KR101788854B1

KR101788854B1 - Manufacturing method of fermented rice bran and sea tangle with the use of the solid-state fermentation

Info

Publication number: KR101788854B1
Application number: KR1020150127110A
Authority: KR
Inventors: 배규연
Original assignee: 배규연
Priority date: 2015-09-08
Filing date: 2015-09-08
Publication date: 2017-10-20
Also published as: KR20170029930A

Abstract

The present invention relates to a method for producing rice bran and tangle marrow fermentation by solid phase fermentation, comprising the steps of: adding water to a rice bran and kelp mixture to swell the rice bran and kelp; A second step of inoculating Aspergillus oryzae into the cooled rice bran and kelp mixed powder and then performing first solid phase fermentation; A third step of mixing the first solid fermented fermented product with the second solid fermented product followed by drying and pulverizing; And the like.

Description

Technical Field [0001] The present invention relates to a fermented rice bran and sea tangle fermented by solid phase fermentation,

The present invention relates to a method for producing a rice bran and a tangle of marine fermentation by solid phase fermentation, and more particularly, A second step of fermenting the mixed powder with Aspergillus oryzae, followed by a first solid phase fermentation step, and a third step of mixing the first solid fermented fermented product with the second solid phase fermentation followed by drying and pulverizing The present invention relates to a method for producing fermented rice bran and tangle using solid fermentation.

Seaweed is a food that can be eaten very quantitatively and abundantly. These algae contain an average of 10% of protein, 30 ~ 40% of carbohydrate, and contain various inorganic salts that are essential for health, which cleanse blood and inhibit active oxygen production. In addition, dietary fiber is abundant to remove toxins caused by hepatitis and toxins in the body are discharged, which helps to improve liver function. Seaweeds include kelp, sea mustard, and seaweed, and they contain a large amount of potassium, so sodium is effectively released to prevent overpopulation. In addition, alginic acid and fucoidan are contained in large amounts to suppress cholesterol and lipid absorption, and bile acid is excreted to lower blood cholesterol level. In particular, alginate prevents the rapid increase of blood sugar by delaying the movement of food to the small intestine.

As such, seaweeds have excellent functions as a health food. Among them, especially kelp is rich in calcium and magnesium to prevent osteoporosis and osteomalacia and prevent aging is effective. In addition, kelp contains a lot of alginic acid component to lower the cholesterol level, which helps to prevent arteriosclerosis, and contains a large amount of potassium and laminin, which has the effect of lowering blood pressure.

On the other hand, rice bran is a fine pickle which is separated from the rice husk after rice husks are extracted and then processed into rice gruel. It contains dietary fiber, GABA (Gamma Amino Butric Acid), vitamin B1, vitamin E and minerals have. In particular, rice bran is rich in oil-containing fiber, which stimulates the intestinal tract and stimulates the growth of intestinal bifidobacteria, which is a beneficial organism, and helps to maintain intestinal health. In addition, arabinoxylanilane, which is one of the polysaccharide components of rice bran, To help boost immunity. Other nutrients such as vitamin B1 and vitamin E in the rice bran help to skin beauty. Unsaturated fatty acids such as oleic acid and linoleic acid inhibit the rise of blood cholesterol and smooth blood circulation, thereby preventing cardiovascular diseases and adult diseases. It is known to have efficacy.

As described above, various types of beneficial ingredients are contained in seaweed and rice bran and have various physiological properties. Therefore, various studies using such active ingredients have been conducted.

However, the functional tangle fermentation powder using the lactic acid fermentation process of Korean Patent Laid-Open No. 10-2011-0106640 and a process for producing the same (hereinafter referred to as "Patent Document 1") and the chlorophyll of the Korean Patent Registration No. 10-1315656 Studies on fermented products of kelp and rice bran, such as the fermented extract of rice bran containing fermented extract and preparation method thereof (hereinafter referred to as "Patent Document 2"), have been conducted to some extent, And Patent Documents 1 and 2 are different from the method for producing rice bran and tangle of marine fermentation using solid fermentation of the present invention.

Korean Patent Laid-Open No. 10-2011-0106640 Korean Patent Registration No. 10-1315656

It is an object of the present invention to solve the above-mentioned problems, and it is an object of the present invention to provide a method for manufacturing a fermented rice gruel and a tangle of kelp by solid-phase fermentation after inoculating Hwang Guk- The present invention also provides a method for manufacturing fermented rice bran and kelp fermented by solid phase fermentation which can shorten the fermentation period to 2 to 3 days effectively and thereby improve productivity through reduction of production cost as well as shortening of production process time.

Further, it is intended to provide a processed food having increased digestibility and increased physiological activity of enzymatic activity by using the above rice bran and tangle marrow fermented product as materials of processed foods.

In order to accomplish the above object, the present invention provides a method for preparing rice bran and tangle fungus, comprising the steps of: adding water to a mixture of rice bran and kelp; A second step of inoculating Aspergillus oryzae into the cooled rice bran and kelp mixed powder and then performing first solid phase fermentation; A third step of mixing the first solid fermented fermented product with the second solid fermented product followed by drying and pulverizing; And a control unit.

