Precursor of fermented product and fermentation method using the precursor

Abstract

To provide a precursor of a fermented product which can efficiently convey fermentation microorganisms and a substrate simultaneously, and can make a storage period of a fermented product longer, and a fermentation method using the precursor.SOLUTION: A precursor of a fermented product 10 comprises a fermentation microorganism 16 and a substrate 12 to be fermented by the fermentation microorganism 16, where the substrate 12 is solidified so as to inhibit diffusion of the fermentation microorganism 16, and integrated with the fermentation microorganism 16 in a state of covering the fermentation microorganism 16 or a state of being covered by the fermentation microorganism 16.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to a precursor of a fermented product and a fermentation method using the precursor, and more particularly to a precursor of a fermented product comprising a fermenting microorganism and a substrate that is a product to be fermented, and a fermentation method using the precursor. [Background technology]

[0002] Fermentation using microorganisms has traditionally been widely used in fields such as food science and medicine, and in recent years, there are high expectations for its use in the field of bioenergy, such as producing methane gas through methane fermentation of biomass. Because producing bioenergy requires a lot of time and energy, research is being conducted to promote fermentation and improve fermentation efficiency.

[0003] Fermentation can be promoted by biological or chemical processes, such as adjusting the type and number of fermenting microorganisms that ferment the substrate or the temperature at which the fermenting microorganisms are activated, or by physical diffusion processes, such as applying an external force to a substrate contaminated with fermenting microorganisms to promote the diffusion of the fermenting microorganisms in the substrate.

[0004] For example, Patent Document 1 describes a method for promoting fermentation through biological and chemical action, which involves selecting a combination of specific fermenting microorganisms in fermented milk such as yogurt, and fermenting a substrate (i.e., a substance to be fermented) made from milk raw materials, thereby promoting the fermentation of the substrate.

[0005] Furthermore, as a method for promoting fermentation by physical diffusion, Patent Document 2 describes a fermentation method in which a fermentation culture substrate containing a fermenting microorganism and a substrate is stirred and mixed. In this fermentation method, water is further added to the fermentation microorganism and substrate to form the fermentation culture substrate, thereby increasing the fluidity of the fermentation microorganism and the substrate, and the fermentation culture substrate is stirred and mixed, thereby improving the diffusion action of the fermentation microorganism and promoting fermentation. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Publication No. 2024-062865 [Patent Document 2] Utility Model Registration No. 3242744 Summary of the Invention [Problem to be solved by the invention]

[0007] When fermentation is used industrially, it is preferable to transport the fermentation microorganisms and the substrate to be fermented together as a single unit from the viewpoint of transport efficiency. However, if the fermentation microorganisms come into contact with the substrate and diffuse into the substrate, fermentation of the substrate will proceed, shortening the shelf life of the fermented product. Therefore, it is necessary to transport the fermentation microorganisms and the substrate in a separated state so as not to proceed with fermentation, and then bring them into contact with each other at the desired timing to ferment, which creates the problem of complicated transport operations and reduced transport efficiency.

[0008] The present invention has been made in consideration of the above-mentioned problems, and aims to provide a precursor of a fermented product that can efficiently transport a fermentation microorganism and a substrate simultaneously and that can extend the storage period of the fermented product, and a fermentation method using the precursor. [Means for solving the problem]

[0009] In order to achieve the above object, the precursor of the fermented product according to claim 1 of the present invention is A precursor of a fermented product comprising a fermenting microorganism and a substrate to be fermented by the fermenting microorganism, The substrate is solidified so as to prevent the diffusion of the fermentation microorganisms, and is characterized in that it is integrated with the fermentation microorganisms in a state in which it covers the fermentation microorganisms or is covered by the fermentation microorganisms.

[0010] According to this configuration, the substrate, which is the material to be fermented, is solidified to reduce its fluidity. Furthermore, the degree of solidification is set to a level that inhibits the diffusion of fermenting microorganisms. As a result, even if the fermenting microorganisms and the substrate are in contact at the interface, the fermentation microorganisms in the precursor of the fermented product, which is made up of the fermenting microorganisms and the substrate, are prevented from easily diffusing into the substrate in a short time and causing fermentation to proceed. This slows down the fermentation of the substrate, thereby enabling the storage period of the fermented product produced from the substrate and the fermenting microorganisms to be extended. Furthermore, since the fermentation of the fermentation microorganisms and the substrate can be prevented as much as possible and the fermentation can be transported as a single unit, the transport efficiency can be improved.

[0011] The invention described in claim 2 provides a precursor of the fermented product described in claim 1, The matrix has a capsule shape; The fermentation microorganism is characterized in that it is encapsulated inside the substrate.

