JP2000060536A - Production of koji - Google Patents
Production of kojiInfo
- Publication number
- JP2000060536A JP2000060536A JP10241431A JP24143198A JP2000060536A JP 2000060536 A JP2000060536 A JP 2000060536A JP 10241431 A JP10241431 A JP 10241431A JP 24143198 A JP24143198 A JP 24143198A JP 2000060536 A JP2000060536 A JP 2000060536A
- Authority
- JP
- Japan
- Prior art keywords
- koji
- gaba
- anaerobic treatment
- red yeast
- yeast rice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、γ−アミノ酪酸を
多量に含有した麹およびその加工物とその製造方法に関
するものである。TECHNICAL FIELD The present invention relates to koji containing a large amount of γ-aminobutyric acid, a processed product thereof and a method for producing the same.
【０００２】[0002]
【従来の技術】麹には血圧降下作用があり、高血圧状態
の改善に有用であることが知られている(辻ら;農化,６
６,１２４１(１９９２)、特公平３−３１１７０)。血圧
降下作用を有する麹中の成分として、γ−アミノ酪酸
(以下ＧＡＢＡ)が知られている(辻ら;栄養誌,５０,２８
５(１９９２)。特に血圧降下作用が高いモナスカス属の
糸状菌を用いた紅麹中のＧＡＢＡ含量は０.０２５〜０.
０５％であり、麹レベルで毎日数グラム摂取すること
で、血圧降下作用が期待できる(井上ら;栄養学雑誌,５
３,２６３(１９９５))。またＧＡＢＡが水溶性であるた
め、紅麹を用いた種々の食品が作られ、これらの食品を
摂取することで血圧降下が期待されることも明らかにさ
れている(辻ら;日食工誌,３９,９１９(１９９２))。麹
の調製は、通常の固体麹法、液体麹法により行われる。
一般に、２０〜４０℃で２〜１４日間糸状菌を澱粉質原
料に好気的に培養することにより血圧降下作用を有する
麹が得られる。ＧＡＢＡは前駆物質であるグルタミン酸
が脱炭酸されることにより生成することが知られている
(Ｊ．Ｇ．Ｓtreeter＆Ｊ．Ｆ．Ｔhompson:Ｐlant Ｐhy
siol．,４９,５７９(１９７２))。このグルタミン酸脱
炭酸酵素の至適pＨは酸性側(茶葉のものでpＨ５．８、
乳酸菌のものでpＨ４．２)である。一方、細胞を嫌気条
件下におくと、乳酸の蓄積により細胞質が酸性側に傾く
ことが知られている。また麹中には、ＧＡＢＡの前駆物
質であるグルタミン酸が澱粉質原料に比べ多量に含まれ
ていることから、麹を嫌気処理することでＧＡＢＡ含量
が高まる可能性が高い。2. Description of the Related Art Koji has a blood pressure lowering action and is known to be useful for improving hypertension (Tsuji et al;
6,1241 (1992), Japanese Examined Patent Publication No. 3-31170). As a component of koji having a blood pressure lowering effect, γ-aminobutyric acid
(Hereinafter GABA) is known (Tsuji et al .; Nutrition magazine, 50, 28
5 (1992). GABA content in Monascus using filamentous fungus of the genus Monascus, which has a particularly high blood pressure lowering effect, is 0.025 to 0.
It is 05%, and it can be expected to have a blood pressure lowering effect by ingesting several grams daily at the koji level (Inoue et al .; Nutrition Journal, 5
3,263 (1995)). In addition, since GABA is water-soluble, it has been clarified that various foods using red yeast rice are produced, and hypotension is expected by ingesting these foods (Tsuji et al. , 39, 919 (1992)). The koji is prepared by a usual solid koji method or a liquid koji method.
In general, koji having a blood pressure-lowering effect can be obtained by aerobically culturing a filamentous fungus on a starch material at 20 to 40 ° C. for 2 to 14 days. GABA is known to be produced by decarboxylation of the precursor glutamic acid
(JG Streeter & JF Thompson: Plant Phy
siol. , 49, 579 (1972)). The optimum pH of this glutamate decarboxylase is on the acidic side (the pH of tea leaves is 5.8,
It is for lactic acid bacteria and has a pH of 4.2). On the other hand, it is known that when the cells are placed under anaerobic conditions, the cytoplasm is inclined to the acidic side due to the accumulation of lactic acid. Moreover, since glutamic acid, which is a GABA precursor, is contained in koji in a larger amount than that in the starchy raw material, it is highly possible that the GABA content is increased by anaerobically treating the koji.
