KR102080843B1 - Lactic acid bacteria fermentation product comprising soybean and rice germ and preparation method thereof - Google Patents

Abstract

The present invention relates to a lactic acid bacteria fermented product (yogurt) including soybeans and rice embryos and a method for preparing the same, and specifically, a method for producing a lactic acid bacteria fermented product comprising fermenting a mixture including rice, soybean and rice embryos, rice It relates to a lactic acid bacteria fermentation, including soybean and rice germ, and a food composition comprising the lactic acid bacteria fermentation. Since the lactic acid bacteria fermentation product including soybean and rice germ according to the present invention has excellent quality characteristics, sensory properties and functionality, it can be actively used in the production of yogurt containing only cereals and dairy products without dairy products.

Description

Lactic acid bacteria fermentation product comprising soybean and rice germ and preparation method

The present invention relates to a lactic acid bacteria fermented product (yogurt) including soybeans and rice embryos and a method for preparing the same, and specifically, a method for producing a lactic acid bacteria fermented product comprising fermenting a mixture including rice, soybean and rice embryos, rice It relates to a lactic acid bacteria fermentation, including soybean and rice germ, and a food composition comprising the lactic acid bacteria fermentation.

Common yogurt is a kind of fermented milk, and is prepared by inoculating and fermenting lactic acid bacteria in milk. Fermented milk consumption is estimated at 573 thousand tonnes in 2013 from 52,000 thousand tonnes in 2013, as it is known that lactic acid bacteria contained in yogurt can make various vitamin B in the intestine and suppress the harmful bacteria that produce toxins in the intestine. The consumption is growing rapidly, with an increase of about 26% over three years.

Accordingly, the research on the production of yogurt using milk has been innumerable and the production technology is well established. To date, many yogurt-related patents have been published or registered in Korea. Republic of Korea Patent Publication No. 10-1754233 relates to a composition for preparing yogurt that has a curd formation of yogurt firmly and has a body fat improvement effect, Republic of Korea Patent Publication No. 10-2016-0082305 relates to a method for producing a yogurt with improved viscosity will be. However, research on the production of yogurt using grains is very limited, and the yogurt containing milk as a main ingredient is mostly occupied in the lactic acid bacteria fermented food market.

In this regard, when the yogurt is manufactured using rice, there is a problem that the rice and milk are not fully luxury and the rice and the milk feel heterogeneous. In addition, the recent increase in interest in vegetarians, the number of strict vegetarians who do not eat meat, milk, eggs, etc. is increasing, consisting of only grains, the development of yogurt has been required to increase the taste as well as functionality.

Under these backgrounds, the present inventors have diligently researched to prepare yogurt containing no dairy products and only cereals as main ingredients. As a result, when using rice embryos and soybeans, fermentation of yogurt can be carried out without dairy products. Confirmed that the taste and antioxidant capacity are increased, the present invention was completed.

One object of the present invention comprises the steps of (a) mixing rice and water to prepare a rice paste, mixing rice germ and water to produce rice germ oil, and mixing soy and water to produce soy milk; (b) mixing the rice paste, rice germ oil and soy milk to prepare a mixture; And (c) fermenting the mixture using lactic acid bacteria, to provide a method for producing a lactic acid bacteria fermentation product comprising soybean and rice germ.

It is another object of the present invention to provide a lactic acid bacteria fermentation product comprising rice, soybean and rice germ.

Another object of the present invention is to provide a food composition comprising the lactic acid bacteria fermentation.

In order to achieve the above object, one embodiment of the present invention is (a) mixing rice and water to prepare a rice paste, rice germ and water to mix to produce rice germ oil, soybean and water to mix soy milk Preparing a; (b) mixing the rice paste, rice germ oil and soy milk to prepare a mixture; And (c) provides a method for producing a lactic acid bacteria fermentation comprising soybean and rice germ, comprising the step of fermenting the mixture using lactic acid bacteria.

