JP7129059B2 - Fermented food and its manufacturing method - Google Patents

Description

The present invention relates to a fermented food and a method for producing the same.

The present inventors have previously added dry hyphae (dead cells) of Aspergillus oryzae containing glycosyltransferase β-fructofuranosidase to a high-concentration mixed solution of sucrose and N-acetylglucosamine. As a result, we have developed N-acetylsuclosamine, which is a functional oligosaccharide (see, for example, Patent Documents 1 and 2).

This N-acetylsucrosamine is not degraded by human digestive enzymes, reaches the large intestine, and has been shown to have the function of propagating specific strains of bifidobacteria in the colonic flora (for example, patent Reference 3), it can be expected as a prebiotic.

JP 2013-252056 A JP 2014-030399 A JP 2016-154511 A

However, the methods described in Patent Documents 1 and 2 require large-scale equipment for producing and purifying N-acetylsucrosamine, which is costly.

In addition, N-acetylscrosamine has not been detected not only in food materials but also in the natural world. Therefore, in order to use N-acetylsucrosamine as a food material, it was unclear whether or not the person had a food experience.

The present invention has been made in view of the above circumstances, and provides a novel edible fermented food containing N-acetylsucrosamine and a method for producing the same.

That is, the present invention includes the following aspects.
A fermented food according to the first aspect of the present invention is a fermented food obtained by fermenting a composition containing sucrose, N-acetylglucosamine and rice koji, and contains N-acetylsucrosamine.

Amazake may be sufficient as the said fermented food.

A method for producing a fermented food according to a second aspect of the present invention is a method comprising a fermentation step of adding rice koji to sucrose and N-acetylglucosamine for fermentation, and the fermented food contains N-acetylsucrosamine. .

The method for producing a fermented food according to the second aspect may further include a drying step of drying the fermented food obtained in the fermentation step.

The method for producing a fermented food according to the second aspect may further include a removal step of removing koji mold contained in the rice koji after the fermentation step and before the drying step.

According to the above aspect of the fermented food and the method for producing the same, it is possible to provide a new edible fermented food containing N-acetylsucrosamine and the method for producing the same.

1 is a diagram showing measurement results of a thin-layer chromatography method in Example 1. FIG. 1 is a graph showing measurement results of high-performance liquid chromatography in Example 1. FIG.

≪Fermented food≫
The fermented food of the present embodiment is a fermented food obtained by fermenting a composition containing sucrose, N-acetylglucosamine and rice koji, and contains N-acetylsucrosamine.

The fermented food of the present embodiment contains a plurality of types of fermented sugars such as fructo-oligosaccharides in addition to N-acetylsucrosamine, and these fermented sugars can be expected as prebiotics. In addition, sucrose and N-acetylglucosamine used as raw materials are common food materials, and the fermented food of the present embodiment obtained by fermenting these is edible.

The fermented food of the present embodiment is not particularly limited, but can be provided as, for example, a non-alcoholic beverage, for example, amazake.

In addition, the fermented food of the present embodiment can be provided as health food (including food for specified health uses), functional food, health drink, and functional drink.

In addition, in the form of the fermented food of the present embodiment, the product obtained by fermenting the above composition may be provided as it is as a food, and the obtained product may be appropriately processed, for example, concentrated syrup, freeze-dried product , may be provided in the form of a spray-dried product or the like.

The fermented food of the present embodiment is obtained by using sucrose and N-acetylglucosamine as raw materials and fermenting it with rice koji. N-acetylsucrosamine contained in the fermented food of the present embodiment is produced by transglycosylation reaction between sucrose and N-acetylglucosamine by β-fructofuranosidase derived from rice koji. is.

The content of N-acetylscrosamine in the fermented food of the present embodiment can be, for example, 0.1 mg/mL or more and 10 mg/mL or less, and can be 0.5 mg/mL or more and 7 mg/mL or less. , 1 mg/mL or more and 5 mg/mL or less.

