KR101511365B1 - Method of preparing functional rice using lactic-acid bacteria and wild plants - Google Patents

Abstract

Harvesting the leafy vegetables of wild strawberry native to the mountainside; Washing and crushing the leaf vegetables to form a juice; Sterilizing the juice, adding saccharides and lactic acid bacteria to the mixture, and culturing the lactic acid bacteria to obtain a lactic acid fermentation broth; Dissolving and mixing the lactic acid fermentation broth at a volume ratio of 1: 2 in the alcohol to form a mixture of lactic acid bacteria fermentation broth and alcohol; Immersing the rice into the lactic acid fermentation broth and the alcohol mixture; And drying the rice using hot air to form a functional rice coated with fermented hay fever. The present invention also provides a method for producing functional rice using lactic acid bacteria and hay fever. According to the present invention, it is possible to ingest a variety of useful nutritional ingredients contained in Sanjia while taking rice and providing functional rice by fermenting, drying and crushing Sanjitsugu such as Artemisia mugwort, Mulberry leaf, To prevent the rice from cracking during the manufacturing process, and to obtain stable functional rice.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing functional rice using lactic acid bacteria

The present invention relates to a method for producing functional rice using lactic acid bacterium and artificial fungi, and more particularly, to a method for producing functional rice using artificial fungi such as lactic acid bacterium, arthaxus, mulberry leaf,

Various environmental pollution such as air pollution, water pollution and soil pollution caused by rapid economic growth and industrial development, and the stress that is being received in modern society, can not be treated with modern medicine and medicines, and various autonomic nervous system symptoms And so on.

Although modern humans are developing new synthetic antibiotics to treat incurable diseases and autonomic nervous system, the developed synthetic antibiotics have limitations in treatment and have big and small side effects.

On the other hand, it is known that various active ingredients extracted from Korean wild grasses native to Korea's climate and soil are suitable for the constitution of Koreans, have no side effects, and have excellent healing power against various symptoms. In the mountainous plants grown in Korean mountains, It is known to contain important nutrients of plants as well as special substances such as germanium, alkaloids, polysaccharides, saponins, essential amino acids, proteins, arginine, selenium and magnesium.

Therefore, we are developing the use of the Sanayas that can overcome the limit of healing of modern medicine, have no big and small side effects, and fit the Korean constitution.

As a conventional method for producing functional rice, there is a method of obtaining sulfur-containing rice by, for example, applying legal sulfur to a rice plant, and then spraying a legal sulfur liquid formulation on the rice plant after planting rice, However, this method of adding sulfur at the growing stage of the rice has a disadvantage that it can not achieve the desired uniform sulfur addition amount.

In addition, as a method of producing functional health grains, a method of manufacturing functional grains by coating a functional material on cereals or fermenting them using microorganisms is widely used.

Korean Patent Registration No. 10-1105591 discloses a hypoglycemic rice germanium powder and a process for producing the same. The mulberry extract is prepared by preparing a coating solution by mixing an aqueous solution of sulfuric acid, extract of Mushroom mushroom, extract of Mushroom, onion juice, persimmon juice and sodium alginate, and coating the coating solution on rice. However, this method tends to break grains easily during the process of coating or fermenting the grains while agitating the grains due to the final processing of the grains in the dried state. Therefore, there is a problem that it is difficult to maintain the original shape of the grain and broken rice is produced and the merchantability is deteriorated.

Korean Patent No. 10-1231253 discloses a method for producing functional rice in which rice is obtained by culturing microorganisms in rice bran by agitating ordinary rice in an agitator with a microorganism preparation to obtain rice. However, in the course of coating or fermentation, bacteria in rice may grow and become unusable for food.

In order to solve the above problems,

It provides functional rice that can be easily ingested while eating various useful nutritional ingredients contained in Sanayasato. It prevents the rice from cracking during manufacturing process, and it is hygienic without sanitary propagation of bacteria in fermentation process, It is an object of the present invention to provide a functional rice having both flavor and taste and having all the survival effects of lactic acid bacteria.