As used herein, the term "rice" refers to white rice which has been refined by milling rice. For the purposes of the present invention, the rice may be completely removed from the embryo and rice bran layer through the milling. Varieties of the rice is not particularly limited thereto, but may be Samgwang, Hana powder, Haiami, Cheongdang, Dodam, Goami No. 2, Goami No. 4, Hong Jinju, Red Jinju, Choeun black rice, Suwon 542, Miryang 317.

As used herein, the term “rice germ” means an embryo of rice. For the purposes of the present invention, the rice embryo may be separated from rice through milling.

The term "bean" is also referred to as soybean, varieties of soybean may be, but not limited to, a great chan.

As used herein, the term "lactic acid bacteria fermentation product" refers to a substance fermented using lactic acid bacteria (lactic acid bacteria), and may be used in combination with "yoghurt" in the present invention. In addition, for the purposes of the present invention, the yogurt may be one containing no dairy. The dairy product as a whole through the food made by processing the milk of the livestock, milk, butter, cheese, condensed milk, powdered milk, etc. belong to this, in the present invention is characterized in the production of yogurt without dairy products containing milk.

In the present invention, yogurt prepared using soybeans and rice embryos without using dairy products has higher quality characteristics such as viscosity and protease content, sensory characteristics such as taste and flavor, and antioxidant activity than yogurt prepared using milk. It was confirmed that the functionality, such as excellent. That is, the present invention solves the conventional problem that the fermentation by lactic acid bacteria was not properly performed when fermentation using only cereals could not produce fermentation products such as yogurt.

The step (a) includes a step of obtaining rice paste by mixing rice and water, wherein the mixing ratio of rice and water maximizes the quality characteristics and sensory characteristics of yogurt, and is suitable to a degree that does not inhibit fermentation by lactic acid bacteria. Do. At this time, the "rice paste" refers to a mixture of rice and water, it may mean that the mixture is ground.

Specifically, the rice paste may be prepared by mixing 5 to 35% (w / w) of rice and 65 to 95% (w / w) of water, more specifically 5 to 20% (w / w) Of rice and 80 to 95% (w / w) of water can be prepared, most specifically 10 to 15% (w / w) of rice and 85 to 90% (w / w) of water mixed It may be prepared by, but is not limited thereto. When preparing the rice paste in a mixing ratio outside the above range, there is a problem that the quality and palatability of the yogurt is lowered.

In addition, the step (a), comprising the step of mixing the rice germ and water to obtain rice germ oil, the mixing ratio of the rice germ and water to maximize the quality characteristics and sensory characteristics of yogurt, inhibit the fermentation by lactic acid bacteria It is appropriate not to do it. In this case, the "rice germ oil" may refer to a mixture of rice germ and water, and may mean that the mixture is ground or the mixture is ground and filtered.

Specifically, the rice germ oil may be prepared by mixing 5 to 15% (w / w) rice germ and 85 to 95% (w / w) water, more specifically 8 to 12% (w / w) can be prepared by mixing rice germ and 88 to 92% (w / w) of water, but is not limited thereto. When manufacturing rice germ oil in a mixing ratio outside the above range, there is a problem that the quality and palatability of yogurt is reduced.

In addition, step (a) may include a step of obtaining soy milk by mixing soybean and water. The "soy milk" refers to a liquid soybean product, that is, a water extract of soybean, in the present invention can be prepared by mixing soybean and water without other additives, can be used in combination with "soybean water". Mixing ratio of the soybean and water is appropriate to maximize the quality and sensory properties of yogurt, and does not inhibit fermentation by lactic acid bacteria.

Specifically, the soy milk may be prepared by mixing soaked soybean and water, and may be prepared by mixing 5 to 15% (w / w) of soaked soybean and 85 to 95% (w / w) of water. And, more specifically, it can be prepared by mixing 8 to 12% (w / w) of soaked soybean and 88 to 92% (w / w) of water, but is not limited thereto. When the soy milk is produced in a mixing ratio outside the above range, there is a problem that the quality and palatability of the yogurt is lowered.

