JP2008022726A - Fermented food and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide fermented food containing polyphenol having various kinds of biological actions: and to provide a method for producing the fermented food. <P>SOLUTION: The fermented food is obtained by acting effective microorganisms on Gnetum gnemon (melinjo) fruit, wherein at least one kind of beans, cereal, tubers and roots, vegetables, fish and shellfish, milk and meat is added, and the effective microorganisms comprise mold, yeast, lactobacillus, acetic acid bacteria or Bacillus natto. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

The present invention relates to an antioxidant action, a tyrosinase inhibitory action, a cyclooxynase inhibitory action, a lipoxygenase inhibitory action, an acetylcholinesterase inhibitory action, a protein kinase C inhibitory action, a topoisomerase, which inhibits the oxidation of lipids in food and protects oxidative damage of organisms. New anti-bacterial and deodorant antibacterial and deodorizing effects of gnetsum fruit, which is a novel anti-bacterial and deodorant action due to II inhibitory action, UV protection, anti-inflammatory action, immunoregulatory action, hair nourishing action, and harmful microorganism growth The present invention relates to a fermented food and a manufacturing method thereof.

In recent years, there has been a demand for an antioxidant polyphenol that has become well known because it is contained in red wine that is the basis of the French paradox. In Japan, the intake of animal foods is increasing, while the intake of vegetables, vegetable foods, is decreasing, so the intake of polyphenols, which are responsible for the defense mechanism of plants, is naturally decreasing. Therefore, juvenile adult diseases continue to increase. Therefore, the present inventors first focused on the fruit of Gnetum (Gnetum gnemon L.), and as its use, Gnetum food (Japanese Patent Application Laid-Open No. 2006-81405) and Gnetum extract (Japanese Patent Application No. PCT) having a longevity improvement and radical scavenging action. / JP2005 / 16824).

Useful foods such as wine, beer, sake, etc., fermented seasonings such as miso, soy sauce, miso, vinegar, lactic acid beverages, bread, cheese, pickles, natto, tempeh Fermented foods are manufactured. Miso is obtained by fermenting and aging for more than a year using soybeans, rice, wheat, and salt as raw materials and using the function of koji mold. Soy sauce is obtained by adding water and fermenting and aging in the same manner. Sake and miso are obtained by saccharification and alcohol fermentation with rice koji and yeast for 2-3 months. Wine is fermented from grapes and beer is fermented from malt. The brewed vinegar is obtained by adding acetic acid bacteria to a raw material containing sugar or alcohol and subjecting it to acetic acid fermentation. A lactic acid beverage is obtained by fermenting milk or dairy products with lactic acid bacteria, bifidobacteria or yeast. Bread is made by using wheat flour and rye flour as the main ingredients and fermented and expanded with yeast (baking yeast). Natto uses steamed soybeans with Bacillus subtilis (Bacillus subtilis), and Tempe uses boiled beans with Tempe fungi (filamentous fungi). Manufactured.

According to the present invention, dried gnetsum fruit is very similar to barley and soba nutritional components with protein 11.8%, fat 2.4%, carbohydrate 74.5%, ash 2.2% and moisture 9.1%. Therefore, it is an object of the present invention to provide a fermented food having various effects and a method for producing the same without losing the polyphenol, which is a biologically active substance contained in the gnetsum fruit.

The present inventors have completed the present invention by allowing useful microorganisms to act on gnetsum fruit.
That is, the present invention relates to a fermented food having various actions characterized by causing useful microorganisms to act on gnetsum fruit and a method for producing the same.

According to the present invention, fermented foods produced from gnetsum fruit, which is abundant because it is a regular diet in Southeast Asia, is safe, and is a stilbenoid (specially a type of polyphenol having antibacterial and radical scavenging activities). Application PCT / JP2005 / 16824), it is easy to eat because the growth of miscellaneous bacteria is suppressed and there is no miscellaneous taste, and there is no decrease in flavor due to air oxidation. Expected to prevent adult diseases such as atherosclerosis, cancer, collagen diseases such as rheumatism, glaucoma and Alzheimer's disease.

