JPH10127252A - Production of fermented lactic acid solution - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce a fermented lactic acid solution having excellent flavor scarcely feeling a rice bran odor by fermenting a fermenting raw material solution containing a rice bran component with a Lactobacillus and fermenting with a microorganism belonging to genus Flavobacterium. SOLUTION: A fermenting raw material solution prepared from a raw material containing a rice bran component is subjected to a primary fermentation by inoculating a Lactobacillus. The resultant primary fermented solution is subjected to a secondary fermentation by inoculating a microorganism belonging to genus Flavobacterium. The fermented lactic acid solution eliminates a rice bran odor and generates a flavor like as a fruit odor, and generation of the flavor like as the fruit odor is increased by subjecting the primary fermented solution to the secondary fermentation by adding an alcohol and/or a fatty acid.

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 a lactic acid fermentation liquor from a raw material containing a rice bran component. More specifically, the present invention relates to a method for producing a lactic acid fermentation liquor having a good flavor, from which bran odor is sufficiently removed. Related to manufacturing method.

[0002]

2. Description of the Related Art Rice is eaten as a staple food not only in Japan but also widely in Asia. Currently, white rice, which is generally eaten, is obtained by polishing brown rice to remove rice bran of about 8% by weight. For this reason, a large amount of rice bran is produced as a by-product.

[0003] Rice bran is composed of peel, seed coat, aleurone layer, part of endosperm and germ, and the peel and seed coat contain a large amount of mainly vitamins, and the aleurone layer is formed by germination of rice grains and rice. Contains essential nutrients for growth (including enzymes), and
The germ is the first part of life, where the buds, which are the first testimony of growth, emerge, where all nutrients are embedded. Therefore, rice bran contains various vitamins (“Rice Encyclopedia of Rice”, edited by the Association of Agricultural and Mountain Fishing Villages, 19
It is rich in essential amino acids such as lysine and other essential amino acids (issued on January 20, 1991, p. 220) (see "Fourth Edition Japanese Food Composition Table", published by Women's Nutrition University Press, January 1994). Have been.

[0004] As described above, rice bran is very rich in nutrients, but has a unique color, unpleasant odor, bitterness, and garasy taste.
Due to their indigestibility, some of them are only crushed or used as feed, and most are discarded.
Although brown rice contains a rice bran component that is rich in nutrients, a dedicated rice cooker is required, and the texture of the obtained rice is ragged, so that it is currently not eaten much.

[0005] Attempts have been made to use such rich rice bran and brown rice for versatile food and drink. For example, Japanese Patent Application Laid-Open No. 60-94057 discloses a method for producing a rice bran lactic acid bacterium beverage in which red bran and medium-white bran are mixed with water, decomposed with a liquefying enzyme and a saccharifying enzyme, and the supernatant is used for lactic acid fermentation. Is disclosed.

Further, Japanese Patent Application Laid-Open No. Hei 8-5195 by the present applicant
In No. 5, after adding water to rice bran and / or brown rice, liquefied amylase is added and heat-treated, starch is decomposed and liquefied to a certain extent in advance, and cellulase, protease, liquefied Amylase and saccharified amylase are added for further enzymatic treatment, and then the treated liquid is centrifuged or filtered to remove the oil and fat portion, and then inoculated with lactic acid bacteria and fermented to contain abundant water-soluble vitamins A method for producing a lactic acid fermentation liquor is disclosed.

[0007]

However, rice bran has a unique bran odor, and it is difficult to completely remove the bran odor by lactic acid fermentation. For example, Japanese Patent Laid-Open No. 60-94057. Also, the method disclosed in JP-A-8-51955 could not sufficiently remove the bran odor. As described above, when using rice bran or brown rice containing a rice bran component as a food material, it is difficult to obtain a product having a good flavor, and this has been a bottleneck in the effective use of rice bran.

[0008] The present invention has been made in view of the above problems, and an object thereof is to provide a method for producing a lactic acid fermentation liquor having a good flavor with almost no smell of bran from a raw material containing a rice bran component. Is to do.

[0009]

Means for Solving the Problems The present inventors focused on the strong odor generating ability of a bacterium (Flavobacterium) belonging to the genus Flavobacteriumu, which is known as a putrefactive bacterium. When inoculated and fermented, it was found that the odor generated by flavobacteria was converted to a good odor, and the present invention was completed.

That is, a first aspect of the present invention is a step of inoculating a fermentation raw material liquid prepared from a raw material containing a rice bran component with a lactic acid bacterium for primary fermentation, and adding the obtained primary fermentation liquid to the genus Flavobacterium. And inducing secondary fermentation by inoculating a microorganism belonging to the lactic acid fermentation solution.

[0011] A second aspect of the present invention provides the method for producing a lactic acid fermentation liquor according to the first aspect, wherein an alcohol and / or a fatty acid is added to the primary fermentation liquor and the secondary fermentation is performed. It is.

A third aspect of the present invention provides a method for producing a lactic acid fermentation liquor according to the second aspect, wherein the alcohol has 2 to 10 carbon atoms.

