How to make sword bean miso

Abstract

To provide a seasoning, sword bean miso, which contains concanavalin A (ConA), a useful component derived from sword beans and expected to improve immunity, and canavalin or its fermentation product, expected to prevent lifestyle-related diseases, and which can be deliciously and reasonably ingested in sufficient amounts. [Solution] By fermenting the legumes of the sword bean using koji mold as a raw material, sword bean miso is brewed, which is rich in useful ingredients such as concanavalin A (ConA) and canavalin, as well as free amino acids that have a delicious flavor and high nutritional value.

Description

[Technical Field]

[0001] The present invention relates to a sword bean miso containing at least concanavalin A (ConA), a useful component derived from sword beans, and canavalin or a fermentation product thereof, and a method for producing the same. [Background technology]

[0002] Sword beans grow in subtropical Asia and Africa, and have long been used as an ingredient in Chinese medicinal foods, and are known as a traditional Chinese medicine effective against periodontal disease, sinusitis, kidney disease, etc. They were introduced to Japan in the early Edo period, and are said to have been written as "sword beans" and then called "sword beans" because the shape of the pods resembles a sword.

[0003] In Japan, it is cultivated in Kagoshima Prefecture and the relatively warm regions of western Japan, and its fruit (legume) has long been used as food and health food. As a food, young legumes are pickled with the pods, and are eaten as pickles such as fukujinzuke, nukazuke, and misozuke. As a health food, the seeds and pods, which contain useful ingredients, are processed into a health tea that is popular.

[0004] For example, Patent Document 1 discloses fermented foods such as tea made by inoculating Canavalia plants such as sword beans with tempeh fungi and fermenting them. It is stated that regular consumption of this tea has been shown to have effects such as fatigue relief.

[0005] Patent Document 2 discloses tea, foods, etc. that use raw materials obtained by fermenting sword beans with lactic acid bacteria, etc. The fermented sword bean tea that uses this raw material is a novel beverage that has never been seen before in terms of color, shape, color, aroma, taste, etc., and is described as being offered as a beverage, health food, or beauty food. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Application Laid-Open No. 2001-204427 [Patent Document 2] Japanese Patent Application Laid-Open No. 2009-242268 Summary of the Invention [Problem to be solved by the invention]

[0007] In recent years, attention has been drawn to the usefulness of proteins unique to sword beans, such as concanavalin A (ConA) and canavalin. Active intake of these proteins is expected to boost immunity, prevent lifestyle-related diseases, and safely and securely promote the health of the elderly.

[0008] However, pickled sword beans are a type of pickle, and the amount that can be ingested in a daily diet is limited. Furthermore, in the case of processed sword bean tea, the useful components are extracted with hot water and then consumed, so it is not possible to ingest the useful components directly in sufficient quantities. Furthermore, while health foods and supplements made from powdered sword bean seeds and pods are known, they are not inexpensive foods that are tasty and easy to consume.

[0009] The present invention has been made in view of the above-mentioned problems, and aims to provide a seasoning, sword bean miso, which allows useful components contained in sword beans, such as concanavalin A (ConA) and canavalin, to be ingested in a delicious and sufficient amount without difficulty. [Means for solving the problem]

[0010] As a result of intensive research to solve the above problems, the inventor discovered that delicious miso can be brewed by fermenting the legumes of sword beans using koji mold, and that consuming the useful components contained in sword beans in a delicious and effortless manner could contribute to improving the health of the elderly and others.Further research led to the completion of the present invention.

[0011] That is, the present invention is a sword bean miso containing at least concanavalin A (ConA) and canavalin or its fermentation product by koji mold as useful components derived from sword beans.

[0012] By processing the legumes of sword beans into miso, which is familiar to Japanese people, it can be easily incorporated into daily diets, and by using it in miso soup, etc., it is possible to deliciously and effortlessly ingest sufficient amounts of the useful components ConA and canavalin.

[0013] Concanavalin A (ConA) is a carbohydrate-binding protein with physiological activity specific to sword beans. It is known to have pharmacological effects such as antiviral activity, immune regulation and enhancement, and antitumor activity, and is expected to be effective in preventing and treating colds and infectious diseases, preventing and alleviating allergic symptoms such as hay fever and atopic dermatitis, and even preventing and suppressing cancer.

[0014] Canavalin is the main protein in sword bean seeds, first isolated from sword beans. It is a plant protein rich in essential amino acids, low in calories and highly nutritious, and active intake is expected to prevent and improve cardiovascular diseases. Because it is rich in branched-chain amino acids, it is also expected to prevent and improve sarcopenia, a condition in which physical function declines with age.

