JP3586453B2 - Citric acid-containing fermented beverage and method for producing the same - Google Patents

Description

【００１３】
この結果、黒コウジ菌が極めて多くのクエン酸を生成して有効なことが判明した。
【００１４】
さて、接種工程の後、製麹に移り、１日目を約３０℃で適湿の環境に保ち、２日目及び３日目を約２５℃の温度に保ち、計３日間の製麹を行う。
このとき、通常は３５℃から４０℃の温度環境下で製麹されるものを、上述の如く、１日目を約３０℃で２日目以降を２５℃と、相対的に低い温度での製麹条件とする。
斯かる製麹工程により、３日目には真黒に繁殖した黒コウジ菌の姿が観察できる。
【００１５】
上記にあって、ブドウ糖等に対しクエン酸発酵により、

の反応が促され、クエン酸が生成される。
【００１６】
上記工程で得られた麹を、原料麦の約４倍重量で且つ５５℃の湯中に３〜１０時間程度保温させる。
すると、上記製麹工程にあって、黒コウジ菌が増殖する際にアミラーゼを生産しており、該アミラーゼが作用して麦成分中に含まれる残されたデンプン質をブドウ糖、麦芽糖等の糖類に分解する。このとき、βアミラーゼが麦芽糖に、αアミラーゼがオリゴ糖に、グルコアミラーゼがブドウ糖に分解する。
【００１７】
その後、ろ過し、濁りの原因となる余分なタンパク質除去のために煮沸し、静置の後上澄み液を容器に封入し、殺菌を行い製品が得られる。
【００１８】
斯くして得られた製品のＧＡＢＡの値を下記の各種試料と比較しつつ測定した。
麦芽汁：麦芽を砕いて５５℃の湯で糖化させた液 ギャバロン茶：市販品
穀皮仕込み酢：本発明品から麦芽工程を省いた製品
の各試料の所定量を採取し、高速アミノ酸自動分析機に掛けてＧＡＢＡの含有量を定量した。
その結果を示すと、図１の通りである。
【００１９】
即ち、本発明品は、１００ｍｌ中１０．８ｍｇのＧＡＢＡを含有しており、殻皮仕込み酢より４０％増加している。又、ウーロン茶葉を嫌気処理してＧＡＢＡ量を増加させたギャバロン茶の抽出液より２．７倍、市販の小麦１００％酢の３．７倍も多くのＧＡＢＡを生産することが確認された。
【００２０】
このＧＡＢＡの飛躍的増大は、原麦を発芽させると、胚乳又は胚芽に含まれるタンパク質の一部がプロテアーゼの作用でグルタミン酸に分解されるが、その際、
遊離のグルタミン酸は体内酵素の働きで容易にＧＡＢＡに変換される一方で、分解されずに遊離していないものは、そのままではＧＡＢＡに変換されずに残される。
そこに黒コウジ菌を接種すると、遊離でないグルタミン酸にも菌が消化酵素を出して遊離のグルタミン酸にする作用が認められ、特に黒コウジ菌はこの作用が顕著に働くものと推察される。
【００２１】
【実施例１】
二条大麦の規格外品５ｋｇを購入し（乾燥度１２ｗｔ％のもの）、１５℃の水で２日間浸漬し、１７℃で４日間発芽し、これを焙燥機で８５℃で５時間焙燥し、ザルの内で除根した。その麦芽を粉砕機で粗く砕き、４０℃で２時間浸漬し、４０℃に放冷し、黒コウジ菌を５ｇ接種し、１日間は３０℃で、２〜３日は２５℃で製麹した。完成した黒コウジに４倍量の５５℃の湯を加え、５時間糖化した。それをザルで濾過し、瓶に詰めて折りを沈殿させ、上澄液を取った。それを９０℃、２０分煮沸し、瓶に詰めた。
この結果、クエン酸０．９０ｗｔ％で、ＧＡＢＡ１０．８ｍｇ／１００ｍｌの飲料が得られた。
【００２２】
【発明の効果】
上記構成に係わる本発明によれば、クエン酸を多分に含有して高い健康増進効果が得られることはもちろん、殻皮仕込み酢に比較して４０％もの増加したＧＡＢＡが得られ、このＧＡＢＡは脳内代謝の活発化を促すと共に、腎機能の活性化や血圧降下作用等が期待でき、良好な健康飲料となるという優れた効果を奏する。
【図面の簡単な説明】
【図１】本発明飲料と各試料のＧＡＢＡ含有量を示すグラフ。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a fermented beverage containing citric acid contributing to health promotion using wheat such as Nijo barley and Rojo barley as a starting material, and more particularly to Nijo barley mainly used as a raw material for beer. The present invention relates to a beverage containing citric acid and GABA by citric acid fermentation by Aspergillus niger using wheat, which has been regarded as a non-standardized feed for beer, and a method for producing the same.
[0002]
[Prior art]
The present inventor has previously filed Japanese Patent Application No. 2000-153887. The aim is as follows.First, we have tried to produce malt vinegar in order to produce high value-added products using non-standard wheat as a raw material. After fermentation with acetic acid, the malt vinegar is filtered and sterilized as moromi. However, the production of malt vinegar has the following problems: (a) acetic acid fermentation by acetic acid bacteria is delicate and the production tends to be unstable, and (b) it takes three weeks or more to complete. Thus, the present inventor has sought a new application development that does not have the above-mentioned problems and tried citric acid fermentation by Aspergillus sp., And was able to obtain a beverage containing good citric acid.
[0003]
[Problems to be solved by the invention]
By the way, the present inventor continued research on the above-mentioned invention, and when germination was performed on malt, the production amount of GABA (γ-aminobutyric acid) could be dramatically increased, and the present invention was completed. It was made.
[0004]
[Means for Solving the Problems]
The method for producing a fermented beverage containing citric acid according to claim 1 comprises: (a) germinating Nijo barley at a temperature of 10 ° C to 20 ° C to form malt; after roasting, coarsely crushing the whole husk; (B) inoculating black koji fungi on the wheat after the immersion, and koji-making the inoculated wheat at a lower temperature than about 10 ° C. to 30 ° C. to produce citric acid from sugars (C) adding hot water at about 55 ° C. to the koji made from koji and degrading the starch remaining by amylase produced by Aspergillus niger into glucose and maltose saccharides; Post-treatment such as sterilization.
