JP4653655B2 - Method for producing fermented food - Google Patents

Description

  The present invention relates to a composition of an extract excellent in flavor and nutrition, obtained by fermentation-extracting and activating its components from various food ingredients, a method for producing the same, and a use thereof.

   In recent years, the needs for food have greatly changed to health-oriented and genuine. At the same time, the food's tertiary function (physical condition control function) has attracted special attention.・ It is recognized that it plays an important role in promotion.

Patent International Publication No. WO98-01042 Japanese Patent Laid-Open No. 03-251161

  Currently, the extraction rate (w / w%) from various ingredients is around 35% in the hot water extraction method and the high-temperature / high-pressure extraction method that are usually used, and the ingredients are not natural and are quite physiological. Loss of activity.

  As a result of intensive studies to solve the above problems, the present inventors have fermented and activated the components contained therein from several or many kinds of mixed ingredients, and in terms of food tertiary function, nutritional, It has been found that a natural extract having a component excellent in flavor and various enzyme activities can be obtained, and the present invention has been completed.

  Unlike the conventional method, the present invention has developed a manufacturing method for extracting ingredients contained in various foods as they are, making them easily activated by digestion and absorption, and further improving the yield. It aims at providing the natural extract component excellent in tertiary function, nutrition and flavor.

   The second subject of the present invention is the selection of microorganisms for efficiently and naturally fermenting and activating the components contained in the ingredients from compounded foods and the development of a novel fermentation extraction and activating method. For this reason, the inventors searched for various microorganisms widely used in the food industry, and as a result, among Aspergillus oryzae (Aspergillus oryzae) and Ten strains of Aspergillus sojae were screened and selected. Using these koji molds, we developed a new manufacturing technology that allows natural fermentation extraction and activation, and is superior in terms of food tertiary function, nutrition, flavor, digestion and absorption The present inventors have succeeded in obtaining a natural extract having components and various enzyme activities with good yield, and have completed the present invention.

The present invention can have the following three configurations.
1. An extract composition obtained by fermentation-extracting and activating the components of a combination of various types of koji molds and various enzymes, which are combined with dry powdered hydrolysates of various food ingredients.
2. A method for producing a food extract in which various kinds of selected koji molds and various enzymes are used in combination with a dry powdered hydrolyzate of various food ingredients, and the ingredients are fermented, extracted and activated.
According to this production method, compared with the action of various koji molds alone, the fermentation extraction rate of the protein is increased by about 50%, and the synergistic effect by the combination with various enzymes is remarkable.
3. Extracts containing these food extract compositions are used as they are, or as concentrated liquids and dry powders, for various foods in various areas containing them, for nutritional and flavorful uses. Can be deployed.
Examples of the enzyme group in the present invention include (but not limited to, cell membrane degrading enzymes, cellulose and hemicellulose degrading enzymes, pectin degrading enzymes, proteolytic enzymes, peptide degrading enzymes, carbohydrate degrading enzymes, and lipolytic enzymes). It is not a thing. The range of each addition amount is 0.001% to 1.0%, preferably 0.01% to 0.1%.

The production method for fermenting and activating the components contained in the ingredients of the present invention will be described in detail. First, in the case of various kinds of ingredients, grains and beans 25%, vegetables and fruits 50% More than 50 kinds of ingredients such as medicinal herbs, herbs, teas 15%, seafood, seaweeds, livestock 10% are suitable for fermentation extraction and activation. This compounded food material is freeze-dried or dried at low temperature, dried to maintain the physiologically active function of the components, and powdered .
Fermentation extraction and activation methods include direct fermenting with a variety of hydrolyzate or various types of food ingredients in a koji, fermenting koji with various hydrolyzing enzymes, or extracting with various hydrolases in advance. The extract of the prepared food composition is fermented and activated at 20 to 60 ° C. for 1 day to several months by the method of fermenting and activating the extract.
Next, among Aspergillus oryzae (Aspergillus oryzae) and Aspergillus sojae (among Aspergillus sojae) among the koji molds characterized by protease power, carbohydrate liquefaction power and saccharification power, rice, wheat, Make one, two or three kinds of soy beans alone or in a mixed koji. Persimmon is added at a rate of 5% to 100% per weight of several or many kinds of food ingredients, and the components are fermented, extracted and activated from the hydrolyzate.

