JP6598400B1 - Method for producing cabbage fermented product - Google Patents

Abstract

An object of the present invention is to provide a method for producing a cabbage fermented product using a cabbage resident bacterium. A method for producing a cabbage fermented product includes a first fermentation step ST10 in which raw cabbage not subjected to heat treatment is processed into a paste and fermented to obtain a fermented product, and the fermented product is squeezed to produce a medium. And a second fermentation step ST30 for further fermentation of the medium. [Selection] Figure 2

Description

  The present invention relates to a method for producing a cabbage fermented product obtained by fermenting raw cabbage.

  Conventionally, in fermentation methods such as rice vinegar, apple vinegar, cabbage vinegar and the like, a method of inoculating purely cultured bacteria into a medium sterilized by heat sterilization and brewing the bacteria by growing them is used.

  For example, cabbage is squeezed with a juicer, sterilized by heating at 85 ° C for 30 minutes, mixed with squeezed solution 84%, ethanol 6%, acetic acid bacteria solution 10% (both final concentration, v / v), 30 ° C A method for producing cabbage vinegar that is allowed to stand for 28 days and is subjected to acetic acid fermentation has been proposed (for example, Non-Patent Document 1).

"Development of cabbage vinegar for the purpose of revitalizing production areas", [online], [Search March 8, 2018], Internet <URL: https://www.jfc.go.jp/n/finance/ keiei / pdf / 2160.pdf>

  However, in the method described in Non-Patent Document 1, the cabbage is sterilized by heat sterilization, and the resident bacteria of the cabbage die.

  An object of this invention is to provide the manufacturing method of the cabbage fermented product using the indigenous bacteria of a cabbage.

  The present invention includes a first fermentation step in which raw cabbage not subjected to heat treatment is processed into a paste and fermented to obtain a fermented product, a squeezed step of squeezing the fermented product to obtain a medium, It is related with the manufacturing method of a cabbage fermented material provided with the 2nd fermentation process which further ferments a culture medium.

  The second fermentation step may include an aerobic fermentation step of fermenting the aerobic and high-temperature medium, and an anaerobic fermentation step of fermenting the anaerobic and low-temperature medium.

  The aerobic fermentation step may include a step of passing the medium through an air-liquid column so that a liquid is present in the gas, and aerating the medium.

  The anaerobic fermentation step may include a step of allowing the culture medium to pass through a ceramic-immobilized support carrying bacteria and enzymes.

  The first fermentation step may be performed by adding 1 to 8 parts by mass of ethanol to 100 parts by weight of fresh cabbage.

  ADVANTAGE OF THE INVENTION According to this invention, the manufacturing method of the cabbage fermented product using the cabbage resident microbe can be provided.

It is a figure which shows the whole structure of the manufacturing apparatus which concerns on this embodiment. It is a flowchart of the manufacturing method which concerns on this embodiment. It is the figure which showed the result of the RBL-2h3 cell degranulation suppression test with respect to the fermented material of Example 1. It is the figure which showed the result of the P388 leukemia cell growth suppression test with respect to the fermented material of Example 1.

Hereinafter, embodiments of the present invention will be described.
The production apparatus according to the embodiment of the present invention reproduces the concept of syntactics (anthropomorphic), that is, a part of metabolism in the human intestinal flora, thereby making it difficult to use the conventional fermentation method. Is used to produce a cabbage fermented product. The production apparatus should also be referred to as a kind of life-level structure, is a resident flora (including soil fungi) and enzyme control technology of each living body, and can symbolize life phenomena. Hereinafter, a part of the process conceived in the manufacturing apparatus will be described.

  Fermentation and rot are synonymous. Of the reactions such as biological metabolism and substance production that take place in the process of survival of fungi, the reaction that is beneficial to human beings is fermentation and is only distinguished from spoilage. As described above, in a conventional fermentation method, in order to obtain a desired product by a biochemical method, a cultivated medium is inoculated with a sterilized medium by heat sterilization, and the bacterium is grown to grow. Method is used.

