JP4592106B2 - Soy citrate beverage and method for producing the same - Google Patents

Description

  The present invention relates to a soy citrate beverage and a method for producing the same, and more particularly to a soy citrate beverage utilizing fermentation by koji mold and a method for producing the same.

Traditionally, soybeans have been loved on the table in the form of soy sauce, miso, natto, and the like, and are indispensable for the Japanese diet.
Soybeans are rich in protein called “field meat” and rich in nutrients such as isoflavones and saponins, and have been widely known as health foods.
For example, one type of soybean is black soybean. This black soybean contains anthocyanin, which is a kind of polyphenol unique to black soybean, in addition to the abundant nutrients derived from soybean. This anthocyanin is a nutrient with a variety of effects such as removal of active oxygen, visual enhancement and cosmetic effects, and black soybeans rich in these nutrients are used to prevent arteriosclerosis, cancer, obesity and improve vision. It has a variety of effects and is attracting a great deal of attention in conjunction with the recent health boom.

In this way, soybeans including black soybeans contain abundant effective nutrients, but on the other hand, the cooking method is limited to a part such as boiled beans and bean rice and is ingested regularly. There was a problem that it was difficult.
In order to effectively ingest nutrients contained in soybeans against such problems, soybean vinegar is known. This soy vinegar is prepared by immersing steamed soybeans in acetic acid, and eluting the nutrients in the soybeans into acetic acid to facilitate ingestion.
Moreover, the black bean extract of patent document 1 and its manufacturing method are disclosed as a prior art regarding what vinegared this soybean.
In the method for producing a black bean extract disclosed in Patent Document 1, brown rice is dipped in brown rice black vinegar that has been aged by subjecting brown rice to alcoholic fermentation and acetic acid fermentation, and is left to age at about 32 ° C to 5 ° C. In this way, a black bean extract is produced. This black bean extract is used in beverage materials such as drinks and juices, and as a seasoning for three cups of vinegar, sweet vinegar, mayonnaise, etc., increasing the chances of taking nutrients derived from black soybeans and making them easier to take .
JP-A-7-51013

However, the black bean extract and its production method disclosed in Patent Document 1 have problems in terms of the nutrients and flavors contained therein.
In the production method of Patent Document 1, since alcoholic fermentation and acetic acid fermentation are performed, it is necessary to maintain the reaction temperature at around 30 ° C., and an environment in which microorganisms are likely to propagate is obtained. For this reason, the propagated microorganism consumes amino acids in acetic acid and black bean extract, and the content of amino acids is reduced. Therefore, the health effects brought about by amino acids are limited. In addition, during the alcohol fermentation, the enzyme decomposes glucose contained in the cereal raw grain, so that the natural sweetness inherent to the cereal raw grain is lost, and the deep flavor disappears.

  The present invention has been made in view of the above problems, and provides a vinegar-like soybean citric acid beverage that contains abundant nutrients including amino acids and that can enjoy the natural sweetness of grains, and a method for producing the same. The purpose is to do.

The present invention, in order to achieve the object, mixing large legumes and koji and hot water, if set to 1 the soybeans, in a mixing weight ratio of 0.5 to 1.5 koji, hot water 3-4.5 In addition , the present invention provides a soy citrate beverage characterized by being a liquid obtained by squeezing and extracting after standing and aging at 38 ° C. to 80 ° C. for 4 to 14 days .

In the above configuration, the koji is preferably made by mixing white koji mold or black koji mold with grain.

Also, liquid prior mentioned are, Brix degree 5 or more, it is desirable that the amino acid of 3 or more liquids.

Also, soybeans before mentioned, it is desirable that the black soybean.

Moreover, in order to achieve this object , the present invention provides a koji making process for koji, the koji koji, soybeans, and hot water, and if the soybeans are 1, the koji is 0.5-1. .5, a mixing step of mixing warm water at a mixing weight ratio of 3 to 4.5, an aging step of standing and aging the mixture at 38 ° C. to 80 ° C. for 4 to 14 days , and pressing the aged mixture And a method of producing a soybean citrate beverage characterized by comprising a step of extracting a liquid.

In this case, in the koji making process, koji is preferably kneaded with grains by mixing white koji mold or black koji mold.

Also, soybeans before mentioned, it is desirable that the black soybean.