A fourth aspect of the present invention is to provide a method for producing a lactic acid fermentation broth according to the second or third aspect, wherein the fatty acid has 1 to 24 carbon atoms.

According to a fifth aspect of the present invention, there is provided the method for producing a lactic acid fermentation liquor according to any one of the second to fourth aspects, wherein the amount of the alcohol added to the primary fermentation liquor is 0.001 to 3% by weight. Is what you do.

A sixth aspect of the present invention provides a method for producing a lactic acid fermentation liquor according to any one of the second to fifth aspects, wherein the amount of the fatty acid added to the primary fermentation liquor is 0.001 to 3% by weight. Things.

According to a seventh aspect of the present invention, in any one of the first to sixth aspects, after adding water to the raw material containing the rice bran component, a liquefied amylase is added thereto, followed by heat treatment to liquefy the starch in advance. A step of adding at least one selected from liquefied amylase, cellulase, protease and saccharified amylase to the treatment liquid and subjecting the treatment liquid to an enzymatic treatment, and centrifuging or filtering the treatment liquid to remove an oil portion. The present invention provides a method for producing a lactic acid fermentation liquid for preparing the fermentation raw material liquid by the above steps.

An eighth aspect of the present invention is the method according to any one of the first to sixth aspects, wherein water is added to the raw material containing the rice bran component, the mixture is stirred, and then centrifuged or filtered to obtain an extract. The method for sterilizing the extract provides a method for producing a lactic acid fermentation liquid for preparing the fermentation raw material liquid.

According to the first aspect of the present invention, a lactic acid bacterium is inoculated into a fermentation raw material liquid prepared from a raw material containing a rice bran component to perform primary fermentation, and then the microorganisms belonging to the genus Flavobacterium are added to the primary fermentation liquid. (Hereinafter referred to as "flavo bacteria")
Inoculation and secondary fermentation completely eliminate the rice bran odor, generate an aroma such as fruit odor, and obtain a nutrient-rich lactic acid fermented liquid having a good flavor.

According to a second aspect of the present invention, alcohol and / or
Alternatively, by performing secondary fermentation by flavobacteria by adding a fatty acid, generation of an aroma such as the above-mentioned fruit odor can be enhanced, and a lactic acid fermented liquid having a better flavor can be obtained.

According to the third aspect of the present invention, by using an alcohol having 2 to 10 carbon atoms as the alcohol, the above-mentioned fragrance enhancing effect can be enhanced.

According to the fourth aspect of the present invention, the use of a fatty acid having 1 to 24 carbon atoms can enhance the above-mentioned aroma enhancing effect.

According to the fifth aspect of the present invention, the amount of alcohol added during the secondary fermentation is set to 0.001 to 3% by weight,
The fragrance enhancing effect can be enhanced.

According to the sixth aspect of the present invention, the above-mentioned aroma enhancing effect can be enhanced by adjusting the amount of the fatty acid added during the secondary fermentation to 0.001 to 3% by weight.

According to the seventh aspect of the present invention, an extract obtained by enzymatically treating a raw material containing a rice bran component is used, so that a lactic acid fermentation liquor containing vitamins and the like more abundantly can be obtained.

According to the eighth aspect of the present invention, the extract obtained by adding water to the raw material containing the rice bran component is used as a fermentation raw material liquid. Lactic acid fermentation liquid can be obtained.

[0026]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail with reference to preferred embodiments. In the present invention, as a raw material containing a rice bran component, for example, rice bran, brown rice flour and the like are preferably used. As the rice bran, ordinary rice bran including a rice seed coat, an aleurone layer, a germ and the like, which is removed in the process of polishing brown rice to white rice, can be used as it is. Further, as the brown rice powder, brown rice obtained by pulverizing brown rice can be used. It is preferable to use fresh rice bran and brown rice flour.

In the present invention, rice bran, brown rice flour and the like containing a rice bran component are used as main raw materials, but wheat bran, corn hulls, okara and the like can be added as auxiliary raw materials. The mixing ratio of these auxiliary raw materials is preferably 1 to 50% by weight based on the whole raw materials.

In the present invention, first, a fermentation raw material liquid is prepared by adding water to the raw material containing the rice bran component and extracting nutrients. As this preparation method, for example, the following method is preferably adopted.

One preferable method for preparing a fermentation raw material liquid is a first step in which starch is preliminarily liquefied by adding water to a rice bran component-containing raw material, then adding a liquefied amylase and performing a heat treatment. A second step in which at least one selected from liquefied amylase, cellulase, protease and saccharified amylase is added to the treatment liquid to perform an enzyme treatment, and a centrifugation or filtration of the treatment liquid to remove an oil portion. And a third step of obtaining a fermentation raw material liquid.

In the first step, the amount of water added to the raw material containing the rice bran component is preferably 0.5 to 100 times by weight. As the liquefied amylase, α-amylase is preferably used. Heat treatment should be 3 until 10-90 ° C
It is preferred to heat slowly over about 60 minutes and then continue boiling for 2 to 30 minutes. By this treatment, the starch in the raw material is gelatinized, decomposed to a certain extent and liquefied, and gelatinization in the subsequent step is prevented.

