WO2015102095A1 - Fusion of japanese and european traditional food science - Google Patents

Abstract

Europe, etc. have many traditional foods. In addition, Japan has its unique and completely different traditional foods. In December 2013, Japanese food was registered as United Nations Educational, Scientific and Cultural Organization (UNESCO) intangible cultural heritage. This Japanese food was reported on as follows on December 15, 2013 with special features brought together by France and NHK: Japanese food is the result of traditional research and development of edible molds, microorganism strains, etc., produced uniquely and traditionally by novel innovations in repeated trial and error. Among the traditional foods from the distant past in Europe are fruits such as olives, grapes, and apples as well as tea (leaves, nuts, seeds, flowers, etc.), coffee, cocoa, milk products, oils, vinegar, alcohol, etc. that cannot be eaten without destroying the bitter tasting nutrients. The anthrax bacillus for olives, Botrytis cinerea for grapes, Penicillium for cheese, and non-bacterial fermentation for tea leaves, which passively change those tastes to positive and negative have only been known from the distant past. The present invention provides edible substances and methods that various people can use, that can make for novel innovations in various tastes and states and that preserve a moist state for a long period of time at normal temperatures actively rather than passively using traditional edible molds and microorganisms, and persimmons that have been developed uniquely in Japan on traditional foods from Europe such as fruit (olives, grapes, apples, etc.), tea (leaves, nuts, seeds, flowers, etc.), coffee, cocoa, milk products, oil, vinegar, and/or alcohol and the like that have not undergone novel innovations from the distant past.

Description

Fusion of Japanese and European traditional food science

The present invention is new to various tastes and conditions, using traditional edible molds, etc. that have been uniquely created in Japan, not passively, but actively in traditional European food that has not been newly reformed since long ago. The present invention relates to edible foods and methods which can be stored for a long period of time at room temperature in a water-containing state, and can be used by various people.

There are many traditional foods in Europe. Japan also has a completely different traditional food. In December 2013, traditional Japanese food was registered as an intangible cultural heritage of the United Nations Educational, Scientific and Cultural Organization; United Nations Educational, Scientific and Cultural Organization; UNESCO.

This Japanese food was jointly featured by France and NHK and was reported as follows on December 15, 2013. This is a traditional research and development of edible mold microorganisms, etc. not found in the world.

昔 Traditional European traditional foods include fruits such as olives, grapes and apples, tea, dairy products, oils, vinegars and alcohols that cannot be eaten unless bitter nutrition is broken. Slightly known aseptic fermentation of olive anthrax, precious rot of grapes, penicillium of cheese and tea that passively change their tastes positively or negatively.

These traditional foods such as olives that have not been newly reformed since long ago have been reformed and innovated using the following sciences (for example, Patent Documents 1 and 2, Non-Patent Documents 1 to 8).

The results were selected for the following international conferences.
International Food Society: Third International Conference on Food Studies, University of Texas, Austin, Texas, USA, 15-16 October 2013, Food innovations for traditional edible materials.
International Biological Society: XXI International Conference on Bioencapsulation, August 28-30, 2013-Berlin, Germany, BITTERNESS-MASKING INGREDIENT AND METHOD.
Revegetation Society: 17th Annual Green Chemistry & Engineering Conference, Sustainable Chemistry & Engineering in the 21st Century, JUNE 18-20, 2013, BETHESDA, MARYLAND, USA, No-trans unsaturated margarine etc. with ultramicro-starch-filaments & delicious beautiful polyphenols of olive, etc. without NaOH nor salt treatment to eradicate massive industrial wastes.
The premier meeting for the fats and oils community, 104th AOCS Annual Meeting & Expo, April 28-May 1, 2013, Palais des congres de Montreal, Quebec, Canada, Liquid Oil Margarine with Ultramicro-starch -filaments & Oil Leakage Prevention from Oily-fruits for Beverage- and- food Manufacture.
International Olive Symposium held once every four years in the Olympic year: VIIth INTERNATIONAL SYMPOSIUM ON OLIVE GROWING, San Juan-Argentina | 2012, 24th-29th September. EVOO & Liquid Oil Margarine etc. with Ultramicro-starch-filaments & Delicious Beautiful Polyphenols of Olive, etc. without NaOH nor Salt Treatment.
Selected as an agri-fair sponsored by the Ministry of Agriculture, Forestry and Fisheries, sponsored by the Japan Patent Office, and presented and exhibited at Makuhari, such as unsaturated non-trans fatty acid food, 200 ° C baked ice cream, and caustic soda-free pesticide-free polyphenol olive bitter. Unsaturated trans-free margarine, red olive wine, roasted ice cream, non-bitter olive and bitter melon without NaOH treatment, etc. was displayed at Agribusiness Creation Fair organized by the Ministry of Agriculture of Japan at Makuhari-Tokyo for three days from November 30, 2011.

The inventors have also obtained joint research patents with Shiseido Co., Ltd. and Fuji Pharmaceutical Co., Ltd., the world's top (for example, Patent Documents 3 to 6). However, it was not possible to produce safe and good-quality cosmetics.

US patent US2011-7935368, certified in Japan. International patent application WO2012 / 036080A120120322 JP 7-233304 JP 7-2333075 JP-A-6-92856 JP-A-8-325153

As mentioned above, traditional foods such as olives that could not be reformed and renovated in Europe have been scientifically innovated. This time, in consideration of microbiota & bi macrobiotic (microbiota and macrobiotic), it aims to innovate traditional food in many ways, not passively, using traditional mold microbiology.

The present inventor has intensively studied to solve the above problems. The following mold was used as a traditional edible mold unique to Japan. However, usable edible molds are not limited to these. A myriad of edible molds must naturally have their own personality. It is the same as the individuality of each person. In the long tradition of long history, the aseptic fermentation of olive anthrax, precious rot of grapes, penicillium of cheese, and tea, which passively and slightly changes the taste, etc. It is only known. Someone scientists and researchers should look into it.

