KR100851289B1 - Method for producing fermented mixed grains using living effective microorganisms and fermented mixed grains produced by the same - Google Patents
Method for producing fermented mixed grains using living effective microorganisms and fermented mixed grains produced by the sameInfo
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- KR100851289B1 KR100851289B1 KR1020080014040A KR20080014040A KR100851289B1 KR 100851289 B1 KR100851289 B1 KR 100851289B1 KR 1020080014040 A KR1020080014040 A KR 1020080014040A KR 20080014040 A KR20080014040 A KR 20080014040A KR 100851289 B1 KR100851289 B1 KR 100851289B1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
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- Biotechnology (AREA)
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- Cereal-Derived Products (AREA)
Abstract
Description
본 발명은 유산균, 효모, 고초균 및 방선균으로 이루어지는 발효잡곡 제조를 위한 유용미생물 배양액을 제조하는 단계 및 잡곡에 상기 유용미생물 베양액을 첨가하여 20~40℃에서 3~14일 동안 발효시키는 단계를 포함하는 취사 후 유용미생물이 살아있는 발효잡곡의 제조방법 및 상기 방법에 의해 제조된 발효잡곡에 관한 것이다.The present invention comprises the steps of preparing a useful microbial culture solution for the production of fermented grains consisting of lactic acid bacteria, yeast, Bacillus subtilis and actinomycetes and adding the useful microbial vegetation to the grains for 3 to 14 days at 20-40 ℃. The present invention relates to a method for preparing fermented grains having useful microorganisms after cooking and to fermented grains prepared by the method.
유용미생물(유산균, 효모 등)은 인체에 유익한 균으로서 다양한 생리활성을 하고 있다. 그 중에서 유산균은 글루코오스 등 당류를 분해하여 젖산을 생성하는 미생물을 말하며 다른 미생물과 비교적 잘 공존 공생하는 특징이 있다. 젖산발효에 의해 생성되는 젖산에 의해서 병원균과 유해세균의 생육이 저지되는 성질이 있어 식품제조에 이용한다. 또한, 포유류의 장내에 서식하여 잡균에 의한 이상발효를 방지하여 정장제(整腸劑)로도 이용되는 중요한 미생물이다. 그람양성균이며, 통성혐기성 또는 혐기성이다. 운동성은 없고 대부분이 카탈라아제 음성이고, 생육에는 각종 비타민, 아미노산, 어떤 종류의 펩티드 등을 요구한다. Useful microorganisms (lactic acid bacteria, yeast, etc.) are beneficial to the human body and have various physiological activities. Among them, lactic acid bacteria refers to microorganisms that break down sugars such as glucose to produce lactic acid, and coexist relatively well with other microorganisms. Lactic acid produced by lactic acid fermentation prevents the growth of pathogens and harmful bacteria and is used in food production. In addition, it is an important microorganism that lives in the intestines of mammals to prevent abnormal fermentation by various bacteria and is also used as a dressing agent. It is a gram-positive bacterium and is anaerobic or anaerobic. There is no mobility and most are catalase negative, and growth requires various vitamins, amino acids, certain types of peptides, and the like.
효모는 발효(醱酵)의 모체(母體)란 뜻으로 양조, 제빵에 필수적인 것이다. 곰팡이나 버섯 무리이지만 균사가 없고, 광합성능이나 운동성도 가지지 않는 단세포 생물의 총칭이다. 대부분 토양 속에 살지 않으며 꽃의 꿀샘이나 과실의 표면과 같은 당 농도가 높은 곳에 많이 생육하고 있다. 당을 발효시켜 에탄올과 이산화탄소를 생산하는 능력을 가진 것이 많다. 이 성질은 맥주의 제조나 빵의 발효에 이용되고 있다. 효모는 단백질이 50% 이상이며, 비타민 B1과 B2, 니코틴산, 엽산(폴산)의 풍부한 공급원이다. 양조효모는 흔히 비타민 보충제로서 복용되기도 한다. 따라서 효모는 미생물 분류상 곰팡이의 일종으로 인간생활에 필수불가결한 미생물이다.Yeast is the mother of fermentation, which is essential for brewing and baking. It is a group of fungi and mushrooms, but it is a generic term for single-celled organisms without mycelia and without photosynthesis or motility. Most do not live in soil and grow in high concentrations of sugar such as flower glands or fruit surfaces. Many have the ability to ferment sugars to produce ethanol and carbon dioxide. This property is used for beer production and bread fermentation. Yeasts contain more than 50% protein and are a rich source of vitamins B 1 and B 2 , nicotinic acid and folic acid (folic acid). Brewed yeast is often taken as a vitamin supplement. Therefore, yeast is a kind of fungus in the classification of microorganisms and is indispensable for human life.
