KR102061721B1 - Manufacturing method of brown rice-seaweed composition fermented aspergillus - Google Patents

Abstract

The brown rice-seaweed composition prepared by the manufacturing method according to the present invention includes a composition inoculated with a mixture of brown rice and algae inoculated with yellow ginseng fungus (fermented mildew), which has a significant antioxidative power compared to the case of using only fermented products of brown rice and other grains. As a result, enzyme activity effects such as a-amylase and protease are prominent.
In addition, the taste and aroma have been enhanced through the optimal fermentation process, and enzyme activity and antioxidants have been strengthened, and it can function as a new concept product in line with the recent trends and health trends of modern people pursuing aging and healthy life.

Description

Manufacturing method of brown rice-seaweed composition fermented aspergillus}

The present invention relates to a method of preparing brown rice-seaweed composition fermented with Hwang-kyun bacteria, and in particular, by incorporating the fermentation by inoculating the mixture of brown rice and algae (Yuk fungus) to enhance the antioxidant power and a-amylase, The present invention relates to a method for preparing brown rice-seaweed fermentation compositions useful for health supplements by improving the activity of useful enzymes such as protease.

In recent years, as the standard of living has improved, not only the taste characteristics of food have been enhanced, but also the so-called functional health foods, which focus on the regulating function of the living body rather than the taste as foods, which are not medicines, have increased rapidly. Many tea products are being developed, and among them, various health foods are being developed, which are mainly selected from brown rice, glutinous rice and barley rice.

The general nutritional composition of rice varies slightly depending on the type of rice and the cultivation area. However, in the case of white rice, most of the edible part of the rice is about 75 to 80% as starch, followed by 6 to 8% of protein, fat, fiber, and ash. Each contains about 1% to 3%, and minerals include phosphorus, potassium, calcium, magnesium, sodium, and iron.

In particular, brown rice contains a large amount of dietary fiber, which is known as hemicellulose, which is known to reduce cholesterol levels in the body and to prevent constipation, and phytic acid (IP6). It also has been shown to increase the body's immunity and prevent breast and colon cancer.

However, brown rice is made of a hard and tough layer of rice bran, not only does not cook well, but also has a disadvantage in that the digestive absorption is poorly chewed in the mouth. Thus, brown rice is processed into white rice, which leaves only the endosperm where rice bran layers have been completely removed through the milling process, and as the degree of brown rice increases, the digestibility increases, but the loss of nutrient layers and embryos increases, resulting in more nutritional losses. .

Therefore, the method of fermenting brown rice as a method for enhancing digestive power while utilizing the nutritional value and health promotion effect of brown rice.

Meanwhile, GABA (Gamma Amino Butyric Acid) contained in brown rice is a non-protein amino acid widely distributed in nature and is present in the brain or spinal cord of mammals and is an inhibitory neurotransmitter (Inhibitory Neurotransmitter). GABA is known to be involved in the regulation of many physiological mechanisms of the human body to activate the blood flow of the brain and increase the oxygen supply to promote the metabolism of brain cells. In addition, it is involved in the regulation of growth hormone secretion and is known to be effective in lowering blood pressure, pain relief, sedentary spermatogenic action, liver, kidney function improvement, colon cancer suppression effect, etc. It is very pharmacologically attracting attention.

In recent years, GABA has been reported to not only significantly increase learning ability, contribute to long-term memory, but also to suppress blood pressure rise and to control food consumption and satiety. Although 5 and 10 mg of pills are commercially available, synthetic GABA preparations of medicines have side effects such as anorexia, constipation and diarrhea.

Because of the role of GABA, interest in GABA as a functional food material, as well as pharmaceuticals in recent years is increasing. GABA is also found in grains such as germinated brown rice, germinated grains, green tea, and cabbage root, so it can be taken orally. However, the amount of GABA contained in these is not so high that it is not easy to consume the amount of food necessary to exert pharmacological action. In order to overcome this problem, researches are being actively conducted to discover and use food materials containing a large amount of GABA.

Looking at the prior art, a method for producing germinated brown rice with enhanced GABA component and a method for preparing germinated brown tea with enhanced GABA component (Registration No. 10-0558760-0000) and a method for preparing Takju and Yakju using steamed germinated brown rice ( No. 10-0452050-0000) shows the strengthening method of GABA ingredients and the development of liquor using germinated brown rice, respectively, but it contains both GABA ingredients and large amounts of functional oligosaccharides including seaweed and brown rice. There is no example regarding the preparation of the extractive fermentation liquid and fermented powder and the preparation method thereof.

