JP4567415B2 - Soybean soybean and its manufacturing method - Google Patents

Description

The present invention relates to a method for producing soybean koji containing a large amount of γ-aminobutyric acid (hereinafter referred to as G A B A).

Red rice cake is a rice cake made by breeding Monascus strains on cereals, and it has been used as a raw material for brewing red wine, old sake, and red milk tofu in China and Taiwan. Effects such as “stomach” are known. (Lee Jinjin "Hongoku Tuname" (1590)).
It is also known to have various functions such as blood pressure lowering action and cholesterol improving action, and is used in various foods such as brewed foods such as miso, soy sauce and vinegar, bread and noodles. Furthermore, it is also used as a supplement or as a drink obtained by extracting an extract.

As for the blood pressure lowering effect of red yeast rice for hypertensive patients, its expression was confirmed by ingesting red yeast rice extract equivalent to 27 g of red yeast per day for 2 weeks (Inoue et al .; Medicine and Pharmacology, Vol. 30, No. 1, 231-231). 240 pages (Non-patent Document 1)), and taking a red yeast rice extract equivalent to 9 g of red yeast rice per day for a long period of 6 months has confirmed a significant blood pressure lowering effect. (Inoue et al .; Nutrition Journal Vol. 53, No. 4, 263-271 (Non-patent Document 2)).
In addition, one component of the red blood pressure-lowering action of GABA is GABA (Tatsumi et al .; Nutrition Journal, 50, 285 (1992)), and the stronger the amount of microbial cells (glucosamine amount) as the bacterium propagates, the stronger it is It has become clear. (Journal of the Japan Food Industry Association Vol. 39, No. 9, pages 790-795 (non-patent document 3))
Regarding such knowledge, there are Japanese Patent Publication No. 3-31170 (Patent Document 1) and Japanese Patent Publication No. 5-75758 (Patent Document 2) of the applicant of the present application.
Also, a steelmaking technique containing a large amount of GABA is proposed in Japanese Patent Application Laid-Open No. 2000-279163 (Patent Document 3), but this technique is mainly made of rice.

Medicine and pharmacy Vol.30 No.1 Nutrition Journal Vol. 53, No. 4 Japanese Society of Food Industry Vol.39 No.9 Japanese Patent Publication No. 3-31170 Japanese Patent Publication No. 5-75758 JP 2000-279163 A

Rice or red rice bran mainly composed of rice has a unique flavor and taste odor, and when added to ordinary foods, the amount of addition is naturally limited.
That is, when using red yeast rice for food, increasing the amount of red yeast rice added increases the pharmacological effect, but tends to impair the original flavor of the food, while reducing the amount added does not impair the flavor. The expectation for the pharmacological effect of things will be diminished. In fact, in brewed foods, red yeast rice is added directly as part of the raw material for brewing, and in bread and noodles, it is added directly as a food ingredient, but it is not always easy to ingest the necessary amount of red yeast rice with these foods. .
On the other hand, although the health function of soybean components has been in the limelight in recent years, no soy bean paste using soybean alone and having a high GABA content has been proposed.
In general, it is known that the fungus species of the genus Monascus have a very low fertility, and it is known that a soybean koji having a satisfactory GABA content cannot be obtained under normal koji-making conditions. A soy bean paste containing GABA and a method for producing the same are provided.

However, the present invention
A soybean cake made from crushed soybean as a raw material, and a soybean cake made from 30 to 100 mg / 100 g of γ-aminobutyric acid. Containing 30 to 100 mg / 100 g of γ-aminobutyric acid, which is characterized by inoculating filamentous fungi belonging to the genus Monascus using the soybeans as raw materials and then culturing them under the following conditions A koji making method characterized by obtaining soy bean koji,
1. The water content of the medium is set to 40 to 60%.
2. 3. The pH of the medium is adjusted at the initial stage of culture and at the middle stage of culture. 5-5. 0.
3. The room temperature of the culture environment is 30 to 35 ° C.
4). The number of culture days is 10 to 20 days.
It is in.


2

According to the present invention, a novel soybean soy sauce containing a large amount of GABA, which is a blood pressure lowering active ingredient, can be obtained, and can be used in a wide variety of food fields such as various brewed foods, staple foods and beverages. The function is demonstrated as a novel food material having odor.

The present invention uses soybean as a raw material. The origin and variety of such soybeans are not particularly limited. That is, various kinds such as white soybeans, black beans, and green beans can be used. Of course, these may be used by appropriately mixing them. Such soybeans may be any of defatted soybeans, soybean hypocotyls, and whole soybeans, but defatted soybeans are particularly preferable.
Furthermore, it is necessary for the soybean to be crushed, and for example, a soybean obtained by pulverizing a whole soybean in a pulverizer and crushing it for 2 to 3 seconds can be exemplified. Suitable examples include those divided into three or more, more preferably four or more.
In addition, the defatted soybean which is normally in a crushed state can be suitably used as it is.