In order to achieve the above object,

Harvesting the leafy vegetables of wild strawberry native to the mountainside;

Washing and crushing the leaf vegetables to form a juice;

Sterilizing the juice, adding saccharides and lactic acid bacteria to the mixture, and culturing the lactic acid bacteria to obtain a lactic acid fermentation broth;

Dissolving and mixing the lactic acid fermentation broth at a volume ratio of 1: 2 in the alcohol to form a mixture of lactic acid bacteria fermentation broth and alcohol;

Immersing the rice into the lactic acid fermentation broth and the alcohol mixture; And

And drying the rice using hot air to form functional rice coated with fermented hay fever. The present invention also provides a method for producing functional rice using lactic acid bacteria and hay fever.

Preferably, the sanayasin is at least one selected from the group consisting of Artemisia mugis, Mulberry leaf, Hanshikoshi, Doduk cannaceae, Araliaceae, Arugacea, Liliaceae,

The saccharide preferably contains 8 to 15% by weight of purified glucose, 3 to 6% by weight of lactose, 3 to 8% by weight of casein sodium, and 0.5 to 1.5% by weight of potassium phosphate.

The lactic acid bacteria fermentation broth is prepared by adding 0.05 to 0.5% by weight of lactic acid bacteria and reacting at 35 to 42 ° C for 8 to 36 hours so that the number of viable lactic acid bacteria per 1 ml in the range of pH 3.4 to 3.8 is 1.0 × 10 ⁹ to 1.0 × 10 ¹³ .

The water content of the functional rice is preferably 13 to 18% by weight.

According to the present invention, it is possible to ingest a variety of useful nutritional ingredients contained in Sanjia while taking rice and providing functional rice by fermenting, drying and crushing Sanjitsugu such as Artemisia mugwort, Mulberry leaf, Functional rice which has the unique aroma and flavor of the mountain yam and has all the surviving effects of the lactic acid bacteria can be obtained.

1 is a view illustrating a process for producing functional rice using lactic acid bacteria and sanjakia according to the present invention.
FIG. 2 is a photograph showing a pre-cooking state of functional rice prepared by using the fermented brook chrysanthemum according to the present invention.
FIG. 3 is a photograph showing a pre-cooking state of functional rice prepared by using a mugwass fermented liquid according to the present invention.
FIG. 4 is a photograph showing functional rice prepared using the mulberry leaf fermentation broth according to the present invention before cooking. FIG.

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

The present invention relates to a method for producing leafy vegetables; Washing and crushing the leaf vegetables to form a juice; Sterilizing the juice, adding saccharides and lactic acid bacteria to the mixture, and culturing the lactic acid bacteria to obtain a lactic acid fermentation broth; Dissolving and mixing the lactic acid fermentation broth at a volume ratio of 1: 2 in the alcohol to form a mixture of lactic acid bacteria fermentation broth and alcohol; Immersing the rice into the lactic acid fermentation broth and the alcohol mixture; And drying the rice using hot air to form functional rice coated with fermented hay fever. The present invention also provides a method for producing functional rice using lactic acid bacteria and hay fever.

Preferably, the sanayasin is at least one selected from the group consisting of Artemisia mugis, Mulberry leaf, Hanshikoshi, Doduk cannaceae, Araliaceae, Arugacea, Liliaceae,

It is rich in protein, fat, carbohydrate, fiber, ash, calcium, phosphorus, iron, vitamin A, vitamin B, vitamin C, niacin and so on. Improves bowel function, improves bowel function, improves bowel function, improves bowel function, and is also good for people who have difficulty standing with hypotension, or people who have a bad belly or waist. It is effective for diseases that are very common in women, such as menstrual irregularities, abnormal bleeding, cystitis, and anemia, which helps to relieve cold and moisture, which are the causes of female pain (back and shoulder stiffness). It also helps to improve liver function by abundant nutrients and many vitamins and minerals that activate liver function. It excretes toxic wastes to stay in the liver, cleans liver, Recovery, and physical fitness.