쌀은 가열하여 밥을 짓거나 분말을 이용하여 떡, 빵, 면류, 과자류를 가공하는데 사용하고 있으며, 누룩, 효모 등으로 발효시켜 술을 제조하는 것이 통상적인 기술에 해당한다. 미생물을 이용한 쌀을 제조하는 종래의 기술로, 한국공개특허 2005-121109호에는 버섯균을 증자한 쌀에 접종하여 배양하고 건조하는 단계를 포함하는 버섯균 배양쌀의 제조방법에 관한 것이 있으며, 한국등록특허 723316호에는 멸균한 쌀에 복령 균사체를 접종하여 배양시킨 복령균사체 발효쌀에 관한 것이 공지되어 있다.Rice is heated to make rice or powder is used to process rice cakes, bread, noodles, and confectionery, and the conventional technique is to produce liquor by fermentation with yeast, yeast, and the like. As a conventional technique for preparing rice using microorganisms, Korean Laid-Open Patent Publication No. 2005-121109 relates to a method for producing mushroom cultured rice comprising inoculating the cultured rice with mushroom fungi and incubating and drying the rice. Patent No. 723316 discloses a fermented rice culture of Bokryeong mycelium cultured by inoculating Bokryeong mycelium on sterilized rice.
그러나 이러한 기술들은 단일 미생물이나 균사체를 이용하여 국소적으로 쌀을 발효한 것으로, 취반과 같은 조건인 물을 끓여도 살 수 있는 유용미생물을 이용하여 발효잡곡을 만든 것이 아닌 것에 머물러 있는 실정이다.However, these techniques are locally fermented rice using a single microorganism or mycelium, and stays in that fermented grains are not made using useful microorganisms that can be lived by boiling water, which is the same condition as cooking.
본 발명은 상기한 종래 문제점을 해결하기 위한 것으로, 본 발명이 속하는 기술은 물을 끓여도 살아남을 수 있어 잡곡밥을 취사하여도 살아남을 수 있는 유용미생물을 이용한 것이다. 본 발명은 2종 이상의 유용미생물을 첨가하여 완전발효를 시켰으며 취사 후에도 유용미생물이 살아있는 발효잡곡을 개발하기 위한 것이다. The present invention is to solve the above-mentioned conventional problems, the technology to which the present invention belongs to the use of useful microorganisms that can survive even boil water to survive even cooked multigrain rice. The present invention is to develop a fermented grains in which useful microorganisms are completely fermented by addition of two or more useful microorganisms, and even after cooking.
상기 목적을 달성하기 위한 본 발명이 속하는 기술은 주로 유산균과 효모로 구성된 유용미생물을 이용하여 발효잡곡을 발명하고자, 유산균과 효모가 함께 공생하는 원리를 기초로 본 발명자의 끊임없는 실험 및 연구를 통해 선택된 유용미생물 조합을 이용하여 잡곡을 완전 발효시킴으로써 취사를 하여도 유용한 미생물이 잔존하도록 하는 것이다.The technology to which the present invention belongs to achieve the above object is mainly to invent fermented grains using useful microorganisms composed of lactic acid bacteria and yeast, through the endless experiments and studies of the present inventors based on the principle that the lactic acid bacteria and yeast symbiosis together Using the selected useful microbial combination, fermentation of the whole grains allows the useful microorganisms to remain even after cooking.
이를 위하여 본 발명은 유산균, 효모, 고초균 및 방선균으로 이루어지는 발효잡곡 제조를 위한 유용미생물 배양액을 제조하는 단계 및 잡곡에 상기 유용미생물을 첨가하여 20~40℃에서 3~14일 동안 발효시키는 단계를 포함하는 취사 후 유용미생물이 살아있는 발효잡곡의 제조방법에 관한 것이다.To this end, the present invention comprises the steps of preparing a useful microorganism culture medium for the production of fermentation grains consisting of lactic acid bacteria, yeast, Bacillus subtilis and actinomycetes and adding the useful microorganisms to the grains for 3 to 14 days at 20-40 ℃. The present invention relates to a method for preparing fermented grains in which microorganisms are alive after cooking.
