JP2006075003A - Soybean ang-khak and food and beverage containing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To simply and continuously provide, in daily dietary life, a food material effective for preventing rise of blood cholesterol, capable of daily directly eating it in bean state or powdery state because of nice taste, being used also for cooking and capable of developing the functions by adding its required amount to foods according to individual cholesterol level and ingesting aglycone type isoflavone at a same time, because isoflavone of soybean is converted to aglycone type. <P>SOLUTION: Delicious soybean ang-khak having good taste is obtained by proliferating monascus anka in soybean. In the soybean ang-khak, either one of defatted soybean, soy hypocotyls and conventional soybean is used as the soybean. The soybean ang-khak contains monacolin K. The food or beverage comprises the soybean ang-khak. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to soybean soy bean that is excellent in taste and can be eaten deliciously as a healthy food every day, and food and drink made from this.

Red rice cake is a rice cake made by breeding Monascus strains on cereals.It has been used as a raw material for brewing red wine, old liquor and red milk tofu in China and Taiwan. Effects such as “stomach” are known. (Lee Jinjin "Hongoku Tuname" (1590)).
It is also known to have various functions such as blood pressure lowering action and cholesterol improving action, and is used in various foods such as brewed foods such as miso, soy sauce and vinegar, bread and noodles. Furthermore, it is also used as a supplement or as a drink obtained by extracting an extract.

  Regarding the blood pressure lowering action, Japanese Patent Publication No. 3-31170 (Patent Document 1) and Japanese Patent Publication No. 5-75758 (Patent Document 2) of the applicant of the present application are disclosed in Japanese Patent Publication No. Sho 58 (1999). No. 4,43783 (patent document 3), and any food and drink using this as a raw material, the bread of Japanese Patent Laid-Open No. 3-4729 (patent document 4) of the present applicant, Japanese Patent Laid-Open No. 3-4755 ( JP-A-5-184342 (Patent Document 6) can be exemplified for the noodles and drinks of Patent Document 5).

On the other hand, with regard to red yeast rice made from soybeans, the applicant of the present invention is a method for producing red yeast rice containing a large amount of blood pressure lowering ingredients. Kokai 2000-279163 (Patent Document 7), Japanese Patent Application Laid-Open Publication No. 2001-204460 (Patent Document 8) using soybean as a raw material as a method for producing red koji containing a large amount of monacholine K having a cholesterol-lowering action, amino acid content As a koji making technique with a lot of red koji, koji making technique using a mixture of defatted soybeans, fried wheat and soaked rice, that is, Japanese Unexamined Patent Publication No. 2000-270841 (patent document 9), and further koji containing isoflavone aglycone Has proposed a technique using soybean, Japanese Patent Laid-Open No. 2002-288 (Patent Document 10).
However, these patents do not report improvement in taste odor and products containing Monacholine K that take advantage of this improvement. Further, Patent Document 7 does not report on red koji produced using soybeans alone as a koji raw material. Patent Documents 7, 9, and 10 do not report monacholine K in Monascus.

Japanese Patent Publication No. 3-31170 Japanese Patent Publication No. 5-75758 JP 58-43783 A Japanese Patent Laid-Open No. 3-4729 Japanese Patent Laid-Open No. 3-4755 JP-A-5-184342 JP 2000-279163 A Japanese Patent Laid-Open No. 2001-204460 JP 2000-270841 A Japanese Patent Laid-Open No. 2002-288

At present, rice red crab made from rice is tasteless and odorless, but has a slight but unique taste. Therefore, when adding to normal food, there is a limit to the amount of addition. Usually, the added amount does not affect the taste odor of the final food, or it is applied to food by masking with other ingredients, but in order to express its excellent function, it is necessary amount regardless of taste odor It is desirable that can be added. Moreover, as a method of ingesting red yeast rice, not only the method of ingesting foods with added / processed red yeast rice in this way, but also the user can arbitrarily select red at the time of cooking or eating depending on the type of dish. There is a method of adding soot. For example, in the case of a diet high in cholesterol, it is very preferable to add red yeast rice at the time of eating and to eat deliciously without impairing the taste. However, it is difficult to arbitrarily add rice red yeast rice for the above reasons.

In the present invention, a delicious soybean soy sauce with good taste containing Monacolin K is provided by propagating red yeast in soybeans.
In other words, it is delicious, so it can be eaten as it is in the form of a bean or powder every day, or it can be used for cooking. It can also be mixed with regular kinako and applied to various foods. In particular, if the required amount is added to the food during the meal, the function can be expressed by adding the necessary amount to the dish, and the isoflavone of soybean is converted to the aglycon type, so at the same time the aglycon type It is also possible to take isoflavones.

