JP2004313024A - Method for producing ang-khak unrefined lee and food using the ang-khak unrefined lee - Google Patents
Method for producing ang-khak unrefined lee and food using the ang-khak unrefined lee Download PDFInfo
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Abstract
Description
【0001】
【発明の属する技術分野】
本発明は、大量にかつ安価に紅麹もろみを発酵製造する方法およびその紅麹もろみを用いた食品に関する。
【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あり、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広く利用されており、消化を助け、血行を良くする漢方生薬としても古くから用いられているものである。
【0003】
紅麹の有用性については、中国の著名な漢方書「本草綱目」に、食物を消化し、血を活かし、脾を健にし、胃を繰とすることが記載されており、古くから健康に有用な食品であることが知られていた。また、最近の研究により、健康増進効果と共に様々な生理活性物質の存在が報告されており、血中コレステロール低下作用や血糖値低下作用の他に、血圧降下作用があることやガン予防効果なども発表されている。
【0004】
このように種々の有効作用を有する紅麹を用いた健康食品が求められており、沖縄県の伝統食品であり、豆腐をこの紅麹と米麹、泡盛を用いて発酵、熟成させた琉球王家の滋養食として伝えられている豆腐ようや、泡盛の蒸留粕を発酵させたもろみ酢に、紅麹を配合したもろみ酢飲料などが注目を集めている。
【0005】
従来の紅麹の培養方法としては、蒸した白米に、紅麹の菌体を接種し、水分含有率が50〜60%の範囲で30℃以下の好気的条件で培養されている。
【0006】
蒸し米を製麹原料とする紅麹の製造方法は、特開平1−171476号などで開示されている。また、穀粉を膨化したものを紅麹菌培地とする、特願平2−242666号なども開示されている。
【0007】
また、アミノ酸含有量を高くすることを目的として、嫌気的条件とするもの(特開平12−270841号)や、製麹終了時に高含水率とするもの(特願平12−279163号)や、製麹初期を水分制限し、製麹後期を温度制限するもの(特開平13−204460号)なども開示されている。
【0008】
【発明が解決しようとする課題】
しかしながら、この紅麹は繁殖力が弱く、1週間から数週間の製麹期間を要する。また、泡盛などに用いられる黒麹菌とは異なり、クエン酸等の有機酸の産出も少なく、製麹期間が通常の麹菌に比べて2〜3倍の期間を有するため、雑菌に侵されやすく、培養しにくいという技術的重大な欠陥、問題がある。また、この紅麹の十分な培養繁殖には、時間と設備コストがかかり、実用的でない。また、従来の紅麹を用いた豆腐ようの製造では熟成が不安定で熟成不良や腐醸、腐敗、変敗が頻繁に起こる。
【0009】
このように、繁殖力が弱いことから、大量生産が困難とされており、有効成分であるアミノ酸を高含有する紅麹の製造方法についての研究、開発が多々行われているが、現在では、アミノ酸の高含有方法の開発が中心であり、紅麹もろみそのものの大量培養に関しての研究、開発はほとんどない。
【0010】
本発明は、上記のような問題点に鑑みてなされたものであり、繁殖力の弱いとされている紅麹を用いた紅麹もろみを大量生産するための紅麹もろみの製造方法を提供し、また、その紅麹もろみを用いた食品を提供するものである。
【0011】
【課題を解決するための手段】
本発明は上記の課題を解決するために、本発明においては、水炊きした穀類に紅麹を混入し、好気性発酵させることを特徴とする紅麹もろみの製造方法である。
【0012】
該穀類は、白米や玄米などの米類、麦類、豆類などの穀類であればいずれでも良い。水炊きは、炊飯などのように、穀類に水を加えて加熱して炊き上げる処理であり、蒸気で蒸しあげるものではない。水炊き処理は、蒸煮処理のように蒸すのではなく、炊き上げることであり、加える水の量により、かた炊き飯からおかゆ飯など、いずれでも可能である。