또한, 본 발명은 본 발명의 발효잡곡의 제조 방법으로 제조된 취사 후 유용미생물이 살아있는 발효잡곡을 제공한다.In addition, the present invention provides a fermented grains that are useful microorganisms after cooking prepared by the method for producing fermented grains of the present invention.
유용미생물을 첨가하여 완전 발효시킨 발효잡곡은 취사를 하여도 유용한 미생물이 살아있다. 유용미생물이 살아있는 밥을 먹을 경우 소화를 촉진하고 체내에 항생물질을 생산시켜 다양한 면역기능을 향상시킬 수 있다. 또한 일반적인 부패세균과 병원체의 성장을 방해하여 변패 및 병원성 세균의 증식을 억제한다. 또한 항균성물질은 발효산물의 보존기간을 늘려준다. 특히 지속적인 유용미생물을 밥으로 섭취할 수 있기 때문에 국민건강 증진과 쌀 수입에 대한 경쟁력을 제고시킬 수 있다고 확신한다. 특히 발효잡곡은 유용한 미생물이 다량 함유되어 있고 소화가 용이하여 환자식, 건강식 등의 특수영양식품으로 이용될 수 있다. 발효현미는 상당한 기능성을 함유하여 향후 국민건강에 이바지할 것으로 기대된다. 발효잡곡의 경우 취사하여도 유용한 미생물이 살아있어 최고의 영양식으로 각광받을 수 있으며 대외 경쟁력을 강화하여 수출까지도 가능할 것으로 판단된다.Fermented grains fermented completely by adding useful microorganisms have useful microorganisms even when cooked. If microbes eat live rice, they can promote digestion and produce antibiotics in the body to improve various immune functions. In addition, it inhibits the growth of common decaying bacteria and pathogens to inhibit the growth of decay and pathogenic bacteria. In addition, antimicrobial substances increase the shelf life of fermented products. In particular, it is convinced that the continuous use of useful microorganisms can be consumed as rice, thereby enhancing national health and competitiveness in rice imports. In particular, fermented grains contain a large amount of useful microorganisms and can be easily used for special nutritional products such as patient foods and healthy foods. Fermented brown rice contains considerable functionality and is expected to contribute to national health in the future. In the case of fermented grains, microorganisms that are useful even when cooked are alive and can be spotlighted as the best nutritional foods.
본 발명의 목적을 달성하기 위하여, 본 발명은 유산균, 효모, 고초균 및 방선균으로 이루어지는 발효잡곡 제조를 위한 유용미생물 배양액을 제조하는 단계; 및 잡곡에 상기 유용미생물 배양액을 첨가하여 20~40℃에서 3~14일 동안 발효시키는 단계를 포함하는 취사 후 유용미생물이 살아있는 발효잡곡의 제조방법을 제공한다.In order to achieve the object of the present invention, the present invention comprises the steps of preparing a useful microbial culture for the production of fermented grains consisting of lactic acid bacteria, yeast, Bacillus subtilis and actinomycetes; And it provides a method for producing fermented grains of the useful microorganisms after cooking comprising the step of fermenting for 3 to 14 days at 20 ~ 40 ℃ by adding the useful microbial culture to the grains.
본 발명의 일 구현예에 따른 방법에서, 상기 발효잡곡 제조를 위한 유용미생물 배양액에서, 유산균은 락토바실러스 카제이(Lactobacillus casei), 락토바실러스 플란타룸 (Lactobacillus plantarum)일 수 있으며, 효모는 사카로마이세스 세레비지애 (Saccharomyces cerevisiae)일 수 있으며, 고초균은 바실러스 서브틸리스 (Bacillus subtilis)일 수 있으며, 더욱 바람직하게는 바실러스 서브틸리스 아종 스피지제피아이 (Bacillus subtilis subsp. spizizepii)일 수 있으며, 방선균은 스트렙토마이세스 그리세우스 (Streptomyces griseus)일 수 있으나, 이에 제한되지 않는다.In the method according to an embodiment of the present invention, in the useful microbial culture for the production of fermented grains, lactic acid bacteria is Lactobacillus casei ( Lactobacillus casei ), Lactobacillus plantarum , yeast may be Saccharomyces cerevisiae , Bacillus subtilis may be Bacillus subtilis , more preferably May be Bacillus subtilis subsp.spizizepii , and actinomycetes may be, but are not limited to, Streptomyces griseus .
