KR101086461B1 - Manufacturing method of fermented brown rice using microwave and rice fermentation microorganisms - Google Patents

Abstract

PURPOSE: A producing method of functional fermented brown rice using microwaves and rice fermenting microorganisms is provided to remove various bacteria on the surface of brown rice using the microwaves. CONSTITUTION: A producing method of functional fermented brown rice using microwaves and rice fermenting microorganisms comprises the following steps: moisturizing the surface and the inside of brown rice for inducing the germination and the composition change(S110); radiating the microwaves to the brown rice for removing various bacteria and inducing micro cracks on the brown rice(S120); mixing the brown rice with the micro cracks with the rice fermenting microorganisms(S130); and fermenting the mixture for at least 12 hours before drying(S140).

Description

Method for manufacturing functional fermented brown rice using microwave and rice fermentation microorganism {MANUFACTURING METHOD OF FERMENTED BROWN RICE USING MICROWAVE AND RICE FERMENTATION MICROORGANISMS}

The present invention relates to a method for producing functional fermented brown rice, and more particularly, by using microwave and rice fermented microorganisms, cooking is possible under the same conditions as cooking conditions of white rice, while improving the taste and texture The present invention relates to a method for producing functional fermented brown rice using microwave and rice fermented microorganisms which can provide fermented brown rice.

In general, rice water is water washed with rice, and contains a substantial portion of the steel layer present on the surface of the rice. The steel layer of the rice has various active ingredients, namely ferulic acid, in addition to the general components of rice. It contains a large amount of various fat-soluble components including a polyphenol compound, orizanol, and tocotrienol. However, the rice water containing these useful ingredients has a disadvantage that it is impossible to store for a long time and is easily deteriorated, and has been the main culprit of environmental pollution by being discarded through sewers.

A study was conducted to utilize the discarded rice water, and the fermentation broth produced by culturing useful microorganisms using rice water is to inhibit the proliferation of cancer cells of stomach cancer, lung cancer and colon cancer among cancer cells harmful to the human body through experiments. As a result, functional rice prepared using such a fermentation broth is evaluated as a value of a new functional food material. It is judged that a large amount of rice fermentation microorganisms present in such fermentation broth is adapted to use the general components of rice and the active ingredient of the steel layer.

By the way, the conventional manufacturing of functional rice is mainly the process of manufacturing by coating the concentrate of the material containing a large amount of a specific component. For example, Korean Patent No. 10-0851288 discloses an antimicrobial fermented rice production technology using useful microorganisms comprising preparing useful microbial cultures and inoculating them with brown rice, followed by fermentation at 20-40 ° C. for 3-14 days. This is known.

However, this technique inoculates and ferments bacteria on the surface of the rice regardless of whether or not washing with water, the bacteria are attached to and existing only on the surface of the rice, and the sweetness and softness like white rice can be obtained through the general cooking process. There is a shortage in the present invention, and there is a problem in that useful components existing on the surface may be lost since the washing process is required before cooking.

Therefore, in the present invention, after washing with water, the fermentation broth is fermented to the brown rice, which artificially induced fine cracks, so that the fermented brown rice having the improved active ingredient and the increased antioxidant effect can be easily consumed.

Therefore, an object of the present invention is to solve the above problems, using a microwave after washing with water, to remove microorganisms on the brown rice surface and cracks on the brown rice surface and inside, inoculated rice fermentation microbial fermentation broth and fermentation for a certain time Functionality using microwave and rice fermentation microorganisms to make rice fermentation microorganisms survive inside and outside of grains, maintain good rice taste, easy cooking, and produce digestible brown rice by these rice fermentation microorganisms It is to provide a fermented brown rice production method.

In addition, the present invention provides a method for producing functional fermented brown rice using microwave and rice fermentation microorganisms so that the active ingredient called GABA, which is highly evaluated in germinated brown rice, can be obtained in a general formula through fermentation using rice fermentation microorganisms. It is.

Functional fermented brown rice manufacturing method using the microwave and rice fermentation microorganism according to the present invention is an immersion step of giving sufficient moisture to the surface and inside of brown rice to induce changes (germination) of the brown rice: Microwave irradiation step to increase the product temperature of the brown rice by reducing, to give a sufficient crack on the surface and inside: mixing the rice fermentation microbial fermentation broth with brown rice having the fine cracks; After fermentation for a short time, characterized in that it comprises a step of drying.