It contains saponin, tannin, echolipine, saponin, tannin, echolipine, coumarin vitamin A and so on. When young leaves and stems eat herbs, all the organs become strong, and kidney function is weak, low back pain, constipation, and urine can not be seen when women show menstrual cramps, menstrual irregularities, uterine inflammation, poor circulation, Sweet, temperate, poisonous. It is said that it is effective for the treatment of male diseases (lack of ovaries, echinoderm, premature ejaculation, erectile dysfunction), and it is well known for its voicing and correction, so that bones and muscles become stronger and eat more body.

It is a perennial herbaceous herbaceous plant belonging to the family Campanulaccae, which is also called "沙 蔘 or 白 蔘", and its root is called medicinal or medicinal herb. It is a plant that has been used for food. Roots contain proteins, carbohydrates, fiber, ash, calcium, phosphorus, iron, and vitamin B. It also contains saponin and inulin, which protects the nasopharyngeal, lung, and kidneys. It also has the effects of germination, elimination, tanning, fever, fever and detoxification. Calcium, phosphorus, and iron, which are known to be effective in keeping bones and blood healthy.

It is called Aralia elata stick, devil's-walking stick, angelica tree, and contains protein, carbohydrate, fiber, phosphorus, iron, vitamin C, It is known to be effective against debility, arthritis and diabetes.

Mugwort is known to be a medicinal product called mugwort, which is known to be a medicinal product of mugwort, which acts as a hemostatic agent, inhibits the growth of germs, has a function of chinhae and geodam, and has effects on women's menstrual cramps, menstrual irregularities, have.

Ixeris dentata is a perennial herb of Compositae that is known to be effective in stopping diarrhea, fever, regenerating and deciphering skin, and it is known to be effective against poisonous urinary calculi, eczema, (Pneumonia), bruises, and fractures.

The chlorophyll has more chlorophyll pigments than ordinary horticultural plants. In particular, chlorophyll has a structure similar to the hemoglobin (hemoglobin) of the blood in the human body. When chlorophyll is injected into an animal, the amount of chlorophyll It is said that the person who has the anemia of an umbilical cord has a good effect when it is drunk with the juice, and it is known to be effective in detoxification, suits, blood pressure lowering, and hunting.

In China, it is called as a timber or box. It controls the blood pressure of the ladies, it passes through the menstrual cycle, it loosens the eagle, it makes the kidneys free from stones. It also strengthens the muscles and cleanses the blood. .

Hovenia leaf is a leaf of Hovenia dulcis belonging to the family Seagull, and contains beneficial ingredients such as glucose, malic acid, calcium, furanguranin, hobenin, hobanose, , Fatigue recovery, and diabetes. "Amperopine and hobenitines" are active chemicals that protect the liver and are known to kill cancer cells (liver cancer, breast cancer, stomach cancer) by 90%.

Angelica gigas Nakai leaves are the leaves of Angelica gigas Nakai, and have the potency of Angelica gigas Nakai. The efficacy of Angelica gigas is widely known as the efficacy of blood, so it is known that it has efficacy for people who do not have swelling on the face, dizziness frequently, lacks glossiness on eyes and lips, headache due to weakness of the body, Because it is excellent, it is frequently used for various diseases such as prenatal and postpartum, and treats menses, abdominal pain. It is effective in the treatment of constipation due to the weak function of the stomach (Bae Ki-hwan, Guideline for the Guideline of Health Guideline according to Folk Medicine and Oriental Medicine, pp.102-103, 2003). Particularly, Angelica gigas Nakai has derivatives of Coumarin such as Decursin, Decursinol and Nodakenetin, and derivatives of α-pinene, Limonene, Eudesmol, ), Elemol and other essential oils. It has a function to regulate uterine function, sedation, analgesic action, antimicrobial action, diarrhea, and vitamin E deficiency, so it can be used for anemia, analgesia, Is used.