That is, the present invention relates to nuts, flowers, persimmons, leaves, fruits, coffee, cacao, dairy products, oils and fats, or Europeans characterized in that they are mixed with live bacteria and / or fermented using persimmons and / or Basidiomycota. Traditional edible.

Further, another aspect of the present invention is an oil or pre-harvest crop that is characterized by administration of persimmon, Basidiomycota, Ascomycota, Lactobacteria, Bacillus subtilis, and / or Bifidobacterium subbreve. Here, Lactobacteria includes Lactobacillus casei, Lactobacillus Reuteri, and the like.

Moreover, another aspect of the present invention is an edible product obtained by fermenting food with Basidiomycota.

Also, another aspect of the present invention is a substance that does not require alcoholic fermentation using white potato.

Also, another aspect of the present invention is that before harvesting, olives added with cocoons, Basidiomycota, Eurotiomycetes, Leotiomycetes, Pezizomycetes, Lactobacteria, Bacillus subtilis, Bifidobacterium breve, calcium hydroxide, and / or sugar-acid-alcohol mixture A crop of olives characterized by comprising at least one of olive fruits, nuts, seeds, leaves, flowers, persimmons, and fruit oils. Here, Lactobacteria includes Lactobacillus casei, Lactobacillus Reuteri, and the like.

Another aspect of the present invention is that after harvesting, after harvesting, cocoon, Basidiomycota, Eurotiomycetes, Leotiomycetes, Pezizomycetes, Lactobacillus casei, Lactobacillus Reuteri, Bacillus subtilis, Bifidobacterium breve, calcium hydroxide, and / or sugar-acid-alcohol mixture. An olive crop characterized by comprising at least one of olive fruits, nuts, seeds, leaves, flowers, persimmons, and fruit oils.

Another aspect of the present invention is a crop for fruit wine (including wine) characterized by the addition of grapes, Basidiomycota, Eurotiomycetes, Pezizomycetes, Lactobacteria, Bacillus subtilis, and / or Bifidobacterium breve before harvesting. A crop for fruit wine (including wine) characterized by comprising at least one of fruit, nut, seed, leaf, flower, or fruit oil. Here, grapes, apples, etc. are mentioned as crops for fruit liquors (including wine). Lactobacteria includes Lactobacillus casei, Lactobacillus Reuteri, and the like.

In addition, another aspect of the present invention provides fruit wine (including wine) characterized by adding grapes, Basidiomycota, Eurotiomycetes, Pezizomycetes, Lactobacillus casei, Lactobacillus uterReuteri, Bacillus subtilis, and / or Bifidobacterium breve after harvesting An agricultural product for fruit wine (including wine) characterized by comprising at least one of fruit, nut, seed, leaf, flower, or fruit oil. Here, grapes, apples, etc. are mentioned as crops for fruit liquors (including wine).

Further, another aspect of the present invention is a crop for tea or outside tea, characterized by adding cocoons, Basidiomycota, Eurotiomycetes, Leotiomycetes, Pezizomycetes, Lactobacteria, Bacillus subtilis, and / or Bifidobacterium breve before harvesting A crop for tea or tea, characterized by comprising at least one of fruit, nuts, seeds, leaves, flowers, camellia, or oil. Here, Lactobacteria includes Lactobacillus casei, Lactobacillus Reuteri, and the like.

Another aspect of the present invention is that after harvesting, yellow potato, birch, red potato, bonito bonito, soy sauce mash, Basidiomycota, Eurotiomycetes, Leotiomycetes, Pezizomycetes, Lactobacillus casei, Lactobacillus Reuteri, Bacillus subtilis, Bifidobacterium breve, A crop for tea or non-tea, characterized by the addition of calcium and / or sugar-acid-alcoholturemixture, at least one of fruit, nuts, seeds, leaves, flowers, straw or oil A crop for tea or tea outside, characterized by comprising

Further, another aspect of the present invention is a meat fermented with bamboo shoots, having a thickness of 5 cm or less and / or having at least one of a cut and a hole. Here, the meat includes fish and round fish.

Further, the present invention is a dermatological product containing two or more of white cocoon, gum paste, and oil and fat as active ingredients.

Also, the present invention is edible covered with crushed straw.

Further, the present invention is a bean, miso, or soy sauce to which Luchuensis koji (white birch black koji) is added.

According to the present invention, these have not been newly reformed since long ago, such as fruits (olives, grapes, apples, etc.), tea (leaves, nuts, seeds, flowers, etc.), coffee, cocoa, dairy products, oil, vinegar, New reforms to various tastes and conditions using traditional edible fungal microorganisms and fruit of Japanese persimmon, which are not passive but active, actively and traditionally in European traditional foods such as alcohol In addition, edible foods and methods that can be stored for a long time at room temperature in a water-containing state and can be used by various people can be realized.

Hereinafter, the present invention will be specifically described by the following examples.