【0013】
種菌となる紅麹菌は、モナスカス属に属するものであればいずれでも良く、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、変異株などが使用できる。
【0014】
この紅麹菌を蒸し米などで培養された種麹となる紅麹を穀類に混入する原料紅麹として使用することができる。また、この原料紅麹は、粒状または粉状のいずれでも良く、穀類に対して1〜50%程度が混入可能であるが、味覚の問題から1〜3%程度が最も好ましい。
【0015】
該好気性発酵は、紅麹が発酵可能な温度(20〜60℃程度)に保持し、空気との接触ができる環境を提供できるものであればいずれでも良い。発酵温度は、恒温機などで45〜50℃程度に保持することが最も好ましい。また湿度は、45〜60%程度が好ましく、麹および穀類が乾燥しない程度に保てばよい。
【0016】
発酵時間は、24〜48時間程度であり、発酵中は、連続切り返し攪拌し、酸素が万遍なく行き渡るようにすることが好ましい。
【0017】
また、本発明では、前記の穀類に紅麹(1〜50%)と米麹(0.5〜50%)を混合することを特徴とする紅麹もろみの製造方法である。
【0018】
米麹は、通常の味噌や醤油、酒、焼酎などの醸造食品に使用される麹であり、米を蒸して黄麹菌や黒麹菌を接種して繁殖させたものである。
【0019】
水炊きした穀類に対して紅麹を1〜5%、米麹を0.5〜3%混合する。米麹を混合することにより、紅麹の発酵を安定して促進させることができる。各麹は、粒状または粉状のいずれでも良い。また、紅麹および米麹をあらかじめ、60%の水に浸して使用したものや、更に練混したものを使用しても良い。
【0020】
発酵温度は、20〜60℃程度が良く、45〜50℃が最も発酵しやすい。また、発酵中の湿度は、45〜60%に保持し、2〜10回程度切り返し攪拌し、24〜48時間で発酵が完了、紅麹もろみが出来上がる。
【0021】
また、本発明では、前記の水炊きした穀類が米飯であることを特徴とする紅麹もろみの製造方法である。
【0022】
該米飯は、白米や玄米などの米類を炊飯した米飯であり、柔らかいおかゆ状の米飯でも、かための米飯でも良い。ややかための方が取り扱いやすい。蒸した白米に比べて炊飯した白米では、デンプンのアルファー化が著しく促進されており、発酵、培養しやすい状態となる。通常の培養が1週間以上かかるのに対して、24〜48時間で発酵が完了する。通常、麹を発酵、培養するために、その培地として蒸し米が使用されるが、蒸し米の場合には、水分含量が米飯に比べて少ない。麹の発酵には、十分な水分と酸素が必要となるが、米飯にすることで水分量を蒸し米より多くして発酵をより促進させることができる。また、蒸し米に水を含ませて水分を十分供給できるようにすることはできるが、水を含ませることにより、酸素の供給が不十分となり、逆に発酵促進を妨げることとなる。米飯は、水分量が多く、かつ、簡単な切り返しにより、酸素を十分に供給することができるため、従来の蒸し米を培地にする場合に比べて、著しく、発酵、培養を促進させることができるのである。
【0023】
また、本発明では、前記の紅麹もろみに、酸味料、果汁、水が混合されてなる紅麹もろみ飲料である。
【0024】
従来の紅麹もろみ飲料は、泡盛のもろみ酢に紅麹を添加するものであり、紅麹の含有量が少なかったが、本発明による紅麹もろみ飲料は、泡盛のもろみを必要とせず、かつ、該紅麹もろみは大量製造が可能であるため、紅麹の有効成分として多種多様な代謝産物、及びアミノ酸等を豊富に含有する紅麹もろみ飲料となる。
【0025】
また、本発明では、前記の紅麹もろみに、甘味料、酸味料、凝固剤、増粘剤を混合し、固形化させてなる紅麹もろみ加工食品である。
【0026】
寒天やゼラチン等の凝固剤により、固形化し、新しい感覚の非常に食しやすい紅麹食品となる。また、本紅麹もろみは、短期間で完全発酵されるため、通常の発酵よりも多種多様な代謝産物、及びアミノ酸の産出が活発で含有率が高く、紅麹由来の有効成分を十分に活用することができる。
【0027】
また、本発明では、前記の紅麹もろみ、米麹、泡盛、酒精とが混合されてなる漬汁に、乾燥豆腐を漬込み、熟成発酵させてなる紅麹豆腐ようである。
【0028】
該紅麹もろみは、短期間で発酵されたものであり、紅麹由来の多種多様な代謝産物、及びアミノ酸の含有率が高く、出来上がった豆腐ようも同じく紅麹由来の代謝産物の含有率が高い豆腐ようとすることができる。該紅麹もろみを使用した豆腐ようは、その熟成過程において、安全に制御ができ、よって品質の安定した熟成度の高い豆腐ようができる。
