JP2000116318A - Pickle of grain and its use - Google Patents
Pickle of grain and its useInfo
- Publication number
- JP2000116318A JP2000116318A JP29065398A JP29065398A JP2000116318A JP 2000116318 A JP2000116318 A JP 2000116318A JP 29065398 A JP29065398 A JP 29065398A JP 29065398 A JP29065398 A JP 29065398A JP 2000116318 A JP2000116318 A JP 2000116318A
- Authority
- JP
- Japan
- Prior art keywords
- lactic acid
- soybean
- cereal
- whole
- whole grain
- 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
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- Storage Of Fruits Or Vegetables (AREA)
- Dairy Products (AREA)
- Beans For Foods Or Fodder (AREA)
- Cereal-Derived Products (AREA)
- Seasonings (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、高栄養価で消化吸
収がよく、かつ風味もよく、しかも保存性にも優れ、抗
酸化作用のある機能性食品として有用な穀類の漬物に関
する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cereal pickle which is useful as a functional food having a high nutritional value, a good digestibility and absorption, a good taste, a good preservability and an antioxidant action.
【０００２】[0002]
【従来の技術】豆、米、麦などの穀類はデンプン、たん
ぱく質などの必須栄養源として世界中で食されている
が、特に全粒穀類は脱脂、精米などの加工された穀類に
加えて栄養豊富であり、たとえば大豆などの豆類はたん
ぱく質、油分を豊富に含み、また玄米などはデンプン質
に加えてビタミン類、繊維を豊富に含むことが知られて
いる。通常このような穀類中のデンプン質、たんぱく質
は、加熱によって消化吸収されやすい形に変性され摂取
されている。また穀類に一定の発芽条件を与えると、代
謝により消化吸収しやすい栄養が豊富となるが、特にビ
タミンＣの生産が著しい。このビタミンＣは、発芽によ
り種皮外に溶出するまで種胚内に蓄蔵されているので、
発芽直前（初期発芽状態）の全粒穀類は、乾燥状態のま
まのもの、“もやし”などのように外皮から発芽（ある
いは根）してしまったものに比べて、特にビタミンＣ含
有量が極めて高い。しかしながら発芽直前の穀類はその
ままで保存することは困難であり、また豆臭さなど特有
の匂いもあり、高栄養源であるにも拘らず保存食品とし
て利用される範囲は極めて限定されている。たとえばこ
のような食品としては豆腐が知られているが、豆腐は保
存性が悪く、またその製造では、ほぼ４割近くを搾りか
す（おから）としている。このため穀類に発酵工程を加
えることも行われており、たとえば糖質の多い穀類では
“麦芽”を発酵させたビールなどが、あるいは豆類では
納豆などが知られているが、アルコールであったり、嗜
好性が強かったりして、老若男女を問わず充分に利用で
きないこともある。2. Description of the Related Art Cereals such as beans, rice, and wheat are eaten around the world as essential nutrients such as starch and protein. In particular, whole grains are used in addition to processed cereals such as defatted and milled rice. It is known that beans such as soybeans are rich in protein and oil, and brown rice is known to be rich in vitamins and fiber in addition to starch. Usually, the starch and protein in such cereals are ingested by heating to be modified into a form easily digestible and absorbed. When certain germination conditions are given to cereals, nutrients that are easily digested and absorbed by metabolism are abundant, but the production of vitamin C is particularly remarkable. Since this vitamin C is stored in the seed embryo until it elutes out of the seed coat by germination,
Whole grains immediately before germination (initial germination state) have a particularly high vitamin C content, compared to those in a dry state and those germinated (or rooted) from the outer hull such as "sprouts". high. However, cereals immediately before germination are difficult to preserve as they are, and have a peculiar smell such as bean odor, and the range of use as preserved foods is extremely limited despite being a high nutrient source. For example, tofu is known as such a food, but tofu has poor preservative properties, and in its production, nearly 40% is pomace (okara). For this reason, a fermentation process is also added to cereals. For example, cereals with a high sugar content include beer fermented from "malt", and beans such as natto are known. In some cases, the palatability is so strong that it cannot be used sufficiently regardless of age or gender.
【０００３】[0003]
【発明が解決しようとする課題】本発明は、全粒穀類を
消化吸収よくかつ特に栄養価の高い状態で保存しうると
ともに、風味がよく食し易く、抗酸化作用のある機能性
食品として有用な穀類の漬物を提供することを目的とし
ている。DISCLOSURE OF THE INVENTION The present invention is useful as a functional food having good digestibility and absorption, and especially having a high nutritional value, and having good flavor, easy to eat, and antioxidant action. It aims to provide cereal pickles.