Since the soybean citrate beverage in the present invention is produced by mixing rice bran, soybeans and warm water and allowing to stand, the temperature is maintained at about 38 ° C. to 80 ° C., so the microorganisms in the mixture Can be inactivated, and the consumption of amino acids by the microorganism can be suppressed.
In addition, according to the present invention, since there is no need for a decomposition reaction such as sugar from conventional sugar bean vinegar and alcohol to acetic acid, the original natural sweetness of rice contained in rice bran remains as it is, and there is a depth. It can create a flavor. In particular, since it is a liquid having a Brix degree of 5 or more and an amino acid degree of 3 or more, it is vinegar-like and has a unique sweetness and is extremely rich in amino acids.

An embodiment of the present invention will be described with reference to the drawings.
In this embodiment, as an example, black soybean, which is one of soybeans, is used, and steamed black soybean is mixed with rice bran made by Aspergillus kawachii or Aspergillus awamori. The protein in black soybeans is decomposed to produce a highly nutritious soybean citric acid beverage that is rich in amino acids and citric acid.
The manufacturing method of this soybean citrate drink consists of each process shown below.
(1) Sake rice koji from koji mold.
(2) Steam black soybeans.
(3) Rice bran and warm water are mixed with steamed black soybean, and the temperature is adjusted to about 38 ° C to 80 ° C.
(4) The mixture is kept at a temperature of about 38 ° C. to 80 ° C., and is allowed to stand for 2 to 14 days so that the Brix degree is 5 or more and the amino acid degree is 3 or more, thereby promoting the protein degradation reaction in black soybeans. Let
(5) After standing, the mixture is squeezed and the squeezed liquid is clarified with a filter.
Hereinafter, each of these steps (1) to (5) will be described in detail.

(1) Rice bran making process First, rice bran is made using koji mold, but in this embodiment, white koji mold or black koji mold is used for koji making. These white koji molds and black koji molds are suitable not only for starch saccharifying enzymes but also for producing citric acid in large quantities, and are therefore suitable for the production of soybean citrate beverages in the present embodiment. In particular, the white mold has a merit that the color tone is white, and the equipment and clothes are not colored black during the work of making iron or the like, so that the equipment can be easily cleaned.

In the koji making process of the rice bran in the present embodiment, koji mold is added to steamed white rice, and the temperature is controlled at around 30 ° C. to 40 ° C. for about 40 to 50 hours to knead the rice koji.
This koji mold produces enzymes such as amylase and protease, and amino acids. Of these, amylase breaks down starch contained in white rice into sugar, and produces the natural sweetness component inherent to the white rice.
In addition, since white koji mold and black koji mold produce a large amount of citric acid, the koji rice bran produced contains a large amount of citric acid. Citric acid has a bactericidal and antibacterial action against toxic bacteria that cause food poisoning and an action to activate an energy production process called a citric acid cycle (TCA cycle).
Thus, in the koji making process, a soy citrate beverage is produced by using white koji mold or black koji mold that produces a large amount of nutrients such as amino acids and citric acid. Acid beverages also contain abundant nutrients, which can be expected to have a great effect on health.

(2) Steaming black soybeans After making rice bran, steam black soybeans soaked in water for about a day and night. The reason is to efficiently decompose proteins in soybeans, and dry soybeans and soybean powder obtained by pulverizing the soybeans are not used. Even if dried soybeans or pulverized soybean powder is mixed with koji and mixed with water, amino acid generation does not proceed due to insufficient protein degradation or protein overdenaturation, and further processing with powder raw materials It becomes inefficient.
As described above, this black soybean contains anthocyanins, which are nutrients unique to black soybeans, in addition to nutrients such as isoflavones and saponins that are generally contained in soybeans.
Of these, isoflavones serve to prevent excessive calcium outflow and arteriosclerosis in the body and reduce the incidence of cancer. Saponin also has the effect of suppressing the formation of lipid peroxides that cause arteriosclerosis and liver dysfunction. In addition, anthocyanins have various effects such as removal of active oxygen that adversely affects the human body, visual acuity enhancing action, and cosmetic effects.
By using black soybeans rich in these nutrients in the steaming process of black soybeans, it is possible to produce soy citrate beverages rich in ingredients effective for the human body.

