KR102064544B1 - Method for Preparing Germinated Brown Rice - Google Patents

Abstract

The present invention provides a method for producing germinated brown rice. The present invention can improve off-odor and bacterial propagation caused by prolonged soaking in the production of germinated brown rice.

Description

Method for Preparing Germinated Brown Rice

The present invention relates to a process for producing germinated brown rice.

Rice and brown rice germinate as the carbohydrates move from draining to pears in the condition of adequate moisture, temperature and oxygen, and the respiration and metabolism are active. Rice is a staple food in many countries, but white rice is a relatively nutritionally imbalanced food consisting of 90% carbohydrate starch. Beriberi, a deficiency of vitamin B1 (thiamin), is caused by nutritional imbalance in white rice. Has been reported as a representative disease.

Bran and embryo, which make up brown rice, contain various nutrients and bioactive substances such as phytosterols, amino acids, vitamins, functional lipids, and fiber, which are more nutritious than white rice. However, despite the excellent nutrition of brown rice, the biggest consumption is lower than white rice because hard shell and phytic acid are present, causing rough texture and low digestibility problem (Ohtsubo et al., Bio-functional). components in the processed pre-germinated brown rice by a twin-screw extruder. 2005).

Germinated brown rice (germinated brown rice) refers to rice with rice sprouted from 1 to 5 mm of rice without rice husk. In 1993, the Max Planck Institute for Food Research conducted germinated brown rice and germinated barley. It is a kind of special processing beauty that began to attract attention as it was announced.

Germinated brown rice is germinated under moderate temperature, moisture, and oxygen conditions. During germination, GABA (r-aminobutyric acid), vitamin B1, B2, E, calcium, mineral, b-sitosterol, and SOD (superoxide dismutase) Useful ingredients such as physiologically active substances, etc., are effective in lowering blood pressure, preventing arteriosclerosis, preventing adult diseases such as lowering cholesterol, and recovering from fatigue.In addition, phytic acid is changed to phosphorus and inositol for digestion, and low molecular sugar and free amino acid increase. As a result, sweet and umami flavors are increased, and the taste is soft (Cho et al., Germinated brown rice and its bio-functioal compounds, 2016).

GABA is produced in glutamic acid by de-carbonated action of glutamic acid decarboxylase (GAD) present in cells when cells begin to expand in the early stage when brown rice absorbs moisture (Horie et al., Development). of food materials farmer GABA contained with GABA of high content, 2003).

The domestic market size of germinated brown rice has not been reported, but it has been distributed since the 1980s and is currently produced by a number of companies, mainly for consumer and school meals that focus on health trends.

Germinating brown rice production at home and abroad can be divided into wet (or soaking) and dry (or air exposure, gaseous treatment) method. In case of wet, germination temperature is 15-40 and germination time is 3-96. At the time level, in the case of dry, the germination temperature varies from 28 to 37 and the germination time is from 12 to 72 hours. On the other hand, the GABA amount was 3.2-509.1 mg / 100g showed a big difference, mainly the germination temperature, germination time, as well as various conditions such as rice varieties are affected.

In other words, the germination characteristics of brown rice such as germination rate, germination size, and so on, depending on the germination method and germination conditions, also show a big difference, as well as nutritional and functional ingredients such as GABA amount, so that germination process and operation considering the proper germination method and germination conditions The method is the most important technique for producing germinated brown rice.

The main production process of germinated brown rice in Korea consists of preparation of raw brown rice-germination bath-washing-immersion germination-washing-dehydration (wet) and tray filling-drying-water content measurement-packing shipment (dry). Immersion germination (wet) is a germination method in which shoots emerge about 1-3 mm while immersing for 48 hours (2 days) by adjusting the water temperature with hot and cold water. When high temperature water is used for long-term germination, there is a great concern about the occurrence of odors, and the germination rate of brown rice deposited in the lower layer of the immersion tank, which is difficult to receive oxygen supply during immersion, may be greatly reduced. On the other hand, according to the study results of Lu et al. (Study on the conditions and quality of GABA enriched brown rice, 2010), the germination rate was measured after immersion of brown rice in water 30 for 48 hours. The germination rate of brown rice in the lower layer was reported as 15%.

Therefore, in order to maximize germination rate in immersion process, proper germination temperature and germination time are needed to maximize germination rate and least occurrence of odor, and proper oxygen supply is necessary for promoting germination rate and uniform germination of brown rice in immersion tank. .

Throughout this specification, many papers and patent documents are referenced and their citations are indicated. The disclosures of cited papers and patent documents are incorporated herein by reference in their entirety, and the level of the technical field to which the present invention belongs and the contents of the present invention are more clearly explained.

