JP4289661B2 - A method for producing red potato moromi and food using the red moromi moromi. - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for fermenting and producing red potato moromi in large quantities and at low cost, and a food product using the red potato moromi.
[0002]
[Prior art]
Red koji is a koji made by breeding Monascus strains on cereals, and is widely used as a raw material for brewing red wine, old liquor, red milk tofu, etc. in China, Taiwan, etc., a herbal medicine that helps digestion and improves blood circulation It has been used since ancient times.
[0003]
Regarding the usefulness of sockeye salmon, the famous Chinese medicine book “Honso Tuname” states that food is digested, blood is used, the spleen is healthy, and the stomach is replenished. It was known to be a useful food. In addition, recent studies have reported the presence of various physiologically active substances along with health promotion effects. In addition to blood cholesterol lowering action and blood sugar lowering action, there are also blood pressure lowering action and cancer prevention effect, etc. It has been announced.
[0004]
Thus, there is a need for health foods using red yeast rice with various effective effects, which is a traditional food in Okinawa Prefecture, and tofu was fermented and matured using this red rice cake, rice koji, and awamori. Tofu and moromi vinegar drinks that are made from fermented awamori distilled potatoes and moromi vinegar drinks are attracting attention.
[0005]
As a conventional method for cultivating red yeast rice, steamed white rice is inoculated with fungus body of red yeast rice and cultured under aerobic conditions of 30 ° C. or less within a moisture content range of 50 to 60%.
[0006]
A method for producing red yeast rice using steamed rice as a raw material for making koji is disclosed in JP-A-1-171476. In addition, Japanese Patent Application No. 2-242666, which uses an expanded culture of flour as a red koji mold medium, is also disclosed.
[0007]
In addition, for the purpose of increasing the amino acid content, an anaerobic condition (Japanese Patent Laid-Open No. 12-270841), a high water content at the end of the ironmaking (Japanese Patent Application No. 12-279163), There are also disclosed ones that limit moisture at the initial stage of ironmaking and temperature limits at the latter stage of ironmaking (Japanese Patent Laid-Open No. 13-204460).
[0008]
[Problems to be solved by the invention]
However, this red yeast rice has a low fertility and requires a period of one to several weeks to make a koji. In addition, unlike black koji mold used for Awamori etc., there is little production of organic acids such as citric acid, and since the koji making period has a period of 2 to 3 times that of normal koji mold, it is easily affected by various bacteria, There are serious technical defects and problems that it is difficult to culture. In addition, sufficient culture and propagation of this red yeast rice requires time and equipment costs, and is not practical. In addition, in the production of tofu using conventional red yeast rice, ripening is unstable and poor ripening, rot brewing, rot and deterioration frequently occur.
[0009]
Thus, since the fertility is weak, mass production is considered difficult, and many researches and developments have been conducted on methods for producing red yeast rice containing a high content of amino acids as active ingredients. The focus is on the development of high amino acid content methods, and there is little research or development on mass culture of red potato moromi itself.
[0010]
The present invention has been made in view of the above-described problems, and provides a method for producing red potato moromi mash for mass production of potato moromi mash using red potato that is said to have low fertility. The present invention also provides foods using the red potato moromi.
[0011]
[Means for Solving the Problems]
In order to solve the above-mentioned problems, the present invention is a method for producing red potato moromi, characterized in that red potato is mixed in cereals cooked in water and subjected to aerobic fermentation.
[0012]
The cereal may be any cereal such as rice, such as white rice and brown rice, wheat, and beans. Water cooking is a process in which water is added to cereals and heated and cooked, such as cooked rice, and is not steamed. Water cooking is not steaming like steaming, but cooking, and depending on the amount of water to be added, either cooked rice or rice porridge can be used.
[0013]
As the inoculum, any strain belonging to the genus Monascus may be used. For example, Monascus purpureus, Monascus anka, Monascus pilosus, and variants thereof, Mutant strains can be used.
[0014]
The red yeast rice, which is a seed rice cultivated with steamed rice or the like, can be used as a raw material rice cake mixed with cereals. Moreover, although this raw material red rice cake may be either granular or powdery, about 1 to 50% can be mixed in with cereals, but about 1 to 3% is most preferable in terms of taste.
[0015]
The aerobic fermentation may be any one as long as it can be maintained at a temperature at which red yeast rice can be fermented (about 20 to 60 ° C.) and can provide an environment where contact with air is possible. The fermentation temperature is most preferably maintained at about 45 to 50 ° C. with a thermostat or the like. Further, the humidity is preferably about 45 to 60%, and it may be kept at such a level that the straw and cereal are not dried.
[0016]
Fermentation time is about 24 to 48 hours, and during fermentation, it is preferable to continuously stir and allow oxygen to spread evenly.
