JPH02242666A - Production of ang-khak and culture medium for ang-khak used therein - Google Patents

Abstract

PURPOSE:To enable industrial and advantageous production increase by adding water to grain flour, such as wheat flour, extruding the resultant mixture, puffing the formed extrudate, inoculating a microorganism belonging to the genus Monascus thereinto and culturing the microorganism. CONSTITUTION:Grains, such as wheat, are pulverized into a powdery or granular form and hydrated so as to provide 15-50% moisture content. The resultant hydrated grain flour is subsequently hot-pressed under conditions of 90-200 deg.C material temperature (outlet) under 5-200kg/cm<2> pressure (outlet) for 20-120sec in an extruder. The hot-pressed material is then rapidly released to a low pressure to provide a puffed state of the grain flour. A culture medium prepared using the puffed grain flour according to a conventional method is subsequently regulated to 35-50% moisture content. A fungus ang-khak belonging to the genus Monascus is then added to the regulated culture medium to carry out culture at 25-35 deg.C temperature with aeration. Thereby, the production of the ang-khak pigment production attains the maximum within about 5-7 days. As a result, the ang-khak of good quality with a large cell number and high content of red pigment can be obtained by culture in a short time.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a method for producing red malt, and a culture medium for red mold that allows for good growth of red mold and that allows for the production of good quality red mold.

[Conventional technology]

Bacteria belonging to ManaScus R have been widely used in China since ancient times for the production of red wine, old red wine, red milk rot, and the like. In addition, because the red yeast pigment produced by bacteria belonging to the Monascus genus is non-toxic, it can be used as a natural pigment in place of tar-based synthetic red pigments in seafood paste products, processed seafood products, sauces, soy sauce, seasonings, hams and sausages. It is used for meat processing, etc. Furthermore, in recent years, Akira Endo discovered that bacteria belonging to the genus Monascus synthesize J, L, X, etc. to monacolin, which has a cholesterol synthesis inhibitory effect, and it has been discovered that red yeast rice is added to foods for health reasons. is attracting attention (“Food and Development” Vol. 23. Na
1.51-55, 1988).

Conventionally, there are two methods for producing red yeast rice, a solid culture method and a liquid culture method.The solid culture method involves inoculating bacteria belonging to the genus Monascus (red yeast mold) into a medium made by steaming and sterilizing rice, bread, soybeans, etc. A method of culturing is known.

[Problem to be solved by the invention]

However, because red yeast mold has a weak reproductive capacity compared to other filamentous fungi, it is difficult to cultivate it in large quantities on an industrial scale. Although many studies have been conducted regarding culture conditions, a fully satisfactory method has not yet been provided.

[Means to solve the problem]

Under these circumstances, the inventor of the present invention has conducted intensive research and found that expanded grain flour is an excellent culture medium for red yeast mold, and that using this medium can produce high-quality red yeast rice in a short culture period. The present invention was completed based on the discovery that it can be manufactured.

That is, the present invention provides a culture medium for red yeast rice obtained by extruding and expanding grain flour using an extruder, and a method for producing red yeast rice, which is characterized in that the medium is inoculated with bacteria belonging to the genus Monascus and cultured. This is what we provide.

The culture medium for red yeast rice of the present invention is prepared, for example, as follows.

Examples of grains include wheat, barley, rice, corn, and soybeans, which are ground into suitable powder. Among these flours, a medium obtained using wheat flour is particularly preferable because the growth of the Monascus mold is good, and when the obtained red yeast rice is added to flour products such as bread, it is compatible with the raw materials.

Grain flour may be used alone or in combination, and hydrated to a moisture content of 15 to 50%, preferably 30 to 45%. moisture is 1
If it is less than 5%, swelling will be excessive or burnt, and if it exceeds 50%, swelling will not be sufficient.

The flour, whose moisture content has been adjusted, is heated and pressurized in an extruder. As the extruder, either a single-shaft or two-wheel type can be used. Extruder processing temperature (
(exit) is preferably 90 to 200°C, particularly 110 to 150°C. If the product temperature is less than 90°C, swelling will be insufficient, and if it exceeds 200°C, burntness will occur. Pressure (outlet) is 5 to 200 kg/am” especially 10 to 100 kg/cm
2 is preferred; if it is less than 5 kg/cm2, the swelling will be insufficient, and if it exceeds 200 kg/ca+', the swelling will be excessive.

