JP4892263B2 - How to make red koji - Google Patents

Description

  The present invention relates to a method for easily making koji rice cake.

  Red yeast rice is widely used as a raw material for brewing red wine, old sake, and red milk tofu in China and Taiwan. It has been used as a traditional Chinese medicine and has been known to have actions such as lowering cholesterol, lowering blood pressure, aging and delaying fertility. Moreover, the red pigment produced by red yeast rice is non-toxic and is frequently used as a natural pigment for food.

  Here, Monascus spp., Which is a red gonococcus used to make red yeast rice, has low fertility and is easily contaminated by other bacteria. It was necessary to maintain a sterile environment. In particular, when this is directly used for brewing alcoholic beverages, it is a problem that contamination with germs must be avoided in order not to give an unpleasant flavor such as a strange odor.

  As a conventionally known koji making method, for example, Non-Patent Document 1 describes a method in which a bacterial cell previously cultured in a medium is separated and then washed several times with sterilized water as an inoculum and then steamed in a sterilized koji making machine. Describes the method of inoculation of koji.

As a koji-making method for preventing contamination of bacteria, for example, Patent Document 1 describes a method for producing red koji characterized by using steamed sterilized polished rice as a koji-making material and maintaining the pH within a range of 3 to 5 at all times. To do. Patent Document 2 describes the first stage fermentation in which red koji molds are inoculated into steamed and sterilized polished rice and aseptically cultured, and this is added to and mixed with the raw pearl barley sterilized by pretreatment. A method for producing pearl barley koji characterized by culturing in a two-stage system of step fermentation is described.
Japanese Unexamined Patent Publication No. 01-171476 JP-A-10-84944 麹 学 Murakami Hideya edited by Japan Brewing Association (1987)

  The present invention does not require a special koji making apparatus for maintaining an aseptic environment during the main culture period, and can be easily operated by an automatic koji making apparatus usually used in brewing or manual koji making. An object is to provide a method for producing koji.

  The inventors have (1) a pre-culturing step for culturing red koji molds to a desired dry cell weight under appropriate conditions; and (2) a culture solution obtained in step (1) on a starchy material. A method for making koji koji was found, including a main culture step in which all or a part of the koji was mixed as it was with the starchy raw material at a desired mixing ratio and cultured under appropriate conditions.

That is, the present invention is capable of culturing (1) S. aureus in a sterilized liquid medium, preferably a sterilized saccharified saccharified solution, more preferably a sterilized saccharified saccharified solution using a microorganism of the genus Aspergillus as a koji. A pre-culture step of culturing to a dry cell weight of 4.1 to 50 g / L at a temperature, preferably 20 to 40 ° C., more preferably 32 to 38 ° C .; and
(2) Starch raw material, preferably pregelatinized starch raw material, more preferably steamed wheat starch pregelatinized, 1000 parts of the starchy raw material as it is, all or part of the culture solution obtained in step (1) Mixed at a mixing ratio of 50 to 250 parts of culture broth, preferably at a cultivatable temperature, preferably 25-40 ° C, more preferably 35-40 ° C and culturable humidity, preferably 50-100%, more preferably And a main culture step of culturing at 75 to 100%.

The preculture in the step (1) of the present invention will be described in detail below.
The koji mold used in the present invention may be a filamentous fungus of the genus Monascus that produces a koji mold. In particular, Monascus purpureus, Monascus pilosus, Monascus anka and the like are preferable, and more specifically, Monascus pilosus IFO4520 is preferable.

  The sterilized liquid medium used for the pre-culture in the step (1) of the present invention is preferably a sterilized wheat straw saccharified solution, more preferably a sterilized wheat straw saccharified solution using Aspergillus microorganisms as koji molds. . For example, commercially available sterilized synthetic media including YM (Yeast / Molt) medium and YPD (Yeast / Peptone / Dextrose) medium, sterilized saccharified liquid of starch raw materials including rice, wheat, wheat, etc., sterilized rice bran And / or a saccharified solution of wheat straw can be used. Among these, a commercially available synthetic medium, rice bran and / or wheat straw saccharified solution is preferable. From the standpoint of bacteriostasis to prevent contamination with various bacteria, a saccharified solution of rice bran and / or wheat straw containing citric acid is more preferable, and more specifically, a sterilized liquid medium having a pH of 4.5 or less. preferable.

  As the microorganisms of the genus Aspergillus, for example, Aspergillus kawachii, Aspergillus awamori, Aspergillus usamii, Aspergillus niger, Aspergillus saitoi and the like, which are common koji molds for shochu, can be used. Among these, Aspergillus kawachii has a high citric acid-producing ability, so that it has a high acidity and is preferable from the viewpoint of preventing contamination with various bacteria.

