JP3375314B2 - Fermented food and method for producing the same - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION The present invention relates to the genus Canaval.
ia) to Tempe fungus (Rhizopus spp., R. origospor
us, R. oruzae, R. arrhizus, R. stolonifer, etc.) and fermented and fermented.

[0002]

2. Description of the Related Art Regarding fermented foods using Tempeh bacteria,
For example, Japanese Patent Laid-Open Nos. 61-239852 and 6-1473
Reported in 5. However, JP-A-61-239852
Describes a dietary supplement containing soybean as a main ingredient.
-14735 describes a tempeh-like food that uses a complex consisting of okara and chitosan, no description of plants of the genus Canavaria was found, and there were no cases of inoculation of tempeh fungi on plants of the genus Canavaria. .

[0003]

In foods intended to promote health, it is desirable that the foods have a low fat content, a high carbohydrate content and a high fiber content, contain proteins and vitamins, and have a high nutritional effect but low calories. . Therefore, the object of the present invention is to provide a health food satisfying this condition. In the above-mentioned prior art, soybeans are mainly used as a raw material, but the following (exhibited; World Handbook of Legumes Handbook, by James A. Duke, translated by Kazuo Hoshiai, Japan Beans Foundation), 1983 Published, pp55-58, pp58
, 61, pp126-134), it was found that the plants of the genus Canavaria more significantly satisfy the following nutritional conditions than soybeans. Therefore, the present inventors considered to obtain fermented health food by inoculating Tempeh fungus to a plant of the genus Canavaria in place of soybean.

[0004]                                                     Per 100 grams                     Jack Bean Bean Jack Bean Bean Soybean               Canavalia gladiata Canavalia ensiformis Glycine max Calories 318 Cal 347 Cal 400 Cal Fat 0.6 2.6 17.7 Fiber 11.6 7.4 4.2 Protein 27.1 24.5 35.1 Carbohydrate 53.8 59.0 32.0 Ash 3.6 3.2 4.2 Moisture 14.9 10.7 10.2

[0005]

The fermented food of the present invention comprises a plant of the genus Canavaria inoculated with tempeh bacteria. Furthermore, it consists of inoculating a plant of the genus Canavaria with tempeh fungus and further mixing an edible plant and / or a medicinal plant. It is also preferable that the plant belonging to the genus Canavaria is bean or jack bean. It is also preferred that the fermented food is tea. Further, the shape of the fermented food is preferably solid, semi-solid or liquid. Further, the fermented food of the present invention is produced by crushing a plant of the genus Canavaria, particularly ground bean or jack bean inoculated with tempeh bacteria, fermented, dried and roasted.

Among the fermented products of Canavaria plants, various kinds of vitamins such as phytosterols, choline, canavalin, canavanine, vitamin C, carotene, vitamin E, vitamin B ₁ and vitamin B _2, and unsaturated of linoleic acid. Contains various physiologically active ingredients such as fatty acids, depending on the action of these ingredients, by eating the fermented food of the present invention, in addition to diet effect and beauty effect, antitussive expectorant, stomach, low back pain relief , Nutritional tonic effect such as relief of constipation, renal failure, whitening, relief of swelling and local pain, improvement of blood circulation, reduction of alveolar pyorrhea.

