JPH03272657A - Production of fermented material effective in imparting resistance to alcohol and fermented food effective in imparting resistance to alcohol - Google Patents
Production of fermented material effective in imparting resistance to alcohol and fermented food effective in imparting resistance to alcoholInfo
- Publication number
- JPH03272657A JPH03272657A JP2071434A JP7143490A JPH03272657A JP H03272657 A JPH03272657 A JP H03272657A JP 2071434 A JP2071434 A JP 2071434A JP 7143490 A JP7143490 A JP 7143490A JP H03272657 A JPH03272657 A JP H03272657A
- Authority
- JP
- Japan
- Prior art keywords
- alcohol
- fermented
- food
- imparting resistance
- rice bran
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 title claims abstract description 38
- 238000004519 manufacturing process Methods 0.000 title claims description 7
- 235000021107 fermented food Nutrition 0.000 title abstract description 13
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims abstract description 21
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 18
- 235000009566 rice Nutrition 0.000 claims abstract description 18
- 244000063299 Bacillus subtilis Species 0.000 claims abstract description 17
- 235000014469 Bacillus subtilis Nutrition 0.000 claims abstract description 17
- 244000068988 Glycine max Species 0.000 claims abstract description 17
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 17
- 235000013305 food Nutrition 0.000 claims abstract description 17
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 13
- 229910052799 carbon Inorganic materials 0.000 claims abstract description 7
- 238000012258 culturing Methods 0.000 claims abstract description 4
- 238000000855 fermentation Methods 0.000 claims abstract description 4
- 230000004151 fermentation Effects 0.000 claims abstract description 4
- 240000007594 Oryza sativa Species 0.000 claims abstract 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract description 3
- 206010019133 Hangover Diseases 0.000 abstract description 3
- 239000008103 glucose Substances 0.000 abstract description 3
- 229920001353 Dextrin Polymers 0.000 abstract description 2
- 239000004375 Dextrin Substances 0.000 abstract description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 abstract description 2
- 229920002472 Starch Polymers 0.000 abstract description 2
- 235000019425 dextrin Nutrition 0.000 abstract description 2
- 239000008101 lactose Substances 0.000 abstract description 2
- 239000008107 starch Substances 0.000 abstract description 2
- 235000019698 starch Nutrition 0.000 abstract description 2
- 230000035987 intoxication Effects 0.000 abstract 1
- 231100000566 intoxication Toxicity 0.000 abstract 1
- 244000005700 microbiome Species 0.000 abstract 1
- 235000019441 ethanol Nutrition 0.000 description 33
- 239000000047 product Substances 0.000 description 32
- 241000209094 Oryza Species 0.000 description 14
- 230000000694 effects Effects 0.000 description 12
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 11
- 239000007788 liquid Substances 0.000 description 11
- 239000000843 powder Substances 0.000 description 9
- 206010006326 Breath odour Diseases 0.000 description 7
- 239000002994 raw material Substances 0.000 description 7
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 6
- 239000008280 blood Substances 0.000 description 5
- 210000004369 blood Anatomy 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 4
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 4
- 235000002949 phytic acid Nutrition 0.000 description 4
- 229940068041 phytic acid Drugs 0.000 description 4
- 239000000467 phytic acid Substances 0.000 description 4
- 230000001476 alcoholic effect Effects 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 239000011812 mixed powder Substances 0.000 description 3
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 3
- 235000017557 sodium bicarbonate Nutrition 0.000 description 3
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 229940030600 antihypertensive agent Drugs 0.000 description 2
- 239000002220 antihypertensive agent Substances 0.000 description 2
- 230000002301 combined effect Effects 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000019362 perlite Nutrition 0.000 description 2
