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JP4794486B2 - Fermented food combined with medium and method for producing the same - Google Patents

Fermented food combined with medium and method for producing the same Download PDF

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JP4794486B2
JP4794486B2 JP2007073113A JP2007073113A JP4794486B2 JP 4794486 B2 JP4794486 B2 JP 4794486B2 JP 2007073113 A JP2007073113 A JP 2007073113A JP 2007073113 A JP2007073113 A JP 2007073113A JP 4794486 B2 JP4794486 B2 JP 4794486B2
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稔 藤田
雅晴 中山
泰輝 中村
喬博 井上
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株式会社喜源バイオジェニックス研究所
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この発明は、乳酸菌用液体大豆麹培地を使用した培地兼用発酵食品及び乳酸菌用液体大豆麹培地を使用した培地兼用発酵食品の製造方法に関する。   This invention relates to a method for producing a fermented food for medium and medium using a liquid soybean meal medium for lactic acid bacteria and a fermented food for medium and medium using a liquid soybean meal medium for lactic acid bacteria.

乳酸菌等の有用微生物による発酵によって健康増進が期待できる食物にはいくつかあるが、その多くは伝統的な食品に分類される。例えば、味噌、醤油、納豆、ヨーグルト等が代表的である。一方近年、いわゆる健康食品の分野で、健康促進を主眼とした新たな発酵食品もいくつか開発されている。これらの多くは、窒素源として豆乳、脱脂大豆タンパク、大豆麹、牛乳等を利用した培地に、乳酸菌や酵母等の微生物を接種し、培養したものである。   There are several foods that can be expected to improve health by fermentation with useful microorganisms such as lactic acid bacteria, but many of them are classified as traditional foods. Typical examples include miso, soy sauce, natto, yogurt and the like. On the other hand, in recent years, some new fermented foods mainly for health promotion have been developed in the field of so-called health foods. Many of these are inoculated with microorganisms such as lactic acid bacteria and yeast in a culture medium using soy milk, defatted soy protein, soybean meal, milk or the like as a nitrogen source.

麹菌を使用した発酵食品である味噌や醤油、納豆等は、元来食品であり健康を目的として開発されたものでは無いため、健康食品という観点からみれば、各々欠点を有している。味噌と醤油は食塩を多く含むため大量に食しえず、また、食塩による高血圧誘因の可能性も否定出来ない。納豆は納豆菌によって作られるナットウキナーゼの抗血栓作用が報告されている一方で、その独特の風味を嫌う使用者も多い。   Miso, soy sauce, natto and the like, which are fermented foods using koji molds, are originally foods and not developed for the purpose of health, and therefore have their respective drawbacks from the viewpoint of health foods. Miso and soy sauce contain a large amount of salt, so they cannot be eaten in large quantities, and the possibility of salt-induced hypertension cannot be denied. While natto has been reported to have an antithrombotic effect of nattokinase produced by Bacillus natto, many users dislike its unique flavor.

また、乳酸菌による発酵食品であるヨーグルトは、牛乳のみを原料とした培地で発育し、発酵代謝を行いうる乳酸菌の種類は限られるため、一製品としてのヨーグルトが有する機能性の種類は自ずと限定される課題があった。   In addition, yogurt, which is a fermented food made from lactic acid bacteria, grows in a medium that uses only milk as a raw material, and the types of lactic acid bacteria that can be fermented and metabolized are limited, so the types of functionality that yogurt as a product has are naturally limited. There was a problem.

そして、これら伝統的発酵食品が有する問題点を解決すべく、健康食品としての機能性の追求を主眼とした様々な種類の新しい発酵食品が開発されている。特に近年、大豆が有する機能性が強く認識されてきたことから、これら発酵食品の窒素源として大豆乃至は大豆由来タンパクを用いる試みが多く報告されている。例えば、特開2003−335695号公報(従来技術1)には、大豆を豆乳化し、これに乳酸菌や酵母を接種することによって機能性の付与を画する発明の記載がある。   In order to solve the problems of these traditional fermented foods, various types of new fermented foods have been developed with a focus on the pursuit of functionality as a health food. In particular, since the functionality of soybeans has been strongly recognized in recent years, many attempts have been reported to use soybeans or soybean-derived proteins as a nitrogen source for these fermented foods. For example, Japanese Patent Application Laid-Open No. 2003-335695 (Prior Art 1) has a description of an invention that imparts functionality by emulsifying soybeans and inoculating them with lactic acid bacteria or yeast.

また、特開平11−221017号公報(従来技術2)や、特開2003−26582号公報(従来技術3)には、大豆乃至脱脂大豆の熱水抽出液を窒素源とした健康食品の製法の記載がある。   Japanese Patent Application Laid-Open No. 11-221017 (Prior Art 2) and Japanese Patent Application Laid-Open No. 2003-26582 (Prior Art 3) describe a method for producing a health food using a hot water extract of soybean or defatted soybean as a nitrogen source. There is a description.

更に、WO95/16362号国際公開公報(従来技術4)やWO99/10473号国際公開公報(従来技術5)には、上述の欠点を改善するために大豆を麹菌で分解する工程の開示がある。
特開2003−335695号公報(従来技術1) 特開平11−221017号公報(従来技術2) 特開2003−26582号公報(従来技術3) WO95/16362号国際公開公報(従来技術4) WO99/10473号国際公開公報(従来技術5)
Furthermore, WO95 / 16362 international publication (prior art 4) and WO99 / 10473 international publication (prior art 5) disclose a process for decomposing soybean with koji mold to improve the above-mentioned drawbacks.
JP2003-335695A (Prior Art 1) Japanese Patent Laid-Open No. 11-221017 (Prior Art 2) JP 2003-26582 A (Prior Art 3) WO95 / 16362 International Publication (Prior Art 4) WO99 / 10473 International Publication (Prior Art 5)

しかし従来技術1の製法であると大豆を豆乳化することによって廃棄物(おから)に残存する各種機能性物質(イソフラボン等)もまた除去されることとなり、さらに、生じた廃棄物は環境汚染に繋がる課題があった。   However, according to the manufacturing method of the prior art 1, various functional substances (such as isoflavones) remaining in the waste (okara) are also removed by emulsifying soybeans, and further, the generated waste is contaminated with the environment. There was a problem that led to

