JPH07330643A - Method for forming inositol - Google Patents

Abstract

PURPOSE:To obtain inositol to be added to beverages and used, by using rice bran in the presence of water under mild conditions without depending upon a severe condition of high-pressure hydrolysis. CONSTITUTION:Rice bran is preferably treated with KOJI in the presence of water and subjected to formation treatment while maintaining the treated rice bran at 30-80 deg.C, preferably 30-70 deg.C to give the objective inositol. Preferably inositol is further treated with active carbon. Inositol is added to fruit juice beverages, vegetable beverages, nutrient beverages, refreshing beverages and fermented beverages (preferably refined rice wine and wine) and used.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing inositol from rice bran, a natural inositol-rich liquid obtained thereby, and use thereof.

[0002]

2. Description of the Related Art Inositol is a substance that is treated as a kind of vitamins because it is synthesized in the body but cannot synthesize the required amount. In general, inositol is known to have physiologically active actions such as prevention of cirrhosis and fatty liver, prevention of arteriosclerosis, and action of promoting growth, and it is an important function for living organisms used in multivitamin preparations, liver enhancers, etc. It is one of the substances with the property.

Inositol is a constituent of phytin, and rice bran contains a very large amount of phytin, about 10%. Therefore, industrially, inositol is produced by hydrolyzing rice bran under pressure with dilute sulfuric acid to produce inositol, and an inositol product is produced through a purification step ("Kagaku Daijiten 1" Kyoritsu, p.679-). 680 (Sho 42-9-
10)).

[0004]

SUMMARY OF THE INVENTION An object of the present invention is to develop a method for producing inositol under mild conditions without relying on the conventional extreme conditions of high pressure hydrolysis.

[0005]

[Means for Solving the Problems] In order to achieve the above-mentioned object, the present invention has conducted a study from various directions, and as a result, when a rice bran suspension obtained by adding water to rice bran was left overnight, inositol was obtained. We obtained a useful new finding that As a result of further research, it was found that the production amount increases when koji is added, and that the production amount further increases when heated, and based on these useful new findings, it was finally completed.

The rice bran used as a raw material in the present invention is
This refers to a crushed product of pericarp, seed coat and starch layer, which is a by-product when brown rice is refined into white rice, and includes all red bran, white bran and other bran. As the water which is the other raw material, all water such as well water, tap water, other brewing water, deionized water, mineral water and distilled water can be appropriately used.

In the present invention, water is added to rice bran,
If rice bran is kept for a certain period of time in the presence of water, inositol will be produced. The production of inositol is further enhanced by adding koji and further enhanced by heating.

As is clear from the examples described later, it is sufficient to generate inositol by maintaining the rice bran suspension at room temperature for 5 hours or longer, for example, overnight. When heated, the production is further increased, for example, 30 to 80 ° C., preferably 4
It may be heated to 0 to 70 ° C, more preferably 50 to 60
The effect is further enhanced by heating to ℃. Moreover, you may stir as needed.

The ratio of rice bran to water is such that the desired proportion is achieved when the water ratio to rice bran is about 50 to 2000%, but the invention is not limited to this range. As will be apparent from the later description, when the water ratio is increased, the inositol concentration decreases, but the total inositol yield increases, and when the water ratio is the same, by adding koji, the inositol concentration and total inositol concentration are increased. The yield also increases. Therefore, the water proportion may be appropriately selected depending on the temperature, the presence or absence of koji, and the like, and may deviate from the above range.

As described above, and as is clear from the examples below, the use of koji further enhances the inositol-producing effect. As koji, rice koji, barley koji, soybean koji, sake koji, amazake koji, miso koji, soy sauce koji and other kojis can all be used. In addition, commercially available koji can also be used as appropriate.

The liquid thus obtained is a natural inositol-rich liquid containing a large amount of natural inositol. In this way, inositol can be obtained, but if necessary, it can be concentrated and purified by a conventional method to obtain a purified inositol.

Further, in the present invention, a high-content liquid as it is or concentrated or made into a paste as needed without using purified inositol, and added to various beverages as crude inositol to be used, and various beverages fortified with inositol are used. It can be manufactured. In this case, if the high content liquid is subjected to activated carbon treatment or ion exchange treatment as needed, inositol can be fortified without impairing the original texture and flavor of the beverage.

In the present invention, the beverage means all types of beverages including fermented beverages, non-fermented beverages, alcoholic beverages, non-alcoholic beverages and carbonated beverages.

As the beverage, fruit juice beverage; vegetable juice beverage; green juice beverage; nutritional beverage containing various nutritional supplements; wolfberry, pearl barley,
All types of beverages such as health drinks derived from Dokudami, aloe, etc .; tea drinks such as green tea, black tea, oolong tea; soft drinks such as ramune, cider, ginger ale, and cola are included.

In addition, the present invention also includes various fermented drinks such as sake, wine, amazake and vinegar. The natural inositol-rich liquid may be added to these beverages at any time during the production process, or may be added to the product after the production process is completed. Therefore,
According to the present invention, it is possible to enhance inositol not only to brewed liquor but also to distilled liquor.

