JP6288837B2 - Lactic acid bacteria fermented product of rice bran cereal powder or rice bran saccharified product and method for producing the same - Google Patents
Lactic acid bacteria fermented product of rice bran cereal powder or rice bran saccharified product and method for producing the same Download PDFInfo
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- JP6288837B2 JP6288837B2 JP2014066326A JP2014066326A JP6288837B2 JP 6288837 B2 JP6288837 B2 JP 6288837B2 JP 2014066326 A JP2014066326 A JP 2014066326A JP 2014066326 A JP2014066326 A JP 2014066326A JP 6288837 B2 JP6288837 B2 JP 6288837B2
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- rice bran
- saccharified
- rice
- product
- lactic acid
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Description
本発明は、米糠麹穀物粉糖化物ないし米糠麹糖化物の乳酸菌発酵物およびその製造方法に関するものである。詳しく述べると本発明は、機能性有効成分を多く含み、また香り、風味等が良好で食品材料として有用である米糠麹穀物粉糖化物ないし米糠麹糖化物の乳酸菌発酵物およびその製造方法に関するものである。 The present invention relates to a rice bran cereal flour saccharified product or a rice saccharified lactic acid bacteria fermented product and a method for producing the same. More specifically, the present invention relates to a rice bran cereal flour saccharified product or a lactic acid bacterium fermented product of rice saccharified saccharified product which is rich in functional active ingredients and has a good aroma and flavor and is useful as a food material, and a method for producing the same. It is.
玄米の胚芽や表皮からなる米糠は、米全体の約１割を占めており、我が国における水田から生産される豊富な資源である。また、米糠は栄養価が高く、繊維質を多く含み、ビタミン、鉄分などのミネラルも豊富に含むものである。また、米糠には、γ―オリザノールが多く含まれ、その結合物であるフェルラ酸は抗酸化作用による細胞の老化防止、抗腫瘍活性、メタボリックシンドロームおよびアルツハイマー型認知症の予防に有効であることが知られている。しかしながら、米糠は、酸化安定性、細菌繁殖、食味等の点において問題があり、米糠油として油分抽出して一部利用されている他は、肥料原料、畜産用飼料原料や糠漬けの糠床材料などとして主に利用されており、食料としてはあまり有効に活用されていないのが現状である。 Rice bran made of brown rice germ and epidermis accounts for about 10% of the total rice, and is an abundant resource produced from paddy fields in Japan. Rice bran is highly nutritious, contains a lot of fiber, and contains abundant minerals such as vitamins and iron. In addition, rice bran contains a lot of γ-oryzanol, and its combined ferulic acid is effective in preventing cell aging by antioxidant action, antitumor activity, metabolic syndrome and prevention of Alzheimer's dementia. Are known. However, rice bran has problems in terms of oxidative stability, bacterial growth, taste, etc. Other than being used as a part of oil extracted from rice bran oil, it is used as a fertilizer raw material, livestock feed raw material, and rice bran dredging material. It is mainly used as such, and it is not used effectively as food.
特許文献１には、米糠の粉末に、水分を加え粒子状に加工する第一の工程と、該粒子状になった米糠を蒸気をあて蒸す第二の工程と、該蒸した米糠に、アスペルギルス・オリーゼ（Aspergillus oryzae)を種麹として摂取し、むろにおいて培養する第三の工程と、培養された麹と培養中に産出された酵素を含む玄米麹を乾燥する第４の工程とからなる米糠を基質とした麹培養方法が開示され、これにより得られた培養した麹菌と該麹菌から産生された酵素からなる玄米麹を、健康補助食品として利用することが提案されている。 Patent Document 1 discloses that a first step of adding moisture to rice bran powder to process it into particles, a second step of steaming the particulate rice bran with steam, and aspergillus to the steamed rice bran A rice bran comprising a third step of ingesting aspergillus oryzae as a seed bran and cultivating it in a marrow, and a fourth step of drying the cultured porridge and the brown rice bran containing the enzyme produced during the cultivation. A method for culturing koji using as a substrate has been disclosed, and it has been proposed to use brown rice koji made of cultured koji molds and enzymes produced from the koji molds as health supplements.
しかしながら、特許文献１に示されるような方法により製造された米糠麹は、麹菌の育成、当該麹菌による酵素生産性が十分なものとはいえず、また、例えば、このような米糠麹を用いて米粉糖化液を製造した場合、その糖度やクエン酸含有量、また遊離フェルラ酸等の有効成分の含有量が低く、香りや風味としても、食用として適したものとはなっていないものであった。 However, rice bran produced by the method as shown in Patent Document 1 cannot be said to be sufficient for growing a koji mold and for producing an enzyme with the koji mold. When a rice saccharified solution was produced, the sugar content, citric acid content, and the content of active ingredients such as free ferulic acid were low, and the fragrance and flavor were not suitable for food use. .
ところで、米糠油の製造は、通常、米糠を乾式エクストルージョンまたはクッキング、あるいは湿式エクストルージョンまたは水蒸気処理に供することによって、米糠に含まれるリパーゼを失活させ、そして、米糠をノルマルヘキサンによって処理することで米油を抽出することで行われている（溶剤抽出法）。得られた米油原油は、通常、０．５％程度の微粉末と５〜８％の蝋を含む。原油を脱ガム、脱酸、脱蝋、脱色、ウインター処理し、次いで脱臭している。米油原油を抽出した残留分はいわゆる脱脂糠である。脱脂糠は、米糠に含まれている上記したようなビタミン、ミネラル、繊維質成分や、多様な生理活性物質を未だ多く含んでいる。 By the way, the manufacture of rice bran oil usually involves inactivating the lipase contained in rice bran by subjecting the rice bran to dry extrusion or cooking, or wet extrusion or steam treatment, and then treating the rice bran with normal hexane. This is done by extracting rice oil (solvent extraction method). The obtained rice oil crude oil usually contains about 0.5% fine powder and 5-8% wax. Crude oil is degummed, deacidified, dewaxed, decolorized, wintered and then deodorized. The residue extracted from the rice oil crude is so-called defatted rice cake. The defatted rice bran still contains a lot of vitamins, minerals, fiber components and various physiologically active substances as described above.
しかし、米糠から米油原油をノルマルヘキサンを使用して抽出すると、大豆油や菜種油の場合と比べて溶剤のロスが多く、大気中に比較的に多量の溶剤が放出されるために、環境的に悪影響がある。そして、ノルマルヘキサンを使用して米油原油を抽出すると、抽出後の脱脂糠は、ノルマルヘキサンを含有するおそれがあることから、人用の食品としては使用できなかった。 However, extraction of rice oil crude oil from rice bran using normal hexane causes more solvent loss than soybean oil and rapeseed oil, and a relatively large amount of solvent is released into the atmosphere. Has a negative effect. And when rice oil crude oil was extracted using normal hexane, since the defatted rice cake after extraction may contain normal hexane, it could not be used as a food for human use.
また、エキスペラーによって米糠を圧搾し、残留した脱脂糠を粉砕し、微粉末を得ることも知られている。しかし、この場合には、米糠が摩擦熱により２００℃以上の高温にさらされるために、タンパク質およびでんぷんが熱変性する。このため、例えば脱脂糠粉末と小麦粉を混合してミックス粉とし、ミックス粉を使用してスポンジケーキを造ると、製品が離水してしまい、所定の形状を保持できず、このため食品原料としては利用困難であった。 It is also known to squeeze rice bran with an expeller and pulverize the remaining defatted porridge to obtain fine powder. However, in this case, since rice bran is exposed to a high temperature of 200 ° C. or more due to frictional heat, proteins and starch are thermally denatured. For this reason, for example, if defatted rice bran powder and wheat flour are mixed to form a mixed powder, and a sponge cake is made using the mixed powder, the product will be water-removed and the predetermined shape cannot be maintained. It was difficult to use.
このような観点から、我々は、特許文献２に開示されるように、米糠の低温圧搾機によって得られた蝋分１％以下、油分１２％以下の脱脂糠を粉砕することによって、半脱脂糠粉末を得ることを特徴とする、脱脂糠粉末の製造方法を提唱した。これによって得られる脱脂糠粉末は、ノルマルヘキサン等の有機溶剤分を含有しておらず、また、食品製造用粉体として使用した場合に離水を生じにくく、食品の形状保持性が良好となるものであった。しかしながら、その香り、風味等に関しては未だ十分なものとは言えず改良の余地の残るものであった。 From this point of view, as disclosed in Patent Document 2, we crushed the defatted rice bran having a wax content of 1% or less and an oil content of 12% or less obtained by a low-temperature press of rice bran to produce a semi-defatted rice cake. A method for producing a defatted soot powder characterized by obtaining a powder was proposed. The defatted soot powder obtained by this method does not contain organic solvent components such as normal hexane, and when used as a powder for food production, it does not easily cause water separation and has good shape retention of food. Met. However, the fragrance, flavor, etc. are still not sufficient, and there remains room for improvement.
なお、米糠からフェルラ酸を抽出する技術としては、特許文献３には、米糠をエタノール抽出処理し、エタノールを除去後に得られる残渣を酵素により加水分解して遊離フェルラ酸を得る技術が、また特許文献４には、米糠を水等の溶媒に所定時間浸漬した後、固液分離により米糠浸出液を回収し、この米糠浸出液をイオン交換樹脂と接触させて米糠吸着物質を吸着させ、当該米糠吸着物質をアルカリ溶液と接触させて米糠吸着物質を加水分解する技術が開示されている。しかしながら、これらの方法はいずれも多段の工程を必要とし、処理が煩雑なものとなるうえその効率も十分なものとは言えない。 As a technique for extracting ferulic acid from rice bran, Patent Document 3 discloses a technique for obtaining free ferulic acid by subjecting rice bran to ethanol extraction treatment and hydrolyzing the residue obtained after removing ethanol with an enzyme. In Reference 4, after immersing rice bran in a solvent such as water for a predetermined time, the rice bran leachate is recovered by solid-liquid separation, and the rice bran leachate is brought into contact with an ion exchange resin to adsorb the rice bran adsorbent. Is disclosed in which a rice bran adsorbent is hydrolyzed by bringing it into contact with an alkaline solution. However, each of these methods requires a multi-step process, and the processing becomes complicated and the efficiency is not sufficient.
また、米糠原料を乳酸発酵する技術も知られている。例えば、特許文献５には、米糠成分を含有する原料に水を添加した後、液化型アミラーゼを加えて加熱処理し、予め澱粉を液化した後、この処理液に液化型アミラーゼ、セルラーゼ、プロテアーゼおよび糖化型アミラーゼから選ばれた少なくとも１種を加えて酵素処理し、この処理液を遠心分離又は濾過して油脂部分を除去することによって発酵原料液を調製し、さらにこれに乳酸菌を摂取して一次発酵させた後、得られた一次発酵液にフラボバクテリウム属に属する微生物を摂取して二次発酵させることによって乳酸発酵液を得ることが開示されている。 In addition, a technique for lactic acid fermentation of rice bran ingredients is also known. For example, in Patent Document 5, after adding water to a raw material containing rice bran ingredients, liquefied amylase is added and heat-treated, and starch is liquefied in advance, and then liquefied amylase, cellulase, protease and At least one selected from saccharified amylase is added and subjected to enzyme treatment, and this treatment solution is centrifuged or filtered to prepare a fermentation raw material solution by removing the oil and fat portion. It is disclosed that after fermentation, a lactic acid fermentation broth is obtained by ingesting a microorganism belonging to the genus Flavobacterium into the obtained primary fermentation broth and performing secondary fermentation.