Republic of Korea Patent No. 10-1289590 (March 02, 2006) Republic of Korea Patent No. 10-0452050 (October 14, 2004)

The present invention has been made to solve the above problems, including a composition fermented by inoculating the mixture of brown rice and algae fermented with yellow yeast fungus (yuk fungus) to enhance the antioxidant power of the useful enzymes such as a-amylase, protease An object of the present invention is to provide a method for preparing a brown rice-seaweed fermentation composition useful as a dietary supplement by improving activity.

The present invention relates to a method for preparing brown rice-seaweed composition fermented with Rheum yun bacteria.

One aspect of the present invention

a) soaking in brown water for 10 to 60 minutes after washing the brown rice;

b) separating the brown rice from water and then sterilizing by heating

c) mixing the algae with the sterilized brown rice, and injecting and fermenting the yellow germ bacteria to prepare a fermented product;

d) drying and grinding the fermentation product to granulate; And

e) 5 to 15% by weight of any one or a plurality of grains selected from white, brown rice, barley, barley, barley, brown rice, black rice, wheat, millet, oats and buckwheat, and yeast 0.1 to 0.5 Preparing a composition by mixing the wt%, 0.1 to 0.5 wt% of cyanobacteria and 5 to 10 wt% of the subsidiary material;

It relates to a method for producing a brown rice-seaweed composition fermented with Hwang Kuk bacteria, characterized in that it comprises a.

In the present invention, the fermented product is prepared by mixing 80 to 95% by weight of brown rice, 4 to 15% by weight of seaweed and 0.1 to 5% by weight of the yellow bacterium, wherein the seaweed is 톳, laver, radish, seaweed, green It may be any or multiple selected from, hearing, chlorella, kelp, seaweed and Ecklonia cava.

In addition, the cyanobacteria are any one or plural selected from Spirulina, Noostoc flagelliforme, Azenothece sacrum, and Nosoc cramune, and the c) step is 30 to 40 ℃, may be performed for 12 to 48 hours at a relative humidity of 80 to 90%. In addition, the drying is characterized in that for 36 to 60 hours to proceed at 45 to 55 ℃.

In addition, the preparation method may further add any one or two or more additives selected from ginger, control, licorice, vitamin C, sucralose, pectin.

Another aspect of the present invention relates to a health supplement comprising a brown rice-seaweed composition fermented with the H. pylori produced according to the above production method.

The brown rice-seaweed composition prepared by the preparation method according to the present invention includes a composition inoculated with a mixture of brown rice and algae inoculated with yellow ginseng fungus (fermented mildew), which has a significant antioxidative power as compared to the case of using only fermented products of brown rice and other grains. As a result, enzyme activity effects such as a-amylase and protease are prominent.

In addition, the taste and aroma have been enhanced through the optimal fermentation process, and enzyme activity and antioxidants have been strengthened, and it can function as a new concept product in line with the recent trends and health trends of modern people who are pursuing aging and healthy life.

Hereinafter, a method for preparing a brown rice-seaweed composition fermented with Kookgi bacteria according to the present invention will be described in detail with reference to the embodiments. The embodiments introduced below are provided as examples to ensure that the spirit of the invention is fully conveyed to those skilled in the art.

Therefore, the present invention is not limited to the embodiments set forth below and may be embodied in other forms, and the embodiments set forth below are merely described to clarify the spirit of the present invention and the present invention is not limited thereto.

In this case, unless there is another definition in the technical terms and scientific terms used, it has the meaning that is commonly understood by those of ordinary skill in the art, unnecessarily obscure the subject matter of the present invention in the following description Description of known functions and configurations that may be omitted.

In general, algae have been edible in the Far East region including Korea for a long time, and balanced distribution of vitamins and minerals improves metabolism, and low-calorie polysaccharide is a dietary fiber that has the effect of battlefield and toxic substances. Esau is recognized as a seaweed, so it is not popularized worldwide.

On the other hand, fermented food can overcome the shortcomings of flowering, and food culture is affecting enough to use conscious mobilization (醫 食 同源), which can cure diseases with foods eaten in everyday life. Everyone who consumes large amounts of food is wasting enzymes because when the food is heated above 60 ° C, a significant portion of the enzymes in the food is lost. If the enzymes we eat are alive, they make a significant contribution to our own digestion. However, if you consume foods that are completely destroyed by enzymes, such as cassava, or cooked foods, your body must produce the enzymes needed for digestion and your body will deplete its limited enzyme production capacity. Therefore, it may be necessary to supplement the natural enzymes that are lacking in a fire through grain fermentation.

In addition, as is well known, cereals and grain fermentation products contain various substances and enzymes that are beneficial to the human body, such as alpha-amylase, glucoamylase, protease, lipase, etc. Enzymes improve digestion and metabolism, and various compounds have antioxidant functions. In addition, fermentation enhances the taste, flavor, and texture of the ingredients, destroys toxic substances while producing various organic acids, enhances digestibility, and increases the nutritional value of vitamins that are essential for our body.

