JPH10262591A - Production of koji of unpolished rice and miso of koji of unpolished rice - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for preparing a miso excellent in nutritive value by using unpolished rice not mechanically processed at all as a koji raw material. SOLUTION: Unpolished rice is immersed in water, water is absorbed in the unpolished rice which is thermally retained and germinated in about 1 millimeter to give germinated unpolished rice. The germinated unpolished rice is allowed to cool, inoculated with Aspergillus oryzae of a mold starter and kept warm to give a germinated unpolished rice koji. The koji is mixed with soybeans which are immersed in water to absorb water, boiled and ground and with salt and fermented based on a conventional procedure to give a method for producing an unpolished rice miso. A miso rich in vitamin Bs and abundant in nutrition is obtained by the method.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a method for producing brown rice koji by using brown rice as a koji raw material and culturing a koji mold on the same, and a method for producing miso using the brown rice koji.

[0002]

2. Description of the Related Art Miso is one of the representative fermented seasonings in Japan, and rice miso, barley miso,
It is roughly divided into bean miso and mixed miso. The production of rice miso is performed by using rice as a raw material for koji, washing it with water, immersing it in water and absorbing water, steaming it, and allowing it to cool. 30-40 ° C, depending on the type of
(Usually around 30 ° C.) to maintain rice for about 40 hours to produce rice koji.

[0003] Soybeans are immersed in water overnight after washing with water, and then subjected to steaming or steaming under pressure or normal pressure. After cooling, the soybeans are ground and ground with the rice koji and an appropriate amount. And, optionally, a small amount of seed water (such as saline, yeast, or a lactic acid bacteria culture solution with the same salt concentration as miso),
Knead evenly, put it in a fermenter, 25-30 ° C
And ferment for 1-3 months. In the case of the natural brewing method, it is left to mature for more than half a year without heating. Depending on the mixing ratio of soybean, rice koji and salt, it is classified as sweet miso, spicy miso, etc., and the degree of coloring of the product varies depending on the soybean steaming method and aging period, and is classified as white miso, red miso, etc. It has become a rich food.

[0004] As for miso, miso peculiar to each region has been created. The miso is of various varieties and brands, and its evaluation is diversified according to the climate and eating habits. Therefore, the quality of the flavor, which determines the taste of the miso, is most likely to be given to personal preference. On the other hand, miso is an excellent nutritional food, in which the sugars of rice and the protein of soybeans are decomposed by various enzymes produced by Aspergillus, are easily digested and absorbed, and are made rich in nutrients. These flavors and nutrients are important factors that determine the quality of the miso.

[0005] From such a viewpoint, it is much richer in nutrients than polished rice, and by itself, except for calcium, most of the nutrients that humans need to sustain life. We focused on brown rice, which is said to have a good balance, and tried to make miso using it as a raw material for koji. However, brown rice has a surface covered with a solid skin layer rich in fat, and even if the conventional method is applied as it is, almost no koji mold can propagate, and brown rice koji which can be substantially used for miso production. You can't get it. Therefore, in order to make full use of the nutritional value of brown rice, it has conventionally been necessary to use a brown rice having a damaged skin layer or peeled off to form an entrance for Aspergillus oryzae.

[0006] The present inventor has repeated trial and error in order to defeat this situation, and as a result,
Focusing on becoming sensitive to environmental influences due to its active physiological activity, brown rice in the germination stage was used as a koji raw material, and brown rice koji was manufactured, under the same conditions as when using milled rice as a koji raw material, The present inventors have found that brown rice koji that can be used for general purposes can be produced, and have completed the present invention.

[0007]

A first object of the present invention is to provide a novel method of producing brown rice koji which can be easily produced by using brown rice as a raw material and applying the conventional koji production method as it is without peeling the skin layer. It is to disclose.

[0008] A second object of the present invention is to disclose a method for producing miso having excellent nutritional value using untreated brown rice which is not polished as a raw material for koji.

[0009]

The first gist of the present invention is that germinated brown rice obtained by immersing brown rice in water, absorbing water, germinating, is steamed, then allowed to cool, and inoculated with aspergillus oryzae. The present invention relates to a method for producing germinated brown rice koji, comprising koji making at a temperature of 40 ° C.

[0010] In the above, in order to make the germination state uniform, it is desirable to take out brown rice from the paddy rice using a roller coated with an elastic material or the like so as not to damage the embryo part. The germination time of brown rice depends on the varieties of brown rice and the water temperature.
It is immersed in warm water of ~ 35 ° C to absorb water. Of course, the higher the water temperature, the shorter the water absorption time may be. Also, the time required for germination after water absorption is reduced.