[0012] With this configuration, the substrate is solidified into a capsule shape, which prevents the fermentation microorganisms encapsulated therein from easily penetrating into the substrate and mixing with it, and allows the fermentation microorganisms to be properly integrated in a encapsulated state. This prevents the fermentation microorganisms in the substrate from coming into contact with the outside air, so when anaerobic fermentation microorganisms are used, they can be efficiently transported together with the substrate while preventing them from being killed by exposure to the outside air.

[0013] The invention described in claim 3 is a precursor of the fermented product described in claim 1, The substrate is characterized in that it is in the form of a solid that maintains a certain shape and is mixed inside the fermentation microorganism that has fluidity.

[0014] With this configuration, the substrate is processed into a solid form that maintains a fixed shape, which prevents fluid fermentation microorganisms from penetrating the substrate and causing fermentation to proceed. As a result, by transporting fluid fermentation microorganisms, the substrate is also transported at the same time, achieving efficient transport with suppressed fermentation.

[0015] The invention described in claim 4 is a precursor of the fermented product described in claim 1, The substrate is in the form of a sheet and is laminated in multiple layers, The fermentation microorganisms are characterized in that they are interposed between the stacked substrates.

[0016] With this configuration, the multiple sheet-like substrates are solidified and their fluidity is suppressed, so that the fermentation microorganisms sandwiched between the substrates are prevented from penetrating and diffusing into the substrates, which would promote fermentation of the substrates. Furthermore, by interposing the fermentation microorganisms between each layer of the stacked substrates, the fermentation microorganisms are dispersed almost uniformly in the substrates that constitute the precursor, promoting uniform fermentation.

[0017] The invention described in claim 5 is a precursor of the fermented product described in claim 1 or 2, The present invention is characterized in that a coating layer made of a non-fermentable material is provided between the substrate and the fermenting microorganism.

[0018] According to this configuration, the coating layer made of a non-fermentable material prevents direct contact between the substrate and the fermenting microorganisms, thereby more effectively suppressing fermentation of the substrate by the fermenting microorganisms and extending the storage period.

[0019] In order to achieve the above object, the fermentation method according to claim 6 of the present invention comprises: A fermentation method for fermenting a substrate with a fermentation microorganism, comprising: A fermentation product precursor production step for producing a precursor of the fermentation product according to claim 1; a fermentation promotion step of promoting fermentation by applying an external force to the substrate of the precursor to mix the fermentation microorganism with the substrate; The present invention is characterized by comprising:

[0020] According to this configuration, the precursor of the fermented product, which consists of a fermenting microorganism and a substrate, is in a state in which the fluidity of the substrate is inhibited, so even if the fermenting microorganism and the substrate are in contact at the interface, they mix together, slowing down the progress of fermentation of the substrate and extending the storage period of the fermented product.In addition, since the substrate and fermenting microorganism can be transported as a single entity with fermentation inhibited, transport efficiency can be improved.

[0021] Furthermore, in the fermentation promotion step, by applying an external force to the precursor substrate to mix the fermentation microorganisms with the substrate, the fermentation microorganisms can be dispersed within the substrate, thereby promoting fermentation of the substrate by the fermentation microorganisms, thereby allowing full-scale fermentation to begin at an appropriate time.

[0022] The invention described in claim 7 is the fermentation method described in claim 6, The fermentation promoting step is characterized in that it is carried out by putting the precursor inside a peristaltic pump and driving the peristaltic pump.

[0023] According to this configuration, the precursor of the fermentation product can be crushed by the peristaltic pump, and the substrate and fermentation microorganisms can be mixed so that the fermentation microorganisms are dispersed throughout the substrate. Furthermore, the fermentation microorganisms and substrate can be mixed and fermentation promoted while being transported from the upstream side to the downstream side of the peristaltic pump within the pump, so that, for example, transport of the fermentation product and promotion of fermentation can be performed simultaneously within a device having a peristaltic pump. [Effects of the Invention]

[0024] According to the precursor of the fermented product of the present invention, the substrate to be fermented is solidified to an extent that the diffusion of fermenting microorganisms is inhibited, so that even if the fermenting microorganisms and the substrate come into contact at the interface, the progress of fermentation of the substrate can be delayed, thereby extending the storage period of the fermented product. Furthermore, since the fermenting microorganisms and the substrate can be transported as a single unit in a state where fermentation does not proceed as much as possible, transport efficiency can be improved. Furthermore, in the fermentation method using the precursor of the fermented product of the present invention, an external force is applied to the precursor of the fermented product to mix the fermenting microorganisms and the substrate, thereby diffusing the fermenting microorganisms within the substrate and initiating full-scale fermentation at an appropriate time. [Brief explanation of the drawings]

