JP3858068B2 - Method for producing rice bran - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing rice bran.
[0002]
[Prior art]
Conventionally, as a method of making powder such as rice bran, Sakamoto et al.'S white rice cake is mixed with a deodorizing agent as necessary and 32% to 38% of water is added and kneaded well. It is charged into a kneading extrusion cylinder of a heavy mechanism, and the screw in the cylinder is rotated to further knead the raw material, and this is sent to a temperature control jacket provided around the cylinder by steam or electricity, 40 ° C to 60 ° C For the granular material obtained after heating to ℃ and pressurizing with the throttle groove at the end of the screw and the screw propulsion pressing force, extruding it and cutting it into an appropriate shape, and rapidly cooling it into beta There is known a method for producing koji by inoculating koji mold and making koji (see Patent Document 1). In addition, water is continuously added to the cereal powder supplied in the form of a jet of Miyasaka in a sprayed state and mixed. After aging the hydrolyzed powder, it is transferred to a steamer and steam is continuously supplied. Steamed, pregelatinized, then cooled, broken up lumped grains in the steaming process and subdivided into small lumps or powders, the inoculated spores of Aspergillus spp. There is also a method for producing koji, such as koji, which is then hydrolyzed into koji and then pregelatinized (steamed). After some treatment, koji molds are inoculated to make koji (see Patent Document 2).
[0003]
[Patent Document 1]
Japanese Patent Publication No.31-2098 [0004]
[Patent Document 2]
Japanese Patent Laid-Open No. 7-227273 [0005]
[Problems to be solved by the invention]
In the conventional method, some kind of treatment is performed in addition to hydration before inoculation with Neisseria gonorrhoeae, which requires energy and special equipment. For example, the method of Sakamoto et al. Uses a jacket-type double mechanism device to steam the rice cake and make it alpha, and then mold it into an appropriate shape, and the method of Miyasaka has the step of supplying cereal powder in the form of a jet. There are many steps, such as cooling after steaming and subdividing the powdered powder, and energy and labor were spent. The purpose of steaming was to make the koji alpha and sterilize the koji, so this process could not be removed. Accordingly, an object of the present invention is to provide a production method for easily obtaining rice bran from rice bran with a high enzyme titer.
[0006]
[Means for Solving the Problems]
In the conventional method, there was a process to make koji alpha (steaming, etc.), but recent research has shown that rice koji has already become alpha, and we devised a method to make koji without steaming. That is, a solution of lactic acid and water mixed to adjust the pH to 1.5 to 3.0 (hereinafter abbreviated as lactic acid water) is added to the rice bran 10 at a ratio of 2 to 6, and after mixing, the powdered koji mold is inoculated. The present inventors have devised a rice bran production method characterized by culturing for 24 hours or more under conditions of room temperature of 20 to 50 ° C. and humidity of 50% or more to solve the above problems.
[0007]
DETAILED DESCRIPTION OF THE INVENTION
The “method for producing rice bran” according to the present invention is a method of mixing rice bran, lactic acid, water and koji mold described in claim 1 and culturing. The reason for using lactic acid will be described below. As described in the section for solving the problems, this method is characterized in that the straw is made without steaming by paying attention to the fact that the straw is already alpha. However, sterilization, which is another important purpose of steaming, is not performed. Therefore, it was devised to use lactic acid to suppress the propagation of various bacteria. As will be described in the examples, the strawberry made with only water without adding lactic acid water has increased the number of germs and is unfavorable in terms of food hygiene, while the one with lactic acid water suppresses the propagation of germs. It was. This is the reason for using lactic acid. In addition, the solution in which a predetermined ratio of lactic acid and water in claim 1 is mixed is referred to as lactic acid water, so that the viscous lactic acid is first mixed with water to facilitate mixing with koji. It is what makes it efficient.
[0008]
[Example 1]
Prepare lactic acid water pH 1.5, 1.7, 2.0, 2.5, 3.0 and 6 kinds of neutral water as a control but not lactic acid water. Mix until Add powdery koji mold to this in an amount of 1/5000 of koji weight and mix until uniform. This is cultured for 48 hours (hereinafter, 2 days) in a culture tank having a humidity of 100% and a room temperature of 35 ° C. In the middle 24 hours, a lump was produced by mixing uniformly so as to loosen the lump. FIG. 2 shows the number of miscellaneous bacteria at the time of emergence of these straws. In addition, the enzyme titers of these straws are shown in FIG.
