JP2023105159A - Viscosity increasing method of rice bran lactic acid fermented product - Google Patents

Viscosity increasing method of rice bran lactic acid fermented product Download PDF

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JP2023105159A
JP2023105159A JP2023093931A JP2023093931A JP2023105159A JP 2023105159 A JP2023105159 A JP 2023105159A JP 2023093931 A JP2023093931 A JP 2023093931A JP 2023093931 A JP2023093931 A JP 2023093931A JP 2023105159 A JP2023105159 A JP 2023105159A
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rice bran
lactic acid
rice
fermented product
acid bacteria
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静 齋藤
Shizuka Saito
英樹 小阪
Hideki Kosaka
利雄 鈴木
Toshio Suzuki
文男 難波
Fumio Nanba
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Fujicco Co Ltd
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Abstract

To provide a viscosity increasing method of a rice bran lactic acid fermented product excellent in flavor and texture, and using rice bran containing much exopolysaccharide having health function derived from lactic acid, and ingestible by a person affected by lactose intolerance or milk allergy.SOLUTION: In a viscosity increasing method of a rice bran lactic acid fermented product, rice bran is used as a raw material, and saccharified rice bran obtained by subjecting the same to a saccharification treatment with rice malt or saccharifying enzyme is fermented by using lactic acid bacterium producing exopolysaccharide.SELECTED DRAWING: None

Description

本発明は、菌体外多糖を産生する乳酸菌を用いた米糠乳酸菌発酵物の製造方法に関する。 TECHNICAL FIELD The present invention relates to a method for producing a rice bran lactic acid fermented product using lactic acid bacteria that produce exopolysaccharide.

ヨーグルト等の発酵乳に含まれる乳酸菌の一種には、菌体外多糖を産生することが知られており、菌体外多糖は整腸作用、免疫賦活作用、花粉症などのアレルギー発症抑制作用等の等の健康機能を有することが証明されている。 One type of lactic acid bacteria contained in fermented milk such as yogurt is known to produce exopolysaccharides, and exopolysaccharides have effects such as intestinal regulation, immunostimulation, and suppression of allergic diseases such as hay fever. It has been proven to have health functions such as

本願出願人により分離された乳酸菌であるクレモリス菌により発酵させて得られるヨーグルト（商品名「カスピ海ヨーグルト」出願人登録商標、登録第５７６１４２５号）も、整腸作用、免疫賦活作用、肌機能改善作用、血糖値上昇緩和作用などの優れた健康機能を有し、その健康機能は、前記クレモリス菌が産生する菌体外多糖に由来することが本願出願人の研究から明らかになっている（特許文献１～３）。 Yogurt obtained by fermenting with Cremoris bacteria, a lactic acid bacterium isolated by the applicant of the present application (trade name "Caspian Sea Yogurt" applicant's registered trademark, registration No. 5761425) also has an intestinal regulation action, an immunostimulatory action, and an improvement in skin function. It has been clarified from the research of the applicant of the present application that the health function is derived from the exopolysaccharide produced by the Cremoris bacterium (Patent References 1-3).

また、本願出願人は、前記クレモリス菌が産生する菌体外多糖の産生を高めるために、牛乳に乳清タンパクや大豆タンパクを加えて前記クレモリス菌で発酵させることにより、菌体外多糖の産生を高める方法（特許文献４）を開示しているが、さらなる当該菌体外多糖の産生を高める方法が求められている。 In addition, in order to increase the production of exopolysaccharide produced by the cremoris bacterium, the applicant of the present application added whey protein or soybean protein to milk and fermented it with the cremoris bacterium to produce exopolysaccharide. (Patent Document 4), a method for further enhancing the production of the exopolysaccharide is desired.

ところで、ヨーグルトは様々な健康機能を有し、多くの人々がその健康効果を享受している一方で、乳糖不耐症や乳アレルギーの人はヨーグルトを摂取することができないため、乳糖不耐症や乳アレルギーの人が摂取でき、かつ、ヨーグルトに取って代わるヨーグルトの健康機能を有する食品の開発が望まれている。 By the way, yogurt has various health functions, and many people enjoy its health benefits. There is a demand for the development of a food that can be ingested by people who are allergic to milk or milk, and that has the health functions of yogurt as an alternative to yogurt.

上記課題を解決するために、大豆を原料とした乳酸菌発酵物の提案が多くなされており、本願出願人においても、原料に豆乳を使用し菌体外多糖を産生する乳酸菌を用いて発酵させる豆乳発酵物の製造方法（特許文献５、６）を開示しているが、豆乳発酵物は青臭みや収斂味等があるため、一部の消費者の嗜好になじまないという問題が少なからずあった。 In order to solve the above problems, many proposals have been made for lactic acid fermented products using soybeans as raw materials. Although a method for producing a fermented product is disclosed (Patent Documents 5 and 6), fermented soymilk has a grassy odor and an astringent taste, so there is a considerable problem that some consumers do not like it.

そこで、乳及び大豆以外の原料を用いた風味に優れる新たな乳酸菌発酵物の開発が待たれており、その一つとして米糠を用いた乳酸菌発酵物及びその製造方法（特許文献７～９）が提案されているが、米糠には特有の不快臭、不快味（渋味、えぐ味、苦味）を有するため、さらなる風味の改善が求められている。 Therefore, the development of a new lactic acid fermented product with excellent flavor using raw materials other than milk and soybeans has been awaited. However, since rice bran has a peculiar unpleasant odor and unpleasant taste (astringency, acridity, bitterness), further improvement of the flavor is desired.

