JPH01228461A - Production of red koji of wheat - Google Patents

Abstract

PURPOSE:To obtain BENI KOJI of wheat having high enzyme titer and chromaticity color by a simple method by cultivating a raw material for producing KOJI, consisting of wheat flour adjusted to water content in a specific range and a processed material thereof, at <=a given temperature. CONSTITUTION:BENI KOJI (Monascus pilosus) is aerobically cultivated in wheat flour having water content adjusted to 50-60% and a processed material thereof (e.g., steamed bread crumb) at >=about 30 deg.C. BENI KOJI of wheat obtained by the method shows more excellent culture effects than comparative section does and a marked difference between this invention and the comparative section in enzyme titer and chromaticity. Consequently, when BENI KOJI of wheat, for example, is dried, powdered and added as a raw material for bread, beautiful red colored bread having never existed can be produced.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention makes it possible to obtain wheat red malt having a high enzyme titer and a high degree of color.

Red yeast rice, which is produced using Monascus bacteria as a starter, is produced in China,
In Taiwan, etc., it is used as a raw material for 9 yuan 1 liquor (cheng kang chu), red wine, old red wine, red milk rot, etc.The red pigment it produces is non-toxic and has a special bright red color, so it is used as a food product. It is often used as a coloring agent.

It has also recently been known to have a blood pressure lowering effect.

However, since these Monascus bacteria have extremely low reproductive capacity and are susceptible to contamination with other bacteria, it is necessary to pay close attention when making koji, especially when making wheat flour. When used as a raw material for koji, rice,
Different management is required than for soybeans, etc.

(Prior art) Conventionally, for the shida koji production method using wheat flour as the raw material for a production, for example, the pH
A method has been proposed in which the amount of carbon dioxide is reduced to about 32, and this is subjected to sedimentation and aerated culture.

However, according to this method, although the bactericidal effect of the acid on various bacteria is observed, the propagation of the Monascus itself is also suppressed by this, and there is a problem that the enzyme titer and pigment age are insufficient.

(Problems to be Solved by the Invention) The present invention provides a new method for producing malt that eliminates the drawbacks of the conventional methods. It is possible to obtain.

(Means for Solving the Problem) However, the present invention provides a method for producing red malt using wheat flour and its processed product as a raw material for making malt, in which the moisture content of the raw material for making malt itself is adjusted to a range of 50 to 60%. It is characterized in that it is cultured aerobically in an environment of 30°C or lower.

(Function) That is, through numerous experiments, the present invention has discovered an effective method different from conventional methods by a simple method of adjusting the moisture content and setting temperature conditions. In other words, if it is less than 50%, the proliferation of Monascus bacteria will be suppressed due to lack of moisture, and if it exceeds 60%, the koji raw material will become lump-like and will not be able to form a uniform koji. .

In addition, the culture temperature must be kept below 30°C; if it exceeds 30°C, the pigment production ability will be suppressed, and in extreme cases, alcoholic fermentation will occur and high-quality koji will not be produced, so management within this range is required. It will be done.

Further, in the present invention, the culture is carried out aerobically by aeration, stirring, etc.

Hereinafter, this will be explained in detail by giving an example (Example). Cut steamed bread (manufactured by Yamazaki Bread Co., Ltd.) into approximately 5 mm squares
Steamed bread crumbs and bread crumbs (Yukijirushi Co., Ltd.) dried in a blow dryer were each adjusted to have a moisture content of 55% and used as koji raw materials. 200 g of each of these koji raw materials was placed in a Fernbach flask. After sterilizing by steaming at 121'c for 20 minutes, Monascus pilousus IFO4520 was inoculated and cultured at 25°C for 8 days with stirring once a day.

On the other hand, as a control plot, a plot with a moisture content adjusted to 40% was prepared, and seed koji mold was similarly inoculated and cultured at 30°C for 8 days.

The protease and amylase activities of the red yeast rice from each area thus obtained were measured according to the analytical method prescribed by the National Tax Agency.

In addition, 5 mβ of ethanol was added to 1 g of Beni a, pulverized with a polytron, centrifuged, and then the O of 'n1ff was crushed.
Chromaticity was determined by measuring D500nm.

The results are as shown in the table below, with a moisture content of 55% and a culture temperature of 2.
The red yeast rice obtained at 5°C had 40% more enzyme activity and about 3 times the color intensity compared to that obtained at 30°C.

In addition, in both the present invention and the control group, steamed bread was used as the raw material for making koji in group A, and bread crumbs were used in group B.

The j1 position of acidic protease activity and neutral protease activity is (OD660), and the unit of α-amylase activity is (D3
o・).

(Effects of the Invention) As is clear from the results of the examples, the culturing effect produced by the method of the present invention was superior to that of the control group, and there was a significant difference in enzyme titer and chromaticity. Therefore, when this was dried, powdered, and added as a raw material for bread, it was possible to make bread with a beautiful red color that had never been seen before.

In addition, the wheat flour in the present invention includes the unprocessed product thereof, and
Processed products such as bread crumbs and bread, as well as those that can be processed into a porous state in which Monascus bacteria, which is an aerobic bacterium, can propagate, such as processing with a twin-screw extruder, can be used.

In addition, the culture environment for this is below 30°C, more preferably at 2°C.
It is preferable to carry out the culture at 5°C, and it is desirable to culture the culture aerobically by aeration, stirring, etc. For example, it is also preferable to culture in a sealed plastic film bag equipped with a sterilization filter. can.

In addition, examples of the Monascus mold to which the present invention can be applied include Monascus pilousus, Monascus beaupreus, Monascus anchora, etc., which are used for food, as well as all Monascus bacteria.

As described above, the present invention makes it possible to obtain a large amount of high-quality red yeast rice under simple management, unlike conventional methods.

Claims (1)

[Claims] Production of wheat red malt, which is characterized by using wheat flour whose moisture content is adjusted to 50 to 60% and its processed product as a raw material for making malt, and culturing it aerobically in an environment of 30°C or lower. Law.