(3) Mixing process of black soybeans, rice bran and hot water Next, the steamed black soybeans are mixed uniformly with the above-described rice koji rice bran and warm water of about 38 ° C to 80 ° C and left in a heating tank. To do. This mixing may be performed by mixing steamed black soybeans and rice bran and adding them to warm water and stirring and mixing, or gradually adding warm water to steamed black soybeans and rice bran and stirring and mixing. Good. The reason why warm water is used and room temperature water is not used is that there is concern about contamination with germs during the raw material decomposition process. The temperature of warm water during mixing is preferably 40 ° C to 55 ° C.
And temperature adjustment is performed with a heating tank so that the temperature of the mixture which added this warm water may be about 38 to 80 degreeC, Preferably it is about 55 degreeC.
This is because a temperature in the range from about 38 ° C. is not preferable because microorganisms in the mixture are activated and consume a large amount of sugars, amino acids and citric acid as degradation products. On the other hand, when the temperature is higher than 80 ° C., the protein in the black soybean is denatured and the expected nutritional value may not be obtained.
The mixing weight ratio in this mixing step is
Black soybeans: Rice bran: Hot water,
1: 0.5-1.5: 2.5-5,
Preferably,
1: 0.85-1.25: 3-4.5.
As the amount of rice bran and the mixing weight ratio increase, the amount of citric acid, amino acid, peptide, oligosaccharide and polyphenol produced increases and the nutritional value increases. From the point of flavor, the above mixing ratio was used. The mixing ratio of warm water was specified because the balance between the decomposition efficiency of the raw materials and the decomposition products is good. Below the above ratio, the acidity is too high, and the balance as a beverage is inappropriate. This is because, even if squeezed after aging, a drink rich in nutrients and easy to drink cannot be obtained.
In addition, black soybeans may be left as it is or may be crushed before or after mixing with rice bran to further enhance the reaction (reaction) surface in order to further promote the reaction.

(4) Aging process The mixture is not in the form of a slurry but is in a liquid state, and then allowed to stand for 2 to 14 days while being kept at about 38 ° C to 80 ° C. When allowed to stand under these conditions, a degrading enzyme (protease) in rice bran degrades proteins in black soybeans to produce a large amount of amino acids and peptides.
In this degradation process, threonine, valine, methionine, isoleucine, leucine, phenylalanine, lysine, and other essential amino acids that cannot be synthesized in the body, aspartic acid, serine, glutamic acid, proline, glycine, alanine, tyrosine, histidine, arginine Such abundant amino acids are generated.
These amino acids have high health effects such as protein synthesis (including enzymes), fat burning, enhancement of liver function, glucose metabolism, and reduction or reduction of cholesterol in blood. .
In addition, peptides have high efficacy and effects such as lowering blood pressure, lowering cholesterol levels, and improving immunity.

(5) Extraction process of soybean citrate beverage Next, by squeezing the mixture after ripening, nutrients such as isoflavone, saponin and anthocyanin contained in black soybean are eluted in the water, and these nutrients are removed. Easy to take.
Furthermore, these pressurization liquids are filtered and clarified, and a soybean citrate drink is completed.

  The soy citrate beverages produced as described above contain a large amount of nutrients such as citric acid produced by Aspergillus, amino acids decomposed and produced by Aspergillus, peptides and oligosaccharides, and isoflavones, saponins and anthocyanins eluted from black soybeans. It is included and can be expected to have a great effect on health.

As described above, in the present embodiment, when rice bran and black soybeans are mixed and allowed to stand, the temperature of the mixture is kept at about 38 ° C. to 80 ° C., thereby reducing the activity of microorganisms in the mixture. It is inactivated, the consumption of amino acids by the microorganisms can be suppressed, and a soybean citrate beverage rich in amino acids can be easily produced.
In particular, by setting the temperature when the mixture of black soybeans, rice bran and hot water to stand at around 55 ° C., the activation of microorganisms in the mixture is reliably suppressed without denaturing the protein in the black soybeans, A soy citrate beverage excellent in nutritional value and flavor can be produced.
In addition, in this embodiment, since there is no need for a decomposition reaction such as sugar from conventional black bean vinegar, alcohol to acetic acid, the original natural sweetness of rice contained in rice bran remains as it is, and the flavor is rich. Soy citrate beverages can be produced.
Further, in the present embodiment, alcohol is produced from sugar such as conventional black bean vinegar, and through a very simple process without producing a complicated process such as producing acetic acid from alcohol, the nutritional value and flavor are rich. Drinking water using black soybeans can be generated.

