KR101393193B1 - Dietary supplement containing fermented rice bran of brown rice and manufacturing method thereof - Google Patents

Abstract

More particularly, the present invention relates to a health supplement containing fermented rice bran and a method for producing the fermented rice bran, and more particularly, to a method for enhancing digestion by fermenting rice bran with lactic acid bacteria and neutralizing the sour taste of fermented rice bran And a method for producing the same.
A health supplement food containing fermented rice bran according to the present invention and a method for producing the fermented rice bran according to the present invention are prepared by sterilizing a mixture of 15 to 25 parts by weight of rice bran, 7 to 12 parts by weight of milk and 2 to 10 parts by weight of bran with steam for 20 to 40 minutes step; 2 to 5 parts by weight of fermented milk and 6 to 8 parts by weight of a wood extract are added to the sterilized mixture and fermented for 40 to 60 hours to prepare a fermented raw steel; And drying and pulverizing the fermented rice bran. The method for producing a health supplement according to claim 1,

Description

TECHNICAL FIELD [0001] The present invention relates to a health supplement food containing fermented rice bran and a method for producing the same. BACKGROUND ART < RTI ID = 0.0 >

More particularly, the present invention relates to a health supplement containing fermented rice bran and a method for producing the fermented rice bran, and more particularly, to a method for enhancing digestion by fermenting rice bran with lactic acid bacteria and neutralizing the sour taste of fermented rice bran And a method for producing the same.

Generally, rice is composed of rice hull layer, rice bran layer, snow and end meal. It is said that brown rice is removed from rice hull by removal of rice hull layer and rice husks such as rice husk, perilla, seed bran, and rice bran are removed.

It is generally known that rice bran and rice bran are the rice bran, and about 95% of the various physiologically active substances are distributed in such rice bran, and the remaining bioactive substances are distributed in white rice.

Since there are many physiologically active substances in rice gangue, there are various physiological activities of rice gangue such as heavy metal detoxifying activity, anti-constipation activity, and anti-cholesterol activity.

Korean Patent Laid-Open No. 10-2007-0097722 discloses a rice germ fermentation composition comprising a step of culturing rice bran with saccharification, sterilization and lactic acid bacteria.

Korean Patent Laid-Open No. 10-2011-0107011 discloses a method for producing a blossom-bearing fermented brown rice mushroom which is produced by fermenting brown rice, blending it with lactic acid bacteria, and fermenting and drying it, and applying mixed fermentation technology to brown rice, .

However, the fermented corn stover described in the aforementioned patents can be expected to have an effect of promoting digestion by lactobacillus fermentation, but it has a problem in that it is not preferable to drink in a drink form because it is sour and has no flavor.

In addition, even when fermented rice ginseng, wild ginseng and mushroom are mixed, it is difficult to expect a synergistic effect due to mixing other than the efficacy of the individually contained components.

SUMMARY OF THE INVENTION Accordingly, the present invention has been made to solve the above problems, and it is an object of the present invention to provide a health supplement containing a fermented corn steep liquor capable of promoting digestion by lactobacillus fermentation, and a method for producing the same.

It is another object of the present invention to provide a health supplement containing a fermented corn steep liquor which can neutralize the sour taste of fermented corn and improve the taste of consumers according to taste and flavor, and a method for producing the same.

It is another object of the present invention to provide a health supplement containing a mycelium of mushrooms having superior nutritional components compared to mushrooms and containing fermented rice bran to maximize the immunity and anticancer effect according to the mixing of mushroom mycelium, will be.

In order to attain the above object, the present invention provides a method for preparing a health supplement containing a fermented corn stover, comprising: sterilizing a mixture of 15-25 parts by weight of rice bran and 7-12 parts by weight of milk, for 20-40 minutes; Adding 2 to 5 parts by weight of fermented milk to the sterilized mixture and fermenting the mixture for 40 to 60 hours to prepare a fermented raw steel; And 2 to 5 parts by weight of the fermented raw mushroom and the mushroom mycelium are mixed and dried.

In addition, the method for producing a health supplement containing a fermented rice bran according to the present invention is characterized in that the mixture further comprises 2 to 10 parts by weight of the mixture.

In addition, the method for producing a health supplement containing a fermented rice bran according to the present invention is characterized in that the mycelium of mycelia is a mycelium of mushrooms selected from at least one group selected from the group comprising mushroom, mushroom, mushroom and mushroom.

