JPH07255438A - Production of beverage using rice as rice material - Google Patents

Abstract

PURPOSE:To produce a beverage, good in flavor without being satiated therewith in drinking and having functional properties by using rice as a raw material. CONSTITUTION:This method for producing a beverage is to (1) enzymically hydrolyze or react hydrated rice with KOJI (malted rice), then filter the resultant product, add lactic acid bacteria to the obtained saccharified liquid, carry out the lactic acid fermentation and subsequently filter the fermentation product, (2) add a yeast to the prepared fermented liquid after the lactic acid fermentation in (1), perform the fermentation, terminate the fermentation when the production amount of an alcohol is below 1% and then filter the fermentation product, (3) enzymically hydrolyze or react the hydrated rice with KOJI, then extract and filter the resultant product, (4) add lactic acid bacteria to the extracted filtrate obtained in (3), carry out the lactic acid fermentation and subsequently filter the fermentation product or (5) add the yeast to the fermented liquid after the lactic acid fermentation in (4), perform the fermentation, terminate the fermentation when the production amount of the alcohol is below 1% and then filter the fermentation product.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a beverage using rice as a raw material, which has a good flavor, does not get tired of drinking, and has scavenging activity against active oxygen.

[0002]

2. Description of the Related Art Known examples of producing a lactic acid beverage using rice as a raw material include JP-B-47-37556 and JP-A-56-11.
783, JP-A-56-148237, JP-A-59-17.
9053, 61-53008, 63-55
911, JP-A-4-131056 and the like. In these known examples, it is said that a flavorful drink or a yogurt drink containing the nutrients of rice can be prepared. However, beverages made from rice have not been widely spread. It is thought that this is due to the fact that it does not have a flavor that matches the modern age, and that people are tired of drinking and have a problem with cost. As simple drinks, rice drinks are tougher than other drinks in terms of cost.

[0003]

[Problems to be Solved by the Invention] Beverages from rice not only emphasize the nutritional aspects of rice, but also have a flavor that matches the modern age, never get tired of drinking, and have distinctive functionality. It is desirable to develop beverages with high added value. The present invention uses rice as a raw material, and at the same time is a drink that is tasty and does not get tired,
The purpose is to produce a functional beverage.

[0004]

[Means for Solving the Problems] The present inventors have proceeded with research on various plant components from the viewpoint of animal and plant harmony, and in the process, there were many possibilities that rice could not predict until now. Focusing on rice that has been proven to be effective, we have conducted comprehensive research on the use of rice. As one of the themes, we have taken up beverages from rice and have conducted intensive research. In the process, by treating rice as described below, it has scavenging activity against active oxygen, and The present invention has been completed by finding that a drink with good taste and which does not get tired can be obtained.

(1) The hydrolyzed rice is enzymatically decomposed or allowed to act on koji, and lactic acid bacteria are added to the saccharified solution obtained by filtration to perform lactic acid fermentation, and then filtered. (2) After enzymatically decomposing rice hydrolyzate or allowing koji to act, lactic acid bacteria are added to the saccharified solution obtained by filtration to perform lactic acid fermentation, and then yeast is added to perform fermentation to produce 1% alcohol. After stopping the fermentation at less than, filter. (3) The hydrolyzed rice is enzymatically decomposed or treated with koji, and then extracted and filtered. (4) The hydrolyzed rice is enzymatically decomposed or subjected to koji, and then lactic acid bacteria are added to the extract obtained by extraction and filtration to perform lactic acid fermentation, and then filtered. (5) After enzymatically decomposing rice hydrolyzate or allowing koji to act on the extract, lactic acid bacteria are added to the extract obtained by extraction and filtration to carry out lactic acid fermentation, and then yeast is added to carry out fermentation to produce alcohol. After stopping the fermentation at less than%, it is filtered.

In the present invention, rice is first added to water, and saccharification is performed with koji or a starch-degrading enzyme. The rice may be unpolished rice or white rice, and is used as it is or after being crushed.
The pulverized product has a faster saccharification and an excellent active oxygen scavenging effect. As for koji for saccharification, as long as it has saccharification power, regardless of the type of koji mold, rice variety,
It can be used regardless of type. In addition, the starch degrading enzyme is β-amylase, glucoamylase, and the like, and any that degrades starch can be used. Further, at the time of saccharification of rice, one or more kinds of proteolytic enzyme, lipolytic enzyme, fiber degrading enzyme, and pectin degrading enzyme may be used together, and the combined use is excellent in active oxygen scavenging effect,
Beverages with various flavors are obtained. This is more apparent in brown rice. The saccharification temperature is preferably a temperature suitable for the action of the enzyme, but may be any number of times as long as saccharification is performed, and may be determined depending on the balance between reaction time and taste.

