JPS5940425B2 - New natto products - Google Patents
New natto productsInfo
- Publication number
- JPS5940425B2 JPS5940425B2 JP56191849A JP19184981A JPS5940425B2 JP S5940425 B2 JPS5940425 B2 JP S5940425B2 JP 56191849 A JP56191849 A JP 56191849A JP 19184981 A JP19184981 A JP 19184981A JP S5940425 B2 JPS5940425 B2 JP S5940425B2
- Authority
- JP
- Japan
- Prior art keywords
- natto
- products
- lactulose
- present
- bacteria
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 235000013557 nattō Nutrition 0.000 title claims description 18
- JCQLYHFGKNRPGE-FCVZTGTOSA-N lactulose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 JCQLYHFGKNRPGE-FCVZTGTOSA-N 0.000 claims description 11
- 229960000511 lactulose Drugs 0.000 claims description 11
- PFCRQPBOOFTZGQ-UHFFFAOYSA-N lactulose keto form Natural products OCC(=O)C(O)C(C(O)CO)OC1OC(CO)C(O)C(O)C1O PFCRQPBOOFTZGQ-UHFFFAOYSA-N 0.000 claims description 11
- 244000063299 Bacillus subtilis Species 0.000 description 6
- 235000014469 Bacillus subtilis Nutrition 0.000 description 6
- 241000186000 Bifidobacterium Species 0.000 description 6
- 244000068988 Glycine max Species 0.000 description 4
- 235000010469 Glycine max Nutrition 0.000 description 4
- 150000001720 carbohydrates Chemical class 0.000 description 4
- 235000014633 carbohydrates Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 210000000936 intestine Anatomy 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 206010010774 Constipation Diseases 0.000 description 3
- 206010012735 Diarrhoea Diseases 0.000 description 3
- 241000282412 Homo Species 0.000 description 3
- MUPFEKGTMRGPLJ-RMMQSMQOSA-N Raffinose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 MUPFEKGTMRGPLJ-RMMQSMQOSA-N 0.000 description 3
- UQZIYBXSHAGNOE-USOSMYMVSA-N Stachyose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@H](CO[C@@H]2[C@@H](O)[C@@H](O)[C@@H](O)[C@H](CO)O2)O1 UQZIYBXSHAGNOE-USOSMYMVSA-N 0.000 description 3
- MUPFEKGTMRGPLJ-UHFFFAOYSA-N UNPD196149 Natural products OC1C(O)C(CO)OC1(CO)OC1C(O)C(O)C(O)C(COC2C(C(O)C(O)C(CO)O2)O)O1 MUPFEKGTMRGPLJ-UHFFFAOYSA-N 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- MUPFEKGTMRGPLJ-ZQSKZDJDSA-N raffinose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O2)O)O1 MUPFEKGTMRGPLJ-ZQSKZDJDSA-N 0.000 description 3
- UQZIYBXSHAGNOE-XNSRJBNMSA-N stachyose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO[C@@H]3[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O3)O)O2)O)O1 UQZIYBXSHAGNOE-XNSRJBNMSA-N 0.000 description 3
- 230000000968 intestinal effect Effects 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 244000105624 Arachis hypogaea Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000195649 Chlorella <Chlorellales> Species 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 229930182830 galactose Natural products 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 150000004043 trisaccharides Chemical class 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
Description
【発明の詳細な説明】 本発明は、ラクツロースを含有した納豆製品に関する。[Detailed description of the invention] The present invention relates to natto products containing lactulose.
古来、納豆は、我が国において、広く用いられて来た食
品であり、最近になって、その有する植物たん白質や植
物せん維の見地から、極めて優れた食品として注目を集
めて来ている。Since ancient times, natto has been a widely used food in Japan, and recently it has been attracting attention as an extremely excellent food due to its plant protein and fiber content.
しかし、納豆の糖質にはラフィノース、スタキオースな
どを含んでおり、これらは人間にとり利用出来ない。However, natto contains carbohydrates such as raffinose and stachyose, which cannot be used by humans.
本発明者は、これら利用不可能な糖質を活用し、しかも
腸内の有用菌であるビフィズス菌の繁殖を盛んにするこ
とを目的として本発明を発明した。The present inventor invented the present invention with the aim of making use of these unavailable carbohydrates and promoting the reproduction of Bifidobacteria, which are useful bacteria in the intestines.
即ち、本発明はラクツロースを含有した納豆製品である
。That is, the present invention is a natto product containing lactulose.
本発明に用いられるラクッロースは、分子式０式％
１６６°Ｃのガラクトース・フラクトースよシ成る三糖
類であって、ビフィズス菌の繁殖促進物質である。Laculose used in the present invention is a trisaccharide consisting of galactose and fructose with a molecular formula of 0% and 166°C, and is a substance that promotes the growth of bifidobacteria.
ビフィズス菌とは、人間の腸内に生存する細菌の一つで
あって、ラフィノース、スタキオースを資化し、その主
な作用は、腸内腐敗の抑制、便秘、下痢の改善、ビタミ
ンの産生、抗ガン作用などが挙げられている。Bifidobacterium is one of the bacteria that lives in the human intestine, and it assimilates raffinose and stachyose. Its main actions are to suppress intestinal putrefaction, improve constipation and diarrhea, produce vitamins, and provide anti-inflammatory properties. Cancer effects are mentioned.
ラクッロースは、生体において殆んど分解されず、又殆
んど吸収もされない。Laculose is hardly decomposed or absorbed in living organisms.
