KR101147060B1 - Fermented cereals powder and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a grain powder fermented product rich in physiologically active substances by fermenting the mixed grain powder by a Bacillus rice bran starter or a Bacillus soybean powder starter, and a method for producing the same.

Description

Cereal powder fermented product and its manufacturing method {Fermented cereals powder and manufacturing method

The present invention relates to a grain powder fermented product having a odor removed and enriched with a bioactive substance by fermenting a grain powder by a Bacillus rice bran starter or a Bacillus soybean powder starter, and a method for producing the same.

At present, as the interest in health foods and adult disease prevention foods is increasing, the consumption of foods containing functional substances is on the increase, and functional foods using materials such as green tea, mulberry leaves, and mugwort are being produced. In addition, grains such as barley, which are rich in dietary fiber, in addition to soybean, are widely used.

Soybean is used in various traditional foods such as soy sauce and soy sauce. High-quality tofu as a primary processed food of soybean has been used as an important protein source of Asians as a protein concentrate. Soybeans have been produced in the traditional way, and as the function of Cheonggukjang is known, it is produced and sold in a variety of products, such as raw Cheonggukjang, powder, hwan. In particular, by using the excellent Bacillus subtilis ( Bacillus subtilis ) and by additionally mixing the food materials it is possible to manufacture the high quality Saengcheonggukjang improved production of the slime of the Cheonggukjang.

Cheonggukjang is regarded as one of the representative soybean fermented foods that is good for health. As probiotics, along with lactic acid bacteria, Bacillus subtilis plays a number of roles, particularly in the health of the intestines and liver. Bacillus subtilis reduces the formation of carcinogens such as ammonia, indole, and amines, and may adsorb these harmful substances and excrete them with stools. It also acts as an antibacterial agent against pathogens, and produces organic acids that help intestinal digestion. In addition, it helps the liver detoxification of vitamin B ₂ is abundant, and Bacillus subtilis produced a variety of enzymes during fermentation of soybeans, especially thrombolytic enzymes dissolve the clots, so it is effective in preventing myocardial infarction cerebral thrombosis. There are also research reports.

However, despite the above effects, Cheonggukjang has a disadvantage that is not suitable for the taste of modern people, especially young people because of the peculiar smell. In particular, in order for Cheonggukjang to be consumed as a main favorite food for children, young men, women, and the elderly, it is necessary to make up for the shortcomings such as taste of Cheonggukjang. Is required.

The present invention is to provide a grain powder fermented product by Bacillus rice bran starter or Bacillus soybean powder starter and a method for producing the same.

The present invention is to provide a grain powder fermented product and a method for producing the rich chungkukjang odor is rich in bioactive substances.

Accordingly, the present invention provides a step of preparing a mixed grain powder (S1) as a first embodiment; (S2) by adding water and Bacillus rice bran starter or Bacillus soybean powder starter to the prepared mixed grain powder provides a method for preparing a grain powder fermented product comprising the step of fermentation at 40 ~ 50 ℃ for 8 to 48 hours.

In the grain powder fermented product manufacturing method according to the embodiment, the mixed grain powder in the step (S1) is selected from one or two or more grains selected from wheat, cornmeal, black soybean, sorghum, black rice, glutinous rice and brown rice Grain powder comprising 10% to 20% by weight, soybeans 10 to 20% by weight, barley 25 to 35%, corn 3 to 10%, brown rice 20 to 35%, white rice 10 to 20% by weight and glutinous rice It provides a method for producing fermented products.

In this case, the mixed grain powder may be powdered after roasting the mixed grains.

In the cereal powder fermented product manufacturing method according to the embodiment, the Bacillus rice bran starter in the step (S1) may be one inoculated in 1 to 10% by weight of rice bran powder solution, shake cultured, Bacillus soybean powder starter The Bacillus strain may be inoculated in soybean powder solution of 1 to 10% by weight shaking culture.

