Intestinal 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 diets. Among these, tofu and its derivatives, such as deep-fried tofu and fried tofu, are deeply intertwined with 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 solid-liquid separation to remove okara (soymilk residue), and then coagulating the resulting soymilk. Therefore, mass production of tofu results in the generation of large amounts of okara.

[0004] Of course, various cooking methods have existed for soy pulp since ancient times, and it is sometimes made into udon noodles, used as a filling for croquettes and hamburgers, or added to cookies and bread (see, for example, Patent Document 1).

[0005] Furthermore, because soybean pulp contains a large amount of dietary fiber, it is known that soybean pulp is used as an ingredient in dietary fiber-containing compositions intended to alleviate constipation (see, for example, Patent Document 2). The alleviation 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 volume of stool accumulation.

[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 their host, the human, by metabolizing undigested components contained in food, primarily dietary fiber. Several research results have been reported regarding the relationship between the activity of specific bacteria that form the intestinal microflora 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] Japanese Patent Application Publication No. 2017-132708 [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 voluntarily adjusting this, and only a few probiotic and prebiotic foods are used, so there is a demand for a variety of ingredients that can be used as daily foods.

[0010] Okara also has a wide variety of uses, including as a fertilizer, feed, etc. However, since okara is originally a food product, efforts are needed to increase its consumption as a food product to the extent that it can be made to have high added value that justifies the cost of processing the okara. However, the current situation is that this has not yet led to a dramatic increase in consumption.

[0011] One of the reasons 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, resulting in a poor texture.

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

[0013] Furthermore, 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 conventionally known, 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 view of the above circumstances, and provides a new use as an intestinal flora improver that exerts an improving effect on the intestinal flora by further pulverizing the insoluble components of soymilk residue. [Means for solving the problem]

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

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

[0017] The present invention was made based on this finding and includes the following aspects.

[0018] An intestinal flora improver according to one embodiment of the present invention comprises (1) a soybean pulp refuse paste prepared by adding water to soy milk 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 characterized in that (2) it increases the amount of Prevotella bacteria in the intestinal flora.

[0020] In the intestinal microflora improving agent according to one embodiment of the present invention, (3) the soy pulp paste contains a predetermined amount of high molecular weight water-soluble dietary fiber.

[0021] Furthermore, an intestinal microflora-improving agent according to one embodiment of the present invention is (4) a food composition or a food additive. [Effects of the Invention]

[0022] According to the intestinal flora improver of one embodiment of the present invention, a slurry is prepared by adding water to soy milk residue, and the slurry is subjected to a pressure homogenizer. The resulting finely divided slurry is then dried to form a paste-like paste containing soybean pulp paste. This makes it possible to provide an intestinal flora improver 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 refuse paste in which insoluble components derived from soybeans have been refined, thereby promoting the growth 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 being formulated into a food composition or a food additive, it is possible to impart an intestinal flora-improving function to existing foods. [Brief explanation of the drawings]

[0026] [Figure 1] FIG. 1 is a block diagram showing an outline of a technology for producing soybean pulp paste as an agent for improving the intestinal microflora according to an embodiment of the present invention. [Figure 2] 1 is a graph showing the relative bacterial count of Prevotella bacteria in Test Example 1 using an intestinal bacterial flora model. [Figure 3] 1 is a graph showing the relative bacterial count of Prevotella bacteria in Test Example 1 using an intestinal bacterial flora model. [Figure 4] 1 is a graph showing the relative bacterial count of Prevotella bacteria in Test Example 1 using an intestinal bacterial flora model. [Figure 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 count of Prevotella bacteria in Test Example 2 using an intestinal bacterial flora model. [Figure 8] 1 is a graph showing changes in the 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 analyzing the diversity of bacterial flora in Test Example 2 using an intestinal bacterial flora model. [Figure 13] FIG. 10 is an explanatory diagram showing the results of a bread-making test. DETAILED DESCRIPTION OF THE INVENTION

[0027] The present invention provides an intestinal flora improver that exerts an improving effect on the intestinal flora as a new use of soy milk residue by further finely pulverizing the insoluble components of soy milk residue.

[0028] Here, the term "bean paste-like" includes paste-like, clay-like, and other soft materials with a predetermined consistency.

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

[0030] Furthermore, the technology for obtaining okara paste (hereinafter referred to as 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 refined 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 genus Prevotella.