The step (b) is a step of obtaining a mixture by mixing the rice paste, rice germ oil and soy milk obtained in the step (a), the mixing ratio of the rice paste, rice germ oil and soy milk is the quality characteristics and sensuality of yogurt It is appropriate to maximize the characteristics and not inhibit fermentation by lactic acid bacteria.

Specifically, the mixture may be prepared by mixing the rice paste, rice germ oil and soy milk in a volume ratio of 2: 1: 1. In one embodiment of the present invention, yogurt was first prepared by mixing rice paste and rice germ oil in the same volume ratio (Preparation Example 1), and then yogurt was prepared by replacing half of the rice germ oil with soy milk (Preparation Example 2 ).

The step (c) is a step of fermenting the mixture of rice paste, rice germ oil and soy milk obtained in the step (b) using lactic acid bacteria.

For the purposes of the present invention, in order to enhance fermentation efficiency, the mixture may be fermented by including 2 to 6% (w / v) of sugar, specifically 3% (w / v) of sugar to ferment It may be, but is not limited thereto. When sugar is added at a mixing ratio other than the above range, there is a problem that the quality and palatability of yogurt are lowered.

In addition, the lactic acid bacteria may be inoculated into the mixture at 0.05 to 0.15% (v / v), specifically 0.07 to 0.13% (v / v), most specifically 0.1% (v / v), but can be fermented. This is not so limited.

In the present invention, the lactic acid bacteria may be Lactobacillus ( Lactobacillus ), specifically, the lactobacillus may be Lactobacillus plantarum ( Lactobacillus plantarum ). An example of the Lactobacillus plantarum may be the Lactobacillus plantarum JSA22, ie, the accession number KACC91973P described in Korean Patent Publication No. 10-1634270. The strain is a lactic acid bacterium isolated and selected from traditional enteric, characterized by excellent antimicrobial activity, artificial digestibility and adhesion.

The preparation method of the present invention may further comprise the step of sterilizing and homogenizing the mixture before step (c).

Specifically, the step is to sterilize the mixture of the rice paste and rice germ oil obtained in the step (b), to prevent the desired fermentation is not progressed by other bacteria.

More specifically, the sterilization may be carried out at 90 to 110 ° C, more specifically at 95 to 105 ° C, most specifically at 100 ° C, and also for 50 to 70 minutes, specifically 55 to 65 minutes, most specifically 60 minutes It may be carried out, but is not limited thereto so long as sterilization can be performed. The sterilization may be performed by a method known in the art, and specifically, may be performed by a method such as dry heat sterilization and autoclaving, but is not limited thereto.

In addition, the step is to homogenize the mixture of the rice paste and rice germ oil obtained in the step (b), to enhance the efficiency of the fermentation. Homogenization results in an increase in the surface area of the particles, a uniform viscosity, a smooth texture and a stable tissue.

More specifically, the homogenization can be carried out at 20 to 40 ° C., more specifically at 25 to 35 ° C., most specifically at 30 ° C., and also for 35 to 45 hours, specifically 37 to 43 hours, most specifically 40 hours. It may be performed, but is not limited thereto. The homogenization may be performed by a method known in the art, and specifically, may be performed using a high speed homogenization, a high pressure homogenizer, a colloid mill, an ultrasonic wave, or the like, but is not limited thereto.

For the purposes of the present invention, the method for producing yogurt containing the rice germ is characterized in that it does not use dairy products. That is, in the past, dairy products were used to carry out fermentation by lactic acid bacteria, but in the present invention, rice embryos and beans are used instead of dairy products.

In addition, yogurt comprising soybeans and rice germ according to the present invention may be an increase in taste and antioxidant capacity, compared to not containing them.