Fermentation extraction and activation methods include direct fermenting with a variety of hydrolyzate or various types of food composition hydrolysates, methods of fermenting with koji in combination with various hydrolases, or extraction with various hydrolases in advance. the method of activating fermented with koji extract ingredients formulation was, one day to several months (preferably, 3 days to 30 days), fermented at 20 ° C. to 60 ° C. (preferably 25 ° C. to 45 ° C.) Extract and activate.
The extract obtained by fermenting extraction and activation of the ingredients contained in the mixed food of the present invention has the following components and enzyme activity that are excellent in flavor and nutrition.

Constituents per 100g of solids are
Protein 5.0 g to 30.0 g
Carbohydrate 40.0 g to 85.0 g
Lipid 0.3 g to 2.0 g
Dietary fiber 0.5 g to 5.0 g
Ash 2.0 g to 8.5 g
Moisture 2.5 g to 7.0 g
It is.

Proteins have a total amino acid content of 80% or more, free amino acids in total amino acids of 45% or more, and of the total amino acids, essential amino acids are 35% or more.

The amino acid composition per 100g of solid content is
Isoleucine 600 mg to 800 mg
Leucine 1000 mg to 1500 mg
Lysine 1000 mg to 1300 mg
Methionine 200 mg to 300 mg
Cystine 250 mg to 350 mg
Phenylalanine 900 mg to 1200 mg
Tyrosine 400 mg to 700 mg
Threonine 500 mg to 800 mg
Tryptophan 100 mg to 200 mg
Valine 600 mg to 900 mg
Histidine 400 mg to 600 mg
Arginine 100 mg or less Alanine 900 mg to 1200 mg
Aspartic acid 2000 mg to 2500 mg
Glutamic acid 3000 mg to 4000 mg
Glycine 1000 mg to 1300 mg
Proline 1200 mg to 1500 mg
Serine 600 mg to 900 mg
It is.

The main metabolic enzyme activity contained in the fermented extract stock solution (solid content 8-15%) is α-amylase 200 u-600 u per ml.
Glucoamylase 3000 u to 5000 u
Pectinase 10 u to 100 u
Cellulase 1 u to 5 u
Hemicellulase 1 u to 5 u
Acid protease 50 u ~ 200 u
Neutral protease 50 u to 200 u
Semi-alkaline heptadage 50 u to 200 u
Lipase 300 u to 2000 u
It is.

The content of vitamins and minerals per 100g of solid content is
β-carotene 10 μ-200 μg
Retinol 10 μ-100 μg
Vitamin B1 0.2 mg to 0.6 mg
Vitamin B2 0.4 mg to 1.5 mg
Vitamin B6 1.0 mg to 2.5 mg
Pantothenic acid 1.0 mg to 6.5 mg
Folic acid 0.1 mg to 0.5 mg

Minerals
Calcium 200 mg to 500 mg
Phosphorus 300 mg to 600 mg
Iron 2 mg to 5 mg
Sodium 100 mg to 400 mg
Potassium 1500 mg to 2500 mg
Magnesium 150 mg to 300 mg
Zinc 2 mg to 6 mg
Manganese 2 mg to 5 mg
Salt equivalent 400 mg to 1000 mg
It is.

The above-mentioned components obtained by fermentation and extraction and activation from several or many kinds of food composition of the present invention and the extract composition having various enzyme activities are used as they are, or as-is, aseptically filtered extracts for sterilization according to conventional methods. As a concentrated solution and a powder dried at low temperature, it can be applied to various foods in various areas for nutritional, flavor, digestive and absorption health-friendly uses, and as a food quality improver. Has an excellent effect.
The effective intake amount for a human is in the range of 50 ml to 100 ml in the case of a fermented and activated liquid as it is.