Specifically, the elution of stilbenoids contained in the fruit suppresses the growth of spoilage bacteria other than useful microorganisms and bacteria such as acid film yeast, and the growth of useful microorganisms is promoted, so that the fermentation proceeds smoothly. In addition to reducing salt intake, it is possible to reduce the intake of salt, as well as useful degradation (glycation, proteolysis) of polysaccharides and proteins, sugar (sugar content), peptide / amino acid (nitrogen content), alcohol ( Alcohol concentration), organic acid (acid concentration), and other flavor components are increased to improve umami, flavor, and richness. A high-quality fermented food rich in aroma components can be obtained with a mild flavor without coloration.

The fermented food referred to in the present invention is miso, soy sauce, seafood soy sauce, meat soy sauce, fermented seasoning, fermented seasoning liquid, brewed seasoning, brewed seasoning liquid, natto-like food, tempeh-like food, lactic acid beverage, vinegar, pickles, It is a food produced by fermentation, such as pickles, pickles, bread, cheese, ripe sushi, and salted spices.

Gnetsum referred to in the present invention (aka Melinjo, scientific name Gnetum gnemon L., English name Gnemon tree, Indonesian name Melinjo, Belinjo) is a plant belonging to the family Gnetum, and is widely cultivated in Southeast Asia. In Indonesia, young leaves, flowers and fruits are used as vegetables. It is eaten, its seeds are crushed and then dried, fried (emping) and eaten, and fruits and seeds are used for fermentation, but leaves and flowers can also be used together. The fruits and seeds to be used may be left as they are, whether they are immature or ripe, and the contents are preferably peeled from the pericarp and seed coat, that is, embryos and endosperms, and both dried and undried (raw) are suitable. A crusher or a crusher may be used, or a crusher may be used. In Japanese Patent Application No. WO2005-XX, the crushed inner milk remaining during extraction of the extract and the unpinn that has not been fried with oil can be used as well.

Useful microorganisms in the present invention include koji molds (Aspergillus oryzae), spider mold molds (Rhizopus), blue mold molds (Penicillium), red mushroom molds (Monascus), neurospora, fungi such as black koji molds, sake yeast, beer yeast Saccharomyces genus such as grape yeast, baker's yeast, yeasts such as T. saccharomyces, lactic acid bacteria such as bifidobacteria, acidophilus bacteria, bulgaria bacteria, lactis bacteria, cremiris bacteria, natto bacteria, acetic acid bacteria, etc. It is a microorganism that produces a degradation product that can be provided, and is different from spoilage bacteria that produce a product that cannot be eaten.

Examples of ingredients to be blended in the gnetsum fruit in the present invention include beans such as soybeans, red beans, peas, broad beans, cereals such as rice, wheat, barley and soba, potatoes such as potato, potato, potato starch, wheat starch, corn starch and the like Starch, Chinese cabbage, cabbage, carrot, radish, cucumber, eggplant and other vegetables, apple, persimmon, banana, persimmon, grape, tangerine and other seaweed, seaweed such as kelp, seaweed, mozuku, mackerel, sardines, Seafood such as Thailand, squid, shrimp, crab, krill, scallops, clams, milk such as pasteurized or non-sterilized processed milk, dairy products (skim milk, condensed milk, powdered milk, etc.), and livestock meat such as chicken, pork and beef , Soy milk, malt, molasses and the like, and at least one of them is blended in an appropriate amount as necessary or after being crushed or crushed. Depending on what is blended, it is preferable to blend after heat treatment including sterilization treatment.

The fermented food of the present invention can be produced as follows.
Useful microorganisms (inoculums / seeds) added to gnetsum seeds (fruits) as they are or after cooling after heat treatment, and fermented at a suitable temperature for a certain period of time, or useful microorganisms previously cultured in an appropriate medium (output Fermentation is performed at a suitable temperature for a certain period of time. Fermentation is also preferably performed by adding an appropriate amount of salt or water. If necessary, heat-treated cereals, potatoes, beans, starches, vegetables, fruits, seaweeds, milk, seafood, livestock meat, soy milk, malt, molasses, etc. can be mixed and fermented it can. Furthermore, in order to adjust the flavor and texture, sweeteners such as sugar and stevia, acidulants such as organic acids, seasonings such as amino acids and natural seasonings, meringo extract (Japanese Patent Application No. PCT / JP2005 / 16824), vegetable extracts, Extracts such as seafood extract and livestock meat extract, miso, soy sauce, miso, sake, brewed vinegar and other fermented foods, alcohols, flavoring and spices (flavoring), coloring, thickening stabilizer, emulsifier, antioxidant It is also possible to add food additives such as agents, nutrition enhancers, quality improvers, and manufacturing agents.