The edible mold microorganisms (Kouji and Basidiomycota) used in this example are exemplified in the following (1) to (12). Among these edible mold microorganisms, (1) to (7) are traditional Japanese edible mold microorganisms. Further, (10) to (12) are used as cooperative bacteria. In the following examples, the following edible mold microorganisms may be indicated by the following numbers (1) to (12) instead of the respective names. In addition, traditional Japanese edible mold microorganisms are not limited to these, and include soy sauce lees Ascomycota Eurotiomycetes Eurotiales Trichocomaceae Aspergillus sojae & tamarii, mixtures (such as lees and yeast lees). These microorganisms are not limited to the living organism of microorganisms but also include those in which a medium is added.
(1) Jaundice; Yellow Kouji; Ascomycota Eurotiomycetes Eurotiales Trichocomaceae Aspergillus oryzae. Widely used as a national fungus. Although white mutants are confusedly called white birch etc., they are different from white birch which is hard to rot.
(2) White Kouji; Ascomycota Eurotiomycetes Eurotiales Trichocomaceae Aspergillus Aspergillus luchuensis kawachii.
(3) Black Kouji; Ascomycota Eurotiomycetes Eurotiales Trichocomaceae Aspergillus Aspergillus luchuensis awamori.
(4) Red Kouji; Ascomycota Eurotiomycetes Eurotiales Elaphomycetaceae Monascus
(5) Bonito Kouji; Ascomycota Eurotiomycetes Eurotiales Trichocomaceae Aspergillus glaucus, Aspergills ruber, and Aspergillus repens.
(6) Shiitake mushroom; Basidiomycota Agaricomycetes Agaricales Pleurotaceae Lentinula
(7) Cypridella; Basidiomycota Agaricomycetes Auriculariales Auricularaceae Auricularia
(8) Blue mold White mold; Ascomycota Eurotiomycetes Eurotiales Trichocomaceae Penicillium
(9) Gray mold (precious fungi); Ascomycota Leotiomycetes Leotiomycetidae Helotiales Sclerotiniaceae Botryotinia fuckeliana (= Botrytis cinerea)
(10) lactic acid bacteria Lactobacteria Lactobacillus,
(11) Yeast Yeast; Ascomycota Saccharomycotina Saccharomycetes Saccharomycetales
(12) Penicillium cheese (blue & Camembert cheese) was used.
Shirakaba is a Japanese improved variety of black persimmon. (13) Edible mushrooms such as Ascomycota Pezizomycetes Pezizales Tuberaceae Tuber and Fungi (Ascomycota and Basidiomycota) can also be used for new foods such as coffee, cocoa and olive of the present application.

[Example 1]
First, a traditional culture substrate was tried. In the following, the germinated state was expected to have high enzyme activity, but it had a bad acidity and was difficult to use. To each of them, jaundice, sockeye salmon and bonito koji were added, and yeast was added after 4 days. A day later, we put seedless olives, olive leaves, and unleavened olives. Four days after putting the olives, both the seed removal and the leaves became 30% bitter. Ten days later, unseeded olives also accounted for about 30% of soybeans and white rice. The change in weight was as follows. White rice, red rice: Water was absorbed 1.5 times. White rice was able to culture well. Red rice is poor because it is not polished. White soybeans Red soybeans: Absorbed water and became 2.6 times weight. White soybeans were better. Azuki: Water up to 2.5 times weight. The taste was inferior to rice and soy. Red yeast rice also prevented contamination by increasing the concentration used.鰹 節 麹 is generally used for bonito, but rarely used for bonito. It turns out that the taste of bonito and bonito is not the taste of fish but the taste of bonito. As described in Non-Patent Documents 1 to 8, the intensity of bitterness was displayed by frequency of neuron impulse.

[Example 2]
Various edible mold microorganisms (1) to (12) described above were filled with (a) seed-free olives, (b) olive leaves, and (c) olives with seeds. The amount of residual bitterness was expressed in%. The results are shown in Table 1.

[Example 3]
From this result, it can be seen that lactic acid bacteria and yeast have very low permeability compared to molds. Therefore, it is better to use it for thin leaves and flowers such as olives and tea, not thick fruits. In fact, it can be used if the permeability is improved by removing seeds or scratching them. As a tea tree, the new Japanese improved varieties have a strong growth potential and were easier to use than the following tea trees: Okumidori, Yabukita, and Samidori. The tea is not limited to Camellia sinensis, but also includes tea outside tea such as herbal tea.

[Example 4]
Above the above edible mold microorganisms (1) to (12), grape (a) Crimson seedless grape, red, (b) Pristine seedless grape, yellow green, (c) autumn king, green, Placed. During the first two days, the room temperature was changed from 10 to 15 ° C., but all did not change at all. Thereafter, the temperature was raised to 30 ° C. Each change was observed after 2, 4, 6, 8, 10, 13 days.
(1) & (5): After 8 days, the abc peel became soft. After 13 days, the substrate became sweet and sour.
(1) & (11): After 8 days, the abc peel was soft and tasty. Thereafter, the substrate began to ferment with alcohol.
(2): After 4 days, the ab collapsed and became delicious. After 6 days, c collapsed and became delicious. After 8 days, it collapsed all the way to abc. Ten days later, abc was completely destroyed. After 13 days, there was a sweet taste with citric acid and it was delicious.
(2) & (11): After 4 days, the surface became moldy. After 6 days, the abc surface began to collapse. The taste is neither tasty nor bad. After 8 days, the inside has collapsed. After 10 days, it dissolved. There is no taste. After 13 days, the substrate also became liquid. The taste of citric acid.
(4): After 4 days, there was slight mold on the abc surface. Water drops are coming out of a. After 6 days, water drops are also coming from bc. After 8 days, there is a little mold on the abc surface. After 10 days, mold on 70% of the surface. It became abc brown. After 13 days, it is a little delicious.
(6): After 6 days, water drops are coming out of ab. After 8 days, there was slight mold on the abc surface. Ten days later, mold on 1/3 of abc surface. Brownish. After 13 days, the substrate is slightly sweet and sour. In addition, there is no change in the grape and the substrate.
(7): No change in grape or substrate until 13 days later.
(8): After 8 days, there is no change in grapes with abc mold. After 10 days, only the abc surface turns brown. However, there is no change in color and hardness. Same after 13 days.
(10): After 8 days, red appears from the surface a. After 10 days, the epidermis becomes soft. However, the inside is the original hardness.
(11): After 13 days, the substrate became sweet and sour. In addition, there is no change in the grape and the substrate.
(12): After 6 days, water drops from a. Eight days later, abc mold is on. The grapes are sweet. After 10 days, only the abc surface turns brown. However, there is no color change inside. Blue cheese taste. Same after 13 days.