The present inventors have tried to develop a method for producing germinated brown rice with improved odor. As a result, the present invention was completed by inducing uniform germination and high germination rate in the immersion tank through oxygen supply during the soaking process of brown rice, and establishing an optimal germination temperature and germination time to improve off-flavor occurrence.

Accordingly, it is an object of the present invention to provide a method for producing germinated brown rice.

Other objects and advantages of the present invention will become apparent from the following detailed description, claims and drawings.

According to one aspect of the present invention, the present invention provides a method for producing germinated brown rice, comprising the following steps:

Process for preparing germinated brown rice, comprising the following steps:

(a) immersing brown rice in immersion water for 5-7 hours while supplying oxygen;

(b) dehydrating the product of step (a);

(c) supplying oxygen to the product of step (b) to prepare germinated brown rice; And

(d) obtaining the germinated brown rice.

The method of the present invention will be described step by step.

Step (a): immersion of brown rice

First, oxygen is supplied while immersing brown rice in immersion water.

Brown rice, which is a raw material of the present invention, refers to rice that is not milled in a state where rice husks are peeled off. It is germinated brown rice which germinated the said brown rice. Normally, the sprouts of brown rice are 1-5 mm thick rice and germinated brown rice.

According to one embodiment of the invention, the brown rice has a water content of 10 to 20% by weight.

According to another embodiment of the invention, the brown rice has a water content of 11 to 20% by weight, 12 to 20% by weight, 13 to 20% by weight, 14 to 20% by weight or 14 to 18% by weight.

According to the theory of drying or diffusion of grains, when the grains are immersed or dried, the grain moisture content increases or decreases as moisture moves into and out of the grains by diffusion from the high water pressure side to the low side. As the temperature increases, the diffusion rate increases as the temperature increases, so that the increase in moisture content increases as the immersion temperature increases.

The immersion water may be tap water, ground water, purified water or a mixture thereof, but is not limited thereto.

According to one embodiment of the invention, the immersion water in step (a) is 20 to 35 ℃.

According to another embodiment of the present invention, the immersion water is 20 to 35 ℃, 21 to 35 ℃, 22 to 35 ℃, 23 to 35 ℃, 24 to 35 ℃, 24 to 34 ℃, 24 to 33 ℃, 24 to 32 ° C or 24 to 31 ° C.

If the immersion water in step (a) is lower than 20 ℃ water absorption rate is delayed, the germination rate is low, the germination size is reduced, if the brown rice immersion temperature is higher than 35 ℃ fear of odor and bacteria propagation increases There is.

One of the main features of the present invention is to soak brown rice only to a time having a moisture content suitable for germinating brown rice, thereby suppressing the occurrence of off-flavor and bacterial propagation due to prolonged soaking.

According to one embodiment of the invention, the soaking time of the brown rice is 5 to 7 hours.

If the brown rice immersion time of step (a) is less than 5 hours, the moisture content suitable for germination of brown rice does not reach, and if the brown rice immersion time is longer than 7 hours, off-flavor and bacterial propagation may increase.

As demonstrated in the following examples, the step (a) is a water absorption of brown rice while maintaining the dissolved oxygen content by continuously or discontinuously adding fresh tap water with the water temperature and the dissolved oxygen concentration while partially immersing the immersion water. Minimize immersion water deficiency, off-flavor and microbial growth.

Another of the main features of the present invention is the supply of oxygen when immersed in brown rice.

According to one embodiment of the invention, the oxygen is an oxygen bubble of 0.001 to 0.03 mm size.

According to another embodiment of the present invention, the oxygen is 0.002 to 0.03 mm, 0.003 to 0.03 mm, 0.003 to 0.03 mm, 0.004 to 0.03 mm, 0.004 to 0.02 mm, 0.004 to 0.01 mm, 0.004 to 0.008 mm or 0.005 mm. .

The size of the oxygen bubble is set so that the residence time in the immersion tank is long in consideration of the porosity of the brown rice.

Oxygen supply enables uniform germination rate in the immersion tank and increases the oxygen solubility in the immersion water due to the long residence time of oxygen in the water.

In addition, when oxygen is supplied when immersed in brown rice, the moisture content is increased. It is difficult to elucidate the cause of the increase in water content according to the oxygen supply under the immersion condition of brown rice, but it is difficult to clarify it because there is no previous study. And, if the water content is maintained more than 30% by weight (% weight base) during the germination process, amylase, peptidase, protease, lipase (amylase), which is a hydrolase according to the secretion of gibberellin There is also a relationship between parts that require a lot of moisture due to activities such as).

As used herein, the term “dissolved oxygen (DO)” refers to the amount of oxygen contained in water and expresses the amount of oxygen in 1 L of water in volume (ml) or weight (mg).

