JPS5937978B2 - Method for producing deodorant suitable for adding to food or food processing products or various drugs - Google Patents
Method for producing deodorant suitable for adding to food or food processing products or various drugsInfo
- Publication number
- JPS5937978B2 JPS5937978B2 JP56063893A JP6389381A JPS5937978B2 JP S5937978 B2 JPS5937978 B2 JP S5937978B2 JP 56063893 A JP56063893 A JP 56063893A JP 6389381 A JP6389381 A JP 6389381A JP S5937978 B2 JPS5937978 B2 JP S5937978B2
- Authority
- JP
- Japan
- Prior art keywords
- food
- food processing
- various drugs
- aspergillus
- processing products
- 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
Links
Description
【発明の詳細な説明】
本発明は、米ぬか、麦ぬか、そげぬかまたはこれらの混
合物から微生物学的方法によって、特に食品または食品
加工製品もしくは各種薬剤に添加するに適する消臭剤の
製法に関するものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a deodorant from rice bran, barley bran, barley bran, or a mixture thereof by a microbiological method, particularly suitable for adding to food or food processing products or various drugs. It is.
従来、各種の消臭剤が市販されてきたが、食品加工工業
および製薬工業など比較的多量の需要に適する消臭剤は
少なかった。Conventionally, various deodorants have been commercially available, but there have been few that are suitable for relatively large-volume demands such as in the food processing industry and the pharmaceutical industry.
本発明は、製法としてきわめて簡単で、しかも比較的多
量の需要に応することができる消臭剤の製法を提供する
ことを目的とするものである。An object of the present invention is to provide a method for producing a deodorant that is extremely simple and can meet the demand for relatively large quantities.
本発明は、米ぬか、麦ぬか、そばぬかまたはこれらの混
合物に、アスペルギルス オリゼエー（Ａｓｐｅｒｇｉ
ｌｌｕｓ ０ｒｙｚａｅ Ｖａｒ、 ）、リゾープス
デルマー（Ｒｈ１ｚｏｐｕｓ Ｄｅｌｅｍａｒ ）、ア
スペルギルス ニーガー（Ａｓｐｅｒｇｉｌｌｕｓ Ｎ
ｉｇｅｒ ）、ム５−ル ウシルス リング（Ｍｕｃｏ
ｒ Ｐｕ５ｉｌｌｕｓＬｉｎｄｔ）、ムコール ミーハ
イ（Ｍｕｃｏｒ Ｍｉｅｈｅｉ）およびアスペルギルス
フミガタス
（Ａｓｐｅｒｇｉｌｌｕｓ Ｆｕｍｉｇａｔｕｓ）より
なる群から選ばれた１種または２種以上の菌株を接種、
培養後、得られた発酵生産物を温水（５０〜７０℃）で
浸出し、浸出液をｒ過または遠心分離によって固型物を
分離後涙液から水分を減圧蒸発によって除去して濃縮液
またはペーストを得る食品または食品加工製品もしくは
各種薬剤に添加するシζ適する消臭剤の製法に関するも
のである。In the present invention, Aspergillus oryzae is added to rice bran, barley bran, buckwheat bran, or a mixture thereof.
llus 0ryzae Var, ), Rhizopus delmar (Rh1zopus Delemar), Aspergillus niger (Aspergillus N.
Muco
Inoculation with one or more strains selected from the group consisting of R Pu5illus Lindt, Mucor Miehei, and Aspergillus Fumigatus;
After culturing, the obtained fermentation product is leached with warm water (50 to 70°C), the leached liquid is separated from the solids by filtration or centrifugation, and the water is removed from the lachrymal fluid by vacuum evaporation to form a concentrated liquid or paste. The present invention relates to a method for producing a deodorant that is suitable for adding to foods or food processing products or various drugs.
発酵培養基には微生物の栄養素として各種の無機塩類、
有機化合物およびビタミン類などを添加して菌の生産能
力を助けることができる。The fermentation culture medium contains various inorganic salts as nutrients for microorganisms.
Organic compounds and vitamins can be added to aid the production ability of the bacteria.
