JPH08214833A - Healthy material - Google Patents

Abstract

PURPOSE: To obtain a healthy material capable of solving problems in that, e.g. Bacillus natto or fermented soybeans scatter or spread and are smelly and disliked by many persons; chemical fertilizers or agrochemicals used for cultivating plants have problems in aspects of safety, yield and taste and antibiotic substances indispensably used for rearing animals, fishes, shellfishes and fowls have problems in safety, etc. CONSTITUTION: This healthy material is obtained by covering a fermenting microorganism or its fermented substance with a covering material. Treatment for hardly causing or discontinuing the subsequent fermentation of the fermenting microorganism or its fermented substance housed in a container having a low or no oxygen permeability is carried out.

Description

Detailed Description of the Invention

[Field of Industrial Application] The present invention relates to a healthy food or a healthy material.

[Prior Art] Natto is in the spotlight as a healthy food, but it has an odor peculiar to natto, and many people in the south of Nagoya dislike it. The industry is desperately trying to eliminate this natto odor, but the current situation is that it cannot be solved and it is impossible.

When cultivating plants such as vegetables and fruits, it has been said that it is preferable to add a fermenting bacterium in order to accelerate their growth, increase the yield, and eliminate insect bites, but it is not so effective. Perhaps because of that, it has almost been discontinued, and it has been replaced with the chemical fertilizers or pesticides that have been used for a long time. Therefore, it has become a big problem in terms of safety.

When breeding animals such as beasts, seafood and birds, antibiotics are added to the feed to prevent diseases, but side effects of antibiotics are also a serious problem.

[Problems to be Solved by the Invention] A problem to be solved is that foods fermented with a fermenting bacterium, for example,
Natto has a natto smell, and many people dislike it. In addition, fermenting bacteria or fermented products thereof are scattered or spread, which is a problem. Further, it is not possible to solve the troubled problems because the soil cannot be activated or the feed can be made safe to eliminate side effects, the growth of animals and plants can be accelerated, and the yield cannot be increased.

[Means for Solving the Problems] The present invention is
Fermentative bacterium or its fermented body, for example, natto that is natto bacterium or its fermented body as it is, particularly after drying, by coating and molding these with a coating, to prevent the spread or spread of natto bacterium or natto, It is possible to eliminate the natto odor. Further, the fermentation bacterium or its fermented body contained in a container having little or no oxygen permeability, for example, decompressing natto which is a natto bacterium or its fermenting body, especially vacuum packing, natto odor in the container, air, aeration, etc. By removing the natto and storing it at a low temperature, it is possible to remove the natto odor and enhance the umami. Further, by the above method, the stable storage stability of the fermenting bacterium or the fermented product thereof is significantly increased, and by adding it to soil or the like, or by adding it to the feed, it is not necessary to add a chemical fertilizer or a pesticide, an antibiotic, Completed this purpose.

[Action] Fermentative bacteria are lactic acid bacteria, koji mold, natto bacteria,
Agarie bacterium (a radioactive bacterium discovered by Yukinobu Toe,
Of course, because it ferments, I decided to put it in a fermenting bacterium) and so on. In particular, the natto bacterium has an element of natto odor that is disliked by people, and the natto bacterium and agarie bacterium have a unique property that they do not die even when heated at 100 ° C. For the explanation, I will explain the natto bacteria as a representative of the fermenting bacteria. In the present invention, when natto bacterium or a fermented product of natto is coated and molded with a coating, the natto bacterium has a large heat resistance and is tasteless and odorless, so that it easily scatters, and particularly dried ones become significantly larger. If scattered, it adheres to food and the optimum temperature for fermentation is about 40 ° C, but if it reaches about 25 ° C or higher, it may ferment and proliferate, and it gradually spreads in the factory and does not die even when heated. It is a fermenting bacterium that cannot be cleaned up. Also, natto fermented with natto has a natto odor,
It tends to be disliked by an extremely large number of people. However, in the present invention, in order to coat it with a coating material, for example, a food material, particularly a sugar-coated material, in particular, pressure-coat it to a sugar-coated tablet, or to make a capsule with gelatin or the like, and put it into a capsule tablet. No splattering or spreading, and no natto smell of natto. Unlike natto bacteria, natto has a lot of sticky ingredients, so whether it is frozen and covered,
Alternatively, it is easy to coat by coating after drying. More preferably, the drying is low-temperature or low-temperature vacuum drying, especially freeze-drying.
Although the natto may be used as it is, it may be pressed and dried to be flattened, powdered, or the ingredients may be separated and separately coated. The coating is any food material that can be coated, but it is usually coated under pressure. The coating molding may be carried out by mixing the Bacillus natto or natto with the coating to perform primary molding, and then secondary molding with the coating or coating with the coating at once. Since the fermenting bacteria are often tasteless and odorless, it is also a good method to directly press-mold. When the product of the present invention is not directly eaten, but is added to soil, for example, a hydrophilic plastic or biodegradable material may be used. Fermentation of fermentative bacteria
Humidity, oxygen, nutrients, and the optimum temperature for fermentation of each fermenting bacterium are important factors, so like a tablet for medicine, determine the amount to be used each time, and thus determine the size of the tablet. Packing, especially vacuum packing is the preferred method. In addition, when the fermenting bacterium or its fermented body contained in a container having little or no oxygen permeability is treated such that the subsequent fermentation becomes difficult or does not occur, for example, natto bacterium or its fermented body, natto, is particularly sealed. By vacuum packing, the temperature, air and natto odor are also removed, and in the case of each fermentation bacterium or fermented product, i.e., natto bacterium or natto, cooling to a temperature below the fermentation temperature eliminates the natto odor. , Storability is significantly increased. It is also a good method to enclose an oxygen scavenger, especially an iron-based oxygen scavenger. When the natto of the present invention is cooled at a low temperature, it does not generate a natto odor and is aged and becomes extremely delicious. It is also a good idea to enclose the deodorant. The cooling temperature is lower than the optimum temperature for fermentation of each fermenting bacterium, and if it is cooled to a temperature at which it is hardly or not frozen at all, the ripening becomes large and the umami taste becomes significantly large. Than the optimum temperature for fermentation of each fermentative bacterium,
It is preferable to lower the temperature to 10 ° C or higher. Particularly, when the temperature is 5 ° C. or lower, and preferably 2 ° C. or lower, the umami is further enhanced. In addition, if it is stored frozen, the storage property becomes extremely large. Especially quick freeze is good. As for the degree of fermentation of the fermented product, it is good to ferment as usual, but if semi-fermented, this effect will be more unique and delicious. If the conventional fermentation degree is 100% and the unfermented state is 0%, a semi-fermented degree of about 0.5% to 80% is more preferable. Examples of the food and drink of the present invention include healthy foods, healthy seed link materials, healthy seasoning, sprinkles, frozen foods and drinks, food decoration materials, gyoza, buns, and other edible healthy materials, and the like. Here is an example. There are limitless applications such as soil conditioner, water conditioner, flavor improver, feed improver, waste treatment, waste decomposer, etc. Of course,
Sweeteners, spices, salts, seasonings, seaweeds, mushrooms, bonito flakes, edible acids, fruit acids, other flavoring agents, etc. are selected and used, and each characteristic is added.

