KR101853411B1 - Method for preparing germinated brown rice using edible microorganism - Google Patents

Abstract

The present invention relates to a method of manufacturing germinated brown rice by using edible microorganisms. More specifically, to manufacture germinated brown rice containing more nutrients than general brown rice, the method of manufacturing germinated brown rice by using edible microorganisms is capable of reducing time for germination as well as suppressing bad smells such as sour and grass smells, generated during germination, through multistage high temperature germination procedures. According to the present invention, the method includes: S1 step of soaking brown rice in an edible microorganism mixture solution; S2 step of germinating the brown rice after removing the edible microorganism mixture solution; and S3 step of drying the germinated brown rice.

Description

METHOD FOR PREPARING GERMINATED BROWN RICE USING EDIBLE MICROORGANISM USING EDIBLE MICROORGANISMS

The present invention relates to a method for producing germinated brown rice using an edible microorganism, and more particularly, to a method for producing germinated brown rice containing germinated brown rice, The present invention relates to a method for producing germinated brown rice using an edible microorganism capable of reducing germination time by passing through high temperature germination process of germination process and suppressing odor such as inferior odor generated in germination process and grass.

According to the economic growth and changes in the living environment, the mainstream of instant food and meats is the mainstream of the diet, and this meat-eating diet pattern breaks the balance of body rhythm and ultimately causes various adult diseases .

An alternative to meat-based dietary patterns is the recommendation of the medical community and related academics that dietary fiber sources should be consumed separately at high concentrations of dietary fiber sources that can supplement dietary fiber in response to meat intake.

Brown rice (rice) is a rice which has only rice hulls peeled off from rice, and rice bran layer and embryo composed of pericarp, seed coat and horny layer are made from outer side and most of them are made from bovine milk. Brown rice is more defensible than white rice.

However, the fat in the embryo is degraded due to lipase (a kind of enzyme), and the taste is sometimes deteriorated. 100g of brown rice contains protein (7.4g), lipid (3.0g), carbohydrate (71.8g), vitamin B1 (0.54mg), fiber (1.0g), ash (1.3g) and moisture (15.5g). However, when rice is cooked in the same manner as white rice, absorption or starch is not sufficiently gelatinized, and the degree of digestion and absorption is lower than that of white rice.

So, rice cooked at 2 atmospheric pressure does not ripe. In recent years, germinated food has become popular as a health food. The germinated brown rice, which is made by germinating rice, is similar in composition to general brown rice. However, it has 7.0g of protein, 2.8g of lipid, 1.3g of ash, 2.8g of vegetable fiber, Vitamin B1 0.51mg, Vitamin B2 0.06mg, Vitamin E 2.2mg, Y-amino acid 23mg / 100g), gamma amino acid and other nutrients compared to normal brown rice.

Currently, there are two methods for improvement of texture in the technology, namely, a manufacturing method by a grinding process and a fermenting process by a microbial process. The production method by the tiller has the effect of removing the pericarp, the seed coat, and the phakic layer by controlling the tillage strength, but there is a disadvantage in that a part of the embryo is lost during the removal process. When the embryo is mainly present according to the tear strength, the breakage of the rice bran part occurs partially, and the embryo is destroyed because the breakage of the rice bran layer becomes severe to improve the texture.

In the process of producing fermented brown rice under conditions of sufficient water, the embryo germinates under appropriate moisture and temperature conditions during fermentation by immersing brown rice in water.

Germinated brown rice requires dipping in rice water for about 4 days, during which protein contained in brown rice is changed to amino acids. In order for the snow to grow, it becomes a form that is easy to absorb as nutrients. In addition, the phytic acid contained in the epidermis, the de-phosphorylation enzyme (dephosphorylation enzyme) action is changed to favor the human body. Phytic acid is originally contained in the epidermis of brown rice, and it is thought to be a substance that plays a role in preserving the life of brown rice.

How to make germinated brown rice is sprouted when rice is heated for 24 to 48 hours while oxygen is circulated by circulating hot water at 32 ° C. When germinated, the moisture is dried to around 15%, and then it is germinated in brown rice and circulated in germinated brown rice.