In the first step, the rice bran powder and the kelp powder are mixed in a ratio of 20 to 40 wt% to 60 to 80 wt%, and the moisture content of the rice bran and kelp powder is 35 to 45% (v / w) A coalescing step in which water is added and mixed; A heat treatment step of increasing the swollen rice bran and kelp mixed powder containing water in the swollen state at 100 to 120 ° C for 35 to 45 minutes through the association step; A cooling and pulverizing step of cooling the mixture of the rice bran and the sea tangle mixed into one or more lumps through the heat treatment step to 35 to 45 캜 and then pulverizing to a predetermined size; And a control unit.

The second step is to inoculate the rice germ and the kelp mixed powder by spraying and mixing the powdery rice gruel with 0.8 ~ 1.2% by weight of the mixture of rice bran and kelp powder, Wherein the fermented product is fermented in a first solid phase for 52 hours and the third fermented product is mixed with the first solid fermented fermented product and then fermented at 30-35 ° C for 9-12 hours for secondary solid phase fermentation, The fermented product is pulverized to a powder state after drying at a temperature of 38 to 40 캜 for 45 to 50 hours so that the final moisture content of the second solid fermented product is 8% or less.

The present invention also provides a fermented rice gruel and tangle of tuna using solid fermentation produced by the above method.

Further, the present invention provides a processed food comprising as a main component the above-mentioned rice bran and the tangle of marine fermentation product using solid-phase fermentation.

As described above, according to the present invention, the rice bran and kelp fermented product can be produced through solid phase fermentation after inoculating Hwang Guk-gum into a mixture of rice gruel and kelp mixed powder. Thus, the fermentation period of rice gruel and kelp powder can be effectively controlled within 2 to 3 days It is possible to shorten the manufacturing cost and to shorten the production process time, thereby improving the productivity.

In addition, by using the rice germ and the tangle kelp fermented product as materials of processed foods, it is possible to provide a processed food having increased digestibility and increased physiological activity of enzyme activity.

Hereinafter, the present invention will be described in detail.

The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. As used herein, the singular forms "a," "an," and "the" include singular forms unless the context clearly dictates otherwise. Also, " comprise "and / or" comprising "when used herein should be interpreted as specifying the presence of stated shapes, numbers, steps, operations, elements, elements, and / And does not preclude the presence or addition of one or more other features, integers, operations, elements, elements, and / or groups.

The present invention relates to a method for preparing a mixture of a rice bran and a sea tangle mixed powder by adding water, swelling the mixture, A second step of inoculating Aspergillus oryzae into the cooled rice bran and kelp mixed powder, followed by first solid phase fermentation; And a third step of mixing the first fermented fermented product with the second fermented fermented product, and then drying and pulverizing the fermented fermented rice gruel and tangle.

In the first step, each of the rice bran powder and the kelp powder is mixed into a blender and mixed thoroughly, and then water is evenly sprayed thereon. When water is added to the mixture of rice bran and kelp, the mixture of the rice bran and the kelp becomes swollen. After the swollen rice bran and the kelp mixed powder are added to a high-pressure steamer, the mixture is heated (heat-treated) And the mixed powder is cooled by a cooling device such as an air blower.

More specifically, the rice bran powder and the kelp powder are mixed in a mixing machine at a ratio of 20 to 40 wt% to 60 to 80 wt%, respectively, and the mixture is uniformly mixed with 35 to 45 wt% of the mixed rice bran and kelp powder Water is uniformly dispersed in a mixture of rice bran and kelp, and the water content of the rice bran and kelp mixed powder is adjusted to 35 to 45% (v / w). At this time, the mixing ratio of the rice bran powder and the tangle powder is preferably 30 wt% to 70 wt%, and the moisture content of the rice bran and kelp mixed powder is most preferably 39 to 41% (v / w).

Thereafter, the mixture of the raw rice bran and the sea tangle mixed with water in a swollen state is put in a high-pressure steamer, and then subjected to a heat treatment step at 100 to 120 ° C for 35 to 45 minutes. Here, the increase means a process of sterilizing the raw material by adding water to the fermentation raw material and blowing water vapor. The process is a process of softening the swollen rice bran and the kelp mixed powder in a swollen state to make the enzyme action susceptible and sterilizing.

Next, the mixture of the rice bran and the kelp blended in one or more lumps through the increase is cooled to 35-45 캜 by using a blower or the like, and the lump is crushed and crushed to a predetermined size. Here, it is preferable that the rice bran and kelp blended powders which have been subjected to the extrusion process are cooled to 39 to 41 캜 so that the milling can be well performed.

Meanwhile, the rice gum and kelp mixed powder, which has been subjected to the first step, is inoculated with Aspergillus oryzae and then subjected to a first solid phase fermentation to produce a first solid fermented fermented product. The reason for using the solid phase fermentation method for fermenting the rice bran and kelp mixed powder is that productivity in solid phase fermentation is improved compared with conventional liquid fermentation and contamination of germs is not well received.

