KR100558760B1 - Method for preparing brewing vinegar intensified by a gaba ingredient and method for preparing brewing vinegar tea intensified by a gaba ingredient - Google Patents

Abstract

The present invention relates to a method for producing germinated brown rice with enhanced GABA component and a method for producing a germinated brown rice tea with enhanced GABA component, and more particularly, by immersing brown rice in immersion liquid to germinate The process of preparing brown germinated brown rice tea with enhanced Gaba ingredients using the method of preparing germinated brown rice with enhanced Gaba ingredients and germinated brown rice with enhanced Gaba ingredients, as well as slow browning during storage at room temperature. It is about a method.

The method for producing germinated brown rice with enhanced GABA component according to the present invention includes a germination process for immersing brown rice in an immersion liquid which is continuously supplied with air and maintained at a temperature of 19 ° C. to 21 ° C. for 120 to 168 hours. It includes a washing step of washing the germinated brown rice, and a drying step of drying the washed germinated brown rice until the water content is 12% to 14%.

In addition, the manufacturing method of the germinated brown rice tea reinforced with GABA component according to the present invention, the roasting step of heating the germinated brown rice with enhanced GABA component into a blower hot air at 220 ℃ for about 120 seconds, and 1 liter of water on the basis of Roasted germinated brown rice 20g to 30g in water, characterized in that it comprises a tea boiling step of taking out the germinated brown rice at a temperature before the water boils.

Germinated Brown Rice, Gaba, Gamma Amino Butyrate

Description

METHOD FOR PREPARING BREWING VINEGAR INTENSIFIED BY A GABA INGREDIENT AND METHOD FOR PREPARING BREWING VINEGAR TEA INTENSIFIED BY A GABA INGREDIENT}

1 is a flow chart illustrating a method for preparing germinated brown rice with enhanced GABA component according to an embodiment of the present invention.

Figure 2 is a flow chart showing a method of manufacturing germinated brown rice tea reinforced with GABA component according to an embodiment of the present invention

The present invention relates to a method for producing germinated brown rice with enhanced GABA component and a method for producing a germinated brown rice tea with enhanced GABA component, and more particularly, by immersing brown rice in immersion liquid to germinate The process of preparing brown germinated brown rice tea with enhanced Gaba ingredients using the method of preparing germinated brown rice with enhanced Gaba ingredients and germinated brown rice with enhanced Gaba ingredients, as well as slow browning during storage at room temperature. It is about a method.

Brown rice is made up of rice bran, pear and endosperm consisting of rinds, seed and stratum corneum. Brown rice is richer in fat, protein, vitamins B1 and B2, and is about twice as much as dietary fiber compared to white rice, and also has a high content of various minerals such as calcium and iron. However, brown rice has a disadvantage in that it is difficult to cook due to the low water absorption rate and the amount of hydrolyzate due to the wax layer present in the rind, and the texture of the rice is hard, resulting in low taste. For this reason, the taste is better than white rice, nutrients are not digested and absorbed sufficiently, and it is difficult to cook, so the spread of brown rice is not popular. In order to solve such a problem, a method of removing the wax layer of brown rice, giving a change in hydration and tissue properties of brown rice by a superheated steam process, or germinating brown rice is used. In particular, the germination of brown rice is known to soften the tissue to improve the texture as well as to activate various functional components (gammaamino butyric acid, phytic acid, tcotrienol, dietary fiber, etc.) during the germination process. Accordingly, the demand for germinated brown rice as a functional health food has recently increased. 'Gava content increased germination food and its manufacturing method' disclosed in Korean Patent Laid-Open No. 2001-0074615, 'Function of functional germinated brown rice using Hongguk' disclosed in Korean Patent Laid-Open No. 2002-0070241, Republic of Korea 'Method of producing germinated brown rice using ionized water' disclosed in Korean Patent Publication No. 2002-0084041, 'Method of producing germinated brown rice' disclosed in Korean Patent Publication No. 2003-0043495, and Korean Patent Laid-Open Publication No. 2002-0004519 The germination of brown rice is an example of this trend.

