JP2007189951A - Black-rice fermented food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide black-rice fermented food having excellent improving effect on decrease in function such as skin function or digestive-system function caused by stress. <P>SOLUTION: The black-rice fermented food is obtained by adding malted rice to cooked black rice and fermenting the mixture. The black-rice fermented food is made into a rice gruel state or a liquid state so as to further improve reduction in regeneration power of skin or in a digestive-system function caused by stress. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a food containing black rice, and more particularly, to a fermented black rice food that improves deterioration of skin function and digestive system function due to stress.

  Today, it is also called a stress society. Due to the diversification of living and work environments and the complexity of human relationships, people are often stressed at home, work and interpersonal relationships. Humans maintain their homeostasis through such nerves, endocrine, and immune systems against such external stimuli (stresses), but physical stress and mental health are harmed by such stress. There is.

  When a living body receives excessive or excessive stimulation, the sympathetic nervous system and endocrine system respond to the stimulation (stress) and disrupt not only the adrenal cortex hormones but also many other hormones and autonomic nerves. As a result, gastric ulcer, onset of infection, skin function and immunity decrease, and environmental function increase. As an example, it is known that the amount of food intake and immunity of animals raised under overcrowding and under stress are reduced.

  Infectious diseases are diseases in which the pathogenicity on the bacteria side and the defense power on the host side are complicatedly intertwined and manifest as diseases and exhibit various pathological conditions. It depends heavily on the condition of the skin and mucous membranes.

  In particular, gastrointestinal problems such as indigestion, constipation, and abdominal pain are said to be related to stress and eating habits. The gastrointestinal mucosa is in a state of sagging. The effects of stress on the gastric mucosa have been well studied, but little is known about the effects of mental stress on the intestinal tract, the largest organ of the digestive system and mucosal immune system.

  On the other hand, black rice is also said to be ancient rice, and it has been eaten since ancient times. Black rice is black rice that contains anthocyanin-based black pigment in the sugar part of brown rice, has a tonic action, is said to be effective in improving frail constitution, further strengthens the gastrointestinal (protects, It is said that it also has a hematopoietic effect.

In recent years, the effect of this black rice has been reviewed, and in addition to cooking by mixing with white rice, it has been used as a powder and mixed with noodles or bread dough. As other foods containing black rice, instant black rice bran powder containing pulverized black rice in rice cake has been proposed (for example, see Patent Document 1).
JP-A-8-298947

However, the effect of black rice on the reduction of skin regenerative power and digestive system function due to stress has not been discussed yet.
Then, this invention makes it a subject to provide the improvement means by foodstuffs about the skin reproduction | regeneration and digestive system function fall by stress.

As a result of earnest research to solve such problems, the present inventors have reduced the function of skin regeneration and the function of the digestive system due to stress by making fermented food from cooked black rice. The inventors have found that it can be improved and have completed the present invention.
That is, the present invention relates to a fermented black rice food characterized by adding rice koji to fermented black rice and fermenting it. In the present invention, the black rice is preferably fermented in a rice cake shape. The fermentation time is preferably 2 to 3 hours.
Furthermore, this invention relates to the fermented black rice food characterized by fermenting the cooked black rice and making it liquid by adding water and stirring this fermented black rice. In this case, the fermentation time is preferably about 12 hours.

  The fermented black rice food of the present invention has an effect of improving the functional degradation of the digestive system due to stress, and has the effect of improving the skin regeneration ability by orally administering the fermented black rice food.

Hereinafter, the black rice fermented food according to the present invention will be described in detail.
The black rice fermented food of the present invention comprises black rice and koji, and is characterized by saccharifying black rice by adding koji to the cooked black rice and fermenting it.

Black rice is black rice containing anthocyanin-based black pigment in the sugar part of brown rice as described above. Anthocyanins are a type of polyphenol known as an antioxidant, and have an action to protect blood vessels and prevent arteriosclerosis and an antioxidant action related to suppression of aging and carcinogenesis. In addition, black rice contains balanced nutritional components such as vitamin B1, vitamin B2, niacin, vitamin E, iron, calcium, magnesium, and zinc.
Therefore, black rice has nourishing and tonic effects, and is said to be effective in improving frail constitutions. It is also said that it has a strong gastrointestinal tract (protects and helps its function) and has a hematopoietic effect.