  On the other hand, it is known as Kuramata, and even if it is brewed according to the same method, it is known that the product will vary slightly depending on the bacteria that have settled there. At present, it is said that there are about 5000 types of bacteria that can be cultured. However, it is said that there are about 100 million difficult cultures. In the human body, the intestinal flora is said to be about 100 trillions and about 1000 species. It is also true that there are far more bacteria than this, and only a few have been identified. In the natural environment, there are immense human microorganisms.

  Parasitic and symbiotic microbial communities survive in response to various environmental stresses. Here, environmental stress refers to oxygen, light, radiation, pH, pressure, alkali, salt, osmotic pressure, temperature, humidity, carbon, alcohol, and the like.

  In the microtalk crosstalk (interfering with each other, proliferating, and antagonizing each other), metabolism and synthesis of a substrate (medium) are performed by an enzyme group existing in a production area of live and dead bacteria. In general, the fermentation product is a growth inhibitor for the fungus. However, there are other fungi that grow using the product as a nutrient source to produce the next product (metabolite). For example, the molecule exchanged between species is hydrogen for anaerobic microorganisms and oxygen for aerobic microorganisms. Microorganisms are highly variable and may become enlarged and dwarfed by the environment. Even dead cells can be amplified as long as DNA is present.

  In addition, among the resident flora parasitizing and symbiotic to plants, there are some difficult-to-cultivate bacteria that do not form colonies and are difficult to cultivate.

  In natural environments, microbial growth stages are generally characterized by long-term nutrient deficiency stages with a short rapid growth phase. At this stage of growth, the microorganisms produce spores (mainly gram-positive bacteria), become dormant cells, or produce biofilms (mainly gram-negative bacteria). This is part of a strategy for microbial survival. In addition, strategies are increasingly diversified by genetic manipulation and transformation. All organisms, not just microorganisms, have a hierarchical structure, are ordered by level-leading relationships in their aggregates, and are extremely fuzzy.

  From such knowledge, by carrying out natural fermentation without sterilizing raw cabbage having a resident flora (including soil fungi), (1) there is a different acidity from conventional vinegar, (2) fermentation As a result, the functionality of the cabbage was amplified, and (3) the cabbage fermented product having a high antibacterial property was obtained.

  For example, pickled vegetables, sardine (acid stalk), sauerkraut and the like as fermented cabbage are fermented by adding 2-3% sodium chloride to increase the osmotic pressure. Cabbage easily produces lactic acid by lactic acid bacteria if certain conditions are met.

  In addition, nitrate ions are present in vegetables. A bacterium belonging to the genus Pseudomonas, which is a cabbage-resident bacterium and is a nitrate-reducing bacterium, generates nitrate ions by metabolism. This nitrous acid suppresses the propagation of other bacteria.

  Since cabbage contains many oligosaccharides that are difficult to use except for lactic acid bacteria, lactic acid fermentation proceeds early in the fermentation. From the beginning of the fermentation, in order from the beginning of the fermentation, Leuconostoc mesenteroid, followed by Tetragenococcus halofilus, followed by Lactobacillus brevis, Lactobacillus brevis, Eventually, Lactobacillus plantarum will dominate. Usually, the fermented product also involves other bacteria and produces 1.3 to 1.5% lactic acid and 0.22 to 0.33% acetic acid while changing the fungus.

  As for the function of raw cabbage, it is known to suppress carcinogenesis, prevent cardiovascular diseases, enhance immunity, and have antibacterial properties. Cabbage has a system that converts inorganic sulfur ions in the soil into the protein cystine in the cultivation process. Various sulfur compounds are expressed starting from cystine. One isothiocyanate of a sulfur compound has an antioxidant effect. Isothiocyanate is not expressed when the cabbage is intact, but it is expressed when the cabbage is mechanically broken (chopped or processed into a paste).

  This reaction occurs after the cell is destroyed by the thioglycoside containing cabbage sulfur group by myrosinase to produce isocyanate ester and dimethyl sulfide, and isothiocyanate is produced by enzymatic or non-enzymatic degradation.

  The antibacterial property of isothiocyanate has little influence on the growth of lactic acid bacteria, and this can be said to be one factor that enables smooth initial lactic acid fermentation in the method for producing cabbage fermented product according to the present invention. Incidentally, cabbage contains enzyme groups such as myrosinase and CS lyase.