- 239000010451 perlite Substances 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000015041 whisky Nutrition 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 108091005658 Basic proteases Proteins 0.000 description 1
- 241000157855 Cinchona Species 0.000 description 1
- 235000021513 Cinchona Nutrition 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 241000006364 Torula Species 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 238000005273 aeration Methods 0.000 description 1
- 239000002518 antifoaming agent Substances 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 235000021329 brown rice Nutrition 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000010835 comparative analysis Methods 0.000 description 1
- 230000001877 deodorizing effect Effects 0.000 description 1
- MNNHAPBLZZVQHP-UHFFFAOYSA-N diammonium hydrogen phosphate Chemical compound [NH4+].[NH4+].OP([O-])([O-])=O MNNHAPBLZZVQHP-UHFFFAOYSA-N 0.000 description 1
- 229910000388 diammonium phosphate Inorganic materials 0.000 description 1
- 235000019838 diammonium phosphate Nutrition 0.000 description 1
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000012263 liquid product Substances 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 239000013028 medium composition Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229910000403 monosodium phosphate Inorganic materials 0.000 description 1
- 235000019799 monosodium phosphate Nutrition 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000013557 nattō Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 229940023462 paste product Drugs 0.000 description 1
- 229910001562 pearlite Inorganic materials 0.000 description 1
- 235000021317 phosphate Nutrition 0.000 description 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
- 150000003018 phosphorus compounds Chemical class 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- AJPJDKMHJJGVTQ-UHFFFAOYSA-M sodium dihydrogen phosphate Chemical compound [Na+].OP(O)([O-])=O AJPJDKMHJJGVTQ-UHFFFAOYSA-M 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/334—Foods, ingredients or supplements having a functional effect on health treating the effects of consuming alcohol, narcotics or other addictive behavior, e.g. treating hangover or reducing blood alcohol levels
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
- Beans For Foods Or Fodder (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、摂取することにより血中のアルコール濃度及
びアルコール口臭を減少させるというアルコール耐性付
与効果をもつ醗酵物の製造方法、及びその醗酵物を含む
アルコール耐性付与醗酵食品に関する。[Detailed Description of the Invention] [Field of Industrial Application] The present invention relates to a method for producing a fermented product that has the effect of imparting alcohol tolerance by reducing blood alcohol concentration and alcohol bad breath when ingested, and the fermented product. This invention relates to a fermented food that imparts alcohol tolerance.
本発明は、酒酔い防止（予防も含む。）用食品２日酔い
防止用食品、アルコール口臭防止用食品等に広く利用さ
れる。尚、ここを含め明細書全体にいう「食品」とは、
人が摂取するものを広くいう。INDUSTRIAL APPLICATION This invention is widely utilized for the food for preventing (including prevention) of drunkenness, the food for preventing hangover, the food for preventing alcohol bad breath, and the like. Furthermore, "food" referred to throughout the specification, including here, means:
Broadly refers to things that people ingest.
従来、大豆煮汁のごうにて蒸煮した玄米に、納豆菌を接
種して加温醗酵させた醗酵食品（特開昭５５−１２７９
６３号）、また、大豆煮汁に米麦類等の脱穀した外皮部
分を浸漬して醗酵させた醗酵食品（特開昭５６−１０６
５６５号）が知られている。Traditionally, fermented food is produced by inoculating natto bacteria into brown rice that has been steamed in a soybean broth and fermenting it under heating (Japanese Patent Laid-Open No. 55-1279).
No. 63), and fermented foods made by soaking and fermenting the hulls of rice, barley, etc., in soybean broth (Japanese Patent Application Laid-open No. 106-1982).
No. 565) is known.
更に、バチルス属細菌由来の所定の酵素を用いた大豆蛋
白質等の加水分解物質を有効成分とする血圧降下剤も知
られている（特開昭６２−１６９７３２号）。Furthermore, antihypertensive agents are known that contain as an active ingredient a hydrolyzed substance such as soybean protein using a predetermined enzyme derived from bacteria of the genus Bacillus (Japanese Unexamined Patent Publication No. 169732/1983).