【0029】
また、本発明では、前記の紅麹もろみを容器充填し、密封殺菌してなる紅麹もろみペーストである。
【0030】
該紅麹もろみペーストは、紅麹特有の有効成分を豊富に含む、今までにない、鮮やかな天然の紅色を呈する食品の原材料を提供できる。
【0031】
【発明の実施の形態】
次に本発明の一実施形態について、具体的に説明する。
図1は、本発明による紅麹もろみの製造方法を示すフロー図である。白米1を炊飯器を用いて、普通のかたさで炊飯2する。炊き上がった米飯を1kgに対して、30gの紅麹3と、10gの米麹4を混合5し、好気発酵6を行う。
【0032】
該好気発酵の条件は、温度を50℃、湿度を60%に保持するように、恒温機にて通気性条件で好気発酵6を8時間行った。ここで発酵中のもろみを切り返し7処理して万遍なく酸素がいきわたるようにした。
【0033】
再度、前記と同じ条件で好気発酵処理8をさらに8時間、行い、再度、切り返し9処理を行い、更に好気発酵処理10を8時間行い、紅麹もろみ11を1.04kg得た。
【0034】
使用する、紅麹は、自社の活性紅麹を使用し、米麹は、厚生産業株式会社の米麹を使用した。紅麹は、使用する米飯の状態にもよるが、米飯に対して2〜5%程度が好ましい。米麹は、米飯に対して0.5〜3%程度が好ましい。米麹が混合されると、紅麹もろみ11を安定して発酵させることができる。
【0035】
恒温機は、通気性を確保でき、温度と湿度を一定に保持できるものであればいずれでも良く、自社製作の恒温機を使用した。発酵温度は、20〜60℃までが可能であり、発酵湿度は、45〜60%が好ましく、麹や米飯が乾燥しない程度に調整する必要がある。
【0036】
発酵中は、適時切り返しを行い、万遍なく酸素が行き渡るようにすることで、発酵を安定させ、速度を早め、完全に発酵を完了させることが可能となる。発酵期間は、24〜48時間で完全に発酵させることが可能となる。
【0037】
また、恒温機を使用せずに常温で発酵させる場合などでは、紅麹と米麹をあらかじめ、重量の60%程度の水に一晩浸しておき、豆摺り機、サイレントカッターなどですり潰してから使用することもできる。
【0038】
従来の蒸し米を使用した紅麹もろみの製造方法では、1週間から数週間を要していた発酵時間を大幅に短縮させることができ、米を蒸す設備や膨化処理設備などを要せず、炊飯器と、恒温機により、容易にかつ大量に紅麹もろみを製造することができる。
【0039】
次に、上記の紅麹もろみの食品への応用に関し、その実施例について説明する。図2は、本発明による紅麹もろみを用いたもろみ飲料の製造工程を示すフロー図である。
【0040】
図1で製造した紅麹もろみ20を100リットルと、酸味料21を10リットルと、飲料水22を90リットルとを攪拌混合23し、鮮やかな紅色を呈するもろみ飲料を200リットル得た。
【0041】
このもろみ飲料を85℃で30分間加熱殺菌24を行い、720ミリリットルのガラス製容器に充填25し、85℃で30分間二次殺菌26し、紅麹もろみ飲料27とした。
【0042】
出来上がった紅麹もろみ飲料は、非常に鮮やかな紅色を呈しており、泡盛のもろみをまったく含まない、紅麹もろみによるもろみ飲料であり、血中コレステロール低下作用や血圧降下作用があるとされる健康飲料となる。
【0043】
図3は、本発明による紅麹もろみを用いた固形状の加工食品の製造工程を示すフロー図である。
【0044】
前記の紅麹もろみ30が10kgに対して、甘味料31を200g、酸味料32を100g、凝固剤33を100g、増粘剤34を100gとを混合35し、攪拌しながら、90℃で加熱殺菌36し、150gのカップ容器に充填し、80℃で二次殺菌38を行い、放冷し、固形化させて柔らかい羊羹状の食品である、紅麹養とした。
【0045】
この紅麹養は、鮮やかな紅色を呈し、羊羹状の適度な甘味と酸味を有し、食べやすい紅麹の有効成分を豊富に含んだ健康食品となった。特に、子供や年寄りなどでも簡単に食することのできる紅麹加工食品となった。
【0046】
図4は、本発明による紅麹豆腐ようの製造工程を示すフロー図である。
【0047】
前記の紅麹もろみ40を5kgに対して、米麹41を500g、泡盛42を3kgを混合43し、漬け汁44を8.5kg得た。別途、豆腐45を乾燥処理46して、乾燥豆腐を得る。
【0048】
