JP2008278865A - Sweetpotato fermented food using awamori malt, monascus and aspergillus oryzae, and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide sweetpotato fermented food comprising complex functional food, produced by fermenting sweetpotato with distilled rice spirit (Awamori) malt, monascus and Aspergillus oryzae, and having various kinds of preventive effects on circulatory system disease so as to correspond to a complex risk mechanism of lifestyle-related disease, and to provide a method for producing the functional food. <P>SOLUTION: The malt food is obtained by mixing Monascus, Aspergillus oryzae and Awamori together, adding heated sweetpotato to the mixture, to make the mixture into paste and make the mixture paste cause enzymatic reaction. The method for producing the malt food is provided. The food can be taken as a health drink, since it is or diluted, is usable as dressing for salad or as a seasoning, also may be mixed with sugar, juice, various kinds of seasoning or the like, and is widely usable as a cooking material, confectionery raw material, drink raw material, health food raw material, or the like. The malt food contains γ-aminobutyric acid and/or lovastatin derived from Monascus. Starch in the Monascus or rice malt is subjected to enzymatic hydrolysis to present sweetness, and anthocyanin comprising Monascus pigment, and has high antioxidant power is extracted, to make the food express bright red-purple color. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

The present invention relates to a functional food produced by fermenting three types of rice bran, namely awamori koji, koji koji, and koji and koji koji, and a method for producing the same.

1. Aging society and lifestyle-related diseases In Japan, which is facing a super-aging society, the population suffering from lifestyle-related diseases has increased rapidly due to the influence of the westernization of dietary habits and the development of the automobile society, and now causes death. The proportion of lifestyle-related diseases accounts for about 60%. The breakdown is cancer, ischemic heart disease, and cerebrovascular disease.
Under such circumstances, elucidation of the onset mechanism of lifestyle-related diseases has progressed, and at the same time, research on the functionality of food ingredients has greatly advanced. As a result, the effectiveness of functional foods has been recognized worldwide as part of the primary prevention (removal of risk) of lifestyle-related diseases.

2. Mechanisms of cardiovascular disease and food ingredients With the Westernization of food, there is concern that the Japanese population is at an increased risk of cardiovascular diseases such as angina, myocardial infarction, and cerebral infarction. Arteriosclerosis and hypertension are risk factors for these diseases.
Arteriosclerosis proceeds when LDL-cholesterol is deposited in blood vessels due to excessive intake of calories and animal fat or abnormal lipid metabolism, which is oxidized by active oxygen. Reactive oxygen is originally produced in the body as an immune mechanism and detoxifies foreign substances that have invaded the body with strong oxidative power. However, when it gets older, excess active oxygen attacks blood lipids, cell membranes, genes, etc. and causes disease. To do.
Hypertension is said to have various causes depending on individuals such as genetic characteristics, decreased renal function, excessive intake of salt, etc., and is caused by multiple factors, but the direct mechanism of blood pressure increase is due to increased activity of the sympathetic nervous system These include vasoconstriction, vasoconstriction due to suppression of parasympathetic nervous system activity, vascular wall thickening due to arteriosclerosis, etc., and extracellular fluid increase due to sodium excretion disorder.
The action of various food ingredients is expected for such a mechanism.
For example, various dietary fibers and soy protein suppress the absorption of dietary cholesterol.
Red koji molds used in fermented foods in China and Okinawa produce lovastatin, a component that inhibits cholesterol synthesis in the liver.
Plant pigments have the ability to scavenge active oxygen (antioxidant power), and especially the anthocyanin pigments that are abundant in grapes and red grapes and have a purple to red color have a strong antioxidant power.
It is believed that citric acid contained in large amounts in fruits and awamori moromi suppresses the oxidation of blood components by chelating iron ions in the blood.
Some peptides contained in fermented foods using raw materials rich in protein such as miso show a blood pressure increase inhibitory effect by suppressing the sympathetic nervous system renin-angiotensin system reaction.
Γ-aminobutyric acid contained in many plant foods and fermented foods has an action of suppressing an increase in blood pressure by suppressing sympathetic nerves.

