Intestinal bacterial flora improver

Abstract

To provide a novel application of an insoluble component of soybean milk residue as an intestinal bacterial flora improver that exerts improving action of an intestinal bacterial flora by micronizing the component even more finely.SOLUTION: An intestinal bacterial flora improver includes bean curd refuse paste formed by supplying slurry prepared by adding water to soybean milk residue to a pressure homogenizer, and drying obtained micronized slurry into a jam-like state, where in an intestinal bacterial flora model simulating an intestinal environment, occupancy of the genus Prevotella bacteria in an intestinal bacterial flora in a bean curd refuse paste-added group is significantly high compared to a control group.SELECTED DRAWING: Figure 5

Description

[Technical field]

[0001] The present invention relates to a new use of soy milk residue. [Background technology]

[0002] Many Japanese people eat a variety of soy products in their daily diet. Among them, tofu and foods made from tofu such as deep-fried tofu and fried tofu are deeply related to daily life and are consumed in considerable quantities in Japan.

[0003] Tofu is made by soaking soybeans in water, grinding them (soybean soup), subjecting them to a solid-liquid separation means to remove soybean lees (soymilk residue), and coagulating the soymilk obtained. Therefore, mass production of tofu results in the production of a large amount of soybean lees.

[0004] Of course, there have been various cooking methods for soy pulp since ancient times, such as making it into uona (unohana) or using it as an ingredient in croquettes and hamburgers, and also adding it to cookies and bread (see, for example, Patent Document 1).

[0005] In addition, because soybean pulp contains a lot of dietary fiber, it is known that soybean pulp is used as a raw material for compositions that contain dietary fiber and are intended to improve constipation (see, for example, Patent Document 2). The improvement of constipation by dietary fiber is brought about by the effects of 1) helping to retain moisture in stool, 2) promoting intestinal peristalsis, and 3) increasing the amount of stool piled up.

[0006] The large intestine is home to many intestinal bacteria, including lactic acid bacteria and bifidobacteria, which are known to have a significant impact on the health of the host, the human, by metabolizing undigested components contained in food, i.e., mainly dietary fiber. Several research results have been reported regarding the relationship between the activity of specific bacteria that form the intestinal flora and human health (see, for example, Non-Patent Documents 1 and 2). [Prior art documents] [Patent documents]

[0007] [Patent Document 1] Utility Model Registration No. 3130784 [Patent Document 2] JP 2017-132708 A [Non-patent literature]

[0008] [Non-Patent Document 1] Tingting Chen et al., “Fiber-utilizing capacity varies in Prevotella-versus Bacteroides-dominated gut microbiota”, Scientific Reports,01 June 2017(published online), vol.7, No.2594 [Non-Patent Document 2] Petia Kovatcheva-Datchary et al., “Dietary Fiber-Induced Improvement in Glucose Metabolism Is Associated with Increased Abundance of Prevotella”, Cell Metabolism, December 1, 2015, vol.22, pp971-982 Summary of the Invention [Problem to be solved by the invention]

[0009] Adjusting the types and metabolic state of intestinal bacteria is thought to be of great help in maintaining daily health, but there are few methods for adjusting this at will, and the methods are limited to the use of certain probiotic and prebiotic foods, so there is a demand for a variety of ingredients that can be used daily as food.

[0010] Okara also has a wide variety of uses, including as a fertilizer, feed, etc. However, since okara is originally a food, in order to provide high added value that is commensurate with the processing costs of the okara, it is necessary to find ways to encourage its consumption as a food more than ever before, but the current situation is that this has not yet led to a dramatic increase in consumption.

[0011] One of the factors that prevents mass consumption of okara as a food product is that, depending on how it is used, the fiber can remain on the tongue, giving it a poor texture.

[0012] Of course, this problem can be solved by refining the fiber, but many of the fiber components that make up soybean pulp have a strong structure, such as cellulose and lignin, and a technology that can efficiently and easily refining them is desired. If a simple refining technology can be used to make soybean pulp easier to handle, it is expected that the uses of soybean pulp will expand.

[0013] In addition, by changing the properties of okara, it is expected that not only will it have the effect of improving the balance of intestinal flora through dietary fiber, which is already known to be the case, but it will also have the effect of increasing the number of specific bacteria that form the intestinal flora.

[0014] The present invention has been made in consideration of the above circumstances, and provides a new use as an intestinal flora improver that exerts an effect of improving the intestinal flora by finely pulverizing the insoluble components of soymilk residue. [Means for solving the problem]

[0015] The inventors conducted intensive research to solve the above-mentioned problems and discovered that the proportion of bacteria beneficial to the body increases in an intestinal flora model simulating the intestinal environment by adding okara paste prepared from soymilk residue using a specific manufacturing technique.

[0016] Among the bacteria whose abundance increased, it was confirmed that the Prevotella genus bacteria in particular increased significantly.

[0017] The present invention has been made based on these findings and includes the following aspects.

[0018] An intestinal flora improving agent according to one embodiment of the present invention comprises (1) a soybean pulp paste prepared by adding water to soymilk residue to prepare a slurry, subjecting the slurry to a pressure homogenizer, and drying the resulting finely divided slurry.

[0019] Furthermore, the intestinal flora-improving agent according to one embodiment of the present invention is also characterized by (2) increasing the amount of Prevotella bacteria in the intestinal flora.

[0020] In the intestinal flora improving agent according to one embodiment of the present invention, (3) the soybean pulp paste contains a predetermined amount of polymeric water-soluble dietary fiber.

[0021] Moreover, an intestinal flora improving agent according to one embodiment of the present invention is (4) a food composition or a food additive. Effect of the Invention

[0022] According to the intestinal flora improving agent of one embodiment of the present invention, a slurry is prepared by adding water to soymilk residue and then passed through a pressure homogenizer, and the resulting finely divided slurry is dried to form a paste-like okara paste, thereby providing an intestinal flora improving agent that improves the balance of the intestinal flora.

