KR100724059B1 - Products fermented by lactic acid bacteria using mixed cereals and beans, and thereof producing method - Google Patents

Abstract

The present invention relates to a lactic acid bacteria fermented product of mixed cereals and a method for producing the same, more specifically, glutinous rice, brown rice, black rice, barley yeolmu, sorghum, millet, green tea, buckwheat, white, black brown, green beans, red beans, brown rice, glutinous rice, etc. 13 kinds of mixed grains or glutinous rice, brown rice glutinous rice, brown rice, black rice, black flavor, rice barley, gulberry, glutinous rice barley, gulberry barley, Apmac, chalcedony, frosted red, red bean, black tae 24 mixed cereals, such as millet, sorghum, yulmu, and corn, are fermented by inoculating Bifidobacterium breb after fermenting ascorbic acid to crushed powder mixed with water during fermentation, or after fermenting the grains. It relates to a lactic acid bacterium fermentation product obtained by inoculating and fermenting gambacterium breb and a method for producing the same. It is possible to freeze-dried the fermented product can be applied as a healthy food material or raw foods and food products suitable for the Korean dietary habits, and also has the advantage that can be applied as a germinated food in the form of grain food.

Lactobacillus, Bifidobacterium breb, Grains, Lyophilization, Fermented products

Description

Lactic acid bacteria fermented product of mixed grains and its manufacturing method {PRODUCTS FERMENTED BY LACTIC ACID BACTERIA USING MIXED CEREALS AND BEANS, AND THEREOF PRODUCING METHOD}

The present invention relates to a lactic acid bacteria fermented product of mixed cereals and a method for producing the same, more specifically, glutinous rice, brown rice, black rice, barley yeolmu, sorghum, millet, green tea, buckwheat, white, black brown, green beans, red beans, brown rice, glutinous rice, etc. 13 kinds of mixed grains or glutinous rice, brown rice glutinous rice, brown rice, black rice, black flavor, rice barley, gulberry, glutinous rice barley, gulberry barley, Apmac, chalcedony, frosted red, red bean, black tae 24 mixed cereals, such as millet, sorghum, yulmu, and corn, are fermented by inoculating Bifidobacterium breb after fermenting ascorbic acid to crushed powder mixed with water during fermentation, or after fermenting the grains. It relates to a lactic acid bacterium fermentation product obtained by inoculating and fermenting gambacterium breb and a method for producing the same.

In general, lactic acid bacteria have been applied to a variety of products since it has been found to be effective to promote human health and prevent aging caused by harmful bacteria in the intestine.

In human growth, the changes in intestinal bacteria caused by aging show Bifidobacterium at 3 to 4 days of age, and at 5 days, they become the most prevalent bacteria. In addition, anaerobic bacteria and Bifidobacterium predominate after weaning, and other lactobacilli, such as lactobacillus, are much less. As one gets closer to the elderly, the balance of intestinal bacteria is aging and the forces of Bifidobacterium, which prevails in the middle of the age, are weakened, resulting in more Lactobacillus bacteria than Bifidobacterium. As such, when the balance of the intestinal flora is broken, it is shown that not only worsens the action such as digestion due to the increase of other harmful bacteria, but also promotes aging.

Therefore, as humans age, taking Bifidobacterium bacteria needs to be similar to the intestinal flora of infants and young adults.

Looking at the difference between Lactobacillus and Bifidobacterium, Lactobacillus is homofermentation and heterofermentation, whereas Bifidobacterium is only heterofermentation (heterofermentation).

In general, the physiological activity of such lactic acid bacteria include inhibition of proliferation of harmful bacteria, alleviation of lactose intolerance, lowering of serum cholesterol, anticancer activity, immunity, diarrhea and constipation, and vitamin synthesis. Bifidobacteria begins to appear from 3 to 4 days of age and grows as the most dominant bacterium around 5 days, and existing E. coli and other lactic acid bacteria such as Lactobacillus and Sterptococcus are 100. Decreases to one-third. This is considered to be a factor that promotes the growth of Bifidobacteria existing only in the breast milk, it can be seen that Bifidobacteria is the most important bacteria in the intestinal flora than other lactic acid bacteria Lactobacillus.