The germination may be germinated by taking it out of the water after water absorption, washing it with fresh water, draining it, and storing it in a constant temperature room at about 20 to 36 ° C. and a relative humidity of about 100%. Then, the seeds may be germinated in a state of being immersed in warm water in the same temperature range. Alternatively, a method in which hot water flows down the brown rice layer in a shower-like manner may be used. The time required for germination is 40-6
It takes about 0 hours, but when the water temperature is 30 to 34 ° C., the time required for germination is short, and germination is uniform. When germinated in a state immersed in water, the immersion water has a fermentation smell due to the metabolites of brown rice, so stirring or circulation of warm water,
It is desirable to sterilize or disinfect the warm water with a germicidal lamp or a disinfecting filter.

The degree of germination is preferably such that a swelling of about 1 mm can be visually recognized in the embryo part (a state of germination in a so-called hatmune shape). When such germinated brown rice is used, the most excellent brown rice koji is obtained in terms of the quality of the koji and the nutritional value of various foods using the koji. Therefore, uniform germination is one of the important factors that determine the quality of koji. As germination elongates further, the sugars of brown rice are rapidly lost and the quality of the koji deteriorates. The term “germinated brown rice” in the present application includes the above-described germinated brown rice.

[0013] The germinated brown rice thus obtained is washed with fresh water, then thoroughly drained, put in koshiki or wax, and steamed under normal pressure. After being sufficiently steamed, it is allowed to cool to about 40 ° C. or less and uniformly inoculated with aspergillus, depending on the aspergillus to be used. Koji is made under the temperature condition of about ° C. If the temperature of the product begins to rise due to the propagation of bacteria, brown rice koji is completed in about 40 to 48 hours by keeping the thickness of the brown rice layer below 40 ° C while preventing drying while adjusting the thickness of the brown rice layer.

The germinated brown rice koji according to the present invention can be used in the same manner as conventional koji, such as amazake, miso, soy sauce, pickles and confectionery, by selecting the type of Aspergillus oryzae according to the intended use of the product. Can be used for Products using brown rice koji
Compared to the product of the conventional same type, rich in vitamins and minerals, in particular, the content of vitamin B ₁ is provided with a much larger features.

The second gist of the present invention is that brown rice obtained by immersing brown rice in water to absorb water and germinating is steamed, then allowed to cool, and inoculated with a seed mold as described above at 30 to 40 ° C. Germinated brown rice koji obtained by koji making under temperature conditions, and those obtained by steaming soybeans immersed in water and absorbing water and crushed,
A method for producing brown rice koji miso, comprising kneading salt and fermenting.

The germinated brown rice koji is the same as that described in the first gist, and there is no change, so the description is omitted. Of course, as the type of koji mold, those generally used for producing miso can be used. Kneaded germinated brown rice koji, soybean crushed material and salt, various enzymes possessed by germinated brown rice koji, for example, protease and amylase, soybean protein and starch are decomposed to produce amino acids and glucose, Furthermore, it becomes a miso with the fermentation action of yeast. The treatment of soybeans is performed by steaming or ripening under pressure or at normal pressure, by immersing the soybeans in water overnight to absorb water. Steamed or steamed soybeans
The mixture is allowed to cool, crushed, mixed with an appropriate amount of salt and germinated brown rice koji, and then put into a fermenter kept at 25 to 30 ° C. for fermentation. When the temperature is maintained at 25 to 30 ° C, the main fermentation is completed in 1 to 3 months. In the case of natural brewing, it takes at least twice as long, but these processes are
There is no difference from the case of rice koji using conventional rice as a raw material.

The characteristic of the germinated brown rice koji miso obtained by the method of the present invention is that it is rich in vitamin B and vitamin E which are deeply involved in the physiological activity of the human body. Vitamin deficiency is known to cause physiological dysfunction of the human body and seriously impair reproductive functions, central nervous system functions, motor functions, etc. Unlike other nutrients, it has a stable and well-balanced vitamin without the addition of any special nutrients.

The miso manufacturing method of the present application is substantially the same as that of a case where brown rice, which has been difficult to use as a raw material for koji except for the step of germinating brown rice, is used. At the same time, nutritious and
It is possible to produce miso with excellent flavor.

