KR20100007663A - Brewing with natural broth ferment containing red koji and making confectionary, bread, steamed rice-cake with red koji ferment in it - Google Patents

Abstract

PURPOSE: A method for producing red yeast rice using liquid medium is provided to prevent citrinin generation which is toxic material and enhance monacolin-K content. CONSTITUTION: A method for producing fermented liquor of red yeast rice comprises: a step of mixing honey bee liquid, sugar liquid, and various fruits and fermenting Monascus; a step of making bread with fermented liquid seed; a step of making cookies with the fermented liquid as an additive; and a step of making wine rice cake.

Description

Method of manufacturing fermented liquor of red yeast rice using natural nutrients and manufacturing of confectionery, bakery, and liquor using the same as fermented broths {Brewing with natural broth ferment containing red koji and making confectionary, bread, steamed rice-cake with red koji ferment in it}

The present invention prevents the production of citrinin which can be produced during solid fermentation by liquid fermentation of honey solution, sugar solution, various fruit juices, etc., which contain glucose and fructose as a carbon source for Monascus liquid culture. In addition, fermentation of Monascus as a natural nutrient source increases monacolin-K content and the flavor of red yeast rice is faded to increase its sweetness and flavor. The red pigment fades to show golden color and functionally increased taste. Prepared. The fermented liquor is used as a fermentation broth to produce confectionery and bakery, thereby solving the problems of deterioration of baking quality and palatability due to the addition of conventional red yeast powder, and having a blood cholesterol content lowering effect. Monacolin-K, which is higher on an empty stomach, is intended to be taken naturally as a meal or snack without the inconvenience of having to consume it separately as a functional food.

Red yeast rice is a red colored koji made by growing fungi of Monascus on steamed white rice. It has been used not only for the production of pickles, meat and vegetables, but also as a red natural pigment and as a herbal medicine (1)

Red ginseng also has a pharmacological effect, which is found to produce lovastatin (monacolin-K), a potent cholesterol biosynthesis inhibitor, as a component of the circulatory system. (2) Monacolin-K has been added to the United States Food Drug Administration. First approved statins (1987), it is used as an anti-cholesterol drug. (3)

Monacolin-K is known to be the most effective at reducing cholesterol levels in blood vessels by limiting the rate of cholesterol biosynthesis, and is therefore preferred for the treatment of hypercholesterolemia. (4) Blood levels, especially when taken with food, are 1.5 times higher than on fasting. It is recommended to take with food as it is high. (5)

Recently, many researchers have reported that red yeast-derived statins, HMG-CoA reductase inhibitors, regulate adipocyte differentiation.

Today's history of fermented bread began in Egypt around 3000 B.C.E., spread through Greece to Rome, and spread throughout Europe (7). Later, in 1857, French Pasteur L. Pasteur discovered the action of yeast (8), which led to the systematization of the bakery method, making pure cultivable yeast into products.

On the other hand, bread was introduced to Korea by foreign missionaries from the late Hankuk-mal, and it began in earnest after the 1970s with the encouragement of snacking.

Since then, with the improvement of living standards and the increase in interest and desire for health foods, research on the addition of functional substances in the manufacture of bread has been actively conducted.

In the present invention has a blood cholesterol-lowering effect and when administered with food, blood concentration is 1.5 times higher than when fasting (5) immersed in Monascus to increase the monacolin K in the extract according to the recent dietary changes Applied to bread.

[Document 1]. Tarui S. Development and utility of red mold rice. Shokuhin to kaihatsu 28: 47-50 (1993).

[Document 2]. Endo A. Monacolin K, new hypocholesterolemic agent produced by a monascus species. J. Antibiotics 32: 852-854 (1979)

[Reference 3]. Kirby TJ. Cataracts produced by triparanol (MER-29). Trans Am Ophthalmol Soc 65: 494-543 (1967)

[Document 4]. Slater EE, JS MacDonold. Mechanism of action and biological profile of HMG-CoA reductase inhibitors. a new therapeutic alternative drugs 36: 72-82 (1988)

[Document 5]. Wong HC, Bau YS. Pigmentation and antibacterial activity of fast neutron-and X-ray-induced strains of Monascus purpures went. Plant Physiol 60: 578-581 (1977)

[Document 6]. Slater EE and JS MacDonold. 1988. Mechanism of action and biological profile of HMG-CoA reductase inhibitors. a new therapeutic alternative Drugs 36: 72-82

[7]. Karise, T. The process of Pan making. Numade Shouten Co., Tokyo, p.27-28 (1984)

8 The monthly Bakery. Theoretical confectionery bread. B & C WORLD CO., LTD pp 9-10 (2000)

The present invention was intended to prevent the production of citrinin, a kind of mycotoxin that can be produced during fermentation of red yeast rice by the solid fermentation method as well as the production of red yeast fermented liquor by liquid fermentation method using natural nutrients.