바람직하게는 상기 유용미생물은 락토바실러스 카제이(Lactobacillus casei), 락토바실러스 플란타룸 (Lactobacillus plantarum), 사카로마이세스 세레비지애 (Saccharomyces cerevisiae), 바실러스 서브틸리스 아종 스피지제피아이 (Bacillus subtilis subsp. spizizepii) 및 스트렙토마이세스 그리세우스 (Streptomyces griseus)으로 이루어질 수 있으나, 이에 제한되지 않는다.Preferably, the useful microorganisms are Lactobacillus casei , Lactobacillus plantarum , Saccharomyces cerevisiae , Bacillus subtilis subspecies sp. subsp.spizizepii ) and Streptomyces griseus , but is not limited thereto.
잡곡에 유용미생물 배양액을 첨가하여 발효하는 조건 및 배지는 당업계에 공지된 것을 이용할 수 있다.Conditions and media for fermentation by adding useful microbial cultures to the grains may be those known in the art.
본 발명의 일 구현예에 따른 발효잡곡의 제조 방법에서, 상기 잡곡은 찹쌀, 현미찹쌀, 찰흑미, 차조, 기장, 찰수수, 보리, 찰보리, 녹두, 적두, 백태, 서리태, 흑태, 황태, 참깨, 들깨, 흑임자 및 약콩으로 이루어지는 군에서 선택된 2가지 이상일 수 있으나, 이에 제한되지 않는다.In the method of producing fermented grains according to an embodiment of the present invention, the grains are glutinous rice, brown rice glutinous rice, waxy black rice, green tea, millet, sorghum, barley, waxy barley, mung bean, red bean, white tae, seotae, black tae, yellow tae, sesame, perilla It may be two or more selected from the group consisting of black sesame and weak soybeans, but is not limited thereto.
또한, 본 발명은 본 발명의 발효잡곡의 제조 방법으로 제조된 취사 후 유용미생물이 살아있는 발효잡곡을 제공한다. 상기 제조된 발효잡곡은 취사 후에도 유용미생물이 살아 있으며 (표 2 참고), 유용미생물이 살아 있는 밥은 소화를 촉진하고 체내에 항생물질을 생산하여 다양한 면역 기능을 향상시킬 수 있다. 상기 유용미생물이 살아 있는 발효잡곡은 찹쌀, 현미찹쌀, 찰흑미, 차조, 기장, 찰수수, 보리, 찰보리, 녹두, 적두, 백태, 서리태, 흑태, 황태, 참깨, 들깨, 흑임자, 약콩 등으로 제조할 수 있으나, 이에 제한되지 않는다.In addition, the present invention provides a fermented grains that are useful microorganisms after cooking prepared by the method for producing fermented grains of the present invention. The fermented grains prepared above are useful microorganisms alive even after cooking (see Table 2), and the useful microorganisms can enhance rice's various immune functions by promoting digestion and producing antibiotics in the body. The fermented grains of the useful microorganisms can be prepared with glutinous rice, brown rice glutinous rice, waxy black rice, tea, millet, sorghum, barley, green barley, mung bean, red bean, white bean, frosted tree, black bean, yellow bean, sesame, perilla, black sesame, medicinal beans, etc. However, the present invention is not limited thereto.
또한, 본 발명은 상기 발효잡곡을 원료로 제조되는 곡류가공품을 제공한다. 상기 발효잡곡을 원료로 제조되는 곡류가공품은 면류, 떡류, 빵류, 과자류 등일 수 있으나, 이에 제한되지 않는다.In addition, the present invention provides a grain processed product manufactured from the fermented grains as a raw material. The processed grains manufactured from the fermented grains as raw materials may be, but are not limited to, noodles, rice cakes, breads, confectionary, and the like.