However, in such a germination process, there is a strong disgusting smell, which is germination, and when this is severe, smell is generated even when rice is cooked, and a sensitive person hates germinated brown rice with this smell right now. The best method is germination by putting rice in a mesh basket at germination and immersing it in a clean running water of nature. However, since it is difficult to conduct this in general households, recently, We are producing and supplying brown rice in large quantities.

In general, germinated brown rice is soft compared to brown rice and the time for rice cooking is different from that of normal rice because the bark layer of the seed surface is softened during the germination process. However, since the thin film remains on the tongue, If germination is easy to reproduce and unpleasant smell is left, germination is not constant, and germination progresses irregularly, nutrients can not provide germination uniformity.

DISCLOSURE Technical Problem The present invention has been conceived to solve the above-mentioned problems of the prior art, and it is an object of the present invention to provide a method for producing a germinating microorganism capable of shortening germination time by multi- Which is capable of suppressing the odor of the germinated brown rice using an edible microorganism.

It is another object of the present invention to provide a process for producing germinated brown rice using an edible microorganism which is capable of exerting the effect of an edible microorganism in producing germinated brown rice using an edible microorganism, .

The problems to be solved by the present invention are not limited to those mentioned above, and other problems to be solved can be clearly understood by those skilled in the art from the following description.

According to another aspect of the present invention, there is provided a method for preparing germinated brown rice using an edible microorganism, comprising the steps of: S1) immersing a brown rice in an edible microorganism mixture; A step S2 in which the brown rice is germinated by removing the edible microorganism mixture immersed in the brown rice; And drying the germinated brown rice, wherein the step (S2) comprises: an initial germination step; Cold water washing and edible microbial mixture spraying step; A heating step; Wherein the germination temperature is in the range of 40 to 80 ° C., and the germination temperature is in the range of 40 to 80 ° C., and the germination temperature is in the range of 40 to 80 ° C., The temperature is raised to a higher level than the previous turn to germinate the brown rice, the initial germination temperature is in the range of 40 to 43 캜, and the final germination temperature is in the range of 50 to 80 캜, Wherein the step of washing the cold water and the step of spraying the mixed microorganism mixture are carried out at a plurality of stages in accordance with the number of heating cycles, And washing the mixture of the edible microorganism or the edible microorganism mixture obtained in step S2 in a brown rice.

In the method of manufacturing germinated brown rice using the edible microorganism according to the present invention, in the step S1, the edible microorganism is prepared by washing the fruit into a juice state, adding the edible microorganism to a heating apparatus, And then fermenting the microorganism and increasing the temperature.

The method for producing germinated brown rice using the edible microorganism according to the present invention is characterized in that in step S1, the edible microorganism is selected from the group consisting of Bifidobacterium bifidum, Bifidobacterium longum, Bacillus subtilis, Bacillus subtilis, Bacillus coagulans, Bacillus polyfermenticus, Enterococcus faecium, Clostridium butyricum, Aspergillus oryzae, Aspergillus oryzae, Saccharomyces cerevisiae, Lactobacillus reuteri, Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus brevis (Lactobacillus spp.), Lactobacillus brevis), Lactobacillus fermentum, Lactobacillus casei, Lactobacillus casei, The present invention is characterized by comprising at least one of Lactobacillus bulgaricus, Lactobacillus lactis, and Lactobacillus salivarius.

In the method of manufacturing germinated brown rice using the edible microorganism according to the present invention, in step S2, the germination temperature is set in a range of 40 to 80 DEG C, the germination temperature is raised in multiple steps to germinate brown rice, The brown rice is washed with cold water before germination temperature is raised, and the edible microorganism mixture or the edible microorganism mixture removed in step S2 is sprinkled on brown rice.

In addition, the method for producing germinated brown rice using the edible microorganism according to the present invention is characterized in that, in step S3, the germinated brown rice is dried to have a water content of 8 to 10% by weight.

According to the present invention having the above-described structure, not only the germination time can be shortened by the multi-stage high temperature germination process using the edible microorganism, but also the germ smell generated in the germination process, The present invention provides a method for producing germinated brown rice using the edible microorganism.