In the second step, cellulase degrades the cell wall of the bran tissue, and protease degrades the protein. Further, the starch liquefied in the first step is saccharified into glucose or the like by the saccharifying amylase.
As the saccharifying amylase, glucoamylase is preferably used. In the second step, liquefied amylase and saccharified amylase may be used in combination to decompose. In addition, since all of these enzymes are commercially available, they can be appropriately selected and used from them.

The enzyme treatment in the second step may be performed by selecting the amount of addition, temperature, pH and time according to each enzyme. If the treatment conditions are the same, the enzyme treatment can be performed simultaneously. In addition, one or two or more kinds may be sequentially added, and the treatment may be performed in two or more parts. JP-A-8-51
As shown in No. 955, the amount of various vitamins is increased by this enzyme treatment.

In the third step, the oils and fats are removed by centrifugation or filtration. For example, by centrifugation, the upper layer composed of the oil and fat portion can be removed because the lower layer composed of the water-insoluble precipitate, the upper layer composed of the aqueous solution, and the uppermost layer composed of the oil and fat portion can be removed. In this way,
By removing the fat and oil component, it is possible to prevent the fat and oil component from being decomposed and oxidized to a bran odor, putrefaction odor, and poisoning during lactic acid fermentation performed in the next step. The lower layer sediment and the upper layer aqueous solution are subjected to the next lactic acid fermentation in a mixed state, and then the sediment can be removed.At this stage, the sediment is also removed, and the brown transparent liquid is removed. More preferably, only the aqueous solution of lactic acid is subjected to lactic acid fermentation. The precipitate is composed of dietary fiber, and can be used as a functional food.

The fermentation raw material liquid obtained by the above method may be added, if necessary, with saccharides such as hexoses, pentasaccharides, and disaccharides.

Another preferred method for preparing the fermentation raw material liquid is to add water to the rice bran component-containing raw material, stir the mixture, and then filter or centrifuge to obtain an extract.
It comprises a step of adding saccharides to the extract and a step of sterilizing the extract.

In the above method, first, water or warm water is added to the raw material containing the rice bran component, the mixture is stirred, and the solid content is removed by filtration or centrifugation to obtain an extract. When using warm water, the temperature is preferably from 50 to 100 ° C, and more preferably using boiling water. The amount of water or hot water added is preferably such that the amount of the raw material containing the rice bran component is 1 to 50% by weight. The stirring and immersion time is preferably about 0.1 to 5 minutes when using warm water, and about 0.1 to 5 minutes when using water.
About 5 to 3 hours are preferable. In addition, centrifugation is 5000 rp.
m or more.

Next, saccharides are added to the obtained extract.
The added amount of saccharide is preferably 0.1 to 10.0% by weight, and 0.5 to
6.0% by weight is more preferred. If the amount of saccharide added is less than 0.1% by weight, the fermentative power of the lactic acid bacterium is weakened during lactic acid fermentation, and if it exceeds 10.0% by weight, metabolic inhibition (catabolic repression) by saccharides and their degradation products is caused. There's a problem. In addition, glucose is particularly preferable as the saccharide. By using glucose, the fermentation power can be further increased as compared with other saccharides.

[0038] In addition to the saccharides, vitamins, enzymes and the like may be added to the above-mentioned extract, if necessary. Also,
After adding sugars to the extract, the pH of the extract is adjusted to 3.5 to 8.0.
It is preferable to adjust to. The pH can be adjusted by, for example, adding an appropriate amount of an acid or an alkali. When the pH of the extract is out of the above range, the fermentation by lactic acid bacteria performed later cannot be sufficiently performed.

It is preferable that the fermentation raw material liquid thus obtained is sterilized by a known means before being used for the subsequent lactic acid fermentation. The sterilization is performed by, for example, placing in an autoclave or the like and treating at 120 to 130 ° C. for about 5 to 20 minutes.

In the present invention, lactic acid bacteria used in the primary fermentation include Lactobacillus bifidus (Lactobaci
llus bifidus), Lactobacillus acidophilus (Lac
tobacillus acidophilus), but also Streptococcus faecalis.
s), Lactobacillus bulgaricus (Lactobacillus bu
lgaricus), Lactobacillus San Francisco (Lact
obacillus sanfrancisco), Lactobacillus casei
(Lactobacillus casei), Streptomyces lactis and the like can also be used. These can be used alone or in combination of two or more. The selection of these lactic acid bacteria can change the taste, aroma, nutrients, etc. of the final fermented liquid. In addition, all of these lactic acid bacteria are known bacteria and can be easily obtained.

These lactic acid bacteria are pre-cultured,
It is preferably added to the main culture solution. For example, after culturing at 30 to 40 ° C. for about 7 days using a milk medium or the like, this is further cultured in a medium consisting of 0.8% by weight of glucose, 0.8% by weight of yeast extract, and 0.7% by weight of lactose,
Incubate at 4040 ° C. for 2 days to obtain a preculture. Then, it is preferable to add 1 to 20% by weight of the preculture to the main culture.

