JPH08242758A - Rice bran bed containing kefir - Google Patents
Rice bran bed containing kefirInfo
- Publication number
- JPH08242758A JPH08242758A JP7460195A JP7460195A JPH08242758A JP H08242758 A JPH08242758 A JP H08242758A JP 7460195 A JP7460195 A JP 7460195A JP 7460195 A JP7460195 A JP 7460195A JP H08242758 A JPH08242758 A JP H08242758A
- Authority
- JP
- Japan
- Prior art keywords
- kefir
- rice bran
- mixed
- grains
- milk
- 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
- Dairy Products (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、ケフィア含有の糠床に
関する。より詳しくは、乳酸発酵とアルコール酵母発酵
が一体となった複合的な発酵乳である、ケフィアを使用
して製造される漬物用の糠床に関する。FIELD OF THE INVENTION The present invention relates to bran floor containing kefir. More specifically, it relates to bran floor for pickles manufactured using kefir, which is a complex fermented milk in which lactic acid fermentation and alcohol yeast fermentation are integrated.
【０００２】[0002]
【従来の技術】容器にケフィア粒と牛乳を入れ、所定時
間常温（通常、約２０度の室温で１２〜２４時間程）で
密閉するとケフィア粒混入のケフィア（ケフィアヨーグ
ルトとも呼ばれる）が完成する。そして、ざるでこして
ケフィア粒を取り除くことによりケフィアが得られる。
取り除かれたケフィア粒に新しい牛乳を加えることで何
度でもケフィアを得ることができる。このケフィアは、
乳酸菌１〜２種類が発酵してできる一般のヨーグルトよ
りも乳酸菌の種類が圧倒的に多く、しかも酵母発酵もす
るので微量のアルコールを生成しＰＨ値にして３．５前
後であるので胃酸を通過して腸に到達する率が極めて高
く、また腸内細菌を整理する整腸作用に優れる。これに
加え、作り方が比較的簡単なので健康食品として一般家
庭で愛用されている。2. Description of the Related Art Kefir grains and milk are placed in a container and sealed at room temperature (usually about 12 to 24 hours at room temperature of about 20 ° C.) for a predetermined time to complete kefir grains mixed with kefir grains (also called kefir yogurt). Then, kefir is obtained by removing the kefir grains with a strainer.
By adding new milk to the removed kefir grains, kefir can be repeatedly obtained. This kefir is
The type of lactic acid bacteria is overwhelmingly larger than general yogurt produced by fermentation of 1 to 2 types of lactic acid bacteria, and yeast fermentation also occurs, so a small amount of alcohol is produced and the PH value is around 3.5, so it passes gastric acid. It has a very high rate of reaching the intestine and has an excellent intestinal regulating action for organizing intestinal bacteria. In addition to this, because it is relatively easy to make, it is used as a health food by ordinary households.
【０００３】なお、ケフィア粒（ＫＥＦＩＲ ＧＲＡＩ
Ｎ）は１〜３ｃｍ前後のスポンジ状の塊で、約２０種類
の乳酸菌の他、酵母菌，酢酸菌を有する。一般にヨーグ
ルトきのこと呼ばれている。Kefir grains (KEFIR GRAI)
N) is a sponge-like lump of about 1 to 3 cm, which contains about 20 kinds of lactic acid bacteria, yeast, and acetic acid bacteria. It is generally called yogurt mushroom.
【０００４】[0004]
【発明が解決しようとする課題】しかし、乳酸菌などの
菌を殺さないために絶えずケフィア粒に牛乳を培地とし
て与える必要があるので煩わしいという問題がある。例
えば、旅行するにも旅行先にケフィア粒をもっていく
か，あるいは他人に培養を頼む必要があった。また牛乳
の経済的負担も大きくなる。常温で３日位牛乳を与えな
いと菌は死んでしまい、発酵しない。また、何度もケフ
ィアを作るとケフィア粒が増えすぎるため、家庭で培養
中のケフィア粒は他人にわけるか、あるいは捨てるしか
処理の方法はなかった。例えば毎日、牛乳を与えるとす
るとケフィア粒は１か月で約２倍に増えてしまう。更に
牛乳を培地とするため乳糖アレルギー体質のユーザーに
は向かず、摂取すると体に発疹ができる場合がある。However, there is a problem in that it is necessary to constantly feed milk to kefir grains as a culture medium in order to not kill bacteria such as lactic acid bacteria. For example, when traveling, it was necessary to bring kefir grains to the destination or ask another person to culture. In addition, the economic burden of milk increases. If milk is not given for 3 days at room temperature, the bacteria will die and will not ferment. Also, if kefir grains are made many times, the number of kefir grains will increase, so the only way to treat them is to separate the kefir grains that are being cultured at home or to throw them away. For example, if you feed milk every day, the number of kefir grains will increase about twice in a month. Furthermore, since milk is used as a culture medium, it is not suitable for users with a lactose allergy, and ingestion may cause a rash on the body.