On the other hand, gamma aminobutyric acid (γ-aminobutryc acid, GABA, GABA), which is activated during germination of brown rice, is a non-protein amino acid that is widely distributed in the flora and fauna, and in animals, it is the major suppression of the central nervous system such as the brain or spinal cord. Known as the Inhivitory Neurotransmitter. Gaba is involved in many physiological controls. Animals activate the blood flow in the brain and increase the oxygen supply to the brain to promote the metabolism of brain cells, reduce triglycerides in the blood and improve liver function, such as prevention of high blood pressure. As it is known to be effective in preventing adult diseases, interest in GABA as a functional food material as well as GABA as a medicine is increasing. Cereal germinated food with increased Gaba content and its manufacturing method disclosed in Korean Patent Application Laid-Open No. 2001-0074615 and 'Cultivation method of functional germinated brown rice using red rice' disclosed in Korean Patent Laid-Open No. 2002-0070241 Is an example of interest in Gaba.

The present invention, as the functional food as described above, in order to obtain germinated brown rice with enhanced GABA ingredients, as the brown rice germinates, the GABA ingredients are not only activated as much as possible, but the appearance quality is excellent and the GABA ingredients are slowly changed during storage at room temperature. It is an object to provide a method for producing germinated brown rice.

Another object of the present invention is to provide a method for preparing a germinated brown rice tea, which is easy to drink and has a functional function, by using the germinated brown rice with the enhanced GABA component.

The method for producing germinated brown rice with enhanced GABA component according to the present invention for achieving the above object, 120 hours to 168 hours in an immersion liquid which is continuously supplied with air and maintained at a temperature of 19 ℃ to 21 ℃ It is characterized in that it comprises a germination process for immersing and germinating, a washing step for washing the germinated brown rice, and a drying process for drying the washed germinated brown rice until the water content is 12% to 14%.

In addition, the method for producing germinated brown rice with enhanced Gaba component according to the present invention is characterized in that the immersion liquid is replaced every 12 hours in the germination process.

In addition, the method for producing germinated brown rice with enhanced Gaba component according to the present invention is characterized in that in the drying step, the germinated brown rice is stirred every 12 hours.

In addition, the manufacturing method of the germinated brown rice tea with enhanced GABA component according to the present invention, the roasting step of heating the germinated brown rice with enhanced GABA component into a blower hot air at 220 ℃ for about 120 seconds, and based on 1 liter of water Roasted germinated brown rice 20g to 30g in water, characterized in that it comprises a tea boiling step of taking out the germinated brown rice at a temperature before the water boils.

In addition, according to the present invention, the method for preparing germinated brown rice tea with enhanced GABA component is characterized in that the temperature before boiling the water is about 90 ° C. in the tea boiling step.

First, with reference to the drawings will be described a method for producing a germinated brown rice with enhanced GABA component and a method for producing a germinated brown tea with enhanced GABA component.

1 is a flowchart illustrating a method of preparing germinated brown rice with enhanced GABA components according to an embodiment of the present invention.

Referring to the drawings, the method of manufacturing germinated brown rice with enhanced GABA component according to an embodiment of the present invention is a raw material preparation step (S11), germination step (S12), washing step (S13), drying step (S14), And a packaging step (S15).

The raw material brown rice preparation step (S11) is a step of selecting and selecting the raw rice to produce brown rice.

