JPWO2005060765A1 - 発酵食品 - Google Patents
発酵食品 Download PDFInfo
- Publication number
- JPWO2005060765A1 JPWO2005060765A1 JP2005516458A JP2005516458A JPWO2005060765A1 JP WO2005060765 A1 JPWO2005060765 A1 JP WO2005060765A1 JP 2005516458 A JP2005516458 A JP 2005516458A JP 2005516458 A JP2005516458 A JP 2005516458A JP WO2005060765 A1 JPWO2005060765 A1 JP WO2005060765A1
- Authority
- JP
- Japan
- Prior art keywords
- brown rice
- germinated brown
- fermented food
- soybeans
- tempeh
- 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.)
- Granted
Links
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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/152—Cereal germ products
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/20—Malt products
- A23L7/25—Fermentation of cereal malt or of cereal by malting
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Cereal-Derived Products (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
Description
発芽玄米の代わりに玄米(品種名:アキタコマチ)300gを用い、他は実施例1と同様にして、玄米テンペを得た。
大豆200gを14時間水に浸漬し、発芽玄米200gは2時間水に浸漬した。浸漬した大豆と発芽玄米を混合し、121℃で30分蒸煮し、納豆菌液を噴霧した後、発泡スチロール容器に入れて、40℃〜50℃で18時間発酵させて発芽玄米入り納豆を得た。
上記の実施例及び比較例で製造した各種テンペ等について、複数のパネラーによる官能試験を行った。官能試験は、「外観」、「におい」、「切り易さ」、「ケーキ状固形物としての取り扱い易さ」、「食器の洗い易さ」、「食感」、「味」の7項目について行い、最初の5項目については、製造したテンペ等をそのまま使用し、「食感」と「味」の2項目については、155℃の油で約3分間揚げた後のテンペ等を使用して行った。
発芽玄米テンペ及び発芽玄米入り大豆テンペの成分分析を行った。また、比較のため、発芽玄米、蒸煮大豆、大豆テンペについても同様の成分分析を行った。
各種テンペ等について凍結乾燥した後に分析を行った。一般分析は、水分は加熱乾燥法、タンパク質はケルダール法、脂質はソックスレー抽出法、糖質は差し引き法、食物繊維は酵素−重量法、灰分は灰化法で行った。結果を表2に示す。
各種テンペ等に含まれる遊離アミノ酸の分析を行った。遊離アミノ酸の分析は、日本食品分析センターに依頼した。結果を表3に示す。
各種テンペ等に含まれる遊離γ−アミノ酪酸(GABA)の分析を行った。遊離γ−アミノ酪酸の分析は、日本食品分析センターに依頼した。結果を表4に示す。
発芽玄米入りテンペ等に含まれるイソフラボンの分析を行った。イソフラボンの分析は、食と環境科学研究センターに依頼した。結果を表5に示す。なお、発芽玄米と発芽玄米テンペには大豆イソフラボンが含まれないので、分析の対象から除外した。
各種テンペ等に含まれる遊離糖の分析を行った。遊離糖の分析は、HPLC法にて行った。結果を表6に示す。
Claims (10)
- 発芽玄米をテンペ菌で発酵させることにより得られる発酵食品。
- 発芽玄米と大豆をテンペ菌で発酵させることにより得られる発酵食品。
- 発芽玄米と大豆の重量比が、30:70〜70:30である請求項2記載の発酵食品。
- 大豆を発酵させた部分と発芽玄米を発酵させた部分とに分かれており、前者が外側に配置され、後者が内側に配置されている請求項2又は3記載の発酵食品。
- 発芽玄米にテンペ菌を接種し、これを発酵させることを特徴とする発酵食品の製造方法。
- 発芽玄米と大豆にテンペ菌を接種し、これを発酵させることを特徴とする発酵食品の製造方法。
- 発芽玄米と大豆の重量比が、30:70〜70:30である請求項6記載の発酵食品の製造方法。
- 外側に大豆が配置され、内側に発芽玄米が配置された大豆と発芽玄米の塊を作り、これをテンペ菌で発酵させることを特徴とする請求項6又は7記載の発酵食品の製造方法。
- 大豆と発芽玄米の塊を作る手段が、テンペ菌を接種した発芽玄米を層状に配置し、その上にテンペ菌を接種した大豆を層状に配置し、その後、この二層の上下を反転させ、反転によって上になった発芽玄米の層の上に大豆を層状に配置する手段である請求項8記載の発酵食品の製造方法。
- 大豆と発芽玄米の塊を作る手段が、包餡機を用いた手段であることを特徴とする請求項8記載の発酵食品の製造方法。
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2003424488 | 2003-12-22 | ||
JP2003424488 | 2003-12-22 | ||
PCT/JP2004/018352 WO2005060765A1 (ja) | 2003-12-22 | 2004-12-09 | 発酵食品 |
Publications (2)
Publication Number | Publication Date |
---|---|
JP3859014B2 JP3859014B2 (ja) | 2006-12-20 |
JPWO2005060765A1 true JPWO2005060765A1 (ja) | 2007-07-12 |
Family
ID=34708785
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2005516458A Active JP3859014B2 (ja) | 2003-12-22 | 2004-12-09 | 発酵食品 |
Country Status (5)
Country | Link |
---|---|
