JP2018082669A - Production method of monascus purpureus, and foods containing monascus purpureus obtained by the same - Google Patents
Production method of monascus purpureus, and foods containing monascus purpureus obtained by the same Download PDFInfo
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Description
本発明は、紅麹の製造方法、及びその方法で得られた紅麹を含有する食品に関する。 The present invention relates to a method for producing red yeast rice cake, and a food containing the red yeast rice obtained by the method.
紅麹菌は、コレステロールの量を低下させる作用を有するモナコリンＫや、血圧降下作用を有するγ−アミノ酪酸（ＧＡＢＡ）などを生産することが知られている。紅麹菌の培養方法についても種々の方法が提案されている。例えば、特許文献１には、乾燥させたおからを分散させた液体培地で紅麹菌を培養する方法が開示されている。この方法によれば、米ぬか等を含む液体培地で培養した場合に比べて、モナコリンＫの生産量が増大するとされている。 It is known that red koji molds produce monacolin K having an action of reducing the amount of cholesterol, γ-aminobutyric acid (GABA) having an action of lowering blood pressure, and the like. Various methods have also been proposed for the cultivation of Monascus. For example, Patent Document 1 discloses a method of cultivating red koji molds in a liquid medium in which dried okara is dispersed. According to this method, it is said that the production amount of monacolin K is increased as compared with the case where it is cultured in a liquid medium containing rice bran or the like.
特許文献２には、製麹原料として、アミロース含量が１５％以下である米を用いて製麹することによって、モナコリンＫを多く含有する紅麹が得られるとされている。 According to Patent Document 2, red koji containing a large amount of monacolin K is obtained by kneading using rice having an amylose content of 15% or less as a koji raw material.
特許文献３には、以下の紅麹の製造法が記載されている。すなわち、製麹初期において、少なくとも２日間以上水分率を３０〜４５％とし、製麹後期において、少なくとも３日間以上培養温度を２７℃以下とし、全製麹期間を５日間以上とする紅麹の製造法である。この方法によれば、培養日数の経過とともにモナコリンＫ含量が高まるとされている。 Patent Document 3 describes the following method for producing red yeast rice. That is, in the initial stage of koji making, the moisture content is 30 to 45% for at least 2 days, and in the latter stage of koji making, the culture temperature is at least 27 ° C. and the total koji making period is 5 days or more. It is a manufacturing method. According to this method, it is said that the content of monacolin K increases with the lapse of days of culture.
特許文献４には、胚芽を製麹原料として紅麹を製造する方法が記載されている。この方法によれば、モナコリンＫを多く含む紅麹が得られるとされている。 Patent Document 4 describes a method for producing red yeast rice using germ as a raw material for making koji. According to this method, it is said that a red yeast rice rich in monacolin K can be obtained.
特許文献５には、大豆類、小麦類、胚芽類の内、少なくとも１種類を含む白米を製麹原料として用い、製麹終了時の水分率が５５％以上となるように加水手入して製麹する方法が記載されている。この方法によれば、菌体量およびＧＡＢＡの含有量の増加した紅麹を得ることができるとされている。 In Patent Document 5, white rice containing at least one of soybeans, wheat, and germs is used as a koji-making raw material, and the water content at the end of koji making is adjusted to 55% or more. A method for making iron is described. According to this method, it is said that a red potato with an increased amount of bacterial cells and GABA content can be obtained.
特許文献６には、むし米に紅麹菌を植菌して培養し、この培養物に殺菌したはと麦を混合してさらに培養して、はとむぎ紅麹を製造する方法が記載されている。 Patent Document 6 describes a method for producing hatomugi red yeast rice by inoculating and cultivating red koji molds on the rice, mixing the sterilized wheat and barley in this culture, and further culturing.
非特許文献１には、共麹の割合が高くなると紅麹が含有するＧＡＢＡの量が上昇することが記載されている。 Non-patent document 1 describes that the amount of GABA contained in red yeast rice increases as the proportion of koji grows.
特許文献１ないし５や非特許文献１は、多段に培養を行うことは記載されていない。このため、モナコリンＫやＧＡＢＡなどの生理活性物質の含有量が培養後期においては頭打ちになる可能性がある。 Patent Documents 1 to 5 and Non-Patent Document 1 do not describe performing culture in multiple stages. For this reason, there is a possibility that the content of physiologically active substances such as monacholine K and GABA will reach a peak in the later stage of culture.
特許文献６には、２段発酵を行うことが記載されているものの、２段階の発酵で、モナコリンＫやＧＡＢＡなどの生理活性物質の含有量については、言及されていない。 Patent Document 6 describes performing two-stage fermentation, but does not mention the content of physiologically active substances such as monacolin K and GABA in two-stage fermentation.
