KR101229423B1 - Method for producing cereal fermented drinks using cereal starters and cereal fermented drinks produced by the same - Google Patents

Abstract

The present invention comprises the steps of inoculating filamentous fungi inoculated into grains pretreated with soaking and steaming, followed by drying and grinding to prepare a grain fermentation agent; (b) washing and grinding the glutinous rice and non-glutinous rice; (c) mixing the ground glutinous rice and non-glutinous rice of step (b) and adding water to prepare porridge; (d) mixing the grain fermenter of step (a) and porridge of step (c) to saccharify and obtain a saccharified compound; And (e) homogenizing and sterilizing the saccharity of step (d) and to a method for producing a grain fermented beverage and a grain fermented beverage prepared by the method.

Description

Method for producing cereal fermented beverages using a grain fermentation agent and grain fermented beverages prepared by the above-mentioned method {Method for producing cereal fermented drinks using cereal starters and cereal fermented drinks produced by the same}

The present invention relates to a method for producing a grain fermented beverage containing functional ingredients derived from cereals and microorganisms without adding artificial additives while maintaining the unique flavor of grains using filamentous fungi and a grain fermented beverage prepared by the above method. .

Sikhye, a traditional rice drink, has been dismissed by consumers since it reached its maximum sales in 1995, due to excessive use of sugar water and quality deterioration to reduce manufacturing costs. Some methods, such as enzyme treatment, have been suggested to improve the quality of Sikhye, but its effectiveness has not been shown so far. The microorganisms for brewing can produce various enzymes other than amylase, so that they can be starch saccharified, have high organic acid-producing ability and abundant fragrance, and have sufficient potential for industrialization. In addition, the grain has a variety of functionalities, there is a possibility that the raw material of the health-promoting beverage that meets the needs of consumers. In particular, food development using rice and grains is not only able to expand the consumption of surplus agricultural products, but also is a technology with high demand on agricultural sites.

In general, Sikhye refers to the addition of acidity to the sugars prepared using malt, Sikhye currently being sold commercially falls within the range of gamju without added acidity. Since Sikhye uses malt as a glycosylation source, β-amylase is the major glycosylating enzyme. For this reason, maltose (sweetness 60), which is a disaccharide, is a main free sugar having a composition. It is generally low in sweetness to add sweeteners such as sugar, and has a low flavor due to low organic acid generating ability.

In order to overcome these disadvantages, a method of adding an enzyme has been developed, but the enzyme can increase the sweetness by simply increasing the glycosylation efficiency, but the marketability is rather low because there is no improvement in flavor.

In particular, the various functionalities of grains have recently been revealed, and the market potential of grains has increased with the desire of modern people to pursue LOHAS (Lifestyle Of Health And Sustainability), but to date, there are not many processed foods using grains, There is no attempt to improve flavor and functionality through fermentation.

Korean Patent Publication No. 2008-0090429 discloses a germination grain processing method, malt product, malt fermentation drink and food, and Korean Patent Registration No. 0572730 discloses a method for producing plum and grain fermentation drink, grain fermentation agent of the present invention It is different from the method for producing a fermented beverage using grain.

The present invention is derived from the above requirements, in the present invention, a method for culturing filamentous fungi on grains in order to develop a grain that does not have many processed foods as an easy food for eating while maintaining its unique flavor (water immersion and water). Subtraction time, final inoculation amount, incubation temperature and incubation time), containing the functionalities derived from grains and microorganisms according to the manufacturing conditions, such as the raw material pretreatment method to improve flavor and saccharification efficiency, the saccharification condition for preparing beverages In addition, the present invention was completed by developing a method for producing a fermented beverage having a grain suitable for preference.

In order to achieve the object of the present invention, the present invention comprises the steps of (a) inoculating filamentous bacteria inoculated and pre-treated with soaking and steaming, then drying and grinding to prepare a grain fermentation agent; (b) washing and grinding the glutinous rice and non-glutinous rice; (c) mixing the ground glutinous rice and non-glutinous rice of step (b) and adding water to prepare porridge; (d) mixing the grain fermenter of step (a) and porridge of step (c) to saccharify and obtain a saccharified compound; And (e) homogenizing and sterilizing the sugars of step (d).

In addition, the present invention provides a grain fermented beverage prepared by the above method.

According to the present invention, unlike the conventional Sikhye manufacturing method is a method of producing a mixed beverage through microbial fermentation, it is possible to maintain the unique flavor of cereals, rich in nutrients such as protein, kojic acid (functional ingredients derived from cereals and microorganisms) Kojic acid) and GABA (gammaaminobutyric acid) and the like, and can be provided a beverage which is not added to the artificial additives having antioxidant activity, tyrosinase inhibitory activity and ACE inhibitory activity.

In addition, it is possible to address the needs of farmers who are expected to promote consumption of rice and grains, to meet the needs of consumers seeking health, and to be applicable to other foods.

1 is a schematic diagram illustrating a method for producing a grain fermented beverage of the present invention.