[Example 1] While taking out 100 parts of steamed soybean from a kettle, while hot at about 90 to 95 ° C, 0.004 part of Natto inoculum was diluted with about 4 times sterilized water boiled and sterilized. , Spray it and attach natto bacteria. next,
Before fermenting the natto bacteria and stringing does not occur, fill it in a waterproof container, then put waterproof paper on it, put a sachet with pepper, a sachet with sauce on it, put a lid with holes To do. Then cool it to about 20 ° C, then
Put it in the fermentation room and ferment for about 12 hours. Next, after cooling this to about 25 ° C., the lid is removed, and this is vacuum-packed with a plastic film having extremely low oxygen permeability.
Next, this was cooled to about 1 to 0 ° C. and aged for about 6 hours to obtain a product of the present invention. For comparison, what was tested in the same manner as in Example 1 except that the vacuum packing was not performed is used as a comparative product.
These were left at room temperature for 5 days and tried eating afterwards. Compared to the comparative product, the product of the present invention had no natto odor and was extremely delicious.

[Advantages of the Invention] 1. There is no unpleasant natto odor, which is a by-product of fermentation,
Extremely delicious. 3. Stable storage is significantly increased. 4. It is extremely healthy. 5. Bacteria do not scatter and do not spread. 6. Eating and drinking bacteria and fermented material makes it extremely healthy. 7. When cultivating plants, when added to the soil, there is no need to use chemical fertilizers and pesticides, and on top of that, the growth rate becomes faster,
The yield is almost doubled, the sugar content of the fruit is increased and it is very delicious, and there are no side effects at all. 8. The soil becomes fertile every year. 9. When added to animal, for example, chicken feed, the need for conventional antibiotics is completely eliminated. 10. When used to clean a pig house, it eliminates all odors. 11. When added to water, it is activated, and the growth and taste of seafood are significantly increased. 12. Extremely easy to handle and stable.

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[Procedure amendment]

[Submission date] February 17, 1995

[Procedure Amendment 1]

[Document name to be amended] Statement

[Name of item to be corrected] 0003

[Correction method] Change

[Correction content]

When cultivating plants such as vegetables and fruits, their growth is accelerated, the yield is increased, and insects are eaten.
Chemical fertilizers or pesticides are used to eliminate
It has become a large problem in terms of all properties.

[Procedure Amendment 2]

[Document name to be amended] Statement

[Correction target item name] 0007

[Correction method] Change

[Correction content]