本発明は、ＧＡＢＡやモナコリンＫなどの有用な生理活性物質の含有量が高められた紅麹を製造する方法、及びその方法で得られた紅麹を含有する食品を提供することも目的とする。 Another object of the present invention is to provide a method for producing red yeast rice with an increased content of useful physiologically active substances such as GABA and monacolin K, and a food containing the red yeast rice obtained by the method. .
穀物を基質として紅麹菌を培養して得た第１共麹と第１穀物原料とを混合して培養し、該培養によって得られた紅麹を第２共麹として、第２共麹に対して第２穀物原料を混合してさらに培養し、該培養によって得られた紅麹を第３共麹として、第３共麹に対して第３穀物原料を混合してさらに培養して紅麹を製造する多段培養工程を含む紅麹の製造方法によって、上記の課題を解決する。この製造法によって、培養後期において、生理活性物質の含有量が低下するのを防いで、生理活性物質の含有量を高めることができる。 The first koji koji obtained by cultivating red koji mold using the grain as a substrate and the first koji raw material are mixed and cultured, and the koji koji obtained by the cultivation is used as the second koji, The second cereal raw material is mixed and further cultured, and the red koji obtained by the culturing is used as the third koji. The third koji kneaded is mixed with the third cereal raw material and further cultured to prepare the red koji. The above problem is solved by a method for producing red yeast rice, which includes a multi-stage culture process to be produced. By this production method, it is possible to prevent the content of the physiologically active substance from decreasing in the later stage of culture and to increase the content of the physiologically active substance.
既存の紅麹を第１共麹として利用し、該第１共麹と第１穀物原料とを混合して培養し、該培養によって得られた紅麹を第２共麹として、第２共麹に対して第２穀物原料を混合してさらに培養し、該培養によって得られた紅麹を第３共麹として、第３共麹に対して第３穀物原料を混合してさらに培養して紅麹を製造する多段培養工程を含む紅麹の製造方法によっても、上記の課題を解決することができる。すなわち、第１共麹として、既存の紅麹を利用することも可能である。 Using the existing red yeast rice as the first common rice, the first common rice and the first grain raw material are mixed and cultured, the red yeast rice obtained by the culture is used as the second common rice, and the second common rice is used. The second cereal raw material is mixed and further cultivated, and the red koji obtained by the culturing is used as the third koji, and the third cereal is mixed with the third cereal raw material and further cultured. The above-described problem can also be solved by a method for producing red yeast rice, which includes a multi-stage culture process for producing koji. That is, it is also possible to use existing red yeast rice as the first symbiosis.
上記の製造方法で得られた紅麹を利用して、紅麹を含有する食品を提供することができる。 By using the red yeast rice obtained by the above production method, a food containing red yeast rice can be provided.
上記の紅麹の製造方法において、第１共麹、第２共麹、又は第３共麹と、第１穀物原料、第２穀物原料、又は第３穀物原料との混合物に占める第１共麹、第２共麹、又は第３共麹の割合は、２５質量％以上にすることが好ましい。このようにすることで、より高濃度の生理活性物質を含有する紅麹を得ることができる。 In the above-mentioned method for producing red yeast rice, the first common rice, the second common rice, or the third common rice and the first common rice occupying a mixture of the first grain raw material, the second grain raw material, or the third grain raw material. The ratio of the second common or the third common is preferably 25% by mass or more. By doing in this way, the red yeast rice containing a higher concentration bioactive substance can be obtained.
上記の紅麹の製造方法において、第１共麹、第２共麹、又は第３共麹と、第１穀物原料、第２穀物原料、又は第３穀物原料とを混合してから培養する期間は、第１穀物原料、第２穀物原料、又は第３穀物原料を混合してから３〜７日とすることが好ましい。このようにすることで、例えば、第１段階目の培養において、生理活性物質の含有量が高まった頃合いで、第２段階目の培養に移行することが可能になる。 In the above-described method for producing red yeast rice, a period of culturing after mixing the first, second, or third common rice and the first grain raw material, the second grain raw material, or the third grain raw material. Is preferably 3 to 7 days after mixing the first grain raw material, the second grain raw material, or the third grain raw material. By doing so, for example, in the first stage culture, it is possible to shift to the second stage culture at the time when the content of the physiologically active substance is increased.
上記の紅麹の製造方法で得られた紅麹を蒸煮する工程をさらに行うことが好ましい。蒸煮を行うことによって、生理活性物質の含有量をさらに高めることが可能になる。 It is preferable to further perform the step of steaming the red yeast rice obtained by the method for producing red yeast rice. By performing steaming, the content of the physiologically active substance can be further increased.
本発明によれば、ＧＡＢＡやモナコリンＫなどの有用な生理活性物質の含有量が高められた紅麹を製造する方法、及びその方法で得られた紅麹を含有する食品を提供することができる。 ADVANTAGE OF THE INVENTION According to this invention, the method of manufacturing the red yeast rice in which content of useful physiologically active substances, such as GABA and monacolin K, was raised, and the foodstuff containing the red yeast rice obtained by the method can be provided. .