According to the present invention, there is also provided a method for producing germinated brown rice using an edible microorganism, which is capable of exerting the effect of an edible microorganism in producing germinated brown rice using an edible microorganism, .

The effects attained by the present invention are not limited to those mentioned above, and other effects not mentioned can be clearly understood by those skilled in the art from the following description.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process flow chart showing a method for producing germinated brown rice using an edible microorganism according to the present invention. FIG.
FIG. 2 is a photograph showing a process of immersing brown rice in a germinated brown rice using the edible microorganism according to the present invention.
FIG. 3 is a photograph showing the process of extracting the immersion liquid (food microorganism mixture) from the brown rice immersed in the germinated brown rice using the edible microorganism according to the present invention.
FIG. 4 is a photograph showing a process of germinating brown rice covered with cotton in the method of manufacturing germinated brown rice using the edible microorganism according to the present invention.
FIG. 5 is a photograph showing a state in which cotton balls are peeled off in order to wash cold water and wash the mixture of edible microorganisms in the method of manufacturing germinated brown rice using the edible microorganism according to the present invention.
6 is a photograph showing the brown rice germinated by the method for producing germinated brown rice using the edible microorganism according to the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the following description. However, the present invention is not limited to the embodiments described herein but may be embodied in other forms. Rather, the embodiments disclosed herein are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.

FIG. 1 is a flow chart showing a process for producing germinated brown rice using an edible microorganism according to the present invention. FIG. 2 is a photograph showing a process of immersing brown rice in a germinated brown rice using the edible microorganism according to the present invention. FIG. 3 is a photograph showing the process of extracting the immersion liquid (mixed microorganism mixture) from the brown rice immersed in the germinated brown rice using the edible microorganism according to the present invention, FIG. 4 is a photograph showing the germinated brown rice using the edible microorganism according to the present invention FIG. 5 is a photograph showing the process of germinating brown rice covered with cotton in the method of manufacturing the germinated brown rice using the edible microorganism according to the present invention. FIG. 6 is a photograph showing a process for producing germinated brown rice using the edible microorganism according to the present invention And a photograph of the germinated brown rice.

The method for producing germinated brown rice using the edible microorganism according to the present invention is characterized in that as shown in the process flow chart of the method for producing germinated brown rice using the edible microorganism according to the present invention shown in Fig. 1, step; A step S2 in which the brown rice is germinated by removing the edible microorganism mixture immersed in the brown rice; And drying the germinated brown rice in step S3.
More specifically, the step S2 includes: an initial germination step; Cold water washing and edible microbial mixture spraying step; A heating step; And the temperature rising germinating step are sequentially performed, wherein the cold water washing and edible microorganism mixture spraying step, the temperature rising step, and the temperature rising germinating step are configured to have a plurality of turns.
Also, the germination temperature is in the range of 40 to 80 ° C., and the germination temperature is raised to a higher level than the previous one by a number of steps to germinate brown rice. The initial germination temperature ranges from 40 to 43 ° C., 80 ° C, so that the temperature can be raised to a higher level than the previous one by a plurality of steps according to the number of times of temperature rise.
The step of washing the cold water and washing the mixed microorganism mixture may further include washing the brown rice with cold water ranging from 4 to 10 ° C before germinating the brown rice and raising the germination temperature to a high temperature, And mixing the edible microorganism mixture solution with brown rice.

As shown in FIG. 2, the step S1 is a step of immersing the brown rice in the edible microorganism mixture for 10 to 15 hours, and the edible microorganism mixture is composed as follows.

- Brown rice 100 parts by weight

70 to 80 parts by weight of water (preferably purified water)

0.5 to 3 parts by weight of edible microorganism

The edible microorganism may be manufactured by the following method.

- The fruit is washed and made into juice. It is put into a heating apparatus and fermented at a temperature of 20 ~ 35 ℃ while gradually increasing the temperature from low temperature and extracted.

