JP2008154534A - Method for producing lactobacillus fermented rice bran - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing pure-vegetable lactobacillus fermented rice bran facilitated in lactic acid fermentation due to lactobacillus, excellent in stability and storability, having no smell, well digestible and absorbable, and also easily producible. <P>SOLUTION: The method for producing lactobacillus fermented rice bran comprises inoculating vegetable lactobacillus derived from vegetable material to rice bran so as to cause lactic acid fermentation thereon to produce the lactobacillus fermented rice bran. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a method for producing lactic acid bacteria-fermented rice bran, which uses rice bran as a raw material and is fermented with lactic acid bacteria to obtain lactic acid bacteria-fermented rice bran.

  Rice bran is a by-product that is produced when white rice is refined, and is a food material that is rich in vitamins, minerals and dietary fiber and is rich in nutrition, and is a γ-oryzanol and antioxidant that has the effect of inhibiting menopause. It contains various functional substances such as certain ferulic acid.

  Moreover, it is known that this rice bran contains a large amount of a polysaccharide called arabinoxylan. Arabinoxylan is a polysaccharide comprising arabinose and xylose as constituent sugars, and it is said that this polysaccharide has an anticancer action and an immunostimulatory action. There is an opinion that there are theories that among these polysaccharides, those with a high molecular weight have anticancer activity and immunostimulatory activity, and those that have been decomposed and reduced in molecular weight have anticancer activity and immunostimulatory activity. Yes.

  Thus, rice bran is a very useful food material, and its utilization is desired.

  However, rice bran has drawbacks such as (1) poor stability and storage after production, (2) poor texture and smell, and (3) poor digestion and absorption.

  In particular, the disadvantages of "poor stability and storage" and "bad texture and smell" are that raw rice bran contains a lot of microorganisms and rice bran contains a lot of lipids, so fats and oils are endogenous lipase. It is caused by hydrolysis, acidification, and a “branch odor”.

  Therefore, production of lactic acid bacteria fermented rice bran fermented with lactic acid bacteria using rice bran as a raw material has been attempted.

  In particular, fermenting rice bran with lactic acid bacteria may result in acid degradation of this arabinoxylan or a slight degradation due to weak hemicellulase activity. In addition, it is considered that arabinoxylan is easily eluted from rice bran by lactic acid fermentation, and arabinoxylan that is more easily absorbed than unfermented rice bran can be produced by lactic acid fermentation.

  However, various methods in lactic acid fermentation have been proposed for the purpose of such effects, but none of them has been successfully performed in lactic fermentation of rice bran or the arabinoxylan is not sufficiently produced. However, the problems of (1) to (3) were not solved sufficiently, so that a sufficient effect was not obtained, the production was troublesome, and the cost was high. No. 2001-238664).

JP 2001-238664 A

  The present invention is a rice bran deficiency that can effectively use the health ingredients of rice bran as a food and that lactic acid fermentation by lactic acid bacteria is performed well, such as the above (1), (2), (3), etc. Innovative lactic acid bacteria fermented rice bran that solves the shortcomings, is excellent in stability and storage, has no odor, is easy to digest and absorb, can be easily manufactured, and can easily realize pure plant lactic acid bacteria fermented rice bran The object is to provide a manufacturing method.

  The gist of the present invention will be described with reference to the accompanying drawings.

  The present invention relates to a method for producing lactic acid bacteria fermented rice bran, which comprises inoculating plant lactic acid bacteria derived from plant matter and fermenting them with lactic acid to produce lactic acid bacteria fermented rice bran.

  Further, as the plant lactic acid bacteria, combined fermentation is performed using at least lactic acid bacteria derived from grains such as rice and wheat and lactic acid bacteria derived from fruits such as apples and tangerines, and the lactic acid bacteria derived from the grains and the lactic acid bacteria derived from the fruits 2. The lactic acid bacteria rice bran manufacturing method according to claim 1, wherein the flavor is set by setting the amount.

  Since the present invention is configured as described above, the health ingredients of rice bran can be effectively used as food, and the above-mentioned (1), (2) has been a disadvantage of rice bran due to good lactic acid fermentation by lactic acid bacteria. ), (3), etc. are solved, excellent in stability and storage, no odor, good digestion and absorption, easy to manufacture, and easy to produce pure vegetable lactic acid bacteria fermented rice bran It becomes the production method of seasonal lactic acid bacteria fermentation rice bran.

  In the invention of claim 2, for example, when fermented with lactic acid bacteria derived from grains, a rich taste is obtained, and when fermented with lactic acid bacteria derived from fruits, the taste is less refreshing, less sour and less refreshed. It is possible to adjust the taste by mixing and fermenting at least lactic acid bacteria derived from fruits and lactic acid bacteria derived from fruits, and setting this amount. This is a more excellent lactic acid bacteria fermented rice bran manufacturing method that allows the taste to be set according to other conditions, the intended use of the product and the needs of consumers.

  DESCRIPTION OF THE PREFERRED EMBODIMENTS Embodiments of the present invention that are considered suitable (how to carry out the invention) will be briefly described with reference to the drawings, illustrating the operation of the present invention.

  The present invention does not use animal lactic acid bacteria used when milk is used as cheese, but lactic acid ferments rice bran using plant lactic acid bacteria.

  Plant lactic acid bacteria are plant-derived lactic acid bacteria, for example, lactic acid bacteria derived from plants such as cereals, fruits and vegetables, and those obtained from these, and this plant lactic acid bacterium is selected without selecting animal lactic acid bacteria. By inoculating this with rice bran and fermenting it, lactic acid fermentation of rice bran was performed very well, and the above-mentioned drawbacks of (1), (2) and (3), which were the disadvantages of rice bran, were solved and stable. It has excellent properties and preservability, has no odor, good digestion and absorption, can be easily manufactured, and can easily produce pure plant lactic acid bacteria fermented rice bran.

