JPH0851955A - Production of solution having high content of water-soluble vitamin - Google Patents

Abstract

PURPOSE:To provide a method for producing a solution, having a high content of water-soluble vitamins, abundantly containing the water-soluble vitamins and good in flavor by using rice bran and/or brown rice as a raw material. CONSTITUTION:This method for producing a solution having a high content of water-soluble vitamins is to add water to rice bran and/or brown rice flour, then add a liquefying type amylase, heat-treat the resultant mixture, thereby previously hydrolyze starch to some extent, subsequently add a cellulase, a protease and a saccharifying type amylase thereto, carry out the enzymic treatment, then centrifuge or filter the treated mixture, remove an oil and fat part, subsequently inoculate lactic acid bacteria thereinto and ferment the resultant mixture.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a process for producing a water-soluble vitamin-rich solution prepared from rice bran and / or brown rice flour.

[0002]

2. Description of the Related Art In recent years, eating habits have become very rich in Japan. However, it doesn't mean that all people are getting all the nutrients they need just because their diets have become richer. Then, they often overeat only their favorite foods and overdose on unbalanced nutrients, and often lack certain nutrients. Further, due to the spread of preserved foods such as instant foods and frozen foods, and cooked foods, there is a shortage of intake of nutrients contained only in fresh food materials. Water-soluble vitamins are one of the nutrients that tend to be particularly deficient in such cases.

To compensate for these vitamin deficiencies,
Various vitamin preparations and vitamin-containing beverages are commercially available.

On the other hand, rice has long been eaten as a staple food of Japanese people, generally Asian people. At present, white rice commonly eaten is obtained by polishing brown rice to remove 8% by weight of rice bran inside and outside. This rice bran consists of pericarp, seed coat, aleurone layer, germ, etc., and is very nutritious as shown in Table 1, but it has a unique color, odor (unpleasant odor), taste (bitterness, galliness). Since it has a high digestibility and is indigestible, a part of it is only oiled or used as a feed, and most of it is discarded. In addition, brown rice requires a special rice cooker, and the texture of the resulting rice is crunchy, so it is the current situation that brown rice is not eaten so much. In addition, Table 1
Shows the values of various components per 100 g of edible portion of brown rice, white rice and rice bran according to "Japanese Food Ingredient Table (4th Edition), Science and Technology Agency Resource Survey Edition".

[0005]

[Table 1]

[0006] In this way, attempts have been made to utilize brown rice and rice bran, which are rich in nutrients and contain a well-balanced amount of vitamins, which modern people tend to lack, for general-purpose food and drink. For example, in JP-A-60-94057, a method for producing a rice bran lactic acid beverage by mixing red rice bran and medium white rice bran with water, decomposing the mixture with a liquefying enzyme and a saccharifying enzyme, and subjecting the resulting supernatant to lactic acid fermentation Is disclosed.

[0007]

As described above, when trying to supplement the deficiency of vitamins with various vitamin agents, vitamin-containing beverages, etc., it is necessary to excessively ingest only a specific vitamin, There is a problem that it is difficult to take in consideration of the balance with the nutrients of other foods.

On the other hand, attempts to utilize the nutrients of rice bran and / or brown rice are also required to solve the problems of indigestion of rice bran, that is, the hardness and compactness of its tissue, and the problems of color, smell and taste. There was a problem that it had not arrived. For example, in the method disclosed in JP-A-60-94057, red rice bran, medium white rice bran, etc. are decomposed by a liquefying enzyme and a saccharifying enzyme, but the nutrients contained in rice bran can be effectively treated only by such an enzyme treatment. It could not be extracted.

The present invention has been made in view of the above problems, and an object thereof is to use rice bran and / or brown rice as a raw material.
It is an object of the present invention to provide a method for producing a solution containing a high amount of a water-soluble vitamin in which the nutrients contained therein, particularly water-soluble vitamins, are effectively extracted, and the malodor and bad taste of rice bran and brown rice are significantly reduced.

[0010]

Means for Solving the Problems As a result of intensive studies to achieve the above-mentioned object, the inventors of the present invention have treated rice bran and / or brown rice with several specific enzymes to remove oil and fat, By lactic acid fermentation, the bad smell and bad taste of rice bran and brown rice are significantly reduced, and it is found that a solution in which a large amount of water-soluble vitamins contained in the raw material is extracted can be obtained, and the present invention is obtained. It came to completion.