特許第３７１５６４０号公報Japanese Patent No. 3715640 特開２００９－２５６３１２号公報JP 2009-256312 A 特開２０１８－１６８０８２号公報JP 2018-168082 A 特許第５０６０４３１号公報Japanese Patent No. 5060431 特開２０１５－１９２６３２号公報JP 2015-192632 A 特許第６２０９１７７号公報Japanese Patent No. 6209177 特許昭６１－５３００８号公報Japanese Patent No. 61-53008 特開昭６０－９４０５７号公報JP-A-60-94057 特開平８－２８０３４１号公報JP-A-8-280341

本発明の課題は、乳酸菌由来の健康機能を有する菌体外多糖を多く含み、かつ、乳糖不耐症や乳アレルギーの人が摂取することができる米糠を用いた風味に優れる米糠乳酸菌発酵物の製造方法を提供することである。 An object of the present invention is to provide a rice bran lactic acid fermented product that contains a large amount of exopolysaccharides having health functions derived from lactic acid bacteria and that uses rice bran and has an excellent flavor that can be ingested by people with lactose intolerance or milk allergy. It is to provide a manufacturing method.

本願発明者らは、上記課題を解決すべく鋭意研究を重ねた結果、 米糠を原料とし、これを米麹で糖化処理した米糠糖化物を、菌体外多糖産生能を有する乳酸菌を用いて発酵させることにより、菌体外多糖を多く含むヨーグルト様の米糠乳酸菌発酵物、いわゆる米糠ヨーグルトができることを見出し、本発明を完成させるに至った。また、原料の米糠には、米糠に特有の不快臭、不快味（渋味、えぐ味、苦味）を有するが、本発明により得られる米糠乳酸菌発酵物においては、米麹と菌体外多糖産生能を有する乳酸菌によって、それらの不快臭、不快味が改善されることを見出し、本発明を完成させるに至った。 As a result of intensive research to solve the above problems, the inventors of the present application have found that rice bran is used as a raw material, and rice bran is saccharified with rice koji to ferment the rice bran saccharified product using lactic acid bacteria having the ability to produce extracellular polysaccharides. The present inventors have found that a yogurt-like rice bran lactic acid fermented product containing a large amount of extracellular polysaccharides, a so-called rice bran yogurt, can be produced by the fermentation, and have completed the present invention. In addition, rice bran as a raw material has unpleasant odors and unpleasant tastes (astringency, harshness, bitterness) peculiar to rice bran. The present inventors have found that these unpleasant odors and unpleasant tastes can be improved by lactic acid bacteria having the ability, and have completed the present invention.

すなわち、本発明は次の［１］～［４］の米糠乳酸菌発酵物の粘性増加方法に関する。
［１］米糠を加水加熱によりα化し、これを米麹又は糖化酵素を用いて糖化処理した後、菌体外多糖産生能を有する乳酸菌を用いて発酵させることを特徴とする米糠乳酸菌発酵物の粘性増加方法に関する。
［２］米糠の不快臭又は不快味を改善する効果を有する［１］に記載の方法に関する。
［３］前記乳酸菌がラクトコッカス・ラクティス・サブスピーシーズ・クレモリスＦＣ（Lactococcus lactis subsp. cremoris FC, FERM AP-20185）であることを特徴とする［１］又は［２］に記載の方法に関する。
［４］前記米糠乳酸菌発酵物が固形ヨーグルト様の粘性物又はドリンクヨーグルト様の液状物である［１］又は［２］に記載の方法に関する。 That is, the present invention relates to the following [1] to [4] methods for increasing the viscosity of a fermented product of rice bran lactic acid bacteria.
[1] Rice bran lactic acid fermented product, characterized in that rice bran is gelatinized by heating with water, saccharified with rice koji or saccharifying enzyme, and then fermented with lactic acid bacteria capable of producing exopolysaccharide. It relates to a viscosity increasing method.
[2] The method of [1], which has the effect of improving the unpleasant odor or taste of rice bran.
[3] The method according to [1] or [2], wherein the lactic acid bacterium is Lactococcus lactis subsp. cremoris FC (FERM AP-20185).
[4] The method according to [1] or [2], wherein the rice bran lactic acid bacteria fermented product is a solid yogurt-like viscous substance or a drinking yogurt-like liquid substance.

本発明の方法によれば、米糠を原料とした菌体外多糖を多く含むヨーグルト様の米糠乳酸菌発酵物を提供できるため、乳糖不耐症や乳アレルギーの人がヨーグルトに含まれる菌体外多糖の健康効果を享受することができるようになる。
また、本発明の方法により得られる米糠乳酸菌発酵物は、米糠の不快臭、不快味が改善されているため、風味に優れた米糠乳酸菌発酵食品を提供することができる。
さらに、米糠には、各種のビタミンや、リジン等の必須アミノ酸、鉄分等のミネラル、食物繊維などが豊富に含まれていることから、本発明の方法により得られる米糠乳酸菌発酵物は、米糠由来の有用な栄養素も摂取することができる。 According to the method of the present invention, it is possible to provide a yogurt-like rice bran lactic acid fermented product containing a large amount of extracellular polysaccharides made from rice bran. You will be able to enjoy the health benefits of
In addition, since the lactic acid bacteria fermented product of rice bran obtained by the method of the present invention is improved in the unpleasant odor and taste of rice bran, it is possible to provide a lactic acid bacteria fermented rice bran food with excellent flavor.
Furthermore, rice bran is rich in various vitamins, essential amino acids such as lysine, minerals such as iron, and dietary fiber. useful nutrients can also be ingested.