本発明方法では、２種以上の菌株を同時に使用すること
によってこれらの菌株を群団として作用させ菌株相互間
において協働作用の効果を発揮させることが好ましい。In the method of the present invention, it is preferable to use two or more types of bacterial strains at the same time so that these strains act as a group and exert a cooperative effect among the bacterial strains.
発酵条件としては、培養温度２０℃ないし７０℃、好ま
しくは３０℃ないし６０℃、３日ないし１０日間、好ま
しくは５日ないし１０日間発酵させる。The fermentation conditions include a culture temperature of 20°C to 70°C, preferably 30°C to 60°C, and fermentation for 3 to 10 days, preferably 5 to 10 days.
本発明方法で使用する菌株には高温耐性菌例えばムコー
ル ウシルス リンテ（ＭｕｃｏｒＰｕｓｉｌｌｕｓ
Ｌ １ｎｄｔ）、ムコール ミーン１イ（Ｍｕｃｏｒ
Ｍｉｅｈｅｉ）およびアスペルギルス フミガタス（
Ａａｐｅｒｇｉｌｌｕｓ Ｆｕｍｉｇａｔｕｓ）が含
まれているので、か＼る高温耐性菌を使用する場合には
上記培養温度範囲の高温側を使用することが培養日数の
短縮になるので適当である。Bacterial strains used in the method of the present invention include high temperature resistant bacteria such as Mucor Pusillus linte.
L 1ndt), Mucor Mean 1i (Mucor
Miehei) and Aspergillus fumigatus (
Aapergillus fumigatus), so when using such high temperature resistant bacteria, it is appropriate to use the high temperature side of the above culture temperature range as this will shorten the number of culture days.
発酵後、発酵生産物は約４倍量（重量）の温水（５０な
いし７０℃）にて浸出し、浸出液から固型物を分離し、
涙液を減圧下で濃縮して濃縮物（またはシロップ）を得
て消臭剤を製造する。After fermentation, the fermented product is leached with about 4 times the volume (weight) of hot water (50 to 70°C), solids are separated from the leached liquid,
The lacrimal fluid is concentrated under reduced pressure to obtain a concentrate (or syrup) to produce a deodorant.
次に実施例を掲げて本発明を説明するが、これに限定さ
れるものではない。Next, the present invention will be explained with reference to examples, but the present invention is not limited thereto.
例
大麦３ｋｇを１日水に浸漬した後１００℃、１時間蒸煮
し、これにアスペルギルス オリゼエー（Ａｓｐｅｒｇ
ｉｌｌｕｓ ０ｒｙｚａｅ Ｖａｒ、 ） （ＩＦＯ−
４１８６）の菌株２５グを接種して３０℃ないし４０℃
の温度で３日ないし４日間培養してこれを栄養培地とし
て使用した。Example: 3 kg of barley is soaked in water for 1 day and then steamed at 100°C for 1 hour.
illus 0ryzae Var, ) (IFO-
4186) strain and inoculated at 30℃ to 40℃.
The cells were cultured at a temperature of 3 to 4 days and used as a nutrient medium.
次に米ぬか２にｇ当り前記発酵培養物４００グを添加し
更に水１１を加えてよく混合し、１２０℃、３０分間滅
菌後、約４０℃まで冷却しこれに種菌として次記の菌株
をそれぞれ別個に接種して４０℃で発酵させた。Next, 400g of the above fermentation culture was added per gram to 2g of rice bran, 11g of water was added, mixed well, sterilized at 120°C for 30 minutes, cooled to about 40°C, and each of the following strains was added as a seed. Separately inoculated and fermented at 40°C.
（１）アスペルギルスオリゼエー（ＩＦＯ−４１８６）
、（２）リゾープスデルマー（ＩＦＯ−４７７１）、（
３）アスペルギルスニーガー（ＩＦＯ−５３７４）、（
４）ムコールウシルスリンデ（ＩＦＯ−４５８０）、（
５）ムコールミーバイ（ＩＦＯ−９７４０）、（６）ア
スペルギルスフミガタス（ＩＦＯ−５８４０）、発酵が
進むに従って内部温度は４５℃ないし５５℃に上昇した
。(1) Aspergillus oryzae (IFO-4186)
, (2) Rhizopus dermar (IFO-4771), (
3) Aspergillus niger (IFO-5374), (
4) Mucor usil sulinde (IFO-4580), (
5) Mucormybai (IFO-9740), (6) Aspergillus fumigatus (IFO-5840), the internal temperature rose from 45°C to 55°C as fermentation progressed.