[0032] The intestinal bacteria 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 in 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. Furthermore, research reports have suggested that Prevotella bacteria are involved in the effect of barley in suppressing postprandial increases in blood glucose levels (see Non-Patent Document 2). The mechanism by which Prevotella bacteria suppress blood glucose levels is thought to be that they decompose barley β-glucan to increase the concentration of succinic acid, thereby enhancing the effect of suppressing blood glucose levels at the next meal (second meal effect).

[0034] The intestinal flora improver can be used, for example, as a food additive, a food composition (including health foods, health-promoting agents, and nutritional supplements (supplements, etc.)), and the like.

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

[0036] Furthermore, when the intestinal flora improver is used as a food composition, examples of the form of the agent include liquid, gel, or solid foods, such as soft drinks, beverages such as soup, dressings, yogurt, jelly, pudding, cake mix, bread, cookies, and noodles.

[0037] The intestinal microbiota-improving agent of the present invention may further contain other components as needed. The other components are not particularly limited as long as they are components that can be incorporated into food additives, food compositions, pharmaceuticals, health-promoting agents, nutritional supplements (supplements, etc.), and examples include solvents, dispersants, emulsifiers, buffers, stabilizers, excipients, binders, thickeners, colorants, flavorings, and chelating agents. Furthermore, inulin, dextrin with a dextrose equivalent of more than 5, lecithin, soy protein, and milk protein may be added as water-reducing agents in the preparation step of the raw material slurry.

[0038] The intestinal flora improver exerts an excellent effect of improving the intestinal environment when orally ingested. In addition to improving the intestinal environment, it may also 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 preferably applied as a food additive or food composition.

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

[0040] [1] Okara paste manufacturing technology The present inventors have been conducting extensive research into the use of soybean refuse for many years, and have pursued efficiency from the viewpoint of production technology in factories, thereby establishing a technology for pulverizing soybean-derived insoluble components contained in soymilk residue. First, the technology for producing the soybean refuse paste that constitutes the intestinal microflora improver according to this embodiment (hereinafter referred to as the insoluble component pulverization technology) will be described.

[0041] The insoluble component refining technology comprises a blending process in which water is added to soy milk residue to prepare 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, thereby further refining the insoluble components; and a drying and moisture adjustment process in which the water contained in the refined slurry obtained in the pressure homogenization process is evaporated and the water content is adjusted as necessary to produce a paste.

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

[0043] Okara paste is made from raw okara (soy milk residue) that has not undergone any processing during the tofu production process, and is produced as a paste-like substance by pulverizing the insoluble components.

[0044] The okara paste production system 10 is configured to include a blending tank 12 that performs a blending process, a colloid mill 13 that performs a pre-refining process, a pressure homogenizer 14 that performs a pressure homogenization process, and a drum dryer 15 that performs a drying and moisture adjustment process. Each of these will be explained below starting from the upstream side.

[0045] Raw okara (soy milk residue) that is the raw material for okara paste can be obtained, for example, as a by-product of a plant that produces soy milk in the production of tofu. In this embodiment, the raw okara used as the raw material 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 dehulled 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, which became 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 also be dried to produce "dried dehulled 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 an ingredient in other foods, the amount of antifoaming agent can be reduced or no antifoaming agent can be used. In addition, when boiling foods mixed with the okara paste, such as noodles, foaming can be reduced.

[0049] In this way, the raw okara (dehulled okara with 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 that has been added 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 the blending process, 0.2 to 0.6 parts by weight of an enzyme and more than 0 parts by weight but less than 70 parts by weight of a water-reducing agent may be further added as needed. The amount of water is reduced according to the amount of water-reducing agent. For example, the amount of water when a water-reducing agent is added is approximately 81.5% of the amount of water when no water-reducing agent is added when 16 parts by weight of the water-reducing agent is added, approximately 76.5% when 24 parts by weight of the water-reducing agent is added, approximately 63.0% when 50 parts by weight of the water-reducing agent is added, and approximately 56.8% when 60 parts by weight or more of the water-reducing agent is added.

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

[0053] Furthermore, by adding a plant tissue-disintegrating enzyme, particles such as solid fiber content in the okara can be reduced in size, and soybean lecithin and oleosin can be eluted outside the cells, thereby enhancing the emulsifying action.

[0054] The enzyme is not particularly limited as long as it can digest plant tissue from okara, 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 used.