3. Specified health foods useful for maintaining cardiovascular health Of the various food components described above, the following food components are actually recognized as the components involved in specified health foods.
Soy protein, chitosan, low molecular weight sodium alginate, phospholipid-binding peptide, psyllium dietary fiber, and plant sterol that suppress cholesterol absorption are used in foods suitable for higher cholesterol.
Lactotripeptide, bonito oligopeptide, isoleucyl tyrosine, sardine peptide, casein decapeptide and wakame peptide that inhibit angiotensin converting enzyme are used in foods suitable for higher blood pressure.
The sugarcane glycoside (geniposide acid) that stimulates parasympathetic nerves is used in foods suitable for those with higher blood pressure.
Γ-aminobutyric acid, which suppresses the peripheral sympathetic nervous system, is used in foods suitable for those with higher blood pressure.
Acetic acid having a vasodilating action is used in foods suitable for those with higher blood pressure.
Japanese Patent Application Laid-Open No. 2006-094838 Organic acid-enhanced moromi vinegar and its production JP 2003-210138 FUNCTIONAL FOOD, PROCESS FOR PRODUCING THE SAME, AND MEDICINE Japanese Patent Laid-Open No. 2006-246836 Processed foods and foods and processed foods thereof JP2007-028998 Method for producing γ-aminobutyric acid JP-A-2006-342134 Medicinal product using red yeast rice and method for producing the same Patent application title: ACE inhibitor JP-A-2006-290835 Functional composition having ACE inhibitory action and blood pressure lowering action Japanese Patent Application Laid-Open No. 2006-075003 Soybean Soybean

Functional foods symbolized by foods for specified health use under the current system are limited in the health use of one food and are composed of functional ingredients corresponding to one mechanism. However, the purpose of ingesting functional foods in consumers is effectively prevention of the disease itself. As described in 2, the disease itself develops by a combination of multiple factors. In other words, cardiovascular diseases such as angina pectoris, myocardial infarction, and cerebral infarction are mainly caused by arterial effects and hypertension, and arteriosclerosis and hypertension proceed by a combination of various mechanisms. In addition, the mode of activation of the mechanism varies greatly depending on the individual's inheritance, lifestyle, sex, age, and the like. Therefore, it is extremely difficult for consumers who want to make primary prevention of lifestyle-related diseases on their daily diet, so it is very difficult to know what functional ingredients are suitable for maintaining their health. This makes it difficult to select functional foods.
On the other hand, although various functional foods or health foods are also proposed in patent application publications such as Patent Documents 1 to 8, few of these can cope with primary prevention of various lifestyle-related diseases.
In order to solve these problems, there is a need for the development of complex functional foods corresponding to the complex risk mechanisms of lifestyle-related diseases.
The technical problem of the present invention is to realize such a composite functional food that pays attention to such problems and exhibits various preventive effects on cardiovascular diseases.

The technical problem of the present invention is solved by the following means. A first aspect of the present invention is a method for producing a koji food, which comprises mixing koji, yellow koji, and awamori, adding heat-treated koji to a paste, and causing an enzyme reaction. A second aspect of the present invention is a strawberry food characterized in that it is prepared by mixing red potato, yellow candy, and awamori, and further adding a heat-treated potato to a paste to cause an enzyme reaction.
In this way, koji food made by enzyme reaction with mixed red koji, yellow koji, and awamori, and further heat-treated koji koji is used as a healthy liquor or ingested with water. it can. It can also be used as a salad dressing or seasoning. It may be mixed with sugars, fruit juices, acidulants, salt, vinegar, edible oils, spices, seasonings, etc., and has many uses such as cooking ingredients, confectionery ingredients, beverage ingredients, health food ingredients.
This koji food contains γ-aminobutyric acid and lovastatin derived from red koji. In addition, starch in red yeast rice bran and rice bran is enzymatically decomposed to show sweetness, and anthocyanin, which is a pigment of red yeast rice, is extracted to give a vivid reddish purple color.