【０００３】[0003]
【発明が解決しようとする課題】従来の麹における血圧
降下作用を有する麹成分のＧＡＢＡ含有量は、最も含有
量が高いモナスカス・ピロサス(Ｍonascus pilosus)に
おいて０．０２５〜０．０５％であった。この紅麹を麹
レベルで毎日数グラム摂取することで、血圧降下作用が
期待できる。麹中のＧＡＢＡ含量をさらに高くすること
ができれば摂取量を少なくでき、毎日摂取することも容
易となる。またＧＡＢＡ含量の高い麹を食品へ添加する
ことで、血圧降下作用を有する健康食品の開発も可能と
なるなど、さらに応用分野が広がるものと期待される。The GABA content of the koji component having a blood pressure lowering action in the conventional koji was 0.025 to 0.05% in Monascus pilosus, which has the highest content. . By ingesting several grams of this red malt at the malt level every day, a blood pressure lowering effect can be expected. If the GABA content in koji can be further increased, the intake can be reduced and daily intake will be easier. Further, by adding koji having a high GABA content to foods, it becomes possible to develop health foods having a blood pressure lowering effect, and it is expected that the fields of application will be further expanded.
【０００４】本発明は、ＧＡＢＡを従来の麹以上に多量
に含有した麹、ならびにその製造方法を提供することを
目的とする。An object of the present invention is to provide koji containing GABA in a larger amount than conventional koji, and a method for producing the koji.
【０００５】[0005]
【課題を解決するための手段】本発明が提供する麹なら
びにその製造方法は下記のものである。嫌気処理工程を
経て得られる麹。嫌気処理を行うことを特徴とする麹の
製造方法。嫌気処理工程を終えた麹を蒸煮して得られる
麹。嫌気処理を行った後、麹を蒸煮することを特徴とす
る麹の製造方法。The koji and its manufacturing method provided by the present invention are as follows. Koji obtained through an anaerobic treatment process. A method for producing koji, which comprises performing anaerobic treatment. Koji obtained by steaming koji after the anaerobic treatment process. A method for producing koji, which comprises steaming koji after anaerobic treatment.
【０００６】本発明で用いる麹は、糸状菌を澱粉質原料
に生育させて得られたものである。糸状菌としては、モ
ナスカス属(Ｍonascus)、アスペルギルス属(Ａspergill
us)、リゾプス属(Ｒhizopus)、ムコール属(Ｍucor)に属
するものの他、食品製造用に用いられるいずれの糸状菌
でもよい。例えば、モナスカス・ピロサス(Ｍonascus
pilosus)、モナスカス・アンカ(Ｍonascus anka)、ア
スペルギルス・オリゼ(Ａspergillus oryzae)、アスペ
ルギルス・ニガー(Ａspergillus niger)、アスペルギ
ルス・ソーエ(Ａspergillus sojae)、アスペルギルス
・カワチ(Ａspergillus kawachii)や、これらの変種、
変異株などが挙げられる。また澱粉質原料としては、麹
の調製に用いられるいずれの原料でもよい。例えば、精
白米、玄米、麦、大豆、小豆、そば、トウモロコシ、ハ
トムギなどの各種穀類や、それらの糠、ふすま、胚芽、
モミガラ等が挙げられる。これらの澱粉質原料には各種
炭素源、窒素源、無機質、ビタミン類等を添加してもよ
い。また、糸状菌および澱粉質原料は、それぞれ単独で
も２種類以上の併用でもよい。麹の調製は、固体培養法
(バラ麹法、餅麹法)、液体培養法のいずれでもよい。一
般に、２０〜４０℃で、２〜１４日間、糸状菌を好気的
に澱粉質原料に生育させることで麹が得られる。The koji used in the present invention is obtained by growing a filamentous fungus on a starchy raw material. Examples of filamentous fungi include Monascus and Aspergillus.
us), Rhizopus, Mucor, and any filamentous fungi used for food production. For example, Monascus
pilosus), Monascus anka, Aspergillus oryzae, Aspergillus niger, Aspergillus sojae, Aspergillus kawachii, and their variants.