이하, 본 발명을 실시예에 의해 상세히 설명한다. 단, 하기 실시예는 본 발명을 예시하는 것일 뿐, 본 발명의 내용이 하기 실시예에 한정되는 것은 아니다.Hereinafter, the present invention will be described in detail by way of examples. However, the following examples are merely to illustrate the invention, but the content of the present invention is not limited to the following examples.
실시예Example
유용미생물(θ-1, 쎄타원)의 준비Preparation of useful microorganisms (θ-1, theta circle)
다음의 유용 미생물의 조합은 본 발명자의 끊임없는 연구 및 실험을 통해, 쌀에 발효공정을 거쳐 공생관계를 유지하며 안전한 식생군을 이루어, 취사 후에도 유용 미생물이 상당수가 존재하는 최적의 미생물 조합임을 강조하는 바이다.The following combination of useful microorganisms, through continuous research and experiments of the present inventors, through the fermentation process in rice to maintain a symbiotic relationship and create a safe vegetation group, highlighting that the optimal microbial combination that a large number of useful microorganisms exist even after cooking I will.
1) 유산균 및 효모는 유전자은행으로부터 아래의 개별 원균 종을 구입한다.1) Lactobacillus and yeast are purchased from the GenBank as follows.
- 유산균 (Lactobacillus casei) Lactobacillus casei
- 유산균 (Lactobacillus plantarum) Lactobacillus plantarum
- 효모 (Saccharomyces cerevissiae)Yeast ( Saccharomyces cerevissiae )
2) 고초균 및 방선균을 왕겨 및 미강으로부터 아래의 방법에 의해 개별 원균으로 분리한다.2) Bacillus subtilis and actinomycetes are separated from the rice hulls and rice bran into individual progenitors by the following method.
- 고초균 (Bacillus subtilis subsp. spizizepii) Bacillus subtilis subsp.spizizepii
- 방선균 (Streptomyces griseus)Actinomycetes ( Streptomyces griseus )
고두밥에 흑설탕을 10중량% 정도 혼합하여 준비된 배지 위에 친환경 왕겨를 놓고 헝겊을 덮은 후, 25℃ 정도의 온도에서 1일 2회 생육에 적당한 수분을 스프레이하면서 1주일 동안 배양시켜 고초균 및 방선균을 생성시키고, 이를 각각 쌀겨와 흑설탕이 50:50 중량비로 혼합된 배지에 다시 접종하여 25℃에서 1주일 배양 후 개별 원균으로 사용하였다. Place the eco-friendly rice husk on the medium prepared by mixing about 10% by weight of brown sugar in the gourd rice, cover the cloth, and incubate for 1 week while spraying the water suitable for growth twice a day at a temperature of about 25 ℃ to produce Bacillus subtilis and actinomycetes Then, it was inoculated again in a medium in which rice bran and brown sugar were mixed in a 50:50 weight ratio, and were used as individual progenitors after culturing for one week at 25 ° C.
유용미생물(θ-1, 쎄타원)의 제조Preparation of useful microorganisms (θ-1, theta circle)
상기 본 발명에 의한 선별된 원균은 클린벤치에서 증류수에 녹여 제조된 한천(agar) 배지에 멸균된 백금니를 통해 접종하고, 상기 접종된 개별균은 각각의 생육온도에 따라 인큐베이터에서 성장시킨다. 상기 고체배지에 접종된 상태의 개별균은 각각의 액체배지 (PD broth - 효모; LB broth - 바실러스, 방선균; MRS broth - 유산균)에 접종하며, 액체배지 제조는 끓는 물에 녹인 후 병에 담아 호일로 밀봉 후 Autoclave에 121℃에서 15분간 고온 멸균시킨 후 클린벤치에서 자외선등과 송풍을 통해 멸균 및 식히는 과정을 거친 후 고체배지를 접종한다. 접종된 상태의 병은 호일로 밀봉 후 Parafilm으로 재밀봉한 후 진탕배양기에 넣고 1~3일 정도의 배양과정을 거친다. 상기와 같이 생산된 개별균을 스테인레스 액비제조기 또는 발효조에 물과 물엿(1~35중량%)을 넣고 기포기를 가동한 상태로 3일 정도 배양시켜 동량비로 혼합하여 발효잡곡 제조를 위한 유용미생물(θ-1)로서 사용한다.The selected strains according to the present invention are inoculated through sterile platinum teeth in agar medium prepared by dissolving in distilled water in a clean bench, and the inoculated individual bacteria are grown in incubators according to their respective growth temperatures. Individual bacteria inoculated into the solid medium are inoculated into each liquid medium (PD broth-yeast; LB broth-Bacillus, actinomycetes; MRS broth-lactic acid bacteria), and the liquid medium is dissolved in boiling water and bottled in foil. After autoclave sterilization in autoclave for 15 minutes at 121 ℃, sterilize and cool through clean lamp with UV lamp and blowing and inoculate solid medium. The inoculated bottle is sealed with foil, resealed with Parafilm, and put into a shaker incubator for 1 to 3 days. The individual microorganisms produced as described above were mixed with water and starch syrup (1 to 35% by weight) in a stainless liquid fertilizer or fermenter, and incubated for about 3 days with a bubbler in operation. -1) is used.