In order to achieve the object of the present invention,

(a) inoculating filamentous fungi by immersing and increasing the grains pretreated with the cooker, followed by drying and grinding to prepare a grain fermenting agent;

(b) washing and grinding the glutinous rice and non-glutinous rice;

(c) mixing the ground glutinous rice and non-glutinous rice of step (b) and adding water to prepare porridge;

(d) mixing the grain fermenter of step (a) and porridge of step (c) to saccharify and obtain a saccharified compound; And

(e) It provides a method for producing a grain fermented beverage comprising the step of homogenizing and sterilizing the saccharide of step (d).

In the method of the present invention, the grain of step (a) may be at least one selected from the group consisting of rice, barley, wheat, sorghum, crude, yulmu, millet and buckwheat, preferably rice, sorghum, crude and buckwheat At least one selected from the group consisting of, but is not limited thereto.

In addition, in the method of the present invention, the filamentous fungus of step (a) is Aspergillus duck material (Aspergillus oryzae), Aspergillus Kawachi (Aspergillus kawachii), Aspergillus Usami (Aspergillus usamii) And lycopus duckRhizopus oryzaeIt may be at least one selected from the group consisting of, preferably Aspergillus duck material (Aspergillus oryzae) And Aspergillus Kawachi (Aspergillus kawachiiAt least one selected from the group consisting of, but is not limited thereto.

In the method of the present invention, the method of producing a grain fermenter of the step (a) is preferably

(a) immersing rice and grains for 30 minutes to 4 hours and draining for 30 to 4 hours, and then steaming for 30 to 50 minutes and cooling to 30 to 50 ° C;

(b) the cool down in quasi rice added to Aspergillus duck material (Aspergillus oryzae), and Aspergillus, to cool the semi-grains's duck material (Aspergillus oryzae ) and Aspergillus kawachii Add each and incubate at 36 ~ 40 ℃, and then perform the first flip after 16 ~ 17 hours, after the second flip after 4 ~ 6 hours, then after 20 ~ 22 hours, depart 20 ~ 20 at 40 ~ 60 ℃. Drying and grinding for 28 hours to prepare rice and grain fermentation agents, respectively;

(c) incubating Aspergillus duckwood in the rice 50 to 60 parts by weight of the prepared rice fermenter, by incubating Aspergillus duck ash ( Aspergillus oryzae ) in cereals 18 to 26 parts by weight of the prepared grain fermentation agent and 1 to 4 parts by weight of the grain fermentation agent prepared by culturing Aspergillus kawachii in the grains may include mixing.

More preferably

(a) immersing the rice and grains for 30 minutes to 3 hours, draining for 2 hours, and then cooking for 40 minutes and cooling to 40 ° C;

(b) the cool down in quasi rice added to Aspergillus duck material (Aspergillus oryzae), and Aspergillus, to cool the semi-grains's duck material (Aspergillus oryzae ) and Aspergillus kawachii After each addition, incubate at 36 ~ 40 ℃ for 16 hours for rice and 17 hours for grain for 1 hour, and after 2 hours for 5 hours for 1st turn, depart after 21 hours and leave at 50 ℃ for 24 hours. Drying and grinding for hours to prepare rice and grain fermentation agents; And

(c) incubating Aspergillus duckwood in the rice 56 parts by weight of the prepared rice fermenter, by incubating Aspergillus duck ash ( Aspergillus oryzae ) in the grain It may include mixing 21.6 parts by weight of the grain fermentation agent and 2.4 parts by weight of the grain fermentation agent prepared by culturing Aspergillus kawachii in the grains.

In the method of producing a grain fermentation agent of the present invention, the soaking of the step (a) is 2 to 4 hours for rice, 1 to 2 hours for sorghum or yulmu in grains, 40 to 80 minutes for buckwheat, 20 to 20 It may be soaked for 40 minutes, preferably for 3 hours for rice, 1 hour 30 minutes for sorghum or yulmu in grains, 1 hour for buckwheat, 30 minutes for crude, but not limited thereto.

In addition, in the method for producing a grain fermentation agent of the present invention, the Aspergillus duckwood ( Aspergillus oryzae ) to the rice and grains of the step (b) may be added to 0.05 to 0.5% to the weight of the rice and grains, respectively, Aspergillus kawachii Possible to add 0.05% to 0.5% by weight of the grains, and the Aspergillus preferably rice and millet's duck material (Aspergillus oryzae ) can be added 0.2% to the weight of rice and grains, respectively, and Aspergillus kawachii 0.1% of the weight of the grains may be added, but is not limited thereto.

In addition, in the method of producing a grain fermentation agent of the present invention, the rice fermentation agent of step (a) is poured for 2 to 10 times the weight of the rice fermenter in order to reduce the flavor of the fermentation agent of the final product and then extracted for 20 to 28 hours It may include a step of filtering, preferably, 2.5 hours of water to the weight of the fermentation agent may be poured for 24 hours to extract and then filtering, but is not limited thereto.