しかし、前記醗酵食品は、いずれも、大豆類と米類を原
料としているが、大豆煮汁又はその廃液を使用し、かつ
米糠を使用しているものではない。更に、前者は従来の
納豆にない風味、栄養価をもつもの、後者は資源の有効
利用を図り消化が良く栄養豊富な健康食品としている。However, although all of the above fermented foods use soybeans and rice as raw materials, they use soybean broth or its waste liquid, and do not use rice bran. Furthermore, the former has a flavor and nutritional value not found in conventional natto, and the latter is a health food that is easy to digest and rich in nutrients by making effective use of resources.
また、前記血圧降下剤は、米糠を原料として含むもので
はなく、かつアルコール耐性付与効果のあるものではな
い。Furthermore, the antihypertensive agent does not contain rice bran as a raw material and does not have the effect of imparting alcohol tolerance.
本発明は、前記公知発明と異なり、米糠類及び大豆類を
原料として用い、かつアルコール耐性付与効果をもつ食
品を製造する方法、及びその醗酵物を含むアルコール耐
性付与醗酵食品を提供することを目的とする。The purpose of the present invention, unlike the above-mentioned known inventions, is to provide a method for producing a food that uses rice bran and soybeans as raw materials and has an effect of imparting alcohol tolerance, and a fermented food that imparts alcohol tolerance, including a fermented product thereof. shall be.
本発明者らは、米糠類及び大豆類を原料としてアルコー
ル耐性付与効果のある醗酵食品が製造できないかについ
て、鋭意、研究した所、前記原料を用いて納豆菌或いは
枯草菌を接種して培養をすることにより所望醗酵物を得
ることができることを、発見して本発明を完成するに至
った。The present inventors have conducted extensive research into whether it is possible to produce fermented foods that have the effect of imparting alcohol tolerance using rice bran and soybeans as raw materials, and have inoculated and cultured Bacillus natto or Bacillus subtilis using the raw materials. The present inventors have discovered that a desired fermented product can be obtained by doing so, and have completed the present invention.
本第１発明のアルコール耐性付与醗酵物の製造方法は、
米糠類、大豆類及び炭素源を含む培地に納豆菌或いは枯
草菌を接種し、培養を行うことを特徴とする。The method for producing an alcohol tolerance-imparting fermented product of the first invention includes:
It is characterized by inoculating Bacillus natto or Bacillus subtilis into a medium containing rice bran, soybeans, and a carbon source, and culturing it.
前記米糠類とは、米胚芽、脱脂米胚芽、米糠、脱脂米糠
等をいい、大豆類とは、脱脂大豆、キナ粉、大豆粉、こ
れらの加水分解物等をいう。前記炭素源としては、通常
、用いられるものを使用でき、例えば、グルコース、デ
キストリン、乳糖及びデンプン等の一種又は二種以上を
用いることができる。The rice bran refers to rice germ, defatted rice germ, rice bran, defatted rice bran, etc., and the soybean refers to defatted soybean, cinchona flour, soybean flour, hydrolysates thereof, and the like. As the carbon source, commonly used carbon sources can be used, and for example, one or more of glucose, dextrin, lactose, starch, etc. can be used.
前記培地の一成分として、通常、アルカリ剤としての炭
酸水素ナトリウム等を用いる。この培地のｐＨとしては
、通常、７．５〜１ｏが用いられ、好ましくは９前後で
ある。また、培養温度は通常用いられる温度が使用され
、常温でもよいが、通常、４０〜４５℃が用いられる。As a component of the medium, sodium hydrogen carbonate or the like as an alkaline agent is usually used. The pH of this medium is usually 7.5 to 1o, preferably around 9. Further, the culture temperature is a commonly used temperature, and may be room temperature, but usually 40 to 45°C.
更に、使用培地には、前記以外に、通常、フィチン酸、
リン酸塩等のリン化合物等を用いる。このフィチン酸と
しては、ナトリウム塩或いはカルシウム塩が好ましい。Furthermore, in addition to the above, the medium used usually contains phytic acid,
Use phosphorus compounds such as phosphates. The phytic acid is preferably a sodium salt or a calcium salt.