[0019]

【Example】

[Production of sprouted brown rice] After thoroughly washing the brown rice, put it in a water-permeable net bag and place it on a multi-stage lattice shelf provided in a thermostatic water bath equipped with a stirrer so that the brown rice grain layer is about 1 cm. , Spread and stored. An ultraviolet germicidal lamp was attached to the upper part of the constant temperature water tank, and the surface of the flowing water was irradiated by stirring. After 25 hours at a water temperature of 32 ° C., brown rice was sampled to confirm that the germinating state in which the embryo portion swelled about 1 mm in the form of a scallop, removed from the constant temperature bath, washed thoroughly with cold water, and immediately It was stored in a refrigerator kept at 3 ° C.

[Production of brown rice koji] 3 kg of germinated brown rice was steamed under normal pressure for about 1 hour using Koshiki. After the steamed germinated brown rice is allowed to cool, it is inoculated with a seed koji fungus (Higuchi W-20, manufactured by Higuchi Matsunosuke Shoten Co., Ltd., trade name: Higuchi bean palm) according to a conventional method, wrapped in a cloth and kept at 30 ° C. And placed in a constant temperature room. About 18 hours after the inoculation, the product temperature rose to 39 ° C in about 18 hours. Spread it on the koji lid and maintain the product temperature in the range of 35 to 38 ° C until dekoji (45 hours after the inoculation) while performing maintenance. Was.

The germinated brown rice koji thus obtained is subjected to moisture measurement using an infrared moisture meter, and the titer of various enzymes is measured by the “Standard Miso Analysis Method” published by the Japan Miso Technical Association.
(Issued in December 1995). Table 1 shows the results.

Table 1 ──────────────────────────────────── Protease (u / g dry) α- Amylase Glucoamylase Moisture (%) pH3.0 pH6.0 pH7.5 (u / g dry) (u / g dry) ────────────────────── ────────────── germinated brown rice koji 26.0 47.4 61.3 24.0 3681 217 polished rice koji 27.0 90.7 82.3 3.5 2408 303 ────────────────── ──────────────────

The germinated brown rice koji produced according to the above example has a slightly lower potency of protease acting on the acidic side than that of the polished rice koji listed as a comparative reference value in Table 1, but is neutral. The protease on the side or the alkaline side has a high titer, and shows the opposite tendency to the case of polished rice koji. This is presumed to be due to the nitrogen ratio of brown rice being higher than that of milled rice. In addition, there is no remarkable difference between amylase which degrades starch. As is clear from these figures, the germinated brown rice koji of the present application has almost the same ability as the conventional koji in decomposing power of starch and protein. The results in Table 1 were obtained under the optimum conditions in the production of conventional polished rice koji, and thus, the optimum conditions for germinated brown rice koji were determined. Has much room for improvement.

[Production of brown rice koji miso] Using the germinated brown rice koji obtained above, the product specifications were adjusted to 80% koji percentage and 12% salt.
% And a target moisture of 45%, and the miso was produced. Germinated brown rice koji 2.0kg, steamed soybean 4.2kg, average salt 0.9k
g, seed water (12% saline) 350 ml, yeast (5 × 1
0 ⁸ / ml) 10 ml respectively was prepared, first, by mixing germinated brown rice koji and salt from the salt cutting koji, to, be after grinding of the cook soybean and Tanesui, sufficiently stirred with yeast Mix and pack in a stainless steel container without any voids.
The lid was put on the lid, and the weight was placed on the lid, followed by aging in a constant temperature room at 30 ° C. On the 30th day of ripening, sampling was carried out, and after 55 days had elapsed, the sample was taken out of the thermostatic chamber and the ripening was completed.

As the above steamed soybeans, 5 kg of Brazilian soybeans were washed with water, immersed in water overnight, placed in a stainless steel net basket, and placed in an autoclave at 1.5 kg / c.
The mixture was steamed under pressure at m ² (128 ° C.) for 5 minutes, and further crushed through a chopper having a mesh diameter of 5 mm.

Table 2 shows the results of analysis of the germinated brown rice miso on the 30th day of ripening and the 55th day at the end of ripening for moisture, salt, nitrogen component, sugar component and the like.

