WO2002052952A1 - Process for the preparation of red barley by solid-phase fermentation of monascaceae strain containing selenium - Google Patents

Process for the preparation of red barley by solid-phase fermentation of monascaceae strain containing selenium Download PDF

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Publication number
WO2002052952A1
WO2002052952A1 PCT/KR2002/000009 KR0200009W WO02052952A1 WO 2002052952 A1 WO2002052952 A1 WO 2002052952A1 KR 0200009 W KR0200009 W KR 0200009W WO 02052952 A1 WO02052952 A1 WO 02052952A1
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Prior art keywords
barley
red
selenium
solid
koji
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PCT/KR2002/000009
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French (fr)
Inventor
Dong Jin Seo
Chang Hyun Cho
Dae Kyung Kang
Weon Chul Ji
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Easy Bio System, Inc.
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Priority to JP2002553916A priority Critical patent/JP2004516840A/en
Publication of WO2002052952A1 publication Critical patent/WO2002052952A1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/101—Addition of antibiotics, vitamins, amino-acids, or minerals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/15—Inorganic Compounds
    • A23V2250/156—Mineral combination
    • A23V2250/1626—Selenium

Definitions

  • the present invention relates to a process for preparation of red barley through solid-state fermentation by using red koji bacteria containing selenium.
  • the process of the present invention comprises; (1) adding water to barley with 1 ⁇ 2.5 times weight of said barley, swelling in the controlled state of pH 3 ⁇ 4 and then steaming at 95 ⁇ 110°C after dehydrating; (2) inoculating Monascus sp . strain with 1 ⁇ 10% into the medium containing barley powder 1 ⁇ 3%, glucose 0.1 ⁇ 1.0%, yeast extract 0.1 ⁇ 1.0% and calcium diphosphate 0.01 ⁇ 0.06% (pH 3 ⁇ 4), and incubating at 30 ⁇ 40°C for 30 - 40 hours, (3) adding selenium to reach the final concentration of 10 ⁇ 50 pp , then incubating for 2.5 ⁇ 6.5 days more, to obtain Monascus sp.
  • Barley (or barley) includes various kinds of vitamin B, minerals, essential amino acids and so on. These nutrients are liable to be lacked in Koreans who used to have unbalanced diet of cooked rice or prefer to only rice.
  • barley is an important alkali food, especially for the moderns with much stress and an effective food for preventing constipation and tiding skin beauty since it includes dietary fiber a lot.
  • barley has a high content of fiber in more than 7 times and in twice respectively so as to stimulate the intestinal movement effectively.
  • barley has been reported to have a large amount of beta-glucan, a kind of soluble dietary fiber (Reference: Sweden Lundt University, Dr. Ny an, et al .
  • barley is a better and more useful grain than rice to contribute to the improvement of national health because it is nutritious and economical with a half price.
  • the rice which can be cultivated domestically and belongs to Japonica lineage is more glutinous than that to southern Indica lineage since it includes a large amount of gluten. Therefore, the Japonica lineage tends to be coagulated during the solid-state cultivation and is hard to be processed after swelling seeds with steaming. Contrary, barley has a feature that it is not congealed on account of low stickiness.
  • Red koji is defined as a solid-state substance which is obtained from the process comprising steps: inoculating red koji bacteria including Monascus sp . strains; and cultivating with proper cereals.
  • red koji has been utilized in China, Japan, Taiwan and so on.
  • red koji can be exploited to manufacture alcoholic liquors and foods as brewage koji, dye, flavor and the like, since it produces the pigment and has various physiological functions.
  • red koji has been developed for health promoting foods by exploiting hypotensor and therapeutic material for hyperlipemia produced from red koji (Reference: Properties of red koji and its uses, Japan, Food Science, 32: 35-42, 1993).
  • red koji has been studied more actively in order to be applied to functional food or pharmaceutical food.