The oxygen supply can be carried out continuously or discontinuously.

According to one embodiment of the invention, the amount of dissolved oxygen in the immersion water of step (a) is 1.3 to 5.0 mg / L.

According to another embodiment of the present invention, the amount of dissolved oxygen in the immersion water of step (a) is 1.5 to 5.0 mg / L, 1.7 to 5.0 mg / L or 2.0 to 5.0 mg / L.

It may further comprise the step (a ') of washing the brown rice before step (a).

Step (b): Dehydration

Next, the soaked brown rice in step (a) is dehydrated.

The dehydration may remove the immersion water by using a submerged brown rice or a dehydrator, it is possible to remove the surface water by heating the air at room temperature.

According to one embodiment of the present invention, the dehydration removes surface water by heating the air at room temperature to 2 to 10 ℃, 3 to 9 ℃, 4 to 8 ℃ or 4 to 7 ℃.

Step (b) is a process of performing immersion and dehydration only up to the moisture content required for germination of brown rice, it is possible to suppress off-flavor and microbial propagation generated during germination brown rice.

According to one embodiment of the invention, the result of step (b) has a water content of 30 to 40% by weight.

According to another embodiment of the invention, the result of step (b) has a water content of 30 to 39% by weight, 30 to 38% by weight, 30 to 37% by weight, 30 to 36% by weight or 30 to 35% by weight.

Step (c): Induction of Germination

Next, the germination of dehydrated brown rice resulting from step (b) is induced.

Another one of the main features of the present invention is to induce germination by atmospheric exposure while supplying oxygen to the dehydrated brown rice so that germination in the immersion tank is uniform.

According to one embodiment of the invention, the oxygen is an oxygen bubble of 0.001 to 0.03 mm size.

According to another embodiment of the present invention, the oxygen is 0.002 to 0.03 mm, 0.003 to 0.03 mm, 0.003 to 0.03 mm, 0.004 to 0.03 mm, 0.004 to 0.02 mm, 0.004 to 0.01 mm, 0.004 to 0.008 mm or 0.005 mm. .

According to one embodiment of the invention, the germination induction is carried out for 7 to 12 hours.

According to another embodiment of the present invention, the germination induction is carried out for 7 to 11 hours, 8 to 12 hours or 8 to 11 hours.

The germination induction can be carried out at room temperature.

According to one embodiment of the invention, the germination is carried out at 15 to 25 ℃.

In step (c), the immersion water having a high dissolved oxygen amount may be traced to a small amount. The step (c) is to drain the immersion water, while continuously or discontinuously watering the fresh tap water with the water temperature and the dissolved oxygen concentration to maintain the dissolved oxygen amount to solve the lack of immersion water due to the absorption of brown rice, odor and microorganisms Ensure that the increase is minimized.

According to one embodiment of the invention, the step (c) between the step (c) and (d) may further comprise the step (cd) of sterilizing the result.

The sterilization may be carried out any method for sterilizing molds, viruses and microorganisms known in the art, for example, high pressure, high temperature sterilization, ultraviolet sterilization, etc. may be used, but is not limited thereto.

Step (d): Obtaining Germinated Brown Rice

Finally, the germinated brown rice which is the result of step (c) is obtained.

The features and advantages of the present invention are summarized as follows:

(a) The present invention provides a method for producing germinated brown rice.

(b) The present invention can improve odor and bacterial propagation caused by prolonged soaking in the production of germinated brown rice.

 (c) The method for producing germinated brown rice of the present invention can significantly shorten the production time compared with the conventional method for preparing germinated brown rice (48 to 72 hours).

Figure 1 shows the change in the number of viable bacteria by oxygen supply and oxygen non-feeding method according to germination time.
Figures 2a to 2b shows the change in moisture content with respect to germination temperature and germination time according to the germination method (immersion + oxygen supply method (a) or immersion method (b)).
3a to 3b shows the change of germination rate with respect to germination temperature and germination time according to germination method (immersion + oxygen supply method (a) or immersion method (b)).
4A to 4B show the change in germination size with respect to germination temperature and germination time according to the germination method (immersion + oxygen supply method (a) or immersion method (b)).
5a to 5b show the change in hardness with respect to germination temperature and germination time according to the germination method (immersion + oxygen supply method (a) or immersion method (b)).
6a to 6b show the change of GABA content with respect to germination temperature and germination time according to germination method (immersion + oxygen supply method (a) or immersion method (b)).
7 shows a mass production process diagram for the production of germinated brown rice.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention in more detail, it will be apparent to those skilled in the art that the scope of the present invention is not limited by these examples in accordance with the gist of the present invention. .

Throughout this specification, "%" used to indicate the concentration of a particular substance is (weight / weight)% solids / solids, (weight / volume)%, unless otherwise indicated, and Liquid / liquid is (volume / volume)%.

