KR101383791B1 - Manufacturing method of health food using germinated brown rice - Google Patents
Manufacturing method of health food using germinated brown rice Download PDFInfo
- Publication number
- KR101383791B1 KR101383791B1 KR1020120086406A KR20120086406A KR101383791B1 KR 101383791 B1 KR101383791 B1 KR 101383791B1 KR 1020120086406 A KR1020120086406 A KR 1020120086406A KR 20120086406 A KR20120086406 A KR 20120086406A KR 101383791 B1 KR101383791 B1 KR 101383791B1
- Authority
- KR
- South Korea
- Prior art keywords
- weight
- parts
- brown rice
- germinated brown
- culture medium
- Prior art date
Links
- 235000021329 brown rice Nutrition 0.000 title claims abstract description 63
- 235000013402 health food Nutrition 0.000 title claims abstract description 32
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 30
- 238000000855 fermentation Methods 0.000 claims abstract description 34
- 230000004151 fermentation Effects 0.000 claims abstract description 34
- 239000011812 mixed powder Substances 0.000 claims abstract description 34
- 239000001963 growth medium Substances 0.000 claims abstract description 29
- 241000209094 Oryza Species 0.000 claims abstract description 24
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 24
- 235000009566 rice Nutrition 0.000 claims abstract description 24
- 235000015097 nutrients Nutrition 0.000 claims abstract description 23
- 230000004913 activation Effects 0.000 claims abstract description 17
- 239000000843 powder Substances 0.000 claims abstract description 17
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000000203 mixture Substances 0.000 claims abstract description 11
- 235000013343 vitamin Nutrition 0.000 claims abstract description 11
- 229940088594 vitamin Drugs 0.000 claims abstract description 11
- 239000011782 vitamin Substances 0.000 claims abstract description 11
- 229930003231 vitamin Natural products 0.000 claims abstract description 11
- 240000008042 Zea mays Species 0.000 claims abstract description 10
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 10
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 10
- 235000005822 corn Nutrition 0.000 claims abstract description 10
- 239000004615 ingredient Substances 0.000 claims abstract description 10
- 235000016709 nutrition Nutrition 0.000 claims abstract description 9
- 150000003722 vitamin derivatives Chemical class 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 13
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 241000894006 Bacteria Species 0.000 claims description 4
- 235000021109 kimchi Nutrition 0.000 claims description 4
- 239000004310 lactic acid Substances 0.000 claims description 4
- 235000014655 lactic acid Nutrition 0.000 claims description 4
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 description 15
- 230000000694 effects Effects 0.000 description 9
- 235000019640 taste Nutrition 0.000 description 9
- 229960003692 gamma aminobutyric acid Drugs 0.000 description 8
- 239000008187 granular material Substances 0.000 description 8
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 description 7
- 230000036039 immunity Effects 0.000 description 7
- 238000004898 kneading Methods 0.000 description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 238000001784 detoxification Methods 0.000 description 6
- 239000006187 pill Substances 0.000 description 5
- 239000013535 sea water Substances 0.000 description 5
- 230000003712 anti-aging effect Effects 0.000 description 4
- 230000001093 anti-cancer Effects 0.000 description 4
- 230000002265 prevention Effects 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 3
- 230000009471 action Effects 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 230000029087 digestion Effects 0.000 description 3
- 206010010774 Constipation Diseases 0.000 description 2
- 208000019331 Foodborne disease Diseases 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 210000002257 embryonic structure Anatomy 0.000 description 2
- 230000037406 food intake Effects 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 238000003801 milling Methods 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- CNNRPFQICPFDPO-UHFFFAOYSA-N octacosan-1-ol Chemical compound CCCCCCCCCCCCCCCCCCCCCCCCCCCCO CNNRPFQICPFDPO-UHFFFAOYSA-N 0.000 description 2
- 229920001542 oligosaccharide Polymers 0.000 description 2
- 150000002482 oligosaccharides Chemical class 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 229960002666 1-octacosanol Drugs 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 208000019901 Anxiety disease Diseases 0.000 description 1
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- 238000009631 Broth culture Methods 0.000 description 1
- 240000004045 Cassia javanica Species 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010016952 Food poisoning Diseases 0.000 description 1
- 206010019133 Hangover Diseases 0.000 description 1
- 102000001554 Hemoglobins Human genes 0.000 description 1
- 108010054147 Hemoglobins Proteins 0.000 description 1
- SQUHHTBVTRBESD-UHFFFAOYSA-N Hexa-Ac-myo-Inositol Natural products CC(=O)OC1C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C1OC(C)=O SQUHHTBVTRBESD-UHFFFAOYSA-N 0.000 description 1
- 241000257303 Hymenoptera Species 0.000 description 1
- 206010020710 Hyperphagia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 206010029216 Nervousness Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 241000286209 Phasianidae Species 0.000 description 1
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 1
- 241000287531 Psittacidae Species 0.000 description 1
- LCTONWCANYUPML-UHFFFAOYSA-M Pyruvate Chemical compound CC(=O)C([O-])=O LCTONWCANYUPML-UHFFFAOYSA-M 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 102000019197 Superoxide Dismutase Human genes 0.000 description 1
- 108010012715 Superoxide dismutase Proteins 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 206010000059 abdominal discomfort Diseases 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000036506 anxiety Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000019522 cellular metabolic process Effects 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000003749 cleanliness Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 210000003038 endothelium Anatomy 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000035784 germination Effects 0.000 description 1