さらに、特許文献６には野菜、穀物、果物、草類、豆類、芋類、種子、米糠、ふすま等の植物素材を酵素発酵処理した後、フェルラ酸産生能を有するラクトバチルス・ヘルベティカス等の特定の乳酸菌群中で培養することによって、フェルラ酸含有画分を製造する方法が開示されている。 Further, Patent Document 6 specifies Lactobacillus helveticus having ferulic acid-producing ability after enzymatic fermentation of plant materials such as vegetables, grains, fruits, grasses, beans, potatoes, seeds, rice bran, and bran. A method for producing a ferulic acid-containing fraction by culturing in a group of lactic acid bacteria is disclosed.
しかしながら、特許文献５、６に示される技術に関しても、乳酸発酵を行うための米糠原料の前処理が十分なものではなく、最終的に得られる乳酸菌発酵物の風味、味覚が満足のいくものとならず、また米糠が本来有するビタミン、ミネラル、その他の多様な生理活性物質等を十分に有効活用できるものとはなっておらず、改善の余地があった。 However, regarding the techniques shown in Patent Documents 5 and 6, pretreatment of rice bran raw material for performing lactic acid fermentation is not sufficient, and the flavor and taste of the finally obtained lactic acid bacteria fermentation product are satisfactory. In addition, the vitamins, minerals, and other various physiologically active substances inherent in rice bran are not fully utilized, and there is room for improvement.
従って本発明は、上記したようにビタミン、ミネラル、繊維質成分や、多様な生理活性物質を豊富に含む米糠の食品材料としての有効利用を図るために、これらの有効成分を多く含み、また香り、風味等が良好で食品材料として有用である米糠麹穀物粉糖化物ないし米糠麹糖化物の乳酸菌発酵物の製造方法およびこれにより得られた米糠麹穀物粉糖化物ないし米糠麹糖化物の乳酸菌発酵物を提供することを課題とする。 Therefore, the present invention contains a large amount of these active ingredients and scents in order to effectively use as a food material of rice bran rich in vitamins, minerals, fiber ingredients and various physiologically active substances as described above. , Saccharified rice bran powder saccharified product or rice saccharified fermented lactic acid bacteria fermented product, and lactic acid bacteria fermented rice bran grain saccharified product or rice bran saccharified product The issue is to provide goods.
上記課題を解決する本発明は、（１）低温圧搾により脱脂処理して得られた脱脂米糠粉末を、水分調整して所定形状に成形した後、乾燥して保形し、（２）得られた脱脂米糠成形物に対して、アスペルギルス・カワチ（Aspergillus kawachii)、およびその自然変異株、人工的突然変異株、及び遺伝子操作による変異株から成る群から選択される少なくとも１種の麹菌を水分とともに添加し、培養を行い、（３）（ａ）得られた米糠麹に、加水加熱して糊化させた穀物粉を、乾燥重量換算で１：０．１〜１：１０の割合で加え、５０℃〜６０℃の温度条件下で糖化処理する、または（ｂ）得られた米糠麹に対し水を、１：２〜１：４の割合で加え、５０℃〜６０℃の温度条件下で糖化処理し、（４）加熱により麹菌ないし酵素を殺菌、失活させ、必要に応じて水分調節の後、（５）得られた米糠麹穀物粉糖化物または米糠麹糖化物に乳酸菌を加えて培養を行うことを特徴とする米糠麹穀物粉糖化物ないし米糠麹糖化物の乳酸菌発酵物の製造方法である。 The present invention for solving the above problems is (1) obtained by adjusting moisture to form a degreased rice bran powder obtained by degreasing by low-temperature pressing, and then drying and retaining the shape, and (2) obtained. The defatted rice bran molded product with at least one Aspergillus kawachii and its natural mutants, artificial mutants, and genetically engineered mutants together with water (3) (a) To the obtained rice bran, cereal flour hydrolyzed and gelatinized is added at a ratio of 1: 0.1 to 1:10 in terms of dry weight, Saccharification is performed under a temperature condition of 50 ° C. to 60 ° C., or (b) water is added to the obtained rice bran in a ratio of 1: 2 to 1: 4, and under a temperature condition of 50 ° C. to 60 ° C. Saccharification treatment (4) Sterilization and inactivation of Neisseria gonorrhoeae or enzyme by heating, necessary (5) Lactic acid bacteria of rice bran cereal powder saccharified product or saccharified rice bran saccharified product, characterized by adding lactic acid bacteria to the obtained rice koji grain saccharified product or rice saccharified saccharified product after moisture control accordingly It is a manufacturing method of fermented material.
上記米糠麹穀物粉糖化物ないし米糠麹糖化物の乳酸菌発酵物の製造方法において、低温圧搾による脱脂処理は、１００℃〜１３０℃の温度条件下において行われ、脱脂米糠粉末は油分含有量１２％以下のものとされていることが望ましい。 In the above-mentioned method for producing rice bran cereal powdered saccharified product or rice saccharified lactic acid bacteria fermented product, the degreasing treatment by low-temperature pressing is performed under a temperature condition of 100 ° C. to 130 ° C., and the defatted rice bran powder has an oil content of 12%. The following is desirable.
上記米糠麹穀物粉糖化物ないし米糠麹糖化物の乳酸菌発酵物の製造方法において、脱脂米糠成形物はフレーク状、粒状とされたものであり、水分含量が３〜１０％程度、より好ましくは４〜６％のものであることが望ましい。 In the above-mentioned method for producing rice bran cereal powdered saccharified material or lactic acid bacteria fermented product of rice bran saccharified product, the defatted rice bran molded product is flaky and granular, and has a water content of about 3 to 10%, more preferably 4 It is desirable that it is ˜6%.
上記米糠麹穀物粉糖化物ないし米糠麹糖化物の乳酸菌発酵物において、麹菌の培養は、脱脂米糠成形物の水分含有量を３２〜４２％に調整して行うことが望ましい。 In the rice bran cereal flour saccharified product or the rice saccharified lactic acid bacterium fermented product, the culturing of the koji mold is desirably performed by adjusting the moisture content of the defatted rice koji molded product to 32 to 42%.
上記米糠麹穀物粉糖化物ないし米糠麹糖化物の乳酸菌発酵物において、乳酸菌としては、エンテロコッカス・フェシウム、ラクトバチルス・ラムノサス、ストレプトコッカス・サーモフィルスまたはラクトバチルス・ヘルベティカスの少なくともいずれかを含むものであることが望ましい。 In the above rice bran cereal flour saccharified product or rice saccharified lactic acid bacteria fermented product, it is desirable that the lactic acid bacteria include at least one of Enterococcus faecium, Lactobacillus rhamnosus, Streptococcus thermophilus, or Lactobacillus helveticus .
上記米糠麹穀物粉糖化物ないし米糠麹糖化物の乳酸菌発酵物において、乳酸菌としては、エンテロコッカス・フェシウム、ラクトバチルス・ラムノサス、およびラクトバチルス・ブレビスを混合して含むこと、またはエンテロコッカス・フェシウム、ラクトバチルス・アシドフィルス、ラクトバチルス・ラムノサス、およびラクトバチルス・ブレビスを混合して含むことが望ましい。 In the above rice bran cereal flour saccharified product or rice saccharified lactic acid bacterium fermented product, the lactic acid bacteria may include a mixture of Enterococcus faecium, Lactobacillus rhamnosus, and Lactobacillus brevis, or Enterococcus faecium, Lactobacillus It is desirable to contain a mixture of acidophilus, Lactobacillus rhamnosus, and Lactobacillus brevis.
上記米糠麹穀物粉糖化物ないし米糠麹糖化物の乳酸菌発酵物においては、乳酸菌として、上記した製造方法により先に調製された米糠麹穀物粉糖化物ないし米糠麹糖化物の乳酸菌発酵物の一部を用い、これを新たな米糠麹穀物粉糖化物ないし米糠麹糖化物に添加することも可能である。 In the above-mentioned rice bran cereal powder saccharified product or rice saccharified lactic acid bacterium fermented product, as a lactic acid bacterium, a part of the rice bran cereal powder saccharified product or rice saccharified saccharified product lactic acid bacterium fermented product previously prepared by the above production method It is also possible to add this to a new rice bran cereal powder or rice bran saccharified product.
上記米糠麹穀物粉糖化物ないし米糠麹糖化物の乳酸菌発酵物の製造方法において、穀物粉として米粉を用いることが望ましい。 In the above method for producing a rice bran cereal powder saccharified product or a lactic acid bacteria fermented product of rice saccharified product, it is desirable to use rice flour as the cereal powder.
本発明の米糠麹穀物粉糖化物ないし米糠麹糖化物の乳酸菌発酵物の製造方法によれば、脱脂ないし半脱脂米糠を原料として、香り、風味が改善され、またＧＡＢＡ、オルチニン、シトルリンなどの有用なアミノ酸代謝物およびアデノシンなどの核酸代謝物含有量が増加し、フェルラ酸やクエン酸等の有用成分を多く含む上で、十分な糖度と適度な酸味を有した米糠麹穀物粉糖化物ないし米糠麹糖化物の乳酸菌発酵物を製造することが可能となり、米糠を原料として極めて有用な食品材料を提供できるものである。 According to the method for producing a lactic acid bacteria fermented product of rice bran grain flour saccharified or rice bran saccharified product of the present invention, fragrance and flavor are improved using defatted or semi-defatted rice bran as a raw material, and GABA, ortinin, citrulline and the like are useful. A high content of amino acid metabolites and nucleic acid metabolites such as adenosine, containing a lot of useful components such as ferulic acid and citric acid, and having a sufficient sugar content and moderate sourness It is possible to produce a fermented lactic acid bacterium of saccharified saccharified product, and provide a very useful food material using rice bran as a raw material.
以下、本発明を実施形態に基づき、より詳細に説明する。 Hereinafter, the present invention will be described in more detail based on embodiments.
(脱脂米糠粉末)
本発明の米糠麹穀物粉糖化物ないし米糠麹糖化物の乳酸菌発酵物の製造方法においては、原料として、低温圧搾により脱脂処理して得られた脱脂米糠粉末を使用する。
(Degreased rice bran powder)
In the method for producing a rice bran grain saccharified product or a rice saccharified lactic acid bacteria fermented product of the present invention, a defatted rice bran powder obtained by degreasing by low-temperature pressing is used as a raw material.