Then, after using the above fermentation raw material liquid as a main culture liquid and adding lactic acid bacteria, fermentation is carried out according to a conventional method. The culture medium is preferably a stationary culture, but other methods such as stirring and shaking culture and aeration culture are also possible. Culture conditions are 30-40
It is preferable to set the temperature to about 3 to 10 days at a temperature of 0 ° C.

The fermented raw material liquid prepared from the raw material containing the rice bran component is subjected to lactic acid fermentation to increase the amount of various vitamins, particularly nicotinic acid or nicotinamide, pantothenic acid, pyridoxine (vitamin B ₆ ), thiamine (Vitamin B ₁ ), riboflavin (vitamin B ₂ )
It increases remarkably (see JP-A-8-51955).

In the present invention, the above-mentioned primary fermentation broth is further inoculated with flavobacteria to perform secondary fermentation. At this time, by adding an alcohol and / or a fatty acid to the primary fermentation liquid and performing the secondary fermentation, a better aroma can be generated.

The alcohol is preferably an alcohol having 2 to 10 carbon atoms, particularly preferably at least one selected from isopropanol, isoamyl alcohol, isobutanol, n-butanol and ethanol. The amount of alcohol added is preferably 0.001 to 3% by weight based on the primary fermentation liquor. If the amount is less than 0.001% by weight, the effect of alcohol addition is poor, and if it exceeds 3% by weight, fermentation may be adversely affected.

As the fatty acid, a fatty acid having 1 to 24 carbon atoms is preferable, and at least one selected from propionic acid and myristic acid is particularly preferable. The amount of fatty acid added
0.001 to 3% by weight based on the primary fermentation liquor is preferable,
At less than 1% by weight, the effect of adding fatty acids is poor, and 3% by weight
If it exceeds, the fermentation may be adversely affected.

Further, sugars such as glucose may be added to the primary fermentation liquid in order to promote secondary fermentation.

As the flavobacterium, various microorganisms belonging to the genus Flavobacterium and having an aroma-generating ability can be used. For example, Flavobacterium meningosepticum IFO 12535
Strain, Flavobacterium lutessense
m Lutescens) IFO 3085 strain, Flavobacterium Okeanokoites IFO 125
36 strains are preferably used. These flavobacteria are all microorganisms that can be easily obtained by those skilled in the art (“INSTITUTE FOR FERMENTATION OSAKA LIST OF CULTU”).
RERS ", EIGHTH EDITION, VOL. I, 1988, Fermentation Research Institute, p. 72).

Flavobacteria include, for example, polypeptone / 5 g, glucose / 5 g, K ₂ PO ₄ /0.7 g, M
_{gSO 4 · 7H 2 O / 0.01g} , MnSO 4 · 6H 2
100 ml of distilled water was added to O / 0.005 g and KH ₂ PO ₄ /0.2 g to adjust the pH to 7 to 150 ml, which was inoculated into a preculture medium obtained by sterilization.
It is preferable to pre-culture at about 5 ° C. for about 2 days before adding to the primary fermentation broth. In this case, the amount of the preculture liquid added to the primary fermentation liquid is preferably about 5% by volume. After inoculating the primary fermentation liquor with the flavobacteria in this way, the lactic acid fermentation liquor of the present invention can be obtained by static culturing, preferably at 25 ° C. for about 2 to 10 days. In addition, this lactic acid fermentation liquor, if necessary, heat sterilization, centrifugation,
Means such as filtration may be applied.

The lactic acid fermented liquor of the present invention thus obtained is
It can be taken as a beverage as it is, and in that case, it can be diluted as needed, or can be taken by adding saccharides, various flavors, coloring agents, taste components, gelling agents, various juices, and the like. The fermented liquid of rice bran lactic acid can also be used by adding it to other foods such as rice and bread, food materials and the like.

[0051]

【Example】

Example 1 (1) Preparation of primary fermentation broth A fresh rice bran was added with water five times its weight, and then 0.1% by weight of the rice bran of α-amylase “Uniase BM8”
0 ”(trade name, manufactured by Yakult Honsha Co., Ltd.), stirred, heated to 90 ° C. over 20 minutes, and then boiled for 10 minutes.
Hold for minutes.

After completion of the heating, the mixture was cooled to 50 ° C., and α-amylase “Uniase BM80” (trade name, manufactured by Yakult Honsha Co., Ltd.) and glucoamylase “Uniase 30” (trade name, 0.5% by weight based on rice bran, respectively) And Yakult Honsha Co., Ltd.) and cellulase "Cellulase Onozuka 3"
S "(trade name, manufactured by Yakult Honsha Co., Ltd.) and 0.4% by weight of rice bran protease" Punchase NP-
2 "(trade name, manufactured by Yakult Honsha Co., Ltd.), and the mixture was subjected to an enzyme treatment in a constant temperature oven at 50 ° C. with stirring for 24 hours.

Next, the obtained enzyme-treated solution was cooled to 5 ° C. or lower, centrifuged at 4 ° C. and 5000 rpm, and the uppermost oil and fat portion and the lower layer sediment portion were separated and removed to obtain a brownish brown color. A clear solution was obtained.

Next, 1 L (liter) of the obtained solution was added.
The mixture was dispensed in a 200 ml Erlenmeyer flask at a rate of 200 ml, and after plugging with cotton, autoclaved at 120 ° C. for 15 minutes. This is used as a fermentation raw material liquid.