[0015] Another embodiment of the present invention is the above-mentioned sword bean miso, wherein the content of concanavalin A (ConA) is 1.0% by weight or more.

[0016] Furthermore, one embodiment of the present invention is the above-mentioned sword bean miso, wherein the content of canavaline and / or its fermentation product by koji mold is 3.0% by weight or more.

[0017] Since the seasoning sword bean miso contains the above-mentioned specified amount of ConA and canavaline and / or its fermentation products, it can be used in dishes essential to daily diet, such as miso soup, to allow people to ingest these useful ingredients in a delicious and effortless manner.

[0018] Another embodiment of the present invention is the above-mentioned sword bean miso, which further contains polyphenols as useful components derived from sword beans.

[0019] Sword beans are also rich in polyphenols such as flavonoids, and their antioxidant properties are expected to help prevent and improve lifestyle-related diseases such as arteriosclerosis and high blood pressure.

[0020] Furthermore, one embodiment of the present invention is the above-mentioned sword bean miso, wherein the koji mold is Aspergillus oryzae.

[0021] The present invention also provides a method for producing sword bean miso, which includes the steps of soaking sword bean seeds in water, boiling the water-absorbed sword bean seeds in hot water or steaming them, allowing the heated sword bean seeds to cool, and adding and mixing koji and salt, filling the raw material mixture into a fermentation tank, and fermenting and maturing the raw material mixture indoors or in a temperature-controlled room.

[0022] The sword bean miso of the present invention can be produced using the same koji, equipment, and processes as conventional miso, which allows for simplification and efficiency in the design and setup of equipment and processes, and enables the rapid production of a delicious, high-quality sword bean miso equivalent to conventional miso at reduced cost.

[0023] Furthermore, the present invention provides a method for producing sword bean miso, which includes the steps of crushing sword bean seeds to form a powder or paste, adding water to the powdered or pasty sword bean ground product and mixing it, adding koji and salt to the water-absorbed sword bean ground product and mixing it, filling the raw material mixture into a fermentation tank and preparing it, and fermenting and maturing the raw material mixture indoors or in a temperature-controlled room.

[0024] The useful components of sword bean, concanavalin A (ConA) and canavalin, are proteins that can be partially denatured by heating during the manufacturing process. First, sword bean seeds are crushed and processed into a powder or paste that facilitates fermentation, and then koji is added to the mixture, allowing fermentation and aging to proceed with minimal heating. This allows sword bean miso to be manufactured while maintaining the content and efficacy of the useful components ConA and canavalin. [Effects of the Invention]

[0025] By incorporating the sword bean miso of the present invention into one's diet, one can enjoy a delicious and effortless intake of useful components, such as concanavalin A (ConA), which is abundant in sword beans, as well as canavalin or its fermentation products. This allows for health promotion to be achieved safely, securely, and inexpensively compared to pharmaceuticals and health foods.

[0026] Furthermore, the method for producing sword bean miso of the present invention can utilize the same production methods and steps as conventional miso, allowing for the efficient and low-cost production of delicious, high-quality sword bean miso. Furthermore, sword bean miso can be produced while minimizing heating and preserving the content and efficacy of the useful components ConA and canavalin. This makes it possible for sword bean miso to become widely popular as a high-quality food product and contribute to health promotion. [Brief explanation of the drawings]

[0027] [Figure 1] These are photographs showing the cultivation and harvesting of the raw material, white sword beans. [Figure 2] 1 is a graph showing the quantitative results of free amino acids in the sword bean miso of Reference Example 1. [Figure 3] 1 is a graph comparing the content of free amino acids related to the umami and sweetness of the sword bean miso of Reference Example 1 and various types of miso. [Figure 4] 1 is a graph comparing the contents of essential amino acids, branched-chain amino acids, etc. in the sword bean miso of Reference Example 1 and various types of miso. [Figure 5]FIG. 1 is an explanatory diagram showing the results of an identification test by SDS-PAGE of concanavalin A (ConA) and canavalin contained in each part of white sword bean. [Figure 6] 1 is a graph showing the quantitative results of free amino acids in the sword bean miso of Example 2. [Figure 7] 1 is a graph comparing the content of free amino acids related to umami and sweetness between the sword bean miso of Example 2 and various types of miso. [Figure 8] 1 is a graph comparing the contents of essential amino acids, branched-chain amino acids, etc. in the sword bean miso of Example 2 and various types of miso. [Figure 9] FIG. 1 is an explanatory diagram showing the results of an identification test by SDS-PAGE of concanavalin A (ConA) and canavalin contained in the sword bean miso of Reference Example 1. DETAILED DESCRIPTION OF THE INVENTION

[0028] The sword bean miso of the present invention will be described in detail below. Note that the components, compositions, production methods, etc., for which explanations are omitted, may be the same or substantially the same as those known to those skilled in the art.