In addition, the fermented food of the present embodiment contains fructo-oligosaccharides having different degrees of polymerization of fructose, in addition to N-acetylsucrosamine, as fermented sugars produced by fermentation with rice koji. Specific examples of fructo-oligosaccharides include 1-kestose, nystose, fructosylnystose and the like.

The total content of the fructo-oligosaccharides in the fermented food of the present embodiment can be, for example, 0.01 mg/mL or more and 5 mg/mL or less, and can be 0.05 mg/mL or more and 3 mg/mL or less, It can be 0.1 mg/mL or more and 1 mg/L or less.

N-acetylsucrosamine and the fructo-oligosaccharides are known to be utilized by beneficial bacteria such as bifidobacteria in the intestinal flora. In particular, since N-acetylsucrosamine is not degraded by human digestive enzymes, ingested substances can reach the large intestine and allow specific strains of bifidobacteria to grow in the colonic flora. Therefore, various fermented sugars contained in the fermented food of this embodiment can be expected as prebiotics.

In addition, the fermented food of the present embodiment includes N-acetylglucosamine and glucose produced by decomposing starch in raw materials N-acetylglucosamine, sucrose and rice koji, in addition to fermented sugars such as N-acetylsucrosamine and the above fructo-oligosaccharides. Contains fructose. Therefore, the fermented food of this embodiment has moderate sweetness. In addition to the above monosaccharides and oligosaccharides, the fermented food of the present embodiment contains vitamin B1, vitamin B2, vitamin B6, folic acid, dietary fiber (including starch), amino acids ( cysteine, arginine, glutamine, etc.) and various nutritional components. Therefore, the fermented food of the present embodiment is a food rich in various nutritional components including N-acetylsucrosamine.

The fermented food of the present embodiment may contain various food materials and food additives, if necessary, in addition to the components produced from the raw materials and the components derived from the raw materials. Food materials and food additives may be edible ingredients, and include those added for the purpose of seasoning, preservation, and the like.

Specific examples of the food materials include coffee, black tea, cocoa, green tea, green tea, fruit juice, milk, yogurt, soy milk, eggs, vegetables, and cheese.

Specific examples of the food additives include seasonings, shelf life improvers, preservatives, enzymes, pH adjusters, emulsifiers, flavors, coloring agents, thickeners and gelling agents, sugars, sugar alcohols, Examples include, but are not limited to, high-intensity sweeteners, vitamins, minerals, and the like.

Seasonings include, for example, amino acids or salts thereof, nucleic acids or salts thereof, organic acids or salts thereof, inorganic salts and the like.
Examples of amino acids or salts thereof include sodium L-glutamate, sodium L-aspartate and the like.
Examples of nucleic acids or salts thereof include disodium 5′-inosinate and the like.
Examples of organic acids or salts thereof include monopotassium citrate and the like.
Examples of inorganic salts include sodium chloride and potassium chloride.

Examples of shelf-life improvers include mustard extract, wasabi extract, kojic acid and the like.

Preservatives include, for example, white sardine protein extract, polylysine, sorbic acid and the like.

Examples of enzymes include α,β-amylase, α,β-glucosidase, papain, and the like.

Examples of pH adjusters include citric acid, fumaric acid, and succinic acid.

Examples of emulsifiers include sucrose fatty acid esters, glycerin fatty acid esters, organic acid monoglycerides, and lecithin.

Examples of coloring agents include β-carotene, annatto pigment, purple corn pigment and the like.

Thickeners and gelling agents include, for example, carrageenan, alginic acid and alginates, pectin, tamarind seed gum, glucomannan, raw starch, modified starch, modified starch, microcrystalline cellulose, fermented cellulose, microfibrous cellulose, carboxy Examples include methylcellulose salts, methylcellulose, ethylmethylcellulose, hydroxypropylcellulose, deacylated gellan gum, native gellan gum, gum arabic, tara gum, glucomannan, psyllium seed gum, macrohomopsis gum and the like.