  • Korean Patent Registration No. 1980-1444 has disclosed the process for preparing a dye from red koji and Korean Laid-open Patent No. 1994-9335 has elucidated the method for manufacturing red koji pigments by inoculating and cultivating the mutant Monascus sp . strain with proper culture broth, in which carbon sources and nitrogen sources are optimized for producing pigments.
  • Korean Laid-open Patent No. 1996-9890 has described the process for preparing red pepper paste, which comprises inoculating Monascus sp . strain so as to make starch red koji; extracting koji substance; and adding pepper powder and other additives.
  • red koji In addition to the color productivity of red koji, selenium is known to be a cancer inhibitor and to have strong anti-oxidant activity in 1,970 times of vitamin E, to delay human senescence, to improve immune reactions, to enhance sexuality, to increase removal of heavy metals from human body (Reference: Hakkarainen, J., Bioavailability of selenium, Norw. J. Agri . Sci . 65, Suppl 11: 21 ⁇ 35, 1993). Therefore, the red koji containing selenium can be exploited to manufacture red barley, which improves physiological functions of barley when added selenium during the inoculation and the cultivation and thus contributes to health greatly.
  • the inventors of the present invention have tried to develop a process for preparation of red barley through solid - state fermentation by using red koji bacteria with various physiological f nctions.
  • the present inventors have prepared red barley by the process which comprises following steps; (1) adding water to barley with 1 ⁇ 2.5 times weight of said barley, swelling in the controlled state of pH 3 ⁇ 4 and then steaming at 95 ⁇ 110°C after dehydrating; (2) inoculating Monascus sp .
  • the red barley of the present invention is proved to produce pigments in large amount and contain organic selenium, furthermore to decrease incubation period by half. Therefore, the present inventors have completed the present invention successfully.
  • the object of the present invention is to provide a process for preparing red barley through solid-state fermentation by using red koji containing selenium.
  • Another object of the present invention is to provide red barley which is produced by said process.
  • the present invention relates to a process for preparing red barley through solid-state fermentation by using red koji containing selenium.
  • the process comprises: inoculating red koji cultivated in selenium-containing medium; and fermenting steamed barley with said red koji.
  • the first step steaming of barley
  • the second step Preparation of red koji for seed culture containing selenium
  • Red koji are inoculated into culture broth containing barley powder 1 - 3 %, glucose 0.1 ⁇ 1.0 %, yeast extract 0.1 - 1.0 % and calcium diphosphate 0.01 - 0.06 % (pH 3 ⁇ 4) with 1 - 10% (w/v) .
  • selenium can be added into the medium in the initial incubation stage and preferably, added after incubation for 30 ⁇ 40 hours. More preferably, selenite (NaSe0 3 ) is utilized as a selenium source. The incubation period is 4 ⁇ 8 days at 30 ⁇ 40°C.
  • the third step Production of red barley
  • the culture broth for seeding obtained above is inoculated into the steamed barley above with 1 ⁇
  • the sterilization is performed in the temperature range of 70 ⁇ 80°C for 30 minutes by steaming and the evaporation is accomplished in the temperature range of 70 ⁇ 80°C for 6 hours by drying with hot air so as to make., the final water content, 8 ⁇ 13%.
  • the red barley can be milled and applied as a powdered color additive for preparing bread, noodle and the like.
  • Raw barley for the preparation was treated to remove extraneous matters and washed clearly. Then, water was added to reach the amount of 1.5 ⁇ 2.0 times and controlled within the range of pH 3 ⁇ 4 by using glacial acetic acid. The resulting barley was soaked at room temperature for 1 hour so as to be swollen and dehydrated to be steamed at 105° C for 60 minutes. At this time, the experimental condition was regulated according to the species and the property of barley. After boiling, the barley was cooled down until reaching 35° C at room temperature.
  • the culture broth consisted of barley powder 2.0 %, glucose 0.5 %, yeast extract 0.5 % and calcium phosphate (II) 0.03 % and added to a shaking flask with 2,000 ml volume to include 500 ml amount of the culture broth controlled in the pH range of 3 ⁇ 4.