[0009]
[Example 2]
Lactic acid water with a pH of 2.0 is added to 糠 10 at a ratio of 3 and mixed until uniform. Add 1/1000, 1/5000, 2/5000, 3/5000, and 1/1000 of the powdery koji mold to the koji weight and mix until uniform. This is cultured for 2 days in a culture tank at a humidity of 100% and a room temperature of 35 ° C. In the middle 24 hours, a lump was produced by mixing uniformly so as to loosen the lump. FIG. 4 shows the results of measuring the enzyme titer of the koji at the time of tapping.
[0010]
[Example 3]
Lactic acid water with a pH of 2.0 is added to 糠 10 at a ratio of 3 and mixed until uniform. Add powdery koji mold to this in an amount of 1/5000 of koji weight and mix until uniform. This is a three-part culture with a room temperature of 35 ° C, humidity of 90% for both days, 100% for both days, 100% for 24 hours (hereinafter referred to as the first day), and 90% for the following 24 hours (hereinafter referred to as the second day). did. In the middle 24 hours, a lump was produced by mixing uniformly so as to loosen the lump. FIG. 5 shows the enzyme titer of koji at the time of tapping.
[0011]
[Example 4]
Add lactic acid water with pH 2.0 to 糠 10 at a ratio of 3 and mix until uniform. Add powdery koji mold to this in an amount of 1/5000 of koji weight and mix until uniform. Cultivated in 4 temperature zones: 100% humidity, room temperature at 30 ° C for 2 days, 30 ° C for the first day, 35 ° C for the second day, 35 ° C for both days, 35 ° C for both days, 40 ° C for the second day did. In the middle 24 hours, a lump was produced by mixing uniformly so as to loosen the lump. FIG. 6 shows the enzyme titer of koji at the time of tapping.
[0012]
[Example 5]
Add lactic acid water with pH 2.0 to 糠 10 at a ratio of 3 and mix until uniform. Add powdery koji mold to this in an amount of 1/5000 of koji weight and mix until uniform. This is cultured for 30 hours, 36 hours, 42 hours, 48 hours, and 54 hours in a culture tank having a humidity of 100% and a room temperature of 35 ° C. In the middle 24 hours, a lump was produced by mixing uniformly so as to loosen the lump. FIG. 7 shows the enzyme titer of koji at the time of tapping.
[0013]
Although the above experiment was conducted, desirable conditions are that lactic acid water with a pH of 2.0 is mixed with 糠 10 at a ratio of 3 until uniform. Add powdery koji mold to this in an amount of 1/5000 of koji weight and mix until uniform. This is cultured for 48 hours in a culture vessel with a humidity of 100% and a room temperature of 35 ° C. In the middle 24 hours, kneads are produced by mixing uniformly so as to loosen the lump. The enzyme titer of the koji produced in this way was 1170 U / g for normal rice koji α-amylase (hereinafter AA) and 290 U / g for glucoamylase (GA), whereas koji AA was 2600 U / g and GA was 1400 U / g. As shown in FIG. 8, the enzyme titer was 2.2 times higher for AA and 4.8 times higher for GA.
Desirable conditions are as described above, but the pH of lactic acid water is 1.5 to 3.0, the addition ratio of a mixture of lactic acid and water in a predetermined ratio to 糠 10 is 2 to 6, and the addition amount of powdered gonococci is It can be in the range of 1/1000 to 1 / 5000th of the cocoon weight, the humidity of the culture tank is 50% or more, and the room temperature is in the range of 20 ° C to 50 ° C. The culture time can be in the range of 24 hours or more.
[0014]
【The invention's effect】
Since the present invention was able to obtain a rice bran having a higher enzyme titer than rice bran as shown in FIG. Capable of making iron using Moreover, there is a possibility that sake can be produced with a smaller amount of koji than before by utilizing the high enzyme titer, or can be provided as a food material other than sake.
[Brief description of the drawings]
FIG. 1 is a conceptual diagram of a rice bran manufacturing process according to the present invention.
FIG. 2 is a graph showing the relationship between the pH of lactic acid water and the number of germs in sputum.
FIG. 3 is a graph showing the relationship between the pH of lactic acid water and the enzyme titer of sputum.
FIG. 4 is a graph showing the relationship between the added amount of gonococcal cells and the enzyme titer of koji.
FIG. 5 is a graph showing the relationship between the humidity of the culture tank and the enzyme titer of the koji.
FIG. 6 is a graph showing the relationship between the room temperature of the culture tank and the enzyme titer of koji.
FIG. 7 is a graph showing the relationship between the culture time and the enzyme titer of sputum.
FIG. 8 is a graph comparing enzyme titers of rice bran and rice bran.

Claims (1)

To rice bran 10, a solution prepared by mixing lactic acid and water and adjusting the pH to 1.5 to 3.0 (hereinafter abbreviated as lactic acid water) is added at a ratio of 2 to 6, mixed, and then inoculated with powdered koji molds. A method for producing rice bran comprising culturing for 24 hours or more under conditions of room temperature of 20 to 50 ° C and humidity of 50% or more.

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