That is, the method for producing a high vitamin content solution of the present invention comprises a step of previously liquefying starch by adding water to rice bran and / or brown rice flour and then adding liquefied amylase to the mixture for heat treatment. A step of adding a cellulase, a protease and a saccharified amylase to the treated solution for enzyme treatment, a step of centrifuging or filtering the treated solution to remove oil and fat, and a step of inoculating the treated solution with a lactic acid bacterium for fermentation. It is characterized by including and.

The present invention will be described in detail below with reference to preferred embodiments. In the present invention, rice bran and / or brown rice powder is used as a main raw material. As rice bran, rice seed coat, aleurone layer, which is removed in the process of polishing brown rice into white rice,
Ordinary rice bran containing germs and the like can be used as it is. Moreover, as the brown rice powder, powdered brown rice can be used. Rice bran and / or brown rice flour is
It contains nutrients as shown in Table 1 above.
In addition, it is preferable to use fresh rice bran and brown rice powder.

In the present invention, rice bran and / or brown rice powder is used as a main raw material, but wheat bran, corn hulls, okara, etc. may be added as auxiliary raw materials. The mixing ratio of these auxiliary raw materials is 1 with respect to the total raw materials.
-50% by weight is preferred.

In the present invention, first, in the first step, rice bran and / or brown rice flour is mixed with an auxiliary raw material if necessary, then water is added, and then liquefied amylase is added and well mixed, By heat treatment, the starch is decomposed to a certain extent in advance and liquefied. The amount of water added is preferably 0.5 to 100 times the weight of the whole raw material. The heat treatment is
At the beginning, it is preferable to slowly heat up to 10 to 90 ° C over about 3 to 60 minutes, and then continue boiling for 2 to 30 minutes.
By performing the heat treatment in this manner, the starch in the raw material is prevented from being gelatinized and liquefied by being decomposed to some extent and gelatinized in the subsequent step. As the liquefied amylase, α-amylase is preferably used.

After the first step is completed in this way, in the next step, cellulase, protease and saccharified amylase are added and further enzymatic treatment is carried out. Cellulase decomposes the cell wall of bran tissue and protease decomposes the protein. Further, the saccharified amylase saccharifies the starch liquefied in the above step into glucose or the like. As the saccharified amylase, glucoamylase is preferably used. In this step as well, liquefied amylase and saccharified amylase may be used in combination for decomposition. Since all of these enzymes are commercially available, they can be appropriately selected and used.

The enzyme treatment may be carried out by selecting the addition amount, temperature, pH and time according to each enzyme, and if the treatment conditions are the same, it is possible to simultaneously add and treat them. It is also possible to add two or more kinds and to treat them in two or more times. Incidentally, as will be shown in Examples later,
This enzyme treatment increases the amount of various vitamins.

In the next step, the treated liquid after the enzyme treatment is centrifuged or filtered to remove the oil and fat portion.
For example, when it is centrifuged, it is divided into a lower layer composed of a water-insoluble precipitate, an upper layer composed of an aqueous solution, and an uppermost layer composed of a fat and oil portion, so that the uppermost layer composed of a fat and oil portion can be removed. In this way, by removing the fats and oils components, during the lactic acid fermentation performed in the next step, the fats and oils components are decomposed, oxidized and become bran odor, spoilage odor, or prevented from becoming toxic. It In addition, the lower layer precipitate and the upper layer aqueous solution can be subjected to the next lactic acid fermentation in a mixed state, and then the precipitate can be removed. It is more preferable to ferment only the aqueous solution of lactic acid. The precipitate is composed of dietary fiber and is different from the gist of the present invention, but this part can also be used as a functional food.

The enzyme-treated solution thus obtained is used as a main culture solution in the next step of lactic acid fermentation, and saccharides are added if necessary at the stage where the enzyme treatment is completed or the oil and fat portion is removed. You can also do it. As the saccharides, for example, 6-carbon sugars, 5-carbon sugars, 2 sugars and the like can be used.

