JP6435865B2 - Method for producing tempeh fermented product - Google Patents

Description

  The present invention relates to a method for producing a tempeh fermented product in which a fermentation raw material containing soybean is fermented using a filamentous fungus.

  Tempe is a traditional soybean fermented food in Indonesia and is known to be produced by inoculating soybeans with tempeh bacteria and fermenting them. Tempe is one of the foods attracting attention because it contains protein, vitamin B group, saponin, isoflavone, polyamine and the like.

  Patent Document 1 describes a method for producing an umami food characterized by adding maiko and koji molds to yeast extract and / or yeast and heating and fermenting them. According to this, it is said that umami foods containing polyamines and methods for producing the same can be provided, which are useful for the prevention and treatment of diseases caused by various immunoinflammatory disorders and oxidative stress disorders, as well as metabolic syndrome. However, in the method described in Patent Document 1, there are many cases where a food having a sufficiently high polyamine content cannot be obtained, and a method for obtaining a product having a higher polyamine content has been desired.

WO2011 / 081024

  The present invention has been made to solve the above-described problems, and an object of the present invention is to provide a method for producing a tempeh fermented product having a remarkably high polyamine content. It is another object of the present invention to provide a starter capable of obtaining a tempeh fermented product having a remarkably high polyamine content.

  The above-mentioned problem is a method for producing a tempeh fermented product in which a fermentation raw material containing soybean is fermented using a filamentous fungus, wherein the filamentous fungus is Rhizopus microsporus var. Chinensis 3005 strain (Accession number: NITE P). This is solved by providing a method for producing a fermented tempeh characterized by

  At this time, a tempeh fermented product obtained by the above production method and having a polyamine content of 250 mg / 100 g or more is a preferred embodiment of the present invention.

  Moreover, the said subject is also solved by providing the starter for tempeh fermented product manufacture containing Rhizopus microsporus var. Chinensis (Rhizopus microsporus var. Chinensis) 3005 strain (accession number: NITE P-01977).

  Furthermore, the above-mentioned problem is a method for producing a polyamine obtained by fermenting a fermentation raw material containing soybean using a filamentous fungus, wherein the filamentous fungus is Rhizopus microsporus var. Chinensis 3005 (accession number: It is also solved by providing a method for producing a polyamine characterized by NITE P-01977). At this time, it is preferable that the polyamine is at least one selected from the group consisting of putrescine, spermidine and spermine.

  ADVANTAGE OF THE INVENTION By this invention, the manufacturing method of the tempeh fermented product which can obtain the tempeh fermented product with remarkably high polyamine content can be provided. Moreover, the starter which can obtain a tempeh fermented material with a remarkably high polyamine content can be provided.

It is the graph which showed the polyamine content in the microbial cell obtained using each of 12 types of Rhizopus sp. It is the HPLC pattern of the polyamine in the microbial cell obtained using each of 12 types of Rhizopus sp. It is the HPLC pattern of the polyamine in the microbial cell obtained using Rhizopus microsporus var. Chinensis 3005 strain.

  The method for producing a tempeh fermented product according to the present invention comprises a fermented raw material containing soybean as a filamentous fungus, Rhizopus microsporus var. Chinensis 3005 strain (accession number: NITE P-01977, hereinafter referred to as “3005 strain”). It may be abbreviated to be fermented. Thereby, a tempeh fermented product having a remarkably high polyamine content can be obtained. As can be seen from the examples described later, when 3005 strains were used among the Rhizopus spp., It became clear that a tempeh fermented product having a remarkably high polyamine content was obtained. The 3005 strain found by the present inventors was deposited with the Patent Microorganism Depositary Center for Product Evaluation Technology on December 4, 2014, and was given the deposit number NITE P-01977.

  In the present invention, the fermentation raw material containing soybean is not particularly limited, and fermentation containing at least one selected from the group consisting of whole soybeans, defatted soybeans, soybean-derived proteins and peptides obtained by hydrolyzing the proteins. The raw material can be preferably used. Further, the form of the fermentation raw material containing soybean is not particularly limited, and the fermentation raw material may be used as it is, or the fermentation raw material may be pulverized, or may be a liquid containing the fermentation raw material. May be.

  In this invention, it is although it does not specifically limit as temperature at the time of making it ferment, It is preferable that it is 20-45 degreeC. When fermentation temperature is less than 20 degreeC, there exists a possibility that fermentation time may become very long, it is more preferable that it is 25 degreeC or more, and it is still more preferable that it is 30 degreeC or more. On the other hand, when fermentation temperature exceeds 45 degreeC, growth of 3005 stock | strain will become difficult and there exists a possibility that fermentation may not be successful, It is more preferable that it is 42 degrees C or less, and it is still more preferable that it is 40 degrees C or less.

  In the present invention, the time for fermentation is not particularly limited, but it is preferably 6 hours to 5 days from the viewpoint of obtaining a tempeh fermented product having a high polyamine content. If the fermentation time is less than 6 hours, the fermentation may be insufficient, and if the fermentation time exceeds 5 days, the cost may increase. The fermentation time is more preferably 12 hours to 3 days. Moreover, in this invention, although it does not specifically limit as pH at the time of making it ferment, It is preferable that it is the range of 6.0-9.0.