In the method of producing a grain fermented beverage of the present invention, the method of preparing the porridge of step (c) is washed and ground after washing glutinous rice and non-glutinous rice, 60 to 100 parts by weight of crushed glutinous rice, 30 to 50 parts by weight of non-glutinous rice and 320 to water After mixing 400 parts by weight and boiling, it can be prepared by cooling to 30 ~ 50 ℃, more preferably wash and grind after glutinous rice and non-glutinous rice, boiled by mixing 80 parts by weight of crushed glutinous rice, 40 parts by weight of non-glutinous rice and 360 parts by weight of water After cooling to 40 ℃ can be prepared, but is not limited thereto.

In the method of the present invention, the saccharification of step (d) may be carried out for 20 to 28 hours at 50 ~ 85 ℃, preferably 20 to 28 hours at 50 ~ 60 ℃ for fermented beverages using buckwheat or crude , Fermented beverages using sorghum can be carried out for 24 to 28 hours at 55 ~ 65 ℃, more preferably fermented beverages using buckwheat or crude 24 hours at 55 ℃, 60 for fermented beverages using sorghum It may be carried out at 24 ℃ for 24 hours, but is not limited thereto.

In the method of the present invention, the homogenization and sterilization of the step (e) is the first homogenization using a blender, and then the second homogenization to a pressure of 200 ~ 400 bar, sterilization for 20 to 40 minutes at 110 ~ 130 ℃ Preferably, the first homogenizer using a blender, the second homogenizer to a pressure of 300 bar, and sterilization at 121 ℃ 30 minutes, but is not limited thereto.

Preferably the method for producing a grain fermented beverage of the present invention

(a) immersing rice and grains for 30 minutes to 4 hours and draining for 30 to 4 hours, and then steaming for 30 to 50 minutes and cooling to 30 to 50 ° C;

(b) the cool down in quasi rice added to Aspergillus duck material (Aspergillus oryzae), and Aspergillus, to cool the semi-grains's duck material (Aspergillus oryzae ) and Aspergillus kawachii Add each and incubate at 36 ~ 40 ℃, and then perform the first flip after 16 ~ 17 hours, after the second flip after 4 ~ 6 hours, then after 20 ~ 22 hours, depart 20 ~ 20 at 40 ~ 60 ℃. Drying and grinding for 28 hours to prepare rice and grain fermentation agents, respectively;

(c) incubating Aspergillus duckwood in the rice 50 to 60 parts by weight of the prepared rice fermenter, by incubating Aspergillus duck ash ( Aspergillus oryzae ) in cereals 18 to 26 parts by weight of the prepared fermented grains and Aspergillus watchchi kawachii ) by mixing 1 to 4 parts by weight of the grain fermentation agent prepared by culturing to prepare a mixed fermentation agent;

(d) washing the glutinous rice and non-glutinous rice, pulverizing, mixing 60-100 parts by weight of crushed glutinous rice, 30-50 parts by weight of non-glutinous rice and 320-400 parts by weight of water, and then boiled to prepare porridge and cooling to 30-50 ° C. ;

(e) mixing the prepared porridge of step (d) and the mixed fermentation agent of step (c) and saccharifying at 50 to 85 ° C. for 20 to 28 hours to obtain a saccharified compound; And

(f) after homogenizing the saccharin, may include sterilizing for 20 to 40 minutes at 110 ~ 130 ℃.

The present invention also provides a grain fermented beverage produced by the method of the present invention. The grain fermented beverage of the present invention is characterized by having antioxidant activity, tyrosinase inhibitory activity or ACE (angiotensin converting enzyme) inhibitory activity, but is not limited thereto.

Hereinafter, the present invention will be described in detail by way of examples. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

Manufacturing example  1: Manufacturing method of grain fermenter

(a) Soak rice and grains (sorghum, buckwheat, crude and red radish) respectively (rice-3 hours, sorghum, yulmu-1 hour 30 minutes, buckwheat-1 hour, crude-30 minutes) and drain for 2 hours After the execution, the steam was raised in the ore and steamed for 40 minutes after the steam began to rise. The grains, which had been sprinkled in the form of gourd rice, were widened and then cooled to 40 ° C. using a cooler.

(b) the rice gave the cool Aspergillus duck material (Aspergillus oryzae) was added to 0.2% to rice by weight, and the semi the cool grains Aspergillus duck material (Aspergillus oryzae) to 0.2% and Aspergillus the grains by weight Aspergillus kawachii was added 0.1% After each addition, incubate at 36 ~ 40 ℃ for 16 hours for rice and 17 hours for grain for 1 hour, and after 2 hours for 5 hours for 1st turn, depart after 21 hours and leave at 50 ℃ for 24 hours. The water content was dried within 15% and crushed for an hour to prepare rice and grain fermentation agents.

(c) 140 ml of water was added to 56 g of the rice fermenter prepared in step (b), followed by extracting the enzyme for 24 hours, followed by filtration.