  The straw used for obtaining the wheat straw saccharified solution is not particularly limited. For example, dried wheat straw using a strain for shochu such as Aspergillus kawachii can be used. From the viewpoint that the red yeast rice obtained by the koji-making method of the present invention does not produce citric acid and has weak saccharifying enzyme activity, the red yeast rice koji may not be preferable as a koji used in obtaining a wheat straw saccharified solution. is there.

  The present invention also provides the iron making method as described above, wherein Brix of the sterilized liquid medium is 5 to 30, preferably 7.5 to 20. In this specification, Brix is a value of sugar content measured using a refractometer, and is a value representing the amount (g) of sucrose contained in 100 g of sugar solution having the same sugar content. Brix can be measured using a method known to those skilled in the art, for example, using a commercially available hand-held refractometer or digital refractometer.

  These liquid culture media may be used alone or in combination. Sterilization of the medium can be performed using techniques known to those skilled in the art. For example, it can be performed by autoclave sterilization.

The preculture in the step (1) of the present invention can be performed at a culturable temperature. The culturable temperature is preferably 20 to 40 ° C, more preferably 32 to 38 ° C.
The pre-culture can be performed by shaking culture, aerobic culture with aeration and stirring with a jar fermenter, or the like. The koji mold is sufficiently proliferated by the pre-culture, and the process proceeds to the main culture step which is the step (2) of the present invention. If the growth of the koji mold in the pre-culture is not sufficient, other bacteria having a higher growth ability than the koji mold grow in the main culturing process, and the desired koji mold cannot be obtained. Whether the koji mold has sufficiently grown can be evaluated by examining the dry cell weight in the culture solution obtained in the preculture. When the dry cell weight becomes 4.1 to 50 g / L, preferably 5.3 to 26 g / L, more preferably 6.8 to 20 g / L, and even more preferably 8.3 to 15 g / L, the process proceeds to the main culture step. Is desirable. For example, when cultured under the conditions of Example 1, the dry cell weight is 5.3 g / L or more if it is after the fifth day, which is preferable for moving to the main culture step, and especially the dry cell weight is about 10 g / L. Those having a large amount of initial bacteria and more preferable because they have no problem in the course of the koji making. The dry cell weight can be determined using a method known to those skilled in the art.

The main culture in step (2) of the present invention will be described in detail below.
As the starchy raw material used for the main culture in the step (2) of the present invention, for example, rice, wheat, sweet potato, soybean or the like can be used. Preferably wheat and barley can be used, and more preferably barley can be used. These raw materials can be used by converting starch into α.

  In the step (2) of the present invention, mixing the culture broth obtained in the step (1) “as is” with the starchy raw material means a step of separating the cells from the culture and a step of washing the cells. Without mixing, the culture solution is mixed with the starchy raw material. This is made possible by sufficiently growing the koji mold in the pre-culture step (1). Since such a separation step and a washing step, which have been essential in the past, are no longer necessary, the koji making method of the present invention makes it possible to easily koji koji.

  As a mixing ratio of the starchy raw material and the culture solution derived from the pre-culture in step (1), 1000 parts of the starchy raw material is starched by steaming or steaming, and the culture solution in step (1) It is desirable to add and mix 50 to 250 parts, preferably 100 to 200 parts. If the seed broth culture broth exceeds 250 parts, the water content of the koji raw material will be excessive, and if it is less than 50 parts, the amount of fungus will be small and will not function as a sock seed broth culture medium. I can't do spear. When mixing the culture solution, attention should be paid to the dry cell weight in the culture solution.

  The main culture in the step (2) of the present invention can be performed at a culturable temperature and humidity. The culturable temperature is preferably 25 to 40 ° C, more preferably 35 to 40 ° C. If the culture temperature in the main culture is low, bacteria having a higher fertility (for example, yellow koji) exceed the growth of koji mold, which is inconvenient. The culturable humidity is 50 to 100%, preferably 75 to 100%. Since the growth of the bacteria is very slow, it is desirable to culture for 3 days or more under such conditions until the so-called breakthrough state is reached.

Since the main culture can be performed by open culture, a special culture apparatus or the like is not required, and a simple koji making is possible.
This invention also provides the manufacturing method of food-drinks containing the red yeast rice obtained by said koji-making method. Furthermore, this invention provides the manufacturing method of shochu containing the red yeast rice obtained by said iron making method.

The present invention also provides a red yeast rice obtained by the above-described method for making a koji. Furthermore, this invention provides the food-drinks using this red yeast rice as a raw material.
The red koji obtained by the koji making method of the present invention can be used in accordance with a normal koji use method by a method known to those skilled in the art. For example, it can be blended as a processed product such as a dried product, an extract extract, an extract extract concentrate, or an extract extract powder as a raw material for brewed foods and drinks such as wheat shochu. Moreover, red yeast rice made from wheat has a peculiar fragrance of bread-like fragrance, and by using this as a raw material, such a fragrance can be given to the product. Examples of foods and drinks using red yeast rice as a raw material of the present invention include, for example, various shochu (eg, barley shochu), tofu milk, tofu yo, soy sauce, protein materials using meatballs (meat, eggs, seafood, tofu, etc.) Etc.), pickles, processed meat products, processed seafood products, rice cakes, confectionery, various health foods, nutritional supplements, various processed products (dried product, extract extract, extract extract concentrate, extract extract powder, etc.) However, it is not limited to these.