Conventional techniques are commonly used to make lactic acid bacteria beverages in which milk is inoculated with lactic acid bacteria and added skim milk powder to proliferate lactic acid bacteria. In other words, conventional lactobacillus products are limited to foods that are manufactured in addition to limited Korean indigenous foods, such as kimchi. .

In addition, foods such as yogurt have been developed in consideration of Korean tastes, but this is also very difficult to see Korean tastes, and therefore, the reality is that there is absolutely no shortage of foods suitable for Korean tastes.

Looking at the conventionally developed technology that seems to be able to solve such problems, in the case of patents for producing lactic acid bacteria beverages or lactic acid using cereals, lactic acid fermented beverages derived from vegetables and herbal medicines using Lactobacillus plantarum (Korea Patent Publication) 2000-0055832), rice snow drink (Application No. 1996-042486), method for producing lactic acid fermentation product using grain type rice (public number 92-16030), method for producing liquid lactic acid fermentation product using grain flour (public number 97-14592) , A method of producing lactic acid using a soybean-derived component (application number 10-1999-0017375) and the like.

However, all of these methods consist of mixing milk or adding sugars such as glucose, and there are many differences from this method of fermenting 13 or 24 mixed grains.

In addition, the foods obtained through the conventional inventions are almost impossible to eat every day due to the dietary life of Koreans who use rice as a staple food. Moreover, it is even more difficult for older people who desperately need Bifidobacterium.

One object of the present invention for solving the above problems is to apply the Bifidobacterium which is significantly reduced as the aging is applied to the mixed grains most suitable for the diet of Koreans, so that the balance of intestinal flora can be maintained While improving the action of the aging is to prevent the promotion.

Another object of the present invention is to be able to freeze-dried processed grains of mixed grains to which the lactic acid bacteria are applied to maintain anti-aging and improvement of intestinal function can be applied as a health food material or raw and raw products.

Another object of the present invention is to be able to apply the processed grains of mixed grains to which lactic acid bacteria are applied to maintain anti-aging and improvement of bowel function as a germinated food in the form of grains.

One feature of the present invention for achieving the above object is called 13 or 24 grain mixed grains by immersion in water for 4 to 6 hours using a Bifidobacterium breb which is lactic acid bacteria, after sterilization, lactic acid bacteria Bifidobacterium breb 1 to 40% inoculated by fermentation at 37 ~ 27.5 ℃ for 2 to 48 hours to prepare a mixed grain fermented product.

The mixed grain fermentation may further include a step of pulverizing after adding mixed water 2 to 7 times the weight of the grains called after the mixed grains are soaked in water.                         

In addition, ascorbic acid may be added in a concentration of 0.025 to 0.2% to the mixed or crushed mixed grains soaked in water.

The fermented mixed grain fermentation may be lyophilized for 24 hours at -20 ~ -30 ℃.

In the preparation of the mixed grain fermented product, the mixed grains soaked in water are germinated at about 25 to 30 ° C. for about 24 hours, and then sterilized with 1 to 40% of Bifidobacterium bureb to be incubated at 37 ° C. to 36 hours. It can also be fermented to produce mixed grain fermented products.

The mixed grain fermentation may further include pulverizing the mixed grains after germinating.

In addition, ascorbic acid may be added to the germinated mixed grains or the ground mixed grains at a concentration of 0.025 to 0.2%.

The fermented mixed grain fermentation may be lyophilized for 24 hours at -20 ~ -30 ℃.

First, briefly explaining the main points of the present invention, using the Bifidobacterium breb which is a lactic acid bacterium, glutinous rice, brown rice, black rice, barley barley, sorghum, millet, tea, buckwheat, white, black and green, green beans, red beans, brown rice 13 kinds of mixed grains of glutinous rice or glutinous rice, brown rice glutinous rice, brown rice, black rice, black flavor, rice barley, gulberry, glutinous rice barley, gulberry, barley, chalcedony, frosted, red bean, black Tae It is applied to 24 mixed grain fermentation products and powders mixed with corn, soybean, tea, millet, sorghum, yulmu, and corn to produce fermented lactic acid bacteria.

