JPH069474B2 - Method for producing alcohol-fermented fermented product and alcohol-fermented fermented food - Google Patents
Method for producing alcohol-fermented fermented product and alcohol-fermented fermented foodInfo
- Publication number
- JPH069474B2 JPH069474B2 JP2071434A JP7143490A JPH069474B2 JP H069474 B2 JPH069474 B2 JP H069474B2 JP 2071434 A JP2071434 A JP 2071434A JP 7143490 A JP7143490 A JP 7143490A JP H069474 B2 JPH069474 B2 JP H069474B2
- Authority
- JP
- Japan
- Prior art keywords
- alcohol
- fermented
- product
- food
- liquid medium
- 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.)
- Expired - Lifetime
Links
- 235000021107 fermented food Nutrition 0.000 title claims description 15
- 238000004519 manufacturing process Methods 0.000 title claims description 9
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 46
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 19
- 239000007788 liquid Substances 0.000 claims description 19
- 235000007164 Oryza sativa Nutrition 0.000 claims description 18
- 235000009566 rice Nutrition 0.000 claims description 18
- 244000068988 Glycine max Species 0.000 claims description 17
- 235000010469 Glycine max Nutrition 0.000 claims description 17
- 244000063299 Bacillus subtilis Species 0.000 claims description 12
- 235000014469 Bacillus subtilis Nutrition 0.000 claims description 12
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 12
- 206010006326 Breath odour Diseases 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 239000008280 blood Substances 0.000 claims description 7
- 210000004369 blood Anatomy 0.000 claims description 7
- 229910052799 carbon Inorganic materials 0.000 claims description 6
- 208000032139 Halitosis Diseases 0.000 claims description 5
- 239000003795 chemical substances by application Substances 0.000 claims description 5
- 235000013557 nattō Nutrition 0.000 claims description 4
- 108091005658 Basic proteases Proteins 0.000 claims description 3
- 238000012258 culturing Methods 0.000 claims description 3
- 230000037406 food intake Effects 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000005273 aeration Methods 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims 2
- 235000019441 ethanol Nutrition 0.000 description 39
- 239000000047 product Substances 0.000 description 31
- 241000209094 Oryza Species 0.000 description 16
- 230000000694 effects Effects 0.000 description 14
- 235000013305 food Nutrition 0.000 description 14
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 11
- 239000000843 powder Substances 0.000 description 10
- 238000000855 fermentation Methods 0.000 description 8
- 230000004151 fermentation Effects 0.000 description 8
- 239000002994 raw material Substances 0.000 description 8
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 6
- 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 5
- 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
- 238000011156 evaluation Methods 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
- 230000002265 prevention Effects 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 235000019362 perlite Nutrition 0.000 description 3
- 239000010451 perlite Substances 0.000 description 3
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 3
- 235000017557 sodium bicarbonate Nutrition 0.000 description 3
- 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 description 2
- 206010019133 Hangover Diseases 0.000 description 2
- 108091005804 Peptidases Proteins 0.000 description 2
- 239000004365 Protease Substances 0.000 description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 2
- 230000002301 combined effect Effects 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 206010025482 malaise Diseases 0.000 description 2
- 239000011812 mixed powder Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 235000015041 whisky Nutrition 0.000 description 2
- 241000156724 Antirhea Species 0.000 description 1
- 241001037822 Bacillus bacterium Species 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 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 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241000006364 Torula Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000002518 antifoaming agent Substances 0.000 description 1
- 229940030600 antihypertensive agent Drugs 0.000 description 1
- 239000002220 antihypertensive agent Substances 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 239000012752 auxiliary agent Substances 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 235000021329 brown rice Nutrition 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- 150000001721 carbon Chemical class 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 230000001877 deodorizing effect Effects 0.000 description 1
- 235000019425 dextrin Nutrition 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
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 239000008101 lactose Substances 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
- 238000002156 mixing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229910000403 monosodium phosphate Inorganic materials 0.000 description 1
- 235000019799 monosodium phosphate Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000009965 odorless effect Effects 0.000 description 1
- 239000003002 pH adjusting agent Substances 0.000 description 1
- 229940023462 paste product Drugs 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 150000003018 phosphorus compounds Chemical class 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000008786 sensory perception of smell Effects 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
- 235000014347 soups Nutrition 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 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)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Cereal-Derived Products (AREA)
- Beans For Foods Or Fodder (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
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 [Industrial field of application] The present invention relates to a method for producing a fermented product having an alcohol tolerance-imparting effect of decreasing the alcohol concentration in the blood and the halitosis of alcohol by ingestion, and the fermented product thereof. And a fermented food with 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 APPLICABILITY The present invention is widely used for foods for prevention of sickness (including prevention), foods for preventing hangover, foods for preventing bad breath of alcohol, and the like. It should be noted that the term “food” as used in the entire specification including here broadly refers to those ingested by humans.