[Action] Fermentative bacteria are lactic acid bacteria, koji mold, natto bacteria,
Agarie bacterium (a radioactive bacterium discovered by Yukinobu Toe,
Of course, because it ferments, I decided to put it in a fermenting bacterium) and so on. Especially, natto fermented with Bacillus natto has an element called natto odor, which is disliked by people.
The agarie bacterium has a unique property that it does not die even when heated at 100 ° C., and the optimum fermentation temperature is about 40 ° C. for natto.
Because Galie is about 80 ℃ . The following description is in line Ukoto natto bacteria as a representative of the fermentation bacteria. The present invention, when natto which is a natto bacterium or a fermented product thereof is coated and molded with a coating,
Since Bacillus natto has high heat resistance and is tasteless and odorless, it easily scatters, and especially dried ones become significantly larger. When it flies, it adheres to food and the optimum fermentation temperature is about 40 ° C.
About may 25 ° C. and fermented to become more proliferate, gradually spread in the plant, moreover, be fermentative bacteria not put to be heated die <br/> a fry start late. Also, natto fermented with natto bacteria has a natto odor, and it is highly prone to be hated by an extremely large number of people. However, in the present invention, a coating material, for example, a food material, particularly a sugar coating material, is coated, particularly, a pressure-coated sugar-coated tablet or a gelatin capsule is formed.
For capsules tablets placed in this, also scattered, both child spread, also natto natto odor all Kunakunaru. In the case of capsules, a powder of Bacillus natto that has no natto odor
Alternatively, it is effective when used as an aqueous liquid. Unlike natto bacteria, natto has a lot of sticky ingredients, so if it is frozen and then coated or dried and coated , it becomes easier to coat . It is more preferable that the drying is low temperature or low temperature vacuum drying, particularly freeze drying. Although natto may be used as it is, it may be pressed and dried to be flat, or may be powdered, or the sticky ingredients may be separated and separately coated. The coating is any food material that can be coated, but it is more preferable to coat it under pressure . Overmoulding is primary molded by mixing the natto or natto and coatings, also be secondarily molded by coating this may be overmoulded with the coating at a time. Since the fermenting bacteria are often tasteless and odorless, it is also a good method to directly press-mold. Further, when the product of the present invention is not directly eaten or eaten but is added to soil, for example, a hydrophilic plastic or a biodegradable material may be used. Fermentation of fermenting bacteria has a lot to do with humidity, oxygen, nutrient sources, and the optimum temperature for fermentation of each fermenting bacteria . Decide the quantity,
For example, 3 tablets for 1 dose
Especially, it is better to keep the vacuum pack.
It When the fermentation bacterium or its fermented body housed in a container having little or no oxygen permeability is treated so that the subsequent fermentation becomes difficult or does not occur, for example, the natto bacterium or its fermented body, natto, is sealed, Especially vacuum sealed and empty
Qi and natto odor are removed, and in the case of each fermentative bacterium or fermented product, that is, natto bacterium or natto, cooling to a temperature not higher than the fermentation temperature eliminates the subsequent generation of fermentation or natto odor, and the storage stability is extremely large. become. It is also a good method to enclose a deoxidizing material, especially an iron-based oxygen agent. When the natto of the present invention is cooled at a low temperature, it does not generate a natto odor and is aged and becomes extremely delicious. It is also a good idea to enclose the deodorant. The cooling temperature is lower than the optimum temperature for fermentation of each fermenting bacterium, and if it is cooled to a temperature at which it is hardly or not frozen at all, the ripening becomes large and the umami taste becomes significantly large. It is preferable to lower the temperature by 10 ° C. or more than the optimum temperature for fermentation of each fermenting bacterium. Particularly, when the temperature is 5 ° C. or lower, and preferably 2 ° C. or lower, the umami is further enhanced. In addition, if it is stored frozen, the storage property becomes extremely large. Especially quick freeze is good. Bacillus natto generally uses powder or powder as an aqueous liquid. The fermented material may be fermented as usual, but if it is semi-fermented, this effect is more unique and delicious. If the conventional fermentation degree is 100% and the unfermented state is 0%, a half-fermentation degree of about 0.5 to 80% is more preferable. The food and drink of the present invention, Healthy food, healthy drink material, F Lucie seasonings, sprinkle, frozen food and drink, food decoration material, Giyo seat, healthy material, or the like to eat of such man grounds of the part Here is an example. There are limitless applications such as soil conditioner, water conditioner, flavor improver, feed improver, waste treatment, waste decomposer and so on. Special
Tomato, youth, fruit, youth, seaweed drink,
Mushroom drink, seasoning, coffee, milk, tea, medicine
Grass tea, soup, cola, black tea, mineral water.
Add natto powder or an aqueous solution to the syrup, dripping fluid, etc.
And the taste of the drink itself is not impaired, and
Being healthy is a surprising fact. Moreover,
If heated and sterilized, bacteria will die but natto bacteria will not die
Continue to represent the fruit. There is also no natto odor. Especially coffee
Beverages containing caffeine such as tea, tea, etc.
It has ingredients such as caffeine, which makes the stomach feel unwell.
Also, I cannot sleep at night, but I recommend using a powder or aqueous solution of Bacillus natto.
Compared to the natto's Neba ingredient added,
It does not harm the flavor of tea, tea, etc.
It never disappears or you can't sleep at night
It turned out. Bacillus natto is tasteless and odorless, heat and cold resistant
Extremely strong, and the optimum temperature for fermentation is about 40 ℃
Since it is close to the body temperature, not only the food and drinks mentioned above, but also seasoned products,
Use these flavors when making seasoned drinks, etc.
It doesn't hurt, and moreover, it becomes extremely healthy by acting in the intestines.
In this sense, it is an exaggeration to say that it is a universal healthy material.
Absent. Therefore, spices, salt, seasonings, edible acids, fruit acids,
The umami and sweeteners are selected and combined appropriately.
Used. ─────────────────────────────────────────────────── ───

[Procedure amendment]

[Submission date] February 20, 1995

[Procedure Amendment 1]

[Document name to be amended] Statement

[Correction target item name] 0007

[Correction method] Change

[Correction content]