In more detail, first, 13 or 24 mixed grains are soaked in water for 4 to 6 hours and soaked in water, and then 13 or 24 mixed grains are soaked in water, and then the mixed grains and water 1 Add ascorbic acid by mixing at a ratio of 2: 2 to 1: 7 (W / V).

Thus, ascorbic acid-added grains are heated and allowed to cool, and then inoculated with Bifidobacterium breb, which is a lactic acid bacterium, to ferment to obtain a lactic acid bacteria fermented product.

Depending on the conditions, Bifidobacterium breve may be inoculated up to 40% and fermented for 3 hours at 37.5 ° C for a short time, and soaked soaked grains may be germinated from 25 to 30 ° C for 24 hours, and 37 ° C for 36 hours. It can also be fermented.

And, if necessary, the fermented product obtained as described above may be freeze-dried to prepare 13 or 24 grain lactic acid bacteria fermentation lyophilized powder. In addition, in the production of the mixed grain fermentation product, the fermentation product may be prepared by using the mixed grains as a ground product before adding ascorbic acid.

Specific embodiments of the present invention described as above are as follows.

Example 1: Effect of the amount of hydrolysis

The mixing ratio of grains was 4% to 6% for soybeans, 10% to 15% for rice and barley, and 4% to 10% for other grains, respectively. That is, the mixing ratio of 13 grains is 10% to 15% for glutinous rice, brown rice, and black rice, respectively, and 4% to 10% for barley yulmu, sorghum, millet, tea, and buckwheat, respectively. 4% ~ 6%, brown rice glutinous rice 10% ~ 15%, respectively, 24 grains mixed ratio is 30% ~ 40% of rice grains such as glutinous rice, brown rice glutinous rice, brown rice, black rice, black flavor, rice barley, gulberry, glutinous rice 10% to 20% of varieties such as barley, black rice barley, wheat wheat, and bran, and 10% to 30% of soybeans such as frosted, reddish green, black brown, seomoktae, mung bean, white bean curd, cheongtae, and green beans, tea, millet, millet, yulmu , Grains such as corn mixed 10% to 15%.

Add 1.5 to 2 times of water to 13 or 25 grains and soak for 4 hours, then add 2 times, 3 times, 5 times, or 7 times water to the soaked grain weight, and grind finely for 5 to 10 minutes using a mixer or colloid grinder. After preparing and sterilizing water, 1% inoculation of Bifidobacterium breve strain incubated in TS broth for 24 hours was shown in Table 1 when incubated at 37.5 ° C for 24 hours.

In the case of 13 grains, the pH was the lowest when 3 and 7 times were incubated. Therefore, in view of the convenience of work and the amount of raw materials, the appropriate amount of water was about 3 to 5 times.

Hydrogen amount (times) 13 pieces 24 pieces 2 5.0 4.9 3 4.8 4.8 5 5.0 4.9 7 4.8 4.9

* PH change after fermentation according to the amount of water

Example 2 Determination of Reducing Agent Addition

As in Example 1, 1.5 to 2 times the amount of dry grains or 24 grains mixed grains were added for 1.5 hours and soaked for 4 hours, and then 3 to 5 times as much water as the weight of the soaked grains was added as 0, 0.025, 0.05, 0.1, 0.2. The pH change and the number of lactic acid bacteria before and after fermentation when 1% inoculation of Bifidobacterium breve strain inoculated 1% after incubation for 24 hours in TS broth after sterilization were added. 2 is shown.

When fermented without adding ascorbic acid, the pH of the mixed grains of 13 grains was 4.9 and the number of lactic acid bacteria was 1.29 × 10 ^7, but when 0.025% was added, the pH increased to 4.5 and the number of lactic acid bacteria was increased to 3.05 × 10 ⁹ . 10 ² was higher than when no was added.

When 0.05% of ascorbic acid was added, 10 ²⁵ was 7.25 × 10 ^10, which is higher than that of no addition. On the other hand, in case of mixed grains of 24 grains, pH was 4.9 and lactic acid bacteria count was 3.19 × 10 ⁷ when fermented without adding ascorbic acid.However, pH was 4.5 and 7.34 × 10 ⁹ when 0.025% of ascorbic acid was added. 10 ² was higher than that without ascorbic acid. When 0.05% of ascorbic acid was added, 10 ³ was 4.29 × 10 ^10, which is higher than that of no addition.