The optimum temperature mentioned here is room temperature to 45 ° C., although the optimum temperature varies depending on useful microorganisms. Enzymes such as protein hydrolase, starch hydrolase, and saccharifying enzyme can be used to accelerate fermentation. For stabilization, inclusion agents such as α-, β- and γ-cyclodextrins, branched (or branched) cyclodextrins, water-soluble saccharides such as dextrin and oligosaccharides, glycerin fatty acid esters, sucrose fatty acid esters, sorbitan Emulsifiers (surfactants) such as fatty acid esters, lecithin, saponin, yucca extract, thickening stabilizers such as xanthan gum, sodium alginate, sodium carboxymethylcellulose, and the like can be added. Furthermore, heat treatment (fired) and preservatives can be added as necessary for storage.

Hereinafter, the present invention will be described in detail with reference to examples, but the present invention is not limited to these examples, and fermentation is performed under environmental conditions suitable for desired fermented foods. It is appropriately selected.

Example 1
500 g of crushed and dried internal milk was immersed in 1 kg of water overnight, heated in a pressure cooker for 40 minutes, and after cooling, 1.6 kg of strawberry and 240 g of sodium chloride were added and mixed well to obtain a dumpling. This dumpling was fermented at 25 ° C. for 30 days to obtain the melinjo fermented food of the present invention. This food was a light brownish paste with a pH of 4.8 and a Brix of 54%, which had less saltiness and higher sweetness and umami than commercial rice miso.

1 g of this food was suspended in 10 ml of 40% ethanol solution and allowed to stand for 2 hours, and when the absorption spectrum of the supernatant was measured, the absorption maximum was shown at 320 nm based on stilbenoids, and thin layer chromatography (silica gel TLC; developing solution: When chloroform / methanol = 2/1), spots were shown with Rf values of 0.15 and 0.5.

Example 2
After drying 500 g of crushed internal milk remaining at the time of extraction in Japanese Patent Application No. PCT / JP2005 / 16824 at 150 ° C. for 1 hour, 500 g of soybeans are soaked overnight, drained, steamed in a pressure cooker for 30 minutes, and cooled. The mixture was mixed well with 500 g of straw and allowed to stand at 25 ° C. for 3 days. To this mixture, 320 g of sodium chloride and 2 kg of water were added and stirred well to obtain a bowl-like substance. The agitated material was aerated at 20 to 28 ° C. with stirring for 30 days, and then filtered to obtain 2.2 kg of the melinjo fermented food of the present invention. This food was a light brownish liquid with a pH of 5, Brix of 34%, and total nitrogen of 1.3%. It was lighter in color, less salty, high in sweetness and umami than commercially available soy sauce.

When 10 ml of 40% ethanol solution was added to 1 g of this food and the absorption spectrum was measured, the absorption maximum was shown at 321 nm based on stilbenoids, and thin layer chromatography (silica gel TLC; developing solution: chloroform / methanol = 2/1) was performed. When Rf values were 0.15 and 0.5, spots were shown.

Example 3
In the patent application PCT / JP2005 / 16824, 350 g of crushed inner milk remaining during extraction of the extract was dried at 100 ° C. for 2 hours, then immersed in 700 ml of water for 1 day and steamed in a pressure cooker for 40 minutes to obtain 905 g of Melinjo. It was. 100 g of this steamed melinjo, 30 g of straw and 110 g of water were mixed well, and sake yeast solution was added and cultured at 25 ° C. for 6 days. Steamed Melinjo (120 g), cocoon (50 g) and water (150 g) were added to this culture solution and mixed well. After 3 days of cultivation, steamed Melinjo (255 g) and water (405 g) were added and stirred well and allowed to stand for 1 day. Next, the remaining steamed meringo, 115 g of straw and 790 g of water were added and fermented with stirring at room temperature for 26 days, followed by filtration to obtain 1.5 kg of the meringo fermented food of the present invention. This food is an orange-colored liquid with a pH of 4.9, Brix of 7.6%, ethanol concentration of 12%, has no miscellaneous taste, has a fragrant fragrance peculiar to melinjo seeds, and has a red wine-like taste. It was delicious.