Claim 3 is a method for producing bean curd tofu-like tofu characterized by mixing red bean paste, yellow bean paste, and awamori, further adding heat-treated red bean paste to make a paste, and immersing the dried tofu in this to ripen It is. According to a fourth aspect of the present invention, the bean curd with soy sauce is characterized by being mixed with red bean paste, twilight and awamori, further added with heat-treated bean paste, and then dried and dried tofu. It is.
In this way, the bean curd mixed with red potato, yellow mackerel and awamori, and further heat-treated soy sauce added to make a paste, soaked with dried tofu and matured, Unlike tofu, it is a new tofu-like product with flavor, color and antioxidant power derived from red yeast rice. Moreover, the pickled juice after completion | finish of ageing | curing | ripening can be added to a drink or foodstuff, and functionality can also be provided, for example, you may use as a dressing of a salad, a seasoning, etc. It may be mixed with sugars, fruit juices, acidulants, salt, vinegar, edible oils, spices, seasonings and the like, and has a wide variety of uses such as cooking ingredients, confectionery ingredients, beverage ingredients, health food ingredients.
This tofu with soy sauce contains γ-aminobutyric acid and lovastatin derived from soy sauce. In addition, starch in red yeast rice bran and rice bran is enzymatically decomposed to show sweetness, and anthocyanin, which is a pigment of red yeast rice, is extracted to give a vivid reddish purple color. The tofu soy protein is enzymatically decomposed to give taste.

Claim 5 is a method for producing a koji food characterized by mixing koji, yellow koji, and awamori, further adding heat-treated koji to a paste, and adding a soy protein to this to cause an enzyme reaction. . Claim 6 is a koji food characterized by mixing soy bean koji, yellow koji, and awamori, further adding heat-treated koji koji, and adding soy protein to cause an enzyme reaction. .
In this way, the koji food made by adding soy protein and reacting with the enzyme in the state where the koji koji, yellow koji, and awamori are mixed, and heat-treated koji koji is added to make a paste, is used as a health drink as it is or It may be consumed with water. It can also be used as a salad dressing or seasoning. It may be mixed with sugars, fruit juices, acidulants, salt, vinegar, edible oils, spices, seasonings, etc., and there are various uses such as cooking ingredients, confectionery ingredients, beverage ingredients, health food ingredients.
This koji food contains γ-aminobutyric acid and lovastatin derived from red koji. In addition, starch in red yeast rice bran and rice bran is enzymatically decomposed to show sweetness, and anthocyanin, which is a pigment of red yeast rice, is extracted to give a vivid reddish purple color. Furthermore, soy protein is subjected to enzymatic degradation and dissolved to produce amino acids and soy peptides.

A seventh aspect of the present invention is a method for producing a koji food characterized by mixing koji, yellow koji, and awamori koji moromi or moromi vinegar, adding heat-treated koji koji to a paste, and causing an enzyme reaction. The eighth aspect of the present invention is a koji food characterized by being mixed with red koji, yellow koji, and awamori koji moromi or moromi vinegar, and further subjected to an enzymatic reaction in a paste state by adding heat-treated koji koji.
In this way, the koji food, which has been subjected to the enzyme reaction in the state of mixing red koji, yellow koji, and awamori koji moromi or moromi vinegar, and further adding heat-treated koji koji to a paste, can be used as a health drink or water. It may be taken in lightly. It may be used as a salad dressing or seasoning. It may be mixed with sugars, fruit juices, acidulants, salt, vinegar, edible oils, spices, seasonings, etc., and has a wide range of uses such as cooking ingredients, confectionery ingredients, beverage ingredients, health food ingredients.
This koji food contains γ-aminobutyric acid and lovastatin derived from red koji. In addition, starch in red yeast rice bran and rice bran is enzymatically decomposed to show sweetness, and anthocyanin, which is a pigment of red yeast rice, is extracted to give a vivid reddish purple color. Furthermore, citric acid derived from Awamori koji is included.

Claim 9 is a koji food characterized by mixing red koji, yellow koji, and awamori koji moromi or moromi vinegar, and further adding heat-treated koji koji to a paste, and then adding soy protein to the enzyme reaction. It is a manufacturing method. Claim 10 is characterized in that it is prepared by adding soy protein and carrying out an enzyme reaction in the state of mixing red bean paste, jaundice and awamori koji moromi or moromi vinegar, and further adding heat-treated koji koji. It is a candy food.
In this way, koji food made by adding soy protein and reacting with enzyme in a state of adding red koji, yellow koji, and awamori koji moromi or moromi vinegar, and further adding heat-treated koji koji to paste, You may ingest as it is as a drink or with water. It can also be used as a salad dressing or seasoning. It may be mixed with sugars, fruit juices, acidulants, salt, vinegar, edible oils, spices, seasonings, etc., and there are various uses such as cooking materials, confectionery materials, beverage materials, health food materials.
This koji food contains γ-aminobutyric acid and lovastatin derived from red koji. In addition, starch in red yeast rice bran and rice bran is enzymatically decomposed to show sweetness, and anthocyanin, which is a pigment of red yeast rice, is extracted to give a vivid reddish purple color. Furthermore, while containing citric acid derived from Awamori koji, soy protein is subjected to enzymatic degradation and dissolved to produce amino acids and soy peptides.