Examples include mutant strains. The starchy raw material may be any raw material used for preparing koji. For example, various grains such as polished rice, brown rice, wheat, soybean, red beans, buckwheat, corn, adlay, and their bran, bran, germ,
Rice husk etc. are mentioned. Various carbon sources, nitrogen sources, inorganic substances, vitamins and the like may be added to these starchy raw materials. The filamentous fungus and the starchy raw material may be used alone or in combination of two or more kinds. The koji is prepared by a solid culture method.
(Rose koji method, rice cake koji method) or liquid culture method may be used. In general, koji is obtained by aerobically growing a filamentous fungus on a starch material at 20 to 40 ° C for 2 to 14 days.
【０００７】[0007]
【発明の実施の形態】この発明の実施の形態において
は、嫌気処理による麹中のＧＡＢＡ含量を向上させる方
法について検討した。すなわち、(Ａ)嫌気処理方法によ
る麹中のＧＡＢＡ含量の変化、(Ｂ)嫌気処理による各種
麹におけるＧＡＢＡ含量の変化、(Ｃ)嫌気処理時間によ
る麹中のＧＡＢＡ含量の変化、（Ｄ)蒸煮処理して得ら
れる麹中のＧＡＢＡ含量の変化、および（Ｅ）嫌気処理
工程を終えた麹を蒸煮処理して得られる麹中のＧＡＢＡ
含量の変化、について検討した。以下、これらについて
説明する。BEST MODE FOR CARRYING OUT THE INVENTION In the embodiments of the present invention, a method for improving the GABA content in koji by anaerobic treatment was examined. That is, (A) change in GABA content in koji by anaerobic treatment, (B) change in GABA content in various koji by anaerobic treatment, (C) change in GABA content in koji by anaerobic treatment time, (D) steaming Change in GABA content in the koji obtained by the treatment, and (E) GABA in the koji obtained by steaming the koji after the anaerobic treatment step
The change in content was examined. These will be described below.
【０００８】[0008]
【実施例】次に、実施例を挙げて本発明を説明するが、
本発明はこれらの実施例に限定されるものではない。EXAMPLES Next, the present invention will be described with reference to examples.
The invention is not limited to these examples.
【０００９】(Ａ)嫌気処理方法による麹中のＧＡＢＡ含
量の変化
(１)材料
α米(酒造用アルファー化米、セブンライス工業(株)製)
０．９に０．４５加水し、蒸煮加熱した。冷却後、これ
に種麹としてグンゼ(株)製紅麹(品番:１Ｇ−ＷＬＫ５)
を０．１加えて混合し、２８℃・７０％ＲＨで１３日間
培養した紅麹を用いた。
(２)紅麹の嫌気処理
１Ｌ容の平底フラスコに紅麹２０gを入れ、二酸化炭素
ガスおよび窒素ガスで置換し、２８℃で１８時間静置し
た。さらに、ガス置換せずシリコン栓で栓をした密閉区
も併せて設定した。対照として、シリコ栓をして通気可
能な空気区を設定した。
(３)分析方法
処理した紅麹は、２００mlの６０％エタノールを加えて
２５℃・２４時間浸せきした。このエタノール溶液を膜
ろ過(φ０．２０μm)し、ろ液をアミノ酸分析計(日立高
速アミノ酸分析計８３５)にかけ、遊離アミノ酸含量を
測定した。
(４)結果と考察
紅麹を、二酸化炭素および窒素のガス中ならびに密閉区
に、２８℃・１８時間静置した時のＧＡＢＡ含量の変化
を、空気区のそれと比較した。表１にその結果を示す。(A) Change in GABA content in koji by anaerobic treatment method (1) Material α rice (alpha-modified rice for brewing, manufactured by Seven Rice Industry Co., Ltd.)
