JP2017000128A - Yam and aspergillus oryzae-grown grain mixed and fermented product material and/or dried powder thereof production method - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide: a food material derived from yam and grain, that is high in sugar content, and is sweet; and a method for producing the same.SOLUTION: Provided is a yam and grain derived food material with high sugar content, obtained by: mixing a yam and a grain that contains Aspergillus oryzae-grown rice, and holding at 45 to 60°C, to fermentatively decompose the carbohydrate of the yam and the rice-containing grain, and produce saccharide such as glucose, maltose, glycerol or the like; and further subjecting to drying. This will be utilized as a material for Japanese-style confectionery, Western confectionery, bread and other foods.SELECTED DRAWING: None

Description

    The present invention relates to a natural cocoon and a food material having a high sugar content derived from cereals obtained by mixing and fermenting cereals containing rice grown with natural cocoons and koji molds.

Natural selection has long been used as an element of traditional Chinese medicine. The method of eating is used as a food material such as garlic dishes, seasoned foods, boiled foods, and fried foods. In addition, if natural candy is made into powder, it is used for buns, donuts, sprinkles, etc. However, the method of using natural persimmon for these foods is a cooking method that makes use of natural persimmon itself, and is not a fermented natural persimmon or a powder thereof used as a food material.

On the other hand, Japanese Patent Application Laid-Open No. 3-191800 discloses a method for producing a natural sugar solution. Hereinafter, the difference between this patent and published patent publication 3-191800 will be described. The difference between the two is that the type of enzyme used is different. That is, the enzyme agent of this patent is rice grown from Aspergillus oryzae (hereinafter referred to as rice bran), whereas the published patent publication 3-191800 is a commercially available enzyme agent. Although it is called a complex enzyme using a plurality of commercially available enzyme agents, the effect on the degradation of carbohydrates is completely different from the enzyme agent grown on Aspergillus oryzae on rice as in this patent. In addition to the enzymes described in Japanese Patent Laid-Open No. 3-191800, there are 10 or more types of enzyme power of rice bran such as hemicellulase and lipase. By many of these enzymes, the degradation of carbohydrates acts gradually and in a balanced manner.

The carbohydrates that rice bran decomposes in this patent are natural rice bran and rice. On the other hand, in Japanese Patent Application Laid-Open No. 3-191800, the carbohydrate that the enzyme decomposes is only natural sugar.
Therefore, the sugar components and concentrations in the decomposition solution in this patent and in Hei 3-191800 are different.

  Here, the sugar decomposed and produced according to this patent is a sweetness source, and the powdered product is used as a food material. In addition, components of natural selection are widely known as containing functional nutrient components such as arginine and mucin. In particular, it is intended to produce carbohydrates, which are sweetness sources obtained by fermenting and decomposing carbohydrates in natural grapes.

  An example of the use of a sweet source powder is a powder soft drink. In this case, the sweet source is mostly a mixture of sugar, fructose, and artificial sweeteners (such as paratinol). However, the sweet taste source of this patent is a sugar that is a fermentation decomposition product, and is in the combined sweetness of these sweet taste sources. When the powder of this patent is used as a powder soft drink and drinks with hot water, it has a complex mild sweetness and a natural aroma and viscosity. In addition, when pulverizing the obtained fermentation product, drying temperature 70-80 degreeC and between 2-3 are appropriate by hot air drying.

  Published Patent Publication No. Hei 3-19180

Natural selection has long been used as an element of traditional Chinese medicine. The method of eating is used as a food material such as garlic dishes, seasoned foods, boiled foods, and fried foods. In addition, if natural candy is made into powder, it is used for buns, donuts, sprinkles, etc.
However, the method of using natural persimmon for these foods is a cooking method that makes use of natural persimmon itself, and is not a fermented natural persimmon or a powder thereof used as a food material.

  An object of the present invention is to fermentatively decompose natural pods and cereal carbohydrates with rice koji molds, and to use the resulting carbohydrate product as a raw material for the production of natural pod-derived foods, and to widely use foods using natural pods.

  Mixing with natural cereal and cereals containing rice grown with Aspergillus oryzae and holding at 45-60 ° C., the carbohydrates of cereals including natural varieties and rice are fermentatively decomposed and sugars such as glucose, maltose, glycerol, etc. A food material having a high sugar content derived from natural straw and cereals is obtained by being decomposed and further dried, and can be used as a material for Japanese confectionery, Western confectionery, bread, and other foods.

    Most of the sweet taste sources of powdered soft drinks are a mixture of sugar, brown sugar, glucose, and artificial sweeteners (such as aspertim). However, as in the present invention, there is no example in which the fermented product of natural straw is used as a sweetness source. The present invention is characterized in that a sweet taste source is produced by fermentative decomposition of natural rice bran and rice bran and a powder containing functional nutrient components of natural rice bran is aimed.