(d) 21.6 g of the fermentation agent of step (c), the grain fermentation agent prepared by incubating the Aspergillus duckwood ( Aspergillus oryzae ) in the grains prepared in step (b) and Aspergillus Kawachi ( Aspergillus) in the grains kawachii) was mixed 2.4 g of the fermentation agent prepared by culturing.

Manufacturing example  2: Manufacturing method of grain fermented beverage

(a) The glutinous rice and non-glutinous rice were washed with cold water and then pulverized, 80 g of the ground glutinous rice, 40 g of non-glutinous rice, and 360 ml of water were mixed, then boiled to prepare porridge and cooled to 40 ° C.

(b) add the grain fermentation agent prepared in Preparation Example 1 to the porridge prepared in step (a) at 60 ℃ dead dead, buckwheat or crude fermentation added a fermentation agent using sorghum at 55 ℃ dead Each saccharified for 24 hours to obtain a saccharified.

(c) The sugars prepared in step (b) were first homogenized using a blender and secondly homogenized at a pressure of 300 bar or less using a homogenizer, and then placed in a container and sterilized at 121 ° C. for 30 minutes.

Example  1: Quality Characteristics of Grain Fermenters by Grain Type and Manufacturing Method

The chromaticity and reflectivity of the grain fermenter according to grain type and preparation method are shown in Table 1. From Table 1, the change in color of the raw grains and the grains cultured with the filamentous fungi were relatively small, which is thought to maintain the characteristics of the grains even when the filamentous fungi were cultured.

Changes in Color and Reflectivity of Grain Fermentation Agents According to Grain Type and Manufacturing Method division Chromaticity and Reflectivity Raw material Aspergillus oryzae fermentation Aspergillus kawakii fermentation Sorghum buckwheat article Yulmu Sorghum buckwheat article Yulmu Sorghum buckwheat article Yulmu
Chromaticity L 72.11 87.36 69.89 82.6 68.61 73.62 72.9 80.8 68.46 71.28 67.62 72.49 a 8.6 0.43 1.29 1.76 6.81 3.52 1.19 1.48 7.3 5.17 2.39 4.49 b 14.04 10.34 17.03 12.62 14.53 17.35 15.62 16.9 17.18 19.32 19.2 20.79 Reflectivity (%) 43.82 70.74 40.59 61.41 38.81 46.12 45.01 58.12 38.6 42.59 37.46 44.39

The organic acid content according to the type of grain and the method of preparation of the grain fermenter is shown in Table 2. By culturing filamentous fungi in grains from Table 2, the types of organic acids contained in the raw materials were diversified, and the organic acid content was also greatly increased. In particular, citric acid, malic acid, and succinic acid were increased, which was considered to have a good effect on the flavor of the final product.

Changes in Organic Acid Contents of Grain Fermenters by Grain Type and Manufacturing Method Organic acid
Kinds Organic acid content (mg / 100g) Raw material Aspergillus oryzae fermentation Aspergillus kawakii fermentation Sorghum buckwheat article Yulmu Sorghum buckwheat article Yulmu Sorghum buckwheat article Yulmu oxalic 25.95 103.27 27.90 18.37 n.d. 47.03 41.10 11.73 98.22 341.61 83.60 59.46 citric 4.29 405.25 trace trace 756.66 163.28 443.97 151.16 1,062 2,079 3,351 491.10 tartaric trace n.d. 74.26 trace n.d. n.d. 104.93 4.08 3.84 n.d. 80.84 n.d. malic trace 25.13 19.20 trace 205.59 250.87 263.49 30.53 27.07 13.34 140.99 trace succinic n.d. 14.91 trace trace 632.38 452.31 1,349 2.08 9.47 212.92 1,561 2.38 formic 105.25 92.22 99.69 104.52 75.67 126.32  89.65 118.47 98.41 114.28  39.00 106.15 acetic n.d. n.d. n.d. n.d. n.d. trace trace n.d. n.d. n.d. trace n.d. propionic n.d. n.d. n.d. n.d. 72.30 n.d.  20.19 n.d. n.d. 175.71  37.13 n.d. kojic n.d. n.d. n.d. n.d. 2.05 n.d. n.d. n.d. n.d. n.d. 3.79 n.d. ascorbic n.d. 8.52 n.d. n.d. 53.18 27.26  66.07 12.96 n.d. n.d. 80.17 n.d. furmaric 9.23 6.76 3.29 2.58 234.59 297.12  60.35 6.96 1.91 5.67 28.75 2.26 isobutyric n.d. n.d. n.d. n.d. 13.28 12.99  28.05 n.d. n.d. n.d.  88.95 n.d. butyric n.d. n.d. n.d. n.d. n.d. n.d. n.d. n.d. n.d. n.d. n.d. n.d. lactic n.d. n.d. n.d. n.d. n.d. trace 112.07 n.d. n.d. n.d. 1.75 n.d.