【０００４】[0004]
【課題を解決するための手段】以上の目的は、発芽条件
を与え高栄養状態とした全粒穀類を、殺菌した後乳酸発
酵物さらに必要に応じて特定の微生物酵素を添加して漬
け込こむことによって達成することができる。すなわち
本発明に係る穀類の漬物は、全粒穀類を初期発芽状態と
し、次いで殺菌した後、牛乳または大豆の乳酸発酵物中
に漬け込むことにより得られる。SUMMARY OF THE INVENTION The object of the present invention is to sterilize whole grains, which have been given a germination condition and have a high nutritional state, and then add a lactic acid fermented product and, if necessary, a specific microbial enzyme to soak. Can be achieved by: That is, the cereal pickles according to the present invention can be obtained by bringing whole grains into an initial germination state, sterilizing them, and then immersing them in lactic acid fermented milk or soybeans.
【０００５】特に好ましい全粒穀類は、丸大豆および／
または玄米である。牛乳の乳酸発酵物として乳清（ホエ
ー）を好ましく用いることができる。大豆の乳酸発酵物
としては、大豆ヨーグルトなどを好ましく用いることが
できる。[0005] Particularly preferred whole grains are whole soybeans and / or
Or brown rice. Whey (whey) can be preferably used as a lactic acid fermentation product of milk. As the lactic acid fermented product of soybean, soybean yogurt or the like can be preferably used.
【０００６】本発明では、上記のように内在する乳酸菌
により熟成された漬物であってもよいし、さらにリゾプ
ス・オリゴスポラス（Rhizopus Origosporus）起源の酵
素、またはアスペルギルス・オリザエ（Aspergillus Or
yzae）起源の酵素が添加されてもよい。本発明に係る穀
類の漬物は、そのままで食すことができるが、これを粉
砕してドレシッングなどとして利用することができる。
また必要であればスプレードライ等の適切な乾燥手段で
乾燥して食品としてもよい。[0006] In the present invention, the pickles may be matured by the endogenous lactic acid bacteria as described above, or may be enzymes derived from Rhizopus Origosporus or Aspergillus oryzae.
yzae) Enzymes of origin may be added. The cereal pickles according to the present invention can be eaten as they are, but can be crushed and used as dressing or the like.
If necessary, the food may be dried by an appropriate drying means such as spray drying.
【０００７】[0007]
【発明の実施の形態】本発明に係る穀類の漬物は、全粒
穀類を初期発芽状態とし、次いで殺菌した後、牛乳また
は大豆の乳酸発酵物中に漬け込むことにより得られる。
以下に、図１に示すプロセスフローを参照しながら、
（１）発芽工程、（２）殺菌工程、（３）漬け込みにつ
いて詳述する。BEST MODE FOR CARRYING OUT THE INVENTION The cereal pickles according to the present invention are obtained by bringing whole grains into an initial germination state, sterilizing them, and then immersing them in lactic acid fermented milk or soybeans.
In the following, referring to the process flow shown in FIG.
The (1) germination step, (2) sterilization step, and (3) immersion will be described in detail.
【０００８】（１）発芽工程 本発明では、全粒穀類にまず発芽工程を加える。穀類と
しては、豆類（大豆、小豆など）、稲（粳米、糯米）、
麦（大麦、小麦、はだか麦、ライ麦、燕麦）、粟、稗、
黍、とうもろこし、ゴマなどを種々用いることができる
が、大豆（丸大豆）、玄米が特に好ましい。玄米は抗酸
化ポリフェノール類を含んでおり、また精米した白米に
比べてビタミンＢ1 、Ｂ2 類、繊維質を豊富に含んでい
る。玄米は籾米から籾殻を除いたものであり、粳米であ
っても、糯米、赤米、ワイルドライスであってもよい。(1) Germination Step In the present invention, a germination step is first added to whole grains. Grains include beans (soybeans, red beans, etc.), rice (non-glutinous rice, glutinous rice),
Barley (barley, wheat, naked barley, rye, oats), millet, hee,
Various types of millet, corn, sesame and the like can be used, and soybean (maru soybean) and brown rice are particularly preferred. Brown rice contains antioxidant polyphenols, and is richer in vitamins B 1 and B 2 and fiber than polished white rice. Brown rice is obtained by removing rice husks from paddy rice, and may be non-glutinous rice, glutinous rice, red rice, or wild rice.