  In the present invention, a tempeh fermented product can be obtained by collecting after fermentation. As a method for collecting bacteria, filtration, centrifugation, or the like is preferably employed. The tempeh fermented product obtained by collecting the bacteria may be subjected to a treatment such as concentration and drying. As the drying method, freeze-drying, spray-drying, or the like is preferably employed, whereby a powder of tempeh fermented product can be obtained.

  The polyamine content in the present invention indicates the total of putrescine, spermidine and spermine contained in the tempeh fermented product. The polyamine content in the tempeh fermented product is preferably 250 mg / 100 g or more, more preferably 300 mg / 100 g or more, and further preferably 350 mg / 100 g or more. The polyamine content is usually 5000 mg / 100 g or less.

  The fermented tempeh obtained by the present invention has a significantly high polyamine content. As can be seen from the examples described below, when fermenting a fermentation raw material containing soybean using Rhizopus sp. Fungi, it is clear that a tempeh fermented product having a remarkably high polyamine content can be obtained when 3005 strain is used. became. Therefore, an embodiment of the present invention is a starter for producing a tempeh fermented product containing 3005 strains. Moreover, the manufacturing method of the polyamine obtained by fermenting the fermentation raw material containing soybean using 3005 strain is also an embodiment of the present invention, and the polyamine is at least one selected from the group consisting of putrescine, spermidine and spermine. It is preferable.

  By purifying the tempeh fermented product obtained by the present invention, it becomes possible to increase the purity of the polyamine, and it is also possible to isolate putrescine, spermidine and spermine, respectively. Although it does not specifically limit as a purification method, The ion exchange method, the gel filtration method, the membrane fractionation method etc. are employ | adopted suitably.

  The tempeh fermented product obtained by the present invention also has a high cadaverine content. Therefore, a method for producing cadaverine obtained by fermenting a fermentation raw material containing soybean using 3005 strain is also a preferred embodiment of the present invention. The cadaverine content is preferably 200 mg / 100 g or more, more preferably 250 mg / 100 g or more, and further preferably 300 mg / 100 g or more. The cadaverine content is usually 3000 mg / 100 g or less.

  A preferred embodiment of the fermented tempeh obtained by the present invention is a fermented food. Polyamines are known to have anti-inflammatory effects and the like. Therefore, the tempeh fermented product having a remarkably high polyamine content obtained by the present invention is suitable as a functional fermented food.

  Hereinafter, the present invention will be described more specifically with reference to examples.

Example 1
[Examination of strain and polyamine content]
Inoculate one platinum ear of 12 types of Rhizopus fungi (manufactured by Akita Imano Co., Ltd.) into 200 mL of a liquid medium of 2% polypeptone (“Polypeptone S” manufactured by Nippon Pharmaceutical Co., Ltd.) and shake culture (37 ° C., 100 rpm) for 2 days. Using the powder obtained by freeze-drying after collection, the polyamine content contained in each strain was examined. The polyamine content was analyzed according to the method of Saito et al. (HPLC method) (K. Saito et al., Anal. Sci., 8, p.675-680, 1992). Using HPLC manufactured by JASCO Corporation, the column uses Shodex Asahipak ODP-50 4D (4.6 mm × 150 mm), 50 mM sodium borate buffer (pH 9.9): acetonitrile (containing 2 mM OPA and 2 mM NAC) = 77:23 was the mobile phase. Using a fluorescence detector “FP-1520” manufactured by JASCO Corporation, measurement was performed by a reduction fluorescence coloring method at an excitation wavelength of 330 nm, a fluorescence wavelength of 430 nm, a column temperature of 40 ° C., and a flow rate of 0.5 ml / min. Putrescine, spermidine, spermine and cadaverine were used as standard products. The total of putrescine, spermidine and spermine was defined as the polyamine content (dry wt.). The obtained results are shown in Table 1 and FIGS.

As can be seen from the results shown in Table 1 and FIGS. . Above all, it was found that the ratio of putrescine content was high. It was also found that the cadaverine content was high.

Claims (5)

A method for producing a tempeh fermented product in which a fermentation raw material containing soybean is fermented using a filamentous fungus,
A method for producing a tempeh fermented product, wherein the filamentous fungus is Rhizopus microsporus var. Chinensis strain 3005 (accession number: NITE P-01977).   A tempeh fermented product obtained by the production method according to claim 1, wherein the polyamine content is 250 mg / 100 g or more.   A starter for producing a tempeh fermented product containing Rhizopus microsporus var. Chinensis 3005 strain (accession number: NITE P-01977). A method for producing a polyamine obtained by fermenting a fermentation raw material containing soybean using a filamentous fungus,
A method for producing a polyamine, wherein the filamentous fungus is Rhizopus microsporus var. Chinensis 3005 (accession number: NITE P-01977). The method for producing a polyamine according to claim 4, wherein the polyamine is at least one selected from the group consisting of putrescine, spermidine and spermine.