JP4422049B2 - Sockeye processed foods and foods - Google Patents

Description

  More particularly, the present invention relates to a method for producing a koji processed beverage that hardly causes an aging of an anthocyanin pigment, and a solid substance derived in the process of producing the beverage. It is related with the manufacturing method of the used red yeast rice processed food, and the processed foods and drinks of red yeast rice obtained by these manufacturing methods.

  Sweet potato foods such as red yeast rice are rich in components desirable for human health, such as anthocyanins, β-carotene, ganglioside, yarapin, soluble dietary fiber, and various vitamins. Therefore, many beverages and foods mainly made from sweet potato have been developed. For example, as a sweet potato juice drink, Japanese Patent Laid-Open No. 9-107934 ((sweet candy drink and its manufacturing method), Japanese Patent Laid-Open No. 10-215835 (manufactured method of sweet potato juice), Japanese Patent Laid-Open No. 2004-222528 (sweet potato juice liquid) Production method, beverage production method and beverage), JP-A-11-137222 (method for producing beverage from shochu distillation residue and beverage produced from shochu distillation residue), etc., and further fermenting sweet potato with citric acid JP-A-2001-69957 (citric acid-containing beverage and method for producing the same), JP-A 2003-33163 (concentration method for sweet potato juice, method for producing a health drink, and Health drink), JP-A No. 2004-121221 (Health food material and health drink made from sweet potato shochu distilled spirit) Manufacturing method), and the like.

The above-mentioned JP-A-9-107934, JP-A-2001-69957 and JP-A-2004-222528 describe a red yeast rice juice drink using red yeast rice as a main ingredient. When red yeast rice is used, the anthocyanin pigment contained in the red yeast rice is colored bright reddish purple in the product, increasing the commercial value of food and drink.
Example 2 of JP-A-9-107934 Example 2 of JP 2001-69957 A Examples 1 to 4 of JP-A-2004-222528

  Conventional foods and drinks processed from red yeast rice, especially beverages, cause a problem that the reddish purple color of anthocyanins fades or discolors after a long period of order of several months. This fading or discoloration is not preferable because it shortens the product life. Usually, anthocyanin pigments are known to be affected by irradiation with light and heat, and it is the simplest treatment to store beverage products in a cool and dark place in order to delay discoloration and fading as much as possible. However, the measures are limited and management is complicated.

  JP-A-9-107934 discloses that, when ginger is peeled, the juice is browned by the self-digestion of the inherent enzyme, and the drought can be avoided by steaming the ginger. Has been. However, even if such measures are taken, it is difficult to prevent long-term fading and discoloration.

  As another method, it has also been proposed to add an anthocyanin dye discoloration inhibitor or stabilizer. For example, inventions described in JP-A-2-110164 and JP-A-9-263707 as chemical substances, and JP-A-8-2224068, JP-A 2000-270807, JP-A 2001-2001 as natural substances. The invention described in Japanese Patent No. 11333 is mentioned.

  However, the use of chemically synthesized anti-fading agents and stabilizers does not conform to the intention of consumers who prefer healthy foods and drinks made only of natural materials. Moreover, even if it is a naturally-derived discoloration prevention agent and stabilizer, since they affect the taste, viscosity, etc. of the red yeast rice processed food or drink, addition thereof is not preferable.

  Therefore, an object of the present invention is to provide a red crab processed food and drink that can prevent short-term and long-term discoloration and fading without depending on the addition of a discoloration inhibitor made of a chemical substance or a natural material, and a method for producing the same. There is to do.

As a result of intensive studies on the above problems, the present inventor has found that the problem can be solved by a production method employing a series of steps shown below, and has completed the present invention. That is, the present invention
(1) The process of peeling off the red yeast rice, freezing the surface of the peeled red yeast rice after citric acid treatment,
(2) thawing frozen red yeast rice,
(3) steaming the defrosted red yeast rice cake,
(4) charging steamed red yeast rice and rice straw into a tank and saccharifying red yeast rice at a temperature of 50 to 70 ° C. for 18 to 28 hours;
(5) A process for squeezing saccharified red yeast rice cake and separating the juice into a juice and a solid residue, and (6) further adding citric acid to the juice to adjust the acidity, And a liquid koji processed food and drink that is less likely to cause fading and discoloration over time, which is produced using the production method.

  Each process used in the production method of the present invention is carried out in a normal operation, but it is possible to obtain foods and beverages, particularly beverages, which are difficult to fade and discoloration only by a series of processes according to the production method of the present invention. This is totally unexpected.

  Here, the citric acid treatment used in the production method of the present invention means that a liquid containing citric acid is applied to red yeast rice, or the red yeast rice is immersed in a container containing the liquid.

  It is preferable that the rice bran used in the step (4) is made from koji mold (Aspergillus oryzae) as a seed koji.