以下、本発明を実施するための形態について説明する。本発明は、以下の記載に限定されるものではない。 EMBODIMENT OF THE INVENTION Hereinafter, the form for implementing this invention is demonstrated. The invention is not limited to the following description.

本発明の方法は、米糠原料と、米糠を糖化させるために米麹と、米糠の糖化物を乳酸菌発酵させるために菌体外多糖産生乳酸菌を用いる。
（米糠原料）
本発明においては、米糠を主原料として用いる。原料となる米糠は、玄米粒の外側の部分を言い、一般的には玄米を重量精米歩合９０％程度以上で精米したときに得られる米糠が「赤糠」と呼ばれ、およそ重量精米歩合８０～９０％程度で精米したときに得られる米糠が「中白糠」と呼ばれ、およそ重量精米歩合８０％未満で精米したときに得られる米糠が「白糠」と呼ばれ、区別される。
なお、ここで重量精米歩合とは、以下の式（１）により求められた値である。また、下記の「白米」とは、下記精米後の玄米を意味する。
重量精米歩合（％）＝（白米重量／玄米重量）×１００ ・・・（１）
本発明においては、いずれの米糠でも用いることができる。特に中白糠を用いる場合は、最終の米糠乳酸菌発酵物に菌体外多糖が多く含まれ、かつ米糠の不快臭、不快味が殆どなく、風味に優れるため好ましい。白糠を用いる場合は、該発酵物の米糠の不快臭、不快味が殆どなく風味は優れる一方、健康機能を有する菌体外多糖の量が赤糠及び中白糠と比較して少ないものとなる。また、赤糠を用いる場合は、菌体外多糖の量は多い一方で、該発酵物の風味においては不快味が残るため、白糠及び中白糠と比較して風味は劣るものになる。 The method of the present invention uses rice bran raw material, rice koji for saccharifying rice bran, and exopolysaccharide-producing lactic acid bacteria for lactic acid fermentation of the saccharified product of rice bran.
(Rice bran raw material)
In the present invention, rice bran is used as the main raw material. Rice bran, which is the raw material, refers to the outer part of the grain of brown rice, and generally the rice bran obtained when brown rice is polished at a weight rice polishing ratio of about 90% or more is called "red rice bran", and the weight rice polishing ratio is about 80%. The rice bran obtained when the rice is polished to about 90% is called 'middle white rice bran', and the rice bran obtained when the rice is polished at a weight rice polishing rate of less than 80% is called 'white rice bran'.
Here, the weighted rice-polishing ratio is a value obtained by the following formula (1). Moreover, the following "polished rice" means brown rice after the following rice polishing.
Weight rice polishing ratio (%) = (weight of white rice/weight of brown rice) x 100 (1)
Any rice bran can be used in the present invention. In particular, when medium white bran is used, the final lactic acid fermented product of rice bran contains a large amount of extracellular polysaccharides, has almost no unpleasant odor and unpleasant taste of rice bran, and is excellent in flavor, which is preferable. When white rice bran is used, the fermented rice bran has almost no unpleasant odor or taste and has an excellent flavor, while the amount of exopolysaccharides having health functions is smaller than that of red rice bran and white rice bran. When red rice bran is used, although the amount of exopolysaccharide is large, the flavor of the fermented product remains unpleasant.

（米麹）
本発明においては、米糠を糖化処理するために米麹を用いる。使用する米麹は、甘酒用米麹、または酒造用米麹の何れでもよく、特に限定されない。糖化処理において米麹を用いることにより、該発酵物中に含まれる菌体外多糖の産生量が多くなり、これにより該発酵物の不快臭、不快味を改善することができる。さらに、米麹を用いることで、糖化処理中に米麹による好ましい香気成分が生成し、これにより米糠の不快臭、不快味を改善することができる。
なお、米糠の糖化処理においては、α-アミラーゼ、グルコアミラーゼ等の糖化酵素を用いることもできるが、糖化酵素を用いた場合には該発酵物中に含まれる菌体外多糖の産生量が米麹を用いた場合と比べて少なくなり、また、米麹を用いた場合のような好ましい香気成分が生じないため、該発酵物において米糠の不快臭、不快味の改善度合が米麹と比べると劣るものになる。 (Malted rice)
In the present invention, rice koji is used to saccharify rice bran. The rice koji to be used may be either amazake koji or sake brewing koji, and is not particularly limited. By using rice koji in the saccharification treatment, the production amount of exopolysaccharide contained in the fermented product is increased, thereby improving the unpleasant odor and taste of the fermented product. Furthermore, by using rice malt, favorable aroma components are produced by rice malt during saccharification treatment, which can improve the unpleasant odor and taste of rice bran.
In the saccharification treatment of rice bran, saccharifying enzymes such as α-amylase and glucoamylase can be used. Compared to the case of using koji, it is less and does not produce a favorable aroma component unlike the case of using koji rice. become inferior.