From these results, white birch is very effective against grapes. Jaundice yeast is also effective. Since white grape yeast breaks grapes, it can be expected to have the effect of precious fungi and new effects. Precious fungi are intended to destroy the grape skin. However, precious fungi are very unstable all over the world. There are some years in the region where no precious wine can be made. To sum up the destructive action of the grape skin, like precious fungi: the white birch will break down after 4 days. Jaundice yeast makes the skin soft and delicious after 8 days. Jaundice softens the skin after 8 days. Birch yeast breaks down after 6 days. Precious fungi destroy the grape epidermis. Therefore, it only evaporates the moisture and concentrates the grape contents. However, grapes have an important feature that not only destroys the grape skin, but also makes it delicious. The start of koji fermenting is not easy with brewing precious wine. The reason is that gray mold (precious fungi) has used up the nutrients that yeast needs. However, koji is the opposite, and as it is evident in sake production, it produces a large amount of nutrients that yeast needs, along with its deliciousness. In addition, the bacterial fermentation is passive, leaving it up to the weather. Therefore, production is quite unstable, and it is necessary to produce at multiple farms far away. Therefore, you should actively disperse bacteria. If possible, white birch etc.

The Japanese food registered as UNESCO's Intangible Cultural Heritage was reported by France and NHK as a joint feature. The basis of that tradition is that it is natural to ferment jaundice before yeast fermentation. Shirakaba fermentation is used only for the production of shochu in southern Japan. However, from the research results of the above examples, white birch fermentation was found to be innovatively useful in a wide range of new fields of white birch.

[Example 5]
Therefore, the basics of the tradition that it is natural to ferment jaundice before yeast fermentation were verified. Soybean fermentation is widely used in miso soy sauce. Therefore, soybean was also used. (Test product A) Yeast was mixed with traditional rice yellow koji. This was mixed with soybean white birch. (Test product B) Yeast was mixed with non-traditional rice birch. This was mixed with soybean white birch. The following were put in each, and the change in the residual bitterness% after 2, 4, 6 and 8 days was observed. (A) seedless olives, (b) olive leaves, (c) tea leaves, (d) olives with green seeds, (e) olives with black seeds. The results of (Test product A) are shown in Table 2, and the results of (Test product B) are shown in Table 3.

The result was much better when yeast was mixed with non-traditional rice birch.

[Example 6]
Pasteur Red wine yeast Fermentis was mixed with 100% red grape juice. To this, various edible mold microorganisms (1) to (12) were mixed. Room temperature is 20 to 22 ° C. (A) Inspected 4 days later. Since everything was watery, the original juice was lyophilized and added to each to a concentration of 300%. I also put half-cut grapes. (B) Tested after 2 days. Everything was delicious. The half-cut grapes were also delicious.
(1) & (5): a: Light liquor. b: Slightly wine flavor.
(1) & (11): a: sake taste. b: Tasty sake.
(2): a: Slightly citric acid taste. b: Delicious wine wine taste.
(2) & (11): a: Soft and slightly citric acid taste. b: Light and sour and very delicious.
(4): a: Light bitterness. b: Strong wine taste.
(6): a: Soft taste. b: Soft sour taste.
(7): a: A soft and soft taste. b: Firm and soft sour taste.
(8): a: Moist and soft taste. b: Firm and soft sour taste.
(10): a: Lactic acid bacteria taste. b: mellow wine taste.
(11): a: Light wine taste. b: Normal wine taste (12): a: Blue cheese taste. b: Soft blue cheese taste.
As described above, various wines with various flavors were produced.

[Example 7]
Various edible mold microorganisms (1) to (12) above were filled with (a) olives with seeds, (b) seed-free olives, (c) olive leaves, (d) tea leaves . Inspected after 4 and 7 days. The amount of residual bitterness was expressed in%.
(1) & (5): bcd70% after 4 days. 7 days later a50%, bcd30%.
(1) & (11): 4 days later bcd50%. 7 days later a90%, bcd50%.
(2): b50% c30% d50% after 4 days. 7 days later a50%, bcd30%.
(2) & (11): b50% cd30% after 4 days. 7 days later a60%, b50% cd30%. Very effective (4): bcd80% after 4 days. 7 days later a70%, bcd50%.
(6): bcd70% after 4 days. 7 days later a90%, bcd70%.
(7): 4 days later, bcd 80%. 7 days later a90%, bcd80%.
(8): b40% c40% d50% after 4 days. 7 days later a90%, b40% c40% d50%. Effective (10): bcd80% after 4 days. 7 days later bcd 50%.
(11): 4 days later, bcd 80%. 7 days later a80%, bcd70%.
(12): b40% cd40% 50% after 4 days. 7 days later a90%, b40% c40% d50%. More than effective: high permeability to straw. Bitter yeast has a high bitterness effect. Birch yeast is very effective. Blue mold and blue cheese are effective.

[Example 8]
Process cheese was put into the various edible mold microorganisms (1) to (12). Inspected after 3 days.
(1) & (5): Slightly hard and sour.
(1) & (11): Very delicious.
(2): Slightly hard and sour.
(2) & (11): Light and sour and very delicious.
(4): Slightly hard and sour.
(6): Mild and slightly nutty sensation.
(7): Mild and slightly nutty sensation.
(8): Blue cheese.
(10): Slightly hard.
(11): Slightly hard.
(12): Blue cheese.

Soy, koji, and yeast are the basic ingredients of traditional Japanese foods such as miso and soy sauce. All the foods listed here are delicious and can be used for miso and soy sauce. You can add salt to your liking.

[Example 9]
We mixed birch yeast made with rice birch and soybean birch. Named soy bean white yeast. Three kinds of grapes of (a) tea leaves, (b) tea flowers, (c) tea seeds, and (d) Example 4 were placed in the soybean white yeast white yeast. Inspection was performed after 2 and 5 days. The amount of residual bitterness was expressed in%. The results are shown in Table 4.