[Action] Fermentative bacteria are lactic acid bacteria, koji mold, natto bacteria,
Agarie bacterium (a radiation bacterium discovered by Yukinobu Toe,
Of course, it is fermented, so I decided to put it in a fermenting bacterium). In particular, there is a problem that natto fermented with natto bacteria is a natto odor, which is disliked by people. Moreover, natto bacteria and agarie bacteria have a unique property that they do not die even when heated at 100 ° C. , Fermentation temperature is about 40 for Bacillus natto
℃, Agariae is about 80 ℃, the following description will be described as fermenting natto bacteria. The present invention
When natto bacteria or its fermented product, natto, is coated and molded with a coating, the natto bacteria have high heat resistance and are tasteless and odorless , but are easily scattered, and especially dried ones become significantly larger.
If it flies, it adheres to food and the optimum temperature for fermentation is about 40 ° C, but when it reaches about 25 ° C or higher, it ferments to some extent and then grows.
However , it gradually spreads in the factory, and even if it is heated, it does not die and cannot be cleaned up . Also, natto fermented with natto bacteria has a natto odor and is extremely disliked by many people. However, in the present invention, a coating, for example, a food material, particularly a sugar-coated material, is coated, particularly, a pressure-coated sugar-coated tablet is formed, or a capsule is formed with gelatin, etc. , No scattering, no spread, and no natto smell of natto. For capsules, result in a powder or an aqueous solution of absolutely no natto natto odor
It is effective. Unlike natto bacteria, natto contains a lot of sticky ingredients, so it becomes easier to coat if frozen and coated or dried and coated. Drying is preferably low-temperature or low-pressure vacuum drying, especially freeze-drying. Natto may be used as it is, but may be pressed and dried to be flat, powdered, or
It is also possible to separate the ingredients and coat them separately. The coating may be any food material that can be coated, but it is more preferable to coat it under pressure. The coating molding may be carried out by mixing the Bacillus natto or natto with the coating to perform primary molding, and then secondary molding with the coating or coating molding with the coating at once. Fermentative bacteria are often tasteless and odorless, so even if they are pressure molded
good. Further, when the product of the present invention is not directly eaten or eaten, for example, when it is added to soil, a hydrophilic plastic or a biodegradable material may be used. Fermentation of fermenting bacteria has a lot to do with humidity, oxygen, nutrient sources, and suitable temperature for fermentation of each fermenting bacterium, so as with tablets of medicine, the amount of one time use is decided, and the determine the quantity of, for example, the dose in 3 tablets
And , it is better to keep the number of packs, especially the vacuum pack. In this case, without coating,
Even if pressure molding is performed, the same effect as the present invention can be obtained.
It is included in the scope of the invention. When the fermentation bacterium or its fermented body housed in a container having little or no oxygen permeability is treated so that the subsequent fermentation becomes difficult or does not occur, for example, the natto bacterium or its fermented body, natto, is sealed, In particular, by vacuum-sealing and removing air and natto odor, in the case of the respective fermentative bacteria or fermented products, that is, natto bacteria or natto,
When cooled below the optimum temperature for fermentation, the fermentation or natto odor will no longer occur and the shelf life will be significantly increased. Deoxidizing material,
The particular enclosed child iron-based oxygen scavenger is more have good method. When the natto of the present invention is cooled at a low temperature, a natto odor is not generated, and it is a good method to enclose a deodorizing material that is aged and becomes extremely delicious. The cooling temperature is lower than the optimum temperature for fermentation of each fermenting bacterium, and if it is cooled to a temperature at which it is hardly or not frozen at all, the ripening becomes large and the umami taste becomes significantly large. It is preferable to lower the temperature by 10 ° C or more than the optimum temperature for fermentation of each fermenting bacterium. Especially below 5 ° C, preferably
When the temperature is set to 2 ° C or lower, the umami taste becomes even greater. In addition, if it is stored frozen, the preservation property becomes extremely large, and quick freezing is particularly preferable.
The cooling method is not the air cooling method, but the water cooling method, and the
Freezing time is obtained by adding appropriate amount of rucor, sugar, salt, etc. and cooling.
Is 20 times shorter and economical. The fermented material may be fermented as usual, but if it is semi-fermented, natto
It has a small odor and is unique and delicious, and the wood effect is remarkably large.
The Conventional fermentation rate is 100%, unfermented state is 0%
If so, the half-fermentation of about 0.5 to 80% is more preferable. Bacillus natto uses powder or powder as an aqueous liquid
Is normal. As the food and drink of the present invention, healthy food, healthy seed link material, healthy seasoning, sprinkle,
Some examples are frozen foods and drinks, jellies, food decorations, gyoza, manjuyu, and other healthy foods that can be eaten and drinked. Soil improver, water improver, umami, feed improver,
The applications are endless, such as waste disposal materials and waste decomposition materials. Particularly, tomato diuse, fruit diuse, seaweed drink, mushroom drink, seasoning, coffee, milk, teas, herbal tea, soup, cola, black tea, mineral water, soup stock, dripping liquid, etc. It is a surprising fact that the addition of liquid does not impair the taste of the drink itself and is significantly healthy. Moreover, if it is sterilized by heating, bacteria will die, but the natto bacteria will not die and will continue to show the effect, and there will be no natto odor at all. In particular, drinks containing caffeine, such as coffee and tea, when drinking too much,
Due to the ingredients such as cafuein, the stomach sickness becomes worse, and it becomes difficult to sleep at night, but the one to which the powder or the aqueous solution of natto bacteria is added is better than the one to which the neba ingredient of natto is added, coffee, tea, etc. It was found that the flavor of was not impaired at all, and that the stomach did not feel well and that he could not sleep at night. Bacillus natto is tasteless and odorless, extremely resistant to heat and cold, and has a suitable fermentation temperature of about 40 ° C, which is close to the body temperature of humans. Therefore, when making not only foods and drinks, but also seasoned products and seasoned drinks. When used, it does not spoil these flavors,
Moreover, it becomes extremely healthy by acting in the intestine. In this sense, it is not an exaggeration to say that it is a universal healthy material.
Especially, spices, salt, seasonings, edible acids, fruit acids, umami,
At least two flavoring materials such as sweeteners are not used alone.
When used in combination with more than one species, Bacillus natto is involved
I'm not sure if it's there, but it's even more healthy
It is amazing that not only does it become
It is a fact. ─────────────────────────────────────────────────── ───

