JPS62145027A - Fermented food - Google Patents

Abstract

PURPOSE:To provide a fermented food effective in improving the condition of diseases such as hypertention, cardiac diseases, etc., composed of basidiomycete of Fomes genus, cereals or potatoes as a carbon source and beans as a nitrogen source and containing beta-D-glucan, saponin and ergosterol. CONSTITUTION:The objective fermented food can be produced e.g. by culturing basidiomycete belonging to Fomes genus in a liquid medium containing cereals or potatoes as a carbon source and beans as a nitrogen source. The fermented food contains beta-D-glucan having pharmacological activity such as carcinostatic activity, a saponin having anticomplementary activity and antioxidation action, etc., and ergosterol having diuretic action, etc. The effect of the food to improve the condition of diseases is comparable or superior to that of the fruit body of basidiomycete of Fomes genus. It contains various nutrients in balanced and easily absorbable state and is suitable for special nutrient food and medical food. The food is expected to have the effect to improve the condition of cardiac diseases and cerebrovascular disorder, etc.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to fermented foods that can be used to improve pathological conditions.

(Prior art) In recent years, the eating habits of Japanese people have become Westernized, and with the introduction of various processed foods, overeating and overeating due to the intake of high-strength CR17-foods and high-fat foods have led to health problems, and food-related causes have become more prevalent. Various diseases are increasing.

Although people appear to be living long and healthy lives, their health is gradually being eroded, and adult diseases such as high blood pressure, diabetes, and heart disease are quietly progressing. In addition, circulatory system disorders due to vascular disorders and other factors caused by high elevations lead to a decline in physical strength and accelerate aging.

Various attempts have been made to solve such serious problems from the viewpoint of food rather than medicine, with the aim of preventing and improving various diseases. for example,"
These include ``special nutritional foods'' stipulated in the ``Nutrition Improvement Act'' and ``medical foods'' or so-called ``health foods'' stipulated in the ``Health Insurance Law.''

The ``Nutrition Improvement Act'' aims to ``enhance the people's idea of improving nutrition, clarify the nutritional status of the people, and take measures to improve the people's nutrition to maintain and improve the health and physical strength of the people, thereby contributing to the welfare of the people.'' (Article 1 of Nutrition Improvement Philosophy). Special nutritional foods include various fortified foods (rice, flour, white bread, etc.) such as vitamin-enriched rice,
There are low sodium foods, low calorie foods, low protein foods, high protein foods, etc.

According to the Ministry of Health and Welfare notification, "medical food" is defined as "food that is primarily intended to be used as a meal for hospitalized patients, whose nutritional components have been analyzed after cooking and processing, and whose nutritional component analysis values have been maintained." It is defined as "food that has been sagging". For example, foods such as nonburger, fried sardines, and meat elag.

So-called "health foods" include extracts of proboscis and animal raw materials, vitamin supplements, mineral supplements, etc.

These products claim to provide nutritional support through specific nutrients, promote health, and prevent obesity. Examples using extracts include:
There is an "anti-allergic food" which contains as essential ingredients a crude saponin component of Jiaogulan extracted from Jiaogulan and/or an extract of Reishi (Japanese Patent Application Laid-open No. 11415-1983).
Publication No. 4). In addition, ``Health food containing pine mushroom extract as an active ingredient'' (Japanese Unexamined Patent Publication No. 60-43356),
“Healthy food made from cultured mycelium of C. chinensis”
No. 5557) is also available. In addition, fermented foods are also known that are obtained by culturing the mycelium of edible mushrooms other than shiitake, including enokitake, using a combination of beans, vegetable matter, and grains (Japanese Patent Laid-Open No. 1983-1993). -188042).

(Problems to be solved by the invention) Conventional "special nutritional foods" such as low-salt soy sauce and low-salt flavors @
etc., should be used only in patients with high blood pressure, kidney disease, heart disease, etc. who have been instructed by a doctor to limit their intake of sodium and salt, and with the consultation and guidance of a doctor, nutritionist, etc. be. In addition, various fortified foods such as vitamin-enriched rice, low-sodium foods, low-calorie foods, low-protein foods,
High-protein foods and the like are simply foods with reduced or reinforced specific nutritional components, and ingesting large amounts of these foods may cause various adverse effects.

In other words, it merely stops the progression of the disease by increasing or decreasing the components that cause the disease, and is not intended to actively improve the disease condition. In addition, since it is a single food, it is not nutritionally balanced, and while it is intended to improve eating habits, maintain health, and improve physical strength, people sometimes misunderstand that it is effective against diseases.
If used in large quantities, there is a strong possibility that it may actually promote disease.

