JP4940413B2 - Method for producing germinated brown rice extract - Google Patents
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- JP4940413B2 JP4940413B2 JP2007334230A JP2007334230A JP4940413B2 JP 4940413 B2 JP4940413 B2 JP 4940413B2 JP 2007334230 A JP2007334230 A JP 2007334230A JP 2007334230 A JP2007334230 A JP 2007334230A JP 4940413 B2 JP4940413 B2 JP 4940413B2
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- 238000004519 manufacturing process Methods 0.000 title claims description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 53
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 claims description 43
- 241000209094 Oryza Species 0.000 claims description 37
- 235000007164 Oryza sativa Nutrition 0.000 claims description 37
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- 102000004190 Enzymes Human genes 0.000 claims description 22
- 108090000790 Enzymes Proteins 0.000 claims description 22
- 229960003692 gamma aminobutyric acid Drugs 0.000 claims description 21
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 claims description 20
- 238000010438 heat treatment Methods 0.000 claims description 15
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- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 2
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 2
- 241000588653 Neisseria Species 0.000 description 2
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- 239000004615 ingredient Substances 0.000 description 2
- QJZYHAIUNVAGQP-UHFFFAOYSA-N 3-nitrobicyclo[2.2.1]hept-5-ene-2,3-dicarboxylic acid Chemical compound C1C2C=CC1C(C(=O)O)C2(C(O)=O)[N+]([O-])=O QJZYHAIUNVAGQP-UHFFFAOYSA-N 0.000 description 1
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- 229910052782 aluminium Inorganic materials 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
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- 239000004021 humic acid Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
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- 235000010485 konjac Nutrition 0.000 description 1
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Description
本発明は、発芽玄米エキスの製造方法、さらに詳しくは、発芽玄米を腐植物質水に浸漬して自家発酵をさせることにより、または発芽玄米に麹菌を植菌して麹米とし、これを腐植物質水に浸漬して発酵させることにより、玄米中の遊離アミノ酸やγ−アミノ酪酸（ＧＡＢＡ）の量を増大させ、それら有用成分を抽出して、発芽玄米エキスを製造する方法に関するものである。 The present invention relates to a method for producing a germinated brown rice extract. More specifically, the germinated brown rice is immersed in humic water and subjected to self-fermentation, or the germinated brown rice is inoculated with gonococcus to give a glutinous rice. The present invention relates to a method for producing a germinated brown rice extract by increasing the amount of free amino acids and γ-aminobutyric acid (GABA) in brown rice by immersing in water and fermenting, extracting these useful components.
一般に、玄米を発芽させると、玄米に含まれるγ−アミノ酪酸等の遊離アミノ酸類が増加することが知られている。
しかしながら、上記特許文献１に記載の健康増進米は、炊飯あるいは蒸すなどの加熱処理をした水分含有率が２５％前後の発芽玄米の一定量と、水分含有率が１４％前後の白米の一定量を共に気密性の袋や容器などの収納部材に混合充填したものであるが、発芽玄米を加熱処理するため、発芽玄米自体に含まれるビタミン類等の栄養成分が破壊分解されてしまうと共に、熱エネルギーを必要とするため、製造コストが高くつくという問題があった。 However, the health-promoted rice described in Patent Document 1 has a certain amount of germinated brown rice having a water content of about 25% and a certain amount of white rice having a water content of about 14%, which has been subjected to heat treatment such as cooking or steaming. Both of them are mixed and packed in airtight bags and containers. However, since the germinated brown rice is heat-treated, nutrients such as vitamins contained in the germinated brown rice itself are destroyed and decomposed. Since energy is required, there is a problem that the manufacturing cost is high.