また、従来技術2や従来技術3の製法は本質的に豆乳を用いる製法と変わらない。そして、これらの製法では加熱によって大豆タンパクの分解を図るため分解効率が低く、そのため、多く大豆タンパクが存在する培地中に乳酸菌等を接種することとなる。乳酸菌の持つタンパク分解酵素は決して強いものでは無いことから、これらの大豆タンパクの多くは分解されずにそのまま残る。大豆を摂取する際にしばしば発生する大豆アレルギーの原因物質、すなわち大豆アレルゲンは30kDa近傍のタンパク質であると考えられているため、未分解大豆タンパクの残存は大豆アレルゲンの存在の可能性を意味する。そのため、大豆アレルゲンに感受性のある者はこれらを食しえない課題があった。   Moreover, the manufacturing method of the prior art 2 and the prior art 3 is essentially the same as the manufacturing method using soymilk. And in these manufacturing methods, since decomposition | disassembly of soybean protein is aimed at by heating, decomposition | disassembly efficiency is low, Therefore, lactic acid bacteria etc. will be inoculated in the culture medium in which many soybean protein exists. Since the proteolytic enzymes of lactic acid bacteria are never strong, many of these soy proteins remain intact. The causative agent of soy allergy that occurs frequently when ingesting soy, that is, soy allergen, is considered to be a protein in the vicinity of 30 kDa, so the remaining undegraded soy protein means the possibility of the presence of soy allergen. Therefore, there is a problem that those who are sensitive to soybean allergen cannot eat them.

また、従来技術4や従来技術5の製法や食品では、大豆並びに麹菌の無菌化を行っておらず、また、製麹の工程も無菌的では無いため、当然雑菌が混入しており、機能性の制御の点で難点があった。また、固形麹に加水して窒素源の抽出を行っているため、大豆タンパクのアミノ酸やペプチドへの分解効率は決して高くない問題点があった。   Moreover, in the manufacturing method and food of the prior art 4 and the prior art 5, soybean and koji mold are not sterilized, and the koji making process is not aseptic. There were difficulties in terms of control. Moreover, since the nitrogen source is extracted by adding water to solid koji, there is a problem that the decomposition efficiency of soy protein into amino acids and peptides is never high.

上記課題を解決するため、粉末化した皮付き大豆に水を加えて攪拌し高圧滅菌したものに無菌化した種麹を接種し無菌的かつ好気的に培養して大豆タンパクをペプチド及びアミ
ノ酸まで分解して該大豆を液体大豆麹化し、得られた液体大豆麹に、黒糖等の糖源及び米糠エキス等のビタミン及びミネラル源を加えて成る乳酸菌用液体大豆麹培地に乳酸菌を加えて培養して食品とすることを特徴とする培地兼用発酵食品を提案する。
In order to solve the above-mentioned problem, water is added to powdered peeled soybeans, stirred and autoclaved, inoculated with sterilized seed meal, and aseptically and aerobically cultured until soybean protein is converted to peptides and amino acids. Decomposing the soybean into liquid soybean starch, and adding the lactic acid bacteria to a liquid soybean meal medium for lactic acid bacteria, which is obtained by adding a sugar source such as brown sugar and vitamins and mineral sources such as rice bran extract to the obtained liquid soybean meal. We propose a fermented food that is also used as a medium, characterized by being made into food.

また、粉末化した皮付き大豆に水を加えて攪拌し高圧滅菌したものに無菌化した種麹を接種し無菌的かつ好気的に培養して大豆タンパクをペプチド及びアミノ酸まで分解して該大豆を液体大豆麹化し、得られた液体大豆麹に、黒糖等の糖源及び米糠エキス等のビタミン及びミネラル源を加えて成る乳酸菌用液体大豆麹培地の複数に、それぞれ一種類の乳酸菌菌株と一種類の酵母を一組として加えて培養した後、複数組の培養液を混合し、それを乾燥粉末化して食品とすることを特徴とする培地兼用発酵食品を提案する。 Moreover, soy and powdered in unpeeled soybean was stirred with water and inoculated with sterilized species koji to those autoclaved and aseptically and aerobically cultured to decompose soybean protein to peptides and amino acids A liquid soybean meal obtained by adding a sugar source such as brown sugar and vitamins and mineral sources such as rice bran extract to the obtained liquid soybean meal, and a plurality of liquid soybean meal medium for lactic acid bacteria, A culture medium combined fermented food characterized by adding various types of yeast as a set and culturing, then mixing a plurality of sets of culture broth, and making it dry powder to obtain a food.

更に、粉末化した皮付き大豆に水を加えて攪拌し高圧滅菌した後、これに無菌化した種麹を接種し無菌的かつ好気的に培養して大豆タンパクをペプチド及びアミノ酸まで分解して該大豆を液体大豆麹化することで液体大豆麹を製造する第1工程、次に製造された液体大豆麹に黒糖等の糖源及び米糠エキス等のビタミン、ミネラル源を加えて成る乳酸菌用液体大豆麹培地を製造する第2工程、次に乳酸菌用液体大豆麹培地に乳酸菌を加えて培養する乳酸菌を培養する第3工程を有することを特徴とする培地兼用発酵食品の製造方法を提案する。
Furthermore, water is added to the powdered soy soybeans, stirred and autoclaved, then inoculated with sterilized seed meal and cultured aseptically and aerobically to break down the soy protein into peptides and amino acids. A first step for producing liquid soybean meal by converting the soybean into a liquid soybean meal , and then adding a sugar source such as brown sugar and vitamins and mineral sources such as rice bran extract to the produced liquid soybean meal. The present invention proposes a method for producing a fermented food combined with a medium, comprising a second step of producing a soybean meal medium, and then a third step of culturing lactic acid bacteria that are cultured by adding lactic acid bacteria to a liquid soybean meal medium for lactic acid bacteria.

この発明によれば以下に記すような多様な効果を有する。すなわち本発明においては、培地原料である皮付き大豆由来の機能性物質、及び糖源、ビタミンミネラルが付加された乳酸菌用液体大豆麹培地の栄養素、乳酸菌用液体大豆麹培地に培養された乳酸菌菌体並びに酵母菌菌体の持つ機能性物質、及び乳酸菌並びに酵母菌によって新たに培地中に生産された機能性物質という3種類の機能性物質、及び各種ビタミンミネラルの全てを摂取することができる。そのため、その結果種々の生活習慣病の予防が期待でき、同時に大豆アレルゲンの分解によって大豆アレルギーを有する人の食品摂取時の安全性を高めることができる。以下箇条書として述べる。   The present invention has various effects as described below. That is, in the present invention, a functional substance derived from peeled soybean as a medium raw material, nutrients in a liquid soybean meal medium for lactic acid bacteria added with a sugar source and vitamin minerals, and a lactic acid bacteria cultivated in a liquid soybean meal medium for lactic acid bacteria It is possible to ingest all three types of functional substances and various vitamins and minerals, which are functional substances possessed by the body and yeast cells, and functional substances newly produced in the culture medium by lactic acid bacteria and yeasts. Therefore, as a result, prevention of various lifestyle-related diseases can be expected, and at the same time, the safety at the time of food intake of a person having soybean allergy can be enhanced by the decomposition of soybean allergen. It is described as a list item below.