【０００９】上記のような全粒穀類は、採れたてのもの
であっても一旦乾燥させたものであってもよいが、採れ
たての穀類は漬物製造工程に供給する前に自然発芽した
り、腐敗しやすかったりするので、原料の入手しやすさ
および作業性などを考慮して、通常は乾燥穀類が用いら
れる。全粒穀類（乾燥）の発芽工程では、上記のような
全粒穀類を、通常、１０〜１５℃の水に１０〜１５時間
程度浸漬した後３０〜３３℃に加温して発芽させる。加
温時間は、加温前の水浸漬時間などによっても異なる
が、通常５〜１５時間程度であればよい。穀類の発芽条
件は、穀類の大きさ、種類によっても若干差異がある
が、上記工程の条件下では、通常、種皮外に発芽する直
前の初期発芽状態の穀類が得られる。初期発芽状態の穀
類は、たとえばビール製造時の緑麦芽以前の麦芽に相当
するものが好ましく、このような初期発芽状態の穀類で
は、発芽（または根）は目視により確認されないことも
あるが、上記代謝によるビタミンＣの増加あるいは浸漬
液（水）中への核酸の溶出によって確認することができ
る。初期発芽状態の穀類は、代謝によりビタミンＣを多
量に生産・蓄積している。たとえば初期発芽状態の大豆
では、１００ｇ中にビタミンＣを２５ｍｇ含有する（日
本食品標準成分表，科学技術庁資源調査会編）。本発明
では、ビール製造時の緑麦芽に相当する発芽物（乾燥種
子の１．５倍程度に伸長）も用いることができる。The whole grain as described above may be freshly harvested or dried once, but freshly harvested cereals sprout naturally before being supplied to the pickle production process. Dry cereals are usually used in consideration of the availability of raw materials, workability, and the like, since they are easily rotted. In the germination process of whole grains (dry), the whole grains as described above are usually immersed in water at 10 to 15 ° C. for about 10 to 15 hours, and then heated to 30 to 33 ° C. to germinate. The heating time varies depending on the time of water immersion before heating, etc., but may be generally about 5 to 15 hours. The germination conditions of the cereal vary slightly depending on the size and type of the cereal, but under the conditions of the above-described process, cereals in the initial germination state immediately before germination outside the seed coat are usually obtained. It is preferable that the grains in the early germination state correspond to, for example, malt before green malt in beer production. In such grains in the initial germination state, germination (or root) may not be visually confirmed. It can be confirmed by an increase in vitamin C due to metabolism or elution of the nucleic acid into the immersion liquid (water). Cereals in the early germination state produce and accumulate a large amount of vitamin C by metabolism. For example, soybean in an early germination state contains 25 mg of vitamin C in 100 g (Japanese Standard Composition Table of Foods, edited by the Science and Technology Agency Resource Research Committee). In the present invention, a germinated product (elongated to about 1.5 times that of a dried seed) corresponding to green malt during beer production can also be used.
【００１０】（２）殺菌工程 上記で得られた初期発芽状態の全粒穀物は、９５℃以上
で煮熟または蒸煮することにより殺菌される。煮熟また
は蒸煮は、穀類に付着する有害微生物を殺菌（酵素失
活）するものであり、大豆の場合にはトリプシンインヒ
ビターも失活できるように行われる。また煮熟または蒸
煮は、たんぱく質、でんぷんを消化吸収のよい形に変性
し、一方過度の加熱によりビタミンＣなどが熱分解され
ないような条件で行うことが望ましい。煮熟殺菌は穀類
の種類によっても異なるが、通常９５℃程度で０．５〜
１．５時間程度、蒸煮殺菌は１kg／cm2 で１０〜１５分
間程度行われる。(2) Sterilization Step The whole grain in the initial germination state obtained above is sterilized by boiling or steaming at 95 ° C. or higher. The ripening or steaming is for sterilizing (enzyme inactivation) of harmful microorganisms attached to cereals, and in the case of soybeans, it is performed so that the trypsin inhibitor can also be inactivated. Further, it is desirable that the ripening or steaming be carried out under conditions such that proteins and starch are denatured into a form that can be easily digested and absorbed, while vitamin C is not thermally decomposed by excessive heating. Boiled sterilization varies depending on the type of cereal, but is usually 0.5 ~
Steam sterilization is performed at 1 kg / cm 2 for about 10 hours for about 1.5 hours.
【００１１】（３）漬け込み 上記のように発芽、殺菌した全粒穀類（以下発芽穀類と
もいう）を、次いで牛乳または大豆の乳酸発酵物に漬け
込む。牛乳または大豆の乳酸発酵物としては、公知のも
のを用いることができる。乳酸菌は、一般にグラム陽性
で糖を資化し分子数で最終代謝産物の５０％以上が乳酸
である細菌を指す総称である。現在のところ連鎖球菌属
（streptococcus)（以下Ｓ．）、ペディオコッカス属
（Pediococcus)（以下Ｐ．）、ロイコノストック属（Le
uconostoc)、乳酸桿菌属（Lactobacillus)（以下Ｌ．）
とビフィズス菌属（Bifidobacterium)の５菌属に分類さ
れている。(3) Soaking The whole grains germinated and sterilized as described above (hereinafter also referred to as germinated grains) are then immersed in milk or soybean lactic acid fermentation products. As the lactic acid fermentation product of milk or soybean, known products can be used. A lactic acid bacterium is a general term for a gram-positive bacterium that assimilates saccharides and is lactic acid in 50% or more of the final metabolite in terms of the number of molecules. At present, streptococcus (hereinafter S.), Pediococcus (hereinafter P.), leuconostoc (Le.
uconostoc), Lactobacillus (hereinafter L.)
And Bifidobacterium.