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。Conventionally, fermented foods in which brown rice steamed with soybean soup are inoculated with natto bacteria and heated and fermented (Japanese Patent Laid-Open No. 55-1279).
No. 63), or a fermented food obtained by fermenting soybean juice by immersing a threshed outer skin portion such as rice and wheat (Japanese Patent Application Laid-Open No. 56-106).
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）。Further, an antihypertensive agent containing a hydrolyzate such as soybean protein using a predetermined enzyme derived from Bacillus bacterium as an active ingredient is also known (JP-A-62-169732).
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, all of the fermented foods mentioned above use soybeans and rice as raw materials, but do not use soybean broth or a waste liquid thereof and rice bran. In addition, the former has a flavor and nutritional value that conventional natto does not have, and the latter is a health food that is digestible and rich in nutrients by effectively utilizing 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。Further, the blood pressure lowering agent does not contain rice bran as a raw material and does not have an alcohol tolerance imparting effect.
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 present invention, unlike the above-mentioned known invention, uses rice bran and soybeans as raw materials, and a method for producing a food having an alcohol tolerance imparting effect, and an alcohol tolerance imparting fermented food containing the fermentation product thereof. And
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, whether rice bran and soybeans as raw materials can be produced fermented foods having an alcohol tolerance imparting effect, earnestly studied, the inoculation with Bacillus natto or Bacillus subtilis using the above raw materials to culture. The present invention was completed by discovering that the desired fermented product can be obtained by carrying out.
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、炭素源及び水を含み、アルカリ剤にてｐ
Ｈを７．５〜１０に調整された液体培地に納豆菌或いは
枯草菌を接種し、通気撹拌をすることにより培養を行っ
て、摂取による血中のアルコール濃度の低下作用及びア
ルコール口臭の除去作用を有する醗酵物を製造すること
を特徴とする。The method for producing an alcohol-resistant fermented product according to the first aspect of the present invention,
Contains rice bran, soybeans, carbon source and water, p with alkaline agent
Inoculating Bacillus natto or Bacillus subtilis into a liquid medium adjusted to H of 7.5 to 10 and culturing by aerating and stirring to lower the alcohol concentration in blood and remove halitosis of alcohol by ingestion. It is characterized by producing a fermented product having.
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。この大豆類の配合量は、通
常、米糠類１００部に対して１〜１０部程度用いられ
る。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。こ
の炭素源の配合量は、通常、米糠類１００部に対して２
０〜８０部程度（好ましくは４０〜６０部程度）用いら
れる。この大豆類及び炭素源は、菌の栄養源となるもの
のため、これらの範囲にある場合には、菌の発育に最も
好ましい。The rice bran refers to rice germ, defatted rice germ, rice bran, defatted rice bran, etc., and soybean refers to defatted soybean, quina flour, soybean flour, and hydrolyzates thereof. The amount of soybeans used is usually about 1 to 10 parts per 100 parts of rice bran. As the carbon source, those generally used can be used, and for example, one or more of glucose, dextrin, lactose, starch and the like can be used. The amount of this carbon source compounded is usually 2 with respect to 100 parts of rice bran.
About 0 to 80 parts (preferably about 40 to 60 parts) is used. Since the soybeans and the carbon source serve as a nutrient source for the bacterium, if they are in these ranges, they are most preferable for the growth of the bacterium.
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、７．５〜１０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。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。このフィチン酸はｐＨ調整及び醗酵補助剤の役割を
する。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 10, preferably around 9. The culture temperature is usually used, and may be room temperature, but is usually 40 to 45 ° C. In addition to the above, phosphorus compounds such as phytic acid and phosphate are usually used for the medium to be used. The phytic acid is preferably sodium salt or calcium salt. This phytic acid functions as a pH adjusting agent and a fermentation auxiliary agent.