Cereal powder fermented product manufacturing method according to the embodiment, in step (S2) Bacillus rice bran starter or Bacillus soybean powder starter may be to add 0.1 to 20 parts by weight based on 100 parts by weight of mixed grain powder.

Grain powder fermented product manufacturing method according to the embodiment, the water in step (S2) may be to add 100 to 200 parts by weight based on 100 parts by weight of mixed grain powder.

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The present invention provides a grain powder fermented product prepared by the above production method as a second preferred embodiment.

The present invention provides a food comprising the grain flour fermented product as a third preferred embodiment.

The present invention provides a food comprising the grain powder fermented product as a fourth preferred embodiment.

1 is a process diagram schematically showing a grain powder fermented product manufacturing method of an embodiment of the present invention,
Figure 2 is a photograph showing the appearance of fermented grain powder fermented by inoculating 20 parts by weight of Bacillus subtilis rice bran starter with respect to 100 parts by weight of mixed cereal powder (Example 4),
Figure 3 is a photograph showing the results of comparing the thrombolytic ability of the cereal powder fermented product of Examples 1 to 4 of the present invention and the soy flour fermentation of Comparative Examples 1 to 4 (A: Example 1, B: Example 2 , C: Example 3, D: Example 4, E: Comparative Example 1, F: Comparative Example 2, G: Comparative Example 3, H: Comparative Example 4).

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

The present invention provides a grain powder fermented product and a method for producing the same by fermenting the mixed grain powder in Cheonggukjang, and the Bacillus microorganism having excellent viscosity among several bacteria in the fermentation of the mixed grain powder as a starter based on rice bran It is added during fermentation to produce grain powder fermented product with less odor and enhanced nutrition and flavor.

To this end, the present invention comprises the steps of preparing a mixed grain powder (S1); (S2) by adding water and Bacillus rice bran starter or Bacillus soybean powder starter to the prepared mixed grain powder (particle size 150mesh) provides a grain powder fermentation method comprising the step of fermentation at 40 ~ 50 ℃ for 8 to 48 hours.

The mixed grain powder in the step (S1), 2-10% by weight of one or two or more grains selected from wheat, cornmeal, black soybean, saengjang, black rice, glutinous rice and brown rice, soybean 10-20% by weight, barley 25 ~ 35% by weight, corn 3-10% by weight, brown rice 20-35% by weight, white rice 10-20% by weight and glutinous rice may be to include 20-30% by weight.

In particular, the mixed grain powder may be powdered after roasting the mixed grains, in which case it may be advantageous in that the flavor is improved. In the case of using the mixed powder, functionalities such as protease activity or thrombolytic activity may be enhanced in fermented products than when only one grain is used.

In this case, the grain powder is preferably sterilized for 10 to 20 minutes at 100 to 130 ° C. using an autoclave or the like.

Meanwhile, in step (S2), the Bacillus starter may be a Bacillus rice bran starter or a Bacillus soybean powder starter.

Rice bran (rice bran) obtained as a by-product during the production of white rice by milling of brown rice becomes a raw material of rice bran oil (oil bran), and is a high-quality material containing various nutrients, including rich dietary fiber. Recently, rice bran oil can be produced from rice bran by supercritical method, and the final by-product of rice bran powder is composed of dietary fiber, and it is a high-quality dietary fiber raw material without oil problems due to the removal of oil. Can be used. In addition, the rice bran powder has good physical dispersibility when dissolved in water, so that the powder does not aggregate and is dispersed, and thus it is expected to be used as a powder food material. In addition, if the Bacillus starter is manufactured using rice bran powder, it can be used as a starter for fermentation of Cheonggukjang, and the effect of strengthening dietary fiber in the fermentation product can be seen.

The Bacillus rice bran starter or Bacillus soybean powder starter of the present invention may be cultured by shaking the Bacillus strain in 1 to 10% by weight of rice bran powder solution or soybean powder solution. The rice bran powder solution or soybean powder solution may be a mixture of rice bran powder or soybean powder in water, it may be advantageous that the rice bran powder or soybean powder 1 ~ 10% by weight solution in consideration of fluidity in shaking culture. Rice bran or soybean may be used after grinding with a mill mill or soybean powder having a particle size of about 200mesh.