  According to the present invention, the koji mold is sufficiently proliferated in the pre-culture step, and an open-type koji making can be performed in the main culture step. In addition, it is possible to move to the main culture step after the pre-culture without passing through the cell separation step and / or the cell washing step, and no special pH adjustment is required. Therefore, according to the present invention, there is no need for a special koji making apparatus for maintaining an aseptic environment during the main culture, and koji koji is produced by an automatic koji making apparatus or a manual operation that is usually used in brewing. As a result, it is possible to easily and stably produce red yeast rice that has low fertility and is easily contaminated by other bacteria.

Hereinafter, the present invention will be described with reference to examples.
Example 1
Add 260 g of dried wheat straw to 1000 ml of water, keep the product temperature at 55 ° C for 12 hours with stirring, cool to 30 ° C, filter using No. 2 filter paper, Obtained. This saccharified saccharified solution was diluted with water so as to be Brix 10, 150 ml was poured into a 500 ml Erlenmeyer flask and sterilized by autoclave.
Here, 1 platinum ear inoculated mycelium of Monascus (used strain: Monascus Pilosus IFO 4520) cultivated on YM agar medium and cultured at 35 ° C for 7 days (pre-culture) .
Next, 1 kg of raw barley is washed with water, immersed in water for 1 hour, and steamed for 1 hour after draining for 1 hour to cool the steamed wheat barley to 30 ° C. Then, 150 ml of the seed red yeast broth culture medium was mixed and cultured at a temperature of 38 ° C. and a humidity of 85% for 5 days (main culture). The container used for the main culture was a commercially available shallow long bat, and was performed under open conditions.
Thus, the propagation of miscellaneous bacteria obtained in the two-stage culture was not observed, and the red yeast rice had a unique fragrance and was a sensually good cocoon.

Example 2
In order to examine the concentration of koji molds in the seed koji culture broth, the same wheat straw saccharified solution as in Example 1 was obtained and inoculated with koji mold (used strain: Monascus Pilosus IFO4520) and shaken. Incubation was performed at 35 ° C. using a culture apparatus (preculture).
By adjusting the culturing time, it was possible to obtain red yeast cell cultures for seeds of 4, 5.3, 10, and 26 g / L, respectively, by dry cell weight.
Using these, main culture was carried out under the same conditions as in Example 1.
As a result, among the red yeast rice culture broth for seeds, the dry cell weight of 4 g / L was contaminated by other bacteria and could not be produced, but the dry cell weight was 5.3, 10 In the case of 26 g / L, it was possible to produce red koji with a characteristic fragrance. In particular, the amount of 10 g / L had a large amount of initial bacteria, and there was no problem in the course of the ironmaking.

  As described above, the present invention does not require a special iron making apparatus for maintaining an aseptic environment, and can easily make red yeast rice, and can be used for stable production of red yeast rice.

Claims (9)

(1) a pre-culture step of cultivating red koji mold in a sterilized liquid medium at a culturable temperature to a dry cell weight of 4.1 to 50 g / L; and
(2) A temperature at which culture can be performed by mixing all or part of the culture solution obtained in step (1) with the starch raw material at a mixing ratio of 50 to 250 parts of the culture solution with respect to 1000 parts of the starch raw material. And a main culture step of culturing in an open system at a culturable humidity;
A method for making red koji. 2. The koji making method according to claim 1, wherein the dry cell weight in the step (1) is 5.3 to 26 g / L. 3. The koji making method according to claim 1, wherein the mixing ratio in the step (2) is 100 to 200 parts of the culture solution with respect to 1000 parts of the starch raw material. The sterilized liquid medium is at least one selected from the group consisting of a commercially available sterilized synthetic medium, a sterilized saccharified solution of a starch raw material, a sterilized rice bran saccharified solution, and a sterilized wheat straw saccharified solution. Item 4. The iron making method according to any one of Items 1 to 3. The iron making method according to any one of claims 1 to 4, wherein Brix of the sterilized liquid medium is 5 to 30. 6. The koji making method according to any one of claims 1 to 5, wherein the starchy raw material in the step (2) is a pregelatinized starchy raw material. The koji making method according to any one of claims 1 to 6, wherein the pH is not adjusted. A step of obtaining red yeast rice by the koji making method according to any one of claims 1 to 7 ;
And a step of using the obtained red yeast rice cake as a raw material for food and drink, a method for producing a food and drink. 9. The production method according to claim 8 , wherein the food or drink is shochu.