以下、本発明の一実施形態について説明する。 Hereinafter, an embodiment of the present invention will be described.
本実施形態の紅麹の製造方法は、穀物を基質として紅麹菌を培養して得た第１共麹と第１穀物原料とを混合して培養し、該培養によって得られた紅麹を第２共麹として、第２共麹に対して第２穀物原料を混合してさらに培養し、該培養によって得られた紅麹を第３共麹として、第３共麹に対して第３穀物原料を混合してさらに培養して紅麹を製造する多段培養工程を含む。 In the method for producing red yeast rice of this embodiment, the first koji mold obtained by cultivating red koji fungi using cereal as a substrate and the first cereal raw material are mixed and cultured, and the red yeast rice obtained by the culture is used for the first time. As the second common rice, the second grain raw material is mixed with the second grain raw material and further cultured. The red yeast rice obtained by the cultivation is used as the third common rice seed, and the third common raw material is used for the third common grain raw material. And then further culturing to produce red yeast rice.
第１共麹は、既存のものを利用してもよい。すなわち、既存の紅麹を第１共麹として利用し、該第１共麹と第１穀物原料とを混合して培養し、該培養によって得られた紅麹を第２共麹として、第２共麹に対して第２穀物原料を混合してさらに培養し、該培養によって得られた紅麹を第３共麹として、第３共麹に対して第３穀物原料を混合してさらに培養して紅麹を製造する多段培養工程を含む紅麹の製造方法である。 As the first symbiosis, an existing one may be used. That is, using the existing red yeast rice as the first koji, the first koji rice and the first grain raw material are mixed and cultured, the red koji obtained by the culture is used as the second koji, and the second The second cereal raw material is mixed with the koji and further cultured, and the red koji obtained by the cultivation is used as the third koji, and the third cereal is mixed with the third cereal raw material and further cultured. This is a method for producing red yeast rice, which includes a multi-stage culture process for producing red yeast rice.
既存の紅麹としては、例えば、市販の紅麹を利用することができるし、穀物を基質として紅麹菌を培養して得た紅麹を保管しておき、それを第１共麹として利用してもよい。 As existing red yeast rice, for example, commercially available red yeast rice can be used, or red yeast rice obtained by cultivating red yeast fungus using cereal as a substrate is stored and used as the first common rice cake. May be.
穀物を基質として紅麹菌を培養して第１共麹を得るには、例えば、穀物を蒸煮して紅麹菌が穀物を資化できるようにした後に、これを冷却し、粉末状の紅麹菌を播種して、２５〜３５℃で固体培養を行えばよい。 In order to obtain the first koji mold by cultivating red koji mold using cereal as a substrate, for example, steaming the cereal so that the koji mold can assimilate the cereal, cooling it, and adding powdered koji mold to What is necessary is just to seed | inoculate and to perform a solid culture at 25-35 degreeC.
基質とする穀物としては、例えば、米、小麦、大麦、はと麦、ライ麦、芋類、及び豆類からなる群より選ばれる少なくとも１種以上の穀物を使用することができる。 As the grain used as the substrate, for example, at least one kind of grain selected from the group consisting of rice, wheat, barley, hard wheat, rye, potatoes, and beans can be used.
紅麹菌としては、モナスカス・ピローサスＩＦＯ４５２０、モナスカス・ピローサスＩＦＯ４４８０、及びモナスカス・ピローサスＩＦＯ４５３７からなる群より選択される少なくとも１種以上の紅麹菌を使用することができる。 As the koji mold, at least one kind of koji mold selected from the group consisting of monascus pirosus IFO4520, monascus pirosus IFO4480, and monascus pirosus IFO4537 can be used.
第１穀物原料、第２穀物原料、第３穀物原料は、それぞれが同一又は異なっており、例えば、米、小麦、大麦、はと麦、ライ麦、芋類、及び豆類からなる群より選ばれる少なくとも１種以上の穀物を使用することができる。 The first cereal raw material, the second cereal raw material, and the third cereal raw material are the same or different, for example, at least selected from the group consisting of rice, wheat, barley, hard wheat, rye, potatoes, and beans. One or more grains can be used.
第１共麹と第１穀物原料を混合する場合、第２共麹と第２穀物原料を混合する場合、及び/又は第３共麹と第３穀物原料を混合する場合は、第１共麹、第２共麹、又は第３共麹と、第１穀物原料、第２穀物原料、又は第３穀物原料との混合物に占める第１共麹、第２共麹、又は第３共麹の割合は、２５質量％以上とすることが好ましい。上記割合は、４０質量％以上とすることがより好ましい。さらに上記割合は、７０質量％以下とすることがより好ましく、６０質量％以下とすることがさらに好ましい。 When mixing the first kyokyo and the first grain raw material, when mixing the second kyokyo and the second cereal raw material, and / or when mixing the third kyokyo and the third cereal raw material, , Second symbiosis or third symbiosis and the ratio of the first symbiosis, second symbiosis, or third symbiosis in the mixture of the first cereal raw material, the second cereal raw material, or the third cereal raw material Is preferably 25% by mass or more. The ratio is more preferably 40% by mass or more. Furthermore, the ratio is more preferably 70% by mass or less, and further preferably 60% by mass or less.