The food extract composition obtained in the present invention is used by adding to various beverages such as soft drinks, nutrition drinks, fruit juice drinks, vegetable drinks, tea drinks, soy milk drinks, vinegar drinks, yogurt drinks, alcoholic drinks, etc. Alternatively, by using the extract as it is, it is possible to provide a product that is excellent in nutrition, flavor, digestion and absorption.
In addition, this ingredient extract composition is made of Japanese confectionery, Western confectionery, bread, pizza, pie, noodles, tofu, natto and kamaboko, chikuwa, hanpen, fish sausage and other frozen products such as ice cream and soft cream, ham and sausage It can be used in the process of manufacturing processed foods such as livestock products, etc. and during cooking, providing products that are excellent in nutrition, flavor, digestion and absorption, and excellent in food It has an effect as a quality improver.
Furthermore, this ingredient extract composition should be added and used during the manufacturing process and cooking of dressing, Worcester sauce, white sauce, ketchup sauce, mayonnaise, soy sauce, miso, miso soup, sprinkles, chemical seasonings, spices, etc. Thus, the quality of these foods can be improved richly in nutrition and flavor.

EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated, this invention is not limited to this.
<From compounded ingredients, fermentation extraction and activation of the components contained>
(1) Ingredients used in the test 100 freeze-dried powders of selected ingredients (partially low-temperature dry powder), 25% grains and beans, 50% vegetables and fruits, 15% medicinal herbs, herbs and teas, seafood・ We mixed seaweed and livestock products at a weight ratio of 10% to make a mixed food.
The 100 kinds of ingredients are, for example, the following ingredients, each of which is a blended ingredient mixed by 1% by weight.
Germinated brown rice, brown rice, white rice, black rice, barley, wheat, rye, oats, balger wheat, spelled wheat, soybeans, black beans, peas, green beans, soybean protein, mushrooms, acne, corn, sweet corn, sweet corn, flaxseed, Sesame seeds, sunflower seeds, quinoa, amaranth, cabbage, carrot, tomato, red pepper, green pepper, broccoli, cauliflower, onion, potato, spinach, komatsuna, mizuna, Chinese cabbage, sweet potato, purple sweet potato, radish, red turnip, turnip, Green onion, celery, parsley, asparagus, burdock, pumpkin, cucumber, lotus root, spring chrysanthemum, garlic, ginger, blue gizzard, leek, bitter gourd, kale, moroheiya, tomorrow leaf, barley young leaf, evening fruit, banana, orange, lemon, apple , Peach, strawberry, grape, gray Prefruit, Pomegranate, Acerola, Prunes, Peanuts, Almonds, Green Tea, Tochucha, Misocha, Shiitake, Maiko, Agaricus, Licorice, Turmeric, Kidachi Aloe, Mulberry Leaves, Basil, Mint, Oregano, Rosemary, Sage, Chicken, Pork, Yogurt, shark cartilage, squirts, oysters, clams, kelp, seaweed, hijiki

(2) Aspergillus oryzae K1 strain (IAM 2609), Ashelgillus oryzae S1 strain (Aspergillus oryzae K1 strain (IAM 2609), Aspergillus oryzae in order to ferment-extract and activate the components contained in the above-mentioned ingredients Three kinds of Aspergillus oryzae S1 strain (IAM 2603), Aspergillus sojae M1 strain (Aspergillus sojae M1 strain (IAM 2669)) were mixed at a weight ratio of 1: 1 and used.

(3) Koji making with test medium Take a separate container so that the ratio of rice, oats, and soybeans is 1: 1: 1 by weight, wash the rice and soybeans with water, soak in water overnight, and boil did. The oats were watered for 10 minutes and then steamed in the same manner. These three kinds of steamed products were mixed as a test medium, and the above three kinds of koji mold spores were inoculated. In this case, the inoculum of the gonococcal spore mixture was inoculated uniformly 0.05% with respect to the dry weight of rice, oats, and soybeans before water immersion in a medium, and kneaded at 30 ° C. for 72 hours.