The sugars may be those other than sucrose and N-acetylglucosamine used as raw materials, monosaccharides and oligosaccharides produced by fermentation, and examples thereof include maltose, reduced starch starch syrup, dextrin, trehalose, brown sugar, and honey. mentioned.

Examples of sugar alcohols include sorbitol, erythritol, xylitol, mannitol and the like.

High intensity sweeteners include, for example, sucralose, aspartame, stevia, acesulfame potassium, thaumatin, saccharin and the like.

Examples of vitamins include vitamin A, vitamin C and the like.

Minerals include, for example, iron and calcium.

≪Method for producing fermented food≫
The method for producing a fermented food according to the present embodiment is a method including the fermentation process described below.

According to the method for producing a fermented food of the present embodiment, a fermented food containing N-acetylsucrosamine is obtained.

[Fermentation process]
In the fermentation process, rice koji is added to sucrose and N-acetylglucosamine for fermentation.

The rice koji used in the fermentation process is obtained by mixing steamed rice and koji mold and fermenting them using a known method. Alternatively, commercially available rice koji may be used.

As the koji mold contained in rice koji, any one having β-fructofuranosidase activity can be used, and Aspergillus oryzae is preferable.

In the fermentation process, since rice koji containing viable koji mold is used, in addition to the transglycosylation reaction between sucrose and N-acetylglucosamine by β-fructofuranosidase possessed by koji mold, starch saccharification reaction by amylase occurs. , Proteins are also broken down into amino acids by proteases.

The fermentation temperature can be 20° C. or higher and 60° C. or lower, preferably 25° C. or higher and 50° C. or lower.
The fermentation time can be appropriately adjusted according to the fermentation temperature and the amount of raw materials charged, and can be, for example, 8 hours or more and 16 hours or less.
The pH during fermentation can be, for example, 4 or more and 7 or less, preferably 5 or more and 6 or less.

In the fermentation process, steamed rice may be added in addition to sucrose and N-acetylglucosamine. As a result, the starch contained in the steamed rice is saccharified, thereby further improving the sweetness of the fermented food obtained. Also, sucrose is preferentially used in the transglycosylation reaction.

The fermented food obtained by the fermentation process may be appropriately adjusted in flavor by adding and mixing the above food materials and the above food additives, if necessary.

In addition, the obtained fermented food may be heat sterilized and filled into a container as it is, or after performing the drying process, concentration process, removal process, etc. described later, heat sterilization etc., and filled into a container. may

[Drying process]
In the drying step, the fermented food obtained in the fermentation step is dried.

Examples of drying methods include, but are not limited to, natural drying, wind drying, fluidized bed drying, spray drying, drum drying, low temperature drying, freeze drying, and pressure drying. These drying methods may be used singly or in combination of two or more.

By drying, solid fermented food such as powder can be obtained. These solid fermented foods may be further molded into a tablet or the like.

[Concentration step]
In the concentration step, the fermented food obtained in the fermentation step is concentrated.

The concentration step is preferably performed after the fermentation step and before the drying step. Moreover, it may be before or after the removal step described later.

As the concentration method, for example, known concentration methods such as normal pressure heat concentration, reduced pressure heat concentration, freeze concentration, and membrane concentration reverse osmosis method can be employed. These concentration methods may be used singly or in combination of two or more.

Moreover, solid-liquid separation may be performed by filtration or the like in order to separate solid components such as unsaccharified rice contained in the fermented food. This gives a liquid concentrated syrup.

[Removal step]
In the removing step, koji mold contained in the rice koji is removed.

The removal step is preferably performed after the fermentation step and before the drying step. Moreover, the removal step may be performed before or after the concentration step.

As a removal method, for example, a known removal method such as filtration using a filter or separation using a column can be employed. These removing methods may be used singly or in combination of two or more.

EXAMPLES The present invention will be described below with reference to examples, but the present invention is not limited to the following examples.