Example 1 Effect of Oxygen Supply on Microbial Propagation

After immersing the brown rice in 25 water, normal viable cell number according to the initial germination, 12, 24 and 48 hours under oxygen supply and no oxygen supply condition (25 g of germinated brown rice was added 225 mL of sterile water to homogenizer (HG 400, MAYO, Italy) ), Homogenized for 5 minutes and counted after 35 and 48 hours incubation using petrifilm (3M, MN, USA) and aerobic count plates. The number of viable cells (CFU / g) after 12 hours of germination was 6.38 * 10 ⁷ in oxygen supply, 1.51 * 10 ⁷ in non-oxygen supply, 1.43 * 10 ⁸ in oxygen supply and 6.84 * 10 ^{7 in} non-oxygen supply after 24 hours of germination.

That is, as the germination time elapsed, the number of viable cells increased, and the number of viable cells increased significantly compared to the non-oxygen supplied method (FIG. 1).

Therefore, when producing germinated brown rice, the growth of microorganisms is greatly increased when immersing brown rice in water for a long time (more than 12 hours), and when oxygen is supplied, the microorganisms grow larger, so that technology for reducing microorganisms such as washing or sterilization Confirmed the need for

Example 2: Germination Characteristics Analysis

Experiment method

Raw material (brown rice) preparation

In order to investigate the effects of the manufacturing conditions of germinated brown rice on the quality characteristics of germinated brown rice required for the establishment of the manufacturing conditions necessary for the development of a large-scale manufacturing system of germinated brown rice, the germination characteristics were measured by germination temperature and soaking time for the rice grown in Korea. The experiment was carried out on the method of not supplying oxygen.

The brown rice used in the experiment was harvested from Gyeonghwa Hwaseong in 2015. The sample is depacked, screened and distributed at RPC (Rice Processing Complex). The initial moisture content is 16.0% (wb) and the initial germination rate is 96.7% (± 0.025). Using the color sorter (FGS-1000, Satake, Japan), unsorted, damaged grains, colored grains and Sami were screened, and only the grains were sealed.2 Stored in a low-temperature store at room temperature 24 hours before the start of the experiment. After being left to equilibrate with the outside temperature, it was used for the experiment.

Germination condition

Germination temperature to produce germinated brown rice was 20, 25, 30 and 35, 4 levels, germination time was 6, 12, 24, 30, 36, 42 hours, etc., and brown rice was immersed in water and oxygen A total of 48 experimental zones were designed, including two-level methods, including the method of supplying and the method of supplying no oxygen to the control.

For germination experiment, 2 kg of brown rice was washed with tap water for each experiment, and the sample tray made of porous stainless steel was deposited at 2 cm and 20 L of tap water was adjusted to suit the germination temperature conditions. After immersion in the vessel, germination experiments were started in a constant temperature chamber where the set temperature was maintained. Oxygen supply was carried out using an 8 L / min oxygen supply (DK-3000, Daekwang Electronics, Korea) and a 120 cm oxygen distributor under the vessel. It was.

In the method of not supplying oxygen as a control, the sample was washed in the same manner, and then, brown rice was deposited at 3 cm in the beaker and the tap water adjusted to the germination temperature condition was added to about 3 times the weight of the sample. After the rice was immersed sufficiently, the same germination experiment was started in a constant temperature chamber.

analysis

After the germination experiment was started, the samples were taken according to the set germination time conditions, dehydrated through a sieve, and the moisture content, germination rate, germination size (sprout size) and microorganisms were measured. Hankook, Korea) and dried at 15% water content, then measured the quality such as whiteness, color, GABA content, amino acid content, reducing sugar, hardness:

① moisture content

The moisture content was repeatedly measured three times by a 24-hour drying method in a drying oven (Korea) that maintains 135 in 10g of formulations. The number of grains was measured and repeated measurements were used three times, and the germination size was measured in vernier calipers (500-181, Mitutoyo, Japan) with 30 shoots.

② GABA content measurement

The gamma-aminobutric acid (GABA) content was extracted and dried at 70-80 by adding methanol to a sample obtained by grinding the dried germinated brown rice into 60 mesh, and then centrifuged by adding 70 mm lanthanum chloride solution to the supernatant. After mixing with 160 μl of 0.1 M potassium hydroxide (potassium hydroxide), centrifugation was performed again to prepare a standard curve using GABA standard reagent using the supernatant as a sample, and then calculate the GABA content.

③ hardness

The hardness of the germinated brown rice was measured using a texture analyzer (TX-RA, Dimension V3.7A, Stable Micro System, England) using a two-cycle compression, force-versus-time program for pre-test speed 5 mm / s, 30 grains were measured at post-test speed of 5 mm / sec, strain of 80%, and probe diameter of 5 mm.

