JP2004267178A - Method for culturing malted rice by using rice bran as substrate, and malted unpolished rice - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To utilize rice bran which is a valuable nutritious material, consists of germ and cuticle of unpolished rice, has a high nutritious value, and contains much fibrous material which attracts attention as a health food, and also minerals such as iron as a raw material for a health food, and however, since recently the unpolished rice, so called rice is used by removing the rice bran, the starch of polished rice is eaten and utilized as heat source, and further since the rice bran is difficult to be preserved, it is only used as a salted rice bran used for pickling or feed for stock-breeding. <P>SOLUTION: Since in order to utilize the rice bran as the health food, it is necessary to make the most of the nutritious material while making the most of effects of the raw material and further make it as an easily absorbable to the human body, the rice bran is processed to a fermented food by utilizing koji yeast. Until now, it was difficult to utilize the rice bran by a treatment with microorganism as it is by using the koji yeast, the culturing of the malted rice becomes possible by making the rice bran as granules. <P>COPYRIGHT: (C)2004,JPO&NCIPI

Description

[0001]
The present invention relates to a dietary supplement.
BACKGROUND ART brown rice, 7% protein From a component ratio, lipid 7%, sugar starch 70%, including dietary fiber 3%, etc., vitamin B _1, B _2, etc. is also a large amount niacin and vitamin E It is also called a complete nutritional food. At present, the germ and epidermis of this brown rice are removed as rice bran, and white rice with a focus on sugar starch is eaten as so-called rice, except that this rice bran is used as a bran for slightly bran or miso. Has been disposed of.
[0003]
On the other hand, koji mold is an essential microorganism for fermented foods from ancient Japan, such as sake making, soy sauce making, and miso making.They use starch, protein, and protein such as rice, soybeans, and wheat to convert glucose into glucose. It decomposes to amino acids and has the function of leading to the next fermentation decomposition / aging process. Amino acids such as peptides produced in the process that are easily absorbed into the body, vitamins such as vitamin B group, and various enzymes for decomposition are factors that make such fermented foods healthy. I also know.
[0004]
Therefore, the combination of discarded rice bran with microbial treatment using this koji mold to produce a new health food is a food production method that is worth exploring over the ages. However, apparently, this manufacturing method could not be a stable manufacturing technique.
[0005]
2. Description of the Related Art For example, Japanese Patent Publication No. 8-10 discloses a method for producing an active oxygen-suppressing composition by using a rice bran to act on a microorganism (in this case, natto or slime mold). Have been. Here, a method is shown in which rice bran and soybeans are put into water and fermented in a liquid medium. There is a report that the liquid medium is inoculated with a microorganism and cultured in an aerobic atmosphere, but no specific method is disclosed. If there is a specific method capable of culturing under a liquid medium and under an aerobic atmosphere, instead of the Bacillus natto or Bacillus subtilis, a koji mold may be cultured. It is difficult to use koji molds below. For example, in the sake brewing of sake, a liquid sake mother is made at a rate of rice 2, koji 3, water 6, where the koji mold and yeast are simultaneously operated, and the starch is decomposed into sugar by the koji mold, and the yeast is converted into alcohol from the decomposed sugar. Parallel complex fermentation has been carried out. The gas supplied during the fermentation process allows the koji mold to work even in liquid. However, it is difficult to create conditions that allow the koji mold to work in liquids, as in sake brewing.
[0006]
Therefore, it is a difficult task to use a rice bran as a substrate to activate a koji mold that does not function unless oxygen is supplied in a liquid. Japanese Patent Application Laid-Open No. 2002-27927 describes a method for producing healthy foods by using a seed fungus Aspergillus oryzae (so-called koji mold) on a substrate composed of cereals including germinated brown rice and epidermis (so-called rice bran).
Here, it is shown that moisture is absorbed by 25% by weight to 35% by weight. "Tokuhei 8-10" was a liquid medium, whereas a so-called dry medium. However, among the patents, "The germ and epidermis of brown rice are smaller than rice grains, so if they come into close contact with each other on the seed culture bed, the air flow will be reduced, which is not favorable for cultivation of aerobic bacteria and is also welcomed. It is an environment suitable for the propagation of anaerobic bacteria that are not cultivated. " In addition, a method is proposed in which brown rice is crushed in the form of whole grains, including so-called white rice, and crushed reishi is mixed to ensure air circulation.
[0007]
When brown rice is a fully nutritional food, most of its nutrition is in the germination and epidermis. Therefore, we would like to use this nutritive rice bran as a substrate without mixing.
However, in Japanese Patent Application Laid-Open No. 2002-27927, it is difficult to culture a koji mold using only rice bran as a substrate, so that white rice is mixed. However, when crushed whole grains including white rice are used as a substrate, the nutritional value is reduced. White rice also supports the “rice” meal that is indispensable to Japanese people, and is in demand as such. Because rice bran is discarded, it is necessary to take measures and consider how to use it. As described above, when considering the cultivation of koji mold using rice bran as a single substance and a substrate, rice bran is in a powdery form, so that air circulation is poor as pointed out in “JP-A-2002-27929”, and the koji mold grows. There was a problem in using the koji mold that the spoilage bacteria could not be proliferated.