しかし、腸内のビフィズス菌はラクッロースを極めてよ
く利用し、繁殖が促進される。However, bifidobacteria in the intestine utilize laculose extremely well, and their reproduction is promoted.
従って、ラクツロースを食することによりビフィズス菌
が繁殖し、大豆中のラフィノース、スタキオースヲ資化
し、その上前述の如き有用な効果を得ることが出来る。Therefore, by eating lactulose, bifidobacteria grow, utilize raffinose and stachyose in soybeans, and in addition, the above-mentioned useful effects can be obtained.
本発明の納豆製品に含有されるラクッロースの量は、厳
密を要さないが、１日量として好ましくは０．２〜６ｇ
、最も好ましくは０．５〜４ｇである。Although the amount of laculose contained in the natto product of the present invention is not strictly limited, the daily amount is preferably 0.2 to 6 g.
, most preferably 0.5 to 4 g.
本発明の納豆製品としては、大豆それ自体又は大豆には
とむぎ、そば、米、クロレラ、カルシウム、ピーナツな
どを加えたものを原料とし、これを蒸煮し、次に納豆菌
を接種し、発酵させたものが挙げられる。The natto products of the present invention are made from soybeans themselves or from soybeans to which wheat, buckwheat, rice, chlorella, calcium, peanuts, etc. are added, which are steamed, then inoculated with natto bacteria, and fermented. Things can be mentioned.
本発明の納豆製品にラクツロースを加えるには、納豆製
品を製造する時のどの時点に加えても良いが、納豆菌を
接種する際に、納豆菌液に混入して用いるのが操作上都
合が良い。Lactulose can be added to the natto products of the present invention at any time during the production of the natto products, but it is convenient for operation to mix it into the natto bacteria solution when inoculating the natto bacteria. good.
納豆製品にラクツロースを添加すると、糖質であるラク
ツロースが納豆菌により資化されて人間に利用される前
に消費されてしまうのではないかと考えられるが、以下
の実験の結果からそのようなことは認められなかった。It is thought that when lactulose is added to natto products, the carbohydrate lactulose is assimilated by the natto bacteria and consumed before it can be used by humans, but the results of the following experiments suggest that this is not the case. was not recognized.
従って、本発明の納豆製品では、ラクツロースはどんな
時点に添加されても納豆菌により資化されず、食用に供
することができる。Therefore, in the natto product of the present invention, lactulose is not assimilated by Bacillus natto no matter when it is added and can be used for food.
本発明の納豆製品は、食すると、ビフィズス菌の繁殖を
促進し、それにより腸内腐敗の抑制、便秘・下痢の改善
、ビタミンの産生などの人間にとり有用な作用をもたら
し、その上大豆に含まれている利用不可能な糖質を利用
可能にすることができる。When eaten, the natto products of the present invention promote the growth of bifidobacteria, thereby producing beneficial effects for humans such as inhibiting intestinal putrefaction, improving constipation and diarrhea, and producing vitamins. It is possible to make unavailable carbohydrates available.
ラクツロースは、異味・異臭は全くなく、加熱や酸に対
して安定なため、納豆製品に混入しても納豆製品の品質
に悪影響を及ぼすことがない。Lactulose has no off-taste or odor and is stable against heat and acids, so even if it is mixed into natto products, it will not have a negative effect on the quality of the natto products.
又、その毒性は、全く低く人体に何も影響しない。Moreover, its toxicity is completely low and has no effect on the human body.
次に、実施例を示す。Next, examples will be shown.
実施例 １
大豆６０ｋｇを秤取し、本漬して吸水させて２．２倍量
とし、これを蒸煮した。Example 1 60 kg of soybeans were weighed out, soaked in water to make them 2.2 times the volume, and then steamed.
納豆菌液５ｃｃ（生菌数４．５ Ｘ １０’ ／ｒｒｔ
ｌ）を減菌水１１で稀釈し、これにラクツロース１ ｋ
ｇを加え、常法により納豆を作った。5cc of natto bacteria liquid (number of viable bacteria 4.5 x 10'/rrt
l) with 11 parts of sterilized water, and add 1 part of lactulose to this.
g was added and natto was made using a conventional method.
出来上った納豆１００ｇ中には、約０．５ｇのラクツロ
ースを含む。100g of finished natto contains about 0.5g of lactulose.
この納豆を食すると、腸内の腐敗を抑え、便秘・・下痢
の症状が改善された。Eating this natto suppressed putrefaction in the intestines and improved symptoms of constipation and diarrhea.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56191849A JPS5940425B2 (en) | 1981-12-01 | 1981-12-01 | New natto products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56191849A JPS5940425B2 (en) | 1981-12-01 | 1981-12-01 | New natto products |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5894363A JPS5894363A (en) | 1983-06-04 |
| JPS5940425B2 true JPS5940425B2 (en) | 1984-09-29 |
Family
ID=16281525
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP56191849A Expired JPS5940425B2 (en) | 1981-12-01 | 1981-12-01 | New natto products |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5940425B2 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60133852A (en) * | 1983-12-23 | 1985-07-17 | Zenkoku Shokubutsu Tanpaku Shokuhin Kyodo Kumiai | Novel natto (fermented soybean) product |
| FR2971123B1 (en) * | 2011-02-08 | 2013-11-22 | Solvay | GALACTOFRUCTOSE FOR ITS INTESTINAL TRANSIT REGULATOR EFFECT |
-
1981
- 1981-12-01 JP JP56191849A patent/JPS5940425B2/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5894363A (en) | 1983-06-04 |
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