第１共麹と第１穀物原料を混合して培養する場合、第２共麹と第２穀物原料を混合して培養する場合、及び/又は第３共麹と第３穀物原料を混合して培養する場合は、第１共麹、第２共麹、又は第３共麹と、第１穀物原料、第２穀物原料、又は第３穀物原料とを混合してから培養する期間は、第１穀物原料、第２穀物原料、又は第３穀物原料を混合してから３〜７日とすることが好ましく、４〜６日とすることがより好ましい。 When mixing and cultivating the first koji and the first grain raw material, mixing the second koji and the second grain raw material, and / or mixing the third koji and the third grain raw material. In the case of culturing, the period of culturing after mixing the first symbiotic, the second symbiotic or the third symbiotic with the first cereal raw material, the second cereal raw material, or the third cereal raw material is the first It is preferable that the grain raw material, the second grain raw material, or the third grain raw material is mixed, and it is preferably 3 to 7 days, and more preferably 4 to 6 days.
上記の実施形態では、多段培養を行う回数は３回としたが、培養の段数を３回以上としてもよい。培養の段数が多いと培養が煩雑であるならば、培養の段数は、例えば、１０回以下としてもよいし、６回以下としてもよい。 In the above embodiment, the number of multistage cultures is three, but the number of culture stages may be three or more. If the culture is complicated if the number of culture stages is large, the number of culture stages may be, for example, 10 times or less, or 6 times or less.
上記の実施形態で得た紅麹はそのまま喫食してもよいし、種々の加工食品に配合してもよい。例えば、麹の代わりに紅麹を用いて塩紅麹としたり、牛乳に混ぜて飲料としたり、麹の代わりに紅麹を用いて甘酒としたり、うどんなどの麺に練り込んだりすることができる。 The red yeast rice obtained in the above embodiment may be eaten as it is or may be blended into various processed foods. For example, you can use red rice cake instead of rice cake to make salted red rice cake, mix it with milk to make a drink, use red rice cake instead of rice cake to make amazake, and knead it into udon noodles. .
培養温度は、２０〜３８℃とすることが好ましく、上限については、３０℃以下にすることがより好ましく、２８℃以下であることがさらに好ましい。相対湿度は、５０〜８０％とすることが好ましい。 The culture temperature is preferably 20 to 38 ° C, and the upper limit is more preferably 30 ° C or less, and further preferably 28 ° C or less. The relative humidity is preferably 50 to 80%.
以下に実施例を挙げて本発明をより具体的に説明する。 Hereinafter, the present invention will be described more specifically with reference to examples.
〔紅麹を共麹として使用し多段に穀物原料を添加培養した際の生理活性物質の含有量］
紅麹を共麹として使用し、多段に穀物原料を添加して、固体培養して得られる紅麹に含まれる生理活性物質の含有量を以下の方法で調べた。
[Contents of physiologically active substances when using red yeast rice as a mash and adding and cultivating grain raw materials in multiple stages]
The content of the physiologically active substance contained in the red yeast rice obtained by solid culture using the red yeast rice as a common rice cake and adding the grain raw material in multiple stages was examined by the following method.
［培養例１］
α米（酒造用アルファ化米、セブンライス工業株式会社製）１００重量部を第１穀物原料として使用し、これを洗米し、さらに重量換算で半量の５０重量部の水を添加して浸漬した。そして浸漬後のα米を１２０℃で２０分間にわたって加圧及び加熱して蒸米を得た。これを冷却した後に、蒸米に対して共麹として市販の紅麹（グンゼ株式会社製紅麹、1G-WL・K5）を第１共麹として加えて混合して、その後、２８℃、相対湿度７０％で３日間にわたって製麹した（１段目）。第１共麹は、洗米前の第１穀物原料と等量である１００重量部、すなわち５０質量％の第１共麹を混合した。
[Culture Example 1]
100 parts by weight of α rice (alpha rice for sake brewing, manufactured by Seven Rice Industries Co., Ltd.) was used as the first grain raw material, which was washed with rice and further immersed in 50 parts by weight of half of water in terms of weight. . And the alpha rice after immersion was pressurized and heated at 120 ° C. for 20 minutes to obtain steamed rice. After cooling this, add commercially available red yeast rice (Gunze Co., Ltd., 1G-WL · K5) as the first common rice to the steamed rice, mix, and then 28 ° C, relative humidity Fermentation was carried out at 70% for 3 days (first stage). In the first koji, 100 parts by weight, that is, 50% by mass of the first koji was mixed with the first grain raw material before washing.
