of this invention is a paste-like fermentation which backs ome in the manufacturing process (it may be before or after inoculation of basidiomycete if it is after steaming of ome). It may be plum. Moreover, even if the fermented plum of this invention is still immersed in a culture medium (dipping juice), even if it took out from the culture medium, what was further dried may be sufficient as it. In addition, the fermented plum of the present invention rarely forms fruit bodies (so-called “mushrooms”) due to basidiomycetes on the surface thereof, but since there is no edible problem, the fruit bodies are formed. The fermented plums are also included in the present invention.

  Specific basidiomycetes inoculated into the above-mentioned cooked ume and medium include Kawaratake (Coriolus versicolor), Suehirotake (Schizophyllum commune), Ganoderma lucidum, Ganoderma lucidum, Ganoderma lucidum, Basidiomycetes such as lucidum, lenzites betulina, and cythus striatus are used. These may be used alone or in combination of two or more. That is, when the above-mentioned specific basidiomycetes are used in the method for producing a fermented plum according to the present invention, the taste is significantly better than when other basidiomycetes are used. In addition, it is preferable that the specific basidiomycete is selected and used only by appropriately screening and the like and capable of producing a fermented plum having better taste. Among the specific basidiomycetes, when Suehirotake and Mannentake are used, the obtained fermented plum has high activity of a fibrinolytic enzyme that has an action of dissolving thrombus. In addition, fermented plums obtained using Kawaratake and Mannentake have high activity in the prevention of thrombosis such as myocardial infarction and cerebral thrombosis because of their high activity of antithrombin active substances that make it difficult to form thrombus. Can do. Furthermore, among the above-mentioned specific basidiomycetes, using Kawaratake, Kaigartake and Mannentake, fermented plums obtained thereby have high antioxidant activity, and particularly those obtained using Mannentake are arginine, phenylalanine, lysine, There is also an increase in amino acids such as leucine.

And in fermented plum obtained using the said specific basidiomycete, said each activity is maintained, without falling over time. Moreover, the fermented ume of the present invention obtained by the above production method contains a useful physiologically active substance that is not found in umeboshi, in addition to the above-mentioned activities that can be obtained depending on the type of basidiomycete. That is, since the fermented plum of this invention contains (beta) -D-glucan etc. which are physiologically active substances derived from basidiomycetes, it has cancer prevention effect, widespread plague prevention effect, allergy prevention effect (effective for atopy) In addition, a dietary fiber effect and the like can be obtained. Further, it may be one containing ergosterol (provitamin D ₂ ) or exhibiting antibacterial activity (enhancing storage stability). In addition, effects that lead to prevention of lifestyle-related diseases such as blood glucose lowering action (by ganoderan, peptide glucan, etc.), blood pressure lowering action (by glycoprotein etc.), cholesterol lowering action (by eritadenine etc.) can be expected. Therefore, the fermented plum of the present invention is completely new and has no function and health food.

  Furthermore, the fermented plum of this invention can respond to the request | requirement of salt reduction (or salt-free), and is very excellent in preservability. And the culture medium (pickled soup) used for manufacture of the fermented plum can also achieve salt reduction or salt-free, and, like the fermented plum of the present invention, is excellent in taste and has the above-mentioned effects by basidiomycetes. Therefore, it can be expected that the medium is used as a beverage or a seasoning.

  Next, examples will be described.