[Procedure amendment]

[Submission date] March 3, 1995

[Procedure Amendment 1]

[Document name to be amended] Statement

[Correction target item name] 0007

[Correction method] Change

[Correction content]

[Action] Fermentative bacteria are lactic acid bacteria, koji mold, natto bacteria,
Agarie bacterium (a radiation bacterium discovered by Yukinobu Toe,
Of course, it is fermented, so I decided to put it in a fermenting bacterium). In particular, there is a problem that natto fermented with natto bacteria is a natto odor, which is disliked by people. Moreover, natto bacteria and agarie bacteria have a unique property that they do not die even when heated at 100 ° C. , Fermentation temperature is about 40 for Bacillus natto
℃, Agariae is about 80 ℃, the following description will be described as fermenting natto bacteria. The present invention
When natto bacteria or its fermented product, natto, is coated and molded with a coating, the natto bacteria have high heat resistance and are tasteless and odorless, but are easily scattered, and especially dried ones become significantly larger.
When it flies, it adheres to food and the optimum temperature for fermentation is about 40 ° C, but when it reaches about 25 ° C or higher, it begins to ferment and grow to some extent, and it gradually spreads in the factory and is not killed even when heated. I can't get rid of it. Also, natto fermented with natto bacteria has a natto odor and is extremely disliked by many people. However, in the present invention, a coating such as a food material,
In particular, it is coated with a sugar coating material, in particular, pressure-coated to form a sugar-coated tablet, or gelatin is used to make a capsule, which is then put into a capsule tablet so that it can be scattered, spread, or natto of natto. There is no odor at all. For capsules, use odorless Bacillus natto powder, compressed tablets or an aqueous liquid.
Is the better way. Unlike natto bacteria, natto has a lot of sticky ingredients, so half fermented to reduce the sticky ingredients.
It becomes easy to coat when it is frozen or coated by freezing , or when it is dried and coated. Drying is preferably low-temperature or low-pressure vacuum drying, especially freeze-drying. Natto may be used as it is, but it may be pressed and dried to be flattened or powdered.
Or it is more preferable to separate the ingredients and coat them separately.
Yes. The coating is optional as long as it is a food material that can be coated,
It is more preferable to coat under pressure. The coating molding may be carried out by mixing the Bacillus natto or natto with the coating to perform primary molding, and then secondary molding with the coating or coating molding with the coating at once. Since the fermenting bacteria are often tasteless and odorless, they may be directly pressure-molded. Further, when the product of the present invention is not directly eaten or eaten, for example, when it is added to soil, hydrophilic plastic or biodegradable material may be used. Fermentation of fermentative bacteria is
Since it has a lot to do with the nutrient source and the optimum temperature for fermentation of each fermenting bacterium, the amount of each use should be decided like a tablet of medicine.
And you go-between, keep Me determine the quantity of tablets. For example, 3
If you take one dose with a tablet, it is more preferable to pack a suitable number of packs, especially a vacuum pack. In this case, in coating teeth, it is directly press-molded, and shall include the scope of the present invention because of the same effect as the present invention. When the fermentation bacterium or its fermented body housed in a container having little or no oxygen permeability is treated so that the subsequent fermentation becomes difficult or does not occur, for example, the natto bacterium or its fermented body, natto, is sealed, In particular, by vacuum-sealing and removing air and natto odor, if each fermentation bacterium or fermented product, for example, natto bacterium or natto is cooled to a temperature below the fermentation temperature, fermentation or natto odor is less likely to occur thereafter. Will or will not
Preservability is significantly increased. It is better to enclose deoxidizing material, especially iron-based oxygen scavenger. When the natto of the present invention is cooled at a low temperature, no natto odor is generated and it is aged and remarkably delicious. It is also a good idea to enclose the deodorant material. The cooling temperature is lower than the optimum temperature for fermentation of each fermenting bacterium,
Moreover, when cooled above the temperature at which it hardly or not freezes,
The aging becomes great, and the umami taste becomes extremely large. It is preferable to lower the temperature by 10 ° C or more than the optimum temperature for fermentation of each fermenting bacterium. In particular, if the temperature is 5 ° C or lower, preferably 2 ° C or lower,
The umami becomes even bigger. In addition, if it is stored frozen, the storability is significantly increased. Especially quick freeze is good. When the cooling method is not an air cooling method but a water cooling method and an appropriate amount of alcohol, sugar, salt or the like is added to water for cooling, the freezing time is 20 times or more shorter, which is economical. The degree of fermentation of the fermented product is the same as before .
Also good for the enzyme, but when semi-fermented, becomes a delicious and remarkably paid beans smell less Dokutoku, this effect is remarkably large. Assuming that the conventional fermentation rate is 100% and the unfermented state is 0%, the semi-fermented one of about 0.05 to 80% is more preferable. Bacillus natto is a powder, especially a tablet obtained by press molding a powder or
It is more preferable to use these as an aqueous liquid. As the food and drink of the present invention, healthy foods, healthy seed materials, healthy seasonings, healthy sauces, sprinkles, frozen foods and drinks, jellies, food ingredients, gyoza, buns , pickled foods, etc. Here are some examples. In addition, there are limitless applications such as soil conditioner, water conditioner, umami, feed improver, sewage treatment material and waste decomposition material. In particular, tomatoes di youth, fruit Jiyusu, seaweed drinks, mushrooms drink, flavoring agents, coffee, milk, tea, herbal tea, soup, cola, tea, soup liquid, the sauce solution or the like, pay
It is a surprising fact that the addition of bean fungus does not impair the taste of the drink itself and is significantly healthy. Moreover, in the case of Bacillus natto, various bacteria die even if it is heated , but Bacillus natto does not die and continues to exhibit its effect. Moreover, coffee, and beverages containing caffeine of tea, such as drinking too much, those for the components of caffeine, etc. containing, condition of the stomach is poor, and although no longer sleep at night, the addition of natto
Add the flavor of coffee, tea, etc.
Compared to, it not a completely Gaiwa, moreover, or condition becomes worse of the stomach, also was found to be completely eliminated can no longer sleep at night. Bacillus natto is tasteless and odorless, extremely resistant to heat and cold, and has a suitable fermentation temperature of about 40 ° C, which is close to the body temperature of humans. Therefore, when making not only foods and drinks but also seasoned products and seasoned beverages. Or, when used when eating or drinking , these flavors are not impaired, and they are active in the intestines and become extremely healthy. In this sense, it is no exaggeration to say that it is a universal healthy material. Especially, spices, salt, seasonings, etc.
, Fruit acid, etc., umami, etc., sweeteners, alcohol, etc. , are not used individually, but if at least two or more kinds are used in combination, whether or not Bacillus natto is involved Not sure, but it's a surprising fact that not only is it more healthy, but it is also more delicious.