前記「醗酵物」の形態は、培養させた培養醗酵液そのま
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 fermented liquid that has been cultivated as it is (not limited to a transparent liquid that has been post-treated), a concentrated liquid that is concentrated, or a powdered product that is dried. Alternatively, it may be a granulated or molded granulated product, or a molded product.
本第４発明のアルコール耐性付与醗酵食品は、前記発明
で製造した醗酵物（液状物又は粉末状物を問わない。）
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 fermented food to which alcohol resistance is imparted according to the fourth aspect of the present invention is the fermented product (whether a liquid or a powdered substance) produced by the above-mentioned invention.
Is characterized in that yeast is added to. The form of this fermented food product may be a powder product, a granulated product, a molded product, a paste product, a dispersion liquid, or the like. The type of "yeast" to be used is not particularly limited, but baker's yeast, torula yeast, etc. are usually used, and powdered products thereof are usually used.
以下実施例により本発明を具体的に説明する。 The present invention will be specifically described below with reference to examples.
実施例１ 本実施例はアルコール耐性付与醗酵物に関するものであ
る。Example 1 This example relates to a fermented product imparting alcohol resistance.
（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整する。(1) Production of Fermented Product with Alcohol Tolerance First, a medium having the following composition is prepared.
即ち、脱脂米糠；３０．０ｋｇ、大豆ペプチド；４．０
ｋｇ、フィチン酸；５．０ｋｇ、リン酸水素二ナトリウ
ム；１０．０ｋｇ、リン酸水素二アンモニウム；２．５
ｋｇ、グルコース；１５．０ｋｇ、炭酸水素ナトリウ
ム；４５．０ｋｇ、消泡剤；０．２５ｋｇ、水；５００
ｋｇを使用した。尚、ｐＨは９前後である。That is, defatted rice bran; 30.0 kg, soybean peptide; 4.0
kg, phytic acid; 5.0 kg, disodium hydrogen phosphate; 10.0 kg, diammonium hydrogen phosphate; 2.5
kg, glucose; 15.0 kg, sodium hydrogen carbonate; 45.0 kg, antifoaming agent; 0.25 kg, water; 500
kg was used. The pH is around 9.
前記培地を１２１℃、３０分にて殺菌し、その後冷却
し、次いで、納豆菌（製造元；成瀬醗酵化学研究所）
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）製）、「プロ
テアーゼＰ」（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。このプロテアーゼの配合量は、少量で
もよく、通常、醗酵物全体（水を含めた原料混合物）に
対して０．１重量％以下程度（好ましくは０．０２〜
０．０５重量％程度）である。The medium was sterilized at 121 ° C for 30 minutes, then cooled, and then natto (manufacturer; Naruse Fermentation and Chemical Research Institute)
0.05 kg was inoculated, aerated and agitated at 42 ° C. for 2 days, and cultured. As the medium raw material, alkaline protease [“Proleather” (manufactured by Amano Pharmaceutical Co., Ltd.), “Protease P” (manufactured by Amano Pharmaceutical Co., Ltd.) and the like] can also be used. This case is useful because it further decomposes the soybean peptide. The amount of the protease may be small, and is usually about 0.1% by weight or less (preferably 0.02 to 0.02%) with respect to the entire fermentation product (raw material mixture including water).
About 0.05% by weight).
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Ｓ、活性炭Ｋ等）、粒状活性炭（活性炭ＳＧ等）の
種々のものを使用でき、パーライトとしては、「パーラ
イトNo.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 further treated with perlite to obtain a transparent liquid (concentration of solid content: about 8% by weight). As this activated carbon, various types such as powdered activated carbon (activated carbon S, activated carbon K, etc.) and granular activated carbon (activated carbon SG, etc.) can be used. As perlite, “Perlite No. 4180” (Daika Line Orient Co., Ltd.)
Manufactured) 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１０ｍ／１人飲ませ、１０分後にアルコール１５ｍ
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）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 alcohol resistance imparting effect of the liquid product was examined as follows. That is, the test subject is allowed to drink this fermentation product in advance for 10 m / 1 person, and after 10 minutes, 15 m of alcohol is consumed.
