JP4928413B2 - Fermented soybean and method for producing the same. - Google Patents

Description

The present invention relates to natto or fermented soybean and a method for producing them.

  Natto is produced by inoculating steamed soybeans or boiled soybeans with natto bacteria and fermenting them, and the production process is as sterilized as possible. This is not only for the purpose of ensuring thorough food hygiene, but it is also said that contamination with other bacteria during fermentation is the cause of poor fermentation. Great care is taken not to enter the process.

  Natto is considered a healthy food. In addition, many studies have revealed that foods obtained by lactic acid bacteria and lactic acid fermentation also contribute to health. However, as mentioned above, since many natto manufacturers have thought that mixing lactic acid bacteria is not good for natto production, there are few examples of actively using lactic acid bacteria for natto production. Japanese Published Patent Publication No. Sho 52-1114035 describes natto fermentation using lactic acid bacteria together with natto bacteria. However, the type of lactic acid bacteria used has not been clarified, and the number of lactic acid bacteria in the finished natto is 130 million per gram, even when shiitake is added to enhance growth, 390,000 Although it is described as 10,000, this is not enough for a commercial yogurt with a high number of lactic acid bacteria compared to reaching 1 billion per gram.

  In the past, natto was ingested as an important protein and energy source, but nowadays it is a time when overnutrition has become a problem. It has become. In fact, natto that is commercially available has been mainly about 80-100 grams per piece, but now it is also sold in small quantities such as 50 grams or 30 grams. Therefore, it is possible to obtain a certain number of useful fungi and effective amounts of functional ingredients, etc., by eating less calories and small amounts of food, and enrich the diet and food culture. Development of food is desired. A large number of bacteria in fermented foods may increase the amount of enzymes, vitamins and other useful substances produced by the bacteria, and the development of fermented foods such as natto, which contains more bacteria, is very effective. Conceivable.

  Among the lactic acid bacteria, Enterococcus bacteria are resident bacteria in the intestines of humans and many animals, and many studies have been made such as being useful for combating so-called lifestyle-related diseases, cancer, allergies, etc. It has been shown that it contributes to health. Bifidobacterium is also called bifidobacteria, and it has been clarified that it is a resident bacteria mainly in the large intestine and useful for health. As a feature of bifidobacteria, it is possible to produce vitamin B12 which is not contained in most plant foods including natto. From this point of view, it is important to measure the use of plant foods for fermentation.

  Therefore, if natto in which Enterococcus lactic acid bacteria and bifidobacteria coexist at a high bacterial count level is obtained, it can be expected to be a fermented food desirable for health.

Means to be Solved by the Invention

The present inventors have that inoculated with Enterococcus ShokuHoso bacteria added to natto fermented soybeans, those etc. contain and flavor Enterococcus ShokuHoso bacteria to a high level not inferior to natto can be fermented by Bacillus natto alone The inventors have found that it can be manufactured and have arrived at the present invention.

The invention's effect

This will be described in detail below based on examples.
(1) (commercially available boiled soybean (Marsan Ai Co., Ltd.; Okazaki City, Aichi Prefecture) to 1g per, natto bacteria at the end of 1mg (limited company Yuzo Takahashi made by the Institute; and Yamagata, Yamagata Prefecture), 10 ⁶ of Enterococcus faecium NBRC 100602 (available from National Institute of Technology and Evaluation) was inoculated into 500 ml of commercial soymilk (Torak Co., Ltd .; Kobe, Hyogo) for 18 hours and cultured at 37 ° C. for 0.01 ml of fermented soymilk. ⁷ ) was added and cultured for 18 hours at 40 ° C. In addition, as a control, only the natto powder and enterococcus fesium of the same amount were inoculated and cultured at the same time.
The results in the following table were obtained.

Enterococcus count is EF agar medium (Nissui Pharmaceutical Co., Ltd .; Toshima-ku, Tokyo), and natto bacteria are mannitol salt agar medium (Nissui Pharmaceutical Co., Ltd .; Toshima-ku, Tokyo). Obtained by law.
From the above, by culturing natto and Enterococcus bacteria together, both Enterococcus bacteria and Bacillus natto have a much higher number of bacteria and flavor, taste, Natto with good texture can be produced, and the natto can be expected to have high health benefits. In addition, compared to the so-called yogurt natto, a much higher level of lactic acid bacteria than 15 to 40 times can be obtained.

( Reference Example ) As in the previous example , commercially available boiled beans were inoculated with natto bacteria and at the same time inoculated with bifidobacteria. Bifidobacteria are anaerobic from BS dried agar powder (available from Kyowa Wellness Co., Ltd. (Chuo-ku, Tokyo)) on BS agar medium (Eiken Chemical Co., Ltd., Bunkyo-ku, Tokyo) Line drawing culture | cultivation, a fish microbe refinement | purification, the line drawing culture | cultivation was carried out in anaerobic using the GAM bouillon culture medium (made by Nissui Pharmaceutical Co., Ltd.), and the purity was used. Fermentation was performed in the same manner as in the previous example, and the results shown in the following table were obtained. Bifidobacteria were measured by the dilution plate method under anaerobic conditions using BS agar as a selective medium.

  Bifidobacteria are said to be anaerobic bacteria, but the bacteria used in this example could grow well on boiled soybeans even with Bifidobacterium alone. When natto and bifidobacteria coexist, the state of fermentation varies significantly depending on the initial bacterial count level. If there are many bifidobacteria, the growth of natto and the appearance and flavor will not be similar to natto. However, if there are not too many bifidobacteria, it has been found that by coexisting with Bacillus natto, both bacteria can reach a higher bacterial count level when fermented alone, and the flavor, texture, A good natto-like product was obtained.

  In addition, even if it did not become normal thread-drawn natto such as flavor and texture, the presence of natto bacteria allowed us to obtain fermented soybeans with a very high level of bifidobacteria density. It can be expected that it can be developed as a new fermented food that is useful for the health of a small amount.

(3) Soybeans are washed with tap water, soaked in water overnight, steam-heated at 125 ° C for 25 minutes using an autoclave, left to cool, and 10 ⁴ natto bacteria per gram of cooked soybeans, 10 ⁶ inoculating bifidobacteria Enterococcus faecium and 10 ^4, after 18 hours fermentation at 40 ° C., it was examined properties after 1 day cold storage.
As a result, as shown in the following table, each bacterial count level was extremely high, and natto with good flavor, texture and stringing was obtained.

Properties of natto containing lactic acid bacteria and bifidobacteria

Claims (2)

Natto or manufacturing method of fermented soybeans, characterized in that inoculation with a Enterococcus bacteria housed Mamekin fermenting soybeans. Natto or fermented soybeans and a Enterococcus ShokuHoso bacteria and Bacillus natto produced by the method of claim 1, wherein.