[0023] Furthermore, according to the intestinal flora improving agent according to one embodiment of the present invention, the intestinal flora improving agent contains soybean pulp paste in which insoluble components derived from soybeans have been finely divided, thereby promoting the proliferation of Prevotella bacteria in the intestinal flora.

[0024] Furthermore, the intestinal flora improving agent according to one embodiment of the present invention contains a predetermined amount of water-soluble dietary fiber, and is therefore expected to have an intestinal flora improving effect that further improves the balance of the intestinal flora.

[0025] Furthermore, according to the intestinal flora improving agent according to one embodiment of the present invention, by making it into a food composition or a food additive, it is possible to impart an intestinal flora improving function to existing foods. [Brief description of the drawings]

[0026] [Figure 1] FIG. 1 is a block diagram showing an overview of a production technique for soybean pulp paste as an agent for improving the intestinal flora according to an embodiment of the present invention. [Diagram 2] 1 is a graph showing the relative bacterial load of Prevotella genus bacteria in Test Example 1 using an intestinal bacterial flora model. [Diagram 3] 1 is a graph showing the relative bacterial load of Prevotella genus bacteria in Test Example 1 using an intestinal bacterial flora model. [Figure 4] 1 is a graph showing the relative bacterial load of Prevotella genus bacteria in Test Example 1 using an intestinal bacterial flora model. [Diagram 5] 1 is a graph showing the occupancy rate of Prevotella bacteria in Test Example 1 using an intestinal bacterial flora model. [Figure 6] 1 is a graph showing the total bacterial amount in Test Example 2 using an intestinal bacterial flora model. [Figure 7] 1 is a graph showing the relative bacterial load of Prevotella genus bacteria in Test Example 2 using an intestinal bacterial flora model. [Figure 8] 1 is a graph showing changes in concentration of total short-chain fatty acids in Test Example 2 using an intestinal bacterial flora model. [Figure 9] 1 is a graph showing changes in acetic acid concentration in Test Example 2 using an intestinal bacterial flora model. [Figure 10] 1 is a graph showing changes in propionic acid concentration in Test Example 2 using an intestinal bacterial flora model. [Figure 11] 1 is a graph showing changes in butyric acid concentration in Test Example 2 using an intestinal bacterial flora model. [Figure 12] 1 is a graph showing the results of an analysis of the diversity of bacterial flora in Test Example 2 using an intestinal bacterial flora model. [Figure 13] FIG. 13 is an explanatory diagram showing the results of a bread-making test. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0027] The present invention provides an intestinal flora improver that improves the intestinal flora as a new use for soymilk residue by further finely pulverizing the insoluble components of soymilk residue.

[0028] Here, the bean paste-like substance includes soft substances such as paste and clay that have a certain consistency.

[0029] Furthermore, the soybean pulp paste contained in the intestinal flora improving agent according to this embodiment contains solid matter and fiber derived from soybeans, but may also contain other vegetable juice residues.

[0030] In addition, the technology for obtaining okara paste (hereinafter referred to as the insoluble component refining technology) involves adding water to soy milk residue to prepare a slurry, which is then passed through a pressure homogenizer, and the resulting finely divided slurry is dried to form a paste (a paste).

[0031] The effect of soybean pulp paste obtained using insoluble component refining technology on the intestinal flora is to increase the number of bacteria, particularly those of the Prevotella genus.

[0032] The enterobacteria that make up the human intestinal flora mainly belong to four phyla: Firmicutes, Bacteroidetes, Actinobacteria, and Proteobacteria.

[0033] The genus Prevotella is a major genus that occupies the phylum Bacteroidetes. Bacteria of the genus Prevotella (hereinafter referred to as Prevotella bacteria) are gram-negative bacilli and are obligately anaerobic. Prevotella bacteria have a high ability to decompose dietary fiber, and succinic acid is known as a metabolic product thereof. There is also a research report that Prevotella bacteria are involved in the postprandial blood glucose rise suppression effect of barley (see Non-Patent Document 2). The mechanism of the blood glucose rise suppression effect of Prevotella bacteria is thought to be that they decompose β-glucan in barley to increase the concentration of succinic acid, thereby enhancing the suppression effect of blood glucose rise at the next meal (second meal effect).

[0034] Applications of the intestinal flora improver include, for example, food additives and food compositions (including health foods, health promotion agents, and nutritional supplements (supplements, etc.)).

[0035] The form of the intestinal flora improving agent is not particularly limited, and may be in a form that is commonly used depending on the application. For example, when the application is as a food additive, the agent may be in the form of a paste, a gel, a solid formed into a predetermined shape, a powder, or the like.

[0036] In addition, when the intestinal flora improving agent is used as a food composition, the form of the agent may be liquid, gel or solid food, for example, beverages such as soft drinks and soups, dressings, yogurt, jellies, puddings, cake mixes, breads, cookies, noodles, etc.

[0037] The intestinal flora improver of the present invention may further contain other components as necessary. The other components are not particularly limited as long as they are components that can be blended into food additives, food compositions, medicines, health promotion agents, nutritional supplements (supplements, etc.), and examples thereof include solvents, dispersants, emulsifiers, buffers, stabilizers, excipients, binders, thickeners, colorants, flavorings, and chelating agents. In addition, inulin, dextrin with a dextrose equivalent of more than 5, lecithin, soybean protein, and milk protein may be added as water-reducing agents in the preparation process of the raw material slurry.

[0038] The intestinal flora improver exerts an excellent effect of improving the intestinal environment by oral ingestion. In addition to improving the intestinal environment, it may be used to maintain or prevent the deterioration of the intestinal environment. Since the intestinal flora improver does not affect the taste of existing dishes or foods, it is preferable to apply it as a food additive or food composition.