[Procedure amendment]

[Submission date] April 14, 1995

[Procedure Amendment 1]

[Document name to be amended] Statement

[Correction target item name] 0007

[Correction method] Change

[Correction content]

[Action] Fermentative bacteria are lactic acid bacteria, koji mold, natto bacteria,
Agarie bacterium (a radiation bacterium discovered by Yukinobu Toe,
Naturally, it is fermented, so I decided to put it in a fermenting bacterium) etc., especially natto fermented with natto has a problem that people dislike it, and moreover, natto bacterium,
The agarie bacterium has a peculiar property that it does not die even when heated at 100 ° C, and the optimum fermentation temperature is about 40 ° C for the natto bacterium and about 80 ° C for the agarie bacterium. We will perform it as a representative of fermenting bacteria. The present invention, when natto which is a natto bacterium or a fermented product thereof is coated and molded with a coating,
Although Bacillus natto has a high heat resistance and is tasteless and odorless, it easily scatters, and especially dried ones become significantly larger. When scattered, adhered to the food, but the fermentation optimum temperature is about 40 ° C., becomes more than about 25 ° C., began to proliferate to some degree fermentation, gradually spread in the plant, moreover, it killed to be heated Ku
Therefore, natto fermented with natto bacteria, which cannot be cleaned up, has a natto odor and is disliked by an extremely large number of people. However, in the present invention, a coating such as a food material,
In particular, for coating with a sugar-coated material or a gummy material mainly containing gelatin, particularly for pressure-coating to form a sugar-coated tablet or a gummy-shaped tablet, or to make a capsule with gelatin or the like, and put it into a capsule tablet. , Can be scattered or spread,
Also, the natto smell of natto is completely eliminated. In the case of capsules, odorless Bacillus natto powder or pressurized tablets or aqueous liquids should be used.
It's a better way. Unlike natto bacteria, since natto has many sticky ingredients, it can be semi-fermented to eliminate or reduce sticky ingredients, or can be frozen for coating, or dried for easier coating. Drying is preferably low-temperature or low-pressure vacuum drying, especially freeze-drying. Natto may be used as it is, but it may be dried by pressure to flatten it, powdered it, or separating the sticky ingredients and coating them separately.
Better . The coating is a food material that can be coated , and for this purpose
It is optional if it can be achieved, but it is more preferable to coat under pressure. The coating molding may be carried out by mixing the Bacillus natto or natto with the coating to perform primary molding, and then subjecting this to secondary molding with a coating or coating with a coating at a time, but the former is more preferable.
It will be more complete. Since the fermenting bacteria are often tasteless and odorless, they may be directly molded under pressure . Also, when the product of the present invention is not directly eaten or eaten, for example, when it is added to soil, it may be coated with a hydrophilic plastic or a biodegradable material.
Yes. Fermentation of fermenting bacteria has a lot to do with humidity, oxygen, nutrient sources, and suitable temperature for fermentation of each fermenting bacterium, so as with tablets of medicine, the amount of one time use is decided, and the Determine the quantity of. For example, if 3 tablets are used for one dose, it is more preferable to pack a suitable number of packs, especially vacuum packs. In this case, the same effect as that of the present invention can be obtained without pressure coating or directly without coating.
Therefore, it is included in the scope of the present invention . When the fermentation bacterium or its fermented body housed in a container having little or no oxygen permeability is treated so that the subsequent fermentation becomes difficult or does not occur, for example, the natto bacterium or its fermented body, natto, is sealed, In particular, by vacuum-sealing and removing air and natto odor, if each fermentation bacterium or fermented product, for example, natto bacterium or natto is cooled to a temperature below the fermentation temperature, fermentation or natto odor is less likely to occur thereafter. It becomes or disappears, and the storability becomes significantly large. The deoxidizer, in particular better way enclosed child both an iron-based oxygen scavenger. When the natto of the present invention is cooled at a low temperature, no natto odor is generated and it is aged and remarkably delicious. It is also a good method to make the deodorant coexist . The cooling temperature is lower than the optimum temperature for fermentation of each fermenting bacterium,
