JP4522522B2 - Sockeye and its manufacturing method - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing red yeast rice rich in monacolin K, which is a cholesterol lowering agent.
[0002]
[Prior art]
Red rice cake is a rice cake made by breeding Monascus strains on cereals, and is used as a raw material for brewing red wine, old sake, and red milk tofu in China and Taiwan. Red yeast rice has long been used as a herbal medicine to help digestion and improve blood circulation.
It is known that certain strains of red yeast rice produce monacolin K, which is a cholesterol-lowering substance (Japanese Patent Publication No. 59-25599), and that red yeast rice itself has a cholesterol-lowering action. Yes. (Japanese Patent Publication No. 60-44914)
From this finding, it is considered that the action of red yeast rice is mainly due to monacholine K, but it is produced under the conditions for producing the fungus (for example, the culture temperature is 30 to 40 ° C. and the culture moisture content is 40 to 60%). Even so, the content of monacholine K is not high, and therefore, it is not possible to expect a clear decrease in blood cholesterol even when ingesting red yeast rice as a normal food.
[0003]
[Problems to be solved by the invention]
The present invention provides such a method, a production method in which the content of monacolin K is higher than that of conventional red yeast rice, and the red yeast rice obtained thereby.
[0004]
[Means for Solving the Problems]
However, the present invention
Item 1 In the initial stage of koji making, the moisture content is set to 30 to 45% for any two days or more, and in the latter stage of koji making, the cultivation temperature is set to a culture temperature of 27 ° C. or less for 5 days or more. A method for producing red yeast rice, characterized in that it is more than one day.
Item 2. The method for producing red yeast rice according to Item 1, wherein various cereals such as rice, wheat, rice bran, cucumber, buckwheat, corn, soybeans, and red beans, and a mixture thereof are used as the koji raw material.
Item 3. The method for producing red yeast rice according to Item 2, which is a raw material for making koji containing germs.
Item 4. A method for producing red yeast rice according to item 3, wherein soybean is used as a raw material for koji making.
Item 5. The method for producing red yeast rice according to Item 1, wherein the total koji-making period is 20 days or more.
Item 6. Red rice cake with a content of monacolin K of 200 to 1500 mg / 100 g.
It has the characteristics.
[0005]
DETAILED DESCRIPTION OF THE INVENTION
The koji-making method that can be employed in the present invention is a solid culture method that is the original koji-making method.
Accordingly, the raw material for koji in the present invention may be any material as long as the koji mold can be propagated, for example, various cereals such as rice, wheat, rice bran, sorghum, buckwheat, corn, soybeans, red beans, and the like. Those subjected to processing such as degreasing and extruder treatment can be used, and further, a mixture of these raw materials and those added with metal salts and vitamins can be used.
In particular, among these raw materials, those containing germs are preferable, and examples thereof include roasted wheat and soybeans.
Such germ may be a raw material for koji itself, or may be contained in the raw material, or may be added separately, and its content is in the range of 2 to 100%. The higher the ratio, the better.
[0006]
Any strain of red yeast rice used in the present invention can be used as long as it is a genus Monascus and has the ability to produce monacolin K. Specifically, Monascus pilosus IFO4520, IFO4480, Monascus pubigerus IFO4521, Monascus purpureus ATCC16385, Monascus sp. ATCC16370, examples of these mutants it can.
[0007]
The koji making period (culture days) for obtaining the red koji of the present invention is 5 days or more, and the moisture content is 30% at least in the initial koji making period, that is, during the period until the bacteria are propagated as raw materials. It is necessary to keep it at ˜45%, preferably 36˜41%.
That is, the production amount of monacolin K is low when the period in which the moisture content is 30 to 45% is less than 2 days. In addition, when the moisture content in such a period is less than 30%, the reproduction of the bacteria is remarkably poor, and when it exceeds 45%, red spider mushroom with a low monacholine K content is obtained. In addition, the moisture content here is a value obtained by an infrared lamp heating drying method, and any two or more days may be immediately after inoculation or after several days have elapsed since inoculation. It can also be continuous or intermittent.
[0008]
The culture temperature is 20 to 40 ° C. during the period until the bacteria are propagated as the raw material (initial stage of iron making), but at least 3 days or more in the subsequent culture period (late stage of iron making) is 27 ° C. Hereinafter, it is desirably 20 to 26 ° C. If the culture temperature during this period exceeds 27 ° C., the fungus grows well, but the productivity of monacholine K is remarkably lowered, which is not preferable.
In addition, 3 days or more which maintain the said conditions does not necessarily need to be 3 consecutive days or more, and may be 3 days or more intermittently. Moreover, even if it is an early stage of the ironmaking late stage, it is arbitrary even if it is a middle to late stage.
[0009]
The total number of days of culture under the conditions described above is at least 5 days, preferably 20 days or more. That is, as the number of days increases, the content of monacolin K tends to increase, but an appropriate number of days may be selected in consideration of management, productivity, cost, and the like.