[0025] [Figure 1] 1 is a cross-sectional view of a precursor of a fermented product according to a first embodiment of the present invention. [Figure 2] FIG. 2 is a diagram illustrating a method for producing the precursor shown in FIG. [Figure 3] FIG. 1 is an explanatory diagram showing a second embodiment of a precursor of a fermented product. [Figure 4] FIG. 10 is an explanatory diagram showing a third embodiment of a precursor of a fermented product. [Figure 5] FIG. 10 is a cross-sectional view of a precursor of a fermented product according to a fourth embodiment of the present invention. [Figure 6] FIG. 6 is a diagram illustrating a method for producing the precursor shown in FIG. [Figure 7] FIG. 1 is a flow chart showing a fermentation method using a precursor of a fermentate. [Figure 8] FIG. 1 is a schematic diagram illustrating a pump device having a peristaltic pump. [Figure 9] FIG. 10 is an explanatory diagram showing a contracted state of the pump unit. [Figure 10] FIG. 4 is an explanatory diagram showing an expanded state of the pump unit. [Figure 11] 10A and 10B are diagrams illustrating the operation of the pump device. [Figure 12] 1 is a table showing the mixing conditions of the fermentation product precursors of Samples A to E and the pH measurement times. [Figure 13]1 is a graph showing the experimental results of samples A to E. DETAILED DESCRIPTION OF THE INVENTION

[0026] A fermented product precursor 10 according to a first embodiment of the present invention will be described with reference to Figures 1 and 2. A fermented product, which is a substance resulting from fermentation, is produced by a fermenting microorganism 16 decomposing organic compounds constituting a substrate 12, which is a substance to be fermented. The fermented product precursor 10 comprises a fermenting microorganism 16 and a substrate 12 to be fermented by the fermenting microorganism 16. In the present invention, the term "fermenting microorganism 16" is used to include not only the microorganism (fermenting bacteria) that ferment the substrate 12, but also a liquid, gel, gas, powder, or the like containing the microorganism. In this embodiment, a gel containing lactic acid bacteria is used as an example of the fermenting microorganism 16.

[0027] The substrate 12 contains organic matter that is decomposed by the fermentation microorganisms 16, and is solidified by processing to prevent the diffusion of the fermentation microorganisms 16 (i.e., to suppress the fluidity of the substrate 12). In this embodiment, a dairy raw material is used as the substrate 12, and agar is added to a liquid dairy raw material (such as milk) to solidify the dairy raw material and form it into a three-dimensional shape. As shown in FIG. 1, the solidified substrate 12 in this embodiment has a capsule shape with an internal space. In this embodiment, the substrate 12 has a rectangular parallelepiped shape, and gel-like fermentation microorganisms 16 are enclosed in the internal space 13 of the substrate 12.

[0028] Next, a method for producing the precursor 10 of the fermented product shown in FIG. 1 will be described with reference to FIG. 2. First, as shown in FIG. 2(a), a liquid mixture obtained by adding agar to a liquid dairy raw material is poured into a substrate molding mold 40, and the mixture is cooled and solidified to produce a first substrate element 12a. The substrate molding mold 40 has a substantially rectangular parallelepiped storage space, and the inner bottom surface of the substrate molding mold 40 is flat, with a dome-shaped protrusion 41 provided in the center. The first substrate element 12a removed from the substrate molding mold 40 is formed into a substantially rectangular parallelepiped shape with a recess 11 formed on the surface opposite the recess 41 of the substrate molding mold 40, as shown in FIG. 2(b). A second substrate element 12b having the same shape as the first substrate element 12a is also produced using a similar method.

[0029] Next, as shown in Figure 2(c), fermentation microorganisms 16 are placed in the recesses 11 of the first substrate element 12a, and the second substrate element 12b is placed on top of them. The second substrate element 12b is placed on the first substrate element 12a so that the recesses 11 of the substrate elements 12a, 12b form a single internal space 13. The joining surfaces of the first and second substrate elements 12a, 12b can be integrated by, for example, applying a liquid mixture of liquid dairy ingredients and agar to the surfaces to be joined, stacking the first and second substrate elements 12a, 12b, and then cooling them.

[0030] Although not shown, the second substrate element 12b may be a rectangular parallelepiped without the recess 11. In this case, the recess 11 of the first substrate element 12a and the flat surface of the second substrate element 12b that closes it can form the internal space 13 of the substrate 12.