In addition, the method for producing a health supplement containing a fermented rice bran according to the present invention comprises the steps of sterilizing brown rice with steam at 120 to 130 ° C for 40 to 60 minutes; Cooling the sterilized brown rice, then inoculating the mushroom seeds and culturing in a culture room maintained at 22 to 25 ° C for 25 to 40 days and collecting; And frying the collected mushroom mycelium in a dry state.

In addition, the method for producing a health supplement containing a fermented rice bran according to the present invention comprises sterilizing a mixture of 15 to 25 parts by weight of rice bran, 7 to 12 parts by weight of milk and 2 to 10 parts by weight of steamed rice with steam for 20 to 40 minutes ; 2 to 5 parts by weight of fermented milk and 6 to 8 parts by weight of a wood extract are added to the sterilized mixture and fermented for 40 to 60 hours to prepare a fermented raw steel; And drying and pulverizing the fermented raw maize.

The present invention also provides a method for producing a health supplement containing a fermented corn steep liquor according to the present invention, wherein the extract of wood is obtained by hot water extraction of a lobster or a hodgkin, wherein 100 parts by weight of the lobster, And 1 to 5 parts by weight of a medicinal substance selected from the group consisting of Angelica keiskei, Ginger, Mint, Corn oil and Omija are further added.

In addition, the health supplement food containing the fermented rice bran according to the present invention is characterized in that it is produced by the above-mentioned production method.

According to the health supplement food containing the fermented rice bran according to the present invention having the above-described constitution and the manufacturing method thereof, digestion can be promoted by lactobacillus fermentation of rice bran.

In addition, according to the health supplement food containing the fermented rice bran according to the present invention and the method for producing the fermented rice bran, the sour taste of the fermented rice bran can be neutralized, and the preference of the consumer according to the taste and flavor can be improved.

According to the present invention, the health food supplement containing the fermented rice bran according to the present invention and the method for producing the fermented rice bran according to the present invention contain the mushroom mycelium superior in nutritional quality compared to the mushroom, and can control not only the immune and anti- It is possible to maximize the homeostasis effect and the anti-aging effect.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process diagram showing a method for producing a health supplement containing a fermented rice bran according to the present invention. FIG.
FIG. 2 is a process diagram showing a process for producing the mushroom mycelium according to the present invention.
3 is a process diagram showing a method for producing a health supplement containing a fermented rice bran according to the present invention.
FIG. 4 is a photograph of a mushroom mycelium produced according to the present invention. FIG.
5 is a photograph showing a state where the fermented rice bran is produced according to the present invention.
FIG. 6 is a photograph showing a hot water extraction process of a barnyard grass and a horny tree according to the present invention.
FIG. 7 is a photograph of a health supplement containing mushroom mycelium and wood extract according to the present invention. FIG.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process diagram showing a method for producing a health supplement containing a fermented rice bran according to the present invention. FIG.

As shown in FIG. 1, the method for preparing a health supplement containing a fermented rice bran according to the present invention comprises sterilizing a mixture of 15 to 25 parts by weight of rice bran and 7 to 12 parts by weight of milk for 20 to 40 minutes (S11) adding 2 to 5 parts by weight of fermented milk to the sterilized mixture and fermenting the mixture for 40 to 60 hours (S11), and 2 to 5 parts by weight of the fermented rice bran and the mushroom mycelium are dried and pulverized (Step S12).

Step S10 of the present invention is a step of mixing rice bran and milk and sterilizing the mixture through a sterilizing medium such as steam.

The rice bran is a thin bark that is formed when rice husk, which is the surface of rice, is cut into rice bran.

In addition, the mixture may further include 1 to 5 parts by weight of rice gruel and 1 to 5 parts by weight of rice gruel together with rice gruel and milk to be steam sterilized.

The rice bran and rice bran contain at least 95% of the total nutrients of rice. In addition, it is rich in fiber such as rice bran or rice grain, and it acts to remove cauterization and activate peristaltic movement of the large intestine. It contains phyphinic acid component, which decodes heavy metals and pesticide in the body, treats skin beauty and allergy, It acts to stimulate metabolism.

On the other hand, the reason for steam sterilization of the mixture of milk with the rice bran is that sterilization of the rice gangue separately and mixing of the milk with the milk significantly reduces the propagation of the germs and increases the protein.

