KR20030052932A - Preparation of the soybean paste using Monascus sp. and itsfermentation cereals - Google Patents

Abstract

PURPOSE: Provided are a preparation of soybean paste using Monascus sp. and its fermentation cereals. The metabolites of Monascus sp. lower cholesterol and blood pressure. CONSTITUTION: A preparation of soybean paste containing monacholine-K is characteristically manufactured by (i) inoculating Monascus sp. to rice to prepare rice koji; washing, dipping then steaming soybeans; mixing the rice koji and steamed soybeans; and fermenting the mixture thereof, or (ii) adding cereals, such as rice and barley, with cultured Monascus sp. to the general soybean paste.

Description

Preparation of Doenjang Using Red Rice (Monascus spp.) And Red Rice Cultivated Grains {Preparation of the soybean paste using Monascus sp. and itsfermentation cereals}

In general, the soup is made using yellow soup ( Aspergillus Oryzae ) to make the soup, and the liquor is made from white rice ( Aspergillus Kawachii ) to make the rice wine.

The present invention relates to a method for producing red yeast miso for the purpose of improving functionality by utilizing various pharmacological effects of Monascus genus.

Hongguk has been used as a herbal medicine for whales, and it is recorded in the 25th chapter of Ishijin's Chinese herbal tree, "Hongguk has good blood circulation and digestion as well as various effects."

Hongguk has been used to process liquor such as Hongju, Cheontaeju, Changchang Hongju, Hongnoju and Sangjuju using red pigments and physiological functions in China, Taiwan, and Japan. Also, it was used for soaking red pepper paste, red pepper, and Hwangjakcho red pepper paste in Japan.In Japan, it was developed as a health supplement food such as red soup with red soup, red soup with red soup, and with coloring and antioxidants of juice cleaners, seafood products, ham, sausage, It has been used as an antibacterial agent.

Red yeast rice (Monascus genus) is produced physiologically in representative metabolites creates a koji with red yeast instead of Monacolin K (Mevinolin, Lovastatin) and natural pigments are hwangguk (Aspergillus Oryzae) that is used in the commercially available soybean soaking the soybean Monascus have to It has been developed a method for producing doenjang that is excellent in the function of activity, lowering blood pressure and lowering blood cholesterol.

Monacholine K is an agent that antagonizes HMG-CoA Reductase, an enzyme related to cholesterol biosynthesis, and has a strong effect on lowering blood pressure, as well as lowering blood levels of LDL-Cholesterol, which is known to cause atherosclerosis. (A. Endo, 1985, J. Med. Chem., Vol. 28 (4), pp. 401-405, L. Berglund et al., 1998, J. Lipid Res., Vol. 39, pp. 913-924 , A. Palomaki et al., 1998, J. Lipid Res., Vol. 39, pp. 1430-1437, MH Moghadasian 1999, Life Sciences, Vol. 65 (13), pp. 1329-1337).

The present invention confirms the composition of the medium, nutritional sources, culture conditions (temperature, moisture), conditions for improving the production of monacoline K when making koji to make doenjang with red yeast rice, and increases the amount of monacoline K produced in koji and uses the same. It relates to a method of manufacturing red yeast miso.

Hereinafter, the present invention will be described in more detail with reference to the following examples.

These examples are only for illustrating the present invention, it will be apparent to those skilled in the art that the scope of the present invention is not limited to these embodiments according to the gist of the present invention.

1 shows the ability to produce monacoline K according to the peptone content.

2 is the ability to produce monacoline K by acetic acid content

3 is the ability to produce Monacholine K by defatted soybean content.

4 is the production capacity of Monacholine K by growth temperature

5 is the ability to produce Monacholine K by water content

6 is a process chart for manufacturing rice koji and red ginseng miso using the same

7 is a process chart for producing red yeast miso by mixing rice and barley rice cultured red yeast rice

8 is a photograph of a process for manufacturing rice paper

Example 1

Monacholine K-producing ability by optimum media composition for spawn culture

In general, as a medium for liquid culture, PIF (Potato Dextrose Broth) medium of DIFCO company is used, but in the present invention, the production of monacoline K differs depending on the characteristics of red yeast ( Monascus genus), which greatly affects the composition of the medium. It was found that the production of monacoline K according to the medium composition was tested, and then the composition of the medium having the highest monacoline K generating ability was set.

The composition of the medium is as follows.

rice powder 5%, glucose 2%, yeast extract 0.5%, peptone 0.1%, NaNO ₃ 0.3%, KH ₂ PO ₄ 0.01%, MgSO ₄ 0.01%

When the seed was incubated with DIFCO's PDB medium, the production of monacoline K was about 150ppm, but when incubated with the medium selected as the optimal medium, the production of monacoline K was more than doubled (380ppm).