0.45 was added to 0.9 and steamed. After cooling, red rice malt manufactured by Gunze Co., Ltd. (product number: 1G-WLK5)
0.1 was added to the mixture and mixed, and red yeast rice cultured at 28 ° C. and 70% RH for 13 days was used. (2) Anaerobic treatment of red yeast rice In a 1 L flat bottom flask, 20 g of red yeast rice was placed and replaced with carbon dioxide gas and nitrogen gas, and the mixture was allowed to stand at 28 ° C. for 18 hours. In addition, a sealed area in which the gas was not replaced and which was capped with a silicon stopper was also set. As a control, a silicone plug was used to set an air zone where ventilation was possible. (3) Analytical method The treated red yeast rice was dipped in 200 ml of 60% ethanol and soaked at 25 ° C. for 24 hours. The ethanol solution was subjected to membrane filtration (φ0.20 μm), and the filtrate was applied to an amino acid analyzer (Hitachi High Speed Amino Acid Analyzer 835) to measure the free amino acid content. (4) Results and Discussion The change in GABA content when the red malt was allowed to stand in a gas of carbon dioxide and nitrogen and in a closed group at 28 ° C. for 18 hours was compared with that in the air group. The results are shown in Table 1.
【表１】
表１で明らかなように、二酸化炭酸ガスで嫌気処理する
ことにより紅麹中のＧＡＢＡ含量が３．８倍に、また窒
素ガスで嫌気処理することにより３．３倍に増加した。
一方、密閉区においても、ＧＡＢＡ含量が１．６倍に増
加した。これは、密閉区において紅麹の代謝が進んだこ
とから、酸素が消費され逆に二酸化炭素ガスが増加し、
嫌気状態に近い条件になったためと思われる。以上のよ
うに、紅麹を嫌気処理することにより、紅麹中のＧＡＢ
Ａ含量を増加蓄積させることができる。[Table 1] As is clear from Table 1, GABA content in red yeast rice was increased 3.8 times by anaerobic treatment with carbon dioxide and 3.3 times by anaerobic treatment with nitrogen gas.
On the other hand, the GABA content also increased 1.6 times in the closed section. This is because the metabolism of red yeast rice has progressed in the closed area, so oxygen is consumed and carbon dioxide gas increases on the contrary,
It seems that the condition became close to anaerobic condition. As described above, GAB in red yeast rice is treated by anaerobically treating red yeast rice.
A content can be increased and accumulated.
【００１０】(Ｂ)嫌気処理による各種麹におけるＧＡＢ
Ａ含量の変化
(１)材料
紅麹は(Ａ)項の方法により、２８℃・７０％ＲＨで６日
間培養したものを用いた。清酒用麹は、１２時間水に浸
漬し１時間水切りした５０％精白米を１２１℃・４０分
間蒸煮して得られた蒸米にＡsp．oryzaeを接種し、３０
℃・７０％ＲＨで２日間培養したものを用いた。醤油用
麹は、蒸煮脱脂大豆とばい炒割砕小麦の等量混合物にＡ
sp. sojaeを接種し、３０℃・７０％ＲＨで２日間培養
後、２日間室温放置したものを用いた。
(２)麹の嫌気処理
２００ml容三角フラスコに各麹８gを入れ、二酸化炭素
ガスで置換し、２８℃で２３〜３２時間静置した。対照
として、シリコ栓をして通気可能な空気区を設定した。
(３)分析方法
処理した各麹は、麹の１０倍量の６０％エタノールを加
えて２５℃・２４時間浸漬した。このエタノール溶液を
膜ろ過(φ０．２０μm)し、ろ液をアミノ酸分析計(日立
高速アミノ酸分析計８３５)にかけ、遊離アミノ酸含量
を測定した。
(４)結果と考察
表２に、各麹の二酸化炭素ガス処理区および空気区のＧ
ＡＢＡ含量の変化を示した。(B) GAB in various koji by anaerobic treatment
Changes in A content (1) Material Red yeast rice was cultured for 6 days at 28 ° C. and 70% RH by the method described in (A). The malt for sake is prepared by steaming 50% polished rice that has been soaked in water for 12 hours and drained for 1 hour at 121 ° C. for 40 minutes to obtain Asp. inoculate with oryzae, 30
What was cultivated at 70 ° C. and RH for 2 days was used. Koji for soy sauce is a mixture of steamed defatted soybeans and roasted chopped wheat.
