KR100404067B1 - Red Barley Containing Organic Selenium and A Producing Method Thereof - Google Patents

Abstract

The present invention is to increase the solid fermentation of selenium-containing red yeast bacteria, including the step of increasing the barley rice, and then obtaining a seed culture medium of the selenium-containing red yeast bacterium, inoculating the cultured barley rice, and then sterilizing and drying It relates to a method of manufacturing publicity rice through. Promoted rice produced by the present invention has an antioxidant ability of 1,970 times of natural vitamin E, delayed aging of humans, improved immune function, increased sexual function, promoted the excretion of heavy metals in vitro, and the formation of organic selenium known as carcinogens. It was confirmed that the physiological function was improved by culturing hongguk bacteria, and the content of monacoline-K, which is excellent in pigmentation performance and blood cholesterol lowering, was increased. In addition, the powder obtained by pulverizing the promotional rice prepared in accordance with the present invention in 20 to 200 mesh may be usefully used as a powdered pigment additive in baking, noodles, noodles and the like.

Description

Red Barley Containing Organic Selenium and A Producing Method Thereof}

The present invention relates to a method for producing promotional rice through solid fermentation of S. aureus-containing bacteria, specifically, ① added barley rice 1 to 2.5 times the total weight of water, and then adjust the pH to 3 to 4 Swelling, dehydrating and cooking at 95 to 110 ° C., ② medium containing 1 to 3% by weight of barley rice powder, 0.1 to 1.0% by weight of glucose, 0.1 to 1.0% by weight of yeast extract and 0.01 to 0.06% by weight of dicalcium phosphate (pH 3 to 4) was inoculated with 1 to 10% (w / v) hongguk, start incubation at 30 to 40 ℃ and added to the final concentration of selenium 10 to 50 ppm at 30 to 40 hours , Incubating for 2.5 to 6.5 days to obtain a seed culture of S. aureus-containing Bacillus sp., And ③ inoculating 1% to 10% (w / v) of the total weight of Bacillus seed cultured in the electroplated barley rice. , 3 to 28 to 38 ℃ After culturing for 6 days, the present invention relates to a method for producing red barley rice through solid fermentation of selenium-containing red yeast bacteria, including sterilization and drying.

Barley (or barley rice) contains a variety of vitamins, inorganic ingredients, and essential amino acids that are likely to be lacking in Koreans who prefer to eat or prefer only rice, which is an essential alkaline food for stressful modern people. It contains 7 times more rice and 2 times more wheat, which promotes bowel movements and is effective for preventing constipation and skin care.It is reported to be rich in beta-glucan, a kind of soluble dietary fiber (Nyman, University of Lund, Sweden). Ph.D. et al. 1984; Food Analysis Table, Rural Development Administration, 1981. As can be seen from the above, barley (barley rice) is a useful grain that can contribute to the promotion of national health without the economic burden at a price that is generally more nutritious than rice and half the price of rice.

On the other hand, in case of Japonica-based rice cultivated in Korea, it is hard to stick to each other after steaming in solid culture because of high gluten content than southern Indica-based rice, and it is difficult to work together but barley rice has low stickiness. It does have features.

Red yeast rice refers to a solid culture obtained by inoculating red yeast bacteria containing Monascus sp. Strains into suitable grains. Pigment production and various physiological characteristics of red yeast rice have long been found in China, Japan and Taiwan. It is used in the manufacture of alcoholic beverages and foods as a brewing koji, coloring, flavoring agent, etc. Recently, the blood pressure lowering substances produced by them in Japan and health foods using hyperlipidemia treatment substances are sold. Characteristics of Red Rice and Its Use, Japan, Food Science 32: 35-42, 1993). Therefore, studies are being actively conducted to utilize red yeast rice as a functional food or food and pharmaceutical material.

In the conventional research on red yeast rice, the method for producing dyes produced by red yeast bacteria is Korean Patent Registration No. 1980-1444, in which the mutant Monascus strain is inoculated and cultured in a liquid medium for optimized pigment production of carbon and nitrogen sources, Method of manufacturing Korean Patent Publication No. 1994-9335, inoculate strains of the genus Monascus on starch to prepare starch red yeast, and then to add red pepper powder and other additives to prepare kochujang. 1996-9890.