Example 2

Assessment of Monacholine K Formation by Addition of Nutrient Sources in Cozy Manufacturing

In the preparation of Coji, monacoline K production ability for nutrient addition (peptone, acetic acid, skim soybean) and nutrient no addition was evaluated and shown in FIGS. 1, 2, and 3.

At this time, the analysis of the Monacholine K content using a high-performance liquid chromatography, the analysis conditions are shown in Table 1 below.

TABLE 1

High-speed liquid chromatograph conditions

Monacholine K is a substance that regulates cholesterol biosynthesis in vivo by antagonizing HMG-CoA Reductase, an enzyme related to cholesterol biosynthesis, and exists in two forms, acid and lactone.

As shown in Fig. 1, when 0 ~ 0.5% of peptone was added to make the rice paper, the acid content was 215ppm and the lactone type was 147ppm. The total monacholine K content was 362ppm and 0.2% was added. Sea acid type was 232ppm, lactone type 136ppm and total monacolin K content was 368ppm.

As shown in FIG. 2, when 0 to 0.3% of acetic acid was added to make rice paper, the acid type was 286 ppm and the lactone type was 180 ppm, and the total monacholine K content was 466 ppm in the 0.3% addition.

As shown in Fig. 3, when 0 ~ 0.5% of defatted soybean was added to make rice coated rice, the acid type was 134ppm and lactone type was 225ppm, and the total monacholine K content was 359ppm.

In this experiment, the use of acetic acid showed the highest content of Monacholine K. However, in the case of acetic acid, it was difficult to handle and there was a problem in the manufacturing process.

Example 3

Monacholine K Formation Ability According to Cozy Culture Conditions

4 and 5 show monacoline K production ability according to growth temperature conditions and changes in moisture during manufacturing of the coji.

The content analysis of monacoline K was verified by the same method as described in Example 2.

As a result, the content of monacoline K was found under the conditions of 32 ° C to 34 ° C (acid type 215ppm, lactone type 147ppm, total monacoline K 362ppm) moisture 40% (acid type 183ppm, lactone type 116ppm, total monacoline K 299ppm). Since it was the highest, it was decided to manufacture the Cozy under these conditions.

Example 4

Rice Cozy for Manufacturing Red Soybean Paste and Red Soybean Paste

The manufacturing process of rice koji for the production of red soup miso and the manufacturing process of red rice soybean paste using the same is shown in FIG.

Inoculate the red yeast bacteria from the medium with spawn medium (rice powder 5%, glucose 2%, yeast extract 0.5%, peptone 0.1%, NaNO ₃ 0.3%, KH ₂ PO ₄ 0.01%, MgSO ₄ 0.01%) The culture medium incubated at a stirring speed of 200 rpm for 3 to 5 days at ℃ was used as a seed when producing rice.

The manufacture of rice paper is a process as shown in Figure 8 after washing the rice (white rice) clean, soaked in water for 3 to 5 hours and dehydrated. After dehydration, the rice is placed in an autoclave and steamed at 121 ° C (1.5 Kg / ㎠) for 30 minutes to cool the rice to 30-40 ° C. The cooled rice is inoculated with 10% of the spawn spawn prepared in advance into the rice, put it in an imperial chamber with a relative humidity of 80% and a temperature of 30 to 35 ° C, and incubated for 10 to 15 days to be used as a koji for the preparation of red gyojang It was.

Then, soybean paste was soaked for 12 hours, and then drained and put into autoclave for 30 minutes at 121 ° C. (1.5 Kg / ㎠). This is allowed to stand at room temperature for 1 hour to cool, then mixed with rice koji and 10% of salt and chopped to ferment for 60 days in a aging tank.

Example 5

Method for manufacturing doenjang using rice and barley rice cultured in red yeast rice

In the same process as in Figure 7 was purchased commercially cultured red yeast rice and barley rice was prepared by mixing in the traditional doenjang soybean paste.

To prepare soybean paste by adding 5% of rice (Monacholine K content: 212ppm) and barley rice (Monacholine K content: 165ppm), which were cultured in commercial red yeast rice, the same method as described in Example 2 The content was analyzed. As a result, the final monacoline K content was maintained in proportion to the input ratio, respectively, and the appearance of doenjang was redder than commercial doenjang due to the unique pigments produced by red yeast rice.

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Claims (4)

Manufacturing method of red yeast miso using red yeast soup ( Monascus genus) as a spawn in making miso Medium Condition for Production of Monacoline K in Rice Cob Production Using Red Rice ( Monascus genus) as Spawn Method of manufacturing rice koji containing monacoline K by inoculating red yeast rice in rice and manufacturing red yeast miso using the same Method of manufacturing red ginseng miso by mixing grains cultured with red ginseng in miso