In addition, the rice fermentation microbial fermentation broth with Leuconostoc mesenteroides (Leuconostoc mesenteroides) strain; Lactobacillus brevis strains; Lactobacillus brevis strains; Bacillus subtilis strains; Bacillus licheniformis strains; Lactobacillus plantrum strains; Saccharomyces cerevisiae strains; Schizosaccharomyces pombe strains were mixed in a ratio of 2.0: 2.0: 1.0: 2.0: 0.2 0.2: 1.0, and the mixed strains were prepared in a rice water liquid medium made by mixing rice water and molasses. It is characterized by adapting to rice starch for one week by inoculation.

In addition, by the microwave irradiation step, various microorganisms on the brown rice surface are removed; Fine cracks are induced on the surface and inside of the brown rice to facilitate fermentation and cooking; Stimulating the brown rice to increase GABA production; Maintaining excessive moisture by removing excess moisture contained in the brown rice; Rice fermentation microorganisms are characterized in that the rise in temperature to live well.

As described above, the functional fermented brown rice manufacturing method using the microwave and rice fermentation microorganism according to the present invention is immersed in the existing brown rice and irradiated with microwave, then fermented with rice fermented microorganism and dried, when ingesting the existing brown rice There is an advantage that the consumption of brown rice, which is useful for the health of the intake user, can be improved by reducing the foreign body feeling, facilitating digestion, and cooking it under the same cooking conditions as white rice.

1 is a flow chart of a functional fermented brown rice manufacturing method using microwave and rice fermentation microorganism according to the present invention.

Hereinafter, a method of producing functional fermented brown rice using microwaves and rice fermented microorganisms according to the present invention will be described in detail with reference to the drawings and examples. In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear. In addition, terms to be described below are terms defined in consideration of functions in the present invention, which may vary according to a client's or operator's intention or custom. Therefore, the definition should be based on the contents throughout this specification.

1 is a flow chart of a functional fermented brown rice manufacturing method using microwave and rice fermentation microorganism according to the present invention.

Referring to Figure 1, it will be described in more detail the functional fermented brown rice manufacturing method using microwave and rice fermentation microorganism according to the present invention.

[Rice Fermented Microbial Preparation]

The following combinations of rice fermentation microorganisms, the present inventors through a number of experiments, the combination of microorganisms that can adapt to the environment that is poor to live the microorganisms containing rice starch and the surface of the rice bran layer generated during washing the rice to be.

Through the fermentation process, the coarse shell of brown rice was decomposed to give softness after cooking. At the same time, it was intended to increase the nutrition of fermented grains by adding yeast with strong nutrient-producing ability such as vegetable lactic acid bacteria and vitamins that are beneficial to health.

Strains, including lactic acid bacteria, are purchased from the patented strains and the GenBank, and use the following individual progeny species.

Leuconostoc mesenteroides (KACC91547P)

Lactobacillus brevis (KACC91548P)

Lactobacillus brevis (KACC91548P)

- Bacillus subtilis: Bacillus subtilis common in nature (heat-resistant spore formation, secreting enzymes, etc.)

Bacillus licheniformis: bacteria common in nature (heat-resistant spore formation, strong degrading enzyme power)

-Lactobacillus plantrum: Vegetable lactic acid bacteria commonly found in kimchi (heat resistant, lactic acid bacteria that grow well in vegetable substrates)

-Saccharomyces cerevisiae: Representative baker's yeast and liquor fermenting yeast (weak degradability, strong nutrient productivity such as vitamin)

-Schizosaccharomyces pombe: Yeasts (weak degradability, strong nutrient production such as vitamins) commonly found in soy sauce

Bacillus subtilis, Bacillus licheniformis of the prokaryote used in the present invention in LB medium, Lactobacillus plantarum and the like was cultured in MRS medium, yeast was used as YPD medium, the culture temperature of bacteria was 37 ℃, yeast was incubated at 30 ℃. One colony was inoculated in 20mL of the medium and incubated for 24 hours, mixed at a predetermined ratio, mixed in a medium using rice water and molasses for mass fermentation, and then fermented for 3 days or more in a 30 ° C fermenter.