[0031] In the precursor 10 of the fermented product described above, the substrate 12, which is the material to be fermented, is solidified to reduce fluidity and to an extent that the diffusion of the fermenting microorganisms 16 is inhibited. Therefore, even if the fermenting microorganisms 16 and the substrate 12 come into contact at the interface, the fermenting microorganisms 16 are prevented from easily diffusing into the substrate 12 in a short time and causing fermentation to proceed. As a result, the precursor 10 of the fermented product of this embodiment can delay the progress of fermentation of the substrate 12 and extend the storage period of the fermented product produced from the substrate 12 and the fermenting microorganisms 16. Furthermore, this precursor 10 can be transported as a single unit in a state in which the fermentation of the fermenting microorganisms 16 and the substrate 12 proceeds as little as possible, thereby improving the transport efficiency of the fermenting microorganisms 16 and the substrate 12.

[0032] Furthermore, in the precursor 10 of this embodiment, the substrate 12 is in a solidified capsule shape, which prevents the fermentation microorganisms 16 sealed inside from mixing with the substrate, and allows the fermentation microorganisms 16 to be integrated in a sealed state within the substrate 12. This prevents the fermentation microorganisms 16 in the substrate 12 from coming into contact with the outside air.

[0033] In the above-described embodiment, the substrate 12 is formed in a capsule shape having an internal space. However, the precursor 10 may have a capsule structure in which the fermentation microorganisms 16 are sealed in the substrate 12 by injecting the fermentation microorganisms 16 with a syringe or the like into the substrate 12, which has a packed structure without an internal space 13. By providing the precursor 10 with such a structure, the fermentation microorganisms 16 can be sealed in the substrate 12 without being exposed to the outside air. This makes it possible, for example, when an anaerobic fermentation microorganism 16 is used as the fermentation microorganism 16 in the precursor 10, to integrate the fermentation microorganisms 16 with the substrate 12 while preventing them from dying due to exposure to the outside air.

[0034] In the first embodiment described above, the substrate 12 is formed in a rectangular parallelepiped shape, but the shape of the substrate 12 is not limited to this and can be changed as appropriate to other shapes such as a polyhedron, sphere, ellipsoid, or cylinder. Substrates 12 of such various three-dimensional shapes can be easily manufactured by appropriately changing the shape of the substrate forming mold 40.

[0035] Next, a fermented product precursor 20 according to a second embodiment of the present invention will be described with reference to Fig. 3. In the precursor 20 of this embodiment, a substrate 22 is integrated with the fermenting microorganisms 26 in a state where the substrate 22 is covered with the fermenting microorganisms 26. In this embodiment, the fermenting microorganisms 26 are in a liquid state and are contained in a container 28 to maintain a constant shape. Such fermenting microorganisms 26 can be, for example, fermenting bacteria contained in a culture liquid.

[0036] The substrate 22 is in a solid form that maintains a certain shape, and is mixed inside the fluid fermentation microorganisms 26. In the example shown in FIG. 3, the substrate 12 is formed into a sphere, and a plurality of substrates 12 are mixed inside the liquid fermentation microorganisms 26. The solid substrate 12 can be, for example, a liquid dairy raw material to which agar has been added and solidified, as in the first embodiment. Note that the container 28 shown in FIG. 3 is cup-shaped with an open top, but it may have a lid that closes the top opening, or it may be a sealed container 28 so that the fermentation microorganisms 26 and substrates 22 contained therein are not exposed to the outside air.

[0037] In the fermented product precursor 20 of this embodiment, the substrate 22 is processed into a solid form that maintains a fixed shape, so even if the fermenting microorganisms 26 are processed into a liquid form and have fluidity, it is possible to prevent the fermenting microorganisms 26 from penetrating the inside of the substrate 22 and proceeding with fermentation. This makes it possible to efficiently transport the fermenting microorganisms 26 and the substrate 22 as a single precursor 20 while suppressing the fermentation of the substrate 22 for the fluid fermenting microorganisms 26.

[0038] Next, a fermented product precursor 30 according to a third embodiment of the present invention will be described with reference to FIG. 4. In the precursor 30 of this embodiment, the fermenting microorganisms 36 are integrated with the substrate 32, with the fermenting microorganisms 36 covered by the substrate 32. In the precursor 10, the substrates 32 are sheet-like and are stacked, with the fermenting microorganisms 36 interposed between the stacked substrates 32. The fermenting microorganisms 36 may be a gel-like substance containing lactic acid bacteria, such as gel-like fermented milk. In the example shown in FIG. 4, the precursor 30 has a first sheet-like substrate 32a, a second sheet-like substrate 32b, a third sheet-like substrate 32c, and a fourth sheet-like substrate 32d, with the fermenting microorganisms 36 interposed between each of the sheet-like substrates 32a to 32d.