【００１２】本発明において、乳酸発酵物中に含まれる
乳酸菌としては、特に限定されるものではないが、従来
の糠漬けなどの漬物に使用されるエンテロコッカス菌
（Enterococcus faecalis)、ロイコノストック菌（Leuc
onostoc mesenteroides)などの菌種よりも、乳製品、味
噌、醤油、清酒などの醸造製品用菌種が好ましく用いら
れる。具体的にはたとえばラクトバチルス ブルガリク
ス（Ｌ．bulgaricus）、ストレプトコッカス サーモフ
ィルス（Ｓ．thermophilus）、ラクトバチルス サケ
（Ｌ．sake）、ペディオコッカス ハロフィルス（Ｐ．
halophilus）、Enterococcus faecalis 、ラクトバチル
ス ヘルベチクス（Ｌ．helvetics)、ｓｕｂｓｐ．jugu
yti 、Ｌ．juguyti 、Ｌ．kefir 、ビフィズス菌Bifido
bacterium 、およびラクトバチルス カゼイ（Ｌ．case
i)、Ｓ．lactis、Ｓ．lactis ｓｕｂｓｐ．diacetylac
tis 、Ｓ．cremorisなどのチーズ菌などが好ましい。２
種以上の乳酸菌を併用することもできる。In the present invention, the lactic acid bacteria contained in the lactic acid fermentation product are not particularly limited, but Enterococcus faecalis and Leuconostoc bacteria used in conventional pickles such as bran pickles can be used.
Bacterial species for brewed products such as dairy products, miso, soy sauce, and sake are more preferably used than bacterial species such as onostoc mesenteroides). Specifically, for example, Lactobacillus bulgaricus (L. bulgaricus), Streptococcus thermophilus (S. thermophilus), Lactobacillus salmon (L. sake), Pediococcus halophilus (P.
halophilus), Enterococcus faecalis, Lactobacillus helvetics, subsp. jugu
yti, L .; juguyti, L.A. kefir, Bifidobacterium Bifido
bacterium and Lactobacillus casei (L. case)
i), S.P. lactis, S. lactis. lactis subsp. diacetylac
tis, S. Cheese bacteria such as cremoris are preferred. 2
More than one lactic acid bacterium can be used in combination.
【００１３】乳酸発酵物は漬け込み液として用いること
ができる液状のものであればよいが、牛乳の乳酸発酵物
としては、チーズの製造工程で廃出される乳清（ホエ
ー）を特に好ましく用いることができる。ホエー（ｗhe
y ）は、乳酸菌とともに水溶性たんぱく質を含み、チー
ズの副産物であり安価である上に、牛乳アレルギーもな
い。このホエーを本発明の漬け込み液として利用すれ
ば、従来のホエーの利用方法にようにスプレードライな
どの工程を加える必要がなく、簡便にかつ有効に利用す
ることができる。牛乳の乳酸発酵物として、ヨーグル
ト、ケフィール、アシドフィルスミルク、ビフィズスミ
ルクなどの主製品を用いてもよいことはいうまでもな
い。The lactic acid fermentation product may be any liquid that can be used as a pickling liquid. As the lactic acid fermentation product of milk, whey (whey) discharged in the cheese production process is particularly preferably used. it can. Whey
y) contains water-soluble proteins together with lactic acid bacteria, is a by-product of cheese, is inexpensive, and has no milk allergy. If this whey is used as the immersion liquid of the present invention, it is not necessary to add a step such as spray drying as in the conventional method of using whey, and it can be used simply and effectively. It goes without saying that main products such as yogurt, kefir, acidophilus milk, and bifidus milk may be used as the lactic acid fermentation product of milk.
【００１４】大豆の乳酸発酵物としては、発酵豆乳
（Ｌ．bulgaricus、Ｌ．juguyti 、Ｓ．thermophilus）
および大豆ヨーグルトを用いることができる。大豆ヨー
グルトは、以下に示す工程（イ）、（ロ）により製造さ
れるもの、あるいはこれにさらに工程（ハ）を加えて製
造されるものが好ましく用いられる。As a lactic acid fermented product of soybean, fermented soymilk (L. bulgaricus, L. juguyti, S. thermophilus)
And soy yogurt can be used. As the soy yogurt, those produced by the following steps (a) and (b) or those produced by further adding the step (c) are preferably used.
【００１５】（イ）脱皮大豆の粉末を蒸煮した後、これ
をアスペルギルス・オリザエ（Aspergillus Oryzae）起
源の酵素により酵素消化する工程 （ロ）前記（イ）で得られる酵素消化物に乳酸菌を接種
して培養する工程 （ハ）前記（ロ）で得られる乳酸発酵物にプロピオニバ
クテリウム・シェルマーニ（Propionibacteriun sherma
nii)および／または酵母を接種して培養する工程(A) A step of steaming the dehulled soybean powder and enzymatically digesting the powder with an enzyme derived from Aspergillus Oryzae. (B) Inoculating lactic acid bacteria into the enzyme digest obtained in the above (a). (C) The lactic acid fermentation product obtained in the above (b) is added to Propionibacteriun sherma
nii) and / or a step of inoculating and culturing with yeast
【００１６】上記工程による大豆ヨーグルトの製法は、
特公平８−４３号公報に詳細に記載されており、本発明
でもここに記載された方法を利用することができるが、
上記工程（ロ）において酵素消化物に接種する乳酸菌と
しては、ラクトバチルス ブルガリクス（Lactobacillu
s bulgaricus）とストレプトコッカス サーモフィルス
（Streptococcus thermophilus）の２種の混合物を用い
るのが好ましい。また工程（ハ）において、工程（ロ）
で得られる乳酸発酵物に接種する酵母としては、たとえ
ばサッカロマイセス セルビシアエ（Saccharomyces ce
revisiae) などを用いることができる。The method for producing soy yogurt according to the above process is as follows:
It is described in detail in Japanese Patent Publication No. 8-43 and the method described here can be used in the present invention.