Table 3 shows the free sugar content according to grain types and production methods of grain fermenters. From Table 3, the free sugar content of grain fermenters cultured with filamentous fungi was significantly increased, and glucose was the main component among the free sugars. This is because there are many differences from the conventional Sikhye manufacturing method is determined by the characteristics of the amalase produced by microorganisms.

Changes in Free Sugar Content of Grain Fermenters by Grain Type and Manufacturing Method
Fermented Microorganisms
division Free sugar content (mg / 100g) Melezitose Maltose Glucose Mannose Fructose Ribitol
(Adonitol)
Raw material Sorghum 0.246 1.588 0.573 0.133 0.317 0.213 buckwheat 1.985 2.694 0.707 0.223 0.204 n.d. article 0.228 1.203 1.210 n.d. 0.364 0.209 Yulmu 0.245 1.485 0.446 0.067 0.371 0.708
Aspergillus  oryzae Sorghum 10.305 12.692 46.019 0.299 0.434 1.786 buckwheat 11.995 17.846 53.536 1,000 1.426 4.061 article 4.299 6.995 40.902 0.338 0.351 4.063 Yulmu 2.312 3.687 30.942 0.226 0.386 2.494
Aspergillus kawakii Sorghum 3.081 5.419 26.739 0.436 1.076 2.646 buckwheat 2.351 9.127 32.581 1.041 2.000 2.957 article 2.481 13.725 28.812 0.486 0.982 4.896 Yulmu 1.871 1.744 13.535 0.147 0.619 1.727

Enzyme activity, reducing sugars, acidity and amino acidity according to the type of grain and the method of preparation of the grain fermenter are shown in Table 4. From Table 4, amylase activity of grain fermenters was mostly sufficient for the production of fermented beverages, and the high glucose content of grain fermenters in Table 3 may be attributed to the relatively high activity of glucoamylase.

Enzymatic Activity, Reducing Sugars, Acidity and Amino Acidity of Grain Fermentation Agents by Grain Type and Manufacturing Method Sample Enzyme Activity (Unit / g) Reducing sugar
(mg / g) Acidity Amino acid degree amylase protease a- gluco- A. oryzae
(AO, Yellow Kingdom) Sorghum 546.9 749.3 137.1 213.1 0.8 0.7 buckwheat 24.0 168.5 93.4 90.4 1.3 1.8 article 1,133.2 1,701.0 227.9 175.7 0.6 1.2 Yulmu 174.4 393.8 98.2 68.1 0.6 1.2 A. kawachii
(AK, white soup) Sorghum 655.9 1,191.6 113.0 160.6 10.5 0.4 buckwheat 140.4 250.2 392.9 67.3 6.8 1.2 article 790.8 1,233.0 211.4 110 7.3 0.9 Yulmu 89.4 155.3 144.0 45.4 3.3 0.6

Example  2: Quality and Sensory Characteristics According to the Mixing Ratio of Grain Fermenter

After crushing rice yellow soup cultured yellow rice in rice, rice grain soup cultured yellow rice in grains and white rice cultured white rice in cereals, pH, acidity, amino acidity and reducing sugar according to the mixing ratio are shown in Table 5. Sensory tests are shown in Table 6. As a result, the pH was little changed before and after incubation, and the pH, acidity, amino acidity and reducing sugar according to the mixing ratio did not show a big difference for each sample.

Quality Characteristics by Grain Type and Mixing Ratio (%)
Rice Yellow Soup: division pH General component Reducing sugar
(mg / mL) initial final Mountain road Amino acid degree
70: 30: 0 Sorghum 5.8 5.7 1.5 2.5 181.4 buckwheat 5.9 5.7 1.25 3 168.0 article 5.9 5.7 0.5 3 176.8
70: 27: 3 Sorghum 5.8 5.7 One 2 173.1 buckwheat 5.9 5.7 One 2 187.1 article 5.9 5.7 One 3 189.6
70: 25: 5 Sorghum 5.9 5.8 One 2 158.4 buckwheat 6.0 5.8 1.5 3.5 164.6 article 5.9 5.8 One 3 168.1

In the sensory test, the fermentation agents using sorghum, buckwheat, and crude oil were the most fermented grain fermenters mixed with 70% of rice yellow soup, 27% of brown rice soup, and 3% of white rice soup.

Sensory Characteristics of Grain Fermenters According to the Grain Type and Mixing Ratio of Fermenters (%) grain Rice Yellow Soup: color incense sweetness Sour taste Texture Overall preference
Sorghum
70: 30: 0 7.1 6.7 6.6 6.3 6.2 6.2 70: 27: 3 6.7 6.7 6.2 5.9 6.3 7.0 70: 25: 5 6.7 6.2 6.2 5.8 6.2 6.3
buckwheat
70: 30: 0 6.8 6.0 5.7 5.6 6.2 5.7 70: 27: 3 6.8 5.9 5.9 5.6 6.2 6.0 70: 25: 5 6.7 5.7 5.8 5.2 6.2 5.8
article
70: 30: 0 6.6 5.8 6.2 6.0 6.0 6.1 70: 27: 3 6.4 5.8 6.0 5.9 6.2 6.3 70: 25: 5 6.3 5.4 5.6 5.3 6.1 5.7

Example  3: Quality Characteristics by Mixing Ratio of Grain Fermenter and Rice

Table 7 shows the quality characteristics of the beverage prepared by mixing the ratio of grain fermenter and rice in a ratio of 1: 1 and 2: 3. As a result, when the beverage was prepared by mixing the ratio of grain fermenter and rice at a ratio of 2: 3, the viscosity decreased, which increased the fluidity, and was suitable for drinking by reducing the reducing sugar. Maintaining the sugar content has been shown to affect the quality of the product better.