As culture conditions, the following requirements are required.
1. The moisture content of the medium is 40-60%.
The moisture content is a value measured by an infrared lamp heating drying method in the heating drying method (food analysis method, pages 17-19, described in 1982: edited by the Japan Food Industry Association / Food Analysis Method Editorial Committee, published by Kozo), as follows. It is obtained by the following formula.
Moisture content (%) = ((red rice cake weight) − (absolute dry weight)) / red rice cake weight × 100 (%)
2. The pH of the medium is set to 4.5 to 5.0 at the initial stage of culture and at the middle stage of culture.
For such pH adjustment, acetic acid, formic acid, hydrochloric acid or the like can be used. In particular, acetic acid is preferred because of its use as a food and ease of adjustment.
The pH is adjusted using such an acid so that it is at least in the above range at the beginning of the culture, that is, at the start of the culture, and at the middle of the culture, for example, 6 to 11 days after the start of the culture.
3. The room temperature of the culture environment is 30 to 35 ° C.
Such adjustment is appropriately controlled using an air conditioner.
4). The culture days are 10 to 20 days.
In order to obtain a desired GABA content, and considering the taste and texture, the number of days is adjusted within such a range, but about 12 to 16 days is a guide.
By making koji in such a range of conditions, a soy bean paste containing GABA content of 30-100 mg / 100 g for the first time, that is, a very high concentration of GABA in which the amount of GABA contained in 100 g of soy bean paste is 30-100 mg is obtained. It becomes possible.

In addition, as the red koji mold used for the culture, any bacteria belonging to the genus Monascus (Monascus) may be used. For example, Monascus purpureus, Monascus anka, Monascus anka, Examples thereof include Monascus pilosus, and variants and mutants thereof. In particular, Monascus pilosus is preferable for this purpose.

The soy bean koji of the present invention can be used for all known uses as a method of using koji, not only as a raw material for brewed foods, but also by inactivation of fungi and enzymes, dried products, dried pulverized products, It can be used as a processed product such as powder, granule, aqueous solution, paste, extract, extract extract concentrate, extract extract and the like. Regarding extraction of the extract, for example, the obtained koji, or a dried product or powder thereof is extracted by a conventional method with a solvent such as hydrous alcohol or acetone, and further concentrated and dried as desired to obtain a concentrated extract or powder. It can also be an extract.
Such koji, processed products, extract extracts are, for example, juice, soft drinks, health drinks, confectionery, bread, cereals, ice cream, tea, sprinkles, noodles, various side dishes, natto and tofu, cooking oil, miso and sake Various ingredients such as brewed foods, soy sauce, dairy products such as mayonnaise and margarine, fish meat products such as sausages, encapsulated foods, tablets, supplements, etc. be able to.
Hereinafter, although an example is given and explained about the present invention, it is not limited to this.

The whole soybeans were immersed in water for 90 minutes, drained for 45 minutes, and then steam sterilized at 125 ° C. for 30 minutes in an autoclave to obtain steamed soybeans. (Raw material 1)
Distilled water in an amount of 35% water content was added to the pulverized soybean grains divided into 3 to 4 and mixed well, and then steam sterilized in an autoclave at 125 ° C. for 30 minutes to obtain steamed soybeans. (Raw material 2)
Add defatted soybeans (those that have been crushed from the beginning) to an amount of 35% distilled water, mix well, and steam sterilize in an autoclave at 125 ° C for 30 minutes to obtain steamed soybeans. It was. (Raw material 3)
To this, Monascus pilosus NBRC4520 was inoculated and cultured under the conditions shown in Table 1 for 14 days. In addition, in the column of acid addition in the table, those marked with “◯” indicate that the pH was adjusted by adding an acid, and those marked with “X” indicate those that were not performed.
The results of measuring the amount of GABA of soybean soybean so obtained are as shown in Table 1.
The GABA content is measured by adding 7% sulfosalicylic acid to a red yeast rice powder pulverized to a particle size of 297 μm or less with a pulverizer, stirring and extracting, and analyzing it with an amino acid analyzer (JEOL JLC-300) according to a conventional method. It is a thing.
From the above results, crushed grains and defatted soybeans were used as raw materials, and during inoculation, the pH was adjusted during the cultivation, and cultured under high temperature and high moisture, which showed a high GABA content that is characteristic of the present invention. .

The soy bean paste of the present invention does not affect the taste, particularly in taste, aroma, etc., and can be consumed as it is in the form of a bean or powder. In particular, since it contains a large amount of GABA having a blood pressure lowering effect, its effect is expected, and since the isoflavone of soybean is converted to an aglycon type, an aglycone type isoflavone that is effective for osteoporosis and the like Can also be taken together, and such an effect can be expected.
Therefore, it can be used very widely and suitably as a material for functional foods and drinks for this purpose.

Claims (4)

Using crushed soybean as a raw material, inoculating filamentous fungi belonging to the genus Monascus, and then culturing under the following conditions, γ-aminobutyric acid is 30 to 100 mg / 100 g A koji making method comprising obtaining soy bean koji contained therein.
1. The water content of the medium is set to 40 to 60%.
2. 3. The pH of the medium is adjusted at the initial stage of culture and at the middle stage of culture. 5-5. 0.
3. The room temperature of the culture environment is 30 to 35 ° C.
4). The number of culture days is 10 to 20 days.
The method according to claim 1, wherein the filamentous fungus belonging to the genus Monascus is Monascus pirouthus.
Obtaining soybean soy sauce containing 30-100 mg / 100 g of γ-aminobutyric acid, characterized by inoculating filamentous fungi belonging to the genus Monascus, using crushed soybeans as raw materials, and then culturing under the following conditions The iron making method characterized by this.
1. The moisture content of the medium is 40-60%.
2. The pH of the medium is set to 4.5 to 5.0 at the initial stage of culture and at the middle stage of culture.
3. The room temperature of the culture environment is 30 to 35 ° C.
4). The culture days are 10 to 20 days. The method for making a koji according to claim 3, wherein the filamentous fungus belonging to the genus Monascus is Monascus pirousus.