原料として脱脂していない米糠を使用することは、米糠に含まれる油分が麹菌の増殖作用を阻害する一因となるゆえ、好ましくない。さらに、米糠の脱脂処理に、一般的に行われるようなノルマルへキサン等の有機溶剤を使用すると、その後の食品用原料としては不適となる。そこで、本発明においては、低温圧搾により脱脂処理して得られた脱脂米糠粉末を使用するものである。 The use of non-defatted rice bran as a raw material is not preferable because the oil contained in the rice bran becomes one factor that inhibits the growth of koji mold. Furthermore, if an organic solvent such as normal hexane as commonly used in the degreasing treatment of rice bran is used, it becomes unsuitable as a subsequent food material. Therefore, in the present invention, defatted rice bran powder obtained by degreasing by low-temperature pressing is used.
ここで低温圧搾とは、米糠を加圧し１００℃以下の温度の米油原油を絞り出すことである。 Here, low-temperature pressing is to press the rice bran and squeeze out rice oil crude oil having a temperature of 100 ° C. or lower.
原料となる米糠は、代表的には、例えば、水分：１３〜１５％、油分：１８〜２０％、固形 分：６５〜７０％、蝋分：０．９〜１．６％、リン脂質：０．３〜０．５％、その他、リパーゼなどの酵素等を含有している。 The rice bran used as a raw material is typically, for example, moisture: 13-15%, oil: 18-20%, solid: 65-70%, wax: 0.9-1.6%, phospholipid: It contains 0.3-0.5% and other enzymes such as lipase.
このような米糠を低温圧搾するには、特に限定されるわけではないが、前述した特許文献２において開示されるようにして行うことが可能である。 Although low-temperature pressing of such rice bran is not particularly limited, it can be performed as disclosed in Patent Document 2 described above.
すなわち、まず、米糠から、例えば、シフターなどによって、不要な異物（例えば石、砕けた米）を除去し、次いで、米糠を一定量ごと乾燥機に送り、送風機から熱風を送風して気流乾燥する。この気流乾燥によって、比較的に短時間で殺菌および乾燥を行う。乾燥後の米糠の好ましい水分量は５〜１０％、より好ましくは５〜６％である。次いで、ラインを通して米糠を空気輸送し、サイクロンを通してケトルへと投入する。ケトルにおいては、米糠を加熱焙煎し、これによってリバーゼを失活させて米糠の酸価の上昇を止める。一般に、玄米を精米すると、米糠中のリパーゼが直ちに活性化され、米糠中のトリグリセリドを加水分解し、遊離脂肪酸、ジグリセリド、モノグリセリドを生み出す。遊離脂肪酸の量が増大すると、遊離脂肪酸の酸化によって米糠に石鹸様の匂いが発生し、食用に適さなくなる。このため、乾燥後に米糠を焙煎することで、リパーゼを失活させることが望ましい。ただし、焙煎時の温度が高くなると、米糠中のタンパク質およびデンプンが変性し、脱脂糠粉末の形状保持性が低下する傾向がある。従って、脱脂糠粉末の形状 保持性を良好とするという観点からは、焙煎時の温度を１３０℃以下とすることが好ましい。また、リバーゼを失活させるという観点からは、焙煎時の温度を１００℃以上とすることが好ましい。また、好ましくは、焙煎段階での米糠の水分量を２〜８％とする。 That is, first, unnecessary foreign matters (for example, stones, broken rice) are removed from the rice bran by, for example, a shifter, and then, the rice bran is sent to a dryer in a certain amount, and hot air is blown from the blower to be air-dried. . By this air flow drying, sterilization and drying are performed in a relatively short time. The preferable water content of the rice bran after drying is 5 to 10%, more preferably 5 to 6%. Next, the rice bran is pneumatically transported through the line, and then fed into the kettle through the cyclone. In the kettle, rice bran is heated and roasted, thereby inactivating the ribose and stopping the rise in the acid value of the rice bran. In general, when brown rice is polished, lipase in rice bran is immediately activated, and triglycerides in rice bran are hydrolyzed to produce free fatty acids, diglycerides and monoglycerides. As the amount of free fatty acid increases, the oxidation of free fatty acid produces a soapy odor in rice bran, making it unfit for consumption. For this reason, it is desirable to deactivate lipase by roasting rice bran after drying. However, when the temperature at the time of roasting becomes high, the protein and starch in the rice bran are denatured and the shape retention of the defatted koji powder tends to decrease. Therefore, from the viewpoint of improving the shape retention of the defatted soot powder, the roasting temperature is preferably 130 ° C. or lower. Moreover, it is preferable that the temperature at the time of roasting shall be 100 degreeC or more from a viewpoint of inactivating ribose. Preferably, the water content of the rice bran at the roasting stage is 2 to 8%.
次いで、米糠を低温圧搾機に投入し、低温圧搾、すなわち、前記したように、米糠を加圧し１００℃以下の温度の米油原油を絞り出す。また、脱脂糠粉末の形状保持性を向上させるという観点から、低温圧搾後のケーキの温度を１３０℃以下とすることが好ましい。 Next, the rice bran is put into a low-temperature pressing machine, and the rice oil crude oil having a temperature of 100 ° C. or lower is squeezed out by cold pressing, that is, as described above. Moreover, it is preferable that the temperature of the cake after low-temperature pressing shall be 130 degrees C or less from a viewpoint of improving the shape retainability of defatted lees powder.
ここで、低温圧搾に供する米糠の温度は、前述したよう に、１００℃以上、１３０℃以下とすることが、リパーゼを失活させる上で好ましい。特に好ましくは、１００℃以上、１１５℃、更に好ましくは１０５℃以上、１１０℃以下に加熱された米糠を低温圧搾機に投入し、低温圧搾を行う。 Here, as described above, the temperature of the rice bran used for low-temperature pressing is preferably 100 ° C. or higher and 130 ° C. or lower in order to deactivate the lipase. Particularly preferably, rice bran heated to 100 ° C. or higher and 115 ° C., more preferably 105 ° C. or higher and 110 ° C. or lower is charged into a low-temperature press and subjected to low-temperature pressing.
特に好ましくは、低温圧搾機が、１００℃以上、１１５℃以下、更に好ましくは１０５℃以上、１１０℃以下に加熱された米糠を受け入れて圧搾し、蝋分の多くを米油原油中に絞り出す。 Particularly preferably, the low-temperature press accepts and squeezes rice bran heated to 100 ° C. or higher and 115 ° C. or lower, more preferably 105 ° C. or higher and 110 ° C. or lower, and squeezes much of the wax into rice oil crude oil.
一方、低温圧搾機においては、脱脂糠の蝋分が１％以下となり、油分が１２％以下となるような圧力を加えることで脱脂米糠が得られる。なお、蝋分とは、室温で固形の脂肪族エステルのことであり、典型的には、炭素数１６以上の飽和脂肪酸と炭素数２４以上の脂肪族アルコールとのエステルである。 On the other hand, in a low-temperature press, defatted rice bran can be obtained by applying a pressure such that the wax content of the defatted rice bran is 1% or less and the oil content is 12% or less. The wax is an aliphatic ester that is solid at room temperature, and is typically an ester of a saturated fatty acid having 16 or more carbon atoms and an aliphatic alcohol having 24 or more carbon atoms.
好適な実施形態においては、低温圧搾直後の脱脂糠の蝋分の含有量は、０．８％以下である。なお、蝋分とは、室温で固形の脂肪族エステルのことであり、典型的には、炭素数１６以上の飽和脂肪酸と炭素数２４以上の脂肪族アルコールとのエステルである。 In a preferred embodiment, the content of the defatted bran wax immediately after cold pressing is 0.8% or less. The wax is an aliphatic ester that is solid at room temperature, and is typically an ester of a saturated fatty acid having 16 or more carbon atoms and an aliphatic alcohol having 24 or more carbon atoms.
また、好適な実施形態においては、低温圧搾直後の脱脂糠の油分の含有量を１０％以下とすることができ、これによって脱脂糠粉末を貯蔵したときの酸価の上昇を一層効果的に抑制できる。この観点からは、脱脂糠の油分の含有量を６％以下とすることが更に好ましい。 Moreover, in suitable embodiment, content of the oil content of the defatted lees immediately after low temperature pressing can be made into 10% or less, and this suppresses the raise of an acid value when storing the defatted lees powder more effectively. it can. From this point of view, the oil content of the defatted lees is more preferably 6% or less.
低温圧搾直後の脱脂米糠は、形状が一定していないので、必要に応じて、解砕機等を使用して解砕し、粒度を一定し、さらに、例えば、ハンマーミル、ピンミル、ローラーミル、石臼、ディスクミル等を用いて粉砕、分級処理を行うことができる。 The shape of defatted rice bran immediately after low-temperature pressing is not constant, so if necessary, it can be crushed using a crusher, etc., and the particle size can be fixed, and for example, hammer mill, pin mill, roller mill, stone mill Further, pulverization and classification can be performed using a disk mill or the like.
なお、このような、低温圧搾により脱脂処理して得られた脱脂米糠粉末としては、例えば、ハイブレフ（商品名、サンブラン株式会社製）として、商業的にも入手可能である。 In addition, as such a defatted rice bran powder obtained by degreasing by low-temperature pressing, it is commercially available as, for example, Hiblev (trade name, manufactured by Sun Blanc Co., Ltd.).
(脱脂米糠の成形加工）
本発明においては、後述するような特定の糸状菌（麹菌）を脱脂米糠に繁殖させ麹を得るに先立ち、上記のようにして調製した脱脂米糠粉末を、水分調整して所定形状に成形した後、乾燥して保形し、脱脂米糠成形物とする。脱脂米糠成形物の水分含有量は特に限定されるものではないが、例えば、３〜１０％程度、より好ましくは４〜６％程度のものとすることができる。
(Molding process of defatted rice bran)
In the present invention, after the specific filamentous fungus (gonococcus) described below is propagated in the defatted rice bran to obtain the koji, the defatted rice bran powder prepared as described above is adjusted to a water content and formed into a predetermined shape. Dry and keep the shape to make a defatted rice bran molded product. Although the water content of the defatted rice bran molded product is not particularly limited, it can be, for example, about 3 to 10%, more preferably about 4 to 6%.
これは、麹菌の繁殖には十分な酸素が必要であり、粉末状の脱脂米糠であると、堆積状態において十分な酸素が行渡らず、麹とした場合の品質が低下することを防止するためである。 This is because enough oxygen is necessary for the growth of koji molds, and in the case of powdered defatted rice bran, sufficient oxygen does not flow in the deposited state to prevent deterioration in quality when drought It is.
脱脂米糠成形物の形状としては、上記したように堆積状態においても脱脂米糠に十分な酸素が接触できるものとできる限り、特に限定されるわけではなく、例えば、粒状、フレーク状、麺状等の固形状とすることができる。その大きさとしても特に限定されるわけではないが、例えば、成形物の外寸のうち、少なくとも最も短尺となる部位が、３〜５ｍｍ程度のものとすることができる。 The shape of the defatted rice bran molded product is not particularly limited as long as it can be contacted with sufficient oxygen in the defatted rice bran as described above, for example, granular, flaky, noodle-like, etc. It can be solid. Although it does not necessarily limit even if it is the magnitude | size, For example, the site | part which becomes the shortest at least among the external dimensions of a molded object can be a thing about 3-5 mm.