A: Fermented 90 g + porridge (60 g glutinous rice + 30 g of non-glutinous rice + 360 ml of water), B: Fermented 90 g + porridge (60 g of glutinous rice + 30 g of non-glutinous rice + 360 ml of water), C: Fermented 90 g + porridge ( 60 g of glutinous rice + 30 g of non-glutinous rice + 360 ml of water, D: 90 g of fermentation agent + porridge (60 g of glutinous rice + 30 g of non-glutinous rice + 360 ml of water), E: 90 g of fermentation agent + porridge (60 g of glutinous rice + 30 g of non-glutinous rice) 360 ml of water), F: 90 g of fermenter + porridge (60 g of glutinous rice + 30 g of rice + 360 ml of water), G: 90 g of fermenter + 60 g of glutinous rice (30 g of non-glutinous rice + 360 ml of water), and H: Fermenter 90 g + porridge (60 g glutinous rice + 30 g non-glutinous rice + 360 ml of water)

Example  4: of grain fermented beverages At the saccharification temperature  Quality characteristics

The free sugar content of the fermented beverage according to the saccharification temperature is shown in Table 8. As a result, glucose was the main free sugar component of the fermented beverage, the glucose content of the beverage was found to decrease rather than the saccharification temperature 55 ℃.

Changes in Free Sugar Content According to Saccharification Temperature of Grain Fermented Beverages
Fermentation temperature
(℃) Free sugar content (mg / mL)
Remarks Melezitose Maltose Glucose Mannose Fructose Ribitol
(Adonitol) 50 13.245 30.122 55.091 0.016 0.557 1.191
Sorghum
55 13.812 31.856 55.269 0.012 0.487 0.051 60 15.382 54.048 48.785 n.d. 0.570 0.051 50 15.615 32.774 53.996 n.d. 0.676 0.043
buckwheat
55 15.417 32.687 53.796 0.360 0.798 1.466 60 17.532 51.202 49.893 n.d. 0.457 0.044 50 12.188 27.672 54.328 n.d. 0.653 0.045
article
55 12.294 28.274 54.947 0.005 0.406 0.115 60 13.641 49.977 49.574 n.d. 0.426 0.074

The organic acid content of the fermented beverage according to the saccharification temperature is shown in Table 9. From Table 9, citric acid increased as the temperature increased above 55 ℃, but succinic acid and malic acid, which occupy relatively large amounts, decreased.

Changes in Organic Acid Contents According to Saccharification Temperature of Grain Fermented Beverages Organic acid content (mg%) Sorghum buckwheat article 50 ℃ 55 ° C 60 ° C 50 ℃ 55 ° C 60 ° C 50 ℃ 55 ° C 60 ° C oxalic 0.26 0.29 0.27 5.51 5.70 6.01 0.29 0.27 0.26 citric 25.93 67.12 76.91 80.46 82.41 95.71 24.46 24.05 25.93 tartaric n.d. n.d. n.d. n.d. n.d. n.d. n.d. n.d. n.d. malic 8.26 73.25 32.15 122.97 131.69 64.66 30.06 30.82 8.26 succinic 1,074.04 953.45 930.71 1,258.17 1,203.86 1,165.39 1,128.12 1,109.69 1,074.04 formic 2.74 2.15 1.97 16.17 23.86 25.20 3.24 3.09 2.74 acetic n.d. n.d. n.d. n.d. n.d. n.d. n.d. n.d. n.d. propionic 21.58 30.74 22.98 27.92 23.02 25.22 15.17 14.19 21.58 kojic 0.186 0.154 0.163 0.184 0.186 0.199 0.158 0.168 0.186 ascorbic n.d. n.d. n.d. n.d. n.d. n.d. n.d. n.d. n.d. furmaric 6.59 11.57 12.21 15.58 18.11 18.40 6.34 6.54 6.59 isobutyric 20.08 12.55 18.74 7.49 19.87 20.15 10.27 12.09 20.08 butyric n.d. n.d. n.d. n.d. n.d. n.d. n.d. n.d. n.d. lactic 2.75 2.50 2.51 111.64 123.37 126.69 3.16 2.93 2.75

In addition, as a result of the sensory test according to the saccharification temperature, unpleasant and harmonious aroma due to contamination during fermentation occurred at 45 ℃, the fragrance of the fermenting agent is strong at 50 ℃, the taste was slightly less incompatible with the additives. At 55 ° C, the fermented beverages using buckwheat and crude were the most palatable, and when they were saccharified at 60 ° C, unpleasant discomfort occurred. In addition, the fermentation drink using sorghum was found that the saccharification temperature of 60 ℃ is most appropriate.