As described in claims 1 and 2, the koji food obtained by mixing the koji, yellow koji, and awamori, and further adding heat-treated koji to a paste and reacting with the enzyme as it is as a healthy liquor or water It can be taken in lightly. It can also be used as a salad dressing or seasoning. It may be mixed with sugars, fruit juices, acidulants, salt, vinegar, edible oils, spices, seasonings, etc., and has many uses such as cooking ingredients, confectionery ingredients, beverage ingredients, health food ingredients.
This koji food contains γ-aminobutyric acid and lovastatin derived from red koji. In addition, starch in red yeast rice bran and rice bran is enzymatically decomposed to show sweetness, and anthocyanin, which is a pigment of red yeast rice, is extracted to give a vivid reddish purple color.

As in Claims 3 and 4, Tokuyo with soy sauce made by mixing dried bean curd, yellow bean, and awamori, and then adding heat-treated soy sauce to make a paste and then immersing and ripening the dried tofu Unlike traditional bean curd tofu, it is a new tofu-like product with flavor, color and antioxidant power derived from sockeye salmon. Moreover, the pickled juice after completion | finish of ageing | curing | ripening can be added to a drink or foodstuff, and functionality can also be provided, for example, you may use as a dressing of a salad, a seasoning, etc. It may be mixed with sugars, fruit juices, acidulants, salt, vinegar, edible oils, spices, seasonings and the like, and has a wide variety of uses such as cooking ingredients, confectionery ingredients, beverage ingredients, health food ingredients.
This tofu with soy sauce contains γ-aminobutyric acid and lovastatin derived from soy sauce. In addition, starch in red yeast rice bran and rice bran is enzymatically decomposed to show sweetness, and anthocyanin, which is a pigment of red yeast rice, is extracted to give a vivid reddish purple color. The tofu soy protein is enzymatically decomposed to give taste.

As described in claims 5 and 6, a koji food prepared by mixing soybean cake, yellow koji, and awamori, further adding heat-treated koji koji, and adding soy protein to cause an enzyme reaction is healthy. You may ingest as it is as a drink or with water. It can also be used as a salad dressing or seasoning. It may be mixed with sugars, fruit juices, acidulants, salt, vinegar, edible oils, spices, seasonings, etc., and there are various uses such as cooking ingredients, confectionery ingredients, beverage ingredients, health food ingredients.
This koji food contains γ-aminobutyric acid and lovastatin derived from red koji. In addition, starch in red yeast rice bran and rice bran is enzymatically decomposed to show sweetness, and anthocyanin, which is a pigment of red yeast rice, is extracted to give a vivid reddish purple color. Furthermore, soy protein is subjected to enzymatic degradation and dissolved to produce amino acids and soy peptides.

As described in claims 7 and 8, a koji food made by an enzyme reaction in a state in which a red koji, yellow koji, and awamori koji moromi or moromi vinegar are mixed and further heated to add a koji koji is a health drink. As it is, it may be taken in as it is or with water. It may be used as a salad dressing or seasoning. It may be mixed with sugars, fruit juices, acidulants, salt, vinegar, edible oils, spices, seasonings, etc., and has a wide range of uses such as cooking ingredients, confectionery ingredients, beverage ingredients, health food ingredients.
This koji food contains γ-aminobutyric acid and lovastatin derived from red koji. In addition, starch in red yeast rice bran and rice bran is enzymatically decomposed to show sweetness, and anthocyanin, which is a pigment of red yeast rice, is extracted to give a vivid reddish purple color. Furthermore, citric acid derived from Awamori koji is included.

As in Claims 9 and 10, mixed with red yeast koji, yellow koji, and awamori koji moromi or moromi vinegar, and further added with heat-treated koji koji and made into a paste, soy protein is added to cause an enzyme reaction. The salmon food may be consumed as it is as a health drink or diluted with water. It can also be used as a salad dressing or seasoning. It may be mixed with sugars, fruit juices, acidulants, salt, vinegar, edible oils, spices, seasonings, etc., and there are various uses such as cooking materials, confectionery materials, beverage materials, health food materials.
This koji food contains γ-aminobutyric acid and lovastatin derived from red koji. In addition, starch in red yeast rice bran and rice bran is enzymatically decomposed to show sweetness, and anthocyanin, which is a pigment of red yeast rice, is extracted to give a vivid reddish purple color. Furthermore, while containing citric acid derived from Awamori koji, soy protein is subjected to enzymatic degradation and dissolved to produce amino acids and soy peptides.