By ingesting the enzyme and the useful substance generated through the fermentation process as described above, it is possible to improve the health functionalities by making the digestion and absorption of the health functional substances coming from the fermentation substrate. The inventors of the present invention, while doing the intensive research to develop a functional raw material that can help to maximize and improve the antioxidant and anti-aging function of the fermented grains as described above, after mixing the algae and brown rice together When fermented, it was confirmed that much better antioxidant and enzyme-enhancing effects than the fermented only grains and seaweeds completed the present invention.

Grain tea manufacturing method according to the invention,

a) soaking in brown water for 10 to 60 minutes after washing the brown rice;

b) separating the brown rice from water and then sterilizing by heating

c) mixing the algae with the sterilized brown rice, and injecting and fermenting the yellow germ bacteria to prepare a fermented product;

d) drying and grinding the fermentation product to granulate; And

e) 5 to 15% by weight of any one or a plurality of grains selected from white, brown rice, barley, barley, brown rice, black rice, wheat, millet, oats and buckwheat, and yeast 0.1 to 0.5% by weight of the spirulina %, 0.1 to 0.5% by weight of algae and 5 to 10% by weight of the subsidiary material to prepare a composition;

It may include.

In the present invention, step a) is a first step for preparing a fermentation composition, which is a step of pretreating brown rice.

Brown rice used in step a) refers to rice that is not milled with rice husks removed, and does not stimulate insulin secretion compared to wheat products, thereby reducing obesity and rapidly increasing blood sugar levels. It is effective in preventing diabetes and metabolic diseases such as lowering cholesterol, and it is beneficial to health because it contains a large amount of vitamins, minerals such as calcium, phosphorus, and iron, and fiber that induces intestinal movement. .

The brown rice which can be used by this invention does not limit a kind, For example, a brown rice, black rice, gaba brown rice, green rice, red rice, etc. are mentioned, You may use what germinated them.

The brown rice is preferably used within 6 months of the milling or harvesting, it is preferable to use the grain selected by using a color discriminator such that there is no immature grain. In addition, it is preferable to use ground water or purified water rather than tap water as the washing water used to wash or call the brown rice.

After washing the brown rice in a container it is good to add 150 to 300 parts by weight of water compared to 100 parts by weight of brown rice. At this time, the temperature is preferably 25 to 35 ℃, it is preferable that the brown rice is smoothly soaked in water to maintain the temperature.

The brown rice is preferably called in water for 10 to 60 minutes, it is preferable to be able to penetrate smoothly penetrating the yellow rice bacteria fermented to the brown rice in the fermentation step to be described later in the above time range.

In addition, the brown rice may be used after germination as necessary. Germination of the grain is to sprout the seeds by preserving the grain seed and supplying the appropriate temperature and oxygen, moisture, the germination grains may vary in the content of nutrients depending on the length of the shoot, in particular, the content of Gaba increases dramatically. Generally, germinated grains refer to young shoots that have been germinated for about 5 to 7 days, and when germinated, DNA genetic information, various enzymes, nutrients, etc. of inactive state are activated, and are highly nutritious compared to ungerminated grains. It also has the advantage of pollution-free because it is before the use of pesticides and chemical fertilizers.

GABA stands for Gamma-Amino Butyric Acid, a nonproteinaceous amino acid that is not found in proteins, and acts as a neurotransmitter present in the brain or spine only in adults, improving brain blood flow and improving oxygen in the brain. It is reported to increase the supply, promotes brain metabolism, stabilizes nerves, enhances concentration and memory of the examinee, improves learning ability, reduces stress, and promotes growth and development of adolescents. As it promotes long-term activity, energy consumption such as sugar is promoted, and cholesterol and triglycerides in the blood are reduced, which in turn reduces the amount of glucose, which prevents diabetes, and promotes kidney function, which lowers blood pressure. It is effective in preventing adult diseases.

Gabba accounts for about 40% of the neuronal receptors in the central nervous system, and Gava's inhibitory control indicates that excitatory neurotransmitters have a higher proportion than glutamate, so they have more neurotransmitter-inhibiting functions. Able to know. Seizures and epilepsy, for example, occur when there is a problem with the regulation of Gava located in the synapses of nerve inner neurons. Sleep is also associated with Gaba's function on the central nervous system. In addition, the effects of Gaba and Gaba-containing foods known to date are as follows.