An aqueous solution containing the same was ingested, blood was collected over time, and the alcohol concentration (mg / m) in the blood was measured. As a control, water was used 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 a result, as shown in Table 1 below, the fermented substance-administered group that drank the fermented substance (in the table, referred to as Example 1 group) was 1.8 times more than 90 minutes after the control group. , 120 minutes later, the blood alcohol concentration decreased by 2.6 times.
尚、枯草菌においても、前記とほぼ同様な結果を示す。 It should be noted that Bacillus subtilis 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 breath odor removing effect of alcohol was tested.
本実施例において、（１）培地組成としてフィチン酸；
１５．０ｋｇ、リン酸二水素ナトリウム；３．０ｋｇ、
炭酸水素ナトリウム；３０．０ｋｇ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 the medium composition;
15.0 kg, sodium dihydrogen phosphate; 3.0 kg,
Using sodium hydrogen carbonate; 30.0 kg,
(2) The final transparent liquid having a solid content concentration of about 6% by weight was obtained in the same manner as in Example 1, except that the natto bacterium used was from Takahashi Yuzo Laboratory.
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、ウイスキー水割２００ｍ
（容積比がウィスキー２：水８のもの。）を飲ませた。The effect of removing the halitosis of alcohol by this transparent liquid was examined as follows. That is, first, 200m of whiskey water was added to each of the 10 test subjects and 10 control subjects.
(Volume ratio of whiskey 2: water 8) was drunk.
次いで、その５分後に被検群の者のみに、前記透明液１
０ｍ／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。
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。Then, 5 minutes later, the transparent liquid 1
We let 0m / 1 person drink. And 3 after drinking alcohol
After 0 minutes, the intensity of alcohol bad breath of each subject was examined.
This evaluation method was directly compared and evaluated with the sense of smell of the evaluator, and the results are shown in Table 2 as 1; odorless or faint alcohol odor, 2; weak alcohol odor, 3; strong alcohol odor.
この結果によれば、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。According to these results, the test group who ingested the fermentation clear liquid had less alcohol halitosis than the control group, and the deodorizing effect was improved 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 tolerance-imparting 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
ＹＨ」（（株）興人 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) Manufacture of Fermented Food with Alcohol Tolerance 1 part by weight of fermented powder product obtained by pulverizing the liquid fermented product prepared in Example 1 by spray drying and 1 part by weight of yeast powder are mixed to prepare a mixed powdered food product. did. This mixed powder food has a light yellow appearance and a water content of about 10% by weight. The yeast powder used here was "yeast powder YH" (manufactured by Kojin Co., Ltd.). Further, the mixing ratio of the fermentation powder product and the yeast powder product can be variously changed depending on the purpose and the like.
（２）混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。）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／ｍ）である。(2) Performance evaluation of mixed powder food Regarding the alcohol resistance imparting effect of the powder food,
(A) Except that the person to be tested was a person who was slightly more vulnerable to alcohol than in the case of Example 1, and (b) the intake was 2 g / 1 person of this powdered food, Control group and the fermented substance administration group of Example 1 (Example 1 group)
Then, a comparative test was conducted on the food administration group of Example 3 (in the table, referred to as Example 3 group), the same evaluation as in Example 1 was performed, and the results are shown in Table 3. The numbers in the table are blood alcohol concentrations (mg / m).
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２．５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。 According to these results, the alcohol concentration in the food-administered group of Example 3 was reduced by 2.5 times even after 80 minutes as compared with the control group without addition, and no alcohol was detected after 120 minutes. , Even further compared to the food group of Example 1. It is considered that the effect of imparting such a better alcohol tolerance is a combined effect of yeasts in addition to the effect of adding 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。The present invention is not limited to the specific examples described above, and various modifications may be made within the scope of the present invention depending on the purpose and application.
本発明においては、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。また、本発明においては通気撹拌を行って培養す
るので、均一に且つ効率良く、好気性雰囲気にて醗酵さ
せることができる。In the present invention, since a fermented product is produced using a raw material containing rice bran and soybean, and Bacillus natto or Bacillus subtilis, the fermented product has an effect of imparting alcohol resistance unlike conventional ones. Further, in the present invention, since the culture is performed by aeration and stirring, the fermentation can be carried out uniformly and efficiently in an aerobic atmosphere.
