KR101677685B1

KR101677685B1 - Method for manufacturing rice bran fermenting agent and method for manufacturing fermented rice bran by using the rice bran fermenting agent

Info

Publication number: KR101677685B1
Application number: KR1020150081893A
Authority: KR
Inventors: 박성규
Original assignee: 주식회사 디앤푸드
Priority date: 2015-06-10
Filing date: 2015-06-10
Publication date: 2016-11-18

Abstract

The present invention relates to a method for producing a rice bran fermentation agent and a method for producing fermented rice bran using the rice bran fermentation agent thus produced. The fermented rice bran thus produced is alkalized to help improve health during edible fermentation, Sweet sweetness shows excellent palatability, and it can be used in various products including food additives because it is highly preservable in a form that can be dried and crushed.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a method for producing a rice bran fermenting agent and a method for producing the fermented rice bran using the rice bran fermentation agent produced thereby,

The present invention relates to a method for producing a rice bran fermentation agent and a method for producing fermented rice bran using the rice bran fermentation agent thus produced.

It is a by-product of rice bran and rice husk as a by-product of rice husk after rice husk is extracted from rice and then rice gruel is converted into white rice. Rice cores are rich in various components beneficial to human body including lipid, vitamin B group, high quality protein, fiber, and phosphorus. It is also known that about 95% of physiologically active substances such as dietary fiber, arabinoxylan and the like are distributed in rice bran and the remaining physiologically active substances are distributed in white rice. As most of the physiologically active substances are distributed in the rice gangue, the rice gangue has various physiological activities such as heavy metal detoxifying activity, anti-constipation activity, anti-cholesterol activity, immunity enhancement and anticancer activity.

However, in spite of the excellent nutritional value as described above, rice bran is used only as rice bran oil, feed and fertilizer, or is treated as agricultural waste, and therefore research on a wider industrial use method of rice bran is required.

Korean Patent No. 1,345,729 discloses a method for extracting Arabidopsis thaliana from rice ghouls, which comprises treating a rice gum with α-amylase to de-starch the rice gum; An alkali treatment step of adding and reacting the alkali solution to the de-starched rice bran; Treating the alkaline-treated rice bran alkali treatment solution with an ethanol aqueous solution and taking the lower layer solution to obtain an arabinoxylan crude extract; And mixing the Arabidopsis lanilla crude extract with distilled water and dialyzing the distilled water to obtain an arabinoselanamine having a weight average molecular weight of 13,000 or less. And a method of extracting the same. The present invention includes a step of adding an alkaline solution to de-starch-treated rice bran in the course of processing rice bran, but this is not for fermentation for extracting arabinose ylan, And it is difficult to see that the rice bran was alkalized.

Korean Patent No. 1,116,247 relates to a physiologically active substance isolated from rice ghouls and a method for producing the same, wherein the culture medium is cultured under optimized culture conditions by inoculating edible mushroom to a medium containing rice bran, and then the culture is subjected to alkali extraction and starch hydrolysis A method for producing a physiologically active substance characterized by treating the physiologically active substance with an enzyme, a physiologically active substance produced by the method, and a composition containing the same. An alkali solution is used in the process of alkali extraction of rice bran cultures, but this is only used as an extraction solution and not for the fermentation of rice bran.

Japanese Patent Application Laid-Open No. 2002-255676 discloses a method for producing an organic fertilizer including a method of adding an alkaline metal compound to a fermentation raw material and fermenting the raw material for fermentation. However, wheat bran, which is not a rice bran as a compostable raw material for organic fertilizer, And the fermentation accelerator does not consist solely of an alkali component in its constitution such as containing bacteria.

In addition, the most widely used rice fermentation method is fermented through lactic acid bacteria, but when fermented by lactic acid bacteria, it is inconvenient to eat due to the smell of sour and it is difficult to apply to various products.

Accordingly, the present inventors have conducted intensive studies on a method for producing rice bran fermentation which can be used for various products including food, which is excellent in palatability and can be helpful for health promotion to solve the above problems, and a method for producing an alkali fermentation agent .

Korean Patent No. 1,345,729 Korean Patent No. 1,116,247 Japanese Patent Application Laid-Open No. 2002-255676

An object of the present invention is to provide a fermented raw steel producing method capable of enhancing palatability and improving health through alkalization of raw rice, and a method for producing a rice bran fermentation agent used in the above production method.

In order to achieve the above object, the present invention provides a method for producing a fermented rice germ extract, comprising the steps of adding calcium carbonate, potassium trisodium phosphate, potassium citrate, and lactolol to warm water and dissolving the same, And a step of mixing the rice bran fermentation broth, rice bran, disaccharide and purified water prepared according to the above production method; Fermenting the mixture; And a step of fermentation and drying after fermentation.

The method according to the present invention alleviates the health of the fermented rice bran by alkalizing the fermented rice bran. The fermented bran fermented by the fermentation brings sweetness to taste, Which can be used in various products including fermented rice.

