JP2012019775A - Method for culturing enzyme food and enzyme food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for dry culture of rice bran by using rice bran as a substrate and culturing with Aspergillus oryzae.SOLUTION: The culturing method comprises culture of Aspergillus oryzae in a substrate such as rice bran in a culture chamber provided with a heating means to raise room temperature of the culture chamber, a blasting means to send air to a culture bed for fermenting and culturing the substrate such as rice bran inoculated with Aspergillus oryzae, and a temperature controlling means for the rice bran charged to the culture bed. The fermentation process of Aspergillus oryzae in the culture chamber is divided into a plurality of steps, and the fermentation and culture are carried out by properly controlling the heating means, the blasting means, and the temperature controlling means according to each step to provide the substrate such as rice bran with adhesiveness and cohesiveness by the metabolic product of Aspergillus oryzae, and the adhesive and cohesive product is agglomerated in an agglomeration process.

Description

Industrial application fields

  The present invention relates to a health supplement.

Background technology

  The present invention relates to brown rice produced by cultivating rice bran and corn hulls discharged from brown rice during the white rice production process, bran and corn hulls discharged during the wheat production process, and okara discharged during the tofu production process as a substrate. The present invention relates to a culture method for enzymes, soybean enzymes, and the like, and an enzyme food product made from the culture method.

For example, rice bran is produced in the process of producing white rice from brown rice, but it retains most of the nutritional part of brown rice, which is called complete nutrition, and has high nutritional value. Brown rice, 7% protein From a component ratio, 7% lipids, sugar starch 70%, together with such fiber 3%, vitamin B _1, B _2, also comprises large amounts such as niacin and vitamin E, complete nutrition both being called. At present, the germ and the epidermis part of this brown rice are removed during the milling process, and white rice, mainly starchy starch, is eaten as so-called rice. This rice bran is discarded, except that it contains the nutrients of brown rice and is used as a bran floor for slightly bran or miso.

  Okara is produced in the process of making tofu. Steam soybeans, squeeze them to squeeze soy milk, put bittern into the squeezed soy milk and harden to make tofu. The rest of the soy milk is okara. Okara contains the nutrients of soy as it is, but it is also known to be used as a “blossom flower” or feed, but it is almost discarded. The same is true for bran and corn hulls.

  Aspergillus is an indispensable microorganism for traditional Japanese fermented foods such as sake making, soy sauce making, and miso making, and starch, protein, and lipids such as rice, soybeans, and wheat are added to amylase, protease, lipase, etc. It works to break down into glucose, amino acids, and fatty acids, leading to the next fermentation decomposition and ripening action. Fermented foods containing amino acids that are well absorbed in the body such as peptides produced in the process, vitamins centered on vitamin B group, and various enzymes for degradation are also factors that may be considered healthy I know.

  The purpose of this application is to destroy nutrients and enzyme titers based on the culture methods that have been developed in the past when organic foods such as rice bran and okara, which are almost discarded, are produced by fermentation treatment using koji mold. The purpose of the present invention is to provide a culture method for stably culturing more efficiently, at a lower cost, and to be used by more people. First, conventional culture methods are seen in the patent literature.

JP 8-10 JP 2002-27929 A Japanese Patent No. 4304319

  With regard to conventional technology, we will focus on the culture method using Aspergillus oryzae as a substrate. Japanese Patent Publication No. 8-10 of Patent Document 1 discloses a method of making a reactive oxygen suppression composition using rice bran and using microorganisms (in this case, Bacillus natto or slime mold). Here, a method is shown in which rice bran and soybeans are put into water and fermented in a liquid medium. However, it is difficult to culture with aerobic bacilli. In sake brewing, starch is saccharified by koji molds, glucose is replaced by alcohol by yeasts, and fermentation in a liquid medium is enabled by parallel complex fermentation that simultaneously performs this, but this culture requires craftsmanship, The difficulty of culturing in a liquid medium remains unchanged.

  Japanese Patent Application Laid-Open No. 2002-27929 of Patent Document 2 describes a method for producing a health food by using an inoculum Aspergillus oryzae (so-called koji mold) on a substrate made of cereals including brown rice germ and epidermis (rice koji). Yes. Here, it is shown that moisture is absorbed by 25 wt% to 35 wt%. Unlike Patent Document 1, it is a dry culture medium. Among these patents, “Brown rice germ and epidermis are smaller in size than rice grains, so if they adhere to each other in the culture bed, the air flow will be reduced, which is not preferable for the culture of aerobic bacteria, and is not welcomed by anaerobic bacteria It is an environment suitable for the breeding of rice, "he pointed out that it is difficult to use koji molds with brown rice germ and epidermis (rice koji) alone as a substrate. On top of that, we have proposed a method to ensure air circulation by mixing brown rice that has been crushed in the form of whole grains, including so-called white rice, or oyster pattern.

