JP2005261407A - Method for producing fermented rice bran drink and fermented rice bran food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a delicious fermented rice bran drink and fermented rice bran food enabling the easy intake of rice bran drink or rice bran food produced by using rice bran as a main raw material by anyone without deteriorating the nutrient of rice bran. <P>SOLUTION: Rice bran is mixed to hot water of 85-100°C at a ratio of 15-35%, spontaneously cooled to 50-60°C, charged with 3-7% sake (Japanese rice wine), sake lees, sake malt (or koji mold, sake yeast, brewer's yeast, etc.) and stirred. The mixture is spontaneously cooled at room temperature atmosphere and maintained at 6-45°C for 1-3 hr to promote the fermentation of the mixture. The fermented product is sterilized by heating at 95-100°C for 1-15 min to exterminate the fermentation microorganisms in the solution. As an alternative, the solution is mixed with bittern to exterminate the fermentation microorganisms in sake, sake lees, sake malt, etc., and stop the fermentation by the effect of the bittern or the bittern and the heat-treatment. The produced fermented rice bran drink and the fermented rice bran food has good taste, efficacy of sake, sake lees, sake malt, koji mold and sake yeast and various other factors and is easily drinkable at a desired fermentation degree. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

Detailed Description of the Invention

  In the present invention, 5% to 20% of rice bran, which has been removed for milling brown rice and using it for white rice or sake, is treated as industrial waste. In particular, Daiginjo sake recycles 40% to 60% of brown rice and recycles the nutritionally superior rice bran. The balanced nutrients of brown rice, γ-oryzanol, γ-aminobutyric acid (gava), inositol, Fermented rice bran water, fermented rice bran, and method for producing rice bran that can be consumed without damaging ceramide, amino acids, vitamins, fiber, minerals, minerals (especially magnesium, calcium, phosphorus, potassium, copper, manganese) It is about.

  In addition, rice bran is a nutrient rich in vitamins B1, B2, B6 from the medical community in Japan and overseas in recent years, niacin, oleic acid, linoleic acid, vitamin E, iron, dietary fiber, etc., cancer suppression, antioxidant action Highly regarded as useful for health, such as immunity enhancement effect, metabolic activity, menopause disorder, autonomic dysfunction improvement, anti-aging, anti-fatty liver, arteriosclerosis prevention, calcium absorption promotion, cholesterolemia improvement, etc. Expected to be ingested.

However, brown rice, which has been evaluated as a highly nutritious food, is difficult to cook and difficult to eat, and is crushed and used in processed foods or dispersed in water.
Its processing method, storage method, taste, texture, smell, touch and digestion are poor, and it has not penetrated the general public. Therefore, studies on effective use of brown rice have been conducted for some time.

  In rice brewing, rice bran, which is made by removing rice from the milled rice, is disposed of as an industrial waste by 20 to 60% of brown rice. However, only a small part is used for feed, edible oil, alcoholic beverages, confectionery, etc., but reuse is important from the viewpoint of effective use of resources and is a processing problem.

Problems to be solved by the invention

  Processed foods made from conventional rice bran do not meet the tastes of modern people, have difficulties in long-term storage, have many problems even if they contain vitamins and minerals in a well-balanced manner, and lack mineral minerals There is a problem.

  This nutritionally superior rice bran also has its drawbacks. In order to effectively digest and absorb the processing method, storage method, taste, texture, smell, texture, digestion and absorption, it is necessary to chew more than 60 times, making it easy to drink and easy to eat.

  Such disadvantages of the prior art described above have a problem in the method of ingesting brown rice itself, especially when ingesting brown rice or rice bran, these issues are disliked by the fact that the unique taste and smell of rice bran are hated. It needs to be solved. Accordingly, an object of the present invention is to provide a fermented rice bran beverage and a fermented rice bran food that can be easily consumed without losing the nutrients of brown rice so that anyone can easily consume the nutrients of rice bran. is there.