[0017]
Moreover, in this invention, it is a manufacturing method of the red potato mash characterized by mixing a red yeast rice (1-50%) and a rice bran (0.5-50%) with the said grain.
[0018]
Rice koji is a koji used for brewing foods such as normal miso, soy sauce, sake, shochu, etc., and is produced by steaming rice and inoculating yellow koji or black koji.
[0019]
Mix 1-5% red rice bran and 0.5-3% rice bran with cereals cooked in water. By mixing rice bran, the fermentation of red yeast rice can be stably promoted. Each basket may be either granular or powdery. Moreover, you may use what used the red rice bran and rice bran soaked in 60% of water beforehand, and what was further kneaded.
[0020]
The fermentation temperature is preferably about 20 to 60 ° C, and 45 to 50 ° C is most easily fermented. Moreover, the humidity during fermentation is maintained at 45 to 60%, and the mixture is stirred by turning back and forth about 2 to 10 times. The fermentation is completed in 24 to 48 hours, and the red potato moromi is finished.
[0021]
Moreover, in this invention, it is the manufacturing method of the red potato mash characterized by the above-mentioned cereals cooked in water being cooked rice.
[0022]
The cooked rice is cooked rice such as white rice or brown rice, and may be soft rice cake-shaped rice or hard rice. Slightly easier to handle. In white rice cooked compared to steamed white rice, the alpha conversion of starch is remarkably promoted, making it easier to ferment and culture. While normal culture takes more than a week, fermentation is completed in 24-48 hours. Usually, steamed rice is used as a medium for fermenting and culturing koji, but in the case of steamed rice, the water content is lower than that of cooked rice. Sufficient water and oxygen are required for fermentation of koji, but by using cooked rice, the amount of water can be increased from that of steamed rice, and the fermentation can be further promoted. In addition, it is possible to supply water to the steamed rice by supplying water, but by adding water, supply of oxygen becomes insufficient and, on the contrary, acceleration of fermentation is hindered. The cooked rice has a high water content and can supply oxygen sufficiently by simple reversal. Therefore, compared with the case where conventional steamed rice is used as a medium, fermentation and culture can be promoted remarkably. It is.
[0023]
Moreover, in this invention, it is a red yeast rice cake mash drink by which a sour agent, fruit juice, and water are mixed with the said red rice cake meal.
[0024]
Conventional red potato moromi drink, which adds red potato to awamori's moromi vinegar, has a low content of red potato, but the red potato mash drink according to the present invention does not require awamori's moromi, and Since the koji moromi can be mass-produced, it becomes a koji koji mash beverage that contains a wide variety of metabolites, amino acids, and the like as active ingredients of the koji.
[0025]
Moreover, in this invention, a sweet potato, a sour agent, a coagulant | flocculant, and a thickener are mixed with the above-mentioned red potato mash, and it is solidified potato mash processed food.
[0026]
It becomes solid with a coagulant such as agar or gelatin, and it becomes a new sensation of food that is very easy to eat. In addition, because this potato mash is completely fermented in a short period of time, it produces a wider variety of metabolites and amino acids than normal fermentation, has a high content rate, and fully utilizes the active ingredients derived from potato. can do.
[0027]
Moreover, in the present invention, it seems that the red tofu is made by immersing the dried tofu into the soup made by mixing the above-mentioned red koji moromi, rice bran, awamori, and sake spirits, followed by aging fermentation.
[0028]
The koji moromi is fermented in a short period of time, has a high content of various metabolites derived from red koji, and amino acids, and the tofu seems to have a high content of metabolites derived from koji. Can be expensive tofu. The tofu using the red potato moromi can be safely controlled in the aging process, and thus a tofu with high quality and stable ripening can be obtained.
[0029]
Moreover, in this invention, it is a red potato mash paste which fills the said potato mash with a container and seal-sterilizes it.
[0030]
The red potato moromi paste can provide a raw material for foods that has an unprecedented vivid natural red color and contains abundant active ingredients peculiar to red potato.
[0031]
DETAILED DESCRIPTION OF THE INVENTION
Next, an embodiment of the present invention will be specifically described.
FIG. 1 is a flow chart showing a method for producing red potato moromi according to the present invention. Rice 2 is cooked 2 with normal hardness using rice cooker. 30 kg of red rice bran 3 and 10 g of rice bran 4 are mixed 5 with 1 kg of cooked cooked rice, and aerobic fermentation 6 is performed.
[0032]
The conditions for the aerobic fermentation were aerobic fermentation 6 for 8 hours under aeration conditions with a thermostat so that the temperature was maintained at 50 ° C. and the humidity at 60%. Here, the moromi during fermentation was cut back and treated 7 times so that oxygen could be distributed evenly.