  When brown rice is a complete nutritional food, most of its nutrition is in the germ and epidermis. Therefore, I would like to use this nutritious rice bran as a substrate without mixing. However, in this patent document 2, a white rice portion is mixed because it is difficult to cultivate koji molds using only rice bran alone. However, the nutritional value is diminished when using a crushed whole grain of brown rice, which is mostly white rice. In addition, white rice supports the “rice” food that is indispensable for the Japanese, and is in demand.

  Therefore, in the case of a dry culture medium using Aspergillus oryzae as a substrate, when trying to ferment with Aspergillus oryzae with as high a nutritional value as possible without mixing, the problem is that the Aspergillus is in powder form. If water is simply added, the water distribution becomes non-uniform, and there is a problem that a place where there is a lot of moisture is created. Microorganisms are indispensable for moisture and do not activate without water, but conversely, if there is much water, the flow of air is blocked. In the case of Neisseria gonorrhoeae, air is required, so how to perform water supply and air circulation at the same time is the key. Therefore, Patent Document 2 has considered a method of using the rice bran as a substrate, and in part, using air whole grain powder or grain of oyster pattern, etc., which is coarse in grain, to promote air circulation.

  Patent Literature 3 and Patent No. 4304319 are patents filed by the present applicant. Here, as a method for culturing koji mold using rice bran as a substrate in a dry medium, a method of processing rice bran powder into particles is shown. By making particles into particles, uniform distribution of water, water retention, air circulation The method of cultivating rice bran with koji molds without securing a mixture as in Patent Document 2 is shown.

Problems with conventional technology

  Although culturing of rice bran with Aspergillus oryzae has become possible based on Patent Document 3 and Patent No. 4304319, due to recent health food and enzyme food booms, it has become necessary to devise a way to increase the production volume, which makes cultivation more efficient and yields. In order to perform well, it is necessary to return to the basics of microbiology by reconsidering culture using dry media and dry culture, which have been conducted empirically in the past.

  The applicant of the present application has developed a culture method for granulating rice bran and improving moisture retention and air (oxygen) circulation in dry cultivation of rice bran. However, in the past, there is a side that has relied on professional skills. For example, when cultivating rice bran with koji mold, rice koji inoculated with koji mold has been cultured for about one week while observing the culture bed one by one by more than 10 years of experience. Since it is a business entity that deals with organisms called gonorrhea, during overnight stays once or twice a week, depending on the state of fermentation of gonorrhea, all night work has become commonplace. However, considering a culture method that can be cultivated even if it has not gained more than 10 years of experience, it is a major problem of the present application.

At that time, in considering a new culture method, the culture method was considered in consideration of the following viewpoints a) to c).
a) Basic elements necessary for the growth and culture of microorganisms b) How to grasp basic elements in consideration of manufacturing technology c) Maintaining or improving the quality of products

a) Basic Elements Necessary for Growth and Culture of Microorganisms Basic elements necessary for culture management for the growth and culture of microorganisms including koji molds are the following four points. Of course, PH, carbon dioxide gas, salt, chemical elements such as electromagnetic waves and pressure are also scientifically raised in addition to these, but four points were considered as particularly necessary viewpoints.
(1) Moisture (2) Temperature of substrate such as rice bran inoculated with inoculum (3) Oxygen supply to Neisseria gonorrhoeae (4) Microbiological habits I have been. Since the conventional manufacturing site has been the basis of the idea, even if basic improvement measures were considered, it was difficult to put it into practice. In order to fundamentally change manufacturing technology, a large capital investment is required. When production and sales volume does not increase so much even if a large investment is made, there was a problem of dealing with human tactics. .

