JP2000270841A - Production of amino acid-rich ang-khak - Google Patents
Production of amino acid-rich ang-khakInfo
- Publication number
- JP2000270841A JP2000270841A JP11085257A JP8525799A JP2000270841A JP 2000270841 A JP2000270841 A JP 2000270841A JP 11085257 A JP11085257 A JP 11085257A JP 8525799 A JP8525799 A JP 8525799A JP 2000270841 A JP2000270841 A JP 2000270841A
- Authority
- JP
- Japan
- Prior art keywords
- khak
- ang
- amino acid
- monascus
- koji
- 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
- Coloring Foods And Improving Nutritive Qualities (AREA)
- 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、アミノ酸を多量に
含有した紅麹およびその製造法に関する。TECHNICAL FIELD The present invention relates to red yeast rice containing a large amount of amino acids and a method for producing the same.
【０００２】[0002]
【従来の技術】紅麹は穀類にモナスカス属の菌株を繁殖
させた麹で、中国、台湾などでは紅酒、老酒、紅乳腐な
どの醸造原料として利用されており、また古来より生薬
として「消食活血」「健脾燥胃」などの効果が知られて
いる。（李時珍「本草綱目」（１５９０年））。また、
近年は、本発明者らが発見した強い血圧降下作用（特許
第１６６９５９１号、特許第１８６３８９９号）や、コ
レステロール低下作用が注目され、さらに健康志向の高
まりと相俟って、玄米酢、味噌、醤油などの醸造食品の
原料としてはもちろんのこと、パンや麺類などの主食や
各種健康食品への配合、添加材、或いは、化粧品原料等
としても幅広く利用されるようになってきている。2. Description of the Related Art Red koji is a koji obtained by breeding a strain of the genus Monascus on cereals. It has been used as a brewing material for red wine, aged wine, red milk tofu in China, Taiwan, and the like. The effects such as "Healthy spleen dry stomach" are known. (Lee Tonjin "Honzo Tsuname" (1590)). Also,
In recent years, strong blood pressure lowering effects (patent Nos. 1669591 and 1863899) and cholesterol lowering effects that have been discovered by the present inventors have attracted attention, and in combination with the growing health consciousness, brown rice vinegar, miso, It is widely used not only as a raw material for brewed foods such as soy sauce, but also as a blended or added material for staple foods such as bread and noodles and various health foods, or as a raw material for cosmetics.
【０００３】一般に、醸造食品は栄養面で優れた食品で
あり、その品質は、原料である麹の酵素活性に大きな影
響を受ける。その中で、醤油、みりん、味噌などは高い
アミノ酸含有量が求められ、それゆえ、アミノ酸や低分
子ペプチドを多く産生する酵素活性の高い麹が発明され
ている。（例えば、特公平8−２４５６４号）。よっ
て、一般の醸造用麹は有用酵素力価の高いものが望まれ
るが、麹を食品素材として利用する場合は、麹そのもの
に含まれる有効成分の一つであるアミノ酸含量の高いも
のが栄養面で好ましい。すなわち、タンパク質がアミノ
酸レベルまで分解されている方が、消化吸収性が高いと
考えられる。また、紅麹の血圧降下作用の一成分は、ア
ミノ酸の一種であるγ−アミノ酪酸（以下ＧＡＢＡとい
う）であることが発表されている。（辻ら；栄養誌,50,
285(1992)）。以上より、紅麹の食品分野での利用、特
に食品素材として直接原料に配合する場合はアミノ酸含
量の高い紅麹が栄養面から好ましい。通常、米紅麹中の
アミノ酸含量は３００〜４００ｍｇ／１００ｇであり、
脱脂大豆などタンパク質含量の高い原料を添加すると
１，０００〜１，２００ｍｇ／１００ｇまで増加する
が、さらにアミノ酸高含有量の紅麹が望まれる。しか
し、紅麹菌は繁殖力が弱く、通常の製麹条件では満足で
きるアミノ酸含量は得られない。一方、紅麹にプロテア
ーゼを添加し、アミノ酸まで分解する方法が考えられる
が、麹（固体）では酵素は作用しにくく、またコストも
高くつくため実用的でない。[0003] In general, brewed foods are nutritionally excellent foods, and their quality is greatly affected by the enzyme activity of koji, which is a raw material. Among them, soy sauce, mirin, miso and the like are required to have a high amino acid content. Therefore, koji having a high enzymatic activity and producing a large amount of amino acids and low molecular peptides has been invented. (For example, Japanese Patent Publication No. Hei 8-24564). Therefore, a koji for brewing is desired to have a high useful enzyme titer. However, when koji is used as a food material, a koji having a high amino acid content, which is one of the active ingredients contained in the koji itself, is nutritionally important. Is preferred. That is, it is considered that digestion and absorption are higher when the protein is degraded to the amino acid level. It has been reported that one component of the blood pressure lowering effect of red yeast rice is γ-aminobutyric acid (hereinafter referred to as GABA), which is a kind of amino acid. (Tsuji et al .; Nutrition Journal, 50,