Then, in the next step, the treated liquid is inoculated with lactic acid bacteria and fermented. The treatment liquid is preferably sterilized by a known means before being used for lactic acid fermentation as the main culture liquid. Usually, sufficient sterilization is carried out by placing in an autoclave or the like and treating at 120 to 130 ° C. for about 5 to 20 minutes.

As the lactic acid bacterium used in the present invention, Lactobacillus acidophilus is preferable in terms of the amount of lactic acid produced, and Lactobacillus bifidus is preferable in terms of taste, but in addition, Streptococcus faecalis is preferable.
(Streptococcus faecalis), Lactobacillus bulgaricus, Lactobacillus
San Francisco (Lactobacillus sanfrancisco), Lactobacillus casei, Streptomyces lactis, etc. can also be used. These can be used alone or in combination of two or more. By selecting these lactic acid bacteria, the taste, aroma, nutrients, etc. of the final fermentation liquid can be changed. Note that these lactic acid bacteria are all known bacteria and can be easily obtained.

These lactic acid bacteria are pre-cultured in advance,
It is preferably added to the main culture solution. For example, after culturing in a milk medium or the like at 35 to 40 ° C for about 7 days, this is further cultivated in a medium consisting of 0.8% by weight of glucose, 0.8% by weight of yeast extract, and 0.7% by weight of lactose.
Preculture is obtained by culturing at -40 ° C for 2 days. Then, it is preferable to add 1 to 20% by weight of the preculture liquid to the main culture liquid.

Lactic acid bacteria are added to the main culture solution prepared from rice bran and / or brown rice flour as a main raw material, and then fermented according to a conventional method. The culture medium is preferably static culture, but agitation shaking culture, aeration culture and the like are also possible. Culture conditions are preferably 30 to 40 ° C. and about 3 to 10 days.

When the oil and fat component is removed and the precipitate is not removed, the water-insoluble portion is removed as necessary after the end of the lactic acid fermentation.

By lactic acid fermentation, the amount of various vitamins increases, as will be shown in Examples later, and in particular, nicotinic acid or nicotinamide, pantothenic acid, pyridoxine (vitamin B ₆ ), thiamine (vitamin B ₁ ), Riboflavin (vitamin B ₂ ) is significantly increased.

That is, the solution containing a large amount of vitamins produced from rice bran and / or brown rice flour by the method of the present invention has an increased amount of various vitamins due to enzyme treatment and lactic acid fermentation, and contains a large amount of various vitamins. are doing. Further, cellulose, starch and protein are made into a low molecular weight product to be water-soluble, that is, water-soluble plant fiber, sugar, various peptides and amino acids are also contained. Furthermore, since the fat and oil components have been removed before the lactic acid fermentation, there is no offensive odor and no components harmful to the human body are contained.

The high-vitamin solution obtained by the production method of the present invention can be ingested as it is, but if it is as it is, the taste, aroma and nutritional value are rich.
It is preferable to drink it diluted with water about 10 times. The brown rice powder produced as a raw material is a sweet lactic acid beverage as it is, but when rice bran is used as a raw material and sugar is not added in the production process, when it is felt that sweetness is insufficient, If necessary, saccharides can be added. In addition to sugars, various flavors, colorants, taste components,
A gelling agent or the like can also be added.

Further, it can be added to beverages such as various fruit juices and various sugar solutions, or added to other foods, food materials and the like.

[0028]

According to the method for producing a high-vitamin-containing solution of the present invention, first, in the first step, water is added to rice bran and / or brown rice flour, and then liquefied amylase is added and heat treatment is performed in advance. Since the starch is liquefied, the starch in the raw material is prevented from being gelatinized and decomposed and gelatinized.

Furthermore, since cellulase, protease and saccharified amylase are added and subjected to enzymatic treatment, cell wall is decomposed by cellulase, protein is decomposed by protease, and saccharified amylase is used in the first step to
Liquefied starch is broken down into sugar. Therefore, the obtained treatment liquid contains water, which is made by reducing the molecular weight of cellulose, starch, and protein, that is, water-soluble plant fiber, sugar, various peptides, and amino acids.
These components not only serve as a nutrient source during lactic acid fermentation, but also remain in a large amount in the solution in which lactic acid fermentation has been completed, that is, in the vitamin-rich solution obtained by the method of the present invention. It should be noted that the amount of various vitamins is increased by this enzymatic treatment, although the amount is not so large as that by the subsequent lactic acid fermentation.

