JP2007267696A - Roasted red rice yeast and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain roasted soybean red rice yeast having cereals, especially soybeans as the raw material, excellent in palate feeling, taste and flavor even in a granular condition as it is, and with respect to participating components to improve cholesterol, increasing a ratio of lactone type monakolin K of chemically stable type so as to improve preservability, and to provide a method for producing the roasted soybean red rice yeast. <P>SOLUTION: The roasted soybean red rice yeast is obtained by roasting soybean red rice yeast produced by using soybeans as the raw material followed by filamentous fungus belonging to Monascus group. The soybean red rice yeast has a ratio of lactone type monakolin K of ≥50% and hardness as an index of softness of palate feeling (HC based on JIS K 6301 standard) of ≤47. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a roasted red koji with an improved ratio of a stable lactone type monacolin K and excellent taste and texture even in a granular state, and a method for producing the same.

Red rice cake is a rice cake made by breeding Monascus strains on cereals, and it has been used as a raw material for brewing red wine, old sake, 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.

As for the cholesterol-improving effect of red yeast rice, monacolin K (also called lovastatin) produced by a strain of Monascus lowers blood cholesterol by inhibiting HMG-CoA reductase, the rate-limiting enzyme for cholesterol synthesis in the body. (Non-patent Documents 1 and 2, Patent Document 1). Monacolin K has a lactone type and an acid type that can be converted to each other (Non-patent Document 3). In the case of rice red yeast rice, a lactone type that is stable in chemical structure is present in a proportion of 70 to 80%.

On the other hand, the soy bean koji obtained by changing the raw material from rice to soy has an improved taste and can be ingested without the taste odor peculiar to conventional rice koji koji. Although disclosed in Patent Document 2), the composition of monacolin K has a stable lactone-type ratio of 25 to 35%, which is smaller than that of rice red yeast rice.
Moreover, although there is no distinctive taste and odor of red yeast rice compared to rice red rice cake, there is still a problem in terms of hardness and the like in order to ingest the single beans without pulverization.

The fact that roasting is effective for improving the texture and taste of cereals is that, for example, roasting germinated grains can provide foods with excellent texture and rich nutritional components (Patent Document 3). ), New foods with improved taste and texture by adding a roasting process to grains such as soybean (Patent Document 4) and pearl barley (Patent Document 5), and roasting shelled cereals and beans It has been reported that health foods that are aromatic, delicious and excellent in nutritional components can be provided (Patent Document 6).
In addition, regarding the production of foods that combine roasting and fermentation, roasted foods, cereals and their powders are fermented with lactic acid bacteria, koji molds, natto bacteria, and yeasts, which are healthy and have excellent digestibility and taste. Providing foods and drinks (Patent Documents 7 and 8), and manufacturing fermented soybeans mass roasted and pulverized, rich in nutritional components, with excellent digestion and absorption efficiency, and with added flavor and flavor A law (Patent Document 9) is disclosed.

However, there is no report on roasting red yeast soy including soybean soup, and there is no report on effects on monacolin K and other components other than the improvement in texture and flavor as roasting effects.

Fermentation Engineering Vol.64 No.6 Issued in 1986 Journal of Japanese Society of Clinical Nutrition Vol.22 No.3 2000 Chemistry and Education Vol. 47, No. 12, 1999 JP 58-43783 A Japanese Patent Application No. 2004-259118 unpublished JP 2005-245410 A Japanese Patent Laid-Open No. 6-166562 JP-A-2005-40104 JP 2001-204422 A JP-A-8-131069 JP-A-8-140613 JP 2000-93132 A

The present invention uses cereals, particularly soybeans, as a raw material and is excellent in texture, taste and flavor even in the state of grains, and increases the proportion of chemically stable lactone-type monacholine K with respect to components that contribute to cholesterol improvement. The present invention provides a roasted soybean cake with improved storage stability, a method for producing the same, and a food containing the roasted soybean cake.

The present invention is a roasted soybean koji made by roasting a koji made from soybeans as a raw material, especially cereals such as rice, wheat, koji, koji, and beans. A roasted soy bean paste characterized by having a ratio of type Monacolin K of 50% or more and a hardness (HC according to JIS K 6301 standard) of 47 or less as an index of the softness of the texture.
In addition, soybean koji produced by inoculating filamentous fungi belonging to the genus Monascus using soybean as a raw material is roasted under the following conditions, the ratio of lactone type monacolin K is 50% or more, and the texture is soft The present invention also provides a processing method characterized by obtaining roasted soy bean paste having a hardness (HC according to JIS K 6301 standard) of 47 or less as an index of the thickness.
1. Set the moisture content of the roasted red yeast rice to 5-45%.
2. Roast with far infrared and / or burner.
3. The far-infrared burner temperature is 250 to 350 ° C., and the drum rotation speed is 10 to 30 rpm.
4). The burner temperature by the burner is set to 200 ° C to 350 ° C, and the roasting time is set to 30 minutes or less.
Furthermore, the present invention includes foods and drinks containing these or containing processed products and extracts thereof.