  In other words, by selecting plant-derived lactic acid bacteria while being fermented by lactic acid bacteria, lactic acid fermentation by rice bran lactic acid bacteria proceeds well, and arabinoxylan that is easily absorbed by rice bran is easily generated or eluted, which is stable and preserved. Not only does it excel in nature, it does not smell, it also excels in digestion and absorption, has a unique flavor of rice bran while utilizing the active ingredients of rice bran, and has a strong health image that is fully extracted by lactic acid fermentation. This is a revolutionary lactic acid bacteria fermented rice bran production method that can realize pure plant lactic acid bacteria fermented rice bran by a simple method without significant cost increase.

  For example, when fermented with lactic acid bacteria derived from cereals, lactic acid bacteria fermented rice bran has a rich taste, and when fermented with lactic acid bacteria derived from fruits, it has a fresh taste with a little freshness and less sourness. Lactic acid bacteria have this intermediate flavor.

  As described above, the plant lactic acid bacteria are excellent in lactic acid fermentation of rice bran, have a variety of bacterial species, and have a characteristic of easily changing the taste.

  In addition, for example, it is possible to adjust the taste by mixing lactic acid bacteria derived from cereals and lactic acid bacteria derived from fruits and fermenting them together, and this can be adjusted according to other conditions, the intended use of this product, and consumer needs. The taste can be set by adjusting the amount.

  Specific examples of the present invention will be described with reference to the drawings.

  In this embodiment, the rice bran is sterilized, and plant lactic acid bacteria are added (inoculated) to the lactic acid fermentation to obtain lactic acid bacteria fermented rice bran, and this lactic acid bacteria fermented rice bran is used in an aluminum pouch bag for automatic oxidation prevention. Fill with oxygen scavenger, and store in a refrigerator.

  This will be specifically described below.

1 Sterilization of raw rice bran Use raw rice bran that has been sterilized at high temperature and short time. By subjecting rice bran to high-temperature and short-term sterilization, the number of initial bacteria in rice bran is reduced and endogenous lipase is inactivated.

  For example, the high temperature and short time sterilization conditions are steam sterilization at 100 ° C. for 20 minutes.

  By performing the above pretreatment, it is possible to stably produce lactic acid bacteria fermented rice bran (HOT-Lab Bran).

2. Lactic acid fermentation One or several strains of purely cultured lactic acid bacteria are inoculated for lactic acid fermentation of rice bran. Lactic acid bacteria are plant lactic acid bacteria suitable for rice bran fermentation and are fermented by adding about 10% of the rice bran weight. By lactic acid fermentation of rice bran, it is possible to produce arabinoxylan with good absorbability.

  For example, specifically, it is fermented at 30 ° C. for 3 to 7 days.

  Further, by lactic acid fermentation of the sterilized rice bran that has been sterilized as described above, the fermentation proceeds normally, and lactic acid bacteria fermented rice bran having an aroma unique to lactic acid fermentation can be obtained.

In this example, the number of lactic acid bacteria after the fermentation was 1.6 × 10 ⁸ cells / g, and the pH after the fermentation was 4.65.

3 Filling and refrigerated storage In order to prevent the automatic oxidation of rice bran, after the fermentation, it is sealed with an oxygen scavenger in an aluminum pouch bag and stored in a refrigerator.

4. Example used for bread-making An example in which lactic acid bacteria-fermented rice bran produced according to the present example was mixed with bread dough to produce bread containing lactic acid bacteria-fermented rice bran will be further described.

  In the examples in which the lactic acid bacteria fermented rice bran according to the above example was mixed with bread dough to produce bread containing lactic acid bacteria fermented rice bran, the following three types (three test sections) were compared.

・ Add 20% unfermented rice bran ・ Add 10% lactic acid bacteria fermented rice bran (HOT-Lab Bran) for one week ・ Add 20% lactic acid bacteria fermented rice bran (HOT-Lab Bran) for one week As shown in FIG.

As a result, the addition of 10% lactic acid bacteria fermented rice bran had the best bread growth, and the addition of 20% had a modest growth. In any case, the addition of lactic acid bacteria fermented rice bran was slightly better than that added with unfermented rice bran. As for the fragrance, bread with unfermented rice bran added had a strong smell of bran, and the lactic acid bacteria fermented rice bran had a better bread scent and was highly evaluated. As for the taste, the bread with unfermented rice bran had a taste of bran, and the addition of lactic acid bacteria fermented rice bran had a more appropriate acidity and the taste evaluation was good.
5 Raw Food Example As a means of eating raw lactic acid bacteria fermented rice bran of this example without heating, sugar was mixed with this fermented lactic acid bacteria fermented rice bran, and then a rounded dumpling was made as a trial and sampled. As a result, a new food with a texture like okara was made.

  Note that the present invention is not limited to this embodiment, and the specific configuration of each component can be designed as appropriate.

It is manufacturing process explanatory drawing of a present Example.

Claims (2)

  A method for producing lactic acid bacteria fermented rice bran, which comprises inoculating plant lactic acid bacteria derived from plant matter and fermenting lactic acid to rice bran to produce lactic acid bacteria fermented rice bran.   As the plant lactic acid bacteria, complex fermentation is performed using at least lactic acid bacteria derived from grains such as rice and wheat and lactic acid bacteria derived from fruits such as apples and tangerines, and the amount of the lactic acid bacteria derived from the grains and the lactic acid bacteria derived from the fruits The method for producing lactic acid bacteria rice bran according to claim 1, wherein the flavor is set by setting.

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