前記の漬け汁44に前記の乾燥豆腐46を浸漬処理47する。90日間、常温にて熟成発酵48し、紅麹豆腐よう49を得た。
【0049】
この紅麹豆腐ようは、鮮やかな紅色を呈し、豆腐よう独特のコクのある旨味とウニのような風味を有するチーズ様の食品となった。また、前記の高速発酵させた紅麹もろみであるため、雑菌による腐醸、腐敗、変敗が発生せず、紅麹の特有の有効成分が豊富に含まれた、紅麹豆腐ようとなる。また、前記の紅麹もろみにより十分熟成発酵させることができるため、従来の豆腐ようのように冷蔵保存する必要はなく、常温保存が可能となり、常温で1年余腐敗しない長期保存食品となる。
【0050】
図5は、本発明による紅麹もろみペーストの製造工程を示すフロー図である。
【0051】
前記の紅麹もろみ50を、密封可能な容器に充填密封51し、加熱殺菌52して紅麹もろみペースト53を得る。
【0052】
この紅麹もろみペーストは、鮮やかな紅色を呈し、適度の粘度を持ち、羊羹、タルト、ピザ、米飯、味噌、醤油、ソース、ドレッシング、マヨネーズ等の各種食品への応用素材原料としても利用可能なペースト状の食品となった。また、原料そのものが前記の紅麹もろみであるため、紅麹の特有の有効成分が豊富に含まれた、紅麹もろみペーストとなる。また、気密性容器に充填し、加熱殺菌してあるため、冷蔵保存する必要はなく、常温保存が可能となり、常温で1年余腐敗しない長期保存食品となる。
【0053】
【発明の効果】
以上詳細に説明した本発明では、以下に示すような効果がある。
【0054】
1)水炊きした穀類を用いることにより、紅麹菌の繁殖力が高くなり、紅麹もろみを容易にかつ、大量に製造することが可能となる。
【0055】
2)紅麹と米麹を同時に使用することにより、紅麹の発酵を安定的に促進させることができる。
【0056】
3)水炊きした米飯を用いると、米のアルファー化が促進し、紅麹の発酵を急速に促進させることができる。
【0057】
4)発酵温度を20℃〜60℃に保持することにより、紅麹の発酵に適した条件を提供できる。
【0058】
5)発酵中の湿度を45〜60%に保持することにより、紅麹の発酵に適した条件を提供できる。
【0059】
6)紅麹特有の有効成分を豊富に含み、泡盛もろみを必要としない、もろみ飲料を提供できる。
【0060】
7)紅麹特有の有効成分を豊富に含み、食しやすい固形状の加工食品を提供できる。
【0061】
8)紅麹特有の有効成分を豊富に含み、常温で長期保存が可能な豆腐ようを提供できる。
【0062】
9)紅麹特有の有効成分を豊富に含み、混合、練り込み、トッピング、塗布、添加配合、アン玉等、あらゆる食品の原材料として利用しやすい紅麹もろみペーストを提供できる。
【0063】
このように、本発明によれば、大量生産が困難とされていた紅麹を、容易にかつ大量に生産することを可能とする紅麹もろみの製造方法を提供でき、また、その紅麹の有効成分を豊富に含んだ食品を提供できる。
【図面の簡単な説明】
【図1】本発明による紅麹もろみの製造工程を示すフロー図である。
【図2】本発明による紅麹もろみを用いた紅麹もろみ飲料の製造工程を示すフロー図である。
【図3】本発明による紅麹もろみを用いた固形状の紅麹もろみ加工食品の製造工程を示すフロー図である。
【図4】本発明による紅麹もろみを用いた豆腐ようの製造工程を示すフロー図である。
【図5】本発明による紅麹もろみを用いた紅麹もろみペーストの製造工程を示すフロー図である。
【符号の説明】
1 白米
2 炊飯
3 紅麹
4、41 米麹
5、23、35、43 混合処理
6、8、10 好気発酵処理
11、20、30、40、50 紅麹もろみ
21、32 酸味料
22 飲料水
24、36、52 加熱殺菌
25、51 容器充填
26、38 二次殺菌
27 紅麹もろみ飲料
31 甘味料
33 凝固剤
34 増粘剤
37 カップ充填
39 紅麹養
42 泡盛
44 漬け汁
45 豆腐
46 乾燥処理
47 浸漬処理
48 熟成発酵
49 紅麹豆腐よう
53 紅麹もろみペースト[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a method for fermentatively producing red yeast rice mash in large quantities and at low cost, and to a food using the red yeast rice mash.