  According to the present invention, roasting containing monacolin K, which is an active ingredient for cholesterol-reducing action, in a proportion of 50% or more of chemically stable lactone type monacolin K, and having improved texture, taste and flavor when eaten Soybean soup can be obtained. In particular, roasted soybean soy bean can be eaten deliciously as it is as a single bean, so it can serve as a supplement as it is, and can also be used in a wide range of food fields including beverages in powder form, and has a cholesterol-improving effect. As such, its function can be demonstrated.

There are no particular restrictions on the origin and variety of the soybean that is the raw material of the present invention. That is, various kinds such as white soybean, yellow soybean, black soybean, and green soybean can be used, and these may be mixed as appropriate. In addition, it is not always necessary to use whole soybeans as the grain form, and it may be used by appropriately crushing such as a half grain or a grind form, but whole soybeans are preferred for use in the grain state.
The koji mold used for the culture may be any fungus as long as it belongs to the genus Monascus, but for food, Monascus purpureus, Monascus pilosus Variants and mutants are mentioned. These red koji molds may be used alone or in any combination of two or more.
As 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 following requirements are required as roasting processing conditions.
1. The moisture content of the roasted red yeast rice cake may be 5 to 45%, but it is about 8 to 13%.
2. Far-infrared roasting or normal roasting with direct burner or a combination of both.
A far-infrared roasting machine heats a rotating cylindrical drum with ceramics on its inner surface from the outside, generates far-infrared by the ceramic, and performs roasting. It is particularly preferable to perform normal roasting once after first performing far-infrared roasting 1-3 times.
3. The far-infrared burner temperature is 250 to 350 ° C., and the drum rotation speed is 10 to 30 rpm.
4). The burner temperature for normal roasting with a burner is 200 to 350 ° C, and the roasting time is 30 minutes or less.
The roasting time is adjusted by setting the finishing temperature. The finishing temperature is preferably set to about 150 ° C.
The above processing is an operation of so-called “roasting” in which fire is uniformly passed from the surface to the core, and examples thereof include direct-fire roasting and hot-air roasting. Thereby, a water | moisture content can be remove | excluded and a component can be changed chemically and a fragrance and flavor can be pulled out. Although depending on the apparatus and conditions used, generally, when the processing conditions are weak, the intended components, flavor and texture cannot be obtained, and conversely, if the conditions are too strong, there is a problem of burning.
In addition, each condition including the above-mentioned koji making is applicable also in the case of normal koji raw materials, such as grains other than soybeans, for example, rice and wheat.

The roasted red yeast rice obtained by the present invention is processed as it is or in a powder form, granule form, aqueous solution, paste form, etc., and appropriately used, for example, beverage, confectionery, bread, cereal , Ice cream, tea, sprinkles, etc., can be suitably used as various food ingredients and supplements.
Hereinafter, although an example is given and explained about the present invention, it is not limited to this.