  Koji is obtained by breeding Koji fungi by steaming rice, wheat, soybean, etc., and in the present invention, Koji is the main cause of black rice fermentation. In the black rice fermented food of the present invention, these koji can be used alone or in combination. From the viewpoint of fermenting black rice, it is preferable to use rice koji made from the same kind of rice.

The temperature at which rice koji is added to black rice is preferably 65 ° C. or less. If it is added at a temperature higher than 65 ° C, the enzyme of rice koji is inactivated, which is not preferable. As temperature which ferments black rice, 50-65 degreeC is preferable. If fermentation is performed at a temperature lower than 50 ° C., the enzyme does not work easily, and if the temperature is higher than 65 ° C., the enzyme is deactivated.
Moreover, what is necessary is just to prepare arbitrarily the quantity of the rice koji added to black rice according to the kind and aspect of the black rice fermented food to manufacture, for example, when setting it as a bowl-shaped black rice fermented food, it is 20 to 40 weight% of black rice. In the case of a fermented black rice fermented food like amazake, 150 to 170% by weight of rice koji may be added.

Next, the process for producing the fermented black rice food of the present invention will be described by taking a fermented black rice fermented food as an example.
First, the black rice is washed with water and immersed for about 60 minutes. After draining, add 8 to 9 times the volume of water and heat and stir for about 1 hour to make a rice cake-like black rice food. Then, cool to around 55 degrees and add 30% by weight rice koji of black rice. The temperature is maintained at around 55 degrees, and the mixture is fermented by heating and stirring for 2 to 3 hours. If the time for heating and stirring is less than 2 hours, it is not preferable due to insufficient fermentation, and if it is heated for more than 3 hours, the fermentation proceeds excessively, which is not preferable.
After that, it is heated to 80 degrees to stop the fermentation of rice koji, and a fermented black rice fermented food is obtained.

  In addition, the manufacturing method in the case of using liquid black rice fermented food is as follows. After cooking black rice with 4-5 times the volume of water, cool it to around 50 degrees and add about 160% by weight rice koji to black rice. The mixture is allowed to stand for about 12 hours and fermented while maintaining the temperature of ° C. Then, about 1/3 amount of water is added and mixed with a mixer or the like to obtain a liquid black rice fermented food.

  The black rice fermented food obtained by saccharifying the cooked black rice by fermentation as described above has a high anti-stress action, and by administering it orally, it can be expected to improve the skin regeneration ability and immune function due to stress.

  In addition, the black rice fermented food of this invention can contain another component as desired, for example, starch can be added in order to keep a solution uniform.

  The black rice fermented food of the present invention can be sterilized by pressure heat sterilization (retort sterilization), and even in that case, an anti-stress effect is observed.

  Hereinafter, although the black rice fermented food of this invention is demonstrated based on an Example, this invention is not limited to this Example at all.

(Test Example 1: Effect of black rice on skin regeneration ability and immunity)
According to the method described below, the effect of improving the reduction of skin regeneration and digestive function due to black rice stress was investigated.
<Test animal>
HOS: HR-1 hairless mouse (12 weeks old, 24-26 g, female)
<Test group>
Normal breeding group: Normal breeding (5 animals / gauge), Normal feed intake control group: Overcrowded environment breeding (15 animals / gauge), Normal feed fed black rice intake group: Overcrowded environment breeding (15 animals / gauge), Black rice mixed feed ( 3%) intake

<Production of black rice mixed feed>
225 g (one go) of black rice was washed with water and immersed in water for 60 minutes. After draining, 2 volumes of water (360 ml) was added, cooked rice, steamed for 10 minutes, allowed to cool and then lyophilized. Thereafter, the mixture was pulverized and mixed at a ratio of 3% by weight with normal breeding feed to prepare a black rice mixed feed.