  Ethanol is added to a salt-free fermentation medium of cabbage (pasted raw cabbage), and the remaining ethanol in the fermentation process is subjected to acetic acid fermentation with acetic acid bacteria (mainly acetic acid bacteria of Gluconacetobacter genus). And tried to obtain a cabbage fermented product with a new composition, acetic acid fermentation was performed if even a small amount of ethanol was contained, and lactic acid fermentation was possible even if ethanol was excessive is doing. That is, by adding ethanol to paste-like raw cabbage, preferably by adding 1 to 8 parts by mass of ethanol to 100 parts by mass of paste-like raw cabbage, more preferably By adding 3 to 6 parts by mass of ethanol to 100 parts by mass of cabbage, a cabbage fermented product could be easily obtained by enzyme activity and live cell fermentation without sterilizing the medium.

  Moreover, so that acetic acid fermentation is fully performed, the fermented raw cabbage squeezed passes through the air-liquid column. Although details will be described later, the air-liquid type column can sufficiently store oxygen for the cultured bacteria, eliminating the need for inoculation with purely cultured bacteria (acetic acid bacteria). Acetic acid fermentation can be performed.

  Furthermore, the cabbage fermented product of the present invention is produced using a fungus that produces a biofilm that has been difficult to use for fermentation by conventional fermentation methods. Some fungi produce biofilms under anaerobic conditions. 5 to 10 types of biofilms have been confirmed in the cabbage fermented product production apparatus of the present invention described later. Bacteria that make these biofilms escape from starvation if the environmental conditions are in place, grow, and reproduce, but recapitulate in biofilms if the environmental conditions deteriorate. The dead bacteria and their metabolites are consumed as a nutrient source for other bacteria, and further metabolites are produced. Thus, an unknown metabolic product can be taken into a cabbage fermented product by utilizing the microbe which makes a biofilm for manufacture of a cabbage fermented product.

  Here, when the biofilm is formed, the passage of the fermented product in the production apparatus is hindered (for example, the tube in the production apparatus is blocked by the biofilm). It is difficult to use bacteria that produce

  Therefore, the apparatus for producing a cabbage fermented product of the present invention has a ceramic-immobilized support disposed in a column. Although details will be described later, this ceramic-immobilized carrier serves as a scaffold for the biofilm-producing bacteria (gram-negative bacteria) to produce the biofilm. Moreover, since a biofilm is formed in the ceramic-immobilized carrier, the cabbage fermented product and the biofilm are easily brought into contact with each other. Thereby, it becomes easy to utilize the microbe which produces | generates a biofilm for fermentation.

Hereinafter, the manufacturing apparatus used for implementation of the manufacturing method of the cabbage fermented product of this invention is demonstrated in detail using drawing.
[Manufacturing equipment]
Drawing 1 is a figure showing the whole cabbage fermented material manufacturing device composition concerning this embodiment. As shown in FIG. 1, the cabbage fermented product manufacturing apparatus 100 includes a fermentation apparatus 110, a temperature control apparatus 120, an aeration apparatus 130, and a cooling apparatus 140.

  The fermentation apparatus 110 is an apparatus that manufactures a cabbage fermented product using the cabbage resident bacteria. In the present embodiment, the fermentation apparatus 110 includes a tank 1, a metering pump 2, an air-liquid column 3, a main tank 4, a storage tank 5, a metering pump 6, a first column 7, 2 columns 8 and a product tank 9 are provided.

  The tank 1 stores a culture medium. As will be described in detail later, the medium is a paste made from raw cabbage that has not been heat-treated into paste, and added with ethanol as necessary and fermented fermented product as described below. is there. Here, for example, the pH of the fermented product is 3 to 4, and the acid amount is 1 to 2%. Although the apparatus which ferments raw cabbage and the apparatus which squeezes fermented material are not shown in FIG. 1, the cabbage fermented product manufacturing apparatus 100 may be equipped with these apparatuses.

  The metering pump 2 sends out the medium stored in the tank 1 toward the air-liquid column 3.