Next, an embodiment of how the koji fermented food by awamori koji, koji koji, and yellow koji according to the present invention and the manufacturing method thereof are practically described will be described.
In the present invention, a functional food is produced by fermenting red yeast rice using three types of rice bran, that is, awamori rice cake, red rice cake, and yellow rice cake.
Awamori koji is a rice koji grown with Aspegillus awamori and / or Aspergillus saitoi, and is used for the production of awamori.
Red rice cake is a rice bran grown with Monascus fungus that produces red pigment, and is used to produce traditional Okinawan tofu.
Yellow koji is rice koji grown with Aspergillus oryzae and is used in the production of miso and sake.
Various products effectively utilizing the properties of the above three types of rice bran and red rice bran and specific production methods thereof will be described in detail below.
1. Food made by mixing red yeast rice, yellow rice cake, and awamori, and then adding heat-treated red yeast rice cake to make a paste, which is then enzymatically reacted. Example 1
2. It looks like tofu with red potatoes, mixed with red potato, yellow potato and awamori, then added with heat-treated red potatoes to make a paste, and then dried and dried tofu. (Example 2)
3. A food made by mixing red yeast rice, yellow rice cake, and awamori, adding heat-treated red yeast rice cake into a paste, and adding soy protein to this to cause an enzyme reaction. (Example 3)
4). Food made by mixing red yeast rice, yellow rice cake, and awamori rice cake moromi or moromi vinegar, adding heat-treated red yeast rice cake, and pasting it into an enzyme. Example 4
5. Food made by mixing red yeast rice, yellow rice cake, and Awamori rice cake moromi or moromi vinegar, adding heat-treated red yeast rice cake into a paste, and then adding soy protein to the enzyme reaction. (Example 5)

Example 1
"Production method"
Mix 100 g of red potato and 400 g of yellow candy, add 500 g of awamori with alcohol content adjusted to 43 degrees, add 100 g of steamed and peeled red potato, pulverize and mix with a juicer mixer. Make a paste. This paste is fermented and matured for 3 months with proper stirring to make a food product.

Effects and uses This food undergoes the following reactions during aging.
(1). Starch in red rice bran and rice bran is enzymatically decomposed to show sweetness.
(2). Anthocyanin, which is a pigment of red potato, is extracted and has a bright reddish purple color.
(3). A food containing γ-aminobutyric acid and lovastatin derived from red yeast rice.
Anthocyanin dyes have strong antioxidant power and have an inhibitory effect on the oxidation reaction in vivo. γ-aminobutyric acid moderates sympathetic nerve activity and suppresses vasoconstriction. Lovastatin suppresses cholesterol synthesis in the body. The action of these components can be expected to reduce the risk of hypertension, angina pectoris, myocardial infarction, cerebral infarction, and the like.
As a use, it may be taken as healthy liquor as it is or with water. It may be used as a salad dressing or seasoning. You may mix with saccharides, fruit juice, a sour agent, salt, vinegar, edible oil, a spice, a seasoning, etc. according to a use. Thus, it can be used as a cooking material, a confectionery material, a beverage material, and a health food material.

Example 2
"Production method"
(1) Mix 100 g of red koji and 400 g of yellow koji, add 500 g of awamori with alcohol content adjusted to 43 °, add 100 g of steamed and peeled red koji, and add them with a juicer mixer. Crush and mix to form a paste, and salt is mixed to such an extent that it has a slight salty taste.
(2) Next, cut commercially available island tofu (Okinawa tofu) onto a 3 cm side dice and dry in the shade for 2 days to make dry tofu. When this dried tofu is soaked in the paste of (1) and aged for 3 months, a tofu with a reddish purple color and flavor derived from red yeast rice is obtained.