[0005]
The method for producing a fermented beverage containing citric acid according to claim 2 is configured using Nijo barley, which is out of the standard for beer production, as a raw barley.
[0006]
The fermented beverage containing citric acid according to claim 3, wherein (a) germinating Nijo barley at a temperature of 10 ° C to 20 ° C to form malt, and after roasting, coarsely crushing the whole shell , immersing in water and steaming. (B) inoculating black aspergillus oryzae on the steamed wheat and koji-making the inoculated wheat at a lower temperature of about 10 ° C. to 30 ° C. to produce citric acid from sugars; The koji-produced koji is added with hot water at about 55 ° C., and the starch remaining by amylase produced by Aspergillus niger is decomposed into glucose and maltose saccharides, and the resulting product is subjected to post-treatments such as filtration and sterilization. Can be
[0007]
BEST MODE FOR CARRYING OUT THE INVENTION
First, as a raw material, two-row barley, six-row barley, and other barley can be used, and in particular, two-row barley and six-row barley that are not specified for beer production as described above can be used.
Then, raw wheat with the epidermis covered is collected and dried to about 12%.
[0008]
The dried raw wheat is immersed in water at about 15 ° C. for about 2 days, then drained, spread, and then prevented from drying, left to stand for about 4 days, allowed to germinate, roasted in a roaster, and rooted. To complete the malt.
Next, the roasted malt is crushed with a crusher or the like to expose the starch to the surface.
[0009]
Next, the process proceeds to an immersion step, and the crushed malt is immersed in water at about 40 ° C. for about 2 hours.
[0010]
Next, the process proceeds to a steaming step, in which malt after immersion is steamed for about 30 minutes to 60 minutes, and the remaining starch is pregelatinized to facilitate the koji making described below.
Then, this is left to cool, and the temperature is lowered to about 40 ° C. or less.
[0011]
Then, the process proceeds to an inoculation step, in which black koji fungi for citric acid fermentation of the wheat are inoculated.
At this time, attention was paid to citric acid fermentation because citric acid is effective in suppressing the accumulation of lactic acid, a fatigue substance, and promoting other physiological actions in the human body, and can be expected to contribute to health promotion.
In the test, the ratio of citric acid contained in the product obtained in Example 1 described later was measured by neutralization titration (addition of a 0.1N NaOH solution and observing the neutralization point). The results are shown in Table 1 based on the results obtained by sampling the product of Example 1.
[0012]
[Table 1]

[0013]
As a result, it was found that Aspergillus niger produces an extremely large amount of citric acid and is effective.
[0014]
By the way, after the inoculation process, the process is shifted to koji making, and the first day is kept in a suitable humidity environment at about 30 ° C., the second and third days are kept at a temperature of about 25 ° C. Do.
At this time, the koji made usually in a temperature environment of 35 ° C. to 40 ° C. is subjected to a relatively low temperature of about 30 ° C. on the first day and 25 ° C. on the second and subsequent days as described above. Koji making conditions are used.
By such a koji-making process, on the third day, the appearance of black aspergillus fungi that grew black can be observed.
[0015]
In the above, by citric acid fermentation for glucose etc.

