KR101505363B1 - Method of producing for intensive fermentation grains cooking immediately - Google Patents

Abstract

The present invention relates to a method for quickly making fermented grains enabling instant rice cooking. More specifically, the method of the present invention comprises the steps of: removing foreign materials mixed with grains; mixing 5-15 parts by weight of lactic acid bacteria with 100 parts by weight of the grains, followed by fermentation at a temperature of 30-40°C for 3-5 hours; mixing 5-15 parts by weight of an enzyme with 100 parts by weight of the fermented grains, followed by enzyme treatment at a temperature of 55-65°C for 4-6 hours; and drying the enzyme-treated grains at a temperature of 45-55°C for 11-13 hours. According to the method for quickly making fermented grains enabling instant rice cooking of the present invention, the time for lactic acid fermentation can be shortened by combining lactic acid fermentation and enzyme treatment.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a method for producing fermented cereal grains,

More particularly, the present invention relates to a method for producing an attribute fermented cereal which is capable of shortening fermentation time of lactic acid bacteria in parallel with enzymatic treatment for fermentation of lactic acid bacteria in grains will be.

In general, grain is rice, rice, barley, wheat, soybeans, red beans, corn, millet, and trout.

At this time, the structure of the brown rice is composed of a germ layer such as a pericarp, a seed coat, and a chaff layer from the outside, and an embryo which occupies a small portion of the base of the rice grain, It is made up of the abdomen that occupies most of it. At this time, the endosperm is mainly composed of starch particles, and it is a part which is edible as white rice. The weight ratio of each portion to brown rice is 5 ~ 6% for rice bran, 2 ~ 3% for pear and 92% for breast milk. Therefore, when the rice is cooked with a rice cooker, it is possible to obtain a rice rice of 92%. Therefore, the weight of 1 liter of brown rice is 770 ~ 840g, and the weight of 1,000 rice hulls is 18 ~ 21g for medium seed, 21 ~ 24g for medium seed, 26 ~ 28g for middle seed, and 1.36 ~ 1.44 for big seed.

As such, the grains contain many functional ingredients, and although they are popular recently, they are consumed because it is called because the rice bran layer is thick, so it takes a lot of time for the consumers, and the taste is poor in taste and taste.

Accordingly, many cereals have been developed that exhibit the efficacy of fermenting lactic acid bacteria in cereals, shortening the time required for cooking, and producing antibiotics in the body to improve various immune functions.

Korean Patent Laid-Open No. 10-2011-0049349 (a method for producing a fermented grain in which fermented microorganisms live and a fermented grain produced by the method described above), Korean Patent Laid-Open Publication No. 10-2012 -0016325 (a method for producing fermented cereals in which an effective fermentation broth is alive and fermented cereals produced by the above method) and the like.

However, it takes a lot of time to produce the fermented grains by fermenting the grains using the lactic acid bacterium.

SUMMARY OF THE INVENTION The present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to provide a method for producing fermented grains which can be cooked immediately, which can shorten fermentation time of lactic acid bacteria, I have to.

According to another aspect of the present invention, there is provided a method for preparing an instant fermentable grained fermented coffee product, comprising the steps of: removing foreign matter mixed with grains; Mixing 5 to 15 parts by weight of a lactic acid bacterium culture solution with 100 parts by weight of the granules and fermenting at a temperature of 30 to 40 ° C for 3 hours to 5 hours; Mixing 5 to 15 parts by weight of enzyme with 100 parts by weight of the fermented grain and treating the mixture at a temperature of 55 to 65 ° C for 4 to 6 hours; And drying the enzyme-treated granules at a temperature of 45 to 55 DEG C for 11 to 13 hours.

At this time, the cereal may be at least one or more of glutinous rice, brown rice glutinous rice, black rice, green tea, millet, bran,

In addition, the enzyme may be composed of at least one of Hwang Kook-gyoong rice koji, malt extract, and alpha-amylase.

The instantly processible property fermentation cereal is produced by a process comprising the steps of: Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus helveticus, Lactobacillus brevis and Lactobacillus brevis, And culturing the culture medium of lactic acid bacteria with at least one of Lactobacillus ruteri.

The method of manufacturing the instantly recyclable attribute fermentation cereal may further include homogenizing and sterilizing the fermented cereal.

According to the present invention, the fermentation time of the lactic acid bacteria can be shortened by performing the enzyme treatment in parallel with the fermentation of the lactic acid bacteria in the grain.

FIG. 1 is a flow chart showing a method of producing an instant cookable property fermentation cereal according to the present invention.

Hereinafter, a method of manufacturing an instant-cookable property fermentation cereal according to the present invention will be described in detail with reference to the accompanying drawings.

FIG. 1 is a flow chart showing a method of producing an instant cookable property fermentation cereal according to the present invention.