【０００５】そこで本発明の目的は、ケフィア粒の有す
る菌を殺さないために絶えず牛乳を与え続けなければな
らないという煩雑さを解消し、しかもケフィア粒の量を
特に増やすことなくケフィア粒を長時間保存することに
ある。Therefore, an object of the present invention is to eliminate the inconvenience of continuously feeding milk so as not to kill the bacteria contained in the kefir grains, and moreover, to keep the kefir grains for a long time without particularly increasing the amount of the kefir grains. To save.
【０００６】また他の目的は、乳糖アレルギー体質のユ
ーザーでも無理なくケフィア粒の有する菌を摂取できる
ようにすることにある。Another object of the present invention is to allow a user having a lactose allergy to easily ingest the bacteria contained in kefir grains.
【０００７】[0007]
【課題を解決するための手段】上記の目的を達成するた
めに、本発明のケフィア含有の糠床は、ケフィア粒を牛
乳に浸し、所定時間常温密閉することにより乳酸発酵お
よび酵母発酵させて得られるケフィア粒混入のケフィア
を、米糠に混ぜ合わせ、これに塩分を加えることにより
形成してなることを特徴とする（請求項１）。In order to achieve the above object, the kefir-containing bran bed of the present invention is obtained by lactic acid fermentation and yeast fermentation by immersing kefir grains in milk and sealing at room temperature for a predetermined time. It is characterized in that it is formed by mixing the kefir mixed with kefir grains, which is mixed with rice bran, and adding salt thereto.
【０００８】本発明の好ましいケフィア含有の糠床は、
請求項１においてケフィア粒混入のケフィアが混ぜ合わ
された米糠に、エチルアルコールを更に加えることによ
り形成してなることを特徴とする（請求項２）。The preferred kefir-containing bran bed of the present invention is:
It is formed by further adding ethyl alcohol to the rice bran mixed with the kefir mixed with kefir grains according to claim 1 (claim 2).
【０００９】また本発明の好ましいケフィア含有の糠床
は、請求項１または請求項２においてケフィア粒混入の
ケフィアが混ぜ合わされた米糠に、アスコルビン酸を更
に加えることにより形成してなることを特徴とする（請
求項３）。A preferred kefir-containing bran bed of the present invention is characterized in that it is formed by further adding ascorbic acid to rice bran mixed with kefir mixed with kefir grains according to claim 1 or 2. (Claim 3).
【００１０】[0010]
【作用】本発明のケフィア含有の糠床によれば、熟成し
たケフィア粒混入のケフィアを米糠に混ぜ合わせるの
で、米糠による保温，保湿，および保密封性効果によ
り、特に牛乳を加えなくてもケフィア粒に含まれる乳酸
菌、酵母菌などの菌は長時間死滅することはない。ま
た、ケフィア粒も増加しない。これに塩分を加えるの
で、浸透圧によって漬物に味がしみこむ。更に殺菌作用
もある。According to the bran bed containing kefir of the present invention, kefir mixed with aged kefir grains is mixed with rice bran. Therefore, due to the heat retaining, moisturizing, and hermetically sealing effects of the rice bran, kefir can be added without adding milk. Lactic acid bacteria and yeasts contained in the grains do not die for a long time. Also, the number of kefir grains does not increase. Since salt is added to this, the pickles taste will be absorbed by the osmotic pressure. It also has a bactericidal action.
【００１１】本発明の好ましいケフィア含有の糠床によ
れば、ケフィア粒混入のケフィアが混ぜ合わされた米糠
に、エチルアルコールを更に加えるので、その殺菌作用
によりケフィア粒に含まれる乳酸菌，酵母菌などの菌以
外の雑菌，例えば大腸菌などが死滅させられる。According to the preferred kefir-containing bran bed of the present invention, ethyl alcohol is further added to the rice bran mixed with kefir grains-mixed kefir grains, so that the bactericidal action of lactobacillus, yeast, etc. contained in the kefir grains Miscellaneous bacteria other than bacteria, such as E. coli, are killed.