④ Off-flavor

In order to measure the off-flavor occurring in brown rice during germination process, two experimenters directly checked the off-flavor of brown rice.

result

① moisture content

Water content change according to germination time by germination method was the same as in Figs. 2a and 2b, as can be seen in Figs. The water content was high in immersion + oxygen supply at the same temperature. In addition, from 6 hours to 42 hours, the control showed little increase in moisture, while the immersion + oxygen supply method continued to increase the water content, but the increase width and immersion temperature were higher (Table 1).

Generally, the water content range of germination is 30-35%, which is somewhat different depending on the immersion temperature, but it took about 6-18 hours for the immersion + oxygen supply method, and after 18 hours for the control.

Germination time
(hr) Immersion + Oxygen Supply Method Immersion method 20 25 30 35 20 25 30 35 0 16.0 16.0 16.0 16.0 16.0 16.0 16.0 16.0 6 29.4 30.5 31.9 31.7 28.6 29.8 31.0 31.3 12 30.3 30.9 32.6 33.0 29.4 30.3 31.2 31.7 18 31.0 32.0 34.3 35.3 30.8 31.1 32.0 32.2 24 32.1 32.9 35.1 36.5 31.9 32.0 32.5 32.2 30 32.6 34.0 36.3 38.4 32.1 31.6 32.4 32.6 36 34.9 34.7 38.5 40.7 31.8 32.0 32.5 33.0 42 35.4 35.5 40.8 41.3 32.1 32.3 32.7 33.0

② germination rate

The germination rate change according to germination time for each germination method was the same as in FIGS. 3a and 3b. As shown in FIG. In 12 hours, in the case of 20 and 25, almost 100% was reached in 24 hours of immersion, and the higher the temperature, the shorter the time required for germination (Table 2).

On the other hand, only about 20% of the non-oxygen-controlled plants germinated within 48 hours (3 days) of soaking under all soaking temperature conditions. 8, when 100 grains of rice are selected and the number of germinated fines germinated within 20 to 7 days) It was found to be a factor.

Germination time
(hr) Immersion + Oxygen Supply Method Immersion method 20 25 30 35 20 25 30 35 6 6.0 49.3 54.3 78.0 6.0 10.7 13.3 12.3 12 68.7 78.7 99.3 99.3 13.3 14.3 14.7 12.0 18 90.0 95.3 100.0 98.7 15.3 14.0 17.7 12.7 24 98.7 99.3 100.0 100.0 15.3 14.7 18.7 17.3 30 99.3 98.7 100.0 100.0 13.3 22.0 17.3 22.0 36 100.0 100.0 100.0 100.0 11.3 23.3 20.7 24.0 42 100.0 100.0 100.0 100.0 12.7 23.3 24.7 24.7

③ Change in germination size

The germination (sprout) size was about 1 ~ 3 mm suitable for the 大海 淳 (2001), and the Rongjin Office (2012) suggested that 0.5-2.0 mm is suitable. In the process of drying to 15%, the shoots are also dried, leaving only traces during the packaging and distribution process.

In the present study, the results of measuring germination (sprout) size according to germination time for each germination method were as shown in FIGS. 4A and 4B. As shown in FIG. 4A, in the case of immersion + oxygen supply method, about 0.7 mm after 6 hours of starting immersion. According to the elapsed time after shoot development, shoot size increased as the soaking temperature increased, and the shoot size increased to about 7 mm after 42 hours of soaking for the soaking time 30 and 35 (Tables 3 and 4).

On the other hand, the control group that does not supply oxygen did not exceed the size of the shoots by more than 1 mm within 48 hours (3 days) of immersion under all immersion temperature conditions. Park 2000 et al. (2000) show that abnormal germination forms due to a significant decrease in the activity of enzymes such as catalase, cytochrome, oxidase, amylase, etc. From the above results, it can be seen that the oxygen supply during germination affects the germination (sprout) size as well as the germination rate.

germination
Way Germination time
(hr) Germination temperature (℃) 20 25 30 35 Oxygen 6

12

18

24

30

36

42

radish
Oxygen 6

12

18

24

30

36

42

Germination time
(hr) Immersion + Oxygen Supply Method Immersion method 20 ℃ 25 ℃ 30 ℃ 35 ℃ 20 ℃ 25 ℃ 30 ℃ 35 ℃ 6 0.50 0.50 0.64 0.60 0.53 0.49 0.56 0.59 12 0.52 0.79 0.48 0.67 0.38 0.50 0.59 0.50 18 0.71 1.03 1.37 1.64 0.57 0.59 0.56 0.53 24 0.90 1.15 2.12 2.24 0.51 0.63 0.54 1.00 30 0.83 1.29 2.67 2.95 0.55 0.78 0.69 1.17 36 0.89 1.73 4.06 4.04 0.54 0.77 0.93 1.20 42 1.29 2.46 6.83 6.99 0.61 0.82 0.99 1.36