The fermented foods of the present invention include medicinal and / or edible plants such as royal jelly, ganoderma lucidum, ginseng, andean ginseng, ginseng, antler, toki, chlorella, for the purpose of further enhancing the overall nutritional effect and diet effect. DHA, brown rice vinegar, green juice, oyster meat extract, clam meat extract, shark cartilage, blueberry, glucosamine, propolis, chitosan, kidachi aloe, pomegranate, sesamin, lotus flower, agarix,
Garcinia, Citrus, Morinaka leaf, Dodami, Hama leaf, Amachazuru, Gymnema, Cucumber leaf, Cucumber seed, Yamashiko, Licorice, Lotus leaf, Kumazasa, Oolong, Loquat leaf, Coix seed,
Chen skin, Aoi Fuyu, Akamei Kashiwa, Yamaboshi, Oyster leaf, Hub leaf, Moroheiya, Turmeric, Collagen, Beetle tea, Ginkgo leaf, Maitake mushroom, Hyaluronic acid, Saw palmetto extract, Suppon extract, Placenta and Rooibos apricot, Azuki beetle, Akamegashiwa, Safflower, Biwa , Button, maitake, soybean,
Enju, butterbur, dandelion, ginger ginger, burdock,
Habuso, Mint, Hanamyoga, honoki, kakinoha, karin, oak, mugwort, caterpillar, ginkgo, keihi, kihada, kyogyou, kinkchacha, gardenia, pepper, magnolia, mulberry, kudzu, kumishin, kampi, magnolia, peach, jujube, jujube, jujube Elderberry, Neubara,
Pokemon, Psyllium, Panax, Ginseng, Rakkyo, Forsythia, Psychic, Sakura, Sanshuyu, Sasa, Senkyu, Peonies, Ginger, Honeysuckle, Plum, Bamboo, Cha, Oolongcha, Yucha, Touki, Yam, Yamou, Yamougo, Yamagou, Yamou , Lily, nanten, yukinoshita, oysterfish, mugwort, plantain, communis, thistle, amacha, dianthus, hagi,
Mint, chamomile, garlic, ashitaba, Achacha, Ebisugusa, Toyo, oyster, licorice, Gymnema sylvesta, Garcinia cambogia, Anophu. Each of Muricata (Thorn beetle), Assemblage, Tahibo, Dokudami, Nanacha, Adlay, Hiba, Spinach, Moroheiya, and Perilla may be used alone or in combination of two or more kinds. The combined amount of these is not particularly limited.

Various flavors and seasonings may be added to the fermented food of the present invention in order to further improve the flavor and taste. The type and amount added in that case are not particularly limited, for example, sugar flavor, vanilla essence, citrus vegetable oil, strawberry flavor, flavors such as apple flavor and saccharin, stevia, aspartame sucrose, fructose, maltose, reduced maltose starch syrup, xylitol. , Erythritol, mannitol and other sugars, and citric acid, tartaric acid, malic acid and other acidulants.

A method of obtaining a fermented food by inoculating Tempeh bacteria to a plant of the genus Canavaria according to the present invention is shown by the following procedure. First, the seeds of the plant of the genus Canavaria are washed with water and immersed in water or a 0.05-0.1% lactic acid aqueous solution overnight, and the weight of about 1.5-
Water was sufficiently absorbed up to about twice, and after boiling for 1 hour, the softened seed coat was removed, soaked in water and left overnight, and then ground and ground. Then steam for 1 hour and cool to 40
If the temperature drops below ℃, R.origosporus, R.oruzae, R.arr
Approximately 30 minutes after inoculation with a tempe pure culture strain starter of Rhizopus genus such as hizus or R. stolonifer
Pre-fermentation is carried out by leaving it in an environment of about ℃ for several hours. Next, it is left to ferment at 37 ° C. for 24 hours in a fermentation chamber having a relative humidity of about 75 to 85%. The obtained fermented product is dried, the particle size is adjusted with a sieve, roasted at 150 to 180 ° C., and then mixed with other components to prepare a food product.

At this time, the fermented product has a very bad flavor such as odor and taste, so if it is cut or crushed and added to the food as it is, the flavor of the food is impaired. Therefore, as a result of intensive studies, it was possible to obtain a food having a good aroma and taste by roasting it after the fermentation treatment. That is, it was found that finally roasting is important for obtaining a practical food.