In detail, 0.8-1.2% of the powdery rice gruel and the kelp powder mixed with the rice gruel and kelp powder are sprayed and mixed into the rice gruel and kelp powder mixed in the first step. In the present invention, Hwang Kuk-gyun is selected as a fermenting yeast because it has superior starch hydrolysis power, fat and protein decomposition ability as compared with bacillus, and promotes digestion of food through such strong decomposition digestive power and delivers necessary nutrients quickly and efficiently.

As described above, the rice gum and the kelp mixed powder in a state in which Hwang Guk-gum was inoculated were placed in a hygienically washed fermentation box to a thickness of about 1 to 1.5 cm and incubated in a hygienically sterilized solid fermentation chamber at 30 to 35 ° C for 42 to 52 hours The fermented product is fermented in the primary solid phase.

At this time, maintaining the fermentation chamber at room temperature of about 35 ° C, a temperature of about 36 ° C, and a room humidity of about 95% is the most preferable operating condition of the fermentation chamber capable of fermenting a large amount of beneficial microorganism contained in the rice gum and kelp mixed powder .

After the second step of fermenting the rice husk and kelp mixed powder with the rice gruel and kelp after the second step of fermenting the first solid fermented product, the third fermented product is mixed with the second solid fermented product, &Lt; / RTI >

Specifically, in the third step, the first solid fermented fermentation product is mixed and then subjected to secondary solid phase fermentation at a temperature condition of 30 to 35 ° C for 9 to 12 hours, which is the same temperature condition as the first solid fermentation condition. Thereafter, the fermented product is dried for 45 to 50 hours at a drying temperature of 38 to 40 ° C. so that the final moisture content of the second fermented fermented product is 8% or less, and the dried second fermented fermented product is pulverized To thereby produce a rice bran and a tangle of marine fermentation product using solid-state fermentation.

As described above, according to the present invention, since rice bran and kelp fermented product are produced through solid phase fermentation after inoculating Hwang Guk-gyun into the rice bran and kelp mixed powder, it is possible to effectively shorten the fermentation period to 2 to 3 days, The productivity can be improved by shortening the production process time as well as the reduction.

In addition, the present invention provides fermented rice bran and tangle margarine using solid fermentation. As described above, the present invention provides a fermented rice gruel and kelp mixed powder, which can provide more nutrients such as amino acids and vitamins than the original nutrients contained in each food It is possible to provide an effect of increasing the bioavailability so that the nutrients can be easily absorbed.

In addition, the present invention provides a processed food mainly consisting of rice bran and kelp using solid fermentation.

Examples of the foods to which the rice germ and the tangle kelp fermentation product can be added using the solid fermentation include naked dough products such as meat, sausage, bread, chocolate, candy, snack, ice cream, ramen and other noodles, various soups, Linking agents, alcoholic beverages and vitamin complexes, and includes processed foods in a conventional sense.

As described above, the present invention can provide a processed food having increased digestibility and increased physiological activity of enzymatic activity by using the fermented rice bran and kelp fermented product as a raw material of processed food.

Claims

A first step of adding water to the rice bran and the kelp mixed powder to swell the rice bran and kelp;
A second step of inoculating Aspergillus oryzae into the cooled rice bran and kelp mixed powder and then performing first solid phase fermentation;
A third step of mixing the first solid fermented fermented product with the second solid fermented product followed by drying and pulverizing; , &Lt; / RTI &
In the first step, the rice bran powder and the kelp powder are mixed in a ratio of 20 to 40 wt% to 60 to 80 wt%, and water is added to the rice bran and kelp powder to have a moisture content of 35 to 45% (v / w) A heat treatment step of heating the mixture of the raw rice bran and the kelp in a swollen state containing water at a temperature of 100 to 120 ° C for 35 to 45 minutes through the joining step and a heat treatment step of heating the mixture to one or more agglomerates And a cooling and pulverizing step of cooling the mixed rice bran and kelp blended powder to a predetermined size after cooling to 35 to 45 ° C,
The second step is to inoculate the rice gruel and kelp blend powder by spraying and mixing the powdery rice gruel to the mixture of the rice bran and kelp powder in an amount of 0.8-1.2% The powder is put into a container so that the thickness of the powder is 1 to 1.5 cm, and then the first solid phase fermentation is carried out at 30 to 35 ° C for 42 to 52 hours,
The third step is a step of mixing the first fermented fermented product and then fermenting the fermented product at 30-35 ° C for 9-12 hours and then adding the final moisture content of the second fermented fermented product after the second fermentation Is dried at a temperature of 38 to 40 ° C for 45 to 50 hours so as to be not more than 8%, and pulverized to obtain a powdery state.

delete

A fermented product of rice bran and kelp prepared by the method for producing fermented rice bran and tangle according to claim 1 using solid fermentation.

A processed food product comprising the rice bran and the tangle of tangle fats prepared by the method of manufacturing the rice bran and tangle fungus using the solid fermentation of claim 1.