On the other hand, Lactobacillus acidophilus,
After culturing Lactobacillus bifidus and Streptococcus faecalis respectively at 35 to 40 ° C. for about 7 days using a milk medium or the like, the platinum loop is further added to glucose.
The cells were cultured in a medium consisting of 0.8% by weight, 0.8% by weight of yeast extract, and 0.7% by weight of lactose, and cultured at 35 to 40 ° C. for 2 days to obtain three types of precultured liquids.

Each of the three precultures was added to the above lactic acid fermentation main culture at a ratio of 5% by weight to obtain
Fermentation was performed at 8 ° C. for 8 days to obtain three kinds of fermented liquids.

With the progress of fermentation, a part of the culture solution was collected at 0 hours, 32 hours, 80 hours, 144 hours, and 192 hours of culturing, and nicotinic acid, pantothenic acid, pyridoxine (vitamin B ₆ ), thiamine (Vitamin B ₁ ) and riboflavin (vitamin B ₂ ) content were analyzed.

Analytical determination was performed using a liquid chromatograph (manufactured by Shimadzu Corporation, detector: ultraviolet spectrophotometer SPD)
-6A (210 nm), column: SIMPACK CLC-ODS
[M] (4.6 × 250 nm, 40 ° C.) and 1.2 mM as a solvent
9: 1 mixture of sodium octasulfonate in 0.1 M phosphate buffer (pH 2.1) and acetonitrile (flow rate
1.5 ml / min). Table 1 shows the results.

[0059]

[Table 1]

From the results shown in Table 1, it can be seen that various vitamins are significantly increased with the progress of lactic acid fermentation.

(2) Preparation of Secondary Fermentation Liquid Next, 60 ml of each of the three types of lactic acid fermentation liquid (primary fermentation liquid) obtained above was taken, and 7.5 g of glucose, 0.075 g of alcohol, 0.075 fatty acid
g, 90 ml of distilled water was added to adjust the pH to 5.8 to a total volume of 150 ml, and the mixture was placed in a sterilized 300 ml flask to obtain a main culture solution for secondary fermentation.

The alcohol used was one selected from isopropanol, isoamyl alcohol, isobutanol, n-butanol, and ethanol, and the fatty acid used was propionic acid or myristic acid.

Further, in order to observe the effect of adding alcohol and fatty acid, without adding fatty acid, no alcohol was added, or various alcohols were added, propionic acid was added as a fatty acid, and no alcohol was added or various alcohols were added. An alcohol was added, myristic acid was added as a fatty acid, no alcohol was added, or various alcohols were added.

As the flavobacteria, Flavobacterium meningosepticum is used.
osepticum) IFO 12535 strain, Flavobacterium lutescens IFO 3085 strain, Flavovacterium Ok
eanokoites) IFO 12536 strain was used. In addition, although the test result mentioned later shows the test result when using Flavobacterium meningo septicum for convenience, the same result was obtained also when using other two flavobacteria. .

Prior to the secondary fermentation, polypeptone / 5
g, glucose / 5g, K ₂ PO ₄ /0.7g,MgS
_{O 4 · 7H 2 O / 0.01g} , MnSO 4 · 6H 2 O /
0.005 g, KH ₂ PO ₄ /0.2 g, distilled water 10
0 ml was added to adjust the pH to 7 to 150 ml, which was added to a 300 ml flask and sterilized to prepare a preculture medium. One platinum loop of the above-mentioned flavobacterium was added to this preculture medium, and the culture was carried out at 25 ° C for 2 days to obtain a preculture liquid.

Then, the above-mentioned pre-culture solution was added to 150 ml of the various main culture solutions prepared by the above method in a 5% volume (7.5 m).
1) and incubated at 25 ° C. for 10 days.

(3) Sensory test of secondary fermentation broth During the above-mentioned secondary fermentation, the culture broth was collected on day 0, day 2, day 4, day 5, day 7 and day 5, and Panelists conducted a sensory test on the quality of the scent of the culture solution and the sensitivity of the scent.

The criteria for the fragrance quality are: 1 point: garbage smell, 2 points: characteristic odor, 3 points: heavy and sticky odor, 4 points: light and sweet odor, 5 points: fruity odor The scent on day 0 of the culture was evaluated as 2 points. And
Each culture was indicated by the total score of five panelists. Therefore, the score on the 0th day of culture (without secondary fermentation) is 10 points.

The criterion for fragrance sensibility is 1
Points: Unpleasant smell, 2 points: Neither smell, 3 points:
It was evaluated as a favorite odor, and the scent on day 0 of the culture was evaluated as 2 points. Each culture was indicated by the total score of five panelists. Therefore, the score on the 0th day of culture (without secondary fermentation) is 10 points.