The sp. sojae was inoculated, cultured at 30 ° C. and 70% RH for 2 days, and allowed to stand at room temperature for 2 days. (2) Anaerobic treatment of koji 8 g of each koji was placed in a 200 ml Erlenmeyer flask, the atmosphere was replaced with carbon dioxide gas, and the mixture was allowed to stand at 28 ° C. for 23 to 32 hours. As a control, a silicone plug was used to set an air zone where ventilation was possible. (3) Analytical method Each treated koji was added with 10 times the amount of 60% ethanol of the koji and immersed at 25 ° C. for 24 hours. The ethanol solution was subjected to membrane filtration (φ0.20 μm), and the filtrate was applied to an amino acid analyzer (Hitachi High Speed Amino Acid Analyzer 835) to measure the free amino acid content. (4) Results and discussion Table 2 shows G of carbon dioxide gas treatment area and air area of each koji.
The change in ABA content was shown.
【表２】
表２の結果から、二酸化炭素ガスで嫌気処理することに
より、紅麹中のＧＡＢＡ含量は２０．２倍に、清酒用麹
では７．５倍、醤油用麹では２．６倍に増加した。この
ように、麹を嫌気処理することによりＧＡＢＡ含量が増
加することは、麹全体に言えることと思われる。特に紅
麹については、嫌気処理することでＧＡＢＡ含量を著し
く増加させることができる。[Table 2] From the results of Table 2, the GABA content in red malt increased 20.2 times, the sake koji for sake refined 7.5 times, and the soy sauce malt increased 2.6 times by the anaerobic treatment with carbon dioxide gas. Thus, it can be said that the GABA content increases by anaerobically treating koji, which can be applied to the entire koji. Especially for red yeast rice, the GABA content can be remarkably increased by anaerobic treatment.
【００１１】(Ｃ)嫌気処理時間による麹中のＧＡＢＡ含
量の変化
(１)材料
α米(酒造用アルファー化米、セブンライス工業(株)
製）０．９に０．４５加水し、蒸煮加熱した。冷却後、
これに種麹としてグンゼ(株)製紅麹(品番:１Ｇ−ＷＬＫ
５)を０．１加えて混合し、２８℃・７０％ＲＨで７日
間培養した紅麹を用いた。
(２)紅麹の嫌気処理
２００ml容三角フラスコに紅麹１０gを入れ、二酸化炭
素ガスで置換した。これを２８℃で１,５,１０,２４,４
８時間静置した。
(３)分析方法
処理した紅麹は、１００mlの６０％エタノールを加えて
２５℃・２４時間浸漬した。このエタノール溶液を膜ろ
過(φ０．２０μm)し、ろ液をアミノ酸分析計(日立高速
アミノ酸分析計８３５)にかけ、遊離アミノ酸含量を測
定した。
(４)結果と考察
表３に、紅麹の嫌気処理時間に伴うＧＡＢＡ含量の変化
を示した。(C) Change in GABA content in koji by anaerobic treatment time (1) Material α rice (alpha-modified rice for brewing, Seven Rice Industry Co., Ltd.)
0.45) was added to 0.9) and steamed and heated. After cooling
Red rice malt manufactured by Gunze Co., Ltd. (product number: 1G-WLK)
5) was added to 0.1 and mixed, and the red yeast rice cultured at 28 ° C. and 70% RH for 7 days was used. (2) Anaerobic treatment of red yeast rice In a 200 ml Erlenmeyer flask, 10 g of red yeast rice was placed and replaced with carbon dioxide gas. This at 28 ℃ 1,5,10,24,4
Let stand for 8 hours. (3) Analytical method The treated red yeast rice was immersed in 100 ml of 60% ethanol and immersed at 25 ° C for 24 hours. The ethanol solution was subjected to membrane filtration (φ0.20 μm), and the filtrate was applied to an amino acid analyzer (Hitachi High Speed Amino Acid Analyzer 835) to measure the free amino acid content. (4) Results and Discussion Table 3 shows changes in GABA content with anaerobic treatment time of red yeast rice.