  According to the present invention, the taste is improved and there is no taste odor peculiar to conventional rice koji so that it can be eaten deliciously on a daily basis and various health effects can be expected.

The koji mold used in the present invention may be any filamentous fungus belonging to the genus Monascus, but examples of foods include Monascus pureus, Monascus pirousus, and variants and mutants thereof. These red koji molds may be used alone or in any combination of two or more.
Moreover, various soybeans, such as white soybeans, black beans, and green beans can be used as the raw material for koji making. Of course, these may be used in appropriate mixture.
Such soybeans may be defatted soybeans, soybean hypocotyls, or whole soybeans, and may be used as they are, but may be appropriately divided or used in powder form.
As the ironmaking conditions in the present invention, the moisture content may be adjusted to 35 to 55%, and the temperature may be 20 to 35 ° C. and the number of ironmaking days may be 7 to 30 days.
The soybean soybean koji obtained by the present invention is processed as it is, or optionally in the form of powder, granules, aqueous solution, paste, etc., and is used as appropriate, for example, beverages, confectionery, bread, cereals, Ice cream, tea, sprinkles, noodles, various side dishes, processed soybean foods such as natto and tofu, cooking oil, brewed foods such as miso and sake, various seasonings such as soy sauce, dairy products such as mayonnaise and margarine, fish such as sausages Although it can use suitably as various food raw materials, such as meat paste products, it is not limited to this.
Hereinafter, an example will be described.

The whole soybeans were immersed in water for 1-2 hours, drained for 0.5-1 hours, and then steam sterilized at 125 ° C. for 20 minutes in an autoclave to obtain steamed soybeans. To this, Monascus pilosus NBRC4520 was inoculated, and cultured for a total of 17 days at 30 to 35 ° C. for the first 4 days and at 20 to 23 ° C. for the 4th day and thereafter, to obtain the red yeast rice of the present invention. The moisture content during the culture period was adjusted to 35 to 45%.
The red yeast rice thus obtained was heat treated at 105 ° C. for 20 minutes to inactivate the red yeast and the enzyme, dried at 60 ° C. to a moisture content of about 10%, and further pulverized to obtain soybean red yeast rice powder. In addition, the content of this monacolin K was 150 mg / 100g.
Compare the aroma and taste of soy bean paste powder and conventional rice koji powder (except for using polished rice instead of round soybeans, with the same koji making conditions as in the above round soybeans, and pulverizing the resulting red koji) In order to do this, the crushed koji was left as it was or suspended in lukewarm water and allowed to eat and drink by six healthy adults, and a sensory test was performed.
As a result, in the case of the crushed koji itself, the rice koji koji was tasteless and odorless but had a unique taste odor, whereas the soybean koji koji of the present invention was evaluated as having a good scent and feeling delicious.
Furthermore, when these are suspended in lukewarm water, the difference appears remarkably. In the rice koji, increasing the amount to be suspended in 100 ml lukewarm water gives a distinctive scent and astringency, and 2 g of suspension makes you feel astringency. It becomes difficult to eat the necessary amount of monacolin K continuously every day, but in the soy bean paste, the scent and taste become stronger when the amount is increased, but it is a preferred taste odor, and the need for monacolin K You can eat the amount deliciously. Details of sensory evaluation are shown in Table 1 below.

A bread prepared by appropriately adding the crushed red rice cake of Example 1 was prepared, and in a sensory test by six healthy adults, the aroma and taste of the wheat bread with and without the rice cake were compared. Evaluated sputum. When rice red koji is added, there is no effect on the aroma and taste when 3% by weight is added, and there is no significant change even when 6% by weight is added, but when 9% by weight is added, you will feel a unique aroma and astringency. , It becomes difficult to continue to eat every day.
On the other hand, bread with soy bean paste has little effect on aroma even if the amount added is increased, and in terms of taste, it tastes rich and tastes good, so you can eat the necessary amount of Monacolin K deliciously. be able to. Details of sensory evaluation are shown in Table 2 below.

The soy bean paste of the present invention is delicious and does not affect the taste, fragrance, etc., and can be eaten as it is in a bean form or powder form as it is every day. In addition, it can be used alone for cooking, or it can be easily eaten by mixing with ordinary kinako. Furthermore, it can be applied to various foods and added. Moreover, according to an individual's cholesterol level during a meal, it can be easily added to a dish, and at the same time, isoflavones (aglycone type) can be ingested.

Claims (4)

Spicy sockeye soup made by breeding red koji mold on soybeans. The red yeast rice according to claim 1, wherein the soybean is any one of defatted soybean, soybean hypocotyl and whole soybean. The red yeast rice of Claim 1 or Claim 2 containing monacolin K. A food or drink comprising the red yeast rice according to claim 1.