Therefore, the optimum concentration of ascorbic acid was 0.025% ~ 0.05% in light of pH and lactic acid bacteria.

          Ascorbic acid addition amount (%) 13 Grains Mixture 24 Grain Mixtures PH before fermentation PH after fermentation Lactic acid bacteria count after fermentation PH before fermentation PH after fermentation Lactic acid bacteria count after fermentation 0 6.7 4.8 1.29 X 10 ⁶ 6.8 4.9 3.19 X 10 ⁷ 0.025 6.4 4.5 3.05 X 10 ⁹ 6.5 4.5 7.34 X 10 ⁹ 0.05 6.0 4.8 7.25 X 10 ¹⁰ 6.2 4.5 4.29 X 10 ¹⁰ 0.1 5.4 5.3 1.96 X 10 ⁸ 5.8 4.9 1.99 X 10 ⁸ 0.2 4.8 5.0 1.1 X 10 ⁶ 5.3 5.0 1.39 X 10 ⁸

* Changes in pH and lactic acid bacteria count before and after fermentation according to the amount of ascorbic acid added

Example 3 Measurement of Number of Cells by Fermentation Time

As in Examples 1 and 2, 1.5 to 2 times of water was added to the dry 13-grain mixed grains and 24-grain mixed grains for 4 hours, and then pulverized by adding 3 to 5 times water to the soaked grains. After adding 0.025% to 0.05% of ascorbic acid to the pulverized product, 1% of Bifidobacterium breve strains sterilized and incubated for 24 hours in TS broth was inoculated at 2, 12, 24, 36 at 37.5 ° C. , 48 hours incubation, the pH change and the number of lactic acid bacteria with the fermentation time is shown in Table 3.

pH decreased to 4.6 in 13 and 24 grains after 12 hours of fermentation, and the number of lactic acid bacteria increased up to 36 hours of fermentation, and 6.7 × 10 ^{10 for} 13 grains and 8.2 × 10 ¹⁰ for 24 grains after 36 hours of fermentation. .

In light of the lactic acid bacteria count, the fermentation time was up to 36 hours.

 Fermentation time (hours) 13 Grain Mixtures 24 Grain Mixtures pH Lactic acid bacteria count after fermentation pH Lactic acid bacteria count after fermentation 0 6.4 0 6.2 0 2 5.2 1.0 X 10 ³ 5.2 1.2 X 10 ⁵ 12 4.6 1.0 X 10 ⁷ 4.6 2.9 X 10 ⁷ 24 4.7. 2.0 X 10 ⁹ 4.5 4.2 X 10 ¹⁰ 36 4.7 6.7 X 10 ¹⁰ 4.5 8.2 X 10 ¹⁰ 48 4.7 1.4 X 10 ⁸ 4.5 2.0 X 10 ⁹

* Changes in pH and Lactic Acid Bacteria with Fermentation Time

Example 4 : 13 grains and 24 grains mixed fermentation in a short time

According to the method of Example 1 and Example 2, 1.5 to 2 times of water was added to the mixed 13 and 24 grains of mixed grains and soaked for 4 hours, and then 3 to 5 times of water was added to the soaked grains to add 0.025% ascorbic acid. After addition of ~ 0.05%, 1, 5, 10, 20, 40% inoculated Bifidobacterium breve strains were sterilized and incubated in TS broth for 24 hours and incubated for 6 hours at 37.5 ° C for a short time. The number of lactic acid bacteria is shown in Table 4.

13 5% was added at 10 ^7, 10% was added at 10 ^8, 20% was added at 10 ^10, was found in 40% 10 ¹¹ Upon addition, 25 of 5% was added at 10 ^8, 10% was added at 10 if song if song ^{When 8} , 20% was added, it was 10 ¹⁰ , and when 40% was added, it was 10 ¹¹ .

Therefore, in order to be used as a lactic acid bacterium preparation in Korea Food Code, in view of 108 per 1g, the number of lactic acid bacteria of 13 grains 24 grains mixed grain fermentation product is 10 ⁸ or more, so when it is added 10% or more, it can be used as a lactic acid bacteria product. To inoculate, up to 40% of the inoculated lactic acid bacteria inoculation.