（菌体外多糖産生乳酸菌）
本発明においては、米糠の米麹による糖化物を発酵させるために菌体外多糖産生能を有する乳酸菌を用いる。乳酸菌は菌体外多糖産生菌であればよく特に限定されず、菌体外多糖産生菌を用いることで非菌体外多糖産生菌と比較して該発酵物の米糠の不快臭、不快味を改善することができる。
特に菌体外多糖が粘性を有する場合には、その粘性により米糠の不快臭、不快味をより効果的に改善することができ、例えば、菌体外多糖産生能を有する乳酸菌がラクトコッカス・ラクティス・サブスピーシーズ・クレモリスＦＣ（Lactococcus lactis subsp. cremoris FC,FERM AP-20185）、ストレプトコッカス・サーモフィラスＴ３８株（Streptococcus thermophiles T38,フジッコ株式会社所有）である場合には、該発酵物の米糠の不快臭、不快味を大きく改善することができる。ラクトコッカス・ラクティス・サブスピーシーズ・クレモリスＦＣ（Lactococcus lactis subsp. cremoris FC,FERM AP-20185）は、独立行政法人産業技術総合研究所 特許生物寄託センターに寄託されている。
なお、本発明においては、菌体外多糖産生能を有する乳酸菌は、単独または二種以上を併せて用いてもよい。 (exopolysaccharide-producing lactic acid bacteria)
In the present invention, lactic acid bacteria capable of producing exopolysaccharides are used to ferment rice bran saccharification products produced by rice koji. The lactic acid bacterium is not particularly limited as long as it is an exopolysaccharide-producing bacterium. can be improved.
In particular, when the exopolysaccharide has viscosity, the unpleasant odor and taste of rice bran can be effectively improved by the viscosity.・In the case of Lactococcus lactis subsp. cremoris FC (FERM AP-20185) and Streptococcus thermophiles T38 (owned by Fujicco Co., Ltd.), the fermented product has an unpleasant odor of rice bran, Discomfort can be greatly reduced. Lactococcus lactis subspecies cremoris FC (Lactococcus lactis subsp. cremoris FC, FERM AP-20185) has been deposited at the National Institute of Advanced Industrial Science and Technology Patent Organism Depositary.
In the present invention, the lactic acid bacteria having exopolysaccharide-producing ability may be used singly or in combination of two or more.

（製造方法）
本発明の方法においては、米糠を加水加熱によりα化した後、α化した米糠に米麹を用いて糖化処理することにより米糠糖化物を得て、該米糠糖化物に菌体外多糖産生能を有する乳酸菌を植菌し発酵させることにより完成する。 (Production method)
In the method of the present invention, after gelatinizing rice bran by heating with water, the gelatinized rice bran is saccharified using rice koji to obtain a rice bran saccharified product, and the rice bran saccharified product has the ability to produce extracellular polysaccharides. It is completed by inoculating and fermenting lactic acid bacteria having

（米糠のα化）
米糠に水を加えた後、加熱処理することにより米糠をα化する。該加熱処理は米糠に含まれるでん粉がα化できればよく、加熱条件（温度及び時間）は特に限定されないが、原料の米糠の殺菌処理を兼ねる場合には、８０℃以上で該加熱処理することが好ましい。
また、加水量は米糠が十分に吸水できればよく特に限定されず、最終の該発酵物に合わせて調整することができる。例えば、該発酵物を固形ヨーグルト様の粘性物にする場合には、米糠１重量部に対して水を２～５重量部とすればよく、該発酵物をドリンクヨーグルト様の液状物にする場合には、加水量を増やして適宜調整する。 (Pregelatinization of rice bran)
After water is added to the rice bran, the rice bran is gelatinized by heat treatment. The heat treatment is not particularly limited as long as the starch contained in the rice bran can be gelatinized, and the heating conditions (temperature and time) are not particularly limited. preferable.
The amount of water to be added is not particularly limited as long as the rice bran can sufficiently absorb water, and can be adjusted according to the final fermented product. For example, when the fermented product is made into a solid yogurt-like viscous product, it is sufficient to add 2 to 5 parts by weight of water to 1 part by weight of rice bran. If so, adjust accordingly by adding more water.

（糖化処理）
α化した米糠に米麹を加えた後、適温で維持して糖化処理することにより米糠糖化物を得る。該糖化処理は米糠に含まれるでん粉が糖化すればよく、糖化条件（温度及び時間）は特に限定されないが、米麹に含まれるアミラーゼやプロテアーゼ等の酵素反応を促進させ、かつ、乳酸菌や腐敗菌による汚染を防ぐために処理温度は５０～６５℃で行うことが好ましい。例えば、糖化処理時間は４～２４時間で適宜調整することにより、該米糠糖化物を得ることができる。得られた該米糠糖化物は、糖化反応を止めるために、加熱処理を行い、米麹に含まれる酵素を失活させる。
該糖化処理において、α化した米糠に対して加える米麹の量は、特に限定されず、該糖化処理に要する時間や最終的に得られる米糠乳酸菌発酵物の風味や物性を考慮して適宜決定することができる。
また、該糖化処理を促進し、該米糠糖化物を均質化するために、該糖化処理の前後で均質化処理することができる。
また、該米糠糖化物は、次工程の乳酸菌発酵する前に、遠心分離または濾過により、油脂成分を除去してもよく、乳酸菌発酵前に油脂成分を分離、除去することで、油脂成分の酸化、分解による酸敗、有毒化を防ぐことができ、最終の該発酵物の風味劣化を抑えることができる。 (saccharification treatment)
Rice bran saccharification product is obtained by adding rice koji to gelatinized rice bran and then saccharifying the rice bran while maintaining it at an appropriate temperature. The saccharification treatment should only saccharify the starch contained in the rice bran, and the saccharification conditions (temperature and time) are not particularly limited. The treatment temperature is preferably 50 to 65° C. in order to prevent contamination by contamination. For example, the rice bran saccharification product can be obtained by appropriately adjusting the saccharification treatment time from 4 to 24 hours. In order to stop the saccharification reaction, the obtained rice bran saccharified product is heat-treated to deactivate the enzymes contained in the rice koji.
In the saccharification treatment, the amount of rice koji to be added to the gelatinized rice bran is not particularly limited, and is appropriately determined in consideration of the time required for the saccharification treatment and the flavor and physical properties of the rice bran lactic acid bacteria fermented product finally obtained. can do.
Further, in order to accelerate the saccharification treatment and homogenize the saccharified rice bran, a homogenization treatment can be performed before and after the saccharification treatment.
The rice bran saccharified product may be subjected to centrifugal separation or filtration to remove oil and fat components before lactic acid fermentation in the next step. , rancidity and poisoning due to decomposition can be prevented, and deterioration of the flavor of the final fermented product can be suppressed.

