JPH01281074A - Multiplication treatment of cell to form kneaded bond - Google Patents

Abstract

PURPOSE:To multiply Bacillus natto in the whole soybeans and to obtain odorless powdery NATTO (fermented soybeans) by propagating Bacillus natto in soybeans, adding an additive having large surface area to the resulting material, grinding into fine powder and further multiplying the cells in the fine powder. CONSTITUTION:Bacillus natto is multiplied in boiled soybeans, blended with an additive having large surface area, preferably zeolite, active carbon, etc., and ground to give fine powder. The cells are further propagated in the prepared fine powder to form a spun sugar-like material, which is collected and pulverized.

Description

Detailed Description of the Invention (Industrial Field of Application) The present invention relates to a method for growing bacterial cells that produce sticky bonds, and in particular, to a method for growing bacterial cells that produce sticky bonds, such as natto. is coated with a substance with a large surface area, pulverized into a fine powder, and then the microorganisms are further grown in the fine powder.

(Prior art) Foods that produce sticky bonds, such as natto, are attracting a lot of attention as natural foods, and in particular, in the case of natto, it is difficult to use the products of natto bacteria effectively as food. It is said that it is possible to improve the digestion of soybeans by breeding Bacillus natto on soybeans, and to make effective use of the nutritional components of soybeans.

Furthermore, from a medical perspective, it has recently been confirmed that Bacillus natto has special effects, such as being able to dissolve blood that has aggregated in blood vessels through the action of the substance produced by Bacillus natto. has been done.

In addition, soybeans are rich in vegetable protein and are extremely high in other nutritional components, especially vegetable fiber, which has the advantage of being able to promote intestinal regulation in addition to the nutrition of soybeans themselves. .

Traditionally, natto has been made by growing natto bacteria on the surface of soybeans, either whole or roughly crushed, and natto produced in this way is often eaten as a side dish with rice.

In addition, recently, Bacillus natto and its products have been used in livestock and aquaculture for purposes other than health foods, such as adding them to feed to increase feed utilization efficiency. A new field has been found for it, and its consumption tends to expand beyond just human goods.

(Problem to be solved by the invention) However, bacteria that produce sticky bonds, such as Bacillus natto, are aerobic bacteria and can only reproduce on the surface of soybeans. When used whole,
Bacillus natto grows only on the surface.

In addition, according to the normal culture method for Bacillus natto, when Bacillus natto is grown and the "sticky" bond produced by the Bacillus natto coats the surface of soybeans, it is necessary for the bacteria to proliferate. This causes problems such as N1 damage to the growth of Bacillus natto, which is an aerobic bacterium, and further growth of Bacillus natto does not occur.

Therefore, the inside of normal soybeans remains as soybeans, and although the degree of digestion and absorption of natto as a whole increases, some nutritional components remain undigested in the human body because they are not broken down by Bacillus natto. The problem is that there are relatively many of them.

In addition, it is said that natto consumption does not increase significantly because natto has a unique ammonia odor and stringy properties due to its sticky bond, and these characteristics are disliked. There is.

(Objective of the Invention) The present invention solves the above-mentioned drawbacks of natto, so it is an object of the present invention to allow natto bacteria to propagate throughout the active ingredients of soybeans, and to provide odorless powdered natto. There is.

(Means and effects for solving the problems) The method for growing sticky bond-producing bacterial cells of the present invention comprises growing sticky bond-producing bacterial cells in a growth medium;
An additive with a large surface area is mixed with the grown bacterial cells, and the mixture is crushed to form a fine powder, and the fine powder is further mixed with an additive having a large surface area. The microbial cells are grown, the sticky bond produced by the microbial cells is dried, and the dried cotton candy is pulverized to obtain a powder product.