(1)乳酸菌培養用培地に皮付き丸大豆を丸ごと使用することで、乳酸菌を摂取するときに同時に大豆が有する機能性物質を無駄なく100%摂取でき、かつ培地に使用する黒糖の糖源、米糠のビタミン、ミネラル源、多種のペプチド、アミノ酸をも全てを食品として摂取でき栄養価の高い発酵食品となる効果がある。同時に乳酸菌培地として皮付き丸大豆を丸ごと使用することで製造工程において大豆の皮や大豆滓が廃棄物としてでないため従来に比べほとんど廃棄物量を格段に減らすことができ環境等への悪影響が低下しエコロジー効果がある。   (1) By using whole peeled whole soybeans in the culture medium for lactic acid bacteria, when the lactic acid bacteria are ingested, it is possible to ingest 100% of the functional substances possessed by soybeans without waste, and the sugar source of brown sugar used in the medium, It has the effect of being able to ingest all the vitamins, mineral sources, various peptides, and amino acids of rice bran as food and making it a highly nutritious fermented food. At the same time, the whole peeled soybeans are used as the lactic acid bacteria culture medium, so the soybean hulls and soybean meal are not used as waste in the manufacturing process. There is an ecological effect.

(2)上記丸大豆を液体大豆麹化することにより、固形麹に比較して圧倒的に高い大豆タンパクのアミノ酸への分解が可能となり、その結果、これを窒素源として利用する乳酸菌等の機能性微生物の発育が極めて良好となった。したがって、大豆アレルゲンである未分解大豆タンパクの残存量が従来に比し非常に少なくなったため、大豆アレルゲンに感受性のある人でも大豆の栄養素を摂取可能になるという効果がある。   (2) By converting the whole soybeans into liquid soybeans, it becomes possible to decompose soy protein into amino acids overwhelmingly higher than solid soybeans. As a result, functions such as lactic acid bacteria that use this as a nitrogen source The growth of sex microorganisms was very good. Therefore, since the residual amount of undegraded soy protein, which is a soy allergen, is much smaller than before, there is an effect that even those who are sensitive to soy allergen can take in the nutrients of soy.

(3)上記液体大豆麹を無菌的に作製することによって雑菌の混入を排除し、その結果、真に機能性を有する微生物のみの培養が可能となった。   (3) Assembling the liquid soybean meal aseptically eliminates contamination of germs, and as a result, it becomes possible to culture only microorganisms having true functionality.

(4)生じた液体大豆麹に、黒糖等の糖源、米糠等のビタミン、ミネラル源を加えて滅菌することにより、多種類の乳酸菌が生育できる培地となることができる。   (4) A sugar medium such as brown sugar, vitamins such as rice bran, and mineral sources are added to the resulting liquid soybean meal and sterilized to provide a medium in which many types of lactic acid bacteria can grow.

(5)また請求項2に係る発明では、一種類の乳酸菌菌株に一種類の酵母を一組として上記培地に個別に共生培養することにより、スクロースを資化しえない乳酸菌でも生育出来るようになった。   (5) Further, in the invention according to claim 2, by co-cultivating one kind of yeast to one kind of lactic acid bacteria strain and individually co-culturing in the above medium, it becomes possible to grow even lactic acid bacteria that cannot assimilate sucrose. It was.

(6)同じく請求項2に係る発明においては、培養終了後、培養液を含む培地を乾燥固化の後に微粉末処理することにより、分解されない大豆の皮等の食物繊維分を含む発酵食品として違和感無く摂取することが可能となった。そして、乳酸菌用液体大豆麹培地そのものを発酵食品として食するため発酵食品を製造する過程で廃棄物が生じないという特有の効果がある。   (6) Similarly, in the invention according to claim 2, after culturing, the culture medium containing the culture solution is dried and solidified and then finely powdered to give a sense of incongruity as a fermented food containing dietary fiber such as soybean skin that is not decomposed It became possible to take without. And since the liquid soybean meal medium itself for lactic acid bacteria is eaten as fermented food, there is a specific effect that no waste is produced in the process of producing fermented food.

この発明の乳酸菌用液体大豆麹培地を使用した培地兼用発酵食品及び乳酸菌用液体大豆麹培地を使用した培地兼用発酵食品の製造方法について説明する。   A method for producing a fermented food for medium and medium using a liquid soybean meal medium for lactic acid bacteria and a fermented food for medium and medium using a liquid soybean meal medium for lactic acid bacteria will be described.

最初に、この発明の実施形態の培地兼用発酵食品の製造方法について説明する。第1工程である液体大豆麹の製造工程について説明する。大豆は、採取後洗浄、乾燥しただけの皮付きをものを丸ごと用いる。皮付き丸大豆を粉体化し、これに皮付き丸大豆の10倍量の水を加えて容器に入れ攪拌し、内容物が115℃で20分間維持される条件で高圧滅菌する。大豆と加える水の量は1:10に限定されるものではなく、内容物が十分に滅菌され、乳酸菌が十分に生育できる範囲の水分濃度であれば、製造者の都合で適宜に決定すれば良い。また、滅菌条件も内容物温度の115℃20分に限定されるものではなく、内容物が内容物由来の汚染微生物によって汚染されない方法であれば、どのような形での滅菌方法でも構わない。この場合、乳酸菌がその後生育出来る方法であること、また、最終製品がヒトによって食しうる方法であることは、言うまでもない。   Initially, the manufacturing method of the culture medium combined fermented food of this Embodiment is demonstrated. The manufacturing process of the liquid soybean meal which is a 1st process is demonstrated. Soybeans are used after being collected and washed and dried. Peeled whole soybeans are pulverized, 10 times the amount of peeled whole soybeans is added to this, placed in a container, stirred and autoclaved under conditions where the contents are maintained at 115 ° C. for 20 minutes. The amount of soy and water added is not limited to 1:10, and if the content is sufficiently sterilized and the water concentration is in a range where lactic acid bacteria can sufficiently grow, it can be determined appropriately for the convenience of the manufacturer. good. The sterilization conditions are not limited to the content temperature of 115 ° C. for 20 minutes, and any sterilization method may be used as long as the content is not contaminated by the contaminating microorganisms derived from the content. In this case, it is needless to say that the lactic acid bacteria can grow later and the final product can be eaten by humans.