  The citric acid used in the citric acid treatment / freezing step (1) and / or the acidity adjustment step (6) is preferably obtained by citric acid fermentation of a sweet potato raw material such as red yeast rice cake. Furthermore, you may use the red yeast rice solid residue obtained at the saccharification process (5) for the said sweet potato raw material.

  The present invention also provides a method for producing a solid red yeast rice processed food and drink comprising drying a solid residue, and a solid red yeast rice processed food and drink produced by the production method. As with beverages, this solid processed food for red bean paste does not easily fade or discolor even after a long period of time.

  According to the production method of the present invention, it is possible to produce a red yeast rice processed food and drink excellent in light resistance and heat resistance. In particular, the present production method can produce a liquid koji processed food and drink, in particular, a beverage that hardly causes discoloration or discoloration even in the short term and long term, for example, 6 months after production. By extending the product life of food and drink, it is flexible for manufacturing management, such as being able to make a large amount, and the shelf life of sold products is extended, saving the trouble of management such as storing in a cool and dark place This is effective for consumers as well, and has various effects such as eliminating as much as possible the disposal of discoloration due to discoloration and fading.

  In the production method of the present invention, the saccharification step (4) with rice bran and the acidity adjustment step (6) with citric acid are separated, so the sugar content (sweetness) and citric acid concentration (acidity) of food and drink are individually determined. It becomes easy to adjust.

  The processed liquid koji processed foods and drinks obtained by the production method of the present invention can be derived from red koji most of the raw materials excluding rice koji, so that you can fully enjoy the original aroma and taste of citric acid. Can do. On the other hand, the sweetness component contained in rice bran further enhances the sweetness of rice bran.

  In the production method of the present invention, the solid residue remaining after squeezing red yeast rice cake can be used as a raw material for citric acid fermentation or a health food, and no waste is produced. Since the dried solid red yeast rice processed food is rich in dietary fiber, it is useful for diet foods and the like as a plant fermentation enzyme powder.

  Below, the manufacturing method of this invention is demonstrated in detail. FIG. 1 shows the flow of the manufacturing method of the present invention.

(1) Citric acid treatment / freezing step First, the red yeast rice which is the main raw material of the production method of the present invention is not particularly limited as long as it is red yeast rice. For example, Ayamurasaki, Nakamura Sasaki, Tanegashima purple, Yamakawa purple, Purple Sweet Road, Miyano 36, Kyushu 109 and the like.

  Since there are a lot of defective parts and aqua components near the skin of the red salmon, the skin is removed by 1-2 mm. Next, the surface of the peeled red yeast rice is treated with citric acid. This citric acid treatment is mainly performed for improving the storage state and preventing oxidation.

  The citric acid used may be in any form such as citric acid-fermented sweet potato or other starchy raw materials or crystalline citric acid, but citric acid derived from sweet potato is preferred in terms of imparting a strawberry flavor. A particularly preferable raw material is a material obtained by subjecting a red yeast rice solid residue obtained in the juice extraction step (5) described later to citric acid fermentation.

  The citric acid treatment means is usually application or immersion of a citric acid aqueous solution. The concentration of the citric acid aqueous solution is usually 10 to 50%, preferably 20 to 30%.

  The red yeast rice coated with citric acid is usually stored frozen at a temperature of −80 to −10 ° C., preferably −25 to −15 ° C. Freezing is effective in destroying the cell membrane of red yeast rice.

(2) Thawing process Thaw frozen red yeast rice to room temperature. The thawed cocoon may be cut into, for example, 1 to 2 cm square so as to be easily cooked, but may not be cut.

(3) Steaming step The appropriately cut red snapper is usually cooked at a temperature of 80 to 100 ° C, preferably 90 to 100 ° C for 20 to 60 minutes, preferably 20 to 40 minutes. Steaming is performed for the purpose of eradicating miscellaneous bacteria and promoting the subsequent growth of koji molds.

(4) Saccharification process Rice bran is obtained by breeding koji mold on steamed rice. Rice bran contains many amylases that break down starch into glucose, which breaks down the starch quality of red rice bran. In addition, the sugar contained in the rice bran contributes to the enhancement of sweetness of the red yeast rice juice drink. The sugar content is usually in the range of 5-35%, preferably 10-35%, particularly preferably 20-35%.

  The rice bran used in the production method of the present invention is usually a koji mold belonging to the genus Aspergillus and may have a large starch resolving power, such as Aspergillus oryzae, Aspergillus awamori, Aspergillus niger, Examples include Aspergillus kawachi. Of these, jaundice is preferred.