[0002]
[Prior art]
Red koji is a koji made by growing strains of the genus Monascus on cereals.It is widely used in China, Taiwan, etc. as a brewing material for red wine, aged wine, red milk tofu, etc. It has been used since ancient times.
[0003]
Regarding the usefulness of red yeast rice, the famous Chinese medicine book `` Honzo Tsuname '' describes digesting food, making use of blood, making the spleen healthy, and making the stomach repetitive. It was known to be a useful food. In addition, recent studies have reported the existence of various physiologically active substances as well as health-promoting effects.In addition to blood cholesterol lowering and blood sugar lowering effects, they also have blood pressure lowering effects and cancer prevention effects. It has been announced.
[0004]
There is a need for health foods using red yeast rice having various effective effects as described above, which is a traditional food of Okinawa Prefecture, and the Ryukyu royal family made by fermenting and aging tofu using this red yeast rice, rice koji, and awamori. Tofu yo-yo, a nutritious food that has been reported as a nourishment food, and moromi vinegar drinks that combine red yeast rice with moromi vinegar fermented from awamori distilled lees are attracting attention.
[0005]
As a conventional method for cultivating red yeast rice, steamed white rice is inoculated with red yeast rice cells and cultured under aerobic conditions of 30 ° C. or lower in a water content range of 50 to 60%.
[0006]
A method for producing red koji using steamed rice as a raw material for koji production is disclosed in, for example, JP-A-1-171476. Further, Japanese Patent Application No. 2-242666, which discloses a method in which red flour is used as a medium obtained by expanding flour, is also disclosed.
[0007]
Further, for the purpose of increasing the amino acid content, those under anaerobic conditions (Japanese Patent Application Laid-Open No. 12-270841), those having a high water content at the end of koji making (Japanese Patent Application No. 12-279163), There is also disclosed a method in which moisture is limited in the early stage of koji making and the temperature is limited in the late stage of koji making (Japanese Patent Laid-Open No. 13-204460).
[0008]
[Problems to be solved by the invention]
However, this red koji has a weak fertility and requires a koji making period of one to several weeks. In addition, unlike black aspergillus used for awamori, etc., the production of organic acids such as citric acid is less, and the koji making period is two to three times longer than that of ordinary koji mold, so that it is easily affected by various bacteria, There are serious technical defects and problems that are difficult to culture. Also, sufficient culture and propagation of this red yeast rice requires time and equipment costs, and is not practical. In addition, in the production of tofu yo using conventional red yeast rice, ripening is unstable, and poor ripening, brewing, putrefaction and deterioration frequently occur.
[0009]
As described above, since the fertility is weak, mass production is considered to be difficult, and many researches and developments have been made on a method of producing red yeast rice containing an amino acid as an active ingredient, but at present, The focus is on the development of methods for high amino acid content, and there is little research and development on large-scale cultivation of red koji moromi.
[0010]
The present invention has been made in view of the above-mentioned problems, and provides a method for producing red yeast rice mash for mass-producing red yeast rice mash using red yeast rice which is considered to have a low fertility. Further, the present invention provides a food using the red koji moromi.
[0011]
[Means for Solving the Problems]
In order to solve the above-mentioned problems, the present invention provides a method for producing red koji moromi, wherein red koji is mixed with water-cooked cereals and aerobic fermentation is performed.
[0012]
The cereals may be any cereals such as rice such as white rice and brown rice, and grains such as barley and beans. Water-cooking is a process, like cooking rice, of adding water to cereals and heating them to cook, not steaming. The water-cooking process is not steaming as in the steaming process, but is cooking, and depending on the amount of water to be added, any of cooked rice and porridge rice can be used.
[0013]
The inoculum to be used as the inoculum may be any as long as it belongs to the genus Monascus. Mutants and the like can be used.
[0014]
This red yeast fungus can be used as a starting red yeast rice to be mixed with cereals by using red yeast rice which becomes seed koji cultured with steamed rice or the like. This raw material red yeast rice may be either granular or powdery, and about 1 to 50% can be mixed with cereals, but about 1 to 3% is most preferable from the viewpoint of taste.
