JP2020167962A - Soybean flour amazake and method for producing the same - Google Patents

Abstract

To provide soybean flour Amazake containing soybean flour as a raw material, in which it contains a lot of free isoflavone converted from glycoside type isoflavone contained in the soybean flour and readily absorbed into the body and is improved in rough tongue touch of the soybean flour.SOLUTION: A method for producing soybean flour Amazake containing soybean flour as a raw material includes a step of adding rice malt to a raw material mixture containing soybean flour, a rice raw material and water to ferment it.SELECTED DRAWING: None

Description

The present invention relates to kinako amazake and a method for producing the same.

Soybeans have long been processed into various forms such as tofu, miso, soy sauce, and natto as nutritious foods rich in high-quality proteins and lipids, and have been used as important food resources for Japanese people. As a result of clarifying the physiological effects of various components such as isoflavone, saponin, and lecithin contained in soybean, the usefulness of soybean as a health food is attracting attention all over the world.
In particular, isoflavones are known to suppress breast cancer and prostate cancer, prevent osteoporosis, and alleviate menopausal disorders due to their female hormone-like action.
As for isoflavones in soybeans and processed soybean foods, the existence of 15 kinds of isoflavone derivatives such as daidzein, glycitein, genistein and glycosides thereof has been confirmed so far. Most of the isoflavones exist in the state of glycosides, and the free form (aglycone) is few (Non-Patent Document 1). Isoflavone glycosides are decomposed by intestinal bacteria during the manufacturing process of foods or after being ingested into the body, and some of them are converted into free forms (aglycones) such as daidzein, glycitein, and genistein. There are differences in the effects of isoflavones, and genistein is said to have the strongest effect. Glycoside-type isoflavones are excreted from the body without being absorbed into the body, but it is said that sugar is released by the action of intestinal bacteria and is absorbed into the body, and there is a big difference in its absorbability (non-patented). Document 2).
Regarding the conversion of glycosyl isoflavones to free isoflavones, it is known that in fermented foods such as miso, glycosyl isoflavones are converted to free isoflavones by fermentation (Non-Patent Documents 3 and 3). 4). However, fermentation of miso takes time, and the salt content of miso is high, so it cannot be ingested in large quantities.
Patent Document 1 discloses a method of lowering allergens in grains using aspergillus, and the glycoside-type isoflavone contained in soybean meal is obtained by inoculating soybean meal with aspergillus to make and hydrolyze the soybean meal. It is disclosed that it is converted to free isoflavone. However, the product obtained by this method is mainly intended for the use of livestock feed and aquaculture feed, and further processing is required for use as food.
Kinako is a flour made by roasting and crushing soybeans. By heating, the odor peculiar to soybeans is removed and the aroma becomes fragrant. Kinako is actively eaten from the viewpoint of health consciousness because it is possible to ingest whole soybeans, but it is difficult to eat with powder and it is not possible to eat much, so it is used for beverages such as milk, soy milk, sweet sake and foods such as yogurt. It is mixed and eaten. Amazake is an ancient Japanese sweet drink. Made from rice jiuqu and cooked rice, or sake lees. Although it is named liquor, it contains a small amount of alcohol, and especially those made from rice jiuqu and rice do not contain alcohol. As mentioned above, isoflavone, which is a functional component contained in soybean flour, has a drawback that there are few free forms that are easily absorbed by the body and many glycoside forms that are difficult to be absorbed by the body. In addition, even if kinako is dissolved in milk, soy milk, amazake, etc., it has a drawback that it is difficult to eat because the texture remains rough.
As a method for improving the palatability of a beverage containing soybean flour, Patent Document 2 discloses a soybean flour beverage containing cellulose, a hydrophilic polymer, and soybean flour. However, this method is a method using additives, and from the recent health consciousness, a method using as few additives as possible is desired.

Japanese Unexamined Patent Publication No. 7-236439 Japanese Unexamined Patent Publication No. 2000-333650

J. Nutr. 130: 1695-1699, (2000) Doeikensho Bulletin Rep. Hokkaido Inst. Pub. Health, 52, 29-36 (2002) Kozo Ochi "Miso rich in aglycone-type isoflavones" Japan Finance Corporation, Technology Window, July 10, 2009, No. 1626 Ryoko Ikeda et al., "Changes in Isoflavones, Antioxidants in the Soybean Fermentation Process," Journal of the Japanese Society of Pharmaceutical and Chemical Engineering, May 1995, Vol. 42, No. 5.