本発明の目的は、上記の従来技術の問題を解決し、γ−アミノ酪酸等の機能性有用成分をさらに増量させる製造方法を提供することである。発芽玄米を加熱処理しないため、原料の発芽玄米が本来持っているビタミン類や酵素が保持されることにより、現在、上市されている米類発酵物または発芽米類に比べ、より豊富にアミノ酸類やビタミン類を含んだ機能性の高い米類発酵エキスを提供することができ、さらに、腐植物質水を使用することによって、発酵中の発芽玄米およびエキスの腐敗を防止することができるうえに、省エネによる製造コストの低減および環境にやさしい製造が可能である。 The object of the present invention is to solve the above-mentioned problems of the prior art and to provide a production method for further increasing the amount of functional useful components such as γ-aminobutyric acid. Since the germinated brown rice is not heat-treated, it retains the vitamins and enzymes originally possessed by the raw germinated brown rice, which means that amino acids are more abundant than currently fermented rice or germinated rice. And fermented rice extract with high functionality containing vitamins and vitamins. In addition, by using humic water, spoilage of germinated brown rice and extract during fermentation can be prevented, Energy-saving manufacturing costs can be reduced and environmentally friendly manufacturing is possible.
本発明者らは、上記の点に鑑み鋭意研究を重ねた結果、発芽させた玄米を加熱処理することなく、腐植物質水に浸漬し、常温域（例えば３０℃）にて発芽玄米自身の持つ酵素により発酵させることにより、γ−アミノ酪酸等のアミノ酸類の増量を図ることができ、また同様に、発芽させた玄米に蒸す等の加熱処理をすることなく、麹菌の胞子（もやし）を添加して麹米にし、それを腐植物質水に浸漬して、常温域（例えば３０℃）にて麹液体発酵させることにより、発芽玄米自体の酵素による発酵力と麹菌の発酵力により、γ−アミノ酪酸等のアミノ酸類の増量を図ることができることを見い出し、本発明を完成するに至ったものである。 As a result of intensive studies in view of the above points, the present inventors have immersed germinated brown rice in humic water without heat treatment, and have germinated brown rice itself in a normal temperature range (for example, 30 ° C.). By fermenting with an enzyme, the amount of amino acids such as γ-aminobutyric acid can be increased, and similarly, spore of gonococcus is added without heat treatment such as steaming the germinated brown rice By immersing it in humic water and subjecting it to liquid fermentation at room temperature (for example, 30 ° C.), the fermentative power of the germinated brown rice itself by the enzyme and the fermentative power of Aspergillus γ-amino It has been found that the amount of amino acids such as butyric acid can be increased, and the present invention has been completed.
上記の目的を達成するために、請求項１の発芽玄米エキスの製造方法の発明は、発芽させた玄米を加熱処理することなく、腐植物質水に浸漬し、常温域にて、発芽玄米自身の持つ酵素により発酵させることにより、γ−アミノ酪酸等の有用成分を高濃度に含む発芽玄米エキスを製造することを特徴としている。 In order to achieve the above-mentioned object, the invention of the method for producing a germinated brown rice extract according to claim 1, wherein the germinated brown rice is immersed in humic water without heat treatment, and the germinated brown rice itself is heated at room temperature. It is characterized by producing a germinated brown rice extract containing a useful component such as γ-aminobutyric acid at a high concentration by fermenting with an enzyme.
請求項２の発芽玄米エキスの製造方法の発明は、発芽させた玄米を蒸すことなく、麹菌胞子を添加して麹米とし、それを腐植物質水に浸漬して、常温域にて、麹液体発酵させることにより、発芽玄米自体の酵素と麹菌酵素の発酵力により、γ−アミノ酪酸等の有用成分を高濃度に含む発芽玄米エキスを製造することを特徴としている。 Invention of the manufacturing method of the germinating brown rice extract of Claim 2 adds a gonococcal spore and does not steam the germinated brown rice, and makes it a sticky rice, soaks it in humic water, and is a rice bran liquid in normal temperature range. It is characterized by producing a germinated brown rice extract containing a useful component such as γ-aminobutyric acid at a high concentration by fermenting the fermented power of the germinated brown rice itself and the koji mold enzyme.