具体的には例えば、脱脂米糠粉末を、水分調整、例えば、加水して水分含有量を３０〜４０％程度とし、押出し製麺機で製麺した後、裁断してフレーク状とし、スチーム加熱器にて、９５〜１２０℃、代表的には約１００℃の温度にて加熱することによって、固形状に成形した脱脂米糠成形物とすることができる。 Specifically, for example, defatted rice bran powder is moisture-adjusted, for example, watered to a moisture content of about 30 to 40%, noodle-made with an extrusion noodle machine, cut into flakes, and a steam heater Thus, a defatted rice bran molded product formed into a solid can be obtained by heating at a temperature of 95 to 120 ° C., typically about 100 ° C.
なお、このような成形加工方法としては、上記に例示したものに限られることなく、各種の成形機、造粒機を使用することができる。 In addition, as such a shaping | molding processing method, it is not restricted to what was illustrated above, Various molding machines and granulators can be used.
なお、脱脂米糠粉末を上記したように成形加工する上で、例えば、酒米吟上粕や米粉を添加して、保形性を向上させることも可能である。しかしながら、前記した脱脂米糠粉末を原料とした場合、これらのつなぎ成分を添加せずとも、水分含有量が３〜１０％程度の十分な保形性を有した脱脂米糠成形物とすることができ、麹とするために、例えば、水分含有量を３０〜４０％、代表的には約３５％程度となるように加水しても、成形物は崩壊することないため、これらのものを混合する必要性は特にはない。 In addition, when shape | molding a defatted rice bran powder as mentioned above, it is also possible to improve shape-retaining property, for example, by adding sake rice ginjo rice bran or rice flour. However, when the above-described defatted rice bran powder is used as a raw material, it is possible to obtain a defatted rice bran molded product having sufficient shape retention with a water content of about 3 to 10% without adding these binder components. In order to make a soot, for example, even if water is added so that the water content becomes 30 to 40%, typically about 35%, the molded product does not collapse, so these are mixed. There is no necessity.
（麹の製造）
本発明においては、上記のようにして調製した脱脂米糠成形物に対して、特定種の麹菌を播種し、培養して麹を製造する。
(Manufacture of firewood)
In the present invention, the defatted rice bran molded product prepared as described above is seeded with a specific type of koji mold and cultured to produce koji.
本発明においては、アスペルギルス・カワチ（Aspergillus kawachii)、アスペルギルス・シロウサミ（Aspergillus shirousamii)、アスペルギルス・アワモリ（Aspergillus awamori)、アスペルギルス・サイトイ（Aspergillus saitoi)、アスペルギルス・ニガー（Aspergillus niger）並びに、これら糸状菌の自然変異株、人工的突然変異株、及び遺伝子操作による変異株から成る群から選択される少なくとも１種の麹菌を使用する。これらのうち、特に、アスペルギルス・カワチ（Aspergillus kawachii)、アスペルギルス・シロウサミ（Aspergillus shirousamii)、さらに望ましくは、アスペルギルス・カワチ（Aspergillus kawachii)を使用する。 In the present invention, Aspergillus kawachii, Aspergillus shirousamii, Aspergillus awamori, Aspergillus saitoi, Aspergillus niger, Aspergillus niger, and Aspergillus niger At least one Neisseria gonorrhoeae selected from the group consisting of natural mutants, artificial mutants and genetically engineered mutants is used. Among these, in particular, Aspergillus kawachii, Aspergillus shirousamii, and more preferably Aspergillus kawachii are used.
アスペルギルス・アワモリ（Aspergillus awamori)およびアスペルギルス・サイトイ（Aspergillus saitoi)、アスペルギルス・ニガー（Aspergillus niger）は、泡盛の製造等に用いられる黒麹菌として知られており、また、アスペルギルス・カワチ（Aspergillus kawachii)、アスペルギルス・シロウサミ（Aspergillus shirousamii)は、前記アスペルギルス・アワモリ（Aspergillus awamori)より分離された白色変異菌であり、焼酎の製造に用いられる白麹菌として知られている。 Aspergillus awamori, Aspergillus saitoi, Aspergillus niger (Aspergillus niger) is known as a black mold used in the production of awamori, etc., and Aspergillus kawachii, Aspergillus shirousamii is a white mutant isolated from the Aspergillus awamori, and is known as a white bacterium used for the production of shochu.
本発明者らが行った研究によれば、麹菌として最も一般的なものであるアスペルギルス・オリーゼ（Aspergillus oryzae)を麹種として用いた場合と比べ、米糠麹とした場合、上記したような菌種を用いた米糠麹が、糖化において優れており、またクエン酸生産性が高く香気の改善効果があり、特にアスペルギルス・カワチ（Aspergillus kawachii)を用いた場合、各種の酵素活性が概して高く、殊に、糖化酵素であるグルコアミラーゼ活性が非常に高く、またデンプン液化酵素であるαーアミラーゼ活性も十分なものであり、液化、糖化において最も優れているものであった。加えて、キシラナーゼ活性やエステル分解酵素、特に、フェルラ酸抽出に係るフェルラ酸エステラーゼ活性も顕著に高く、米糠からの大量の遊離フェルラ酸の抽出が見られた。これゆえ、香り、風味が改善され、またフェルラ酸やクエン酸等の有用成分を多く含む食品用原料として極めて有望な米糠麹を製造することができるとの知見を得、これらの特定の麹菌を用いることとしたものである。 According to the studies conducted by the present inventors, when the rice bran was used in comparison with the case of using Aspergillus oryzae, which is the most common as a koji mold, The rice bran made from sucrose is excellent in saccharification, has high citric acid productivity, and has an effect of improving aroma. Especially when Aspergillus kawachii is used, various enzyme activities are generally high, The glucoamylase activity, which is a saccharifying enzyme, was very high, and the α-amylase activity, which was a starch liquefying enzyme, was sufficient, and was the most excellent in liquefaction and saccharification. In addition, xylanase activity and esterolytic enzymes, particularly ferulic acid esterase activity related to ferulic acid extraction, were remarkably high, and a large amount of free ferulic acid was extracted from rice bran. Therefore, the scent and flavor were improved, and knowledge that rice bran that is extremely promising as a raw material for foods containing many useful components such as ferulic acid and citric acid can be obtained. I decided to use it.
麹の製造条件としては、前記した特定種の麹菌が、上記のようにして調製した脱脂米糠成形物において良好に増殖可能なものであれば、特に限定されるものではないが、脱脂米糠成形物の水分含有量を３２〜４２％、代表的には約３８％程度となるように加水し、加熱殺菌を行い、これに、前記した特定種の麹菌を種麹として播種し、３０〜３８℃、代表的には約３５℃の温度、９５％以上の湿度条件下で、所定時間、例えば４２〜５０時間程度培養することが望ましい。 The production conditions of koji are not particularly limited as long as the above-mentioned specific types of koji molds can grow well in the defatted rice koji mold prepared as described above, but the defatted rice koji mold is not limited. The water content of water is 32 to 42%, typically about 38%, and sterilized by heat. Typically, it is desirable to culture at a temperature of about 35 ° C. and a humidity of 95% or more for a predetermined time, for example, 42 to 50 hours.
（米糠麹穀物粉糖化物の製造）
米糠麹穀物粉糖化物の製造する場合は、上記したようにして調製された米糠麹に、加水加熱して糊化させた米粉等の穀物粉を、乾燥重量換算で１：０．１〜１：１０、好ましくは１：１〜１：５、より好ましくは１：２〜１：４、最も好ましくは１：３〜１：４の割合で加え、５０℃〜６０℃の温度条件下、代表的には、例えば、約５６℃程度の温度で、必要に応じて時々攪拌しながら、所定時間、例えば、５〜８時間程度、処理することにより、米糠麹のグルコアミラーゼなどの糖化酵素、α−アミラーゼ等のデンプン液化酵素により、糖化、液化を行う。
(Manufacture of saccharified rice bran grain powder)
When producing a rice bran cereal powder saccharified product, cereal flour such as rice flour that has been heated and gelatinized into the rice bran prepared as described above is converted into a dry weight of 1: 0.1 to 1: 1. : 10, preferably 1: 1 to 1: 5, more preferably 1: 2 to 1: 4, and most preferably 1: 3 to 1: 4. Specifically, for example, by treating at a temperature of about 56 ° C. for a predetermined time, for example, about 5 to 8 hours with occasional stirring as necessary, a saccharifying enzyme such as glucoamylase of rice bran, α -Saccharification and liquefaction are performed with starch liquefaction enzymes such as amylase.
なお、米粉を糊化させる場合の条件としては、特に限定されないが、例えば、米粉に対し、３〜５倍量、代表的には、４倍量の水を加え、８０〜９０℃程度の温度で２０〜３０分程度加熱処理すれば良い。 The conditions for gelatinizing rice flour are not particularly limited. For example, 3 to 5 times, typically 4 times the amount of water is added to rice flour, and the temperature is about 80 to 90 ° C. The heat treatment may be performed for about 20 to 30 minutes.
その後、必要に応じて、高温、例えば９５℃まで加熱することで、酵素を失活させ、水分調整を行い、さらに、滅菌処理、特に限定されるわけではないが、例えば、８５℃で１５分間処理し、冷却後、低温、例えば、４℃程度の温度にて保存することが可能である。 Then, if necessary, the enzyme is deactivated by heating to a high temperature, for example, 95 ° C., moisture adjustment is performed, and further, sterilization treatment is not particularly limited, for example, at 85 ° C. for 15 minutes. After being processed and cooled, it can be stored at a low temperature, for example, a temperature of about 4 ° C.
（米糠麹糖化物の製造）
米糠麹糖化物の製造する場合は、上記したようにして調製された米糠麹に対し水を、例えば、１：２〜１：４の割合、より好ましくは、約１：２の割合で加え、５０℃〜６０℃の温度条件下、代表的には、例えば、約５６℃程度の温度で、必要に応じて時々攪拌しながら、所定時間、例えば、５〜８時間程度、処理することにより、米糠麹のグルコアミラーゼなどの糖化酵素、α−アミラーゼ等のデンプン液化酵素により、糖化、液化を行う。
(Manufacture of rice bran sugar)
When producing a rice bran saccharified product, water is added to the rice bran prepared as described above, for example, in a ratio of 1: 2 to 1: 4, more preferably in a ratio of about 1: 2. By processing at a temperature of 50 ° C. to 60 ° C., typically, for example, at a temperature of about 56 ° C., with occasional stirring as necessary, for a predetermined time, for example, about 5 to 8 hours, Saccharification and liquefaction are performed by saccharifying enzymes such as glucoamylase of rice bran and starch liquefaction enzymes such as α-amylase.