Cut the hay fever using a slice cutter and wash it. Cut the leaf so that the leaf size is 3 ~ 10 mm. Cutting the size of the Sanayasai to 3 ~ 10 mm is for smoothly dissolving the functional material of the Sanayasai and for sucking the juice smoothly. It is also possible to grind as soon as possible during crushing and to minimize nutrient breakdown due to friction heating.

It is washed in running water or an ultrasonic washing machine, pulverized using a grinder, and then milled using a juicer to 100-200 mesh, and then the juice is squeezed using a juicer. Specifically, the primary pressurized juice is made to be 50 mesh, and the 200 mesh is passed through the secondary belt press juice. Washing with running water or ultrasonic washing machine not only removes foreign matters such as dust and pellets in the skin of the mountain wild grass but also removes pests and pests and sterilizes harmful bacteria such as bacteria. The juiced filtrate is stored in a storage container and stored at 0 ° C to 10 ° C in a refrigerated state to prevent changes in nutrients.

The juice of the jujube Sanjia leafy vegetables may be used as a raw material for direct cultivation of the fermented lactic acid bacteria, resulting in the shortage of the initial fermented nutrients. Juice solution followed by 35 minutes at low temperature pre-heating 10-15 (45 ℃ ~ 55 ℃) sterilization, and by the proliferation of early jangyun microorganism of lactic acid fermentation by bupaegyun by generating CO ₂ gas or the like may degrade the quality Deg.] C to 42 [deg.] C. To adjust the pH to 3.8 ~ 4.2 to increase the heat sterilization effect, 0.5 ~ 1.15 wt% of citric acid is applied.

In addition to the above-mentioned sterilized juice, in order to ferment lactic acid bacteria early, metabolic substances of lactic acid bacteria activity such as glucose, fructose, lactose and milk protein are required. The saccharide preferably contains 8 to 15% by weight of purified glucose, 3 to 6% by weight of lactose, 3 to 8% by weight of casein sodium, and 0.5 to 1.5% by weight of potassium phosphate.

Addition of a saccharide to the mixture may induce an osmotic phenomenon so that the pharmacologically functional water-soluble substance can be smoothly eluted from the juice of the filigree leafy vegetables.

In order to effectively cultivate microorganisms that select lactic acid fermentation ingredients, they are heated and sterilized at 95 to 98 ° C for 30 minutes to 90 minutes to sterilize the initial microorganisms and cool to 35 ° C to 42 ° C to start lactic acid bacteria cultivation.

Cultivation of lactic acid bacteria is started by mixing the raw milk of Sanjiao juice with the lactic acid fermentation raw materials. At this time, the solid content is preferably 18 to 33% by weight. The lactic acid bacteria to be cultured in the liquid medium are lactic acid bacteria of Kimchi, and in particular, any one of Lactobacillus sp., Pediococcus sp., And Leuconostoc sp. Is selected and used .

Preferably, the combined lactic acid bacteria in which Lactobacillus acidophilus, Lactobacillus thermophillus and Lactobacillus casei are mixed is used at a ratio of 1: 0.5 to 1.5: 0.5 to 1.5 More preferably, the complex lactic acid bacteria may be used in a ratio of 1: 1: 1. When these complex lactic acid bacteria are used, the functional properties of the final product obtained by acting on the surface of the rice during the immersion process are improved, and functional rice having excellent sensory characteristics such as flavor and taste can be obtained.

The lactic acid fermentation broth of the present invention is prepared by adding 0.05 to 0.5% by weight of lactic acid bacteria and reacting at 35 to 42 캜 for 8 to 36 hours to obtain a viable lactic acid bacterium having a viable cell count of 1.0 × 10 ⁹ to 1.0 X 10 < ^{13 &} gt ;. When the range of the number of viable lactic acid bacteria is satisfied, the lactic acid bacteria can survive in the intestines for a long time and can exert a great effect on the stabilization of intestinal flora.