[Culturing of basidiomycetes (mycelium)]
First, 300 ml of hot water was added to 11.7 g of potato dextrose agar medium (Nissui), the medium was dissolved and adjusted to pH 5.6, and then 150 ml was dispensed into two 300 ml Erlenmeyer flasks. 0.7 g of powder (manufactured by Nacalai Tesque) was added. Next, it was autoclaved at 120 ° C. and 118 kPa for 30 minutes, and then dispensed into a sterile petri dish in a clean bench before the agar solidified to prepare a medium. Thereafter, 0.15 g of basidiomycetous fruit body tissue was collected, and tissue culture (aseptic culture) was performed using the above medium to culture basidiomycetes (mycelium). Specifically, first, after planting the fruiting body tissue on a petri dish containing the medium (agar medium) and culturing it, the culture is performed on a separately prepared slant (slant using the agar medium). Then, the mycelium grown from the tissue was transplanted, followed by culturing to obtain the desired mycelium. And the basidiomycetes that have been cultured are Kawaratake, Kaigartake, Sanagitake, Mustache, Suhirotake, Mimibu Satake, Hatakechadaigoke, Sujichadaigoke, Ryukyu, Mannentake, Enokitake, Eringitake, Hiratake, Takeuchi Makitake, Maitaketake, , Yamabushitake, Napa (a kind of Sarnococcidae, domestically produced in Thailand) and 8B-3 (a fusion strain of Bunashimeji and mustache. “8B-3” is an experimental number assigned by the present inventor). There are 20 types.

[Production of fermented plum]
In a 500 ml beaker, 59 g of cooked rice, 53 ml of soy milk, 125 ml of plum vinegar, and 23 ml of water were added, and four ome (washed with water) were added thereto, and the pH was adjusted to 5.6. A plurality of these were prepared, aluminum foil was applied, and autoclaved (cooked) (120 ° C., 98 kPa, 30 min). Then, inoculate each basidiomycete (mycelium) of the culture (two inoculations in 5 mm square) in the clean bench with the above obtained, Culture (46 days at 25 ° C.).

  The fermented ume thus obtained was evaluated for umami and aroma according to the following criteria. These results are shown in Tables 1 to 3 below.

〔taste〕
The taste of each obtained fermented plum was evaluated by the taste of the panelists. That is, on the basis of commercially available umeboshi (generally seasoned only with salt; conventional example), ◯ indicates that the umami is significantly improved, △ indicates that it is similar to the commercially available umeboshi, and the taste is unpleasant. Was marked with x. In addition, the said evaluation takes the average of the evaluation by 10 expert panelists.

[Aromatic]
The smell of each fermented plum obtained was evaluated by the panel odor. That is, ◯ indicates that the aromaticity improvement by fermentation was remarkably confirmed, and △ indicates that the aromaticity improvement was not particularly confirmed or an unpleasant fermentation odor was confirmed. In addition, the said evaluation takes the average of the evaluation by 10 expert panelists.

  From the above results, it can be seen that those fermented with mycelium of Kawaratake, Suehirotake, Mannentake, Kaigaratake and Sujichadaigo are particularly useful in terms of taste. In addition, also in the culture medium (pickled soup) of fermented plum, since the thing using these specific basidiomycetes was excellent in the point of taste, utilization as a drink or a seasoning can be expected.

  Next, each characteristic (fibrinolytic activity, antithrombin activity, antioxidant activity, presence or absence of β-D-glucan) of the fermented plum obtained using the above-mentioned specific basidiomycetes (Kawaratake, Suehirotake, Mannentake, Kaigaratake and Sujichadaigo) ) Was measured and evaluated according to the following criteria. These results are also shown in Table 4 below. The blank (control example) was obtained in the same manner as in Example except that no basidiomycete was inoculated.

[Fibrinolytic activity]
A liquid (medium) in which ume was soaked and fermented ume crushed with spatula were mixed and used as a sample. Then, 4 ml of the fibrinogen solution and 2.4 ml of the thrombin solution were added to the flat petri dish, and immediately mixed without unevenness, and left until solidified. 30 μl of the sample was placed on the fibrin plate thus obtained, and the dissolution area after standing for 22 hours was measured. At the same time, the dissolved state was visually evaluated, and “C” was obtained by clearly dissolving fibrin, and “W” was obtained by dissolving only the periphery of fibrin.