Table 2 Analysis results of germinated brown rice miso components ──────────────────────────────────── Germinated brown rice miso Aging 30 days Aging 55 days 水分 Moisture (%) 41.6 41 7.5 Salt (%) 11.9 11.9 Water salt (%) 22.3 22.3 pH 5.45 5.32 Acidity I (ml) 6.5 7.4 Acidity II (ml) 8.8 8.7 Total nitrogen (%) 1.99 1.80 Protein (%) 11.35 10.30 Water-soluble nitrogen (%) 0.85 0.87 Formol nitrogen (%) 0.387 0.419 Protein dissolution rate (%) 42.7 48.3 Proteolysis rate (%) 19.4 23.3 Total sugar (%) 19.4 17.7 Direct reducing sugar (%) 12.3 11.6 Glycolysis rate (%) 63.4 66.3 Measurement Color Y (%) 19.7 17.7 x 0.413 0.435 y 0.386 0.395 ───────────

In Table 2, [Acidity I] is 10 g of miso
Is dissolved in water, and then 0.1N aqueous sodium hydroxide solution is used.
It refers to the number of ml required to titrate to pH 7.0. [Acidity II] is similarly determined by titration ml from pH 7.0 to 8.3.
A number. The [colorimetric value Y] is an index indicating the brightness of the surface color of the miso. The higher the numerical value is, the brighter the color becomes. In general, [x] represents the sharpness of reddish color, and [y] represents the sharpness of yellowish color.

Changes in pH and acidity are indicators of the ripening of the miso. In the case of miso made of polished rice koji, the pH is usually 5.7 to 6.0 at the time of preparation. , About 4.9-5.2. Therefore, the acidity increases. From Table 2, it can be determined that the miso according to the above-described example has a tendency of aging progressing slightly slower than the polished rice koji miso. The sugar concentration of miso is proportional to the koji percentage (the ratio of rice to soybean), and the decrease is mainly due to the consumption of sugar by fermentation by yeast and coloring reaction by sugar and amino acids. The change in the total sugar content in Table 2 is almost the same as that of the polished rice koji and is standard. Also, from the colorimetric values,
The coloring tends to progress easily. The numerical values of other analysis subjects are not much different from those of polished rice koji miso.

Table 3 shows the results of analysis tests performed on the germinated brown rice koji miso according to the above example mainly for trace components such as vitamins by the Japan Food Research Laboratories.

Table 3 玄 Germinated brown rice miso (content in 100 g) Analysis method 水分 Moisture 43.4 (g) Vacuum heat drying protein 10.6 Kjeldahl method Lipid 6.9 Soxhlet extraction method Fiber 1.1 Hennebergstoman improvement method Ash 13.1 Direct ashing method Carbohydrate 24.9 Calculated by 100- (kcal / 100 g) vitamin B ₁ 0.14 (mg) High performance liquid chromatography vitamin B ₂ 0.11 ditto vitamin E 4.9 ibid α- tocopherol 1.2 beta-tocopherol 0.1 .gamma.-tocopherol 4.8 δ-Tocopherol 1.8 Niacin 238 Microbial assay ─────── ─────────────────────────────

[0032] In the analysis values of Table 3, when comparing the analytical value of the light-colored miso with rice koji in four Revised Standard Tables of Food Composition in Japan, in particular, the content of vitamin B _1, 4.5
It is included more than twice. In addition, the content of vitamin E was determined according to the calculation method of the above-mentioned Japanese food standard composition table by analyzing the analysis values (α-, β) of vitamin E (total tocopherol) in Table 3.
-, Γ-, δ-tocopherol analysis value) (α-tocopherol: 1, β-: 0.25, γ-: 0.05, δ-: 0.0
01) to obtain 1.47 mg. This value is calculated based on the vitamin E analysis value of the light-colored spicy miso in the above-mentioned composition table:
Compared to 1.0 mg, the brown rice koji miso according to the above example is rich in about 47%.

 ──────────────────────────────────────────────────続 き Continued on front page (72) Inventor Kikuichi Tsukahara 3507 Koyasu, Ueda-shi, Nagano Prefecture Dormer Co., Ltd.

Claims (2)

[Claims] A germinated brown rice obtained by immersing brown rice in water to absorb water and germinating is steamed, then allowed to cool, inoculated with Aspergillus oryzae, and koji-produced at a temperature of 30 to 40 ° C. A method for producing germinated brown rice koji, comprising: 2. The germinated brown rice obtained by immersing brown rice in water to absorb water and germinating is steamed and then allowed to cool, inoculated with Aspergillus oryzae, and koji-produced at a temperature of 30 to 40 ° C. A method for producing brown rice koji miso, comprising kneading germinated brown rice koji obtained as described above, soybeans immersed in water to absorb water, steaming and grinding, and kneading the mixture, followed by fermentation.