The tea seed is fermented by cutting it thin or small, or the method of Patent Document 2 is appropriate.

[Example 10]
(9) Gray mold (precious fungi); Ascomycota Leotiomycetes Leotiomycetidae Helotiales Sclerotiniaceae Botryotinia fuckeliana (= Botrytis cinerea), (a) olives with seeds, (b) seedless olives, (c) olives Leaves, (d) tea leaves, (e) three grapes of Example 4 were added. Inspection was performed after 2 and 5 days. The amount of residual bitterness was expressed in%. The results are shown in Table 5.

Precious fungi can also be used for olives and tea.

[Example 11]
(5) Bonito Kouji; Ascomycota Eurotiomycetes Eurotiales Trichocomaceae Aspergillus glaucus, etc. (a) olives with seeds, (b) seedless olives, (c) olive leaves, (d) Tea leaves, (e) Three grapes of Example 4 were added. Inspection was performed after 2 and 5 days. The amount of residual bitterness was expressed in%. The results are shown in Table 6.

Bud bonito can be used for olives, tea and grapes.

[Example 12]
We mixed birch yeast made from rice birch and rice birch. Named rice white birch yeast. The rice birch white yeast was applied to olive trees, fruits and leaves, to tea trees, flowers and leaves once a day on the first and second days. Harvested and inspected on day 8. In other words, preharvest microbiota application. As a result, the fruit tree can be prevented from being infected with the fungus for a long time from before harvesting to after harvesting. Furthermore, it can naturally taste fruits in various flavors. Furthermore, good bacteria not only make a variety of nutrients, but also help the whole body, including the gastrointestinal tract. Even after harvesting, the koji molds grew vigorously in culture. Even after oil collection, the cells grew vigorously from the oil and oil cake. Therefore, administration of microorganisms before and / or after harvesting is recommended. For example, (a) Lactobacillus casei Lactobacillus casei, which acts to reach the small intestine while alive, and Bacillus subtilis Bacillus subtilis (b) Bifidobacterium breve, which is a lactobacteria that reaches the large intestine while alive. (A) Lactobacillus casei and Lactobacillus Reuteri are effective in preventing periodontal disease, bad breath, and caries prevention by suppressing the growth of gingivalis bacteria Porphyromonas gingivalis and Streptococcus mutans in the mouth. Strawberries and yeast become traditional Japanese sake and sake lees. If you put food in a sake cup, it can be stored safely forever. The amount of residual bitterness was expressed in%. Tea flowers 50%. Tea leaves 50%. 80% olive leaves. Olive skin 50%. 90% olive whole. Olive oil was crushed to obtain olive oil at 1700G X 20min. It was a completely beautiful, transparent and soft flavor. The resulting olive oil and oil canisters become delicious olive oils with various flavors over time due to the action of micrrobiota. Olive oil cake is a large amount of industrial waste all over the world. However, with this method and the method of Patent Document 2 above, industrial waste becomes a delicious food that can be stored for a long time by microbiota before and after harvesting. When viable bacteria were added to the fats and oils, they became effective microbiota. The results of these teas are not limited to the tea Camellia sinensis, but also include tea outside the tea such as herbal tea.

[Example 13]
(A) A rice yellow yeast with a mixture of yellow yeast made from rice yellow koji and rice yellow koji. (B) Rice birch white yeast obtained by mixing white birch yeast made from rice white birch of Example 12 and rice white birch. (C) Soybean birch white yeast obtained by mixing white birch yeast made with rice white birch of Example 9 and soybean white birch. (D) apple cider vinegar, (E) whiskey, (F) salt, and (G) lactic acid bacteria were added to each. The twelve types were all delicious. European vinegar and alcohol can be used to develop new and delicious foods using Japanese traditional edible mold microorganisms. Japan's traditional traditional miso and soy sauce are made with yellow koji, yeast, soy and salt. Japanese traditional sake is made with jaundice, yeast and lactic acid bacteria. Japanese traditional white birch is only used for shochu. However, using the results of this study, it seems that traditional foods from various countries, including Japan, will spread in many ways.

As we have announced for the first time in the world in Non-Patent Document 2 etc., appetite is regulated by hypothalamic neuron. After that, it was also published in Non-Patent Documents 9-11. There is histamine as its main neurotransmitter. However, since histamine cannot pass through blood brain barrier (BBB), even systemic administration is ineffective for brain. It is also invalid for hypothalamus, where BBB is somewhat weak. However, the essential amino acid histidine which is histamine precursor has been reported to be effective. In addition, histidine works not only as a neurotransmitter but also directly on adipocytes. These studies are mainly done in Japan. The traditional Japanese food bonito is particularly effective.

However, bonito is very expensive since it takes half a year to manufacture, and it is difficult to consume enough. Although there are cheaper bonito, etc., the traditional method is to remove the skin one by one carefully from the head of the small ingredients, steam it, dry it in the sun, and then carefully shave it thinly. Unlike bonito, these do not make delicious fermentation treatments. As disclosed in Non-Patent Document 12, the fermentation treatment not only makes it delicious, but also greatly reduces the fat content of the material by a factor of four. However, this bonito is also very expensive. In addition, the body is very hard, like a bonito, and it cannot be eaten unless it is carefully thinned.