この温度で３日間発酵させた。Fermentation was carried out at this temperature for 3 days.
発酵後、発酵生産物約３に９に６５℃の温水を発酵生産
物の約４倍量（１２Ｉり添加し、攪拌しながら該生産物
を温水にて浸漬、抽出後抽出液から固型物を遠心分離に
より沢別し、涙液を減圧下、６０℃で濃縮してペースト
状の消臭剤（水分含量７５％）を得た。After fermentation, about 4 times the amount of 65°C warm water (12I) was added to the fermented product, and the product was immersed in warm water while stirring. After extraction, solids were extracted from the extract. was separated by centrifugation, and the lachrymal fluid was concentrated under reduced pressure at 60°C to obtain a paste-like deodorant (water content 75%).
それぞれの収量は次の如くであった。The respective yields were as follows.
（１） ５００グ、（２） ４３０ Ｐ、（３） ４８
５グ、（４）５０５グ、（５） ５００グ、（６）４９
０グ。(1) 500g, (2) 430P, (3) 48
5g, (4) 505g, (5) 500g, (6) 49
0g.
前記ペーストには砂糖およびエタノールを添加して食品
、食品加工品および各種薬剤添加用の消臭剤として使用
することができる。Sugar and ethanol may be added to the paste to be used as a deodorizing agent for foods, food processing products, and various pharmaceutical additives.
本発明方法では、アスペルギルス フミガタス（Ａｓｐ
ｅｒｇｉｌｌｕｓ Ｆｕｍｉｇａｔｕｓ）、ムコール
ウシルス リンデ（Ｍｕｃｏｒ Ｐｕ５ｉｌｌｕｓ
Ｌｉｎｄｔ）、ムコール ミーバイ（Ｍｕｃｏｒ
Ｍｉｅｈｅｉ）、アスペルギルス ニーガー（Ａｓｐｅ
ｒｇｉｌｌｕｓ Ｎｉｅｇｅｒ）およびリゾープス デ
ルマ（Ｒｈ１ｚｏｐｕｓ Ｄｅｌｅｍａｒ）を使用す
る場合にもアスペルギルス オリゼエー（Ａｓｐｅｒｇ
ｉｌｌｕｓ ０ｒｙｚａｅ Ｖａｒ、 ）を使用した場
合と同等な消臭能のある消臭剤が得られた。In the method of the present invention, Aspergillus fumigatus (Asp.
ergillus fumigatus), Mucor
Mucor Pu5illus
Lindt), Mucor Mebai (Mucor
Miehei), Aspergillus niger (Aspe
Aspergillus oryzae (Aspergillus nieger) and Rhizopus delemar (Rh1zopus delemar)
A deodorizing agent having the same deodorizing ability as that obtained using P. illus 0ryzae Var, ) was obtained.
本発明方法で製造された消臭剤の効果を示す１例を示せ
ば次の如くである。An example showing the effects of the deodorant produced by the method of the present invention is as follows.
すりつぶした生ニンニク２３グに本発明方法で得られた
消臭剤２グを添加して混合すれば強いニンニク臭は消臭
され、強い不快臭は甘いされやかなにおいに変る。By adding 2 g of the deodorant obtained by the method of the present invention to 23 g of ground raw garlic and mixing, the strong garlic odor will be deodorized and the strong unpleasant odor will be changed to a sweet and gentle odor.
しかもニンニクの風味はそのままのこりまろやかで、し
かもうま味のあるニンニク風味の香辛調味料として使用
できる。Moreover, the flavor of garlic remains strong and mellow, and it can be used as a umami garlic-flavored spice seasoning.