[0055] Next, the raw material slurry prepared in this manner is supplied to a colloid mill 13 for preliminary micronization (pre-micronization step). In the pre-micronization 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 micronized to a degree that can be fed to the pressure homogenizer 14, to form a pre-micronized slurry. In addition, a colloid mill is used as the device for generating the pre-micronized slurry.

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

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

[0058] The pre-micronized 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-micronization 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-micronized slurry to mechanically wet-micronize the fiber solids. The slurry is further emulsified to further micronize the particles that make up the soy pulverized okara paste.

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

[0061] Pressure homogenizers 14 are devices that are widely used in the beverage industry, such as for milk. However, because their internal structure has many narrow flow passages, it was previously thought that it would be difficult to use such devices to refine the solid fiber content contained in high-viscosity materials such as paste.

[0062] Soy milk residue is produced by soaking soybeans in water, grinding them, and removing the liquid soy milk. It tends to crumble and does not maintain a consistent shape. Therefore, the physical properties of soy milk residue are low, being close to solid. The idea of ​​combining a pressure homogenizer 14 with a process for pulverizing such a material with properties close to solid had never been conceived before.

[0063] In this regard, the present inventors have dared to overturn these conventional concepts and have succeeded in efficiently and more finely pulverizing the soy milk residue that has temporarily turned into a slurry by adding water to the soy milk 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 okara paste can be made even smoother, and the okara and water can be made more homogenous.

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

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

[0068] By processing the okara in a pressure homogenizer 14 set at a pressure in the range of 50 to 80 MPa, the fiber solids can be mechanically wet-fine-grained, and the dispersibility of the oily components of the okara in water can be improved, resulting in a more homogenous okara and water mixture. Furthermore, the finer okara particles make them easier to mix with water containing enzymes, further promoting the enzymatic reaction. Furthermore, the soybean lecithin and oleosin derived from the okara eluted from the okara can be used to sufficiently emulsify the paste without the need for a separate emulsifier.

[0069] However, it should be noted that setting the pressure in the pressure homogenizer 14 in the range of 50 to 80 MPa is merely an example and is not necessarily limited thereto, as long as a soybean pulp paste having the desired texture is obtained. As a further example, the pressure homogenizer 14 may be set to a pressure such that the median diameter of the particles constituting the soybean pulp paste falls within 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 processed slurry discharged from the pressure homogenizer (hereinafter referred to as the "fine particle slurry") has a fineness suitable for the intended use.

[0071] Furthermore, the water content of the slurry before treatment supplied to the pressure homogenizer and the degree of fiber solids refinement may also be changed depending on the capacity of the pressure homogenizer used. For example, when using a pressure homogenizer with a low driving force, it is desirable to add water to an amount that makes the slurry treatable, or to perform a pre-refining step in advance to produce a pre-refined slurry, which is then fed to the pressure homogenizer. Conversely, when using a pressure homogenizer with a high driving force, it is possible to adjust the water content so that the fluidity is somewhat lower, or it may be possible to process a slurry with a somewhat larger fiber solids content. A low 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 and moisture adjustment step). The drying and moisture adjustment step is a step in which the micronized slurry obtained by the pressure homogenizer 14 is dried to form a paste-like substance.

[0073] The drum surface temperature of the drum dryer 15 was set to approximately 80 to 160°C, and the drum was rotated at a speed of one rotation per 10 to 60 seconds, with the time from adhesion to removal by the scraper set to approximately 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 form a paste-like soy pulp paste.

[0075] The drying and moisture adjustment step can be carried out using any known drying method or dryer that can dry the slurry to a paste-like consistency, rather than drying it to a moisture content of less than 10% (drying to the bone).The drum dryer 15 is preferred because it is relatively easy to adjust the moisture content after drying.

[0076] Furthermore, 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, this is not a problem since water can be added later. That is, in the drying and moisture adjustment process, the moisture contained in the micronized slurry obtained in the pressure homogenization process is evaporated, and water is also 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 soy milk residue that was the original raw material, and has a less fibrous texture and a relatively good texture when eaten.

[0078] In addition, in another embodiment, the micronized slurry may be sufficiently dried using a dryer so that the moisture content is reduced to less than 10%. By carrying out such a process, a micronized dried soybean pulp powder can be obtained. In other words, the micronized dried soybean pulp powder can be used as one form of an intestinal microflora improver.