[Example 14]
In central market fresh fish, sardines less than about 2cm are called shirasu, and sardines over about 10cm are called sardines. The size of the cocoon in the meantime is called Kaerii eagle, and no one buys it. Even if you don't want to pick a fishery cooperative, you can't do it because it comes into the net. You can't sell anywhere, so you have to eat fish. It should not be sent to the market or shipping. However, the histidine content of sputum is high and close to sputum. If you fish and ferment it as it is, it will be very useful for fishermen and consumers. By using the digestive action of microorganisms, the whole ingredients can be made soft and easy to eat, making it a natural taste without seasonings. Further, it contains a large amount of calcium, collagen, hyaluronic acid, zinc, trace elements and the like. That is, nutritious, neuro (transmitter), biochemical (fatdestruct), metabolic (adipocyte), delicious (umami), soft (digested) diet with traditional microorganism: no seasoning. The sea eagle directly sent from the fishery cooperative was immediately lyophilized. Next, in order to sterilize while preventing acrylamide formation and nutrient denaturation, comparative beef pieces were also arranged and autoclave at 120 ° C. for 20 minutes. Next, it was mixed with bonito and mixed processed cheese, and incubated at 35 ° C. for 24 hours. Although it was a simple operation without any seasoning, it was delicious and soft, and the cheese was melted. In other words, it became nutritious, neuro (transmitter), biochemical (fatdestruct), metabolic (adipocyte), delicious (umami), soft (digested) diet with traditional microorganism: no seasoning: fish, beef, rapidly melting cheese. The thickness of bonito is much larger than 5cm, and the fermentation and dehydration is very difficult. If thin and soft material is used, it can be easily manufactured in a very short time. Even with a thickness of 5 cm or more, it is possible to quickly and easily treat a large material by making a cut or making a hole. This font is not limited to clauses and can be used in any paragraph of paragraph [0028]. It will be delicious if you ferment small fish with various potatoes. However, it is especially delicious when used for seasoning such as soup, rather than eating it as it is.

麹 There are Japanese sake, miso, vinegar, pickles, soy sauce, shochu, and awamori as the fermented koji food, but even the Japanese people do not know that Japanese koji is a koji fermented food. This food science and technology is very useful to the world.

[Example 15]
Chemical peeling is effective for skin beauty. A chemical peel is a body treatment technique used to improve and smooth the texture of the facial skin using a chemical solution that causes the dead skin to slough off and eventually peel off.Mainly acid peels. Enzymes are effective. Therefore, it is better to make many of these. In particular, it is appropriate to use a white cautery for southern shochu, which is not a commonly used jaundice but is white and produces an acid effective for the skin. Also, unlike jaundice, birch is hard to rot and can be stored for a long time. It became products such as high quality skin products and cosmetics. The white mutant of jaundice is confusedly called birch etc., but it is different from the white coral in paragraph [0028], which is difficult to rot.

[Example 16]
Degumming gum paste, which is only degummed during soybean oil production, contains many active ingredients as described below. However, due to odors and difficulties in handling, it can be mixed with livestock feed or repeated many refining processes to make expensive lecithin lecithins. This gum paste includes soybean crude oil, lecithins, ceramides, soybean fine powder, sterols, various unsaturated fatty acids such as linoleic acid and linolenic acid, various saturated fatty acids, trace elements such as vitamin E and magnesium, and sugars such as oligosaccharides. , Phosphatidic acid, phosphatidylinositol, various monoglycerides, various diglycerides, various triglycerides, etc. are contained in large quantities. These are absorbed from the skin. The skin also absorbs macromolecules such as nucleic acids. The bad smell and difficulty of handling are very difficult to deal with. Therefore, the current situation is that it takes a lot of time and labor and is expensive and expensive. Nevertheless, lecithin that has been so refined is in the form of a wax like cholesterol and requires an expensive disperser when used. The foul odor did not disappear even after 3 days with a vacuum pump. Therefore, as a result of trial and error, it was effective to add olive oil (especially EVOO), coconut oil (especially palm kernel, palm stearin) and / or microorganisms of paragraph [0028]. Olive oil and palm oil can be used from 1 to 99 w / w%, but 20 to 80 w / w% was good. Microorganisms are self-propagating and can be done in small quantities. Degumming gum paste that was just degummed was taken out for research with the cooperation of a director of an oil company from the middle of the manufacturing process in an oil refinery. Absent.

In this way, it was possible to produce high quality edible substances for skin (cosmetics, etc.), which was impossible. Three kinds of active ingredients are white cocoon, gum paste, and fat (olive oil, coconut oil, etc.). However, edible foods containing two or more of these as active ingredients have also become high-quality products.

日本 These unique Japanese candy not only improve texture, but also enhance color and shelf life. The wild species Wild species of the national fungus Aspergillus oryzae is Aspergillus flavus the tropics in the tropics. From this, aflatoxin of mycotoxin is generated and emits strong fluorescence when irradiated with ultraviolet rays. Aflatoxin is the weapon, and Aspergillus flavus is highly viable. White sharks and black sharks not only protect themselves against live bacteria but also produce delicious citric acid as a weapon for humans. Unlike low-acid foods at pH 4.6, it becomes an obvious acidic food. White shark and black potato are other essential properties that break down the polymer and make it soft and delicious. Birch is only used for alcoholic fermentation (alcoholic fermentation production and vinegar fermentation production after alcoholic fermentation production). I don't even think that the breeders can use it elsewhere. Citric acid is an acidic food that prevents spoilage and is good for the skin. Citric acid has a deodorizing effect and is effective for food odor such as fish and meat, kitchen odor, halitosis and body odor. As described above, various degrading enzymes of wrinkles have a chemical peeling effect on the skin. From the above, we discovered that white birch, which is used only for alcohol production, is extremely effective in beauty and life, as compared with the general-purpose national fungus Aspergillus oryzae. The white mutant of jaundice is confusedly called birch etc., but it is different from the white coral in paragraph [0028], which is difficult to rot.