- 230000001279 glycosylating effect Effects 0.000 description 1
- 230000002650 habitual effect Effects 0.000 description 1
- 230000035876 healing Effects 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- CDAISMWEOUEBRE-GPIVLXJGSA-N inositol Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](O)[C@@H]1O CDAISMWEOUEBRE-GPIVLXJGSA-N 0.000 description 1
- 229960000367 inositol Drugs 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000003902 lesion Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 235000018977 lysine Nutrition 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000008239 natural water Substances 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 235000020830 overeating Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000000467 phytic acid Substances 0.000 description 1
- 229940068041 phytic acid Drugs 0.000 description 1
- 235000002949 phytic acid Nutrition 0.000 description 1
- -1 phytostenol Chemical compound 0.000 description 1
- OXNIZHLAWKMVMX-UHFFFAOYSA-N picric acid Chemical compound OC1=C([N+]([O-])=O)C=C([N+]([O-])=O)C=C1[N+]([O-])=O OXNIZHLAWKMVMX-UHFFFAOYSA-N 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- CDAISMWEOUEBRE-UHFFFAOYSA-N scyllo-inosotol Natural products OC1C(O)C(O)C(O)C(O)C1O CDAISMWEOUEBRE-UHFFFAOYSA-N 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 230000035882 stress Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 108700012359 toxins Proteins 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- 230000017260 vegetative to reproductive phase transition of meristem Effects 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
Images
Classifications
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- 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
- A23L7/152—Cereal germ products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/324—Foods, ingredients or supplements having a functional effect on health having an effect on the immune system
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/02—Acid
- A23V2250/038—Gamma-amino butyric acid
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Cereal-Derived Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
본 발명은 발아현미를 이용한 건강식품의 제조방법에 관한 것으로, 더욱 상세하게는 매실발효액기스가 함유된 배양액을 재발효하는 배양액활성화단계, 상기 배양액활성화단계를 거친 배양액에 엿기름, 화분 및 비타민나무 잎 분말을 첨가하는 영양성분첨가단계, 발아현미, 옥수수 및 미강을 혼합하여 혼합분말을 제조하는 혼합분말제조단계, 상기 영양성분첨가단계를 통해 제조된 배양액과 상기 혼합분말제조단계를 통해 제조된 혼합분말을 반죽하여 발효시키는 혼합물발효단계로 이루어진다.The present invention relates to a method for producing a health food using germinated brown rice, and more specifically, a culture medium activation step of re-fermenting a culture medium containing plum fermentation extract, malt, pollen and vitamin tree leaves in the culture medium after the culture medium activation step Nutritional powder addition step of adding powder, germinated brown rice, corn and rice bran mixed to prepare a mixed powder manufacturing step, the culture powder prepared by the nutrient ingredient step and the mixed powder prepared through the mixed powder manufacturing step The mixture consists of a fermentation step of fermentation.
Description
본 발명은 발아현미를 이용한 건강식품의 제조방법에 관한 것으로, 더욱 상세하게는 매실발효액기스가 함유된 배양액으로 발아현미, 옥수수 및 미강을 혼합하여 이루어진 혼합분말을 반죽하여, 맛이 우수하며 섭취가 간편하고 감마 아미노낙산과 영양성분이 풍부하게 함유되어 있어 노화방지, 해독작용 및 면역력 증강 등의 효과를 나타내는 발아현미를 이용한 건강식품의 제조방법에 관한 것이다.
The present invention relates to a method for producing a health food using germinated brown rice, and more specifically, kneaded mixed powder made by mixing germinated brown rice, corn and rice bran with a culture solution containing plum fermentation extract, and has excellent taste and intake. The present invention relates to a method for preparing a health food using germinated brown rice, which is simple and rich in gamma aminobutyric acid and nutrients, and shows effects such as anti-aging, detoxification, and immunity enhancement.
본 발명은 발아현미를 이용한 건강식품의 제조방법에 관한 것으로, 더욱 상세하게는 매실발효액기스가 함유된 배양액으로 발아현미, 옥수수 및 미강을 혼합하여 이루어진 혼합분말을 반죽하여, 맛이 우수하며 섭취가 간편하고 감마 아미노낙산과 영양성분이 풍부하게 함유되어 있어 노화방지, 해독작용 및 면역력 증강 등의 효과를 나타내는 발아현미를 이용한 건강식품의 제조방법에 관한 것이다.The present invention relates to a method for producing a health food using germinated brown rice, and more specifically, kneaded mixed powder made by mixing germinated brown rice, corn and rice bran with a culture solution containing plum fermentation extract, and has excellent taste and intake. The present invention relates to a method for preparing a health food using germinated brown rice, which is simple and rich in gamma aminobutyric acid and nutrients, and shows effects such as anti-aging, detoxification, and immunity enhancement.
벼는 도정하는 정도에 따라 현미 또는 백미의 형태로 구분되는데, 현미는 최근 건강식으로 섭취를 권장하고 있으나, 밥을 해서 섭취하게 되면 입에서 느껴지는 식감이 거칠고 맛에 대한 선호도가 낮아 섭취율이 낮은 단점이 있었다.Rice is divided into brown rice or white rice according to the degree of milling, but brown rice is recommended to be eaten as a healthy food recently. However, when rice is eaten, it has a weak texture and a low preference for taste. there was.
백미는 현미에 비해 맛이나 감촉이 부드러워 현대인의 선호도가 높아 대부분의 가정 식단에 백미가 사용되고 있는데, 백미의 섭취가 증가할수록, 현대인은 장내 영양 불균형과 과식에 따라 생체기전이 잘못되고 잔병 발생이 많은 체질로 변경되는 경향이 있다. White rice has a higher taste and texture than brown rice, so it is preferred by modern people. White rice is used in most home diets.As the consumption of white rice increases, modern people have many biological problems due to intestinal nutritional imbalance and overeating. There is a tendency to change to constitution.
특히, 쌀눈에는 쌀의 주요성분 66%가 함유되어 있는데도 불구하고 이를 모두 버리고 탄수화물만 섭취하기 때문에 비만의 원인이 된다. 쌀눈의 주요성분으로는 옥타코사놀(지구력 향상), 감마아미노낙산{GABA, 성인병 예방과 EQ(학습능력)에 좋은 영양성분}, 피토스테놀, 라이신, 식이섬유, 비타민 B1, B2, B6 등이 함유되어 있다. In particular, the rice eye contains 66% of the main ingredient of the rice despite discarding it all intake of carbohydrates cause the obesity. The main components of rice eyes include octacosanol (improving endurance), gamma aminobutyric acid (GABA, nutritional ingredient that is good for prevention of adult diseases and EQ), phytostenol, lysine, dietary fiber, vitamin B1, B2, B6, etc. It is.