It is preferable that the fermentation broth is dissolved and mixed with the alcohol (95% ethyl alcohol) at a volume ratio of 1: 1 ~ 2. The fermentation liquid can be appropriately coated on the surface of the rice at the above volume ratio, and the fermentation basically volatilizes and is volatilized together with the substance showing bad odor during the immersion process to serve as a deodorizing function.

 Rice, barley, brown rice, crude, sorghum and other cereal grains are immersed in a fermentation-alcohol mixture. At this time, the immersion time and coating time are determined in consideration of the moisture content of grains in the range of 13 to 18% by weight. The water content of the functional rice according to the present invention is preferably 13 to 18% by weight. If the water content is less than 13% by weight, there is a problem that the rice grain is broken or the structure is destroyed. When the moisture content is more than 18% by weight, molds are generated on the surface of the rice or the rice is unstable. .

It is dried using hot air at 25 ~ 45 ℃. The final functional rice content is in the range of 15 ~ 18% by weight. It has the inherent flavor and taste of applied wild grass and has the effect of surviving lactic acid bacteria.

Hereinafter, the present invention will be described more specifically by way of examples. It will be apparent to those skilled in the art, however, that the following examples are illustrative of the present invention only and do not limit the scope of the present invention. That is, a simple modification or alteration of the present invention can be easily carried out by those skilled in the art, and such modification or change can be considered to be included in the present invention.

<Examples>

Example 1

The cuts were cut to a size of 5 mm by using a slice cutter and grinded within a short time (about 10 seconds) using a wet grinder. The juice was passed through a primary 50 mesh under pressure and 200 mesh through a secondary belt press to obtain a pure juice. Pre-heat sterilized at 45 캜 for 10 minutes, and then cooled to 35 캜. Then, the pH was adjusted to about 4.0, and 1.0 wt% of citric acid was added.

10.0% by weight of purified glucose, 3.0% by weight of lactose, 1.0% by weight of casein sodium, and 0.5% by weight of second and tribasic potassium phosphate were used as the pre-heat sterilized juice.

The initial microorganisms were sterilized by heating and sterilization at 95 DEG C for 50 minutes, cooled to 40 DEG C, and mixed lactic acid bacteria and fermentation ingredients were mixed to start lactic acid bacteria culture. Lactobacillus acidophilus, Lactobacillus thermophillus and Lactobacillus casei were mixed at a ratio of 1: 1: 1, and 0.5 wt% was added to the combined lactic acid bacteria, , And the content of the solid matter was 23 wt%.

The fermentation materials containing the complex lactic acid bacteria were fermented at 41 ° C for 30 hours. At the end of the culture, the pH of the culture was 3.6, and the number of surviving lactic acid bacteria per 1 ml was 1.0 × 10 ⁹ to 1.0 × 10 ¹⁰ .

The fermentation broth was dissolved and mixed in a ratio of 1: 2 volume ratio with the alcohol (95% ethyl alcohol), and the washed rice was added to the fermentation broth and the mixture was immersed and coated. Then, the rice coated with the fermentation broth was dried using hot air at 30 ° C, and thus the moisture content of the final functional rice was 16% by weight.

Example 2

The same procedure as in Example 1 was carried out, except that Artemisia japonica was used in place of Hanshikucho.

Example  3

The same procedure as in Example 1 was carried out except that mulberry leaves were used instead of Mulberry.

<Evaluation and Results>

Sensory evaluation

The sensory evaluation was carried out after 15 senses in 20 ~ 40 years were selected and the sensory evaluation method was known. The sensory evaluation was carried out on the white rice of the comparative example and the functional rice of Examples 1 to 3 according to the present invention. The pre-rice and pre-rice preferences of the rice were examined, The color, shine, flavor, color, flavor, taste, hardness and viscosity after cooking were evaluated according to the 10-point scale method.

The functional rice (Example 1) prepared by using the fermented broth of Hansik-suk showed excellent color feeling with a pale yellowness before cooking, but a slight bitter taste specific to Hansuksiko remained after the cooking, and the functional rice ), The color was somewhat darker due to the distinctive dark color of mugwort, but the flavor such as flavor and taste was remarkably excellent after cooking. In the case of the functional rice prepared by using the mulberry leaf fermentation broth (Example 3) Color, flavor, and taste were all good.