285 (1992)). As described above, red yeast rice having a high amino acid content is preferable from the nutritional point of view when red yeast rice is used in the food field, particularly when it is directly incorporated as a food material into raw materials. Usually, the amino acid content in rice red yeast rice is 300 to 400 mg / 100 g,
When a raw material having a high protein content such as defatted soybean is added, the amount increases to 1,000 to 1,200 mg / 100 g, but red yeast rice with a higher amino acid content is desired. However, red koji mold has a low fertility and a satisfactory amino acid content cannot be obtained under ordinary koji making conditions. On the other hand, a method is considered in which protease is added to red yeast rice to decompose it into amino acids.
【０００４】[0004]
【発明が解決しようとする課題】かかる実情に鑑み、本
発明は、前述の従来法とは異なり、紅麹を特定の条件で
処理することにより、アミノ酸含量を増大したものであ
る。即ち、本発明者らは、紅麹に内在する遊離アミノ酸
の増加に関わる酵素類が嫌気的条件下で加温することに
より良く作用することを見出し、本発明を完成したもの
である。In view of such circumstances, the present invention differs from the above-mentioned conventional method in that the red yeast rice is treated under specific conditions to increase the amino acid content. That is, the present inventors have found that enzymes involved in increasing the amount of free amino acids present in red yeast rice work well by heating under anaerobic conditions, and have completed the present invention.
【０００５】[0005]
【課題を解決するための手段】しかるに、本発明は、紅
麹を４０〜７０゜Ｃで１時間以上嫌気的に処理すること
に特徴を有するアミノ酸含量の高い紅麹の製造法、かか
る方法により得た紅麹、更にはこれを原料とする抽出物
またはその加工物の提供に関する。SUMMARY OF THE INVENTION Accordingly, the present invention provides a method for producing red yeast rice having a high amino acid content, which is characterized in that red yeast rice is anaerobically treated at 40 to 70 ° C. for 1 hour or more. The present invention relates to the provision of the obtained red yeast rice, an extract using the same as a raw material or a processed product thereof.
【０００６】[0006]
【発明の実施の形態】本発明は、紅麹を製麹期間より高
い温度で嫌気的に加温処理して、アミノ酸含量を増加さ
せることを特徴とする紅麹の製造方法であり、該紅麹、
或いはその抽出物を配合してなる加工物、例えば、食品
や化粧品などのを提供するものである。BEST MODE FOR CARRYING OUT THE INVENTION The present invention relates to a method for producing red yeast rice, which comprises increasing the amino acid content by anaerobically heating red yeast rice at a temperature higher than the koji production period. Koji,
Alternatively, the present invention provides a processed product containing the extract, for example, food and cosmetics.
【０００７】本発明の加温処理は、製麹終了後、紅麹を
一定時間、製麹期間より高い温度で嫌気的に行う。ここ
では製麹期間より高い温度で一定期間、好ましくは４０
〜７０゜Ｃで１時間以上、密閉状態などの嫌気的な条件
下で加温処理することを要件とする。即ち、温度が４０
゜Ｃ未満であると酵素の働きが悪く、７０゜Ｃを越える
と失活しやすくなるため好ましくなく、また、処理時間
が１時間未満であることも期待するアミノ酸含量となら
ないため好ましくない。さらに、嫌気的条件は、例え
ば、密閉した状態としたり、或いは、炭酸ガス、窒素ガ
スを封入したり、ガス交換したりしてつくり出すことが
できる。[0007] In the heating treatment of the present invention, after completion of koji making, red koji is anaerobically performed for a certain period of time at a temperature higher than the koji making period. Here, at a temperature higher than the koji making period for a certain period, preferably 40
It is required that the heating treatment be performed at ゜ 70 ° C. for one hour or more under anaerobic conditions such as a closed state. That is, if the temperature is 40
If the temperature is lower than ゜ C, the function of the enzyme is poor. If the temperature is higher than 70 ° C, the enzyme is easily deactivated, which is not preferable. Also, the processing time of less than 1 hour is not preferable because the expected amino acid content is not obtained. Further, the anaerobic condition can be created, for example, by keeping the container in a closed state, enclosing carbon dioxide gas or nitrogen gas, or exchanging gas.