When 10 ml of 40% ethanol solution was added to 1 g of this food and the absorption spectrum was measured, the absorption maximum was shown at 320 nm based on stilbenoids, and thin layer chromatography (silica gel TLC; developing solution: chloroform / methanol = 2/1) was performed. When spotted, spots were shown at Rf values of 0.15 and 0.5.

Example 4
After steaming the meringo seeds with steam for 30 minutes, 500 g of steamed inner milk from which the seed coat had been peeled was inoculated with mold mold and cultured at 25 ° C. for 7 days. Steamed barley obtained by previously immersing 200 g of barley in 400 ml of water for 6 hours and steamed with steam for 20 minutes is added to this culture and mixed well, and the mixture is fermented at 25 ° C. for 30 days to give the melinjo fermentation of the present invention. Got food. This food was a brownish paste having a pH of 4.3 and Brix of 42%, and had a high umami taste with less saltiness than commercial rice miso.

When 10 ml of 40% ethanol solution was added to 1 g of this food and the absorption spectrum was measured, the absorption maximum was shown at 319 nm based on stilbenoids, and thin layer chromatography (silica gel TLC; developing solution: chloroform / methanol = 2/1) was performed. When Rf values were 0.15 and 0.5, spots were shown.

Example 5
After immersing 210g of crushed and dried internal milk in 525g of hot water for 4 hours, steamed internal milk obtained by steaming in a pressure cooker was inoculated with mold mold and cultured at 25 ° C for 7 days. To this culture, 210 g of soybeans were previously immersed in water overnight and then steamed soybeans obtained by steaming in a pressure cooker for 20 minutes and 90 g of salt were mixed well, and the mixture was thoroughly fermented at 25 ° C. for 35 days. Got food. This food was yellowish-brown paste of pH 4.7 and Brix 35%, and had a high umami taste with less saltiness than commercial bean miso.

When 10 ml of 40% ethanol solution was added to 1 g of this food and the absorption spectrum was measured, the absorption maximum was shown at 320 nm based on stilbenoids, and thin layer chromatography (silica gel TLC; developing solution: chloroform / methanol = 2/1) was performed. When Rf values were 0.15 and 0.5, spots were shown.

Example 6
In Japanese Patent Application No. PCT / JP2005 / 16824, 300 g of powder obtained by crushing crushed inner milk remaining during extraction of the extract was immersed in 600 g of water for 2 hours and then heated in a pressure cooker to obtain a light brown dumpling. . After cooling, the dumplings were inoculated with mold and cultivated at 25 ° C. for 4 days. To this culture, 60 g of sodium chloride was added and mixed well, followed by fermentation at room temperature for 25 days to obtain the melinjo fermented food of the present invention. This food had a pH of 4.8, Brix 42%, a yellowish-brown paste with a flavor unique to Melinjo, and had a lower saltiness and higher sweetness and umami than commercially available bean miso.

When 10 ml of 40% ethanol solution was added to 1 g of this food and the absorption spectrum was measured, the absorption maximum was shown at 320 nm based on stilbenoids, and thin layer chromatography (silica gel TLC; developing solution: chloroform / methanol = 2/1) was performed. When Rf values were 0.15 and 0.5, spots were shown.

Example 7
After steaming and cooling 800 g of Merinjo fruit with steam for 40 minutes, the fungi were inoculated and cultured at 25 ° C. for 7 days. To this culture, add 400 g of sputum drop in advance, heated at 150 ° C. for 1 hour, and then cool down and mix with a cooking cutter. Add 1.4 kg of 13% saline and mix well. A suspension was obtained. The suspension was fermented at room temperature for 24 days with occasional mixing, and then filtered to obtain 1.5 kg of the melinjo fermented food of the present invention. This food is a light yellowish-brown liquid with a pH of 5, Brix of 29%, and total nitrogen of 1.1%. There is almost no fishy odor and light color compared to the commercial fish soy. It was expensive.

When 10 ml of 40% ethanol solution was added to 1 g of this food and the absorption spectrum was measured, the absorption maximum was shown at 320 nm based on stilbenoids, and thin layer chromatography (silica gel TLC; developing solution: chloroform / methanol = 2/1) was performed. When Rf values were 0.15 and 0.5, spots were shown.