  • Monascus sp . strain was inoculated into the culture broth and cultivated.
  • the resulting culture broth was inoculated again and incubated in the concentration of 10% (w/v) with the fermenter of 30 L volume including 20 L of the culture medium in the same condition with the above. Concretely, the cultivation was performed in the pH range of 3 ⁇ 4 with aerating with the amount of 0.5
  • the culture broth for seeds obtained from the above step (2) was inoculated again into the polished- barley grown in Preferred Embodiment described above with 4% (w/v) , cultivated in the temperature range of
  • the red barley of the present invention was prepared.
  • the red barley and the red rice which were finished to be cultivated were dried in the drier at the temperature range of 50 ⁇ 80° C and then grinded with the mill to be powdered. Then, 1 g of the resulting powder was taken to be added to 50 ml of .95% alcohol solution, agitated by using the stirrer and then remained in the static for 15 minutes. Again, the resulting solution was filtrated to remove solid matter as well as fungi body with a filter paper (Whatman No. 6) and measured the optical density at the level of 500nm with the spectrophotometer (SHIMADZU, UV1601) . The absorbance was indicated in accordance with the amount of red color (See Table -1) .
  • the pigment producing capacity, the monacolin-K content, and the selenium content of fermented solution were measured by using the same process with Experiment Example 1.
  • the fermented solution of Monascus sp . strain was selected and finished the fermentation in the culture condition of the red barley from step (1) and (2) of Examples described above. (See Table 2) .
  • the red barley from the present invention was confirmed that the content of monacolin-K and selenium as well as pigment producing capacity be excellent, compared with the fermented solution cultured with pure liquid, despite short time period of the fermentation. ⁇ Table 2>
  • the red barley which was produced from the solid-state fermentation of red koji bacteria including selenium in the present invention can help to improve human health by the high content of monacolin-K and selenium with physiological functions . Also it can be utilized as a food color additive efficiently since its pigment producing capacity surpasses the old liquid-fermentation of red koji.
  • the present invention relates to a process for preparing red barley through solid-state fermentation by using red koji, which comprises steps: (1) obtaining red koji containing selenium for seed culture; (2) inoculating said red koji into boiled barley; (3) fermenting; and (4) sterilizing and drying said red barley.
  • the red barley prepared in the present invention is cultivated with red koji including organic selenium which is known to be a cancer inhibitor and to have anti-oxidant activity in 1,970 times of vitamin E, to delay human senescence, to improve immune reactions, to enhance sexuality, to increase the removal of heavy metals from human body and to be accumulated within red koji.
  • the red barley of the present invention improves physiological functions and is proved to increase monacolin-K content which enhances the pigment productivity and reduces the level of blood cholesterol excellently.
  • the red barley prepared in the present invention can be milled with 20 - 200 mesh and the resulting powder can be utilized as a food color additive for bread, noodle and the like practically.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)

Abstract

The present invention relates to a process for the preparation of red barley by solid-phase fermentation of Monascus purpureus containing selenium. The seed culture medium of Monascus purpureus containing selenium is inoculated into steamed barley, sterilized and dried. The antioxidizing capacity of red barley of the present invention is 1,970 times as large as natural vitamin E. The biological functions of red barley cultivated by Monascus purpureus including selenium known as a carcinogenic impeding factor has been improved in various fields. The red barley delays human ageing, improves immune system, and stimulates eliminating heavy metals out of human body. The content of Monacholine-K superior in lowering chromogenic capacity and blood concentration of cholesterol has been increased. The powder of red barley obtained by pulverizing in 20 to 200 mash may be utilized as powder pigment additive to foods such as bread and pasta.