최근에는 이와 같은 백미 섭취에 의한 폐단을 개선하는 하나의 해법으로 발아현미의 효능을 이용하는 방법이 대두되고 있다. 발아현미에는 현미 상태와는 다른 영양소들을 포함하게 되는데, 싹이 난 현미에는 비타민. 아미노산, 효소 및 SOD(superoxide dismutase)등과 같이 우리 몸에 유용한 성분들이 생성된다. 이와 같은 영양소들은 몸의 자연치유력을 높이고 성인병을 예방하며 몸의 독소를 씻어내는 해독작용을 한다.Recently, a method of utilizing the efficacy of germinated brown rice has emerged as a solution to improve the lung lesions caused by white rice intake. Germinated brown rice contains nutrients that are different from the brown rice condition, and sprouted brown rice contains vitamins. Useful components are produced in our bodies, such as amino acids, enzymes and superoxide dismutases. These nutrients increase the body's natural healing power, prevent adult diseases and detoxify the body's toxins.
뿐만 아니라 발아현미는 현미와 백미의 단점을 보완해 주는데, 현미는 영양소가 풍부하지만, 소화가 잘 되지 않고 질감이 까칠까칠한 단점이 있고, 백미는 도정과정을 거치면서 배아에 포함된 영양분이 대부분 소실된다. 현미의 소화를 방해하는 피틴산은 발아가 되면서 인과 이노시톨로 바뀌어 소화가 잘 된다. 또 도정을 하지 않아 씨눈의 영양도 그대로 보존된다. 또한 단백질. 식이섬유.칼슘. 인.철.비타민. 등의 영양분도 현미나 백미보다 많이 함유하고 있다. In addition, germinated brown rice compensates for the shortcomings of brown rice and white rice. Brown rice is rich in nutrients, but it is difficult to digest and has a rough texture.White rice loses most of the nutrients contained in embryos during the milling process. . The phytic acid, which interferes with the digestion of brown rice, becomes germinated and converts to phosphorus and inositol for better digestion. In addition, the nourishment of the seed is preserved as it is not milled. Also protein. Dietary Fiber.Calcium. Phosphorus, iron and vitamins. It also contains more nutrients such as brown rice and white rice.
발아현미의 영양분은 배아(쌀눈)에 66%, 겨층,호분층 및 내피에 29%, 배유에 5%로 분포되어 있다.The nutrients of germinated brown rice are 66% in embryos (rice eyes), 29% in bran, whistle and endothelium, and 5% in endosperm.
그러나, 이러한 발아현미의 다양한 효능에도 불구하고 발아현미 자체를 독립적으로 먹기에는 식감과 맛이 좋지 않고 발아현미 외피 부분이 거칠고 소화흡수율이 떨어지는 문제점이 있었다.However, in spite of the various effects of germinated brown rice, the texture and taste of the germinated brown rice itself are not good to eat independently of the germinated brown rice.
이에 발아현미의 효능은 유지한 채 식감과 맛을 향상시킨 새로운 형태의 발아현미 건강식품의 개발이 요구되고 있다.
Therefore, it is required to develop a new type of germinated brown rice health food that improves the texture and taste while maintaining the efficacy of germinated brown rice.
본 발명의 목적은 맛이 우수하며 섭취가 간편하고 감마 아미노낙산과 영양성분이 풍부하게 함유되어 있어 노화방지, 해독작용, 항암작용 및 면역력 증강 등의 효과를 나타내는 발아현미를 이용한 건강식품의 제조방법을 제공하는 것이다.
An object of the present invention is a method of producing a health food using germinated brown rice which is excellent in taste, easy to ingest, and rich in gamma aminobutyric acid and nutrients, thereby showing effects such as anti-aging, detoxification, anti-cancer and immunity enhancement. To provide.
본 발명의 목적은 매실발효액기스가 함유된 배양액을 재발효하는 배양액활성화단계, 상기 배양액활성화단계를 거친 배양액에 엿기름, 화분 및 비타민나무 잎 분말을 첨가하는 영양성분첨가단계, 발아현미, 옥수수 및 미강을 혼합하여 혼합분말을 제조하는 혼합분말제조단계, 상기 영양성분첨가단계를 통해 제조된 배양액과 상기 혼합분말제조단계를 통해 제조된 혼합분말을 반죽하여 발효시키는 혼합물발효단계로 이루어지는 것을 특징으로 하는 발아현미를 이용한 건강식품의 제조방법을 제공함에 의해 달성된다.An object of the present invention is a culture medium activation step of re-fermenting the culture medium containing the fermentation of plum fermentation, nutrient component addition step of adding malt, pollen and vitamin tree leaf powder to the culture medium after the culture medium activation step, germinated brown rice, corn and rice bran Mixing step of producing a mixed powder to prepare a mixed powder, the germination, characterized in that consisting of a fermentation step of kneading the fermentation by mixing the culture powder prepared by the step of adding the nutrient component and the mixed powder prepared through the mixed powder manufacturing step It is achieved by providing a method for producing a health food using brown rice.
본 발명의 바람직한 특징에 따르면, 상기 배양액활성화단계는 36 내지 38℃의 온도에서 24 내지 48시간 동안 이루어지는 것으로 한다.According to a preferred feature of the invention, the culture medium activation step is to be made for 24 to 48 hours at a temperature of 36 to 38 ℃.
본 발명의 더 바람직한 특징에 따르면, 상기 배양액은 물 100 중량부, 매실발효엑기스 10 내지 15 중량부, 당성분 10 내지 15 중량부 및 김치유산균 0.01 내지 0.1 중량부로 이루어지는 것으로 한다.According to a more preferred feature of the present invention, the culture medium is 100 parts by weight of water, 10 to 15 parts by weight of plum fermentation extract, 10 to 15 parts by weight of sugar components and 0.01 to 0.1 parts by weight of kimchi lactic acid bacteria.
본 발명의 더욱 바람직한 특징에 따르면, 상기 영양성분첨가단계는 상기 배양액활성화단계를 거친 배양액 100 중량부에 엿기름분말 10 내지 15 중량부, 화분 2 내지 3 중량부 및 비타민나무 잎 분말 2 내지 3 중량부를 혼합하여 이루어지는 것으로 한다.According to a more preferable feature of the present invention, the nutrient addition step is 10 to 15 parts by weight malt powder, 2 to 3 parts by weight of pollen and 2-3 parts by weight of vitamin tree leaf powder to 100 parts by weight of the culture medium after the culture solution activation step It shall be made by mixing.