（乳酸菌発酵）
該米糠糖化物に菌体外多糖産生能を有する乳酸菌を植菌後、発酵処理することにより米糠乳酸菌発酵物を得る。
該発酵処理においては、発酵条件（温度及び時間）は、特に限定されず、使用する乳酸菌の至適生育温度の範囲で行えばよく、最終的に得られる米糠乳酸菌発酵物の風味や物性を考慮して適宜決定することができる。
また、該発酵処理における該米糠糖化物に植菌する乳酸菌の量は、特に限定されず、乳酸菌発酵に要する時間や最終的に得られる米糠乳酸菌発酵物の風味や物性を考慮して適宜決定することができる。例えば、該米糠糖化物に対して、乳酸菌数が１０４(cfu/g)以上、好ましくは１０６～１０８(cfu/g)の範囲で含まれるように植菌することにより、効率よく乳酸発酵させることができる。例えば、該米糠糖化物１００重量部に対して、乳酸菌数が１０７(cfu/g)以上であるスターターを０．１～１０重量部、好ましくは１～５重量部を植菌する。
なお、上記スターターが、ラクトコッカス・ラクティス・サブスピーシーズ・クレモリスＦＣである場合、その至適温度が２５℃前後であるため、該米糠糖化物１００重量部に対して、乳酸菌数が１０７(cfu/g)以上であるスターターを３重量部植菌した場合には、２５℃で３～７２時間発酵させることで該米糠乳酸菌発酵物を得ることができる。
また、該米糠乳酸菌発酵物は、必要に応じて均質化処理することができ、均質化処理により、口当たりがなめらかでとろみがある該米糠乳酸菌発酵物を得ることができる。
該米糠乳酸菌発酵物は、米糠に特有の不快臭、不快味（渋味、えぐ味、苦味）が改善され、風味に優れており、さらに、菌体外多糖産生能を有する乳酸菌が産生する菌体外多糖の粘性により、口当たりなめらかなで食感にも優れたものになる。 (Lactic acid fermentation)
After inoculating lactic acid bacteria having exopolysaccharide-producing ability into the rice bran saccharified product, the product is fermented to obtain a rice bran lactic acid bacterium fermented product.
In the fermentation treatment, the fermentation conditions (temperature and time) are not particularly limited, and may be carried out within the optimum growth temperature range of the lactic acid bacteria used, taking into consideration the flavor and physical properties of the finally obtained rice bran lactic acid bacteria fermented product. can be determined as appropriate.
In addition, the amount of lactic acid bacteria to be inoculated into the rice bran saccharified product in the fermentation treatment is not particularly limited, and is appropriately determined in consideration of the time required for lactic acid fermentation and the flavor and physical properties of the finally obtained rice bran lactic acid bacteria fermented product. be able to. For example, by inoculating the rice bran saccharified product so that the number of lactic acid bacteria is 10 4 (cfu/g) or more, preferably in the range of 10 6 to 10 8 (cfu/g), lactic acid can be efficiently obtained. can be fermented. For example, 0.1 to 10 parts by weight, preferably 1 to 5 parts by weight of a starter having a lactic acid bacteria count of 10 7 (cfu/g) or more is inoculated with respect to 100 parts by weight of the saccharified rice bran.
When the starter is Lactococcus lactis subspecies cremoris FC, the optimum temperature is around 25°C, so the number of lactic acid bacteria is 10 7 (cfu /g) or more, the rice bran lactic acid fermented product can be obtained by inoculating 3 parts by weight of the starter at 25° C. for 3 to 72 hours.
In addition, the lactic acid bacteria fermented product of rice bran can be subjected to a homogenization treatment as necessary, and the lactic acid bacteria fermented product of rice bran having a smooth texture and a thick consistency can be obtained by the homogenization treatment.
The rice bran lactic acid bacterium fermented product is improved in the unpleasant odor and unpleasant taste (astringency, acridity, bitterness) peculiar to rice bran, has an excellent flavor, and is a bacterium produced by lactic acid bacteria having the ability to produce extracellular polysaccharides. Due to the viscosity of the exopolysaccharide, it becomes smooth to the touch and excellent in texture.

また、本発明の方法により得られる米糠乳酸菌発酵物は、必要に応じて、さらに、甘味料、果肉、果汁、香料、酸味料等の添加物を加えることができ、これにより様々な味付けのヨーグルト様の食品、ヨーグルト様の飲料等にすることもできる。 In addition, the rice bran lactic acid bacterium fermented product obtained by the method of the present invention can be added with additives such as sweeteners, pulp, fruit juice, flavorings, acidulants, etc., if necessary, to provide yogurt with various flavors. It can also be made into similar foods, yoghurt-like beverages, and the like.