その後、必要に応じて、高温、例えば９５℃まで加熱することで、酵素を失活させ、水分調整を行い、さらに、滅菌処理、特に限定されるわけではないが、例えば、８５℃で１５分間処理し、冷却後、低温、例えば、４℃程度の温度にて保存することが可能である。 Then, if necessary, the enzyme is deactivated by heating to a high temperature, for example, 95 ° C., moisture adjustment is performed, and further, sterilization treatment is not particularly limited, for example, at 85 ° C. for 15 minutes. After being processed and cooled, it can be stored at a low temperature, for example, a temperature of about 4 ° C.
（乳酸発酵前処理）
上述したようにして米糠麹穀物粉糖化物あるいは米糠麹糖化物を製造した後、後述するようい乳酸発酵処理を行う前に、米糠麹穀物粉糖化物あるいは米糠麹糖化物を、高温、例えば９５℃まで加熱することで、酵素を失活させ、水分調整を行い、さらに、滅菌処理、特に限定されるわけではないが、例えば、８５℃で１５分間処理する。なお、乳酸発酵処理を連続的に行わない場合には、冷却後、必要に応じて、低温、例えば、４℃程度の温度にて乳酸発酵処理まで、保存することが可能である。
(Lactic acid fermentation pretreatment)
After producing the rice bran cereal powder saccharified product or rice saccharified product as described above, before performing the lactic acid fermentation treatment as described later, the rice bran cereal powder saccharified product or rice saccharified saccharified product is heated to a high temperature, for example, 95 By heating to 0 ° C., the enzyme is inactivated, moisture adjustment is performed, and further, sterilization treatment is performed, for example, at 85 ° C. for 15 minutes. In addition, when not performing lactic acid fermentation process continuously, it is possible to preserve | save until the lactic acid fermentation process at low temperature, for example, the temperature of about 4 degreeC after cooling, as needed.
（乳酸発酵処理）
次いで、上記のようにして得られた米糠麹穀物粉糖化物あるいは米糠麹糖化物に、乳酸菌を接種し、乳酸発酵を行う。
(Lactic acid fermentation treatment)
Next, lactic acid bacteria are inoculated into the rice bran grain saccharified product or rice saccharified product obtained as described above, and lactic acid fermentation is performed.
使用できる乳酸菌としては、特に限定されるものではなく、例えば、ラクトバチルス属、ビフィドバクテリウム属、ストレプトコッカス属、ラクトコッカス属、エンテロコッカス属、ロイコノストック属、オエノコッカス属などに属する各種乳酸菌を、単独であるいは複数種組合せて用いることが可能である。例えば、ラクトバチルス・ヘルベティカス、ラクトバチルス・ケフィラノファシエンス、ラクトバチルス・ファーメンタム、ラクトバチルス・アシドフィルス、ラクトバチルス・ガリナラム、ラクトバチルス・ラムノサス、ラクトバチルス・ロイテリ、ラクトバチルス・ブクネリ、ラクトバチルス・デルブルイッキー、ラクトバチルス・ガセリ、ラクトバチルス・ブレビス、ビフィドバクテリア・ビフィダム、ストレプトコッカス・サーモフィルス、ラクトコッカス・ラクチスペディオコッカス・ペントサセウス、ラクトコッカス・ラクチス、エンテロコッカス・フェカリス、エンテロコッカス・フェシウム、ロイコノストック・メセンテロイデス、オエノコッカス・オエニなどを例示することができるが、これらに限られるものではない。 The lactic acid bacteria that can be used are not particularly limited.For example, various lactic acid bacteria belonging to the genus Lactobacillus, Bifidobacterium, Streptococcus, Lactococcus, Enterococcus, Leuconostoc, Oenococcus, etc. It can be used alone or in combination. For example, Lactobacillus helveticus, Lactobacillus kefiranofaciens, Lactobacillus fermentum, Lactobacillus acidophilus, Lactobacillus gallinarum, Lactobacillus rhamnosus, Lactobacillus reuteri, Lactobacillus bukuneri, Lactobacillus del Bruicky, Lactobacillus gasseri, Lactobacillus brevis, Bifidobacterium bifidum, Streptococcus thermophilus, Lactococcus lactipesdiococcus pentosaseus, Lactococcus lactis, Enterococcus faecalis, Enterococcus fescium, Leucostock Examples thereof include, but are not limited to, mesenteroides and Oenococcus oeni.
本発明においては、特に、乳酸菌としてエンテロコッカス・フェシウム、ラクトバチルス・アシドフィルス、ラクトバチルス・ラムノサス、ストレプトコッカス・サーモフィルスまたはラクトバチルス・ヘルベティカスのいずれかを少なくとも含むことが米糠麹穀物粉糖化物あるいは米糠麹糖化物に対する十分な増殖作用を示すこととなるために好ましい。 In the present invention, it is particularly preferred that at least one of Enterococcus faecium, Lactobacillus acidophilus, Lactobacillus rhamnosus, Streptococcus thermophilus or Lactobacillus helveticus as a lactic acid bacterium is corn saccharified or rice saccharified. This is preferable because it exhibits a sufficient proliferation effect on the product.
更には、乳酸菌としてエンテロコッカス・フェシウム、ラクトバチルス・ラムノサス、およびラクトバチルス・ブレビスを混合して含むこと、またはエンテロコッカス・フェシウム、ラクトバチルス・アシドフィルス、ラクトバチルス・ラムノサス、およびラクトバチルス・ブレビスを混合して含むことが、米糠麹穀物粉糖化物あるいは米糠麹糖化物に対する十分な増殖作用を示し、かつ得られる乳酸菌発酵物の風味等が良好となるために好ましい。 Furthermore, enterococcus faecium, Lactobacillus rhamnosus, and Lactobacillus brevis are mixed and contained as lactic acid bacteria, or enterococcus faecium, Lactobacillus acidophilus, Lactobacillus rhamnosus, and Lactobacillus brevis are mixed. It is preferable to contain it because it shows a sufficient growth effect on the rice bran cereal powder saccharified product or the rice saccharified product, and the flavor and the like of the obtained lactic acid bacteria fermented product are good.
乳酸菌としてのエンテロコッカス・フェシウム、ラクトバチルス・ラムノサス、およびラクトバチルス・ブレビスを混合して、さらに必要に応じてこれらに加えてラクトバチルス・アシドフィルスを混合して用いる場合においては、主に、エンテロコッカス・フェシウムによる良好な初期増殖性、ラクトバチルス・ラムノサスによる発酵期間全般を通じての良好な増殖性、ラクトバチルス・ブレビスによる風味改善性、またラクトバチルス・アシドフィルスによる糠臭改善、甘味および後味改善性が期待され、極めてバランスの良い風味を得ることが可能となる。 In the case where Lactobacillus enterococcus faecium, Lactobacillus rhamnosus, and Lactobacillus brevis are mixed, and in addition to these, Lactobacillus acidophilus is used as a mixture, mainly enterococcus faecium. Good initial growth due to Lactobacillus rhamnosus, good growth throughout the fermentation period, flavor improvement with Lactobacillus brevis, odor improvement with Lactobacillus acidophilus, sweetness and aftertaste improvement are expected, An extremely balanced flavor can be obtained.
乳酸発酵処理は、上記のようにして得られた米糠麹穀物粉糖化物あるいは米糠麹糖化物１００質量部に対して、乳酸菌を０．０１〜０．５質量部程度、より好ましくは、例えば米糠麹穀物粉糖化物あるいは米糠麹糖化物９９．９５〜９９．８質量％に対して、乳酸菌を０．０５〜０．２質量％程度、さらに好ましくは、米糠麹穀物粉糖化物あるいは米糠麹糖化物約９９．９質量％に対して、乳酸菌を約０．０１質量％程度添加（接種）して行う。発酵は、使用する菌種によってもある程度左右されるが、その使用した菌の増殖に至適な温度、例えば、３５〜４０℃程度、より好ましくは約３７℃にて、所定時間、例えば、１５〜３０時間程度、より好ましくは約１８〜２４時間程度保持することにより行われる。発酵処理中においては、必要に応じて、攪拌処理を行うことも可能であるが、静止発酵にて十分な発酵が進行する。 In the lactic acid fermentation treatment, lactic acid bacteria are about 0.01 to 0.5 parts by mass, more preferably, for example, rice bran with respect to 100 parts by mass of the rice bran grain saccharified product or rice bran saccharified product obtained as described above. Lactic acid bacteria are about 0.05 to 0.2% by mass relative to 99.95 to 99.8% by mass of saccharified cereal powder or saccharified rice saccharified, and more preferably, saccharified rice cereal powder or saccharified rice saccharified About 99.9% by mass of the product is added (inoculated) with about 0.01% by mass of lactic acid bacteria. Fermentation depends to some extent on the type of fungus used, but at a temperature optimal for the growth of the used fungus, for example, about 35 to 40 ° C., more preferably about 37 ° C., for a predetermined time, for example, 15 It is carried out by holding for about 30 hours, more preferably about 18-24 hours. During the fermentation process, a stirring process can be performed as necessary, but sufficient fermentation proceeds by static fermentation.
所定時間の発酵を行った後、高温、例えば、被処理物の中心温度が８５℃となるまで加熱後、その温度を１５〜２０分程度、例えば、約１５分間保持することで、乳酸発酵を停止させ、例えば、８５℃で１５分間処理し、冷却後、低温、例えば、４℃程度の温度にて保存することが可能である。 After performing the fermentation for a predetermined time, after heating until the center temperature of the object to be processed reaches 85 ° C., the temperature is maintained for about 15 to 20 minutes, for example, about 15 minutes, so that the lactic acid fermentation is performed. It can be stopped, for example, treated at 85 ° C. for 15 minutes, and after cooling, can be stored at a low temperature, for example, a temperature of about 4 ° C.
なお、乳酸発酵処理の途中および終了時において、所定の発酵が進行しているかどうかを確認するため、必要に応じて、ｐＨ、Brix値（糖度）、酸度、生菌数等を検査することが好ましい。 In addition, in order to confirm whether or not the predetermined fermentation is progressing during and at the end of the lactic acid fermentation treatment, the pH, Brix value (sugar content), acidity, viable cell count, etc. may be examined as necessary. preferable.
なお、上記した方法においては、米糠麹穀物粉糖化物あるいは米糠麹糖化物に、乳酸菌を直接接種し、乳酸発酵を行うことを説明したが、本発明においては、上記のようにして得られた乳酸菌発酵物（高温熱処理以前のもの）の一部ないしは全部を乳酸菌源（二次スターター）として使用し、新たな米糠麹穀物粉糖化物あるいは米糠麹糖化物に対しこの二次スターターを添加し、以降上記と同様にして発酵処理を行うことによって、米糠麹穀物粉糖化物ないし米糠麹糖化物の乳酸菌発酵物を得ることも可能である。 In the above-described method, it has been described that lactic acid bacteria are directly inoculated into saccharified rice bran powder or saccharified rice bran, and lactic acid fermentation is performed, but in the present invention, it was obtained as described above. Use part or all of the lactic acid bacteria fermented product (before high temperature heat treatment) as a source of lactic acid bacteria (secondary starter), add this secondary starter to new rice bran grain saccharified product or rice koji saccharified product, Thereafter, it is also possible to obtain a rice bran cereal powder saccharified product or a rice saccharified lactic acid bacteria fermented product by performing a fermentation treatment in the same manner as described above.