The residence time varies depending on the screw shape, product temperature, pressure, etc., but is preferably 20 to 120 seconds.

The heated and pressurized flour is then suddenly released under low pressure. Such an operation can be carried out by simply injecting the flour into atmospheric pressure outside air, and this operation causes the flour supplied to the extruder to be in a swollen state. Preferably, the expanded material has a particle size of about 1 to 7 inches.

The puffed grain flour obtained in this way has a thin film of bubbles, small and dense air bubbles, and a large surface area, so the propagation of the Monascus moss is easy, and this is used as a medium to inoculate the Monascus moss to make koji. For example, high-quality red yeast rice can be produced in a shorter time than with conventional culture media.

In order to produce red yeast rice according to the method of the present invention, a conventional method is used except that the puffed grain flour prepared as described above is used as a medium.

As the red yeast mold, conventionally known bacteria belonging to the genus Monascus can be used. Koji production is carried out by adjusting the moisture content of the medium obtained above to 35 to 50%, adding Monascus moss, for example, a preculture solution, and culturing with aeration at a temperature of 25 to 35°C. When doing so, red yeast rice pigment production reaches its maximum in about 5 to 7 days.

The red yeast rice obtained in this way is of high quality and has a higher content of red pigment than conventional ones. This red yeast rice can be added to foods as it is as a coloring agent or a health food ingredient, but it can be extracted with water, an organic solvent, or a mixture thereof to turn it into red yeast rice pigment or monacolin.
It is also possible to separate L, X, etc.

[Effects of the Invention] As shown by Unegami, by using the culture medium for red yeast rice of the present invention, high quality red yeast rice with a high number of bacterial cells and a high content of red pigment can be obtained by culturing for a short period of time.

〔Example〕

Next, an example will be given and explained.

Example 1 (i) Strong wheat flour 1001 (weight, same below) and water 3
The second part was placed in a twin-screw extruder (manufactured by Werner & Pfleiderer, C-
37 type), screw rotation 300 rpm,
Barrel temperature 120℃, outlet temperature 120℃, outlet pressure 10
It was extruded and expanded at kg/am'. This is about 13cm
Cut into lengths and use a food crusher (manufactured by Mikawa Denki Seisakusho,
1.8 RT37 type) and pulverized to a particle size of about 1 to 7 ml1, and dried to a moisture content of 13% to obtain a wheat culture medium for red yeast rice.

(11) Add water to this wheat medium to reduce the moisture content to about 30~
After sterilizing by steaming to 40%, add sterilized water to reduce the moisture to 50%.
% of Monascus pilousus [PO
4520 was aseptically inoculated and cultured at 30°C for 2 days, then the temperature was lowered to 25°C and cultured for 5 days to obtain red yeast rice. For comparison, red yeast rice was obtained in the same manner using commercially available bread crumbs (adjusted to a moisture content of 50%) and rice (adjusted to a moisture content of 40%). The results are shown in Table 1.

Example 2 (1) 100 parts of Joshin powder and 25 R of water were put into the same twin-screw extruder as in Example 1, and the screw rotation speed was 40.
0 rpm, barrel temperature 150℃, outlet temperature 135℃
, extrusion and swelling at an outlet pressure of 20 kg/cm'. This was cut into lengths of about 131, crushed into powder diameters of 1 to 7IIIL11 using a food crusher (same as in Example 1), and dried to a moisture content of 13% to obtain a Joshin powder medium for red yeast rice. .

(11) This fresh powder medium was sterilized by steaming and adjusted to have a moisture content of 40%, and this medium was inoculated with Monascus Anka IP06540 and cultured at 30°C for 7 days to obtain red yeast rice. For comparison, crushed rice (adjusted to 40% water content) was cultured in the same manner. The results are shown in Table 2.

Margin below

Claims (1)

[Scope of Claims] 1. A method for producing red malt, which comprises inoculating and culturing bacteria belonging to the genus Monascus into a medium obtained by extruding and expanding grain flour using an extruder. 2. The method for producing red malt according to claim 1, wherein the grain flour is wheat flour. 3 A culture medium for red yeast rice obtained by extruding and expanding grain flour using an extruder. 4 Add water to the flour to make the moisture content 15-50%, and use an extruder to extrude it at a pressure of 5-200 kg/
20-12 cm^2 and product temperature 90-200℃
The culture medium for red yeast rice according to claim 3, which is subjected to heat and pressure treatment for 0 seconds and then rapidly released under low pressure to expand.