Further, in the conventional technique for soybeans and the like, since the beans are directly fermented without being crushed, the mycelium covers the surface of the beans, and the amount thereof is not so large. Since the surface area is significantly increased and the fermentation process is performed, the amount of mycelia increases. As a result, a large amount of mycelium was mixed and the fiber content was increased by inoculating the plant of the genus Canavaria, particularly the jack bean or jack bean with the above method and fermenting it. Furthermore, the fermentation process increased the amount of water-soluble proteins and amino acids, and the fat was hydrolyzed into fatty acids, but the calories remained unchanged.
From these, by eating the food containing the fermented product of the present invention, the effect of vegetable fiber for constipation and the effect of low fat and low calorie can be added to expect a diet effect.

In the method for preparing a solvent-extracted extract from a fermented product, conditions such as the type of solvent, the amount charged, the extraction time and the temperature to be carried are not particularly limited, but the following can be obtained, for example. That is, 0.2 to 1 of the dried product of the above-mentioned fermented product is added per 1.8 liters of water, ethanol or a water / ethanol mixed solution (for example, 35% shochu).
Soak kg and leave at room temperature for 1-3 months to obtain an extract solution. Next, in the case of preparing a solid food using the extract solution, the extract alone or a mixture of the extract solution and any extender is dried by freeze-drying, spray drying or ventilation drying method, After solidification, this is adjusted to a particle size of at least 50 messi and various binders and excipients are added to it to form granules, granules, balls, or tablets by ordinary pharmaceutical preparation methods. To do. The type and amount of the filler, binder or excipient used here are not particularly limited.

In the present invention, as a method for preparing a jelly form by using a water-soluble polymer in combination with a solvent-extracted extract, an aqueous beverage is heated to a temperature of around 80 ° C., and the water-soluble polymer is added thereto. Locust bean gum and carrageenan are added together to form a uniform solution, which is then filled in an arbitrary packaging container and cooled. At this time, the grade and addition amount of locust bean gum and carrageenan are not particularly limited.

In the food of the present invention, each fermented product is stored at room temperature to 4
After air-drying at 0 ℃, adjust to a particle size of at least 50 mesh and add various binders and excipients to it to make granules, granules, balls, tablets, etc. according to the usual manufacturing method for preparations. Mold. The type and amount of the binder or excipient used here are not particularly limited. Similarly, the product may be prepared by adjusting the particle size to 80 mesh or less and mixing this with sauce, dressing, mayonnaise, ketchup or the like.

[0015]

[Examples] Examples and effects of use of the food products of the present invention will be specifically described below.

Example 1 Tea-ripened ground bean seeds were washed with water and immersed in water overnight.
Boil for 1 hour, then remove the softened seed coat, soak in water and let stand overnight, grind into flour. Next, steam for 1 hour and cool. When the temperature drops below 40 ℃, R. origosporu
s pure culture tempe strain starter is inoculated and mixed well, and after inoculation, left in an environment of about 30 ° C. for several hours to perform pre-fermentation. Next, in a fermentation room with relative humidity of about 75-85%,
Leave for 24 hours to ferment. The obtained fermented product is dried, the particle size is adjusted with a sieve, and roasted at 150 to 180 ° C. 10 parts by mass of this treated product were pulverized with the following components,
That is, 40 parts of jack bean, 20 of coix seeds, 2 of carrots, 4 of red sprouts, 4 of yamamushi, 4 of wolfberry leaves, 8 of safflower, 3 of licorice, 5 of citrus peel, and 2 of aoi fuyu are mixed, and 5 g thereof is made of non-woven fabric. It is filled in a bag, put in a polyethylene laminated paper bag, and heat-sealed to obtain a product. One bag of this product is soaked in 50 ml of hot water, and the exudate is used as tea 2-3 times a day for 50 males and females aged 40 to 70 every day, and the effects on physical condition every 6 months are clinical. We conducted inspections and interviews.
As a result, the following various effects were observed.

