JPS60133852A - Novel natto (fermented soybean) product - Google Patents

Abstract

PURPOSE:To obtain a novel NATTO product good for health, containing a fructo-oligosaccharide as a component, and effective for accelerating the proliferation of bifidus bacteria in intestines, thereby suppressing the intestinal putrefaction, improving the constipation and diarrhea and suppressing the generation of ammonia. CONSTITUTION:Soybeans are boiled or steamed, added with a mixture of a suspension of Bacillus natto and fructo-oligosaccharide (preferably in an amount of 2-8g in terms of daily dose), and fermented by conventional process to obtain the objective NATTO product.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to natto products containing fructooligosaccharides.

Since ancient times, natto has been widely used in Japan, and recently it has attracted attention as a food that is extremely good for maintaining and promoting health due to its plant protein and fiber content.
It is also starting to attract attention overseas.

In order to increase the usefulness of this natto, the present inventor has invented the present invention with the aim of increasing the proliferation of Bifidobacterium, which is a useful bacterium in the human womb, and suppressing the proliferation of Clostridium bell7 Ringers, which is a putrid bacterium. invented.

That is, the present invention relates to natto products containing fructooligosaccharides.

The fructooligosaccharide used in the present invention is sucrose with 7
One to three molecules of lactose are bound together, including ■-ketose (cyp't), nisdose (GFa), and IF
-Fructofuranosylnisto SGF), or a mixture thereof. GF, has the molecular formula CI+ Nu (L@
, molecular weight 504, GFm has the molecular formula C Kan4 H4t Ot
+, molecule [666, G F a is the molecular formula C5oHsyO
The molecular weight is 828. These fructooligosaccharides are widely distributed in higher plants in the natural world, and are harmless, being contained in, for example, hexaspermica, onions, and sweet potatoes. These fructooligosaccharides are industrially obtained by reacting fructosyltransferase produced in the cells of filamentous fungi belonging to the genus Hexaspergillus and the genus Aureonosidium. This sugar causes bifidobacteria to proliferate and is extremely difficult to be broken down by enzymes in the small intestine (therefore, it is difficult to convert into energy.
In addition, since the production of insoluble glucan and lactic acid by S,=,-tance, which is the cause of dental caries, is extremely small compared to sucrose, it has the property of being less likely to cause dental caries. Bifidobacterium is a type of tuna that grows in the human intestine, and as is well known, the decrease or disappearance of this bacterium leads to an increase in putrefactive bacteria such as Clostridium ver.
7.Hydrogen sulfide, -amines, phenols, indoles, and other toxic substances are produced in large quantities, which are absorbed by the host, accelerating aging, and if the pH of the upper intestine tilts towards alkaline. The absorption of ammonia produced in the intestines is promoted, and the activity of amino acid delegating enzyme increases, increasing the production of amines. Therefore, for the sake of the human body, it is necessary to maintain a balance of intestinal bacteria in which Bifidobacterium is dominant and harmful bacteria such as Clostridium bell 7 ringers are negative. As mentioned above, fructooligosaccharides are indigestible, so when ingested, they reach the intestines directly, leading to the growth of Bifidobacteria, but on the other hand, preventing the growth of harmful bacteria such as Clostridium bell7 ringers. . This fact indicates that lactulose, which has traditionally been said to be a bifidobacteria growth factor, causes the growth of bifidobacteria, but it also causes the growth of bifidobacteria, which are representative of harmful bacteria such as P. It can be said that 7-lactooligosaccharide is superior to Lacpus.

The amount of fructooligosaccharide used in the present invention is not strictly limited, but the daily amount is preferably 1 to 12, and most preferably 2 to 8.

Examples of the natto product of the present invention include conventional natto, such as soybean itself, or soybean with adlay, buckwheat, hun, etc.
The raw material is rice, Riplera, calcium, beena, nug, etc., which is steamed and then inoculated with natto bacteria.
Some are fermented.

In order to add 7-lactooligosaccharides to the natto products of the present invention, they may be added at any point during the production of the natto products, but for operational reasons it is best to mix them into the natto bacteria solution when inoculating the natto bacteria. convenient.

It is thought that adding 7-lactooligosaccharides to natto products may cause the fructooligosaccharides, which are carbohydrates, to be assimilated more than in natto, but this was not observed in the following experiment.

Table 1 W Medium Nitributo Soigui Incubation Medium “Eiken” Natto Wi
:Number of viable bacteria 4.5X10"~75?)t Ribo 1w: GFt 35% + GFm
50L CF4 11% culture 17'o, 17 hours Therefore, in the natto product of the present invention, fructooligosaccharide is not assimilated by Bacillus natto no matter what time it is added and can be used for food.

When eaten, the natto product of the present invention promotes the proliferation of bifidobacteria, thereby producing beneficial effects on the human body such as suppressing in-utero putrefaction and improving constipation and diarrhea.

Fructooligosaccharide has no off-taste or odor, and has excellent thermal stability (stable up to 140'0, no Maillard reaction) and pH stability (stable at 120°0 at pH 6 or above), so even if it is contained in natto products. There is no negative effect on the quality of natto products. Also, it is non-toxic and has no effect on the human body (1).
゜Examples will now be shown.

Example 1 60 units of soybeans were weighed out and crushed in water to absorb water to make 2.2 times the volume, which was then steamed and boiled.

5 bags of natto bacteria solution (number of viable bacteria 4.5 x 10n/d)
, fructooligosaccharides (qEI 35%, GFs 50%,
GFal 1%) 4KF was added and natto was made by a conventional method.

The resulting natto 100 contained 7 lactooligosaccharides of Tsuri 4F.

Eating this natto suppressed decomposition in the womb and improved symptoms of constipation and diarrhea.

Patent applicant: National Plant Protein Cooperative Association procedural amendment (voluntary) September 1982,! θ Day 1 Display of incident 1982 Patent Application No. 242126 2
, Title of the invention Novel natto product 3, Relationship with the case of the person making the amendment Patent applicant Tokusyoto Punkyokukuku 7/Daki Address 2-48-8 Sendagi, Bunkyo-ku, Tokyo Salt Name National Plant Protein Cooperative Association 4, Detailed explanation of the invention column 5 of the specification subject to amendment, Contents of amendment (1) Between the 7th line from the bottom and the 8th line from the bottom of page 4 of the specification Let's say the following sentences.

Claims (1)

[Claims] Natto products containing fructooligosaccharides.