JPH0481417B2 - - Google Patents

Description

[Detailed description of the invention]

A. Field of Industrial Application The present invention relates to foods, and involves the production of lactic acid bacteria-fermented foods that prevent spoilage caused by microorganisms such as molds, bacteria, and viruses, remove mutagens and carcinogenic substances, and have detoxifying effects. It concerns the law. B. Prior Art It has long been known that biological fluids such as animal milk, blood, fruit juice, and vegetable juice contain substances that have antibacterial, antibacterial, or detoxifying effects. Later, as research progressed, it was discovered that this is an antibacterial and detoxifying system for biological body fluids centered on the enzyme peroxidase, which is widely present in living organisms.
In order for this effect to work, in addition to peroxidase, three elements need to coexist: thiocyanate ion (SCN), which is widely contained in biological body fluids, and hydrogen peroxide, which is easily contained due to external factors. was clarified. Peroxidase is abundantly contained in the secretions of living organisms such as milk, saliva, gastric juice, and tears, and thiocyanate ions are also contained in animal tissues, secretions, raw fruits, raw vegetables, fresh seafood, and the like. This action system is also called the peroxidase-thiocyanate ion-hydrogen peroxide system or simply the peroxidase system, and depending on the location of the system and the name of the enzyme, it is the lactoperoxidase system in milk, and the myeloperoxidase system in blood. Also called oxidase system. Although much research has been conducted on the mechanism and specificity of this action system, the details have not yet been elucidated. Milk is the most well-known product that effectively utilizes this action system. Lactoperoxidase in milk is produced in the mammary gland and exists at a concentration of about 30 mg/L, and thiocyanate ions are also produced as a product of metabolic reactions in the liver and kidneys of dairy cows.
The third element, hydrogen peroxide, does not naturally exist in milk, although it is present at about 0.26mM. Therefore, in order for the peroxidase system to work, bacteria such as Streptococcus enter milk in nature and produce hydrogen peroxide as a metabolite, or artificially add lactase or glucose oxidase. Its enzymatic action produces hydrogen peroxide. Alternatively, a peroxidase system can be established by directly adding a hydrogen peroxide solution. As a specific example, a method for preserving and transporting raw milk using a peroxidase system to which a hydrogen peroxide solution is added is known in tropical regions where refrigeration facilities are not available. C. Problems to be Solved by the Invention However, there are drawbacks to the above-mentioned method of using the peroxidase system. The method of adding hydrogen peroxide directly to milk has a high rate of decomposition, so it is difficult to sustain it as a peroxidase system.
There are also problems from a food safety perspective. still,
Methods of pasteurizing milk using enzymes and methods of directly adding hydrogen peroxide to milk are not permitted in Japan. When producing lactic acid bacteria drinks or fermented milk using milk whose lactoperoxidase has not been deactivated by pasteurization, fermentation time is significantly delayed due to the antagonism between lactic acid bacteria and lactoperoxidase, and eventually lactoperoxidase is also deactivated. Therefore, it cannot be established as a system. D. Means for Solving the Problems The inventor discovered the following while researching a peroxidase system using lactic acid bacteria, from the perspective of using a peroxidase system that does not have the above-mentioned drawbacks and can be used even in Japan. He made such an invention. When lactic acid bacteria act in milk, in the metabolic process
NADH (reduced nicotinamide adenine dinucleotide) is oxidized to produce hydrogen peroxide. The present invention is derived from such a lactic acid bacteria fermentation solution and is characterized in that it utilizes hydrogen peroxide as a sustainable metabolic product. The configuration of the present invention is as follows. A food rich in peroxidase and thiocyanate ions, such as animal milk, whey, fruit juice, vegetable juice, or a solution containing the above two elements, is prepared.
This is heat sterilized within a range that does not deactivate the peroxidase in the system (for example, heated and held at approximately 63℃ for 30 minutes).