[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 manufacturing process of the processed food, but it can also be sterilized and packaged as needed to improve shelf life.

[0080] [2] Properties of Okara Paste Next, various properties of the okara 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 okara paste was confirmed using a laser diffraction particle size distribution analyzer (SALD-2300, manufactured by Shimadzu Corporation). The median diameter was approximately 40 μm (37.356 μm), and the particle size range was 0.68 to 205 μm. The particle size distribution curve showed a single peak.

[0082] Furthermore, the bean pulp paste was finer than raw bean pulp using the insoluble component refining technology, and the textures of both were evaluated by actually tasting them.

[0083] As a result, it was confirmed that the okara paste was clearly finer than raw okara, and that the poor texture of the okara, such as fibers remaining on the tongue, had been improved. The fineness was also confirmed visually.

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

[0085] Considering these properties, 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] Furthermore, because the particles that make up the okara paste are sufficiently small and have a uniform particle size range, it has a smooth texture and is thought to be easy to mix with other foods.

[0087] Furthermore, the unique flavors derived from the raw materials, such as the unique flavor derived from okara, are reduced, making it difficult to impair the flavors of other foods. In addition, in the case of the above-mentioned okara paste, by using dehulled okara as raw okara, bitterness and astringency can be reduced.

[0088] [3] Changes in dietary fiber due to micronization Next, we investigated the changes in the soybean-derived dietary fiber component ratios caused by processing raw okara using the insoluble component refining technology described above (refining process) to produce 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 enzymatic 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 dietary fiber content (g) of each component per 100 g of raw okara that had not been refined with the dietary fiber content (g) of each component per 100 g of okara paste that had been refined, 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 approximately twice the amount of high molecular weight water-soluble dietary fiber as compared to 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 approximately 4.6% in raw okara, but increased to approximately 11.3% in okara paste. In other words, the okara paste contained a higher amount of high molecular weight water-soluble dietary fiber (at least 8% or more of the total dietary fiber, preferably 10-13%) than raw okara, even in terms of the percentage of total dietary fiber.

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

[0092] (4-1) Gut microbiota model The gut microbiota model was constructed in a culture tank to evaluate the effects of food on intestinal bacteria. The gut microbiota model was constructed according to the method described 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, pp. 206-212). More specifically, feces from pigs fed an antibiotic-free diet was suspended in a buffer containing salt and minerals to form a slurry. This slurry was then added to a liquid medium prepared in a culture tank with controllable culture conditions. Nitrogen and carbon dioxide gases were aerated into the culture tank to create an anaerobic environment, mimicking the environment of the large intestine. The culture medium used was a peptone-containing medium (e.g., NB medium: nutrient broth) as a nitrogen source.

[0093] (4-2) Test Example 1 The 12 culture vessels in which the intestinal microbiota model had been constructed were divided into test groups, each with three samples added. The amounts of the added samples were adjusted to approximately 1.7% pig feces, 0.8% nitrogen source, and 1.5% added sample per 120 ml of medium in the culture vessels.

[0094] The test groups are as follows:

[0095] (a) Okara paste addition group: The okara paste to be added was prepared using the insoluble component refining technology described above, and was subjected to amyloglycosidase and pancreatin treatment to simulate digestion in the gastrointestinal system. Indigestible components were extracted from the digested material 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 (a) and the additive sample (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: Purified and powdered cellulose 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 vessel was adjusted so that all culture vessels had the same weight. Specifically, in the okara paste-added group, 1.8 g of the additive sample shown in (a) was added with the cellulose shown in (d) for 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) for a total of 3.6 g. In the okara 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 vessel was maintained at a temperature of 37°C under anaerobic conditions and culture medium (1 ml) was sampled after 8, 24, and 48 hours.

[0102] The amount of Prevotella bacteria in the culture medium was determined as a relative amount 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 relative quantitative value of all groups at time 0. In addition, the occupancy rate (prevalence rate) of Prevotella bacteria in the intestinal bacterial flora was determined by 16S rRNA bacterial flora analysis. The occupancy rate of Prevotella bacteria in the intestinal bacterial 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 bacterial count of Prevotella spp. 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. Furthermore, 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 bacterial count of Prevotella spp. 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 microbiota was significantly higher in the okara paste-supplemented group than in the other groups. While the occupancy rate of Prevotella bacteria in the control group was approximately 19%, the occupancy rate of Prevotella bacteria in the okara paste-supplemented group increased to approximately 55% 48 hours after addition. Furthermore, in the okara paste + inulin-supplemented group, the occupancy rate increased to approximately 30% compared to the control group, although not as high as in the okara paste-supplemented group.