以下、本発明を実施例に基づき、より具体的に説明する。 Hereinafter, the present invention will be described more specifically based on examples.
実験例１ (脱脂米糠の成形加工試験）
脱脂米糠として、「ハイブレフ」（油分含有量 １１％、サンブラン株式会社製）を用意し、加水して含有水分量を３６％程度に調整した後、押出し製麺機（「さくら」（商品名）、アベ技研製）で、製麺した後、固形状（長さ約１０〜１５ｍｍ、幅約５ｍｍ×３ｍｍ）に裁断し、これを蒸気にて加熱することで、固形状の脱脂米糠の成形品を製造した。
Experimental Example 1 (Molding test of defatted rice bran)
As a defatted rice bran, prepare “Hi-Bleph” (oil content 11%, manufactured by Sun Blanc Co., Ltd.), add water to adjust the water content to about 36%, and then extrude noodle machine (“Sakura” (trade name) , Manufactured by Abe Giken Co., Ltd.) and then cut into a solid form (length: about 10-15mm, width: about 5mm x 3mm) and heated with steam to form a solid defatted rice bran Manufactured.
また、前記脱脂米糠に、酒米吟上糠（白糠）や米粉を所定量配合したものについても、上記と同様にして、フレーク状の成形品を製造した。 Further, a flaky molded product was also produced in the same manner as described above for the defatted rice bran mixed with a predetermined amount of sake rice ginjo koji (white rice bran) or rice flour.
使用した原料の配合割合、スチーム加熱および乾燥条件、および得られた成形品の水分含有量は表１に示すとおりである。なお、水分含有量の測定は、常圧加熱乾燥法（１３５℃、３時間）にて行った。 Table 1 shows the blending ratio of the raw materials used, steam heating and drying conditions, and the moisture content of the obtained molded product. The water content was measured by a normal pressure heating drying method (135 ° C., 3 hours).
この結果、つなぎ素材として酒米吟上糠（白糠）や米粉を配合しなくとも、脱脂米糠のみでフレーク状に成形することが可能であることがわかった。 As a result, it was found that it was possible to form a flaky shape using only defatted rice bran without blending sake rice ginjo rice (white rice cake) or rice flour as a binder material.
さらに、得られた脱脂米糠１００％のフレーク状の成形品に、水分が３８％程度になるように水分を加えても、成形品の形状は崩壊せず、製麹用材料として十分に使用可能であることがわかった。 Furthermore, even if moisture is added to the obtained defatted rice bran 100% flaky molded product so that the water content is about 38%, the shape of the molded product does not collapse and it can be used as a material for koji making. I found out that
実験例２ （麹菌種による麹特性の比較：糖化、液化）
原料として脱脂米糠「ハイブレフ」を１００％し、実験例１におけると同様にしてフレーク状の成形品を得た。得られた脱脂米糠のフレーク状の成形品を加水し、水分を３８％に調整した後、表２に示す麹菌を、種麹として散布し、温度３５℃、湿度９０％以上の恒温室（ドゥコンディショナー、株式会社マルゼン製）内に静置して、４４時間培養を行った。
Experimental Example 2 (Comparison of sputum characteristics by Aspergillus species: saccharification, liquefaction)
100% defatted rice bran “Hiblev” was used as a raw material, and a flaky molded product was obtained in the same manner as in Experimental Example 1. The obtained defatted rice bran flake-shaped molded product was hydrated to adjust the water content to 38%, and then the koji molds shown in Table 2 were sprayed as seed meal, and the temperature was controlled at 35 ° C. and humidity of 90% or higher (Dou The plate was allowed to stand in a conditioner (manufactured by Maruzen Co., Ltd.) and cultured for 44 hours.
なお、使用した麹菌は、焼酎用麹（Aspergillus kawachi）、白麹雪こまち（Aspergillus oryzae白色変異株）、白麹すずらん（（Aspergillus oryzae白色変異株）および味醂用麹（Aspergillus oryzae）であった。 The koji molds used were shochu for shochu (Aspergillus kawachi), snow white snow komachi (Aspergillus oryzae white mutant), Shirasu Suzuran ((Aspergillus oryzae white mutant)) and miso koji (Aspergillus oryzae).
得られた麹の水分含有量の測定を、常圧加熱乾燥法（１３５℃、３時間）にて行った。 The water content of the soot obtained was measured by a normal pressure heat drying method (135 ° C., 3 hours).
また、得られた麹の特性を調べるため、上記で調製した麹に同量の水を加えて、時々攪拌しながら５６℃で１時間糖化させ、その後Ｎｏ．２の濾紙で正確に１時間濾過を行った液を糖化液とした。この糖化液の液量、ｐＨ、糖度、グルコース含量を測定した。なお、ｐＨ測定には、マルチ水質計ＭＮ−60Ｒ、東亜ディーケーケー（株）製を、糖度測定には、デジタル糖度計ＩＰＲ−２０１、iuchi製を用い、グルコース含量は、ＨＰＬＣ（日本分光（株）製）を用いてグアニジン・ポストカラム蛍光誘導体化により測定した。 In addition, in order to investigate the characteristics of the obtained koji, the same amount of water was added to the koji prepared above, and saccharified for 1 hour at 56 ° C. with occasional stirring. A solution obtained by accurately filtering for 1 hour with the filter paper of No. 2 was used as a saccharified solution. The amount, pH, sugar content, and glucose content of this saccharified solution were measured. In addition, multi water quality meter MN-60R, manufactured by Toa DKK Co., Ltd. was used for pH measurement, digital sugar content meter IPR-201, manufactured by iuchi was used for sugar content measurement, and glucose content was measured by HPLC (JASCO Corporation) ) And guanidine post-column fluorescence derivatization.
得られた結果を表２に示す。 The obtained results are shown in Table 2.
いずれの麹菌を使用した場合においても、脱脂米糠のフレーク状の成形品の表面には麹菌が良好に生育したが、本発明に係る焼酎用麹、すなわちアスペルギルス・カワチ（Aspergillus kawachii)を用いて得られた米糠麹は、他の麹菌による米糠麹と比較して、液化、糖化とも最も良好であり、食味の改善に係るグルコース含量も比較的良好な値となった。 Whichever koji mold was used, koji mold grew well on the surface of the defatted molded rice bran flake, but it was obtained using the shochu liquor according to the present invention, that is, Aspergillus kawachii. The obtained rice bran was the best in both liquefaction and saccharification compared to other rice bran by other koji molds, and the glucose content related to the improvement in taste was relatively good.
実験例３ （麹菌種による麹特性の比較：酵素活性）
実験例２と同様の手法により、各種の麹菌を用いて米糠麹を調製した。
また、参考のために、原料として米粉を１００％使用し、実験例１におけると同様にしてフレーク状の成形品を調製し、これに実験例２と同様の手法により、各種の麹菌を用いて米粉麹を別途調製した。
Experimental Example 3 (Comparison of sputum characteristics by Aspergillus species: enzyme activity)
Rice bran was prepared using various koji molds in the same manner as in Experimental Example 2.
For reference, 100% rice flour is used as a raw material, and a flaky molded product is prepared in the same manner as in Experimental Example 1, and various gonococci are used in the same manner as in Experimental Example 2. A rice flour koji was prepared separately.
得られた各米糠麹、米粉麹に関して、αーアミラーゼ、グルコアミラーゼ、セルラーゼ、キシラナーゼ、フェルラ酸エステラーゼの各酵素活性の測定を行った。 With respect to each rice bran and rice bran obtained, the enzyme activities of α-amylase, glucoamylase, cellulase, xylanase, and ferulic acid esterase were measured.
なお酵素活性の測定は、次の条件により行った。
麹１０ｇを０．５％塩化ナトリウム含有０．０１Ｍ酢酸緩衝液（ｐＨ５．０）溶液１００ｍｌに加え、３時間抽出後濾過して得られた濾液を０．０１Ｍ酢酸緩衝液（ｐＨ５．０）に対して一晩透析し、粗酵素液として、セロビオヒドロラーゼ以外の糖質関連酵素はジニトロサリチル酸を用いた比色法により、セロビオヒドロラーゼはp-ニトロフェニルセロビオシドを基質に比色法により、エステラーゼはアルファ-ナフチル酪酸を基質に比色法により、フェルラ酸エステラーゼはメチルフェルラ酸を基質に、分解産物のフェルラ酸をＯＤＳカラムを用いた高速液体クロマトグラフィー（ＨＰＬＣ）により測定した。得られた結果を表３に示す。
The enzyme activity was measured under the following conditions.
Add 10 g of cocoon to 100 ml of 0.01 M acetate buffer solution (pH 5.0) containing 0.5% sodium chloride, and extract the filtrate after 3 hours of extraction into 0.01 M acetate buffer solution (pH 5.0). Dialysis overnight, and as a crude enzyme solution, carbohydrate-related enzymes other than cellobiohydrolase are obtained by a colorimetric method using dinitrosalicylic acid, and cellobiohydrolase is obtained by a colorimetric method using p-nitrophenyl cellobioside as a substrate. The esterase was measured by a colorimetric method using alpha-naphthylbutyric acid as a substrate, the ferulic acid esterase was measured using methyl ferulic acid as a substrate, and the degradation product ferulic acid was measured by high performance liquid chromatography (HPLC) using an ODS column. The obtained results are shown in Table 3.
表３に示す結果から明らかなように、米糠麹は総じて、対照となる米粉麹よりも、αーアミラーゼ、グルコアミラーゼ、セルラーゼ、セロビオヒドロラーゼ、キシラナーゼ、フェルラ酸エステラーゼ活性において高い活性を示した。そして、本発明に係る焼酎用麹、すなわちアスペルギルス・カワチ（Aspergillus kawachii)を用いて得られた米糠麹は、他の麹菌による米糠麹と比較して、αーアミラーゼ、グルコアミラーゼ活性が良好であり、また、キシラナーゼ、フェルラ酸エステラーゼ活性が顕著に高いものであり、総合的に見て酵素活性が最も高いものであった。このことから、本発明に係る米糠麹は、液化、糖化が良好であり、遊離フェルラ酸産生能に優れるものであることが裏付けられた。 As apparent from the results shown in Table 3, rice bran generally showed higher activity in α-amylase, glucoamylase, cellulase, cellobiohydrolase, xylanase, and ferulic acid esterase activities than the control rice flour koji. And the rice bran obtained using the shochu for shochu according to the present invention, that is, Aspergillus kawachii, has better α-amylase and glucoamylase activities than rice bran by other koji molds, Moreover, the xylanase and ferulic acid esterase activities were remarkably high, and the enzyme activity was the highest overall. From this, it was confirmed that the rice bran according to the present invention has good liquefaction and saccharification and excellent free ferulic acid production ability.