본 발명의 더욱 더 바람직한 특징에 따르면, 상기 혼합분말제조단계는 발아현미 100 중량부, 옥수수 20 내지 30 중량부 및 미강 20 내지 30 중량부로 이루어지는 것으로 한다.According to a further preferred feature of the invention, the mixed powder manufacturing step is to be made of 100 parts by weight of germinated brown rice, 20 to 30 parts by weight of corn and 20 to 30 parts by weight of rice bran.
본 발명의 더욱 더 바람직한 특징에 따르면, 상기 혼합물발효단계는 상기 혼합분말제조단계를 통해 제조된 혼합분말 100 중량부에 상기 영양성분첨가단계를 통해 제조된 배양액 40 내지 60 중량부를 반죽하고, 96 내지 120시간 동안 발효하여 이루어지는 것으로 한다.
According to an even more preferred feature of the invention, the mixture fermentation step is kneading 40 to 60 parts by weight of the culture solution prepared by the nutrient ingredient step to 100 parts by weight of the mixed powder prepared through the mixed powder manufacturing step, 96 to It is supposed to be obtained by fermentation for 120 hours.
본 발명에 따른 발아현미를 이용한 건강식품의 제조방법은 맛이 우수하며 섭취가 간편하고 감마 아미노낙산과 영양성분이 풍부하게 함유되어 있어 노화방지, 해독작용, 항암작용 및 면역력 증강 등의 탁월한 효과를 나타내는 건강식품을 제공한다.
The manufacturing method of the health food using germinated brown rice according to the present invention is excellent in taste, easy to ingest and rich in gamma aminobutyric acid and nutrients, so it has excellent effects such as anti-aging, detoxification, anticancer and immunity enhancement. Provide health foods that indicate.
도 1은 본 발명에 따른 발아현미를 이용한 건강식품의 제조방법을 나타낸 순서도이다.1 is a flow chart showing a method for manufacturing a health food using germinated brown rice according to the present invention.
이하에는, 본 발명의 바람직한 실시예와 각 성분의 물성을 상세하게 설명하되, 이는 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자가 발명을 용이하게 실시할 수 있을 정도로 상세하게 설명하기 위한 것이지, 이로 인해 본 발명의 기술적인 사상 및 범주가 한정되는 것을 의미하지는 않는다.
Hereinafter, preferred embodiments of the present invention and physical properties of the respective components will be described in detail with reference to the accompanying drawings. However, the present invention is not limited thereto, And this does not mean that the technical idea and scope of the present invention are limited.
본 발명에 따른 발아현미를 이용한 건강식품의 제조방법은 매실발효액기스가 함유된 배양액을 재발효하는 배양액활성화단계(S101), 전술한 배양액활성화단계(S101)를 거친 배양액에 엿기름, 화분 및 비타민나무 잎 분말을 첨가하는 영양성분첨가단계(S103), 발아현미, 옥수수 및 미강을 혼합하여 혼합분말을 제조하는 혼합분말제조단계(S101-1), 전술한 영양성분첨가단계(S103)를 통해 제조된 배양액과 상기 혼합분말제조단계(S101-1)를 통해 제조된 혼합분말을 반죽하여 발효시키는 혼합물발효단계(S105)로 이루어진다.
Method for producing a health food using germinated brown rice according to the present invention malt fermented malt fermentation broth culture medium activation step (S101), malt, pollen and vitamins in the culture medium after the above-mentioned culture medium activation step (S101) Nutritional ingredient addition step (S103) of adding the leaf powder, germinated brown rice, corn and rice bran mixed to prepare a mixed powder manufacturing step (S101-1), the nutritional ingredient addition step (S103) prepared through It consists of a mixture fermentation step (S105) of kneading the culture solution and the mixed powder prepared through the mixed powder manufacturing step (S101-1).
전술한 배양액활성화단계(S101)는 매실발효액기스가 함유된 배양액을 재발효하는 단계로, 물 100 중량부, 매실발효엑기스 10 내지 15 중량부, 당성분 10 내지 15 중량부 및 김치유산균 0.01 내지 0.1 중량부로 이루어진 배양액을 36 내지 38℃의 온도에서 24 내지 48시간 동안 발효하여 이루어진다.The above-mentioned culture medium activation step (S101) is a step of re-fermenting a culture solution containing plum fermentation extract, 100 parts by weight of water, 10-15 parts by weight of plum fermentation extract, 10-15 parts by weight of sugar components and 0.01 to 0.1 kimchi lactic acid bacteria The culture part consisting of parts by weight is made by fermentation at a temperature of 36 to 38 ℃ for 24 to 48 hours.
이때, 전술한 물은 해양심층수를 사용하는 것이 바람직한데, 해양심층수는 태양광이 도달하지 않는 수심 200m 이상의 깊은 곳에 위치한 바닷물로 한국, 미국, 일본, 노르웨이 및 대만 등 5개국에서만 취수가 가능하다. 해양심층수는 2℃ 이하의 차가운 온도 때문에 청정성이 뛰어나며 미네랄과 각종 영양소가 풍부하게 함유되어 있다. 이에 따라 해양심층수는 혈액순환을 개선하고, 세포 신진대사를 활성화시키며 피부미용에 도움을 주는 것으로 알려져 있다. 이에 따라 현관 내 혈전감소 및 땀, 소변 등 대사 촉진으로 동맥경화와 고혈압을 예방할 수 있으며, 변비, 숙취해소, 노화억제 및 면역력 강화에 도움을 준다. At this time, the above-mentioned water is preferably to use the deep sea water, the deep sea water is a seawater located in the deep water not more than 200m depth of sunlight can be taken in only five countries, such as Korea, the United States, Japan, Norway and Taiwan. Deep sea water has excellent cleanliness due to the cold temperature below 2 ℃ and is rich in minerals and various nutrients. Accordingly, deep sea water is known to improve blood circulation, activate cell metabolism and help skin beauty. Accordingly, it can prevent atherosclerosis and hypertension by reducing the blood clots in the vestibule and promoting metabolism such as sweat and urine, and helps constipation, relieve hangovers, suppress aging and strengthen immunity.