상기 준비된 개별균은 모두 구입하여 사용될 수도 있으며, 노화와 오염의 우려로 계대배양의 과정을 거치며 6개월 정도 후에는 유전자은행으로부터 종균을 새로 구입하여 사용하는 것이 바람직하다.All of the prepared individual bacteria may be purchased and used, and it is preferable to newly purchase and use the seed from the genetic bank after about six months through the passage of passage for fear of aging and contamination.
발효잡곡의 제조Preparation of Fermented Grains
잡곡 중량을 기준으로 수분 1~18부피%와 상기 유용미생물(θ-1)의 1~100배 희석액을 1~30중량% 정도로 분사하여 접종하고, 20~40℃에서 3~14일 동안 발효시킨다.1 to 18% by volume of water and 1 to 100-fold dilutions of the useful microorganism (θ-1) are inoculated by spraying at about 1 to 30% by weight, and fermented at 20 to 40 ° C for 3 to 14 days. .
<실시예 1: 발효 백미>Example 1 Fermented White Rice
한빛영농조합법인 도정 일반미를 15% 수분함량으로 1.5kg을 플라스틱 밀폐용기에 넣고, 2중량%(30mL)의 수분 및 상기 유용미생물(θ-1) 20배 희석액을 10중량%(150g) 정도 분사하여 접종한 후, 38℃에서 7일간 발효시켰다.Put 1.5kg into 15% moisture content in a plastic sealed container and apply 10% by weight (150g) of 2% by weight (30mL) of water and the 20-fold dilution of the useful microorganism (θ-1). And inoculated, and fermented at 38 ° C. for 7 days.
<실시예 2: 발효 보리>Example 2: Fermented Barley
한빛영농조합법인 도정 배아미를 14% 수분함량으로 1.5kg을 플라스틱 밀폐용기에 넣고, 9중량%(135mL)의 수분 및 상기 유용미생물(θ-1) 20배 희석액을 10중량%(150g) 정도 분사하여 접종한 후, 38℃에서 7일간 발효시켰다.Put 1.5kg into a plastic sealed container with 14% moisture content of the cultivated embryo in the Hanbit Farming Co., Ltd., and spray about 10% by weight (150g) of 9% by weight (135mL) of water and the 20-fold dilution of the useful microorganism (θ-1). And inoculated, and fermented at 38 ° C. for 7 days.
<실시예 3: 발효 현미>Example 3: Fermented Brown Rice
한빛영농조합법인 도정 현미를 16% 수분함량으로 1.5kg을 플라스틱 밀폐용기에 넣고, 9중량%(135mL)의 수분 및 상기 유용미생물(θ-1) 20배 희석액을 10중량%(150g) 정도 분사하여 접종한 후, 38℃에서 7일간 발효시켰다.Put 1.5kg of plastic brown rice into 16% moisture content of Hanbit Farming Co., Ltd. in a plastic sealed container and spray about 10% by weight (150g) of 9% by weight (135mL) of water and 20 times the dilution of the useful microorganism (θ-1). And inoculated, and fermented at 38 ° C. for 7 days.