More specifically, the edible microorganism is selected from the group consisting of Bifidobacterium bifidum, Bifidobacterium longum, Bacillus subtillis, Bacillus coagulans, Bacillus subtilis, But are not limited to, Bacillus polyfermenticus, Enterococcus faecium, Clostridium butyricum, Aspergillus oryzae, Saccharomyces cerevisiae, Lactobacillus plantus, Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus brevis, Lactobacillus fermentum, Lactobacillus casei, Lactobacillus spp., Lactobacillus spp., Lactobacillus spp. Lactobacillus casei), Lactobacillus bulgaricus, Lactobacillus lactis ) And Lactobacillus salivarius. ≪ / RTI >

Next, as shown in FIG. 3, the immersion solution obtained by removing the immersion liquid (edible microorganism mixture) from the brown rice immersed in the step S1 is separately stored, while the brown rice after the immersion process is immersed in water And putting the brown rice which is taken out of the immersion liquid onto the cotton cloth uniformly, and constitutes step S2 as a full germination process.

More specifically, in the method for producing germinated brown rice using the edible microorganism according to the present invention, the germination temperature is set in a range of 40 to 80 ° C, the germination temperature is raised in multiple stages to germinate brown rice, The brown rice may be washed with cold water before germination temperature is raised, and the edible microorganism mixture (immersion filtrate) minus the step S2 may be sprinkled on brown rice.

In the process of germinating brown rice, as shown in FIG. 4, the brown rice is covered with the cotton cloth to prevent evaporation of water, and in the process of washing cold water and sprinkling the mixture of edible microorganisms, the cotton cloth is peeled off, The mixture of edible microorganisms is sprayed.

The germinated brown rice can be germinated as shown in the photograph of FIG. 6 through the germination of brown rice, the washing of cold water and the sprinkling of the mixture of microorganism mixture and heating by germination process using the edible microorganism according to the present invention.

In the present invention, the germination temperature is in the range of 40 to 80 캜, the germination temperature is raised in multiple steps to germinate brown rice, the initial germination temperature is set in the range of 40 to 43 캜, and the final germination temperature is in the range of 50 to 80 캜 As shown in Fig.

In addition, the germination temperature in the present invention may be in the range of 40 to 80 ° C, and may include cold water washing and sparging of the mixed microorganism mixture during the germination stage in which the germination temperature is raised by varying the temperature.

Preferably, the cold water is cold water of a general water purifier at a water temperature of 4 to 10 DEG C, and is washed with cold water of 90 to 110 parts by weight based on 100 parts by weight of brown rice.

In addition, the edible microorganism mixed solution to be sprouted in the germinating step may be the edible microorganism mixed solution or the edible microorganism mixture (immersion filtrate) minus the step S2. In step S1, The brown rice absorbs 30 to 35% by weight of the water and the remaining 65 to 70% by weight is recovered by the immersion filtrate. The recovered edible microorganism mixed solution immersion filtrate is washed with cold water and sprayed and used. As will be described later, It can be constituted by using evenly divided number of times.

The number of times of heating (which is the same as the number of times of cold water washing and the number of times the food microbial mixture is sprayed) can be configured from one to four times, and the width of the temperature increase can be configured to be uniformly increased in accordance with the number of temperature increases.

For example, when the initial germination temperature is set to 40 캜 and the final germination temperature is set to 60 캜, when the number of heating is four, the temperature can be increased by 5 캜 in the following manner.

- Initial germination (40 ℃) -> Primary cold water washing and sprinkling of mixed microorganism solution -> Primary temperature rise and secondary germination (45 ℃) -> Second cold water washing and sprinkling of edible microorganism mixture -> 2nd temperature rise and 3rd Germination (50 ℃) -> 3rd cold water washing and mixing with edible microorganism solution -> 3rd temperature rise and 4th germination (55 ℃) -> 4th cold water washing and mixing with edible microorganism solution -> Final germination Tea germination, 60 ℃)

As another example, when the initial germination temperature is set to 40 캜 and the final germination temperature is set to 60 캜, if the number of temperature increases is one, the mixture is washed with cold water after the initial germination and sparged with the edible microorganism mixture at 40 캜, And the germination temperature is set at 60 캜.