[0029] The raw material for the sword bean miso of the present invention is a large fruit (legume) of a creeping annual plant of the genus Canavalia in the family Fabaceae. Examples of varieties include the white sword bean (Canavalia gladiata var. alba MAKINO), the red sword bean (Canavalia gladiata var. gladiata), and the jack bean (Canavalia ensiformis). Because they are easily available and suitable for consumption, the white and red sword beans are preferred, with the white sword bean being the most preferred.

[0030] The part used as the raw material is the legume, and the seeds inside the pericarp (pod) are preferred. If necessary, the seed coat may be removed and only the embryo may be used. As will be described later, the pod also contains useful components and is edible, so the pod may be mixed and used as needed. Either immature or mature legumes may be used, but legumes that are somewhat mature are preferred as they contain more useful components.

[0031] The first useful ingredient contained in the sword bean miso of the present invention is concanavalin A (ConA), a protein unique to sword beans. It is a physiologically active sugar-binding protein lectin. It is contained in sword bean seeds at approximately 5 to 8% by weight. It has antiviral effects and immune regulating and enhancing effects, and is expected to be effective in preventing and treating colds, infectious diseases, periodontal disease, etc., as well as allergic symptoms such as hay fever and atopic dermatitis. It is also known to have antitumor effects, and is expected to be effective in preventing and suppressing cancer.

[0032] The second useful ingredient contained in the sword bean miso of the present invention is canavalin, a protein first isolated from sword beans. It is the main storage protein in sword bean seeds. It is contained in sword bean seeds at approximately 16.5% by weight. It is a plant protein rich in essential amino acids in its molecular structure, and is low in calories and highly nutritious compared to animal proteins. Active intake of canavalin is expected to prevent and improve cardiovascular diseases. Because it is rich in branched-chain amino acids, it is also expected to prevent and improve sarcopenia, a condition in which muscle mass and strength decrease with age.

[0033] During the fermentation and aging process of sword bean miso (described below), the various proteins contained in sword bean legumes are mostly solubilized by the proteolytic enzymes of koji mold through the addition of hydrophilic groups, and some of these are thought to be hydrolyzed into low-molecular-weight peptides and amino acids. The rate at which proteins are solubilized and decomposed varies depending on the fermentation and aging conditions, but it is estimated that when fermentation and aging progress sufficiently, more than 60% by weight of the proteins are solubilized and more than 30% by weight are decomposed. Solubilization improves the absorption of proteins into the body, and the free amino acids produced by decomposition become umami components and nutritional components.

[0034] Since the useful components, concanavalin A (ConA) and canavalin, are also proteins, it is assumed that some or most of them are water-soluble and hydrolyzed during the fermentation and aging process of sword bean miso. Fermentation products such as proteins that have been water-soluble from ConA are also expected to have certain physiological activities due to the similarity of their molecular structures. Furthermore, fermentation products such as oligopeptides hydrolyzed from canavalin are expected to have the effect of plant peptides that are more easily digested and absorbed than plant proteins.

[0035] In the Examples described below, SDS-PAGE analysis demonstrated that ConA and canavalin were isolated from both the raw materials before fermentation and the fermented sword bean miso after the heating process. More precisely, the fermented sword bean miso contains ConA and its fermentation products, and canavalin and its fermentation products, the proportions of which are thought to vary depending on the raw material composition and fermentation conditions. In this specification, "part" refers to a range of less than 50% by weight, more specifically, less than 25% by weight, and "majority" refers to a range of 50% by weight or more, more specifically, 75% by weight or more.

[0036] The concanavalin A (ConA) content of the sword bean miso of the present invention is preferably 1.0% by weight or more, more preferably 1.5% by weight or more, and even more preferably 2.0% by weight or more, based on the total weight of the miso composition. The ConA content refers to the content of remaining sword bean-derived ConA and its fermentation products that can be identified and quantified as ConA and its related substances by known testing methods such as ELISA and Western blotting.