In a specific embodiment of the present invention, first, it was confirmed that yogurt prepared using rice germ did not include it, or the quality and sensory properties were significantly superior to yogurt prepared using milk (Tables 2 and 3). . In addition, it was further confirmed that the yoghurt prepared using soybeans in addition to the rice embryos was remarkably superior in quality, sensory and functional properties according to the synergistic effect of soybeans and rice embryos (Tables 4 to 9).

This, the production method of the present invention for producing lactic acid bacteria fermented products using rice embryos can be produced lactic acid bacteria fermented products to increase the functionality and quality as well as taste without the use of milk, and soybean and rice embryos appropriately It is suggested that this effect is increased when used in combination.

Another aspect of the present invention provides a lactic acid bacteria fermentation product comprising rice, soybean and rice germ.

At this time, the terms "rice", "beans", "rice germ" and "lactic acid bacteria fermentation product (yogurt)" is as described above.

The lactic acid bacteria fermented product manufactured using the soybean and rice germ of the present invention is characterized in that it does not use dairy products, and its quality characteristics, taste, and flavor, such as viscosity and protease content, are higher than those produced by using dairy products. It has excellent functionality such as sensory properties and antioxidant activity.

Specifically, the lactic acid bacteria fermented product may be prepared by the method of manufacturing yogurt containing the rice embryo according to the present invention, rice, soybean and rice germ; Or as long as it includes rice paste, rice germ oil and soy milk.

Another aspect of the invention provides a food composition comprising the lactic acid bacteria fermentation.

At this time, the description of the term "lactic acid bacteria fermented product (yogurt)" is as described above.

As used herein, the term “food” includes all foods in a common sense such as snacks, confectionery, bread, pizza, ramen, other noodles, rice, instant rice, ice cream, dairy products, and health foods. As long as the fermented product may be included, it is not limited thereto.

Since the lactic acid bacteria fermentation product including soybean and rice germ according to the present invention has excellent quality characteristics, sensory properties and functionality, it can be actively used in the production of yogurt containing only cereals and dairy products without dairy products.

1 is a schematic view showing a manufacturing process of a yogurt including a rice germ according to Preparation Example 1 of the present invention.
Figure 2 is a schematic diagram showing a manufacturing process of yogurt containing soybean and rice germ according to Preparation Example 2 of the present invention.
Figure 3 is a view showing the total change in the manufacturing process of yogurt according to the present invention (rice, rice + rice germ, rice + soybean + rice embryo).
Figure 4 is a diagram showing the pH change in the manufacturing process of the yogurt according to the present invention (rice, rice + rice embryo, rice + soybean + rice embryo).
Figure 5 is a view showing the lactic acid bacteria change in the manufacturing process of yogurt according to the present invention (rice, rice + rice embryo, rice + soybean + rice embryo).

Hereinafter, the present invention will be described in more detail with reference to the following examples. These examples are only intended to illustrate the invention and are not to be construed as limiting the scope of the invention by these examples.

Preparation Example 1 Preparation of Yogurt Containing Rice Germ

In the following manner, yogurt containing rice and rice germ were prepared.

First, the selected rice was pulverized by a test mill, and then rice flour passed through using a 50 mesh sieve was used. The rice flour and water were mixed at a weight ratio of 1: 9 to 3: 7, and ground to prepare rice paste.

In addition, rice germ and water were mixed at a weight ratio of 1:10, and then pulverized and co-filtered with cheese cloth to prepare rice germ oil.

Thereafter, the mixture of rice paste and rice germ oil was mixed at the same volume ratio to prepare a mixture of rice paste and rice germ oil, and 3% (w / v) of sugar was added to the mixture, followed by sterilization (luxury, autoclaving, 100). C, 60 minutes). After cooling to room temperature, and after homogenizing, lactic acid bacteria (Lactobacillus plantarum JSA22; Accession No. KACC91973P) was inoculated at a constant concentration (0.1% (v / v), OD (600 nm)), and 40 at 30 ° C. After fermentation for a time to prepare a rice yogurt containing rice and rice germ.