However, the above methods disclose examples of the method of preparing and refining pigments by liquid culture of red yeast bacteria or processed foods, and mention of physiological functions such as blood pressure lowering substances and hyperlipidemia treating substances other than pigments are mentioned. none.

Recently, research has been actively conducted on pigment production and their physiological functions using Hongguk bacteria in Japan, China, etc. In Korea, many pharmaceutical companies import and sell the whole amount of raw materials expressing these physiological functions from China or Japan. There is a situation.

However, there have been no reports on the production of barley rice and solid fermentation method using red yeast bacteria, and it is currently manufactured in China by the traditional method using tenacious rice of southern Indica type, and then powdered and sold for coloring. Doing.

In addition, although domestic venture firms are using Japonica rice for trial production using traditional Chinese methods, it is still in its infancy, and there is a lack of facilities and academic research on full-scale mass production. Due to the high price and the characteristics of japonica rice, it takes more than 12 days to incubate, which makes it less competitive than foreign production.

Therefore, in addition to the pigmentation ability of red yeast bacteria, the antioxidant power is 1,970 times that of natural vitamin E, delaying aging in humans, improving immune function, increasing sexual function, promoting the excretion of heavy metals in vitro, and promoting organic selenium. Hakkarainen, J., Bioavailability of selenium, Norw. J. Agri. Sci. 65, Suppl 11: 21-35, 1993) were accumulated in red yeast bacteria, and then inoculated and cultured with barley rice to promote physiological functions. If manufactured, it will greatly contribute to the promotion of public health.

Therefore, the present inventors have made intensive studies to develop a method for producing promotional rice using Hongguk bacteria containing various physiological functions. ① After adding 1 to 2.5 times the total weight of water to barley rice, the pH is set to 3-4. Adjusting to swell, dehydrating and steaming at 95 to 110 ° C; ② barley rice powder 1 to 3% by weight, glucose 0.1 to 1.0% by weight, yeast extract 0.1 to 1.0% by weight and dibasic calcium phosphate 0.01 to 0.06% by weight in the medium (pH 3 to 4) 1 to 10% ( w / v), incubated at 30 to 40 ° C., added at a final concentration of 10 to 50 ppm of selenium at 30 to 40 hours, and then cultured for 2.5 to 6.5 days to induce the Obtaining a culture medium for spawn; And ③ inoculate the electrolyzed barley rice with the obtained seed culture medium at 1 to 10% (w / v) of the total weight, and incubate at 28 to 38 ° C. for 3 to 6 days, followed by sterilization and drying. As a result of the production of promotional rice through, the present invention was completed by confirming the excellent pigment production performance of the electric promotional rice, containing a high concentration of Monacholine-K, the incubation time is reduced to 1/2 than the prior art.

After all, the main object of the present invention is to provide a method for producing promotional rice through solid fermentation of S. aureus bacteria containing selenium.

Another object of the present invention is to provide a promotional rice produced by the electric manufacturing method.

The present invention relates to a method for producing promotional rice through solid fermentation of red yeast fungi containing selenium, which is inoculated with fermented red rice fungus cultured using selenium-containing medium to fermented barley rice, followed by fermentation. It is about a method.

Hereinafter, the present invention will be described in more detail by dividing the process.

Step 1: increase barley rice

Barley rice is added with 1 to 2.5 times the total weight of water, followed by swelling by adjusting the pH to 3 to 4, followed by dehydration and cooking at 95 to 110 ° C., wherein the pH adjustment is conventionally used in the art. The acid or alkali used may be used, but it is preferable to use glacial acetic acid, and the cooking is performed for 40 to 80 minutes.

Second Step: Obtained S. Korean Bacteria Culture with Selenium

1 to 10% (w) red yeast bacteria in medium (pH 3 to 4) consisting of 1 to 3% by weight of barley rice powder, 0.1 to 1.0% by weight of glucose, 0.1 to 1.0% by weight of yeast extract and 0.01 to 0.06% by weight of dicalcium phosphate / v) inoculated, start incubation at 30 to 40 ℃, added to the final concentration of selenium 10 to 50ppm at 30 to 40 hours, and then incubated for 2.5 to 6.5 days to spawn seeds of S. aureus Obtain a culture solution for the preparation: In this case, the red yeast bacterium may use a pigment producing strain commonly used in the art, but it is preferable to use a Monascus sp. Strain, so that selenium is added to the medium at the beginning of the culture. and FIG but is preferably added using a sodium selenite (NaSeO ₃₎ to the second 30 to 40 hours from the initiation of culture. Cultivation is carried out at 30 to 40 ° C. for 4 to 8 days.

