JP2001204460A - Monascus purpreus and method for preparation of the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for preparation of Monascus purpreus containing a large amount of monakolin K, which is a substance having hypocholesterolemic effect. SOLUTION: This method for preparation of Monascus purpreus comprises adjusting the water content in >=30-45% at least for 2 days at the beginning of malt production, adjusting the incubation temperature at <=27 deg.C at least for 3 days at the later stage of malt production, and making the whole period of the malt production >=5 days.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a method for producing red yeast rice which contains a large amount of monacolin K which is a cholesterol lowering substance.

[0002]

2. Description of the Related Art Red yeast rice is a yeast obtained by breeding a strain of the genus Monascus on cereals, and is used as a raw material for brewing red liquor, old sake, and red milk rot in China and Taiwan. Red yeast rice has long been used as a Chinese herbal medicine to aid digestion and improve blood circulation. It is known that certain bacteria of such red yeast rice produce monacolin K, which is a cholesterol-lowering substance (Japanese Patent Publication No. 59-25599), and it has been shown that red yeast rice itself has a cholesterol-lowering effect. I have.
(Japanese Patent Publication No. 60-44914) From the above findings, it is considered that the action of red yeast rice is mainly due to monacolin K. However, koji-making conditions (for example, culture temperature of 30 to 40 ° C., Moisture percentage 40-60
%), The content of monacolin K is not high, and therefore, even if red yeast rice is ingested as a normal food, a clear decrease in blood cholesterol cannot be expected.

[0003]

SUMMARY OF THE INVENTION In view of the above, the present invention provides a production method having a higher monacolin K content than conventional red yeast rice, and a red yeast rice obtained by the method.

[0004]

Means for Solving the Problems According to the present invention, there is provided a method for producing a koji in an initial stage of the koji-making process, wherein a water content of 3 days or more is reduced for 3 days or more.
A method for producing red koji, comprising: 0 to 45%, a culture temperature of 27 ° C. or lower for any three days or more in the latter stage of koji making, and a total koji making period of 5 days or more. Item 2. The method for producing red yeast rice according to Item 1, wherein various cereals such as rice, wheat, millet, mulberry, buckwheat, corn, soybean, and red bean, and a mixture thereof are used as koji raw materials. Item 3. The method for producing red koji according to Item 2, which is a koji raw material containing germ. Item 4. The method for producing red yeast rice according to Item 3, wherein soybean is used as a raw material for koji making. Item 5. The method for producing red yeast rice according to item 1, wherein the whole koji production period is 20 days or more. Item 6. The content of monacolin K is 200 to 1500 mg / 100 g.
Red yeast rice. It is characterized by the following.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION The koji making method which can be employed in the present invention is a solid culture method which is an original koji making method. Therefore, the koji raw material in the present invention may be any one as long as Monascus can be propagated, for example, various grains such as rice, wheat, millet, mulberry, buckwheat, corn, soybean, red bean, and also crush them. A material subjected to processing such as degreasing, extruder treatment or the like can be used, and a mixture of these raw materials or a material to which a metal salt or vitamin is added can be used. In particular, among such raw materials, those containing germ are preferable, and examples thereof include roasted wheat and soybean. Such germ may be a koji raw material itself, or may be contained in the raw material, or may be added separately, and the content thereof is in the range of 2 to 100%. The higher the ratio, the better.

The red yeast strain used in the present invention is
Any Monascus genus that can produce monacolin K can be used. Specifically, Monascus pilosus (Monascus pilosus) IFO4520, IFO4480,
Monascus pubigerus IFO452
1, Monascus purpureus A
TCC16385, Monascus sp. ATCC
16370 and these mutants can be exemplified.

The koji making period (culturing days) for obtaining the red yeast rice of the present invention is 5 days or more, and at least two days or more in the initial stage of koji making, that is, the period until the bacteria propagate on the raw material. It is necessary to maintain the moisture content at 30 to 45%, desirably 36 to 41%. That is, if the period during which the water content is 30 to 45% is less than 2 days, the production amount of monacolin K decreases. If the water content is less than 30% during this period, the breeding of the bacterium will be extremely poor, and if it exceeds 45%, red yeast rice with a low monacolin K content will be obtained. Here, the moisture content is a value obtained by an infrared lamp heating and drying method, and the term “any two days or more” may be either immediately after inoculation or several days after inoculation. And it may be continuous or intermittent.

The cultivation temperature is 20 to 40 ° C. until the fungus propagates on the raw material (early koji making), but at least three days or more during the subsequent culturing period (late koji making). 27 ° C. or less, preferably 20 to 26 ° C.
If the culture temperature during this period exceeds 27 ° C., the growth of the bacteria is good, but the productivity of monacolin K is unpreferably reduced. The term “three days or more to maintain the above conditions” does not necessarily need to be three or more consecutive days, and may be three or more days intermittently. Also, it is optional whether it is in the early stage of the late stage of koji making or in the middle to late stage.

[0009] The total number of culture days under the above conditions is at least 5 days or more, preferably 20 days or more. That is, as the number of days increases, the content of monacolin K tends to increase. However, an appropriate number of days may be selected in consideration of management aspects, productivity, cost, and the like.