Bacillus strain used in the present invention can be used as long as the strain belonging to the same species (species) that can be separated from Cheonggukjang.

Thus prepared Bacillus starter may be to add 0.1 to 20 parts by weight based on 100 parts by weight of the mixed grain powder prepared in step (S1). When adding less than 0.1 parts by weight of the Bacillus starter may not be effective fermentation, when added in excess of 20 parts by weight may give a unique fermentation odor of Bacillus subtilis.

On the other hand (S2) the water may be to add 100 to 200 parts by weight based on 100 parts by weight of mixed grain powder for efficient fermentation. It is more preferable to use sterile water for the water so that other various bacteria are not mixed during fermentation.

Thereafter, the mixture may be fermented at 40 to 50 ° C. for 8 to 48 hours to produce grain powder fermented product.

The grain powder fermented in this way has no smell by carrying out Bacillus subtilis fermentation in a short time, and contains dietary fiber derived from mixed raw materials and various nutrients, and various bioactive substances such as viscous substances, peptides and enzymes produced by Bacillus subtilis Abundant, and enhanced functionalities such as protease activity and thrombolytic ability, it can be used as a material of processed foods, health functional foods and cosmetics.

Hereinafter, the configuration of the present invention in more detail through examples, but the scope of the present invention is not limited to the following examples.

Manufacturing example  1: mixed grain powder manufacturer

Mixed grain powder is prepared by 12% by weight of soybean, 28% by barley, 5% by weight of corn, 20% by weight of brown rice, 10% by weight of white rice and 20% by weight of glutinous rice, and from wheat, cornmeal, black soybeans, sorghum, black rice and glutinous rice brown rice. 5 wt% of the mixed grains were prepared, mixed, roasted, and ground to prepare a powder of about 150 mesh.

Manufacturing example  2 : Bacillus Rice bran  Starter manufacturers

A rice bran powder having a particle size of 200 mesh was mixed with water to prepare 5 wt%, homogenizer (Omni 10000, USA) was homogenized at 10,000 rpm for 1 minute, and then rice bran powder solution was prepared.

And Bacillus subtilis HA ( Bacillus) , a superior strain isolated from Cheonggukjang for the production of Bacillus starter subtilis HA, KCCM 10775P) was activated on a MRA agar plate for 24 hours using a 42 ° C thermostat, and then inoculated with a colony in a sterilized 5% rice bran powder solution at 180 rpm for 24 hours at 42 ° C. Shake culture was used as starter spawn (6.6 x 10 ⁸ CFU / mL).

Manufacturing example  3: Bacillus  Soybean Powder Starter Manufacturer

Soybean powder having a particle size of 600 mesh (average 25 μm) was mixed with water to prepare 5% by weight, and homogenized at 10,000 rpm using a homogenizer (Omni 10000, USA) for 1 minute to prepare a soy powder solution.

Thereafter, a Bacillus starter was manufactured in the same manner as in Preparation Example 2.

Example  1-4

100 parts by weight of the mixed cereal powder prepared in Preparation Example 1 were sterilized at 121 ° C. for 15 minutes using an autoclave.

Thereafter, 100 to 200 parts by weight of sterilized water is added to 100 parts by weight of the mixed grain powder, and Bacillus subtilis HA obtained in Preparation Example 2 ( Bacillus subtilis Cereal powder fermented product was prepared by inoculating 1, 5, 10, 20 parts by weight of HA) of rice bran, and fermenting them at 42 ° C. for 24 hours.

Example  5

100 parts by weight of the mixed cereal powder prepared in Preparation Example 1 were sterilized at 121 ° C. for 15 minutes using an autoclave.