The milk promotes the activity and propagation of lactic acid bacteria in the fermented milk to be described later to increase digestion and absorption power, and to provide various nutrients contained in milk.

It is preferable that 15 to 25 parts by weight of such rice bran and 7 to 12 parts by weight of milk are mixed at the above mixing ratio in order to harmonize the action of rice bran and digestion promoting effect and to expect a synergistic effect by mixing nutrients.

The sterilization in step S1 is preferably performed at a temperature of about 110 to 130 DEG C, preferably about 121 DEG C for 20 to 40 minutes. If the steam sterilization at 110 to 130 ° C is less than 20 minutes, it is difficult to completely remove the germs, so that the germs can propagate with the lactic acid bacteria in the fermentation process. If the steam sterilization is more than 40 minutes, It is because the destruction of the nutrients of rice can proceed.

Next, in step S11 according to the present invention, 2 to 5 parts by weight of fermented milk is added to the sterilized mixture and fermented for 40 to 60 hours to produce a fermented raw steel.

The fermented milk means a milk product containing a strain that ferments a mixture containing rice bran. The above-mentioned strain is a lactic acid bacteria, and among them, lactobacillus and the like can be exemplified.

Since the fermentation process of lactic acid bacteria is well known in the art, detailed description thereof will be omitted. Therefore, the fermented milk of the present invention is not particularly limited as long as it contains lactic acid bacteria, and a fermented milk product such as Bulgaris (manufacturer, Nanyang), which can be purchased on the market, may be used.

The amount of the fermented milk to be added is preferably 2 to 5 parts by weight. If the amount of the fermented milk is less than 2 parts by weight, the amount of the fermented milk does not reach the amount required for the fermentation of the mixture, so that the fermentation is not smooth and the fermentation may unnecessarily require an excessive fermentation time. Even if the amount of the fermented milk is more than 5 parts by weight, it is difficult to expect an increase in the fermentation effect depending on the amount exceeded, and the fermentation is excessively carried out, resulting in an increase in sour taste and lowering of the preference of the consumer.

And 2 to 5 parts by weight of fermented milk is added to ferment the mixture for 40 to 60 hours, because it is possible to provide an optimum taste and flavor while maintaining the digestion-promoting effect of lactic acid bacteria fermentation.

In the step S12 of the present invention, 2 to 5 parts by weight of the fermentation broth and mushroom mycelium are mixed and dried.

The mushroom mycelium has immune function and anticancer effect due to strong physiological activity, although there is a slight difference depending on the type of mushroom, and there is little side effect on the human body compared to mushroom fruiting body. These mushroom mycelial bodies have more than 10 times greater differences in nutrient content and physiological activity than fruiting bodies (fresh or dried mushrooms).

By mixing the fermented rice bran with the mushroom mycelium, it is possible to simultaneously provide unique effects such as prevention of adult diseases, cancer, gout, obesity and immunity of rice bran, anti-cancer effect of mushroom and immunity function. In particular, the synergistic effect of maximizing the homeostasis effect of controlling aging and the balance of the human body as well as anticancer prevention and immunity strengthening effect can be obtained by mixing fermented rice gruel and mushroom mycelium.

The amount of the mushroom mycelia to be mixed is preferably 2 to 5 parts by weight with respect to 15 to 25 parts by weight of the rice bran in the step S10. When the mushroom mycelium is mixed at less than 2 parts by weight, it is difficult to expect a synergistic effect of enhancing the immunity due to the mixing of the fermented rice bran and the mushroom mycelium. If the amount exceeds 5 parts by weight, It is not large and inefficient.

FIG. 2 is a process diagram showing a process for producing a mushroom mycelium according to the present invention. As shown in FIG. 2, the mushroom mycelium is preferably a mycelium of mushrooms selected from at least one group selected from the group consisting of mushroom, mushroom, mushroom and mushroom.

The mushroom mycelium is sterilized by steam at 120 to 130 ° C. for 40 to 60 minutes (S 120); Culturing the sterilized brown rice in an incubation room maintained at 22 to 25 占 폚 for 25 to 40 days by inoculating the mushroom seedlings in a cooled state (S121); And frying the collected mushroom mycelium in a dry state (S122).

Since the mushroom mycelium is cultured in a sterilized brown rice medium and the fermented rice germanium brown rice of step S12 is used as the main raw material, when the two components are mixed, the food composition is well matched due to the common ingredient of brown rice, do.