Lactobacillus bulgaricus (Lactobacillus) is used as a lactic acid bacterium to inoculate the enzyme digest in the above step (b).
It is preferred to use a mixture of two of S. bulgaricus and Streptococcus thermophilus. In step (c), step (b)
Examples of yeast to be inoculated to the lactic acid fermented product obtained in the above are, for example, Saccharomyces cevisiae.
revisiae) can be used.
【００１７】本発明では、発芽穀類の漬け込み液として
上記のような牛乳または大豆の乳酸発酵物を２種以上併
用することもできる。また２種以上の発芽穀類を漬け込
むこともできる。特に風味のよい発芽大豆と、ビタミン
類の栄養豊富な発芽玄米とを漬け込むことが好ましい。
漬け込み液の量は発芽穀類を漬け込める量であればよく
特に限定されないが、発芽穀類１００重量部に対して５
０〜１５０重量部程度の量で用いられ、通常１００重量
部程度用いられる。塩の添加は特に必要としない。In the present invention, two or more lactic acid fermented products of milk or soybean as described above can be used in combination as a pickled solution of germinated cereals. Also, two or more germinated cereals can be pickled. In particular, it is preferable to soak germinated soybeans with good flavor and germinated brown rice rich in vitamins.
The amount of the pickling liquid is not particularly limited as long as it can pickle the germinated cereals, but is not limited to 5 parts per 100 parts by weight of the germinated cereals.
It is used in an amount of about 0 to 150 parts by weight, and usually about 100 parts by weight. No additional salt is required.
【００１８】本発明では、穀類は予め殺菌（酵素失活）
して漬け込まれるが、漬け込み液の乳酸菌を利用して熟
成させることもできる。またさらに漬物に酵素を添加し
て、酵素消化による分解、熟成を強化することが好まし
い。その場合、酵素は上記漬け込み液に予め添加される
が、発酵状態をみて熟成途中で添加してもよい。また予
め漬け込み液に添加するとともにさらに途中で追加して
もよい。酵素としては、リゾプス・オリゴスポラス（Rh
izopus Origosporus）起源の酵素、アスペルギルス・オ
リザエ（Aspergillus Oryzae）起源の酵素が好ましく用
いられる。一般的に蛋白分解酵素を含む酵素を用いた発
酵（分解）では、生成するイソロイシン等のアミノ酸に
より苦味を呈し食用になりにくく、食塩を添加してこれ
を抑える必要があるが、上記酵素特にリゾプス・オリゴ
スポラス（Rhizopus Origosporus）起源の酵素を用いる
と食塩を添加しなくても苦味のない酵素消化物が得ら
れ、風味のよく（旨味があり）、かつ無塩漬物が得られ
るので好ましい。またBacillus subitillus （Natto ）
起源の酵素を用いることもできる。In the present invention, cereals are sterilized (enzyme deactivated) in advance.
It can be ripened using lactic acid bacteria in the pickling solution. Further, it is preferable to further add an enzyme to the pickles to enhance decomposition and ripening by enzyme digestion. In this case, the enzyme is added to the above-mentioned pickling solution in advance, but may be added during ripening depending on the fermentation state. Further, it may be added to the soaking solution in advance, and may be further added on the way. As enzymes, Rhizopus oligosporus (Rh
An enzyme derived from izopus Origosporus and an enzyme derived from Aspergillus Oryzae are preferably used. Generally, in fermentation (degradation) using an enzyme containing a proteolytic enzyme, the resulting amino acid such as isoleucine gives a bitter taste, making it difficult to eat, and it is necessary to suppress this by adding sodium chloride. The use of an enzyme derived from oligosporus (Rhizopus Origosporus) is preferred, since an enzyme digest without bitterness can be obtained without addition of salt, and a flavorful (savory) and salt-free pickle can be obtained. Bacillus subitillus (Natto)
Enzymes of origin can also be used.