Conventional "medical foods" are also single foods, and in order to achieve a nutritionally balanced diet as a whole, it is necessary for a dietitian to consider combinations and create a menu, taking into account the nutrients and nutrients of each individual food. In addition, "medical food" is a processed food that guarantees a nutrient water content after cooking in order to improve school lunches, so it does not have specific nutritional components reinforced or reduced. When we think about individual foods, they are not nutritionally balanced, and although they can be used as ingredients for dietary therapy, consuming them does not mean that diseases will be improved. That is, no consideration is given to the effect of improving pathological conditions.

Many of the so-called "Southeast foods" do not have clear ingredients, and even if they are labeled as suggesting that they have an effect on improving disease conditions, the existence of active ingredients that have an effect on improving disease conditions is unknown. is also unclear. Even for ``health foods'' whose ingredients have been analyzed, there are many that raise questions about the nutritional balance of foods that can be eaten on a daily basis, the content of active ingredients that have the effect of improving disease conditions, and the stability of quality. For example, "anti-allergic food" (%Kasho 60-1141
No. 54) Fi, a food containing Jiaogulan crude saponin and Reishi extract, either alone or as a mixture. Since it contains crude Jiaogulan saponin and/or Ganoderma extract, the pharmacological effects of each are suggested, but the other nutritional components and nutritional balance necessary for improving the disease condition are unknown and have not been taken into account.

In addition, "Health food containing C. chinensis extract as an active ingredient" (Japanese Patent Application Laid-Open No. 60-43356) is a culture obtained by culturing C. cinnabar mycelium in a liquid medium containing glucose and wheat germ as essential ingredients. Alternatively, it is a health food containing an extract of the mycelium separated therefrom, or a concentrate of the culture solution from which the mycelium is separated as an active ingredient.

Although this also suggests the pharmacological effects of Cinnamon mushroom, the other nutritional components and nutritional balance necessary for improving the disease condition are unknown and have not been taken into account.

In addition, "Healthy food made from cultured mycelium of Rockfish" (Unexamined Japanese Patent Publication No. 6)
No. 0-45557) is a health food consisting of C. chinensis mycelium obtained by culturing it in a liquid medium containing glucose and wheat germ as essential components. Although this also suggests the pharmacological effects of Cinnamon mushroom, the other nourishing ingredients and nutritional balance necessary for improving pathological conditions are unknown and have not been taken into account.

Another example is a fermented food obtained by culturing the mycelium of edible mushrooms other than shiitake, including enokitake, using a combination of beans, vegetables, and grains. ), although this food is not problematic in terms of containing nutritional components, it is a so-called "health food" and cannot be expected to be effective in improving disease conditions.

An object of the present invention is to provide a fermented food that solves the above-mentioned problems and has both a so-called disease-improving effect and a nutritional supplementing effect to reinforce this effect.

(Means for Solving the Problems) The fermented food of the present invention that achieves the above objects is composed of basidiomycetes belonging to the genus Stonebush, grains or tubers, and beans, and contains β-〇-glucan and soybean saponin. and ergosterol.

The inventors of the present invention have taken into account various problems found in conventional "special nutritional foods,""medicalfoods," and "health foods," and have focused only on nutritional components, extracted from plant and animal raw materials, etc. Rather than mixing the extract containing the active ingredients obtained from the process to create a "health food", we developed it with the aim of obtaining a new food for improving disease conditions. The inventors have now invented a fermented food containing β-D-f lucan, saponin, and ergosterol, which is made from grains or potatoes, and beans.

The fermented food of the present invention also contains various nutritional components such as proteins and carbohydrates in a well-balanced manner, and can also be used as a "special nutritional food" or "medical food" due to its ability to improve pathological conditions.

The basidiomycete of the genus Cynthia has been known for a long time to be useful for the body, and in particular, it has recently been known that it is also effective against high blood pressure.

The basidiomycetes of the genus Matriculum used in the present invention are
For example, the mycelium of basidiomycetes such as C. chinensis, C. chinensis, C. chinensis, and C. chinensis is used, and preferably cocoon bodies of C. chinensis are used.

The fermented food of the present invention uses grains or potatoes as a carbon source,
It is obtained by culturing a basidiomycete belonging to the genus Hemorrhoids in a medium using beans as a nitrogen source.

Grains, potatoes, and beans, which are the culture medium components, are selected from food groups commonly used as food (food groups listed in the Japan Standard Food Composition Table [edited by the Science and Technology Agency Resources Investigation Committee]).
The finally obtained culture can be made edible as it is without undergoing separation and extraction operations. Also,
Since there is no need to perform operations such as separation and extraction, the rich carbohydrates and proteins contained in the edible components are converted into substances that are easily absorbed by the body, and the nutritional components remain intact.