(Results of component analysis of soy citrate beverage)
As described above, in this embodiment, a soybean citrate beverage is manufactured. Hereinafter, component analysis results of the black soybean citrate beverage manufactured in this way are shown.
Table 1 shows the component analysis values of soybean citrate beverages produced by changing the mixing weight ratio of rice bran and warm water and the conditions of the standing period after mixing in this embodiment.

なお、この表に示す試料１〜５は、次の条件下においてタンパク質の分解反応を実行させた黒大豆、米麹、温水の混合物の圧搾液を５μｍのミクロフィルターにてろ過したものである。
試料１：米麹１に対し温水４で７日間分解
試料２：米麹１に対し温水３で７日間分解
試料３：米麹０．７に対し温水３で７日間分解
試料４：米麹１に対し温水３で４日間分解
試料５：米麹０．７に対し温水３で４日間分解
なお、これら試料１〜５に使用された黒大豆の比は１であり、量は等しいものとした。

Samples 1 to 5 shown in this table are obtained by filtering a compressed solution of a mixture of black soybean, rice bran, and warm water, which has been subjected to a protein degradation reaction under the following conditions, using a 5 μm microfilter.
Sample 1: Decomposed with rice bran 1 with warm water 4 for 7 days Sample 2: Degraded rice bran 1 with warm water 3 for 7 days Sample 3: Degraded with rice bran 0.7 with warm water 3 for 7 days Sample 4: Rice bran 1 Sample 5: Decomposed for 4 days with warm water 3 against 0.7% of rice bran Note that the ratio of black soybeans used in Samples 1 to 5 is 1, and the amount is equal. .

The analysis results shown in Table 1 revealed the following.
As shown in Table 1, in sample 1 (rice bran: warm water = 1: 4), the amino acid degree was 4.2 ml and polyphenol was 43.8 mg%, and in sample 2 (rice bran: warm water = 1: 3), the amino acid degree was 4 .8 ml, polyphenol 63.3 mg%, sample 3 (rice bran: warm water = 0.7: 3), amino acid degree 3.0 ml, polyphenol 52.5 mg%, analytical values were obtained.
From this analysis result, it is clear that the greater the absolute amount of rice bran and the greater the relative amount of rice bran relative to hot water, the more amino acid and polyphenol contained in the produced black soybean citrate beverage. It was. That is, the amino acid content is 2 ml or more even after short-term aging, and the Brix content is 6 or more, which is very high.
Note that “total sugar”, “direct reducing sugar”, and “polyphenol” in Samples 4 and 5 were not measured.

  Table 2 shows the analysis results of the amount of amino acids contained in the above-described samples 1 to 5 in the present embodiment.

この表２に示す分析値からは、米麹の絶対量が多いほど、表２に示す全てのアミノ酸の含有量が多く検出された。
また、温水に対する米麹の相対量が多いほど、スレオニン、バリン、イソロイシン、リジンの必須アミノ酸、アスパラギン酸、セリン、グルタミン酸、グリシン、アラニン、チロシンの非必須アミノ酸の含有量が多くなるといった分析結果が得られた。
さらに、試料２と試料４、試料３と試料５を、それぞれ比較すると、混合後の静置熟成期間が長いほど、全てのアミノ酸の含有量が多く検出された。

From the analytical values shown in Table 2, the content of all amino acids shown in Table 2 was detected as the absolute amount of rice bran increased.
In addition, the higher the relative amount of rice bran relative to hot water, the greater the content of essential amino acids such as threonine, valine, isoleucine, and lysine, aspartic acid, serine, glutamic acid, glycine, alanine, and tyrosine. Obtained.
Furthermore, when Sample 2 and Sample 4 and Sample 3 and Sample 5 were compared, respectively, the longer the standing aging period after mixing, the more content of all amino acids was detected.

Table 3 shows the component change at each temperature of steamed black soybeans in the present embodiment.
In addition, the coloring degree in this table | surface has shown the coloring degree in 510 nm (red type | system | group).
Moreover, Brix degree (%) shows the reading (sugar concentration) with a refractometer.
The amino acid degree indicates the amount of amino acid (in 10 ml) by the Formol method.