【００１２】また本発明の好ましいケフィア含有の糠床
は、ケフィア粒混入のケフィアが混ぜ合わされた米糠
に、アスコルビン酸を更に加えるので、栄養素（ビタミ
ンＣ）が提供され、しかもＰＨ値が下げられるので整腸
作用をより増進させる。The preferred kefir-containing bran bed of the present invention further provides ascorbic acid to rice bran mixed with kefir mixed with kefir grains, so that nutrients (vitamin C) are provided and the PH value is lowered. Improves intestinal function.
【００１３】[0013]
【実施例】本発明のケフィア含有の糠床の形成について
図１を参照して説明する。ケフィア含有の糠床は以下の
工程によって形成される。EXAMPLES The formation of kefir-containing bran beds of the present invention will be described with reference to FIG. The kefir-containing bran bed is formed by the following steps.
【００１４】（１）密閉式の容器にケフィア粒と牛乳を
入れ、ケフィア粒を牛乳に浸す。牛乳の規定量は、ケフ
ィア粒の量の約５倍である。 （２）容器を密閉して所定時間常温（通常、約２０度の
室温で１２〜２４時間程）で日光の当たらない暗いとこ
ろにおく。これによって、乳酸発酵および酵母発酵が行
われ、ケフィア粒が混入したケフィアができあがる。(1) Kefir grains and milk are placed in a closed container, and the kefir grains are immersed in milk. The prescribed amount of milk is about 5 times the amount of kefir grains. (2) The container is hermetically closed and kept at a room temperature (usually about 20 to 24 hours at room temperature for about 12 to 24 hours) in a dark place out of sunlight. As a result, lactic acid fermentation and yeast fermentation are carried out, and kefir in which kefir grains are mixed is completed.
【００１５】（３）この熟成したケフィア粒混入のケフ
ィアを、漬物用の容器に入れられた米糠に混ぜて練り合
わせる。米糠は、ケフィア粒の温床となり、温度，湿
度，および密封性を保つ役割を果たす。なお、米糠と同
様の役割を行うものであればよく、例えば米糠にかえて
トウモロコシの粉あるいは大豆の粉を使用してもよい。 （４）そして、これに少量の塩により塩分を加える。塩
分を加えるのは、浸透圧を利用して漬けられる野菜に味
をしみこませるためである。更に殺菌作用もある。ただ
塩分濃度が高すぎるとケフィア粒に含まれる乳酸菌，酵
母菌などの菌を死滅させるおそれがあるので、雑菌を殺
す程度の少量とした。(3) The aged kefir mixed with kefir grains is mixed and kneaded in rice bran contained in a container for pickles. Rice bran serves as a hotbed for kefir grains and plays a role in maintaining temperature, humidity, and hermeticity. It should be noted that any rice bran can be used as long as it can play the same role as rice bran, and corn flour or soybean flour can be used instead of rice bran. (4) Then, salt is added thereto with a small amount of salt. The salt is added in order to infuse the vegetables to be pickled with the osmotic pressure. It also has a bactericidal action. However, if the salt concentration is too high, lactic acid bacteria, yeasts, and other bacteria contained in the kefir grains may be killed, so the amount was set to a level that would kill miscellaneous bacteria.
【００１６】（５）更に、少量の料理酒によりエチルア
ルコールを加える。特に、エチルアルコールを加えなく
てもケフィア含有の糠床を形成するにおいて支障はない
が、エチルアルコールには殺菌作用があるので加えた方
が好ましい。ただアルコール濃度が高すぎると塩分と同
様にケフィア粒に含まれる乳酸菌，酵母菌などの菌を死
滅させるおそれがあるので、雑菌を殺す程度の少量とし
た。(5) Further, ethyl alcohol is added with a small amount of cooking sake. In particular, there is no problem in forming a kefir-containing bran bed without adding ethyl alcohol, but it is preferable to add ethyl alcohol because it has a bactericidal action. However, if the alcohol concentration is too high, the lactic acid bacteria, yeasts, etc. contained in the Kefir grains may be killed as well as the salt content, so the amount was set to a level small enough to kill miscellaneous bacteria.
【００１７】（６）更に、少量のアスコルビン酸（ビタ
ミンＣ）を加える。特に、アスコルビン酸を加えなくて
もケフィア含有の糠床を形成するにおいて支障はない
が、アスコルビン酸にはＰＨ値を下げるので雑菌を減ら
す役割や栄養素を提供する役割があるので加えた方が好
ましい。 （７）漬物用の容器を密閉して約１５度の室温で６時間
程おく。これによって、ケフィア含有の糠床ができる。(6) Further, a small amount of ascorbic acid (vitamin C) is added. In particular, there is no problem in forming a kefir-containing bran bed without adding ascorbic acid, but it is preferable to add ascorbic acid because it has a role of reducing bacteria and providing nutrients because it lowers the PH value. . (7) The container for pickles is sealed and left at room temperature of about 15 degrees for about 6 hours. As a result, a bran floor containing kefir is produced.