Moreover, when it is cooled above a temperature at which it hardly or completely does not freeze, the ripening becomes large and the umami becomes significantly large. It is preferable to lower the temperature by 10 ° C or more than the optimum temperature for fermentation of each fermenting bacterium. Particularly, the temperature is 5 ° C or lower, preferably 2 ° C or lower ,
If you store it in a state where it freezes almost or not at all, the umami taste will be improved.
Becomes large. In addition, if it is stored frozen, the storability is significantly increased. Especially quick freeze is good. Also as the cooling method, instead of the air-cooling method, when the water-cooling method, significantly cooled faster, water especially
If an appropriate amount of alcohol, sugar, salt, etc. is added to the
And the freezing is about 20 times faster, which is economical. The fermented material may be fermented as usual, but if semi-fermented, the natto odor will be significantly reduced and the taste will be unique and delicious. The degree of semi-fermentation depends on
It is optional if it is smaller than the degree of fermentation, but fermentation adheres to food
The time when the fermentation is started is defined as the beginning of semi-fermentation.
Because even if it adheres to the product, it will proceed if it is at an appropriate temperature.
The Moreover, if the conventional fermentation rate is 100%, it is about 80%.
A fermented one is more preferable. Bacillus natto is more preferable to use a powder, particularly a tablet obtained by press-molding powder or these as an aqueous liquid, as the food and drink of the present invention, a healthy food, a healthy seed link material, a healthy seasoning, a healthy sauce. , Healthy soup, sprinkles, frozen food and drink,
Some examples are jelly, food ingredients, healthy food materials such as gyoza, manjuyu, pickled vegetables, etc. Other
There are limitless applications for Soil conditioner, water conditioner, umami, feed improver , waste treatment, waste decomposer, etc. In particular, adding natto bacteria to tomato juice, fruit juice, seaweed drink, mushroom drink, seasoning, coffee, milk, teas, herbal tea, soup, cola, black tea, soup stock, dripping solution, etc. It is a surprising fact that it does not cause any damage to the plant, and it becomes significantly healthy. In addition, in the case of Bacillus natto, even if it is heated, various bacteria die, but the natto bacterium does not die, and the effect continues. In addition, if you drink too much caffeine-containing beverages such as coffee and tea, you will have a stomach illness due to the components such as caffeine contained, and you will not be able to sleep at night. It was found that the flavors of coffee, tea, etc. were not harmed at all as compared with the addition of the natto's sticky ingredient, and the stomach sickness and sleeplessness at night were completely eliminated. Bacillus natto is tasteless and odorless, extremely resistant to heat and cold, and has a suitable fermentation temperature of about 40 ° C, which is close to the body temperature of humans. Therefore, when making not only foods and drinks but also seasoned products and seasoned beverages. Or, when used when eating or drinking, these flavors are not impaired, and moreover, it is active in the intestine and becomes extremely healthy. In this sense, it is not an exaggeration to say that it is a universal healthy material. In particular, spices, salt, seasonings, etc., edible acids, fruit acids, etc., umami, sweeteners, etc., seasoning materials such as alcohol, etc., are not used alone, but at least two or more kinds are used in combination. When used, it is unclear whether Bacillus natto is involved, but it is a surprising fact that not only is it more healthy, but also more delicious. ─────────────────────────────────────────────────── ───

[Procedure amendment]

[Submission date] November 21, 1995

[Procedure Amendment 1]

[Document name to be amended] Statement

[Correction target item name] 0007

[Correction method] Change

[Correction content]

[0007]