[0037] The content of canavalin and / or its fermentation products by koji mold is preferably 3.0% by weight or more, more preferably 4.5% by weight or more, and even more preferably 6.0% by weight or more, based on the total amount of the miso composition. The canavalin content refers to the content of remaining canavalin and its related substances derived from sword beans that can be identified and quantified as canavalin and its related substances using known test methods such as ELISA and Western blotting. The content of canavalin fermentation products by koji mold refers to the content of oligopeptides and the like that can be assumed to be derived from canavalin using similarly known test methods. Examples include oligopeptides with molecular weights in the range of 20 to 25 kD. The content of canavalin fermentation products by koji mold can also be estimated from the canavalin content in the raw material before fermentation and in the sword bean miso after fermentation.

[0038] Assuming miso soup, the most common type of miso used, the appropriate amount of miso in one bowl of miso soup is 1 tablespoon (17g), and if you drink two bowls of miso soup every day, you will consume 34g of miso daily. If the ConA content of sword bean miso is 1.0% by weight, this comes to 340mg, which is several times the amount of ConA recommended by sword bean powder supplements.

[0039] By the same calculation, if the canavalin content of sword bean miso is 3.0% by weight, the total comes to 1020 mg, which is several times the recommended canavalin intake amount from sword bean powder supplements. The sword bean miso of the present invention allows for the delicious and effortless daily intake of sufficient amounts of useful ingredients without the need to consider it as a medicine or health food.

[0040] The sword bean miso of the present invention may further contain polyphenols as useful components derived from sword beans. Examples of polyphenols include flavonoids such as isoflavones and catechins, and phenolic acids such as tannins. These polyphenols have antioxidant and antibacterial effects, and are expected to be effective in improving or preventing lifestyle-related diseases such as arteriosclerosis and hypertension, as well as periodontal disease and bad breath.

[0041] It is believed that most or all of the polyphenols are also water-soluble and hydrolyzed by the enzymes of the koji mold during the fermentation and aging process of sword bean miso, which will be described later. The fermentation products produced by water-solubilizing polyphenols are expected to be better absorbed by the body and to have certain physiological activities due to the similarity of their molecular structures.

[0042] The polyphenol content of the sword bean miso of the present invention is preferably 1.0% by weight or more, more preferably 1.5% by weight or more, based on the total weight of the miso composition. The polyphenol content refers to the content of remaining sword bean-derived polyphenols and their fermentation products that can be identified and quantified as polyphenols and their related substances by known testing methods such as the Folin-Ciocalteu method and the Folin-Denis method.

[0043] The sword bean miso of the present invention may contain canavanine, an α-amino acid derived from sword beans, as another useful ingredient. Canavanine has antibacterial, anti-inflammatory, and pus-draining effects, and is expected to be effective in suppressing swelling and bleeding from conditions such as pyorrhea, sinusitis, and hemorrhoids. The canavanine content is preferably in the range of 0.5 to 3.0% by weight, more preferably 1.0 to 2.5% by weight, of the total amount of the miso composition.

[0044] Another useful ingredient may be urease, an enzyme derived from sword beans. Urease is an enzyme that hydrolyzes urea and is expected to protect and improve kidney function and improve and eliminate edema.

[0045] The sword bean miso of the present invention is rich in various free amino acids, such as essential amino acids (isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, valine, histidine), branched-chain amino acids (BCAAs) (valine, leucine, isoleucine), aromatic amino acids (phenylalanine, tyrosine, tryptophan), and sulfur-containing amino acids (methionine, cystine), which are produced by fermenting and maturing proteins derived from sword beans.

[0046] From the viewpoint of excellent nutritional value, the content of free essential amino acids is preferably 1500 mg / 100 g or more, more preferably 2000 mg / 100 g or more, relative to the total amount of the miso composition.From the viewpoint of fatigue recovery and sarcopenia prevention, the content of free branched-chain amino acids is preferably 750 mg / 100 g or more, more preferably 1000 mg / 100 g or more, relative to the total amount of the miso composition.

[0047] Furthermore, among the free amino acids, the total content of glutamic acid and aspartic acid, which are related to umami and sourness, and glycine, alanine, threonine, proline, and serine, which are related to sweetness and umami, is preferably 2000 mg / 100 g or more, and more preferably 2500 mg / 100 g or more, of the total amount of the miso composition.

[0048] The sword bean miso of the present invention contains about 10 to 14% by weight of salt to impart a salty taste, and about 6 to 10% by weight in the case of sweet or reduced-salt miso. It also contains sword bean-derived lipids and their fermentation products, minerals such as phosphorus, calcium, and magnesium, dietary fiber, etc. The content of these components is not particularly limited as long as it is within a suitable range that allows the miso to exhibit the umami and flavor required for seasoning.