製麹開始後３日間で蒸米には、紅麹菌が繁殖して紅麹が得られた。この紅麹の全量を第２共麹として、これに第２共麹と同量のα米を第２穀物原料として混合した。すなわち、混合物に占める第２共麹の割合は５０質量％である。このα米は計量後に上記と同様に洗米、浸漬、蒸煮されている。第２共麹と蒸米とを混合後、さらに３日間にわたって製麹して、紅麹を得た（２段目、培養期間計６日）。この紅麹の全量を第３共麹として、これに第３共麹と等量のα米を第３穀物原料として混合した。すなわち、混合物に占める第３共麹の割合は５０質量％である。このα米は、計量後、上記と同様に洗米、浸漬、蒸煮されている。混合後、さらに３日間にわたって製麹して、紅麹を得た（３段目、培養期間計１１日）。なお、２段目及び３段目における培養温度と相対湿度は１段目と同様にした。以上の３段階の多段の培養方法を以下では、培養例１と称し、フローチャートを図１に示す。 Within 3 days after the start of koji making, koji molds were propagated in steamed rice, and koji was obtained. The whole amount of this red yeast rice was used as the second koji, and the same amount of α rice as the second koji was mixed as the second grain raw material. That is, the ratio of the second common occupancy in the mixture is 50% by mass. This α rice is washed, dipped and cooked in the same manner as above after weighing. After mixing the second koji and steamed rice, the koji was further kneaded for 3 days to obtain red koji (second stage, total culture period of 6 days). The whole amount of this red yeast rice was used as the third koji, and this was mixed with the same amount of α rice as the third grain raw material. That is, the ratio of the third co-resident in the mixture is 50% by mass. This α rice is washed, dipped and steamed in the same manner as described above after weighing. After mixing, the mixture was further smelted for 3 days to obtain red potato (third stage, culture period 11 days in total). The culture temperature and relative humidity in the second and third stages were the same as in the first stage. The above three-stage culture method is hereinafter referred to as culture example 1 and a flowchart is shown in FIG.
［培養例２］
比較のために、培養例２によって紅麹を製造した。培養例２では、α米（酒造用アルファ化米、セブンライス工業株式会社製）１００重量部を洗米し、これを重量換算で半量の５０重量部の水を添加して浸漬し、これを１２０℃で２０分間にわたって加圧及び加熱して蒸米を得た。これを冷却した後に、蒸米に対して共麹として市販の紅麹（グンゼ株式会社製紅麹、1G-WL・K5）を第１共麹として加えて混合して、２８℃、相対湿度７０％で８日間にわたって製麹した。培養例２は、培養例１の１段目の培養を８日間にわたって行った点で、培養例１と相違する。
[Culture Example 2]
For comparison, red yeast rice was produced according to Culture Example 2. In the culture example 2, 100 parts by weight of α-rice (alpha rice for sake brewing, manufactured by Seven Rice Industries Co., Ltd.) was washed, and 50 parts by weight of 50 parts by weight of water in terms of weight was added and soaked. Steamed rice was obtained by pressing and heating at 20 ° C. for 20 minutes. After cooling this, commercially available red yeast rice (Gunze Co., Ltd., 1G-WL · K5) is added to the steamed rice as a first common rice cake, mixed and mixed at 28 ° C. and 70% relative humidity. For 8 days. Culture example 2 is different from culture example 1 in that the first stage of culture example 1 was conducted for 8 days.
［生理活性物質の含有量の測定方法］
培養例１及び培養例２で得られた各タイムポイントにおける生理活性物質の濃度を以下の方法により測定した。含有量を測定した生理活性物質は、ＧＡＢＡ（γ-アミノ酪酸）とモナコリンＫである。
[Method for measuring content of physiologically active substance]
The concentration of the physiologically active substance at each time point obtained in Culture Example 1 and Culture Example 2 was measured by the following method. The physiologically active substances whose contents were measured are GABA (γ-aminobutyric acid) and monacolin K.