Grains include rice such as brown rice and polished rice, raw buckwheat, buckwheat flour,
Using corn, millet, oats, oats, etc.
Preferably, various forms of rice and buckwheat flour are used. As the potatoes, sweet potatoes, potatoes, taro, Japanese yam, etc. are used, and sweet potatoes are preferably used. As the beans, soybeans, defatted soybeans, soybean products such as Soybean flour E, etc. are used, and soybeans are preferably used.

Further, this edible medium may contain only cereals or potatoes and beans, but glucose, magnesium sulfate (for food additives), and potassium phosphate (for food additives) may also be added. However, it does not contain anything other than edible ingredients.

The fermented food of the present invention can be obtained by culturing the basidiomycete of the genus Hemorrhoid using this edible medium.

This fermented food has all the following properties:

1) β-D-glucan, which has pharmacological effects such as anticancer effect,
Contains 0.05-10f/100f-powder in dry powder state. This β-D-glucan has a branched chain β-(1,
5) -p-glucan, with an average molecular weight of about 1,080,000.

2) Saponin such as soybean saponin, which has pharmacological effects such as anti-complement activity and antioxidant effect, is added in dry powder form at 0.05%.
~3f/1005'- Contains powder.

5) Ergosterol gold with pharmacological immature effects such as Rimi effect, dry powder state from 1.0 to 100. G~71009- Contains powder.

The fermented food of the present invention can be produced, for example, by the following operations.

A medium consisting only of edible ingredients, including a carbon source consisting of at least one type of grain or tuber that contains a large amount of carbohydrates, and a nitrogen source consisting of legumes that are compatible with a large amount of protein.
A liquid culture of basidiomycete mycelium of the genus C. chinensis is carried out.

The culture conditions are: culture temperature: 51-45C, culture solution pH: 2
．． 5-5.5 Aeration amount per 1 ton of medium 0.5-2. Ot
/Has inoculum inoculation amount is 0.5 to 20%, it is possible to culture in 4 to 15 days. The fermented product thus obtained can be used as it is as the fermented food of the present invention without separating the edible medium, mycelium, and mycelial product from the culture solution after completion of the culture. Alternatively, fermented foods containing as much useful ingredients as possible can be produced by processing only dehydration.

The appropriate intake amount of the fermented food of the present invention for people with high blood pressure is affected by age, individual differences, symptoms, etc. Depending on the case, the appropriate amount may be outside the range below, but the powder may be mixed with water or When ingesting by suspending in hot water, milk, etc., take 20 to 30 of the powder per 1 f of the powder, suspending it in 5 to 10 - of water or hot water, milk, etc., and dividing it into 1 to 3 doses per day. It is preferable to drink it for 5 months or more. (Effects of the Invention) The fermented food of the present invention contains at least β-D-glucan, saponin, and ergosterol, which are active ingredients having 31 pharmacological effects, and at least the fruiting bodies of Basidiomycetes of the genus Hemorrhoids. It has the same or better effect on improving the condition as expected. For example, it has an effect of improving blood pressure, heart disease, cerebrovascular disorder, etc. by improving blood dynamics. It can also be expected to have a benefit-seeking effect and promote metabolism.

In addition, the basidiomycetes and edible medium contain a well-balanced variety of nutritional components including proteins and carbohydrates.
It has high utility value as food for the sick,
In addition to its ability to improve pathological conditions, it is also suitable as a ``special nutritional food'' or ``medical food.''

Furthermore, from a medical and nutritional standpoint, it is not only used for sick patients who require special nutritional consideration or for the purpose of improving disease conditions, but also for preventing various diseases, improving dietary habits, maintaining health, and improving physical strength. It can also be used for this purpose, and can be used by a wide range of people.

The fruiting bodies and extracts of C. chinensis have a strong bitter taste that is unique to M. chinensis and cannot be used as regular foods, but the fermented food of the present invention has a slightly palatable bitter taste. It is suitable as a food because it retains the flavor of the food material, which is a culture medium component, without losing its flavor.

In addition, -1, when the fermented food of the present invention is obtained by liquid culture, the manufacturing conditions can be kept constant, and products with stable quality of pharmacologically effective active ingredients and nutritional ingredients can be obtained.

(Example) Examples are shown below, but the present invention is not limited to these examples.

In addition, as shown in Test Example 1.2, the fermentation of the present invention obtained by culturing the mycelium of Basidiomycetes of the genus Stonebush using a medium containing grains or potatoes and beans as constituents. Proteins and carbohydrates contained in foods are also component 4.
Compared to a simple mixture of raw grains or potatoes, legumes, and basidiomycetes of the genus Stonefish, it is broken down into free amino acids and monokin that are easier to digest and absorb, and can be used by sick people with weakened digestive abilities. It can be seen that it is a food suitable for

EXAMPLE Test Using a fermentation container, the cultivation of Cinnamon mycelium was carried out as follows.