[0039] The sheet-like substrate 32 can be, for example, a substrate obtained by adding agar to a liquid milk ingredient and solidifying it, or a substrate obtained by impregnating a fiber sheet with a liquid or gel-like milk ingredient and solidifying it. When a fiber sheet is subjected to a solidification process by impregnating the milk ingredient with the fiber, the fluidity of the milk ingredient is suppressed by the fibers constituting the sheet, so that even if the substrate 32 and the fermentation microorganisms 36 come into contact at the interface, the diffusion of the fermentation microorganisms 36 within the substrate 32 is suppressed. In this way, when a fiber sheet is impregnated with the milk ingredient and solidified, the substrate 32 can be solidified in a shorter time than when agar or the like is added to the milk ingredient and then cooled and solidified.

[0040] In the precursor 30 of the fermented product of this embodiment, the substrate 32 is solidified and its fluidity is suppressed, so that the fermenting microorganisms 36 sandwiched between the sheet-like substrates 32 are prevented from penetrating and diffusing into the substrates 32, thereby preventing the fermentation of the substrates 32 from being accelerated. Furthermore, by interposing the fermenting microorganisms 36 between each layer of the stacked substrates 32, it is possible to ferment the substrates 32 more uniformly than, for example, the precursor 10 of the first and second embodiments, in which the fermenting microorganisms 16 are concentrated in only one place.

[0041] In the third embodiment, one precursor 30 of the fermented product includes a plurality of sheet-like substrates 32a to 32d, but the precursor 30 of the fermented product may have a structure in which the fermenting microorganisms 36 are placed on one sheet-like substrate 32. Alternatively, the precursor 30 of the fermented product may have a structure in which the fermenting microorganisms 36 are enclosed by one sheet-like substrate 32.

[0042] Next, a fourth embodiment of the precursor 10 of the fermented product will be described with reference to Figures 5 and 6. In this embodiment, as shown in Figure 5, a substrate 12 formed in a capsule shape has a coating layer 14 made of a non-fermentable material applied to the inner surface of the substrate 12, which forms an internal space 13. In this embodiment, water and agar are used as the non-fermentable materials, and the coating layer 14 is formed by adding agar to water and solidifying it, and is applied to the inner surface of the substrate 12. In the second embodiment, the configuration other than the coating layer 14 (i.e., the substrate 12 and the fermenting microorganism 16) is the same as in the first embodiment, so a description thereof will be omitted here.

[0043] 6A and 6B are diagrams illustrating a method for manufacturing a precursor 10 according to a fourth embodiment. The substrate 12 according to this embodiment is composed of a first substrate element 12a and a second substrate element 12b, and can be manufactured using a substrate molding mold 40, as shown in FIGS. 6A and 6B. The manufacturing method for the first substrate element 12a and the second substrate element 12b is the same as that of the first embodiment, and therefore will not be described here.

[0044] As shown in FIG. 6(c), the coating layer 14 is produced using a coating layer molding die 44. The coating layer molding die 44 includes a lower die 45 and an upper die 46 that is placed on the lower die 45. The lower die 45 has a concave portion 45a, and the upper die 46 has a convex portion 46a that is disposed opposite the concave portion 45a when placed on the lower die 45. The surface shape of the concave portion 45a is formed to match the surface shape of the convex portion 41 of the substrate molding die 40.

[0045] To produce the coating layer 14, first, as shown in FIG. 6(d), a liquid mixture of non-fermentable material, made by adding agar to water, is poured into the recessed portion 45a of the lower mold 45, and then the upper mold 46 is placed on top of the lower mold 45 and cooled to harden. Then, as shown in FIG. 6(e), the coating element 14a, made of the non-fermentable material and cooled to a solid state, is removed from the lower mold 45 and the upper mold 46. Next, as shown in FIG. 6(f), the coating element 14a is placed in the recess 11 of the first substrate element 12a, conforming to the shape of the recess 11, and the two are integrated to form the coating layer 14 in the recess 11. Using a similar method, the coating layer 14 can also be applied to the recess 11 of the second substrate element 12b. In this embodiment, the substrate 12 and the coating layer 14 are each solidified using agar, and therefore, for example, by applying heat to them to liquefy only the surface, and then cooling and solidifying them again, the substrate 12 and the coating layer 14 can be easily integrated.

[0046] Next, as shown in Figure 6(g), fermentation microorganisms 16 are placed in the recesses 11 of the first substrate element 12a with the coating layer 14 applied, and the second substrate element 12b is placed on top of it, thereby forming a capsule-shaped substrate 12 with the fermentation microorganisms 16 sealed in the internal space 13, as shown in Figure 6(h).

[0047] In the precursor 10 of the fermented product of the fourth embodiment, the inner surface of the substrate 12 is coated with a coating layer 14 made of a non-fermentable material, which prevents direct contact between the substrate 12 and the fermenting microorganisms 16. This more effectively inhibits the fermentation of the substrate 12 by the fermenting microorganisms 16, thereby enabling a longer storage period.