[0106] On the other hand, the inulin-supplemented group showed a lower occupancy rate of Prevotella bacteria than 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 thought 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] The results of Test Example 1 confirmed that the okara paste obtained by the insoluble component refining technology promotes the growth of Prevotella bacteria.

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

[0109] (4-3) Test Example 2 Next, a confirmation 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. Specifically, multiple (9) culture vessels in which the intestinal microbiota model had been 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 so that the amounts 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 vessels.

[0111] The test groups were (a) the soy pulp paste group and (b) the raw soy pulp group. A control group (c) was also prepared as a control. The preparation of the samples added to each group is shown below.

[0112] (a) Okara paste addition group: The okara paste to be added was prepared by using the insoluble component refining technology described above, and then simulating digestion of the stomach and small intestine by treating it with amyloglycosidase and pancreatin. Indigestible components were extracted from the digested material and used as the additive sample.

[0113] (b) Raw soybean pulp added group: Raw soybean pulp used as a raw material before undergoing the manufacturing process using the insoluble component refining technology described above was subjected to amyloglycosidase and pancreatin treatment to simulate digestion in the gastrointestinal system, and indigestible components were extracted from the digested material to prepare the additive sample.

[0114] (c) Control group: Purified and powdered cellulose 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 vessel was adjusted so that all culture vessels 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) for 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) for 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, the culture was continued in each culture tank under anaerobic conditions at a temperature of 37°C, 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 bacterial count of enterobacteria 24 hours after sample addition, and Figure 7 shows the relative bacterial count of Prevotella 24 hours after sample addition. The total bacterial count and the bacterial count of Prevotella in the culture medium were determined as relative bacterial counts using quantitative PCR. In the graphs of Figures 6 and 7, the vertical axis represents the relative quantitative value of each sample divided by the average relative quantitative value of all groups at time 0.

[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 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 sample addition and 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 bacterial count of Prevotella bacteria significantly increased in both the okara paste-added group and the raw okara-added group compared to the control group. Furthermore, the relative bacterial count of Prevotella bacteria increased more in the okara paste-added group than in the raw okara-added group. These results confirmed that the okara paste obtained using 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 medium used in Test Example 2 after 24 hours of incubation was used to quantitatively evaluate the short-chain fatty acids produced by the intestinal flora. Quantitation of short-chain fatty acids was performed 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 quantitation was performed by comparing peak area values. 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 recently attracted attention as substances that bring benefits such as improving the intestinal environment.

[0122] Furthermore, as in Test Examples 1 and 2 above, Tukey's multiple comparison test was performed on the quantification 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 represents concentration (mM), and different letters (a, b, c) in each graph indicate significant differences (p<0.05). Furthermore, the total short-chain fatty acids shown in Figure 8 are the sum of the acetic acid, propionic acid, and butyric acid shown in Figures 9 to 11. It was confirmed in Figures 8 to 11 that, at 0 hours of incubation after sample addition, there was no significant difference in the concentration of short-chain fatty acids compared to the control group in both the okara paste-added group and the raw okara-added group (ns: p≧0.05).

[0123] As shown in Figure 8, 24 hours after the addition of the samples and the incubation period, 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) significantly increased in the okara paste-added group and the raw okara-added group compared to the control group 24 hours after sample addition and incubation. On the other hand, as shown in Fig. 11, no significant difference in butyric acid concentration was observed in either the okara paste-added group or the raw okara-added group compared to the control group 24 hours after sample addition and incubation (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, than raw okara, which is thought to have resulted in a higher 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 a regulating effect on the intestines.

[0126] (4-5) Evaluation of gut microbiota diversity In addition, the intestinal flora of the samples used in Test Example 2 was analyzed by 16S rRNA flora analysis 24 and 48 hours after incubation. The occupancy rate of Prevotella in the intestinal flora after 24 and 48 hours was higher in the okara paste-added group than in the control group, as in the okara paste-added group in Test Example 1 shown in Figures 5 and 6 . The raw okara-added group also showed an increase in the occupancy rate of Prevotella in the intestinal flora after 24 and 48 hours. More specifically, while the occupancy rate of Prevotella in the control group was approximately 12-20%, the occupancy rate of Prevotella in the okara paste-added group was approximately 45% both 24 and 48 hours after addition. Similarly, the occupancy rate of Prevotella in the raw okara-added group was approximately 43% both 24 and 48 hours after addition.