[0049] Next, a method for producing the sword bean miso of the present invention will be described. The sword bean miso of the present invention can be produced using the same production method and steps as those for general miso. The production method is not particularly limited as long as it can produce sword bean miso with the desired flavor and components, and known methods and devices can be used as appropriate.

[0050] First, dried or moderately moist sword bean seeds are selected and washed, then soaked in water for about half a day to a day to allow them to become saturated with moisture. The fully absorbed sword bean seeds are boiled in a large pot or pressure cooker for one to several hours, or steamed in an autoclave for several tens of minutes to several hours. The heated sword bean seeds are then allowed to cool to a suitable temperature, about body temperature, and then processed into a form suitable for fermentation with the desired texture. The hard seed coat can be removed to leave only the embryo, or the whole seeds can be crushed in a blender or mortar.

[0051] A predetermined amount of koji and salt are added to the processed sword bean raw material and thoroughly mixed to prepare the pre-fermentation raw material. The koji used is not limited as long as it can be used to brew miso with the desired flavor and containing the desired useful components. Examples include rice koji, barley koji, and soybean koji. A specific koji mold is Aspergillus oryzae, a species used in traditional Japanese fermented foods. When using koji made in-house, seed koji is sprinkled on rice, barley, soybeans, or other raw materials processed in the same manner as above, and allowed to grow in a koji room maintained at an appropriate temperature to produce koji.

[0052] Examples of salt (sodium chloride) to be added include ordinary salt, edible salt, and solar salt, and bittern (magnesium chloride) may also be added. Other ingredients that may be mixed include sword bean pods processed in the same manner as above, rice, barley, soybeans, etc. The thoroughly mixed pre-fermentation ingredients are tightly packed into a wooden barrel, plastic, ceramic, or stainless steel fermentation tank, and fermentation is initiated. Weights may be placed on top as needed. The miso is fermented and aged for several months to two years indoors under temperature and humidity control.

[0053] The useful components of the sword bean miso of the present invention, concanavalin A (ConA) and canavalin, are proteins, and some of them may be thermally denatured by heating. To maintain the content and efficacy of these useful components, it is desirable to minimize the heating temperature and heating time. In the above-mentioned production method, sword bean seeds are first crushed and processed into a powder or paste with a large specific surface area that facilitates fermentation reactions. By adding koji and salt to the sword bean raw material and fermenting it without boiling or steaming it, the sword bean raw material can be fermented.

[0054] In this manufacturing method, first, sorted and washed sword bean seeds are crushed in a mixer or mill or ground in a mortar to powder the dried sword bean seeds, or to paste the sword bean seeds that contain a moderate amount of moisture, to prepare the sword bean pulverized product. The particle size and particle size distribution of the powder or paste are not limited as long as they can promote the fermentation reaction and the desired sword bean miso can be produced under the specified conditions. The crushed particle size may be coarse (1 mm to several mm), medium (several tens of μm to 1 mm), or fine (10 μm to several tens of μm).

[0055] An appropriate amount of water or warm water below 50°C is added to these pulverized sword beans, mixed thoroughly, and allowed to absorb water for several hours to about half a day. A predetermined amount of koji and salt is added to the pulverized sword beans that have sufficiently absorbed water, and the mixture is thoroughly mixed to prepare a pre-fermentation raw material. When using pulverized sword bean raw material that has not been boiled or steamed, fermentation and maturation can be carried out indoors or in a thermostatic chamber with controlled temperature or humidity, while heating to above room temperature (approximately 30 to 40°C). Heating to below 50°C is preferred to prevent thermal denaturation of proteins. Other raw materials and manufacturing conditions are the same as those for the manufacturing method described above. [Example]

[0056] The sword bean miso and its production method of the present invention will be specifically described below with reference to Examples and Test Examples. Note that the present invention is not limited to these Examples, and various modifications are possible within the scope of the technical concept of the present invention.

[0057] [ reference Example 1] <Cultivation and harvesting of sword beans> White jack bean seeds were sown in mid-May in the Kaetsu region of Niigata Prefecture. They grew well, flowering in early August and bearing fruit in late August. The legumes grew well, reaching lengths of over 30-40 cm, and were harvested in late November while still green, before fully ripening to a yellow color. The harvested legumes and stalks were separated into seeds, pods, vines / stems, and leaves, and allowed to dry naturally. The cultivation and harvesting conditions are shown in Figure 1. Each part was also used for the identification and analysis of useful components, which will be described later.