As shown in the figure, the method for manufacturing the fermented grains of the present invention starts from the step of removing foreign matter mixed with the grain (step S10). At this time, the cereal may be composed of at least one of glutinous rice, brown rice glutinous rice, black rice, green tea, millet, chinese cabbage, barley chestnut, mung bean, red tongue, white tongue, yellowtail, black tiger, sesame seeds,

Thereafter, at least one of Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus helveticus, Lactobacillus brevis, and Lactobacillus ruteri (Step S11). 5 to 15 parts by weight of the lactic acid bacterium culture solution is mixed with 100 parts by weight of the granules, followed by fermentation at 30 to 40 ° C for 3 to 5 hours (Step S20).

At this time, the official name of Lactobacillus bulgaricus is Lactobacillus delbrueckii subspecies bulgaricus, which is one of various bacteria found in yogurt and is a very important strain in the manufacture of dairy products. Such Lactobacillus bulgaricus is anaerobically characterized by lack of mobility and gelatin liquefaction power.

The optimum temperature for growth of Lactobacillus bulgaricus is 40-50 캜, and the milk is solidified at 37 캜, but the casein is not degraded. However, the production of acid is the fastest in lactic acid bacteria and grows at 53 ℃. In particular, glucose, lactose and galactose are well fermented and produce 2.7-3.7% of lactic acid. Lactobacillus vulgaris Lactobacillus is used in lactic acid beverage and lactic acid production using lactic acid, as a formulant, and as a leather degreasing agent.

When fermenting the fermented grains with the lactic acid bacteria culture solution for 3 hours or less, the fermentation may not proceed completely, and if the fermentation is performed for 5 hours or longer, the proteins contained in the grain may be decomposed and corruption may occur .

Next, the fermented granules are homogenized and sterilized. Then, 5 to 15 parts by weight of the enzyme is mixed with 100 parts by weight of the fermented grain, and the mixture is subjected to enzyme treatment at 55 to 65 ° C for 4 to 6 hours (step S30) The processed grains are dried at a temperature of 45 to 55 DEG C for 11 to 13 hours (step S40). At this time, the enzyme may be composed of at least one of Hwang Kook-gyoong rice koji, malt extract, and alpha-amylase.

Among these enzymes, amylase is also called amylase, and is an enzyme that hydrolyzes polysaccharides. It acts on polysaccharides which are made of α-linked glucose such as starch or glycogen. These amylases are widely distributed not only in higher animals but also in nature such as higher plants, fungi, bacteria and the like, and they can be divided into alpha-amylase, beta-amylase or glucoamylase depending on the mode of action.

When the enzyme is treated for 6 hours or more, the efficiency of the fermentation is lower than that of the fermentation of the fermented lactic acid bacteria. If the enzyme is treated for 4 hours or less, The reaction may not be completely completed.

According to the present invention, the fermentation time of the lactic acid bacteria can be shortened by performing the enzyme treatment in parallel with the fermentation of the lactic acid bacteria in the grain.

[Table 1] below compares the property fermentation grains and other grains produced by the instant fermentable fermented grain production method according to the present invention.

Hardness Stickiness Brittle Example 53967.474 37.899 18.155 Comparative Example 163275.141 71.538 57.736

In Table 1, Lactobacillus bulgaricus lactic acid bacteria and alpha-amylase enzyme were added to the examples, and lactic acid bacteria and enzymes were not added to the comparative examples.

The results are shown in Table 1. The results are shown in Table 1, in which the hardness is about 3 times, the tackiness is about 1.5 times, and the brittleness is about 3 times or more as compared with the comparative example.

It is to be understood that the invention is not limited to the disclosed embodiment, but is capable of many modifications and variations within the scope of the appended claims. It is self-evident.

Claims (5)

A step (S10) of removing impurities mixed with the grain;
(S20) mixing 5 to 15 parts by weight of lactic acid bacteria microbial fermentation broth with 100 parts by weight of the granules and fermenting at a temperature of 30 to 40 ° C for 3 hours to 5 hours;
5 to 15 parts by weight of an enzyme is mixed with 100 parts by weight of the fermented cereal grains, and the mixture is subjected to enzymatic treatment at a temperature of 55 to 65 ° C for 4 to 6 hours (S30); And
Drying the enzyme-treated granules at a temperature of 45 to 55 DEG C for 11 to 13 hours (S40); Lt; / RTI >
The enzyme is composed of alpha-amylase,
The above-mentioned yeast microbial fermentation broth can be selected from the group consisting of Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus helveticus, Lactobacillus brevis and Lactobacillus ruteri Wherein at least one of the fermented grains is produced from at least one of the fermented grains.
The method of claim 1,
Characterized in that it consists of at least one of glutinous rice, brown rice glutinous rice, black rice, green tea, millet, rice bran, barley chestnut, mung bean, red tongue, white rice terra, How to make cereal grains.
delete delete The method according to claim 1,
Further comprising a step (S21) of homogenizing and sterilizing the fermented cereal grains.

Images