Regarding kinako amazake containing kinako as a raw material, we hope to provide kinako amazake that contains a large amount of free isoflavones that are converted from glycoside-type isoflavones contained in kinako and are easily absorbed by the body, and that the texture of kinako is improved. Make it an issue.

As a result of diligent studies to solve the above problems, the present inventor includes a step of adding kinako to a raw material mixture containing kinako and rice raw materials such as rice to ferment kinako amazake containing kinako as a raw material. It has been found that the glycosylated isoflavone contained in soybean flour can be converted into free isoflavone, which is easily absorbed by the body, and the texture of the soybean flour can be improved by the production method, and the present invention has been completed.

That is, the present invention is as follows.
[1] A method for producing kinako amazake, which comprises a method for producing kinako amazake, which comprises a step of adding rice jiuqu to a mixture of raw materials containing kinako, rice raw material and water and fermenting it.
[2] The method for producing kinako amazake according to [1], which comprises the following steps (1) and (2).
(1) The step of obtaining a porridge-like or paste-like mixture in the following steps (1-1) or (1-2), (1-1) The porridge-like or paste-like mixture is heated by heating the mixture containing rice flour, rice raw material and water. Steps to obtain a porridge-like mixture, (1-2) A step of heating a mixture containing rice raw materials and water to make a porridge or paste, and further adding and mixing kin powder to obtain a porridge or paste-like mixture, (2) (1). ), Add rice koji to the porridge or paste-like mixture, and keep it warm at a temperature of 50 to 63 ° C for about 4 to 12 hours.
[3] Kinako amazake containing soybean flour as a raw material, which contains 20% by mass or more of free isoflavone with respect to the total of free isoflavone and glycoside isoflavone.

According to the method of the present invention, with respect to kinako amazake containing kinako as a raw material, it is possible to ingest more free isoflavone, which is more easily absorbed by the body than when kinako is simply added to amazake, and further improves the texture of kinako. can do.

Hereinafter, the present invention will be described in detail.
The present invention relates to a method for producing kinako amazake containing kinako as a raw material, which comprises a step of adding rice jiuqu to a mixture of raw materials containing kinako, rice raw material and water and fermenting it.
In the present invention, "kinako" refers to soybeans roasted and crushed into powder. Conventional soybean flour is fine. For example, raw material soybeans include yellow soybeans, blue soybeans, and black soybeans. Depending on how it is roasted, there are Kurosu Kinako and Kogoshi Kinako. The crushing method may be a conventional crushing method. For example, there are cutting type crushing, impact type crushing, pin mill, jet crushing and the like.

In the present invention, the "rice raw material" means glutinous rice, glutinous rice, or glutinous rice or glutinous rice crushed into powder. As the glutinous rice and glutinous rice, pearled rice, brown rice and germinated brown rice can be used, and rice cooked rice is preferably used. Further, as the glutinous rice or glutinous rice crushed into powder, rice flour, glutinous rice or the like can be used.

In the present invention, "rice jiuqu" refers to steamed rice in which aspergillus is propagated, and can be prepared according to a general method for producing rice jiuqu. Specifically, for example, the steamed rice obtained by steaming rice is mixed with the aspergillus, and the aspergillus is propagated under conditions suitable for growth (for example, 42 to 48 hours at 28 to 40 ° C.). Obtained by In order to temporarily improve the storage stability of rice jiuqu, there is no problem in using rice jiuqu that has undergone processes such as refrigeration, freezing, and drying. As the rice jiuqu, a commercially available product may be used. The rice used is not particularly limited, and may be glutinous rice or glutinous rice. Preferably, rice is appropriately milled, washed, soaked in water, and drained. The aspergillus to be used is not particularly limited, but it is preferable to use aspergillus oryzae. As the aspergillus, a commercially available product sold as seed koji may be used.

