KR100253695B1 - Method for preparing extract of fermented rice bran - Google Patents

Abstract

PURPOSE: Provided is a method for manufacturing rice bran fermented extract containing plenty of natural amino acids by using Saccharomyces enzymes. CONSTITUTION: The rice bran is mixed with α-amylase to be liquid. The liquified rice bran is sterilized, cooled and saccharified by adding glucoamylase. Glucose 4-12g and protease 0.005-0.025ml are added to the rice bran liquid 100ml. Saccharomyces cerevisiae IFO 2346 or IFO 0309 is inoculated to the liquid and stirred at 300-500rpm and fermented at 28-35deg.C for 54-72 hours. The rice bran fermented extract has 20% of liquid glucose and 10% of 95% ethanol.

Description

Manufacturing method of rice bran fermentation extract

The accompanying drawings are graphs showing the passage of fermentation of Saccharomyces cerevisiae IFO 2346 in microglycolysate solution according to the present invention.

The present invention relates to a method for producing a rice bran fermentation extract containing a large amount of natural amino acids using a yeast Saccharomyces genus as a raw material and a composition containing the same.

Rice bran is an agricultural by-product produced during the milling of brown rice and contains abundant amounts of lipids, B vitamins, and high-quality proteins. It is also rich in fiber and phosphorus. Table 1 shows the general components of rice bran with 14% water content.

TABLE 1

Despite the excellent nutritional value of rice bran, its use is limited to rice bran oil, feed, etc., and thus research on a wider range of industrial uses is required. In response to these demands, the present inventors produced industrial rice bran fermented extracts fermented with sake yeast using enzymatic hydrolysed saccharification solution, and examined their industrial utility. Abundant amounts of free amino acids, organic acids and fragrances Because it contains ingredients, it was developed as a natural skin moisturizer and a new type of fermented seasoning by using this fermentation extract.

The natural moisturizing factor of skin consists of 12% of amino acids and 12% of pyrrolidone carboxylic acid and 7% of urea.

In addition, sugars, organic acids, peptides and other salts make up 40%. Therefore, it can be seen that amino acid-related substances play an important role in maintaining proper moisture on the skin.

Rice bran fermentation extract is rich in amino acid group, which is the main ingredient of natural moisturizing factor, giving skin moisture and moisture. In addition to such a large amount of amino acids, significant amounts of organic acids, sugars and peptides remain in the fermented rice bran extract to maintain moisture and give a refreshing feeling to the skin.

On the other hand, the rice bran fermentation extract is produced in the fermentation process with abundant amino acids and yeast alcohol, organic acid, fusel oil, etc., can be used as a fermentation seasoning according to the addition of alcohol or sugar. That is, the rice bran fermentation extract contains sugar, alcohol, organic acid, amino acid, peptide, fragrance, etc. as its constituents, so that it can be used for the purpose of flavoring during cooking, improvement of color, improvement of color, removal of material smell, and preservation. Can be used.

The present invention is described in detail below.

Rice bran used as a raw material of the present invention contains 34-52% of available starch as a by-product produced when whitening brown rice.

Rice bran has high protein, fat, and fiber content, making it difficult to produce glucose from starch. However, the present inventors have prepared 12% total sugar and 7% reducing sugar by using fungyl α-amylase and enzyme for sake. .

In the present invention, 6 strains of Saccharomyces genus yeast were distributed by KCCM, IFO and Japan Brewing Association, and among them, strains having excellent ethanol production and free amino acid content were selected (Table 2).

TABLE 2

The yeasts used at this time are Saccharomyces cerevisiae IFO 0309, IFO 2346, Saccharomyces sake association No. 7, 9 Saccharomyces cerevisiae S-2, Saccharomyces cerevisia couro Etc. Among these yeasts, Saccharomyces cerevisiae IFO 2346 grew to 3x10 ⁸ CFU / ml after 24 hours of fermentation in rice bran, and about 4.8% of ethanol was produced after 72 hours of fermentation (figure 1). The free amino acid content of was the best (Table 2).

The microglycosylated liquid prepared by the method proposed by the present inventors contains about 1100 mg / L of free amino acid, and arginine, glycine, aspartic acid, etc. were reduced by 50% or more during fermentation, and proline, leucine, Phenylalanine, tyrosine, serine and methionine were almost unchanged, and glutamic acid, histidine and isoleucine increased significantly by 218%, 315 and 148%, respectively (Table 3).

TABLE 3

In addition, as shown in the above table, the fermentation completion liquid contains essential amino acids of the human body, such as arginine, leucine, isoleucine, lyphenylalanine, baltin, and methionine, which may be promising as additives for health drinks and health foods.

In addition, the fermentation broth contains abundant amounts of organic acids and fusel oils (Tables 4 and 5).