［ＧＡＢＡ含量の測定方法］
ＧＡＢＡ（γ-アミノ酪酸）の含量は、以下の方法で測定した。各培養例の方法で培養した紅麹５ｇを２００ｍｌ容量の三角フラスコに採取し、これに６０％エタノール溶液５０ｍｌを添加して、２５℃で２４時間浸漬した。浸漬後のエタノール溶液を膜ろ過（孔径０．２０μｍ）して、ろ液をアミノ酸分析計（日立高速アミノ酸分析計８３５）にかけて、遊離アミノ酸含量を測定した。表１に培養例１によって製造した紅麹のＧＡＢＡの含有量を示す。表２に培養例２によって製造した紅麹のＧＡＢＡの含有量を示す。以下に示す表中の数値は、乾燥した紅麹１ｇ中に含まれるＧＡＢＡの含有量を示す（μｇ／ｇ）。
[Method for measuring GABA content]
The content of GABA (γ-aminobutyric acid) was measured by the following method. 5 g of red yeast rice cultured by the method of each culture example was collected into a 200 ml Erlenmeyer flask, 50 ml of 60% ethanol solution was added thereto, and immersed at 25 ° C. for 24 hours. The ethanol solution after immersion was subjected to membrane filtration (pore size 0.20 μm), and the filtrate was subjected to an amino acid analyzer (Hitachi High-Speed Amino Acid Analyzer 835) to measure the free amino acid content. Table 1 shows the content of GABA in red yeast rice prepared according to Culture Example 1. Table 2 shows the content of GABA in red yeast rice prepared according to Culture Example 2. The numerical values in the table below indicate the content of GABA contained in 1 g of dried red yeast rice (μg / g).
［モナコリンＫ含量の測定方法］
モナコリンＫ含量は、以下の方法で測定した。上記の方法で得た各培養例のろ過後のエタノール溶液をエバポレーターにかけてエタノールを除去した。緩衝液を加えてｐＨを３に調整後、酢酸エチルで３回抽出した。さらに５％炭酸水素ナトリウム液で２回洗浄後、メタノールに溶解した。モナコリンＫの定量は、高速液体クロマトグラフにより行った。カラムはsilica ODSカラムを使用し、展開液はアセトニトリル／０．１％リン酸（５５/４５）を使用し、波長２３７ｎｍで検出し定量した。標準試料としてのモナコリンＫは、LAVASTATIN（Calbiochem-Novabiochem Corporation）を使用した。酸型モナコリンＫの調製はEndoらの方法により行った。なお、モナコリンＫ含量は、酸型とラクトン型の合計量で示す。以下の表に示した数値は、乾燥麹１ｇ中に含まれるモナコリンＫの含量を示す（μｇ／ｇ）。表３に培養例１によって製造した紅麹のモナコリンＫの含有量を示す。表４に培養例２によって製造した紅麹のモナコリンＫの含有量を示す。
[Measurement method of monacholine K content]
Monacolin K content was measured by the following method. The ethanol solution after filtration of each culture example obtained by the above method was subjected to an evaporator to remove ethanol. A buffer solution was added to adjust the pH to 3, followed by extraction with ethyl acetate three times. Further, after washing twice with 5% sodium hydrogen carbonate solution, it was dissolved in methanol. Monacholine K was quantified by high performance liquid chromatography. The column used was a silica ODS column, and the developing solution was acetonitrile / 0.1% phosphoric acid (55/45), which was detected and quantified at a wavelength of 237 nm. As a standard sample, LAVASTATIN (Calbiochem-Novabiochem Corporation) was used as Monacolin K. The preparation of acid type monacolin K was performed by the method of Endo et al. The monacholine K content is indicated by the total amount of acid type and lactone type. The numerical values shown in the following table indicate the content of monacolin K contained in 1 g of dried koji (μg / g). Table 3 shows the contents of Monacholine K in red yeast rice prepared according to the culture example 1. Table 4 shows the content of Monacholine K in red yeast rice prepared in accordance with Culture Example 2.
表２から明らかなように、培養例２では、紅麹に含まれるＧＡＢＡの含量は、製麹開始後、５日をピークにその後は減少していく。表４から明らかなように、培養例２では、製麹開始後４日におけるモナコリンＫの含有量は１９μｇ/ｇである。 As is apparent from Table 2, in the culture example 2, the content of GABA contained in the red yeast rice reaches a peak at 5 days after the start of the koji making and thereafter decreases. As is apparent from Table 4, in Culture Example 2, the content of monacolin K on the 4th day after the start of koji making is 19 μg / g.
表１から明らかなように、共麹に対して多段に穀物原料を添加して、製麹を行うことで、試験例１では、製麹開始後５日が経過した後も製造されるＧＡＢＡの含有量が上昇し続ける。したがって、培養例１の方法から、穀物原料を多段階にわたって添加して製麹を続けることで、ＧＡＢＡの含有量を上昇させ続けることが可能であることがわかる。培養例１においては、３段目の培養を終えた時点でＧＡＢＡの含量は乾燥した麹１ｇあたり３９４．１μｇにもなっている。さらに段数を増やして製麹を続ければ、ＧＡＢＡの含有量をさらに上昇させることが可能である。 As is apparent from Table 1, by adding cereal raw materials in multiple stages to koji and performing koji making, in Test Example 1, GABA produced even after 5 days have elapsed since the start of koji making. Content continues to rise. Therefore, it can be seen from the method of Culture Example 1 that the content of GABA can be continuously increased by adding the grain raw material in multiple stages and continuing the koji making. In the culture example 1, the GABA content is 394.1 μg per 1 g of dried koji at the time when the third stage of culture is completed. If the number of steps is further increased and the iron making is continued, it is possible to further increase the GABA content.