[Preparation of Rice Fermentation Microbial Culture for Mixing with Fermented Brown Rice]

The rice fermentation microorganism culture medium is a leuconosstock mecetheroidoid, Lactobacillus brevis, Lactobacillus plantarum, Bacillus licheniformis, Lactobacillus plantarum, Saccharomyces with gamma aminobutyric acid (GABA) Cerecia, ski irradiated Karomisses Pombe strains were mixed in a ratio of 2.0: 2.0: 1.0: 2.0: 0.2 0.2: 1.0, and then the mixed strains were prepared in a rice water liquid medium prepared by mixing rice water and molasses. Inoculate with rice starch for 1 week to prepare rice fermentation microbial culture that can decompose rice and surface well. Thereafter, this rice fermentation microorganism culture medium is used for producing fermented brown rice.

[Manufacture of Fermented Brown Rice]

After immersing ordinary brown rice, waxy brown rice, and mixed brown rice (mixed brown rice, black rice, red rice in the same ratio) for about 8 hours, remove moisture and reduce moisture to around 14% by primary drying while microwave is irradiated. At the same time, the temperature rises, and the surface and the inside of the small cracks are induced. Fermentation broth is fermented by mixing the fermentation broth continuously in 1% (w / w) in brown rice with proper moisture and temperature.

<Example. 1 Fermented Brown Rice>

After passing 20kg of plain brown rice through Dubo's no-grain cereal manufacturing apparatus (application number 1020060077078), the drying part is immersed in about 8 hours so that the moisture becomes 30% or more to induce changes in the state of tissue and brown rice. Reduce moisture to around 20% through the first hot air drying and remove the moisture to 14% by irradiating microwaves, then mix and inoculate fermentation broth within 1% (W / W) of the brown rice. Fermented for at least 12 hours at around 30 ℃.

<Example. 2 Fermented Brown Rice>

After passing 20kg of brown rice through Dubo's no-grain cereal manufacturing apparatus (Application No. 1020060077078), the dried part is immersed in about 8 hours so that 30% or more moisture is induced to induce changes in the state of tissue and brown rice. Reduce the moisture to 20% by removing the moisture from the brown rice after the first hot air drying, and lower the water to 14% by irradiating the second microwave, and then mix and inoculate the fermentation broth with about 1% (w / w) of the brown rice. Fermented for at least 12 hours at around 30 ℃.

<Example. 3 fermented black rice>

After passing 20kg of fermented black rice through Dubo's no-grain cereal manufacturing apparatus (application number 1020060077078), the dried part is immersed in about 8 hours to be 30% or more moisture to induce changes in the state of tissue and brown rice. Reduce moisture to around 20% through the first hot air drying and remove the moisture to 14% by irradiating microwaves, then mix and inoculate fermentation broth within 1% (W / W) of the brown rice. Fermented for at least 12 hours at around 30 ℃.

<Example. 4 Fermented Mixed Brown Rice>

20kg of mixed brown rice is passed through Dubo's Variegated Grain Manufacturing Equipment (Application No. 1020060077078) from which the drying part is removed, and the state of tissue and brown rice is immersed by immersing in about 8 hours to make 30% or more moisture. Reduce moisture to around 20% through the first hot air drying and remove the moisture to 14% by irradiating microwaves, then mix and inoculate fermentation broth within 1% (W / W) of the brown rice. Fermented for at least 12 hours at around 30 ℃.

[Sensory test]

The sensory characteristics of the trained sensory personnel and the general public were repeatedly trained for each sensory characteristic, and then the hardness, the stickiness, the moistness and the comprehensive acceptability of the rice were evaluated by the 9-point method. The results are shown in Table 1 below.

Plain brown rice Fermented Brown Rice Sweetness 5.21 6.90 2. Flavor 6.05 7.03 3. Hardness 7.24 4.87 4. Adhesiveness 4.86 6.19 5. Moistness 8.06 6.93 6. Tenderness 5.68 7.61 7.Acceptability 6.07 7.42

1. Sweetness: The unique sweetness that comes from chewing rice.

2. Flavor: Gentle flavor of brown rice and unique flavor of rice.

3. Hardness: Hard and light degree of rice. Hardness when you chew one or two pieces of rice in a molar tooth.

4. Stickiness: Sticky liver adhesion and gooey degree of crushed rice grains. When the rice is cut into chopsticks by tens and chewed 3-5 times in the mouth, the grains of rice do not scatter and stick to each other.