かくして、本発明の方法によって、乳酸菌由来の健康機能を有する菌体外多糖を多く含み、かつ、米糠に特有の不快臭、不快味（渋味、えぐ味、苦味）が改善され、さらに米糠の有用な栄養素を豊富に含んだ米糠乳酸菌発酵物を得ることができる。 Thus, the method of the present invention contains a large amount of exopolysaccharides having health functions derived from lactic acid bacteria, and improves the unpleasant odor and unpleasant taste (astringency, harshness, bitterness) peculiar to rice bran. A rice bran lactic acid fermented product rich in useful nutrients can be obtained.

以下、実施例により本発明を説明するが、本発明はこれらの実施例に限定されるものではない。 EXAMPLES The present invention will be described below with reference to Examples, but the present invention is not limited to these Examples.

（材料及び条件）
本発明の実施例及び比較例は、特記しないかぎり、下記の材料及び条件を用いて行った。
米糠のα化は、米糠１重量部に対して水５重量部を合わせた後、８５℃１０分間、撹拌しながら加熱してα化し、α化した米糠液を得た。
なお、米糠は酒造会社提供の中白糠（重量精米歩合８２～８８％）を使用し、米糠の対照として、米粉（「半鐘屋の米粉」株式会社半鐘屋製）を用いた。
次に、米糠の糖化処理は、米糠１００重量部に対して米麹５０重量部を、前記α化した米糠液に加えて、５５℃１５時間、撹拌しながら糖化処理した後、８５℃３０分間、加熱処理して米麹に含まれる酵素を失活させ、米糠糖化液を得た。なお、米麹は市販されている甘酒用米麹（「プラス糀 米こうじ」マルコメ株式会社製）を使用した。
また、米麹の対照として、米麹と同重量部のα化米（「アルファ米」株式会社コダマ製）と、液化、糖化酵素としてα-アミラーゼ（「ユニアーゼＢＭ-８」ヤクルト薬品工業株式会社製：64,000unit/g）を０．０５重量部と、グルコアミラーゼ（「ユニアーゼ３０」ヤクルト薬品工業株式会社製：2,000unit/g）を０．１重量部を使用し、前記α化した米糠液にα化米とα-アミラーゼを加えた後、約３０分で室温から８５℃に到達するように加熱し、これを６０℃以下に冷却した後、グルコアミラーゼを加え、米麹の場合と同様に、５５℃１５時間で糖化処理した後、８５℃３０分間、加熱処理して米糠糖化液を得た。
最後に、米糠糖化液の乳酸菌発酵処理は、米糠糖化液１００重量部に対して乳酸菌スターター３重量部（乳酸菌数１０７cfu/g）を加えて、クレモリス菌の場合は２５℃８時間、サーモフィラス菌の場合は３７℃６時間、それぞれ乳酸菌発酵処理して米糠乳酸菌発酵物を得た。発酵終了後の米糠乳酸菌発酵物を１０℃に冷却保管し、下記官能評価に供した。
なお、乳酸菌は、菌体外多糖産生菌として、ラクトコッカス・ラクティス・サブスピーシーズ・クレモリスＦＣ株（以下、クレモリスＦＣという。）と、ストレプトコッカス・サーモフィラスＴ３８株（フジッコ株式会社所有）（以下、サーモフィラスＴ３８という。）を、対照となる非菌体外多糖産生菌として、ラクトコッカス・ラクティス・サブスピーシーズ・クレモリスＣ４株（フジッコ株式会社所有）（以下、クレモリスＣ４という。）を使用した。 (materials and conditions)
EXAMPLES The examples and comparative examples of the present invention were carried out using the following materials and conditions unless otherwise specified.
The rice bran was gelatinized by mixing 1 part by weight of rice bran with 5 parts by weight of water and then heating the mixture with stirring at 85° C. for 10 minutes for gelatinization to obtain a gelatinized rice bran liquid.
As the rice bran, medium white rice bran (rice polishing ratio by weight: 82-88%) provided by a brewing company was used, and rice flour (“Hankaneya no rice flour” manufactured by Hankaneya Co., Ltd.) was used as a control for the rice bran.
Next, the saccharification treatment of rice bran is performed by adding 50 parts by weight of rice koji to 100 parts by weight of rice bran to the gelatinized rice bran liquid, and saccharifying the rice bran solution with stirring at 55°C for 15 hours, followed by saccharification at 85°C for 30 minutes. Then, the enzyme contained in the rice koji was deactivated by heat treatment to obtain a rice bran saccharified solution. As the rice koji, commercially available rice koji for amazake ("Plus Koji Rice Koji" manufactured by Marukome Co., Ltd.) was used.
In addition, as a control for the rice koji, α-amylase ("Uniase BM-8" Yakult Pharmaceutical Industry Co., Ltd.) was used as a liquefying and saccharifying enzyme. 64,000 unit/g) and 0.1 part by weight of glucoamylase ("Uniase 30" manufactured by Yakult Pharmaceutical Co., Ltd.: 2,000 unit/g). After adding pregelatinized rice and α-amylase, heat the mixture from room temperature to 85°C in about 30 minutes. Then, after saccharification treatment at 55°C for 15 hours, heat treatment was performed at 85°C for 30 minutes to obtain a saccharified rice bran liquid.
Finally, the rice bran saccharified solution is fermented with lactic acid bacteria by adding 3 parts by weight of a lactic acid bacteria starter (lactic acid bacteria count: 10 7 cfu/g) to 100 parts by weight of the rice bran saccharified solution, and in the case of Cremoris bacteria, thermophilus is added at 25 ° C. for 8 hours. In the case of the bacterium, each was subjected to lactic acid fermentation treatment at 37° C. for 6 hours to obtain a rice bran lactic acid fermented product. After completion of fermentation, the rice bran lactic acid bacteria fermented product was stored at 10° C. and subjected to the following sensory evaluation.
Lactic acid bacteria include Lactococcus lactis subspecies Cremoris FC strain (hereinafter referred to as Cremoris FC) and Streptococcus thermophilus T38 strain (owned by Fujicco Co., Ltd.) (hereinafter referred to as Thermophilus T38) as exopolysaccharide-producing bacteria. ) was used as a control non-exopolysaccharide-producing bacterium, Lactococcus lactis subspecies cremoris strain C4 (owned by Fujicco Co., Ltd.) (hereinafter referred to as cremoris C4).