④ hardness

Hardness of germinated brown rice dried after germination is not only related to cooking characteristics, but also an important physical factor related to processing suitability during further processing such as germinated germ after drying. In this study, the results of measuring hardness according to germination time for each germination method were as shown in FIGS. 5A and 5B. As can be seen from FIG. ± 1,342), and the immersion + oxygen supply method and the control group without oxygen supply tended to decrease as the immersion time was longer (R ² = 0.367-0.443).

About hardness change according to germination Oh et al. (2014) reported that there was a significant difference in hardness in the case of 1 mm germinated brown rice due to tissue retreat during the germination process. It was determined that the hardness was degraded by decomposing into low molecules, and the immersion + oxygen supply method, in which the germination rate and shoot size increased, even at the same immersion temperature, showed a significant decrease in hardness over time compared to the control.

The overall hardness value was determined to be related to the germination status, dry moisture content, varieties, and fruiting rate after germination, but it was found that it is necessary to shorten the germination time for processing after germination.

⑤ GABA content

GABA is a non-protein amino acid and one of the important inhibitory neurotransmitters of the central nervous system.It is one of the health functional ingredients that has been noted for its various effects such as lowering blood pressure, reducing triglycerides, relieving stress, and improving learning function. Wu et al., 2016; Chen et al., 2015; Ohtsubo et al., 2004; Cho and Lim, 2016), and increased GABA levels during the germination process to sufficiently resolve 10-20 mg of insufficient daily intake (Satake Corp. 2016). It is the biggest strength of germinated brown rice.

GABA is produced by decarboxylation of GAD (glutamic acid decarboxylase) on glutamic acid, which is broken down in proteins by hydrolase in brown rice germination (Horie et al., 2003). Ca ²⁺ ion concentration is increased, Ca ²⁺ / CaM binds to the GAD CaMBD (calmodulin binding domain) and induces its activity to increase the GABA content.

In the present study, the results of measuring the amount of GABA according to germination time for each germination method were as shown in FIGS. 6A to 6B. As shown in FIG. The oxygen supply germination was higher than that of the control.

In the soaking + oxygen supply germination method, the GABA content at germination temperature 25 was 9.04 mg / 100g after 6 hours germination, 13.43 mg / 100g after 12 hours germination, 14.93 mg / 100g after 18 hours germination, and 15.02 after 24 hours germination. The germination time was increased as mg / 100g, and GABA contents were increased to 13.01, 14.93, 15.94 and 19.25 mg / 100g at germination temperatures of 20, 25, 30 and 35 after 18 hours of germination, respectively.

GABA content after 18 hours of germination at germination temperature 25 was 14.93 mg / 100g in immersion + oxygen supply germination method, higher than 11.62 mg / 100g in immersion germination method, and soaking + oxygen even after germination 24 hours at germination temperature 30 In the case of feed germination, 24.78 mg / 100g was higher than that of immersion germination 11.92 mg / 100g.

⑥ Off-flavor

The cause of off-flavor during germination process is not precisely identified, and germinated brown rice manufacturing company is expected to reveal various causes such as growth of microorganisms and off-flavor caused by foreign substances discharged from brown rice. In the study, two experimenters directly smelled germinated brown rice prepared according to germination method and germination time according to germination temperature to determine whether odor occurred. The results are shown in Table 5.

germination
Way Germination temperature Germination time (hr) One 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 Immersion +
Oxygen supply 20 × × × × × × × × × × × × × × × × × × × × × × × × × × × × × × × × 25 × × × × × × × × × × × × × × × × × × × × × × × × × × × × × × × × 30 × × × × × × × × × × × × × × × × × × × × × × × × × × × × × × × × 35 × × × × × × × × × × × × × × × × × × × × × × × × × × × × × o o o Immersion 20 × × × × × × × × × × × × × × × × × o o o o o o o o o o o o o o o 25 × × × × × × × × × × × o o o o o o o o o o o o o o o o o o o o o 30 × × × × × o o o o o o o o o o o o o o o o o o o o o o o o o o o 35 × × × × o o o o o o o o o o o o o o o o o o o o o o o o o o o o

As can be seen from Table 5, odor occurred after germination 30 hours at germination temperature 35 in case of immersion + oxygen supply method, and odor did not occur at germination temperature 20, 25 and 30, while odor at total germination temperature in immersion method. The off-flavor occurrence time was 18, 12, 6 and 5 hours at germination temperatures of 20, 25, 30 and 35, respectively.