[0015]
Any aerobic fermentation may be used as long as it can maintain the temperature at which red yeast rice can be fermented (about 20 to 60 ° C.) and can provide an environment where it can come into contact with air. Most preferably, the fermentation temperature is maintained at about 45 to 50 ° C. using a thermostat or the like. The humidity is preferably about 45 to 60%, and may be kept to such an extent that the koji and cereals do not dry.
[0016]
The fermentation time is about 24 to 48 hours, and during the fermentation, it is preferable to continuously switch and agitate so as to distribute oxygen evenly.
[0017]
Further, the present invention is a method for producing red yeast rice mash, comprising mixing red yeast rice (1 to 50%) and rice yeast (0.5 to 50%) with the above-mentioned cereals.
[0018]
Rice koji is a koji used for brewed foods such as ordinary miso, soy sauce, sake, and shochu, and is bred by steaming rice and inoculating a yellow koji mold or a black koji mold.
[0019]
Red yeast rice koji is mixed with water-cooked cereals in a proportion of 1 to 5% and rice koji in a proportion of 0.5 to 3%. By mixing rice koji, red yeast fermentation can be stably promoted. Each koji may be either granular or powdery. Further, red koji and rice koji may be used by previously immersing them in 60% water or further kneaded.
[0020]
The fermentation temperature is preferably about 20 to 60 ° C, and 45 to 50 ° C is most easily fermented. The humidity during the fermentation is maintained at 45 to 60%, and the mixture is repeatedly switched and stirred about 2 to 10 times. The fermentation is completed in 24 to 48 hours, and red yeast rice mash is completed.
[0021]
The present invention also provides a method for producing red koji moromi, wherein the water-cooked grains are cooked rice.
[0022]
The cooked rice is cooked rice such as white rice or brown rice, and may be soft rice porridge or hard cooked rice. Slightly easier to handle. Compared to steamed white rice, the pre-gelatinized starch is remarkably promoted in cooked white rice, which makes fermentation and culture easier. Fermentation is completed in 24 to 48 hours, compared to one week or more for normal culture. Usually, steamed rice is used as a medium for fermenting and culturing koji, but steamed rice has a lower moisture content than cooked rice. Fermentation of koji requires sufficient moisture and oxygen, but rice rice can be steamed to make the amount of water greater than that of rice, and fermentation can be further promoted. In addition, although steamed rice can be made to contain water so as to be able to supply a sufficient amount of water, the inclusion of water makes the supply of oxygen insufficient, and conversely prevents the promotion of fermentation. Cooked rice has a large amount of water, and can easily supply enough oxygen by simple switching, so that fermentation and cultivation can be remarkably promoted as compared with conventional steamed rice as a medium. It is.
[0023]
In addition, the present invention is a red koji moromi beverage obtained by mixing the above-mentioned red koji moromi with an acidulant, fruit juice and water.
[0024]
Conventional red koji moromi drinks are those in which red koji is added to awamori moromi vinegar and the content of red koji is small, but red koji mash beverages according to the present invention do not require awamori moromi, and Since the red yeast rice mash can be mass-produced, it becomes a red yeast rice moromi beverage rich in various metabolites, amino acids and the like as an active ingredient of the red yeast rice.
[0025]
Further, the present invention provides a processed processed red yeast koji moromi obtained by mixing a sweetener, an acidulant, a coagulant, and a thickening agent with the above red yeast koji moromi and solidifying the mixture.
[0026]
It is solidified by a coagulant such as agar or gelatin, and becomes a new sensational food that is very easy to eat. In addition, since the red yeast rice moromi is completely fermented in a short period of time, the production of a wide variety of metabolites and amino acids is higher than that of normal fermentation and the content is high, and the active ingredients derived from red yeast rice are fully utilized. can do.
[0027]
Further, in the present invention, it seems that red koji tofu is obtained by immersing dried tofu in a pickle obtained by mixing the above-mentioned red koji moromi, rice koji, awamori, and sake spirit, followed by aging and fermentation.
[0028]
The red yeast rice moromi is fermented in a short period of time, has a high content of various metabolites derived from red yeast rice, and a high amino acid content. You can try high tofu. The tofu using the red yeast rice moromi can be safely controlled during the ripening process, so that the tofu having a stable quality and a high ripening degree can be obtained.
[0029]
Further, in the present invention, there is provided a Monascus moromi paste obtained by filling the container with the Monascus moromi and sealing and sterilizing.
[0030]
The Monascus moromi paste can provide an unprecedented, bright and natural red food raw material containing abundant active ingredients unique to Monascus.
[0031]
BEST MODE FOR CARRYING OUT THE INVENTION
Next, an embodiment of the present invention will be specifically described.