[0048] Although not shown, in the second and third embodiments, a coating layer made of a non-fermentable material may be provided on the surface of the substrate 22, 32 (particularly the surface that interfaces with the fermentation microorganism 36 in the third embodiment). This makes it possible to more reliably prevent the fermentation microorganisms 26, 36 from coming into contact with the substrate 22, 32.

[0049] Next, a fermentation method using a precursor of a fermented product according to the present invention will be described. Here, as an example, a fermentation method using a precursor 10 of a fermented product of the first embodiment will be described. FIG. 7 is a flowchart of a fermentation method according to one embodiment of the present invention. The fermentation method of this embodiment includes a fermented product precursor production step S10 and a fermentation promotion step S12. In the fermented product precursor production step S10, a precursor 10 of a fermented product is produced in which a fermenting microorganism 16 and a substrate 12 are integrated. The method of producing the precursor 10 is the same as the production method described in the first embodiment, so a description thereof will be omitted here.

[0050] In the fermentation promotion step S12, an external force is applied to the substrate 12 of the precursor 10 to mix the fermentation microorganisms 16 with the substrate 12, thereby promoting fermentation. In this embodiment, the fermentation microorganisms 16 and the substrate 12 are mixed using a pump device 60 having a peristaltic pump 62, as shown in Figure 8. The pump device 60 will be described in detail below.

[0051] 8 is a schematic diagram of a pump device 60. The pump device 60 includes a peristaltic pump 62 and a control unit 64 that controls the operation of the peristaltic pump 62. The peristaltic pump 62 includes a plurality of pump units 70 connected in series. In the illustrated example, two pump units 70-1 and 70-2 are connected in series, and both ends of the connected pump units 70-1 and 70-2 are closed by closing members 78. The control unit 64 is configured to be able to individually control the operation of each pump unit 70.

[0052] The control unit 64 includes a fluid supply means 65, a plurality of pipes 66 that connect the fluid supply means 35 and each pump unit 70 via a valve unit 67, and a control unit 68. The valve unit 67 includes a plurality of valves (not shown) that open and close the flow paths of each pipe 66 connected to each pump unit 70. The control unit 68 controls the operation of each valve in the valve unit 67.

[0053] The fluid supply means 65 supplies a working fluid to operate each pump unit 70. In this embodiment, air is used as the working fluid, and the fluid supply means 65 includes a compressed air generator (air compressor) that generates compressed air, and a pressure adjustment device (air regulator) that adjusts the air pressure.

[0054] The control unit 68 is a computer including a microcomputer, and is equipped with a central processing unit (CPU) which is an information processing unit, internal memories such as RAM and ROM, and an input / output interface for communicating signals with the valve unit 67, etc. The information processing unit is not limited to a CPU, and can be, for example, an application specific integrated circuit (ASIC), etc. Programs and the like for driving each pump unit 70 of the peristaltic pump 62 are stored in the memory of the control unit 68, and the information processing unit executes processing in accordance with the programs, thereby controlling the opening and closing of each valve of the valve unit 67, thereby driving each pump unit 70 and performing a pump operation that mimics peristaltic movement.

[0055] Next, the pump unit 70 will be described. FIG. 9 is an explanatory diagram showing the pump unit 70 in a contracted state, and FIG. 10 is an explanatory diagram showing the pump unit in an expanded state. FIGS. 9(a) and 10(a) are side views of the pump unit 70, and FIGS. 9(b) and 10(b) are cross-sectional views of the pump unit 70. As shown in FIG. 9, the pump unit 70 includes an inner cylindrical portion 72, an outer cylindrical portion 74, and a pair of flange portions 76. The inner cylindrical portion 72 is disposed inside the outer cylindrical portion 74 so as to form a double cylinder. The flange portions 76 are annular members interposed between the outer periphery of the inner cylindrical portion 72 and the inner periphery of the outer cylindrical portion 74 at both ends of each cylindrical portion 72, 74. The flange portions 76 keep the space formed by the outer periphery of the inner cylindrical portion 72 and the inner periphery of the outer cylindrical portion 74, i.e., the fluid chamber 75 to which fluid is supplied by the fluid supply means 65, in a closed state. The flange portion 76 is also provided with a communication hole 77 to which the piping 66 is connected and which communicates with the fluid chamber 75 and the flow path of the piping 66 , and fluid is supplied and discharged through the communication hole 77 .

