JP6651201B2 - Method for producing resistant protein-containing material - Google Patents

Description

The present invention relates to a method for producing a resistant pro Tay emissions containing organic matter.

  Resistant proteins are indigestible proteins that are not easily degraded by digestive enzymes. Resistant protein is known to exhibit a dietary fiber-like physiological function, and has been reported to exhibit a cholesterol lowering effect, a defecation improving effect, and the like.

  Glucosylceramide is a compound having a structure in which glucose is linked to a hydroxyl group at position 1 of ceramide by β-glycoside. It has been reported that glucosylceramide exhibits an effect of improving skin moisturizing properties and the like.

  Such a resistant protein and glucosylceramide are contained in sake lees and the like.

Therefore, sake lees may be used as a raw material of the supplement in expectation of the above-mentioned effects of the resistant protein and glucosylceramide.
Regarding a supplement using sake lees as a raw material, for example, Patent Document 1 discloses a method for producing a supplement using sake lees as a raw material.

Japanese Patent No. 5701471

In the technique disclosed in Patent Literature 1, it is necessary to treat sake liquor with protease in addition to amylase treatment. Therefore, there is a possibility that relatively long time is required for manufacturing the supplement.
In addition, since the content of resistant protein and glucosylceramide contained in sake lees is small, a large amount of sake lees is required in order to obtain the desired effect of resistant protein and glucosylceramide, and the burden of production is increased. May increase.
Therefore, improvement in manufacturing efficiency is required.

The present invention has been made in view of the above problems, the resistant pro Tay emissions containing organic compound, and an object thereof is to provide a method for efficiently producing.

To achieve the above object, a manufacturing method of resistant pro Tay emissions containing organic compound according to the first aspect of the present invention,
In the process of producing shochu by distilling mash containing rice koji ,
A step of adding a plant-derived material to the mash and mixing,
Fermenting the mixture obtained in the mixing step at a temperature of 15 ° C or higher and 25 ° C or lower;
Only including,
The time at which the plant-derived raw material is added to the mash is the first period or the middle period of three equal periods of the mash state.

In order to achieve the above object, a method for producing a resistant protein-containing material according to the second aspect of the present invention comprises:
In the process of producing shochu by distilling mash containing sake lees,
A step of adding a plant-derived material to the mash and mixing,
Fermenting the mixture obtained in the mixing step at a temperature of 15 ° C or higher and 25 ° C or lower;
Including
The time of adding the plant-derived raw material to the mash is the first period or the middle period of the period of the state of the mash divided into three equal parts,
Before Symbol plant-derived raw materials, bran, rice, wheat, buckwheat, potatoes, Ru der corn, or a mixture of these.

According to the present invention, the resistant pro Tay emissions containing organic matter, it becomes possible to efficiently manufacture.

It is a graph which shows the measurement result of the content of resistant protein. It is a figure which shows the image of SDS-PAGE which shows the measurement result of the content of resistant protein. It is a figure which shows the image of SDS-PAGE which shows the measurement result of the content of resistant protein. It is a figure which shows the relationship between the density of the band measured by SDS-PAGE, and the content of resistant protein. It is a graph which shows the relationship between the density of the band measured by SDS-PAGE, and the content of resistant protein. It is a graph which shows the measurement result of the content of resistant protein. It is a figure which shows the relationship between the light absorbency measured by the Bradford method, and protein content. It is a graph which shows the measurement result of protein content.

  Hereinafter, a method for producing a resistant protein and a glucosylceramide-containing substance according to an embodiment of the present invention will be described together with materials used.

  The resistant protein and glucosylceramide-containing material of the present invention are obtained by distilling moromi to produce shochu, adding a plant-derived material to moromi and mixing the mixture, and mixing the mixture obtained in the mixing step at 15 ° C. And a step of fermenting at a temperature of 25 ° C. or lower.

The mash is a mash distilled when producing any shochu such as rice shochu, barley shochu, and lees-extracting shochu. Ingredients contained in the mash include water, koji, rice, wheat, sake lees, etc. according to the type of shochu. The sake lees are sake lees remaining when the sake is separated by squeezing the mash during the production of sake, and examples thereof include sake lees produced as a by-product during the production of Ginjo and Junmaishu. Sake lees can be used without any particular limitation as long as the sake lees are by-produced during the production of sake. The degree of maturation of the sake lees is not particularly limited, and may be relatively fresh sake lees or sake lees stored for a certain period of time.
The method for distilling the mash is not particularly limited, and examples thereof include simple distillation, continuous distillation, atmospheric distillation, and vacuum distillation. In addition, the temperature and pressure conditions during distillation and the number of times of distillation are not particularly limited as long as they are within the range of general shochu production.