Third Step: Production of PR Rice

Inoculated at 1-10% (w / v) of the total weight of the seed broth obtained in the electrolyzed barley rice, incubated for 3 to 6 days at 28 to 38 ℃, then sterilized and dried to prepare a promotional rice At this time, sterilization is carried out by steam heating for 30 minutes in the range of 70 to 80 ℃, and drying is hot air dried at 70 to 80 ℃ for 6 hours so that the final moisture content of 8 to 13%. The produced promotional rice may be additionally ground and used as a powdered pigment additive in baking, noodles, and noodles.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only to specifically describe the present invention, it will be apparent to those skilled in the art that the scope of the present invention is not limited by these examples. In addition, in the examples of the present invention, selenium was added 30 to 40 hours after the start of the start of the seed culture, but it will be obvious that the addition of the selenium to the medium at the beginning of the culture is included in the scope of the present invention.

Example: Preparation of PR Rice through Solid Fermentation

(1) Barley Rice

Raw materials for manufacturing barley rice are washed with water to remove foreign substances, and then washed with water, and then 1.5 to 2.0 times of water is added, the pH is adjusted to 3 to 4 using glacial acetic acid, soaked for 1 hour at room temperature, and then swelled. The steaming condition was increased for 60 minutes at, and the steaming conditions were adjusted according to the type and condition of barley rice. After cooking, the barley rice is cooled to 35 ° C at room temperature.

(2) Obtaining S. aureus culture medium for spawn containing Selenium

A condensed Erlenmeyer flask with a volume of 2,000 ml, consisting of 2.0% by weight of barley rice powder, 0.5% by weight of glucose, 0.5% by weight of yeast extract, and 0.03% by weight of dicalcium phosphate, and added 500 ml of liquid medium adjusted to pH 3-4. The strains of the genus E. monascus were inoculated and incubated, and then inoculated and incubated at 10% (w / v) in a 30-l fermenter containing 20 l of the culture medium under the same conditions. Culture conditions were pH 3 to 4, aeration rate 0.5 (volume / liquid volume / minute), temperature was incubated for 6 days at 30 ℃ to 40 ℃, sodium selenite (NaSeO ₃ , Duksan Chemical Co., Ltd.) was added to the concentration of 30ppm was accumulated in the cells of the strain of the genus Monascus was used as a culture medium for the fermentation of solid fermentation.

(3) production of promotional rice

Inoculated 4% (w / v) of the seed culture medium of the genus Monascus obtained in the previous Example (2) to the barley rice, which was increased in the previous example, was incubated for 4 to 5 days at 30 to 35 ℃, 70 Promoted rice was prepared by sterilization by steam heating at -80 ° C. for 30 minutes, and drying by hot air at 70-80 ° C. for 6 hours so that the final moisture content was 8-13%.

Comparative Example: Preparation of Red Rice Using Selenium-Containing Red Strains

Red rice was prepared in the same manner as in the previous example, except that rice was used instead of barley rice.

Experimental Example 1: Comparison of Pigmentation and Physiological Functions of PR Rice and Red Rice of the Present Invention

In order to measure the pigmentation performance of the promotional rice and red rice prepared in the above Examples and Comparative Examples, the cultured promotional rice and red rice were dried in a dryer at 50 to 80 ℃, respectively, and then powdered in a mill. 1 g of the solution was taken and added to 50 ml of 95% alcohol solution, stirred in the stirrer for about 2 minutes and then left for 15 minutes. Then, the cells and solids were removed by filtration with a filter paper (Whatman NO. 6), and the absorbance was measured at 500 nm with an absorbance spectrometer (SHIMADZU, UV1601), and this was expressed as the amount of red pigment (Table 1).

In order to measure the Monacholine-K content of PR and red rice prepared in the above Examples and Comparative Examples, 0.5 g of PR rice was dissolved in 50 ml of 75% ethanol and extracted for 60 minutes, followed by 0.1% phosphoric acid solution. A 75% methanol solvent was used as the elution solvent, and analyzed using HPLC (high performanance liquid chromatography) under a condition of absorbance of 237 nm, C ₁₈ column, and elution rate of 1.0 ml / min. Monacholine-K content of PR rice was 0.04% (Table 1).