冷却後、抗生物質添加麦芽寒天培地等で最低2回継代して無菌化した市販の麹菌を無菌的に接種し30℃で好気的に培養する。麹菌はどのようなものでも構わないが、醤油用や味噌用のものがタンパク分解酵素の力価の点で望ましい。   After cooling, aseptically inoculate commercially available koji molds that have been sterilized by passage at least twice with an antibiotic-added malt agar medium, etc., and cultured aerobically at 30 ° C. Any koji mold may be used, but those for soy sauce and miso are preferred in terms of the proteolytic enzyme titer.

培養法は、振蕩培養法や空気吹き込み法等、無菌的かつ好気的に麹菌が繁殖出来る方法であればどのようなものでも良い。適宜、無菌的に少量の麹試料を採取し、アミノ酸量を測定して、大豆タンパクが期待量のアミノ酸値に達した時点で培養を終了する。30℃での培養終了後、さらに40℃乃至45℃で一晩反応させ、酵素によるさらなる分解を促す。このようにして得られた麹を液体大豆麹と称する。   The culture method may be any method as long as the bacterium can be aseptically and aerobically propagated, such as a shaking culture method or an air blowing method. If necessary, aseptically collect a small amount of sputum sample, measure the amount of amino acid, and terminate the culture when the soy protein reaches the expected amount of amino acid. After completion of the culture at 30 ° C., the reaction is further performed overnight at 40 ° C. to 45 ° C. to promote further degradation by the enzyme. The koji obtained in this way is called liquid soybean koji.

図1は、液体大豆麹作製時の大豆タンパク(大豆粉水溶液の650nmにおける濁度として表現)の減少と、アミノ酸(ニンヒドリン反応後の570nmにおける吸光度として表現)の増加量を経日的変化として表したグラフである。図1に示すグラフの説明をする。図1は、5%大豆粉水溶液300mlを121℃、20分高圧滅菌後、雑菌を排除した日本醸造工学株式会社の醤油醸造用丸福もやしMC−01を1白金耳量接種して成る液体大豆麹を培養し、その培養日数毎のアミノ酸濃度とタンパク質濃度の変化量を示すグラフである。大豆粉水溶液は、30℃、毎分120往復で振蕩培養した。アミノ酸量の変化は、ニンヒドリン反応後の570nmにおける吸光度として測定し、大豆タンパクの量は、大豆粉水溶液650nmにおける濁度として測定した。吸光度及び濁度測定は、Pharmacia Biotech社製の、Ultrospec 2000を用いて行った。   Fig. 1 shows the changes in soy protein (expressed as turbidity at 650 nm of soybean powder aqueous solution) and the increase in amino acids (expressed as absorbance at 570 nm after ninhydrin reaction) as a change over time when liquid soybean meal was produced. It is a graph. The graph shown in FIG. 1 will be described. Fig. 1 shows liquid soybean made by inoculating 300 ml of 5% soy flour aqueous solution at 121 ° C for 20 minutes under high-pressure sterilization, and then inoculating 1 platinum ear of Marufuku sprout MC-01 for soy sauce brewing from Nippon Brewing Engineering Co. It is a graph which shows the variation | change_quantity of the amino acid density | concentration and protein density | concentration for every culture | cultivation day which culture | cultivated anther. The soy flour aqueous solution was shake-cultured at 30 ° C. and 120 reciprocations per minute. The change in the amount of amino acid was measured as the absorbance at 570 nm after the ninhydrin reaction, and the amount of soy protein was measured as the turbidity at 650 nm in the soy flour aqueous solution. Absorbance and turbidity measurement were performed using Ultraspec 2000 manufactured by Pharmacia Biotech.

図2は、前述した液体大豆麹と固形大豆麹のアミノ酸量の培養日数二日目毎の経日的変化の比較を示す。図2のグラフについて説明する。液体大豆麹には、図1と同様の5%大豆粉水溶液300mlを使用し、高圧滅菌後、30℃、毎分120往復で振蕩培養した。固形大豆麹は、蒸煮大豆に麹菌を接種し、30℃で静置培養して作製した。固形麹作製に於いては、大豆重量当たりの麹菌の接種量を液体麹と等量に設定した。このようにした液体大豆麹と固形大豆麹を培養日数二日毎にサンプリングし、乾燥機内で恒量に至るまで乾燥させた。グラフは、両者の等乾燥重量中のアミノ酸量の変化を、ニンヒドリン反応後の570nmにおける吸光度として示したものである。   FIG. 2 shows a comparison of daily changes in the amount of amino acids between the liquid soybean meal and the solid soybean meal described above every second day of culture. The graph of FIG. 2 will be described. As the liquid soybean meal, 300 ml of the same 5% soybean powder aqueous solution as in FIG. 1 was used, and after high-pressure sterilization, shaking culture was performed at 30 ° C. and 120 reciprocations per minute. The solid soybean meal was produced by inoculating koji mold on steamed soybeans and stationary culture at 30 ° C. In the production of solid koji, the inoculum of koji mold per soybean weight was set equal to that of liquid koji. The liquid soybean cake and solid soybean cake thus obtained were sampled every two days of culture and dried to a constant weight in a dryer. The graph shows the change in the amount of amino acids in the equal dry weight of both as absorbance at 570 nm after the ninhydrin reaction.

このようにして得られた液体大豆麹は、以下のような利点を有する。 The liquid soybean meal thus obtained has the following advantages.

(a)皮付き丸大豆を用いることにより、胚芽部分に多く含まれる大豆イソフラボンを100%無駄なく利用出来る。(b)食物繊維として大豆の皮を利用出来る。(c)豆乳作製時におけるおからの様な廃棄物が全く生じない。(d)麹菌が生産したタンパク分解酵素によって大豆タンパクをペプチドやアミノ酸まで分解することにより、乳酸菌が利用しうる形態の窒化物が増加すると同時に、食した人に於いても大豆タンパクの利用効率が良くなる。特に近年、アミノ酸並びにペプチドが有する機能性に注目が集まっている。さらに、大豆タンパクの一種と考えられている大豆アレルゲンもまた分解される。   (A) By using peeled whole soybean, 100% of soybean isoflavone contained in the germ part can be used without waste. (B) Soybean peel can be used as dietary fiber. (C) No waste like okara at the time of soymilk production. (D) By degrading soy protein into peptides and amino acids by proteolytic enzymes produced by Aspergillus oryzae, the form of nitride that can be used by lactic acid bacteria increases, and at the same time, the efficiency of soy protein utilization is improved even for those who eat Get better. In recent years, attention has been focused on the functionality of amino acids and peptides. In addition, soy allergens, which are considered a type of soy protein, are also degraded.