請求項３の発明は、請求項１または２に記載の発芽玄米エキスの製造方法であって、常温域が、５〜４５℃であることを特徴としている。 Invention of Claim 3 is a manufacturing method of the germinated brown rice extract of Claim 1 or 2, Comprising: A normal temperature range is 5-45 degreeC, It is characterized by the above-mentioned.
請求項４の発明は、請求項１〜３のうちのいずれか一項に記載の発芽玄米エキスの製造方法であって、腐植物質水の濃度が、１ｇ／１００Ｌ（リットル）〜１ｇ／１００００Ｌであり、発芽玄米に対する腐植物質水の添加量が、発芽玄米１０ｇに対し、腐植物質水１０〜１００ｍＬ（ミリリットル）であることを特徴としている。 Invention of Claim 4 is a manufacturing method of the germinated brown rice extract as described in any one of Claims 1-3, Comprising: The density | concentration of humic water is 1g / 100L (liter)-1g / 10000L. The amount of humic water added to germinated brown rice is 10 to 100 mL (milliliter) of humic water per 10 g of germinated brown rice.
請求項１の発芽玄米エキスの製造方法の発明は、発芽させた玄米を加熱処理することなく、腐植物質水に浸漬し、常温域にて、発芽玄米自身の持つ酵素により発酵させることにより、γ−アミノ酪酸等の有用成分を高濃度に含む発芽玄米エキスを製造するもので、請求項１の発明によれば、発芽玄米を加熱処理しないため原料の発芽玄米が本来持っているビタミン類や酵素が保持されることにより、γ−アミノ酪酸等の機能性有用成分が、本発酵法により増量し、現在、上市されている米類発酵物または発芽米類に比べ、より豊富にアミノ酸類やビタミン類を含んだ機能性の高い米類発酵エキスを製造することができる。腐植物質水を使用することによってエキスの腐敗を防止することができ、また、原料を加熟しないで、常温にて発酵させるため、省エネとともに環境にやさしい製造が可能であるという効果を奏する。 The invention of the method for producing a germinated brown rice extract according to claim 1 immerses the germinated brown rice in humic water without heat treatment, and ferments with an enzyme possessed by the germinated brown rice itself at room temperature. -A germinating brown rice extract containing a high concentration of useful components such as aminobutyric acid is manufactured, and according to the invention of claim 1, vitamins and enzymes originally possessed by the germinating brown rice as a raw material because the germinated brown rice is not heat-treated As a result, the useful functional ingredients such as γ-aminobutyric acid are increased by the present fermentation method, and more abundant amino acids and vitamins than currently fermented rice or germinated rice are put on the market. High-functional rice fermented extract containing potatoes can be produced. By using humic water, the rot of the extract can be prevented, and the raw material is fermented at room temperature without ripening, so that it is possible to produce energy-saving and environmentally friendly.
請求項２の発芽玄米エキスの製造方法の発明は、発芽させた玄米を蒸すことなく、麹菌胞子を添加して麹米とし、それを腐植物質水に浸漬して、常温域にて、麹液体発酵させることにより、発芽玄米自体の酵素と麹菌酵素の発酵力により、γ−アミノ酪酸等の有用成分を高濃度に含む発芽玄米エキスを製造する
もので、請求項２の発明によれば、さらに、麹菌胞子を添加し麹米にすることにより、発芽玄米自体の酵素と麹菌の酵素の発酵力により、γ−アミノ酪酸等の有用成分をより一層増量することができるという効果を奏する。
Invention of the manufacturing method of the germinating brown rice extract of Claim 2 adds a gonococcal spore to steamed brown rice without steaming, and makes it a sticky rice, and it is immersed in humic water, and it is a liquid of a normal temperature. By fermenting, a fermented brown rice extract containing a high concentration of useful components such as γ-aminobutyric acid is produced by fermenting power of the germinated brown rice itself and the koji mold enzyme. According to the invention of claim 2, By adding gonococcal spores to the glutinous rice, there is an effect that the useful components such as γ-aminobutyric acid can be further increased by the fermenting power of the germinated brown rice itself and the gonococcal enzyme.