[Example 1] Production of fermented food In a 200 mL Erlenmeyer flask, 5 g of sucrose (hereinafter sometimes abbreviated as "Suc") and 10 g of N-acetylglucosamine (hereinafter sometimes abbreviated as "GlcNAc") was dissolved in 50 mL of water to prepare a Suc-NAG solution. Next, the Suc-NAG solution was heat sterilized at 100° C. for 5 minutes, cooled, and then added with 1.0 g of commercially available dried rice koji. fermented while Then, the fermentation broth was sampled 0, 8, 24 and 48 hours after the initiation of fermentation, each sample was centrifuged at 10,000 xg and 4°C for 5 minutes to obtain a supernatant. The resulting supernatant was filtered using a 0.45 μm membrane, and the filtrate was transferred to a 100 mL Erlenmeyer flask. Then, the filtrate is heat sterilized at 100 ° C. for 5 minutes, cooled, diluted 10 times with water, and subjected to thin-layer chromatography (TLC) and high performance liquid chromatography (high performance liquid chromatography). ; HPLC) method. The TLC results are shown in FIG. 1, and the HPLC results are shown in FIG. 1 and 2, "Glc" is glucose, "Fru" is fructose, "GlcNAc" is N-acetylglucosamine, "Suc" is sucrose, "SucNAc" is N-acetylsucrosamine, and "1-Kes". is 1-kestose. Also, in FIG. 1, "Standard" means a standard substance for each sugar.

(TLC measurement conditions)
TLC plate: Silica gel, manufactured by Merck Developing phase: dichloromethane:methanol:water=12:5:1
Deployment times: 4 times

(HPLC measurement conditions)
High-performance liquid chromatograph: LC-20A, Shimadzu Corp. detector: Differential refractometer (Shodex (registered trademark) RI-101), Shodex column: Sugar-D, φ4.6 mm × 250 mm, Nacalai Tesque column Temperature: Room temperature Mobile phase: _CH3CN (acetonitrile): _H2O (water) = 77:23
Flow rate: 0.8mL/min
Injection volume: 10 μL

1 and 2, the content of sucrose (Suc) as a raw material decreased with the passage of fermentation time, and almost disappeared 48 hours after the start of fermentation. On the other hand, the decrease in the content of excess N-acetylglucosamine (GlcNAc) was moderate. Also, the contents of fructose (Fru), glucose (Glc), N-acetylsucrosamine (SucNAc) and 1-kestose (1-Kes) increased over time.
Table 1 below shows the content of each sugar in the fermentation liquid after 48 hours from the start of fermentation, measured by the HPLC method.

From these results, it was clarified that β-fructofuranosidase derived from rice koji causes transglycosylation.
In addition, N-acetylsucrosamine (SucNAc) and 1-kestose (1-Kes), which are fermented sugars, are oligosaccharides that have the effect of improving the intestinal environment and are expected as prebiotics. Therefore, it became clear that the obtained fermented food contains at least 2 types of functional oligosaccharides.

According to the fermented food and the method for producing the same of the present embodiment, a novel fermented food containing N-acetylsucrosamine can be obtained. Fermented sugars such as N-acetylsucrosamine and fructo-oligosaccharides contained in this fermented food can be expected as prebiotics. In addition, the fermented food of the present embodiment is made from general food materials and is edible.

Claims (5)

A fermented food obtained by fermenting a composition containing sucrose, N-acetylglucosamine and rice koji,
A fermented food containing N-acetylsucrosamine. The fermented food according to claim 1, wherein the fermented food is amazake. comprising a fermentation step of adding rice koji to sucrose and N-acetylglucosamine and fermenting,
A method for producing a fermented food containing N-acetylsucrosamine. 4. The method for producing a fermented food according to claim 3, further comprising a drying step of drying the fermented food obtained in the fermentation step. 5. The method for producing a fermented food according to claim 4, further comprising a removing step of removing koji mold contained in the rice koji after the fermentation step and before the drying step.

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