図3は麹菌で分解処理することにより、経日的に増加するアミノ酸量をグルタミン酸に代表させてグルタミン酸の量を培養日数毎の変化として記録したグラフである。図3について説明する。10%大豆粉水溶液300mlに麹菌を接種して経日的にサンプルを採取し45℃で一晩放置して消化後、121℃20分間高圧滅菌し、その後1500回転10分間遠心して上清を採取し、L−グルタミン酸測定キット(ヤマサ醤油株式会社製)によってキット添付説明書に従ってグルタミン酸量を測定した。   FIG. 3 is a graph in which the amount of amino acid that increases with time is represented by glutamic acid, and the amount of glutamic acid is recorded as a change for each culture day. With reference to FIG. Inoculate 300 ml of 10% soy flour aqueous solution with a koji mold and collect samples over time, leave at 45 ° C overnight and digest, then autoclave at 121 ° C for 20 minutes, then centrifuge at 1500 rpm for 10 minutes to collect supernatant Then, the amount of glutamic acid was measured with an L-glutamic acid measurement kit (manufactured by Yamasa Shoyu Co., Ltd.) according to the instructions attached to the kit.

図4は30kDa近傍のタンパク(図の矢印)を含めた大豆タンパクが経日的に消失することを示す電気泳動図である。図4の電気泳動図は、10%大豆粉水溶液300mlに麹菌を接種した液体大豆麹の培養日数によるタンパクの分解過程並びに30kDa近傍のアレルゲンの消失を示している。図4の電気泳動は、アトー株式会社製のAE−6530Pを用いて添付された説明書の指示に従って行なった。ゲルは、同社e.パジェルであり、分子量マーカーは、同社EzStandardであり、染色は、同社クーマジーブルーを使用した。   FIG. 4 is an electrophoretogram showing that soy protein including a protein around 30 kDa (arrow in the figure) disappears over time. The electrophoretic diagram of FIG. 4 shows the protein degradation process and the disappearance of allergens in the vicinity of 30 kDa depending on the number of culture days of liquid soybean meal inoculated with gonococcus in 300 ml of 10% soybean powder aqueous solution. The electrophoresis in FIG. 4 was performed using AE-6530P manufactured by Ato Co., Ltd. according to the instructions in the attached manual. Gel is a company e. It was a pagel, the molecular weight marker was EzStandard of the company, and the company Coomasie blue was used for staining.

表1は、この発明の実施形態に使用される1つの液体大豆麹中のアミノ酸量とイソフラボン量を示す表である。表には、10%大豆粉水溶液300mlに麹菌を接種し、30℃8日間培養した液体大豆麹の、培養終了時のアミノ酸の種類とそのアミノ酸量(mg/100ml)及びイソフラボンの種類とイソフラボン量(μg/乾燥重量1g)を記載した。アミノ酸とイソフラボン量は、株式会社島津製作所製液体クロマトグラフLC−VPを用いて以下の条件で測定した。アミノ酸測定に於いては、液体大豆麹にヘキサン処理並びに30%トリクロロ酢酸処理を施して、脱脂並びに除タンパクを行った。イソフラボンは、液体大豆麹を減圧乾燥後に70%エタノールに溶解させた後、200往復で24時間振蕩抽出し、これを0.2μmで濾過したものを試料とした。
Table 1 is a table showing amino acid amounts and isoflavone amounts in one liquid soybean meal used in the embodiment of the present invention. The table shows the types of amino acids and the amount of amino acids (mg / 100 ml) at the end of the culture, the types of isoflavones and the amounts of isoflavones in liquid soybean meal inoculated with gonococcus in 300 ml of 10% aqueous soybean powder (Μg / dry weight 1 g) is described. The amount of amino acid and isoflavone was measured under the following conditions using a liquid chromatograph LC-VP manufactured by Shimadzu Corporation. In the amino acid measurement, liquid soybean meal was subjected to hexane treatment and 30% trichloroacetic acid treatment for degreasing and deproteinization. The isoflavone was prepared by dissolving liquid soybean meal in 70% ethanol after drying under reduced pressure, and then shaking and extracting it at 200 reciprocations for 24 hours and filtering it at 0.2 μm.

アミノ酸測定条件は、株式会社島津製作所製のアミノ酸分析システムで行い以下の通りである。
カラム:Sim−pack Amino−Na
流速:0.2ml/min
カラム温度:60℃
移動相A液:0.2N クエン酸ナトリウム溶液 pH3.2
移動相B液:0.6N クエン酸ナトリウム+0.2M ホウ酸溶液 pH10
移動相C液:0.2M 水酸化ナトリウム溶液
反応液:オルトフタルアルデヒド反応溶液
A→Bのプログラム化されたグラジエント溶出
検出:蛍光検出
The amino acid measurement conditions were as follows using an amino acid analysis system manufactured by Shimadzu Corporation.
Column: Sim-pack Amino-Na
Flow rate: 0.2 ml / min
Column temperature: 60 ° C
Mobile phase A solution: 0.2 N sodium citrate solution pH 3.2
Mobile phase B solution: 0.6N sodium citrate + 0.2M boric acid solution pH10
Mobile phase C solution: 0.2 M sodium hydroxide solution Reaction solution: orthophthalaldehyde reaction solution A → B programmed gradient elution Detection: Fluorescence detection

イソフラボン測定条件は、以下の通りである。
カラム:Shim−pack VP−ODS 4.6×250mm
カラム温度:40℃
流速:1.3ml/min
移動相A液 酢酸:アセトニトリル:DW=1:150:849(V/V)
移動相B液 酢酸:アセトニトリル:DW=1:350:649(V/V)
A→B45分のグラジエント溶出
検出:254nmにおける吸光度
The isoflavone measurement conditions are as follows.
Column: Shim-pack VP-ODS 4.6 × 250 mm
Column temperature: 40 ° C
Flow rate: 1.3 ml / min
Mobile phase A solution Acetic acid: acetonitrile: DW = 1: 150: 849 (V / V)
Mobile phase B acetic acid: acetonitrile: DW = 1: 350: 649 (V / V)
Gradient elution from A to B for 45 minutes Detection: Absorbance at 254 nm