実験例４ （麹菌種による麹特性の比較：有機酸、フェルラ酸含有量）
実験例２と同様の手法により、各種の麹菌を用いて米糠麹を調製し、同様の手法によりさらに糖化液を調製した。得られた米麹の糖化液を−８０℃にて冷凍保存しておいたものを、流水にて解凍した。解凍後３０００ｒｐｍ×１０分間遠心分離し、上澄みから１ｍｌとり（質量測定）、１０ｍｌにメスアップし、０．４５μｍのメンブランフィルターでロ化したものを測定試料とした。
Experimental Example 4 (Comparison of sputum characteristics by Aspergillus species: organic acid and ferulic acid contents)
Rice bran was prepared using various koji molds by the same method as in Experimental Example 2, and a saccharified solution was further prepared by the same method. The obtained rice bran saccharified solution was stored frozen at −80 ° C. and thawed with running water. After thawing, the solution was centrifuged at 3000 rpm × 10 minutes, 1 ml was taken from the supernatant (mass measurement), made up to 10 ml, and then converted into a 0.45 μm membrane filter as a measurement sample.
高速液体クロマトグラフィー（ＨＰＬＣ）により、ブロモチモールブルー（ＢＴＢ）溶液を用いたポストカラム誘導体化可視吸光法により、有機酸含量の測定を行った。標準物質として、フィチン酸、シュウ酸、クエン酸、リンゴ酸、コハク酸、乳酸、蟻酸、酢酸、ｎ−酪酸を使用した。クエン酸、乳酸、酢酸以外の物質は、測定試料中に含有されているかは不明であったが、得られた保持時間と標準物質の保持時間が同じに検出されたものはその物質として換算した。得られた結果を表４に示す。 The organic acid content was measured by high performance liquid chromatography (HPLC) by post-column derivatization visible light absorption method using bromothymol blue (BTB) solution. As standard substances, phytic acid, oxalic acid, citric acid, malic acid, succinic acid, lactic acid, formic acid, acetic acid and n-butyric acid were used. It was unclear whether substances other than citric acid, lactic acid, and acetic acid were contained in the measurement sample. However, substances that were detected to have the same retention time as the retention time of the standard were converted as those substances. . Table 4 shows the obtained results.
表４に示す結果から明らかなように、本発明に係る焼酎用麹菌、すなわちアスペルギルス・カワチ（Aspergillus kawachii)を用いて得られた米糠麹は、他の麹菌による米糠麹と比較して、クエン酸、酢酸含有量が高く、特にクエン酸含量は、他の４０〜６０倍程度と圧倒的に高い値となり、味の改善に係るとともに、有用性の高いクエン酸の高い産生能力を有することが認められた。 As is apparent from the results shown in Table 4, the rice bran obtained using the koji mold for shochu according to the present invention, that is, Aspergillus kawachii, was compared with rice koji produced by other koji molds. The acetic acid content is high, especially the citric acid content is about 40-60 times the other, and it is recognized that the citric acid has a high production capacity for highly useful citric acid as well as improving the taste. It was.
フェルラ酸は、実験例３に示すように、ＯＤＳカラムを用いた高速液体クロマトグラフィー（ＨＰＬＣ）により、320nmで検出し、標準フェルラ酸の検量線により定量した。得られた結果を表５に示す。 As shown in Experimental Example 3, ferulic acid was detected at 320 nm by high performance liquid chromatography (HPLC) using an ODS column and quantified by a standard ferulic acid calibration curve. The results obtained are shown in Table 5.
表５に示す結果から明らかなように、本発明に係る焼酎用麹菌、すなわちアスペルギルス・カワチ（Aspergillus kawachii)を用いて得られた米糠麹は、他の麹菌による米糠麹と比較して、フェルラ酸含有量が１５倍から４０倍程度と圧倒的に高く、生理活性物質のフェルラ酸の高い産生能力を有することが認められた。 As is apparent from the results shown in Table 5, the rice bran obtained using the koji mold for shochu according to the present invention, that is, Aspergillus kawachii, was found to be ferulic acid as compared with rice koji produced by other koji molds. The content was overwhelmingly high, about 15 to 40 times, and it was found to have a high production ability of the bioactive substance ferulic acid.
実験例５ （原料種による麹特性の比較）
原料として、脱脂米糠「ハイブレフ」、酒米吟上糠（白糠）、米粉を用意し、これらを表６に示す割合で使用し、実験例１におけると同様にしてフレーク状の成形品を得た。得られた各フレーク状の成形品を加水し、水分を３８％に調整した後、焼酎用麹（Aspergillus kawachi）を、種麹として散布し、実験例１と同様の条件にて培養して、麹を作成し、原料種の相違による麹の特性（一般成分、酵素活性）を調べた。得られた一般成分の結果を表６に示す。なお、液化％、糖度、ｐＨ、グルコース含有量については実験例１に示すものと同様の手法により、またクエン酸含有量については、実験例４に示すものと同様の手法によりそれぞれ測定した。
Experimental Example 5 (Comparison of drought characteristics by raw material type)
As raw materials, defatted rice bran “Hiblev”, sake rice ginjo rice (white rice bran), and rice flour were prepared and used in the proportions shown in Table 6 to obtain a flaky molded product in the same manner as in Experimental Example 1. . After each obtained flaky shaped product was hydrated and the water content was adjusted to 38%, shochu for shochu (Aspergillus kawachi) was sprayed as seed meal and cultured under the same conditions as in Experimental Example 1. The cocoons were made and the characteristics (general components, enzyme activity) of the cocoons according to the difference in the raw material species were examined. Table 6 shows the results of the obtained general components. The liquefaction%, sugar content, pH and glucose content were measured by the same method as shown in Experimental Example 1, and the citric acid content was measured by the same method as shown in Experimental Example 4.
表６に示される結果から、原料として脱脂米糠のみを用いた場合には、米粉のみを用いた場合や、これらを配合した場合と比較して、原料中に含まれるデンプン質の量が少ないことに起因するためか、液化、糖度が低い値となる反面、ｐＨ値は米麹の至適範囲であるｐＨ５．７〜６．０程度の範囲内にあり、クエン酸含量が非常に高まることが認められた。 From the results shown in Table 6, when only defatted rice bran is used as the raw material, the amount of starch contained in the raw material is small compared to the case where only rice flour is used or when these are blended. This may be due to liquefaction and low sugar content, but the pH value is in the range of about pH 5.7 to 6.0, which is the optimum range of rice bran, and the citric acid content is greatly increased. Admitted.
実験例３に示す同様の方法により、酵素活性を調べた。得られた結果を表７に示す。 The enzyme activity was examined by the same method as shown in Experimental Example 3. The results obtained are shown in Table 7.
表７に示す結果から明らかなように、脱脂米糠100%麹は総じて、米粉麹、白糠麹よりも、αーアミラーゼ、グルコアミラーゼ、セルラーゼ、キシラナーゼ、エステラーゼ、フェルラ酸エステラーゼ活性において高い活性を示した。とりわけ、αーアミラーゼ、キシラナーゼ、フェルラ酸エステラーゼ活性は最も高いものであった。このことから、本発明に係る米糠麹は、液化、糖化が良好であり、遊離フェルラ酸産生能に優れるものであることが裏付けられた。 As apparent from the results shown in Table 7, 100% defatted rice bran generally showed higher activity in α-amylase, glucoamylase, cellulase, xylanase, esterase, and ferulic acid esterase activities than rice bran and white rice bran. In particular, α-amylase, xylanase, and ferulic acid esterase activities were the highest. From this, it was confirmed that the rice bran according to the present invention has good liquefaction and saccharification and excellent free ferulic acid production ability.
なお、フェルラ酸エステラーゼ活性は、表７のデータを見ても明らかなように、白糠や米粉の混合量を増やしていくにつれ低下していくことが確認され、これらの酵素を生産するためには、米糠１００％で麹を調製することが望ましいと考えられた。 As is clear from the data in Table 7, ferulic acid esterase activity was confirmed to decrease as the amount of birch and rice flour increased, and in order to produce these enzymes. It was considered desirable to prepare rice bran with 100% rice bran.
実験例６ （米糠麹米粉糖化物の調製）
原料として脱脂米糠「ハイブレフ」を１００％使用し、実験例１におけると同様にしてフレーク状の成形品を得た。得られた脱脂米糠のフレーク状の成形品を加水し、水分を３８％に調整した後、焼酎用麹（Aspergillus kawachii）または白麹すずらん（Aspergillus oryzae白色変異株）を、種麹として散布し、実験例１と同様の条件にて培養を行い、米糠麹を調製した。
Experimental Example 6 (Preparation of saccharified rice bran rice powder)
100% of defatted rice bran “Hiblev” was used as a raw material, and a flaky molded product was obtained in the same manner as in Experimental Example 1. The resulting defatted rice bran flake-shaped molded product is hydrated and adjusted to a moisture content of 38%, and then the shochu rice cake (Aspergillus kawachii) or white rice bran (Aspergillus oryzae white mutant) is sprayed as seed rice cake, Culture was performed under the same conditions as in Experimental Example 1 to prepare rice bran.
一方、うるち米粉（「はえぬき」米粉）を用意し、この米粉に３倍量の水を加え、市販の炊飯器で加水加熱調理して、糊化させた。 On the other hand, glutinous rice flour ("Haenuki" rice flour) was prepared, 3 times the amount of water was added to this rice flour, and the mixture was heated and cooked with a commercial rice cooker to gelatinize.
上記で得られた米糠麹に対し、この加水加熱して糊化させた米粉を、乾燥重量換算で１：３の割合で混合した。この混合物中の成分割合は表８に示す通りである。 To the rice bran obtained above, this water-heated gelatinized rice flour was mixed at a ratio of 1: 3 in terms of dry weight. The component ratios in this mixture are as shown in Table 8.
得られた混合物を、５７℃のウォーターバスに浸漬し、品温を５６℃に保ち、７時間保持して、糖化処理を行った。なお、保持時間中、一時間に１度以上攪拌し、十分な攪拌状態とした。 The obtained mixture was immersed in a water bath at 57 ° C., the product temperature was kept at 56 ° C. and held for 7 hours, and saccharification treatment was performed. During the holding time, the mixture was stirred at least once per hour to obtain a sufficient stirring state.
その後、得られた糖化物を９５℃まで加熱し、３分間保持した後、水分調整を行って水分含有量を約７５％とした。その後、市販のナイロンポリエチレン袋に糖化物を充填し、開口部をシールした後、８５℃で１５分間熱処理を行って殺菌し、冷却した。得られた糖化物は使用するまで４℃にて保存した。 Thereafter, the obtained saccharified product was heated to 95 ° C. and held for 3 minutes, and then the water content was adjusted so that the water content was about 75%. Thereafter, a saccharified product was filled in a commercially available nylon polyethylene bag, the opening was sealed, and then heat-treated at 85 ° C. for 15 minutes for sterilization and cooling. The obtained saccharified product was stored at 4 ° C. until use.