1. I'm less tired. 2. I got the feeling of getting tired and recovering quickly. 3. Breathing became easier. My pulse slowed down a little.
My chest pain was reduced. 4. Blood triglyceride and cholesterol levels dropped. 5. The amount of sputum has decreased. I had less itchiness in my throat and no coughing. 6. My stomach has improved. My appetite has improved. I felt that my digestion improved. The stomach ulcer has shrunk. 7. The frequency of constipation and diarrhea decreased. 8. I got a good sleep and my mood has stabilized. 9. I felt that my behavior became agile and that it was effective for low back pain. 10. The complexion has improved. 11. The healing of stomatitis hastened.

Example 2 Tea A product having the following formulation is produced in the same manner as in Example 1.
The effect of using this product was similar to that of Example 1. Prescription: Ground bean seed crushed Tempeh inoculation fermented dried roasted product 10, raw bean roasted product 40, pearl barley tea 1
5, Carmaeko 12.5, Akamei Kashiwa 4.25, Yamakajiko 4.2
5, wolfberry leaf 2, safflower 6, licorice 1, citrus peel 3, winter aoi 1 mass part each.

Example 3 Tea A product having the following formulation is produced in the same manner as in Example 1.
The effect of using this product was similar to that of Example 1. Prescription: ground bean seed crushed Tempeh inoculation fermented dried roasted product 10, raw bean roasted product 40, pearl barley tea 15,
12.5 carmaiko, 4.25 Akabashi Kashiwa 4.25, Yamaboshi 4.25, Yamasuko 7, Kuma bamboo 1, lotus leaf 1, perilla leaf 2, winter aoi 3 parts by mass.

Example 4: 0.2 kg of the dried product of the fermented product obtained in Example 1 was soaked in 1.8 liters of jelly product water and left at room temperature for 3 months to obtain an extract solution. To 97 parts by mass of this extract solution, 1 part by mass of locust bean gum and 0.5 part by mass of carrageenan were added, and a uniform solution was prepared while heating at 80 ° C., and 20 ml of each solution was filled in a polyethylene pochette container. Then cool and make jelly products.

Example 5 Tablets after Dry Grinding Drying and roasting of the fermented product obtained in Example 1 50 parts by mass of powder of 50 Messi or less crushed and sieved, lactose 2
0 parts by mass, 10 parts by mass of potato starch and 2 parts of polyvinylpyrrolidone K30 were mixed, and granulated using a mixing granulation dryer using water as a granulating solvent, and 99 parts by mass of the obtained granules were mixed with talc 1 A part is added, and the product is tableted with a punch having a triangular cross section to a weight of 350 mg per tablet.

Example 6: 0.2 kg of the fermented, dried and roasted product obtained in Example 1 was soaked in 1.8 liters of liquid drinking water of the water extract, and allowed to stand at room temperature for 3 months to extract the extract. Get the liquid. The extract solution is diluted twice with water, and the diluted solution is filtered through a 10 μm membrane filter to obtain a filtrate. To 89.4 parts by mass of this filtrate, 5 parts by mass of orange juice, 0.5 part by mass of sugar flavor, 5 parts by mass of reduced maltose syrup, and 0.1 part by mass of methyl paraoxybenzoate were added, and after stirring at room temperature for 1 hour. , 100ml each in a glass bottle to make the product.

Claims (7)

(57) [Claims] 1. A fermented food comprising a plant of the genus Canavaria inoculated with tempeh bacteria. 2. A fermented food characterized in that it comprises a plant of the genus Canavaria inoculated with tempeh fungus and further mixed with an edible plant and / or a medicinal plant. 3. The fermented food according to claim 1 or 2, wherein the plant of the genus Canavaria is lentil or jack bean. 4. The fermented food according to claim 1, wherein the shape of the fermented food is solid, semi-solid or liquid. 5. The fermented food according to claim 1, wherein the fermented food is tea. 6. A method for producing a fermented food, which is produced by crushing a plant of the genus Canavaria, inoculating it with tempeh bacteria, fermenting it, drying it, and then roasting it. 7. The method for producing a fermented food according to claim 6, wherein the plant of the genus Canavaria is lentil or jack bean.