① keeps blood pressure normal

② Suppresses the increase of cholesterol and triglycerides in the blood

③ activate the activity of the kidneys, liver or pancreas

④ suppress the rise of blood sugar level

⑤ promote brain metabolism by improving brain blood flow

⑥ Anti-obesity

⑦ alcohol metabolism promoting effect

⑧ Deodorant effect such as body odor, bad breath, menstrual odor, elderly odor, urine odor

⑨ Relieve emotional and anxiety disorders

개선 improvement in stroke sequelae

억제 Colorectal cancer inhibitory effect

⑫ Promotes secretion of growth hormone

When the brown rice is sprouted by supplying the appropriate moisture, temperature, and oxygen to 1 to 5 mm, vitamins, amino acids, enzymes, dismutases, etc., are useful to the body. These nutrients increase the body's natural healing power, prevent adult diseases and detoxify the body's toxins.

In addition, in the case of germinating the brown rice, it supplements the shortcomings of the general brown rice, the general brown rice is rich in nutrients, but it is difficult to digest and the texture is rough, not only brown rice but also in the case of white rice which is a common rice. While most of the nutrients contained in the embryos are lost during the process, germination of brown rice as described above, phytic acid, which interferes with the digestion of brown rice, sprouts and turns into phosphorus and inositol, which makes it difficult to digest and does not cut the soil. have.

When the brown rice is germinated, brown rice is first soaked in water, and then put back into the container. At this time, cover the container with a cotton cloth to block the light to promote the germination of brown rice. At this time, it is immersed in water of 1 to 2 times the weight of the brown rice, it can germinate within 30 to 60 hours, preferably 48 hours while maintaining a temperature of 25 to 35 ℃. At this time, it is preferable to repeat the drainage and watering once every 2 to 3 hours as when brown rice is called water. The brown rice is preferably sprouted so that the shoots are 1 to 5㎜, if the shoots are less than 1㎜ does not produce enough dietary fiber, if the shoot exceeds 5mm may cause a bad odor generated during the germination of brown rice and the texture have.

After the brown rice is soaked in water as described above, the brown rice is separated from the water and sterilized by heating it.

In the present invention, the sterilization may be performed for 10 to 20 minutes at 110 to 130 ℃. At this time, the sterilization method is not limited in the present invention, but in most cases, since the effective ingredient may be destroyed when the boiling point is exceeded, methods such as low temperature long time treatment (LTLT), high temperature short time treatment (HTST), and high temperature treatment (UHT) are used. It is preferable to proceed by, in the case of the present invention, it is preferable to proceed to the highest temperature treatment in order to maximize the preservation by completely killing the bacteria in order to prevent the fermentation by bacteria other than H.

Next, the seaweeds are mixed with the sterilized brown rice and fermented by inoculation with Rhodiola bacterium ( Aspergillus oryzae ).

The algae is a food that can be eaten in a very rich quantity, and generally contains about 10% protein and sugar (Starch) contains about 30 to 40%, but is not expressed in calories because it is a vegetable fiber. Seaweed contains many minerals that are essential for good health, and at the same time it contains body-building nutrients such as proteins. Seaweeds such as seaweed, seaweed, and kelp are rich in potassium ions and are very good alkaline health foods. Among them, Haitai, or seaweed, is a health food with very good nutrients, and contains much more protein and carbohydrates than other foods.

In addition, seaweed is effective as a health food for preventing adult diseases in that it is a vegetable fiber. Ions from seaweed are absolutely necessary for metabolism because they are excreted in combination with acidic waste products in the body. Therefore, the nature of seaweed contributes greatly to the direct excretion of waste products as well as to the elimination of secondary toxicity. This is because algae have a high function of alginate, which is a high quality vegetable fiber. In particular, this helps the peristalsis movement of the colon is effective in relieving constipation. Algae contain a lot of calcium ions (Ca ⁺⁺ ) is effective in preventing osteoporosis or osteomalacia and preventing aging. In addition, iodine, abundant in algae, stimulates appetite, prevents thyroid edema, and softens hair. It has a fragrant sea odor and contains much of dietary fiber, similar to seaweed, kelp or other seaweeds, which promotes peristalsis of the large intestine and induces waste excretion.

However, in the case of conventional algae, especially brown algae, alginic acid (Algin acid), which is a highly viscous substance, is eluted during extraction and processing, and thus, field processing suitability such as separation and purification has been very poor, which has been a factor of cost increase. In particular, fucoidan, which is known to be present in large amounts of brown algae such as kelp and seaweed in seaweeds, is also highly viscous-sulfur polysaccharide, and in order to extract and purify it, an effective separation and purification technique with high viscosity materials such as alginic acid is inevitably required.

The present invention is to solve the above problems by mixing brown rice and algae and Hwang bacteria, and then fermented it to increase the immunity, prevent obesity, relieve hangover, lower blood pressure, promote blood flow and promote brain cell metabolism, etc. Can increase the content.