b) How to grasp the basic elements when considering manufacturing technology.
If the substrate is changed from rice bran to bran or okara, there will of course be a slight change in manufacturing technology, but the basic element must be considered in any case. However, this basic element needs to be re-examined practically based on manufacturing technology. The following describes how to grasp the basic elements (1) to (4) described above.
(1) Moisture-Considering that the substrate is cultured in the form of powder as a production technology, the following understanding is obtained. As for gonococcus, oxygen supply is indispensable, and for that purpose, air supply is indispensable. However, when air is supplied, the air carries and carries moisture, and it inevitably dries. Therefore, in order to keep the water supply from being cut off, it is necessary to consider a method of increasing the humidity and making it sprayed. However, as shown in Patent Document 3 by the applicant of the present application, considering that it is processed into granules and contains moisture, it can be said that moisture is retained in the granules and air circulation is ensured. Even if it says moisture retention, various things can be considered by the device of the manufacturing process.
(2) Control of product temperature-The optimum product temperature required in the case of Neisseria gonorrhoeae is 32 to 38 ° C. The product temperature is basically determined by the temperature of the culture room and the fermentation state of the koji mold itself, but when the fermentation state progresses, it is necessary to devise a technique to lower the fermentation heat by blowing air. However, moderate air blowing will promote fermentation and will not lower the product temperature. Therefore, the following viewpoints are necessary to control the product temperature.
i) Control management of heating means to control the temperature of the culture room ii) Control management of air blowing means to send air to the culture bed-Properly distribute air, raise fermentation heat, raise product temperature, and vice versa .
iii) Handling of the substrate placed in the culture bed-The fermentation heat is raised and the product temperature is raised or lowered according to the management of the blowing means.
(3) Oxygen supply-Not only the strength and weakness of the blowing power, but also the processing and management of the substrate to improve the flow of the blowing-oxygen supply is performed for the activation of Neisseria gonorrhoeae. In order to increase the supply volume, it is necessary to increase the air flow rate.However, if the air flow rate is increased, it may lead to drying of the substrate and lowering the product temperature. Also become. Therefore, how to increase the supply amount by blowing air according to the state of the substrate put into the culture chamber becomes a problem.
(4) Habits of microorganisms-The optimal temperature for the propagation of Aspergillus is 32 to 38 ° C, but at the time of landing on the substrate inoculated with the inoculum, it is sensitive to wind flow and sound, and it is quite difficult to land. do not do.

c) Maintaining or improving the quality of a product Quality, such as nutritional value, vitamins, and enzyme titer, of a product that has been produced empirically just because the culture method and manufacturing method have been rationalized or changed. In this respect, it is necessary to maintain the same quality as before.

As a problem of the prior art (1) In thinking about a new culture method, it must be considered in the culture of Aspergillus oryzae.
i) Basic elements and ii) Scientifically thinking about how to reconsider the basic elements in the actual manufacturing process,
iii) Based on such considerations that maintain and improve the certain quality achieved by the conventional production methods, what kind of culture method can be proposed has become a basic problem. In addition, the following points (2) to (4), which were problems in the conventional culturing methods, were taken into consideration as problems of the prior art.
(2) In order to inoculate koji mold into the rice bran that has been processed into particles and put it into the culture bed of the culture room for fermentation, it is necessary to raise the temperature of the rice bran to a temperature suitable for fermentation. Increasing the room temperature in the culture room to raise the product temperature, but if you try to raise the room temperature with an air conditioner, an air flow will occur, the surface of the rice bran will dry, and the implantation of Neisseria gonorrhoeae will be inhibited. In some cases, the fermentation did not start and the lot was discarded.
(3) In addition, the start of the fermentation went smoothly and the temperature of the rice bran was maintained, but when the fermentation started and the temperature increased due to the heat of fermentation, the koji mold exceeded the active range. Since it becomes the temperature range which deactivates, it became necessary to control it. There is also a method of detecting the temperature and forcibly cooling the fan automatically, but in that case, it is inevitable that the surface part will be dried, impairing the gonococcal implantation of that part, and good quality I couldn't do anything.
{Circle around (4)} When fermentation is performed smoothly, the water contained in the rice bran becomes water vapor and is discharged into the culture chamber, increasing the humidity in the culture chamber. When the dew point temperature is exceeded, condensed water may drop on the rice bran during cultivation. The dripped part was altered and production of good quality was impeded here as well.

How to solve the problem

  With respect to the problem (1) above, in the culture chamber in which the koji mold is cultured on a substrate such as rice koji and the culture is performed, the heating means for raising the room temperature of the culture chamber and the substrate such as koji mold inoculated with the koji mold And a temperature control means for controlling the temperature of the rice bran put in the culture bed, and the fermentation process of the koji mold in the culture chamber is divided into a plurality of process steps. Depending on the stage, while appropriately controlling the heating means, the air blowing means, and the product temperature control means, the fermentation / culture is advanced, and by using the metabolite of the koji mold, the adhesive force and the binding force are applied to the substrate such as rice bran. We considered a culture method that was provided with a block processing step for processing into blocks.

