JPH0376573A - Production of wheat ang-khak - Google Patents

Abstract

PURPOSE:To produce wheat ang-khak, having enhanced hypotensive action and remarkably improved also in flavor by using processed wheat flour regulated to an ultrahigh-moisture content as a raw material for producing KOJI (yeast), inoculating the resultant raw material with a fungus of the genus Monascus, propagating the fungus and producing the KOJI. CONSTITUTION:Processed wheat flour, e.g. bread crumb or bread, or wheat flour is processed by processing in an extruder, etc., to provide a granular substance having porous properties. The moisture content thereof is then regulated to 60-75% and a fungus of the genus Monascus, such as Monascus pilosus, is inoculated thereinto. The inoculated substance is then stirred at 25-40 deg.C temperature while being occasionally aerated and aerobically cultured for 4-10 days.

Description

[Detailed Description of the Invention] (Industrial Application Field) The present invention relates to a method for producing red malt using processed wheat flour as a raw material for making malt, and its purpose is to maximize the pharmacological effects of this. It is.

(Conventional technology) Traditionally, red malt, which is made using Aspergillus aspergillus and Monascus mold, is used as a raw material for brewed foods such as red wine and tofu kong in China and Southeast Asia. It has been used as a herbal medicine with the effect of "dried stomach".

In addition, the red pigment produced by the genus Monascus is non-toxic and exhibits a distinctive bright red color, so it has been widely used as a food coloring agent for seafood paste products.

On the other hand, in recent years, it has been revealed that red yeast rice has an excellent antihypertensive effect.
2-298598) brown rice vinegar,
Functional foods such as miso, soy sauce, and bread are manufactured here.

(Problems to be Solved by the Invention) That is, in vinegar, miso, soy sauce, etc., this is used as part of the #A manufacturing raw material in order to express the above-mentioned blood pressure lowering effect, and
Although it is used as an additive ingredient in bread, noodles, etc., red yeast rice has a bitter taste and may cause flavor problems, especially when it is added directly to the ingredients, such as in bread, noodles, etc. remains.

That is, in the relationship between the blood pressure lowering effect and the flavor described above, increasing the amount added increases the pharmacological effect but impairs the flavor.
If the amount added is reduced, the flavor will be improved, but no pharmacological effects can be expected.Therefore, there is a contradictory relationship, and there has been a strong desire for the emergence of a new wheat red malt that can improve such performance.

In view of this, the present inventors previously developed a method of ripening wheat red malt under anaerobic conditions (Japanese Patent Application Laid-open No. 1989-198973) to reduce the bitterness of wheat red malt. This method has problems such as being time consuming and requiring complicated cleaning management.

As a result of intensive research on this point, the present invention has made it possible to produce wheat red malt that has stronger pharmacological effects than ever before.

(Means for solving the problem) However, in the method of producing wheat red malt using Monascus bacteria, the present invention uses a processed wheat flour whose moisture content has been adjusted to 60 to 75% as a raw material for making malt, and injects Monascus into this. This invention relates to a method for producing wheat red malt, which is characterized by inoculating and propagating microorganisms of the genus to produce malt.

In the present invention, the processed wheat products refer to processed products such as bread crumbs and bread, and flour processed with an extruder to make it granular and porous so that the aerobic bacteria Monascus chinensis can easily grow. . In addition, examples of the Monascus mold that can be applied to the present invention include bacteria of the genus Monascus, such as Monascus pilousus, Monascus anca, and Monascus beaupreus;
It is desirable because it has the strongest antihypertensive effect. Moreover, the koji production environment may be aerobically cultured for 4 to io days with occasional aeration and stirring at a normal temperature of 25 to 40°C.

The moisture content here is the percentage of moisture in the total weight of the processed wheat product, which has been strained from the raw material for koji making and whose moisture content has been adjusted.

(Function) In the present invention, the moisture content is extremely important, and the present invention is characterized in that it is cultured in an extremely high moisture content range of 60 to 75%, which is higher than the water absorption capacity of processed wheat products.