請求項３の発明は、請求項１または２に記載の発芽玄米エキスの製造方法であって、常温域が、５〜４５℃であることを特徴とするもので、請求項３の発明によれば、常温域を上記の範囲内に設定することにより、原料を含め、加熱工程が無いため、原料の発芽玄米が本来持っているビタミン類が保持されることにより、現在、上市されている米類発酵物または発芽米類に比べ、より豊富にアミノ酸類やビタミン類を含んだ機能性の高い米類発酵エキスを提供することができるという効果を奏する。 Invention of Claim 3 is a manufacturing method of the germinated brown rice extract of Claim 1 or 2, Comprising: Normal temperature range is 5-45 degreeC, According to invention of Claim 3. For example, by setting the normal temperature range within the above range, there is no heating process, including raw materials, so the vitamins inherent in the raw germinated brown rice are retained, so that the rice that is currently on the market Compared to fermented rice or germinated rice, it is possible to provide a highly functional rice fermented extract containing abundant amino acids and vitamins.
請求項４の発明は、請求項１〜３のうちのいずれか一項に記載の発芽玄米エキスの製造方法であって、腐植物質水の濃度が、１ｇ／１００Ｌ〜１ｇ／１００００Ｌであり、発芽玄米に対する腐植物質水の添加量が、発芽玄米１０ｇに対し、腐植物質水１０〜１００ｍＬであるもので、請求項４の発明によれば、腐植物質水の濃度、および発芽玄米に対する腐植物質水の添加量を上記の範囲内に設定することにより、γ−アミノ酪酸等の機能性有用成分が、本発酵法により大幅に増量して、現在、上市されている米類発酵物または発芽米類に比べ、より豊富にアミノ酸類やビタミン類を含んだ機能性の高い米類発酵エキスを製造することができる。腐植物質水を使用することによってエキスの腐敗を防止することができるという効果を奏する。 Invention of Claim 4 is a manufacturing method of the germinated brown rice extract as described in any one of Claims 1-3, Comprising: The density | concentrations of humic substance water are 1g / 100L-1g / 10000L, Germination The amount of humic water added to brown rice is 10 to 100 mL of humic water with respect to 10 g of germinated brown rice. According to the invention of claim 4, the concentration of humic water and humic water against germinated brown rice By setting the addition amount within the above range, functional useful components such as γ-aminobutyric acid are greatly increased by the present fermentation method, and are currently being marketed in fermented rice or germinated rice. In comparison, a fermented rice extract with high functionality containing amino acids and vitamins can be produced more abundantly. By using humic water, there is an effect that the rot of the extract can be prevented.
つぎに、本発明の実施の形態を、図面を参照して説明するが、本発明はこれらに限定されるものではない。 Next, embodiments of the present invention will be described with reference to the drawings, but the present invention is not limited thereto.
本発明による発芽玄米エキスの製造方法の１つは、発芽させた玄米を加熱処理することなく、腐植物質水に浸漬して、常温域にて、発芽玄米自身の持つ酵素により発酵させることにより、γ−アミノ酪酸等の有用成分を高濃度に含む発芽玄米エキスを製造するものである。 One of the methods for producing the germinated brown rice extract according to the present invention is to immerse the germinated brown rice in humic water without heat treatment, and ferment it with the enzyme of the germinated brown rice itself at room temperature. A germinated brown rice extract containing a high concentration of useful components such as γ-aminobutyric acid is produced.
上記の本発明の発芽玄米エキスの製造方法において、「腐植物質水」とは、つぎのようなものである。 In the above method for producing a germinated brown rice extract of the present invention, “humic substance water” is as follows.