【表３】
表３の結果より、紅麹を嫌気処理することにより、血圧
降下能を持つＧＡＢＡが大量に蓄積されることがわか
る。特に２８℃・１時間処理することで９倍に、１日処
理することで１４倍に、２日処理することで１８倍に増
大する。これは、嫌気処理により紅麹の細胞内pＨが酸
性側に傾き、グルタミン酸脱炭酸酵素の至適pＨ付近で
この酵素反応が進行したためと思われる。このように、
嫌気処理時間が延びるにつれてＧＡＢＡ含量を増大させ
ることができる。[Table 3] From the results in Table 3, it can be seen that GABA having a blood pressure lowering ability is accumulated in large amounts by anaerobically treating red yeast rice. In particular, treatment at 28 ° C. for 1 hour increases 9 times, treatment for 1 day increases 14 times, and treatment for 2 days increases 18 times. This is probably because the intracellular pH of red yeast rice was inclined to the acidic side by the anaerobic treatment, and this enzymatic reaction proceeded in the vicinity of the optimum pH of glutamate decarboxylase. in this way,
The GABA content can be increased as the anaerobic treatment time is extended.
【００１２】(Ｄ)蒸煮処理して得られる麹中のＧＡＢＡ
含量の変化
(１)材料
(Ｂ)項（１）の紅麹を用いた。
(２)紅麹の蒸煮処理
紅麹を１２１℃で２０分間蒸煮処理し、放冷後乳鉢でよ
く混和した。
(３)分析方法
(Ｂ)項によった。
(４)結果と考察
表４に、蒸煮処理前と後の紅麹中のＧＡＢＡ含量の変化
を示した。(D) GABA in koji obtained by steaming treatment
Change in content (1) Material (B) The red yeast rice of item (1) was used. (2) Steaming treatment of red yeast rice The red yeast rice was steamed at 121 ° C. for 20 minutes, allowed to cool, and mixed well in a mortar. (3) Analytical method According to item (B). (4) Results and Discussion Table 4 shows changes in GABA content in red yeast rice before and after steaming.
【表４】
このように、蒸煮処理により紅麹中のＧＡＢＡ含量が約
３倍増加した。これは、蒸煮処理中の温度が徐々に上昇
することでグルタミン酸脱炭酸酵素の至適温度に近くな
り、この酵素活性が上がったためと推測される。しか
し、温度が１２１℃まで上昇するために、この酵素が途
中で失活してＧＡＢＡ生成がストップしてしまうため、
嫌気処理のようにはＧＡＢＡ生成量は高くない。またＧ
ＡＢＡは、１２１℃・２０分間の処理でも分解されずに
残存するものと推定される。よって、生成紅麹を蒸煮処
理することでＧＡＢＡを増加させ、かつ紅麹中の酵素を
失活させているためＧＡＢＡが安定に残存する紅麹を得
ることができる。[Table 4] Thus, the steaming treatment increased the GABA content in red yeast rice by about 3 times. It is presumed that this is because the temperature during the steaming process gradually increased and became close to the optimum temperature of glutamate decarboxylase, and the enzyme activity increased. However, since the temperature rises to 121 ° C., this enzyme is inactivated halfway and GABA production stops,
GABA production is not high as in anaerobic treatment. Also G
It is presumed that ABA remains without being decomposed even by the treatment at 121 ° C. for 20 minutes. Therefore, since GABA is increased by steaming the produced red yeast rice and the enzyme in the red yeast rice is deactivated, the red yeast rice in which GABA remains stably can be obtained.