[0010]
The soybean koji of the present invention thus obtained is a koji containing a large amount of monacolin K, a raw material for brewed foods such as miso, which is the original use, and a fungus and enzyme inactivated product, a dried product, a dry pulverized product New health foods and foodstuffs that add monacholine K action by adding appropriate amounts to various foods, drinks, etc. as processed products such as foods, extract extracts, extract extract concentrates, extract extract powders, etc. It can be.
Examples of the present invention will be specifically described below, but the present invention is not limited thereto.
[0011]
[Example 1]
(About culture temperature)
After adding water and crushing and sterilizing the cracked soybean adjusted to a moisture content of 37% at 121 ° C for 20 minutes, and inoculating Monascus pirousus IFO4520 bacteria aseptically, this was followed by a temperature of 35 ° C for 3 days. The culture was further continued at 23 ° C for 18 days for a total of 21 days. The moisture content during this period was 45% or less.
The obtained red yeast rice was inactivated by heat treatment at 110 ° C. for 20 minutes, dried with an air dryer until the water content became 10% or less, and powdered with a pulverizer.
Monacholine K was quantified by adding 10 times the amount of 60% ethanol to the red yeast rice powder, extracting for 30 minutes with stirring, and subjecting the extract to high-performance liquid chromatography.
As a result, the Monacholine K content of the red yeast rice obtained by this example was 17 mg / 100 g in the control group, and was 284 mg / 100 g, which was about 17 times as high as that in the control group.
There are two types of monacolin K, acid type and lactone type, but the above values are combined. The control group was cultured under the same conditions as in the present invention except that the culture was cultured at a temperature of 35 ° C. for 3 days and then statically cultured at 30 ° C. for 18 days.
[0012]
[Example 2]
(About culture days)
Water was added to the following two raw materials to adjust the water content to 36%, 34 g of each raw material was placed in four 200 ml Erlenmeyer flasks, and sterilized by steaming at 121 ° C. for 20 minutes.
(1) Roasted rice germ
(2) Raw rice embryos These were inoculated with Monascus pilosus IFO4520 aseptically and then aerobically cultured for 35 days at a temperature of 30 ° C for 4 days and further at 23 ° C for 31 days. In addition, 2 ml of sterile water was added on the third day of culture, and the water content was adjusted to about 38%.
On the 14th, 21st, 28th, and 35th days of culture, each Erlenmeyer flask was put out one by one and the monacolin K content was measured. The results are shown in FIG. 1. As shown in FIG. 1, the content of monacolin K continues to increase even in the long-term culture that exceeds 20 days. In particular, when roasted rice germ is used as a raw material, a large amount of 1140 mg / 100 g is obtained in 35 days of culture. A red potato containing Monacolin K was obtained.
The sample adjustment and measurement for measuring monacolin K were the same as in Example 1.
[0013]
[Example 3]
(About moisture content)
The polished rice was soaked for 12 hours, drained for 30 minutes, roasted rice germ powder was added to 9% by dry weight, and sterilized by steaming at 121 ° C. for 20 minutes. Monascus pilosus IFO4520 was inoculated aseptically, and water was added occasionally at the time of inoculation and during the culture period to adjust the moisture content to approximately 35% until the 4th culture and approximately 40% after the 5th. While culturing for 19 days, this was used as a control group. On the other hand, as a high moisture condition, the conditions were the same as those of the control group for 17 days from the inoculation, and after 18 days, water was appropriately added, and the moisture content was approximately 50%. The detailed moisture content is as shown in FIG. The culture temperature was 35 ° C. for up to 4 days in both the control group and the high moisture group, and 23 ° C. thereafter.
The Monacholine K content of the red yeast rice obtained as described above was 325 mg / 100 g in the control group, whereas it was 336 mg / 100 g in the high moisture group, and there was no difference between the two groups.
The sample adjustment and measurement for measuring monacolin K were the same as in Example 1.
[0014]
【The invention's effect】
According to the present invention, a red yeast rice rich in monacholine K having a cholesterol lowering effect can be obtained.
[Brief description of the drawings]
1 is a graph showing the relationship between the number of days of culture and the production amount of monacolin K in Example 2. FIG.
2 is a graph showing the moisture content over time in Example 3. FIG.

Claims (4)

In the initial stage of ironmaking, the moisture content is set to 30 to 45% for any two days or more, in the latter stage of ironmaking, the culture temperature is set to 23 ° C. or less for any three days or more, and the total ironmaking period is set to 20 days or more. A method for producing red yeast rice cake, characterized by: 2. The method for producing red yeast rice according to claim 1, wherein various raw grains such as rice, wheat, rice bran, cucumber, buckwheat, corn, soybean, and red beans, and mixtures thereof are used as the raw material for straw. The method for producing red yeast rice according to claim 2, wherein the raw material is a koji raw material containing an embryo. The method for producing red yeast rice cake according to claim 3, wherein soybean is used as a raw material for koji making.

Images