[Example 17]
From February to midsummer through December, the food (fish, meat, olive fruit, olive nuts) was preserved by blowing only with black salmon. Of course, salt, vinegar, alcohol, preservatives, microorganisms, etc. are not added at all except white birch. The aging action of various degrading enzymes not only made it very delicious, but also softened the bones. It became a new kind of preserved food that is more delicious than ordinary pickles. It's not just delicious and soft. Unsalted: prevents hypertension and arteriosclerosis. No vinegar: Does not damage teeth. Although it is exposed to room temperature, it can be stored for a long time without any preservatives. Aged meat of Western tradition is passively enzymatically degraded for a long period of time and requires human management for a long period of time. In addition, the surface layer is trimmed and discarded, resulting in mass industrial waste, which is very expensive. In addition to powerful enzymatic degradation, this salmon makes the whole meat delicious. Therefore, no waste is generated. Thus, the traditional Japanese edible mold microorganisms (Kouji and Agaricomycetes) in paragraph [0028] created a new aged meat. Beef was cut into cubes. 4x4x10cm, 2x2x10cm and 1x1x10cm. It became soft and delicious after 7 days of incubation at 35 ° C.

[Example 18]
Sausage was inoculated with birch, Camembert cheese white mold Penicillium, and blue cheese blue mold. The cells were cultured at 35 ° C. for 2 to 5 days. The results are shown in Table 7.

[Example 19]
In addition to Japanese traditional edible mold microorganisms (Kouji and Agaricomycetes) in paragraph [0028], there is a delicious fruit unique to Japan: persimmon.柿 is not only delicious but also antiseptic. No one has ever tried to use salmon as a delicious preservative for other foods. They found that the crushed potatoes can be used on meat, fish and olives as a delicious preservative.

[Example 20]
Paragraph [0028] (5) 鰹 節 麹; Bonito Kouji, as its name suggests, is used for a large and fine piece. Although it is rarely used for other fish such as cormorants, it is a large large fish. Therefore, it takes a long period of time and effort for the mold to penetrate into the whole meat from the surface. Therefore, it becomes very expensive. It turns out that the taste of bonito is mainly that of bonito. A variety of fish, small fish, beef, rice, etc. became the taste of bonito. Therefore, fermenting small fish, small pieces of meat, rice, and all foods with bonito bonito can quickly and inexpensively produce bonito bonito, small fish bun, meat bun and small food bun. Originally bonito never eats that big thing. Be sure to make it very small and thin for seasoning. It doesn't make sense to spend a lot of time, a lot of effort and a lot of money on big things.

[Example 21]
Coffee beans were inoculated with birch. Incubate at room temperature for 18 days to make coffee. Acidic sweet and delicious fruity taste. Other than Yeasts listed in paragraph [0028], you can also use candy, Basidiomycota, Ascomycota, etc. Yeasts: Saccharomycotina require mostly hexose sugars, such as glucose and fructose, or disaccharides such as sucrose and maltose.This means insufficient fermentation as compared as others, which have variety kinds of enzymes making variety kinds of deliciousnesses.

[Example 22]
Cocoa beans were inoculated with birch. Incubate at room temperature for 18 days to make hot chocolate. The beans are roasted to (a) dark brown, (b) black brown, and (c) black. (B) was the most delicious in the hot melted state during production. In the cold and solid state, (c) was the most delicious. Other than Yeasts listed in paragraph [0028], you can also use candy, Basidiomycota, Ascomycota, etc. Yeasts ： Saccharomycotina require mostly hexose sugars, such as glucose and fructose, or disaccharides such as sucrose and maltose.This means insufficient fermentation as compared as others, which have variety kinds of enzymes making variety kinds of deliciousnesses.Yeast can eats only the flesh that surrounds the cacao beans.

[Example 23]
Nonroasted coffee beans (Ncoffee), roasted coffee beans (Rcoffee), and cocoa beans (cocoa) were crushed. About 100 μm in diameter. These were cultured in paragraph (0028) (6) Shiitake mushroom; Basidiomycota Lentinula (BL) and (7) Mushroom; Basidiomycota Auricularia (BA). 10 days at 30 ° C. The results are shown in Table 8.

[Example 24]
There is olive in food that has never been eaten since long ago, even if it is nutritious and it itself is very bitter and does not mask or destroy it. A much bitterer food than olives is tea nuts. I made this delicious. The following were used. (W) Whole nut and (Q) Quarter-cut nut. The following list was found to effectively mask bitterness and stimuli such as olive. (A): Ca (OH) 2 suspension. (B): sugar-acid-alcohol mixture (mixture of ethanol, acid, and sugar). (C) Birch. Bitterness is the same as in the previous example. The effect was weak compared to olive. The results are shown in Table 9.

[Example 25]
Continued to Example 24. If the tea nuts were raw, the effect was weak. It was better to roast without removing the shell. The bitterness has dropped to 50%. After 2days, A and B were exchanged. Changed to C after 11days. No bitterness. The results are shown in Table 10.

[Example 26]
Continued to Example 25. Tea flowers are A, 5% after 3hr and 0% after 1d.萼 calyx is A, 30% after 1d

[Example 27]
Continued to Example 26. Masked Olive leaves with A. Whole leaf as round and vertical half cut. The results are shown in Table 11.

[Example 28]
In particular, an unknown utility of Ascomycota Eurotiomycetes Eurotiales Trichocomaceae Aspergillus Aspergillus luchuensis, which can only be used for alcohol and acetic acid as a post-alcohol product, was found. The white shark kept many foods deliciously for a long time as follows. Radish, Chinese cabbage, cucumbers, olives (fruits, leaves), peanuts, soybeans, cashew nuts, almonds, walnuts, corn, red beans, quail beans, white blossom beans, Kintoki beans, etc. Example 5 looked at the effects of birch and yeast. However, white birch alone was effective as well. Traditionally, miso soy sauce uses tuna and soybeans. It is easy to rot and needs preservatives such as salt and alcohol for preservation. However, when white birch was used, it could be stored for a long period of time without any preservatives. When white birch was mixed with curry rice, it was soft even when it was cold and could be stored for a long time in the state of being exposed.麹 Especially, white cocoon made wine delicious as in Example 4. Birch became very useful for skin and makeup as in Examples 15 and 16. As in Example 17, Hakuho not only made the food very tasty due to the ripening action of various degrading enzymes, but also softened the bones. No need for salt, vinegar, alcohol, preservatives. It became a new kind of preserved food that is more delicious than ordinary pickles. Aged meat can also be made easily, eliminating the trim loss and mass production of the surface layer. In addition to powerful enzymatic degradation, sharks make the whole meat delicious. Therefore, no waste is generated.