The germination step (S12) is a process of germinating brown rice by immersing the brown rice in the immersion liquid continuously supplied to the air and maintained at a temperature of 20 ± 1 ℃ for 120 hours to 168 hours. In the present invention, 'immersion liquid' means 'water' in which brown rice is soaked so as to germinate in a state in which brown rice is soaked. The immersion liquid is accommodated inside the immersion machine to maintain a constant temperature. Brown rice germinates in a immersion solution at a low temperature of 20 ± 1 ℃. Therefore, germinated brown rice germinated under the above conditions has better appearance quality than the germinated brown rice germinated in the air at a relatively high temperature of 32 ° C., and brown change occurs slowly at room temperature storage. On the other hand, the supply of air to the immersion liquid is made through falling water. That is, air is supplied to the immersion liquid by circulating the immersion liquid with a circulation pump and dropping the air into the immersion liquid. It was found that the immersion time for immersing the brown rice in the immersion liquid has a sufficient time to sufficiently activate the Gaba component, which is preferably set to 120 hours or more through the following implementation. In particular, in the germination step (S12) it is preferable to replace the immersion liquid every 12 hours. This is to prevent germination of brown rice or decay of germinated brown rice by harmful microorganisms by eluting the germination inhibitor substance or a substance in brown rice which harmful microorganisms can use during dipping.

The washing step (S13) is a step of washing the germinated brown rice with water.

The drying step (S14) is a step of air drying the washed germinated brown rice without heating the temperature until the moisture content is 12% to 14%. In the drying step (S14) it is preferable to stir germinated brown rice at intervals of 12 hours in the middle of drying the germinated brown rice. Thereby, not only the moisture content of germinated brown rice is maintained evenly, but also it is possible to suppress the occurrence of mold during drying.

The packaging step (S15) is a step of removing the foreign matter from the germinated brown rice with the enhanced GABA component and packaging with a packaging container made of high density film paper.

2 is a flowchart illustrating a method of manufacturing germinated brown rice tea having enhanced GABA component according to an embodiment of the present invention.

Referring to the drawings, the method for producing germinated brown rice tea with enhanced GABA components according to an embodiment of the present invention includes a roasting step (S21), a tea boiling step (S22), and a packaging step (S23).

The roasting step (S21) is a step of heating about 120 seconds by injecting germinated brown rice with enhanced GABA components into a blower type hot air fan at 220 ° C. As described below, the content of the Gaba component does not change significantly even after the roasting process. In particular, the germinated brown rice tea enhanced by the GABA component prepared by the manufacturing method according to an embodiment of the present invention was evaluated to be the best when roasted for about 120 seconds.

Tea boiling step (S22) is a step of taking out the germinated brown rice at a temperature before boiling water by putting 20g to 30g roasted brown rice in water based on 1L of water. When the water temperature rises above the boiling temperature (100 ° C.), the starch dissolved in the germinated brown rice begins to dissolve and damages the flavor of the germinated brown tea, so the roasted germinated brown rice is preferably taken out when the water is heated to 90 ° C.

The packaging step (S23) is a step of packaging the germinated brown tea in a packaging container.

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

<Example 1>

1. Materials and Methods

① Brown rice was used as a material.

② The materials were soaked in a 10 ° C immersion solution for 240 hours, a 20 ° C immersion solution for 120 hours, and a 30 ° C immersion solution for 80 hours so that the integration temperature was 100 ° C. Got brown rice.

③ The Gaba component content of germinated brown rice germinated under each condition was carried out through the following steps using brewed vinegar as the extraction solvent.

Stage 1 ; 10 g of germinated and dried germinated brown rice is added to 100 ml of brine vinegar having an acidity of 6.5 ± 0.5% and soaked at 25 ° C. for 3 days to obtain respective liquid samples.

2 step; To 0.2 ml of each of the liquid samples, a mixture of methanol: chloroform: water (12: 5: 3) is added and mixed.

3 step; Each of the liquid sample and each of the mixtures of the mixed solution were centrifuged first (12000 × g, 15 min, 4 ° C.) to obtain each of the aqueous solution layers containing Gaba components.

4 steps; A mixture of chloroform: water (3: 5) was added to each of the centrifuged precipitates, and the remaining Gaba components were extracted secondarily, followed by second centrifugation to obtain an aqueous solution layer containing the Gaba components.

5 levels; The supernatants obtained by primary and secondary centrifugation are combined and freeze dried.