The algae may be used without limitation as long as it is used in the art for edible and additives, and may be selected from, for example, red algae, brown algae, green algae and microalgae, and more specifically, red sea greens, cheontae, haecam Green algae such as green, blue, auditory, marble, vines and saline; Red algae such as woodworm, kotoni, dog gambling, laver, rounded seaweed, ox radish, buckwheat, grasshopper, pods, jindubal, sesame gourd, spiny radish, silk grass, scabbard, stone star, stone or Jinuari; Brown algae such as seaweed, kelp, barn horse, folk eggplant, shellfish, gorimae, seaweed iron, Ecklonia cava, gompi, rhubarb, sesame seaweed cousin, mother and child, hoesan mother and child, worms and snails; Etc. can be mentioned. Although these may be used independently, you may add two or more plurality.

As the algae, it is preferable to use 바람직. Hijikiaa fusiformis (Hijikia fusiformis = Hizikia fusiforme) is a perennial seaweed that lives in the lower intertidal zone of about 30 centimeters above the average water surface and has only a meteor generation. It is distributed. 분류 is a taxonomy belonging to Heterokontophyta, Brown Sea Plant, Phaeophyceae, Fucales, Sargassaceae, and Hizikia. Not only is it a good source of dietary fiber, but it also contains a large amount of neutral polysaccharide laminaran and fucoidin, a sulfuric acid-containing polysaccharide, and antioxidant and antibacterial activity. In addition, it is known that it has a high mineral content such as calcium and has excellent efficacy in preventing and treating various adult diseases and chronic diseases. In addition, it prevents cholesterol deposition in the blood vessels and facilitates the exercise of the bowel, which is not only effective in the discharge of heavy metals, but also has anti-cancer effects.

The seaweed may precede the step of pretreatment by one or more methods before mixing with brown rice. The pretreatment is performed so that the algae is more easily mixed with brown rice and yellow germ bacteria, and the present invention is not limited to the method, but may be performed by any one or a plurality of methods selected from thermal treatment, physical treatment, and chemical treatment. have.

The thermal treatment is to heat the algae at a temperature of 50 to 200 ℃, when the temperature of the thermal treatment is less than 50 ℃, the decomposition of the algae is not properly performed, if it exceeds 200 ℃, special processing equipment and excessive energy costs are consumed There is a problem.

The physical treatment may be exemplified by crushing or cutting algae using a ball mill or knife, but may be used without limitation as long as it can crush or cut algae. The grinding or cutting is preferably carried out so that the algae are less than 0.5 cm in length and length.

The chemical treatment is to treat acid with seaweed, and examples of the acid include acetic acid, boric acid, carbonic acid, hydrochloric acid, sulfuric acid, nitric acid, phosphoric acid, and the like, but it is preferable to treat strong acid such as hydrochloric acid, sulfuric acid, nitric acid, and phosphoric acid. Do. The strong acid may be characterized in that from 0.01 to 0.3 normal concentration. If the concentration of the strong acid exceeds 0.3 normal concentration does not increase the pretreatment effect and there is a problem that a large amount of base must be added for neutralization after treatment.

The H. aeruginosa is an aerobic diffuser bacterium, and its optimum growth condition is 30 *? * ° C., which secretes hydrolytic enzymes such as amylase that hydrolyzes starch, lipase that hydrolyzes fat, and protease that hydrolyzes protein in Meju. It is a safe and useful species.

In step c), the bacterium used for fermentation may be inoculated with live culture of liquid culture in natural medium, or a powdered strain such as spore powder or lyophilized powder may be used. At this time, the fermented product of step c) may be prepared by mixing 80 to 95% by weight of brown rice, 4 to 15% by weight of seaweed and 0.1 to 5% by weight of Bacillus bacteria, and calculated based on 100% by weight of total brown rice-seaweed composition. , 5 to 15% by weight of seaweed, 70 to 80% by weight brown rice, 0.1 to 0.5% by weight of the bacterium is preferable.

If the seaweed is added less than 4% by weight, the synergistic effect with the brown rice fermentation is hardly expressed, if the addition of more than 15% by weight may cause a problem of poor texture. In addition, when less than 0.1% by weight of the bacterium is added, it is difficult to sufficiently obtain the digestive enzyme activity and antioxidant effect of the final fermentation produced in the fermentation process, and when added more than 0.5% by weight, microorganisms enter the stationary phase more quickly, The amount of respiration that occurs in the increase in the growth rate of bacteria due to the respiration fever can decrease rather than the fermentation efficiency.

In addition, the brown rice may increase the fermentation efficiency by additionally adjusting the water content before inoculating the fermentation strain. At this time, the moisture content of the brown rice is preferably adjusted to the total moisture content to 50 to 60 parts by weight relative to 100 parts by weight of the total mixture, it is easy to control the respiration heat of the fermentation strain in the above range, it can effectively control the growth rate of bacteria.