[0056] The inner cylindrical portion 72 is an elastic, deformable cylindrical body that is airtight. Both ends of the inner cylindrical portion 72 are formed into hollow disk shapes that expand radially outward, and the end edges are provided with annular protrusions 72a that fit into annular grooves 76c formed in the flange portion 76. As shown in FIG. 9(a), the inner cylindrical portion 72 has bulging portions 73a that bulge radially inward (toward the central axis) in a free state (a state in which no external force other than gravity is applied). In this embodiment, four bulging portions 73a are formed at equal intervals in the circumferential direction. In addition, recesses 73b that appear to be recessed from the inner periphery toward the radially outward direction are formed between adjacent bulging portions 73a. The outer cylindrical portion 74 is made of artificial muscle and is arranged coaxially with the inner cylindrical portion 72. Both ends of the outer cylindrical portion 74 are joined to the flange portion 76.

[0057] When compressed air is supplied into the fluid chamber 75 by the fluid supply means 65 through the communication hole 77, the pump unit 70 described above enters an expanded state in which the inner cylindrical portion 72 expands radially inward and the outer cylindrical portion 74 expands radially outward, as shown in Fig. 10. When the compressed air supplied into the fluid chamber 75 is discharged through the communication hole 77, the pump unit 70 enters a contracted state as shown in Fig. 9.

[0058] Next, the fermentation promotion step S12 of the precursor 10 of the fermentation product using the above-mentioned pump device 60 will be described. First, the precursor 10 is introduced into the pump (i.e., into the inner cylindrical portion 72) of the peristaltic pump 62 of the pump device 60, and both ends of the peristaltic pump 62 are blocked by blocking members 78. In this state, the control unit 64 is operated, and the control unit 38 controls the operation of the valve unit 67, thereby alternately switching the two pump units 70 between an expanded state and a contracted state, as shown in FIG. 11. As a result, the precursor 10 of the fermentation product introduced into the peristaltic pump 62 is crushed by the pressure of the pump and moves alternately inside the two pump units 70-1, 70-2, resulting in mixing of the fermentation microorganisms 16 and the substrate 12 within the peristaltic pump 62.

[0059] In the fermentation method of this embodiment, after producing precursor 10 in fermentation precursor production step S10, fermentation promotion step S12 is performed at a desired timing, thereby allowing full-scale fermentation of substrate 12 to begin at an appropriate timing. Specifically, in fermentation precursor 10 produced in fermentation precursor production step S10, substrate 12 is solidified and its fluidity is suppressed. Therefore, even if fermentation microorganisms 16 and substrate 12 are in contact at the interface, they are prevented from mixing, thereby slowing the progress of fermentation of substrate 12. Furthermore, with fermentation suppressed, substrate 12 and fermentation microorganisms 16 can be transported as a single unit, thereby improving transport efficiency. Furthermore, in fermentation promotion step S12, an external force is applied to substrate 12 and fermentation microorganisms 16 of precursor 10 to mix fermentation microorganisms 16 and substrate 12, thereby diffusing fermentation microorganisms 16 within substrate 12 and promoting fermentation of substrate 12 by fermentation microorganisms 16. This allows full-scale fermentation to begin at an appropriate timing.

[0060] Furthermore, according to the fermentation method of this embodiment, the precursor 10 of the fermentation product can be crushed by the peristaltic pump 62, and the substrate 12 and the fermentation microorganisms 16 can be mixed so that the fermentation microorganisms 16 are dispersed throughout the substrate 12. Furthermore, by increasing the number of pump units 70 connected in series and controlling the drive of each pump unit 70, it is possible to mix the fermentation microorganisms 16 and the substrate 12 while transporting them from the upstream side to the downstream side of the peristaltic pump 62 within the peristaltic pump 62, thereby promoting fermentation.

[0061] The pump device 60 of this embodiment can be installed, for example, in the middle of a transfer pipe (not shown) provided for transferring the precursor 10, with the interior of the transfer pipe communicating with the interior of the pump unit 70. By installing the pump device 60 in this manner, it is possible to transfer the fermentation microorganisms 12 and the substrate 14 downstream of the transfer pipe while crushing the precursor 10 by peristaltic movement and mixing the fermentation microorganisms 12 and the substrate 14 (i.e., while promoting fermentation). Thus, in the fermentation method of this embodiment, the transfer of the fermented product and the promotion of fermentation can be carried out simultaneously within an apparatus having a peristaltic pump 62.

[0062] In the above-mentioned fermentation method, the fermentation method using the precursor 10 of the fermented product of the first embodiment has been described. However, in the precursors 10, 20, 30 of the fermented products of the second to fourth embodiments, it is also possible to mix the fermenting microorganisms 16, 26, 36 and the substrates 12, 22, 32 using the peristaltic pump 62 in the same way. When mixing the precursor 20 of the second embodiment, the fermenting microorganisms 26 and the substrate 22 in the container 28 are placed in the peristaltic pump 62 and mixed. Experimental Example

[0063] Samples of the precursors of the fermented products according to the invention examples and comparative examples were prepared, and tests were carried out to evaluate the progress of fermentation.