前記「醗酵物」の形態は、培養させた培養ｓｖＩ液その
まま（後処理をした透明液に限らない。）でもよいし、
これを濃縮した濃縮液でもよいし、更にこれを乾燥させ
た粉末品でもよいし、造粒、成形した造粒品、成形品で
もよい。The form of the "fermented product" may be the cultured svI liquid as it is (not limited to a post-treated clear liquid),
It may be a concentrated liquid obtained by concentrating this, a powder product obtained by further drying this, or a granulated product or a molded product obtained by granulating and molding.
本第２発明のアルコール耐性付与醗酵食品は、前記第１
発明で製造した醗酵物に酵母を添加することを特徴とす
る。この醗酵食品の形態は、粉末品、造粒品、成形品、
ペースト品、分散液等を問わない。また、使用する「酵
母」の種類も特に問わないが、通常、パン酵母、トルラ
酵母等を用い、そしてその粉末品が通常、使用される。The alcohol tolerance-imparting fermented food of the second invention is
The invention is characterized in that yeast is added to the fermented product produced by the invention. The forms of this fermented food include powdered products, granulated products, molded products,
It does not matter whether it is a paste product or a dispersion liquid. Further, the type of "yeast" used is not particularly limited, but baker's yeast, Torula yeast, etc. are usually used, and powdered products thereof are usually used.
〔実施例） 以下実施例により本発明を具体的に説明する。〔Example) The present invention will be specifically explained below using Examples.
実施例１
本実施例はアルコール耐性付与ＳａＷ物に関するもので
ある。Example 1 This example relates to an alcohol-resistant SaW product.
（１）アルコール耐性付与醗酵物の製造まず、以下に示
す組成の培地を調製する。(1) Production of fermented product imparting alcohol tolerance First, a medium having the composition shown below is prepared.
即ち、脱脂米糠；３０．Ｏｋｇ、大豆ペプチド；４．Ｏ
ｋｇ、フィチン酸；５．Ｏｋｇ、 リン酸水素二ナト
リウム；１０．Ｏｋｇ、！ｌン酸水素二アンモニウム；
２．５ｋｇ、グルコース；１５゜Ｏｋｇ、炭酸水素ナト
リウム；４５．Ｏｋｇ、消泡剤；０．２５ｋｇ、水；５
００ｋｇを使用した。尚、ｐＨは９前後である。Namely, defatted rice bran; 30. Okg, soybean peptide; 4. O
kg, phytic acid; 5. Okg, disodium hydrogen phosphate; 10. Ok! Diammonium hydrogen phosphate;
2.5kg, glucose; 15°Okg, sodium bicarbonate; 45. Okg, antifoaming agent; 0.25kg, water; 5
00kg was used. Note that the pH is around 9.
前記培地を１２１’ｔ：、３０分にて殺菌し、その後冷
却し、次いで、納豆菌（製造元；或瀬醗酵化学研究所）
０．０５Ｋｇを接種し、４２℃、２日間、通気、攪拌し
て培養した。尚、培地原料としては、アルカリ性プロテ
アーゼ〔「プロレザー」 （天野製薬（株）ａｌｌ）、
「プロテアーゼＰＪ （天野製薬（株）製）等〕を用
いることもできる。この場合は、大豆ペプチドを更に分
解するので、有用である。The medium was sterilized for 121't: 30 minutes, then cooled, and then incubated with Bacillus natto (manufacturer: Aruze Fermentation Chemical Research Institute).
0.05 kg was inoculated and cultured at 42°C for 2 days with aeration and stirring. In addition, as a raw material for the medium, alkaline protease [“Proleather” (Amano Pharmaceutical Co., Ltd. ALL),
Protease PJ (manufactured by Amano Pharmaceutical Co., Ltd.) etc. can also be used. In this case, it is useful because it further decomposes soybean peptides.