전술한 매실발효엑기스는 매화 개화 후 75 내지 85일 정도가 경과하여 구연산 함량이 최대가 되는 매실을 채취하여 흐르는 자연수에 매실을 세척한 후 소쿠리에 담아 물기를 뺀다.The above-mentioned plum fermentation extract is about 75 to 85 days after the flowering of the plum, pick up the plum with the maximum citric acid content, wash the plum in flowing natural water, and then drain the water in a colander.
그 후 매실에 설탕을 매실 100 중량부당 설탕 50 내지 60 중량부의 비율로 혼합하여 질항아리에 담아 바람이 잘 통하는 서늘한 곳에서 2주 동안 발효시키고, 2주 후에 항아리 속에 건더기는 걸러내고 남은 발효액을 고운 채에 걸러서 따로 질항아리에 담아 빛이 들지 않는 서늘한 저장고에서 100일 이상 저장하여 숙성시켜 제조된다.After that, sugar is mixed with plum at a ratio of 50 to 60 parts by weight of sugar per 100 parts by weight of plum and fermented in a vaginal jar for 2 weeks in a cool, well-ventilated place. After 2 weeks, the remaining fermentation broth is filtered out. It is produced by sieving each other in a quail jar and storing it for more than 100 days in a cool storage room without light.
매실은 열을 내리고 염증을 없애는데 탁월한 효능이 있는 것으로 알려져 있다. 또한, 매실은 피로회복에 뛰어나고 칼슘을 흡수하는 구연산과 사과산이 풍부하다. 이에 따라 스트레스 때문에 칼슘의 소모가 많아 체질이 심하게 산성화되어 초조감이나 불안감에 시달리는 현대인에게 도움이 된다. 매실에 포함된 피크린산은 독성물질을 분해하는 역할을 하여, 식중독이나 배탈 등 음식으로 인한 질병의 치료와 예방에 도움을 준다. 또한, 매실에 포함된 피루부산은 간의 기능을 상승시켜 주므로 음주 전후에 복용할 경우 도움을 준다.Plum is known to have excellent effects in reducing heat and eliminating inflammation. Plum is also rich in citric acid and malic acid, which are excellent for fatigue recovery and absorb calcium. As a result, calcium is consumed due to stress, and the constitution is severely acidified, which is helpful to modern people suffering from nervousness or anxiety. Picric acid contained in the plum plays a role in decomposing toxic substances, which helps in the treatment and prevention of food-borne diseases such as food poisoning and upset stomach. In addition, pyruvate contained in the plum increases the function of the liver, so when taken before and after drinking helps.
매실발효엑기스는 전술한 매실의 효능을 모두 포함하며, 최종적으로 제조되는 발아현미를 이용한 건강식품의 살균, 멸균 및 항생 역할을 수행한다. 또한, 매실발효엑기스 특유의 단맛과 신맛에 의해 발아현미를 이용한 건강식품의 복용시 식감을 높여 주는 역할을 한다.Plum fermentation extract contains all the benefits of the above-mentioned plum, and performs the role of sterilization, sterilization and antibiotic of health foods using germinated brown rice finally prepared. In addition, due to the unique sweet and sour taste of plum fermented extract plays a role of enhancing the texture when taking a health food using germinated brown rice.
이때, 전술한 당성분은 설탕 또는 올리고당으로 이루어지는데, 설탕은 정제하지 않은 것을 사용하며, 정제하지 않은 설탕은 화학적 정제과정이 없이 자연적인 원심분리를 이용하여 제조되므로, 비타민 및 미네랄 등과 같은 미량원소가 다량 함유되어 있어 정제된 설탕에 비해 상대적으로 단맛이 부드럽고 자극적이지 않다.At this time, the above-mentioned sugar component is composed of sugar or oligosaccharides, sugar is used that is not purified, and unrefined sugar is produced by natural centrifugation without chemical purification process, so trace elements such as vitamins and minerals It contains a large amount of sugar, which is relatively sweet and not irritating compared to refined sugar.
또한, 정제되지 않은 설탕이나 올리고당은 전술한 매실발효엑기스를 제조할 때, 미생물의 먹이로 작용하며, 본 발명에 따른 발아현미를 이용한 건강식품에 단맛을 부여하는 역할을 한다.In addition, the unrefined sugar or oligosaccharides act as a food for the microorganisms when preparing the above-mentioned plum fermentation extract, and serves to give a sweet taste to the health food using germinated brown rice according to the present invention.
전술한 김치유산균은 0.01 내지 0.1 중량부가 첨가되며 전술한 배양액의 발효 효율을 향상시키는 역할을 한다.
Kimchi lactic acid bacteria described above is added 0.01 to 0.1 parts by weight and serves to improve the fermentation efficiency of the above-mentioned culture broth.
전술한 영양성분첨가단계(S103)는 전술한 배양액활성화단계(S101)를 거친 배양액에 엿기름, 화분 및 비타민나무 잎 분말을 첨가하는 단계로, 전술한 배양액활성화단계(S101)를 거친 배양액 100 중량부에 엿기름분말 10 내지 15 중량부, 화분 2 내지 3 중량부 및 비타민나무 잎 분말 2 내지 3 중량부를 혼합하여 이루어진다.The above-mentioned nutrient addition step (S103) is a step of adding malt, pollen, and vitamin tree leaf powder to the culture medium that has undergone the above-mentioned culture medium activation step (S101), and 100 parts by weight of the culture medium that has undergone the above culture medium activation step (S101). It is made by mixing 10 to 15 parts by weight of malt powder, 2-3 parts by weight of pollen and 2-3 parts by weight of vitamin tree leaf powder.
이때, 전술한 엿기름은 특별히 한정되지 않고, 시중에서 거래되는 있는 통상의 엿기름을 사용하며, 전술한 발아현미 분말은 현미를 12시간 내외로 불린 후 소쿠리 등의 용기에서 12시간 내외로 싹을 틔운 발아현미를 믹싱하여 제조된 것을 사용하는 것이 바람직하다.At this time, the above-mentioned malt is not particularly limited, and commercial malt that is commercially available is used, and the above-mentioned germinated brown rice powder is called germinated brown rice for about 12 hours and sprouted for about 12 hours in a container such as colander. It is preferable to use those prepared by mixing brown rice.