Plant-derived raw materials are substances obtained from plants. The amount of the plant-derived material added to the mash is not particularly limited. The plant-derived material is not particularly limited, but is preferably derived from an edible plant, and examples thereof include white bran, rice, wheat, buckwheat, potato, corn, and a mixture thereof.
In particular, using shiranuka as a plant-derived raw material has an advantage that it is easy to obtain because shiranuka is a by-product of sake production.
Here, when adding Shiranuka to moromi, for example, in order to facilitate fermentation of moromi, for example, Shiranuka may be liquefied with α-amylase or the like, and liquefied Shiranuka may be added to moromi.

  It is desirable to add the plant-derived material to the mash at the beginning or middle of the mash period. Here, the beginning of the mash period refers to the first period when the mash period is roughly divided into three, and the middle stage of the mash period refers to the period that follows the initial period when the mash period is roughly divided into three.

A mixture obtained by mixing plant-derived materials with mash is fermented at a temperature of 15 ° C or more and 25 ° C or less. In particular, it is preferable to ferment at a temperature of 20 ° C.
The period for fermenting the mash is not particularly limited, and may be, for example, 15 days, 20 days, 25 days, 30 days, or the like.

  The fermented mash obtained in the above step contains resistant protein and glucosylceramide.

When the fermented moromi obtained by the above-described process is distilled, the resistant protein and glucosylceramide in the moromi transfer to the distillation residue (residue left after the mash is distilled) as shochu lees. When the distillation residue is subjected to solid-liquid separation, the resistant protein and glucosylceramide migrate into the solid residue. The method for solid-liquid separation is not particularly limited, and examples thereof include centrifugation and filtration.
Therefore, the solid residue contains resistant protein and glucosylceramide. The specific contents of the resistant protein and glucosylceramide in the solid residue will be described in the following examples.

That is, according to the present invention, it is possible to produce a resistant protein and a glucosylceramide-containing substance in a shochu production process together with the production of shochu. And, in the present invention, it is not necessary to add a proteolytic enzyme and perform a protease treatment.
Therefore, it is possible to efficiently produce a resistant protein and a glucosylceramide-containing substance.

  Further, according to the present invention, a substance having a high resistant protein content can be produced.

The solid residue that is the distillation residue of shochu obtained in the above step can be effectively used as, for example, a resistant protein and glucosylceramide-containing material. Specifically, the solid residue obtained in the above step can be used as a supplement or a pharmaceutical. Therefore, it is possible to effectively use the solid residue, which is a distillation residue of shochu, which has conventionally been mainly disposed of.
The shochu produced by the shochu production process of the present invention is drinkable.

  The present invention is not limited to the above embodiment, and various modifications and applications are possible.

For example, a plant-derived raw material was added to mash, but yeast, purified water, and α-amylase may be further added as necessary.
As the yeast, for example, Kyokai No. 7 yeast, Kyokai No. 701 yeast, Kyokai No. 9 yeast, Kyokai No. 901 yeast, shochu yeast and the like can be used.

  Hereinafter, the present invention will be described specifically with reference to examples.

[Measurement of resistant protein content]
(Example 1)
First, white bran liquefied with α-amylase was added to mash containing sake lees and mixed, and the resulting mixture was fermented at 20 ° C. Then, the mixture after fermentation was distilled to obtain a distillation residue. This distillation residue was subjected to solid-liquid separation by a centrifuge to obtain a solid residue. This solid residue was dried in a hot air dryer at 65 ° C. for 4 hours, and further dried by vacuum freezing. Then, the solid residue after drying was pulverized by a mixer.