As a general method for producing amazake, water is added to rice raw materials such as cooked rice or rice flour to make porridge or paste, and rice jiuqu is added to ferment (50 to 63 ° C). 4-12 hours) is known.
The method for producing kinako amazake of the present invention includes a step of adding rice jiuqu to a raw material mixture containing kinako, rice raw material and water and fermenting it. The kina flour may be contained in the raw material mixture at the stage of adding the rice koji, and the kina flour, the rice raw material and the raw material containing water are heated to form a porridge or a paste, and then the rice koji is added and fermented. Alternatively, the rice raw material and the raw material containing water may be heated into a porridge or a paste, and then the rice flour may be added and mixed, and then the rice jiuqu may be added and fermented.
The soybean flour can be preferably used in an amount of 50 parts by mass to 150 parts by mass, more preferably 75 parts by mass to 125 parts by mass with respect to 100 parts by mass of the rice raw material.
Water can be preferably used in an amount of 400 parts by mass to 1000 parts by mass, more preferably 500 parts by mass to 750 parts by mass with respect to 100 parts by mass of the rice raw material.
The rice jiuqu can be preferably used in an amount of 100 parts by mass to 400 parts by mass, more preferably 150 parts by mass to 250 parts by mass with respect to 100 parts by mass of the rice raw material.
Fermentation can be adjusted under the same conditions as a general amazake production method, but is preferably kept at 50 to 63 ° C. for 4 to 12 hours after adding rice jiuqu to the raw material mixture. ..

The method for producing kinako amazake of the present invention preferably includes the following steps (1) and (2).
(1) The step of obtaining a porridge-like or paste-like mixture in the following steps (1-1) or (1-2), (1-1) The porridge-like or paste-like mixture is heated by heating the mixture containing rice flour, rice raw material and water. Steps to obtain a porridge-like mixture, (1-2) A step of heating a mixture containing rice raw materials and water to make a porridge or paste, and further adding and mixing kin powder to obtain a porridge or paste-like mixture, (2) (1). ), A step of adding rice koji to the porridge-like or paste-like mixture and keeping the mixture at a temperature of 50 to 63 ° C. for about 4 to 12 hours. More preferably, (1-1) a step of heating a mixture containing soybean flour, a rice raw material and water to obtain a porridge-like or paste-like mixture, and (2) rice koji in the porridge-like or paste-like mixture obtained in (1). Is included, and the mixture is kept warm at a temperature of 50 to 63 ° C. for about 4 to 12 hours.
Specifically, cooked rice and soybean flour or rice flour and soybean flour are put in a pan and heated with water to make porridge or paste. Add rice jiuqu to bring the product temperature to 50-63 ° C, put it in a container, heat-resistant bacteria do not grow, and enzymes such as amylase, β-glucosidase, and cellulase do not inactivate at a temperature of 50-63 ° C 4 Keep warm for ~ 12 hours. Fermentation is completed after confirming that the sugar content has risen to about 30 to 40 degrees with a sugar content meter, and it is made into a paste as it is or with a mixer, filled and sealed in a pouch bag, and put in a boil tank, steam box, retort pouch, etc. It can be made into a product by cooling after heat sterilization.

The present invention relates to the soybean flour amazake containing soybean flour as a raw material, which contains 20% by mass or more of free soybean isoflavone with respect to the total of free soybean isoflavone and sugar-distributed soybean isoflavone. The free soybean isoflavone is preferably contained in an amount of 30% by mass or more, more preferably 45% by mass or more, based on the total of the free soybean isoflavone and the glycosided soybean isoflavone.
In the present invention, free soy isoflavones refer to daidzein, glycitein and genistein. Glycoside-type soy isoflavone means daidzin, glycitin, genistin and derivatives thereof (malonyl glycoside, acetyl glycoside, succinyl glycoside) which are glycosides of free soy isoflavone.
The kinako amazake of the present invention preferably contains genistein in an amount of 20% by mass or more, more preferably 30% by mass or more, and more preferably 45% by mass or more based on the total of genistin and genistein.
The kinako amazake of the present invention preferably contains daidzein in an amount of 20% by mass or more, more preferably 30% by mass or more, and more preferably 45% by mass or more based on the total of daidzein and daidzin.

Hereinafter, the present invention will be described in more detail based on Examples, but the present invention is not limited to these Examples.

