JPH089916A - Production of natto of high content vitamin k - Google Patents

Abstract

PURPOSE:To produce NATTO (soybeans fermented with Bacillus natto) enriched in vitamin K content by effecting the fermentation of boiled soybeans inoculated with Bacillus natto under specific conditions. CONSTITUTION:Soybeans are boiled, inoculated with Bacillus natto, then fermented at 42-50 deg.C, preferably 45-48 deg.C for 24-48 hours, preferably 24-30 hours to produce NATTO containing vitamin K in an amount of 3-5mg per 100g of NATTO. Vitamin K which is thought to be effective for preventing osteoporosis can be increasingly took in daily life.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing natto containing a large amount of vitamin K, which has recently been attracting attention because of its expected effect of preventing osteoporosis.

[0002]

2. Description of the Related Art Vitamin K is conventionally known as a factor required for blood coagulation, but the required amount is very small, and in adults, it is generally supplied from intestinal bacteria, which causes deficiency. There was not, and it did not receive much attention.

However, recent studies have revealed that vitamin K has a bone formation promoting action and a bone resorption suppressing action, and that administration of vitamin K increases bone density.

[0004] A clinical test of synthetic vitamin K as a therapeutic drug for osteoporosis has also been conducted, and a therapeutic effect has been proved by administration of 45 mg or more per day. However, prevention of osteoporosis is more important than treatment after the onset of illness, and for this purpose, daily intake of vitamin K from food is desired.

It is generally desirable to take vitamins daily through foods. It is known that the above-mentioned vitamin K contains vitamin K ₁ in green-yellow vegetables and seaweeds, and vitamin K _{2 in} fermented foods such as natto. Therefore, it is possible to try to take vitamin K by eating these foods.
Among such foods, the highest content of vitamin K is natto, which generally starts the fermentation of steamed soybeans to which Bacillus natto is attached at a temperature of 36 ° C to 40 ° C and starts fermentation. ~ 12 hours later product temperature 45 ℃ ~ 5 due to heat of fermentation
A total of 16 to 2 that went through the fermentation process of rising to 0 ℃
Manufactured by 0 hour fermentation.

[0006]

However, the amount of vitamin K contained in these foods is only about 1 mg per 100 g of the above-mentioned natto, which has the highest content, and how many vitamins a healthy person can eat per day. Although it is not clear whether ingesting K will increase bone mass and help prevent osteoporosis, it is necessary to take an effective amount of vitamin K for preventing osteoporosis from conventional foods known as vitamin K-containing foods. Is actually considered difficult.

That is, the effective intake of vitamin K effective for preventing osteoporosis is not always clear, and it can be prevented by the dose (45 mg or more per day) which has been shown to be therapeutically effective in the above clinical findings for patients with osteoporosis. An effective dose for treatment is significantly less than 45 mg per day (eg 5
It can be considered that about 10 mg is sufficient, but the content of the above-mentioned conventionally known food containing vitamin K is
Even the most common natto is about 1 mg in 100 g,
This is because it is difficult to take vitamin K of about 5 to 10 mg unless the food itself is taken in a considerably large amount.

From the above viewpoints, the present inventor develops foods containing a large amount of vitamin K, especially natto, in order to enable daily intake of a large amount of vitamin K, which is considered to be effective in preventing osteoporosis. For this purpose, various studies were repeated.

In the course of the research, the inventor
It has been found that the above-mentioned natto can have a high content of vitamin K by setting fermentation conditions different from the conventional ones, and has completed the novel method for producing natto of the present invention.

[0010]

[Means for Solving the Problems] A feature of the present invention is that in the method for producing natto in which steamed soybeans inoculated with Bacillus natto are fermented, the fermentation is maintained at room temperature of 42 ° C to 50 ° C for 24 to 48 hours. It is in the place where I decided to do. Hereinafter, the temperature refers to room temperature unless otherwise specified.

The above-mentioned fermentation is characterized in that the fermentation temperature is set to a high temperature of 42 ° C. to 50 ° C. from the start, and the room temperature is maintained at this temperature to lengthen the fermentation time to 24 hours to 48 hours. , 100 g of natto containing 3 to 5 mg of vitamin K can be obtained. If the fermentation temperature is 42 ° C or lower, the amount of vitamin K produced is small, and if it exceeds 50 ° C, Bacillus natto cannot grow.
The temperature range is 2 ° C to 50 ° C, preferably 45 ° C to 48 ° C. If the fermentation time is longer than 24 hours because the content of vitamin K is increased by increasing the fermentation time, on the contrary, if it is longer than 48 hours, the content of ammonia also increases and the quality of natto deteriorates. The fermentation time is 24 hours to 48 hours, preferably 24 hours
Time to 30 hours is suitable.

[0012]

EXAMPLES The present invention will be specifically described below with reference to examples and comparative examples.

Example 1 120 kg of soybeans soaked in water as usual were steamed in a pressure cooker at 130 ° C. for about 30 minutes. 500 to 1000 pieces of Bacillus natto spores are sprayed on the steamed soybean per gram, 50 g each is placed in a tray made of styrofoam, the surface is covered with a thin film, and the lid is put on, then at 42 ° C. for 24 hours to 72 hours. Fermented to produce natto. The content of vitamin K in the natto produced as described above was measured by high performance liquid chromatography,
Also, the quality of natto was evaluated by smell, and the results are shown in Table 1.

[0014]

[Table 1]

Example 2 In the same manner as in Example 1, the tray was filled with steamed soybeans inoculated with Bacillus natto and fermented at 48 ° C. for 24 to 48 hours,
I made natto. The content of vitamin K in the obtained natto was measured by high performance liquid chromatography, and the quality of natto was evaluated by its odor. The results are shown in Table 2.

[0016]

[Table 2]

Comparative Example 1 By the same method as in Example 1, natto was produced by fermentation at 40 ° C. for 16 hours to 24 hours. The content of vitamin K was measured in the same manner as in the example, and the quality of natto was evaluated by the odor, and the results are shown in Table 3.

[0018]

[Table 3]

[0019]

EFFECTS OF THE INVENTION According to the present invention, as shown in the above-mentioned Examples, it is possible to produce natto with a high content of vitamin K, which contains 3 to 5 times as much vitamin K as compared with the case of the conventional method. It is possible to provide natto, which has the effect of being able to produce and is expected to be effective in preventing osteoporosis.

Claims (1)

[Claims] 1. A method for producing natto in which steamed soybeans inoculated with Bacillus natto are fermented, the fermentation is carried out at 42 ° C. to 50 ° C.
The method for producing natto having a high content of vitamin K is characterized in that it is held for 24 to 48 hours.