次に液体大豆麹に糖源である黒糖及びビタミン、ミネラル源である米糠エキスを加え乳酸菌用液体大豆麹培地を製造する第2工程について説明する。第1工程で製造された液体大豆麹に、液体大豆麹量の10%の黒糖、同じく2.5%の米糠エキス、同じく1%の炭酸カルシウムを加え、内容物が115℃で20分間維持されるだけの条件で高圧滅菌する。これにより製造される培地を乳酸菌用液体大豆麹培地と称する。このような乳酸菌用液体大豆麹培地は、以下のような利点を有する。   Next, the second step of manufacturing a liquid soybean meal medium for lactic acid bacteria by adding brown sugar and vitamins as sugar sources and rice bran extract as a mineral source to liquid soybean meal will be described. 10% brown sugar, 2.5% rice bran extract and 1% calcium carbonate are added to the liquid soybean meal produced in the first step, and the contents are maintained at 115 ° C for 20 minutes. Sterilize under high pressure. The medium thus produced is referred to as a liquid soybean meal medium for lactic acid bacteria. Such a liquid soybean meal medium for lactic acid bacteria has the following advantages.

(a)麹菌によってタンパクが十分に分解されているので、非常に多くの種類の乳酸菌がこれを窒素源として利用できる。(b)糖源として黒糖を用いているので、糖のみならず、各種のビタミンやミネラルに富む。(c)ビタミン源として米糠を用いているので、各種ビタミン以外にもガンマーオリザノール等の機能性物質が多く含まれ、乳酸菌の発育が極めて良好となる。(d)pH 調整剤として炭酸カルシウムを用いているため、摂取しても安全であると同時に、日本人に不足しがちなカルシウムを補うことが出来る。   (A) Since the protein is sufficiently decomposed by the koji mold, a great variety of lactic acid bacteria can use it as a nitrogen source. (B) Since brown sugar is used as a sugar source, it is rich not only in sugar but also in various vitamins and minerals. (C) Since rice bran is used as a vitamin source, it contains a large amount of functional substances such as gamma oryzanol in addition to various vitamins, and the growth of lactic acid bacteria is extremely good. (D) Since calcium carbonate is used as a pH adjuster, it is safe even if it is ingested, and at the same time, it can supplement calcium that is apt to be deficient in Japanese.

次に、第3工程である乳酸菌用液体大豆麹培地への乳酸菌の接種、あるいは乳酸菌と酵母の接種及び、その培養について説明する。第2工程で製造された乳酸菌用液体大豆麹培地を複数作成し、各種機能性を有する複数の種類の異なる乳酸菌株並びに複数の種類の異なる酵母菌を無菌的に接種する。一つの乳酸菌用液体大豆麹培地につき一種類の乳酸菌若しくは一種類の乳酸菌と一種類の酵母菌を接種し、それぞれ静置培養する。培養温度と培養時間は乳酸菌菌株によって異なるため、適宜に決定すれば良い。培養終了後、各種の培養液を組み合わせて混合して1つの培養液又は複数の培養液を製造する。   Next, the inoculation of lactic acid bacteria into the liquid soybean meal medium for lactic acid bacteria, or the inoculation of lactic acid bacteria and yeast, and culture thereof, which is the third step, will be described. A plurality of liquid soybean meal media for lactic acid bacteria produced in the second step are prepared and aseptically inoculated with a plurality of different lactic acid strains having various functionalities and a plurality of different yeasts. One type of lactic acid bacteria or one type of lactic acid bacteria and one type of yeast are inoculated per liquid soybean meal medium for lactic acid bacteria, and each is cultivated stationary. Since the culture temperature and the culture time differ depending on the lactic acid bacteria strain, they may be appropriately determined. After completion of the culture, various culture solutions are combined and mixed to produce one culture solution or a plurality of culture solutions.

図5は、ラクトバシラス・ラムノーザスIFO−12521と、サッカロマイセス・セレビシエAHU−3035との共生培養による菌数の経日的変化を示すグラフである。ラクトバシラス・ラムノーザスIFO−12521と、サッカロマイセス・セレビシエAHU−3035の培養は、乳酸菌用液体大豆麹培地を用いて30℃で行い、経日的にサンプルを採取し菌数を数えた。その方法は、採取サンプルを滅菌PBS(−)で希釈後BL寒天培地(日水製薬株式会社)上に接種し、30℃で48時間培養し、生じた集落数を数え、1ml中の生菌数とした。   FIG. 5 is a graph showing the daily change in the number of bacteria by symbiotic culture of Lactobacillus rhamnosus IFO-12521 and Saccharomyces cerevisiae AHU-3035. Cultivation of Lactobacillus rhamnosus IFO-12521 and Saccharomyces cerevisiae AHU-3035 was performed at 30 ° C. using a liquid soybean meal medium for lactic acid bacteria, and samples were collected over time to count the number of bacteria. In this method, the collected sample was diluted with sterile PBS (−), inoculated on BL agar medium (Nissui Pharmaceutical Co., Ltd.), cultured at 30 ° C. for 48 hours, the number of colonies produced was counted, and viable bacteria in 1 ml. It was a number.

図6は、ラクトバシラス・ラムノーザスIFO−12521と、サッカロマイセス・セレビシエAHU−3035との共生培養による乳酸菌用液体大豆麹培養液中のDL−乳酸量(mg/100ml)の経日的変化を示すグラフである。図6に示すように、DL−乳酸量は培養後2日目で急激に増加した。両菌株は、乳酸菌用液体大豆麹培地に接種後、30℃で培養した。サンプルは経日的に採取し、高圧滅菌後、液体クロマトグラフで乳酸量を測定した。測定方法は、液体クロマトグラフLC−VP(株式会社島津製作所製)を用い、同社推奨の有機酸分析システムに従った。因みに、ラクトバシラス・ラムノーザスIFO−12521株はスクロースを資化しない。乳酸菌と酵母との共生培養には、少なくとも以下の利点がある。   FIG. 6 is a graph showing the daily change in the amount of DL-lactic acid (mg / 100 ml) in a liquid soybean koji culture for lactic acid bacteria by symbiotic culture with Lactobacillus rhamnosus IFO-12521 and Saccharomyces cerevisiae AHU-3035. is there. As shown in FIG. 6, the amount of DL-lactic acid increased rapidly on the second day after culturing. Both strains were cultured at 30 ° C. after inoculation on a liquid soybean meal medium for lactic acid bacteria. Samples were collected daily, and after sterilization under high pressure, the amount of lactic acid was measured with a liquid chromatograph. The measuring method used liquid chromatograph LC-VP (made by Shimadzu Corporation), and followed the organic acid analysis system recommended by the company. Incidentally, Lactobacillus rhamnosus IFO-12521 strain does not assimilate sucrose. The symbiotic culture of lactic acid bacteria and yeast has at least the following advantages.