In addition, in the present invention, the fermented liquor is used as a fermentation broth to make bread containing fermented soybean paste, and as the fermentation proceeds, the monacolin-K content and the flavor and flavor are increased, and the red pigment is faded. The purpose of this study was to solve the problems of deterioration of baking quality and palatability due to the unique flavor and color, and to produce reasonable functional confectionery and bakery by increasing the amount of monacolin-K in Monascus, which is produced during the liquid fermentation.

The present invention is a mycotoxin that can be produced during fermentation of red yeast rice by solid fermentation by liquid fermentation with honey, sugar solution, and various fruit juices, which contain glucose and fructose, which can be direct nutrient sources of Monascus. The purpose of this study was to prevent the production of citrinin.

The fermented broth is added to fermented broth to make confectionery and bakery, and as the fermentation progresses, the monacolin-K content, sweetness and flavor increase, and red pigment fades. It solved the problems of confectionery, baking quality and palatability due to its unique flavor and color, and produced reasonable functional bakery by increasing the amount of monacolin-K in Monascus, which is produced during fermentation broth.

The present invention prevents the production of citrinin that can be produced during solid fermentation by liquid fermentation of Monascus with natural nutritional sources such as honey solution, sugar solution, and various fruit juices. The red color faded to increase the flavor and flavor, and the red pigment faded to show the golden color to produce fermented red yeast rice functionally and also in the drawing. The fermented liquor is used as a fermentation broth to manufacture bakery and confectionery, which solves the problems of confectionery, bakery quality and palatability due to the addition of conventional red yeast powder, and has a blood cholesterol-lowering effect. Monacolin-K, which is 1.5 times higher than fasting concentration, is consumed naturally as a food or snack without the inconvenience of having to consume it separately as a functional food, maximizing blood cholesterol lowering effect. In the present invention, the increase in monacolin-K due to the non-producing citrinin and fermentation of red yeast wine prepared as a nutrient for nutrients for Monascus liquid fermentation, and the baking and confectionery aptitudes using the fermented liquid species will be described in detail in the following examples.

<Example 1> The citrinin content analysis results of fermented red yeast rice wine fermented for 7 days while stirring at 25 ℃ mixed 5% red yeast powder in a honey solution, a natural nutrient source adjusted to the pH of Monascus growth appropriately as shown in Table 1 It was not detected at all.

TABLE 1

<Example 2> As a result of analyzing the monacolin-K content of red yeast fermented wine according to the fermentation period, the monacolin-K content of the fermentation broth increased as the fermentation period increased as shown in Graph 1.

<Example 3> The sensory test for baking and confectionery aptitude using red yeast wine prepared with honey solution as a nutrient source is shown in Table 2.

TABLE 2

1 is a process chart showing an example of a method for producing red yeast fermented liquor by the present inventors natural nutrient source

Figure 2 is a process diagram showing an example of a method for producing bread using the fermented broth of red yeast rice fermented with a natural nutrition source of the present invention

Figure 3 is a process diagram showing an example of a method of manufacturing a confectionery using red yeast rice fermented with the present natural nutrition source as an additive.

Figure 4 is a process diagram showing an example of a method for producing a wine liquor using red yeast rice fermented with a natural nutrient source of the present invention as an additive

Claims (4)

Step of using honey solution, sugar solution and various juices as natural nutrients and mixing one or more of honey solution, sugar solution and various juices with natural nutrients and liquid fermentation of Monascus as a nutrient source. The natural nutrient source of claim 1 is a method of producing bread using a fermented broth of red yeast fermented liquor, which is a liquid fermentation of Monascus, using honey solution, sugar solution, and various fruit juices as nutrients. Method of preparing confectionery using red yeast fermented liquor fermented with Monascus as an nutrient as a natural nutrient source of claim 1 as a nutrient as honey solution, sugar solution and various fruit juices. The natural nutrition of claim 1 is a method for producing sake cake using red yeast fermented liquor fermented with Monascus liquid as a nutrient source of honey solution, sugar solution, and various juices

Images