That is, if this is less than 60%, the propagation amount of red yeast mold is not sufficient, and the effect of lowering blood pressure is not much different when making koji with a moisture content of normal 3S to 50%, and it exceeds 75%. Both are undesirable because the medium bodies become lump-like and the aeration becomes insufficient and the aerobic fungus Red Aspergillus can only propagate on the surface.

Further, even when the water content is further increased and liquid culture is performed, the culture solution itself has a weak hypotensive effect, and the obtained solid content containing hypotensive components is also small, which is not preferable.

Moreover, if the raw material for making koji is a raw material other than a processed wheat product such as rice or defatted soybean, water absorption is poor and it is impossible to adjust the water content to 60 to 75%. In addition, even if water absorbency is obtained by simply expanding the rice by extruder processing or the like, the red malt having the hypotensive effect of the present invention cannot be obtained unless the moisture content is within this range.

Hereinafter, examples will be specifically described.

(Example 1) Bread crumbs (manufactured by 1 Mark M) were adjusted to have a moisture content of 40%, and 50g was placed in a Fernbach at 121°C for 2 hours.
It was sterilized by steaming for 0 minutes. Sterilized water was further added to this, and the water content was 50.60, 70, and 75.80'1. m
6J: After cleaning, each was inoculated with Monascus vilosus I FO-4520 in a sterile manner, and 30'C&:
: Cultured for 7 days. During this period, the pellet-shaped medium was crushed as much as possible to ensure uniform reproduction.

The five zelkovas obtained were dried with air at 70°C for 3 hours, crushed, and then added to the feed shown in Table 1 at 0.3% by weight.
In addition, as two controls, bread crumbs, which are the raw material for red yeast rice, were added to the feed.

Table 1 (weight%) 22, O io,.

3.5 1.2 1.0 O215 3,0 0,03 Ingredients Casein lard Mineral mixture Vitamin mixture Salt Choline chloride Cellulose Trisaccharide manufactured in Example 59.12 Each of these feeds was fed for 20 weeks in the negative 0 Spontaneous Hypertension/) (SHR) 6 dogs were given free access to distilled water, and 3
The animals were kept for weeks, and blood pressure was measured once a week.

As a result, as shown in Figure 1, the moisture content was 60%, 70%,
The red malt of the present invention produced at 75% is additive-free and 80%
There was a marked difference in the blood pressure lowering effect between the water content of koji and the blood pressure lowering effect was particularly about twice as high as that of koji made with normal water content of 50%.

(Example 2) 100 parts by weight of strong wheat flour (hereinafter simply referred to as parts) and
Add 32 parts of water to a two-screw extruder (Wer-ner&P
C-37 manufactured by Fleiderer Co., Ltd., and extruded and expanded at a screw rotation rate of 300 rpm, a barrel temperature of 120°C, an outlet temperature of 120°C, and an outlet pressure of 10 kg/C-. This was cut into a length of about 13 erri, put into a food grinder (Mikawa 1m Seisakusho, model 18RT37), and ground to a particle size of 1-7 mm, dried to a moisture content of 13%, and used for red yeast rice. A wheat medium was obtained.

As in Example 1, the water content was 5O, 60, and
Monascus vilosus XFO-4520 was inoculated and cultured for 6B.

The five types of red yeast rice obtained were added to 0.3 wt % feed as in Example 1, allowed to be freely taken by SHH, and blood pressure was measured. ) The present invention makes it possible to enhance the blood pressure-lowering effect of red yeast rice using a simple method of adjusting the moisture content of the culture medium using processed wheat products. A similar effect can be expected with the addition of a small amount, and the flavor is therefore significantly improved, making it suitable for use as a raw material for various functional foods.

[Brief explanation of drawings]

Claims (1)

[Claims] A method for producing wheat red malt, which is characterized in that processed wheat flour whose moisture content has been adjusted to 60 to 75% is used as a raw material for making malt, and Monascus bacteria are inoculated and propagated therein.