Description

PROCESS FOR THE PREPARATION OF RED BARLEY
BY SOLID-PHASE FERMENTATION OF
MONASCACEAE STRAIN CONTAINING SELENIUM
TECHNICAL FIELD
The present invention relates to a process for preparation of red barley through solid-state fermentation by using red koji bacteria containing selenium.
More particularly, the process of the present invention comprises; (1) adding water to barley with 1 ~ 2.5 times weight of said barley, swelling in the controlled state of pH 3 ~ 4 and then steaming at 95 ~ 110°C after dehydrating; (2) inoculating Monascus sp . strain with 1 ~ 10% into the medium containing barley powder 1 ~ 3%, glucose 0.1 ~ 1.0%, yeast extract 0.1 ~ 1.0% and calcium diphosphate 0.01 ~ 0.06% (pH 3 ~ 4), and incubating at 30 ~ 40°C for 30 - 40 hours, (3) adding selenium to reach the final concentration of 10 ~ 50 pp , then incubating for 2.5 ~ 6.5 days more, to obtain Monascus sp. strain for seed culture containing selenium; and (4) inoculating said seed culture into said steamed barley with 1 ~ 10% (w/v) of total weight and incubating at 28 ~ 38°C for 3 ~ 6 days, then sterilizing and drying. BACKGROUND ART
Barley (or barley) includes various kinds of vitamin B, minerals, essential amino acids and so on. These nutrients are liable to be lacked in Koreans who used to have unbalanced diet of cooked rice or prefer to only rice. In addition, barley is an important alkali food, especially for the moderns with much stress and an effective food for preventing constipation and tiding skin beauty since it includes dietary fiber a lot. Compared with rice and wheat, barley has a high content of fiber in more than 7 times and in twice respectively so as to stimulate the intestinal movement effectively. Precisely, barley has been reported to have a large amount of beta-glucan, a kind of soluble dietary fiber (Reference: Sweden Lundt University, Dr. Ny an, et al . , 1984; Table for Analysis of Foods, Rural Development Administration, Rural Nutrient Improvement Committee, 1981) . As demonstrated above, barley (barley) is a better and more useful grain than rice to contribute to the improvement of national health because it is nutritious and economical with a half price.
On the other hand, the rice which can be cultivated domestically and belongs to Japonica lineage is more glutinous than that to southern Indica lineage since it includes a large amount of gluten. Therefore, the Japonica lineage tends to be coagulated during the solid-state cultivation and is hard to be processed after swelling seeds with steaming. Contrary, barley has a feature that it is not congealed on account of low stickiness.
Red koji is defined as a solid-state substance which is obtained from the process comprising steps: inoculating red koji bacteria including Monascus sp . strains; and cultivating with proper cereals. For a long time, red koji has been utilized in China, Japan, Taiwan and so on. Concretely, red koji can be exploited to manufacture alcoholic liquors and foods as brewage koji, dye, flavor and the like, since it produces the pigment and has various physiological functions. Recently, red koji has been developed for health promoting foods by exploiting hypotensor and therapeutic material for hyperlipemia produced from red koji (Reference: Properties of red koji and its uses, Japan, Food Science, 32: 35-42, 1993). Hence, red koji has been studied more actively in order to be applied to functional food or pharmaceutical food.
Presently, researches as to red koji have been tried a lot. Concretely, Korean Patent Registration No. 1980-1444 has disclosed the process for preparing a dye from red koji and Korean Laid-open Patent No. 1994-9335 has elucidated the method for manufacturing red koji pigments by inoculating and cultivating the mutant Monascus sp . strain with proper culture broth, in which carbon sources and nitrogen sources are optimized for producing pigments. In addition, Korean Laid-open Patent No. 1996-9890 has described the process for preparing red pepper paste, which comprises inoculating Monascus sp . strain so as to make starch red koji; extracting koji substance; and adding pepper powder and other additives.
However, the above methods have hardly disclosed physiological functions as a hypotensor, therapeutic substance for hyperlipemia and the like, even though simple methods for preparing pigments by cultivating red koji in a liquid state and for purifying the same or uses for applying to processed food stuffs were described.