  The inside of the air-liquid column 3 is aerated so that the ratio of air to the medium (volume ratio) is approximately 70:30, that is, the ratio of air is greater than the ratio of the medium. The inside of the air liquid column 3 is managed at 25 to 30 ° C. The medium passes through the air liquid column 3 over 3 to 4 days. The medium that has passed through the air-liquid column 3 moves to the main tank 4.

  In the main tank 4, the culture medium is aerated, and the dissolved oxygen content in the culture medium has almost reached the saturated dissolved oxygen content. The inside of the main tank 4 is managed at 25 to 30 ° C. In this main tank 4, the medium is fermented (acetic acid fermentation) for 10 to 20 days. Here, the acetic acid-fermenting bacteria are, for example, acetic acid bacteria belonging to the genus Glucoacetobacter. The medium fermented in the main tank 4 moves to the storage tank 5.

  The storage tank 5 stores a fermented (acetic acid fermented) medium. The inside of the storage tank 5 is managed at 15 to 20 ° C. For example, the fermented medium is stored in the storage tank 5 over 2 to 4 days. Thereby, homogenization of the fermented culture medium can be achieved. In addition, since the temperature inside the storage tank 5 is set slightly lower than the temperature inside the main tank 4, the medium can be used for fermentation in the next step.

  The metering pump 6 sends out the medium stored in the storage tank 5 toward the first column 7 and the second column 8.

  The first column 7 and the second column 8 each have a ceramic immobilization support. In general, it is easy to make a porous ceramic itself, but it is not easy to make a continuous porous ceramic that allows liquid to pass through the ceramic. In this embodiment, the ceramic immobilization support is a mixture of flour and porcelain at a predetermined mass ratio, and if necessary, a ashable substance (for example, sawdust) is added to form a gluten network structure. , Baked at 800-1200 ° C, washed and removed incinerated flour, etc., porosity is 90% or more, and when immersed in water, the mass per unit volume increases 1.9-2.0 times It is. Such ceramic immobilization support can be made arbitrarily according to the shape of the apparatus. Since it is a ceramic-immobilized support, it is reproducible, and it has a structure in which the substrate and the metabolite are easily transferred, and the medium is taken in and the metabolite is discharged automatically. As a result, the activity expression rate is very excellent. This ceramic immobilization support can be installed in any place of the fermentation apparatus 110. In the present embodiment, the biofilm can be easily formed by being installed in each of the first column 7 and the second column 8 and contributes to fixing the biofilm.

  The insides of the first column 7 and the second column 8 are both managed at a temperature of 10 to 27 ° C., at least at a lower temperature (preferably 10 to 15 ° C.) than that in the air-liquid column 3 and the main tank 4. Has been. The culture medium that has passed through the respective ceramic immobilization carriers of the first column 7 and the second column 8 moves to the product tank 9.

  The product tank 9 matures a fermented (lactic acid fermented) medium. The inside of the product tank 9 is controlled to 10 ° C. or lower. For example, the fermented medium is stored in the product tank 9 over 30 days. Thereby, the fermented cabbage using the cabbage resident bacteria is obtained.

  The temperature control device 120 is a device that adjusts the temperature of the medium (fermented cabbage) in the fermentation apparatus 110. In the present embodiment, the temperature adjustment device 120 includes a temperature adjustment water tank 10 and a temperature adjustment hot water pump 11.

  The aeration apparatus 130 is an apparatus that aerates the air liquid column 3 and the main tank 4 of the fermentation apparatus 110. The aeration apparatus 130 includes an air cleaning device 12, an air pump 13, an air cleaning column 14, a pressure valve 15, an air dehumidifier 16, a drain remover 17, and an air warmer 18.

  The cooling device 140 is a device that cools each component of the fermentation apparatus 110. The cooling device 140 includes a chiller 19 and a cooler 20.

[Production method]
FIG. 2 is a flowchart of the method for producing a cabbage fermented product according to the present embodiment. As shown in FIG. 2, the cabbage fermented product manufacturing method includes a first fermentation step ST10, a squeezing step ST20, and a second fermentation step ST30.

  The first fermentation step ST10 is a step of processing raw cabbage not subjected to heat treatment into a paste and fermenting it.