更に、本発明の醗酵食品は、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 present invention contains the fermented product having the above-mentioned effect and further contains yeast powder, the combined effect of them further enhances the 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 the prevention (prevention) of sickness,
It is extremely useful as a food to prevent hangovers and to prevent bad breath of alcohol. Further, the fermented product produced in the first invention has a very wide range of use as an additive for various foods. INDUSTRIAL APPLICABILITY The present invention is useful for people vulnerable to alcohol, health maintenance / management, customer service, and the like.
Claims (6)
カリ剤にてｐＨを７．５〜１０に調整された液体培地に
納豆菌或いは枯草菌を接種し、通気撹拌をすることによ
り培養を行って、摂取による血中のアルコール濃度の低
下作用及びアルコール口臭の除去作用を有する醗酵物を
製造する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 liquid medium containing rice bran, soybeans, a carbon source and water and adjusted to pH 7.5 to 10 with an alkaline agent is inoculated with Bacillus subtilis natto or Bacillus subtilis and aerated. A method for producing an alcohol-resistant fermented product, which comprises culturing to produce a fermented product having an action of lowering alcohol concentration in blood by ingestion and an action of removing alcohol halitosis.
１０とした請求項１記載のアルコール耐性付与醗酵物の
製造方法。2. The liquid medium according to claim 1, which has a pH of 8.5 to 5.
10. The method for producing a fermented product with alcohol resistance according to claim 1, wherein
ルカリ性プロテアーゼを配合する請求項１又は２記載の
アルコール耐性付与醗酵物の製造方法。3. The method for producing an alcohol-resistant fermented product according to claim 1, wherein the liquid medium according to claim 1 or 2 is further mixed with an alkaline protease.
カリ剤にてｐＨを７．５〜１０に調整された液体培地に
納豆菌或いは枯草菌を接種し、通気撹拌をすることによ
り培養を行って、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。4. A Bacillus subtilis or Bacillus subtilis is inoculated into a liquid medium containing rice bran, soybean, a carbon source and water, and the pH of which is adjusted to 7.5 to 10 with an alkaline agent, and aeration stirring is performed. A fermented food product to which alcohol tolerance is imparted, which comprises adding yeast to the fermented product to which alcohol tolerance has been produced by culturing.
１０とした請求項４記載のアルコール耐性付与醗酵食
品。5. The liquid medium according to claim 4 having a pH of 8.5 to 5.
The fermented food product with alcohol resistance according to claim 4, which is 10.
ルカリ性プロテアーゼを配合する請求項４又は５記載の
アルコール耐性付与醗酵食品。6. The alcohol-tolerant fermented food according to claim 4, wherein the liquid medium according to claim 4 or 5 is further mixed with an alkaline protease.
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 JPH03272657A (en) | 1991-12-04 |
| JPH069474B2 true 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) |
Families Citing this family (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 |
| 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 |
| JP2000327538A (en) * | 1999-05-24 | 2000-11-28 | Toyo Hakko:Kk | Agent composition for hair treatment |
| JP4854841B2 (en) * | 2000-09-18 | 2012-01-18 | 株式会社東洋発酵 | Liver disorder reducing agent |
| ATE434666T1 (en) | 2005-12-29 | 2009-07-15 | Gnosis Spa | METHOD FOR PRODUCING VITAMIN K2 |
| KR100929154B1 (en) | 2008-11-07 | 2009-12-01 | 유혜림 | A koji soybean fermented by yeast and product of the same |
| CN102599436B (en) * | 2011-01-25 | 2014-07-16 | 天津御匾国健生物科技有限公司 | Production method of high-activity nattokinase and natto powder |
| JP5855375B2 (en) * | 2011-07-13 | 2016-02-09 | 株式会社東洋発酵 | 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 |
Family Cites Families (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
Also Published As
| Publication number | Publication date |
|---|---|
| KR100299433B1 (en) | 2001-11-22 |
| KR910016269A (en) | 1991-11-05 |
| JPH03272657A (en) | 1991-12-04 |
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