[0008]
Therefore, according to the present invention, (1) rice bran is processed into granules before steaming, steamed while maintaining the granules, and cultivation of koji mold. By making the particles granular, the water retention was increased, and in the culturing stage, the air circulation was improved, and the koji mold was made easier to work. (2) If you keep the water retention by making it granular, it will naturally give a comfortable dwelling house to the germs attached to the rice bran, so use vinegar, drop the PH, and propagate the germs. In this case, we also tried to activate the function of the koji mold. (3) Cultivation management that measures the specific temperature during cultivation in which the koji mold works, and suppresses the action of various germs and sends air to activate the koji mold when the temperature exceeds the temperature range of 37-38 ° C where it works best. Was done.
[0009]
The present invention will be described in detail with reference to the following drawings. FIG.
FIG. 1 is a block diagram of an embodiment of a koji culture method using rice bran as a substrate according to the present invention. (2) is a rice bran composed of germinated brown rice and an epidermis, which is in powder form. (4) is water, (6) is vinegar, (8) is a granulation step for making rice bran powder into particles, (10) is a steaming step, (11) is a cooling step, and (12) is a seed koji mold. , (14) a step of inoculating a rice bran substrate with a seed koji mold and mixing and stirring; (16) a step of cultivating in rice cake; (18) a drying step; (20) a pulverizing step; Is brown rice koji.
[0010]
Rice bran (2) produced in the process of turning brown rice into white rice is a mixture of germ and epidermis, and is in the form of a powder of 10 to several hundreds of μ. With the rice bran as 100, 40 to 50% by weight of water (4) and 20 to 30% by weight of vinegar are charged, and granulated in a granulation step (8). The size of the particles is approximately 2-4 mm (diameter). The reason for using a large amount of vinegar (about PH2) in (8) in this granulation step is to suppress the growth of various bacteria adhering to rice bran. It is important to adjust the amount of water in order to granulate the particles and maintain the shape. However, since the amount of water greatly depends on the humidity condition at that time, the amount of water is adjusted while adjusting. Garlic is sometimes added during this process. It is used in consideration of the germicidal power of garlic, the nutrient levels not contained in rice bran, and its strong activity. The input amount is around 5% by weight.
[0011]
After granulation in the granulation step (8), rice bran is steamed with steam at 100 ° C. to 120 ° C. for 20 to 30 minutes in the steaming step (10). Since the particles are in the form of particles, heat can be turned on average and steamed, so that the germ and the epidermis become sufficiently moist. Therefore, it is easily decomposed by koji mold. The steamed product is cooled to about 35 ° C. in a cooling step (11), and then the koji mold (12) is charged into the steamed particulate rice bran and stirred in a stirring step (14). At this point, the pH of the rice bran is “5” or less, indicating acidity and having a function of suppressing decay. Here, Aspergillus oryzae was used, but other koji molds may be used.
[0012]
The culturing step (16) is performed in a room maintained at a room temperature of about 35 ° C. In the room, a culture bed (24) as shown in FIG. 2 is provided. In this culture bed (24), a plurality of partition members (26) are arranged at intervals of about 5 to 7 cm, and the culture bed (24) is partitioned into a plurality of rooms having a depth of about 1.5 to 2 m. The bed (28) of the culture bed (24) allows the air to be blown when the fan (30) is operated. As shown in FIG. 3, this partition member (26) is made of a metal fitting (32) for fixing and a cloth (34) having a large mesh surrounding it, and the air sent from the fan (30) in FIG. The partition member is also fed into each room as shown by arrows in FIG.
[0013]
After the steaming step (10), the rice bran which has been steamed and appropriately cooled in the cooling step (11) is inoculated with a koji mold (12), and in this culturing step (16), the culture bed (24) In each room, is placed at a height of about 10 cm thick. Rice bran, which has become particulate and retains ample water, is allowed to stand on this culture bed for 8 to 14 hours. As a result, the koji mold acts. It rises to ° C. At this time, if the particles are not granulated, the water is unevenly distributed and the air circulation is deteriorated, and the aspergillus grows unevenly. However, since the aspergillus is granulated, it grows almost uniformly.
[0014]
When the temperature of the rice bran put in the culture bed (24) reaches approximately 38 ° C., the fan (30) starts blowing air. When the temperature exceeds this temperature range, the function of the koji mold is weakened, and the yeasts and various germs attached to the seed koji increase their propagation. When yeast works at the center, the portion of saccharification progressed by the koji mold is alcohol-fermented and smells like amazake. When other putrefactive bacteria work, they will proceed to putrefaction with a bad smell. Therefore, while maintaining the temperature of the rice bran to 38 ° C., oxygen is sent to enhance the function of the koji mold. Again, after 8 to 12 hours in this state, the surface of the rice bran begins to turn slightly white. Supply of air in this state enhances the function of the koji mold. This is possible because the air is sent evenly due to the particles. In addition, even if air is sent, the function of the bacteria is not weakened because each particle retains water therein.
