KR20010095780A - Embryo monascus - Google Patents

Abstract

PURPOSE: Provided is embryo Monascus manufactured by using embryos as a raw material and further using metallic salts, vitamins and the like, thereby producing Monascus having improved glucosamine and monacolin K contents. CONSTITUTION: Monascus is manufactured by either solid cultivation or liquid cultivation of Monascus sp. strains, particularly Monascus pilosus IF04520, IF04480, and Monascus pubigerus IF04521, which produce monacolin K, at 15-40 deg.C for 2-20 days under aerobic conditions. The total content of monacolin K is over 100mg/100g(based on dried weight) and the content of glucosamine is 5mg/g(based on dried weight).

Description

Embryo Red Rice {Embryo Monascus}

The present invention relates to the provision of red yeast rice having a high blood pressure lowering action and a high content of monacholine K, which is a cholesterol lowering substance.

Red yeast is a yeast that breeds a strain of Monascus in grains, and is used as a raw material for brewing such as red wine, red wine, and red yubu in China and Taiwan. In addition, red yeast rice has been used for a long time as a herbal herbal medicine to help digestion and improve blood circulation.

In recent years, red blood cells have an excellent blood pressure lowering effect (Japanese Patent Publication No. 91-31170), and it has been found that this effect is stronger as the bacteria grow and the amount of yeast cells increases. Vol. 9, pp. 790-795, 1992). Since it is difficult to directly measure the amount of yeast cells, it is difficult to measure the amount of free glucosamine by hydrolyzing chitin, a major component of the cell wall, with acid, indicating that the glucosamine content and the coercive action of red yeast rice are almost in proportion. I learned. Therefore, it is necessary to make yeast with a lot of glucosamine content in order to obtain a strong red rice soup with strong coercive action, and it is desirable for the manufacturing conditions to keep the moisture content of a raw material 40% or more and cultivation temperature as high as 30-40 degreeC.

In addition, some kinds of fungi were found to produce monacoline K, a cholesterol-lowering substance (Japanese Patent Publication No. 84-25599), and it was found that the red yeast itself has a cholesterol-lowering effect (Japanese Patent Publication). 85-44914).

Accordingly, the action of red yeast rice is thought to be mainly caused by monacoline K, but the content of monacoline K is small even when manufactured under the conditions of production of normal yeast rice and the like with a large amount of yeast.

That is, conventionally, there is no known method for obtaining red yeast rice with a high cell mass and monacholine K content.

It is an object of the present invention to provide red yeast rice with improved cell mass (glucosamine content) and monacholine K content.

MEANS TO SOLVE THE PROBLEM As a result of earnest effort in order to solve the said subject, the present inventors achieved the objective by manufacturing red-eye soup using an embryo as a raw material of red-eye soup.

An embryo used as a raw material for producing red yeast rice of the present invention is a botanical embryo, and is a part which must constitute the next plant as part of a seed, and is generally rich in protein, fat, and minerals, and vitamin B1 and vitamin E It is to include in large quantities. Specifically, wheat germ is also included in wheat bran generated in milling of wheat in addition to wheat germ and rice embryo, and rice germ is also included in rice bran generated at the milling of brown rice and rice bran degreased. Will fall within the range of embryos.

This invention uses these embryos individually or in combination of 2 or more types as a raw material for a red yeast soup, Here, the metal salt, vitamin, etc. which are normally used as a nutrient source can also be added.

As the strain to be used, any one can be used as long as it has the ability to produce Monacholine K in Monascus. Specifically, Monascus pilosus IFO4520, IFO4480, Monascus pubigerus IFO4521 or variants thereof.

The production of red yeast rice for use in the present invention can be carried out according to a conventional yeast production method, and either a solid culture method or a liquid culture method can be employed. In general, the desired red yeast rice is obtained by aerobic culture at 15 to 40 ° C. for 2 to 20 days.

The red yeast of the present invention thus obtained can be used for all uses known as the method of using yeast, and can be used not only as a raw material for brewed foods, but also according to conventional methods, inerts, dry matters, dry ground powders, extract extracts, extract extract concentrates and extract extracts. It can also be used as a workpiece such as powder or the like. For example, the obtained yeast or its inactive substance can be dried by a known drying method and ground to a desired state to make a yeast dried substance or powdery form. The obtained yeast or its dried product or powder can be extracted with a solvent such as hydrous alcohol or the like according to a conventional method, and concentrated to dryness according to the purpose to give a concentrated extract or a powdery extract.

Hereinafter, although the Example of this invention is given and demonstrated concretely, this invention is not limited to these.

<Example 1>

Four 200 ml Erlenmeyer flasks were prepared, individually mixed with 22 g of wheat germ, rice embryo, degreasing rice bran and rice bran and 8 ml of water, and then steamed at 121 ° C. for 20 minutes to sterilize. Three test groups were constructed. On the other hand, immersed in water for 12 hours and 30 g of immersed white rice without water for 30 minutes was sterilized in the same manner to constitute a control.

Monascus phylloose IFO4520 was sterilely sterilized in each of these sterilized raw materials, and incubated for 4 days at 30 ° C., again for 4 days at 25 ° C., for 8 days. At the time of phagocytosis and on the third day of culture, 2 ml of sterile water was supplied.

Each obtained red yeast rice was heat-treated at 110 ° C. for 20 minutes to inactivate bacteria and enzymes, and then dried in a pulverized dryer until the moisture content was 10% or less, and then powdered with a grinder, and then measured for glucosamine content and monacoline K content. It was. In addition, the measurement of glucosamine content was performed according to the method of Sakurai et al. (Agric. Biol. Chem., 41, 619 (1977)). In addition, the quantitation of monacoline K was carried out by adding 10 times of 60% ethanol to red yeast powder, extracting for 30 minutes, stirring, and extracting this extract by high performance liquid chromatography.

Glucosamine content and Monacholine K content of each red yeast are shown in Table 1. In addition, there are two types of monacoline K, an acid type and a lactone type, which are expressed as total monacoline K contents in which both are combined. As can be seen from the table, embryo red yeast rice had 1.8 to 3.1 times the cell weight and 5.7 to 8.6 times the monacholine K content compared to the white rice red rice of the control group.

Yeast Manufacturing Raw Material Glucosamine Content (mg / g (dry weight)) Monacholine K content (mg / 100 g (dry weight)) Wheat embryo 8.4 160 Rice germ 11.3 241 Degreasing 6.6 186 Sugar 10.1 168 Baekmi Jung (Control) 3.6 28

According to the present invention, it is possible to obtain red yeast rice having a strong blood pressure lowering action and containing a large amount of monacoline K, which is a cholesterol lowering substance. In addition, by using this function, various conventional foods and processed products can be obtained.

Claims (4)

Embryo red yeast rice is used as a raw material for the production of red rice. 2. Embryo red yeast rice according to claim 1, wherein the total amount of monacholine K is at least 100 mg / 100 g (dry weight). The embryo red rice soup according to claim 1 or 2, wherein the glucosamine content is at least 5 mg / g (dry weight). The processed material which uses the embryo red yeast as described in any one of Claims 1-3.