<실시예 4: 발효 잡곡>Example 4: Fermented Grains
백미, 현미, 찹쌀, 현미찹쌀, 찰흑미, 차조, 기장, 찰수수, 보리, 찰보리, 녹두, 적두, 백태, 서리태의 동일한 중량비의 혼합물 1.5kg을 플라스틱 밀폐용기에 넣고, 5중량%(75mL)의 수분 및 상기 유용미생물(θ-1) 20배 희석액을 10중량%(150g) 정도 분사하여 접종한 후, 38℃에서 7일간 발효시켰다.1.5 kg of the same weight ratio of white rice, brown rice, glutinous rice, brown rice glutinous rice, waxed black rice, green tea, millet, sorghum, barley, green barley, mung bean, red bean, white bran, and frost tea are placed in a plastic sealed container and 5% by weight (75 mL) of water And inoculated by spraying the useful microorganism (θ-1) 20-fold dilution about 10% by weight (150g), and then fermented at 38 ℃ for 7 days.
관능검사Sensory evaluation
현미의 기호성은 부방테크론 LiHom(모델명:LJ-NB041)으로 취사한 후, 훈련된 관능검사요원 15명을 대상으로 맛, 풍미, 조직감, 다즙성 및 전체적인 기호성에 대하여 가장 좋다(like extremely)를 7점, 가장 나쁘다(dislike extremely)를 1점으로 하는 7점 기호 척도법(Stone & Sidel. Sensory evaluation practices. Academic press Inc., New York, USA. p 45. 1985)으로 관능검사를 실시하였다.The palatability of brown rice was cooked with Bubang Techron LiHom (model name: LJ-NB041), and the best taste for taste, flavor, texture, juiciness and overall palatability was scored by 15 trained sensory inspectors. The sensory evaluation was performed using a 7-point symbol scale (Stone & Sidel. Sensory evaluation practices. Academic press Inc., New York, USA, p. 45, 1985).
표 1. 일반현미와 θ-1 발효현미의 관능적 특성 평가 비교Table 1. Comparison of Sensory Characteristics of Plain and θ-1 Fermented Brown Rice
결과 : 본 발명에 의한 θ-1 발효현미가 맛, 풍미, 조직감, 다즙성을 비롯한 전체적인 기호성에서 일반현미에 비해 우수한 관능 평가를 얻은 것으로 나타났다.RESULTS: The θ-1 fermented brown rice according to the present invention was found to have an excellent sensory evaluation compared to ordinary brown rice in overall palatability including taste, flavor, texture and juiciness.
유용미생물 생존Useful Microbial Survival
미생물 균수를 측정하기 위하여, 효모는 YM agar 배지(Difco, MI, USA), 유산균은 MRS 배지(Difco, MI, USA)를 사용하였으며, 100-109까지 희석한 시료 중에서 100배 희석액 1 mL 씩을 YM agar 배지 및 MRS 배지에 각각 분주하여 표준한천배양법으로 실시하였다(Ministry of Health and Welfare. Offical book of foods, experimental methods. Ministry of Health and Welfare, Korea. p 94. 1997). YM agar 배지(효모)는 25℃에서 24-48시간, MRS 배지(유산균)는 30℃에서 64시간 배양한 후 콜로니를 계측하였다. 하기 표 2는 유용미생물 생존 결과를 나타낸 것이다.In order to measure the microbial bacterial count, yeast was used YM agar medium (Difco, MI, USA), lactic acid bacteria was used MRS medium (Difco, MI, USA), 1 mL of 100-fold dilution in the sample diluted to 10 0 -10 9 Each was dispensed into YM agar medium and MRS medium, respectively, and subjected to standard agar culture (Ministry of Health and Welfare. Offical book of foods, experimental methods. Ministry of Health and Welfare, Korea. P 94. 1997). Colonies were measured after YM agar medium (yeast) was cultured at 24-48 hours at 25 ° C. and MRS medium (lactic acid bacteria) at 30 ° C. for 64 hours. Table 2 below shows the useful microbial survival results.
표 2. 일반 곡류 및 θ-1 발효 곡류의 취사 후 유용미생물 생존율 비교Table 2. Comparison of useful microbial survival rates after cooking of general cereals and θ-1 fermented cereals
결과 : 취사했을 때 일반 곡류에는 유산균과 효모가 생존하지 않았는데, θ-1 발효 곡류에는 유용미생물이 생존하고 있는 것이 확인되었다.RESULTS: Lactobacillus and yeast did not survive in normal grains, but useful microorganisms survived in θ-1 fermented grains.