FC edible medium components shown in Table 1 were dissolved in 40 t of water in a 1 oz volume of test formulation, the pH was adjusted to 4.0, and 12
It was sterilized for 30 minutes at 0C and 2 atmospheres. 3 with a palindromic medium of the same composition.
2C, cultured with shaking for 4 days to obtain a mycelial culture UfIJ1.
6t was inoculated. A viscous culture was obtained by maintaining the culture temperature at 32 C and culturing with aeration (, aot/am) and agitation (200 r, p, m,) for 7 days.

This t-04L was dried to obtain 1.5 kg of powder. This powder had a mild flavor and a slight bitterness, was suitable as a food, and contained nutritional ingredients and active ingredients as shown in Table 81!2. In addition, β-D-
Glucan and soybean saponin were determined by gas chromatography, and ergosterol was determined by high performance liquid chromatography.

The acute toxicity of this powder was investigated using 1ddY mice (male) 5 weeks old, and the maximum dose that can be administered orally was 5000In.
Even with the 9/Yu one-type administration system, no abnormalities were observed in the body weight transition and observation of general symptoms.

0.5% carboxymethyl cellulose dissolved it 00td was added to this e-terminal SY, and spontaneously hypertensive rats (SHR) were added.
) was orally administered at a rate of 300 powder per kg per body weight, it exhibited a blood pressure lowering effect as shown in the figure. [When drinking a viscous liquid containing 30 fK of starch powder and 200 fK of water twice a day for 3 months, patients with high blood pressure showed improvement. The difference in mean blood pressure before and after administration was used as the criterion for determining the degree of blood pressure reduction, and the degree of blood pressure reduction was shown in Table 3 according to five levels.

Table 1 Table 2 Test Example 1 To investigate how proteins among the edible components of the medium were changed by culturing the mycelia of Basidiomycetes of the genus Stone.

The following tests were conducted.

Put 302 soybeans (whole grains) into a 500-degree Erlenmeyer flask, add 3.0% glucose and 0.1% magnesium sulfate.
, a solution 30- of potassium phosphate-0.1% was added and sterilized at 120C and 2 atm for 20 minutes.

After leaving the mixture for 7 days at 32C without adding mycelium, the upper groove was obtained by centrifugation. This is referred to as total sample I.

Similarly, soybeans (whole grains) 50 fft500m! Pour glucose into an Erlenmeyer flask.3. Solution 30a with a composition of Ol, magnesium sulfate 0.1%, and potassium phosphate 0.1%! ! 'i and sterilize for 20 minutes at 120C 2 atm. After cooling to 32C, 8% (v/v
) add. After standing and culturing at 32C for 7 days, centrifugation is performed to obtain only the supernatant. This is designated as sample (■).

Free amino acids 1rσ1 in solution for sample I and sample
When the amounts were added up, it was found that each amino acid was higher in sample (■). In other words, it was found that by mixing the M. chinensis mycelium, proteins in the medium were decomposed into free amino acids that were easily digested and absorbed. The results are shown in Table 4.

Table 4 Unit: mti/sales Test Example 2 7 To investigate how carbohydrates among the edible components of the medium have changed by culturing the mycelia of basidiomycetes of the genus P. chinensis.

Perform the following tests.9.

Starch 5, Corn Steep Liquor 2-1 Magnesium Sulfate 0.1%, Potassium Phosphate 0.1%
After preparing a medium with the component composition and adjusting the pH to 4.0, put this solution 10011d into a 500-Sakaro flask,
Sterilize at 2QC 2 atm for 20 minutes. After cooling to 32C, 4% (V/V) of the cultured mycelium of C. chinensis from which medium components were removed by washing with water was added as a seed fungus, and cultured with shaking at %S2C:c for 8 days. Only the supernatant was obtained by centrifugation from the liquid before the start of culture and after the end of culture, and used as sample ① and sample ②.

When the amounts of monosaccharides and oligosaccharides in the solution were measured for sample (2) and sample (2), it was found that the amount of monosaccharide was increased in sample (2) compared to the sample sample. In other words, it was found that by mixing the Bamboo shoots mycelium, the polysaccharide in the medium was decomposed into a form that is easily digested and absorbed.Table 5 shows the results.

Table 5 unit:'? /di

[Brief explanation of drawings]

The figure is a chart showing the blood pressure lowering effect of oral administration of the products obtained in the Examples.

Claims (1)

[Claims] Consisting of basidiomycetes belonging to the genus Bamboo shoots, grains or tubers, and beans, β-D-glucan, saponin,
A fermented food characterized by containing ergosterol.