[0033]
Again, the aerobic fermentation process 8 was further performed for 8 hours under the same conditions as described above, the turnover 9 process was performed again, the aerobic fermentation process 10 was further performed for 8 hours, and 1.04 kg of red potato moromi 11 was obtained.
[0034]
As for the koji rice used, the company's own activated koji rice was used, and the rice koji used rice koji made by Kosei Sangyo Co., Ltd. Depending on the state of the cooked rice used, the red yeast rice is preferably about 2 to 5% of the cooked rice. The rice bran is preferably about 0.5 to 3% of the cooked rice. When rice bran is mixed, the red potato moromi 11 can be stably fermented.
[0035]
Any thermostat can be used as long as air permeability can be ensured and temperature and humidity can be kept constant, and a thermostat manufactured in-house was used. The fermentation temperature can be 20 to 60 ° C., the fermentation humidity is preferably 45 to 60%, and must be adjusted to such an extent that rice cake and cooked rice do not dry.
[0036]
During the fermentation, it is possible to perform the turnover in a timely manner so that oxygen is distributed evenly, thereby stabilizing the fermentation, increasing the speed, and completing the fermentation completely. The fermentation period can be completely fermented in 24-48 hours.
[0037]
In addition, when fermenting at room temperature without using a thermostatic oven, soak red rice cake and rice bran in water of about 60% of the weight overnight, and then grind them with a bean grinder or silent cutter. It can also be used.
[0038]
In the conventional method for producing koji mash using steamed rice, the fermentation time, which took one to several weeks, can be significantly shortened, without the need for steaming equipment or puffing equipment. By using a rice cooker and a constant temperature machine, it is possible to easily and in large quantities produce red potato moromi.
[0039]
Next, examples of the application of the above-mentioned red potato moromi to food will be described. FIG. 2 is a flow chart showing a process for producing a moromi drink using red potato moromi according to the present invention.
[0040]
100 liters of red potato moromi 20 produced in FIG. 1, 10 liters of acidulant 21, and 90 liters of drinking water 22 were stirred and mixed 23 to obtain 200 liters of moromi beverage having a bright red color.
[0041]
This moromi beverage was sterilized by heating at 85 ° C. for 30 minutes, filled into a 720 ml glass container 25, and then secondarily sterilized at 85 ° C. for 30 minutes 26 to obtain a red potato moromi beverage 27.
[0042]
The resulting red potato moromi drink has a very bright red color and does not contain any awamori moromi mash. It is a moromi drink due to red potato moromi, which is said to have blood cholesterol lowering and blood pressure lowering effects. Become a beverage.
[0043]
FIG. 3 is a flowchart showing a manufacturing process of a solid processed food using the red potato moromi according to the present invention.
[0044]
A mixture of 35 g of sweetener 31, 100 g of acidulant 32, 100 g of coagulant 33, and 100 g of thickener 34, and heat at 90 ° C. while stirring, with respect to 10 kg of the koji mash 30. Sterilized 36, filled into a 150 g cup container, subjected to secondary sterilization 38 at 80 ° C., allowed to cool, and solidified to give a red sheep-like food, a soft sheep-shaped food.
[0045]
This red bean paste has a bright red color, has a suitable sweetness and sourness like a sheep's candy, and is a health food rich in active ingredients for easy to eat. In particular, it has become a soup processed food that can be easily eaten by children and the elderly.
[0046]
FIG. 4 is a flow chart showing the production process of red yeast rice tofu according to the present invention.
[0047]
The rice bran moromi 40 was mixed with 43 kg of rice bran 41, 500 g of rice bran 41, and 3 kg of awamori 42 to obtain 8.5 kg of pickled soup 44. Separately, the tofu 45 is dried 46 to obtain dried tofu.
[0048]
The dried tofu 46 is dipped 47 in the pickled soup 44. Aged and fermented 48 at room temperature for 90 days to obtain red bean curd tofu 49.
[0049]
This red crab tofu has a bright red color, and has become a cheese-like food having a unique rich umami taste and sea urchin-like flavor. In addition, because of the above-mentioned fast-fermented red potato moromi, it does not cause brewing, rot, or deterioration due to various bacteria, and it becomes a red potato tofu containing abundant active ingredients peculiar to red potato. Moreover, since it can be sufficiently aged and fermented with the koji mash, it does not need to be refrigerated like conventional tofu, and can be stored at room temperature, resulting in a long-term stored food that does not rot at room temperature for one year.
[0050]
FIG. 5 is a flowchart showing the manufacturing process of the red yeast rice moromi paste according to the present invention.
[0051]
The above-mentioned red potato moromi mash 50 is filled and sealed 51 in a sealable container, and then heat sterilized 52 to obtain a red potato moromi mash paste 53.