TABLE 4

TABLE 5

Therefore, the rice bran fermentation extract is a good combination of the taste components such as glutamic acid, organic acid and the fragrance component of the fusel oil can increase the flavor of cooking or processed food. In addition, this rice bran fermentation extract can be produced economically compared to Mirim or Cheongju.

Fermentation conditions in the preparation of rice bran fermentation extract of the present invention is preferably 300 to 500rpm, fermentation temperature 25 to 35 ℃, culture time 54 to 72 hours.

In addition, the present inventors found that the total amount of free amino acid decreased by about 30-40% during the fermentation process, and as a result of exploring various methods to improve the free amino acid content of the rice bran fermentation solution, the method of adding glucose and adding protease It was found that the free amino acid content of the fermentation broth could be greatly increased. The increase in free amino acid content of fermented rice bran by the addition of glucose supplements 4-12 g of glucose per 100 ml of rice bran-glucose solution before fermentation, so that the free amino acid in the rice bran-sugar solution is used as a carbon source by yeast. It is thought to be due to the conversion of glucose into amino acid by the amino acid biosynthetic enzyme of yeast, and the addition of small amount of protease (about 0.005 to 0.025 ml per 100 ml of microglycolysate) in the early stage of culture The increase in amino acid content is thought to be due to the fact that they help the separation of free amino acids in rice bran and the production of amino acids by yeast.

The present invention will be described in more detail with reference to the following examples.

Example 1

800 g of rice bran, 2.8 liters of tap water and 1.6 ml of alpha amylase (Fungamyl, Novo) were mixed and liquefied at 60 ° C. for 1 hour, followed by autoclaving at 121 ° C. for 30 minutes. After sterilization, the solution was cooled to 55 ° C, and 800 mg of glucoamylase (Kokulase, Sankyo Pharmaceutical Co., Ltd.) was added to saccharify for 3 hours.

This rice bran saccharification liquid contains about 11% of total sugar and 7% of reducing sugar.

Saccharomyces cerevisiae IFO 2346 strains were incubated for 72 hours without aeration at 3.8 liters of the rice bran saccharification solution in a 5 liter fermenter at an inoculation rate of 5%, agitation speed of 300 rpm, and fermentation temperature of 28 ° C.

The fermentation broth was centrifuged at 4000 rpm for 30 minutes to remove the precipitate, followed by precise filtration using a membrane filter to obtain 2.5 liter of the final fermentation extract.

The rice bran fermentation extract prepared as above was 1.1% of total sugar, 4% of ethanol, 1.4g / L of free amino acid, and the content of amino acid is shown in Table 6.

TABLE 6

Example 2

Fermentation complete solution when the flask was incubated at 28 ° C. with 10,20,30 g of glucose added to 250 ml of microglycolysate prepared by the method of Example 1 and the inoculation amount was 5% of Saccharomyces cerevisiae IFO 2346 strain. Ethanol and amino acid content of was as in Table 7.

TABLE 7

As shown in Table 7, when 10,20,30 g of glucose was added to the microglycolysate before fermentation, the content of free amino acid of rice bran extract was increased by 2.4, 2.5, and 1.2 times.

Example 3

Saccharomyces cerevisiae IF0 2346 strain was added to 4 L of the microglycolysate solution prepared in Example 1 by adding 0.2 and 1.0 ml of protease (Neutrase, Novo) 54 The ethanol and amino acid contents of the fermentation broth were as shown in Table 8 when cultured without time passage.

TABLE 8

As can be seen in Table 8, when 0.2 and 1.0 ml of protease were added to the microglycolysate before fermentation, the amino acid content of the rice bran extract increased 2.2 times.

Example 4

45% of rice bran fermentation extract prepared by the method of Examples 1, 2, and 3, sodium lauryl alcohol sulfate ester sodium salt 20%, fatty acid diethanol amide 2.5%, and a small amount of fragrance and homogenized Dishwashing detergents were prepared.

Example 5

After adding 95% alcohol ethanol to a final concentration of 7.8% in rice bran fermentation extract prepared by the method of Examples 1, 2 and 3 above, other small amount of fragrance was mixed and homogenized to prepare a high-quality natural bath.

Example 6

Fermented seasoning was prepared by adding liquid glucose (Brix 60) to a final content of 20% and 95% alcohol to a final content of 10% to rice bran fermentation extract prepared by the method of Examples 1, 2 and 3.

Claims (1)

(Twice correction) Alpha amylase was mixed with liquefied rice bran, sterilized and cooled, and glycosylated by glucoamylase. 4-12 g of glucose and 1005-0.0025 ml of protease were added to 100 ml of rice bran glycated solution. Inoculated with Saccharomyces cerevisiae IFO 2346 or Saccharomyces cerevisiae IFO 0309 and fermented under conditions of agitation speed of 300 to 500 rpm, fermentation temperature of 28 to 35 ° C and fermentation time of 54 to 72 hours. Method of producing rice bran fermentation extract, characterized in that.