[0127] Figure 12 shows the Chao1 Index, which is an index of alpha diversity of the bacterial flora. As in the above-mentioned Test Examples 1 and 2, a Tukey's multiple comparison test was performed on the Chao1 Index. The graph in Figure 12 shows that there was 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 are present.

[0128] As shown in Figure 12, the Chao1 index values ​​for the types of intestinal bacteria that make up the intestinal microbiota were significantly higher in the okara paste group than in the raw okara group, both 24 and 48 hours after sample addition. This shows that the okara paste group contained a greater variety of bacteria that make up the intestinal microbiota than the raw okara group. This suggests that the okara paste obtained using the insoluble component refining technology is more easily utilized by a greater number of intestinal bacteria than raw okara.

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

[0130] [5] Bread-making test Next, we investigated the effect on bread of using okara paste produced using insoluble component refining technology.

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

[0132] The homogenized paste was produced using the above-mentioned okara paste production system 10, applying the insoluble component refining technology 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 was basically the same as the homogenized paste, with the exception that the pre-micronized slurry was not subjected to the pressure homogenizer 14 but was instead re-formed into a paste in the drum dryer 15. The median diameter of the non-homogenized paste was 63.808 μm (particle size range: 2.51 to 472 μm; the particle size distribution curve had a single peak).

[0135] The bread dough was prepared by adding 14 parts by weight of soy pulp paste to 100 parts by weight of wheat flour and kneading the mixture. The other steps in the bread making process are well known, so a detailed description will be omitted.

[0136] FIG. 13 is a graph showing the state 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 values ​​of bread made with homogenized paste (hereinafter referred to as homogenized bread) on the fourth day after baking were larger than those of bread made with non-homogenized paste (hereinafter referred to as non-homogenized bread).

[0138] Additionally, the moisture content of the homogenized bread decreased by 2.52% from the first day to the fourth day of baking. The moisture content of the non-homogenized bread decreased by 2.19% from the first day to the fourth day of baking. The moisture content fluctuations were comparable. On the fourth day of baking, the homogenized bread was softer than the non-homogenized bread, demonstrating that the homogenized bread was less prone to staling (hardening).

[0139] The height of the bread with homogenization was 60.0 mm, while the height of the bread without homogenization was 57.0 mm. This means that the bread with homogenization was more voluminous than the bread without homogenization.

[0140] With homogenized bread, the dough did not become soft during preparation (dough preparation), was easy to shape, and produced a firm dough. On the other hand, with non-homogenized bread, the dough was soft and sticky.

[0141] Furthermore, during baking, bread made with homogenized dough showed some expansion in the oven, while bread made without homogenized dough was less likely to expand in the oven.

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

[0143] In the case of no-homogenization 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 no-homogenization paste has not been processed in 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 during baking, resulting in insufficient volume. It also has a poor texture when eaten and stales quickly.

[0144] In bread made with homogenized soybean paste, the particles that make up the soybean pulp are small, which is thought to make it less likely to inhibit gluten formation. As a result, the soybean pulp paste penetrates evenly into the bread's structure, and the oil that makes up the soybean pulp coats the gluten structure, slowing down 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-described embodiments are merely examples of the present invention, and the present invention is not limited to the above-described embodiments. Therefore, even if the embodiments are different from those described above, various modifications can be made depending on the design, etc., as long as they do not deviate from the technical concept of the present invention. Furthermore, the effects described in this disclosure are merely examples and are not intended to be limiting, and other effects may also 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 soy milk residue is added with water to prepare a slurry, which is then subjected to a pressure homogenizer, and the resulting finely divided slurry is dried to form a bean paste-like soybean refuse paste paste, The soybean pulp paste contains 8 to 13% of the total amount of dietary fiber in the intestinal flora improver.

2. An agent for improving the intestinal flora, which comprises soybean pulp paste prepared by adding water to soy milk residue and subjecting the resulting finely divided slurry to a pressure homogenizer, and drying the resulting slurry to form a paste, and which increases the number of Prevotella bacteria in the intestinal flora.

3. An intestinal flora improving agent as described in claim 1, which increases Prevotella bacteria in the intestinal flora.

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

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