  However, depending on the fermentation time of rice bran, it changes with fermented rice bran, rice bran liquor, and rice bran vinegar. As it progresses to acetic acid, it is intended to provide rice bran fermented beverages and rice bran fermented foods that can stop and maintain fermentation in a non-alcohol state with an alcohol content of less than 1.0%, which is peculiar to alcohol and acetic acid. .

  The present invention has been made in consideration of such conventional problems. In addition to the effects of rice bran, sake, sake lees, sake lees, koji molds, sake yeast, etc., the present invention has more effects, and is drinkable. It is providing the rice bran fermented drink and the rice bran fermented foodstuff which had the characteristic which is easy to do.

  The rice bran fermenter is required to maintain fermentation and to conduct fermentation on a certain standard, the equipment is inexpensive, and rice bran has to be exploited for effective use of resources.

Means for solving the problem

As a result of various studies to be solved in view of the above problems, the above object can be effectively achieved by the present invention.
That is, the fermented rice bran drink and foodstuff according to the present invention are mixed and stirred at 15 to 35% in hot water of 85 to 100 ° C. in order to sterilize miscellaneous bacteria of rice bran. Next, 3-7% of sake, sake lees, sake lees (or sake yeast, brewer's yeast, etc.) are added and stirred when the temperature drops to 50-60 ° C. by natural cooling at room temperature. Thereafter, it is kept at 30 to 45 ° C. for 1 to 3 hours by natural cooling at room temperature to promote fermentation. Further, the solution is heated and boiled again at 95-100 ° C. for 1-15 minutes. Stop fermentation of fermented bacteria such as sake, sake lees, sake lees, etc. with both bitter juice (magnesium chloride) during boiling holding, filter the room temperature solution by natural cooling after holding treatment, if necessary, rice bran drink or rice koji food ingredients A manufacturing method is provided.
Hereinafter, it demonstrates, referring the suitable implementation process figure by this invention.

A description will be given with reference to the drawings based on the implementation process diagram of the invention.
In FIG. 1, the rice bran is washed and pulverized if necessary. Next, in order to sterilize various germs, the mixture is mixed and stirred in hot water of 85 to 100 ° C. at 15 to 35%. In addition, fruit juice or the like can be used instead of water.

  Next, 3-7% of sake, sake lees, sake lees (or koji molds, sake yeasts, beer yeasts, etc.) are added and stirred when the temperature drops to 50-60 ° C. by natural cooling at room temperature.

  Thereafter, it is kept at 30 to 45 ° C. for 1 to 3 hours by natural cooling at room temperature to promote fermentation.

  Further, the solution is heated and boiled again at 95-100 ° C. for 1-15 minutes. Alternatively, the fermentation of the fermenting bacteria such as sake, sake lees, sake lees, etc. is stopped by both the bitter juice (magnesium chloride) during the holding of boiling, and the holding treatment is performed.

  Later, the solution at room temperature is filtered as necessary by natural cooling at room temperature to obtain a rice bran fermented beverage or a rice bran fermented food.

The invention's effect

  Nutritionally superior rice bran, which is peeled off and peeled off the brown rice skin, can be reused, thus solving the problem of disposal as industrial waste.

  By fermenting rice bran, there is no unique smell that is disliked as a food ingredient, and it can be made into a scent that invites appetite.

  The rice bran becomes soft, it is not powdery and easy to drink and can be made easy to chew.

  In particular, the fermented foods made from koji can be used as jams, Japanese confectionery, Western confectionery and various foods because the peculiar taste of koji is diminished, so it is possible to add sugar, salt, vinegar and the like.

  In recent years, rice bran is a nutrient rich in vitamins B1, B2, B6, niacin, oleic acid, linoleic acid, vitamin E, iron, dietary fiber, etc. Highly evaluated as useful for health, such as improving effects, metabolic activity, menopause, improvement of autonomic dysfunction, prevention of aging, anti-fatty liver, prevention of arteriosclerosis, promotion of calcium absorption, improvement of cholesterolemia, etc. .