その後、この培養物を活性炭で処理して脱色し、更にパ
ーライトで処理をして透明液（固形分濃度は約８重量％
）を得た。尚、この活性炭としては、粉末活性炭（活性
炭Ｓ１活性炭に等）、粒状活性炭（活性炭ＳＧ等）の種
々のものを使用でき１パーライトとしては、「パーライ
トに４１８０」 （ダイカラインオリエント（株）製）
を使用した。Then, this culture was treated with activated carbon to decolorize it, and then treated with perlite to create a transparent liquid (solid content approximately 8% by weight).
) was obtained. Various types of activated carbon can be used, such as powdered activated carbon (activated carbon S1 activated carbon, etc.) and granular activated carbon (activated carbon SG, etc.).1 As perlite, "Pearlite ni 4180" (manufactured by Daika Line Orient Co., Ltd.) can be used.
It was used.
（２）醗酵物の性能評価
前記液状物によるアルコール耐性付与効果について以下
のようにして調べた。即ち、被試験者に予めこの醗酵物
を１０ｍ１／１人飲ませ、１０分後にアルコール１５ｍ
Ａ含む水溶液を摂取させ、経時的に採血し、血液中のア
ルコール濃′度（ｍｇ／ ｍ ４！ ）を測定した。こ
の対照としては、醗酵物の代わりに水を飲ませて行った
。(2) Performance evaluation of fermented product The effect of the liquid product on imparting alcohol tolerance was investigated as follows. That is, the test subjects were given 10ml of this fermented product per person in advance, and 15ml of alcohol was added 10 minutes later.
The subjects ingested an aqueous solution containing A, blood was collected over time, and the alcohol concentration (mg/m4!) in the blood was measured. As a control, water was given instead of the fermented product.
その結果は、以下の第１表に示すように、醗酵物を飲ん
だ醗酵物投与群（表中、実施例１群という。）は、対照
群に比べて、９０分後では１．８倍、１２０分後では２
．６倍も、血中アルコール濃度が大きく減少した。As shown in Table 1 below, the fermented product administration group (referred to as Example 1 group in the table) who drank the fermented product was 1.8 times more active after 90 minutes than the control group. , 2 after 120 minutes
．． Blood alcohol concentration was significantly reduced by 6 times.
尚、枯草菌においても、前記とほぼ同様な結果を示す。In addition, Bacillus subtilis also shows almost the same results as above.
実施例２
本実施例は、アルコールの口臭除去効果を試験したもの
である。Example 2 In this example, the effect of alcohol on removing bad breath was tested.
本実施例において、（１）培地組成としてフィチン酸；
１５．Ｏｋｇ、リン酸二水素ナトリウム；３．Ｏｋｇ、
炭酸水素ナトリウム；３０．Ｏｋｇを使用したこと、（
２）納豆菌としては高橋祐蔵研究所のものを用いたこと
以外は、実施例１と同様にして製造し、固形分濃度が約
６重量％の最終透明液を得た。In this example, (1) phytic acid as a medium composition;
15. Okg, sodium dihydrogen phosphate; 3. Okg,
Sodium hydrogen carbonate; 30. Having used Okg, (
2) Produced in the same manner as in Example 1 except that natto bacteria from Yuzo Takahashi Laboratory was used to obtain a final transparent liquid with a solid content concentration of about 6% by weight.
この透明液によるアルコール口臭の除去効果について以
下のようにして調べた。即ち、まず、被検群１０名及び
対照群１０名の各被検者に、ウィスキー水割２００ｍＡ
（容積比がウィスキー２：水８のもの。）を飲ませた。The effectiveness of this transparent liquid in removing alcoholic breath odor was investigated as follows. That is, first, 10 subjects in the test group and 10 subjects in the control group were given 200 mA of whiskey and water.
(with a volume ratio of 2 parts whiskey to 8 parts water).
次いで、その５分後に被検群の者のみに、前記透明液Ｉ
Ｑｍｉ／１人を飲ませた。そして、アルコール摂取後３
０分後に、各被検者のアルコール口臭の強度を調べた。Then, 5 minutes later, only the subjects in the test group were given the transparent liquid I.