Effects and uses This food undergoes the following reactions during aging.
(1). Starch in red rice bran and rice bran is enzymatically decomposed to show sweetness.
(2). Anthocyanin, which is a pigment of red potato, is extracted and has a bright reddish purple color.
(3). A food containing γ-aminobutyric acid and lovastatin derived from red yeast rice.
(4). Soybean protein of tofu is subjected to enzymatic degradation and exhibits umami.
Anthocyanin dyes have strong antioxidant power and have an inhibitory effect on the oxidation reaction in vivo. γ-aminobutyric acid moderates sympathetic nerve activity and suppresses vasoconstriction. Lovastatin suppresses cholesterol synthesis in the body. The action of these components can be expected to reduce the risk of hypertension, angina pectoris, myocardial infarction, cerebral infarction, and the like.
As a use, unlike conventional tofu, it can be ingested as a tofu-like product having a flavor, color tone and antioxidant power derived from red yeast rice. Moreover, the pickled juice after completion | finish of ripening can be added to a drink or foodstuff, and functionality can also be provided. It may be used as a salad dressing or seasoning. You may mix with saccharides, fruit juice, a sour agent, salt, vinegar, edible oil, a spice, a seasoning, etc. according to a use. Thus, it can be used as a cooking material, a confectionery material, a beverage material, and a health food material.

Example 3
"Production method"
(1) Mix 100 g of red koji and 400 g of yellow koji, add 500 g of awamori with alcohol content adjusted to 43 °, add 100 g of steamed and peeled red koji, and add them with a juicer mixer. Crush and mix into a paste.
(2) Next, 100 g of soybean is soaked in water overnight to absorb water, then drained, steamed in a steamer, and then watered in a small amount to obtain a soybean paste. This is mixed with the paste in (1) as a soy protein source and aged for 3 months to produce food.
However, instead of making the soybean paste in this way, it may be heated and heated to commercially available soybean powder, defatted soybean powder, or soybean protein. Alternatively, commercially available island tofu or cotton tofu may be crushed into a paste.

Effects and uses This food undergoes the following reactions during aging.
(1). Starch in red rice bran and rice bran is enzymatically decomposed to show sweetness.
(2). Anthocyanin, which is a pigment of red potato, is extracted and has a bright reddish purple color.
(3). A food containing γ-aminobutyric acid and lovastatin derived from red yeast rice.
(4). Soy protein is enzymatically decomposed and dissolved to produce amino acids and soybean peptides.
Anthocyanin dyes have strong antioxidant power and have an inhibitory effect on the oxidation reaction in vivo. γ-aminobutyric acid and soy peptide relieve sympathetic nerve activity and suppress vasoconstriction. Lovastatin suppresses cholesterol synthesis in the body. The action of these components can be expected to reduce the risk of hypertension, angina pectoris, myocardial infarction, cerebral infarction, and the like.
As a use, you may ingest as it is as a health drink or with water. It may be used as a salad dressing or seasoning. You may mix with saccharides, fruit juice, a sour agent, salt, vinegar, edible oil, a spice, a seasoning, etc. according to a use. Thus, it can be used as a cooking material, a confectionery material, a beverage material, and a health food material.

Example 4
"Production method"
(1) Mix 100 g of red koji and 400 g of yellow koji, add 500 g of awamori koji moromi from which alcohol has been removed by distillation, add 100 g of steamed and peeled red koji, and add them to the juicer mixer. Crushed and mixed to form a paste. However, commercially available moromi vinegar may be used instead of awamori mash moromi.
(2) Next, warm the paste prepared in (1) to 40 ° C with a hot water bath and maintain this temperature for 24 hours to cause an enzyme reaction, which is used as food.

Effect and use This food has the following properties.
(1). Starch in red rice bran and rice bran is enzymatically decomposed to show sweetness.
(2). Anthocyanin, which is a pigment of red potato, is extracted and has a bright reddish purple color.
(3). A food containing γ-aminobutyric acid and lovastatin derived from red yeast rice.
(4) Contains citric acid derived from Awamori koji.
Anthocyanin dyes have strong antioxidant power and have an inhibitory effect on the oxidation reaction in vivo. γ-aminobutyric acid moderates sympathetic nerve activity and suppresses vasoconstriction. Lovastatin suppresses cholesterol synthesis in the body. Citric acid chelates metal ions and suppresses oxidation reactions in blood. The action of these components can be expected to reduce the risk of hypertension, angina pectoris, myocardial infarction, cerebral infarction, and the like.
As a use, you may ingest as it is as a health drink or with water. It may be used as a salad dressing or seasoning. You may mix with saccharides, fruit juice, a sour agent, salt, vinegar, edible oil, a spice, a seasoning, etc. according to a use. Thus, it can be used as a cooking material, a confectionery material, a beverage material, and a health food material.