In order to measure the selenium content of the promotional rice and red rice prepared in the above Examples and Comparative Examples, the diaminobenzidine method (Diaminobenzidine) was used. The prepared red barley and red rice were washed three times with brine and three times with distilled water, and then pulverized, and then ultrasonically pulverized at 30 kHz for 10 minutes to completely destroy the bacteria in Monascus. 1.0 ml of the electrolytic solution was taken, 2N hydrochloric acid was added, completely hydrolyzed, and centrifuged to analyze the supernatant (Table 1). As shown in Table 1, the incubation time of barley rice was reduced to 1/2 compared to rice, it was confirmed that the pigment generating ability and the content of Monacholine-K more than four times.

Experimental Example 2: Effect of Hongguk Solid Fermentation

In the production method of the promotional rice of the present invention, in order to confirm the effect of increasing the production of physiological functional substances through the solid fermentation of hongguk bacteria, the strain of the genus Monascus fermented with the culture conditions of Example 2 and the promotional rice of the previous embodiment Pigmentation performance, monacholine-K content and selenium content of the fermentation broth were measured in the same manner as in Experimental Example 1 (Table 2). As shown in Table 2, promoted rice through the solid fermentation of the present invention, despite the short fermentation period compared to the fermentation broth of the pure liquid cultured Monascus strain, the pigment production performance, Monacholine-K and selenium content is very excellent. I could confirm it.

From the above results, the promotional rice produced through the solid fermentation of the selenium-containing red yeast bacterium of the present invention is excellent in the content of physiological functional substances, monacholine-K and selenium, and will contribute to the improvement of national health, and the pigment production performance is Since it is superior to the liquid fermentation of red yeast bacteria, it may be widely used as an food coloring additive.

As described above and proved in detail above, the present invention is to increase the barley rice, and then to obtain a culture medium for the seedlings of S. aureus containing S. barley, inoculated in the electric steamed barley rice, followed by sterilization and drying process It relates to a method for producing barley rice. Promoted rice produced by the present invention has an antioxidant ability of 1,970 times of natural vitamin E, delayed aging of humans, improved immune function, increased sexual function, promoted the excretion of heavy metals in vitro, and the formation of organic selenium known as carcinogens. It was confirmed that the physiological function was improved by culturing hongguk bacteria, and the content of monacoline-K, which is excellent in pigmentation performance and blood cholesterol lowering, was increased. In addition, the powder obtained by pulverizing the promotional rice prepared in accordance with the present invention in 20 to 200 mesh may be usefully used as a powdered pigment additive in baking, noodles, noodles and the like.

Claims (6)

Promoted rice containing organic selenium having an organic selenium content of 15 to 30 ppm. In the method of producing an organic selenium-containing promotional rice of claim 1, (i) adding 1 to 2.5 parts by weight of water to 1 part of barley rice, swelling by adjusting the pH to 3 to 4, then dehydrating and steaming at 95 to 110 ° C; (Ii) 1 to 10 red peppers in medium (pH 3 to 4) consisting of 1 to 3% by weight of barley rice powder, 0.1 to 1.0% by weight of glucose, 0.1 to 1.0% by weight of yeast extract and 0.01 to 0.06% by weight of dicalcium phosphate percentages were inoculated with (w / v) initiating a culture at 30~40 ℃ and the inorganic selenium is added such that the final concentration of the second 10~50ppm 30-40 hours, then were incubated for yugitae selenium 2.5~6.5 il Obtaining a culture medium for seedlings containing red yeast bacteria; And (Iii) inoculating 1% to 10% (w / v) of the seed broth culture solution obtained in the cooked barley rice at 3 to 6 days at 28 to 38 ° C; Yugitae method for producing a selenium-containing Red barley through solid fermentation of a selenium-containing yugitae honggukgyun comprising a. The method of claim 2, The inorganic selenium is sodium selenite (NaSeO ₃ ) characterized in that the organic selenium-containing organic selenium-promoted rice through the solid fermentation of red yeast bacteria containing. The method of claim 2 or 3, The hongguk bacillus is Monascus sp. ( Monascus sp.) A method for producing organic selenium-containing promotional rice through solid fermentation of honggukyun containing organic selenium, characterized in that the strain. delete delete