Qmi/I made one person drink. And after drinking alcohol 3
After 0 minutes, the intensity of alcoholic breath odor of each subject was examined.
この評価方法は、評価者の嗅覚をもって直接、比較評価
し、１；無臭又は微かなアルコール臭、２；弱いアルコ
ール臭、３；強いアルコール臭として、第２表にその結
果を示した。In this evaluation method, a comparative evaluation was made directly using the olfactory sense of the evaluator, and the results are shown in Table 2 as 1: no odor or slight alcohol odor, 2: weak alcohol odor, and 3: strong alcohol odor.
第２表
以上より、醗酵透明液を摂取した被検群の者は、明らか
に対照群の者と比べて、アルコール口臭が少なくなり、
約１．５倍もその脱臭効果が向上した。From Table 2 and above, those in the test group who took the fermented clear liquid clearly had less alcoholic breath odor than those in the control group.
The deodorizing effect was improved by about 1.5 times.
実施例３
本実施例は、酵母粉末を含むアルコール耐性付与醗酵食
品に関するものである。Example 3 This example relates to an alcohol-tolerant fermented food containing yeast powder.
（１）アルコール耐性付与醗酵食品の製造実施例１で製
造した液状醗酵物をスプレードライにより粉末化した醗
酵粉末品１重量部と、酵母粉末１重量部とを混合して、
混合粉末食品を製造した。この混合粉末食品は、外観が
淡黄色であり、含水率が約１０重量％である。尚、ここ
で使用した酵母粉末としては、「酵母粉末ＹＨＪ（（株
〉輿入 製）を用いた。また、醗酵粉末品と酵母粉末品
との混合割合は、目的等により種々変更できる。(1) Production of fermented food with alcohol tolerance Mixing 1 part by weight of the fermented powder product obtained by powdering the liquid fermented product produced in Example 1 by spray drying and 1 part by weight of yeast powder,
A mixed powder food was produced. This mixed powder food has a pale yellow appearance and a water content of about 10% by weight. The yeast powder used here was Yeast Powder YHJ (manufactured by Koshiiri Co., Ltd.).The mixing ratio of the fermented powder product and the yeast powder product can be varied depending on the purpose.
（２＞、？！ｉ合粉末食品の性能評価
前記粉末食品によるアルコール耐性付与効果について、
（イ）被試験者として、実施例１の場合よりも、ややア
ルコールに弱い人を用いたこと、（ロ）摂取量はこの粉
末食品の２ｇ／１人としたこと以外は、実施例１の場合
の対照群と、実施例１の醗酵物投与群（実施例１群）と
、本実施例３の食品投与群（表中、実施例３群という。(2>,?! Performance evaluation of mixed powder food Regarding the effect of imparting alcohol tolerance by the powder food,
(b) The test subject was a person who was slightly more sensitive to alcohol than in Example 1, and (b) The intake amount was 2 g of this powdered food/person. The control group in this case, the fermented product administration group of Example 1 (Example 1 group), and the food administration group of Example 3 (referred to as Example 3 group in the table).
）について比較試験をし、実施例１の場合と同様に評価
し、その結果を第３表に示した。尚、表中の数字は、血
中アルコール濃度（ｍｇ／ｍ１）である。) were evaluated in the same manner as in Example 1, and the results are shown in Table 3. Note that the numbers in the table are blood alcohol concentrations (mg/ml).
第３表
この結果によれば、実施例３の食品の投与群は８０分後
においても無添加の対照群と比べて２５倍もアルコール
濃度が減少し、１２０分後においてはアルコールは検出
されず、実施例１の食品群と比べても更に減少した。こ
のような更に良好なアルコール耐性付与効果を示すのは
、前記醗酵物の添加効果に加えて、酵母の複合効果と考
えられる。Table 3: According to the results, the alcohol concentration in the food administration group of Example 3 was 25 times lower than that in the non-additive control group even after 80 minutes, and no alcohol was detected after 120 minutes. , was further reduced compared to the food group of Example 1. It is thought that this even better alcohol tolerance imparting effect is due to the combined effect of the yeast in addition to the effect of the addition of the fermented product.