At this time, the manufacturing process of the rice yogurt is shown in Figure 1, the types of rice varieties used in the present invention are listed in Table 1 below.

kind Characteristic kind Characteristic Samkwang For rice and rice Dodam White Rice, Resistance Starch Clean For rice and rice Goami 2 White Rice, Resistance Starch Haiami White rice, high amino acid Goami 4 White Rice, Inorganic Nutrient Powder White rice, rice flour only Hong Jinju Colored and red rice Suwon542 White rice, rice flour only Red pearl Colored and red rice Miryang317 White rice, rice flour only Black rice Colored rice, black rice

Example 1 Identification of Characteristics of Yogurt Including Rice Embryos

Example 1-1: Checking Quality Characteristics

In order to confirm the characteristics of the yogurt prepared in Preparation Example 1, the rice germ, its quality characteristics were confirmed.

On the other hand, the rice embryo of the present invention is a fermentation aid, that is, as a protein source of lactic acid bacteria, used for the purpose of increasing the fermentation efficiency of yogurt, yogurt containing milk used as fermentation aids in the art of Preparation Example 1 Prepared according to the method, it was used as a control.

Specifically, the viscosity, pH, total acidity, lactic acid bacteria count (LAB), amylase and protease of yogurt were confirmed, and the results are shown in Table 2 below. Viscosity measurement was performed after the fermentation was completed, the sample was collected and stored at 5 ° C. for 24 hours, and then stabilized at 20 rpm for 1 minute using a viscometer (LVDV-II + Pro, Brookfield Engineering Lab. Inc., Middleboro, USA). Measured. At this time, the spindle of the viscometer was 61 for the rice and rice + rice embryo group, 63 for the rice + milk group. The pH of the sample was measured using a pH meter, and the sugar content was measured by a sugar meter (Atago Co., Japan). The total acidity was measured by adding 0.1 N NaOH (F = 1.000) solution to 10 mL of the sample, measuring the volume (mL) of NaOH consumed until pH 8.2, and converting it to lactic acid content. The number of lactic acid bacteria was measured by diluting the sample in saline solution, and incubating for 48 hours at 37 ° C. with lactic acid bacteria selective medium (MRS agar, Difco, New Jersey, USA).

Raw material Viscosity
(cP) pH Total acidity
(Lactic acid,%) LAB
(log CFU / mL) Protease
(unit / g sample) rice 111 3.59 ± 0.02 0.19 ± 0.04 8.08 ± 0.05 - Rice + Milk 2759 3.71 ± 0.02 0.72 ± 0.06 9.12 ± 0.07 - Rice + Rice Germ 162.6 3.69 ± 0.03 0.69 ± 0.04 9.12 ± 0.08 89.67 ± 3.62

As a result, as shown in Table 2, when using the rice embryo as a fermentation aid, it was confirmed that the protease content is higher than using milk.

Through the results, it was found that yogurt containing rice germ has a high protease content, and thus can be usefully used as a food composition having excellent quality to help digestion.

Example 1-2: Checking Sensory Characteristics

In order to confirm the properties of the yogurt prepared in Preparation Example 1, including the rice germ, its sensory properties were confirmed.

Specifically, the taste, aroma, texture and overall acceptability of the yogurt were confirmed, and the results are shown in Table 3 below. Sensory test is to keep the fermented rice yogurt refrigerated, and to know how to perform the sensory test for 15 researchers from the National Institute of Food Science and Technology, rinse the mouth with water before and after the test, and taste, flavor, texture and preference Nine stages of evaluation were given, with a minimum of 1 and a maximum of 9 stars.

Raw material flavor incense Organization Overall rice 5.154 ± 2.54 ^bc 5.357 ± 1.91 ^a 4.786 ± 2.08 ^NS 5.214 ± 2.04 ^b Rice + Milk 4.231 ± 2.05 ^c 2.929 ± 1.49 ^b 5.587 ± 2.03 3.667 ± 2.02 ^c Rice + Rice Germ 5.917 ± 1.16 ^ab 5.857 ± 1.51 ^a 5.214 ± 1.53 5.714 ± 1.20 ^ab

As a result, as shown in Table 3, when using the rice embryo as a fermentation aid, it was confirmed that the taste, aroma, texture and overall preference is excellent compared to not using it or using milk.