[0058] <Brewing sword bean miso (heating process included)> Harvested and naturally dried white jack bean seeds were weighed out in 1.2 sho (approximately 1.8 liters), washed to remove any foreign matter, and soaked in water overnight (approximately 10 hours). Once the seeds had absorbed enough water, they were placed in a large pot and boiled for 90 minutes. The heated, softened seeds were allowed to cool to room temperature. The seed coats felt hard, so they were removed one by one.

[0059] The raw material for fermentation was prepared by adding 1.5 sho (1.8 sho) of rice koji and 1 kg of salt to the raw material for sting beans with the seed coat removed. This was then packed tightly into a wooden barrel and fermentation began. Fermentation and aging were continued at room temperature for approximately five months, resulting in the brewing of sting bean miso.

[0060] The finished sword bean miso had a light brown appearance, similar in color to yellow soybean miso. A small amount of miso was dissolved in an appropriate amount of hot water to make miso soup, and several taste testers rated it as high as or better than commercially available rice miso, which is made by fermenting soybeans with rice koji, in terms of color, aroma, and taste. Sword bean miso was characterized by a refreshing yet rich flavor.

[0061] <Analysis of free amino acids in sword bean miso (heated)> We commissioned the Japan Food Research Laboratories to quantitatively analyze the 18 free amino acids in the produced sword bean miso. Tryptophan was measured using high-performance liquid chromatography, and the others were measured using an automated amino acid analyzer. The results are shown in Table 1 and Figure 2.

[0062] [Table 1]

[0063] Additionally, as reference data, Figure 3 shows a graph comparing the content of free amino acids—glutamic acid and aspartic acid, which are related to umami and sourness, and glycine, alanine, threonine, proline, and serine, which are related to sweetness and umami—with soybean miso (Aichi Prefecture), barley miso (Kumamoto Prefecture), and rice miso (Niigata Prefecture).

[0064] Furthermore, Figure 4 shows a graph comparing the content of essential amino acids (Ile, Leu, Lys, Met, Phe, Thr, Trp, Val, His), branched-chain amino acids (BCAAs) (Val, Leu, Ile), aromatic amino acids (Phe, Tyr, Trp), and sulfur-containing amino acids (Met, Cys) among free amino acids with soybean miso (Aichi Prefecture), barley miso (Kumamoto Prefecture), and rice miso (Niigata Prefecture).

[0065] The free amino acid content of other miso pastes was quoted from the analytical data of the Japan Food Research Laboratories, which is available from the Umami Database of the NPO Umami Information Center (https: / / www.umamiinfo.jp / umamidb / ). Note that soybean miso is made by fermenting soybeans with soybean koji, barley miso is made by fermenting soybeans with barley koji, and rice miso is made by fermenting soybeans with rice koji.

[0066] From the results of Table 1, Figures 2 and 3, reference It can be seen that the sword bean miso of Example 1 contains umami components such as glutamic acid and aspartic acid, and sweet components such as glycine and alanine at levels comparable to those of soybean miso, but in greater amounts than barley miso or rice miso. This result is consistent with the favorable results of the sensory test.

[0067] Furthermore, from the results of Table 1, Figures 2 and 4, reference It can be seen that the sword bean miso of Example 1 contains essential amino acids and branched-chain amino acids (BCAAs) slightly less than soybean miso, but more than barley miso and rice miso. These results show that the sword bean miso of the present invention is highly nutritious and can be expected to have effects such as fatigue recovery and prevention and improvement of sarcopenia.

[0068] [Test Example 1] <Identification test of ConA and canavalin in each part of the sword bean> (Preparation of protein extract) Concanavalin A (ConA) and canavalin were identified in the whole plant, including the seeds, pods, vine and stem parts, and leaves, of harvested and air-dried broad beans. The seeds were allowed to absorb water for 30 minutes, after which the seed coats were removed and the embryos were dried. These were then crushed in a blender to prepare test samples. To confirm the thermal stability of ConA and canavalin, test samples were also prepared by heating each part in a frying pan until it changed color. Each sample was added to 50 mM Tris-HCl (pH 8.0) and 1 M NaCl, and thoroughly crushed in a mortar. The entire volume was transferred to a centrifuge tube and centrifuged at 10,000 × g for 20 minutes. The supernatant was collected and used as the protein extract.