  Raw cabbage is cut and ground, for example, and processed into a paste. Specifically, raw cabbage is put into a cutter mixer manufactured by Stephan and operated for 5 to 7 minutes to obtain a paste-like raw cabbage.

  In the present embodiment, 1 to 8 parts by mass (preferably 3 to 6 parts by mass) of ethanol is added to 100 parts by weight of raw cabbage. In addition, ethanol is mainly used for preservation purposes, and the first fermentation step ST10 may be performed without adding ethanol. The tolerance of lactic acid bacteria can also be increased by using ethanol.

  Furthermore, the paste-like raw cabbage is left to stand in a tank (not shown) at 20 to 27 ° C. until pH 3 to 4 and acid amount 1 to 2%. A fermented product is obtained by stirring and fermenting.

  In the first fermentation step ST10, fermentation (fermentation with nitrate-reducing bacteria or fermentation with lactic acid bacteria) using nutrients and alcohol in the cabbage as substrates occurs due to the action of difficult-to-culture bacteria contained in the cabbage. Thereby, resident bacteria of cabbage can be utilized for fermentation.

  The squeezing step ST20 is a step of squeezing the fermented product obtained in the first fermentation step ST10 to obtain a culture medium. Thereby, a liquid medium is extracted from a fermented material. In the present embodiment, the extracted medium moves to the tank 1.

The second fermentation process ST30 includes an aerobic fermentation process ST31 and an anaerobic fermentation process ST32.
In the present specification, aerobic refers to a state in which the amount of dissolved oxygen in the medium is high compared to the case where the medium is left standing, for example, the amount of dissolved oxygen in the medium almost reaches the amount of saturated dissolved oxygen. State. On the other hand, anaerobic refers to a state in which the amount of dissolved oxygen in the medium is approximately the same as or lower than that in the case where the medium is allowed to stand, for example, active in which the amount of dissolved oxygen in the medium increases. A state in which no special processing is performed.
Moreover, in this specification, both high temperature and low temperature mean relative fermentation conditions. For example, high temperature refers to a state in which the temperature of the medium is higher than low temperature (for example, 20 ° C. (normal temperature) or higher), and low temperature refers to a state in which the temperature of the medium is lower than high temperature (for example, less than 20 ° C. (normal temperature)). ).

  The aerobic fermentation step ST31 is a step of fermenting an aerobic and high-temperature medium. The present embodiment includes a step of passing the medium through the air-liquid column 3 so that a liquid is present in the gas and aeration of the medium, and a step of fermenting the medium in the main tank 4.

  The medium transferred to the tank 1 is moved to the air-liquid column 3 by the metering pump 2. In the air-liquid column 3, aeration is performed so that the ratio of air to the medium (volume ratio) is approximately 70:30, that is, the ratio of air is greater than the ratio of the medium. . The medium passes through the air-liquid column 3 at 25-30 ° C. over 3-4 days. In the step of passing the medium through the air-liquid column 3, the aerobic conditions are maintained, and the cultured bacteria are always exposed to aerobic conditions. Thereby, the oxygen storage for the bacteria (acetic acid bacteria) is sufficient. The medium that has passed through the air-liquid column 3 moves to the main tank 4.

  In the main tank 4, the culture medium is aerated, and the dissolved oxygen content in the culture medium has almost reached the saturated dissolved oxygen content. In this main tank 4, a culture medium is fermented at 25-30 degreeC over 10-20 days. In the step of fermenting the medium in the main tank 4, acetic acid fermentation is mainly performed. Since oxygen is sufficiently stored in the cultured bacteria, the fermentation process of the medium in the main tank 4 does not inoculate the purely cultured bacteria (acetic acid bacteria), and only acetic acid fermentation by cabbage resident bacteria. It can be performed. In the present embodiment, the fermented (acetic acid fermented) medium moves to the storage tank 5.

  The fermented (acetic acid fermented) medium is stored in the storage tank 5. For example, the fermented medium is stored in the storage tank 5 at a temperature of 15 to 20 ° C. over 2 to 4 days. Thereby, homogenization of the fermented culture medium can be achieved. In addition, also in the storage tank 5, a culture medium ferments.