FIG. 1 is a graph showing the Brix degree (%) and amino acid degree (ml) with respect to the decomposition temperature in Table 3.
These Tables 3 and as shown in FIG. 1, the range of temperature of 40 to 60 ° C., in particular in the range of 40 to 55 ° C., high value of Brix degree and amino acid level, the starch in the black soybeans and protein Was efficiently decomposed and a large amount of saccharides and amino acids were produced.
As for the coloring degree, it seemed that the coloring degree increased up to 55 ° C. with the naked eye and then decreased, but the absorbance at 510 nm tended to increase as the temperature increased.
As mentioned above, in the range of 40-60 degreeC, especially the range of 40-55 degreeC, the starch and protein contained in black soybean are decomposed | disassembled efficiently. In addition to this, considering the effect of microbial contamination in steamed black soybeans, it is considered optimal to steam black soybeans in the range of around 55 ° C (53-57 ° C).

In summary, the following analysis results can be obtained from the analysis values shown in Tables 1 and 2.
(1) The larger the absolute amount of rice bran to be mixed, the higher the content of amino acids and polyphenols, and the higher the nutritional value of the soy citrate beverage. At this time, the greater the absolute amount of rice bran to be mixed, the greater the content of all types of amino acids.
(2) The higher the mixing weight ratio of rice bran to warm water, the higher the content of amino acids and polyphenols, and the higher the nutritional value of soy citrate beverage. At this time, the content of threonine, valine, isoleucine, lysine, aspartic acid, serine, glutamic acid, glycine, alanine, and tyrosine increases as the mixing weight ratio of rice bran to warm water increases.
(3) After mixing black soybeans, rice bran, and warm water, the longer the maturation period, the greater the content of all amino acids.
(4) When black soybeans are cooked in the range of 40-60 ° C, starch and proteins in black soybeans are efficiently decomposed, and 53-57 ° C is particularly optimal in terms of the degree of decomposition and removal of harmful microorganisms. It becomes a condition.

  The above-described embodiment is an example of a preferred embodiment of the present invention. The embodiment of the present invention is not limited to this embodiment, and various modifications may be made without departing from the scope of the present invention. Is possible.

In this embodiment, black soybeans, which are one of soybeans, are used to obtain soybean citrate beverages, but citric acid beverages having high nutritional value from other beans as well by the above-described manufacturing process. Can be obtained.
For example, citrate beverages can be produced from beans such as yellow soybeans, green soybeans, peas, kidney beans, green beans, chickpeas, lentils, and empty beans.

In the present embodiment, white rice is used for koji making, but other grains such as brown rice may be used.
Moreover, as long as it produces amino acids, proteolytic enzymes, and citric acid in addition to white koji mold and black koji mold, it is possible to produce the soybean citrate beverage of this embodiment using other bacteria. Needless to say.

It is the graph which represented the Brix degree (%) and the amino acid degree (ml) with respect to the decomposition temperature of the black soybean in this Embodiment.

Claims (7)

The soybeans and koji and hot water, if set to 1 the soybeans, 0.5-1.5 koji, hot water and mixed in a mixing weight ratio of 3 to 4.5, 4 at 3 8 ° C. to 80 ° C. A soy citrate beverage characterized by being a liquid obtained by pressing and extracting after standing and aging for 14 days .   The soy citrate drink according to claim 1, wherein the koji is made by mixing white koji mold or black koji mold with grains. The soy citrate beverage according to claim 1, wherein the liquid is a liquid having a Brix degree of 5 or more and an amino acid degree of 3 or more. The soybeans may process according to claim 1 Symbol placement of soybeans citrate beverage characterized in that it is a black soybean. A iron making process for making koji,
When the koji, soybeans and hot water made from the koji are made with soybeans as 1, the mixing step of mixing the koji with a mixing weight ratio of 0.5 to 1.5 and hot water with 3 to 4.5 ,
A ripening step of standing aged between 4-14 days at 3 8 ° C. to 80 ° C. The mixture,
Squeezing the aged mixture and extracting the liquid ;
A method for producing a soybean citrate beverage characterized by comprising: The koji production process, production process according to claim 5 Symbol mounting of soybeans citrate beverage characterized by koji said koji by mixing white koji molds or black koji molds in grains. The soybeans may process of claim 5 Symbol mounting of soybeans citrate beverage characterized in that it is a black soybean.

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