Example 5
"Production method"
(1) Mix 100 g of red koji and 400 g of yellow koji, add 500 g of awamori koji moromi from which alcohol has been removed by distillation, add 100 g of steamed and peeled red koji, and add them to the juicer mixer. Crushed and mixed to form a paste. However, commercially available moromi vinegar may be used instead of awamori mash moromi.
(2) Next, 100 g of soybean is soaked in water overnight to absorb water, then drained, steamed in a steamer, and then watered in a small amount to obtain a soybean paste. This is mixed with the paste of (1) as a soy protein source, heated to 40 ° C. with a hot water bath, and kept at this temperature for 24 hours to cause an enzyme reaction, which is used as food.
However, instead of making the soybean paste in this way, it may be heated and heated to commercially available soybean powder, defatted soybean powder, or soybean protein. Alternatively, commercially available island tofu or cotton tofu may be crushed into a paste.

Effect and use This food has the following properties.
(1). Starch in red rice bran and rice bran is enzymatically decomposed to show sweetness.
(2). Anthocyanin, which is a pigment of red potato, is extracted and has a bright reddish purple color.
(3). A food containing γ-aminobutyric acid and lovastatin derived from red yeast rice.
(4) Contains citric acid derived from Awamori koji.
(5) Soy protein undergoes enzymatic degradation and dissolves to produce amino acids and soy peptides.
Anthocyanin dyes have strong antioxidant power and have an inhibitory effect on the oxidation reaction in vivo. γ-aminobutyric acid and soy peptide relieve sympathetic nerve activity and suppress vasoconstriction. Lovastatin suppresses cholesterol synthesis in the body. Citric acid chelates metal ions and suppresses oxidation reactions in blood. The action of these components can be expected to reduce the risk of hypertension, angina pectoris, myocardial infarction, cerebral infarction, and the like.
As a use, you may ingest as it is as a health drink or with water. It may be used as a salad dressing or seasoning. You may mix with saccharides, fruit juice, a sour agent, salt, vinegar, edible oil, a spice, a seasoning, etc. according to a use. Thus, it can be used as a cooking material, a confectionery material, a beverage material, and a health food material.

As described above, according to the present invention, the koji food is produced by the method of fermenting koji using awamori koji, koji koji, and koji koji, so that the complex risk mechanism for lifestyle-related diseases is combined. Functional foods can be realized, and in particular, complex functional foods that exhibit various preventive effects on cardiovascular diseases can be realized.

Claims (10)

A method for producing a koji food comprising mixing koji, yellow koji, and awamori, further adding heat-treated koji to a paste, and causing an enzyme reaction. A koji food characterized by mixing a koji, yellow koji, and awamori, and then adding a heat-treated koji koji to a paste to make an enzyme reaction. A method for producing bean curd tofu-like tofu characterized by mixing bean paste, twilight and awamori, further adding heat-treated bean paste to make a paste, and then immersing the dried tofu in it. It is a tofu with bean paste characterized in that it is made by mixing dried bean paste, yellow bean paste and awamori, and then adding heat-treated bean paste to make a paste, and then immersing and ripening the dried tofu. A method for producing a koji food, comprising mixing koji, yellow koji, and awamori, adding heat-treated koji koji to a paste, and then adding soy protein to the enzyme reaction. A koji food prepared by mixing soybean cake, yellow koji, and awamori, and further adding heat-treated koji koji to a paste to add soy protein and causing an enzyme reaction. A method for producing a koji food, comprising mixing koji, yellow koji, and awamori koji moromi or moromi vinegar, adding heat-treated koji koji to a paste, and causing an enzyme reaction. A koji food characterized by being mixed with koji, yellow koji, and awamori koji moromi or moromi vinegar, and further subjected to an enzyme reaction in a paste form by adding heat-treated koji koji. A method for producing a koji food comprising mixing koji koji, koji koji, and awamori koji moromi or moromi vinegar, adding heat-treated koji koji to a paste, and adding soy protein to this to cause an enzyme reaction. A koji food, which is prepared by adding soy protein and causing an enzyme reaction in a paste state by adding koji, yellow koji, and awamori koji moromi or moromi vinegar, and further adding heat-treated koji koji.