[0052]
This red crab moromi paste has a bright red color, has a moderate viscosity, and can also be used as a raw material for application to various foods such as sheep crab, tart, pizza, cooked rice, miso, soy sauce, sauce, dressing, mayonnaise It became a paste-like food. In addition, since the raw material itself is the above-mentioned red potato moromi, a red potato moromi paste containing abundant active ingredients peculiar to red potato. In addition, since it is filled in an airtight container and sterilized by heating, it is not necessary to store it in a refrigerator, and it can be stored at room temperature, resulting in a long-term stored food that does not rot at room temperature for a year.
[0053]
【The invention's effect】
The present invention described in detail above has the following effects.
[0054]
1) By using cereals that have been cooked in water, the reproductive power of the red koji mold is increased, and it becomes possible to easily produce a large amount of koji koji.
[0055]
2) By using red yeast rice and rice bran at the same time, fermentation of red yeast rice can be stably promoted.
[0056]
3) When rice cooked with water is used, alpha conversion of rice is promoted and fermentation of red yeast rice can be promoted rapidly.
[0057]
4) By maintaining the fermentation temperature at 20 ° C. to 60 ° C., conditions suitable for red yeast rice fermentation can be provided.
[0058]
5) By maintaining the humidity during fermentation at 45 to 60%, conditions suitable for red yeast rice fermentation can be provided.
[0059]
6) A moromi beverage that contains abundant active ingredients peculiar to red yeast rice cake and does not require awamori moromi can be provided.
[0060]
7) A solid processed food that is rich in active ingredients peculiar to red yeast rice and is easy to eat can be provided.
[0061]
8) A tofu-like food containing abundant active ingredients peculiar to red yeast rice cake and capable of being stored at room temperature for a long time can be provided.
[0062]
9) It is possible to provide a bean paste moromi paste that contains abundant active ingredients peculiar to bean paste and is easy to use as a raw material for all kinds of foods such as mixing, kneading, topping, coating, additive blending, and andama.
[0063]
As described above, according to the present invention, it is possible to provide a method for producing a red potato moromi mash that enables easy and mass production of red yeast rice that has been difficult to mass-produce. It can provide foods rich in active ingredients.
[Brief description of the drawings]
FIG. 1 is a flowchart showing a process for producing red potato moromi according to the present invention.
FIG. 2 is a flow chart showing a manufacturing process of a red potato moromi drink using the red potato moromi according to the present invention.
FIG. 3 is a flow chart showing a manufacturing process of a solid processed food for red potato mash using the red potato mash according to the present invention.
FIG. 4 is a flow chart showing a process for producing tofu like soy bean mash according to the present invention.
FIG. 5 is a flow chart showing a manufacturing process of a red potato moromi paste using the red potato moromi according to the present invention.
[Explanation of symbols]
1 White rice 2 Cooked rice 3 Red rice cake 4, 41 Rice rice cake 5, 23, 35, 43 Mixed treatment 6, 8, 10 Aerobic fermentation treatment 11, 20, 30, 40, 50 Red rice cake moromi 21, 32 Acidulant 22 Drinking water 24, 36, 52 Heat sterilization 25, 51 Container sterilization 26, 38 Secondary sterilization 27 Red potato moromi beverage 31 Sweetener 33 Coagulant 34 Thickener 37 Cup filling 39 Red potato nourishing 42 Awamori 44 Pickled soup 45 Tofu 46 Drying process 47 Soaking treatment 48 Aging fermentation 49 Red bean curd 53 Red bean paste moromi paste

Claims (7)

A method for producing red potato moromi, characterized in that 1 to 5 of red rice bran and 0.5 to 3 of rice bran or black rice bran are mixed with 100 to cooked rice and subjected to aerobic fermentation. In the said aerobic fermentation, fermentation temperature is hold | maintained at 45 degreeC-50 degreeC, The manufacturing method of the red potato moromi of Claim 1 characterized by the above-mentioned. In the aerobic fermentation, the humidity during fermentation is maintained at 45 to 60% . The method for producing red potato moromi according to claim 1 or 2 . The drinking water for dilution, the acidulant, and various fruit juices are mixed with the red potato mash manufactured by the method for manufacturing the red potato mash according to any one of claims 1 to 3. Shrimp moromi drink. A sweetener, a sour agent, a coagulant, and a thickener are mixed with the red potato mash produced by the method for producing red potato mash according to any one of claims 1 to 3 , and then solidified. Processed red potato moromi processed food. Tofu is soaked in the pickled soup prepared by mixing the red potato moromi, rice bran, awamori, and sake spirit produced by the method for producing red potato moromi according to any one of claims 1 to 3. It ’s like a tofu made from aging fermentation. A red potato mash paste prepared by filling the container with the red potato mash produced by the method for producing red potato mash according to any one of claims 1 to 3 .

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