전술한 엿기름을 첨가하면 배양액의 제조시 당화효소인 아밀라제의 작용으로 발효속도가 더욱 증가하며 발효에 따른 효능이 증진된다.The addition of the above-mentioned malt increases the fermentation rate further by the action of amylase, a glycosylating enzyme, during the preparation of the culture, and enhances the efficacy of fermentation.
전술한, 화분은 소화가 촉진되고, 변비나 습관적인 설사가 개선되며, 혈중 헤모글로빈이 증가해 빈혈을 개선시키는 효과를 나타내는데, 본 발명에서 사용되는 화분은 식물의 꽃에서 꽃가루를 수집하여 꿀벌의 어금니에서 분비한 파로틴과 타액을 섞은 입자로서, 유채꽃, 동백꽃, 복숭아꽃, 진달래꽃, 아카시아 꽃, 벚꽃, 찔레꽃, 호박꽃, 밤나무 꽃, 싸리나무꽃, 산딸기 꽃, 메밀꽃, 해바라기 꽃, 버들꽃, 민들레꽃, 사과 꽃 중에서 1종 또는 그이상의 꽃에서 수집된 화분을 사용하는 것이 바람직하다. 그러나 화분은 반드시 상기에서 열거한 종류의 꽃에만 한정되는 것이 아니고, 필요에 따라서는 다른 종류의 꽃에서도 선택되어질 수 있다.
As described above, pollen is promoted digestion, constipation or habitual diarrhea is improved, and blood hemoglobin is increased to show an effect of improving anemia. The pollen used in the present invention collects pollen from the flower of the plant and molar of bees Parrot and saliva secreted by Preference is given to using pots collected from one or more of the flowers, apple blossoms. However, the pollen is not necessarily limited to the flowers of the above-listed kinds, and may be selected from other kinds of flowers as necessary.
전술한 혼합분말제조단계(S101-1)는 발아현미, 옥수수 및 미강을 혼합하여 혼합분말을 제조하는 단계로, 발아현미 100 중량부, 옥수수 20 내지 30 중량부 및 미강 20 내지 30 중량부를 혼합하여 혼합분말을 제조하고, 혼합분말을 이루는 성분들이 균일한 입자크기를 갖도록 분쇄한 후에, 시루 등의 별도 용기에서 스팀으로 쪄낸다.The above-mentioned mixed powder manufacturing step (S101-1) is a step of preparing a mixed powder by mixing germinated brown rice, corn and rice bran, by mixing 100 parts by weight of germinated brown rice, 20 to 30 parts by weight of corn and 20 to 30 parts by weight of rice bran. After preparing a mixed powder, the components constituting the mixed powder is ground to have a uniform particle size, and then steamed in a separate container such as a siru.
스팀으로 쪄낸 혼합분말은 손 또는 체를 이용하여 서로 엉켜 있는 상태를 분리하여 분말화시키며, 이때, 분말화된 혼합분말은 수분을 완전히 제거하여 찰기가 없는 상태로 준비하는 것이 바람직하다.
The mixed powder steamed with steam is powdered by separating the entangled state with each other using a hand or a sieve. At this time, the powdered mixed powder is preferably prepared in a state without stickiness by completely removing moisture.
전술한 혼합물발효단계(S105)는 전술한 영양성분첨가단계(S103)를 통해 제조된 배양액과 전술한 혼합분말제조단계(S101-1)를 통해 제조된 혼합분말을 반죽하여 발효시키는 단계로, 전술한 혼합분말제조단계(S101-1)를 통해 제조된 혼합분말 100 중량부에 전술한 영양성분첨가단계(S103)를 통해 제조된 배양액 40 내지 60 중량부를 반죽하고, 96 내지 120시간 동안 발효하여 이루어지는데, 전술한 배합비율로 배합된 혼합물은 반죽상태에서 약간의 점도를 유지할 수 있도록 교반기를 이용하여 충분히 교반하는 것이 바람직하다.The above-described mixture fermentation step (S105) is a step of kneading the fermentation by mixing the culture powder prepared through the above-mentioned nutritional ingredient adding step (S103) and the mixed powder prepared through the above-described mixed powder manufacturing step (S101-1), One mixed powder was prepared by kneading 40 to 60 parts by weight of the culture solution prepared through the above-mentioned nutritional ingredient adding step (S103) to 100 parts by weight of the mixed powder prepared in step S101-1, and fermented for 96 to 120 hours. It is preferable to stir sufficiently the mixture blended at the above-mentioned blending ratio using a stirrer to maintain a slight viscosity in the kneading state.
또한, 충분한 교반과정을 거친 혼합물은 반죽과정이 완료된 후에 발효기나 발효실 내에서 36 내지 38℃의 온도로 96 내지 120시간 동안 발효되는데, 이때, 배양액에 포함된 각종 미생물들의 작용에 의해 배양액의 영양성분이 혼합분말에 고르게 스며들게 된다.In addition, the mixture after a sufficient stirring process is fermented for 96 to 120 hours at a temperature of 36 to 38 ℃ in the fermentor or fermentation chamber after completion of the kneading process, at this time, by the action of various microorganisms contained in the culture medium It will soak evenly into this mixed powder.
전술한 혼합물발효단계(S105)를 거치면 발아현미를 이용한 건강식품의 제조가 완료되며, 제조가 완료된 발아현미를 이용한 건강식품은 보관이나 섭취가 용이하도록 과립 또는 환의 형태로 제조되는 것이 바람직하다.After the above-mentioned mixture fermentation step (S105) is completed the manufacture of the health food using germinated brown rice, the health food using the germinated brown rice is preferably manufactured in the form of granules or pill to facilitate storage or ingestion.