By adopting such a culture method, the following became possible.
B) The heating means in the culture room is heated to keep the temperature of the rice bran inoculated with the seed pods placed in the culture bed, while the blowing means is stopped at the start of the culture and the fermentation of the koji molds is continued. Proceeded smoothly.
B) When the product temperature rises due to fermentation of Aspergillus oryzae, the heating means is stopped, the product temperature control means is activated, and the air blowing means is activated to release the heat of the product temperature. Allows the rice bran to have adhesive strength and binding force by the metabolite of Aspergillus so that it can be processed into a lump,
D) By maintaining the product temperature at a proper level by keeping the product temperature adequately, moisture is maintained and oxygen is supplied smoothly. E) Fermentation is further advanced, and mycelia are propagated both on the surface of the substrate in the form of a lump. And made fermented products.

  Regarding the problem (2), in order to raise the temperature of the rice bran to a temperature suitable for the fermentation of the koji mold, the rice koji inoculated with the koji mold is introduced into the culture bed in a culture room for culturing koji mold on the rice koji. In addition, when the room temperature of the culture chamber is raised, a heat transfer system that transfers heat from a heater, far infrared rays, hot water or the like is used. When the room temperature is raised using air conditioning, etc., the air in the culture chamber does not flow, and the surface of the rice bran that has been introduced does not dry, so that the bacillus can be surely settled on the rice bran. .

  Regarding the problem of (3) above, when the koji mold placed in the culture bed is fermented and the temperature of the rice bran rises, heat from the fermentation is applied so that the temperature of the koji mold exceeds the adapted temperature at which the koji mold is activated. When the temperature rose, the rice bran put in the culture bed was cut and devised to take the heat of the product temperature. In order to send air to the koji mold, which is an aerobic bacterium, air is sent to the culture bed from the floor and side surfaces through cloth. If you make a notch, you can escape the air that is sent and the flow of air, so you can release heat.

Regarding the problem of (3) above, when the koji mold adhering to the rice bran put into the culture bed has fermented and the rice bran has an adhesive force / binding force, the rice bran is divided into a nodule and is put into the culture bed. Arranged, air blown from the floor or side is uniformly sent to the nodule-shaped rice bran, preventing the temperature of the rice bran from exceeding the conforming temperature of koji mold, and promoting fermentation of the koji mold Devised to make it.

Regarding the problem (4), the water that evaporates from the rice bran with the fermentation of the koji mold increases the humidity of the culture chamber, dew exceeds the dew point, and drops on the rice bran, and the dripping part does not change. Thus, when the humidity of the culture room exceeded a certain value, a ventilator provided separately was operated to prevent the dripping.

Furthermore, regarding the problem (4), the moisture that evaporates from the rice bran with the fermentation of Aspergillus is used to make the inner wall, ceiling, and floor of the culture room with a humidity control material made of wood or ceramics that can absorb the evaporated moisture. As a result, the humidity inside the culture chamber became high, so that dripping due to condensation was avoided, and when the ventilator was activated, the product temperature was lowered, so that the culture rate was also prevented from dropping.

  The method of fermenting and cultivating rice bran of this application with Aspergillus can be applied not only to rice bran but also to organic substances such as bran and okara, and it is an organic material with sufficient nutritional value and other usefulness as rice bran. It is possible to use it.

Effects of the invention

  Even if you do not have special skills, you can compile the production technology for dry culture, and if you manage the culture according to the manufacturing manual, enzyme products with higher quality than conventional ones in terms of nutrients and enzyme titer etc. It became possible to manufacture stably.

  When using an air conditioner to raise the temperature in the culture chamber, the surface part of rice bran placed in the culture bed dries, or the koji mold does not work due to the direct air flow colliding. Was to discard a lot, but by raising the temperature of the culture room and the temperature of the rice bran by transferring heat from the electric heater, far-infrared or hot water, such a failure is eliminated. , Production yields increased.

  The heat from fermentation of Aspergillus in the culture room is cut into rice bran that has been placed in the culture bed, or placed in a nodule shape to maintain the appropriate fermentation temperature of the Aspergillus and activate the Aspergillus. Air can be sent through cloth, and fermentation culture can be promoted.

  When the surface area is increased and the fermentation proceeds smoothly, the koji mold that has propagated on the surface stretches the hyphae to the center of the baby boom and sucks up the moisture. When the dew point is exceeded, condensation drops and the dripped rice bran changes in quality, which removes the part, resulting in trouble and loss of the part to be removed. By standing up, this effort and loss could be eliminated and the yield increased.

The invention of the present application uses a rice bran as a substrate with high nutritional value, grows and cultures the koji mold, and the enzyme action by the koji mold provides vitamin B and other vitamins, various digestive enzymes, fiber, and mineral rich brown rice enzymes such as iron Can be produced with good yield.

Moreover, if the brown rice enzyme by this invention is used, it is effective also with respect to various symptoms. For example, it is effective for weight loss, constipation, blood pressure, insomnia, chronic gastritis, chronic enteritis, fatigue, neuralgia and the like.