表３の試験例1から明らかなように、共麹に対して多段に穀物原料を添加して、製麹を行うことで、製麹開始後５日が経過した後も製造されるモナコリンＫの含有量が上昇し続ける。したがって、培養例１の方法から、穀物原料を多段階にわたって添加して製麹を続けることで、モナコリンＫの含有量を上昇させ続けることが可能であることがわかる。培養例１においては、３段目の培養を終えた時点でモナコリンＫの含量は乾燥した麹１ｇあたり３５．９μｇにもなっており、培養例２の４日目におけるモナコリンＫの含有量の約１．９倍にもなっている。さらに段数を増やして製麹を続ければ、モナコリンＫの含有量をさらに上昇させることが可能である。 As is clear from Test Example 1 in Table 3, by adding cereal raw materials in multiple stages to the koji and making koji, the monacholine K that is produced even after 5 days have elapsed since the start of koji making. Content continues to rise. Therefore, it can be seen from the method of Culture Example 1 that the content of monacholine K can be continuously increased by adding the grain raw material in multiple stages and continuing the koji making. In culture example 1, the content of monacolin K was 35.9 μg per gram of dried koji at the time when the third stage of culture was completed, which is about the amount of monacolin K content on day 4 of culture example 2. 1.9 times. If the number of steps is further increased and the iron making is continued, the content of monacolin K can be further increased.
［紅麹菌を培養して得た共麹の割合］
紅麹菌を培養して得た共麹の割合が紅麹に含まれる有用な生理活性物質の含量に与える影響を以下の方法によって調べた。
[Percentage of symbiosis obtained by culturing red koji mold]
The effect of the proportion of symbiosis obtained by cultivating red koji mold on the content of useful physiologically active substances contained in red koji was examined by the following method.
培養例２では、蒸米と共麹とを含有する混合物の質量に対する共麹の質量が占める割合が５０質量％となるようにした。比較のために、共麹の質量が占める割合が１０質量％となるように変更した培養例３を実施して、各タイムポイントにおける紅麹が含有するＧＡＢＡの量と、モナコリンＫの量を調べた。結果を、表５及び表６に示す。 In the culture example 2, the ratio of the mass of koji to the mass of the mixture containing steamed rice and koji was 50% by mass. For comparison, the culture example 3 was changed so that the proportion occupied by the mass of the koji was 10% by mass, and the amount of GABA contained in the red yeast rice at each time point and the amount of monacolin K were examined. It was. The results are shown in Tables 5 and 6.
培養例３は、共麹の質量が占める割合を１０質量％に変更した点以外においては、使用した材料、及び培養条件などは培養例２と同様にした。ＧＡＢＡの含有量と、モナコリンＫの含有量の測定は上記と同様に行った。 Culture Example 3 was the same as that of Culture Example 2 except that the proportion occupied by the mass of common was changed to 10% by mass, and the materials used and the culture conditions were the same. The GABA content and monacolin K content were measured in the same manner as described above.
表５及び表６における培養例２と培養例３との比較から明らかなように、共麹の質量が占める割合を５０質量％とした培養例２では、最高で乾燥麹１ｇあたり４５０．２μｇものＧＡＢＡを含有し、最高で１９μｇものモナコリンＫを含有していた。これに対して共麹の質量が占める割合を１０質量％とした培養例３では、最高でも乾燥麹１ｇあたりのＧＡＢＡの含有量は１９５．７μｇであり、モナコリンＫの含有量は最高でも１１μｇであった。このことから、多段培養を行う場合において、蒸米と共麹とを含有する混合物の質量に対する共麹の質量が占める割合が２５質量％以上となるようにすることで、より高濃度の生理活性物質を含有する紅麹が得られることがわかる。 As is clear from the comparison between Culture Example 2 and Culture Example 3 in Tables 5 and 6, in Culture Example 2 in which the proportion occupied by the mass of koji is 50% by mass, the maximum is 450.2 μg / g of dried koji. It contained GABA and contained up to 19 μg monacolin K. On the other hand, in the culture example 3 in which the ratio of the mass of syrup is 10% by mass, the content of GABA per 1 g of dried persimmon is 195.7 μg at the maximum, and the content of monacolin K is 11 μg at the maximum. there were. From this, in the case of performing multi-stage culture, the proportion of the mass of symbiotic mass to the mass of the mixture containing steamed rice and symbiotic rice is 25% by mass or more, so that a higher concentration of physiologically active substance It turns out that the red yeast rice bran containing is obtained.