Furthermore, since the fats and oils are removed by centrifuging or filtering the treatment liquid, the fats and oils components are decomposed and oxidized during the lactic acid fermentation carried out in the next step, resulting in a bran odor and a rotten odor. It is prevented from becoming toxic. Therefore, it is possible to obtain a solution having no odor and containing no toxic substance.

Further, subsequently, lactic acid bacteria are inoculated into the treatment liquid to ferment it, so that the amount of various vitamins is increased, the flavor is imparted by lactic acid fermentation, and the aqueous solution is easily ingested. Since these vitamins are water-soluble, they are harmless even if they are taken in excess, for example. Also, since it is lactic acid fermented, it can be expected to improve enterobacteriaceae by lactic acid bacteria.

Further, in the present invention, since rice bran and / or brown rice flour is used as a raw material, it is possible to use rice bran that has been difficult to be effectively used, and it is possible to use brown rice that is difficult to eat by the ordinary treatment method. it can.

[0033]

EXAMPLES In the following examples, the liquefaction type amylase is α-amylase "UNIASE BM80".
(Trade name, manufactured by Yakult Honsha Co., Ltd.), glucoamylase “UNIASE 30” (trade name, manufactured by Yakult Honsha Co., Ltd.) is used as the saccharified amylase, and “Cellulase Onozuka 3S” is used as the cellulase. (Product name, manufactured by Yakult Honsha Co., Ltd.) was used, and as the protease, "Punchase NP-2" (Product name, manufactured by Yakult Honsha Co., Ltd.) was used.

Example 1 (Production of high-vitamin-containing solution from rice bran) After adding 5 times the weight of water to fresh rice bran, 0.1% by weight of α-amylase (Uniase BM8) was added to the rice bran.
0) was added and stirred, heated to 90 ° C. over 20 minutes, then boiled and held for 10 minutes.

After completion of heating, the mixture was cooled to 50 ° C., and 0.5% by weight of each of rice bran, α-amylase (Uniase BM80), glucoamylase (Uniase 30) and cellulase (Cellulase Onozuka 3S), and rice bran were used. 0.
4% by weight of protease (Punchtase NP-2) was added, and the mixture was subjected to enzyme treatment for 24 hours under stirring in a thermostat at 50 ° C.

Then, the obtained enzyme-treated solution is cooled to 5 ° C. or lower and centrifuged under conditions of 4 ° C. and 5000 rpm to separate and remove the fat and oil portion of the uppermost layer and the precipitated portion of the lower layer. A dark brown transparent solution was obtained.

Next, 1 L (liter) of the obtained solution was added.
The mixture was dispensed into a conical Erlenmeyer flask at a rate of 200 ml, covered with a cotton plug, and autoclaved at 120 ° C. for 15 minutes under high pressure sterilization. This is used as the lactic acid fermentation main culture solution.

On the other hand, Lactobacillus acidophilus,
After culturing Lactobacillus bifidus and Streptococcus faecalis in milk medium, etc. at 35-40 ° C for about 7 days, the platinum loops were added to glucose.
Bacteria were cultivated in a medium consisting of 0.8% by weight, yeast extract 0.8% by weight, and lactose 0.7% by weight, and cultured at 35-40 ° C for 2 days to obtain three kinds of preculture liquids.

Each of these three types of preculture liquids was added to the above-mentioned lactic acid fermentation main culture liquid at a ratio of 5% by weight to obtain 34 to 40
Fermentation was carried out at 8 ° C for 8 days to obtain three types of lactic acid fermentation broths.
As a result of analysis, this lactic acid fermentation solution was a vitamin-rich solution containing various vitamins at a high content.

Comparative Example 1 Three kinds of lactic acid fermentation broths were obtained by the same procedure as in Example 1 except that α-amylase, glucoamylase, cellulase and protease were not added.