과립으로 제조할 때는 과립의 크기가 섭취자가 몇 번 씹어 넘길 수 있을 정도의 크기로 제조되는 것이 바람직하며, 과립의 형태로 발아현미를 이용한 건강식품을 제조한 후에, 저온건조기에 제조된 건강식품을 넣고 40℃ 이하의 저온에서 건조시킨다. 이에 의해 수분이 제거되고 과립의 형태가 견고하게 유지될 수 있다.When preparing the granules, the size of the granules is preferably made such that the size of the granules can be chewed several times by the intake, and after preparing the health food using germinated brown rice in the form of granules, Put it and dry at low temperature below 40 ℃. This allows the moisture to be removed and the form of the granules to be kept firm.
이렇게 제조가 완료된 발아현미를 이용한 건강식품은 포장되고, 밀봉된 상태로 보관하는 것이 바람직하다.The health food using the germinated brown rice thus manufactured is preferably packaged and stored in a sealed state.
한편, 발아현미를 이용한 건강식품은 환의 형태로도 제조될 수도 있는데, 전술한 혼합물발효단계(S107)를 거쳐 제조가 완료된 발아현미를 이용한 건강식품의 반죽을 환의 형태로 성형하여 건조기에 투입하고 저온 건조시켜 제조한다.On the other hand, the health food using germinated brown rice may also be prepared in the form of a pill, through the above-mentioned mixture fermentation step (S107) to form the dough of the health food using the germinated brown rice in the form of a pill and put into a dryer and low temperature Prepare by drying.
전술한 바와 같이 과립 또는 환의 형태로 제조된 발아현미를 이용한 건강식품은 사용자가 티스푼 등을 이용하여 간편하게 복용할 수 있도록 용기에 포장하며, 1회용 스틱 봉지에 밀봉하여 보관 및 휴대가 간편하고 저장성을 높이는 형태로 포장될 수도 있다.
As described above, the health food using germinated brown rice prepared in the form of granules or pills is packaged in a container so that the user can easily take it using a teaspoon, etc., and is sealed and stored in a disposable stick bag for easy storage and portability and storage property. The height may be packaged in the form.
이상에서 설명한 본 발명에 따른 발아현미를 이용한 건강식품의 제조방법은 다양한 영양성분을 함유한 발아현미에 다양한 종류의 효소를 포함한 배양액을 혼합하여 감마 아미노낙산과 영양성분이 풍부하게 함유되어 있으며, 노화방지, 해독작용, 항암작용 및 면역력 증강 등의 효과를 나타내는 본 발명에 따른 발아현미를 이용한 건강식품의 제조방법은 맛이 우수하며 섭취가 간편하고 감마 아미노낙산과 영양성분이 풍부하게 함유되어 있어 노화방지, 해독작용, 항암작용 및 면역력 증강 등의 효과를 나타내는 발아현미를 이용한 건강식품을 제공한다.The method for producing a health food using germinated brown rice according to the present invention described above is rich in gamma aminobutyric acid and nutrients by mixing a culture medium containing various kinds of enzymes with germinated brown rice containing various nutrients, aging The method for producing a health food using germinated brown rice according to the present invention, which shows the effects of prevention, detoxification, anticancer action and immunity enhancement, has excellent taste, easy ingestion, and is rich in gamma aminobutyric acid and nutrients. It provides a health food using germinated brown rice showing the effects of prevention, detoxification, anti-cancer and immunity.
또한, 과립 또는 환의 형태로 제조되어, 보관 및 섭취가 용이한 발아현미를 이용한 건강식품을 제공한다.
In addition, it is prepared in the form of granules or pills, provides a health food using germinated brown rice that is easy to store and ingest.
S101 ; 배양액활성화단
S103 ; 영양성분첨가단계
S101-1 ; 혼합분말제조단계
S105 ; 혼합물발효단계S101; Culture activation stage
S103; Nutritional Ingredients
S101-1; Mixed Powder Manufacturing Step
S105; Mixture Fermentation Step
Claims (6)
상기 배양액활성화단계를 거친 배양액에 엿기름, 화분 및 비타민나무 잎 분말을 첨가하는 영양성분첨가단계;
발아현미, 옥수수 및 미강을 혼합하여 혼합분말을 제조하는 혼합분말제조단계;
상기 영양성분첨가단계를 통해 제조된 배양액과 상기 혼합분말제조단계를 통해 제조된 혼합분말을 반죽하여 발효시키는 혼합물발효단계;로 이루어지는 것을 특징으로 하는 발아현미를 이용한 건강식품의 제조방법.
Culture medium activation step of re-fermenting a culture solution containing plum fermentation solution gas;
Nutritional ingredient addition step of adding malt, pollen and vitamin tree leaf powder to the culture medium through the culture medium activation step;
Mixed powder production step of producing a mixed powder by mixing germinated brown rice, corn and rice bran;
Method for producing a health food using germinated brown rice, characterized in that consisting of; fermented by mixing the culture powder prepared by the step of adding the nutrient component and the mixed powder prepared by the mixed powder manufacturing step.
상기 배양액활성화단계는 36 내지 38℃의 온도에서 24 내지 48시간 동안 이루어지는 것을 특징으로 하는 발아현미를 이용한 건강식품의 제조방법.
The method according to claim 1,
The culture medium activation step is a method for producing a health food using germinated brown rice, characterized in that made for 24 to 48 hours at a temperature of 36 to 38 ℃.
상기 배양액활성화단계에서의 배양액은 물 100 중량부, 매실발효엑기스 10 내지 15 중량부, 당성분 10 내지 15 중량부 및 김치유산균 0.01 내지 0.1 중량부로 이루어지는 것을 특징으로 하는 발아현미를 이용한 건강식품의 제조방법.
The method according to claim 1,
The culture medium in the culture medium activation step is prepared by using a germinated brown rice, characterized in that consisting of 100 parts by weight of water, 10 to 15 parts by weight of plum fermentation extract, 10 to 15 parts by weight of sugar components and 0.01 to 0.1 parts by weight of kimchi lactic acid bacteria Way.
상기 영양성분첨가단계는 상기 배양액활성화단계를 거친 배양액 100 중량부에 엿기름분말 10 내지 15 중량부, 화분 2 내지 3 중량부 및 비타민나무 잎 분말 2 내지 3 중량부를 혼합하여 이루어지는 것을 특징으로 하는 발아현미를 이용한 건강식품의 제조방법.