【００１８】その後、できあがった糠床にきゅうりなど
の野菜を入れ１０度〜２５度の室温で２４時間の経過を
待つと味わいのよい、いわゆるケフィア漬ができる。な
お、４８時間経過させてもよいがこの場合には酸味が強
くなる。After that, when vegetables such as cucumbers are put in the finished bran floor and wait for 24 hours at room temperature of 10 to 25 degrees, so-called kefir pickling with good taste can be performed. Although 48 hours may be allowed to elapse, in this case, the sourness becomes strong.
【００１９】なお、糠床に入れて３０日間経過した後に
ケフィア粒を取り出して、牛乳を加えたところ発酵して
ケフィアができあがったので、ケフィア粒に含まれる乳
酸菌，酵母菌などの菌が確実に生きていることが確認さ
れた。また、ケフィア粒の増加はみられなかった。It should be noted that, after 30 days have passed since the kefir grains were taken out from the bran bed and milk was added, the kefir grains were fermented to form kefir grains, so that bacteria such as lactic acid bacteria and yeast contained in the kefir grains were surely produced. It was confirmed to be alive. No increase in kefir grains was observed.
【００２０】以上のようにしてできたケフィア漬を３０
日間、６人の家族で食用したところ、便通の調子がよく
なり、特に便臭が少なくなったという実験結果が得られ
た。30 kefir pickles made as described above
After eating for 6 days with a family of 6 people, the experimental results showed that the bowel movements improved and the stool odor decreased.
【００２１】なお本実施例では、米糠にケフィア粒混入
のケフィアを混ぜ合わせたが、特にケフィア粒を混入さ
せない単なるケフィアだけを米糠に混ぜ合わせ、これに
少量の塩，調理酒，アスコルビン酸を加えても、同様の
ケフィア含有の糠床を完成することができる。In this example, kefir mixed with kefir grains was mixed with rice bran. However, only simple kefir with no kefir grains mixed was mixed with rice bran, and a small amount of salt, cooked sake, and ascorbic acid were added. However, a similar kefir-containing bran bed can be completed.
【００２２】[0022]
【発明の効果】以上のとおり本発明のケフィア含有の糠
床によれば、米糠による保温，保湿，および保密封性効
果により、ケフィア粒に含まれる乳酸菌、酵母菌などの
菌は長時間死滅することはないので、特に牛乳を加える
手間が省けるとともに漬物を介してケフィア粒に含まれ
る乳酸菌、酵母菌などの菌を摂取することができる。し
たがって、従来のケフィアと同様の整腸作用も得られる
同時に、入れられる野菜を通じて繊維質も摂取すること
ができる。また、ケフィア粒に牛乳を与える必要がない
ので牛乳にかかる経済的負担もなくなる。更に、米糠の
中においてケフィア粒も増加しないので、その処分に困
ることはない。また、米糠に加えられる塩分の浸透圧に
よって漬物に味がしみこみ、殺菌作用もあるが、塩分の
浸透圧だけに頼っているわけではないので従来の漬物に
して塩分量は低い。よって高血圧の予防にもなる。この
ようにケフィア粒は直接、牛乳を培地としないので、乳
糖アレルギー体質のユーザーにとっても無理なくケフィ
ア粒に含まれる乳酸菌、酵母菌などの菌を摂取すること
ができる。INDUSTRIAL APPLICABILITY As described above, according to the kefir-containing bran bed of the present invention, bacteria such as lactic acid bacteria and yeast contained in kefir grains are killed for a long time due to the heat-retaining, moisturizing and heat-retaining effects of rice bran Since it does not occur, it is possible to save the labor of adding milk and to ingest bacteria such as lactic acid bacteria and yeast contained in kefir grains via pickles. Therefore, the same intestinal regulating effect as that of conventional kefir can be obtained, and at the same time, the fiber can be ingested through the vegetables. Also, since it is not necessary to feed milk to the kefir grains, the economic burden on milk is eliminated. Furthermore, since the number of kefir grains does not increase in the rice bran, there is no problem in disposing of them. In addition, the osmotic pressure of the salt added to the rice bran causes the pickles to soak into the taste and has a bactericidal effect, but the salt content is low compared to conventional pickles because it does not rely solely on the osmotic pressure of the salt. Therefore, it also helps prevent high blood pressure. As described above, since the kefir grains do not directly use milk as a medium, even a user with a lactose allergy can easily ingest the lactic acid bacteria, yeasts and other bacteria contained in the kefir grains.