（評価方法）
上記方法で得られた本発明の実施例及び比較例において、次の方法により評価した。
〔官能評価〕
米糠乳酸菌発酵物の官能評価は、五味識別検査において味覚優良者として選抜され、訓練された嗜好性官能評価パネラー１４名によって行い、米糠乳酸菌発酵物をスプーンで５回かき混ぜたものを口に入れ、風味と食感を評価した。
風味は、不快臭・不快味（渋味、えぐ味、苦味）と、好ましい風味（甘み、良好な香り）の有無と強弱について、食感は、一般的なヨーグルトと比較した場合の粘性（とろみ）の有無と強弱について、表１に基づき５段階評価した。各パネラーの評点の平均値を、表２の示す評価基準に従って総合評価した。 (Evaluation method)
The examples and comparative examples of the present invention obtained by the above method were evaluated by the following methods.
〔sensory evaluation〕
The sensory evaluation of the rice bran lactic acid bacteria fermented product was performed by 14 palatability sensory evaluation panelists who had been selected and trained as persons with excellent taste in the Gomi identification test. Flavor and texture were evaluated.
Flavor refers to the presence and strength of unpleasant odors and unpleasant tastes (astringency, harshness, bitterness) and desirable flavors (sweetness, pleasant aroma). ) was evaluated on a scale of 5 based on Table 1. The average score of each panelist was comprehensively evaluated according to the evaluation criteria shown in Table 2.

Figure 2023105159000001
Figure 2023105159000001

Figure 2023105159000002
Figure 2023105159000002

実施例１，２、比較例１，２： 菌体外多糖産生菌と非菌体外多糖産生菌との比較
下記表３に示す条件で、原料に中白糠とし、これを米麹を用いて糖化して得られた米糠糖化液に、各種乳酸菌を植菌し乳酸菌発酵した後、得られた米糠乳酸菌発酵物について段落〔００２５〕に示す方法により官能評価を行った。 Examples 1 and 2, Comparative Examples 1 and 2: Comparison between exopolysaccharide-producing bacteria and non-exopolysaccharide-producing bacteria Rice bran was used as a raw material under the conditions shown in Table 3 below. Various lactic acid bacteria were inoculated into the rice bran saccharified solution obtained by saccharification using koji, and lactic acid bacteria fermentation was performed. Then, the obtained rice bran lactic acid bacteria fermented product was subjected to sensory evaluation by the method shown in paragraph [0025].

Figure 2023105159000003
Figure 2023105159000003

表３の結果から、菌体外多糖産生菌を用いて乳酸菌発酵することにより、米糠乳酸菌発酵物の粘性が増加するだけでなく、米糠に特有の不快臭・不快味（渋味、えぐ味、苦味）が改善され、風味、食感において優れたものになることがわかった。
また、クレモリスＦＣを用いた場合は、米粉と比べても遜色ない程度まで米糠の不快臭、不快味を改善できることが分かった。 From the results in Table 3, lactic acid fermentation using exopolysaccharide-producing bacteria not only increases the viscosity of the rice bran lactic acid bacteria fermentation product, It was found that the bitterness) was improved, and the flavor and texture were excellent.
In addition, it was found that when Cremoris FC was used, the unpleasant odor and taste of rice bran could be improved to a degree comparable to that of rice flour.

実施例１，比較例３： 米糠の糖化処理の比較
下記表４に示す条件で、原料に中白糠とし、これを米麹、又は糖化酵素とα化米を用いて糖化して得られた米糠糖化液に、乳酸菌クレモリスＦＣを植菌し乳酸菌発酵した後、得られた米糠乳酸菌発酵物について段落〔００２５〕に示す方法により官能評価を行った。 Example 1, Comparative Example 3: Comparison of saccharification treatment of rice bran Under the conditions shown in Table 4 below, medium white bran was used as a raw material, and this was saccharified using rice koji or saccharifying enzyme and gelatinized rice. Lactic acid bacterium Cremoris FC was inoculated into the obtained rice bran saccharified solution and fermented with lactic acid bacteria. Then, the obtained rice bran lactic acid bacterium fermented product was subjected to sensory evaluation by the method shown in paragraph [0025].