【０００８】本発明に供する紅麹は、通常の製麹法に従
って得た全ての紅麹に適用することができ、何れにおい
てもその効果を得ることができる。一般的に紅麹は、２
０〜４０゜Ｃで、２〜１４日間紅麹菌を好気的に培養し
て得られる。製麹原料としては、麹の製造に用いること
ができるいずれの原料でもよいが、タンパク質を多く含
む、例えば大豆類などを使用するとさらに好ましい。用
いる紅麹菌としては、モナスカス（Monascus）属に属す
るものであればいずれの菌であってもよく、例えば、モ
ナスカス・プルプレウス（Monascus purpureus）、モナ
スカス・アンカ（Monascus anka）、モナスカス・ピロ
ーサス（Monascus pilosus）や、これらの変種、変異株
などが挙げられる。The red koji used in the present invention can be applied to all red koji obtained according to a usual koji making method, and the effect can be obtained in any of them. Generally, red yeast rice is 2
It is obtained by aerobically cultivating red yeast mold at 0 to 40 ° C for 2 to 14 days. As the koji-making raw material, any raw material that can be used for koji production may be used, but it is more preferable to use a protein-rich material such as soybeans. As the red yeast fungus to be used, any fungi belonging to the genus Monascus may be used, for example, Monascus purpureus, Monascus anka, Monascus pilosus. ) And variants and mutants thereof.
【０００９】本発明によって得られた紅麹は、麹の利用
法として公知の全ての用途に利用でき、醸造食品の原料
としてだけでなく、常法により、菌および酵素の失活
物、乾燥物、乾燥粉砕物、抽出エキス、抽出エキス濃縮
物、抽出エキス粉末などのごとき加工物として用いても
よい。例えば、得られた麹または菌および酵素の失活物
を公知の乾燥方法により乾燥し、所望により粉砕して麹
乾燥物や粉末状のもの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、常法により、
例えば含水アルコール、アセトンなどの溶媒で抽出し、
所望により、濃縮乾燥して濃縮エキスまたは粉末状のエ
キスとすることもできる。かくして、本発明は上記の条
件で製造することにより、アミノ酸含量を増加した紅
麹、その加工物を提供できるものである。以下に実施例
を挙げて本発明をさらに詳しく説明するが、本発明はこ
れらに限定されるものではない。The red koji obtained by the present invention can be used for all known uses of koji, and is used not only as a raw material for brewed foods but also as a deactivated product of bacteria and enzymes and a dried product in a conventional manner. It may be used as a processed product such as dried, pulverized product, extract extract, extract extract concentrate, extract extract powder and the like. For example, the obtained inactivated koji or the inactivated product of fungi and enzymes can be dried by a known drying method and pulverized as required to obtain a dried koji product or a powdery product. Further, the obtained koji or its dried product or powder is prepared by a conventional method.
For example, extraction with a solvent such as aqueous alcohol or acetone,
If desired, the extract may be concentrated and dried to obtain a concentrated extract or a powdery extract. Thus, the present invention can provide a red yeast rice with an increased amino acid content and a processed product thereof, when manufactured under the above conditions. Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited thereto.