Is promoted, and citric acid is generated.
[0016]
The koji obtained in the above step is kept in hot water of about 4 times the weight of the raw wheat and at 55 ° C. for about 3 to 10 hours.
Then, in the koji making step, when the Aspergillus niger grows, amylase is produced, and the amylase acts to convert the remaining starch contained in the wheat component into glucose, sugar such as maltose. Decompose. At this time, β-amylase is decomposed into maltose, α-amylase is decomposed into oligosaccharide, and glucoamylase is decomposed into glucose.
[0017]
Thereafter, the mixture is filtered, boiled to remove excess protein that causes turbidity, left to stand, the supernatant is sealed in a container, and sterilized to obtain a product.
[0018]
The GABA value of the product thus obtained was measured in comparison with the following various samples.
Wort juice: A liquid obtained by crushing malt and saccharifying with hot water at 55 ° C. The content of GABA was quantified on a machine.
FIG. 1 shows the results.
[0019]
That is, the product of the present invention contains 10.8 mg of GABA in 100 ml, which is 40% higher than that of the husk vinegar. In addition, it was confirmed that GABA was produced 2.7 times as much as GABARON tea extract obtained by anaerobic treatment of oolong tea leaves to increase GABA content and 3.7 times as much as commercially available wheat 100% vinegar.
[0020]
This dramatic increase in GABA is due to the fact that when germinating wheat, some of the proteins contained in endosperm or germ are degraded to glutamic acid by the action of protease,
Free glutamic acid is easily converted to GABA by the action of an enzyme in the body, while free glutamic acid that is not decomposed and free is left as it is without being converted to GABA.
When inoculated with Aspergillus niger, the action of non-free glutamic acid by the bacterium to release digestive enzymes into free glutamic acid is recognized, and it is presumed that this effect is particularly significant in Aspergillus niger.
[0021]
Embodiment 1
5kg of non-standard barley of barley is purchased (12% by dryness), immersed in water at 15 ° C for 2 days, germinated at 17 ° C for 4 days, and roasted at 85 ° C for 5 hours in a roaster. The roots were removed from the monkeys. The malt was coarsely crushed with a crusher, immersed at 40 ° C. for 2 hours, allowed to cool to 40 ° C., inoculated with 5 g of black koji mold, and koji-produced at 30 ° C. for 1 day and 25 ° C. for 2 to 3 days. . Four times the amount of hot water at 55 ° C. was added to the completed black koji, followed by saccharification for 5 hours. It was filtered through a colander, bottled to settle the fold, and the supernatant was taken. It was boiled at 90 ° C. for 20 minutes and bottled.
As a result, a beverage having GABA of 10.8 mg / 100 ml with citric acid of 0.90 wt% was obtained.
[0022]
【The invention's effect】
According to the present invention according to the above-described configuration, not only is it possible to obtain a high health-promoting effect by containing a large amount of citric acid, but also to obtain GABA that is increased by as much as 40% as compared with husk-prepared vinegar. It promotes the activation of metabolism in the brain and can be expected to activate kidney function and lower blood pressure, etc., and has an excellent effect of providing a good health drink.
[Brief description of the drawings]
FIG. 1 is a graph showing the GABA content of the beverage of the present invention and each sample.

Claims (3)

(A) germinating Nijo barley at a temperature of 10 ° C. to 20 ° C. to form malt, roasting, coarsely crushing the whole shell , immersing in water and steaming;
(B) inoculating black aspergillus oryzae on the steamed wheat and koji-making the inoculated wheat at a temperature lower than usual at about 10 ° C to 30 ° C to produce citric acid from sugars;
(C) a step of adding hot water at about 55 ° C. to the koji-produced koji to decompose the starch remaining by the amylase produced by Aspergillus niger into glucose and maltose saccharides;
(D) a step of performing post-treatments such as filtration and sterilization;
A method for producing a fermented beverage containing citric acid, comprising: The method for producing a fermented beverage containing citric acid according to claim 1, wherein two-row barley that has become out of the standard for beer production is used as a raw material barley. (A) Nijo barley is germinated at a temperature of 10 ° C to 20 ° C to form malt, and after roasting, coarsely crushed together with the shell , immersed in water and steamed, and (b) black koji fungi on the steamed wheat. At the time of inoculation, the wheat after the inoculation is koji-produced at a lower temperature than about 10 ° C. to 30 ° C. to produce citric acid from the saccharides. A fermented beverage containing citric acid obtained by decomposing starch remaining by amylase produced by the bacterium into saccharides such as glucose and maltose, and performing post-treatments such as filtration and sterilization.

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