In addition, the step c) is preferably carried out in the middle of the fermentation as needed in order to lower the temperature of the fermentation increased by the respiration heat generated by the oxygen supply and fermentation. At this time, the stirring conditions are not limited in the present invention, it is preferable to proceed with stirring in the line to maintain the fermentation temperature.

In the present invention, the fermentation of the brown rice, seaweed mixture is preferably carried out for 12 to 48 hours at 30 to 40 ℃, more preferably 32 to 35 ℃, relative humidity 80 to 90%, more preferably 85% or more. . If the fermentation temperature is lower than the above range, the fermentation efficiency may be lowered. If the fermentation temperature exceeds the above range, growth of the yellow germ bacillus may be reduced or black soup may occur. In addition, when the relative humidity during fermentation is out of the range may be insufficient content of the enzyme produced.

Next, when the fermentation of the Gaba rice is finished, the composition may be prepared by mixing grains and subsidiary materials.

In the present invention, the grains are not limited to the type as long as they can increase the antioxidant effect, more specifically any one or more selected from white, brown rice, barley, barley, brown rice, black rice, wheat, millet, oats and buckwheat It may include grains, and most preferably containing white milk is preferred because it can increase the antioxidant properties.

In addition, the grains are preferably germinated or fermented similarly to the brown rice or algae. At this time, the detailed conditions of the germination or fermentation process may be the same or different from the brown rice or seaweed. For example, when fermenting the white baektae fermented using the Kookkuk, it is preferable to use a mixture of the Kookgi and anaerobic lactic acid bacteria.

In more detail, when fermenting the grains, it is preferable to inject the sulfur bacteria to ferment at 25 to 35 ℃, relative humidity 85% at 12 to 48 hours. In this case, it is preferable to add 0.01 to 1 parts by weight based on 100 parts by weight of grains, similarly to the white beans.

The yeast is generally introduced into animal feed by acting as a growth promoter or disease improver of livestock, but in the present invention has antiviral properties in combination with the antioxidant component in the fermented product, and has the effect of protecting epithelial cells in the gastrointestinal tract. .

In the present invention, the yeast is not limited in kind. For example, yeast belonging to the genus Saccharomyces, Schizocarcinomyces, Cluberomyces, Hansenula, Candida, Pichia, may be used, preferably Saccharomyces cerevisiae. (Saccharomyces cerevisiae) is used. In particular, the yeast can remove the odor inevitably generated when the demand due to the sulfur bacteria, and can improve the overall flavor of the fermentation products, such as the removal of seaweed odor, the expression of sweet fragrance and the production of sweetness.

The cyanobacteria are prokaryotes, called cyanobacteria or cyanobacteria, or cyanobacteria, which are a kind of bacteria that generally produce oxygen through photosynthesis. Also called microalgae, although not widely known, more than 90% of the photosynthesis occurring on the earth is performed by microalgae, and is a protagonist of marine biomass that is in full swing.

Cyanobacteria that can be used in the present invention are less toxic and edible, and examples thereof include Spirulina, Noostoc flagelliforme, Aphanothece sacrum, and Nosicoc commune. Any one or more of these may be added.

The spirulina is excellent in nutritional value or self-supporting ability to be used as a cosmic formula, and contains a complex polysaccharide having a specific structure, which is excellent in antitumor effect, inhibits carcinogenesis and metastasis, decreases serum cholesterol, and increases the amount of HDL-Ch. It is highly evaluated for its usefulness, such as suppressing blood pressure rise, inhibiting obesity, and inhibiting the proliferation of simple shingles HSV-1 and AIDS virus.

The chae (Hai Sai) is recognized as a high quality food of longevity in China, and reduces the total cholesterol and triglycerides in the body, inhibits bacterial infections, and has the effect of increasing immunity.

Suizenjinori has been considered as a high-quality local food plant since the Edo period in Japan, suppresses the rise of cholesterol in the body, has excellent antioxidant activity, and has strong antiallergic, antiviral and antibacterial properties.

The Ishikrage is grown throughout Japan and has long been known as a preserved food. Ishikrage is also involved in lipid metabolism, inhibits the rise of cholesterol, has strong antibacterial and antioxidant properties.

In general, cyanobacteria are inadequate for edible growth due to the production of cyanoxins such as microcystin of hepatotoxic cyclic peptide and neurotoxin BMAA (β-N-methylamino-L-alanine). However, the spirulina and the like do not produce such poisons and are safe for food, and at the same time, they have a strong antioxidant effect and an antiviral effect, which can further enhance the antioxidant properties of brown rice-algae compositions.

The secondary raw material is to increase the texture by removing off-flavor generated during fermentation of the brown rice or the grains, and is not limited to the type as long as it is commonly used in health supplements and the like in the art.