Grain medium: Bacterial fluid (weight: volume) Number of Lactobacillus in 13 Grain Mixtures Lactobacillus counts in 24 cereals 99: 1 4.1 X 10 ⁷ 5.2 X 10 ⁷ 95: 5 5.0 X 10 ⁷ 6.1 X 10 ⁶ 90: 10 2.2 X 10 ⁸ 4.2 X 10 ⁶ 80: 20 3.4 X 10 ¹⁰ 4.4 X 10 ¹⁰ 60: 40 1.0 X 10 ¹¹ 1.1 X 10 ¹¹

* Lactic acid bacteria after fermentation of 13 grains and 24 mixed grains

Example 5 Number of Lactic Acid Bacteria during Lyophilization of 13 and 24 Grain Mixed Grain Fermentations

When the mixed grain fermented 13 grains fermented with 36 hours the most lactic acid bacteria in Example 3 was frozen at -20 ~ -30 ℃ and lyophilized for 24 hours, the change in the number of lactic acid bacteria is shown in Table 5.

The number of viable lactic acid bacteria measured was 7.7 × 10 ⁹ per gram. Before freezing and freeze drying, the number of lactic acid bacteria was 6.7 × 10 ¹⁰ per 1g, but when freeze-dried, the number of lactic acid bacteria decreased to about 10 ¹ to 7.7 × 10 ⁹ per 1g. When the 24-grain mixed grain fermented product was frozen at -20 ~ -30 ℃ and lyophilized for 24 hours, the number of lactic acid bacteria was 8.2 × 10 ¹⁰ per 1g before drying, but when freeze-dried the number of lactic acid bacteria was 8.8 × 10 ⁹ per 1g. About 10 ¹ decreased.

However, 13 mixed grains fermented in light of the Korea Food To use lactic acid bacteria preparations in orbit 10 per 1g ⁸ game is the number of lactic acid bacteria per 1g is 7.7 × 10 ^9, 25 songs mixed grains fermentation is the number of lactic acid bacteria per 1g, so 8.8 × 10 ⁹ It will be shown to be used as a lactic acid bacteria preparation.

On the other hand, when the freeze-dried fermented product added 40% bacterial liquid to the grains of the 13-grain cereal fermentation product of Example 4, the number of lactic acid bacteria was 1.0 × 10 ¹¹ before drying, the number of lactic acid bacteria after freeze-drying is 3.9 × 10 ¹⁰ Appeared. Lactic acid bacteria number was 1.1 × 10 ¹¹ before drying, but the number of lactic acid bacteria was 4.0 × 10 ¹⁰ after freeze-drying.

Fermentation time (hours) 13 Grain Mixtures 24 Grain Mixtures Before freeze drying After freeze drying Before freeze drying After freeze drying 36 hour culture 6.7 X 10 ¹⁰ 7.7 X 10 ⁹ 8.2 X 10 ¹⁰ 8.8 X 10 ⁹ Short-term culture 1.0 X 10 ¹¹ 3.9 X 10 ¹⁰ 1.1 X 10 ¹¹ 4.0 X 10 ¹⁰

* Number of lactic acid bacteria during freeze drying of 13 and 24 grain mixed fermented products

Example 6 Lactic Acid Bacteria at Freeze-Drying of 13-Grain Grain Ferment

13 grains or 24 grains soaked in water for 4-6 hours were germinated at 25-30 ° C. for 24 hours, and water was added to the germinated 13 grains or 24 grains mixed grains by adding 4 to 5 times to prepare a pulverized product. . After adding 0.05% ascorbic acid to the pulverized product and heating and cooling, inoculated with lactic acid bacteria Bifidobacterium breb 1% (1.5 ~ 2.0 × 10 ² / ml) and fermented at 37 ℃ for 36 hours, And lactic acid bacteria after lyophilization are shown in Table 6.

The number of lactic acid bacteria was 1.5 × 10 ⁹ when fermented for 36 hours by germination for 12 hours using 13 grain mixed grains and 3.5 × 10 ⁹ when fermented for 36 hours after germination for 24 hours. In the case of lyophilization, the number of lactic acid bacteria was 2.0 × 10 ⁸ when germinated for 12 hours and the number of lactic acid bacteria was 2.1 × 10 ⁸ when germinated for 24 hours.