[0015]
After that, take out a block of about 5cm to 7cm in width and about 15cm in length from the culture bed (24) so that it can be cut into pieces one by one to make tofu. Repeat until the surface of the block becomes white by the propagated koji mold. In the culture step (16), the culture is completed through these three steps.
In this process, the koji mold degrades rice bran consisting of starch, protein, and lipids into glucose and amino acids, and produces a product full of vitamins and enzymes produced in the process.
[0016]
The product thus produced is passed to a drying step (18), and dried air at about 60 ° C. is passed to dry the product. As a result of the drying, the koji mold enters a state of asphyxia alive, and at this temperature, the protein is not denatured, so that other products are contained without impairing its function.
[0017]
This is pulverized into an appropriate powder in the pulverization step (20) to complete brown rice koji. The koji culture method using rice bran as a substrate and the brown rice koji produced by the method have been described above. Even if rice bran is used as a substrate and the koji mold is to be used as it is, it is difficult to adjust the amount of water to be mixed and the amount of koji mold input. If the koji mold is an aerobic bacterium, it is blown and supplied with oxygen, and if dried, the bacterium itself weakens its function. The culturing method according to the present invention improves the water retention and distribution by granulating such problems, and has devised as described on the basis thereof. What is shown here is only one embodiment, and the present invention embodies the invention with the contents shown in the claims and is not grasped only by the embodiment.
[0018]
According to the present invention, the rice bran discharged in the process of producing white rice is known to have nutritional value, but has not been used except for a very small number of uses such as bran paste. Using this rice bran alone as a substrate, the koji mold was used to grow and cultivate, and the enzymatic action of the koji mold produced brown rice koji rich in vitamins such as vitamin B, various digestive enzymes, fiber, and minerals such as iron. . FIG. 4 shows a typical composition of the produced product, FIG. 5 shows the vitamin content, and FIG. 6 shows the mineral content.
[0019]
In addition, FIG. 7 shows a clinical test using the brown rice koji according to the present invention to determine the effect of symptomatic complaint, and FIG. 8 shows the effect according to disease. Both have been reported to have shown remarkable effects. These are obtained by taking out the nutrients of rice bran, the vitamins contained therein, and the substrates inherent in the fibers of the epidermis, etc., by utilizing them as fermented foods as they are and by producing enzymes by Aspergillus oryzae. Is absorbed by the human body as nutrients, vitamins, and minerals, making it easier to take in, and the enzymes produced are themselves enzymes that help digestion and decomposition, and are extracted as brown rice koji containing these enzymes Is considered as a factor. In FIG. 7, “better” in weight means an increase, and “deterioration” means a decrease.
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a block diagram of an embodiment of a koji culture method using rice bran as a substrate according to the present invention. FIG. 2 is a schematic sectional view showing a culture bed and a ventilation system in a culture step (16) shown in FIG. FIG. 3 is a schematic sectional view showing the structure of a partition member of the culture bed and the flow of air blowing. [FIG. 4] [FIG. 5] [FIG. 6] are diagrams showing the composition components, vitamins, and mineral contents of brown rice koji produced by the culture method according to the present invention. [Fig. 7] is a diagram of "judgment of the main complaint effect" when a clinical test was performed using brown rice koji [Fig. 8] is a diagram showing the effect according to disease and disease when a clinical test was performed using brown rice koji. is there.

Claims (4)

The first step of adding water to the rice bran powder and processing it into particles, the second step of steaming the rice bran in the form of particles, and inoculating the steamed rice bran with seed koji, Culturing method using rice bran as a substrate, comprising a third step of culturing in rice and a fourth step of drying the cultivated koji and brown rice koji containing enzymes produced during the culturing. The first step, wherein in the first step, vinegar is added, and garlic is added as needed to suppress the growth of various bacteria, and the koji culture in the third step is further promoted. Culture method using rice bran as a substrate In the third step, the rice bran inoculated with the inoculum is allowed to stand still in the pot, and when the temperature of the rice bran reaches 37 to 38 ° C., air is blown for a predetermined time. 2. A method for culturing koji using rice bran as a substrate according to claim 1, wherein the rice bran is cultured until the surface of the rice bran becomes white by the koji mold. A brown rice koji comprising a live koji mold cultured by the culture method according to the first to third aspects and an enzyme produced from the koji mold.

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