Recently, researches have been tried in Japan, China and so on in order to elucidate the production of pigments by using red koji bacteria and their physiological functions. But, in domestic fields a number of pharmaceutical companies have imported raw material with these physiological activities wholly from China or Japan and sold practically.
However, barley illustrated above has not been made of red koji yet and the solid-state fermentation has never been mentioned. Presently, southern Indica type of rice which is not glutinous is utilized in China, but processed with conventional methods so as to be powdered for the application to pigments and commercialized.
Besides, domestic venture companies have tried to produce red koji by using Japonica type of rice with conventional Chinese methods. But, since these trials are just started, facilities for the mass production in full scale are insufficient and its academic supports are needed. Furthermore, domestic rice price is higher than international one and the incubation period for making red koji product is longer than 12 days on account of japonica rice property. Therefore, domestic red koji product using rice is not competitive unfortunately, compared with foreign products.
In addition to the color productivity of red koji, selenium is known to be a cancer inhibitor and to have strong anti-oxidant activity in 1,970 times of vitamin E, to delay human senescence, to improve immune reactions, to enhance sexuality, to increase removal of heavy metals from human body (Reference: Hakkarainen, J., Bioavailability of selenium, Norw. J. Agri . Sci . 65, Suppl 11: 21 ~ 35, 1993). Therefore, the red koji containing selenium can be exploited to manufacture red barley, which improves physiological functions of barley when added selenium during the inoculation and the cultivation and thus contributes to health greatly. DISCLOSURE OF INVENTION
Therefore, the inventors of the present invention have tried to develop a process for preparation of red barley through solid - state fermentation by using red koji bacteria with various physiological f nctions. Concretely, the present inventors have prepared red barley by the process which comprises following steps; (1) adding water to barley with 1 ~ 2.5 times weight of said barley, swelling in the controlled state of pH 3 ~ 4 and then steaming at 95 ~ 110°C after dehydrating; (2) inoculating Monascus sp . strain with 1 ~ 10% into the medium containing barley powder 1 ~ 3%, glucose 0.1 ~ 1.0%, yeast extract 0.1 ~ 1.0% and calcium diphosphate 0.01 ~ 0.06% (pH 3 - 4), and incubating at 30 - 40°C for 30 ~ 40 hours, (3) adding selenium to reach the final concentration of 10 ~ 50 ppm, then incubating for 2.5 ~ 6.5 days more, to obtain Monascus sp . strain for seed culture containing selenium; and (4) inoculating said seed culture into said steamed barley with 1 - 10%(w/v) of total weight and incubating at 28 ~ 38°C for 3 ~ 6 days, then sterilizing and drying.
Consequently, the red barley of the present invention is proved to produce pigments in large amount and contain organic selenium, furthermore to decrease incubation period by half. Therefore, the present inventors have completed the present invention successfully.
The object of the present invention is to provide a process for preparing red barley through solid-state fermentation by using red koji containing selenium.
Another object of the present invention is to provide red barley which is produced by said process.
The present invention relates to a process for preparing red barley through solid-state fermentation by using red koji containing selenium.
Precisely, the process comprises: inoculating red koji cultivated in selenium-containing medium; and fermenting steamed barley with said red koji.
Further features of the present invention will appear clearly hereinafter. Concretely, the present invention will be illustrated according to the process divided with steps .
The first step; steaming of barley
First of all, water is added to raw barley with the 1 ~ 2.5 times weight of the barley. Then, the resulting barley is swollen in the controlled state of pH 3 ~ 4, dehydrated and made to steam at 95 - 110°C. At that time, pH can be controlled with acids or alkalis that are utilized conventionally by those skilled in the art, and preferably, glacial acetic acid can be adapted. The growth of barley is accomplished for 40 ~ 80 minutes.