[0069] (SDS-PAGE) Next, the protein extracts from each sample were analyzed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). Sample buffer and 2-mercaptoethanol were added to the protein extracts from each sample, and the mixture was heated in boiling water to prepare a sample solution. SDS-PAGE (15% gel) was then performed using Tris-Tricine as the migration buffer. Precision Plus Protein Prestained Standard Dual Extra (Bio-Rad Laboratories, Inc.) was used as a molecular weight marker. Proteins were detected by staining with Coomassie Brilliant Blue (CBB).

[0070] The results of SDS-PAGE are shown in Figure 5. The reference test data was partially modified and quoted from Nishizawa Kaho et al., "Precipitation of Sword Bean Protein by Heating a Crude Sword Bean Extract and Adding Magnesium Chloride," Bioscience, Biotechnology, and Biochemistry, 80, 1623-1631, 2016.

[0071] The results in Figure 5 show that ConA and canavalin, proteins specific to sword beans, are found in abundance not only in the seeds but also in parts such as the pods, vines, and stems. Furthermore, because they were detected in the heated samples, it is thought that both proteins are relatively heat-stable and remain untouched even after heating during food processing. However, neither protein was detected in the heated pod samples. This suggests that there may have been a problem during the preparation of the protein extract.

[0072] [Example 2] <Brewing sword bean miso (no heating process)> reference The same white sword bean seeds as in Example 1 were used, which were naturally dried after harvesting. After sorting and removing foreign matter, the seeds were ground in a mixer with the seed coat still attached to produce a powder. 1.3 kg of this powdered sword bean pulverized material was weighed out, and 1 L of water was added and thoroughly mixed to form a paste. 1.0 kg of rice koji (frozen rice koji, manufactured by Kojiya Danshiro) and 0.6 kg of edible salt (product name: Sasagawa Nagare no Shio) were added to this paste-like sword bean pulverized material and thoroughly mixed to prepare a pre-fermentation raw material. This was tightly packed into a plastic container and placed in a thermostatic chamber to initiate fermentation. Fermentation and aging were continued at 36°C for approximately 5 months, resulting in the production of sword bean miso.

[0073] The finished sword bean miso is reference The appearance was similar to that of Example 1, but it was a slightly light brown color similar to yellow soybean miso. A small amount of miso was dissolved in an appropriate amount of hot water to make miso soup, and several testers tasted it. In terms of color, aroma, taste, and overall characteristics, it received high ratings equal to or better than commercially available rice miso, which is made by fermenting soybeans with rice koji. The sword bean miso was characterized by a rich flavor without the grassy smell typical of soybeans.

[0074] <Analysis of free amino acids in sword bean miso (no heating process)> referenceAs in Example 1, the Japan Food Research Laboratories conducted quantitative analysis of 18 free amino acids in the produced sword bean miso. Tryptophan was measured by high-performance liquid chromatography, and the other amino acids were measured by automated amino acid analysis. The results are shown in Table 2 below and Figure 6.

[0075] [Table 2]

[0076] Also, reference As in Example 1, a graph comparing the content of free amino acids related to umami and sourness with soybean miso (Aichi Prefecture), barley miso (Kumamoto Prefecture), and rice miso (Niigata Prefecture) is shown as reference data in Figure 7. Furthermore, a graph comparing the content of essential amino acids, branched-chain amino acids (BCAAs), aromatic amino acids, and sulfur-containing amino acids with soybean miso (Aichi Prefecture), barley miso (Kumamoto Prefecture), and rice miso (Niigata Prefecture) is shown in Figure 8.

[0077] From the results of Tables 1 and 2 and Figures 2 and 6, Example 2 and reference Comparing the sword bean miso of Example 1, it can be seen that the sword bean miso of Example 2 contains a higher amount of all free amino acids. In miso brewing, the proteins in the legumes are generally denatured by boiling or other methods to 100°C or higher to make them easier to decompose with the enzymes of koji mold. However, by powdering the legumes to increase their specific surface area and heating them slightly above room temperature to promote the fermentation reaction, it is possible to promote the fermentation reaction at least as effectively as in conventional fermentation processes, making it possible to brew a flavorful miso.

[0078] The manufacturing method of Example 2, which does not require a heating step, minimizes the thermal denaturation of useful proteins such as concanavalin A (ConA) and canavalin contained in the sword bean legumes, making it possible to maximize the amount of useful proteins remaining in the sword bean miso after brewing.

[0079] Furthermore, from the results of Tables 1 and 2 and Figures 2, 3, 6 and 7, it can be seen that the sword bean miso of Example 2 contains umami components such as glutamic acid and aspartic acid, and sweet components such as glycine and alanine. referenceIt can be seen that it contains more than the sword bean miso of Example 1. It can also be seen that it contains the same amount as soybean miso, and more than barley miso and rice miso. This result is consistent with the good results of the sensory test mentioned above.