[Antithrombin activity]
0.5 g of a solution (medium) in which ume was soaked and fermented ume crushed with a spatula was placed in a microtube and centrifuged for 10 minutes at a centrifugal force of 10,000 rpm to obtain a supernatant. Next, 25 μl of the above supernatant diluted 5 times with pure water, 50 μl of thrombin (produced by Itoham Co., Ltd., cattle plasma) diluted to 12.5 NHU / ml, and 25 μl of 0.08M phosphate buffer were mixed. Pre-incubate at 37 ° C for 5 minutes, add 200 µl of a 0.33% fibrinogen solution, and adjust the thrombin clotting time (time to change from fibrinogen to fibrin to solidify) using a core gromometer (Henrich Amlang). And measured. In addition, the thing exceeding 300 seconds was shown as "300 *".

[Antioxidant activity]
0.5 g of a solution (medium) in which ume was soaked and fermented ume crushed with a spatula was placed in a microtube and centrifuged for 10 minutes at a centrifugal force of 10,000 rpm to obtain a supernatant. Next, 180 μl of the supernatant, 60 μl of xanthine oxidase solution, 10 μl of luminescent reagent (MPEC), 50 μm of hypoxanthine were mixed, and the amount of luminescence was measured with a luminescence sensor (manufactured by Atto). Based on the results, Based on the chemiluminescence method, the oxidation inhibition rate (%) was calculated.

[Presence or absence of β-D-glucan]
In order to confirm whether or not β-D-glucan is present in each fermented plum suspension, β-D-glucan was detected using high performance liquid chromatography (HPLC). In addition, “Yes” was found in the case where the peak of β-D-glucan could be confirmed, and some of the peaks that could not be confirmed or some peaks were confirmed, but other experiments [enzyme (β-1,3-glucanase) treatment experiment ] To which the peak was confirmed not to be β-D-glucan was marked with “none”.

  From the above results, it can be seen that when Suehirotake and Mannentake are used, the obtained fermented plums have high fibrinolytic enzyme activity that dissolves thrombus. In addition, in the commercially available umeboshi, the dissolution area showed a large value, but only the periphery was dissolved, and the fibrin was not dissolved as a whole.

  In addition, fermented plum obtained using Kawaratake and Mannentake has a high activity of an antithrombin active substance that makes it difficult to form a thrombus (thrombin time is 300 seconds or more), so in prevention of thrombosis such as myocardial infarction and cerebral thrombus, It is possible to exert more excellent effects. In addition, although the value for 300 seconds or more was shown also in the commercially available pickled plum, since the high concentration salt is added, the influence by salt can be considered. However, since the product of the present invention does not use any salt, it can be seen that the antithrombin activity is not due to the influence of salt.

  In addition, the blank ume not fermented with basidiomycetes showed an oxidation inhibition rate of 55%, and a commercially available umeboshi showed an oxidation inhibition rate of 34.3%, whereas it was obtained using Kawaratake, Kaigaratake and Mannentake. The fermented plums showed an oxidation inhibition rate of 80% or more and a high antioxidant activity. In addition, fermented plums obtained using nanentake have also been confirmed to have increased amino acids such as arginine, phenylalanine, lysine, and leucine, compared to other ume.

  And it turns out that all the fermented plums of this invention contain (beta) -D-glucan which is a physiologically active substance which is not in the conventional umeboshi.

Claims (4)

A step of immersing the ume in a medium mainly composed of ume vinegar that has been subjected to carbohydrate and salt removal treatment, and a step of steaming the ume together with the medium; And a step of fermenting the ume with the basidiomycete, a method for producing a fermented ume.
(A) At least one basidiomycete selected from the group consisting of Kawaratake, Suehirotake, Mannentake, Kaigaratake, and Sujichadaigoke.   The method for producing fermented plums according to claim 1, further comprising soy milk in the medium before dipping the ume.   The method for producing a fermented plum according to claim 1 or 2, wherein the fermentation treatment is performed under anaerobic conditions.   Fermented plums obtained by the production method according to any one of claims 1 to 3.