Example 8
100 g of crushed unpin (Emping Belinjo; manufactured by PT SEKAL ALAM, Indonesia) was immersed in 350 g of water for 5 hours, and then heated with steam for 20 minutes to obtain a soft bowl. The mold was inoculated with mold and cultured at 25 ° C. for 7 days to obtain a slightly brown paste. 2 g of fermented milk (LG21 manufactured by Meiji Dairies) was added to this paste and mixed well, followed by fermentation at 37 ° C. for 3 days to obtain the melinjo fermented food of the present invention having a yogurt-like texture. This food was a paste having a slightly yellowish brown color with a pH of 3.4 and Brix of 37%, and was delicious, although it had astringency peculiar to polyphenols compared to commercially available yogurt.

When 10 ml of 40% ethanol solution was added to 1 g of this food and the absorption spectrum was measured, the absorption maximum was shown at 320 nm based on stilbenoids, and thin layer chromatography (silica gel TLC; developing solution: chloroform / methanol = 2/1) was performed. When Rf values were 0.15 and 0.5, spots were shown.

Example 9
100 g of melinjo seeds were heated in a heated sand bath to peel off the seed coat, then inoculated with natto and fermented at 35 ° C. for 2 days to obtain the melinjo fermented food of the present invention. This food had an elastic texture compared to commercially available natto and had a high bitter taste although it had a slight bitter taste due to polyphenols.

1 g of this food and 10 ml of 40% ethanol solution were put in a mortar, crushed well and allowed to stand for 2 hours, and when the absorption spectrum of the supernatant was measured, the absorption maximum was shown at 318 nm based on stilbenoids, and thin layer chromatography (silica gel TLC; When developing solution: chloroform / methanol = 2/1), spots were shown with Rf values of 0.15 and 0.5.

Example 10
100 g of melinjo seeds were heated in a heated sand bath to peel off the seed coat, then inoculated with tempeh bacteria and fermented at 35 ° C. for 2 days to obtain the melinjo fermented food of the present invention. This food was white and had a texture that was more resilient than commercially available tempeh, and had a high bitter taste although it had a slight bitter taste due to polyphenols.

1 g of this food and 10 ml of 40% ethanol solution were put in a mortar, crushed well and allowed to stand for 2 hours, and when the absorption spectrum of the supernatant was measured, it showed an absorption maximum at 319 nm based on stilbenoids, and thin layer chromatography (silica gel TLC; When developing solution: chloroform / methanol = 2/1), spots were shown with Rf values of 0.15 and 0.5.

According to the present invention, fermented foods produced from gnetsum fruits that are constantly eaten in Southeast Asia are safe and contain stilbenoids having antibacterial and radical scavenging activities, so that the growth of germs such as spoilage bacteria can be suppressed. The growth of useful microorganisms is promoted and the fermentation proceeds smoothly, so it can be reduced in salinity, and it can improve the umami, flavor, and richness by the useful degradation of polysaccharides and proteins, and it can be oxidized by air. Oxidation of lipids by fish is suppressed, and it has a mild flavor without the off-flavor and coloring of seafood and livestock meat, and is rich in high-quality ingredients with no aroma, so it is delicious and easy to eat. As a seasoning / preference food that can be eaten with heart, as well as reduced salt intake, stilbenoid-induced heart disease, brain disease, atherosclerosis, cancer, Collagen diseases such as gusset, glaucoma, Alzheimer - prevention and mitigation of preventing geriatric diseases and allergic diseases such as disease is useful as a functional food expected (health food). It can also be used as pet food.

Claims (5)

A fermented food characterized by causing useful microorganisms to act on gnetsum fruit. The fermented food according to claim 1, wherein at least one of beans, cereals, potatoes, vegetables, seafood, milk, livestock meat and the like is blended with the gnetsum fruit. The fermented food according to claim 1, wherein the useful microorganisms are mold, yeast, lactic acid bacteria, acetic acid bacteria, and natto bacteria. A method for producing a fermented food, characterized in that a useful microorganism is added to and fermented as it is and / or crushed gnetsum fruit. Fermentation characterized by adding useful microorganisms to fermented and / or crushed gnetsum fruits and adding at least one kind of beans, cereals, potatoes, vegetables, seafood, milk, livestock meat, etc. A method for producing food.