In particular, through step S122, the mushroom mycelia can be slightly fried in a weak fire to neutralize the sour taste of fermented rice bran and increase the preference of consumers.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. However, the detailed description thereof will be omitted herein.

3 is a process diagram showing a method for producing a health supplement containing a fermented rice bran according to the present invention.

As shown in FIG. 3, the method for preparing a health supplement containing the fermented rice bran according to the present invention comprises: mixing 15 to 25 parts by weight of rice bran, 7 to 12 parts by weight of milk, and 2 to 10 parts by weight of rice bran by steam (S21) of preparing fermented rice bran by fermentation for 40 to 60 hours by adding 2 to 5 parts by weight of fermented milk and 6 to 8 parts by weight of wood extract to the sterilized mixture (S20) for 20 to 40 minutes and And drying and pulverizing the fermented raw maize (S22).

For example, when licorice is added as a medicinal ingredient to 100 parts by weight of garlic as a raw material for the above-mentioned tree extract, if the amount of licorice is less than 1 part by weight, it is difficult to sufficiently exert the toxic removal action of licorice, and if it exceeds 5 parts by weight, It is preferable to add 1 to 5 parts by weight in order to reduce the degree of preference.

Acanthopanax has been known as a deciduous shrub of the plant Araliaceae (Araliaceae), which is superior to ginseng, and is used as neuralgia, arthritis, neurasthenia, diabetes, and tonic.

The Oriental Raisin Tree is a deciduous broad-leaved arboreous tree belonging to the family Seagrass, a 10-meter-long, dark-gray, bark. Hovenia trees have an effect of improving liver function, and leaves and fruits have the effect of decomposing and detoxifying alcohol to protect the liver and to relieve hangover. It also has the effect of relaxing the body's muscles and helping to maintain blood circulation and diuretic activity.

It is preferable that the above-mentioned tree extract is subjected to hot-water extraction. The wood extract is further prepared by adding 1 to 5 parts by weight of a medicinal substance selected from the group consisting of licorice, Puerariae radix, cinnamon, ginger, angelica, ginger, peppermint, Can be.

Hereinafter, preferred embodiments of the health supplement food containing the fermented rice bran according to the present invention and the production method thereof are as follows.

1. Production of mycelia of mushrooms

(1) First, rice brown rice is washed and boiled, sterilized by steam at 121 ° C for 60 minutes under high pressure, and then inoculated with liquid mushroom seedlings in a clean room (see FIGS. 4 (a) and 4 (b)

(2) Next, the mycelium of Mycobacterium tuberosum is cultivated in a culture room at a temperature of 25 DEG C for 25 to 40 days, and the mycelium is activated (see Fig. 4 (c)).

(3) Next, the activated mycelia of the mushroom were dried in a drier (see Fig. 4 (d)).

(4) Next, the dried mycelium of the situation mushroom is crushed and roasted for 1 to 10 minutes to complete the production of the mushroom mycelium (see FIG. 4 (e)).

2. Manufacture of fermented rice bran

(1) First, 2100 g of rice bran, 900 g of rice bran, and 1,000 ml of milk were mixed and steamed at 121 캜 for 40 minutes and sterilized (see Fig. 5 (a)).

(2) Next, add 150 ml x 2 of the fermented milk of the nature 'Start of the Bulgarian apple (manufactured by Nanyang Dairy Products)' to the sterilized mixture and mix thoroughly (see Fig. 5 (b)).

(3) Next, the mixture is fermented for 50 hours and then pulverized by drying at 35 DEG C for 48 hours (see (c) and (d) of FIG. 5)

3. Mixing fermented rice bran and mushroom mycelium

The prepared mushroom mycelium and the fermented rice bran are mixed to complete the production of the health supplement containing the fermented rice bran according to the present invention (see FIG. 7).

In Example 1, a dietary supplement containing fermented rice bran was prepared by the same method except that the mushroom mycelium was a mycelia of Cordyceps mushroom.

In Example 1, a dietary supplement containing fermented rice bran was prepared by the same production method, except that the mycelium of the mushroom was a mycelium of the bamboo plant.

In Example 1, a dietary supplement containing fermented rice bran was prepared by the same method except that the mycelium of mushroom was a mycelium of mushroom.

[ Comparative Example 1 ]

A dietary supplement containing fermented rice bran was prepared in the same manner as in Example 1 except that the raw mushroom was used instead of the roasted mushroom mycelium.