The results regarding the scent quality were as shown in FIG. As a result, when only various alcohols were added (A), on the second day under the addition of isopropanol, n-
On the fourth day with the addition of butanol, the score exceeded the reference value (10 points) on the fifth day with the addition of isoamyl alcohol,
Good scent (quality) results. On the other hand, when alcohol was added while propionic acid was added (B), on the second day when propionic acid was added alone, on the fourth day when isoamyl alcohol was further added, and on the fifth day when isopropanol was added. It was found that a good scent was generated. Furthermore, when the alcohol was added with myristic acid added (C), the addition of mystyric acid alone resulted in the second day, the addition of isoamyl alcohol on the fourth day, and the addition of isopropanol on the fifth day. In addition, a fermentation liquor with a good quality was obtained.

FIG. 2 shows the results regarding the favorable scent of the scent. As a result, when only various alcohols were added (A), the sensitivity was higher than the reference value on day 4 after addition of n-butanol. In addition, when various alcohols were added while propionic acid was added (B), the alcohol-free and isobutanol were added on the second day, and the isoamyl alcohol, alcohol-free, isopropanol and isobutanol were added for 4 days in this order. It was found that the addition of isopropanol and ethanol resulted in favorable sensitivity on the fifth day. Further, when various alcohols were added with myristic acid added (C), no alcohol was added and isobutanol was added on the second day, and when isobutanol, isoamyl alcohol, ethanol and n-butanol were added, 4 days in this order. It turned out that each of the eyes was favorable.

(4) Analysis of Evolved Gas Components During Secondary Fermentation In the above secondary fermentation, gas chromatography by the head space gas method was performed on the 0th, 2nd, 4th, and 5th days of the culture. In order to analyze the evolved gas components during the fermentation. The gas chromatography analyzer and conditions were as follows: detector: FID (trade name, manufactured by Shimadzu Corporation), detection temperature: 25
0 ° C, Column: PEG20M Chromosorb
WAW-DMCS (trade name, manufactured by Shimadzu Corporation), column temperature: 100 ° C., gas chromatograph: GC15A (trade name, manufactured by Shimadzu Corporation).

FIG. 3 shows the results of the measurement of the amount of ethyl acetate produced, FIG. 4 shows the results of the measurement of the amount of produced isobutyl acetate, FIG. 5 shows the results of the measurement of the amount of produced isobutyl propionate, and FIG. 7 shows the measurement results of the production amount of isobutyl isovalerate, and FIG. 8 shows the measurement results of the production amount of ethanol. In addition, ethyl acetate, isobutyl acetate, isobutyl propionate, methyl isovalerate, isobutyl isovalerate, and ethanol are all odor components.

The results of the generation of ethyl acetate in FIG. 3 show that when no fatty acid was added (A), ethanol and isoamyl alcohol were added, and when propionic acid was added (B), isopropyl alcohol and n-butanol were added.
The production is increasing.

The results of the generation of isobutyl acetate shown in FIG. 4 show that the amount of production increased when isobutanol was added in each of the cases where no fatty acid was added (A), propionic acid was added (B), and myristic acid was added (C). doing.

The results of the generation of isobutyl propionate in FIG. 5 show that when no fatty acid was added (A), isobutanol, isopropyl alcohol, ethanol and isoamyl alcohol were added, and when propionic acid was added (B), isobutanol and isopropyl alcohol were added. , Isoamyl alcohol and n-butanol, and the amount of myristic acid added (C) increases when n-butanol, isoamyl alcohol, ethanol and isopropyl alcohol are added.

The results of the generation of methyl isovalerate in FIG.
In the case where no fatty acid is added (A), ethanol, isopropyl alcohol and isoamyl alcohol are added. In the case where propionic acid is added (B), all alcohols except ethanol are added. In the case where myristic acid is added (C),
When all the alcohols are added, the amount produced increases.

The results of the generation of isobutyl isovalerate shown in FIG. 7 show that the addition of fatty acid (A) increases the amount of addition of isoamyl alcohol, ethanol, and isopropyl alcohol, and the addition of propionic acid (B) particularly remarkable. In the case of adding myristic acid (C), the amount of production increased when isoamyl alcohol, isobutanol, and n-butanol were added.

In the generation results of ethanol in FIG. 8, the amount of production increased under all the conditions of addition of fatty acids and alcohols.

As described above, the generation of the aroma gas can be achieved by adding only a fatty acid or an alcohol alone, and it is not always necessary to use a combination of the fatty acid and the alcohol. However, a fatty acid such as propionic acid and myristic acid and various alcohols can be used. It can be seen that, by variously selecting and using the above, a plurality of different aroma gases are generated, and fermented liquids having different aromas can be obtained.

For example, when isopropyl alcohol and propionic acid are added, a sweet scent of apple odor and pineapple odor are mixed, and when isobutanol and mystyric acid are added, a mixed pineapple odor-like fruit odor is obtained.
It has a refreshing scent, and when isoamyl alcohol and propionic acid are added, the odor is fruity and light and sweet.

It was also found that changing the above fatty acid to another fatty acid, for example, acetic acid, caproic acid, butyric acid, etc., produced a further different scent.

(5) Examination of Safety Ten rats were fed a solid feed for rats freely, and were bred by freely ingesting an aqueous solution obtained by diluting the primary fermentation solution obtained in the above (1) to 1/3. And weight gain was measured over time. For comparison, the body weight gain was also measured for the group in which distilled water was freely taken. FIG. 9 shows the result. The body weight was represented by the average value and the standard deviation of the above 10 animals.