【００１０】[0010]
【実施例１】蒸煮滅菌した浸漬米に紅麹菌（菌株名：モ
ナスカス・ピローサスＩＦＯ４５２０）を接種し、常法
により培養前半の３日間は３０゜Ｃ、後半の５日間は２
５゜Ｃで、計８日間棚式製麹を行った。製麹終了後、加
温処理として、以下の実験区を設定した。 (1) 対照区：加温処理未実施 (2) 好気的加温処理区：フラスコ内で、４０゜Ｃで１７
時間、開口した状態による好気的加温処理 (3) 嫌気的加温処理区：ポリプロピレン製袋内で、４０
゜Ｃで１７時間、密閉した状態による嫌気的加温処理 加温処理後、何れも１１０゜Ｃで２０分間失活処理を行
い、送風乾燥機にて、６０゜Ｃで、水分含量１０％以下
に乾燥し、粉砕機により粒子径２９７μｍ以下に粉砕し
た。次いで、７％スルホサリチル酸を加えて撹拌抽出
し、アミノ酸分析機（日本電子ＪＬＣ−３００）で常法
通りアミノ酸を定量した。その結果、表１に示すよう
に、嫌気的に加温処理すると、総アミノ酸含量、ＧＡＢ
Ａ含量とも６割以上増加したのに対し、未処理、好気的
条件で処理したものは、その値が低い。Example 1 Steam-sterilized immersed rice was inoculated with red yeast mold (strain name: Monascus pilosas IFO4520), and was cultured at 30 ° C. for three days in the first half of culture and 2 days in the latter five days by a conventional method.
The rice koji making was carried out at 5 ° C for a total of 8 days. After completion of the koji-making, the following experimental plots were set as a heating treatment. (1) Control plot: no heating treatment performed (2) Aerobic heating treatment plot: 17 ° C at 40 ° C in a flask
Aerobic heating treatment by opening time and time (3) Anaerobic heating treatment area: 40 bags in polypropylene bag
Anaerobic heating treatment in a sealed state at ゜ C for 17 hours After the heating treatment, all were subjected to a deactivation treatment at 110２０C for 20 minutes, and a blast dryer at 60 ゜ C at a moisture content of 10% or less. And pulverized to a particle size of 297 μm or less by a pulverizer. Next, 7% sulfosalicylic acid was added, and the mixture was extracted with stirring, and amino acids were quantified by an ordinary method using an amino acid analyzer (JEOL JLC-300). As a result, as shown in Table 1, when anaerobically heated, the total amino acid content, GAB
While the A content increased by 60% or more, the value of the untreated and aerobic treated samples was low.
【００１１】[0011]
【表１】 [Table 1]
【００１２】[0012]
【実施例２】原料として脱脂大豆５％と炒り小麦２０％
を含む浸漬米３０ｇを三角フラスコに入れ、１２５゜Ｃ
で３０分間蒸煮滅菌した後、紅麹（菌株名：モナスカス
・ピローサスＩＦＯ４５２０）を接種した。これを高水
分率になるように、植菌時と製麹３日に７ｍｌ、５日に
３ｍｌ、６日と７日に２ｍｌずつ加水手入れし、さらに
製麹３日と５日に、ビタミンＢ６を０．０１重量％ずつ
添加して、３０゜Ｃで８日間製麹を行った。製麹終了
後、麹をポリプロピレン製袋内に入れ、４５〜７０゜Ｃ
で１時間嫌気的に加温処理を行い、実施例１と同様にア
ミノ酸分析を行った。表２より、総アミノ酸含量は４５
〜７０゜Ｃで増加するが、特に６０゜Ｃ付近では６割増
加し、効果的である。またＧＡＢＡ含量の増加は、４５
〜５５゜Ｃで６割以上増加し、効果的である。[Example 2] 5% defatted soybean and roasted wheat 20% as raw materials
30 g of immersed rice containing
And sterilized by steaming for 30 minutes, and then inoculated with red yeast rice (strain name: Monascus pilosas IFO4520). At the time of inoculation and koji making, 7 ml, 3 days and 3 ml, and on days 6 and 7 2 ml of water were added so that a high moisture content was obtained. 6 was added in an amount of 0.01% by weight, and koji making was carried out at 30 ° C. for 8 days. After completion of koji making, place the koji in a polypropylene bag and place it at 45-70 ° C.
For 1 hour under anaerobic heating, and amino acid analysis was carried out in the same manner as in Example 1. From Table 2, the total amino acid content is 45
It increases at ~ 70 ° C, but increases by 60% especially around 60 ° C, which is effective. Also, the increase in GABA content is 45%.
It increases 60% or more at ~ 55 ° C and is effective.