For example, when the present invention is applied to natto, so-called natto is produced by propagating natto bacteria on soybeans, then a powder of an additive with a large surface area is mixed with the natto, and the stagnant mixture is pulverized to make a fine powder. Formed into a powder, the mixture formed into a fine powder,
Produce a powder product by growing Bacillus natto, drying the sticky bond produced by Bacillus natto as a cotton candy-like product, and pulverizing the dry cotton-like product. You can.

In addition, in the method for producing the food 8-compound of the present invention, it is possible to use, as the additive, a material such as zeolite or activated carbon, which has a large surface area and a large capacity for inorganic base substitution.

Furthermore, in the present invention, a powder of an inorganic additive with a large surface area is mixed with natto, and syrup of oregosaccharide for growing lactic acid bacteria is added to the mixture to mix lactic acid bacteria and natto bacteria. Multiply! ! It is also possible to obtain milk 8!, and the food mixture produced in this way contains milk with Bacillus natto. Since it contains a large amount of bacteria, it is possible to obtain food with high nutritional value.

In addition, it is mixed with inorganic additives as described above,
When Bacillus natto is grown, inorganic additives are incorporated into the cotton candy-like structure of the sticky bond produced by Bacillus natto. When drying, hot air is blown into the space of the structure of the cotton candy-like bond to dry it as a cotton-like product, and the dried product is pulverized to obtain a powder product. This makes it possible to perform the drying process efficiently.

Therefore, in the finely powdered natto produced by the production method of the present invention, the natto bacteria are propagated throughout the nutrients of the soybeans, so the amount of the natto bacteria's active ingredients is dramatically increased. This results in a good product that allows for effective use of soybean protein and other nutritional components, as well as effective use of natto bacteria products.

(Example) A case in which the method of the present invention for propagating bacterial cells that produce a sticky bond is applied to natto will be described below.

In the method for making powdered natto of the present invention, boiled soybeans are prepared in the same manner as in conventional natto production, and natto bacteria is transplanted to the boiled beans, which is suitable for the propagation of the natto bacteria.
By maintaining the temperature at 42°C, normal natto can be produced in about 15 hours.

Zeolide powder is mixed with the natto thus produced, and the mixture is pulverized using a mixer or the like. During this pulverization, since the natto V is very soft, the pulverized natto ingredients are rubbed onto the surface of the zeolite powder. Therefore, the product pulverized as described above is a granular product in which zeolite powder is coated with natto ingredients.

The mixture produced as described above was further added to 35
By keeping it in an environment of ~42°C for about 15 hours and allowing Bacillus natto to grow, it is possible to use the moisture absorbed by the fine zeolite powder and the air adsorbed by the biolite. Therefore, Bacillus natto grows throughout the soybean ingredients, both inside and outside the medium that is coated with the fine powder of Biolite. As a result, the entire powder mixture is formed of the product of Bacillus natto and the powder of undecomposed components of soybean protein.

Note that additives with a large surface area used in the method for producing a food mixture containing natto as a main component of the present invention include:
As mentioned above, as an alternative to using zeolide powder, it is possible to use materials with a very large surface area, such as activated carbon.

In addition, as for the additives mentioned above, if they have a large base substitution capacity such as zeolite and activated carbon,
It is possible to use materials that do not cause problems in terms of hygiene or taste when added to foods.

When the above-mentioned additives are mixed into natto, the surface area of the additive powder is extremely large, and a large amount of air is adsorbed inside the additive powder. This allows sufficient oxygen to be supplied from the surface and inside of Bacillus natto, which is an aerobic bacterium, during its propagation.

Therefore, as described above, the number of natto bacteria that grows on the soybean ingredients rubbed on the surface of the inorganic additive is several times larger than when natto is produced using regular whole soybeans. About seven times as many bacteria will be multiplied, and the tank of "sticky" bond produced by the natto bacteria will also be proportional to the number of bacteria.