6 steps; The content of each sample obtained by dissolving each of the freeze-dried materials in 0.1 mg of water and then filtering with a 0.45 μm PVDF filter (Millipore) is analyzed.

(C) The equipment used to analyze the samples obtained in (A) and (B) is shown in Table 1.

model name manufacturer Temperature accuracy of columm oven Range and accuracy of reactor temperature tubing material Waters 2690 Waters 0.1 ℃ Room temperature, 0.1 ℃ stainless steel

2. Results and Summary

Table 2 shows that brown rice was immersed in 10 ° C immersion liquid for 240 hours, 20 ° C immersion liquid for 120 hours, and 30 ° C immersion liquid for 80 hours, and then germinated for 24 hours in an air at 32 ° C. It is a summary of the content ratio of Gaba component of brown rice. Referring to Table 2, in the case of germinated brown rice, the soaking temperature was set to 20 ° C and the soaking temperature was set to 100 ° C. It can be seen that the content ratio of is relatively high.

Sample type Treatment condition Content ratio of GABA component Immersion temperature Immersion time Germination temperature Germination time Brown rice 10 ℃ 240hr 32 ℃ 24hr One 20 ℃ 120 hr 32 ℃ 24hr 1.8 30 ℃ 80hr 32 ℃ 24hr 1.3

Example 2

1. Materials and Methods

① Brown rice was used as a material.

(2) Germinated brown rice was germinated in a state in which the brown rice was immersed for 96 hours, 120 hours, and 144 hours, respectively, in an immersion liquid in which the temperature was maintained at 20 ° C. and air continuously supplied by falling water.

③ As a control, the material was immersed for 48 hours in an immersion liquid maintained at 20 ° C. and not supplied with air, and then germinated brown rice was germinated for 24 hours in an atmosphere of 20 ° C. and 24 hours in an atmosphere of 32 ° C., respectively. Germinated brown rice was immersed in an immersion liquid maintained at 20 ° C. and not supplied with air for 120 hours, and then germinated in air at 32 ° C. for 24 hours.

In addition, as another control, the brown rice was immersed in an immersion liquid maintained at 20 ° C. and not supplied with air for 120 hours.

④ Gaba component content measurement of germinated brown rice and brown rice obtained in ② and ③ was carried out in the same manner as in Example 1.

2. Results and Summary

Table 3 summarizes the Gabba content (mg) for 100 g of brown and germinated brown rice for each treatment condition. Referring to Table 3, it was found that the GABA content of brown rice and germinated brown rice treated with dipping was higher than brown rice without any treatment. In addition, it can be seen that the content of Gava component increases as the soaking time of brown rice is increased both when the brown rice is immersed in the immersion liquid and then germinated in the atmosphere and when the brown rice is germinated in the immersion liquid. On the other hand, the germinated brown rice germinated in the state where the temperature is maintained at 20 ° C. and immersed in the air supplying immersion 120 hours is maintained at 20 ° C., and the sensitization temperature is immersed in the immersion liquid not supplying the air After immersion treatment in an immersion liquid maintained at 20 ° C. and not supplied with air for 120 hours, it was found to contain significantly more Gava components than germinated brown rice germinated in air at 32 ° C. for 24 hours. In addition, after maintaining the temperature at 20 ℃ and 120 hours immersed in an immersion liquid that is not supplied with air and the temperature is maintained at 20 ℃ and immersed in an immersion liquid that does not supply air for 120 hours in the atmosphere of 32 ℃ There was little difference in Gab content between germinated brown rice which germinated for 24 hours.

 Sample Type Treatment status and processing conditions (blank is not applicable)  Gab content (mmg / 100g) Immersion temperature Immersion time Air supply during immersion Germination in the air Germination temperature Germination time    Brown rice 4.9 20 ℃ 48hr 20 ℃ 24hr 11.8 32 ℃ 24hr 15.3 96hr Air supply by falling water 48 120 hr 19.6 32 ℃ 24hr 19.4 Air supply by falling water 86 144hr Air supply by falling water 95 168 hr Air supply by falling water 130

<Example 3>

1. Materials and Methods

① Brown rice was used as a material.