- Initial germination (40 ℃) -> Cold water washing and mixing with edible microorganism -> Final germination (1st temperature rise and second germination, 60 ℃)

According to the method for producing germinated brown rice using the edible microorganism according to the present invention, germination time can be shortened through germination at a high temperature. As the result, the number of times of temperature increase and the number of times of cold water washing and food microbial mixture spraying are increased, It is more preferable that the smell and the smell of grasses such as the grasses are further suppressed, the germination speed is also increased, and the taste of rice at cooking is further improved. However, if it exceeds 4 times, there is a problem in temperature control due to a low temperature rise width, and since the degree of improvement of the effect is insignificant, it is desirable to raise the temperature to four times or less.

The step S2, which is the germination process of brown rice, can be performed within about 12 hours in total. In particular, it is preferable that the germination itself is made within 6 hours, and the germination is further extended for 6 hours for germination and microbial growth. Therefore, when the temperature is raised four times, each of the five germination stages is maintained for about two to three hours, and when the temperature is raised once, the two germination stages are maintained for about six hours, For about 12 hours.

Finally, the brown rice germinated in step S2 constitutes step S3 as a drying step for controlling the moisture content thereof. And drying the germinated brown rice so that the water content of the germinated brown rice is 8 to 10% by weight.

The drying temperature is preferably 8 to 10 hours by using a hot air at a low temperature of 25 to 35 DEG C (room temperature, near natural temperature) to suppress loss of germinated shoots to the utmost.

In addition, in the case of ordinary rice, the water content is adjusted to 12 to 14% by weight for reasons such as rice taste when the rice is harvested and dried. In the present invention, the moisture content of the germinated brown rice after drying is preferably 8 to 10% by weight . Germinated brown rice has a higher internal space than ordinary rice, so it has a high possibility of absorbing moisture in the air, so it is easy to absorb moldy during summer wetting. Therefore, moisture content is lower than that of general rice %.

More specifically, the present invention will be described in more detail with reference to the following examples. However, these examples are for illustrating the present invention, and the present invention is not limited by these examples.

1. Preparation of edible microorganisms

First, one or more fruits such as persimmon, plum, apple, grape, etc. are selected and cleaned without scratching. After being stored for 3 days at a low temperature of 10 ° C or lower, After fermentation, it is passed through a microorganism microorganism and a filter paper which can exude only water, and microorganisms are extracted and prepared as an edible microorganism extract.

Examples of the edible microorganism extract include edible microorganisms such as Bifidobacterium bifidum, Bifidobacterium longum, Bacillus subtillis, Bacillus coagulans, Bacillus subtilis, But are not limited to, Bacillus polyfermenticus, Enterococcus faecium, Clostridium butyricum, Aspergillus oryzae, Saccharomyces cerevisiae, Lactobacillus plantus, Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus brevis, Lactobacillus fermentum, Lactobacillus casei, Lactobacillus spp., Lactobacillus spp., Lactobacillus spp. Lactobacillus casei), Lactobacillus bulgaricus, Lactobacillus lactis illus lactis) and Lactobacillus salivarius.

2. Immersion step

One kilogram of brown rice is immersed in an edible microorganism mixture prepared by mixing 750 g of water (water of a water purifier) with 13 g of the edible microorganism extract, and the mixture is kept for 10 to 15 hours.

3. Dehydration and Germination Preparation Stages

The immersion filtrate obtained by removing the immersion liquid (edible microbial mixture) from the immersed brown rice is separately stored. The brown rice that has undergone the immersion process is placed on a tray on which the water can be dropped, and the immersion liquid is drained on the cotton cloth.

4. Germination stage

The germination is carried out for 2 to 3 hours while keeping the germination temperature at 40 ° C while covering the brown rice with cotton seeds.

After removing the cottonseed, 1 ℓ of chilled water (cold water of water purifier, temperature 4 ~ 10 ℃) is evenly washed, and 120 ㎖ of immersion filtrate is sprinkled on germinated brown rice.

After the cold water and the immersion filtrate are sufficiently removed, the germination temperature is maintained at 45 ° C while the brown rice is covered with cotton seeds, and the second germination is carried out for 2 to 3 hours.