In addition to rice bran, this method is also used to utilize bran and corn hulls that are emitted during the production process of wheat flour and tofu, and produce unique enzyme products in each emission region. If you do, you will be able to ship a wide range of useful products as well as revitalize the region. These products are also expected to have various benefits similar to brown rice enzymes.

Detailed Description of the Invention

  The present invention will be described in detail with reference to the following drawings. FIG. 1 is a conceptual block diagram of an embodiment of a koji culture method using rice koji as a substrate according to the present invention. (2) is a rice bran made of brown rice germ and epidermis and is in powder form. (4) is water, (6) is vinegar, (8) is a granulation step for making rice bran powder into particles, (10) is a steaming step, (12) is a cooling step, (14) is rice bran A step of inoculating the substrate with seed meal (16), mixing and stirring, (18) a culture step in the culture chamber, (20) a drying step, and (22) a brown rice enzyme.

  Rice bran (2) produced in the process of turning brown rice into white rice is a mixture of germ and epidermis, and is in a powder form of 10 to several hundred microns. Water (4) and vinegar (6) are added to this and granulated into particles in the granulation step (8). The size of the particles is approximately 2 to 4 mm (diameter). In order to granulate particles and maintain their shape, it is important to adjust the amount of water. However, since it depends greatly on the humidity at that time, the amount of water is increased or decreased while adjusting. Garlic may be added during this process. This is introduced considering the sterilizing power of garlic, nutrients not included in rice bran, and strong action.

  In the granulation step (8), the rice bran is granulated, and the steamed rice bran is steamed for 10 to 30 minutes with steam at 100 ° C. to 120 ° C. in the steaming step (10). By steaming, various bacteria are killed and the koji mold is easy to grow. After the steamed product is cooled to around 35 ° C. in the cooling step (12), the seed cake (16) is charged in the stirring step (14) and stirred. Here, Aspergillus oryzae was used, but other Aspergillus oryzae may be used.

  The rice bran inoculated with the seed koji (16) in the stirring step (14) is cultured in the culturing step (18), dried in the drying step (20), and shipped as a brown rice enzyme (22) product.

  FIG. 2 is a schematic view of a culture chamber for explaining the culture step (18) shown in FIG. 1 according to the present application. (24) is an inner wall of the culture chamber, (26) is a ceiling, (28) is a floor, (30) is a heating means, specifically, a pipe for warm water through which warm water flows, (32) is a culture bed, 34) is a floor surface of the culture bed (32), (36) is a partition member, and (38) is an air blowing means, which is a fan. (40) is an air conditioner, and (42) is a ventilator. FIG. 3 is an enlarged view of the culture bed (32), (44) is a fixture for fixing, (46) is a cloth, and an arrow is a flow of air from the fan (38).

  The culturing step (18) is performed in a suitably controlled culturing chamber at a room temperature between about 35 ° C. and about 45 ° C. The culture room is provided with a hot water pipe (30) and a culture bed (32) which are heating means of the heat transfer system as shown in FIG. In this culture bed (32), a plurality of partition members (36) are arranged at intervals of about 5 to 7 cm, and the depth is partitioned into a plurality of rooms (zones) of about 1.5 to 2 m. The floor (34) of the culture bed (32) allows air to be blown when the fan (38), which is a blowing means, is operated. As shown in FIG. 3, the partition member (36) is made of a fixing metal fitting (44) and a cloth (46) having a large mesh for enclosing it, and the air sent from the fan (38) in FIG. The partition member (36) is also fed into each room as indicated by the arrow in FIG. For this reason, wind is sent to the rice bran put into the culture bed (34) from the side and the floor.

  FIG. 4 is a process diagram illustrating the culture process (18) in detail. (50) is a charging step, (52) is a primary fermentation step, (54) is a heating means, (56) is a heat release step, (58) is a product temperature control means, (60) is a blowing means, and (62) is a blowing means. It is a secondary fermentation process. The first culturing step is from the placing step (50) to the primary fermentation step (52) the heat release step (56) and the secondary fermentation step (62). (64) is a block processing step <1>, (65) is a tertiary fermentation step, and (66) is a dehumidification step. From the lump processing step <1> (64) to the tertiary fermentation step (65) and the dehumidification step (66) is the secondary culture step (67). (68) is a block processing step <2>, and (70) is a quaternary fermentation step. From the block processing step <2> (68) to the fourth fermentation step (70) is the third culture step.

  FIG. 5 is a detailed explanatory view of the heat release step (56), in which (72) is a rice bran and (74) is a cut portion.