【００１９】上記酵素は、漬け込み液１００重量部に対
してたとえば上記微生物起源の粗製酵素量で０．０５重
量部程度添加することが好ましい。酵素添加により、熟
成期間を短縮することができ、また上記したように呈味
力が増強される。たとえば漬け込み液としてホエーなど
の牛乳発酵物を含むものに、これら酵素を添加すること
により和風の風味が加わり馴染みやすい味になる。Preferably, the enzyme is added in an amount of, for example, about 0.05 part by weight of the crude enzyme derived from microorganisms, based on 100 parts by weight of the immersion liquid. By adding the enzyme, the aging period can be shortened, and the taste power is enhanced as described above. For example, by adding these enzymes to a fermented milk product such as whey as a pickling liquid, a Japanese-style flavor is added to the flavor so that it becomes more familiar.
【００２０】上記のような漬け込み後、通常、３７℃程
度で５〜８時間程度加温することにより熟成させ、次い
で５℃程度まで冷却して１５〜２０時間程度調熟して、
穀類の漬物が得られる。After immersion as described above, ripening is usually carried out by heating at about 37 ° C. for about 5 to 8 hours, then cooling to about 5 ° C. and ripening for about 15 to 20 hours.
Pickled cereals are obtained.
【００２１】このようにして得られた製品は、防黴性が
高く保存性が良いが、真空包装すれば常温でも冷蔵庫内
であればさらに長期間保存することができ、また運搬性
もよい。本発明に係る穀類の漬物は、栄養価の高い全粒
穀類でも特に栄養価が高い初期発芽状態で含み、さらに
乳酸発酵物に漬け込むことによって口ざわりや風味が非
常になじみやすく、消化吸収もよく、しかも保存性にも
優れている。この穀類の漬物は、特にビタミンＣなどの
抗酸化作用のある栄養素を含むので、体内で酸化的な傷
害から体を保護し、酸化ストレスが原因であると考えら
れている疾病、例えば、がんをはじめ動脈硬化や糖尿病
の合併症、虚血性心疾患等を予防する効果が期待されて
いる機能性食品として有用である。The product obtained in this way has a high antifungal property and a good preservation property, but if it is vacuum-packaged, it can be stored for a long time in a refrigerator at room temperature even at room temperature, and has good transportability. The pickles of cereals according to the present invention include nutritious whole grains with an especially high nutritional value in an early germination state. Moreover, it has excellent storage stability. The cereal pickles contain antioxidant nutrients, especially vitamin C, so they protect the body from oxidative damage in the body and diseases that are thought to be caused by oxidative stress, such as cancer It is useful as a functional food which is expected to have an effect of preventing arteriosclerosis, complications of diabetes, ischemic heart disease and the like.
【００２２】本発明に係る穀類の漬物は、全粒のままで
も、またこの漬物を粉砕してドレッシング（ソース）な
どとして利用することもできる。いずれの利用でもさら
に好みの調味料を加えるなどして簡便に食すことができ
る。またスープなどに入れてもよく、スプレードライ等
の任意の方法で乾燥・粉砕した後クッキーまたは煎餅な
どに含ませてもよい。The cereal pickles according to the present invention can be used as a dressing (source) or the like even if the whole grains are left as they are. Either way, you can eat more simply by adding your favorite seasonings. It may be put in a soup or the like, or dried and pulverized by any method such as spray drying, and then included in a cookie or a rice cracker.
【００２３】[0023]
【実施例】以下に実施例により本発明を説明するが、本
発明はこれらに限定されるものではない。部は特にこと
わらない限り重量部を表わす。EXAMPLES The present invention will be described below with reference to examples, but the present invention is not limited to these examples. Parts are by weight unless otherwise indicated.
【００２４】（実施例１） （１）大豆の発芽 １０〜１５℃の水に約１５時間浸漬した大豆を、３０〜
３３℃で約１０時間加温して発芽させ、次いで９５℃で
１．５時間煮熟して殺菌した後放冷した。以下これを発
芽大豆（Germinated Hull Soy Foodstuff)とする。(Example 1) (1) Germination of soybeans Soybeans immersed in water at 10 to 15 ° C for about 15 hours and
The seeds were germinated by heating at 33 ° C. for about 10 hours, then boiled and sterilized at 95 ° C. for 1.5 hours, and then allowed to cool. Hereinafter, this is referred to as germinated soybean (Germinated Hull Soy Foodstuff).
【００２５】（２）玄米の発芽 １０〜１５℃の水に１５時間浸漬した玄米を、３０〜３
３℃で約１０時間加温して発芽させ、次いで９５℃で
０．５時間煮熟して殺菌した後放冷した。以下これを発
芽玄米（Germinated Hull Rice Foodstuff）とする。(2) Germination of brown rice Brown rice immersed in water at 10 to 15 ° C. for 15 hours is used for 30 to 3 minutes.
The seeds were germinated by heating at 3 ° C. for about 10 hours, then ripened at 95 ° C. for 0.5 hour, sterilized, and allowed to cool. This is hereinafter referred to as germinated brown rice (Germinated Hull Rice Foodstuff).