Example  5: Nutritional ingredients of fermented beverages

Optimum conditions for producing the grain fermented beverages of the present invention are shown in Table 10 below. It is shown in Tables 11 to 13 to measure the general components and physiological activity after the production of grain fermented beverages under optimum conditions.

Optimum Manufacturing Conditions of Fermented Beverages for Grains division
Fermenter (g) Porridge (g) Fermentation temperature
(℃) Rice AO Water (ml) Multigrain AO Grain AK Glutinous rice Rice Water (ml) Sorghum 56 140 21.6 2.4 80 40 360 60 buckwheat 56 140 21.6 2.4 80 40 360 55 article 56 140 21.6 2.4 80 40 360 55

Rice AO: Aspergillus oryzae Prepared rice fermenter, Multigrain AO: Aspergillus oryzae Manufactured grain fermentation agent and grains AK: A grain fermentation agent prepared by culturing Aspergillus kawachii .

As shown in Table 11, the calorie content of the fermented cereal beverage produced by the method of the present invention was 1/4 of the raw material, water 75%, carbohydrate 22%, sugar 11%, crude protein 1.8-2.0%, crude fat 0.19-0.24 %, Ash 0.05 ~ 0.07%, cholesterol was not detected.

General Ingredients of Grain Fermented Beverages division calorie
(Kcal) General Ingredients (g / 100g)
cholesterol moisture carbohydrate Ash Crude fat Crude protein Crude fiber sugars Fermentation Agent (Sorghum) 396.79 2.32 79.98 1.35 4.07 12.28 2.22 13.69 n.d.
Fermented Beverage Sorghum 98.92 75.14 22.63 0.05 0.24 1.94 0.38 11.74 n.d. buckwheat 96.28 75.27 22.36 0.08 0.20 2.09 0.83 11.17 n.d. article 95.39 75.65 22.21 0.07 0.19 1.88 0.67 11.12 n.d.

In addition, 31 amino acids except asparagine existed in fermented beverages, and glutamic acid, leucine, and arginine were the most abundant. It contained.

Free Amino Acid Content in Grain Fermented Beverages
No. Free amino acid content (ppm) Compounds Grain Fermented Beverage Sorghum buckwheat article One Tau (Taurine) 3.94 1.12 5.67 2 Asp (Aspartic acid) 215.77 243.98 301.64 3 Thr (Threonine) 95.98 113.96 134.20 4 Ser (Serine) 135.09 153.81 208.50 5 AspNH2 (Asparagine) trace n.d. trace 6 Glu (Glutamic acid) 343.21 454.58 469.45 7 GluNH2 (Glutamine) 4.10 4.04 4.81 8 a-AAA (a-Amino adipic acid) 20.50 20.22 24.05 9 Pro (Proline) 57.28 69.24 93.89 10 Gly (Glycine) 86.25 95.26 121.18 11 Ala (Alanine) 222.46 242.36 308.58 12 Cit (Citrulline) 4.74 4.87 n.d. 13 a-Amino (butyric acid) 20.50 19.82 20.66 14 Val (Valine) 165.57 194.66 231.28 15 Cys (Cystine) 25.62 25.14 34.32 16 Met (Methionine) 86.42 97.14 122.54 17 Cysthi (Cystathionine) 15.93 17.46 16.91 18 Ile (Isoleucine) 126.27 148.18 171.82 19 Leu (Leucine) 260.77 292.66 389.64 20 Tyr (Tyrosine) 178.31 181.03 256.39 21 Phe (Phenylalanine) 156.57 180.91 226.69 22 b-Ala (b-Alanine) 1.81 4.54 1.99 23 b-AiBA (b-Amino iso butyric acid) 11.79 9.95 12.48 24 g-ABA (g-Amino-n-butyric acid) 40.52 51.79 46.81 25 Tryptophan (Trp) 8.23 10.02 9.83 26 EOHNH2 (Ethanol amine) 16.46 20.04 19.66 27 NH3 (Ammonia) 36.16 40.40 45.01 28 Hylys (Hydroxylysine) 11.58 10.22 13.46 29 Orn (Ornithine) 24.74 23.76 26.62 30 Lys (Lysine) 167.58 208.91 203.66 31 His (Histidine) 53.16 56.28 63.58 32 Arg (Arginine) 278.29 342.38 390.54 Total 2,875.58 3,338.76 3,975.86

In addition, the polyphenol content, antioxidant effect, tyrosinase inhibitory activity and ACE (angiotensin converting enzyme) inhibitory activity were measured in order to explore the physiological activity of the grain fermented beverage. As a result, the polyphenol content of the composition of grain fermented beverages was 4.86, 5.27 and 5.09 mg gallic acid / 10 mL in sorghum, buckwheat and crude fermented beverages, respectively, which was the highest in buckwheat fermented beverages. The beverage was highest at 41%. In addition, tyrosinase inhibitory activity was higher than 93% in all fermented beverages, and ACE inhibitory activity was about 55-58%.