The second step: Preparation of red koji for seed culture containing selenium
Red koji are inoculated into culture broth containing barley powder 1 - 3 %, glucose 0.1 ~ 1.0 %, yeast extract 0.1 - 1.0 % and calcium diphosphate 0.01 - 0.06 % (pH 3 ~ 4) with 1 - 10% (w/v) . After incubation for 30 ~ 40 hours at 30 ~ 40°C, add selenium to the concentration of 10 ~ 50 ppm, then incubate for 2.5 ~ 6.5 days more to obtain red koji for seed culture containing selenium. While any pigment-producing red koji that are utilized conventionally by those skilled in the art can be used, Monascus sp . strain is preferably. In addition, selenium can be added into the medium in the initial incubation stage and preferably, added after incubation for 30 ~ 40 hours. More preferably, selenite (NaSe03) is utilized as a selenium source. The incubation period is 4 ~ 8 days at 30 ~ 40°C.
The third step: Production of red barley The culture broth for seeding obtained above is inoculated into the steamed barley above with 1 ~
10% (w/v) of total weight, incubate at 28 ~ 38°C for 3 ~ 6 days, sterilized and dried to manufacture the red barley of the present invention.
At that time, the sterilization is performed in the temperature range of 70 ~ 80°C for 30 minutes by steaming and the evaporation is accomplished in the temperature range of 70 ~ 80°C for 6 hours by drying with hot air so as to make., the final water content, 8 ~ 13%. In addition, the red barley can be milled and applied as a powdered color additive for preparing bread, noodle and the like.
BEST MODE FOR CARRYING OUT THE INVENTION
Practical and presently preferred embodiments of the present invention are illustrative as shown in the following preferred embodiments. However, it will be appreciated that those skilled in the art, on consideration of this disclosure, may make modifications and improvements within the scope of the present invention. Precisely, in preferred embodiments of the present invention, selenium was added at the lapse of 30 ~ 40 hours after starting the seed culture. But, it is clear that selenium can be applied to culture medium at the initial stage and this modification may be within the scope of the present invention.
<Preferred Embodiment> Production of red barley through solid-state fermentation of Monascus pilosus including selenium
(1) Steaming of barley
Raw barley for the preparation was treated to remove extraneous matters and washed clearly. Then, water was added to reach the amount of 1.5 ~ 2.0 times and controlled within the range of pH 3 ~ 4 by using glacial acetic acid. The resulting barley was soaked at room temperature for 1 hour so as to be swollen and dehydrated to be steamed at 105° C for 60 minutes. At this time, the experimental condition was regulated according to the species and the property of barley. After boiling, the barley was cooled down until reaching 35° C at room temperature.
(2) Preparation of Monascus pilosus strain for seed culture including selenium
The culture broth consisted of barley powder 2.0 %, glucose 0.5 %, yeast extract 0.5 % and calcium phosphate (II) 0.03 % and added to a shaking flask with 2,000 ml volume to include 500 ml amount of the culture broth controlled in the pH range of 3 ~ 4. Then, Monascus sp . strain was inoculated into the culture broth and cultivated. The resulting culture broth was inoculated again and incubated in the concentration of 10% (w/v) with the fermenter of 30 L volume including 20 L of the culture medium in the same condition with the above. Concretely, the cultivation was performed in the pH range of 3 ~ 4 with aerating with the amount of 0.5
(volume/liquid volume/min) at the temperature range of
30 ~ 40° C for 6 days. After cultivating for 36 hours, sodium selenite (NaSe03) was added into the medium so as to make the concentration to 30 ppm and be accumulated within Monascus sp . strain. As a result, Monascus sp . strain including selenium was prepared for the seed culture to be applied for the next solid-state fermentation.