Hereinafter, the present invention will be described in more detail with reference to examples.

[0017]

[Example 1: Examination of temperature] A rice bran suspension was prepared by adding 30 g of rice bran and 300 ml of ion-exchanged water (water ratio 1000%) to an Erlenmeyer flask. Rice bran suspension at 20 ℃ overnight, 40
℃ overnight, 55 ℃ overnight, 70 ℃ overnight, boiling 30 minutes, 120
Each was kept warm at 15 ° C for 15 minutes. No. After filtering through 2 filter papers, inositol was measured by a bioassay method. The results obtained are shown in Table 1 below.

[0018]

[Table 1]

As is clear from the above results, inositol is produced at any temperature, but the filterability, filtrate yield, inositol concentration, and total inositol yield are all 40 to 40%.
Among 70 ° C, the best temperature was around 55 ° C.

[0020]

[Example 2: Examination of water ratio on rice bran] The amount of inositol produced by the difference in water ratio on rice bran was examined. 200, 300, 400, 500, 700
Ion-exchanged water was added so as to be 1000%. That is, 60, 90, 120 of ion-exchanged water is added to 30 g of rice bran,
150, 210 and 300 ml were added and the mixture was kept at 55 ° C. overnight. No. It filtered with 2 filter paper and measured the inositol.
The results obtained are shown in Table 2 below.

[0021]

[Table 2]

As is clear from the above results, the inositol concentration decreased as the water ratio increased, but the total inositol yield increased.

[0023]

[Example 3: Effect of adding koji] In order to examine the effect of adding koji, the water ratio was kept constant at 500% and the amount of koji was 1 for rice bran.
It was changed to 0, 20, 30, 50, 100%. That is, 150 ml of water was added to 30 g of rice bran and koji was added to 3, 6
9, 15, and 30 g were added and the mixture was kept at 55 ° C. overnight. No.
It filtered with 2 filter paper and measured the inositol. The results obtained are shown in Table 3 below as Table 3.

[0024]

[Table 3]

As is clear from the above results, as the amount of koji added increased, the concentration of inositol in the filtrate and the total yield of inositol increased dramatically. The filtrate yield increased slightly. As a result, the effect of adding koji was clearly confirmed.

[0026]

[Example 4: Utilization for sake brewing] A small amount of the solution E of Example 3 was used to examine utilization for sake. The method was the same as in Example 3 except that normal sake mash prepared with 200 g of total rice was used.
40 ml of the liquid prepared in the same manner as the liquid E was added. The time of addition to the mash was the time of distilling, during fermentation (6th day mash), and 2 days before the upper tank (13th day mash). The results obtained are shown in Table 4 below.

[0027]

[Table 4]

As is clear from the above results, by adding the natural inositol-rich liquid (the rice bran saccharified liquid obtained in E of Example 3), the sake with a dramatically increased inositol content compared to the control sake was added. Was produced. The sake brewed at the time of distilling or added on the 6th day had a slightly higher acidity, a lower amino acid content, and a slightly higher degree of coloring than the control. Although there was a slight sensuality in the flavor, there was no significant difference from the control. When the rice bran saccharified solution added to the mash was treated with activated carbon in advance, the sensory evaluation of the sake was not different from that of the control.

[0029]

Example 5: Utilization in beverages Using the liquid E of Example 3, a juice-based beverage was produced as shown in Table 5 below. In the present embodiment, the formulation using orange juice was shown as an example, but as the base fruit juice, commonly known ones such as grape, apple and grapefruit can be used. Further, the saccharified rice bran solution can be used as it is, but if it is treated with activated carbon in advance, the flavor of the saccharified rice bran solution is suppressed and the beverage is made to take advantage of the characteristics of fruit juice.

[0030]

[Table 5]

[0031]

INDUSTRIAL APPLICABILITY According to the present invention, inositol can be produced from rice bran under mild conditions without using a radical means such as high-pressure hydrolysis. Further, the natural inositol-rich liquid according to the present invention can be added to and utilized in various beverages.

─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. ⁶ Identification code Office reference number FI technical display location C12P 7/18 9548-4B

Claims (9)

[Claims] 1. A method for producing inositol, which comprises producing inositol from rice bran in the presence of water. 2. A method for producing inositol, which comprises inducing inositol by treating rice bran with koji in the presence of water. 3. The production process is performed while keeping the temperature at 30 to 80 ° C., preferably 40 to 70 ° C.
Alternatively, the method according to claim 2. 4. The method according to claim 1, further comprising activated carbon treatment. 5. A natural inositol-enriched liquid obtained by the method according to any one of claims 1 to 4. 6. A beverage comprising the liquid containing a high content of natural inositol according to claim 5. 7. The beverage according to claim 6, wherein the beverage is a fruit juice beverage, a vegetable juice beverage, a nutritional beverage, and / or a soft drink. 8. The beverage according to claim 6, wherein the beverage is a fermented beverage. 9. The beverage according to claim 8, wherein the fermented beverage is sake or wine.