[0039] Hereinafter, the production technique of the soybean pulp paste contained in the intestinal flora improving agent according to this embodiment and the intestinal flora improving effect will be further described with reference to drawings, tests, etc.

[0040] [1] Okara paste manufacturing technology The present inventors, who have been conducting intensive research into the use of soybean pulp for many years, have pursued efficiency from the viewpoint of production technology in factories and established a technology for refining insoluble components derived from soybeans contained in soymilk residue. First, a manufacturing technology for the soybean pulp paste constituting the intestinal microflora improver according to the present embodiment (hereinafter referred to as insoluble component refining technology) will be described.

[0041] The insoluble component refining technology comprises a blending process in which water is added to soymilk residue to blend a raw material slurry, a pre-refining process in which the insoluble components in the raw material slurry prepared in the blending process are preliminarily refined, a pressure homogenization process in which the pre-refined slurry obtained through the pre-refining process is pressurized and sprayed to apply an impact force to further refine the insoluble components, and a drying / moisture adjustment process in which the moisture contained in the refined slurry obtained in the pressure homogenization process is evaporated and the moisture is adjusted as necessary to produce a paste.

[0042] FIG. 1 is a block diagram showing an overview of a soybean pulp paste production system 10 to which an insoluble component refining technique is applied.

[0043] Okara paste is made from raw okara (soymilk residue) that has not been processed in any way during the tofu production process, and is produced as a paste-like substance by finely grinding the insoluble components.

[0044] The soybean pulp paste production system 10 is configured to include a blending tank 12 for carrying out a blending process, a colloid mill 13 for carrying out a pre-refining process, a pressure homogenizer 14 for carrying out a pressure homogenization process, and a drum dryer 15 for carrying out a drying / moisture adjustment process. The following will explain each process in order from the upstream side.

[0045] Raw okara (soymilk residue) that is the raw material of the okara paste is available as a by-product of a plant that produces soymilk in the production of tofu, for example. In this embodiment, the raw okara used is dehulled okara produced by the following process.

[0046] First, soybeans were soaked in water for 8 to 24 hours (varies depending on the season), and then the husks were removed using a dehulling machine. The dehulled soybeans were then ground in a millstone-like machine and boiled without adding any antifoaming agent. After boiling, the soybeans were filtered, and the filtrate (soy milk) was removed to make dehulled okara.

[0047] The dehulled okara obtained by the above process is obtained by removing the seed coat and hypocotyl from the soybean, leaving mainly the cotyledon part of the soybean embryo. In addition, this dehulled okara can be dried to obtain "dehulled dried okara" and used as dehulled okara.

[0048] By using dehulled okara as a raw material in the okara paste production system 10, the amount of saponin derived from soybeans in the okara paste can be reduced. As a result, the okara paste can be made less likely to have a bitter or astringent taste. In addition, the foaming action derived from saponin can be reduced. In other words, when forming the okara paste or when mixing the okara paste as a raw material for other foods, the amount of antifoaming agent can be reduced or it is not necessary to use the antifoaming agent. In addition, when boiling foods mixed with the okara paste, such as noodles, foaming can be reduced.

[0049] In this manner, the raw okara (dehulled okara having a moisture content of 73 to 76 w / w %) obtained by the above process is supplied to the blending tank 12.

[0050] In the blending tank 12, 170 to 250 parts by weight of water is added to 100 parts by weight of the raw soybean pulp put in, to prepare a raw material slurry. By carrying out the blending step of adding water in this manner, the soymilk residue becomes a raw material slurry.

[0051] In addition, in the blending step, 0.2 to 0.6 parts by weight of the enzyme and an amount of a water reducing agent that is more than 0 parts by weight and less than 70 parts by weight may be further added as necessary. The amount of water is reduced according to the amount of the water reducing agent. For example, the amount of water when a water reducing agent is added is about 81.5% when 16 parts by weight of the water reducing agent is added, about 76.5% when 24 parts by weight of the water reducing agent is added, about 63.0% when 50 parts by weight of the water reducing agent is added, and about 56.8% when 60 parts by weight or more of the water reducing agent is added, compared to the amount of water when no water reducing agent is added.

[0052] Regardless of whether or not a water-reducing agent is added, by adding the above-mentioned amount of water to the raw okara, it is possible to ensure a sufficient flow rate for mechanical processing in the colloid mill 13 and pressure homogenizer 14 described below, thereby enabling smooth production.

[0053] Furthermore, by adding a plant tissue-disintegrating enzyme, the particles of the fiber solids in the okara can be made finer, and furthermore, soybean lecithin and oleosin can be dissolved outside the cells, thereby enhancing the emulsifying action.

[0054] The enzyme is not particularly limited as long as it can digest plant tissue from soybean pulp, and any known enzyme can be used. The digestion temperature and digestion time can be appropriately adjusted according to the optimal temperature of the enzyme to be used.

[0055] Next, the raw material slurry prepared in this manner is supplied to a colloid mill 13 for preliminary refinement (pre-refining step). In the pre-refining step, which is a step preceding the pressure homogenization step described below, the raw material slurry containing fiber solids and coarsely crushed materials of a size that would jeopardize smooth processing in the pressure homogenizer 14 is preliminarily refined into a pre-refined slurry that can be fed to the pressure homogenizer 14. In addition, a colloid mill is used as the device for generating the pre-refined slurry.

[0056] In the soybean pulp paste production system 10, the raw material slurry is supplied to a colloid mill 13 set at a rotation speed of 3000 to 4000 rpm, and a pre-fractionation process is performed while circulating between the colloid mill 13 and the blending tank 12 while maintaining the temperature at 20 to 50° C. This process enables the soybean pulverization process to be performed mechanically while enzymatically digesting the soybean pulverization process.