and cool it to a temperature below about 10°C and not freezing. This is called raw material A. On the other hand, milk raw materials obtained by reducing milk such as milk, skim milk, and dairy products such as skim milk powder, whole milk powder, and concentrated milk, which contain lactose, are subjected to heat sterilization (e.g., heated at approximately 90°C for 10 minutes). This is then immediately cooled and maintained at a temperature suitable for lactic acid bacteria fermentation, approximately 30-45°C, and used as a culture medium. A lactic acid bacteria starter such as Lactobacillus or Streptococcus is added to this and cultured. When the lactic acid fermentation reaches the logarithmic growth phase (1.0×10 ⁶ cells/ml) or higher, the product is cooled to a temperature of about 10° C. or lower, at which it does not freeze. This is called raw material B. Next, raw materials A and B are sufficiently stirred and mixed at a temperature of about 10° C. or lower. The mixing ratio is adjusted as appropriate so that the three elements remain present for a long period of time and peroxidase persists. The above is the method for producing the desired lactic acid bacteria-fermented food. If necessary, sucrose, paste, flavoring, etc. may be added to this product. E. Effect The desired lactic acid bacteria fermented food is peroxidase,
It contains abundant thiocyanate ions, and hydrogen peroxide is produced from the lactic acid bacteria fermentation liquid and continues to be consumed, so that peroxidase continues to act continuously. By keeping this lactic acid bacteria-fermented food at a temperature of about 10°C or less, the production and consumption of hydrogen peroxide are balanced, the amount of hydrogen peroxide in the system is maximized, and the antagonism between lactic acid bacteria and the peroxidase system is achieved. can be prevented. The lactic acid bacteria-fermented food of the present invention is free from primary microbial contamination from the beginning or secondary contamination from the outside.
The peroxidase system works to kill microorganisms. Against various microorganisms such as bacteria such as Escherichia coli, Sydomonas, and Salmonella, molds, and viruses.
It has antibacterial and bactericidal effects. Literature describing the bacteriostatic and bactericidal effects of the peroxidase system is listed below for your reference. Makoto Shimizu, Kunio Yamauchi: Milk Technical Association Materials, 31, 2
(1982) Bruno. Reitel, Golan. Hanulub “Journal of Food Protection”
(Journal of Food Protection) 47, 724
(1984) Breno. Reitel “Journal of Dairy Research”
Research) 45, 131, (1978) The peroxidase system not only has an antibacterial effect on microorganisms, but also a mutagenic substance, Trp-P-1 (3-amino-1,4-dimethyl-5H-pyrido[ 4.3-b] indole,
Trp-P-2 (3-amino-1-methyl-5H-pyrido [4.3-b] indole or a carcinogen produced by mold contamination, aflatoxin, and other toxic substances are detoxified into inert substances. For your reference, the literature describing the detoxification effect of the peroxidase system is listed below: Michiyuki Yamada, Mitsuhiro Tsuda, Minako Nagao, Midori Mori, Takashi Sugimura "Biochemical & Biophysical Research Communication" (Biochemical &
Biophysical Research Communications) 45,
557 (1982) Huonas. Apple Balm, Elmer H.
Mars “Journal of Food Protection” 45,
557 (1982) F. Examples Example 1 10 L of raw skim milk (20°C) is sterilized by heating and holding at 90°C for 10 minutes. This sterilization process deactivates lactoperoxidase in milk. This one is Lactobacillus. Bulgaricus starter (29×
10 ⁷ pieces/ml) and Streptococcus. 200 ml of thermophilus starter (65×10 ⁷ pieces/ml) was inoculated, fermented and cultured at 37°C for 6 hours, and then cooled to a temperature of 7°C. Aseptically add 50 ml of lactoperoxidase solution (250 Units/ml) and 10 ml of 0.1 M sodium thiocyanate solution to this lactic acid bacteria-fermented milk.
Stored at 7°C. In this lactic acid bacteria-fermented milk, hydrogen peroxide was continuously produced and consumed, and the peroxidase system was maintained well. The rise and fall of each element is shown in Table-1. Target A is milk fermented with lactic acid bacteria using the conventional method, and has no lactoperoxidase activity from the beginning, and Target B is a preservation method for raw milk, but at the beginning, a high concentration of hydrogen peroxide remained, but it did not persist and disappeared. .