Ares mice were reared in cages (760 cm 2) to the test animals of the normal breeding group, the control group, and the black rice intake group. The normal feed group and the control group were allowed to eat the normal feed, and the black rice intake group was allowed to freely receive the prepared black rice mixed feed. On the 6th day, the blood flow in the back was measured with a laser Doppler meter (trade name “PIMII”, manufactured by Lisca), and from the feces on the 6th day, an IgA ELISA Kit (trade name “Mouse IgA ELISA Quantitation Kit”, The amount of immune IgA was measured using BETHYL. The results are shown in Table 1.
Next, on the seventh day, each mouse was subjected to tape stripping (acting and removing the tape on the skin) 10 times to damage a part of the back, and then the transepidermal water transpiration (recovery rate) at that site was measured. Thereafter, the skin moisture transpiration measuring device (trade name “Tewameter TM 210”, manufactured by Courage + Khazaka) was continuously measured for 4 days. The results are also shown in Table 1.

As can be seen from Table 1, stress signs (decreased food consumption, weight loss, decreased skin regeneration ability (recovery rate)) were observed in the control group. In addition, a decrease in skin blood flow occurred. The black rice intake group fed with the black rice mixed diet tended to increase food intake and body weight compared to the control group. In addition, the skin regeneration ability (recovery rate) was also improved compared to the control group. Furthermore, it turned out that the amount of immunity IgA increases and the immunity improves.
From the above results, it was found that black rice has an effective effect on the skin regeneration ability and immunity which are reduced by stress.

(Example 1: Effects of fermented black rice food on skin regeneration ability and immunity)
The effects of the fermented black rice food of the present invention on the reduction of the skin's regenerative power and digestive function were investigated.
<Production of fermented black rice fermented food>
260 g of black rice was washed with water, soaked for 60 minutes, drained, 1800 g of water was added, and rice was cooked by heating and stirring for 1 hour.
After cooling to 55 degrees, 80 g of rice koji was added. The mixture was stirred for 2 hours while being heated to about 55 degrees and fermented. Thereafter, the mixture was heated to 80 ° C. to prepare a fermented black rice fermented food.
Furthermore, the sterilized potato-like black rice fermented food which sterilized 25g of the above-mentioned fermented black rice fermented food by pressure heating sterilization (retort sterilization) at 120 ° C. for 25 minutes was prepared.
<Production of liquid black rice fermented food>
320 g of black rice was washed with water and immersed for 60 minutes. After draining, 1200 g of water was added and cooked. After cooking, the mixture was cooled to 50 degrees and 520 g of rice koji was added to 320 g of black rice, and kept at 50 degrees for 12 hours. Thereafter, 680 g of water was added and mixed with a mixer to prepare a fermented black rice food that was made into a liquor-like liquid.

<Test animal>
HOS: HR-1 hairless mouse (12 weeks old, 24-26 g, female)
<Test group>
Normal breeding group: Normal breeding (5 animals / gauge), Normal feed intake control group: Overcrowded environment breeding (15 animals / gauge), Normal feed ingested rod-shaped black rice fermented food (unsterilized) group: Overcrowded environment breeding (15 animals) /gauge),
Fermented black rice fermented food (non-sterilized) mixed feed (3%) Ingested fermented black rice fermented food (sterilized) group: Overcrowded breeding (15 / gauge),
Fermented black rice fermented food (unsterilized) mixed feed (3%) ingested liquid black rice fermented food ingested group: overcrowded breeding (15 / gauge),
Ingestion of liquid black rice fermented food mixed feed (3%) <Preparation of mixed sample>
Fermented black rice fermented food, sterilized fermented black rice fermented food, and liquid black rice fermented food are freeze-dried and pulverized, and mixed at a ratio of 3% by weight with normal rearing feed. (Non-sterilized) mixed feed, rice cake-like black rice fermented food (unsterilized) mixed feed and liquid black rice fermented food mixed feed were prepared.