[0057] The device for producing the pre-fine slurry is not particularly limited, and it is also possible to use, for example, a roller mill, a ball mill, or a propeller mixer instead of a colloid mill. The pre-fine slurry process may be omitted depending on the state of the slurry prepared in the preparation process. That is, if the raw material slurry has already reached a degree of fineness that allows it to be fed to a pressure homogenizer, the pre-fine slurry process may be omitted.

[0058] The pre-fine slurry obtained by circulation between the blending tank 12 and the colloid mill 13, or by passing the slurry from the blending tank 12 through the colloid mill 13 in one pass (if the pre-fine slurry step is omitted, the slurry is prepared in the blending tank 12 and appropriately treated) is then supplied to a pressure homogenizer 14.

[0059] In the pressure homogenizer 14 (pressure homogenization step), a predetermined pressure is applied to the pre-fine slurry to mechanically wet-fine the fiber solids. The slurry is further emulsified to further fine the particles constituting the soybean pulp paste.

[0060] The pressure homogenizer 14 is a device that has been widely used for homogenizing milk for a long time, and any known device can be used. Pressure homogenizers 14 are roughly classified into nozzle type and valve type, but in implementing the insoluble component microparticulation technology, the valve type is more suitable because it is less likely to be clogged with the material to be processed.

[0061] The pressure homogenizer 14 is a device that is widely used in the beverage industry, such as for milk, but because its internal structure has many narrow flow passages, it was previously thought difficult to use this device to refine the fiber solids contained in high-viscosity materials such as pastes.

[0062] Soymilk residue is made by soaking soybeans in water, grinding them, and removing the liquid soymilk, and it is prone to crumbling and does not easily maintain a fixed shape. Therefore, the physical properties of soymilk residue are low and close to solid. When carrying out the fine particle processing of such a material with physical properties close to solid, the idea of ​​combining this processing with a pressure homogenizer 14 had not been thought of before.

[0063] In this regard, the inventors have dared to overturn these conventional concepts and have succeeded in efficiently and more finely pulverizing the soymilk residue that has temporarily turned into a slurry by adding water to the soymilk residue to form a slurry, and then subjecting the slurry to a pressure homogenizer after carrying out pretreatment as necessary.

[0064] In the soybean pulp paste production system 10, the pressure setting of the pressure homogenizer 14 is set to 50 to 80 MPa.

[0065] When the pressure is set in the range of 50 to 80 MPa, the soybean pulp paste can be made smoother, and the soybean pulp and water can be made more homogenous.

[0066] On the other hand, if the pressure is less than 50 MPa, the pressure during mechanical wet-refining may be insufficient, and the particles constituting the soybean pulp paste may not be made sufficiently small.

[0067] Furthermore, if the pressure exceeds 80 MPa, the soybean pulp paste will have sticky properties, which can easily cause problems when mixed with other food ingredients.

[0068] By carrying out processing with the pressure homogenizer 14 set at a pressure in the range of 50 to 80 MPa, the fiber solids can be mechanically wet-refined, and the dispersibility of the oily components of the okara in water can be improved, resulting in further homogenization of the okara and water. Furthermore, by refining the okara particles, they can be more easily mixed with water containing enzymes, further promoting the enzyme reaction. In addition, the soybean lecithin and oleosin derived from the okara that have been dissolved can be used to sufficiently emulsify the paste without the addition of a separate emulsifier.

[0069] However, it should be noted that setting the pressure in the pressure homogenizer 14 to the range of 50 to 80 MPa is merely an example and is not necessarily limited, as long as an okara paste having a desired texture is obtained. As a further example, the pressure homogenizer 14 may be set to a pressure that causes the median diameter of the particles constituting the okara paste to be in the range of 20 to 80 μm.

[0070] The set pressure of the pressure homogenizer is not particularly limited, and can be appropriately selected so that the treated slurry discharged from the pressure homogenizer (hereinafter referred to as the finely divided slurry) has a fineness suitable for the intended use.

[0071] In addition, the water content of the slurry before being fed to the pressure homogenizer and the degree of fineness of the fiber solids may be changed depending on the capacity of the pressure homogenizer used. For example, when a pressure homogenizer with a small driving force is used, it is desirable to add water to an extent that allows processing, or to perform a pre-fine processing step in advance to generate a pre-fine-fine slurry, which is then fed to the pressure homogenizer. On the other hand, when a pressure homogenizer with a large driving force is used, the water content may be adjusted so that the fluidity is somewhat low, or processing may be possible even if the fiber solids are somewhat large. A small water content in the slurry is advantageous because it reduces the amount of water that needs to be evaporated in the drying process described below.

[0072] Next, the micronized slurry discharged after micronization by the pressure homogenizer 14 is supplied to a drum dryer 15 (drying / moisture adjustment process). The drying / moisture adjustment process is a process in which the micronized slurry obtained by the pressure homogenizer 14 is dried to make it into a paste-like substance.

[0073] The drum surface temperature of the drum dryer 15 was set to about 80 to 160°C, and the drum was rotated at a speed of one rotation per 10 to 60 seconds, while the time from adhesion to removal by the scraper was set to about 5 to 60 seconds, thereby evaporating the water contained in the micronized slurry.

[0074] The dried materials recovered from the drum dryer 15 are kneaded together to produce a bean-jam-like soybean pulp paste.

[0075] The drying method and dryer used in the drying and moisture adjustment process can be any known technology that can dry the slurry to a paste-like consistency, rather than drying the slurry to a moisture content of less than 10% (drying until it is completely dry). The drum dryer 15 is preferred because it is relatively easy to adjust the moisture content after drying.

[0076] In addition, it is preferable that the dried product obtained by drying is in a paste-like state, but even if it is dried below the target moisture content, water can be added later, so this is not a problem. In other words, in the drying and moisture adjustment process, the moisture contained in the finely divided slurry obtained in the pressure homogenization process is evaporated, and water is added to the dried product to make a paste with the target softness, as necessary.