  The description will proceed based on FIG. In the placing step (50), the inoculated rice bran is allowed to stand at a height of about 10 cm in each partition of the culture bed (34). Since the koji mold is inoculated in the rice bran after the putting step (50), it is in the primary fermentation step (52). The culture chamber is warmed in advance with an air conditioner, and when the culture starts, the air conditioning is turned off and warmed by the heating means (54). In the case of the embodiment of FIG. 2, the heating means (54) uses a heat transfer system in which hot water is passed through the hot water pipe (30). You can also warm it up using an external device. The air conditioning is turned off and the wind does not flow until the inoculum of rice bran, the substrate, is over and the inoculated bacillus settles and begins to breed. When the wind is passed, the surface part of the rice bran that has been introduced dries and the product temperature changes, making it difficult for the koji mold to land. At this time, the air blowing means (38) is not operated.

Rice bran that is well retained in water and inoculated with Aspergillus is stabilized at around 34 ° C by keeping the room temperature of the culture chamber at 37-38 ° C. When left standing in the culture bed for 8 to 14 hours, the koji molds actively propagate, and the product temperature rises from 37 to 38 ° C. due to the heat of fermentation of koji molds.
At the time when the product temperature exceeds room temperature, the next heat release step (56) is entered from the primary fermentation step (52). Here, the heating means (54) is stopped, and the heating of the culture chamber by the heat transfer method is stopped.

  In this heat release step (56), the air blowing means (60) is operated. In the embodiment of FIG. 2, the fan (38) starts blowing air to the culture bed (34), and the rice bran (72) placed in the culture bed (34) as shown in FIG. Using a spatula or the like, make an incision to make an incision (74). This notch part (74) becomes an escape route of the wind sent by the fan (38). As the gonococcus exceeds its temperature range of approximately 38 ° C, its function is weakened, and when the gonococcal growth is weakened, yeast and other bacteria adhering to the seed potatoes will increase their reproduction. To do.

  The reason why the notch is made in the heat release step (56) is that the operation of the fan (38) of FIG. 2, which is the air blowing means (60), is insufficient to release the heat. It is true that the heat escapes because the air flows somewhat when the fan (38) is operated and air is sent, but the air sent by the fan (38) was entrained as seen in FIG. The rice bran is fed through the cloth covered with the floor surface of the culture bed (34) and the side surface of the partition member (36). Since this culture bed is loaded with granulated rice bran substrate, the air sent from the fan (38) flows between the granules, but in order to release the heat, the flow path is limited. It is important at this stage to create and consciously release heat. Until now, when this incision is made and the heat release step (56) is not provided, the temperature of the entire culture chamber is lowered, or the rice bran placed on the culture bed is directly blown to reduce the product temperature. It was. However, if the wind was sent directly, the surface part of the rice bran was dried, and if the product temperature was lowered, it took time for fermentation, and it took time to adjust them, and the management of the whole fermentation was difficult. By providing this heat release step (56), this point could be solved.

  Through the heat release step (52), the fermentation continues further until the rice bran has adhesive strength / binding strength, which is the secondary fermentation step (62). In the secondary fermentation step (62), production control can be performed by measuring the product temperature. Here, following the heat release step, the heating means (54) is turned off, and the supply of heat applied from the outside is cut off. Although the air blowing means is operated, the product temperature is maintained at approximately 37 to 38 ° C. by the fermentation heat of Aspergillus. In this state, when about 8 hours to about 12 hours, the rice bran has adhesive strength / binding force due to the adhesive substance metabolized from the koji mold during fermentation, and the surface of the rice bran starts to become slightly white. The primary fermentation process (63) includes the primary fermentation process (52), the heat release process (56), and the secondary fermentation process (62). In the first culturing step (63), the koji molds are inoculated on the koji mold inoculated with the koji mold and the temperature of the koji mold is controlled so that the koji mold has adhesiveness and binding power due to the koji mold metabolite. It can be said that it is a culture process.

    Next, the lump processing step <1> (64) is entered. The rice bran initially introduced is in a particle state, and even if they are in contact with each other, they are not in close contact with each other, and there is a gap through which air flows. If fermentation progresses from this state and they are combined with each other by the fermentation material of Aspergillus, the air will not flow easily even if air is blown by the fan (38). Oxygen is required for fermentation of Aspergillus oryzae, and it is necessary to increase the contact area between rice bran and flowing air in order to proceed further. Then, while removing the rice bran that had been put in, it was divided into relatively large lumps and nodules of about 3 to 4 cm square and stacked on the culture bed. This is the block processing step <1> (64). By removing the rice bran from the culture bed, the air flow from the fan (38) to each room of the culture bed is greatly improved, and the mass of rice bran divided into piles is stacked there. The flow is not blocked, and the fermentation of the koji mold further proceeds.