Test Example 1 (Proliferation of various lactic acid bacteria) In Example 1 and Comparative Example 1, the growth states of Lactobacillus acidophilus, Lactobacillus bifidus, and Streptococcus faecalis during lactic acid fermentation were turbid by absorption at 660 nm. It was measured as a degree. The result is shown in FIG. In FIG. 1, Δ represents Lactobacillus acidophilus, □ represents Lactobacillus bifidus, and ○ represents measured values of Streptococcus faecalis, the solid line represents the case where enzyme-treated medium was used (Example 1), and the broken line represents the enzyme. The case where the medium which is not treated is used (the case of Comparative Example 1) is shown.

From the results shown in FIG. 1, the growth of various lactic acid bacteria was
It can be seen that the enzyme-treated medium is clearly superior to the non-enzyme-treated medium. Further, it can be seen that Lactobacillus acidophilus and Lactobacillus bifidus grow well in the enzyme-treated medium.

Test Example 2 (Progress of Lactic Acid Fermentation by Various Lactic Acid Bacteria) In Example 1 and Comparative Example 1, the progress of lactic acid fermentation by various lactic acid bacteria with the lapse of culture time during lactic acid fermentation was measured by alkali titration to determine the acidity. It was investigated by measuring. The result is shown in FIG. In FIG. 2, Δ represents Lactobacillus acidophilus, □ represents Lactobacillus bifidus, and ○ represents measured values of Streptococcus faecalis, the solid line represents the case where the enzyme-treated medium was used (Example 1), and the broken line represents the enzyme. The case where the medium which is not treated is used (the case of Comparative Example 1) is shown.

From the results of FIG. 2, the behavior of lactic acid fermentation is also superior in the case of using the enzyme-treated medium (Example 1) than in the case of using the enzyme-untreated medium (Comparative Example 1), It can be seen that Lactobacillus acidophilus is particularly good.

Test Example 3 (Analytical quantification of various water-soluble vitamins during lactic acid fermentation) Lactic acid fermentation using an enzyme-treated medium (in the case of Example 1) and lactic acid fermentation using an enzyme-untreated medium Nicotinic acid in the case of (the case of Comparative Example 1),
The contents of various water-soluble vitamins such as nicotinamide, pantothenic acid, pyridoxine, thiamine, and riboflavin were analyzed and quantified at culture times of 0 hours, 32 hours, 80 hours, 144 hours, and 192 hours.

A liquid chromatographic apparatus (manufactured by Shimadzu Corporation, detector: ultraviolet spectrophotometer SPD-
6A (210 nm), column: Shinpak CLC-ODS
[M] (4.6 × 250 mm) (40 ° C)) as a solvent
9: 1 of 0.1 mM phosphate buffer (pH 2.1) solution of 1.2 mM sodium octasulfonate and acetonitrile
A mixed solution (flow rate 1.5 ml / min) was used.

Table 2 shows the changes in the contents of various vitamins with the passage of the culture time of lactic acid fermentation in Example 1. Also,
Table 3 shows changes in various vitamin contents with the lapse of culture time of lactic acid fermentation in Comparative Example 1. In Tables 2 and 3, A in the column of lactic acid bacteria represents Lactobacillus acidophilus, B represents Lactobacillus bifidus, and F represents Streptococcus faecalis.

[0048]

[Table 2]

[0049]

[Table 3]

Comparing the amounts of various vitamins in Table 2 and Table 3 at the culture time of 0 hours, the amount of each vitamin was larger in Example 1 and therefore, the amount of vitamins increased only by the enzyme treatment. Recognize.

When lactic acid fermentation is carried out in an enzyme-treated medium, the vitamins of nicotinic acid, nicotinamide, pantothenic acid, pyridoxine, thiamine and riboflavin increase, although there are some variations depending on the type of lactic acid bacteria. It can be seen that nicotinic acid, pantothenic acid, pyridoxine (vitamin B ₆ ), thiamine (vitamin B ₁ ), and riboflavin (vitamin B ₂ ) are significantly increased.

Test Example 4 (Calculation of increase rate of various vitamins) Based on the measured values of Test Example 3, the vitamin content before lactic acid fermentation of Example 1 and Comparative Example 1 and the maximum amount of vitamin increased by lactic acid fermentation The respective ratios (a) with and were calculated. Further, the vitamin content before the enzyme treatment of Example 1, that is,
The ratio (b) between the vitamin content of Comparative Example 1 before lactic acid fermentation and the maximum amount of vitamins increased by the lactic acid fermentation of Example 1 was calculated. The results are shown in Table 4. In addition, when calculated as a ratio, it becomes infinity, and specific values that cannot be calculated are indicated by *.