Figure 2023105159000004
Figure 2023105159000004

表４の結果から、米糠を糖化処理するときに米麹を用いることにより、酵素処理したものと比べて米糠乳酸菌発酵物の粘性が増加し、米糠に特有の不快臭・不快味（渋味、えぐ味、苦味）も改善され、風味が大きく向上して、食感、風味ともに優れたものになることが分かった。 From the results in Table 4, the use of rice koji when saccharifying rice bran increased the viscosity of the rice bran lactic acid fermented product compared to the enzymatic treatment, and the unpleasant odor and unpleasant taste (astringent, astringent, and so on) characteristic of rice bran was increased. Acrid taste and bitterness) were also improved, the flavor was greatly improved, and both texture and flavor were found to be excellent.

実施例１、比較例１： 菌体外多糖の産生量の比較
実施例１の米糠乳酸菌発酵物と、比較例１の米粉乳酸発酵物において、発酵前から発酵後に増加した多糖量（差分）を菌体外多糖量として、以下の方法で各発酵物１００ｇ当りの菌体外多糖量を測定した。
１）タンパク除去： それぞれの糖化液（発酵前）と発酵物（発酵後）１００ｇに２０％（Ｖ／Ｖ）トリクロロ酢酸を同量添加した懸濁物を遠心分離（15,000rpm，10分間）して上清を回収し、これを再度同条件で遠心分離して上清を得た。
２）多糖画分の回収： 上清から油脂を除去したものに、１．５倍量の４℃エタノールを添加、混和した後、遠心分離（15,000rpm，20分間）し、上清を捨て、多糖画分を回収した。
３）精製： 多糖画分に、４℃６０％（Ｖ／Ｖ）エタノールを添加、混和した後、遠心分離（15,000rpm，20分間）し、上清を捨てた。これを再度繰り返して多糖画分を回収した。
４）多糖の定量： 多糖画分をフェノール硫酸法を用いて、比色法で定量した。 Example 1 and Comparative Example 1: Comparison of production amount of exopolysaccharide The amount of polysaccharide increased from before fermentation to after fermentation in the rice bran lactic acid fermented product of Example 1 and the rice flour lactic acid fermented product of Comparative Example 1. Using (difference) as the amount of exopolysaccharide, the amount of exopolysaccharide per 100 g of each fermented product was measured by the following method.
1) Protein removal: Suspension obtained by adding the same amount of 20% (V/V) trichloroacetic acid to 100 g of each saccharified solution (before fermentation) and fermented product (after fermentation) was centrifuged (15,000 rpm, 10 minutes). The supernatant was recovered by centrifuging again under the same conditions to obtain the supernatant.
2) Recovery of polysaccharide fraction: To the supernatant from which fats and oils have been removed, 1.5 times the volume of 4°C ethanol is added, mixed, centrifuged (15,000 rpm, 20 minutes), and the supernatant is discarded. A polysaccharide fraction was collected.
3) Purification: 60% (V/V) ethanol was added to the polysaccharide fraction at 4°C, mixed, centrifuged (15,000 rpm, 20 minutes), and the supernatant was discarded. This was repeated again to recover the polysaccharide fraction.
4) Quantification of polysaccharide: The polysaccharide fraction was quantified by a colorimetric method using the phenol-sulfuric acid method.

Figure 2023105159000005
Figure 2023105159000005

表５の結果より、本発明の方法による米糠乳酸菌発酵物には、米粉乳酸菌発酵物と比べて菌体外多糖が多く含まれていることが明らかとなった。 From the results in Table 5, it was clarified that the rice bran lactic acid bacteria fermented product by the method of the present invention contains more extracellular polysaccharides than the rice flour lactic acid bacteria fermented product.

本発明の方法により、健康機能を有する菌体外多糖を多く含み、米糠に特有の不快臭、不快味を改善し、風味と食感に優れた、米糠由来の有用な栄養素も摂取することができる米糠乳酸菌発酵物を提供することができる。
By the method of the present invention, it is possible to ingest useful nutrients derived from rice bran, which contains a large amount of exopolysaccharides having health functions, improves the unpleasant odor and taste peculiar to rice bran, and has excellent flavor and texture. It is possible to provide a rice bran lactic acid fermented product.

Claims (4)

米糠を加水加熱によりα化し、これを米麹または糖化酵素を用いて糖化処理した後、菌体外多糖産生能を有する乳酸菌を用いて発酵させることを特徴とする米糠乳酸菌発酵物の粘性増加方法。 A method for increasing the viscosity of a fermented product of lactic acid bacteria in rice bran, characterized in that rice bran is gelatinized by heating with water, saccharified with rice koji or saccharifying enzyme, and then fermented with lactic acid bacteria capable of producing exopolysaccharide. . 米糠の不快臭又は不快味を改善する効果を有する請求項１に記載の方法。 The method according to claim 1, which has the effect of improving the unpleasant odor or taste of rice bran. 前記乳酸菌がラクトコッカス・ラクティス・サブスピーシーズ・クレモリスFC（Lactococcus lactis subsp. cremoris FC, FERM AP-20185）であることを特徴とする請求項１又は２に記載の方法。 3. The method according to claim 1 or 2, wherein the lactic acid bacterium is Lactococcus lactis subsp. cremoris FC (FERM AP-20185). 前記米糠乳酸菌発酵物が固形ヨーグルト様の粘性物又はドリンクヨーグルト様の液状物である、請求項１又は２に記載の方法。
3. The method according to claim 1 or 2, wherein the rice bran lactic acid bacteria fermented product is a solid yogurt-like viscous material or a drinking yogurt-like liquid material.
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