  Since the lump processing step <1> (64) is performed manually, the room temperature of the culture chamber is once lowered to 25 ° C. When the agglomeration is finished and the next tertiary fermentation step (65) is started, the heat transfer means (54) is operated to raise the product temperature again, and the room temperature is temporarily raised. When this tertiary fermentation starts, the moisture in the culture chamber increases due to the water evaporated from the surface of the rice bran having an increased surface area, and in some cases, the condensed water is dripped onto the rice bran being cultured. When water drops fall on the rice bran that is being cultured, that part will be altered or spoiled.

  Therefore, a dehumidifying step (66) is provided. In the dehumidifying step (66), a certain humidity state is detected, and when that state is exceeded, the ventilation device in the culture room is operated to dehumidify. This may be a manual operation by visual observation, or may be an automatic device that integrates the dew point temperature from the humidity and temperature and operates the ventilator at this dew point temperature. Through the lump processing step <1> (64), in the tertiary fermentation step (65), the fermented state is maintained again through the dehumidification step (67), and the lump-like lump is covered with white mycelium of koji mold. Ferment until. This blowing means (60) keeps sending for oxygen supply and product temperature control. From the block processing step <1> (64) to the tertiary fermentation step (65) with the intermediate dehumidification step (67) in between is the secondary culture step.

  The rice bran that has finished the third fermentation step (65) has a further increased adhesive strength and binding force, so that it can be made into a lump-shaped rice bran. On the other hand, in order to increase the contact area between the koji mold and the air (oxygen) and to continue the fermentation, the lump processing step <2> (68) for converting the lump shape into a fine lump shape is entered. Here, it is agglomerated into approximately 2 cm to approximately 3 cm square. Relying on the water remaining in the center of the nodule, the new cross section of the rice bran that has been agglomerated covers the hyphae and spores of Aspergillus as it is seen, and is further refined for further fermentation. The hyphae will be extended to the center of the rice bran. This is the quaternary fermentation step (70). As the fermentation continues, the rice bran moisture is absorbed and fermented until the moisture level reaches about 6%. From the block processing step <2> (68) to the fourth fermentation step (70) is the third culture step (71).

  In the third culture step (71), the fermentation of Aspergillus is advanced to the ultimate-normal microorganisms can use free water that accounts for 80% of the moisture of organic matter, but the remaining 20% of bound water cannot be used. -Fermentation reduces the water state to the limit and advances the fermentation to the limit, thereby secreting enzymes that break down all the nutrients contained as a rice bran substrate. The rice bran that has become a fine lump is whitened by the propagated koji mold, and the grown koji mold produces a degrading enzyme to feed all the nutritional components of the rice koji nearby for further breeding. . Rice bran contains nutrients such as starch, protein, and fat, so it tries to breed while producing amylase, protease, and lipase that break down these components. Since brown rice enzyme uses rice bran as a substrate, in addition to the nutritional properties of rice bran, it has these enzyme components in addition to glucose and amino acids produced in the degradation process.

  The product thus produced is passed to the drying step (20) and dried so as not to kill the enzyme component of the produced brown rice enzyme. At this time, the drying is performed by drying at room temperature or by a drying method in which the surface temperature of the product does not exceed 60 ° C. Even if the moisture state is 6%, depending on the distribution state, there are places where the amount of moisture is large and small, and this is to equalize the dry level of 6%. As a result of this drying, the gonococci become asphyxia alive, and at this temperature, the protein is not denatured, so that other products can be contained without impairing their functions.

  This is pulverized into an appropriate powder (not shown) in a pulverizing step to complete the brown rice enzyme. As described above, the present invention is based on the koji culture method using rice koji as a substrate shown in Patent Document 3, while further improving the production method so far, stably producing good quality products with good yield, I tried to produce it. As can be seen from the above description, this is a production that uses a rice bran with a nutritive value but difficult to handle as a substrate, and then handles a microorganism called koji mold. Because it is a fermentation method of koji molds in a dry medium, the temperature of the culture chamber, Paying attention to product temperature, air flow with air conditioners and ventilation fans, and handling rice bran as a culture material as a substance, we have established a system for stable production as industrial production. As described above. In addition, what was shown as a specific Example of this application is one Example to the last, and this invention is the content shown to the claim, and it implements invention, and is grasped only by Example is not.

  Although a specific embodiment of the present invention has been described with an example using rice bran as a substrate, the present invention is not limited to this embodiment. In addition, as described in claim 8 of the present application, as a substrate, not only rice bran but also wheat bran discharged in the wheat refining process and oats and corn hulls discharged in the tofu generation process are used as substrates. It can also be applied to manufacturing methods, and the nutrients of each substrate are different, but the effect produced when fermented into a product is expected as well.