  Since the equipment of the present invention is inexpensive and easy, rice bran can be effectively used as a resource and can be easily ingested.

  In particular, when sake lees are used as fermenting bacteria, S-adenosylmethionine, cathepsin B, cathepsin L, arptin, insulin, adenosine, amylase, alcohol, AC, acetaldehyde, free amino acid, free linoleic acid, zinc, ferulic acid , Plasminogen, prolyl endopeptidase, glutathione, plant fiber, γ-amino acid, glycerol, glucosamine, etc., diabetes, cerebral infarction, hypertension, allergic constitution, blood circulation promotion, osteoporosis, immunity, heat retention, moisturizing, beautiful skin, Benefits such as dementia, alleviation of side effects of cancer, prevention of lifestyle-related diseases, depression, menopause, etc., and improvement can be expected.

Furthermore, because rice bran fermented drinking water and rice bran fermented foods, the residue removed by the filtration process is 100% reused as the main material for cosmetics, whole body packs, bathing agents, floor polish, fertilizer, feed, etc. it can.

  In particular, in cosmetics and whole body packs, effects such as moisturizing action, whitening effect, skin softening action, improvement of atopic dermatitis, and metabolic activation can be expected.

  In addition, bath additives can be expected to have effects such as heat retention, waste removal, and metabolic activation.

  In addition, rice bran has been known for its floor-glazing effect for a long time, but it can maintain the gloss of the floor for a long period of time with easier and shorter work than before.

  Moreover, since it is a rice bran excellent in nutrition, the effect which was excellent in the health maintenance of livestock can be exhibited by using for feed.

  Furthermore, rice bran was previously used as a fertilizer, but it is difficult to use because it is scattered by the wind, but it is easy to hold in place because of its high water content, so it can be used safely as a fertilizer.

Brief figure description

1. Brown rice Milled rice 3. White rice 4. Sake 5 Rice bran 6. 6. Pesticide removal cleaning Rice koji, fungus, hot water mixing barrel 8. 8. Allow to cool to 50-60 ° C fermentation temperature. 10. Fermentation with sake, sake lees, sake lees, koji molds, sake yeasts, beer yeasts, etc. 10. Reheat to 95-100 ° C 11. Add bitter juice (magnesium chloride) for sterilization. Filtration 13. Cool to 50-60 ° C. 14. 15. Feed, fertilizer Formulation 16. Taste adjustment 17. Filling 18. Product

Claims (7)

  A fermented rice bran drink characterized by fermented rice bran, and a fermented rice bran food.   A rice bran fermented beverage characterized by being able to ferment rice bran and maintain an arbitrary fermentation state, and a rice bran fermented food.   Claims for fermented rice bran drink and rice bran fermented foods characterized in that 3-20% of sake, sake lees, sake lees, etc. are added to rice bran as fermentation catalyst and fermented by fermenting bacteria such as sake, sake lees, sake lees etc. It is a manufacturing method of Claim 1 and Claim 2.   3. A rice bran fermented drink characterized by being fermented by holding sake, sake lees, sake lees, etc. in rice bran for 1 to 3 hours at 30 to 45 ° C. and claim 1 of rice bran fermentation. It is a manufacturing method of description.   The rice bran is characterized in that the fermented bacteria provided in sake, sake lees, sake lees, etc. are killed and fermented with both bitter juice (magnesium chloride) in the state that rice koji is fermented with sake, sake lees, sake lees, etc. It is a manufacturing method of Claim 1 and Claim 2 of fermented drink and rice bran fermented foodstuff.   A method for producing rice bran fermented beverages and a rice bran fermented food product, characterized in that a solution obtained by fermenting rice bran with sake, sake lees, sake lees, etc. using a fermentation catalyst is filtered. .   The fermented rice cake fermented beverage and the rice bran fermented food material, wherein the fermented solution or paste is heated and boiled at 80 to 100 ° C for 1 to 15 minutes and boiled and sterilized. It is a manufacturing method of description.

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