[0053]

[Table 4]

From the results in Table 4, comparing only the lactic acid fermentation process, when lactic acid fermentation is carried out, various vitamins are increased in both Example 1 and Comparative Example 1, but except for nicotinic acid and thiamine, Example 1 It can be seen that the use of the enzyme-treated medium of Example 1 increases the amount more than the use of the enzyme-untreated medium of Comparative Example 1. It is also found that when the enzyme treatment is performed and the lactic acid fermentation is performed, the vitamin content is 10 times or more the amount before the enzyme treatment.

Test Example 5 (Calculation of Ratio of Maximum Amount of Vitamin during Lactic Acid Ferment to Vitamin Content of Raw Rice Bran) Maximum amount of various vitamins during lactic acid fermentation of Example 1 and Comparative Example 1 The ratio to the average value of the vitamin content of raw rice bran described in “Agricultural and Mountain Village Cultural Association” was calculated as “maximum amount of various vitamins during lactic acid fermentation / various vitamin content of raw rice bran”. The results are shown in Table 5. Note that nicotinamide could not be calculated because there was no reference value in the “Encyclopedia of Rice Cropping”, so it was marked with *.

[0056]

[Table 5]

From the results of Table 5, although it is unknown about nicotinamide, when rice bran was treated and lactic acid-fermented as in Comparative Example 1, the amount of vitamin contained in raw rice bran was increased, and It is understood that, when lactic acid fermentation is performed after such enzymatic treatment, nicotinic acid is 8 times or more, and riboflavin that increases most is 400 times or more.

Example 2 (Production of high-vitamin solution from brown rice flour) The rice bran of Example 1 was replaced with brown rice powder finely pulverized with a ball mill, and the amount of water added was adjusted to 2 times the weight of brown rice flour and heat treatment was carried out. A high-vitamin-containing solution was obtained in the same manner as in Example 1 except that the amount of α-amylase in this case was 0.6% by weight with respect to the brown rice flour.

The vitamin-rich solution had a stronger sweetness than the vitamin-rich solution obtained in Example 1.

In Example 1 and Example 2, after the enzyme treatment, the precipitated portion obtained by centrifugation was dried by a method such as air drying, hot air drying, and heat drying to absorb water and retain water. A water-insoluble dietary fiber having physicochemical properties such as swelling property, adsorptive property, gel formation and ion exchange capacity is obtained.
Therefore, although this precipitated portion is different from the gist of the present invention, it can be added to various foods as a functional food.

[0061]

As described above, according to the method for producing a high-vitamin solution of the present invention, rice bran, which is difficult to effectively use, or brown rice, which is difficult to eat by ordinary heat treatment, is used as a raw material. It is possible to produce a solution containing various vitamins in a considerably higher amount than it does. Further, since this solution also contains water-soluble plant fiber, sugar, various peptides, and amino acids, it can be used as a nutritional drink containing various nutrients in a natural form and in good balance. Furthermore, because it is lactic acid fermented,
It has a good flavor and can be expected to improve enterobacteriaceae by lactic acid bacteria. In addition, since the oil and fat components are removed, a bad odor,
Easy to take without toxicity.

[Brief description of drawings]

FIG. 1 is a table showing the proliferative properties of various lactic acid bacteria over time.

FIG. 2 is a chart showing the progress of lactic acid fermentation of various lactic acid bacteria with the lapse of culture time during lactic acid fermentation.

Claims (2)

[Claims] 1. After adding water to rice bran and / or brown rice flour,
A step of liquefying starch in advance by adding liquefied amylase and heat treatment, a step of adding cellulase, a protease and a saccharified amylase to the treatment solution to perform enzyme treatment, and centrifuging or filtering the treatment solution. A method for producing a solution containing a large amount of a water-soluble vitamin, which comprises a step of removing an oil and fat portion and a step of inoculating this treatment liquid with a lactic acid bacterium and fermenting it. 2. The lactic acid bacterium is Lactobacillus acidophilus and / or Lactobacillus bifidus.
The method for producing a high water-soluble vitamin-containing solution according to claim 1, wherein