The whole soybeans were immersed in water for 90 minutes, drained for 45 minutes, and then steam sterilized in an autoclave at 125 ° C. for 20 minutes to obtain steamed soybeans. To this, Monascus pilosus NBRC4520 was inoculated and cultured for a total of 26 days at 30 to 35 ° C. for the first 6 days and at 25 to 27 ° C. for the 6th day and thereafter, soy bean koji as a raw material of the present invention was obtained. . The moisture content during the culture period was adjusted to a range of 35 to 45%.
The soybean soybean koji thus obtained was heat-treated at 110 ° C. for 30 minutes. After inactivation of the koji mold and the enzyme, the moisture content was dried to about 10% at 60 ° C., and then subjected to the following four roasting treatments. A roasted soybean koji of the present invention was obtained.
(Roasting 1) In a small roasting machine (Yokoyama Seisakusho's automatic temperature exhaust type exhaust drying fire-ignition machine), 0.5 kilograms of soybean cake was roasted at a burner temperature of 200 ° C. for 10 minutes.
(Roasting 2) 30 kg of soy bean paste was roasted at a burner temperature of 350 ° C. and a finishing temperature of 140 ° C. with a small roasting machine (Yokoyama Seisakusho's automatic exhaust temperature exhaust type dry drying fire).
(Roasting 3) Using a far-infrared roasting machine (ceramic roasting machine; CFR-12L4 (manufactured by Muneno Iron Works)), 30 kilograms of soybean cake was rotated twice at a burner temperature of 330 ° C and a drum rotation speed of 20 rpm. (Equivalent to 4 minutes) and roasted.
(Roasting 4) (Roasting 3) After processing (Roasting 2), processing was performed.
For the four types of roasted soybean cakes obtained in this way and the soybean cake before roasting, the determination of monacolin K content, the measurement of hardness, and the sensory test for comparing flavor and texture The results are shown in Table 1.
Monacholine K was quantified by adding 60% ethanol to the pulverized roasted soybean cake powder, stirring and extracting, and analyzing by high performance liquid chromatography.
The hardness indicates hardness (HC according to JIS K 6301 standard) measured using a compact type hardness meter (HH305) manufactured by Akashi Co., Ltd.
In the sensory test, 6 healthy adults were fed as grains and evaluated for flavor and texture.
From the above results, it is possible to increase the content of stable type L-type monacolin K by roasting soy bean paste, and by combining far-infrared roasting and normal roasting, flavor and texture Improved roasted soybean paste was obtained.
In particular, those obtained by roasting 4 obtained a balanced evaluation in sensory evaluation and hardness.

On the other hand, a storage test (acceleration test) was performed in order to examine the storage stability of the soy bean koji that was not roasted and the roasted soybean koji. Soy bean koji that has not been roasted and roasted 1 obtained in Example 1 were each filled in a 10-g plastic bag with a chuck and heated for 6 months. The test was conducted under two heating conditions of 40 ° C. and 50 ° C. Monacholine K preservability was evaluated by quantifying the monacholine K content before and after the heat treatment of soybean soy bean (roasted, not yet performed), and calculating the residual ratio of monacolin K content after the heat treatment. And compared. As a result, as shown in Table 2, the roasting 1 has a higher residual rate of monacholine K than the soy bean koji that has not been roasted at any heating temperature of 40 ° C. or 50 ° C., that is, monacolin K is stable. This indicates that the soybean koji was roasted to increase the content of stable type L-type monacolin K and to improve the storage stability of monacolin K. is there.

Furthermore, a sensory test was conducted to examine the effects of unroasted soy bean paste and roasted soy bean paste on beverages. Non-roasted soybean koji and roasted 4 obtained in Example 1 were pulverized, added and suspended in 100 ml of commercially available soy milk, and subjected to a sensory test by six healthy adults. As a result, the soy milk to which roasting 4 was added had a fragrant scent, and a very favorable scent and taste were obtained in which the blue odor peculiar to soy milk was masked. On the other hand, although the soy milk to which the soy bean koji that was not roasted was added can be drunk without a sense of incongruity, the flavor was not improved as compared with the case where the roasted soy koji was added. This result shows that a beverage with improved taste and flavor can be obtained by using a powdered form of roasted soybean soy sauce combining far-infrared roasting and normal roasting.

The roasted soybean cake of the present invention does not affect the taste, aroma, etc., and can be eaten as it is in the form of a bean or powder as it is, as well as used for cooking and various foods Can also be applied or added. In addition, since it contains monacolin K, which has a cholesterol-reducing action, it is expected to be effective, and it can be easily added to food according to the individual's cholesterol level during meals, and at the same time, isoflavones (aglycone type) can be ingested. It can be used extensively and suitably as a material for food and drink.

Claims (5)

Roasted red yeast rice roasted from red yeast rice produced by inoculating cereals with fungi belonging to the genus Monascus. The roasted red yeast rice according to claim 1, wherein the cereal is soybean and the ratio of the lactone type monacolin K after roasting is 50% or more. The roasted red rice bran according to claim 1 or 2, wherein the cereal is soybean and the hardness (HC according to JIS K 6301 standard), which is an index of the softness of texture, is 47 or less. A food or drink comprising the roasted red rice cake according to claim 1. A method for producing roasted red koji, characterized by treating soybean koji produced using soybean as a raw material for koji and inoculating filamentous fungi belonging to the genus Monascus under the following conditions.
1. Set the moisture content of the roasted red yeast rice to 5-45%.
2. Roast with far infrared and / or burner.
3. The far-infrared burner temperature is 250 to 350 ° C., and the drum rotation speed is 10 to 30 rpm.
4). The burner temperature by the burner is set to 200 ° C to 350 ° C, and the roasting time is set to 30 minutes or less.