When the above-mentioned saccharified product is extracted, a product having an excellent flavor and an excellent effect of eliminating active oxygen can be obtained. The extraction is performed by heating the saccharified product and gradually raising the temperature.
It is performed by raising the temperature from 0 ° C to boiling. At this time, because the substance having the active oxygen scavenging effect is stable to heat, even if the extraction treatment as described above is performed, the effect does not deteriorate, and the substance having the active oxygen scavenging effect is sufficiently extracted, The active oxygen scavenging effect is increased. Therefore, the extracted product can be filtered to obtain a product.

The saccharified product or saccharified extract treated as described above is squeezed and filtered as it is or after cooling, to separate into a clear solution and a residue. Then, when the clarified liquid is subjected to lactic acid fermentation, a beverage with a better flavor can be obtained. In order to carry out lactic acid fermentation, the above clarified liquid is sterilized by heating and cooled, and then a lactic acid bacterium culture liquid of 1/15 volume is added as a starter, and the lactic acid bacterium is grown at a suitable growth temperature (30-40 ° C). The fermentation time is determined from the amount of sugar and the amount of acid in the fermented liquor, in consideration of the balance between sweetness and sourness, in the range of 12 hours to 3 days depending on the intended beverage type. After lactic acid fermentation, the product is obtained by filtration.

Usual lactic acid bacteria can be used as the lactic acid bacteria to be used. For example, Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus
Examples thereof include casei, Lactobacillus fermentum, Streptococcus lactis, Streptococcus samophilus and the like. These bacteria are used alone or in combination of two.

After the lactic acid fermentation is carried out, the yeast is added to carry out the alcohol fermentation, and when the fermentation is stopped when the alcohol production is less than 1%, the effect is enhanced and it is effective. When this alcoholic fermentation is carried out, after the lactic acid fermentation, the temperature is lowered and an appropriate amount of yeast is added at 13 to 18 ° C. to carry out growth fermentation, and the growth fermentation is stopped when the production of alcohol is less than 1%. afterwards,
The product is obtained by filtration, heat sterilization or sterilization. The yeast used here is preferably a fermentable yeast belonging to Saccharomyces cerevisiae.

The test method for examining the active oxygen scavenging effect of the product of the present invention and the result thereof are described below. The test method was the NBT method. Preparation of Reagents 0.05M Na ₂ CO ₃ buffer (pH 10.
2) 3 mM xanthine solution; xanthine 45.64 mg
Is dissolved in the buffer of to make 100 ml. 3 mM EDTA solution; EDTA.2Na 11
Dissolve 1.7 mg with distilled water to make 100 ml.

BSA solution; Boyin Serum
Albumin (manufactured by Sigma) 15 mg is dissolved in distilled water to make 10 ml. 0.75 mM NBT solution; NBT (Nitroble-
Tetrazolium) 6132 mg dissolved in distilled water to give 10
Make up to 0 ml. Xanthine oxidase solution: Dilute xanthine oxidase with distilled water and adjust it so that the absorbance in the blank test of the operation method (analysis method) described below is in the range of 0.2 to 0.23. 6 mM CuCl ₂ solution; CuCl ₂ · 2H
100m by dissolving ₂ O _102.29mg in distilled water
Let l.

[0013] take the _Na 2 CO ₃ buffer 2.4ml to procedure a test tube, to which xanthine solution, EDTA solution, BSA solution, the NBT solution added each 0.1 ml. Then add 0.1 ml of the sample solution, and add 10 ml at 25 ° C.
After standing for a minute, 0.1 ml of xanthine oxidase solution is added, the mixture is stirred quickly and incubated at 25 ° C. After 20 minutes, 0.1 ml of CuCl ₂ solution is added to stop the reaction, and the absorbance is measured at 560 nm.

For comparison, 0.1 ml of an aqueous solution of superoxide dismutase (Cu, Zn type SOD, activity 3000 to 4000 unit / mg Wako Pure Chemical Industries) was used in the same manner as the sample, and this value was taken as the superoxide scavenging rate 100. To do. In addition, distilled water is used instead of the sample, and the same procedure is performed to obtain a blank. The measurement results are shown in Table 1.

[0015]

[Table 1]

As shown in Table 1, all the products of the present invention were found to have high activity for active oxygen. Further, as can be seen by comparing Example 1 with the control, the activity is increased by saccharification, filtration and lactic acid fermentation. Further, as can be seen from Examples 2, 4, and 5, the activity is increased by performing lactic acid fermentation, and further adding yeast to perform fermentation.

Next, the results of measuring the SOD activity in blood by feeding the product of the present invention to mice will be described. 4-week-old male ddY mice were bred for 1 week in an animal room kept at room temperature of 25 ° C. and humidity of 60% while being allowed to freely ingest feed and water, and then subjected to an experiment. The experiment was performed with 10 animals per group. Test solution once a day at 10 am 20m per group
1 was put in a water bottle and freely ingested. Four weeks after the administration, whole blood was collected from the carotid artery under anesthesia with ether, and after treatment required for quantitative operation, SOD activity in blood was measured. The results are shown in Table 2.