本発明方法で得られた消臭剤によって消臭したニンニク
を毎日３回づつ１グ月ないし２グ月間使用しても他人に
対して不快なニンニク臭をあたえなかった。Even when the garlic deodorized by the deodorant obtained by the method of the present invention was used three times a day for 1 to 2 months, it did not give off an unpleasant garlic odor to others.
本発明方法で得られた消臭剤はぎわめて広範囲な用途の
消臭剤として使用するに適するもので、前記消臭剤を用
いて消臭する代表的なものを列挙すれば次の如くである
。The deodorant obtained by the method of the present invention is suitable for use as a deodorant for an extremely wide range of applications, and the following are typical examples of deodorizing products that can be deodorized using the deodorant: It is.
（１）前記消臭剤を食品加工原料に添加すれば例えば魚
臭などの原料固有の臭気が加工製品に残るのを防止でき
る。(1) By adding the deodorizing agent to food processing raw materials, it is possible to prevent odor inherent in the raw materials, such as fish odor, from remaining in processed products.
（２）前記消臭剤をチューインガム、トローチ、ハミガ
キなどに配合すれば口臭の消臭剤として使用できる。(2) If the deodorant is blended into chewing gum, troches, toothpaste, etc., it can be used as a deodorizer for bad breath.
Claims (1)
、アスペルギルスオリゼエー （Ａｓｐｅｒｇｉｌｌｕｓ ０ｒｙｚａｅ Ｖａｒ
、 ）、リゾープスデルマー（Ｒｈ１ｚｏｐｕｓ Ｄｅ
ｌｅｍａｒ ）、アスペルギルス０−ガー（Ａｓｐｅｒ
ｇｉｌｌｕｓ Ｎｉｇｅｒ ）、ムコールウシルスリン
デ（Ｍｕｃｏｒ Ｐｕ５ｉｌｌｕｓ Ｌｉｎｄｔ）
、ムコールミーハイ（Ｍｕｃｏｒ Ｍｉｅｈｅｉ）およ
びアスペルギルスフミガタス（Ａ ｓｐｅｒｇｉ １１
ｕｓＦｕｍｉｇａｔｕｓ ）よりなる群から選ばれた１
種または２種以上の菌株を接種、培養して発酵生産物を
得ることを特徴とする食品または食品加工製品もしくは
各種薬剤に添加するに適する消臭剤の製法。[Claims] 1. Aspergillus oryzae Var.
), Rhizopus Derumar (Rh1zopus De
lemar), Aspergillus 0-gar (Asper
gillus Niger ), Mucor Pu5illus Lindt
, Mucor Miehei and Aspergillus fumigatus (A spergi 11
usFumigatus) 1 selected from the group consisting of
A method for producing a deodorant suitable for addition to foods, food processing products, or various drugs, which comprises inoculating and culturing seeds or two or more strains to obtain a fermented product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56063893A JPS5937978B2 (en) | 1981-04-30 | 1981-04-30 | Method for producing deodorant suitable for adding to food or food processing products or various drugs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56063893A JPS5937978B2 (en) | 1981-04-30 | 1981-04-30 | Method for producing deodorant suitable for adding to food or food processing products or various drugs |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS57180959A JPS57180959A (en) | 1982-11-08 |
| JPS5937978B2 true JPS5937978B2 (en) | 1984-09-13 |
Family
ID=13242427
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP56063893A Expired JPS5937978B2 (en) | 1981-04-30 | 1981-04-30 | Method for producing deodorant suitable for adding to food or food processing products or various drugs |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5937978B2 (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60185558A (en) * | 1984-03-05 | 1985-09-21 | 高砂香料工業株式会社 | Deodorant |
| JPS62215368A (en) * | 1986-03-15 | 1987-09-22 | Tomomi Tashiro | Nutrient food ram material containing concentrated fish protein and calcium |
| WO1998025481A1 (en) * | 1996-12-10 | 1998-06-18 | Wakunaga Pharmaceutical Co., Ltd. | Fermented garlic composition |
| JP6111386B2 (en) * | 2013-12-20 | 2017-04-12 | 公立大学法人 富山県立大学 | Deodorant manufacturing method |
-
1981
- 1981-04-30 JP JP56063893A patent/JPS5937978B2/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| JPS57180959A (en) | 1982-11-08 |
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