JPS61199752A - Preparation of processed food from unpolished rice - Google Patents

Abstract

PURPOSE:To obtain the titled food containing fructo-oligosaccharide and beta-1,3-1,6-glucan, by inoculating a specific microbial strain belonging to Aureobacidium genus in a culture medium containing unpolished rice, sucrose and vitamin C, and culturing the strain in the liquid medium. CONSTITUTION:FERM-P 4257 (ATCC No.20524, IFO No.7757) which is a strain belonging to Aureobacidium genus, is inoculated in a culture medium containing unpolished rice, sucrose and vitamin C, and cultured in liquid state at 5.0-7.0pH and 25-30 deg.C. A food containing fructo-oligoseaccharide, beta-1,3-1,6-glucan and the vitamins and minerals of the unpolished rice and having excellent taste and absorbability can be produced by this process.

Description

[Detailed description of the invention] The present invention relates to a method for producing processed brown rice food.

(Prior art) Brown rice does not lose nutrients due to polishing, so it is richer in fat, protein, vitamin 13+, and B2 than white rice, but it tastes bad, nutrients are not digested and absorbed well, and it is difficult to cook. . For this reason, it is not widely used despite its high nutritional content.

Processed foods using rice include baked goods such as rice crackers and fermented foods in which rice starch is decomposed with microbial enzymes to produce glucose, ethanol, acetic acid, etc., and there are only a few types.

The inventor of the tree is the genus Aureobacidium.
idium, sp) FERM-P, Na 4257,
ATCC, No. 20524, IFO, No. 77
When Bacterium No. 57 is cultured in a liquid medium containing rice bran, vitamin C (ascorbic acid), and sucrose (sucrose), β
-1,3-IJ glucans and fructooligosaccharides (mainly 1-kestone, niistou-vN t-1hi-;
l-A -1!1-I Q/J'+b hn Mm's sweetfish-
He invented the ability to produce a culture solution, and had already filed a patent application in 1982-1.
This is proposed in No. 346131 (Japanese Patent Application Laid-open No. 80-27395).

Those who have not yet invented brown rice, which has a lot of nutrients, tastes good -t!
As a result of repeated research on whether or not it is possible to make it possible to fully digest and absorb 1 h of the genus Aureo, we found that a culture medium containing brown rice, vitamin C, sucrose,
cidium, sp) FERN-ρNo 4257,
ATCC,N.

205'24, IFO, No? 75? The present inventors discovered that a viscous culture solution containing β-1'-i, S-glucans and fructooligosaccharides can be produced by culturing in No. mt liquid culture, leading to the completion of the present invention.

(Purpose of the Invention) The present invention utilizes the excellent nutritional properties of brown rice, has a good taste, allows sufficient digestion and absorption of nutrients, and produces fructo-oligosaccharides that proliferate useful substances in the human intestine (such as bifidobacteria) and immune system. β-1,3-1,8 with enhancing effect
An object of the present invention is to provide a method for producing a processed brown rice food containing glucan.

(Composition 71 of the invention, +, the invention contains brown rice, sucrose, and vitamin C.”
This is a method for producing a processed brown rice food in which Aureobacid id1'uffl (SP>) is inoculated into QJ,f'Bk'd= and the inoculated liquid is cultured.

The composition of the culture medium according to the uninvention is brown rice 20.00% by weight or more, sucrose 20.00% by weight or less, vitamin C 0.40% by weight;
It is less than 1%.

When brown rice in the culture medium composition exceeds 20.00% by weight, the viscosity of the product increases, making it difficult to stir the culture medium.

If the sucrose in the culture medium composition exceeds 20.00% by weight,
1,3-1,8 glucan is not constituted.

When vitamin C in the culture medium composition exceeds 0.40% by weight, the composition of β-1,3,1,I3 glucan decreases.

In addition, the liquid culture conditions are PH5.0-7.0, temperature 25-3.
The temperature is 0°C, and the culture time is 72 hours or less.

If the pH is less than 5.0, the culture solution becomes blackish brown and PR
If it exceeds 7.0, fructooligosaccharides are not formed.

Furthermore, if the culture time exceeds 72 hours, the culture solution turns brown and the amount of fructooligosaccharides decreases.

The genus Aureobasidium used in the present invention
obacidium, sp)
Bacteria (FERM-P, No. 4257 bacterium), ATCC
, No. 20524 1FO, N.

It has already been registered as bacterium No. 7757.

Details of the manufacturing method for producing only β-1,3-L, S glucan, which is a new polysaccharide, using this diagram can be found in Japanese Patent Application No. 58-03.
No. 5001 (Japanese Unexamined Patent Publication No. 57-149301) and US Patent Application No. 353988.

