JP4768593B2 - Mixed raw rice koji and method for producing the same - Google Patents

Description

  The present invention relates to red yeast rice rich in monacolin K (hereinafter abbreviated as MK), which is a cholesterol-lowering agent, and a method for producing the same.

Red yeast rice is a potato that has been bred with a strain of the genus Monascus on cereals, and has been used as a raw material for brewing red wine, old sake, and red milk tofu in China and Taiwan. ”And other effects are known. (Lee Jinjin "Hongoku Tuname" (1590)).
On the other hand, it is known that certain strains of red yeast rice produce monacolin K which is a cholesterol-lowering substance (Patent Document 1), and that red yeast rice itself has a cholesterol-lowering action (Patent Document 2). It has been determined that it also has a blood pressure lowering effect (Patent Document 3), coupled with the increase in health-consciousness, added to brewed foods such as brown rice vinegar, miso and soy sauce, and staple foods such as bread and noodles, and various health aids Widely used in the food field such as foods (supplements).

In such koji koji making, the raw material is koji polished rice having different koji accuracy, and koji is added to this to produce a koji rice with high nutritional value in a short time (Patent Document 4) or this There has been proposed a method (Patent Document 5) in which an applicant adds germ to an agate raw material to increase the content of MK.
However, in the former method, it is extremely difficult to refine rice with good reproducibility, or to obtain a rice bran having a constant quality, and to uniformly add and mix it. In the latter method, Have similar issues.

Japanese Patent Publication No.59-25599 Japanese Patent Publication No. 60-44914 Japanese Examined Patent Publication No. 3-31170 Japanese Patent Laid-Open No. 9-9894 JP 2000-106835 A

  The present invention solves the conventional problems as described above, and provides a method for producing a red yeast rice cake having a high MK content with high reproducibility and a red yeast rice cake.

However, the present invention
Item 1. A method for producing red yeast rice having a high monacolin K content, wherein two or more types of rice having different koji accuracy are used as a koji making material.
Item 2. The method for producing red yeast rice according to Item 1, comprising polished rice having a koji accuracy of 9% or more as a koji-making material.
Item 3. The method for producing red yeast rice according to Item 1-2, wherein the content of polished rice having a rice bran accuracy of 9% or more is 25% by weight or more and 75% by weight or less.
Item 4: Red yeast rice cake produced by the method according to items 1 to 3, or a processed product made from the raw material.
About.

The present invention is described in detail below.
Examples of the two or more types of rice having different koji accuracy in the present invention include, for example, a combination of ordinary white rice with a koji accuracy of 9% and brown rice with a koji accuracy of 0%. It is desirable to include white rice.
That is, if the wrinkle accuracy is less than 9%, it is not preferable because it is difficult to secure a raw material with a constant wrinkle accuracy for each lot.
Moreover, it is preferable that the content of the polished rice having a rice bran accuracy of 9% or more is 25% by weight or more and 75% by weight or less.
That is, if the added amount is less than 25% by weight, the initial MK content is low because the growth of red yeast is slow, and if it exceeds 75% by weight, the MK content is not high.
As the koji mold used for koji making, any filamentous fungus belonging to the genus Monascus can be used. Specifically, Monascus pirosus, Monascus purpurus, Monascus anka, These variants, mutant strains and the like can be preferably exemplified. These red koji molds may be used alone or in any combination of two or more.
As the culture conditions, the moisture content of the koji raw material is adjusted to 35 to 55%, and the temperature is 20 to 35 ° C. and the number of koji making days is 7 to 30 days.
The soy koji obtained in this way has a higher MK content than that of the conventional material, or is used as it is or as a brewing material such as vinegar, miso or soy sauce, or an extract is extracted or powdered. The effect of MK can be obtained by ingesting it by adding it to beverages such as juice, various foods such as confectionery, and bread.
Of course, it can be encapsulated and used as a supplement.

  The present invention can produce red yeast rice rich in MK, which is a cholesterol lowering agent.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated, this invention is not limited to these Examples.

  Polished rice (crushed rice) with 9% koji accuracy and brown rice was immersed in water overnight and drained for about 1 hour, and then steam sterilized in an autoclave at 125 ° C for 20 minutes to obtain steamed rice. The weight ratio of these polished rice and brown rice is (grated rice 0% + brown rice 100%), (milled rice 25% + brown rice 75%), (milled rice 50% + brown rice 50%), 30g per flask. Monascus pilosus NBRC4520 (corresponding to Monascus pilosus IFO4520, hereinafter abbreviated as IFO4520) was inoculated into the three types of mediums prepared as described above. Then, the cells were cultured for a total of 35 days, and sampling was performed on the 11, 14, 18, 21, and 28 days during the cultivation. The moisture content during the culture period was adjusted to 35-50%. The sampled material thus obtained and the red yeast rice after completion of the culture are heat-treated at 105 ° C. for 30 minutes to inactivate the red yeast and the enzyme, and then dried to a moisture content of about 10% at 60 ° C. The MK content was quantified. The results are shown in Table 1.

  According to this, by using a raw material in which polished rice and brown rice are mixed, it is possible to produce a red yeast rice having an MK content of 0.2%. MK production efficiency was high.

  Polished rice and brown rice with 9% koji accuracy were immersed in water for 90 minutes, drained for 30 minutes, and then steam sterilized at 127 ° C for 140 minutes in an autoclave to obtain steamed rice. IFO 4520 is inoculated into a mixture of this polished rice and brown rice, 150 kg each, with a mixing ratio of 1: 1, and the temperature condition is 30-35 ° C. for the first 7 days and 25-28 ° C. thereafter. And cultured for a total of 33 days. The water content during the culture period was adjusted to about 35 to 50%. The culture thus obtained was heat-treated at 120 ° C. for 60 minutes to inactivate the koji mold and the enzyme, then dried at 70 ° C. to a moisture content of about 10%, and further pulverized to obtain a red koji powder. The MK content of the red yeast rice of the present invention thus obtained was 206 mg / 100 g.

  According to the present invention, the content of MK can be increased easily and reproducibly.

Claims (2)

A mixture of brown rice and polished rice having a kneading accuracy of 9% or more is used as a raw material for koji making, and the content of polished rice having a koji accuracy of 9% or more is 25% by weight or more and 75% by weight or less. A method for producing red yeast rice with a high content of monacolin K. A red potato produced by the method according to claim 1 , or a processed product made from the raw material.


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