The present invention pays attention to the nutritional value of rice bran discharged in the process of white rice production, using this rice bran as a substrate, culturing koji mold, vitamins such as vitamin B, various digestive enzymes, fiber, and minerals such as iron Produced abundant brown rice enzymes. The typical composition, mineral, and vitamin content of the produced product are shown in FIG. The enzyme titer is shown in FIG . These are all analytical test results from the Japan Food Analysis Center.

  Although the result of having performed a clinical test using the brown rice enzyme according to the present invention and determining the effect of symptom chief complaint was described in Patent Document 3, since the same effect can be expected, the effect determination is shown in FIG. FIG. 9 shows the effect of each disease. Both have been reported to have had a remarkable effect. These are because the nutrients of rice bran, the vitamins contained in it, the fibers of the epidermis in it, and other substances originally possessed as fermented foods, and the enzyme production by Aspergillus, It was absorbed into the human body as nutrients, vitamins, and minerals, making it easier to take in, and the produced enzymes themselves were a group of enzymes that help digestion and degradation, and were extracted as brown rice enzymes containing these enzymes Can be considered as a factor. In FIG. 9, “improvement” in weight means an increase, and “deterioration” means a decrease.

These are the conceptual block diagrams of the koji culture method which used the rice bran by this invention as a substrate. These are the schematic diagrams of the culture chamber of the culture | cultivation process (18) shown in FIG. These are the enlarged views of the culture bed (34) shown in FIG. These are the detailed process drawings of the culture | cultivation process (18) by this invention. These are detailed explanatory drawings of the heat release process (52) shown in FIG. These are figures which show the nutrition composition, mineral, and vitamin content which a brown rice enzyme has. These are figures which show the enzyme titer which a brown rice enzyme has. These are figures of the "judgment main effect distinction judgment" when a brown rice enzyme is clinically tested. These are figures which show the effect by the disease case when carrying out a clinical test using the brown rice enzyme.

Claims (8)

  A culture method for culturing koji mold on a rice bran substrate and culturing brown rice enzyme, wherein in the culture chamber for carrying out the culture, a heating means for raising the room temperature of the culture chamber and the rice koji inoculated with the koji mold are fermented and cultured And a means for controlling the temperature of the rice bran placed in the culture bed, and the means for heating, the means for blowing and the means for controlling the temperature of the rice are appropriately selected according to each stage of the fermentation. While controlling, the fermentation and culture of the rice bran that has been introduced is advanced, the rice bran that has been introduced has an adhesive force and a binding force, so that it can be processed into a lump, and Culturing method for cultivating brown rice enzyme, which is processed so as to be substantially white covered with mycelia and spores   The brown rice according to claim 1, wherein the heating means is a heat transfer system that transmits heat such as a heater, far infrared rays, or hot water, and is devised so that the koji mold can be surely settled on the rice bran. Culture method for culturing enzymes   When the temperature of the rice bran rises above the room temperature due to the heat of fermentation of the koji mold, using the rice bran's previous term temperature control means, the rice bran put in the culture bed is cut, A culture method for cultivating brown rice enzyme according to claim 1, characterized in that the heat of the product temperature is lowered.   The rice bran is fermented in the stage where the rice bran fermented and the rice bran has adhesive strength / binding force, and the rice bran is divided into a nodule and left on the culture bed. The culture method for cultivating brown rice enzyme according to claim 1, wherein the air blown from the surface or the side surface is uniformly sent to the nodular rice bran so as to promote the fermentation of the koji mold.     Moisture that evaporates with the fermentation of Aspergillus oryzae from the rice bran divided into the nodules increases the humidity of the culture chamber, condenses beyond the dew point, and drops onto the rice bran, and the dripping part does not change in quality. Thus, when the humidity in the culture room exceeds a certain value, the ventilation apparatus provided separately is operated to prevent the dripping, and the culture method for culturing the brown rice enzyme according to claim 4     Moisture that evaporates from the rice bran divided into rice cakes with the fermentation of the koji mold increases the humidity of the culture chamber, condenses beyond the dew point, and drops on the rice bran so that the dripping part does not deteriorate. The culture method for cultivating brown rice enzyme according to claim 4, wherein the inner wall, ceiling, and floor of the culture chamber are made of a humidity control material made of wood or ceramics capable of absorbing the evaporated water.   A brown rice enzyme produced by a culture method for culturing the brown rice enzyme according to any one of claims 1 to 5.   The culture method for culturing an enzyme product according to claim 1, wherein the substrate is replaced with the rice bran and an organic substance such as bran or okara is used as the substrate.

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