In the present invention, examples of the subsidiary materials include peppermint, cinnamon, loofah, bitter gourd, rosemary, ginger, chrysanthemum, chamomile, ear gray, finger root, turmeric and cloves, among which using peppermint effectively removes odors. It can be, combined with the active ingredient of the brown rice and algae promotes digestion, and can maximize the anti-corruption effect.

In the present invention, the composition is preferably 75 to 85% by weight of the fermentation, 5 to 15% by weight of the yeast, 0.1 to 0.5% by weight of yeast, 0.1 to 0.5% by weight of algae and 5 to 10% by weight of raw materials, fermentation products 5 to 15% by weight of seaweed, 70 to 80% by weight, 0.1 to 0.5% by weight, 5 to 15% by weight of soybean powder, 0.1 to 0.5% by weight of yeast, 0.1% to 0.5% To 0.5% by weight and 5 to 10% by weight of the auxiliary material may be prepared by mixing. The composition can savor the flavors unique to the composition, including brown rice, algae, without odor in the above range, and at the same time can express various nutrients, antioxidant properties that brown rice, algae, grains and the like.

The composition may be dried and ground for storage and preservation of the active ingredient. The drying may be applied to a conventional method in the art, preferably, it is preferable to proceed with hot air drying. At this time, the drying conditions, for example, temperature, time, residual moisture content, etc. are not limited, and in addition to hot air drying, additional drying processes such as freeze drying and spray drying may be further included. The dried composition may be finely ground to 200 mesh or less in a grinder, but the present invention is not limited thereto.

The dried and pulverized composition can be subjected to granulation or secondary heating to complete the product. It does not limit the method and other conditions in the granulation or secondary heating process, for example, the granulation is prepared by mixing the composition with a food-acceptable solvent in the composition to prepare a solution, and then granulate it by spraying it. Can be. At this time, excipients such as sweeteners and fragrances may be further mixed into the granules, and may be completed by heating and packing them. Such granules can be adjusted depending on the amount of packaging, there is no foreign matter and residual feeling, even without the water can be given without feeling any foreign matter can give a refreshing feeling.

The present invention may include a health supplement prepared by the manufacturing method as described above. The health supplement may be manufactured in a granular form, but may also be manufactured in a tea bag form as needed, and may be provided in a sachet form and a three-pack form (stick) form that are easy to carry, but are not limited thereto.

Near-infrared dry grain tea composition as described above is packaged in the form of tea bags. However, by removing the remaining off-flavor of germinated grains contained before packing the grain tea composition to reinforce the taste and improve the leaching yield, even with a small amount, the taste and nutrition is excellent in a very short time. In addition, a heating process may be further included to prepare a grain tea composition having a high digestion absorption rate.

The grain tea composition prepared as described above may be packaged in a tea bag. At this time, it may be packaged after granulation or powdering as necessary. General conditions and particle size of the powder of the grain tea composition is not limited in the present invention, for example, the average size of the particles may be 100 to 150㎛.

The tea bag may be a bag made of a material generally used in germs such as a nonwoven fabric, and the present invention does not limit the form and type thereof. It also does not limit packaging capacity.

In addition, the grain tea composition according to the present invention further comprises any one or two or more additives selected from ginger, control, licorice, vitamin C, sucralose, pectin according to consumer's preference and manufacturing purpose before packaging in tea bag form. It can be added to further enhance the flavor of the grain tea. At this time, the addition amount of the additive is not limited in the present invention, and the addition amount may be freely adjusted within the limit of the flavor and nutritional components of the grain tea composition.

The present invention includes a grain tea brewing the grain tea composition prepared as described above. At this time, the grain tea is made by incubating the packaged tea bags in water at 90 to 100 ° C. for 1 to 20 minutes, and the pharmacological ingredients of the gabba and the grains that have undergone germination and fermentation can be ingested in a simple manner.

Hereinafter, a method for preparing a grain tea composition comprising gaba rice fermented with yeast mold according to the present invention will be described in more detail with reference to Examples and Comparative Examples. However, the following Examples and Comparative Examples are one of several methods that can be derived through the present invention, and the present invention is not limited by the following Examples or Comparative Examples.

The physical properties of the specimens prepared through the following examples and comparative examples were measured as follows.

(Antioxidative effect)

2,2-diphenyl-1-picrylhydrazyl (DPPH) solution was prepared at a concentration of 0.5 mM, and then the standard tocopherol was set at a concentration of 0.1 mg / ml. Next, after preparing the substance to be measured at an appropriate concentration, two mixtures of 1 mL solution DPPH, 0.1 mL solution reference material, and 0.4 mL Tris-HCl buffer (PH 7.4) were prepared. After the two solutions were placed in a constant temperature water bath at 37 ° C. for 30 minutes, UV absorption was measured three times at 517 nm using a spectrophotometer and averaged to calculate radical scavenging ability.