尚、本発明においては、前記具体的実施例に示すものに
限られず、目的、用途に応じて本発明の範囲内で種々変
更した実施例とすることができる。It should be noted that the present invention is not limited to those shown in the above-mentioned specific embodiments, and may be modified in various ways within the scope of the present invention depending on the purpose and use.
本第１発明においては、米糠及び大豆を含む原料、更に
納豆菌或いは枯草菌を用いて、醗酵物が製造されるので
、この醗酵物は、従来と異なってアルコール耐性付与効
果をもつ。In the first invention, since a fermented product is produced using raw materials containing rice bran and soybeans, and Bacillus natto or Bacillus subtilis, this fermented product has an alcohol tolerance imparting effect, unlike conventional products.
更に、本第２発明の醗酵食品は、前記効果のある醗酵物
を含み、更に酵母粉末を含むので、それらの複合効果に
よりアルコール耐性付与効果が更に一層優れる。Furthermore, since the fermented food of the second invention contains the above-mentioned effective fermented product and further contains yeast powder, the combined effect thereof provides an even more excellent alcohol tolerance imparting effect.
以上より、本発明においては、酒酔い防止（予防）用、
二日酔い防止用、アルコールの口臭防止用の食品として
、極めて有用である。更に、本第１発明において製造さ
れる醗酵物は、種々の食品の添加物としてその利用範囲
は極めて広い。本発明は、アルコールに弱い人、健康維
持・管理、接客等に有用である。From the above, in the present invention, for preventing (preventing) drunkenness,
It is extremely useful as a food for preventing hangovers and preventing bad breath caused by alcohol. Furthermore, the fermented product produced in the first invention has an extremely wide range of uses as an additive for various foods. The present invention is useful for people who are sensitive to alcohol, health maintenance and management, customer service, etc.
Claims (2)
いは枯草菌を接種し、培養を行うことを特徴とするアル
コール耐性付与醗酵物の製造方法。(1) A method for producing an alcohol-tolerant fermented product, which comprises inoculating Bacillus natto or Bacillus subtilis into a medium containing rice bran, soybeans, and a carbon source and culturing it.
いは枯草菌を接種し、培養を行って製造したアルコール
耐性付与醗酵物に、酵母を添加することを特徴とするア
ルコール耐性付与醗酵食品。(2) Alcohol tolerance fermentation characterized by adding yeast to an alcohol tolerance fermented product produced by inoculating Bacillus natto or Bacillus subtilis into a medium containing rice bran, soybeans, and a carbon source and culturing it. food.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2071434A JPH069474B2 (en) | 1990-03-20 | 1990-03-20 | Method for producing alcohol-fermented fermented product and alcohol-fermented fermented food |
| KR1019910004336A KR100299433B1 (en) | 1990-03-20 | 1991-03-19 | Preparation of alcohol-resistant fermentation fermentation and alcohol-resistant fermentation food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2071434A JPH069474B2 (en) | 1990-03-20 | 1990-03-20 | Method for producing alcohol-fermented fermented product and alcohol-fermented fermented food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH03272657A true JPH03272657A (en) | 1991-12-04 |
| JPH069474B2 JPH069474B2 (en) | 1994-02-09 |
Family
ID=13460427
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2071434A Expired - Lifetime JPH069474B2 (en) | 1990-03-20 | 1990-03-20 | Method for producing alcohol-fermented fermented product and alcohol-fermented fermented food |
Country Status (2)
| Country | Link |
|---|---|
| JP (1) | JPH069474B2 (en) |
| KR (1) | KR100299433B1 (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2000071087A1 (en) * | 1999-05-24 | 2000-11-30 | Toyo Hakko Co., Ltd. | Hair-treatment composition |
| JP2002161045A (en) * | 2000-09-18 | 2002-06-04 | Toyo Hakko:Kk | Ameliorant for alcohol metabolism and reducing agent for hepatopathy |