1 is a flow chart showing a method for producing a rice bran fermentation agent according to the present invention.
FIG. 2 is a flow chart showing a method for producing fermented rice bran according to the present invention.

The present invention relates to a process for the production of calcium carbonate, which comprises the steps of (a) sequentially adding calcium carbonate, potassium tertiary phosphate, potassium citrate and lactylol to hot water and dissolving the calcium carbonate, and (b) And a method for producing the fermentation agent.

In the step (b), when the pH is less than 10, the rice bran is not alkalized and the fermentation agent is not properly formed during the fermentation of rice gangue, but the palatability can be reduced. However, It has an advantage that it can improve the palatability of fermented rice bran so that the rice bran can be alkalized and the fermented rice can be sweetened without sourness.

The present invention also provides a method for producing a fermented soybean milk, comprising the steps of: (a) mixing an alkali fermentation agent, rice bran, disaccharide and purified water produced by a permanent manufacturing method; (b) fermenting the mixture of step (a); And (c) drying after fermentation.

In one embodiment of the present invention, the mixture of step (a) comprises 0.1 to 1 part by weight of a rice bran fermentation product; 80 to 90 parts by weight of rice bran; 0.1 to 2 parts by weight of disaccharide and 10 to 20 parts by weight of purified water.

At this time, when the weight part of the rice bran fermentation agent is less than 0.1 parts by weight with respect to 80 to 90 parts by weight of the rice bran, the fermentation period may take more than 20 days, palatability can be reduced, and more than 1 part by weight, palatability can also be reduced.

In one embodiment of the present invention, the disaccharide in step (a) may more specifically be sucrose.

In one embodiment of the present invention, the fermentation conditions in step (b) may be 10 to 20 days at 35 to 65 DEG C, more particularly 14 to 17 days at 40 to 50 DEG C, Fermenting at 30 to 40 ° C for 1 to 2 days after fermentation at 35 to 55 ° C for one day, and fermentation at 35 to 55 ° C, more specifically, at 40 to 50 ° C for the remaining fermentation period.

If the fermentation temperature is less than 35 ° C and the fermentation period is less than 10 days under such fermentation conditions, sufficient rice bran alkalization or fermentation may not occur.

The fermentation is carried out at 30 to 40 ° C. for 1 to 2 days after fermentation at 35 to 55 ° C. for the first 1 to 3 days, then fermentation at 35 to 55 ° C., more specifically 40 to 50 ° C., The flavor of fermented rice bran was the best.

In one embodiment of the present invention, the drying in step (c) can be continued until the moisture content is less than 15%, and if dried under the above conditions, the long-term storage becomes easy and the pulverization becomes easy. If the moisture content exceeds 15%, there is a risk of mold formation, corruption and / or discoloration during storage, and there is a possibility that loss of powder may occur due to pulverization of the powder during the pulverization process. If the moisture content is less than 15% .

In one embodiment of the present invention, a step of grinding after step (c) can be further carried out, and can be utilized in various ways, including food additives through grinding.

Hereinafter, the present invention will be described in more detail with reference to Examples, Comparative Examples and Experimental Examples. However, the scope of the present invention is not limited by the following Examples, Comparative Examples and Experimental Examples.

[ Example ]

Rice bran Preparation of fermentation agent

20 g of calcium carbonate, 15 g of potassium tertiary phosphate, 8 g of potassium citrate and 12 g of lacticol were added to and dissolved in 350 ml of hot water to prepare an alkaline fermenting agent for preparing fermented rice gum.

Fermentation Rice bran Produce

850 g of rice bran, 10 g of rice bran, 1 g of the alkali fermentation product prepared above, and 139 mL of purified water were mixed and fermented for 14 days in the fermentation chamber under the conditions shown in Table 1, followed by drying to a moisture content of 13% Powdered fermented rice bran was prepared.

As shown in Table 1, ten males and females were surveyed about the smell and flavor of the prepared fermented rice goblets. As a result, on the 3rd day of fermentation, the smell of chungkukjang was smelled and slightly brittle. On the 6th day of fermentation, the herbal medicine legs smelled and slightly brittle taste persisted. On the 12th day of fermentation, And after 14 days of fermentation, the bitter taste disappeared, and the aftertaste began to become sweet. On the 17th day of fermentation, the smell of baking was smoothed, and it was found to be soft and sweet in aftertaste.