(a)糖源として黒糖を用いているため、その主たる糖の種類は蔗糖(スクロース)である。乳酸菌の種類によってはこれを資化し得ないが、これらの菌を酵母と共に培養すると、酵母がインベルダーゼを産生して蔗糖をブドウ糖(グルコース)まで分解するため、全ての乳酸菌が発育出来る様になる。(b)酵母菌が産生する機能性物質、例えば還元型グルタチオンなど、が期待出来る。   (A) Since brown sugar is used as a sugar source, the main sugar type is sucrose. Depending on the type of lactic acid bacteria, this cannot be assimilated, but when these bacteria are cultured with yeast, yeast produces invertase and degrades sucrose to glucose (glucose), so that all lactic acid bacteria can grow. . (B) Functional substances produced by yeasts such as reduced glutathione can be expected.

また、個々の乳酸菌を同時に混合培養せず、各々独立して培養し、最終的に混合することには以下の理由がある。   In addition, there are the following reasons that individual lactic acid bacteria are not mixed and cultured at the same time, but are cultured independently and finally mixed.

(a)種類の異なる乳酸菌を同時に同じ培地に接種した場合に最も普通に見られる現象は競合的な増殖であって、補完的、共生的に発育する例は希である。(b)仮に接種菌が共生的に存続しえたとしても、各々の菌株が産生する独自の機能性を有する物質が他の菌によって消費されたり、或いは他の物質に変化してしまう可能性が存在する。 (A) The most commonly observed phenomenon when different types of lactic acid bacteria are simultaneously inoculated on the same medium is competitive growth, and examples of complementary growth and symbiosis are rare. (B) Even if the inoculum survives symbiotically, there is a possibility that a substance having unique functionality produced by each strain may be consumed by other bacteria or changed to another substance. Exists.

従って、苦労して様々な選択試験を行って優秀な菌株を選んでも、これらを同時に培養する場合、選択試験で得られた結果を十分に発揮しえない可能性が高くなる。従って、先に述べた酵母との共生培養例においても、酵母によって機能性物質が消費されてしまう様な場合には、乳酸菌単独で培養すれば良い。   Therefore, even if various selection tests are performed with difficulty and excellent strains are selected, there is a high possibility that the results obtained in the selection tests cannot be fully exhibited when these are cultured at the same time. Therefore, even in the case of the symbiotic culture with yeast described above, if the functional substance is consumed by the yeast, the lactic acid bacteria may be cultured alone.

次に乳酸菌と酵母を培養し混合後に乳酸菌用液体大豆麹培地の培養液を乾燥固化させ微粉末化し発酵食品化する第4工程について説明する。   Next, the fourth step of culturing and mixing lactic acid bacteria and yeast and then drying and solidifying the culture solution of the liquid soybean meal medium for lactic acid bacteria to form a fine powder to produce a fermented food will be described.

培養終了後に一つに混合された培養液を、例えば凍結乾燥法等によって固化する。この時、乳酸菌によって培養液中に蓄積された乳酸を初めとする有機酸類によって乾燥固化が困難となる場合には、カルシウム剤、酵母菌体、デキストリン等を適当量添加しても良い。固化後、破砕機にかけて微粉末化する。微粉末化は以下の利点を有する。   After completion of the culture, the mixed culture is solidified by, for example, a freeze-drying method or the like. At this time, when it is difficult to dry and solidify by organic acids such as lactic acid accumulated in the culture solution by lactic acid bacteria, an appropriate amount of calcium agent, yeast cells, dextrin, etc. may be added. After solidification, it is pulverized by a crusher. Micronization has the following advantages.

(a)皮付き丸大豆を利用するために、そのままでは食感に問題が生じる。これを微粉末化することで解決する。(b)麹菌の菌糸体の機能性の報告は無いが、微粉末化した菌糸体が小腸パイエル板等から吸収されることも考えられ、その結果、免疫系が活性化する可能性も考えられる。 (A) In order to use peeled whole soybeans, a problem occurs in the texture as it is. This can be solved by pulverizing. (B) Although there is no report on the functionality of the mycelium of Neisseria gonorrhoeae, it is also possible that the finely powdered mycelium is absorbed from the small intestine Peyer's patch etc., and as a result, the immune system may be activated .

次に上述した培地兼用発酵食品の製造方法によって製造される培地兼用発酵食品について説明する。   Next, the culture medium combined fermented food manufactured by the manufacturing method of the culture medium combined fermented food mentioned above is demonstrated.

この発明の1つの実施形態である培地兼用発酵食品は、粉末化した皮付き大豆に水を加えて攪拌し高圧滅菌したものに無菌化した種麹を接種し無菌的かつ好気的に培養して大豆タンパクをペプチド及びアミノ酸まで分解した液体大豆麹に、黒糖等の糖源及び米糠エキス等のビタミン及びミネラル源を加えて成る乳酸菌用液体大豆麹培地に乳酸菌を加えて培養した培地兼用発酵食品である。   One embodiment of the present invention is a fermented food for medium and medium, which is sterilized and aerobically cultivated by inoculating sterilized seed buds into powdered soybeans with water added, stirred and autoclaved. A fermented food for both medium and culture that is obtained by adding lactic acid bacteria to a liquid soybean meal medium for lactic acid bacteria, which is obtained by adding sugar sources such as brown sugar and vitamins and mineral sources such as rice bran extract to liquid soybean meal obtained by decomposing soybean protein into peptides and amino acids. It is.

更に詳細に言えば、粉末化した皮付き大豆に水を加えて攪拌し高圧滅菌したものに無菌化した種麹を接種し無菌的かつ好気的に培養して大豆タンパクをペプチド及びアミノ酸まで分解した液体大豆麹に、黒糖等の糖源及び米糠エキス等のビタミン及びミネラル源、また炭酸カルシウムを加えて成る乳酸菌用液体大豆麹培地の複数にそれぞれ一種類の乳酸菌菌株と一種類の酵母を一組として加えて培養した後、複数組或いは全ての培養液を混合し、その培養液を乾燥させ粉末化して食品とした培地兼用発酵食品である。   More specifically, powdered peeled soybeans are mixed with water, stirred and autoclaved, inoculated with sterilized seed meal, and cultured aseptically and aerobically to break down soybean protein into peptides and amino acids. A single lactic acid bacterium strain and a single yeast are added to each of the liquid soybean meal medium prepared by adding sugar sources such as brown sugar, vitamins and mineral sources such as rice bran extract, and calcium carbonate to liquid soybean meal. It is a fermented food that also serves as a medium after adding and culturing as a set, mixing a plurality of sets or all the culture broths, drying the culture broth, and pulverizing it.

