JPH0319669A - Method for deepening color of solid red koji - Google Patents

Abstract

PURPOSE:To deep the color of pale solid red koji and make the koji suitable for food coloring use by dipping a solid red koji obtained by using a bacterium of the genus Monascus into a water soluble organic solvent liquid to elute pigment and drying up the elution. CONSTITUTION:A proper amount of water is added to rice, wheat flour, etc., and the mixture is subjected to steam boiling and sterilization and then a bacterium (e.g. Monascus pilosus IFO-4520) of the genus Monascus is inoculated into the mixture and aerobically subjected to stand culture and then dried to provide the solid red koji, which is then dipped in a water soluble organic solvent (e.g. acetone or ethanol) to elute a pigment. Then the whole solution is directly dried to provide color-deepened and vivified solid red koji. A food such as bread can be colored into beautiful pink by adding the resultant solid red koji to the food.

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Application in Industry 2) The present invention relates to a method for improving the pigment of solid red malt produced using Monascus bacteria, and is particularly aimed at deepening the color.

(Prior art) Red koji, which is made as an inoculum of Monascus spp., such as Monascus angka, Monascus birousus, and Monascus ruber, is used in China, Taiwan, etc. as Chengguanjiu, Hongjiu, It is often used as a raw material for laohongjiu, red milk rot, etc., and as a coloring agent for foods because the pigment obtained from Monascus anca is non-toxic and has a special bright red color.

However, in recent years, it has been discovered that red yeast rice has an excellent effect on lowering blood pressure in addition to improving cholesterol and blood sugar levels.
(Japanese Patent Application Laid-open No. 61-197524, 62-298598) A large number of functional foods such as vinegar, miso, soy sauce, bun, etc. made from this as a raw material have come to be marketed. Red malt as such a raw material is mainly produced by inoculating Monascus virousus bacteria into a solid medium of rice, wheat, etc., and the red malt obtained thereby has particularly high pharmacological effects as described above.

However, the red malt produced from Monascus birousus has the disadvantage that it is difficult to obtain a deep bright red color.
In particular, when it is directly added as a raw material for foods such as bread and noodles, it has the disadvantage that its commercial value cannot be increased.

(Problems to be Solved by the Invention) The present invention provides that red malt, such as Monascus virousus, which has a strong blood pressure lowering effect but has low pigment production ability, undergoes a special treatment after making the malt5. 'Yo) te r/!
￥Ji i-IJ power 1 that made it possible to improve the tone and deepen the color
11. ? It is something that I shared with people.

(16 Steps to Solve the Problem) However, the present invention is based on the method of preparing koji-made l;
It is characterized by the fact that after eluating the pigment component, the color becomes dark and intoxicated by evaporating it as it is.
J-4.

1-11 body koji used in the present invention and (:1,,
Various types of Monascus bacteria, especially pigment-producing pI′ ability σ], are added to the koji raw materials commonly used for food such as rice and small shoots.
Koji made by inoculating Monascus bacteria is effective, and water-soluble solvents such as ethanol, acetic acid, etc. are effective. An example is 6 of f;j.

In the actual treatment of the present invention, water-soluble f
Mix 40 to 60% of the organic solvent, add this to Sokoji to a range of about 4 degrees, and set the soaking time to 1 to 11.'j. It is preferable to soak the material for 2 hours to 1 night, and to evaporate the moisture by heating or other means after the immersion treatment.

(Action) Thin 0 element'! Aa solid red malt I; 1, water solution 1,
Immersion in the solvent destroys the pigmented surface of the hyphae, increasing the red color density on the surface, and the pigment eluted into the solvent is evaporated to dryness.
(The synergistic effect of the two ingredients, which re-adheres to the surface of the solid koji, can further enhance the color tone.)

Hereinafter, an example is shown. 1"6 (Example 1) After soaking polished rice in water for 2 hours, draining for 30 minutes,
The steamed rice was sterilized by steaming at 20°C for 30 minutes. In addition to this, Monascus biousas IFO-4 5
20 bacteria were inoculated and cultured aerobically at 30° C. for one week at 1 rt, followed by drying at 70° C. using a blow dryer to obtain rice red malt with a moisture content of 10%.

30 g of this rice red DJ was immersed in a 4-fold strength 60% acetone solution overnight at room temperature, and then heated and dried in a hot water tank L in a raft to remove moisture.

The color of the darkened red rice malt thus obtained was measured using a color difference meter CR-200 manufactured by Min2 Norta Co., Ltd. (
,． , compared with that of iiij, which was immersed in a 60% acelin solution.

As a result, as shown in the table below, the L 11 (i) of rice red malt changed from 4o35 to 28.01 by immersion in 60% acetylene solution, and the color of rice red mold became clearly darker. I was able to get it.

(Example 2) Commercially available bread crumbs were blended to have a moisture content of 60%, and
After sterilizing by steaming at 20"C for 30 minutes, it was inoculated with Monascus virousus IFO-4520 and incubated at 30"C for 6 days.

After the cultivation was completed, the mixture was dried using a blow dryer at 7 {}°C to obtain wheat red malt having a moisture content of 10%.

This wheat nail L! 130 g was immersed in a 60% ethanol solution of 4 times (n), left overnight at room temperature, and then dried with hot water in a fume hood to remove moisture.

The color of the wheat red koji thus obtained was measured in the same manner as in Example 1. The L value of the wheat red koji obtained by immersion in 60% ethanol was 3105, and the value of treatment 1 was 44.
A clear change was observed from No. 28, and a darker colored wheat koji could be obtained.

In addition, the wheat red yeast rice obtained in this way contains 3% as its raw material.
The added bread took on a pink color and had an appetizing appearance.

(Effects of the Invention) The method of the present invention makes it possible to darken light-colored solid red malt.

It is particularly effective for red koji made using bacterial species with low pigment production ability, such as Monascus virousus.
When the red yeast rice thus obtained is added to each weighed food product, the food itself becomes a beautiful pink color, so that a food product with an unprecedented color can be obtained.

In particular, in the current situation where there are limited red phytochemicals that can be added to foods, the red yeast rice of the present invention, which can be added as a raw material for foods, is highly prized.

The method of the present invention is effective for various strains of Monascus, regardless of the type of Monascus used for making koji, and the type, concentration, amount, and treatment time of the solvent used can be adjusted to any desired value. Choice is possible.

Furthermore, it is also effective in the present invention to add means such as stirring during evaporation of water to ensure uniformity during re-deposition of the dye.

As described above, the method of the present invention is extremely excellent as a method for deepening the color of solid red malt.

Claims (1)

[Claims] Deepening the color of solid red malt, which is characterized by immersing solid red mold made using Monascus bacteria in a water-soluble organic solvent solution to elute the pigment, and then drying the eluate. Law.