Further, the details of the invention of the method for producing fructooligosaccharides from sucrose using this figure are disclosed in Japanese Patent Application No. 58-134ft61.
(Japanese Patent Application Laid-open No. 60-27395).

In the present invention, brown rice is subjected to pressure treatment (1.2 kg/cm', 15 min) when sterilizing the culture medium to break down the outer layer and starch grains, making it easier to digest.

Genus Aureobacidium (Aureobacidium)
, sp) FERM-P, No 425? During inoculation and cultivation of the bacteria, starch is partially decomposed into glucose, and glucose is converted into β-1,3-1,8 glucan by the bacteria.

1.3-1. [Used by Aureobacidium (SP) as a glucan-producing element.

The β-1,3-1,8 glucan produced in this culture has unique physical properties, and the presence of β-1,3-L, S glucan makes brown rice C flour extremely sticky. It becomes soft and smooth and has the advantage of not leaving any processed brown rice residue throughout the day.

Characteristics of the processed food obtained by the present invention are that the indigestible brown rice becomes digestible during the manufacturing process (during cultivation), and the sucrose used in the culture medium is made from Aureobasidium sucrose.
Fructosyltransferase (Fruct. acidium, sp), a fructose transferase.

5yl-TransFcrase), it becomes 7 lactooligosaccharides, ie, 1 kes dose and varnish dose, in the culture process, giving a mellow sweetness to processed foods. In addition, this fracoligosaccharide is non-caloric and contains bifidus factors, making wood products highly valuable as health foods. Furthermore, Kinuta 1 ρ -19-I produced according to this figure in the culture process
Q.

The foods produced according to the present invention include frucoligosaccharide, β-1.3-1. It contains fi-glucan, vitamins, minerals, etc. found in brown rice, and is an excellent food as a food made from processed brown rice or a food made by processing brown rice in a modern style.

(Example) Example 1 Put 3 fL of tap water, 300 g of brown rice, 150 g of cranu sugar, and 6 g of vitamin C (ascorbic acid) into a 5-liter fermentation tank.
15 win) Pressure sterilize.

In this sterilized medium, Aureo/Hesibium sp.
2% by weight of a culture solution obtained by pure culture of Eobacidium sp) was added.

This culture solution contains sucrose 5.00 weight'36. Rice bran 0.20
% by weight, and cultured in a medium containing 0.20% by weight of vitamin C. The culture conditions are pH 5.4, aeration and agitation, and the aeration amount is 174 (wtM%) of the charged amount (1.5 exchanges/min), agitation. is 50r,p, so the temperature is 25°C±2.

The culture time for the comparative culture is 48 to 72 hours, and the viscosity increases as the culture progresses. This viscosity increase is β-1,3-1,6
This occurs due to the production of glucan.

In parallel with this, sucrose is converted to fructooligosaccharide by the enzyme produced by this figure, and its content reaches its maximum at 48 hours of culture, and the amount of fructooligosaccharide decreases with the elapse of culture time.

The 48-hour culture solution is treated at 110° C./lomin and then used as the final product.

The composition of the final product is as follows.

Moisture 80.0% brown rice
10.0 β-1,3-1,13 glucan 0.21 Fructooligosaccharide 5.5
z glucose 3.0% shoe rose 1.0 people flag dose
0.5% ash Vitamins Medium viscosity (rotational viscometer) 100. GE'/20
'0 Example 2 Brown rice was dry heat treated at 120-130'C in advance and then cultured under the same conditions as in Example 1.

In this case, the pattern of the brown rice collapses during cultivation, the culture becomes paste-like, and the product becomes pudding-like.

The composition of the final product is as follows.

Moisture 80.0% Brown rice (no pattern) 1o, o% β-1,3-L, S Glucaf 0.2% Fructooligo P35.5% Glucose 3.0% Nyu Rose 1.0 people flag dose
0.5% ash Vitamins Medium viscosity (rotational viscometer) 500CP/20'C
According to the present invention, while taking advantage of the excellent nutritional properties of brown rice, the taste is good and nutrients can be sufficiently digested and absorbed, and the fructooligosaccharide that proliferates beneficial bacteria in the human intestine (Bifidobacterium I) and has a strong immune system effect. β-1,3- with
A processed brown rice food containing L and S glucans can be provided.

Claims (3)

[Claims] (1) Aureobacidium spp.
A method for producing processed brown rice food, which comprises inoculating sp) and culturing it in liquid form. (2) The method for producing a processed brown rice food according to claim 1, wherein the culture medium has a composition of brown rice of 20.00% by weight or less, sucrose of 20.00% by weight or less and vitamin C of 0.40% by weight or less. (3) Liquid culture conditions are pH 5.0-7.0, temperature 25-7.
The method for producing a processed brown rice food according to claim 1, wherein the temperature is 30°C and the culture time is 72 hours or less.