そのまま食品として利用しても良く、また各種食品等に添加して利用してもよい。特に健康食品、栄養補助食品として利用可能性が高い。   It may be used as it is as a food, or may be added to various foods. In particular, it can be used as a health food and dietary supplement.

この発明の実施形態に使用される1つの液体大豆麹中の、麹菌による分解の結果減少するタンパク量と、増加するアミノ酸量の経日的変化を示すグラフThe graph which shows the daily change of the protein amount which decreases as a result of the decomposition | disassembly by a gonococcus and the amount of amino acids which increase in one liquid soybean meal used for embodiment of this invention この発明の実施形態に使用される1つの液体大豆麹と従来の固形大豆麹のアミノ酸量の経日的変化の比較を示すグラフThe graph which shows the comparison of the daily change of the amino acid amount of one liquid soybean meal used for embodiment of this invention and the conventional solid soybean meal この発明の実施形態に使用される1つの液体大豆麹中の、麹菌による分解の結果増加するグルタミン酸量の経日的変化を示すグラフThe graph which shows the daily change of the amount of glutamic acid which increases as a result of decomposition | disassembly by a gonococcus in one liquid soybean meal used for embodiment of this invention この発明の実施形態に使用される1つの液体大豆麹の大豆タンパクの消失過程を表す電気泳動図Electrophoretic diagram showing the disappearance process of soybean protein in one liquid soybean meal used in the embodiment of the present invention この発明の実施形態に使用される1つの乳酸菌用液体大豆麹培地を使用して共生培養したラクトバシラス・ラムノーザスIFO−12521とサッカロマイセス・セレビシエAHU−3035の菌数の経日的な変化を示すグラフThe graph which shows the daily change of the number of bacteria of Lactobacillus rhamnosus IFO-12521 and Saccharomyces cerevisiae AHU-3035 which used the liquid soybean meal medium for lactic acid bacteria used for embodiment of this invention. この発明の実施形態に使用される1つの乳酸菌用液体大豆麹培地を使用して共生培養したラクトバシラス・ラムノーザスIFO−12521とサッカロマイセス・セレビシエAHU−3035のDL−乳酸量の経日的変化を示すグラフThe graph which shows the daily change of the amount of DL-lactic acid of Lactobacillus rhamnosus IFO-12521 and Saccharomyces cerevisiae AHU-3035 which co-cultured using the liquid soybean meal medium for lactic acid bacteria used for embodiment of this invention

Claims (3)

粉末化した皮付き大豆に水を加えて攪拌し高圧滅菌したものに無菌化した種麹を接種し無菌的かつ好気的に培養して大豆タンパクをペプチド及びアミノ酸まで分解して該大豆を液体大豆麹化し、得られた液体大豆麹に、黒糖等の糖源及び米糠エキス等のビタミン及びミネラル源を加えて成る乳酸菌用液体大豆麹培地に乳酸菌を加えて培養して食品とすることを特徴とする培地兼用発酵食品。 Powdered peeled soybeans are mixed with water, stirred and autoclaved, inoculated with sterilized seed meal, and aseptically and aerobically cultured to break down soy protein into peptides and amino acids and liquid the soybeans It is characterized by adding a lactic acid bacterium to a liquid soybean meal medium for lactic acid bacteria , which is obtained by adding a sugar source such as brown sugar and vitamins and mineral sources such as rice bran extract to the liquid soybean meal obtained by hatching soybeans, and cultivating it as a food. A fermented food combined with medium. 粉末化した皮付き大豆に水を加えて攪拌し高圧滅菌したものに無菌化した種麹を接種し無菌的かつ好気的に培養して大豆タンパクをペプチド及びアミノ酸まで分解して該大豆を液体大豆麹化し、得られた液体大豆麹に、黒糖等の糖源及び米糠エキス等のビタミン及びミネラル源を加えて成る乳酸菌用液体大豆麹培地の複数に、それぞれ一種類の乳酸菌菌株と一種類の酵母を一組として加えて培養した後、複数組の培養液を混合し、それを乾燥粉末化して食品とすることを特徴とする培地兼用発酵食品。 Powdered peeled soybeans are mixed with water, stirred and autoclaved, inoculated with sterilized seed meal, and aseptically and aerobically cultured to break down soy protein into peptides and amino acids and liquid the soybeans The liquid soybean meal obtained from soybean hatching is mixed with multiple liquid soybean meal mediums for lactic acid bacteria by adding sugar sources such as brown sugar and vitamins and mineral sources such as rice bran extract. A culture medium combined fermented food characterized by adding yeast as a set and culturing, then mixing a plurality of sets of culture broth, and drying the powder to obtain a food. 粉末化した皮付き大豆に水を加えて攪拌し高圧滅菌した後、これに無菌化した種麹を接種し無菌的かつ好気的に培養して大豆タンパクをペプチド及びアミノ酸まで分解して該大豆を液体大豆麹化することで液体大豆麹を製造する第1工程、次に製造された液体大豆麹に黒糖等の糖源及び米糠エキス等のビタミン、ミネラル源を加えて成る乳酸菌用液体大豆麹培地を製造する第2工程、次に乳酸菌用液体大豆麹培地に乳酸菌を加えて培養する乳酸菌を培養する第3工程を有することを特徴とする培地兼用発酵食品の製造方法。 After the powdered unpeeled soybean was stirred with water autoclaving, soy decomposes it into a sterilized species koji was inoculated aseptically and aerobically cultured with soybean protein to peptides and amino acids The first step of producing liquid soybean meal by converting the soybean meal into liquid soybean meal , and then adding the sugar source such as brown sugar and the vitamin and mineral sources such as rice bran extract to the produced liquid soybean meal liquid soybean meal for lactic acid bacteria A method for producing a fermented food that is also used as a medium, comprising a second step of producing a medium, and then a third step of culturing lactic acid bacteria that are cultured by adding lactic acid bacteria to a liquid soybean meal medium for lactic acid bacteria.
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