Example 3: Establishment of Optimal Germination Conditions and Mass Production Technology

According to the results of Example 2, the present invention established the optimal germination conditions for the production of germinated brown rice. Optimal germination conditions established in the present invention is immersion and oxygen germination + air exposure germination method, specifically immersion and oxygen germination is adjusted to the temperature of the immersion water to 20-30, immersed washed brown rice in immersion water and oxygen Supplying continuously or intermittently, the soaking time was in the range of 5-7 hours. Thereafter, germination is carried out by air exposure method. Specifically, after 5-7 hours of immersion, the germinated water is completely discharged, and the germination proceeds while leaving the rice outside for about 10-13 hours. As the water content increases to more than 30% during immersion, germination is possible without further water supply (Hong-Sik Lim, Master's Thesis, Dept. of Culinary Management, Sejong University, 2008). Can be supplied to promote germination.

The temperature of the immersion water was 20-30. If the temperature is low, the rate of water absorption is delayed, the germination rate and germination size are low, and if the temperature is high, the opposite tendency is shown (FIGS. 2 to 4 and Table 1), but a large amount of energy is required to increase the temperature. 30 was set.

In addition, the initial moisture content of brown rice is in the range of about 14-16%, and gradually increases during immersion to about 30-35% in saturation, in which germination is actively performed. Therefore, the immersion time was established to 5-7 hours in consideration of the water content increase range.

Germination of brown rice by immersion and mixed with oxygen and air exposure germination can minimize the growth of bacteria. When immersed in brown rice germination so that the bacteria propagate greatly (Fig. 1) can be minimized when the germination in the air exposure method after immersion for a suitable time.

In addition, by greatly reducing the immersion time to 5-7 hours, it was possible to minimize the use of immersion water. In general, when immersed while immersed in brown rice, immersion water must be continuously replenished due to the occurrence of bacteria or odor, so the use of immersion water increases as the immersion time increases.

To promote germination of brown rice, oxygen is required in addition to water, and a separate power device is needed to supply oxygen to water, so if the oxygen supply is excessively designed, the facility cost and energy required for the device will increase. When oxygen supply is insufficient, the germination rate is lowered, so proper design of oxygen supply is required. In addition, the brown rice immersed in water is not only deposited to a certain thickness, but also the brown rice has a spherical percentage of about 60% and the porosity is maintained at about 30% or less when deposited. In order to supply oxygen uniformly, proper design of oxygen particle size is required.

Therefore, microbubbles that supply 0.005 mm oxygen bubbles are used as oxygen supply devices in consideration of the pores of brown rice deposited, and the proper oxygen supply amount is 2.0-3.0 mg / L in the range of dissolved oxygen increase based on tap water. (Table 3). By supplying oxygen by microbubble, it is possible to supply oxygen uniformly, and the residence time of oxygen in water is long, resulting in promoting germination, and considering the characteristics of microbubble, some sterilization effect can be expected.

As a result of measuring the germination characteristics according to dissolved oxygen increase and germination time at water temperature 25 and initial dissolved oxygen concentration of 6.0 mg / L in brown rice (initial water content 15.8%, germination rate 97%), dissolved oxygen increase was 2.0 mg / L The effect was higher in water content, germination rate, and shoot length than above, and greater than 3.0 mg / L could be expected, but it was judged to be inefficient considering the size of oxygen supply device.

division Hours (hr) Dissolved oxygen increase (mg / L) 1.3
(Dissolved oxygen amount 7.3 mg / L) 2.0
(Dissolved oxygen amount 8.0 mg / L) 2.3
(Dissolved oxygen amount 8.3 mg / L) 2.7
(Dissolved oxygen amount 8.7 mg / L) Water content
(%) 6 ^** 28.5 ± 0.2 ^b 29.3 ± 0.3 ^a 29.6 ± 0.1 ^a 29.5 ± 0.1 ^a 12 ^** 30.9 ± 0.0 ^b 31.4 ± 0.1 ^a 31.4 ± 0.1 ^a 31.4 ± 0.1 ^a 24 ^** 31.8 ± 0.0 ^b 32.5 ± 0.0 ^a 32.3 ± 0.2 ^a 32.4 ± 0.2 ^a Germination rate
(%) 6 ^*** 32.7 ± 1.2 ^c 54.7 ± 1.2 ^b 56.7 ± 5.0 ^ab 62.7 ± 4.2 ^a 12 ^** 64.7 ± 9.5 ^b 82.7 ± 4.6 ^a 86.0 ± 3.5 ^a 88.7 ± 3.1 ^a 24 95.3 ± 6.4 95.3 ± 1.2 96.7 ± 1.2 98.0 ± 2.0 Shoot length
(mm) 6 0.34 ± 0.0 0.31 ± 0.1 0.29 ± 0.0 0.32 ± 0.1 12 0.38 ± 0.1 0.28 ± 0.1 0.31 ± 0.1 0.40 ± 0.1 24 ^* 0.70 ± 0.1 ^b 0.79 ± 0.1 ^ab 0.83 ± 0.1 ^ab 0.93 ± 0.1 ^a