【００２３】本発明の好ましいケフィア含有の糠床によ
れば、エチルアルコールを更に加えることによりケフィ
ア粒に含まれる乳酸菌，酵母菌などの菌以外の雑菌が死
滅させられるので、効率よく乳酸菌，酵母菌などの良菌
を摂取できる。According to the preferred kefir-containing bran bed of the present invention, by further adding ethyl alcohol, bacteria other than bacteria such as lactic acid bacteria and yeast contained in the kefir grains can be killed, so that lactic acid bacteria and yeast can be efficiently added. You can take good bacteria such as.
【００２４】また本発明の好ましいケフィア含有の糠床
によれば、アスコルビン酸を更に加えることにより栄養
素（ビタミンＣ）が得られ、しかもＰＨ値が下げられる
ので腸への到達も容易になり、よりよい整腸作用が得ら
れる。Furthermore, according to the preferred kefir-containing bran bed of the present invention, nutrients (vitamin C) can be obtained by further adding ascorbic acid, and since the PH value can be lowered, the intestine can be easily reached. Good intestinal function is obtained.
【図１】本発明のケフィア含有の糠床を形成する工程を
示すフローチャートである。FIG. 1 is a flowchart showing a process for forming a kefir-containing bran bed of the present invention.
Claims (3)
閉することにより乳酸発酵および酵母発酵させて得られ
るケフィア粒混入のケフィアを、米糠に混ぜ合わせ、こ
れに塩分を加えることにより形成してなることを特徴と
するケフィア含有の糠床。1. A kefir grain-mixed kefir obtained by lactic acid fermentation and yeast fermentation by immersing kefir grains in milk and sealing at room temperature for a predetermined time is mixed with rice bran and salt is added to form the kefir grains. A kefir-containing bran floor.
された米糠に、エチルアルコールを更に加えることによ
り形成してなることを特徴とする請求項１に記載のケフ
ィア含有の糠床。2. The kefir-containing bran bed according to claim 1, which is formed by further adding ethyl alcohol to the rice bran mixed with the kefir mixed with the kefir grains.
された米糠に、アスコルビン酸を更に加えることにより
形成してなることを特徴とする請求項１または請求項２
に記載のケフィア含有の糠床。3. The rice bran mixed with the kefir mixed with the kefir grains is further formed by further adding ascorbic acid.
The bran floor containing kefir described in 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP7460195A JPH08242758A (en) | 1995-03-06 | 1995-03-06 | Rice bran bed containing kefir |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP7460195A JPH08242758A (en) | 1995-03-06 | 1995-03-06 | Rice bran bed containing kefir |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH08242758A true JPH08242758A (en) | 1996-09-24 |
Family
ID=13551853
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP7460195A Pending JPH08242758A (en) | 1995-03-06 | 1995-03-06 | Rice bran bed containing kefir |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH08242758A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1999062347A1 (en) * | 1998-05-29 | 1999-12-09 | Kyowa Hakko Kogyo Co., Ltd. | Process for producing seasoning liquors with flavor of vegetables pickled in salted rice bran paste |
| US20090035399A1 (en) * | 2005-03-30 | 2009-02-05 | Navam Hettiarachchy | Yeast Fermentation of Rice Bran Extracts |
| JP2010046046A (en) * | 2008-08-25 | 2010-03-04 | Tanaka Shigeoki | Method for producing fermented product of kefir grain |
-
1995
- 1995-03-06 JP JP7460195A patent/JPH08242758A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1999062347A1 (en) * | 1998-05-29 | 1999-12-09 | Kyowa Hakko Kogyo Co., Ltd. | Process for producing seasoning liquors with flavor of vegetables pickled in salted rice bran paste |
| US6589774B2 (en) | 1998-05-29 | 2003-07-08 | Chiaki Saitoh | Process for producing a bran pickless flavoring solution |
| US7037672B2 (en) | 1998-05-29 | 2006-05-02 | Kyowa Hakko Kogyo Co., Ltd. | Process for producing a bran pickles flavoring solution |
| US20090035399A1 (en) * | 2005-03-30 | 2009-02-05 | Navam Hettiarachchy | Yeast Fermentation of Rice Bran Extracts |
| US9179687B2 (en) * | 2005-03-30 | 2015-11-10 | Board Of Trustees Of The University Of Arkansas | Yeast fermentation of rice bran extracts |
| JP2010046046A (en) * | 2008-08-25 | 2010-03-04 | Tanaka Shigeoki | Method for producing fermented product of kefir grain |
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