Then, 100 to 200 parts by weight of sterilized water is added to 100 parts by weight of the mixed grain powder, and Bacillus subtilis HA obtained in Preparation Example 3 ( Bacillus subtilis Cereal powder fermented product was prepared by inoculating 5 parts by weight of soybean powder starter of HA) and fermenting at 42 ° C. for 24 hours.

Comparative example  1 ~ 4: Soybean Powder Fermented  Produce

Soybean powder with a particle size of 600 mesh (average 25 μm) was sterilized at 121 ° C. for 15 minutes by autoclave.

Thereafter, soybean powder fermented product was prepared in the same manner as in Examples 1 to 4.

Experimental Example  1: cereal powder Fermented  Quality characteristic

The physical and chemical properties of the pH, peptide content, bioburden, thrombolytic activity and consistency of the fermented products prepared in Examples and Comparative Examples were measured as follows, and the results are shown in Table 1.

end. pH

It was measured using a pH meter (model 420A ⁺ , Thermo Orion, USA).

I. Tyrosine (peptide) content

In order to measure the degree of peptide production of fermented product, tyrosine content in water extract of fermented product was measured by using Folin phenol reagent. Each sample was diluted 5 times with distilled water, and 0.7 mL of 0.44 M TCA (trichloroacetic acid) was added to 0.7 mL of the sample solution, which was reacted at 37 ^° C. for 30 minutes, and then centrifuged at 15,000 rpm for 10 minutes to remove the precipitate. . 2.5 mL of 0.55 M Na ₂ CO ₃ and 0.5 mL of phenol reagent were sequentially added to 1 mL of the recovered supernatant, followed by reaction for 30 minutes in a 37 ^° C. constant temperature water bath. After cooling at room temperature, the absorbance of the reaction solution was measured at 660 nm.

All. Viable count

1 g of fermented product was mixed with 9 ml of sterile distilled water, diluted 10 ⁵ , 10 ⁶ times, and diluted 20 μl in Difco ^TM Lactobacilli MRS broth agar medium, followed by 30 ° C. incubator (BI-600M, Jeio tech. Kimpo, Korea) The number of viable cells after culturing for 24 hours at was expressed as colony forming unit (CFU) / ml.

la. Protease Activity Measurement

After adding 95 mL of 0.02 M phosphate buffer (pH 7.0) to 5 g of fermentation, the mixture was shaken at room temperature and centrifuged (15,000 rpm, 15 min) to prepare an enzyme solution from the supernatant. Protease activity was measured by adding 0.35 mL of 0.6% casein solution and 0.35 mL of enzyme solution as test substrates in a test tube and stopping in a constant temperature water bath (37 ° C, 10 min). Then, 0.7 mL of 0.44 M TCA solution was added to stop the reaction. ^o Allow to ^{stand at} C for 30 minutes. Centrifuge the reaction solution (15,000 rpm, 15 min) and add 0.55 M Na ₂ CO ₃ to 1 mL of the filtrate. 2.5 mL and 0.5 mL of 3-fold diluted Folin reagent were added and reacted at 37 ^° C. for 30 minutes, and the absorbance was measured at 660 nm. Under this reaction condition, the amount of enzyme that liberates 1 μg of tyrosine in 1 minute was 1 unit.

hemp. Thrombolytic ability

Thrombolytic enzyme activity was measured using the Astrup and Mullertz method, a kind of fibrin plate method. Fibrin plates were dissolved in 0.5% fibrinogen in 0.067M sodium phosphate buffer (pH 7.4) and 10 mL was added to a petri dish 9 cm in diameter. 0.1 mL of thrombin (100 unit / mL) dissolved in 0.067M sodium phosphate buffer was added thereto, mixed quickly, and a uniform plate was prepared and used for 30 minutes at room temperature. Sample drop position was indicated on the fibrin plate, and 20 µl of the culture supernatant (coenzyme solution) was added to each marked position for 2 hours at 37 ° C. incubator, and enzyme activity was determined by dissolution area.