After removing the cottonseed, 1 ℓ of chilled water (cold water of water purifier, temperature 4 ~ 10 ℃) is evenly washed, and 120 ㎖ of immersion filtrate is sprinkled on germinated brown rice.

After the cold water and the immersion filtrate are sufficiently exhausted, the germination temperature is maintained at 50 ° C while the brown rice is covered with cotton seeds, and the germination is performed for 2 to 3 hours.

After removing the cottonseed, 1 ℓ of chilled water (cold water of water purifier, temperature 4 ~ 10 ℃) is evenly washed, and 120 ㎖ of immersion filtrate is sprinkled on germinated brown rice.

After the cold water and the immersion filtrate are sufficiently removed, the fourth germination is carried out for 2 to 3 hours while maintaining the germination temperature at 55 ° C while covering the brown rice with cottonseed.

After removing the cottonseed, 1 ℓ of chilled water (cold water of water purifier, temperature 4 ~ 10 ℃) is evenly washed, and 120 ㎖ of immersion filtrate is sprinkled on germinated brown rice.

After the cold water and the immersion filtrate are sufficiently removed, the germination temperature (final germination) is maintained for 2 to 3 hours while maintaining the germination temperature at 60 ° C while covering the brown rice with cotton seeds.

5. Drying stage

The germinated brown rice is dried with hot air at 25 to 35 ° C for 8 to 10 hours so that the moisture content of brown rice is 8 to 10% by weight.

The same steps as in Example 1 are carried out, and the temperature is raised only twice in the germination step as described below.

4. Germination stage

The initial germination is carried out for 5 to 6 hours while keeping the germination temperature at 40 ° C while covering the brown rice with cotton seeds.

After removing the cottonseed, 1 ℓ of chilled water (cold water of water purifier, temperature 4 ~ 10 ℃) is washed evenly and the 240 ㎖ of immersion filtrate is sprinkled on germinated brown rice.

After the cold water and the immersion filtrate are sufficiently removed, the germination temperature is maintained at 50 ° C while the brown rice is covered with cottonseed, and the secondary germination is carried out for 5 to 6 hours.

After removing the cottonseed, 1 ℓ of chilled water (cold water of water purifier, temperature 4 ~ 10 ℃) is washed evenly and the 240 ㎖ of immersion filtrate is sprinkled on germinated brown rice.

The third germination (final germination) is carried out for 5 to 6 hours while the germination temperature is maintained at 60 ° C while the cold water and the immersion filtrate are sufficiently removed.

The same steps as in Example 1 are carried out, and 4. the germination step is performed by heating only once.

4. Germination stage

The initial germination is carried out for 5 to 6 hours while keeping the germination temperature at 40 ° C while covering the brown rice with cotton seeds.

After removing the cottonseed, 1 ℓ of chilled water (cold water of water purifier, temperature 4 ~ 10 ℃) is washed evenly, and 480 ㎖ of immersion filtrate is sprinkled on germinated brown rice.

Secondly germination (final germination) is carried out for 5 to 6 hours while maintaining the germination temperature at 60 ° C with the brown rice covered with cottonseed after the cold water and immersion filtrate is sufficiently removed.

[ Comparative Example ]

Prepare germinated brown rice sold on the market.

Germinated brown rice is made by circulating hot water at 32 ° C and drying it for 24 ~ 48 hours while feeding oxygen and sprouting the seeds for 24 ~ 48 hours to make the moisture to be around 15%.

Hereinafter, the effect of the germinated brown rice prepared by the method of producing germinated brown rice using the edible microorganism according to the present invention will be described in detail with reference to test examples.

[ Test Example ]

First, germination was completed within 12 hours in all of the cases of Examples 1 to 3, as compared to 24 to 48 hours in the case of the comparative example at the germination time.

In addition, in Examples 1 to 3 according to the present invention, there was almost no offensive odor such as grassy smell and grass in the germination process, but the smell was less and the germination rate was faster as the number of temperature increase was increased.

Next, Examples 1 to 3 and Comparative Examples according to the present invention were tested for palatability.