[0064] Sample A is a comparative example of a fermented product precursor. 75 g of commercially available liquid milk was added to 4 g of commercially available yogurt (Meiji Bulgaria Yogurt LB81 Plain, manufactured by Meiji Co., Ltd.) as a fermenting microorganism, and the mixture was placed in a polyethylene bag and sealed with a heat sealer. Samples B to E are examples of fermented product precursors. These were prototypes of the precursor 10 described in the first embodiment described above. These samples were prepared under the same conditions as the precursor 10, but with different mixing conditions, as shown in Figure 12. Samples B to E used the same commercially available liquid milk as Sample A as a substrate, with agar powder added, and the same commercially available yogurt as Sample A as a fermenting microorganism. The substrate for Samples B to E was prepared by mixing milk with agar powder (milk:agar powder = 640:9.4 [g]), heating to just before boiling in a microwave oven to completely dissolve the agar powder, and then cooling to room temperature for one hour to solidify it. 4 g of yogurt was then sealed inside 75 g of capsule-shaped substrate, which was then placed in a polyethylene bag and sealed with a heat sealer.

[0065] Figure 12 is a table showing the mixing conditions and pH measurement times for samples A to E. Because the pH of the substrate decreases due to the production of lactic acid during fermentation, the degree of fermentation can be estimated from the pH value. Sample A was not mixed, while samples B to E were mixed using the pump device 10 at different mixing start times. The mixing experiment was conducted in a storage room at 40°C. The temperature inside the peristaltic pump 62 of the pump device 60 was also kept constant. The driving conditions for the peristaltic pump 62 during mixing were an applied pressure of 0.04 MPa, a driving cycle of 5 seconds, and alternating expansion and contraction of the two pump units 70-1 and 70-2. Sample B was mixed from 0 to 25 minutes after the start of the mixing test, sample C from 50 to 75 minutes, sample D from 100 to 125 minutes, and sample E from 150 to 175 minutes.

[0066] Figure 13 is a graph showing the experimental results for samples A to E, with graphs (a) to (f) showing the results of six similar experiments. Sample B, which was mixed immediately after the start of the mixing test, was confirmed to have undergone fermentation of the substrate after mixing, similar to that of sample A, which is shown by the solid line as a comparative example. Samples C to E were confirmed to have undergone a lower degree of fermentation than sample A immediately after mixing, but the rate of fermentation subsequently increased.

[0067] The present invention is not limited to the above-described embodiment, and various modifications are possible without departing from the spirit of the invention.

[0068] For example, the fermentation promotion step S12 may involve mixing the substrate 12 and the fermenting microorganisms 16 by other mixing means, without using the peristaltic pump 62. For example, the fermentation promotion step S12 may involve mixing the fermenting microorganisms 16 constituting the precursor 10 with the substrate 12 using a stirring device, or manually crushing the precursor 10 to mix the fermenting microorganisms 16 with the substrate 12. Even with such a method, the fermentation microorganisms 16 can be dispersed in the substrate 12, thereby promoting fermentation. [Explanation of symbols]

[0069] 10,20,30 Fermentation precursors 12,22,32 Substrate 14 Coating Layer 16,26,36 Fermentation microorganisms 40 Substrate molding mold 60 Pumping equipment 62 Peristaltic pump 70 Pump Unit

Claims

1. A precursor of a fermented product comprising a fermenting microorganism and a substrate to be fermented by the fermenting microorganism, A precursor of a fermented product, characterized in that the substrate is solidified to prevent the diffusion of the fermentation microorganisms and is integrated with the fermentation microorganisms in a state where it covers or is covered by the fermentation microorganisms.

2. The matrix has a capsule shape; The precursor of claim 1, wherein the fermentation microorganism is encapsulated within the substrate.

3. The precursor of a fermented product according to claim 1, characterized in that the substrate is in the form of a solid that maintains a certain shape and is mixed inside the fermenting microorganism that has fluidity.

4. The substrate is in the form of a sheet and is laminated in multiple layers, The precursor of claim 1, wherein the fermentation microorganisms are interposed between the stacked substrates.

5. 3. The precursor of claim 1, further comprising a coating layer of a non-fermentable material between the substrate and the fermenting microorganism.

6. A fermentation method for fermenting a substrate with a fermentation microorganism, comprising: A fermentation product precursor production step for producing a precursor of the fermentation product according to claim 1; a fermentation promotion step of promoting fermentation by applying an external force to the substrate of the precursor to mix the fermentation microorganism with the substrate; A fermentation method comprising:

7. 7. The fermentation method according to claim 6, wherein the fermentation promoting step is carried out by putting the precursor into a peristaltic pump and driving the peristaltic pump.

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