また、表５及び表６の培養例２から、培養開始後３日から７日の間でＧＡＢＡの含有量及びモナコリンＫの含有量が、大きく上昇することがわかる。したがって、多段培養を行う場合において、各段の培養工程で穀物原料を混合してから培養する期間は、穀物原料を混合してから３日から７日とするとよいことがわかった。 Moreover, it can be seen from the culture example 2 in Tables 5 and 6 that the GABA content and the monacolin K content greatly increase between 3 and 7 days after the start of the culture. Therefore, in the case of performing multi-stage culture, it was found that the period of culturing after mixing the grain raw materials in each stage of the culture process should be 3 to 7 days after mixing the grain raw materials.
［紅麹を蒸煮し乾燥したときの生理活性物質の含有量の変化］
培養例１の方法で製造した紅麹について、蒸煮処理と乾燥処理を行った場合のＧＡＢＡの含有量と、蒸煮処理と乾燥処理を行わなかった場合のＧＡＢＡの含有量を比較した。紅麹の蒸煮は、紅麹を加圧及び加熱することによって、１２１℃で２０分間にわたって蒸煮処理を行った。蒸煮後の紅麹を乳鉢に入れて、乳棒で撹拌しながら乾燥処理を行った。
[Changes in the content of physiologically active substances when red yeast rice is cooked and dried]
About the red crab manufactured with the method of the culture example 1, the content of GABA when a steaming process and a drying process were performed, and the content of GABA when a steaming process and a drying process were not performed were compared. Steamed red yeast rice was steamed at 121 ° C. for 20 minutes by pressurizing and heating the red yeast rice. The steamed red crab was placed in a mortar and dried with stirring with a pestle.
蒸煮及び乾燥処理を行った紅麹と、蒸煮及び乾燥処理を行わなかった紅麹とについて、上記の方法でＧＡＢＡの含有量を調べたところ、前者の紅麹は、後者の紅麹の約３．３倍のＧＡＢＡを含有していることがわかった。多段培養に蒸煮処理と乾燥処理とを組み合わせることによって、生理活性物質の含有量がさらに高められた紅麹を得ることができる。 When the content of GABA was examined by the above method for the red yeast rice that had been cooked and dried and the red yeast rice that had not been steamed and dried, the former was about 3% of the latter. It was found to contain 3 times as much GABA. By combining steaming treatment and drying treatment with multi-stage culture, red yeast rice with a further increased content of physiologically active substance can be obtained.
Claims (6)
該培養によって得られた紅麹を第２共麹として、第２共麹に対して第２穀物原料を混合してさらに培養し、
該培養によって得られた紅麹を第３共麹として、第３共麹に対して第３穀物原料を混合してさらに培養して紅麹を製造する多段培養工程を含む紅麹の製造方法。 Mixing and cultivating the first koji rice obtained by cultivating red koji mold using cereal as a substrate and the first cereal raw material,
Using the red koji obtained by the culture as the second koji, the second koji is mixed with the second grain raw material, and further cultured.
A method for producing red yeast rice, comprising a multi-stage culture step, wherein the red yeast rice obtained by the culture is used as a third common rice cake, and the third grain raw material is mixed with the third grain raw material and further cultured.
該第１共麹と第１穀物原料とを混合して培養し、
該培養によって得られた紅麹を第２共麹として、第２共麹に対して第２穀物原料を混合してさらに培養し、
該培養によって得られた紅麹を第３共麹として、第３共麹に対して第３穀物原料を混合してさらに培養して紅麹を製造する多段培養工程を含む紅麹の製造方法。 Use the existing red rice cake as the first symbiosis,
Mixing and cultivating the first koji and the first grain raw material;
Using the red koji obtained by the culture as the second koji, the second koji is mixed with the second grain raw material, and further cultured.
A method for producing red yeast rice, comprising a multi-stage culture step, wherein the red yeast rice obtained by the culture is used as a third common rice cake, and the third grain raw material is mixed with the third grain raw material and further cultured.
A food containing red yeast rice produced by the method according to any one of claims 1 to 5.
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| CN108707555A (en) * | 2018-06-05 | 2018-10-26 | 成都医学院 | Monascus strain and its application of the high yield rich in Monacolin K |
| CN110628788A (en) * | 2019-10-21 | 2019-12-31 | 北京工商大学 | Construction method of monascus purpureus comp51725_ c0 gene overexpression strain |
| JP2020108343A (en) * | 2018-12-28 | 2020-07-16 | 小林製薬株式会社 | Ang-khak-containing saltiness enhancing composition |
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| CN108707555A (en) * | 2018-06-05 | 2018-10-26 | 成都医学院 | Monascus strain and its application of the high yield rich in Monacolin K |
| JP2020108343A (en) * | 2018-12-28 | 2020-07-16 | 小林製薬株式会社 | Ang-khak-containing saltiness enhancing composition |
| JP7261010B2 (en) | 2018-12-28 | 2023-04-19 | 小林製薬株式会社 | Composition for enhancing salty taste containing red yeast rice |
| CN110628788A (en) * | 2019-10-21 | 2019-12-31 | 北京工商大学 | Construction method of monascus purpureus comp51725_ c0 gene overexpression strain |
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