The results of the sensory evaluation are summarized in Table 1 below.

Item Before cooking After cooking
color
burnish
incense Average
grade
color
incense
flavor Hardness and
viscosity Average
grade White rice (comparative example) 5.0 5.0 5.0 5.0 5.0 5.0 5.0 5.0 5.0 Example 1 7.8 4.4 4.3 5.5 7.9 6.7 4.6 5.3 6.1 Example 2 5.3 6.9 4.1 5.4 5.6 7.5 5.5 5.4 6.0 Example 3 4.1 4.3 5.1 4.5 5.2 6.5 6.3 5.1 5.8

(1 point: very bad, 10 points: very good)

Referring to Table 1, in the case of preference before cooking, the preference degree of the functional rice (Example 1) prepared using the fermented broth of Hanwoo-cho was the highest at 5.5, whereas the functional rice prepared by using the fermented broth of Mulberry (Example 3 ) Was 4.5 points, which was somewhat lower than that of white rice. However, all of the functional rice according to Examples 1 to 3 showed higher preference than those of white rice, and the preference degree of the functional rice (Example 1) prepared using the fermented broth of Haenyuccho was 6.1 Respectively.

As described above, the functional rice prepared according to the present invention has excellent taste preference after cooking, and it is possible to ingest a variety of useful nutritional ingredients contained in the mountainous vegetables while eating the functional rice It is expected that it will be able to contribute to the health promotion of Koreans with rice stocks.

The scope of the present invention is not limited to the embodiments described above, but may be defined by the scope of the claims, and those skilled in the art may make various modifications and alterations within the scope of the claims It is self-evident.

Claims (5)

A method for producing functional rice using lactic acid bacterium and wild strawberry,
Harvesting the leafy vegetables of wild strawberry native to the mountainside;
Washing the leafy vegetables and pulverizing the leaves into 100 to 200 mesh to form a juice;
Heating the juice at 45 to 55 ° C for 10 to 15 minutes, cooling the juice to 35 to 42 ° C and then adjusting the pH to 3.8 to 4.2 to sterilize the juice;
Adding and mixing saccharides and lactic acid bacteria to the sterilized juice, heating and sterilizing the mixture at 95 to 98 ° C for 30 to 90 minutes, cooling the mixture to 35 to 42 ° C to cultivate the lactic acid bacteria,
Dissolving and mixing the lactic acid fermentation broth at a volume ratio of 1: 2 in the alcohol to form a mixture of lactic acid bacteria fermentation broth and alcohol;
Immersing the rice into the lactic acid fermentation broth and the alcohol mixture; And
And drying using hot air at 25 to 45 DEG C to form functional rice coated with fermented hay fever,
The sanayasin is at least one selected from the group consisting of mulberry leaf, hanuksikcho, doduk cannon,
The lactic acid bacterium is a complex lactic acid bacterium in which Lactobacillus acidophilus, Lactobacillus thermophillus and Lactobacillus casei are mixed at a ratio of 1: 0.5 to 1.5: 0.5 to 1.5 ,
Wherein the saccharide comprises 8 to 15% by weight of purified glucose, 3 to 6% by weight of lactose, 3 to 8% by weight of casein sodium, and 0.5 to 1.5% by weight of potassium phosphate. Way. delete delete The method according to claim 1,
The lactic acid fermentation broth is prepared by adding 0.05 to 0.5% by weight of lactic acid bacterium and reacting at 35 to 42 ° C for 8 to 36 hours so that the number of viable lactic acid bacteria per 1 ml in the range of 3.4 to 3.8 is 1.0 × 10 ⁹ to 1.0 × 10 ¹³ Wherein the method comprises the steps of:
The method according to claim 1,
Wherein the functional rice has a water content of 13 to 18% by weight based on the total weight of the functional rice.

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