  Next, 1 g of the powdered solid residue was mixed with 25 ml of 2% SDS-8M urea 50 mM phosphate buffer to prepare a mixed solution. Then, the mixture was stirred with a homogenizer for 10 minutes. The stirred mixture was left at 60 ° C. for 2 hours and centrifuged at 15,000 rpm for 10 minutes by a centrifuge. Then, the supernatant was extracted from the mixed solution after centrifugation, and the extracted supernatant was diluted 20-fold. Then, the diluted supernatant was divided into two samples (sample 1 and sample 2), and the amount of resistant protein contained in each sample was measured by SDS-PAGE (SDS-polyacrylamide gel electrophoresis). In this measurement by SDS-PAGE, a resistant protein (molecular weight 14.3 kDa) contained in a commercially available supplement, Profiber Plus (manufactured by Ozeki Corporation), was used as a molecular weight marker.

(Example 2)
The amount of resistant protein contained in the sample was measured in the same manner as in Example 1 except that the mixture was not stirred with a homogenizer. The number of samples was one.

(Comparative Example 1)
The amount of resistant protein contained in the sample was measured in the same manner as in Example 1, except that sake lees by-produced during the production of pure rice sake was used instead of the solid residue obtained according to the present invention. The number of samples was one.

(Comparative Example 2)
The amount of resistant protein contained in the sample was measured in the same manner as in Example 2, except that sake lees by-produced during the production of pure rice sake was used instead of the solid residue obtained by the present invention. The number of samples was one.

(Comparative Example 3)
The amount of resistant protein contained in the sample was measured in the same manner as in Example 1 except that no plant-derived material was added to the mash containing sake lees.

  First, the results obtained in Example 1, Example 2, Comparative Example 1, and Comparative Example 2 are shown in FIGS.

As shown in FIG. 1, as a result of measuring two samples according to Example 1, it was confirmed that the amount of the resistant protein contained in 1 g of the solid residue after drying was 129.4 mg and 149.3 mg, respectively. . Then, it was confirmed that the average value of the amount of resistant protein contained in 1 g of the dried solid residue was 139.35 mg (calculation formula: (129.4 + 149.3) ÷ 2).
Then, it was confirmed that 1 g of the dried solid residue obtained in the present invention exceeded the effective amount (113 mg) of the resistant protein.

  Further, as a result of measuring the sample of Example 2, it was confirmed that the amount of the resistant protein contained in 1 g of the dried solid residue was 103.9 mg.

  On the other hand, as a result of measuring the sample of Comparative Example 1, it was confirmed that the amount of the resistant protein contained in 1 g of the dried sake lees was 34.6 mg.

  In addition, as a result of measuring the sample of Comparative Example 2, it was confirmed that the amount of the resistant protein contained in 1 g of the dried sake lees was 12.9 mg.

As a result, it was found that the solid residue obtained according to the present invention contained resistant protein. In addition, it was confirmed that the solid residue obtained by the present invention had a higher resistant protein content than sake lees.
Specifically, when the measurement results of Example 1 and Comparative Example 1 are compared, the solid residue obtained by the present invention is about 4 times (calculation formula: 139.35 ÷ 34. 6) It was confirmed that the resistant protein was contained. Also, comparing the measurement results of Example 2 and Comparative Example 2, the solid residue obtained by the present invention was about eight times (calculation formula: 103.9 ÷ 12.9) as compared with sake lees. It was confirmed that resistant protein was contained.

  Further, as shown in FIG. 2, regarding the band densities by SDS-PAGE, the band densities of Examples 1 and 2 are higher than the band densities of Comparative Examples 1 and 2. Therefore, it was confirmed that the content of the resistant protein in the solid residue obtained by the present invention was higher than that in sake lees.

  Next, the results obtained in Comparative Example 3 are shown in FIGS.

  As shown in FIGS. 3 and 4, as a result of measuring two samples according to Comparative Example 3, the band intensities by SDS-PAGE were 4226 and 4128, respectively. Then, as shown in FIGS. 4 and 5, the amount of resistant protein contained per 10 μL of the sample was 0.86 μg and 0.84 μg, respectively.

  Then, as shown in FIG. 6, it was confirmed that the amount of the resistant protein contained in 1 g of the dried solid residue of Comparative Example 3 was 2.2 mg and 2.1 mg, respectively. Then, it was confirmed that the average value of the amount of resistant protein contained in 1 g of the dried solid residue of Comparative Example 3 was 2.15 mg (calculation formula: (2.2 + 2.1) ÷ 2). .