【００１３】（Ｅ）嫌気処理工程を終えた麹を蒸煮処理
して得られる麹中のＧＡＢＡ含量の変化
（１）材料
（Ｃ）項（１）の紅麹を用いた。
（２）紅麹の嫌気処理および蒸煮処理
紅麹１０ｇを２００ｍｌ容三角フラスコに入れ、二酸化
炭素で置換した。これを２８℃で５時間静置した。この
嫌気処理した紅麹を、空気中において１２１℃で２０分
間蒸煮処理し、放冷後乳鉢でよく混和した。
（３）分析方法
（Ｂ）項によった。
（４）結果と考察
表５に、初発の紅麹、嫌気処理後の紅麹、ならびに嫌気
処理後さらに蒸煮処理した紅麹中のＧＡＢＡ含量の変化
を示した。(E) Change in GABA content in koji obtained by steaming koji after the anaerobic treatment step (1) Material (C) The red koji of (1) was used. (2) Anaerobic treatment and steaming treatment of red yeast rice 10 g of red yeast rice was placed in a 200 ml Erlenmeyer flask and replaced with carbon dioxide. This was left still at 28 ° C. for 5 hours. The anaerobically treated red yeast rice was steamed in the air at 121 ° C. for 20 minutes, allowed to cool, and mixed well in a mortar. (3) Analytical method According to item (B). (4) Results and Discussion Table 5 shows the changes in GABA content in the first red yeast rice, the red yeast rice after anaerobic treatment, and the red yeast rice steamed after anaerobic treatment.
【表５】
このように、紅麹を嫌気処理することでＧＡＢＡ含量が
１０倍以上に増加し、嫌気処理した紅麹を引き続き蒸煮
処理することでさらにＧＡＢＡ含量が増加した。これ
は、嫌気処理後の紅麹中にはグルタミン酸脱炭酸酵素が
まだ失活していないため、蒸煮処理中にこの酵素の至適
温度に近くなり、酵素活性が上がったためと推定され
る。なお、嫌気処理でＧＡＢＡが多量に生成したため蒸
煮処理によりＧＡＢＡの生成量はわずかである。しか
し、蒸煮処理により、紅麹中のＧＡＢＡ分解酵素等が失
活するため、ＧＡＢＡが安定に高濃度で残存する紅麹を
得ることができる。[Table 5] Thus, the GABA content was increased 10 times or more by anaerobically treating red malt, and the GABA content was further increased by subsequently steam-treating the anaerobically treated red malt. It is presumed that this is because the glutamate decarboxylase was not inactivated in the red yeast rice after the anaerobic treatment, so that the temperature was close to the optimum temperature of the enzyme during the steaming treatment and the enzyme activity was increased. Since GABA was produced in a large amount by the anaerobic treatment, the amount of GABA produced by the steaming treatment was small. However, since the GABA degrading enzyme and the like in red yeast rice are inactivated by the steaming treatment, it is possible to stably obtain red yeast rice in which GABA remains at a high concentration.
【００１４】本発明によって得られる麹は、醸造食品
(酒、味噌、醤油、食酢等)等の製造時に使用することが
でき、また加工物として用いてもよい。本明細書におい
て麹という場合、その加工物をも包含する。加工物を種
々の形態とすることができる。例えば、得られた麹を乾
燥し、所望により粉砕して麹乾燥物や粉末状の麹とする
ことができる。また、得られた麹あるいはその乾燥物ま
たは粉末を、水、エタノール、メタノール、アセトン等
の溶媒で抽出し、所望により、濃縮あるいは濃縮乾固し
て濃縮麹エキスまたは粉末状の麹エキスとすることがで
きる。さらに、麹またはその加工物を各種の食品に添加
して得られる麹含有食品の形態とすることもできる。The koji obtained by the present invention is a brewed food.
It can be used during the production of (liquor, miso, soy sauce, vinegar, etc.) and may be used as a processed product. In the present specification, koji also includes processed products thereof. The work piece can be in various forms. For example, the obtained koji can be dried and, if desired, crushed to obtain a dried koji product or a powdery koji. Further, the obtained koji or a dried product or powder thereof is extracted with a solvent such as water, ethanol, methanol, or acetone, and if desired, concentrated or concentrated to dryness to give a concentrated koji extract or a powdery koji extract. You can Furthermore, the form of a koji-containing food obtained by adding koji or a processed product thereof to various foods can be used.
【００１５】[0015]
【発明の効果】本発明により、麹を嫌気処理することに
よりＧＡＢＡを多量に含有した麹を得ることができる。
また、麹を嫌気処理するとともに、嫌気処理した麹を蒸
煮することによりＧＡＢＡを多量に含有し、かつＧＡＢ
Ａが安定に残存する麹が得られる。Industrial Applicability According to the present invention, malt containing GABA in a large amount can be obtained by anaerobically treating malt.