[0018]

[Table 2]

As shown in Table 2, the SOD activity in blood was increased in the product group of the present invention. Also,
When lactic acid fermentation was carried out by filtration after saccharification, SO
It was found that the D activity was high. This is a result simultaneously with the active oxygen scavenging activity, and a correlation between the active oxygen scavenging activity of the product of the present invention and the SOD activity in blood was shown, demonstrating the effectiveness of the product of the present invention. It has become clear that the product of the present invention has other effective functions.
Next, sensory evaluation of the product of the present invention as a beverage was conducted by 15 panelists. The results are shown in Table 3.

[0020]

[Table 3]

From Table 3, as can be seen by comparison with the control,
By filtering the saccharified product and subjecting it to lactic acid fermentation, the flavor and aroma are clearly improved, and the drink is not tired. Further, as can be seen by comparing Examples 1, 2 and 4, 5, the flavor and aroma are improved by performing the extraction operation after saccharification. Further, as can be seen from the comparison between Examples 1 and 2 and 4 and 5, the aroma is further improved by adding yeast and performing fermentation.

[0022]

【Example】

(Example 1) 10 kg of crushed brown rice was sprinkled with 4 liters of water, stirred well and allowed to stand for 30 minutes. Then
After steaming this with a steamer, 10 g each of saccharifying enzyme, lipolytic enzyme, fiber-degrading enzyme and proteolytic enzyme were added, and 25 liters of water was added and reacted at 55 ° C. for 24 hours. Then, it was squeezed and filtered to obtain 25 liters of filtrate and 9 kg of residue. The filtrate was sterilized by heating at 85 ° C. for 10 minutes, then cooled, a 1/15 volume of the culture solution of Lactobacillus acidophilus was added, and lactic acid fermentation was carried out at 37 ° C. for 24 hours. This is filtered, and the filtrate is sterilized by heating to produce the product 2 of the present invention.
I got 7 liters.

(Example 2) After lactic acid fermentation was carried out in the same manner as in Example 1, the temperature was lowered to 18 ° C and Saccharomyces
S. cerevisiae was added to allow growth. Thereafter, the growth and fermentation were stopped at an alcohol concentration of less than 1%, this was filtered, and the filtrate was heat-sterilized to obtain 27 liters of the product of the present invention. (Example 3) Using 10 kg of ground brown rice, 35 kg of brown rice saccharified product was obtained in the same manner as in Example 1. Then, the temperature was gradually raised and boiling extraction was performed for 5 minutes. After saccharification and cooling of the extract, it was squeezed and filtered, and the filtrate was heat sterilized to obtain 26 liters of the product of the present invention and 8 kg of a residue. The alcohol content of the product of the present invention was 0.7%.

Example 4 To the product of the present invention obtained in the same manner as in Example 3, a 1/15 volume of the culture solution of Lactobacillus bulgaricus was added, and lactic acid fermentation was carried out at 37 ° C. for 24 hours. . This was filtered and the filtrate was heat sterilized to obtain another 28 liters of the product of the present invention. (Example 5) Saccharomyces cerevisiae was added to the product of the present invention obtained in the same manner as in Example 4 to grow, and the growth and fermentation were stopped at an alcohol concentration of less than 1%, which was filtered and the filtrate was heat-sterilized. As a result, 28 liters of the product of the present invention was obtained. The alcohol content of the product of the present invention was 0.8%.

[0025]

EFFECTS OF THE INVENTION According to the present invention, a drink which contains the nutrients of rice and has the activity of eliminating active oxygen, which is extremely harmful to life, and which has a good taste and taste that matches modern taste Can be provided.

Claims (5)

[Claims] 1. A beverage from rice characterized by enzymatically decomposing rice hydrolyzate or allowing koji to act, and then adding lactic acid bacteria to a saccharified solution obtained by filtration to perform lactic acid fermentation and then filtering. Production method. 2. A lactic acid bacterium is added to the saccharified solution obtained by enzymatically decomposing rice hydrolyzate or allowing it to undergo koji, and then lactic acid fermentation is carried out, and then yeast is added to carry out fermentation to produce alcohol. A method for producing a beverage from rice, which comprises filtering fermentation at less than 1% and then filtering. 3. A method for producing a beverage, which comprises enzymatically decomposing a hydrolyzed rice or reacting it with koji, and then extracting and filtering. 4. A beverage from rice characterized in that the hydrolyzed rice is enzymatically decomposed or subjected to koji, and then lactic acid bacteria are added to an extract obtained by extraction and filtration to carry out lactic acid fermentation and then filtration. Manufacturing method. 5. A lactic acid bacterium is added to an extract obtained by enzymatically decomposing rice hydrolyzate or by applying koji and then extraction filtration is performed to perform lactic acid fermentation, and then yeast is added to perform fermentation to produce alcohol. Is less than 1%, fermentation is stopped, and then filtration is performed to produce a beverage from rice.