すなわち、腐植物質は、古代に堆積した動植物遺体が、比較的低温、低酸素の雰囲気の水中に長年月置かれた間に細菌やその他の微生物の働きによって酵素作用・分解・再合成が繰り返された結果、多種類の糖類・ァミノ酸・ビタミン・カルボン酸の他、鉄、アルミニウム・カルシウム等のミネラル分を含む極めて複雑な天然の腐植泥となったものである。その腐植泥が溶解した水を「腐植物質水」という。腐植泥の主成分である腐植酸は、数多くの酸性物質の集合体で、水溶液はｐＨ２．５前後の値を示す。 In other words, humic substances are repeatedly subjected to enzymatic action, decomposition, and resynthesis by the action of bacteria and other microorganisms while the remains of animals and plants deposited in ancient times have been placed in water of relatively low temperature and low oxygen for many years. As a result, it became a very complex natural humus mud containing minerals such as iron, aluminum and calcium in addition to various types of sugars, amino acids, vitamins and carboxylic acids. The water in which the humic mud is dissolved is called “humic water”. Humic acid, which is the main component of humus mud, is an aggregate of a large number of acidic substances, and an aqueous solution has a value of about pH 2.5.
本発明の発芽玄米エキスの製造方法では、このような腐植物質水を使用することによって、エキスの腐敗を防止することができるとともに、加熱工程が無いため原料が本来持っている酵素やビタミン類が保持されることにより、γ−アミノ酪酸等の機能性有用成分が本発酵法により増量し、現在、上市されている米類発酵物または発芽米類に比べ、より豊富にアミノ酸類やビタミン類を含んだ機能性の高い米類発酵エキスを製造することができる。 In the method for producing the germinated brown rice extract of the present invention, by using such humic water, the rot of the extract can be prevented, and since there is no heating process, the enzyme and vitamins originally possessed by the raw material are not present. As a result, functional useful ingredients such as γ-aminobutyric acid are increased by this fermentation method, and amino acids and vitamins are more abundant than currently fermented rice or germinated rice. It can produce a fermented rice extract containing high functionality.
さらに、麹菌胞子を添加して麹米とし、腐植物質水に浸漬することにより、常温域にて、麹液体発酵させることにより、発芽玄米自体の酵素と麹菌の酵素の発酵力により、γ−アミノ酪酸等の有用成分をより一層増量することができる。 Furthermore, gonococcal spores are added to make glutinous rice, which is immersed in humic water and fermented with konjac liquid at room temperature. Useful components such as butyric acid can be further increased.
そして、本発明の方法においては、原料を加熟しないこと、常温にて発酵させるため省エネおよび環境にやさしい製造が可能である。常温域は、５〜４５℃であることが好ましい。 And in the method of this invention, since it does not ripen a raw material and ferments at normal temperature, an energy-saving and environment-friendly manufacture is possible. The normal temperature region is preferably 5 to 45 ° C.
本発明による発芽玄米エキスの製造方法において、腐植物質水の濃度が、１ｇ／１００Ｌ〜１ｇ／１００００Ｌ、好ましくは１ｇ／１０００Ｌ〜１ｇ／５０００Ｌであり、発芽玄米に対する腐植物質水の添加量が、発芽玄米１０ｇに対し、腐植物質水１０〜１００ｍＬ、好ましくは腐植物質水２０〜３０ｍＬである。 In the method for producing a germinated brown rice extract according to the present invention, the concentration of humic water is 1 g / 100 L to 1 g / 10000 L, preferably 1 g / 1000 L to 1 g / 5000 L, and the amount of humic water added to the germinated brown rice is germination It is 10-100 mL of humic water with respect to 10 g of brown rice, Preferably it is 20-30 mL of humic water.
ここで、腐植物質水の濃度が、１ｇ／１００００Ｌ未満であれば、腐敗を防止する効果が薄れるので、好ましくない。また、腐植物質水の濃度が、１ｇ／１００Ｌを超えると、発酵効果が弱くなり、好ましくない。 Here, if the density | concentration of humic substance water is less than 1 g / 10000L, since the effect which prevents rot will fade, it is unpreferable. Moreover, when the density | concentration of humic substance water exceeds 1 g / 100L, a fermentation effect will become weak and is unpreferable.