Note 1. ^{*, **, ***} : p = 0.05, 0.01, 0.001 significant difference

^Abc : the same alphabet in the row is the same level

Detailed implementation of germinated brown rice production process such as quality inspection-washing-germination-sterilization-drying for enlarging the germinated brown rice production method of the present invention was envisioned to enable automated and continuous type.

The main manufacturing process of germinated brown rice in Korea consisted of 9 processes: preparation of raw brown rice, germination tank injection, washing, dipping germination, washing, dehydration and tray filling, drying, moisture content measurement, and packing shipment. Emissions, dehydration, tray filling, and tray discharge are all dependent on manual labor, which may vary depending on the manufacturer.However, the cost of manufacturing 1 kg of germinated brown rice in the current manual manufacturing process is about 700 won. As it accounts for about 18.9% of 3,700 won / kg, continuous automation is required.

The main process composition of germinated brown rice production is input-washing-germination (immersion + air exposure) -sterilization-dehydration-drying process.After adding brown rice, it is washed to remove foreign substances and then transferred to germination process. After the water temperature is adjusted so that the brown rice is sufficiently immersed, the tap water with the dissolved oxygen concentration is maintained with a micro bubble of micro bubble level, and then the water temperature and dissolved oxygen concentration are maintained while partially immersing the immersion water. The process was designed to minimize dissolved oxygen, odor, and microbial growth by maintaining fresh oxygen and maintaining dissolved oxygen concentration.

In order to minimize the elution of water-soluble GABA, after the completion of the first germination, only the immersion water except the germinated brown rice is discharged completely to the lower part. The process was configured to germinate by secondary atmospheric exposure while circulating high concentration air.

When the second germination process by air exposure is completed, the germination tank is sealed and microorganisms remaining on the surface of germinated brown rice are supplied by supplying high-temperature and high-pressure steam at the lower part of germination tank for 1-4 minutes to reach sterilization temperature. The process was configured to sterilize.

After sterilization, germinated brown rice is discharged to the lower part, and germinated brown rice with high moisture is considered to have a limit in natural discharge, and when grain occurs after natural discharge, water and germinated brown rice are discharged together through the water supply nozzle installed at the top. The process was configured as possible.

After the germinated brown rice was discharged, the dehydration process was configured to improve the fluidity and drying efficiency by removing residual water remaining on the surface. In the dehydration process, germinated brown rice was firstly removed with surface air by using a blower at room temperature, and secondly by increasing air at room temperature by about 5 to remove surface water.

The germinated brown rice, which has a water content of about 30% with surface water removed, has been dried so that it is dried to 15% or less, which is required for distribution or milling.For drying, the bulk dryer currently used in the germinated brown rice manufacturing facility does not generate Excessively high, the manual operation is inevitable when filling the tray, and this is excluded, and the circulation dryer, which is most used in grain dryers in Korea, is applied. In the case of bulk dryers, quality damage can be minimized when drying at less than 30 degrees.

The general treatment process after the drying process of germinated brown rice was configured to be arbitrarily adjusted according to the condition of RPC in which germinated brown rice was installed.

Having described the specific part of the present invention in detail, it is apparent to those skilled in the art that such a specific technology is only a preferred embodiment, and the scope of the present invention is not limited thereto. Therefore, the substantial scope of the present invention will be defined by the appended claims and equivalents thereof.

Claims (9)

(A) the first germination step of immersing brown rice for 5-7 hours while supplying oxygen using a micro bubble of 5 ㎛ in immersion water of 20-30 ℃;
(b) draining the immersion water;
(c) secondary germination step of exposing brown rice to outdoor air for 7-12 hours; And
(d) obtaining a germinated brown rice comprising the steps of obtaining germinated brown rice,
The immersion water is a method of producing germinated brown rice, the amount of dissolved oxygen increase is 2.0 to 3.0 mg / L.
delete delete The method of claim 1, wherein the supply of oxygen in step (a) is carried out continuously or discontinuously.
delete The method of claim 1, wherein the result of step (b) has a water content of 30 to 40% by weight.
The method of claim 1, wherein the germination induction of step (c) is carried out at 15 to 25 ℃.
delete The method of claim 1, further comprising the step (cd) of sterilizing the product of step (c) between said steps (c) and (d).

Images