[Function] The fermenting bacteria are lactic acid bacteria, koji mold, natto bacteria, and agarie bacteria (radiation bacteria discovered by Mr. Yukinobu Toe, but naturally fermented, so I decided to put them in the fermenting bacteria). In particular, there is a problem that natto fermented with natto bacteria is a natto odor, which is disliked by people. Moreover, natto bacteria and agarie bacteria have a unique property that they do not die even when heated at 100 ° C. Since the optimum fermentation temperature is about 40 ° C. for Bacillus natto and about 80 ° C. for agarie, the following description will be made by using Bacillus natto as a representative of fermenting bacteria. The present invention is Bacillus natto or a fermented product thereof. When natto is coated and molded with a coating material, the natto bacteria have high heat resistance and are tasteless and odorless, but they are easily scattered, especially dried ones become significantly larger. 40 ℃, but at 25 ℃ or more, Fermented and began to grow, gradually spread to the factory, moreover, because it is hard die be heated,
Natto, which cannot be cleaned up and is fermented with Bacillus natto, has a natto odor and is disliked by a large number of people.However, in the present invention, a coating such as a food material, particularly a sugar coating material or gelatin is used as a coating material. Covered with the main Gummy material, especially
It is pressure-coated to form sugar-coated tablets or gummies, or capsules are made of gelatin etc., and the capsule tablets are put in it, so that there is no scattering, spreading, or natto odor of natto at all. In the case of capsules, it is better to use odorless natto bacteria powder or pressurized tablets or an aqueous liquid.Unlike natto bacteria, natto has many sticky ingredients, so it is semi-fermented to eliminate sticky ingredients. It is easier to coat when it is coated with or reduced or reduced or frozen or coated with dry, drying is preferable to be low temperature or low temperature reduced pressure drying, especially freeze drying, but natto may be used as it is. , Press dry to flatten, powder,
Or, it is more preferable to separate and coat the ingredients separately, and the coating is a food material that can be coated, and it is optional as long as the object can be achieved, but coating under pressure is more preferable. Molding may be carried out by mixing natto bacteria or natto with a coating and primary-molding it, and then secondary-molding it with a coating, or coating-molding with a coating at once, but the former is more complete. Since the fermenting bacterium is often tasteless and odorless, it may be subjected to pressure molding as it is. Further, when the product of the present invention is not directly eaten or dipped, for example, when it is added to soil, hydrophilic plastic or raw Fermentation of fermenting bacteria, which may be coated with degradable materials, is largely related to humidity, oxygen, nutrient sources, and the optimum temperature for fermentation of each fermenting bacteria. Determine the quantity and thus the quantity of tablets, for example If 3 tablets are used as one dose, it is more preferable to pack in a quantity corresponding thereto, particularly vacuum packing. In this case, the same as in the present invention can be obtained without pressure molding or without molding without coating. Since it is effective, it is to be included in the scope of the present invention, and if the fermentation bacterium or its fermented body contained in a container having little or no oxygen permeability makes subsequent fermentation difficult or impossible. , For example, natto bacteria or fermented natto is hermetically sealed, especially vacuum sealed to remove air and natto odor, and in the case of the respective fermented bacterium or fermented material, for example, natto bacterium or natto, fermentation temperature When cooled below, the occurrence of fermentation or natto odor is reduced or eliminated, and the preservability is significantly increased. It is also a better method to enclose a deoxidizing material, especially an iron-based oxygen scavenger. , Delivery of the present invention When chilled at low temperature, natto odor does not occur, it is aged and remarkably delicious, it is also a good way to coexist with a deodorant, the cooling temperature is lower than the optimum fermentation temperature of each fermentation bacterium, and ,
When it is cooled above a temperature at which it is hardly or not frozen at all, the ripening becomes large and the umami taste becomes significantly large. It is preferable to lower the temperature by 10 ° C or more than the optimum temperature for fermentation of each fermenting bacterium,
In particular, if it is stored at 5 ° C. or lower, preferably 2 ° C. or lower, and is stored in a state in which it is hardly or not frozen, the umami taste is further enhanced, and if it is stored in a frozen state, the preservability is remarkably increased, especially rapid freezing. Good, and if the water-cooling method is used instead of the air-cooling method as the cooling method, the cooling speed will be remarkably fast, and if the alcohol, sugar, salt, etc. are added in appropriate amounts to the water, the cooling and freezing will be about 20 times faster. It is economical, the fermentation degree of the fermented body is good to ferment as usual, but when semi-fermented, the natto odor is significantly reduced and it becomes delicious, the main effect is remarkably large, the degree of semi-fermentation is It is optional if it is smaller than the degree of fermentation of the conventional fermented body, but the fermentation starts the semi-fermentation at the time when it is attached to the food, but this progresses if the fermentation bacterium has an appropriate temperature even at the moment of attachment. It is because the conventional fermentation rate is 100%. If, degree of fermentation of up to 80% approximately
More preferable, Bacillus natto, powder, particularly tablet using pressure-molded powder or more preferable to use them as an aqueous liquid, as the food and drink of the present invention, healthy food, healthy seed link material, Healthy seasoning, healthy sauce,
Healthy soups, sprinkles, frozen foods and drinks, jellies, food ingredients, gyoza, steamed buns, pickled foods, and other healthy materials are some examples.Other applications include soil conditioners , water conditioners, Umami material, feed improvement
Materials, waste treatment materials, deodorant materials, plant cultivation improvement materials, waste decomposition
There are endless uses for materials, especially tomato juice, fruit juice, seaweed drinks, mushroom drinks, seasonings, coffee, milk, teas, herbal teas, soups, colas, teas, soup stocks, and natto. It is a surprising fact that when added, the taste of the drink itself is not impaired and it becomes significantly healthy, and in the case of Bacillus natto,
Even when heated, miscellaneous bacteria die, but Bacillus natto continues to exhibit the effect without dying, and, on top of that, drinks containing caffeine such as coffee and tea are too much, because of the components such as caffeine contained, My stomach feels bad and I can't sleep at night, but the one with natto bacteria added does not harm the taste of coffee, tea, etc. and the natto's sticky ingredient at all. It has been found that the quality of the natto will not worsen or that you will not be able to sleep at night. Bacillus natto has no taste and odor, is extremely resistant to heat and cold, and has a fermentation temperature of about 40.
Since it is close to ℃ and the body temperature of human beings, etc.
When used when making seasoned products, seasoned beverages, or when eating or drinking, these flavors are not impaired, and they become extremely healthy by acting in the intestine. It is no exaggeration to say that spices, salt, seasonings, edible acids, fruit acids, flavoring agents, sweeteners, alcohol, etc. are not used individually, but at least two or more types are used. When used together, it is unclear whether Bacillus natto is involved, but it is a surprising fact that not only is it healthier, but also tastier.

Claims (2)

[Claims] 1. A healthy material obtained by coating and molding a fermenting bacterium or a fermented product thereof with a coating. 2. A healthy material which is treated such that the fermentation bacterium or its fermented body contained in a container having little or no oxygen permeability becomes less likely to or does not undergo subsequent fermentation.