<Fermentation extraction / activation conditions>
Add 5 liters of water to 1 kg of the above-mentioned 100 kinds of mixed food powder, and make a uniform suspension (pH 5.0) with good stirring. 300g of mixed koji made from three types of koji molds in a mixed medium of rice, wheat and soybeans is allowed to act on this mixed food suspension, and aseptically fermented for 120 hours with gentle stirring at 40 ° C. Extraction and activation of ingredients contained in the ingredients were performed.
When the mixed koji is allowed to act on this mixed food powder, various enzymes (pectinase “Nagase” (trade name), cellulase “Amano” (trade name), hemicellulase “Amano” (trade name), Uniase “Yakult” (Uniase) S (product name)), Dena team AP “Nagase” ((Dena team AP (product name)), Denapsin 2P “Nagase” (denapsin 2P (product name)), and lipase “Amano” (product name), respectively. 0.05% (w / w%) was added and allowed to act.

  After completion of fermentation, centrifuge at 1500 rpm for 10 minutes to obtain an extract, filter through a filter cloth, make a clear extract, and further filter through a 0.2 μm filter for sterilization. A fermented extract / activated extract composition was obtained. The yield was 4.2 liters for the extracted and purified liquid, and 504 g for the lyophilized powder. The yield from the mixed food powder was 50%.

<Component analysis>
The quantitative analysis results of the components per 100 g of the solid content (lyophilized powder) of the fermented extract / activated extract composition were as follows.

Protein 20.52 g
Fat 0.89 g
Carbohydrate 67.82 g
Moisture 4.05 g
Ash content 6.24 g
Dietary fiber 1.79 g

The quantitative method is
Protein: Kjeldahl lipid: acid degradation carbohydrate: 100g-(protein + lipid + moisture + ash)
Ash content: Direct ashing method Dietary fiber: Prosky method.
The constituent amino acids (total amino acids) in the protein were quantitatively analyzed per 100 g of solid content as follows. The quantitative analysis of amino acids was performed by high performance liquid chromatography.

Isoleucine 775.58 mg
Leucine 1308.22 mg
Lysine 1214.77 mg
Methionine 224.27 mg
Cystine 270.99 mg
Phenylalanine 1027.88 mg
Tyrosine 541.98 mg
Threonine 691.49 mg
Tryptophan 140.17 mg
Valine 831.65 mg
Histidine 504.60 mg
Arginine 10.00 mg or less Alanine 1027.88 mg
Aspartic acid 2242.66 mg
Glutamic acid 3644.31 mg
Glycine 1121.33 mg
Proline 1308.22 mg
Serine 831.65 mg
Therefore, the total amino acid content in the protein was 17.71 g, and the total amino acid content in the protein was 86.29%.

The content of essential amino acids isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine in the total amino acid content was 6.21 g as described above, and the essential amino acid content in the total amino acid was 35.1%.

The activity of various metabolic enzymes contained in the extracted and purified liquid of the fermentation extract / activated extract was measured.
In the measurement method, the proteolytic enzyme (acidic protease, neutral protease, semi-alkaline peptidase) activity was defined as the activity unit based on the amount of tyrosine produced by degradation using casein as a substrate.
The α-amylase and glucoamylase, which are starch degrading enzymes, were measured by using the soluble starch as a substrate and measuring the decomposed saccharide or the resulting reducing sugar, and used them as enzyme activity units.
Pectinase, which is a pectin-degrading enzyme, cellulase, and hemicellulase, which are fibrinolytic enzymes, were determined as active units by determining reducing sugars produced using pectic acid or CMC (carboxymethylcellulose) as substrates.
The activity of lipase, a lipolytic enzyme, was determined from the number of fatty acids released by decomposition using olive oil as a substrate.