また、発芽玄米に対する腐植物質水の添加量が、発芽玄米１０ｇに対し、上記腐植物質水１０ｍＬ未満であれば、抽出を効果的に行わせるのに必要な水量として不足するので、好ましくない。また、発芽玄米に対する腐植物質水の添加量が、発芽玄米１０ｇに対し、上記腐植物質水１００ｍＬを超えると、エキスの濃度が薄くなり、好ましくない。 Moreover, if the addition amount of humic water with respect to germinated brown rice is less than 10 mL of said humic water with respect to 10 g of germinating brown rice, since it is insufficient as an amount of water required for performing extraction effectively, it is not preferable. Moreover, when the addition amount of humic water with respect to germinated brown rice exceeds 100 mL of said humic water with respect to 10 g of germinating brown rice, the density | concentration of an extract will become thin and it is unpreferable.
本発明による発芽玄米エキスの製造方法のいま１つは、発芽させた玄米を蒸すことなく、麹菌胞子を添加して麹米とし、それを腐植物質水に浸漬して、常温域にて、麹液体発酵させることにより、発芽玄米自体の酵素と麹菌の酵素の発酵力により、γ−アミノ酪酸等の有用成分を高濃度に含む発芽玄米エキスを製造するものである。 Another method for producing the germinated brown rice extract according to the present invention is to add germinated spore to steamed rice without steaming the germinated brown rice, soak it in humic water, By carrying out liquid fermentation, a germinated brown rice extract containing a high concentration of useful components such as γ-aminobutyric acid is produced by the fermentative power of the germinated brown rice itself and the koji mold enzyme.
以下、本発明の実施例を説明するが、本発明はこれらに限定されるものではな
い。
Examples of the present invention will be described below, but the present invention is not limited thereto.
実施例１
図１は、本発明による発芽玄米エキスの製造方法の実施形態の一例を示すフローシートである。
Example 1
FIG. 1 is a flow sheet showing an example of an embodiment of a method for producing a germinated brown rice extract according to the present invention.
まず、発芽させた玄米１００ｇを加熱処理することなく、濃度１ｇ／１０００Ｌの腐植物質水（商品名リプロウォータ、東洋薬効研究所製）に、発芽玄米１００ｇに対し、２５０ｍ１相当の割合で浸漬し、常温域である３０℃に保持して、発芽玄米自身の持つ酵素により３週間発酵させることにより、γ−アミノ酪酸等のエキスを製造し、アミノ酸成分１１５０ｍｇ／（発芽玄米１００ｇ）を抽出した。 First, 100 g of germinated brown rice is immersed in humic water having a concentration of 1 g / 1000 L (trade name Reprowater, manufactured by Toyo Yakusei Kenkyu) at a rate equivalent to 250 ml with respect to 100 g of germinated brown rice, An extract such as γ-aminobutyric acid was produced by maintaining at a room temperature of 30 ° C. and fermenting for 3 weeks with the enzyme of the germinated brown rice itself, and an amino acid component of 1150 mg / (germinated brown rice 100 g) was extracted.
得られたアミノ酸成分を、アミノ酸アナライザー（商品名・Ｌ−８５００、日立製作所社製）および元素分析装置ＩＣＰ−ＯＥＳ（商品名・ＶＩＳＴＡ−ＭＰＸ、セイコー＆ヴァリアン社製）により分析したところ、γ−アミノ酪酸、アスパラギン酸、グルタミン酸、グリシン、およびアラニン等が含まれており、これらの成分の原料１００ｇ当たりの含有量（ｍｇ）を、下記の表１に示した。 The obtained amino acid component was analyzed by an amino acid analyzer (trade name: L-8500, manufactured by Hitachi, Ltd.) and an elemental analyzer ICP-OES (trade name: VISTA-MPX, manufactured by Seiko & Valian). Aminobutyric acid, aspartic acid, glutamic acid, glycine, alanine and the like are contained, and the contents (mg) of these components per 100 g of raw materials are shown in Table 1 below.