  Anaerobic fermentation step ST32 is a step of fermenting an anaerobic and low-temperature medium. This embodiment includes a step of passing the medium through a ceramic-immobilized support having a continuous phase and supporting bacteria and enzymes.

  The medium stored in the storage tank 5 is moved by the metering pump 6 to the first column 7 having the ceramic immobilization support. Since the culture medium is repeatedly passed through the first column 7, bacteria and enzymes derived from raw cabbage are accumulated in the ceramic-immobilized support. In addition, bacteria (gram-negative bacteria) form a biofilm using a ceramic-immobilized carrier as a scaffold. The medium passes through the first column 7 at a temperature of 10 to 27 ° C. and at least lower than the aerobic fermentation step ST31 (preferably 10 to 15 ° C.). In the step of allowing the culture medium to pass through the ceramic-immobilized carrier, lactic acid fermentation can be carried out by a bacterium that produces a biofilm. In the present embodiment, the medium fermented (lactic acid fermentation) in the first column 7 moves to the second column 8 having the ceramic immobilization support.

  The second column 8 is the same as the first column 7 in that it has a ceramic immobilization support. However, the flora has changed to a viable state in which live bacteria can feed on acetic acid bacteria and other dead bacteria. The medium passes through the second column 8 at a temperature of 10 to 27 ° C. and at least lower than the aerobic fermentation step ST31 (preferably 10 to 15 ° C.). In the present embodiment, the medium fermented (lactic acid fermentation) in the second column 8 moves to the product tank 9.

  The fermented (lactic acid fermented) medium is aged in the product tank 9. For example, the fermented medium is aged in the product tank 9 at 10 ° C. or less and over 30 days. Thereby, the fermented cabbage using the cabbage resident bacteria is obtained.

[Fermented cabbage]
The cabbage fermented product obtained by the above production apparatus and production method uses raw cabbage as it is without heat sterilization. Furthermore, the fermentation raw materials (raw cabbage, pasty cabbage, squeezed medium) are not heated to 30 ° C. or higher throughout the entire production process. Therefore, it is possible to effectively ingest cabbage nutrients that are easily pyrolyzed. As a result, it is possible to expect a cancer prevention / prevention effect that prevents cancer from occurring, that is, a reduction in risk factors and an increase in useful factors.

  Moreover, the cabbage fermented product contains much more amino acids and also contains many essential amino acids. In addition, fermented cabbage contains many minerals such as potassium, magnesium, iron, and zinc. Moreover, a cabbage fermented material contains the active ingredient containing sulfur, such as vitamin B1: B6: B12 and S-methylmethionine. Moreover, the cabbage fermented product contains a large amount of lactic acid, which is a mild organic acid useful for normalizing the intestinal flora.

  The method for producing a cabbage fermented product according to an embodiment of the present invention configured as described above is a first fermentation in which raw cabbage not subjected to heat treatment is processed into a paste and fermented to obtain a fermented product. A step ST10, a squeezing step ST20 for squeezing the fermented product to obtain a medium, and a second fermentation step ST30 for further fermenting the medium. Thereby, the manufacturing method of the cabbage fermented material using the cabbage resident microbe can be provided. Such a cabbage fermented product has (1) acidity different from conventional vinegar, (2) the functionality of cabbage is amplified by fermentation, and (3) antibacterial properties are high.

  The second fermentation step ST30 includes an aerobic fermentation step ST31 for fermenting an aerobic and high-temperature medium, and an anaerobic fermentation step ST32 for fermenting an anaerobic and low-temperature medium. Since fermentation is performed by a process in which the conditions are contradictory, a cabbage fermented product can be obtained using various resident bacteria of cabbage.

  In addition, the aerobic fermentation step ST31 includes a step of allowing the medium to pass through the air-liquid column 3 so that a liquid exists in the gas, and aerating the medium. Thereby, the oxygen storage with respect to a microbe (acetic acid bacterium) becomes enough, and acetic acid fermentation can be performed only by the cabbage resident microbe.

  The anaerobic fermentation step ST32 includes a step of passing the culture medium through a ceramic-immobilized support carrying bacteria and enzymes. Thereby, lactic acid fermentation can be performed with cabbage resident bacteria (particularly bacteria that produce biofilm) and enzymes.