Elapsed time
(Work) External temperature of fermentation chamber (℃) Internal temperature of fermentation chamber (℃) Odor condition Propensity of taste input 30 - - - 3 30 57 Chungkukjang odor Slightly bitter taste 4 26 36.3 Yeast odor Soft taste 5 27 44.5 Yeast odor Slightly bitter taste 6 29.3 42 Chinese medicine legs smell Slightly bitter taste 7 27 47.9 Chinese medicine legs smell Slightly bitter taste 8 29 42 Chinese medicine legs smell Slightly bitter taste 9 29 43 Chinese medicine legs smell Slightly bitter taste 10 29 43 Chinese medicine legs smell Slightly bitter taste 11 29 43 A little baking odor Slightly bitter taste 12 29 43 A little baking odor Slightly bitter taste 13 30 47 A little baking odor Slightly bitter taste 14 30 47 A little baking odor Aftertaste 15 30 47 A little baking odor Aftertaste 16 30 47 A little baking odor Soft and sweet aftertaste 17 30 47 A smell of baking Soft and sweet aftertaste

[Comparative Example]

Similar to the manufacturing method of the above embodiment Fermented cores of the respective comparative examples were produced under the conditions shown in Table 2 below.

PH of alkaline fermentation agent Ingredient ratio during fermentation Ingredient ratio in the preparation of fermented rice bran Number of days of rice fermentation Internal temperature of fermentation chamber
(° C) Calcium carbonate Potassium tertiary phosphate Potassium citrate Lac Tyrol Rice bran Jungbang Alkaline fermentation agent Purified water Comparative Example 1 - - - - - 800 g 10 g - 190 g 17 40 Comparative Example 2 8 ○ ○ ○ ○ 850 g 10 g 1 g 139 g 17 40 Comparative Example 3 14 ○ ○ ○ ○ 780 g 10 g 10 g 200 g 17 40 Comparative Example 4 14 - ○ ○ ○ 850 g 10 g 1 g 139 g 17 40 Comparative Example 5 14 ○ - ○ ○ 850 g 10 g 1 g 139 g 17 40 Comparative Example 6 14 ○ ○ - ○ 850 g 10 g 1 g 139 g 17 40 Comparative Example 7 14 ○ ○ ○ - 850 g 10 g 1 g 139 g 17 40 Comparative Example 8 14 ○ ○ ○ ○ 850 g 10 g 1 g 139 g 8 40 Comparative Example 9 14 ○ ○ ○ ○ 850 g 10 g 1 g 139 g 17 23

[Experimental Example]

Sensory evaluation

20 adults were subjected to sensory evaluation for the above Examples and Comparative Examples.

The sensory evaluation was evaluated on the basis of 5 (very good), 4 (good), 3 (normal), 2 (poor) and 1 (very poor) 3.

Evaluation items incense flavor Example 4.70 ± 0.92 4.60 + - 0.80 Comparative Example 1 2.25 0.96 2.25 ± 0.91 Comparative Example 2 1.40 ± 0.68 1.60 ± 0.99 Comparative Example 3 1.20 ± 0.69 1.25 0.91 Comparative Example 4 2.10 + - 0.84 2.30 0.74 Comparative Example 5 2.27 0.55 2.20 ± 0.80 Comparative Example 6 2.22 ± 0.65 2.35 ± 0.89 Comparative Example 7 2.90 + - 0.45 2.60 ± 0.96 Comparative Example 8 1.30 ± 0.23 1.25 0.47 Comparative Example 9 1.26 ± 0.90 1.10 ± 0.86

As shown in the results of Table 3, the fermented rice bran of the examples according to the present invention showed high palatability of 4.5 or higher in all items of flavor and taste.

On the other hand, Comparative Example 1 in which the alkali fermentation agent of the present invention was not added in all evaluation items of flavor and taste, was 2.5 or less, and the alkali fermentation agent for alkali fermentation described in the present invention, Comparative Example 2 in which the fermentation agent was used in the preparation of the fermented rice bran was lower than 1.7 and Comparative Example 3 in which the weight ratio of the alkali fermentation agent added in preparing the fermented rice bran was higher than the range specified in the present invention (0.1 to 1 part by weight) Respectively.

The fermentation time (10 to 20 days) and the fermentation temperature (10 to 20 days) of the rice bran according to the present invention were lower than those of Comparative Examples 4 to 7, &Lt; / RTI > 35-65 < 0 > C) range also showed a lower preference of less than 1.5. Thus, it was confirmed that the examples prepared according to the present invention have superior palatability to the comparative examples.

Claims

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(a) 0.1 to 1 part by weight of an alkali fermentation broth having a pH of 10 to 14 in a solution prepared by dissolving calcium carbonate, potassium trisphosphate, potassium citrate and lactol in hot water, 80 to 90 parts by weight of rice bran, 0.1 to 2 parts by weight of disaccharide and 10 to 20 parts by weight of purified water;
(b) fermenting the mixture of step (a) for 10 to 20 days, incubating at 35 to 55 ° C for 1 to 3 days of fermentation, 30 to 40 ° C for 1 to 2 days thereafter, Fermenting at 50 캜; And
(c) fermenting and then drying.

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3. The method of claim 2,
Wherein the disaccharide in step (a) is sucrose.

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3. The method of claim 2,
Wherein drying in step (c) is continued until the moisture content is less than 15%.

3. The method of claim 2,
Wherein the pulverizing step is further carried out after step (c).