As shown in FIG. 9, even when the primary fermentation broth (rice bran lactic acid fermentation broth) was given, no toxicity was shown, and normal and normal growth was observed.

Next, a solid feed for rats was freely given to 10 rats, and the secondary fermented broth obtained in the above (2) (propionic acid was added as a fatty acid, and no alcohol was added) for 10 days. An aqueous solution obtained by diluting the following fermentation) to 1/3 was freely fed and bred, and the weight gain was measured over time. For comparison, the body weight gain was also measured for the group in which distilled water was freely taken. The result is shown in FIG. The body weight was represented by the average value and the standard deviation of the above 10 animals.

During the breeding period, daily water intake was measured, and daily water intake per animal was determined over time. The result is shown in FIG.

From the results shown in FIG. 10, when the fermented broth subjected to the secondary fermentation using flavobacteria was drunk, no toxicity was shown, and normal and normal growth was observed. In addition,
In FIG. 10, the group receiving distilled water gained a little more weight, but there was no statistical difference between the two groups.

Further, as shown in FIG. 11, when the fermented liquid obtained by the secondary fermentation using the flavobacteria is drunk, the amount of water drastically increased as compared with the distilled water. It can be seen that the user prefers the fermentation liquid and drinks water.

Example 2 (1) Preparation of Various Fermentation Material Solutions (a) A five-fold amount by weight of water was added to peptone to prepare a material solution. (B) A raw material liquid was prepared by adding 5 times the amount of water by weight to the yeast extract. (C) A raw material liquid was prepared by adding 5 times by weight of water to the malt extract. (D) After pulverizing the bran, add 5 times the amount of water by weight and add α
-Add 0.1% by weight of amylase "Uniase BM80" (trade name, manufactured by Yakult Honsha Co., Ltd.) and add 9% over 20 minutes.
The mixture was heated to 0 ° C. and then boiled for 10 minutes to prepare a raw material liquid. (E) After pulverizing the beer lees, 5 times by weight of water is added,
0.1% by weight of α-amylase “Uniase BM80” (trade name, manufactured by Yakult Honsha Co., Ltd.) was added, heated to 90 ° C. over 20 minutes, and then boiled for 10 minutes to prepare a raw material liquid. (F) After crushing the rice bran, add 5 times by weight of water to obtain α-
0.1% by weight of amylase "Uniase BM80" (trade name, manufactured by Yakult Honsha Co., Ltd.) was added, and 90 minutes
C. and then boiled for 10 minutes. After cooling the treated solution, 0.2% by weight of α-amylase “Uniase BM80” (trade name, manufactured by Yakult Honsha) and glucoamylase “Uniase 30” (trade name, manufactured by Yakult Honsha) 0.3 % By weight, and 0.3% by weight of cellulase “Cellulase Onozuka 3S” (trade name, manufactured by Yakult Honsha Co., Ltd.) were added, and the mixture was subjected to an enzyme treatment at 50 ° C. for 2 days to prepare a raw material liquid. (G) The bran was treated in the same manner as in (f) to prepare a raw material liquid. (H) The soybean was treated in the same manner as in the above (f) to prepare a raw material liquid. (I) Red beans were treated in the same manner as in (f) to prepare a raw material liquid. (J) Brown rice was treated in the same manner as in (f) to prepare a raw material liquid. (K) Raw rice was prepared by treating white rice in the same manner as in (f) above. (1) A raw material liquid was prepared by treating wheat flour in the same manner as in (f) above. (M) Corn was treated in the same manner as in (f) to prepare a raw material liquid. (N) A chestnut was treated in the same manner as in (f) to prepare a raw material liquid. (O) The potato was treated in the same manner as in (f) to prepare a raw material liquid. (P) The yam was treated in the same manner as in the above (f) to prepare a raw material liquid. (Q) The sake lees was treated in the same manner as in the above (f) to prepare a raw material liquid. (R) Okara was treated in the same manner as in (f) to prepare a raw material liquid. (S) After treating rice bran in the same manner as in the above (f), a precultured solution of Lactobacillus bifidus was added to the enzyme-treated solution at a ratio of 5% by weight in the same manner as in (1) of Example 1 above. Then, the mixture was fermented at 34 to 40 ° C. for 8 days to prepare a raw material liquid. (T) The bran was treated in the same manner as in (s) to prepare a raw material liquid.

(2) Preparation of fermentation liquor by flavobacteria and sensory test: To 12 ml of each of the raw material liquids (a) to (t) obtained above,
After adding 138 ml of distilled water to 150 ml, glucose was added to adjust the sugar content to 6% with a Brix sugar meter, and further adjusted to pH 5.6. It was autoclaved for 15 minutes and sterilized.

The thus obtained main culture medium was added to Flavobacterium meningosepticum I prepared in the same manner as in Example 1, (2).
7.5 ml of the preculture of the FO 12535 strain was inoculated and incubated at 28 ° C for 1 hour.
Cultured for 0 days. Sensory tests were performed on these culture solutions, and the quality of the fragrance was determined in the same manner as in (3) of Example 1.