5. Jill voice: The degree of rice's suffering.

6. Softness: Roughness of the brown rice shell.

7. Prayer: The good and bad texture of the rice when you chew it. The overall evaluation takes into account rice hardness, stickiness, and texture in the mouth.

As can be seen in Table 1, the fermented brown rice was highly evaluated in all respects, and showed a distinct difference in softness and overall preference.

[Rice Fermentation of Microbial Rice]

5 g of the product was suspended in 50 mL, sufficiently stirred and diluted to 10 ⁰ -10 ⁷ , and then 1 mL was inoculated by the injection plate method, followed by incubation at 30 ° C. for 24 hours and 48 hours to measure the number of bacteria. Colonies of PDA and MRS (+ bromcresol purple 0.02%) agar medium showed the number of mold, yeast and lactic acid bacteria, respectively.

[Microorganisms of Fermented Brown Rice]

The number of useful microorganisms present in normal brown rice, brown rice after washing, and fermented brown rice was examined, and the results are shown in Table 2 below.

(CFU / g) Plain brown rice Brown rice after washing Fermented Brown Rice MRS 1.9 × 10 ³ 1.7 × 10 ² 4.0 × 10 ⁵ PDA 3.3 × 10 ³ 4.1 × 10 ² 3.1 × 10 ⁵

As can be seen in Table 2, the bacteria present in the general brown rice was reduced through the first immersion and washing process, the number of useful bacteria present in the rice through the fermentation process increased.

[Change of active ingredient]

[Inorganic Ingredient Composition]

Eight minerals contained in ordinary brown rice and fermented brown rice were examined in 100g units, and the results are shown in Table 3 below.

Mineral (mg / 100g) Plain brown rice Fermented Brown Rice Na 1.35 16.58 Ca 13.55 40.91 Fe 1.00 1.58 K 263.70 398.01 Mg 97.80 139.34 P 281.80 344.16 Mn 3.64 3.98 Zn 1.56 1.69

As can be seen from Table 3, compared to the general brown rice, there are a lot of inorganic components in the fermented brown rice as a whole, which is determined by the rice fermentation microorganism originated from the fermentation broth using rice water.

[Antioxidative effect]

[Total Polyphenol Content]

The total polyphenol content of the sample was analyzed based on the principle that the Folin-Ciocalteu reagent was colored by molybdenum blue as a result of reduction by the polyphenolic compound of the extract according to the method of Dewanto et al. 2 mL of 2% Na ₂ CO ₃ solution was added to 100 μL of the extract, followed by standing for 3 minutes, and 100 μL of 50% Folin-Ciocalteu reagent was added thereto. After 30 minutes of adding Na ₂ CO ₃ solution, the absorbance was measured at 750 nm. Gallic acid was used as a standard. The results are shown in Table 4 below.

(mg / g) Plain brown rice Fermented Brown Rice Total polyphenols 3.47 3.71

Referring to Table 4, it can be seen that the total polyphenol content of the fermented brown rice is higher than that of ordinary brown rice.

[DPPH radical scavenging activity]

DPPH radical scavenging activity was measured by modifying Blois' method. 0.8 mL of 0.2 mM DPPH solution (dissolved in 99.9% ethanol) was added to 0.2 mL of extract, shaken for 10 seconds with Vortex mixer and absorbed at 525 nm using a spectrophotometer (UV-1650PC, Shimadzu, Kyoto, Japan) for 30 minutes. Was measured. The results are shown in Table 5 below.

(%) Plain brown rice Fermented Brown Rice DPPH radical 40.38 41.16

[Hydrogen Peroxide Scavenging Activity]

Hydrogen peroxide scavenging activity was added to 20μL of 10mM H ₂ O _{2 and} 100μL of 0.1M phosphate buffer by M method and reacted at 37 ° C for 5 minutes to add 1.25mM ABTS 30μL, peroxidase (1unit / mL) After the reaction, the absorbance was measured at 405 nm. The results are shown in Table 6 below.