The germinated brown rice prepared by the method of manufacturing germinated brown rice using the edible microorganisms according to the present invention of Examples 1 to 3 was used to test rice on the consumer panel and on the other hand germinated brown rice of the comparative example And the cooked rice was used for the same consumer panel. The results were 7 points for the taste, flavor and overall palatability of the examples 1 to 3 and the comparative example, 7 points, dislike extremely 1 Sensory evaluation tests were conducted using the 7-point sign scale (Stone & Sidel., Academic Press Inc., New York, USA, p. 45. 1985). The results are shown in Table 1.

Item

Example 1
Example 2
Example 3
Comparative Example flavor
(Taste)
6.6
6.4
6.2
4.9 zest
(Flavor)
6.7
6.7
6.3
5.1 Overall palatability
(Palatability)
6.8
6.7
6.5
5.0

According to the results of the above test (functional test), the germinated brown rice prepared by the method of manufacturing germinated brown rice using the edible microorganism according to the present invention of Examples 1 to 3, , Flavor (Flavor) and overall palatability of the germinated brown rice of the comparative example.

Particularly, in the case of Examples 1 to 3, the number of times of heating (same as the number of times of cold water washing and the number of times of spraying of mixed microorganism mixture) was different, and as the number of heating increases, the taste, flavor and overall palatability Palatability. This is because, as the number of heating cycles (the same as the number of cold water washing and the number of times the microorganism mixture is sprayed) is increased in the germination process, the odor such as foul odor and grass is further suppressed.

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 is to cover all modifications, equivalents, and alternatives falling within the spirit and scope of the invention as defined by the appended claims.

Claims (5)

A method for producing germinated brown rice using an edible microorganism,
A step S1 of immersing the brown rice in an edible microorganism mixture; A step S2 in which the brown rice is germinated by removing the edible microorganism mixture immersed in the brown rice; And drying the germinated brown rice,
In the step S2,
Initial germination stage; Cold water washing and edible microbial mixture spraying step; A heating step; Wherein the cold water washing step and the edible microorganism mixture spraying step, the heating step and the temperature germination step are performed one to several times,
The germination temperature is in the range of 40 to 80 ° C., and the germination temperature is raised to a higher level than the previous one by a number of steps to germinate brown rice. The initial germination temperature ranges from 40 to 43 ° C. and the final germination temperature ranges from 50 to 80 ° C. The temperature is raised at a number of steps higher than the previous one in accordance with the number of times of temperature increase,
The cold water washing step and the edible microorganism mixed solution spraying step may comprise:
Characterized in that the brown rice is washed with cold water in the range of 4 to 10 占 폚 and the mixture of edible microorganisms or the edible microorganism mixture obtained in step S2 is sprinkled on brown rice before the temperature of the germinated rice is germinated, Process for the production of germinated brown rice using microorganisms.
The method according to claim 1,
In the step S1,
Wherein the edible microorganism is a microorganism which has been fermented by increasing the temperature gradually from a low temperature within a range of 20 to 35 DEG C after washing the fruit into a juice state, Method of manufacturing brown rice.
The method according to claim 1,
In the step S1,
The edible microorganism,
Bifidobacterium bifidum, Bifidobacterium longum, Bacillus subtillis, Bacillus coagulans, Bacillus polyfermenticus, Enterobacteriaceae, Bacillus subtilis, Bacillus subtilis, But are not limited to, Enterococcus faecium, Clostridium butyricum, Aspergillus oryzae, Saccharomyces cerevisiae, Lactobacillus reuteri, Lactobacillus reuteri, Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus brevis, Lactobacillus fermentum, Lactobacillus casei, Lactobacillus bulgaricus, Lactobacillus spp., Lactobacillus spp., Lactobacillus spp. Lactobacillus bulgaricus), Lactobacillus lactis, and Lactobacillus salivarius llus salivarius). The method for producing germinated brown rice using the edible microorganism according to claim 1,
delete The method according to claim 1,
In step S3,
And drying the germinated brown rice so that the water content of the germinated brown rice is 8 to 10% by weight.

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