なお、具体的な数値の記載は省略したが、本発明の方法によれば、加熱工程が無いため、発芽玄米の原料が本来持っているビタミン類が破壊されることなく、充分に保持されていた。 Although the description of specific numerical values is omitted, according to the method of the present invention, since there is no heating step, the vitamins inherent in the raw material of germinated brown rice are sufficiently retained without being destroyed. It was.
比較例１
比較のために、上記実施例１の場合と同様に実施するが、実施例１の場合と異なる点は、発芽させた玄米を腐植物質水に浸漬しなかった点にある。
Comparative Example 1
For comparison, it is carried out in the same manner as in Example 1 above, but the point different from Example 1 is that germinated brown rice was not immersed in humic water.
この発芽玄米を、上記実施例１の場合と同様に、３０℃に保持して、発芽玄米自身の持つ酵素により発酵させたところ、２〜３日で腐敗し、アミノ酸成分を取得することはできなかった。
上記表１の結果から明らかなように、本発明の実施例１による発芽玄米エキスの製造方法によれば、γ−アミノ酪酸等の機能性有用成分が、本発酵法により大幅に増量し、また加熱工程が無いため原料が本来持っているビタミン類が保持されることにより、現在、上市されている米類発酵物または発芽米類に比べ、より豊富にアミノ酸類やビタミン類を含んだ機能性の高い米類発酵エキスを製造することができた。腐植物質水を使用することによってエキスの腐敗を防止することができ、また、原料を加熱しないで、常温にて発酵させるため、省エネおよび環境にやさしい製造が可能となった。 As is clear from the results in Table 1 above, according to the method for producing a germinated brown rice extract according to Example 1 of the present invention, functional useful components such as γ-aminobutyric acid are significantly increased by the present fermentation method, and Since there is no heating process, vitamins inherent in the raw material are retained, so that the functionality contains amino acids and vitamins more abundantly than currently fermented rice or germinated rice. High-quality rice fermented extract can be produced. By using humic water, the rot of the extract can be prevented, and the raw material is fermented at room temperature without heating, thus enabling energy-saving and environmentally friendly production.
実施例２
図２は、本発明による発芽玄米エキスの製造方法の実施形態のいま１つの例を示すフローシートである。
Example 2
FIG. 2 is a flow sheet showing another example of an embodiment of a method for producing a germinated brown rice extract according to the present invention.
まず、発芽させた玄米１００ｇを室温で水に浸漬した後、蒸さないで、発芽玄米１００ｇに対し、１００ｍｇ相当の割合で種麹（商品名・醤油用旭菌、株式会社 菱六製）を植菌し、常温域である３０℃に保持して、２日間培養させた。 First, 100 g of germinated brown rice was soaked in water at room temperature, and without seeding, seed meal (trade name: Asahi fungus for soy sauce, manufactured by Ryokuroku Co., Ltd.) was planted at a rate equivalent to 100 mg per 100 g of germinated brown rice. The cells were cultivated and maintained at 30 ° C., which is a normal temperature range, and cultured for 2 days.
ついで、麹米化した発芽玄米を、濃度１ｇ／１０００Ｌの腐植物質水（商品名リプロウォータ、東洋薬効研究所製）に、発芽玄米１００ｇに対し、２５０ｍ１相当の割合で浸漬し、常温域である３０℃に保持して、発芽玄米自身の持つ酵素および麹菌の酵素により３週間発酵させることにより、γ−アミノ酪酸等のエキスを製造し、アミノ酸成分２０７０ｍｇ／（発芽玄米１００ｇ）を抽出した。 Next, the germinated brown rice that has been converted into a polished rice is immersed in a humic substance water having a concentration of 1 g / 1000 L (trade name Reprowater, manufactured by Toyo Pharmaceutical Research Laboratories) at a rate equivalent to 250 ml with respect to 100 g of germinated brown rice, and is in a normal temperature range. An extract such as γ-aminobutyric acid was produced by maintaining at 30 ° C. for 3 weeks with the enzyme of germinated brown rice itself and the enzyme of Aspergillus oryzae, and the amino acid component 2070 mg / (germinated brown rice 100 g) was extracted.