표 3.일반백미와 발효백미에 대한 성분분석 비교Table 3.Comparison of Component Analysis for Plain and Fermented White Rice
결과 : 성분분석 결과, 발효잡곡이 밥맛을 좌우하는 찰기를 나타내는 아밀로스의 함량이 일반백미 보다 다소 높게 나타나 조직감이 양호하게 변한 것이 확인되었다.RESULTS: As a result of the component analysis, the content of amylose, which indicates that the fermented grains influenced the taste of rice, was slightly higher than that of ordinary white rice, indicating that the texture changed well.
표 4. 일반현미와 발효현미에 대한 성분분석 비교Table 4. Comparison of Component Analysis for Plain and Fermented Brown Rice
결과 : 성분분석 결과 발효현미는 단백질, 지방산이 일반현미에 비해 상대적으로 낮은 수치를 보였고, 아밀로스 함량이 일반백미보다 다소 높게 나타나 향미 및 조직감이 좋은 것을 의미한다.RESULTS: As a result of component analysis, fermented brown rice showed lower levels of protein and fatty acids than normal brown rice, and amylose content was slightly higher than that of normal brown rice, indicating good flavor and texture.
항산화 효과Antioxidative effect
항산화 효과 시험은 용매별(물, 에탄올) 추출물의 농도를 달리하여 free radacal 소거활성을 측정하기 위하여 DPPH(1,1-diphenyl-2-picrylhydrazyl)를 이용하였다. 즉, 4.0X10-4M DPPH용액 2.4 ㎖에 추출물을 각각 0.6 ㎖ 첨가한 후 vortex mixer로 10초간 진탕하고 상온에 30분간 방치한 다음 517 nm에서 흡광도를 측정하여 대조구에 대한 흡광도의 감소비율로서 항산화 활성도를 나타내었다. 이때, 활성의 비교를 위하여 항산화제인 ascorbic acid를 시료농도와 같도록 첨가하였으며 동일한 방법으로 측정하였다.Antioxidant effect test was used DPPH (1,1-diphenyl-2-picrylhydrazyl) to measure the free radacal scavenging activity by varying the concentration of the solvent (water, ethanol) extract. That is, 0.6 ml of extract was added to 2.4 ml of 4.0X10 -4 M DPPH solution, shaken for 10 seconds with a vortex mixer, left at room temperature for 30 minutes, and the absorbance was measured at 517 nm. Activity was shown. At this time, ascorbic acid, an antioxidant, was added to the sample concentration for the comparison of activity and measured by the same method.
표 5. 일반 백미, 현미, 발효현미 및 발효잡곡에 대한 항산화 효과 비교Table 5. Comparison of Antioxidant Effects on Plain White Rice, Brown Rice, Fermented Brown Rice, and Fermented Grains
결과: 일반백미, 현미에 비해 발효배아미, 발효발아현미, 발효현미, 발효밀, 발효보리, 발효잡곡류의 항산화 효과가 높게 나타났다. 이것은 발효에 의해 항산화 효과가 증가되었기 때문이다.RESULTS: The antioxidant effects of fermented embryonic rice, fermented brown rice, fermented brown rice, fermented wheat, fermented barley and fermented grains were higher than those of white rice and brown rice. This is because the antioxidant effect was increased by fermentation.
본 발명의 특징 및 이점들은 첨부도면에 의거한 다음의 상세한 설명으로 더욱 명백해질 것이다. 이에 앞서, 본 명세서 및 청구범위에 사용된 용어나 단어는 발명자가 그 자신의 발명을 가장 최선의 방법으로 설명하기 위해 용어의 개념을 적절하게 정의할 수 있다는 원칙에 입각하여 본 발명의 기술적 사상에 부합하는 의미와 개념으로 해석되어야만 한다.The features and advantages of the present invention will become more apparent from the following detailed description based on the accompanying drawings. Prior to this, the terms or words used in the present specification and claims are defined in the technical spirit of the present invention on the basis of the principle that the inventor can appropriately define the concept of the term in order to explain his invention in the best way. It must be interpreted to mean meanings and concepts.
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