[Table] Example 2 8L of raw skim milk (20°C) was pasteurized by heating at 65°C for 30 minutes, and immediately cooled to 5°C. Lactoperoxidase in skim milk remained active even after this treatment. On the other hand, 4L of raw skimmed milk
(20°C) for 10 minutes, cooled to 40°C, and injected with Lactobacillus. Inoculate 100ml of acidophilus starter (22 x 10 ⁷ pieces/ml) at 37°C.
After culturing for 8 hours, the mixture was cooled to 5°C to obtain lactic acid bacteria-fermented milk. Skimmed milk that had previously been pasteurized and lactic acid bacteria-fermented milk were mixed and stored at a temperature of 5°C. The obtained lactic acid bacteria-fermented milk maintained a peroxidase system and exhibited antibacterial activity against Penicillium chrysogenome, a type of mold. The results are shown in Table-2.

[Table] Example 3 5L of raw skim milk (20℃) was heat sterilized at 90℃ for 10 minutes to deactivate the lactoperoxidase in the milk.
This was cooled to 40°C. This is Lactobacillus.
Acidophilus starter (90×10 ⁷ pieces/ml) 50
Inoculate 1 ml and incubate at 37°C for 12 hours for fermentation. This was cooled to 7°C to obtain lactic acid fermented milk. On the other hand, add 0.7L of water to 1.7Kg of shredded cabbage, grind it with a mixer, and grind it at 10,000rpm5.
After centrifugation for one minute, the resulting supernatant was sterilized using a 0.45 μm filter to obtain 1.7 L (20° C.) of a cabbage extract. This cabbage extract contained active cabbage-derived peroxidase at 1.5 Unit/ml. This extract was mixed with the previously prepared lactic acid fermented milk and stored at a temperature of 7°C. The obtained lactic acid fermented milk containing cabbage extract had a stable peroxidase system and had a detoxifying effect against the mutagen Try-P-2 contained in grilled fish and the like. The results are shown in Table-3.

[Table] G Effect of the invention As is clear from the examples, the lactic acid fermented food containing the peroxidase system of the present invention has bactericidal and antibacterial effects against microorganisms such as bacteria and mold, and has detoxifying effects against substances that are said to be toxic. It had In the present invention, when lactic acid bacteria-fermented milk in the logarithmic growth phase of lactic acid bacteria and the subsequent growth phase is mixed with a system containing peroxidase and thiocyanate ions in a temperature range of approximately 10°C or less, the fermented milk undergoes peroxidation, which is a metabolic product. Because hydrogen oxide continues to be produced best in this temperature range,
Peroxidase remains stable. The present invention having such characteristics can be widely used in the food industry in these days when chilled (refrigerated) distribution channels are being developed. Particularly in the current situation where expiration dates are required and quality must be guaranteed even when handled roughly, a peroxidase system that has antibacterial effects against microbial contamination is of great significance.
The peroxidase system is resistant to the human body's digestive enzymes, and the lactic acid bacteria-fermented food according to the present invention cannot be used for toxic foods, such as mutagens and carcinogenic substances such as grilled fish containing Trp-P-2. The detoxification effect in the gastrointestinal tract can be fully estimated by ingesting it together with foods containing .

Claims (1)

[Claims] 1 Add peroxidase and thiocyanate ions or food containing them to a lactic acid bacteria fermentation solution at a temperature of about 10℃ or less,
1. A method for producing a lactic acid bacteria-fermented food having a peroxidase-thiocyanate ion-hydrogen peroxide system, which is maintained at a temperature below °C.