FIG. 1 is a flowchart showing a method for producing red yeast rice moromi according to the present invention. Using a rice cooker, cook white rice 1 in a normal hardness. For 1 kg of cooked cooked rice, 30 g of red koji 3 and 10 g of rice koji 4 are mixed 5 and
[0032]
The conditions of the aerobic fermentation were such that
[0033]
Again, under the same conditions as described above, the
[0034]
The red yeast rice used was activated red yeast rice of the company itself, and the rice yeast used was rice koji from Kosei Sangyo Co., Ltd. Red yeast rice is preferably about 2 to 5% with respect to the cooked rice, depending on the condition of the cooked rice used. The rice koji is preferably about 0.5 to 3% based on the cooked rice. When rice koji is mixed, red koji moromi 11 can be stably fermented.
[0035]
Any thermostat can be used as long as it can ensure air permeability and can maintain a constant temperature and humidity. A thermostat manufactured in-house is used. The fermentation temperature can be from 20 to 60 ° C., and the fermentation humidity is preferably from 45 to 60%, and it is necessary to adjust the fermentation temperature so that the koji and cooked rice do not dry.
[0036]
During the fermentation, the fermentation is switched over in a timely manner so that the oxygen can be distributed evenly, thereby stabilizing the fermentation, increasing the speed, and completely completing the fermentation. The fermentation period can be completely fermented in 24 to 48 hours.
[0037]
In addition, when fermenting at room temperature without using a thermostat, soak red koji and rice koji in advance in water of about 60% of their weight overnight and grind them with a bean mill or silent cutter. Can also be used.
[0038]
With the conventional method of producing red yeast rice moromi using steamed rice, fermentation time, which took one week to several weeks, can be significantly reduced, and there is no need for steaming rice or puffing equipment. By using a rice cooker and a thermostat, red yeast rice moromi can be easily and mass-produced.
[0039]
Next, examples of the application of the above-mentioned red yeast rice moromi to food will be described. FIG. 2 is a flowchart showing a process for producing a moromi beverage using red yeast rice moromi according to the present invention.
[0040]
100 liters of red
[0041]
This moromi beverage was subjected to
[0042]
The finished red yeast rice mash beverage has a very bright red color and does not contain any awamori moromi.It is a moromi beverage derived from red yeast rice mash, and is said to have blood cholesterol lowering and blood pressure lowering effects. Become a beverage.
[0043]
FIG. 3 is a flowchart showing a process for producing a solid processed food using red koji moromi according to the present invention.
[0044]
Mixing 35 of 200 g of
[0045]
This red yeast nutrient has a bright red color, has a yokan-like moderate sweetness and acidity, and has become a health food rich in active ingredients of red yeast rice which is easy to eat. In particular, it has become a red yeast processed food that can be easily eaten by children and the elderly.
[0046]
FIG. 4 is a flowchart showing the production process of red yeast rice tofu soybean according to the present invention.
[0047]
500 g of
[0048]
The dried
[0049]
This red koji tofu yo has a bright red color and is a cheese-like food having a rich rich umami taste and sea urchin-like flavor. In addition, since the red yeast moromi is fermented at a high speed as described above, it does not cause rotting, decay, and deterioration due to various bacteria, and becomes red yeast tofu containing abundant active ingredients specific to red yeast rice. Moreover, since the fermentation can be sufficiently aged and fermented by the moromi as described above, it is not necessary to store in a refrigerator like conventional tofu, and can be stored at room temperature, and becomes a long-term stored food that does not spoil at room temperature for more than one year.
[0050]
FIG. 5 is a flowchart showing a process for producing a red yeast rice mash paste according to the present invention.
[0051]
The
[0052]
This red koji moromi paste has a vivid red color, has a moderate viscosity, and can be used as a raw material for various foods such as yokan, tart, pizza, cooked rice, miso, soy sauce, sauce, dressing, mayonnaise, etc. It became a pasty food. In addition, since the raw material itself is the aforementioned red yeast koji moromi, it becomes a red yeast koji moromi paste containing abundant active ingredients specific to red yeast koji. In addition, since it is filled in an airtight container and sterilized by heating, it does not need to be refrigerated and stored, and can be stored at room temperature.
[0053]
【The invention's effect】
The present invention described in detail above has the following effects.
[0054]
1) By using cereals cooked in water, the fertility of Monascus fungi increases, and Monascus moromi can be easily produced in large quantities.