(3) Production of red barley
The culture broth for seeds obtained from the above step (2) was inoculated again into the polished- barley grown in Preferred Embodiment described above with 4% (w/v) , cultivated in the temperature range of
30 ~ 35° C for 4 - 5 days. Then, the resulting broth was sterilized by steaming at the temperature of 70 ~ 80° C over 30 minutes and dried* so as to have the final water content of 8 ~ 13%, and dried with hot air. As a result, the red barley of the present invention was prepared.
--.Comparative Example> Production of red rice with Afo-πascus pilosus strain including selenium
The same process was performed with that of
Preferred Embodiment described -above to produce the red rice of the present invention, excepting that rice was adopted instead of barley.
Experimental Example 1> Comparison of pigment producing capacity and physiological function of red barley and red rice in the present invention
In order to measure the pigment productivities of the red barley and the red rice prepared in Preferred Embodiment and Comparative Examples demonstrated above, the red barley and the red rice which were finished to be cultivated were dried in the drier at the temperature range of 50 ~ 80° C and then grinded with the mill to be powdered. Then, 1 g of the resulting powder was taken to be added to 50 ml of .95% alcohol solution, agitated by using the stirrer and then remained in the static for 15 minutes. Again, the resulting solution was filtrated to remove solid matter as well as fungi body with a filter paper (Whatman No. 6) and measured the optical density at the level of 500nm with the spectrophotometer (SHIMADZU, UV1601) . The absorbance was indicated in accordance with the amount of red color (See Table -1) .
Besides, in order to measure the monacolin-K contents of the red barley and the red rice prepared in
Preferred Embodiment and Comparative Examples demonstrated above, 0.5 g of the red barley was dissolved in 50 ml of '75% ethanol solution and extracted for 60 minutes. Then, the resulting extract was analyzed by performing HPLC (high performance liquid chromatography) with 75% methanol solvent containing 0.1% phosphate buffer as an elution solvent and the optical density was calculated at 237 nm under the condition with C18 column and 1.0 ml/min of elution speed in the HPLC instrument. As a result, 0.04% content of monacolin-K in the red barley of the present invention was achieved. (See Table 1)
Again, in order to measure the selenium content of the red barley and the red rice prepared in Preferred Embodiment and Comparative Examples demonstrated above, Diaminobenzidine method was adopted. After the red barley and the red rice were cleaned by using saline solution and distilled water three times respectively and pulverized, the fungi body of Monascus sp . strain was completely ground by ultrasonicator at the level of 30kHz for 10 minutes. Then, 1.0 ml of the resulting pulverized solution was mixed with 2 N of hydrochloric acid, hydrolyzed entirely and analyzed by performing the centrifugation and obtaining the supernatant (See Table 1) . As shown in Table 1, the time cultivating the red barley was shortened by half, compared with that of red rice. Therefore, it was verified that the pigment producing capacity was exceeded and the monacolin-K content was increased by more than four times . <Table 1>
Characteristics of the red barley produced from Monascus pilosus strain containing selenium in the present invention
Figure imgf000015_0001
Experimental example 2> Effect of solid-state fermentation of Monascus pilosus
In order to confirm the increase for producing physiologically functional substance through the solid- state fermentation of red koji in the present invention, the pigment producing capacity, the monacolin-K content, and the selenium content of fermented solution were measured by using the same process with Experiment Example 1. At this time, the fermented solution of Monascus sp . strain was selected and finished the fermentation in the culture condition of the red barley from step (1) and (2) of Examples described above. (See Table 2) . As shown in Table 2, the red barley from the present invention was confirmed that the content of monacolin-K and selenium as well as pigment producing capacity be excellent, compared with the fermented solution cultured with pure liquid, despite short time period of the fermentation. <Table 2>
Figure imgf000016_0001
In conclusion, the red barley which was produced from the solid-state fermentation of red koji bacteria including selenium in the present invention can help to improve human health by the high content of monacolin-K and selenium with physiological functions . Also it can be utilized as a food color additive efficiently since its pigment producing capacity surpasses the old liquid-fermentation of red koji.