<Production Example 1: Production of Kinako Amazake (Example: Fermenting a raw material mixture containing kinako)>
(1) Soak polished white rice "Fusakogane", drain it, steam it, cool it, mix it with rice koji bacteria (Aglycone, manufactured by Akita Konno Shoten Co., Ltd.), and ferment it at 30-39 ° C for 48 hours. Got
(2) 50 parts by mass of soybean flour (smooth soybean flour from Hokkaido, manufactured by Takei Shoten) and 50 parts by mass of Joshinko (manufactured by Takasago, Nippon Flour Milling Co., Ltd.) were dissolved in 250 parts by mass of water and heated while stirring. When the product temperature exceeds 60 ° C., viscosity becomes apparent. Therefore, the mixture was sufficiently stirred so as not to be burnt to obtain a paste-like mixture.
(3) 100 parts by mass of rice jiuqu obtained in step (1) is mixed with the paste-like mixture obtained in step (2) so that the product temperature is 55 to 60 ° C., and placed in a container. It was kept warm for 8 hours.
(4) The mixture was taken out from the container and stirred uniformly with a mixer. This was filled and sealed in a pouch bag by 100 parts by mass, and boiled at 90 ° C. for 30 minutes. After cooling with cold water, it was stored in a refrigerator.

<Production Example 2: Production of Kinako Amazake (Comparative Example: Amazake with Kinako added)>
(1) Soak polished white rice "Fusakogane", drain it, steam it, cool it, mix it with rice koji bacteria (Aglycone, manufactured by Akita Konno Shoten Co., Ltd.), and ferment it at 30-39 ° C for 48 hours. Got
(2) 50 parts by mass of Joshinko (Takasago, manufactured by Nippon Flour Mills Co., Ltd.) was dissolved in 250 parts by mass of water and heated with stirring. When the temperature exceeds 60 ° C., the viscosity becomes high, so the mixture was sufficiently stirred so as not to be burnt to obtain a paste-like mixture.
(3) 100 parts by mass of rice jiuqu obtained in step (1) is mixed with the paste-like mixture obtained in step (2) so that the product temperature is 55 to 60 ° C., and placed in a container. It was kept warm for 8 hours.
(4) The mixture was taken out from the container, 50 parts by mass of soybean flour (kinako from Hokkaido, manufactured by Takei Shoten) was added, and the mixture was uniformly stirred with a mixer. This was filled and sealed in a pouch bag by 100 parts by mass, and boiled at 95 ° C. for 30 minutes. After cooling with cold water, it was stored in a refrigerator.

<Evaluation example 1: Content of isoflavone contained in kinako amazake>
The content of isoflavones contained in the obtained kinako amazake was analyzed.
When high performance liquid chromatography analysis was performed by the test method attached to Shokuan No. 0823001 dated August 23, 2006, the total isoflavone per 100 g of kinako amazake was 17 mg (aglycone equivalent) in both Examples and Comparative Examples. ..
The analysis results of genistein and daidzein as free isoflavones and genistin and daidzin as corresponding glycoside isoflavones are shown in Table 1 below.

As a result of analyzing the soy isoflavones contained in each kinako amazake, the content of free isoflavones was small in the comparative example, but increased significantly in the examples.

<Evaluation example 2: Sensory evaluation of kinako amazake>
Sensory evaluation was performed on each kinako amazake obtained in Production Examples 1 and 2.
Specifically, 30 g of each soybean flour amazake obtained in the above-mentioned production test was sensory evaluated for texture by 10 skilled panelists according to the evaluation criteria shown in Table 2. The results are shown in Table 3.
A score of 3 was given based on the texture when 50 g of soybean flour, 110 g of honey, and 290 g of plain yogurt were combined.

実施例と比較例のきな粉甘酒を試飲した結果、比較例と比較して実施例においてきな粉の舌触りのザラツキが改善される傾向が示された。

As a result of tasting the kinako amazake of the examples and the comparative examples, it was shown that the texture of the kinako in the examples tended to be improved as compared with the comparative examples.

Claims (3)

A method for producing kinako amazake, which comprises a method for producing kinako amazake containing kinako as a raw material, which comprises a step of adding rice jiuqu to a mixture of raw materials containing kinako, rice raw material and water and fermenting it. The method for producing kinako amazake according to claim 1, which comprises the following steps (1) and (2).
(1) Step of obtaining a porridge-like or paste-like mixture in the following step (1-1) or step (1-2) (1-1) A porridge-like or paste-like mixture is heated with a mixture containing flour, rice raw material and water. Steps to obtain a mixture (1-2) A mixture containing rice raw materials and water is heated to form a porridge or paste, and then kin powder is added and mixed to obtain a porridge or paste-like mixture (2) (1). A step of adding rice koji to the porridge or paste-like mixture and keeping it warm at a temperature of 50 to 63 ° C. for about 4 to 12 hours. Kinako amazake containing kinako as a raw material, which contains 20% by mass or more of free soy isoflavone with respect to the total of free soy isoflavone and sugar-distributed soy isoflavone.