  In order to make a rice bran used in the production method of the present invention (making koji), the spore of the koji mold is in contact with steamed rice and left at a temperature of about 35 ° C. for about 3 days. Thereafter, spores germinate, and rice bran is obtained in which steamed rice is covered with mycelia of koji mold. As the rice bran, commercially available ones may be used, for example, “Koji mold” (manufactured by Tokushima Seiko Co., Ltd.).

  The steamed red rice bran and the rice bran obtained by the above method are charged into a tank and hydrated. The amount of rice bran used is usually 100 to 230 parts by weight, preferably 130 to 200 parts by weight, with respect to 100 parts by weight of steamed red yeast rice.

  Subsequently, the starchy starch of red yeast rice is decomposed (saccharified) at a temperature of 50 to 70 ° C., preferably 55 to 65 ° C., usually for 18 to 28 hours, preferably 20 to 24 hours. In the meantime, you may stir suitably.

(5) Juice process Saccharified red yeast rice is put in a hemp bag and compressed with a press. The degree of compression may usually be 6-14 MPa, preferably 8-12 MPa. The obtained juice is appropriately filtered and filtered through a hollow fiber membrane or centrifuged to remove fine suspended matters. The juice may be concentrated or diluted as appropriate.

(6) Acidity adjustment step The acidity is adjusted by adding citric acid to the clarified red yeast rice juice obtained in step (5) as appropriate. The citric acid concentration suitable as a red yeast rice processed beverage product is usually 500 to 4000 mg / 100 ml, preferably 800 to 3000 mg / 100 ml, particularly preferably 1000 to 2800 mg / 100 ml. Specifically, citric acid powder is added to the red yeast rice juice so as to adjust the citric acid concentration to the above range.

  It is preferable that the obtained red yeast rice juice drink is sterilized by heating at a temperature of 80 ° C. or higher, preferably 90 to 98 ° C. for 10 to 15 minutes. Usually, it becomes a product through a sterilization process.

  Since a large amount of starch and enzyme remain in the solid residue discharged in the acidity adjustment step (6), it is desirable to reuse it. Examples of the reuse include a method of drying the solid residue and using it for food, a method of recovering the solid residue as citric acid by citric acid fermentation, and a method of using the solid residue as an alcohol raw material for shochu.

  The method for drying the solid residue includes, for example, heating, lyophilization, air drying, and centrifugation according to a conventional method. The shape of the dried product may be a powder, a powder such as a granule, a solid such as a tablet or a biscuit, or a capsule enclosing the powder. These foods are useful as diet foods. It can be eaten as is or used as part of the food.

The method of fermenting the solid residue with citric acid may be fermented using citric acid fermenting bacteria according to a conventional method. The citrate-fermenting bacteria are Aspergillus oryzae belonging to the genus Aspergillus and have high citrate-producing ability, such as Aspergillus niger and Aspergillus awamori, and Aspergillus kawachi in contact with steamed rice and cultured. Use rice bran. Especially Aspergillus
Niger is preferred because of its high ability to produce citric acid. As a commercially available product, for example, “Awamori Kuroiso” (manufactured by Biox Corporation) may be used. This rice bran and the solid residue obtained above are cultured at a temperature of 35 to 60 ° C. and fermented with citric acid for 3 to 10 days. In the meantime, you may stir suitably. The obtained moromi is extracted with warm water to obtain an aqueous citric acid solution.

  When the citric acid thus obtained is used as a citric acid raw material in the citric acid treatment / freezing step (1) and the acidity adjustment step (6), the solid residue can be effectively used and the beverage obtained by the production method of the present invention All of the main ingredients are derived from koji, so that the koji flavor of the beverage is not impaired.

  The method for subjecting the solid residue to alcohol fermentation may follow a conventional method for subjecting sweet potato raw material to alcohol fermentation. For example, a method described in JP-A-11-137222 can be used. The contents of this publication are incorporated herein for reference.

[Example 1]
(Manufacture of processed red koji beverages)
Table 1 shows the steps of Example 1. In Table 1, red potato (variety: Ayamurasaki) was washed and peeled. The peeled red yeast rice was immersed in a prepared aqueous citric acid solution having a citric acid concentration of 25% (derived from a red yeast rice solid residue) and then stored frozen at −25 ° C. for 10 days.

  The frozen red snapper was thawed to room temperature, and then cut into a size that was easy to cook (about 5 cm square). The cut red yeast rice was cooked at a temperature of 100 ° C. for 40 minutes.

  Next, 60 kg of steamed red yeast rice bran and 100 kg of commercially available dried rice bran (product name KL-3, manufactured by Tokushima Seiko Co., Ltd.) are charged into a tank with a capacity of 1500 L and left at about 60 ° C. for 20 hours to saccharify the red rice cake. I let you.

  The saccharified red yeast rice was put in a hemp bag and squeezed by applying a load of 10 MPa with a pressing machine to separate into squeezed juice and solid residue. The resulting juice was further filtered to remove impurities.