The red yeast rice of the present invention thus obtained is used as a koji containing a large amount of monacolin K, as a raw material for brewed foods such as miso, which is an original use, and for inactivated and dried bacteria and enzymes. A new health product that expresses the action of monacolin K by adding an appropriate amount to various foods, drinks, etc. as processed products, such as dried and crushed products, extract extracts, extract extract concentrates, extract extract powders, etc., or as it is as a supplement. Food and foodstuffs. Hereinafter, the present invention will be described specifically with reference to Examples, but the present invention is not limited thereto.

[0011]

Example 1 (Culture temperature) Crushed soybeans, to which water was added to adjust the moisture content to 37%, were steam-sterilized at 121 ° C. for 20 minutes, and then Monascus pilosas IFO452 was added thereto.
After inoculating 0 bacteria aseptically, the cells were cultured at a temperature of 35 ° C. for 3 days, and further statically cultured at 23 ° C. for 18 days for a total of 21 days. The moisture content during this period was 45% or less. The obtained red yeast rice was inactivated by heat treatment at 110 ° C. for 20 minutes to inactivate the bacteria and enzymes, then dried until the moisture content became 10% or less by a ventilation dryer, and pulverized by a pulverizer. The monacholine K was determined by adding 10 times the amount of 60%
% Ethanol was added thereto, and the mixture was extracted with stirring for 30 minutes, and the extract was subjected to high performance liquid chromatography.
As a result, the monacolin K content of the red yeast rice obtained according to this example was 28 mg in contrast to 17 mg / 100 g in the control group.
At 4 mg / 100 g, the value was as high as about 17 times that of the control. Note that there are two types of monacolin K, an acid type and a lactone type, and the above values are both combined. All the control groups were cultured under the same conditions as those of the present invention except that the cells were cultured at a temperature of 35 ° C for 3 days and then statically cultured at 30 ° C for 18 days.

[0012]

[Example 2] (About the number of culture days) Water was added to the following two kinds of raw materials to adjust the water content to 36%, and each raw material was used as four 200
Each 34 g was placed in a ml Erlenmeyer flask and steam sterilized at 121 ° C. for 20 minutes. (1) Roasted rice germ (2) Raw rice germ After aseptically inoculating Monascus pilosas IFO4520 into these, aerobically culture at a temperature of 30 ° C. for 4 days and further at 23 ° C. for 31 days for a total of 35 days. did. In addition, culture 3
On the day, no water replenishment was performed during the culture period except that 2 ml of sterile water was added to adjust the water content to about 38%. Culture 14
On days 21, 21, 28 and 35, each Erlenmeyer flask was subjected to koji-molding, and the monacolin K content was measured. The results are shown in FIG. 1. As shown in FIG. 1, the content of monacolin K continues to increase even in a long-term culture in which the number of culture days exceeds 20, especially when roasted rice germ is used as a raw material, a large amount of 1140 mg / 100 g in 35 days of culture. A red yeast rice containing monacolin K was obtained. In addition,
Sample preparation and measurement for measuring monacolin K were the same as in Example 1.

[0013]

Example 3 Moisture content After immersing polished rice for 12 hours, draining it for 30 minutes, and adding roasted rice germ powder to dry weight% to 9%, 121 ° C, 20%
Steam sterilized for minutes. Monascus Pilosas IF
O4520 bacteria are aseptically inoculated, and water is added at the time of inoculation and occasionally during the culture period to reduce the water content to approximately 35%, up to 4 days of culture,
The cells were cultured for 19 days while adjusting to be approximately 40% after the day, and this was used as a control. On the other hand, the culture was performed under the same conditions as in the control group for 17 days from the inoculation as a high-moisture section, and after 18 days, water was appropriately added, and the cells were cultured with a water content of approximately 50%. The detailed moisture content is as shown in FIG. The cultivation temperature was 35 ° C. for up to 4 days in both the control section and the high moisture section, and 23 ° C. thereafter. The monacolin K content of the red yeast rice thus obtained was 325 mg / 100 g in the control group,
The high water content was 336 mg / 100 g and there was no difference between the two. The sample preparation and measurement for measuring monacolin K were the same as in Example 1.

[0014]

According to the present invention, red yeast rice containing a large amount of monacolin K having a cholesterol lowering effect can be obtained.

[Brief description of the drawings]

FIG. 1 is a graph showing the relationship between the number of culture days and the amount of monacolin K produced in Example 2.

FIG. 2 is a diagram showing a temporal moisture content in Example 3.

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁷ Identification symbol FI theme coat ゛ (Reference) C12R 1: 645) C12R 1: 645)

Claims (6)

[Claims] Claims: 1. In the early stage of koji making, the moisture content should be 30 to 45% for any two days or more, and in the late stage of koji making, the culture temperature should be 27 ° C. or less for any three days or more. A method for producing red yeast rice, wherein the period is 5 days or more. 2. Koji raw materials include rice, wheat, millet, koulyang,
2. The method for producing red yeast rice according to claim 1, wherein various grains such as buckwheat, corn, soybean, and red bean, and a mixture thereof are used. 3. A raw material for koji-making containing germ.
The method for producing red yeast rice described in the above. 4. The method for producing red yeast rice according to claim 3, wherein soybean is used as a raw material for koji production. 5. The koji making period is 20 days or more.
The method for producing red yeast rice described in the above. 6. The content of monacolin K is 200 to 1500.
Red yeast rice which is mg / 100g.