  Moreover, a 1st fermentation process is performed by adding 1-8 mass parts of ethanol with respect to 100 weight part of fresh cabbages. Thereby, the cabbage fermented product using the cabbage resident bacteria can be easily obtained.

  Note that the present invention is not limited to the above-described embodiment, and modifications, improvements, and the like within the scope that can achieve the object of the present invention are included in the present invention.

  For example, the example in which there are two columns having the ceramic immobilization support, that is, the first column 7 and the second column 8, has been described, but the number of columns having the ceramic immobilization support may be one, or three or more. It may be. Further, the ceramic immobilization carrier may be disposed in the storage tank 5 or upstream thereof.

  EXAMPLES Hereinafter, although this invention is demonstrated in detail based on an Example, this invention is not limited by these Examples.

<Example 1>
The fermented material of Example 1 was obtained by the manufacturing method of the cabbage fermented material mentioned above.

<Comparative Example 1>
Among the manufacturing method of the cabbage fermented product mentioned above, it left still, without performing 2nd fermentation process ST30, and the fermented product of the comparative example 1 was obtained. That is, the fermented product obtained in the first fermentation step ST10 was squeezed and allowed to stand for the same period as the period in which the second fermentation step ST30 was performed, thereby obtaining the fermented product of Comparative Example 1.

<Comparative example 2>
Among the manufacturing methods of the cabbage fermented product described above, the fermented product of Comparative Example 2 was obtained without performing the first fermentation step ST10. That is, the paste-like raw cabbage was squeezed as it was and the same treatment as in the second fermentation step ST30 was performed to obtain a fermented product of Comparative Example 2.

[Evaluation]
When the fermented product of Example 1 was ingested, a sour taste different from that of conventional vinegar was felt. The fermented product of Comparative Example 1 could not be ingested because it decayed during standing. Although the fermented product of Comparative Example 2 was treated in the same manner as the second fermentation step ST30, it was not fermented and could not be ingested because it was spoiled.

  From these evaluation results, in order to obtain a cabbage fermented product without heat sterilization, the cabbage resident bacteria (for example, Pseudomonas spp. That are nitrate-reducing bacteria) take in raw cabbage and ferment it. One fermentation step ST10) was considered necessary. Moreover, only in 1st fermentation process ST10, the bactericidal action of the culture medium after squeezing is inadequate, and a process in which resident bacteria ferment a culture medium further (acetic acid fermentation, lactic acid fermentation) (2nd fermentation process ST30). Was considered necessary. As mentioned above, the manufacturing method of the cabbage fermented material of Example 1 processes the raw cabbage which has not been heat-processed into paste-form, ferments and obtains fermented material, and squeezes fermented material. Thus, it is thought that a cabbage fermented product using cabbage resident bacteria can be obtained because it comprises the squeezing step ST20 for obtaining the medium and the second fermentation step ST30 for further fermenting the medium.

[Component analysis]
The components of the fermented product of Example 1 were analyzed by entrusting them to the Japan Food Analysis Center. The analysis was performed on 65 components, but only representative results are shown in Table 1. For comparison, Table 1 also shows the analysis results for grain vinegar, rice vinegar, wine vinegar, and apple vinegar (all commercially available products).

  As shown in Table 1, compared with rice vinegar, the total nitrogen of the fermented product of Example 1 was as large as 130/40, and the amino nitrogen was as large as 55/17. Further, sulfur-containing amino acids such as cystine, methionine, and methylmethionine sulfonium salt were considered to be components by the production method according to the present invention.

  Moreover, it turned out that the fermented material of Example 1 contains potassium, magnesium, iron content, zinc, etc. as a mineral. Moreover, compared with rice vinegar, it was shown that the potassium of the fermented material of Example 1 is 230/16 and about 16.5 times as many.

  Moreover, compared with rice vinegar, it was shown that the lactic acid (component which is said to be useful for normalization of intestinal microflora) of the fermented product of Example 1 is extremely large as 290/20.