The method according to claim 1,
The nutrient addition step is germinated brown rice characterized in that the mixture is made from 10 to 15 parts by weight of malt powder, 2 to 3 parts by weight of pollen and 2 to 3 parts by weight of vitamin tree leaf powder to 100 parts by weight of the culture medium after the culture medium activation step. Health food manufacturing method using.
상기 혼합분말제조단계는 발아현미 100 중량부, 옥수수 20 내지 30 중량부 및 미강 20 내지 30 중량부로 이루어지는 것을 특징으로 하는 발아현미를 이용한 건강식품의 제조방법.
The method according to claim 1,
The mixed powder manufacturing step is a method for producing health food using germinated brown rice, characterized in that consisting of 100 parts by weight of germinated brown rice, 20 to 30 parts by weight of corn and 20 to 30 parts by weight of rice bran.
상기 혼합물발효단계는 상기 혼합분말제조단계를 통해 제조된 혼합분말 100 중량부에 상기 영양성분첨가단계를 통해 제조된 배양액 40 내지 60 중량부를 반죽하고, 96 내지 120시간 동안 발효하여 이루어지는 것을 특징으로 하는 발아현미를 이용한 건강식품의 제조방법.The method according to claim 1,
The mixture fermentation step knead 40 to 60 parts by weight of the culture solution prepared through the nutrient ingredient step to 100 parts by weight of the mixed powder prepared through the mixed powder manufacturing step, characterized in that made by fermentation for 96 to 120 hours Method for manufacturing health food using germinated brown rice.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR20110078414 | 2011-08-08 | ||
| KR1020110078414 | 2011-08-08 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20130018601A KR20130018601A (en) | 2013-02-25 |
| KR101383791B1 true KR101383791B1 (en) | 2014-04-10 |
Family
ID=47897264
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020120086406A KR101383791B1 (en) | 2011-08-08 | 2012-08-07 | Manufacturing method of health food using germinated brown rice |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR101383791B1 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103300382B (en) * | 2013-05-28 | 2014-12-17 | 孙国勇 | Anti-aging collagen peptide nutrient |
| CN104187603B (en) * | 2014-07-11 | 2016-08-24 | 山东英特力生物科技有限公司 | A kind of pollen fruit-vegetable nutrition powder and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20070097722A (en) * | 2006-03-29 | 2007-10-05 | 이규길 | Fermented rice bran composition |
| KR100950978B1 (en) | 2009-07-15 | 2010-04-01 | (주)보문피앤에프 | Fermented ginseng and the method of preparing it |
| KR20110128259A (en) * | 2011-10-31 | 2011-11-29 | 오세권 | Food composition comprising barley sprout fermented extract and cereal products |
| KR101277200B1 (en) | 2012-04-09 | 2013-06-20 | 철원친환경영농조합법인 | Food composition comprising organic cereals enzyme and process for producing it |
-
2012
- 2012-08-07 KR KR1020120086406A patent/KR101383791B1/en not_active IP Right Cessation
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20070097722A (en) * | 2006-03-29 | 2007-10-05 | 이규길 | Fermented rice bran composition |
| KR100950978B1 (en) | 2009-07-15 | 2010-04-01 | (주)보문피앤에프 | Fermented ginseng and the method of preparing it |
| KR20110128259A (en) * | 2011-10-31 | 2011-11-29 | 오세권 | Food composition comprising barley sprout fermented extract and cereal products |
| KR101277200B1 (en) | 2012-04-09 | 2013-06-20 | 철원친환경영농조합법인 | Food composition comprising organic cereals enzyme and process for producing it |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20130018601A (en) | 2013-02-25 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN108272073A (en) | A kind of weight losing meal-replacing powder and preparation method thereof | |
| CN102389078A (en) | Manufacture process of compound grain | |
| JP2009178084A (en) | Method for producing enzyme-containing health food, and health food | |
| CN104450413A (en) | Method for manufacturing healthcare type black rice low alcohol beverage | |
| CN103732084A (en) | Manufacturing process of spirulina potato drink | |
| KR101917115B1 (en) | The Manufacturing method of Germinated brown rice black vinegar with balsam apple | |
| KR20150080711A (en) | Preparation method of naturally fermented blackberry vinegar | |
| CN105132246A (en) | Organic pawpaw wine and making method thereof | |
| CN106879902A (en) | Barley seedling powder solid beverage with and preparation method thereof | |
| CN103710237A (en) | Bee product wine and preparation method thereof | |
| KR101909423B1 (en) | Manufacturing method of low salinity toenjang | |
| CN103876147A (en) | Method for producing enzyme by using black soya bean tempeh | |
| CN106343563A (en) | Preparing method of pomegranate enzyme | |
| KR101277200B1 (en) | Food composition comprising organic cereals enzyme and process for producing it | |
| CN102805150A (en) | Live bacteria type lotus seed and corn yoghurt beverage and preparation method thereof | |
| KR101383791B1 (en) | Manufacturing method of health food using germinated brown rice | |
| CN105146402A (en) | Preparation method of purple sweet potato enzyme powder | |
| CN108420064A (en) | Preparation method of rose and persimmon composite enzyme | |
| CN105010477A (en) | Moringa oleifera biscuit and preparation method thereof | |
| KR101890042B1 (en) | Red Ginseng and Coffee Pill as fermented and functional Food and its manufacturing Method | |
| CN106666713B (en) | Complementary food for infants and preparation method thereof | |
| KR101904448B1 (en) | Honey Black Food | |
| KR101702014B1 (en) | Composition of Food for relief of alcoholic hangover and preparation method thereof | |
| CN104726320B (en) | A kind of fig honey vinegar and preparation method | |
| CN114343095A (en) | Production method of wheat juice beverage |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| N231 | Notification of change of applicant | ||
| E902 | Notification of reason for refusal | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| FPAY | Annual fee payment |
Payment date: 20170216 Year of fee payment: 4 |
|
| FPAY | Annual fee payment |
Payment date: 20180206 Year of fee payment: 5 |
|
| LAPS | Lapse due to unpaid annual fee |