[Example 29]
When eating food, its moisture content is important. For example, pickles are delicious, but dried vegetables are not delicious. The microorganisms in paragraph [0028] are delicious and preserved even if they are not dried. Preservatives such as salt and alcohol are necessary for long-term storage without drying or microorganisms. So I tried a traditional Japanese food bowl. Persimmons do not rot for a long time. Therefore, traditionally, its components are extracted and used as preservatives. However, it is difficult to use for food due to its bad odor. Not only is it delicious, it is fragrant, has water retention, and is moist and soft no matter how dry it is. So I crushed the carp and dipped fish, meat, and olives. Even after 10 days at room temperature and in water, it was delicious, fragrant and did not deteriorate. It could be stored for a long time without the microorganisms in paragraph [0028] or preservatives.

In both EU and Japan, when brewing wine, sugar may be added to fruit juice to increase wine alcohol concentration. Even if wine is made from grape juice with low sugar content, sufficient alcohol concentration cannot be obtained. In addition, it may be supplemented with tartaric acid to balance the sweet and sour taste and acidity of the wine and give the wine a freshness and fruit. Co-acid can also prevent bacterial growth and stabilize the color tone. Under the EU wine law, after harvesting, upper limits are set for sugar and acid. Depending on the place of production, there are places where supplementary sugars and acids are prohibited. However, if you use Ascomycota y Eurotiomycetes Eurotiales Trichocomaceae Aspergillus Aspergillus luchuensis, etc. before harvesting grapes, as mentioned above, both supplementary sugar and supplementary acid are completed before harvesting. And before harvesting, you can freely adjust the taste, taste and color.

There are various fruits such as apples in addition to grapes, and the above microorganisms can be used for various fruits.

The food and method of the present invention by the fusion of Japanese and European traditional food science can be used in the traditional food industries in various countries including Japan as follows. Passive to traditional European foods such as fruits (olives, grapes, apples, coffee, cocoa, cocoons, etc.), tea, dairy products, oil, vinegar, and / or alcohols that have not been newly reformed since long ago A variety of people that can be preserved for a long time at room temperature in a water-containing state, using traditional edible mold microorganisms and foods that have been uniquely created in Japan. Provide food and methods that can be used for health of children.

Claims (14)

1. Nuts, flowers, persimmons, leaves, fruits, coffee, cacao, dairy products, oils or fats, or European traditional edibles, characterized by vigorous contamination and / or fermentation using persimmons and / or Basidiomycota.
2. Oil or fat or pre-harvest crops characterized by administration of persimmon, Basidiomycota, Ascomycota, Lactobacteria, Bacillus subtilis, and / or Bifidobacterium breve.
3. Edible food fermented with Basidiomycota.
4. A substance that does not require alcoholic fermentation, using white birch.
5. Before harvesting, an olive crop with straw, Basidiomycota, Eurotiomycetes, Leotiomycetes, Pezizomycetes, Lactobacteria, Bacillus subtilis, Bifidobacterium breve, calcium hydroxide, and / or sugar-acid-alcohol mixture,
   An olive crop comprising at least one of olive fruit, nuts, seeds, leaves, flowers, camellia, and fruit oil.
6. After harvesting, an olive crop with straw, Basidiomycota, Eurotiomycetes, Leotiomycetes, Pezizomycetes, Lactobacillus casei, Lactobacillus Reuteri, Bacillus subtilis, Bifidobacterium breve, calcium hydroxide, and / or sugar-acid-alcohol mixture,
   An olive crop comprising at least one of olive fruit, nuts, seeds, leaves, flowers, camellia, and fruit oil.
7. A crop for fruit liquor (including wine) characterized by the addition of straw, Basidiomycota, Eurotiomycetes, Pezizomycetes, Lactobacteria, Bacillus subtilis, and / or Bifidobacterium breve before harvesting,
   A crop for fruit wine (including wine), comprising at least one of fruit, nut, seed, leaf, flower, or fruit oil.
8. A crop for fruit liquor (including wine) characterized by the addition of grapes, Basidiomycota, Eurotiomycetes, Pezizomycetes, Lactobacillus casei, Lactobacillus Reuteri, Bacillus subtilis, and / or Bifidobacterium breve after harvesting,
   A crop for fruit wine (including wine), comprising at least one of fruit, nut, seed, leaf, flower, or fruit oil.
9. A crop for tea or outside tea, characterized by the addition of straw, Basidiomycota, Eurotiomycetes, Leotiomycetes, Pezizomycetes, Lactobacteria, Bacillus subtilis, and / or Bifidobacterium breve before harvesting,
   A crop for tea or tea, which comprises at least one of fruit, nut, seed, leaf, flower, camellia, or oil.
10. After harvest, jaundice, birch, red rice cake, bonito bonito, soy sauce cake, Basidiomycota, Eurotiomycetes, Leotiomycetes, Pezizomycetes, Lactobacillus casei, Lactobacillus Reuteri, Bacillus subtilis, Bifidobacterium breve, calcium hydroxide, and / or sugar-acid-alcohol A crop for tea or tea, characterized by adding a mixture,
    A crop for tea or tea, which comprises at least one of fruit, nut, seed, leaf, flower, camellia, or oil.
11. Meat fermented in bamboo shoots with a thickness of 5 cm or less and / or having at least one of cuts and holes.
12. A dermatological product containing two or more of white candy, gum paste, and oil.
13. Edible covered with crushed strawberries.
14. Beans, miso, or soy sauce with added Luchuensis rice cake.