[0055]
2) By using red yeast rice and rice yeast simultaneously, fermentation of red yeast rice can be promoted stably.
[0056]
3) Use of rice cooked with water promotes the pregelatinization of rice and can rapidly promote fermentation of red yeast rice.
[0057]
4) By maintaining the fermentation temperature at 20 ° C to 60 ° C, conditions suitable for fermentation of red yeast rice can be provided.
[0058]
5) By maintaining the humidity during fermentation at 45 to 60%, conditions suitable for fermentation of red yeast rice can be provided.
[0059]
6) It is possible to provide a moromi beverage which contains abundant active ingredients unique to red yeast rice and does not require awamori moromi.
[0060]
7) It is possible to provide a solid processed food which is rich in active ingredients unique to red yeast rice and is easy to eat.
[0061]
8) Tofu can be provided which is rich in active ingredients specific to red yeast rice and can be stored at room temperature for a long period of time.
[0062]
9) It is possible to provide a red koji moromi paste containing abundant active ingredients unique to red koji and easy to be used as a raw material for all foods, such as mixing, kneading, topping, coating, addition and blending, and angyu.
[0063]
As described above, according to the present invention, it is possible to provide a method for producing red yeast rice mash that enables easy and large-scale production of red yeast rice, which has been considered difficult to mass produce, Foods rich in active ingredients can be provided.
[Brief description of the drawings]
FIG. 1 is a flow chart showing a process for producing red koji moromi according to the present invention.
FIG. 2 is a flowchart showing a process for producing a red yeast rice mash beverage using red yeast rice moromi according to the present invention.
FIG. 3 is a flowchart showing a process for producing a solid red yeast koji moromi processed food using red yeast koji moromi according to the present invention.
FIG. 4 is a flow chart showing a process of producing tofu yo using red yeast rice mash in accordance with the present invention.
FIG. 5 is a flow chart showing a process for producing a red yeast rice mash paste using red yeast rice mash according to the present invention.
[Explanation of symbols]
1 White rice 2 Cooked rice 3
Claims (9)
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Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
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JP2006180842A (en) * | 2004-12-28 | 2006-07-13 | Momoya Co Ltd | Half dried tofuyo food and method for producing the same |
JP2007174916A (en) * | 2005-12-27 | 2007-07-12 | Asahi:Kk | Meat processed product and method for producing the same |
JP2009296947A (en) * | 2008-06-13 | 2009-12-24 | Fujiya Hongo | Method for producing lactic acid-fermented tofu, and lactic acid-fermented tofu obtained by the producing method |
JP2013048617A (en) * | 2011-08-01 | 2013-03-14 | Okinawa Ham Sogo Shokuhin Kk | Production method of pickled meat |
CN110447814A (en) * | 2019-08-28 | 2019-11-15 | 贵州大学 | A kind of preparation method improving bowl cake quality characteristic using red-koji fermented glutinous rice food |
JP2020108341A (en) * | 2018-12-28 | 2020-07-16 | 小林製薬株式会社 | Ang-khak-containing umami enhancing composition |
-
2003
- 2003-04-11 JP JP2003107980A patent/JP4289661B2/en not_active Expired - Fee Related
Cited By (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2006180842A (en) * | 2004-12-28 | 2006-07-13 | Momoya Co Ltd | Half dried tofuyo food and method for producing the same |
JP4511339B2 (en) * | 2004-12-28 | 2010-07-28 | 株式会社桃屋 | Semi-dried tofu food and method for producing the same |
JP2007174916A (en) * | 2005-12-27 | 2007-07-12 | Asahi:Kk | Meat processed product and method for producing the same |
JP2009296947A (en) * | 2008-06-13 | 2009-12-24 | Fujiya Hongo | Method for producing lactic acid-fermented tofu, and lactic acid-fermented tofu obtained by the producing method |
JP2013048617A (en) * | 2011-08-01 | 2013-03-14 | Okinawa Ham Sogo Shokuhin Kk | Production method of pickled meat |
JP2020108341A (en) * | 2018-12-28 | 2020-07-16 | 小林製薬株式会社 | Ang-khak-containing umami enhancing composition |
JP7343276B2 (en) | 2018-12-28 | 2023-09-12 | 小林製薬株式会社 | Flavor-enhancing composition containing red yeast rice |
CN110447814A (en) * | 2019-08-28 | 2019-11-15 | 贵州大学 | A kind of preparation method improving bowl cake quality characteristic using red-koji fermented glutinous rice food |
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