This confirmed that the solid residue obtained by the present invention had a higher resistant protein content than the shochu lees of Comparative Example 3, which was not obtained by the present invention.
Specifically, comparing the measurement results of Example 1 and Comparative Example 3, it was found that the solid residue obtained by the present invention was about 64 times as much as the shochu lees not obtained by the present invention ( It was confirmed that the resistant protein of the calculation formula: 139.35 ÷ 2.15) was included.

[Measurement of protein content]
Next, the content of protein in shochu lees not obtained by the present invention was measured, and will be described below. Here, the protein refers to all kinds of proteins contained in the shochu lees (resistant protein, rice-derived orizenin, etc.).

(Comparative Example 4)
Two samples (sample 1 and sample 2) were prepared in the same manner as in Comparative Example 3 except that the supernatant of the mixed solution after centrifugation was not diluted, and the amount of protein contained in each sample was determined. Was measured by the Bradford method.

(Comparative Example 5)
Two samples (sample 1 and sample 2) were prepared in the same manner as in Comparative Example 3, and the amount of protein contained in each sample was measured by the Bradford method.

(Comparative Example 6)
Two samples (Sample 1 and Sample 2) were prepared in the same manner as in Comparative Example 3 except that the supernatant of the mixed solution after centrifugation was diluted 30 times, and the amount of protein contained in each sample was measured. Was measured by the Bradford method.

  The results obtained in Comparative Examples 4 to 6 are shown in FIGS.

As shown in FIG. 7, 1746 μg and 1817 μg of protein were contained in 1 ml of the sample (sample 1 and sample 2) according to Comparative Example 4, respectively.
Further, 244 μg and 256 μg of the protein were contained in 1 ml of the sample (sample 1 and sample 2) according to Comparative Example 5, respectively.
Furthermore, 166 μg and 162 μg of protein were contained in 1 ml of the sample (sample 1 and sample 2) according to Comparative Example 6, respectively.

Then, as shown in FIG. 8, as a result of measuring two samples according to Comparative Example 4, it was confirmed that the amount of protein contained in 1 g of the dried shochu lees was 44 mg and 45 mg, respectively.
In addition, as a result of measuring two samples according to Comparative Example 5, it was confirmed that the amount of protein contained in 1 g of the dried shochu lees was 122 mg and 128 mg, respectively.
Furthermore, as a result of measuring two samples according to Comparative Example 6, it was confirmed that the amount of protein contained in 1 g of the dried shochu lees was 124 mg and 122 mg, respectively.

[Measurement of glucosylceramide content]
(Example 3)
First, a powdered solid residue was obtained in the same manner as in Example 1.

  Next, 1 g of the powdered solid residue was subjected to heating and reflux extraction for 6 hours using a 50% acetonitrile solution, and then the volume was adjusted to 100 ml. Then, the content of glucosylceramide was measured by HPLC-ELSD (evaporation light scattering detector).

  As a result of the measurement, it was confirmed that the amount of glucosylceramide contained in 100 g of the solid residue obtained by the present invention was 15.2 mg. That is, it was confirmed that the solid residue obtained by the present invention contained glucosylceramide. And since glucosyl ceramide can be manufactured in a shochu manufacturing process together with a shochu manufacturing process, it was confirmed that a glucosyl ceramide-containing substance could be efficiently manufactured.

Claims (2)

In the process of producing shochu by distilling mash containing rice koji ,
A step of adding a plant-derived material to the mash and mixing,
Fermenting the mixture obtained in the mixing step at a temperature of 15 ° C or higher and 25 ° C or lower;
Only including,
The time of adding the plant-derived raw material to the mash is the first period or middle period of the period of the state of the mash divided into three equal parts,
Method for producing a resistant pro Tay emissions containing organic matter. In the process of producing shochu by distilling mash containing sake lees,
A step of adding a plant-derived material to the mash and mixing,
Fermenting the mixture obtained in the mixing step at a temperature of 15 ° C or higher and 25 ° C or lower;
Including
The time of adding the plant-derived raw material to the mash is the first period or the middle period of the period of the state of the mash divided into three equal parts,
The plant-derived material is white bran, rice, wheat, buckwheat, potato, corn or a mixture thereof,
Method of manufacturing a record di stunt professional Tay emissions containing organic compounds.