INDUSTRIAL APPLICABILITY
As demonstrated above, the present invention relates to a process for preparing red barley through solid-state fermentation by using red koji, which comprises steps: (1) obtaining red koji containing selenium for seed culture; (2) inoculating said red koji into boiled barley; (3) fermenting; and (4) sterilizing and drying said red barley. The red barley prepared in the present invention is cultivated with red koji including organic selenium which is known to be a cancer inhibitor and to have anti-oxidant activity in 1,970 times of vitamin E, to delay human senescence, to improve immune reactions, to enhance sexuality, to increase the removal of heavy metals from human body and to be accumulated within red koji.
The red barley of the present invention improves physiological functions and is proved to increase monacolin-K content which enhances the pigment productivity and reduces the level of blood cholesterol excellently. In addition, the red barley prepared in the present invention can be milled with 20 - 200 mesh and the resulting powder can be utilized as a food color additive for bread, noodle and the like practically.

Claims

What is claimed is:
1. A red barley containing selenium, in which monacolin-K content is in the range of 0.02 - 0.08% and selenium content is in the range' of 15 - 30 ppm.
2. A process for preparing red barley containing selenium of claim 1 through solid-state fermentation by using red koji including selenium, which comprises steps as follows:
(1) adding water to barley with the 1 - 2.5 times weight of barley, swelling in the controlled state of pH 3 - 4 and then steaming at 95 - 110°C after dehydrating ; (2) inoculating red koji with 1 ~ 10% (w/v) into culture broth containing barley powder 1 3 %, glucose 0.1 - 1.0 %, yeast extract 0.1 - 1.0 % and calcium diphosphate 0.01 - 0.06 % (pH 3 - 4), initiating incubation at 30 - 40°C, adding selenium to reach the final concentration of 10 - 50 ppm after 30- 40 hours, incubating for 2.5 - 6.5 days, obtaining red koji for seed culture containing selenium; and
(3) inoculating culture broth for seeding into steamed barley with 1 - 10% (w/v) of total weight at 28 - 38°C for 3 - 6 days, sterilizing and drying.
3. The process for preparing red barley containing selenium through solid-state fermentation by using red koji including selenium according to claim 2, in which sodium selenite (NaSe03) is utilized as a selenium source .
4. The process for preparing red barley containing selenium through solid-state fermentation by using red koji including selenium according to claim 2 or claim 3, in which Monascus sp . strain is utilized as a red koji.
5. A red barley, in which monacolin-K content is in the range of 0.02 ~ 0.08%.
6. A process for preparing red barley of claim 1 through solid-state fermentation by using red koji, which comprises steps as follows:
(1) adding water to barley with the 1 ~ 2.5 times weight of barley, swelling in the controlled state of pH 3 ~ 4 and then dehydrating at 95 110°C
(2) inoculating red koji bacteria with 1 - 10% (w/v) into culture broth containing barley powder 1 - 3 %, glucose 0.1 - 1.0 %, yeast extract 0.1 - 1.0 % and calcium diphosphate 0,01 - 0.06 % (pH 3 - 4), cultivating at 30 - 40°C for 3 - 8 days, obtaining red koji for seed culture; and
(3) inoculating culture broth for seeding into steamed barley with 1 - 10% (w/v) of total weight at 2! - 38°C for 3 - 6 days, sterilizing and drying.
PCT/KR2002/000009 2001-01-04 2002-01-04 Process for the preparation of red barley by solid-phase fermentation of monascaceae strain containing selenium WO2002052952A1 (en)

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JP2002553916A JP2004516840A (en) 2001-01-04 2002-01-04 Method for producing red barley by solid fermentation of red yeast mold containing selenium

Applications Claiming Priority (2)

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KR2001/414 2001-01-04
KR10-2001-0000414A KR100404067B1 (en) 2001-01-04 2001-01-04 Red Barley Containing Organic Selenium and A Producing Method Thereof

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JP2004516840A (en) 2004-06-10
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