[0077] In this way, the paste obtained through the drying and moisture adjustment process contains finer fiber solids than the soymilk residue that was the original raw material, and has a less fibrous feel and a relatively good texture when eaten.

[0078] In addition, in another embodiment, the finely divided slurry may be sufficiently dried using a dryer so that the moisture content falls below 10%. By carrying out such a process, a finely divided dried soybean pulp powder can be obtained. In other words, the finely divided dried soybean pulp powder can be used as one form of the intestinal flora improving agent.

[0079] In addition, the okara paste production system 10 is configured as part of a processed food production plant, and the obtained okara paste can be used as is as an ingredient in the processed food in the subsequent production process of the processed food, but it can also be sterilized and packaged as necessary to improve its shelf life.

[0080] [2] Properties of Okara Paste Next, various properties of the soybean pulp paste obtained by the above-mentioned technique for refining insoluble components derived from soybeans were confirmed.

[0081] First, the median diameter of the particles constituting the soybean pulp paste was confirmed using a laser diffraction particle size distribution analyzer (SALD-2300, manufactured by Shimadzu Corporation), and was found to be approximately 40 μm (37.356 μm) with a particle size range of 0.68 to 205 μm. The particle size distribution curve showed a single peak.

[0082] In addition, because the insoluble component refining technology was used to make the okara paste finer than raw okara, the texture was evaluated by actually tasting both.

[0083] As a result, it was confirmed that the soybean pulp paste was clearly finer than raw soybean pulp, and the poor texture of the fiber remaining on the tongue was improved. The fineness was also confirmed by visual inspection.

[0084] Moreover, the median diameter of the pre-micronized slurry was 44.695 μm, and the particle diameter range was 2.51 to 161 μm, indicating that further micronization was achieved by the pressure homogenizer 14.

[0085] Taking these properties into consideration, it was suggested that the okara paste obtained using the insoluble component refining technology could be used as a secondary ingredient in a variety of foods, such as bread, noodles, sweets, croquettes, and dumplings.

[0086] In addition, since the particles constituting the okara paste are sufficiently small and have a uniform particle size range, it was thought that the paste would have a smooth texture and be easy to mix with other foods.

[0087] In addition, the unique flavor derived from the raw material, for example, the unique flavor derived from soybean curd pulp, is reduced, and the flavor of other foods is less likely to be impaired. In addition, in the case of the soybean curd pulp paste described above, the bitterness and astringency can be reduced by using dehulled soybean curd pulp as the raw soybean curd pulp.

[0088] [3] Changes in dietary fiber due to micronization Next, we confirmed the change in the ratio of soybean-derived dietary fiber components when raw okara was processed using the above-mentioned insoluble component refining technology (refining process) to make okara paste. Analysis of dietary fiber components was performed using the modified Prosky method for insoluble dietary fiber and high molecular weight water-soluble dietary fiber, and the enzyme-HPLC method for low molecular weight water-soluble dietary fiber. The results are shown in Table 1 below.

[0089] [Table 1]

[0090] As shown in Table 1, when comparing the content (g) of each dietary fiber per 100 g of raw okara that has not been subjected to micronization with the content (g) of each dietary fiber per 100 g of okara paste that has been subjected to micronization, the total dietary fiber and insoluble dietary fiber in the okara paste were lower than those in raw okara. On the other hand, it was confirmed that the okara paste contained about twice as much high molecular weight water-soluble dietary fiber as the raw okara. The content of high molecular weight water-soluble dietary fiber in the total dietary fiber (high molecular weight water-soluble dietary fiber (g) / total dietary fiber x 100) was about 4.6% in the raw okara, whereas it increased to about 11.3% in the okara paste. In other words, the okara paste contains a higher amount of high molecular weight water-soluble dietary fiber (at least 8% or more of the total dietary fiber, preferably 10 to 13%) than the raw okara in terms of the percentage of the total dietary fiber.

[0091] [4] Confirmation test of the effect of soybean pulp paste on intestinal flora A specified amount of soy pulp paste and a comparison sample were added to an intestinal flora model that mimicked the intestinal environment, and the effect on the growth of bacteria, mainly Prevotella spp., was confirmed.

[0092] (4-1) Gut flora model The intestinal flora model is a model in which the intestinal flora is reproduced in a culture tank in order to evaluate the effect of food on the intestinal bacteria. The intestinal flora model was constructed according to the method described in a literature by Han et al. (Kyu-Ho Han et al., “Comparison of the Effects of Longer Chain Inulins with Different Degrees of Polymerization on Colonic Fermentation in a Mixed Culture of Swine Fecal Bacteria”, Journal of Nutritional Science and Vitaminology, 2014, vol. 60, pp206-212). More specifically, feces from pigs raised on antibiotic-free feed were suspended in a buffer containing salt and minerals to form a slurry, and the slurry was added to a liquid medium prepared in a culture tank with controllable culture conditions. Nitrogen gas and carbon dioxide gas were aerated into the culture tank to make it anaerobic, and an intestinal flora model simulating the environment of the large intestine was prepared. Note that a medium containing peptone as a nitrogen source (e.g., NB medium: nutrient broth) was used as the medium.

[0093] (4-2) Test Example 1 The multiple (12) culture tanks in which the intestinal microbiota model was constructed were divided into test groups according to the sample to be added thereto. Each group had N=3. The amounts of the added samples were adjusted so that the amount of pig feces, nitrogen source, and added sample were approximately 1.7%, 0.8%, and 1.5%, respectively, per 120 ml of medium in the culture tank.

[0094] The test groups were as follows:

[0095] (a) Okara paste added group: The okara paste to be added was prepared by using the insoluble component refining technology described above, and was subjected to amyloglycosidase and pancreatin treatment to simulate digestion in the stomach and small intestine. Indigestible components were extracted from the digested matter to prepare the additive sample.