In addition, the koji is anaerobically treated, and the anaerobically treated koji is steamed to contain a large amount of GABA and GAB.
A koji in which A remains stably can be obtained.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 姫野 国夫 岡山県岡山市芳賀5301 岡山県工業技術セ ンター内 (72)発明者 平川 陽一 京都府綾部市井倉新町石風呂１番地 グン ゼ株式会社研究開発部内 (72)発明者 田邊 伸和 京都府綾部市井倉新町石風呂１番地 グン ゼ株式会社研究開発部内 Ｆターム(参考） 4B064 AE01 CA05 CC12 CC15 CE08 DA01 4B065 AA58X AA60X AA62X AA63X BC07 CA16 CA42 CA44 ─────────────────────────────────────────────────── ─── Continued front page (72) Inventor Kunio Himeno 5301 Haga, Okayama City, Okayama Prefecture Okayama Prefecture Industrial Technology Center In the center (72) Inventor Yoichi Hirakawa No. 1 stone bath, Ikura Shinmachi, Ayabe City, Kyoto ZE Co., Ltd. (72) Inventor Nobukazu Tanabe No. 1 stone bath, Ikura Shinmachi, Ayabe City, Kyoto ZE Co., Ltd. F term (reference) 4B064 AE01 CA05 CC12 CC15 CE08 DA01 4B065 AA58X AA60X AA62X AA63X BC07 CA16 CA42 CA44
Claims (4)
造方法。2. A method for producing koji, which comprises performing anaerobic treatment.
れる麹。3. A koji obtained by steaming koji after the anaerobic treatment step.
を特徴とする麹の製造方法。4. A method for producing koji, which comprises steaming koji after anaerobic treatment.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10241431A JP2000060536A (en) | 1998-08-27 | 1998-08-27 | Production of koji |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10241431A JP2000060536A (en) | 1998-08-27 | 1998-08-27 | Production of koji |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2000060536A true JP2000060536A (en) | 2000-02-29 |
Family
ID=17074208
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP10241431A Pending JP2000060536A (en) | 1998-08-27 | 1998-08-27 | Production of koji |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2000060536A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100435267B1 (en) * | 2001-09-13 | 2004-06-11 | 박동기 | Method for the production of monascus inoculation germinated rice brown and it productive method for food |
| KR100710497B1 (en) | 2005-05-18 | 2007-04-23 | 고려대학교 산학협력단 | Method for producing ?-aminobutyric acid GABA using Monascus sp. |
| JP2007319167A (en) * | 2005-10-05 | 2007-12-13 | Asahi Breweries Ltd | Method of producing fungal culture |
| JP2013059298A (en) * | 2011-09-14 | 2013-04-04 | Sugiyo:Kk | Soy sauce-like seasoning and manufacturing method therefor |
| US8703456B2 (en) * | 2009-04-24 | 2014-04-22 | Sunway Biotech Co., Ltd. | Method for manufacturing red mold dioscorea |
| JP2018082669A (en) * | 2016-11-25 | 2018-05-31 | 株式会社半鐘屋 | Production method of monascus purpureus, and foods containing monascus purpureus obtained by the same |
-
1998
- 1998-08-27 JP JP10241431A patent/JP2000060536A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100435267B1 (en) * | 2001-09-13 | 2004-06-11 | 박동기 | Method for the production of monascus inoculation germinated rice brown and it productive method for food |
| KR100710497B1 (en) | 2005-05-18 | 2007-04-23 | 고려대학교 산학협력단 | Method for producing ?-aminobutyric acid GABA using Monascus sp. |
| JP2007319167A (en) * | 2005-10-05 | 2007-12-13 | Asahi Breweries Ltd | Method of producing fungal culture |
| US8703456B2 (en) * | 2009-04-24 | 2014-04-22 | Sunway Biotech Co., Ltd. | Method for manufacturing red mold dioscorea |
| JP2013059298A (en) * | 2011-09-14 | 2013-04-04 | Sugiyo:Kk | Soy sauce-like seasoning and manufacturing method therefor |
| JP2018082669A (en) * | 2016-11-25 | 2018-05-31 | 株式会社半鐘屋 | Production method of monascus purpureus, and foods containing monascus purpureus obtained by the same |
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