【００２６】（３）漬け込み 上記で得られた発芽大豆５０部と、発芽玄米５０部と、
Rhizopus Origosporus起源粗製酵素を０．０５部加えた
乳清（ホエー：Whey、Ｌ．casei)１００部とを混合し、
３７℃で５５ＨＲ熟成させた後、５℃に冷却して１５Ｈ
Ｒ調熟を行って、大豆と玄米の漬物を得た。(3) Pickling 50 parts of germinated soybean obtained above, 50 parts of germinated brown rice,
Mix with 100 parts of whey (Whey, L. casei) to which 0.05 parts of Rhizopus Origosporus crude enzyme was added,
Aged at 37 ° C. for 55 HR and cooled to 5 ° C. for 15 hours
R ripening was performed to obtain pickles of soybeans and brown rice.
【００２７】（実施例２） （３）漬け込み 実施例１で得られた発芽大豆１００部と、Rhizopus Ori
gosporus起源粗製酵素を０．１部加えた乳清（Ｌ．case
i)１００部とを混合し、３７℃で５５ＨＲ熟成させた
後、５℃に冷却して１５ＨＲ調熟を行って、大豆の漬物
を得た。(Example 2) (3) Pickling 100 parts of germinated soybean obtained in Example 1 and Rhizopus Ori
whey containing 0.1 part of crude enzyme from gosporus (L. case)
i) 100 parts were mixed and aged at 37 ° C. for 55 HR, and then cooled to 5 ° C. and immersed in 15 HR to obtain pickled soybeans.
【００２８】（実施例３） 大豆ヨーグルトの製造 脱皮生大豆粉を２０分間蒸煮したもの２０％に、殺菌水
７７．９％と、アスペルギルス・オリザエ（Aspergillu
s Oryzae）起源の酵素０．０２％を加え、４０℃で３０
分間消化し、これにラクトバチルス ブルガリクス（La
ctobacillus bulgaricus）とストレプトコッカス サー
モフィルス（Streptococcus thermophilus）を接種した
スターター２％を添加し、３７℃で５時間培養して大豆
の乳酸発酵物（ヨーグルト）を得た。(Example 3) Production of soybean yogurt 20% of dehulled raw soybean powder cooked for 20 minutes, 77.9% of sterilized water and Aspergillus oryzae (Aspergillus)
s Oryzae) and add 0.02% of the enzyme at 40 ° C.
Digest with Lactobacillus bulgaricus (La
2% of a starter inoculated with ctobacillus bulgaricus and Streptococcus thermophilus was added, and cultured at 37 ° C. for 5 hours to obtain a lactic acid fermented product of soybean (yogurt).
【００２９】（３）漬け込み 実施例１で得られた発芽玄米１００部と、アスペルギル
ス・オリザエ（Aspergillus Oryzae）起源粗製酵素を
０．０５部加えた上記大豆ヨーグルト１００部とを混合
し、３７℃で５５ＨＲ熟成させた後、５℃に冷却して１
５ＨＲ調熟を行って、大豆と玄米の漬物を得た。(3) Soaking 100 parts of germinated brown rice obtained in Example 1 and 100 parts of the above soybean yogurt to which 0.05 part of crude enzyme derived from Aspergillus Oryzae was added were mixed at 37 ° C. After 55HR aging, cool to 5 ° C
5HR ripening was performed to obtain pickles of soybeans and brown rice.
【００３０】（実施例４） 実施例１で得られた発芽大豆５０部と、発芽玄米５０部
と、アスペルギルス・オリザエ（Aspergillus Oryzae）
起源粗製酵素を０．０５部加えた前記大豆ヨーグルト１
００部とを混合し、３７℃で５５ＨＲ熟成させた後、５
℃に冷却して１５ＨＲ調熟を行って、大豆と玄米の漬物
を得た。Example 4 50 parts of germinated soybean obtained in Example 1, 50 parts of germinated brown rice, and Aspergillus Oryzae
The soybean yogurt 1 containing 0.05 parts of a crude enzyme of origin
And then aged at 37 ° C. for 55 HR.
C. and cooled to 15 ° C. for 15 HR ripening to obtain pickles of soybeans and brown rice.
【００３１】[0031]
【発明の効果】本発明に係る穀類の漬物は、無塩でも、
全粒穀類を消化吸収がよくかつ特に栄養価の高い状態で
保存しうるとともに、消化吸収しやすく、かつ風味がよ
く、抗酸化作用のある機能性食品として有用である。こ
のような本発明によれば、穀類を全粒で用いているので
穀類を無駄なく有効利用することができるだけでなく、
漬け込み液としてチーズ製造工程で廃出されるホエーな
どを簡便な方法で有効利用することもできる。The cereal pickles according to the present invention can be prepared without salt.
Whole grains can be stored in a state of good digestion and absorption and particularly high nutritional value, and can be easily digested and absorbed, have good flavor, and are useful as functional foods having an antioxidant effect. According to the present invention, since grains are used in whole grains, not only can grains be effectively used without waste,
Whey or the like that is discarded in the cheese manufacturing process as a pickling liquid can also be effectively used by a simple method.