[0096] (b) Inulin-added group: The inulin added was powdered inulin (Inulia CLR, manufactured by Teijin Limited: Inulia is a registered trademark of Teijin Limited) used as the additive sample.

[0097] (c) Okara paste + inulin added group: The additive sample of (a) and the additive sample of (b) were mixed in a weight ratio of 1:1 to prepare an additive sample.

[0098] The control groups are as follows:

[0099] (d) Control group: Cellulose purified and powdered for food additives (manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.) was used as the additive sample.

[0100] The amount of sample added to each culture tank was adjusted so that all culture tanks had the same weight. Specifically, in the soybean pulp paste-added group, 1.8 g of the additive sample shown in (a) was added with the cellulose shown in (d) to make a total of 3.6 g. In the inulin-added group, 1.8 g of the additive sample shown in (b) was added with the cellulose shown in (d) to make a total of 3.6 g. In the soybean pulp paste + inulin-added group, 3.6 g of the additive sample shown in (c) was added. In the control group, 3.6 g of the additive sample shown in (d) was added.

[0101] After adding the samples, each culture tank was maintained at 37°C under anaerobic conditions while continuing to culture, and the culture medium (1 ml) was sampled after 8 hours, 24 hours, and 48 hours.

[0102] The amount of Prevotella bacteria in the culture medium was determined as a relative amount of bacteria by quantitative PCR. The results are shown in Figures 2 to 4. Figure 2 shows the relative amount of Prevotella bacteria 8 hours after sample addition, Figure 3 shows the relative amount of Prevotella bacteria 24 hours after sample addition, and Figure 4 shows the relative amount of Prevotella bacteria 48 hours after sample addition. In the graphs of Figures 2 to 4, the vertical axis shows the relative quantitative value of each sample divided by the average of the relative quantitative values ​​of all groups at 0 hours. In addition, the occupancy rate (presence rate) of Prevotella bacteria in the intestinal flora was determined by 16SrRNA flora analysis. The occupancy rate of Prevotella bacteria in the intestinal flora after 48 hours is shown in Figure 5.

[0103] In addition, the results of each test group were subjected to Tukey's multiple comparison test to detect differences from the control group, and different letters (a, b, c, d) in each graph of Figures 2 to 5 indicated significant differences (p<0.05).

[0104] As shown in Figures 2 to 4, it was confirmed that the relative amount of Prevotella bacteria was significantly increased in the okara paste addition group compared to the other groups after 8, 24, and 48 hours of incubation after sample addition. In the okara paste + inulin addition group, no significant difference was confirmed after 8 hours of incubation after sample addition, but it was confirmed that the relative amount of Prevotella bacteria increased significantly as the incubation time was extended to 24 and 48 hours.

[0105] As shown in Figure 5, the occupancy rate of Prevotella bacteria in the intestinal flora was significantly higher in the okara paste-added group than in the other groups. The occupancy rate of Prevotella bacteria in the control group was approximately 19%, whereas the occupancy rate of Prevotella bacteria in the okara paste-added group rose to approximately 55% 48 hours after addition. In the okara paste + inulin-added group, the occupancy rate rose to approximately 30% compared to the control group, although not as high as in the okara paste-added group.

[0106] On the other hand, the occupancy rate of Prevotella bacteria was lower in the inulin-supplemented group than in the control group. Since the relative amount of Prevotella bacteria did not increase in the inulin-supplemented group (see Figures 2 to 4), it is considered that the amount of intestinal bacteria other than Prevotella bacteria that assimilate inulin increased, resulting in a relative decrease in the occupancy rate of Prevotella bacteria.

[0107] From the results of this Test Example 1, it was confirmed that the okara paste obtained by the insoluble component refining technology promotes the growth of Prevotella bacteria.

[0108] It is expected that by ingesting foods containing soybean pulp paste obtained using the insoluble component refining technology as a food additive or food composition, the intestinal bacterial flora will be highly dominated by Prevotella bacteria.

[0109] (4-3) Test Example 2 Next, a confirmatory test was conducted using an intestinal flora model to determine whether there were any differences in the growth of Prevotella bacteria and their effects on the intestinal flora between raw okara and okara paste produced using insoluble component refining technology.

[0110] The confirmation test was carried out according to the method of Test Example 1 described above. That is, a plurality (9 pieces) of culture tanks in which the intestinal flora model was constructed were divided into test groups for each sample to be added thereto. Each group had N=3. The amounts of the added samples were adjusted to be approximately 1.7% pig feces, 0.8% nitrogen source, and 1.5% added sample per 120 ml of medium in the culture tank.

[0111] The test groups were (a) Okara paste added group, and (b) raw Okara added group. In addition, (c) control group was prepared as a control group. The preparation of the added samples for each group is shown below.

[0112] (a) Okara paste added group: The okara paste to be added was prepared by using the insoluble component refining technology described above, and was then subjected to amyloglycosidase and pancreatin treatment to simulate digestion in the stomach and small intestine. Indigestible components were extracted from the digested material to prepare the additive sample.

[0113] (b) Raw soybean pulp added group: Raw soybean pulp, as the raw material before the manufacturing process using the insoluble component refining technology described above, was subjected to amyloglycosidase and pancreatin treatment to simulate digestion in the stomach and small intestine, and indigestible components were extracted from the digested matter to prepare samples for addition.

[0114] (c) Control group: Cellulose purified and powdered for food additives (manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.) was used as the additive sample.

[0115] The amount of sample added to each culture tank was adjusted so that all culture tanks had the same weight. Specifically, in the soybean pulp paste addition group, 1.8 g of the additive sample shown in (a) was added with the cellulose shown in (c) to make a total of 3.6 g. In the raw soybean pulp addition group, 1.8 g of the additive sample shown in (b) was added with the cellulose shown in (c) to make a total of 3.6 g. In the control group, 3.6 g of the additive sample shown in (c) was added.