[ Comparative Example 2 ]

A health supplement containing fermented rice bran was prepared in the same manner as in Example 1 except that the dried mushroom was used instead of the roasted mushroom mycelium.

A dietary supplement containing fermented rice bran was prepared in the same manner as in Example 1, except that 700 g of a wood extract obtained by hot water extraction of Lycopersicon esculentum and licorice root was replaced with fermented milk to ferment. (See Fig. 6 (a)).

A health supplement containing fermented rice bran was prepared in the same manner as in Example 1, except that 700 g of a wood extract obtained by hot-water extraction of Hovenia dulcis L. and licorice root was replaced with fermented milk, (See Fig. 6 (b)).

[ Comparative Example 3 ]

A dietary supplement containing fermented rice bran was prepared in the same manner as in Example 5 except that 400 g of the wood extract was added.

[ Comparative Example 4 ]

A dietary supplement containing fermented rice bran was prepared in the same manner as in Example 6, except that 400 g of the wood extract was added.

[Experimental Example 1]

To examine the preference for taste and flavor of the health supplements of Examples 1 to 4 and Comparative Examples 1 and 2, 15 randomly selected groups were grouped into groups 1, 5, 6 and 3 To evaluate the acceptability of 4, 15 randomly selected groups were divided into two groups and sensory tests were conducted.

A sample mixed with 3 g of each of the health supplements of the above Examples and Comparative Examples at a ratio of 30 ml of water was prepared and these samples were made so that the people of Groups 1 and 2 responded according to the 7-point method. "1 is very displeased, Quot; means no, 3 is disliked, 4 is normal, 5 is slightly good, 6 is good, and 7 is very good. The results are shown in Tables 1 and 2, respectively.

division Preference for taste and flavor (Group 1) Example 1 4.0 Example 2 3.2 Example 3 3.4 Example 4 4.4 Comparative Example 1 2.6 Comparative Example 2 2.4

division Preference for taste and flavor (Group 2) Example 5 4.2 Example 6 4.0 Comparative Example 3 3.2 Comparative Example 4 3.4

As can be seen from Table 1, it can be seen that the preference degree of Examples 1 to 4 is higher than that of Comparative Examples 1 and 2. In particular, when Example 1 and Comparative Examples 1 and 2 were compared, it was found that the use of mushroom mycelium or the use of fruiting bodies (fresh and dried mushrooms) There was a difference.

As can be seen from the above Table 2, it can be seen that the preference for taste and flavor of Examples 5 and 6 is higher than that of Comparative Examples 5 and 6. [ This is considered to be due to the fact that when the fermentation mixture ratio of rice bran and tree extract is below the range of the present invention, the taste of the rice is strongly felt and the factor not containing licorice.

As described above, by mixing the fermented rice bran and the mushroom mycelium (or the wood extract) according to the present invention, it is possible to expect a synergistic effect obtained by mixing the two components together with each other as well as their inherent efficacy . As in the preference study for taste and flavor, the preference for the consumer is relatively better than that of the comparative example, so that the sales promotion effect can be expected by increasing the desire for purchase.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but, on the contrary, is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the invention. Therefore, it is to be understood that the present invention is not limited to the above-described embodiments. Accordingly, the true scope of the present invention should be determined by the technical idea of the appended claims. It is also to be understood that the invention includes all modifications, equivalents, and alternatives falling within the spirit and scope of the invention as defined by the appended claims.

Claims (3)

15 to 25 parts by weight of rice bran, 7 to 12 parts by weight of milk, and 2 to 10 parts by weight of rice bran are steam-sterilized for 20 to 40 minutes;
2 to 5 parts by weight of fermented milk and 6 to 8 parts by weight of a wood extract are added to the sterilized mixture and fermented for 40 to 60 hours to prepare a fermented raw steel; And
Drying and pulverizing the fermented rice bran,
Wherein the extract of the tree is obtained by hot water extraction of barnyardgrass or Hovenia dulcis. The method according to claim 1,
The wood extract is obtained by further adding 1 to 5 parts by weight of a medicinal substance selected from the group consisting of licorice, Puerariae radix, cinnamon, ginger, angelica, ginger, peppermint, ≪ / RTI > wherein the fermented corn steep liquor is selected from the group consisting of: A dietary supplement containing fermented corn steep liquor, which is produced by the method of claim 1 or 2.

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