To obtain the standard curve of thrombolytic enzymes, standard plasmin solution was prepared in Tris-lysine buffer (pH 9.0) to 0.6, 1.6, 2.6, 5 unit / mL, and then fibrin plates. A standard curve of plasmin enzyme activity was prepared from the dissolved area formed by adding 20 µl to the fibrin plate.

The thrombolytic enzymes in the culture solution were converted into plasmin units compared to the standard curve, and only strains having excellent thrombolytic activity were selected by calculating the thrombolytic enzyme activity using Equation 1 below.

<Equation 1>

bar. Viscosity-Add 16 mL of distilled water to 4 g of fermentation, shake at room temperature, and take 1 mL. Mount the spindle (DG43 DIN 53544 Titan) on the Rheometer system (Haake RheoStress 1, Germany) and install the cone plate (Platte PP35 Ti, 3.5). cm diameter, 2 °). Shear velocity () at the temperature of 20 ℃ to determine the flow characteristics by measuring the viscosity in the range of 1 ~ 100 s ^-1 , the viscosity index and the flow index value was measured by the power law model of the following equation (1).

[Equation 1]

Power law model: σ = K? Γ ⁿ

In Equation 1, σ is the shear stress Pa, K is the consistency index (Pas ⁿ ), γ is the shear rate (s ^-1 ), n is the flow behavior index (-).

division Bacillus
Starter
Inoculation concentration
(Parts by weight relative to 100 parts by weight of mixed grain powder) pH Peptide
(mg%) Viable cell count
(CFU / mL) Proteolysis
Enzyme activity (unit / g) Thrombolytic ability
(unit / g) Consistency
(Pas ⁿ ) Example 1 One 6.14 139.3 1.85 × 10 ⁹ 70.3 15.2 0.014 Example 2 5 6.17 147.7 5.05 × 10 ⁹ 97.9 22.7 0.016 Example 3 10 6.18 150.1 8.30 × 10 ⁹ 119.0 28.1 0.022 Example 4 20 6.27 157.9 4.20 × 10 ⁹ 123.1 28.1 0.021 Example 5 5 6.20 142.5 5.20 × 10 ⁹ 80.6 20.5 0.016 Comparative Example 1 One 6.62 199.5 3.45 × 10 ⁹ 1.2 4.3 0.014 Comparative Example 2 5 6.62 203.5 3.60 × 10 ⁹ 2.3 9.5 0.019 Comparative Example 3 10 6.97 235.7 4.85 × 10 ⁹ 7.3 16.4 0.034 Comparative Example 4 20 6.71 211.7 6.60 × 10 ⁹ 2.6 9.5 0.023

3 is a photograph showing the results of comparing the thrombolytic ability of the mixed grain powder fermented product of Examples 1 to 4 of the present invention and the soy flour fermented product of Comparative Examples 1 to 4;

In the fibrin plate (fibrin plate) of Figure 3 A ~ D is a grain flour fermented product fermented by inoculating Bacillus subtilis HA of the present invention, E ~ F is a soy flour fermentation of the comparative example. It was measured by the above method for measuring thrombolytic enzyme activity (A: Example 1 (1 part by weight of Bacillus subtilis rice bran starter inoculated grain flour fermented product extract), B: Example 2 (Bacillus subtili of the present invention) Rice bran starter 5 parts by weight inoculated grain flour fermented extract extract), C: Example 3 (Bacillus subtilis rice bran starter 10% by weight inoculated grain flour ferment extract extract of the present invention), D: Example 4 (Bacillus of the present invention) Subtilis rice bran starter 20 parts by weight inoculated grain flour fermented product extract), E: Comparative Example 1 (Bacillus subtilis rice bran starter 1 parts by weight inoculated soybean meal ferment extract), F: Comparative Example 2 (invention) Bacillus subtilis rice bran starter 5 parts by weight inoculated soybean powder fermented extract), G: Comparative Example 3 (10 parts by weight Bacillus subtilis rice bran starter inoculated cereal meal fermented extract), H: Comparative Example 4 ( Bacillus subtils of the present invention Lease rice bran starter 20 parts by weight inoculated soy flour ferment extract)).