(Examples 1 to 4)

After washing the surface of brown rice first, it was immersed in 30 degreeC water for 30 minutes, and it was fully called. After the brown rice was soaked, the brown rice was separated from water, and sterilization was performed by applying heat at 121 ° C. for 15 minutes. In addition, after washing the 로 separately from the brown rice, it was finely ground using a ball mill.

Next, the brown rice and 톳 were mixed and inoculated with the Kookgi bacterium. At this time, the input amount of brown rice, 황, rhubarb was 12 wt%, brown rice 87.5 wt%, 0.5 wt% of brown rice, compared to 100% by weight of the fermentation, and the fermentation was spread to the tray 1 to 3cm thick. The tray was placed in a thermo-hygrostat incubator at 35 ° C. and 85% humidity for 24 hours to proceed with fermentation. Brown rice was stirred at 2 hour intervals to remove respiratory heat in the middle of the run, and the brown rice was fermented and dried at 50 ° C. for 48 hours.

After drying, the fermented product was pulverized and granulated, followed by mixing white milk, yeast, spirulina, and subsidiary materials to complete the composition. At this time, the composition ratio was 82.5% by weight of fermentation, 10% by weight of white milk, 0.2% by weight of yeast, 0.2% by weight of spirulina, and minor ingredients were 0.3% by weight of vitamin mix, 1.7% by weight of glucose, 3% by weight of fructooligosaccharide, and 2% of mixed lactic acid bacteria α. %, Bamboo salt powder was 0.1% by weight. The finished composition was mixed with ultrapure water at concentrations of 5% by weight (Example 1), 10% by weight (Example 2), 20% by weight (Example 3) and 30% by weight (Example 4), respectively. To prepare, the physical properties of the prepared specimens are shown in Table 1 below.

 (Comparative Examples 1 to 5)

Barley, black rice, and yulmu were fermented under the same conditions as in Example 1, respectively, in place of brown rice and 톳 as a control of the above example to prepare a fermented product, by mixing spirulina to complete the control composition. At this time, the composition ratio was 30% by weight of barley fermented product, 35% by weight black rice fermented product, 30% by weight fermented non-fermented product, 5% by weight of spirulina, and 0% by weight (ultra pure water, Comparative Example 1) and 5% by weight of the control composition, respectively. (Comparative Example 2), 10% by weight (Comparative Example 3), 20% by weight (Comparative Example 4), 30% by weight (Comparative Example 5) were mixed to prepare a specimen, the physical properties of the prepared specimen It is shown in Table 1.

(Comparative Examples 6 to 9)

As a control of the above example, a mixture of ultra pure water and ascorbic acid (vitamin C) was prepared. At this time, the composition ratio of the control group is 0.0005 (Comparative Example 6), 0.001 (Comparative Example 7), 0.0015 (Comparative Example 8), 0.002 (Comparative Example 9), and the physical properties are shown in Table 1 below.

TABLE 1

As shown in Table 1, the brown rice-seaweed composition prepared according to the present invention shows a much higher antioxidant effect than the general grain fermentation composition, and it can be seen that it is equivalent to vitamin C, which is a representative antioxidant. In particular, when compared to the composition of Comparative Examples 2 to 5 added only general grains by fermenting grains and algae together, the cause is unknown but it can be seen that the antioxidant effect of the active ingredient significantly increased.

As described above, the present invention has been described with reference to the preferred embodiments and test examples, but those skilled in the art can vary the present invention without departing from the spirit and scope of the present invention as set forth in the claims below. It will be understood that modifications and changes can be made.

Claims (8)

a) soaking in brown water for 10 to 60 minutes after washing the brown rice;
b) separating the brown rice from water and then sterilizing by heating;
c) mixing 80 to 95% by weight of the sterilized brown rice and 4 to 15% by weight of pulverized rice;
d) drying and grinding the fermentation product to granulate; And
e) 5 to 15% by weight of any one or a plurality of grains selected from white, brown rice, barley, barley, barley, brown rice, black rice, wheat, millet, oats and buckwheat, and yeast 0.1 to 0.5 Preparing a composition by mixing the wt%, 0.1 to 0.5 wt% Spirulina and 5 to 10 wt% of the sub-material;
Method of producing a brown rice-seaweed composition fermented with the Kookgi bacteria, characterized in that it comprises a.
delete delete delete The method of claim 1,
Wherein c) step is proceeding for 12 to 48 hours at 30 to 40 ℃, relative humidity 80 to 90% of brown rice-seaweed composition fermented with the Baekkukyun.
The method of claim 1,
The drying is a method for producing a brown rice-seaweed composition fermented with Kukki bacteria, characterized in that proceeding for 36 to 60 hours at 45 to 55 ℃.
delete A health supplement comprising a brown rice-seaweed composition fermented with the H. pylori produced according to the method of any one of claims 1, 5 and 6.