[0116] After adding the samples, each culture tank was maintained at a temperature of 37°C under anaerobic conditions while continuing to culture, and the culture medium (1 ml) was sampled after 24 hours.

[0117] The results are shown in Figures 6 and 7. Figure 6 shows the total amount of enterobacteria 24 hours after the addition of the sample, and Figure 7 shows the relative amount of Prevotella bacteria 24 hours after the addition of the sample. The total amount of bacteria and the amount of Prevotella bacteria in the culture medium were determined as relative amounts by quantitative PCR. In the graphs of Figures 6 and 7, the vertical axis shows the relative quantitative value of each sample divided by the average of the relative quantitative values ​​of all groups at 0 hours.

[0118] In addition, the results of each test group were subjected to Tukey's multiple comparison test to detect differences from the control group, and the different letters (a, b, c) in the graphs of Figures 6 and 7 indicated significant differences (p<0.05).

[0119] As shown in Figure 6, 24 hours after the addition of the samples and the incubation, the total number of enterobacteria increased significantly in both the okara paste-added group and the raw okara-added group compared to the control group. Furthermore, the total number of enterobacteria increased more in the okara paste-added group than in the raw okara-added group.

[0120] As shown in Figure 7, 24 hours after the sample addition and incubation, the relative amount of Prevotella bacteria increased significantly in both the okara paste-added group and the raw okara-added group compared to the control group. In addition, the relative amount of Prevotella bacteria increased more in the okara paste-added group than in the raw okara-added group. From these results, it was confirmed that the okara paste obtained by the insoluble component refining technology promotes the growth of Prevotella bacteria more than raw okara.

[0121] (4-4) Evaluation of short-chain fatty acids Next, the supernatant obtained by centrifuging the culture solution 24 hours after the addition of the sample used in Test Example 2 was used to quantitatively evaluate the short-chain fatty acids produced by the intestinal flora. The short-chain fatty acids were quantified using high-performance liquid chromatography. The short-chain fatty acids acetic acid, propionic acid, and butyric acid were identified by comparing the retention times of the measurement sample and the standard solution, and quantified by comparing the peak area values. The short-chain fatty acids are organic acids produced by the fermentation and decomposition of water-soluble dietary fiber by intestinal bacteria such as Prevotella bacteria, and have been attracting attention in recent years as substances that bring about benefits such as improving the intestinal environment.

[0122] In addition, as in the case of Test Examples 1 and 2, Tukey's multiple comparison test was performed on the quantitative results of short-chain fatty acids. The results are shown in Figures 8 to 11. The vertical axis of the graphs in Figures 8 to 11 is concentration (mM), and different letters (a, b, c) in each graph indicate significant differences (p<0.05). The total short-chain fatty acids shown in Figure 8 are the total values ​​of acetic acid, propionic acid, and butyric acid shown in Figures 9 to 11. It was confirmed in Figures 8 to 11 that there was no significant difference in the concentration of short-chain fatty acids (ns: p≧0.05) between the soybean pulp paste-added group and the raw soybean pulp-added group and the control group at 0 hours of culture after sample addition.

[0123] As shown in Figure 8, 24 hours after the addition of the samples and the incubation, total short-chain fatty acids increased significantly in both the okara paste-added group and the raw okara-added group compared to the control group. Furthermore, the increase in total short-chain fatty acids was greater in the okara paste-added group than in the raw okara-added group.

[0124] Furthermore, among the total short-chain fatty acids, acetic acid (Fig. 9) and propionic acid (Fig. 10) increased significantly in the okara paste-added group and the raw okara-added group compared to the control group 24 hours after the addition of the samples. On the other hand, as shown in Fig. 11, the concentration of butyric acid was not significantly different from the control group in either the okara paste-added group or the raw okara-added group 24 hours after the addition of the samples (ns: p≧0.05).

[0125] In the case of okara paste, the insoluble component refining technology makes the soluble dietary fiber more easily usable by intestinal bacteria, including Prevotella spp., than raw okara, and it is believed that this resulted in a greater increase in the amount of short-chain fatty acids compared to raw okara. In particular, the increase in acetic acid and propionic acid in the okara paste creates a weakly acidic intestinal environment, which is expected to have an effect on intestinal regulation.

[0126] (4-5) Evaluation of gut microbiota diversity In addition, the intestinal flora analysis was performed by 16SrRNA flora analysis after 24 hours and 48 hours of culture after the addition of the sample used in Test Example 2. It was shown that the occupancy rate of Prevotella bacteria in the intestinal flora after 24 hours and 48 hours was higher in the soybean pulp paste addition group than in the control group, as in the soybean pulp paste addition group of Test Example 1 shown in Figures 5 and 6. In addition, an increase in the occupancy rate of Prevotella bacteria in the intestinal flora after 24 hours and 48 hours was observed in the raw soybean pulp addition group. More specifically, the occupancy rate of Prevotella bacteria in the control group was about 12 to 20%, while the occupancy rate of Prevotella bacteria in the soybean pulp paste addition group was about 45% both 24 hours and 48 hours after addition. In addition, in the raw soybean pulp addition group, the occupancy rate of Prevotella bacteria was about 43% both 24 hours and 48 hours after addition.

[0127] FIG. 12 shows the Chao1 Index, which is an index of alpha diversity of the bacterial flora. As in the above-mentioned Test Example 1 and Test Example 2, the Tukey's multiple comparison test was performed on the Chao1 Index. The graph in FIG. 12 shows that there is a significant difference ( ** p<0.01). Alpha diversity refers to the diversity of species in a certain environment (for example, the intestinal environment), and the "Chao1 index" is an index of the abundance of biological species estimated based on the sequences of biological species that have been identified only once (singleton) and biological species that have been identified only twice (doubleton). The higher this value, the more diverse the species that exist.