[0080] Furthermore, from the results of Tables 1 and 2 and Figures 2, 4, 6 and 8, it can be seen that the sword bean miso of Example 2 contains essential amino acids and branched chain amino acids. reference It can be seen that it contains more than the sword bean miso of Example 1. It can also be seen that it contains slightly less than soybean miso, but more than barley miso and rice miso. From these results, it can be seen that the sword bean miso of Example 2 has a higher nutritional value and can be expected to have more effects such as fatigue recovery and prevention and improvement of sarcopenia.

[0081] [Test Example 2] <Identification test of ConA and canavalin after fermentation> (Preparation of protein extract) reference The pre-fermentation raw material mixture after the heating step of Example 1; reference The test samples were the fermented sword bean miso from Example 1. Each sample was mixed with 50 mM Tris-HCl (pH 8.0) and 1 M NaCl and thoroughly crushed in a mortar. The entire mixture was transferred to a centrifuge tube and centrifuged at 10,000 × g for 20 minutes. The supernatant was collected and used as the protein extract.

[0082] (SDS-PAGE) Next, the protein extracts from each sample were analyzed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). Sample buffer and 2-mercaptoethanol were added to the protein extracts from each sample, and the mixture was heated in boiling water to prepare three sample solutions of varying concentrations. Ten microliters of each solution was injected into three lanes, and SDS-PAGE (15% gel) was performed using Tris-Tricine as the electrophoresis buffer. Precision Plus Protein Prestained Standard Dual Extra (Bio-Rad Laboratories, Inc.) was used as a molecular weight marker. Proteins were detected by staining with Coomassie Brilliant Blue (CBB).

[0083] The results of SDS-PAGE are shown in Figure 9. Concanavalin A (ConA) clearly exhibited a band around 29 kDa in the miso sample, suggesting that most of it remained even after the heating and fermentation processes. Canavalin exhibited a band around 49 kDa in the miso sample, suggesting that some or most of it remained even after the heating and fermentation processes. Compared to the raw materials before fermentation, the miso sample exhibited a thick oligopeptide band around 20-25 kDa. This may be due to oligopeptides derived from sword bean proteins, such as canavalin, or oligopeptides derived from the koji mold used in fermentation.

[0084] These results suggest that ConA, a useful protein unique to sword beans, remains in large amounts in sword bean miso even after the heating process of boiling in hot water and the fermentation process using koji mold. Active consumption of sword bean miso is expected to be effective in preventing and treating infectious diseases such as the common cold and periodontal disease, as well as in preventing and alleviating allergic symptoms such as hay fever and atopic dermatitis, thanks to the antiviral effects of ConA and its immune-regulating and enhancing effects.

[0085] Furthermore, it is believed that some or most of canavalin, a useful protein unique to sword beans, remains in sword bean miso even after the heating process of boiling in hot water and the fermentation process using koji mold. Furthermore, oligopeptides, which are formed when canavalin is hydrolyzed by fermentation, are easier to digest and absorb than canavalin. Active consumption of sword bean miso leads to the intake of plant proteins and plant peptides, which are rich in essential amino acids and are easily digested and absorbed, and is expected to have the effects of preventing and improving cardiovascular diseases and sarcopenia, a condition in which muscle mass and strength decrease with age. [Industrial Applicability]

[0086] The sword bean miso of the present invention is rich in concanavalin A (ConA) and canavalin, which are useful components unique to sword beans, and is also rich in polyphenols. It is also rich in various amino acids, has the same umami and flavor as regular miso, and is highly nutritious. This allows it to be easily incorporated into daily meals, and is expected to have health benefits, prevent lifestyle-related diseases, and other benefits. Therefore, it is particularly useful in the fields of food, health foods, foods for specified health uses, medicine, and the like.

Claims

[Claim 1] The method comprises the steps of: grinding sword bean seeds to form a powder or a paste; adding water to the powdered or pasty sword bean ground product and mixing it; adding koji and salt to the water-absorbed sword bean ground product and mixing it; charging the raw material mixture into a fermentation tank; and fermenting and maturing the raw material mixture at a temperature of room temperature or higher and lower than 50°C in a temperature-controlled indoor or thermostatic tank. This method for producing jack bean miso does not include a step of heating the jack bean seeds or jack bean raw material processed from the jack bean seeds to 50°C or higher in order to suppress thermal denaturation of concanavalin A (ConA) and canavalin contained in the jack bean seeds.

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