As can be seen in Table 1 and Figure 3, it can be seen that the thrombolytic ability of the mixed grain flour fermented extract according to the present invention was very excellent.

Experimental Example  2: Whole grains Fermented  Sensory evaluation

Sensory evaluation of the fermentation prepared in Example 2, Comparative Example 2 and Comparative Example 5 was carried out, the results are shown in Table 3 below.

It consists of 15 adult male and 15 female panelists, each with a 9-point rating (9 = very good; 8 = like; 7 = good; 6 = slightly good; 5 = good or dislike; 4 = slightly dislike 2 = based on 3 = disliked; 2 = disliked; 1 = disliked very much).

As a result, when the rice bran starter or the soybean powder starter was used in the preparation of the mixed grain powder fermentation product as shown in Table 2, the values were similar in appearance and texture, and the fermentation products obtained from the mixed grain powder were high in flavor and taste. Preference was shown. In the case of soy flour fermented product, there was no significant difference from the grain flour fermented product, but according to the present invention, Example 2 has no odor inherent in Cheonggukjang, and has excellent appearance, flavor, taste, texture and overall acceptability as a fermented product having excellent thrombolytic ability. Showed the best preference. On the other hand, soybean flour fermentation had the lowest preference in flavor than grain flour fermentation, and showed lower preference in overall preference.

division Exterior zest Organization
(Softness) Sweet taste Overall preference Example 2 7.0 7.9 7.6 8.3 7.9 Example 5 6.9 7.5 7.6 8.3 7.6 Comparative Example 2 6.8 6.0 7.5 6.5 6.8

As described above, the present invention is useful for Bacillus subtilis ( Bacillus) grains. subtilis ) Cereal powder fermented product is prepared by using rice bran or soybean powder starter to remove odor peculiar to Cheonggukjang and to strengthen bioactive substances such as dietary fiber and thrombolytic enzyme, and fermented by providing grain powder fermented product with excellent sensuality. It is a very useful invention for the food industry because it has the effect that the utilization of water and the utilization of the processed food can be increased.

Claims (11)

(S1) preparing a mixed cereal powder;
(S2) A method of preparing a grain powder fermented product comprising the step of adding water and a Bacillus rice bran starter or a Bacillus soybean powder starter to the prepared mixed grain powder for 8 to 48 hours at 40 to 50 ° C.
The method of claim 1,
The mixed grain powder in the step (S1) is 2 to 10% by weight of one or two or more grains selected from wheat, cornmeal, black soybean, glutinous rice, black rice, glutinous rice and brown rice, soybean 10-20% by weight, barley 25-35 Grain powder fermented product manufacturing method comprising a weight%, corn 3-10% by weight, brown rice 20-35% by weight, white rice 10-20% by weight and glutinous rice 20-30% by weight.
The method of claim 2,
Mixed grain powder is a method of producing a grain powder fermented product which is powdered after roasting the mixed grains.
The method of claim 1,
Bacillus rice bran starter in the step (S2) is a cereal powder fermented product manufacturing method which is inoculated with 1 ~ 10% by weight of rice bran powder solution of the genus Bacillus strains.
The method of claim 1,
Bacillus soybean powder starter in the step (S2) is a cereal powder fermented product manufacturing method that is inoculated with 1 ~ 10% by weight soybean powder solution of the genus Bacillus strain.
The method of claim 1,
Bacillus rice bran starter or Bacillus soybean powder starter in the step (S2) is added to 0.1 to 20 parts by weight based on 100 parts by weight of mixed grain powder grain powder fermented product manufacturing method.
The method of claim 1,
The water in step (S2) is 100 to 200 parts by weight based on 100 parts by weight of mixed grain powder is a grain powder fermented production method.
delete Cereal powder fermented product prepared by the method of any one of claims 1 to 7.
A food comprising the mixed grain powder fermentation of claim 9.
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