The Ares mice were caged to the test animals of the normal breeding group, the control group, the fermented black rice fermented food (unsterilized) ingested group, the fermented black rice fermented food (sterilized) ingested group, and the liquid black rice fermented food ingested group, respectively. 760 cm2). As for the bait, the normal feed group and the control group were allowed to freely feed the normal feed, and the rod-like and liquid black rice fermented food intake groups were allowed to freely feed the prepared mixed feed.
On the 6th day, the blood flow in the back was measured with a laser Doppler meter (trade name “PIMII”, manufactured by Lisca), and from the feces on the 6th day, an IgA ELISA Kit (trade name “Mouse IgA ELISA Quantitation Kit”, The amount of immune IgA was measured using BETHYL. The results are shown in Table 2.
Next, on the seventh day, each mouse was subjected to tape stripping (acting and removing the tape on the skin) 10 times to damage a part of the back, and then the transepidermal water transpiration (recovery rate) at that site was measured. Thereafter, the skin moisture transpiration measuring device (trade name “Tewameter TM 210”, manufactured by Courage + Khazaka) was measured continuously for 4 days. The results are also shown in Table 2.

  As can be seen from Table 2, the black rice fermented food with black rice added to the rice koji has higher skin regeneration ability on the first day than the normal breeding group and the control group, and significantly reduces the skin regeneration ability that is reduced by stress. I found it to improve. Moreover, the amount of immunity IgA increased compared with the control group, and it turned out that there exists an improvement effect of the skin reproduction | regeneration by a stress, and the function fall of a digestive system.

(Reference Example 1: Effect on skin regeneration ability and immunity of black rice fermented food powder extract)
<Preparation of sample>
50.0 g of the powder obtained by freeze-drying the fermented black rice fermented food (non-sterilized) produced in Example 2 was subjected to solvent extraction using 500 ml of 50% methanol, and the obtained extract and the residue were concentrated under reduced pressure. . Thereafter, 1000 ml of water was added, freeze-dried, and powdered.

<Test animal>
HOS: HR-1 hairless mouse (12 weeks old, 24-26 g, female)
<Test group>
Normal breeding group: Normal breeding (5 animals / gauge), Normal feed intake control group: Overcrowded environment breeding (15 animals / gauge), Normal feed ingested potato black rice fermented food (extract) intake group: Overcrowded environment breeding (15 animals) /gauge),
Fermented black rice fermented food (extract) mixed feed (1.5%) ingested Fermented black rice fermented food (residue) ingestion group: Overcrowded breeding (15 animals / gauge),
Ingestion of rice bran fermented food (residue) mixed feed (1.5%) <Preparation of mixed feed>
The above-prepared rice cake-like black rice fermented food extract and residue powdered are mixed with ordinary feed at a ratio of 1.5% by weight, and rice cake-like black rice fermented food (extract) mixed feed, and rice cake Black rice fermented food (residue) mixed feed was prepared.

  The same experiment as in Example 1 was performed on the test animals of the normal breeding group, the control group, the fermented black rice fermented food (extract) intake group, and the fermented black rice fermented food (residue) intake group. Table 3 shows the results of measurement of the amount of immune IgA measured from feces on the 6th day after breeding and the transepidermal water transpiration (recovery rate) at that site by tape stripping performed on the 7th day after breeding for 4 consecutive days. Shown in

  From the results in Table 3, significant effects were observed in both the extract and residue of the fermented black rice fermented food, but particularly high recovery ability was observed in the residue. Moreover, the amount of immunity IgA was also large compared with the control group, and it was found that there was a skin regeneration and ability to recover immune function.

Claims (5)

A fermented black rice food characterized by adding rice koji to fermented black rice and fermenting it. The black rice fermented food according to claim 1, wherein rice cake-shaped black rice is fermented. The fermented black rice food according to claim 2, wherein the fermentation time is 2 to 3 hours. The black rice fermented food according to claim 1, wherein the fermented black rice is made liquid by adding water and stirring. The black rice fermented food according to claim 4, wherein the fermentation time is about 12 hours.