石川県の伝統発酵食品から分離した乳酸菌を用いた新規機能性食品開発
■化学食品部 辻篤史 勝山陽子 中村靜夫
■企画指導部 道畠俊英
■（株）福光屋 松井圭三
近年，石川県で製造される伝統発酵食品の微生物菌叢や生理的機能が解明されつつある。本研究では，能登地方の伝統発酵食品「アジなれ鮨」より分離された免疫賦活作用を持つ乳酸菌Lactobacillus plantarum ANP7-1株を用いて，米または海藻を主原料とした新規乳酸発酵食品の開発を行った。米発酵食品については，乳酸発酵条件，殺菌条件を決定し，嗜好性の良いカップタイプのヨーグルト様食品を完成した。海藻乳酸発酵食品については，プロテアーゼによる発酵前処理の検討，乳酸発酵の検討を行い，ドレッシングタイプの発酵食品を試作した。
キーワード: 発酵食品，機能性食品，乳酸菌
Development of New Functional Foods Using Lactic Acid Bacteria Derived from Traditional Fermented Foods of Ishikawa Prefecture
- Research on the Manufacturing Processes of Fermented Foods Made from Rice or Seaweed -
Atsushi TSUJI, Yoko KATSUYAMA, Toshihide MICHIHATA, Shizuo NAKAMURA and Keizo MATSUI
Recently, the microbiological floras contained in traditional fermented foods made in Ishikawa Prefecture and their physiologies have been identified. In this study, we developed a new fermented food made mainly from rice or seaweed by using the strain of the lactic acid bacteria, Lactobacillus plantarum ANP7-1, which has an immunostimulatory property, from Ajinarezushi, a kind of sushi made with horse mackerel in the area of Noto. For fermented food using rice, we determined the optimal conditions for fermentation and sterilization, and produced a yogurt-like food with a good flavor, which was packed in cups. As for food using seaweed, we studied the conditions for pre-process treatment by means of protease and fermentation, and produced an experimental dressing-type fermented food.
Keywords : fermented foods, functional foods, lactic acid bacteria
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