(%) Plain brown rice Fermented Brown Rice Hydrogen peroxide scavenging activity 14.54 14.86

As can be seen in Table 6, compared to the general brown rice, the antioxidant efficacy of the fermented brown rice was increased, which is believed to increase in the brown rice fermentation process using the fermentation broth.

[GABA Content of Fermented Brown Rice]

GABA (γ-aminobutric acid) is a non-protein amino acid that is biosynthesized from glutamic acid by the catalysis of glutamic acid decarboxylase (GAD) and reported as a widely distributed bioactive substance in plant systems. Research to raise the level is ongoing. The Gabba content of rice is generally known to contain about 5mg per 100g of white rice, about 8mg (136 nmol / g) in brown rice, brown rice shows the difference depending on the degree of germination.

In this study, the higher Gabb content was obtained by providing the environment to increase Gabb's production capacity by giving artificial rice poor condition once again by using microwaves and exposing them to microwave at the same time. .

The Gabb content of fermented brown rice using raw brown rice, microwave and rice fermented microorganisms showed that 5.738 mg (97.546 nmol / g) per 100 g brown rice and 19.509 mg (331.653 nmol / g) fermented brown rice. It was found to have a higher content than brown rice. The results are shown in Table 7 below.

(mg / 100g) Plain brown rice Fermented Brown Rice GABA 5.738 19.509

Functional fermented brown rice production method using the microwave and rice fermentation microorganism according to the present invention, by irradiating the microwave to brown rice, has the following effects.

1.If there is enough moisture in brown rice-> dry

2. Membrane structure of microorganisms on the surface of brown rice and induction of internal damage-> Effect of sterilization

3. Moisture-induced cracking on the surface and inside of brown rice by instantaneous micropropagation on brown rice with moisture-> Easy cooking and improvement of taste and increased digestibility.

Although only the fermented brown rice is mentioned in the embodiment of the present invention, the present invention is not limited thereto, and may be cereals such as general brown rice, brown rice, black rice, black rice, red rice, flavor, and the like.

As described above, the present invention has been described based on the preferred embodiments, but these embodiments are intended to illustrate the present invention, not to limit the present invention, so that those skilled in the art to which the present invention pertains can perform the above without departing from the technical spirit of the present invention. Various changes, modifications or adjustments to the example will be possible. Therefore, the protection scope of the present invention should be construed as including all changes, modifications or adjustments belonging to the gist of the technical idea of the present invention.

Claims (5)

Immersion stages that moisturize the surface and inside of brown rice to induce changes in brown rice ingredients and germination:
Microwave irradiation step to increase the temperature of brown rice by reducing the microorganisms on the surface of brown rice and to give minute cracks on the surface and inside:
Mixing a rice fermentation microorganism fermentation broth to brown rice in which the fine cracks are formed; And
Fermenting the brown rice mixed with the rice fermentation microorganism fermentation broth for at least 12 hours and then drying the fermented brown rice;
The rice fermentation microbial fermentation broth,
Leuconostoc mesenteroides strains;
Lactobacillus brevis strains;
Bacillus subtilis strains;
Bacillus licheniformis strains;
Lactobacillus plantrum strains;
Saccharomyces cerevisiae strains; And
Schizosaccharomyces pombe strain
2.0: 2.0: 1.0: 2.0: 0.2: 0.2 After mixing in a ratio of 1.0, inoculate the mixed strain in rice water liquid medium made by mixing rice water and molasses, and adapted to rice starch for a week. Functional fermented brown rice production method using microwave and rice fermentation microorganisms.
delete According to claim 1, By the microwave irradiation step,
Bacteria on the brown rice surface are removed;
Fine cracks are induced on the surface and inside of the brown rice to facilitate fermentation and cooking;
Maintaining excessive moisture by removing excess moisture contained in the brown rice;
Functional fermented brown rice production method using microwave and rice fermentation microorganisms, characterized in that the rice fermentation microorganisms are attached to increase the good temperature to live.
delete Grain processed products manufactured from fermented brown rice prepared by the method of claim 1.

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