US (1) | US20070082088A1 (ja) |
EP (1) | EP1707062B1 (ja) |
JP (1) | JP3859014B2 (ja) |
CA (1) | CA2550747A1 (ja) |
WO (1) | WO2005060765A1 (ja) |
Families Citing this family (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP4038537B1 (ja) * | 2006-09-26 | 2008-01-30 | 株式会社ファイナール | タマネギ皮のケルセチンの含量を増加させる方法、タマネギの皮の味を改善する方法、それらにより得られる醗酵タマネギ皮及びそれを含んでなる健康食品 |
MX2013012618A (es) * | 2012-10-26 | 2016-05-26 | María Del Carmen Cadena Garcia | Método de manufactura de mezcla de granos fermentados. |
NL2011277C2 (en) * | 2013-08-07 | 2015-02-10 | Stichting Eco Consult | Meat substitute composition and method for providing thereof. |
JP6435865B2 (ja) * | 2015-01-08 | 2018-12-12 | 学校法人加計学園 | テンペ発酵物の製造方法 |
CN109588634A (zh) * | 2018-12-29 | 2019-04-09 | 陈小平 | 一种即食米果,其制备方法和食用方法 |
CN109717382A (zh) * | 2019-03-13 | 2019-05-07 | 四川徽记食品股份有限公司 | 一种纳豆香菇酱及其制备方法 |
TW202116178A (zh) * | 2019-08-12 | 2021-05-01 | 美商特朗米諾有限公司 | 用生產菌絲的真菌結合織構化基底的方法以及以其為原料的食品 |
WO2023214841A1 (ko) * | 2022-05-06 | 2023-11-09 | 씨제이제일제당 (주) | 곡물 템페의 제조방법, 이 방법에 의해 제조된 곡물 템페, 제조된 곡물 템페를 함유하는 소스 및 이의 제조방법 |
Family Cites Families (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3243301A (en) * | 1964-04-03 | 1966-03-29 | Clifford W Hesseltine | Cereal-containing varieties of tempeh and process therefor |
JP2612289B2 (ja) | 1988-01-27 | 1997-05-21 | 株式会社日立製作所 | 磁気ヘッド装置 |
JPH09234007A (ja) | 1996-03-04 | 1997-09-09 | Shoji Sueyasu | ハトムギテンペ製造方法 |
JPH11113513A (ja) | 1997-10-21 | 1999-04-27 | Sooi:Kk | 玄米発酵物 |
US20030161910A1 (en) * | 2000-06-02 | 2003-08-28 | Hideyuki Aoki | Process for producing fermented foods rich in gamma-aminobutyric acid and free amino acids |
SE0100704D0 (sv) * | 2001-03-01 | 2001-03-01 | Olligon Ab | Method for the production of fermented food products |
JP3766906B2 (ja) | 2001-09-14 | 2006-04-19 | 株式会社保谷納豆 | 発芽玄米入り納豆及びその製造方法 |
EP1304043A1 (en) | 2001-10-19 | 2003-04-23 | Societe Des Produits Nestle S.A. | Liquefacion of food material |
KR100452050B1 (ko) | 2001-10-19 | 2004-10-22 | 송재철 | 무증자 발아현미를 이용한 탁주 및 약주의 제조방법 |
JP2003235493A (ja) * | 2002-02-12 | 2003-08-26 | Fujicco Co Ltd | 容器入り玄米納豆の製法およびそれにより得られた容器入り玄米納豆 |
KR100543242B1 (ko) * | 2002-12-09 | 2006-01-20 | 이규섭 | 미생물발효에 의한 고활성 효소식품의 제조방법 |
-
2004
- 2004-12-09 US US10/581,086 patent/US20070082088A1/en not_active Abandoned
- 2004-12-09 JP JP2005516458A patent/JP3859014B2/ja active Active
- 2004-12-09 WO PCT/JP2004/018352 patent/WO2005060765A1/ja active Application Filing
- 2004-12-09 CA CA002550747A patent/CA2550747A1/en not_active Abandoned
- 2004-12-09 EP EP04820687A patent/EP1707062B1/en not_active Expired - Fee Related
Also Published As
Publication number | Publication date |
---|---|
EP1707062A4 (en) | 2009-07-22 |
CA2550747A1 (en) | 2005-07-07 |
EP1707062A1 (en) | 2006-10-04 |
US20070082088A1 (en) | 2007-04-12 |
EP1707062B1 (en) | 2012-11-07 |
WO2005060765A1 (ja) | 2005-07-07 |
JP3859014B2 (ja) | 2006-12-20 |
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