Increasing the taste and bioactivities of pre-germinated brown rice sake-lees

2016 Fiscal Year Final Research Report

• Project/Area Number: 26750033
• Research Category: Grant-in-Aid for Young Scientists (B)
• Allocation Type: Multi-year Fund
• Research Field: Eating habits
• Research Institution: Nagano Prefectural College
• Principal Investigator: Kogiso Kana 長野県短期大学, その他部局等, 准教授 (30435284)
• Research Collaborator: OKAZAKI Mitsuo 信州大学, 繊維学部, 名誉教授 ; FURUTA Kazumasa
• Project Period (FY): 2014-04-01 – 2017-03-31
• Keywords: 減塩 / 塩味発現 / 機能性 / ACE阻害活性 / ポリフェノール / 抗酸化活性 / 簡易検索法 / 発芽玄米酒粕

Outline of Final Research Achievements

Pre-germinated brown rice sake-lees is the strained lees from the sake which made the pre-germinated brown rice ferment. This sake-lees was added to the bread dough and tended to increase the "saltiness" of the bread. As a result of various studies, it was suggested that a part of the organic acid in the sake-lees was involved in the saltiness expression when baked in wheat flour. As a result of having substituted the sake-lees for 10% of the flour, only 24% of the salt was necessary for adequate taste. We conducted an active oxygen scavenging activity study and an ACE inhibitory activity study about the sake-lees. The active oxygen scavenging ability was 33.5 mg/ml with an IC50 level by mixture base conversion. The ACE inhibitory activity was 0.15 mg/ml with an IC50 level. We were able to establish a simple search method of these active ingredients.

Free Research Field

食品科学