As a result, the one using the rice bran lactic acid fermented liquid of (s) as the raw material liquid emitted the best aroma, followed by the one using the rice bran enzyme-treated liquid of (f) as the raw material liquid, and (g) A) using the bran enzyme-treated solution as the raw material liquid and (b) using the bran lactic acid fermentation liquid as the raw material liquid emitted a good aroma. In addition, most of them emitted a good aroma such as fruit odor, but the (e) beer lees α-amylase-treated solution and (q)
In the sake lees enzyme-treated solution, no bacterial propagation was observed.

[0093]

As described above, according to the present invention,
In the fermentation raw material liquid prepared from the raw material containing rice bran component,
After inoculating lactic acid bacteria and performing primary fermentation, the primary fermentation broth is inoculated with flavobacteria and subjected to secondary fermentation, thereby completely eliminating rice bran odor and generating aroma such as fruit odor. A lactic acid fermentation liquor having a natural flavor can be obtained. This lactic acid fermentation liquor contains water-soluble plant fibers, carbohydrates, various peptides and amino acids in addition to various vitamins, so it can be used as a nutritional beverage containing various nutrients in a natural and well-balanced manner. It can be expected that lactic acid bacteria and lactic acid will improve intestinal bacterial flora. This fermented liquid can be used as a beverage as it is or by adding other components such as fruit juice, or added to foods such as cooked rice and the like, and used as a reinforcing agent for various vitamins.

[Brief description of the drawings]

BRIEF DESCRIPTION OF DRAWINGS FIG. 1 is a chart showing the results of measuring the change in fragrance quality over time with the culturing days of a secondary fermentation broth over time.

FIG. 2 is a table showing the results of measuring the change in fragrance sensitivity with the culturing days of a secondary fermentation solution over time.

FIG. 3 is a table showing the results of measuring the change in the amount of ethyl acetate produced with the culturing days of the secondary fermentation solution over time.

FIG. 4 is a chart showing the results of measuring the change in the amount of isobutyl acetate produced with the culturing days of the secondary fermentation solution over time.

FIG. 5 is a table showing the results of measuring the change in the amount of isobutyl propionate produced with the culturing days of the secondary fermentation solution over time.

FIG. 6 is a table showing the results of measuring, over time, changes in the amount of methyl isovalerate produced with the number of days of culture of the secondary fermentation broth.

FIG. 7 is a table showing the results of measuring the change in the amount of isobutyl isovalerate produced over time with the number of days of culture of the secondary fermentation broth.

FIG. 8 is a chart showing the results of measuring the change in the amount of ethanol produced with the culturing days of the secondary fermentation solution over time.

FIG. 9 is a table showing the results of time-course measurement of weight gain between a rat breeding group using a rice bran lactic acid fermented liquid (primary fermented liquid) as a drink and a rat bred group using distilled water as a drink.

FIG. 10 is a table showing the results of measuring the increase in body weight over time of a rat breeding group in which a secondary fermentation liquid by Flavobacteria was used as a drink and a rat breeding group in which distilled water was used as a drink.

FIG. 11 is a table showing the results of time-dependent measurements of the amount of water consumed per animal per day between a rat breeding group that drinks a secondary fermentation liquid by Flavobacteria as a drink and a rat breeding group that drinks distilled water. It is.

Claims (8)

[Claims] 1. A step of inoculating a lactic acid bacterium into a fermentation raw material liquid prepared from a raw material containing a rice bran component to perform primary fermentation, and inoculating the obtained primary fermentation liquid with a microorganism belonging to the genus Flavobacterium. A method for producing a lactic acid fermentation liquid, comprising the step of: 2. The method for producing a lactic acid fermentation liquor according to claim 1, wherein the secondary fermentation is performed by adding an alcohol and / or a fatty acid to the primary fermentation liquor. 3. The method according to claim 2, wherein the alcohol has 2 to 10 carbon atoms. 4. The method for producing a lactic acid fermentation liquor according to claim 2, wherein the fatty acid has 1 to 24 carbon atoms. 5. The method for producing a lactic acid fermentation liquor according to claim 2, wherein the amount of the alcohol added to the primary fermentation liquor is 0.001 to 3% by weight. 6. The method for producing a lactic acid fermentation liquor according to claim 2, wherein the amount of the fatty acid added to the primary fermentation liquor is 0.001 to 3% by weight. 7. A process in which water is added to a raw material containing rice bran component, liquefied amylase is added and heat-treated to liquefy starch in advance, and liquefied amylase, cellulase, protease and saccharification are added to the treated liquid. The fermentation raw material liquid is prepared by a step of adding at least one selected from type amylase and performing an enzyme treatment, and a step of centrifuging or filtering the treated liquid to remove an oil portion. The method for producing a lactic acid fermentation liquid according to any one of the above. 8. A step of adding water to the raw material containing the rice bran component, stirring the mixture, and then centrifuging or filtering to obtain an extract.
The method for producing a lactic acid fermentation liquid according to any one of claims 1 to 6, wherein the fermentation raw material liquid is prepared by sterilizing the extract.