On the other hand, the number of lactic acid bacteria was 5.0 × 10 ⁹ when fermented for 36 hours by germination for 12 hours using mixed grains of 24 grains and the fermentation for 36 hours was 9.2 × 10 ⁸ when fermented for 36 hours. And, when these were lyophilized, the number of lactic acid bacteria was 2.0 × 10 ⁸ when germinated for 12 hours, respectively, and the number of lactic acid bacteria was 1.2 × 10 ⁸ when germinated for 24 hours.

If the germination time is greater than 24 hours during germination, decay problems occur, so it is most preferable to germinate and ferment within 24 hours when using mixed grains to germinate.

13 pieces 24 pieces Germination time pH Lactobacillus (per g)  Lactobacillus after freeze-drying (per g) pH Lactobacillus (per g)  Lactobacillus after freeze-drying (per g) 12 4.4 1.5 X 10 ⁹ 2.0 x 10 ⁸ 4.5 5.0 X 10 ⁹ 2.0 X 10 ⁸ 24 4.4 3.5 X 10 ⁹ 2.1 X 10 ⁸ 4.4 9.2 X 10 ⁸ 1.2 X 10 ⁸

* Change of pH and Lactic Acid Bacteria in Fermented Products Using 13 and 24 Grains

According to the above embodiment, when 13 grains and 24 grains mixed grains are fermented with lactic acid bacteria, the number of lactic acid bacteria is 10 ⁸ or more. Therefore, in order to be used as a lactic acid bacterium preparation in Korea Food Corporation, it is 10 ⁸ per 1g, 13 or 24 grains mixed grains Fermented products can be used as lactic acid bacteria food, freeze-dried powder is also available as raw and raw foods, or health supplements.

According to the present invention, since the lactic acid bacteria fermented product is prepared using mixed grains used as a unique food of Korea such as kimchi, it is very suitable for Korean taste, and also tastes of elderly people who should mainly consume Bifidobacterium breb. It is appropriate to increase the number of intake through the food or staple food rather than ingesting the lactic acid bacteria as a separate food has the advantage that it can further enhance the effect.

In addition, the present invention enables the freeze-drying of 13 grains and 24 grains mixed grain fermentation products fermented with lactic acid bacteria using lactic acid bacteria Bifidobacterium breb due to the above-described technology composition of health food materials, raw foods and food products It has the advantage that it can be used as various functional food materials such as materials.

What has been described above is only one embodiment according to the present invention, and the present invention is not limited to the above-described embodiment, and the present invention belongs without departing from the gist of the present invention as claimed in the following claims. Anyone skilled in the art will have the technical spirit of the present invention to the extent that various modifications can be made.

Claims (7)

10% to 15% of glutinous rice, brown rice, and black rice (30 to 45% total), 4% to 6% (16 to 24% total) of white, black, green beans, red beans, 10% to 15% of brown rice, and The remaining amount is 14 grains consisting of a mixture of barley, yulmu, sorghum, millet, green tea, buckwheat (24-44% total), or 35-40% of rice grains consisting of glutinous rice, brown rice glutinous rice, brown rice, black rice, black flavor, rice barley, Barley, glutinous rice barley, gulberry barley, wheat wheat, wheat malt 18-20% The grains composed of yulmu and corn are mixed 14 to 15%, and these 24 grain mixed grains are soaked in water for 4 to 6 hours, and the mixed grains soaked in water are called 2 to 7 times the weight of the grains. After adding water and grinding, ascorbic acid is added at a concentration of 0.025 to 0.2% before sterilization, and after sterilization, Switch (TS broth) fermentation in 24 hours culture was Bifidobacterium breather to probe inoculated with a 1 to 40% strain 2 ~ 48 hours at 37 ~ 27.5 ℃ so as to have the number of lactic acid bacteria 1 × 10 ⁸ or more per final fermented product 1g And, after the fermentation method for producing a mixed grain fermented product, characterized in that lyophilization for 24 hours at -20 ~ -30 ℃. delete delete delete delete delete delete