得られたアミノ酸成分を、アミノ酸アナライザー（商品名・Ｌ−８５００、日立製作所）および元素分析装置ＩＣＰ−ＯＥＳ（商品名・ＶＩＳＴＡ−ＭＰＸ、セイコー＆ヴァリアン社製）により分析したところ、γ−アミノ酪酸、アスパラギン酸、グルタミン酸、グリシン、およびアラニン等が含まれており、これらの成分の原料１００ｇ当たりの含有量（ｍｇ）を、下記の表２に示した。 When the obtained amino acid component was analyzed with an amino acid analyzer (trade name: L-8500, Hitachi, Ltd.) and an elemental analyzer ICP-OES (trade name: VISTA-MPX, manufactured by Seiko & Valian), γ-aminobutyric acid was obtained. , Aspartic acid, glutamic acid, glycine, alanine, and the like, and the contents (mg) of these components per 100 g of raw materials are shown in Table 2 below.
なお、具体的な数値の記載は省略したが、本発明の方法によれば、加熱工程が無いため、発芽玄米の原料が本来持っているビタミン類が破壊されることなく、充分に保持されていた。 Although the description of specific numerical values is omitted, according to the method of the present invention, since there is no heating step, the vitamins inherent in the raw material of germinated brown rice are sufficiently retained without being destroyed. It was.
比較例２
比較のために、上記実施例２の場合と同様に実施するが、実施例２の場合と異なる点は、麹米化させた発芽玄米を腐植物質水に浸漬しなかった点にある。
Comparative Example 2
For comparison, it is carried out in the same manner as in the case of Example 2 above, but the point different from the case of Example 2 is that the germinated brown rice that has been made into a rice bran is not immersed in humic water.
この麹米化させた発芽玄米を、上記実施例１の場合と同様に、３０℃に保持して、発芽玄米自身の持つ酵素および麹菌の酵素により発酵させたところ、２〜３日で腐敗し、アミノ酸成分を取得することはできなかった。
上記表２の結果から明らかなように、本発明の実施例２による発芽玄米エキスの製造方法によれば麹菌胞子を添加し麹米とし、それを腐植物質水に浸漬させて、常温域にて、麹液体発酵させることにより、発芽玄米自体の酵素と麹菌の酵素の発酵力により、γ−アミノ酪酸等の有用成分をより一層増量することができた。また加熱工程が無いため原料が本来持っているビタミン類が保持されることにより、現在、上市されている米類発酵物または発芽米類に比べ、より豊富にアミノ酸類やビタミン類を含んだ機能性の高い米類発酵エキスを製造することができた。腐植物質水を使用することによってエキスの腐敗を防止することができ、また、原料を加熱しないで、常温にて発酵させるため、省エネおよび環境にやさしい製造が可能となった。 As is apparent from the results in Table 2 above, according to the method for producing a germinated brown rice extract according to Example 2 of the present invention, gonococcal spores are added to form glutinous rice, which is immersed in humic water and at room temperature. By fermenting the koji liquid, useful components such as γ-aminobutyric acid could be further increased by the fermenting power of the germinated brown rice itself and the koji mold enzyme. In addition, since there is no heating process, the vitamins originally possessed by the raw materials are retained, so that functions that contain amino acids and vitamins more abundantly than currently fermented rice or germinated rice A highly fermented rice fermented extract could be produced. By using humic water, the rot of the extract can be prevented, and the raw material is fermented at room temperature without heating, thus enabling energy-saving and environmentally friendly production.
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