| KR100381427B1 (en) * | 1994-09-27 | 2003-07-07 | 가부시끼가이샤 에누디씨 | Manufacturing method of fermentation liquid for food or beverage and fermentation liquid for food or beverage addition |
| EP1803820A1 (en) * | 2005-12-29 | 2007-07-04 | Gnosis S.p.A. | A process for the preparation of vitamin K2 |
| CN102599436A (en) * | 2011-01-25 | 2012-07-25 | 舒威 | Production method of high-activity nattokinase and natto powder |
| JP2013017445A (en) * | 2011-07-13 | 2013-01-31 | Toyo Hakko:Kk | Anti-fatigue composition |
| JP2014141462A (en) * | 2012-12-27 | 2014-08-07 | Raffinee International Co Ltd | Peptide, and angiotensin converting enzyme inhibitor, antihypertensive agent, and food and drink product |
| GB2617183A (en) * | 2022-03-31 | 2023-10-04 | De Faire Medical Ab | Alcohol degrading compositions and uses thereof |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100386316B1 (en) * | 1996-07-25 | 2003-08-21 | 씨제이 주식회사 | Beverage composition for inhibiting gastric mucosal damage, containing fermented liquid of rice bran and defatted soybean |
| KR100929154B1 (en) | 2008-11-07 | 2009-12-01 | 유혜림 | A koji soybean fermented by yeast and product of the same |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS50121077A (en) * | 1974-03-14 | 1975-09-22 | ||
| JPS61239852A (en) * | 1985-04-15 | 1986-10-25 | Nikken Food Honsha Kk | Nourishing accessory food consisting essentially of soybean as main material and production thereof |
-
1990
- 1990-03-20 JP JP2071434A patent/JPH069474B2/en not_active Expired - Lifetime
-
1991
- 1991-03-19 KR KR1019910004336A patent/KR100299433B1/en not_active IP Right Cessation
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS50121077A (en) * | 1974-03-14 | 1975-09-22 | ||
| JPS61239852A (en) * | 1985-04-15 | 1986-10-25 | Nikken Food Honsha Kk | Nourishing accessory food consisting essentially of soybean as main material and production thereof |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100381427B1 (en) * | 1994-09-27 | 2003-07-07 | 가부시끼가이샤 에누디씨 | Manufacturing method of fermentation liquid for food or beverage and fermentation liquid for food or beverage addition |
| WO2000071087A1 (en) * | 1999-05-24 | 2000-11-30 | Toyo Hakko Co., Ltd. | Hair-treatment composition |
| JP2002161045A (en) * | 2000-09-18 | 2002-06-04 | Toyo Hakko:Kk | Ameliorant for alcohol metabolism and reducing agent for hepatopathy |
| EP1803820A1 (en) * | 2005-12-29 | 2007-07-04 | Gnosis S.p.A. | A process for the preparation of vitamin K2 |
| US7718407B2 (en) | 2005-12-29 | 2010-05-18 | Gnosis S.P.A. | Process for the preparation of vitamin K2 |
| CN102599436A (en) * | 2011-01-25 | 2012-07-25 | 舒威 | Production method of high-activity nattokinase and natto powder |
| JP2013017445A (en) * | 2011-07-13 | 2013-01-31 | Toyo Hakko:Kk | Anti-fatigue composition |
| JP2014141462A (en) * | 2012-12-27 | 2014-08-07 | Raffinee International Co Ltd | Peptide, and angiotensin converting enzyme inhibitor, antihypertensive agent, and food and drink product |
| GB2617183A (en) * | 2022-03-31 | 2023-10-04 | De Faire Medical Ab | Alcohol degrading compositions and uses thereof |
| WO2023187097A1 (en) * | 2022-03-31 | 2023-10-05 | De Faire Medical Ab | Alcohol degrading compositions and uses thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH069474B2 (en) | 1994-02-09 |
| KR100299433B1 (en) | 2001-11-22 |
| KR910016269A (en) | 1991-11-05 |
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