The measurement results are as follows:
α-Amylase 318.8 u
Glucoamylase 4866.0 u
Pectinase 40.5 u
Cellulase 2.9 u
Hemicellulase 2.1 u
Acid protease 90.9 u
Neutral protease 84.9 u
Semi-alkaline peptider 92.9 u
Zelipase 1375.0 u
Of enzyme activity.

The content of vitamins and minerals per 100 g of solid content is
β-carotene 12 μg
Retinol equivalent 10 μg
Vitamin B1 0.3 mg
Vitamin B2 0.7 mg
Vitamin B6 1.2 mg
Pantothenic acid 3.7 mg
Folic acid 0.2 mg
Met.

The measurement method used was a high performance liquid chromatography method or a microbial assay method.
Minerals are calcium 299 mg
Phosphorus 486 mg
Iron 3.7 mg
Sodium 383 mg
Potassium 1869 mg
Magnesium 234 mg
Zinc 4.7 mg
Manganese 3.8 mg
Salt equivalent 930 mg
Met.
As the measurement method, atomic absorption spectrophotometry or ICP emission analysis was used.

<Soft drink>
Fermented extract / activated extract 1 produced in the above example was added to 700 ml of vitamin C, 10 g of honey and 10 ml of concentrated apple juice, to produce a soft drink with excellent nutrition. The obtained soft drink had a good flavor and was a refreshing and good beverage with a good sweetness and acidity.

<Alcoholic beverages>
40 parts by weight of the whiskey, alcoholic beverage with 160 parts by weight of the fermented extraction / activated exciter prepared in Example 1 above, and alcohol with 120 parts by weight of the exhaled liquid with 80 parts by weight of shochu. A drink was produced. Both the whiskey drink and shochu drink obtained are well harmonized with alcohol, and the taste and richness are deepened compared to those without adding the juice. It was born.

<Yo Gult>
Add 1g of the fermented extract / activated powdered flour produced in Example 1 as a food quality improver, 500 ml of milk, and 5g of yogurt starter, and add yogurt using a general method. Manufactured. The yogurt obtained was mellow and excellent in flavor, and it was confirmed that it had a slightly different taste from the products on the market.

<Soy milk>
1 g of the fermented extract / activated extract powder produced in Example 1 was added to 200 ml of soy milk as a food product quality improver to produce adjusted soy milk. It was confirmed that the prepared soymilk had a soy bean odor and a soy taste, and was easy to drink, mild and soft compared to soymilk.

  A wide variety of ingredients such as 50, 88, and 100, even if it is difficult to eat even if it is a single item because it is too smelly or tasteful, it has a good taste without liking Since it can be ingested and a food with excellent absorption in the body can be formed, food and drink that can be applied to healthy people and patients of a wide range of ages from infants to the elderly can be provided.

Claims (3)

Cellulose-degrading enzyme, cellulose and hemicellulose-degrading enzyme, pectin-degrading enzyme in compounded food powder that is freeze-dried and blended with grains, beans, vegetables, fruits, medicinal herbs, herbs, teas, seafood, seaweed and livestock products A method for producing a fermented food, which comprises performing enzymatic treatment with a proteolytic enzyme, a peptide degrading enzyme, a carbohydrate degrading enzyme, and a lipolytic enzyme and fermentation with a microorganism, followed by extraction to obtain an extract composition. Fermentation by the microorganism is one or a number characterized by liquefaction power, saccharification power, and protease power among Aspergillus oryzae and Aspergillus sojae belonging to the genus Aspergillus. Using mixed spores of seeds, one, two or three of rice, wheat, and soybean are mixed individually and mixed in a certain composition, and per dry powder weight of several kinds or many kinds of food ingredients The method for producing a fermented food according to claim 1, wherein the koji is allowed to act at a ratio of 5% to 100% to ferment the hydrolyzate. The method for producing a fermented food according to claim 1, wherein the number of the mixed ingredients is 50 to 100 .