Physiological Activity of Grain Fermented Beverages Fermented Beverage Polyphenol content
(mg gallic acid / 10 mL) Electron donating ability
(%) Inhibitory Activity (%) tyrosinase ACE Sorghum 4.86 30.89 93.73 58.3 buckwheat 5.27 40.98 95.20 58.2 article 5.09 25.99 94.05 54.9

Claims (12)

(a) pretreatment of rice and grains with water and steam, respectively, followed by cultivation of Aspergillus oryzae in rice The prepared rice balhyoje, by culturing the Aspergillus duck material (Aspergillus oryzae) on cereals By incubating the aspergillus kawachii in the prepared grain fermentation agent and grains, each dried fermentation agent was dried and pulverized, and then cultivated Aspergillus duckwood ( Aspergillus oryzae ) in rice 50 to 60 parts by weight of the prepared rice fermenter, by incubating Aspergillus duck ash ( Aspergillus oryzae ) in cereals 18 to 26 parts by weight of the prepared grain fermentation agent and 1 to 4 parts by weight of the grain fermentation agent prepared by culturing Aspergillus kawachii in the grains to prepare a grain fermentation agent;
(b) washing and grinding the glutinous rice and non-glutinous rice;
(c) mixing the ground glutinous rice and non-glutinous rice of step (b) and adding water to prepare porridge;
(d) mixing the grain fermenter of step (a) and porridge of step (c) to saccharify and obtain a saccharified compound; And
(e) homogenizing and sterilizing the saccharity of step (d). delete delete The method of claim 1, wherein the pre-treatment of the rice and grains of step (a) is soaked for 30 minutes to 4 hours and drained for 30 to 4 hours, respectively, and then steamed for 30 to 50 minutes and then 30 to 50 Cooled to 캜. delete The method of claim 1, further comprising extracting and filtering water by adding water to the grain fermenter of step (a). The method according to claim 1, wherein the dead glutinous rice and non-glutinous rice of step (c) are washed and pulverized, mixed with 60 to 100 parts by weight of crushed glutinous rice, 30 to 50 parts by weight of non-glutinous rice and 320 to 400 parts by weight of water, and then 30 to It is produced by cooling to 50 ℃. The method of claim 1, wherein the step (d) saccharification is characterized in that carried out for 20 to 28 hours at 50 ~ 85 ℃. According to claim 1, wherein the homogenization and sterilization of the step (e) is a first homogenization using a blender, and then second homogenized to a pressure of 200 ~ 400 bar, sterilization for 20 to 40 minutes at 110 ~ 130 ℃ Characterized in that the method. (a) immersing rice and grains for 30 minutes to 4 hours and draining for 30 to 4 hours, and then steaming for 30 to 50 minutes and cooling to 30 to 50 ° C;
(b) the cool down in quasi rice added to Aspergillus duck material (Aspergillus oryzae), and Aspergillus, to cool the semi-grains's duck material (Aspergillus oryzae ) and Aspergillus kawachii Add each and incubate at 36 ~ 40 ℃, and then perform the first flip after 16 ~ 17 hours, after the second flip after 4 ~ 6 hours, then after 20 ~ 22 hours, depart 20 ~ 20 at 40 ~ 60 ℃. Drying and grinding for 28 hours to prepare rice and grain fermentation agents, respectively;
(c) incubating Aspergillus duckwood in the rice 50 to 60 parts by weight of the prepared rice fermenter, by incubating Aspergillus duck ash ( Aspergillus oryzae ) in cereals 18 to 26 parts by weight of the prepared grain fermentation agent and 1 to 4 parts by weight of the grain fermentation agent prepared by culturing Aspergillus kawachii in the grains to prepare a mixed fermentation agent;
(d) washing the glutinous rice and non-glutinous rice, pulverizing, mixing 60-100 parts by weight of crushed glutinous rice, 30-50 parts by weight of non-glutinous rice and 320-400 parts by weight of water, and then boiled to prepare porridge and cooling to 30-50 ° C. ;
(e) mixing the prepared porridge of step (d) and the mixed fermentation agent of step (c) and saccharifying at 50 to 85 ° C. for 20 to 28 hours to obtain a saccharified compound; And
(f) after homogenizing the saccharin, a method for producing a grain fermented beverage using a grain fermenter comprising sterilizing for 20 to 40 minutes at 110 ~ 130 ℃. A grain fermented beverage produced by the method of any one of claims 1, 4 and 6 to 10. The grain fermented beverage according to claim 11, wherein the grain fermented beverage has an antioxidant activity, a tyrosinase inhibitory activity, or an ACE (angiotensin converting enzyme) inhibitory activity.

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