  An aqueous citric acid solution was added to the filtered juice to adjust the acidity to 1400 mg / 100 ml. The obtained juice had a pH of 3.0. The juice was sterilized at a temperature of 90 ° C. for 10 minutes to obtain a final product having a liquid volume of 230 L.

(Color evaluation method and results)
The bean paste processed beverage obtained above was packed in a glass bottle and left for a long time under sunlight to check for fading and discoloration. Specifically, the visible absorption spectrum of the red yeast rice juice drink with various periods of exposure to sunlight was measured using a spectrophotometer (product name: U-1500, manufactured by Hitachi High-Technology Corporation).

  FIG. 2 is a plot of absorbance at two wavelengths with the storage period as a parameter. 525 nm means the maximum absorption wavelength (red purple) of anthocyanin, and the presence or absence of fading is known from the disappearance of this wavelength. On the other hand, the daily change in absorbance at 425 nm indicates the presence or absence of browning. As can be seen from FIG. 2, it can be seen that the processed koji beverage by the production method of the present invention does not fade or brown even after four months or more.

[Comparative Example 1]
According to the method of Example 2 of Unexamined-Japanese-Patent No. 9-107934, the red yeast rice juice drink was produced. The process is shown in Table 1.

  The color tone of the obtained red yeast rice beverage was measured in the same procedure as in Example 1. The result is shown in FIG. As shown in FIG. 3, in the beverage of Comparative Example 1, it can be seen that, after 24 months, the visible absorption at 525 nm derived from red anthocyanin decreased, while the brown color at 425 nm appeared remarkably.

[Comparative Example 2]
According to the method of Example 2 of Unexamined-Japanese-Patent No. 2001-69957, the red yeast rice juice drink was produced. The process is shown in Table 1.

 The color tone of the obtained red yeast rice beverage was measured in the same procedure as in Example 1. The result is shown in FIG. As shown in FIG. 4, it can be seen that, after 6 months, the visible absorption at 525 nm derived from red anthocyanin decreased, while the brown color at 425 nm appeared remarkably.

[Comparative Example 3]
According to the method described in Examples 1, 2 and 4 of JP-A-2004-222528, a red yeast rice juice drink was prepared. However, in this comparative example 3, the point where it was mixed with a citric acid aqueous solution after subjecting the citric acid-treated red yeast rice to freezing → thawing treatment not described in JP-A-2004-222528 is the same as JP-A-2004-222528. Different. Table 1 shows the steps of this comparative example.

  The color tone of the obtained red yeast rice beverage was measured in the same procedure as in Example 1 (FIG. 5). As shown in FIG. 5, with the passage of time, the visible absorption at 525 nm derived from the anthocyanins of red yeast rice decreases, while the absorption of brown at 425 nm increases, whereby the red yeast rice processed beverage changes color significantly.

It is a process flow figure of the manufacturing method of the present invention. It is a figure which shows the time-dependent change of the light absorbency of the red yeast rice juice drink according to Example 1 of this invention. It is a figure which shows the time-dependent change of the light absorbency of the red yeast rice juice drink prepared in the comparative example 1. FIG. It is a figure which shows a time-dependent change of the light absorbency of the red yeast rice juice drink prepared in the comparative example 2. FIG. It is a figure which shows the time-dependent change of the light absorbency of the red yeast rice juice drink prepared in the comparative example 3. FIG.

Claims (7)

(1) The process of peeling off the red yeast rice, freezing the surface of the peeled red yeast rice after citric acid treatment,
(2) thawing frozen red yeast rice,
(3) steaming the defrosted red yeast rice cake,
(4) charging steamed red yeast rice and rice straw into a tank and saccharifying red yeast rice at a temperature of 50 to 70 ° C. for 18 to 28 hours;
(5) A process for squeezing saccharified red yeast rice cake and separating the juice into a juice and a solid residue, and (6) further adding citric acid to the juice to adjust the acidity, Manufacturing method.   The rice bran used in the step (4) is made from koji mold (Aspergillus oryzae) as a seed koji, and the method for producing a red koji processed food or drink according to claim 1, wherein:   The method for producing a koji processed food or drink according to claim 1 or 2, wherein the citric acid used in step (1) and / or (6) is obtained by subjecting a sweet potato raw material to citric acid fermentation.   The solid residue obtained in the step (5) is used for the sweet potato raw material, The method for producing a red yeast rice processed food or drink according to claim 3.   A liquid koji processed food and drink that is less prone to fading and discoloration over time obtained by the production method according to any one of claims 1 to 4.   The manufacturing method of the foodstuff processed food which consists of drying the solid residue obtained by Claim 1.   A solid koji processed food or drink obtained by the production method according to claim 6.

Images