② Germinated brown rice was maintained at 20 ℃ for 120 hours in dipping solution continuously supplied with air by falling water and then germinated in air at 32 ℃ for 24 hours.

③ Put a part of germinated brown rice in a household heating type heater of about 220 ℃ heated 90 seconds, 120 seconds, 150 seconds to obtain roasted brown rice.

④ 20g ~ 30g roasted brown rice per 1000ml of water and heat the water to get the germinated brown rice when the water temperature is about 90 ℃ to take out the germinated brown rice.

2. Results and Cleanup

Table 4 summarizes the Gabba content (mg) for each 100 g of roasted germinated brown rice and germinated brown rice obtained by placing the germinated brown rice in a household heating heater at about 220 ° C. and heating for 120 seconds. Referring to Table 4, it can be seen that the difference in the content of the GABA component of germinated brown rice and roasted germinated brown rice is not so large that the destruction of the GABA component rarely occurs when roasted for use as the tea.

Rice varieties Treatment condition Gab content (mg / 100g) Immersion temperature Immersion time Germination temperature Germination time Germinated brown rice 20 ℃ 120 hr 32 ℃ 24hr 19.4 Roasted Germinated Brown Rice 20 ℃ 120 hr 32 ℃ 24hr 18.3

Table 5 shows the evaluation table of germinated brown tea according to the roasting time of germinated brown rice. Referring to Table 5, the best evaluation was obtained by roasting the germinated brown rice for about 120 seconds.

Fried time incense flavor Color 90 sec △ △ △ 120 sec ○ ○ ○ 160 sec △ × △

   ○: Good, △: Normal, ×: Poor

The method for preparing germinated brown rice with enhanced Gaba component according to the present invention has the advantage of obtaining germinated brown rice that is not only sufficiently reinforced with Gaba component as a functional food but also has excellent appearance quality and slow browning.                     

In addition, the method of manufacturing a germinated brown rice tea reinforced with GABA component according to the present invention has an advantage that it is easy to drink germinated brown rice tea using the germinated brown rice with enhanced GABA component.

The method for preparing germinated brown rice and the method for producing germinated brown tea according to the present invention described above and described in the accompanying drawings are merely examples for effectively explaining the present invention. Therefore, the embodiments described above and described in the accompanying drawings should not be construed as limiting the technical spirit of the present invention. The scope of protection of the present invention is defined only by the matters set forth in the claims below, and the embodiments which have been improved and changed without departing from the gist of the present invention will be apparent to those skilled in the art. It will be said to belong to the protection scope of the present invention.

Claims (5)

A germination process in which brown rice is germinated by immersing for 120 hours to 168 hours in an immersion liquid continuously supplied with air and maintained at a temperature of 19 ° C. to 21 ° C .; Washing process to wash germinated brown rice, A method for producing germinated brown rice with enhanced Gaba components, comprising a drying step of air drying the washed germinated brown rice until the water content is 12% to 14%. The method of claim 1, In the germination process, the method of producing germinated brown rice with enhanced Gaba component, characterized in that the immersion liquid is replaced every 12 hours. The method according to claim 1 or 2, In the drying step, the method of producing germinated brown rice with enhanced Gaba component, characterized in that the germinating brown rice at intervals of 12 hours. A step of roasting the germinated brown rice with the enhanced GABA component prepared by the method of claim 1 or 2 into a blower-type hot air fan at 220 ° C. and heating it for about 120 seconds; 20 g to 30 g of roasted brown rice, based on 1 l of water, is added to water, and a method of producing germinated brown rice tea with enhanced Gaba component, comprising a tea boiling step of taking out the germinated brown rice at a temperature before water boils. The method of claim 4, wherein In the tea boiling step, the temperature before boiling the water is about 90 ℃ characterized in that the GABA component reinforced germinated brown tea.

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