【図１】 本発明に係る全粒穀類の漬物のプロセスフロ
ーを模式的に示す図である。FIG. 1 is a diagram schematically showing a process flow of pickled whole grains according to the present invention.
フロントページの続き Ｆターム(参考） 4B001 AC08 AC20 AC30 BC99 DC01 EC01 EC05 4B020 LB27 LB30 LC02 LC05 LG02 LK09 LK16 LK17 LP04 LP17 LP27 4B023 LC02 LC09 LE30 LG03 LG10 LK15 LK18 LP08 LP16 LP20 4B047 LB07 LB09 LE01 LF10 LG40 LG41 LG51 LG59 LP05 LP19 4B069 DA01 DA05 DB20 HA18 Continued on front page F-term (reference) 4B001 AC08 AC20 AC30 BC99 DC01 EC01 EC05 4B020 LB27 LB30 LC02 LC05 LG02 LK09 LK16 LK17 LP04 LP17 LP27 4B023 LC02 LC09 LE30 LG03 LG10 LK15 LK18 LP08 LP16 LP20 4B047 LB07 LG09 LG41 LF10 LG05 LP19 4B069 DA01 DA05 DB20 HA18
Claims (6)
した後、牛乳または大豆の乳酸発酵物中に漬け込むこと
により得られる穀類の漬物。1. A pickled cereal obtained by bringing a whole grain into an initial germination state, then sterilizing and then immersing the whole lactic acid fermented milk or soybean.
である請求項１に記載の穀類の漬物。2. The cereal pickles according to claim 1, wherein the whole grains are whole soybeans and / or brown rice.
ある請求項１または２に記載の穀類の漬物。3. The pickled cereal product according to claim 1, wherein the lactic acid fermented product of the milk is whey (whey).
である請求項１〜３のいずれかに記載の穀類の漬物。4. The cereal pickle according to claim 1, wherein the lactic acid fermented product of soybean is soybean yogurt.
us Origosporus）起源の酵素またはアスペルギルス・オ
リザエ（Aspergillus Oryzae）起源の酵素が添加されて
なる請求項１〜４のいずれかに記載の穀類の漬物。5. The method of claim 5, further comprising the addition of Rhizop oligosporus.
The pickled cereal product according to any one of claims 1 to 4, further comprising an enzyme derived from us Origosporus or an enzyme derived from Aspergillus Oryzae.
物の粉砕物からなるドレシッング。6. A dressing comprising a crushed product of the pickled cereal according to any one of claims 1 to 5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP29065398A JP2000116318A (en) | 1998-10-13 | 1998-10-13 | Pickle of grain and its use |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP29065398A JP2000116318A (en) | 1998-10-13 | 1998-10-13 | Pickle of grain and its use |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2000116318A true JP2000116318A (en) | 2000-04-25 |
Family
ID=17758764
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP29065398A Pending JP2000116318A (en) | 1998-10-13 | 1998-10-13 | Pickle of grain and its use |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2000116318A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102948728A (en) * | 2012-11-08 | 2013-03-06 | 四川临江寺味业有限公司 | Production method for rapidly fermenting flavor-enhanced thick broad-bean sauce |
| JP2013116086A (en) * | 2011-12-05 | 2013-06-13 | Taiyo Corp | Germinated soybean fermented composition |
| CN103380819A (en) * | 2013-07-30 | 2013-11-06 | 常熟市汇丰食品有限公司 | High-nutrition lactic acid bacteria health beverage |
| CN103948002A (en) * | 2014-03-19 | 2014-07-30 | 合肥市金乡味工贸有限责任公司 | Health-preserving thick broad-bean sauce with jerusalem artichoke |
| WO2016039207A1 (en) * | 2014-09-08 | 2016-03-17 | 株式会社 明治 | Fermented milk containing ingredients, method for manufacturing same and method for using same, acidic water containing ingredients and method for using same, method for manufacturing fermented milk, and method for storing fermented milk |
-
1998
- 1998-10-13 JP JP29065398A patent/JP2000116318A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2013116086A (en) * | 2011-12-05 | 2013-06-13 | Taiyo Corp | Germinated soybean fermented composition |
| CN102948728A (en) * | 2012-11-08 | 2013-03-06 | 四川临江寺味业有限公司 | Production method for rapidly fermenting flavor-enhanced thick broad-bean sauce |
| CN103380819A (en) * | 2013-07-30 | 2013-11-06 | 常熟市汇丰食品有限公司 | High-nutrition lactic acid bacteria health beverage |
| CN103948002A (en) * | 2014-03-19 | 2014-07-30 | 合肥市金乡味工贸有限责任公司 | Health-preserving thick broad-bean sauce with jerusalem artichoke |
| WO2016039207A1 (en) * | 2014-09-08 | 2016-03-17 | 株式会社 明治 | Fermented milk containing ingredients, method for manufacturing same and method for using same, acidic water containing ingredients and method for using same, method for manufacturing fermented milk, and method for storing fermented milk |
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