得られた米糠麹米粉糖化物の糖度、ｐＨ、グルコース含有量につき測定した結果を表９に示す。なお、糖度、ｐＨ、グルコース含有量は実験例１に示すものと同様の手法により、クエン酸含有量は実験例４に示すものと同様の方法により、フェルラ酸含有量は実験例３に示すものと同様の方法により、それぞれ測定した。 Table 9 shows the results of measurement of sugar content, pH, and glucose content of the obtained rice bran rice saccharified product. The sugar content, pH, and glucose content are the same as those shown in Experimental Example 1, the citric acid content is the same as that shown in Experimental Example 4, and the ferulic acid content is shown in Experimental Example 3. Each was measured by the same method.
表９に示すように、本発明に係る焼酎用麹、すなわちアスペルギルス・カワチ（Aspergillus kawachii)を用いて得られた米糠麹を使用して米糠麹米粉糖化物を調製すると、その糖化は十分に進行し、食味の良好な糖化液となること、また、クエン酸およびフェルラ酸の含有量が非常に高まることが確認できた。 As shown in Table 9, when a rice bran rice flour saccharified product is prepared using the rice bran obtained by using the shochu lees according to the present invention, that is, Aspergillus kawachii, the saccharification proceeds sufficiently. In addition, it was confirmed that the saccharified liquid had a good taste and the contents of citric acid and ferulic acid were greatly increased.
実施例１ （乳酸菌発酵物の調製および風味評価）
実験例６と同様の手法により、焼酎用麹（Aspergillus kawachii）を麹菌として用いて米糠麹を調製し、同様の手法によりさらに糖化液を調製した。この糖化液９９．９質量％に対し、乳酸菌としてエンテロコッカス・フェシウム（Ａ）、ラクトバチルス・アシドフィルス（Ｂ）、ラクトバチルス・ラムノサス（Ｃ）、およびラクトバチルス・ブレビス（Ｄ）およびＡ〜Ｄの等量混合物（Ｅ）を０．０１質量％加え、３７℃にて１８時間静置して発酵させた。所定時間経過後、８５℃で１５分間処理し、冷却した。
Example 1 (Preparation and flavor evaluation of fermented lactic acid bacteria)
A rice bran was prepared in the same manner as in Experimental Example 6 using aspergillus kawachii as a koji mold, and a saccharified solution was further prepared in the same manner. With respect to 99.9% by mass of this saccharified solution, Enterococcus faecium (A), Lactobacillus acidophilus (B), Lactobacillus rhamnosus (C), Lactobacillus brevis (D) and AD, etc. as lactic acid bacteria 0.01 mass% of the quantity mixture (E) was added, and it left still at 37 degreeC for 18 hours, and was fermented. After a predetermined time, it was treated at 85 ° C. for 15 minutes and cooled.
得られた各サンプルについて、ｐＨ、糖度、酸度、乳酸菌生菌数、および官能評価を行った。ｐＨ、糖度は実験例１に示すものと同様の手法により行った。 About each obtained sample, pH, sugar content, acidity, the number of living lactic acid bacteria, and sensory evaluation were performed. The pH and sugar content were measured in the same manner as shown in Experimental Example 1.
酸度は、試料を10ｇ測り取り、0.1Ｎ-NaOHでpHが8.50に到達するまでに要したml量により調べた。 The acidity was measured by measuring 10 g of a sample and measuring the amount of ml required to reach pH 8.50 with 0.1 N NaOH.
乳酸菌生菌数は、２検体から半々の量を採取し、乳酸菌生菌数をBCP培地で測定して、調べた。 The number of living lactic acid bacteria was determined by collecting half the amount from two specimens and measuring the number of living lactic acid bacteria using a BCP medium.
官能評価は、無作為に抽出した40〜60歳の男女10名をパネリストとして、得られた乳酸菌発酵物を実際に食してもらい、酸味、甘み、風味、糠臭、渋みについて５段階評価（１：弱い〜５：強い）、および総合評価についても５段階評価（１：悪い〜５：良い）を行ってもらい、その平均をまとめた。 The sensory evaluation was conducted by using 10 randomly selected men and women aged 40 to 60 years as panelists to actually eat the resulting fermented lactic acid bacteria. The sourness, sweetness, flavor, odor, and astringency were evaluated in five levels (1 : Weak to 5: strong), and overall evaluation was also evaluated on a five-level scale (1: bad to 5: good), and the averages were summarized.
得られた結果を表１０に示す。 Table 10 shows the obtained results.
この結果、いずれの乳酸菌を用いた場合においても、米糠糖化液の乳酸発酵が行えることが判ったが、単種使用では、ラクトバチルス・アシドフィルス、ラクトバシルス・ブレビスが良好な風味官能性を示し、また、これら４種の混合物が単種使用の場合よりもさらに風味バランスの良い乳酸菌発酵物となった。 As a result, it was found that lactic acid fermentation of rice bran saccharified liquid can be performed with any lactic acid bacteria, but Lactobacillus acidophilus and Lactobacillus brevis have good flavor functionality when used alone, These four kinds of mixtures became fermented lactic acid bacteria with a better flavor balance than when a single kind was used.
実施例２ （乳酸菌発酵物の調製および含有成分評価）
実験例２と同様の手法により、焼酎用麹（Aspergillus kawachii）または白麹すずらん（Aspergillus oryzae白色変異株）を麹菌を用いて米糠麹を調製し、同様の手法によりさらに糖化液を調製した。この糖化液９９．９質量％に対し、乳酸菌としてエンテロコッカス・フェシウム、ラクトバチルス・アシドフィルス、ラクトバチルス・ラムノサス、およびラクトバチルス・ブレビスの等量混合物を０．０１質量％加え、３７℃にて１８時間静置して発酵させた。所定時間経過後、８５℃で１５分間処理し、冷却した。
Example 2 (Preparation of lactic acid bacteria fermented product and evaluation of contained components)
Rice bran was prepared using Aspergillus kawachii or white rice bran (Aspergillus oryzae white mutant) using koji mold by the same method as in Experimental Example 2, and a saccharified solution was further prepared by the same method. To this saccharified solution 99.9% by mass, 0.01% by mass of an equivalent mixture of Enterococcus faecium, Lactobacillus acidophilus, Lactobacillus rhamnosus and Lactobacillus brevis as lactic acid bacteria was added, and the mixture was incubated at 37 ° C. for 18 hours. It was allowed to stand and fermented. After a predetermined time, it was treated at 85 ° C. for 15 minutes and cooled.
得られた乳酸菌発酵物中における、クエン酸、乳酸、酢酸およびフェルラ酸含有量につき調べ、原料となった糖化液との比較において表１１に示した。 The citric acid, lactic acid, acetic acid and ferulic acid contents in the fermented lactic acid bacteria obtained were examined, and are shown in Table 11 in comparison with the saccharified solution used as a raw material.
この結果、本発明に係る焼酎用麹、すなわちアスペルギルス・カワチ（Aspergillus kawachii)を用いて得られた米糠麹米粉糖化物は白麹すずらん（Aspergillus oryzae白色変異株）を用いて得られた米糠麹糖化物よりクエン酸およびフェルラ酸の含有量が高く、該糖化液を用いての４種の乳酸菌混合による発酵物を調製すると、さらに乳酸および酢酸の含有量が高い乳酸菌発酵物を得ることができた。 As a result, the rice bran rice powder saccharified product obtained using the shochu lees according to the present invention, that is, Aspergillus kawachii, is obtained by using white rice suzuran (Aspergillus oryzae white mutant). When the fermented product was prepared by mixing four kinds of lactic acid bacteria using the saccharified solution, the fermented product of lactic acid bacteria having a higher content of lactic acid and acetic acid could be obtained. .
また、得られた乳酸菌発酵物について、含有されるアミノ酸、アミノ酸代謝物、有機酸および核酸に関しても調べた。この測定は、キャピラリー電気泳動／質量分析装置により行った。 Further, the obtained fermented lactic acid bacteria were also examined with respect to amino acids, amino acid metabolites, organic acids and nucleic acids contained therein. This measurement was performed with a capillary electrophoresis / mass spectrometer.
糖化物と乳酸菌発酵物との比較において表１２、１３、１４にそれぞれアミノ酸、アミノ酸代謝物、核酸の動態の結果を示した。 Tables 12, 13, and 14 show the results of the kinetics of amino acids, amino acid metabolites, and nucleic acids in comparison between saccharified products and fermented lactic acid bacteria, respectively.
表１２、１３、１４、１５に示すように、本発明に係る乳酸菌発酵物は、ＧＡＢＡ、シトルリン、オルニチンなど有用なアミノ酸代謝物やアデノシン、デオキシアデノシンなど機能性の核酸を多く含み、特に、オルニチン、シトルリンは乳酸菌発酵中に２００倍以上の増加を示した。一方、乳酸菌発酵物中の一部のアミノ酸、有機酸は減少した。 As shown in Tables 12, 13, 14, and 15, the lactic acid bacteria fermented product according to the present invention contains many useful amino acid metabolites such as GABA, citrulline, ornithine and functional nucleic acids such as adenosine, deoxyadenosine, and in particular, ornithine. Citrulline showed an increase of more than 200 times during lactic acid bacteria fermentation. On the other hand, some amino acids and organic acids in fermented lactic acid bacteria decreased.
実施例３（２次発酵による乳酸菌発酵物の調製）
実施例２におけると同様にして、乳酸菌を３７℃にて１８時間静置して発酵させた後、この乳酸菌発酵物を次の発酵のための二次スターターとして利用した。得られた、乳酸菌発酵物５１質量％に対し、滅菌水４８質量％、酢酸ナトリウム１質量％を加えて二次スターターを調製した。そして、実験例２と同様の手法により調製された新たな糖化液９９．９質量％に対し、乳酸菌としてこの二次スターターを０．０１質量％加え、３７℃にて１８時間静置して発酵させた。所定時間経過後、８５℃で１５分間処理し、冷却した。得られた、乳酸菌発酵物の成分、風味等を調べたところ、実施例１，２において示した本発明に係る乳酸菌発酵物のものと、実質的になんら変わるところはなく、本発明に係る乳酸菌発酵物を二次スターターとして、乳酸発酵が可能であることが判った。
Example 3 (Preparation of fermented lactic acid bacteria by secondary fermentation)
In the same manner as in Example 2, the lactic acid bacteria were allowed to stand at 37 ° C. for 18 hours for fermentation, and then this lactic acid bacteria fermentation product was used as a secondary starter for the next fermentation. A secondary starter was prepared by adding 48% by mass of sterilized water and 1% by mass of sodium acetate to 51% by mass of the obtained fermented lactic acid bacteria. Then, 0.01% by mass of this secondary starter as a lactic acid bacterium is added to 99.9% by mass of a new saccharified solution prepared by the same method as in Experimental Example 2, and left to stand at 37 ° C. for 18 hours for fermentation. I let you. After a predetermined time, it was treated at 85 ° C. for 15 minutes and cooled. When the components, flavors, and the like of the obtained lactic acid bacteria fermented product were examined, the lactic acid bacteria fermented product according to the present invention shown in Examples 1 and 2 was not substantially different from the lactic acid bacterial fermented product according to the present invention. It was found that lactic acid fermentation was possible using the fermented product as a secondary starter.
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