In addition, the cotton candy-like substance produced by the sticky bond, which is a purified product of Bacillus natto, according to the present invention has many spaces in the cotton candy-like structure. Fine powder of the additive is mixed in the cotton candy-like structure, and most of the structure is occupied by the sticky bond produced by Bacillus natto.

By blowing hot air into the space of the cotton candy-like material, drying can be performed efficiently, and the dried material becomes cotton-like, so it can be easily handled. At the same time, the subsequent pulverization work can be easily carried out.

The zeolite used as the inorganic substance of the present invention is a harmless mineral that is sometimes added to ordinary processed products.
On the contrary, since zeolite is sometimes used as an intestinal regulating agent, it can be said that adding zeolite to natto is very effective. Furthermore, like zeolite, activated carbon does not cause any problems when added to foods.

Furthermore, in the above-described method for producing a food U compound containing natto as a main ingredient, when mixing the S-based additive with natto, a syrup of frofto-olego sugar is added. , it is possible to simultaneously grow lactic acid bacteria during the growth process of Bacillus natto.

When manufactured in this manner, the product contains a large amount of lactic acid bacteria, and a product containing large amounts of Bacillus natto and lactic acid bacteria can be obtained.

The natto produced as described above is dried after a predetermined period of time, and is then pulverized into a product.

The powdered natto of the present invention as described above is manufactured by the procedure shown below.

a: A mixture of 7 Ky of granulated natto is mixed with Zeolite I to 20 Ky that has been finely ground to about -300 mesh.

(This mixture is such that the entire surface of the natto is coated with zeolite powder, and excess zeolite powder remains.) b = The mixture is mixed with a commonly used powdering device, or Finely grind using a mixer that rotates at high speed.

(The powder of the mixture produced in this way is a powder in which natto is rubbed on the surface of zeolite, and the fine powder of each zeolite is coated with the natto ingredient.) C: Bacillus natto is further grown on the powdered mixture described above.

(By producing a large amount of mucilage, which is a product of Bacillus natto, a cotton candy-like substance is produced.In addition, the inorganic additives added to natto are d: Dry the cotton candy-like material using a drier to reduce the moisture content to 3 to 6%. During this drying process, strong heating may kill natto bacteria, so dry at 35-42℃.
A process is used to remove moisture by blowing moderately warm air.

(In this state, the "sticky" bond of natto loses its stickiness and a dried cotton-like substance is obtained.) e: The dried cotton-like substance is finely pulverized using a high-speed rotating mixer, etc., to produce a product. get.

(The vJ product is in the form of udon powder.) In the manufacturing process of the present invention as described above, 35%
Using hot air at ~42℃, especially around 37℃, is a necessary condition to prevent lactic acid bacteria from dying. It has the characteristic that it has little effect on microorganisms, like freeze-drying.

In addition, in the drying step of the present invention, the cotton candy-like material is subjected to a freezing treatment that does not involve rapid freezing, and then
It is possible to perform a process of blowing hot air at about 37°C onto the frozen material to allow the warm air to enter the spaces in the cotton-like composition, thereby rapidly removing moisture from the cotton-like composition. There are also things.

As mentioned above, when mixing inorganic additives with natto, for example, when using zeolite, the zeolite is not pulverized to about -300 mesh in the pre-processing stage, and the granules are mixed into natto. It is also possible to mix the mixture into a fine powder in the pulverization process, and in the case of activated carbon, it is also possible to make it sufficiently pulverized in the subsequent two pulverization processes. be.

How to use the powder product A: Since it is a powdered udon product, it can be used as a protein-rich powder by mixing an appropriate amount with wheat flour when making 1J of ordinary food.

[ ]: Fine natto powder can be mixed with wheat flour and used as an ingredient for biscuits and kutskies.

C: It can be mixed with Furikake etc. and used as a food without heating.

It can be used as an astringent for Ni-ni chocolate and other sweets.