【００１３】[0013]
【表２】 [Table 2]
【００１４】[0014]
【実施例３】実施例２と同様にして製造した紅麹につい
て、４５゜Ｃで１〜２４時間、袋内に入れて嫌気的に加
温処理を行い、同様にアミノ酸分析を行った。表３よ
り、総アミノ酸含量、ＧＡＢＡ含量ともに加温処理時間
の長い程、増加量が多く、特にアミノ酸含量は、処理前
の３倍以上で、４ｇ／１００ｇ以上に達した。Example 3 A red yeast rice produced in the same manner as in Example 2 was placed in a bag at 45 ° C. for 1 to 24 hours, anaerobically heated, and similarly subjected to amino acid analysis. From Table 3, it can be seen that the longer the heating time, the greater the increase in both the total amino acid content and the GABA content.
【００１５】[0015]
【表３】 [Table 3]
【００１６】[0016]
【発明の効果】本発明により、アミノ酸含量の増加した
従来にない紅麹を得ることができた。また、この機能を
利用して、従来にない様々な食品、加工物を提供するこ
とが可能となった。According to the present invention, an unusual red yeast rice with an increased amino acid content can be obtained. In addition, by using this function, it has become possible to provide various foods and processed products that have not been available before.
───────────────────────────────────────────────────── フロントページの続き (51)Int.Cl.7 識別記号 ＦＩ テーマコート゛(参考） (Ｃ１２Ｐ 13/04 Ｃ１２Ｒ 1:645） Ｆターム(参考） 4B018 LB01 LB02 LB09 MD19 MD80 MD91 ME04 MF04 MF13 4B064 AE01 AE03 CA05 CC06 CC12 DA06 DA10 4B065 AA58X AC14 BC03 BC05 CA17 CA42 CA44 ──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. 7 Identification symbol FI theme coat ゛ (Reference) (C12P 13/04 C12R 1: 645) F-term (Reference) 4B018 LB01 LB02 LB09 MD19 MD80 MD91 ME04 MF04 MF13 4B064 AE01 AE03 CA05 CC06 CC12 DA06 DA10 4B065 AA58X AC14 BC03 BC05 CA17 CA42 CA44
Claims (3)
的に処理することを特徴とするアミノ酸含量の高い紅麹
の製造法。1. A method for producing red yeast rice having a high amino acid content, wherein red yeast rice is anaerobically treated at 40 to 70 ° C. for 1 hour or more.
嫌気的に処理して成るアミノ酸含量の高い紅麹。2. A red yeast rice having a high amino acid content, obtained by anaerobically treating red yeast rice at 40 to 70 ° C. for 1 hour or more.
気的に処理して成るアミノ酸含量の高い紅麹を原料とす
る抽出物またはその加工物。3. An extract or processed product thereof obtained from red yeast rice having a high amino acid content, which is obtained by anaerobically treating red yeast rice at 40 to 70 ° C. for 1 hour or more.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP11085257A JP2000270841A (en) | 1999-03-29 | 1999-03-29 | Production of amino acid-rich ang-khak |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP11085257A JP2000270841A (en) | 1999-03-29 | 1999-03-29 | Production of amino acid-rich ang-khak |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2000270841A true JP2000270841A (en) | 2000-10-03 |
Family
ID=13853530
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|---|---|---|---|
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004267178A (en) * | 2003-03-05 | 2004-09-30 | Bansei Shokuhin:Kk | Method for culturing malted rice by using rice bran as substrate, and malted unpolished rice |
| JP2009159984A (en) * | 2009-04-13 | 2009-07-23 | Meiji Milk Prod Co Ltd | Agent for food and drink for elevation of body temperature |
| JP2010252782A (en) * | 2009-04-24 | 2010-11-11 | Sunway Biotech Co Ltd | Method for producing anka yam |
-
1999
- 1999-03-29 JP JP11085257A patent/JP2000270841A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004267178A (en) * | 2003-03-05 | 2004-09-30 | Bansei Shokuhin:Kk | Method for culturing malted rice by using rice bran as substrate, and malted unpolished rice |
| JP2009159984A (en) * | 2009-04-13 | 2009-07-23 | Meiji Milk Prod Co Ltd | Agent for food and drink for elevation of body temperature |
| JP2010252782A (en) * | 2009-04-24 | 2010-11-11 | Sunway Biotech Co Ltd | Method for producing anka yam |
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