発酵終了時のｐＨ＝４．６０であった。
米麹：市販米（コシヒカリ）を浸漬・蒸し後、麹菌（Ａｓｐｅｒｇｉｌｕｓ ｏｒｙｚａｅ）を散布し２８℃−４８時間、常法通り培養した。（以下、従来麹という）
酢：柳井市大畠特産加工開発部製、みかん果汁（みかん、クエン酸）
乾燥方法：ｉｕｃｈｉ社製定温乾燥機（型式：ＬＤ０−４５０Ｓ）
細菌数の測定：日水製薬製、標準寒天培地を用いた。
糖質の分析：試料を蒸留水で抽出後、その希釈液を島津製作所製液体クロマトグラフ（カラム：Ｓｈｏｄｅｘ ｃｏｌｕｍｎ ＳＨ１０１１）を用いて分析した。

What was mixed by the raw material mixing | blending shown in Table 1 was hold | maintained (fermentation decomposition | disassembly) at 55 degreeC-3 days.
Then, this fermentation product was dried with hot air at 70 ° C. for 3 hours to obtain a dry powder.
The analysis results and the number of bacteria of this dry powder are shown in Table 2.

The pH at the end of fermentation was 4.60.
Rice bran: Commercial rice (Koshihikari) was soaked and steamed, then sprayed with Aspergillus oryzae, and cultured as usual at 28 ° C. for 48 hours. (Hereafter referred to as the conventional bag)
Vinegar: Mandarin orange juice produced by Yanai City Oiso Special Processing Department
Drying method: constant temperature dryer manufactured by Iuchi (model: LD0-450S)
Bacterial count: A standard agar medium manufactured by Nissui Pharmaceutical was used.
Analysis of carbohydrates: Samples were extracted with distilled water, and the diluted solution was analyzed using a liquid chromatograph (column: Shodex column SH1011) manufactured by Shimadzu Corporation.

Commercial products: “Kuzuyu” and the like are commercially available as powder soft drinks, and the sweetest type of these was selected. This is a mixture of brown sugar, glucose and artificial sweeteners (such as aspartame) as a sweetness source.
Here, when the fermentation temperature is 45 ° C., it may rot during fermentation, but the pH should be lowered to 4.0 or less. Moreover, when fermentation temperature is 60 degreeC, there exists a tendency of excessive fermentation. On the other hand, when the retention time for fermentation is 1 day, sufficient stirring of the mixture is necessary, and when it is 7 days, the viscosity may increase. In this invention, the holding conditions for making it ferment appropriately were 55 degreeC-2-3 days.

  From the results in Table 1, the amount of Mal, Gul, which is a sweetness source, was slightly smaller than the amount of commercial products, but it was characteristic that Gly (glycerol), the same sweetness source, was produced. It was. A considerable amount of the sweetness source of the commercial product was artificially added and mixed, and the commercial product was particularly affected by Mal derived from brown sugar. On the other hand, since the test group contains Gly which is the same sweetness source, it was recognized that the fermentation product according to the present invention has a complex sweetness. Moreover, the tendency of the sweetening source of the present powder refreshing agent exists in the sweetness enhancement by an additive corresponding to consumer preference. Therefore, a fermentation test was conducted with the raw material blends shown in Table 3, with the goal of enhancing the sweetness source by the fermentation product of the present invention in which no sweetening source was added and mixed. Table 4 shows the analysis results and the number of bacteria of the powder obtained by drying the obtained fermentation product with hot air at 70 ° C. for 3 hours.

In Example 1, since it was recognized that it was necessary to enhance the taste as compared with the commercially available product, a test using the formulation shown in Table 3 below was conducted with the goal of increasing the sugar content.
The objectives for setting up the test area are as follows.

Test group A: In order to increase the enzyme power of rice bran, koji was produced as usual using a glucoamylase-based seed meal (Aspergillus oryza).
Test plot B: In order to increase the taste power of test plot A, 3 times the amount of natural pods was blended.
Test plot C: 3 times the amount of conventional soot was blended with respect to the amount of natural soot.
Test section D: 30 g of dry powder produced by the formulation shown in Table 1 was added and mixed.

In the test plots A and B, which are a mixture of rice bran made from natural pods and glucoamylase seeds, the amount of Mal, Gul, and Gly produced is higher than that in the test plots used in the composition shown in Table 1. It was.

That is, it was found that when making a fermentation decomposition product aimed at a sweet taste source from a mixture of natural koji and rice, it is sufficient to use seed koji with a strong enzymatic power. In addition, the sweetness of the test sections A and B was better than the commercial product in sensory evaluation. Moreover, about the test section C which reduced the ratio of the natural rice bran and increased the amount of rice bran 3 times, the production amount of Mal, Gul, and Gly was larger than the test group of Table 1. Furthermore, when mixing and fermenting natural straw and rice bran, it was found that Mal, Gul, and Gly increase if the already produced dry powder is added. From this, it was found that a sufficient sweetness source can be obtained even when the mixing ratio of natural pods is increased. Further, in the present invention, rice bran obtained by growing Aspergillus oryzae on rice is used. However, in the case of wheat straw grown on wheat, the cereals on which Aspergillus oryzae has been grown and the Aspergillus oryzae grown are only rice bran. It does not extend to.

    Mixing with natural cereal and cereals containing rice grown with Aspergillus oryzae and holding at 45-60 ° C., the carbohydrates of cereals including natural varieties and rice are fermentatively decomposed and sugars such as glucose, maltose, glycerol, etc. A food material having a high sugar content derived from natural straw and cereals is obtained by being decomposed and further dried, and can be used as a material for Japanese confectionery, Western confectionery, bread, and other foods.

Claims (2)

    A method for producing a product obtained by mixing natural cereal and cereals grown with Aspergillus oryzae, adjusting the pH with a pH adjusting agent, and holding at 45 to 60 ° C. for 1 to 7 days.     A method for producing a powder obtained by drying the product obtained in claim (1) with hot air.