E: By mixing an appropriate amount into livestock feed, it can improve the nutritional value, and the gas adsorption effect of the zeolite contained in large quantities in the fine powder reduces the odor of feces and keeps livestock barns clean. This has the great secondary effect of keeping the

In the above-described embodiments of the present invention, natto from soybeans is produced using Bacillus natto, and the natto is further treated with:
Although we have shown an example of growing Bacillus natto, it is possible to use other media other than soybeans as a medium for growing Bacillus natto, such as adzuki beans, broad beans, and peas. In addition to using other legumes, such as, add 2 to 5% buto-sucrose or sucrose to a mixture containing a large amount of vegetable protein to create a medium for bacterial culture, and add natto to the medium. It is possible to cause bacteria to grow.

Furthermore, when applying the method for propagating sticky bond-producing bacterial cells of the present invention, usable sticky bond-producing bacterial cells include the natto bacteria described above, as well as sticky bond-producing bacterial cells. Such new bacterial cells can be used when created by methods such as genetic recombination, and can be made into powder by using the same medium as for Bacillus natto and through the processing steps described above. It becomes possible to obtain the product.

<Effects of the Invention> In the powdered product produced by the method for propagating bacterial cells that produce sticky bonds of the present invention, the sticky bonds created by the bacterial cells become fine powders, and Since it has a sticky bond and no odor of its/1 products, it can be effectively used as a nutritional food or as a feed mixture.

The powdered product containing natto as a main component produced by the production method of the present invention is a powdered mixture of soybeans and the product of Bacillus natto, and when used as a food product, it cannot be used as a normal product. Compared to natto, it is easily digested and absorbed, and can be effectively used as a nutritional food.

The fine natto powder in the form of udon powder produced as described above becomes an odorless powder because the components that give off the odor of natto, such as ammonia, are adsorbed by zeolite, resulting in a product that does not have the odor peculiar to natto.

In addition, the finely powdered dried natto of the present invention naturally contains zeolite components, so it has an intestinal regulating effect and can prevent the proliferation of harmful bacteria in the intestines.
This makes it possible to fully and effectively utilize the properties of gas adsorption.

Claims (5)

[Claims] (1) A medium in which the bacterial cells that produce a sticky bond are grown, an additive with a large surface area is mixed with the grown bacterial cells, and the mixture is mixed. Pulverize to form a fine powder, further multiply bacterial cells on the fine powder, dry the cotton candy-like sticky bond produced by the bacterial cells, and dry. A method for growing bacterial cells that produces a sticky bond, characterized by pulverizing a cotton-like material to obtain a powdered product. (2) Produce natto using Bacillus natto as the bacterial cells that produce sticky bonds and soybeans as the medium, mix the natto with a powder of an additive with a large surface area, and crush the mixture to finely powder the natto. Form into a powder, grow Bacillus natto in the mixture formed into a fine powder, dry the cotton candy-like substance on which the Bacillus natto has grown, and crush the dried substance to obtain a powdered product. A method for growing bacterial cells that produces a sticky bond. (3) Producing a sticky bond according to claim 1 or 2, characterized in that a material having a large surface area and a large capacity for inorganic base substitution, such as zeolite or activated carbon, is used as the additive. A method for growing bacterial cells. (4) Mixing a powder of an inorganic additive with a large surface area with the grown bacterial cells that produce sticky bonds, and adding orego sugar syrup or the like to the mixture for growing lactic acid bacteria, Propagation of bacteria that produce sticky bonds according to any one of claims 1 to 3, characterized in that lactic acid bacteria and bacteria that produce sticky bonds are mixed and allowed to grow. Processing method. (5) Due to the sticky bond produced by the sticky bond-producing bacteria, the inorganic additive is incorporated into the cotton candy-like bond structure, and the space in the composition is heated. Claim 1, characterized in that a powdered product can be obtained by drying the product as a cotton-like product by blowing air into it and pulverizing the dried product. 5. A method for growing bacterial cells that produces a sticky bond according to any one of items 4 to 4.