  Furthermore, the fermented product of Example 1 is vitamin B2, vitamin B6, vitamin B12, folic acid, pantothenic acid, niacin, methylmethionine sulfonium salt (also referred to as vitamin U, an ingredient that is said to be effective in treating gastric ulcers), etc. It was found to contain.

[Blood test]
The fermented product of Example 1 was drunk on a male monitor over 20 days, 20 mL per day. The components of blood collected from the monitor were analyzed in the Hiroshima Medical Association Laboratory. Analysis was performed monthly. Table 2 shows changes in main test values.

  As shown in Table 2, after 120 days of drinking, most of the test values were within the range of the reference value. From this result, it was found that the constitution was improved by drinking the fermented product of Example 1 for about 4 to 5 months.

  In particular, it was shown that it is effective in improving liver function, and normalization of neutral fat and total cholesterol can be expected. Here, normalization of neutral fat and total cholesterol is useful for improving symptoms such as diabetes, arteriosclerosis, and hypothyroidism.

  In addition, the subjective symptoms of the monitor were as follows: (1) no phlegm, (2) frequent urination cured, (3) no back pain, (4) swollen thyroid gland. (5) Appetite has been improved. In addition, it is thought that these effects of improving the constitution vary depending on the constitution, age, sex, and the like.

  Moreover, in relation with the improvement effect of a liver function, and the taste of the fermented material of Example 1, the fermented material of Example 1 contains acetic acid comparable to rice vinegar, and has a sour taste. Since excretion is promoted by eating sour foods (or poison for the body), the fermented product of Example 1 stimulates the parasympathetic nerves, promotes secretory action, and activates the body's active actions such as nervous system and lymphocytes. It is also possible to promote the effect.

[RBL-2h3 cell degranulation inhibition test]
The RBL-2h3 cell degranulation inhibition test was performed on the fermented product of Example 1 by entrusting it to the Japan Food Analysis Center. The test was conducted by diluting the fermented product of Example 1 with a buffer solution and preparing each test solution so that the concentrations were 10, 5, and 2.5 μL / mL, and an untreated control to which only the buffer solution was added. For n = 4. The results are shown in Table 3 and FIG.

  As shown in Table 3 and FIG. 3, it was confirmed that the degranulation rate of each specimen was lower than that of the untreated control. This suggested that the fermented product of Example 1 had an antiallergic action against type I allergy.

[P388 leukemia cell growth inhibition test]
The fermented product of Example 1 was commissioned to the Japan Food Analysis Center to conduct a P388 leukemia cell growth inhibition test. The test was performed by adding 980 μL of the medium to 20 μL of the fermented product of Example 1 and stirring, and further diluting the test solution with the medium so that the concentration in the cell supernatant was 10, 5, and 2.5 μL / mL. And n = 6 versus a medium only untreated control and a positive control (camptothecin, 5 ng / mL). The results are shown in Table 4 and FIG.

  As shown in Table 4 and FIG. 4, it was confirmed that as the concentration of the specimen was increased, the cell growth rate was lower than that of the untreated control. This suggested that the fermented product of Example 1 had an inhibitory effect on the growth of P388 leukemia cells.

ST10 1st fermentation process ST20 Juice process ST30 2nd fermentation process

Claims (4)

A first fermentation step in which raw cabbage not subjected to heat treatment is processed into a paste and fermented to obtain a fermented product;
Squeezing step of squeezing the fermented product to obtain a medium; and
A second fermentation step of further fermenting the medium ,
The second fermentation step includes
An aerobic fermentation step in which the medium is fermented aerobically at 20 ° C. or higher;
An anaerobic fermentation process in which the medium is fermented at anaerobic temperature of less than 20 ° C. The aerobic fermentation process, the production of passed through the medium gas in-part column as a state where there is liquid in a gas, cabbage fermentation product according to claim 1 including the step of aerating said medium Method. The said anaerobic fermentation process is a manufacturing method of the cabbage fermented product of Claim 1 or 2 including the process which makes the said culture medium pass to the ceramic fixed support | carrier which carry | supports a microbe and an enzyme. The said 1st fermentation process is a manufacturing method of the cabbage fermented material in any one of Claims 1-3 performed by adding 1-8 mass parts of ethanol with respect to 100 weight part of fresh cabbages.

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