[0128] As shown in Figure 12, the Chao1 index value of the types of intestinal bacteria that form the intestinal flora was significantly higher in the okara paste group than in the raw okara group both 24 and 48 hours after sample addition. In other words, the okara paste group had a richer variety of bacteria that form the intestinal flora than the raw okara group. In other words, it is thought that the okara paste obtained by the insoluble component refining technology is more easily utilized by a larger number of intestinal bacteria than raw okara.

[0129] Based on the above results, it is expected that by ingesting foods containing okara paste obtained using the insoluble component refining technology as a food additive or food composition, it is possible to obtain an intestinal bacterial flora with a high proportion of Prevotella bacteria, and to increase the diversity of the intestinal bacterial flora more than when raw okara is ingested.

[0130] [5] Bread-making test Next, we investigated what effects would be observed on bread by using soybean pulp paste produced using the insoluble component refining technology.

[0131] Using the above-mentioned okara paste production system 10, bread was made using either okara paste produced by passing it through a pressure homogenizer (hereinafter referred to as homogenized paste) or okara paste produced without passing it through a pressure homogenizer (hereinafter referred to as non-homogenized paste), and an investigation was conducted into the effects on the rheometer value and moisture value.

[0132] The homogenized paste was produced by applying the insoluble component refining technology in the above-mentioned okara paste production system 10 according to the recipe shown in Table 2. The median diameter of the homogenized paste was 37.356 μm (particle size range: 0.68 to 205 μm. The particle size distribution curve had a single peak).

[0133] [Table 2]

[0134] The non-homogenized paste has basically the same recipe and is made in the same way as the homogenized paste, but differs in that the pre-micronized slurry is not fed to the pressure homogenizer 14, but is instead re-formed into a paste in the drum dryer 15. The median diameter of the non-homogenized paste was 63.808 μm (particle diameter range: 2.51 to 472 μm. The particle size distribution curve has a single peak).

[0135] The bread dough was made by adding 14 parts by weight of soybean pulp paste to 100 parts by weight of wheat flour and kneading the mixture. Since the other steps of the bread making process are well known, detailed explanations will be omitted.

[0136] FIG. 13 is a graph showing the condition of bread on the first day and the fourth day after baking, where FIG. 13(a) shows the rheometer value and FIG. 13(b) shows the moisture value.

[0137] The rheometer value on the fourth day after baking of bread made using homogenized paste (hereafter referred to as homogenized bread) was greater than that of bread made using non-homogenized paste (hereafter referred to as non-homogenized bread).

[0138] Additionally, the moisture content of bread with homogenization decreased by 2.52% from the first day to the fourth day after baking. Additionally, the moisture content of bread without homogenization decreased by 2.19% from the first day to the fourth day after baking. The fluctuations in moisture content were comparable. On the fourth day after baking, bread with homogenization was softer than bread without homogenization, making it clear that bread with homogenization is less prone to staling (hardening).

[0139] The height of the bread with homo was 60.0 mm. On the other hand, the height of the bread without homo was 57.0 mm. In other words, it was clear that the bread with homo was more voluminous than the bread without homo.

[0140] When bread was made with homogenization, the dough did not become soft during preparation (when the dough was made), was easy to shape, and had a firm texture. On the other hand, when bread was made without homogenization, the dough became soft and sticky.

[0141] In addition, during baking, bread made with homogen showed expansion (expansion of the dough), while bread made without homogen was less likely to expand in the oven.

[0142] In addition, it was confirmed that the non-homogenized bread shrank slightly after baking compared to the homogenized bread. Furthermore, when the homogenized bread was tasted, it had a smooth texture and the original flavor of the bread could be felt. On the other hand, the non-homogenized bread had a slightly rough texture.

[0143] In the case of non-homogenized bread, the particles that make up the okara paste are larger than those in the homogenized paste, as is clear from the median diameter results, because the non-homogenized paste used has not been processed with a pressure homogenizer. Therefore, it is thought that the large particles inhibit the formation of gluten in the dough. When gluten formation is inhibited, the gluten structure becomes unstable and the dough becomes loose. As a result, the bread does not rise easily when baked, and the volume is insufficient. In addition, the texture is poor when eaten and it stales quickly.

[0144] It is believed that in homogenized bread, the particles that make up the okara paste are small and do not inhibit the formation of gluten as easily. As a result, it is speculated that the okara paste penetrates evenly into the structure of the bread, and the gluten structure is coated with the oil that makes up the okara, making it possible to delay staling.

[0145] Bread-making tests confirmed that when the okara paste obtained using the insoluble component refining technology was used as a food composition for bread, it did not affect the leavening, flavor, or texture of the bread.

[0146] Finally, the above-mentioned explanations of the embodiments are merely examples of the present invention, and the present invention is not limited to the above-mentioned embodiments. Therefore, even if the above-mentioned embodiments are different, various modifications are possible according to the design, etc., as long as they do not deviate from the technical idea of ​​the present invention. In addition, the effects described in this disclosure are merely examples and are not limited to the present invention, and other effects may be present. [Explanation of symbols]

[0147] 10. Okara paste manufacturing system 12 Mixing Tank 13 Colloid Mill 14 Pressure homogenizer 15 Drum dryer

Claims

1. The agent for improving the intestinal flora comprises a soybean pulp paste prepared by adding water to a soybean milk residue, subjecting the resulting slurry to a pressure homogenizer, and drying the resulting finely divided slurry.

2. The intestinal flora improving agent according to claim 1 , which increases Prevotella bacteria in the intestinal flora.

3. The intestinal flora improving agent according to claim 1 , wherein the soybean pulp paste contains a predetermined amount of polymeric water-soluble dietary fiber.

4. The agent for improving the intestinal flora according to any one of claims 1 to 3, which is a food composition or a food additive.

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