Through the above results, it was found that the yogurt containing rice germ may be usefully used as a food composition having high preference since it has excellent taste, aroma, texture, and overall sensory preference.

Production Example  2: Rice germ  And yogurt comprising soybeans

It was confirmed through the Preparation Example 1 and Example 1 that the yogurt prepared using the rice germ as a fermentation aid is excellent in quality and sensory properties, and furthermore, by replacing half of the amount of rice embryo with soybeans When included, it was intended to determine whether it shows more excellent efficacy. At this time, the rice was used Samgwang varieties.

Specifically, in order to prepare soybeans (soymilk) for yogurt preparation, soaked with soybeans (Glycine max, varieties) selected for 20 hours at 20 ~ 25 ℃, soaked soybeans and water in a 1: 9 weight ratio The mixture was hydrolyzed, ground for 1 minute (Shinil, SFM555SP), filtered through a cheese cloth, and used as soy milk for yogurt.

Thereafter, 500 mL of a rice paste prepared by mixing rice flour and water in a 1: 7 weight ratio, 250 mL of the rice germ oil, and 250 mL of the soy milk were mixed to prepare a mixture, and a rice yoghurt was prepared similarly to Preparation Example 1. Prepared. Briefly, 15 minutes autoclaving at 121 ℃ was gelatinized, inoculated with lactic acid bacteria and fermented for 30 hours at 30 ℃ to prepare a rice yogurt containing rice, rice germ and soybean.

At this time, the manufacturing process of the rice yogurt is shown in FIG.

Example 2: Characterization of yogurt containing rice germ and soybean

Example 2-1: Checking quality characteristics

Using the same method as in Example 1-1, the quality characteristics of the yogurt prepared using rice alone, rice + rice germ, and rice + soybean + rice germ were confirmed. Specifically, changes in total acid, pH and total lactic acid bacteria were confirmed, and viscosity, sugar and protease were confirmed. At this time, the viscometer used RVDV-II + rather than LVDV-II +, and the spindle was 5.

Raw material Viscosity
(cP) Sugar content
(° Brix,%) Protease
(unit / g sample) rice 3960 14.23 ± 0.12 39.10 ± 6.19 Rice + Rice Germ 17600 15.67 ± 0.12 295.36 ± 11.38 Rice + Soybean + Rice Germ 17360 16.53 ± 0.06 290.49 ± 7.39

pH 0h 7h 13h 22h 30h rice 6.934 7.660 5.810 5.122 4.639 Rice + Rice Germ 6.459 6.203 5.089 4.726 4.367 Rice + Soybean + Rice Germ 6.514 6.203 4.771 4.512 4.270

Total acidity
(Lactic acid,%) 0h 7h 13h 22h 30h rice 0.022 0.051 0.066 0.106 0.105 Rice + Rice Germ 0.144 0.166 0.297 0.411 0.467 Rice + Soybean + Rice Germ 0.123 0.190 0.336 0.390 0.448

LAB
(log CFU / mL) 0h 7h 13h 22h 30h rice 6.691 7.052 7.996 8.030 8.063 Rice + Rice Germ 6.211 7.352 8.628 8.734 8.675 Rice + Soybean + Rice Germ 6.131 7.628 8.784 8.877 8.810

As a result, as shown in Tables 4 to 7 and FIGS. 3 to 5, compared with the case of using only rice embryos as a fermentation aid, it was confirmed that there is no difference when using beans and rice embryos at the same time, fermentation It was confirmed that the viscosity and the total acidity were increased and the protease content was higher as compared with the yogurt prepared using only rice without using the adjuvant. Through this, it was confirmed that excellent quality characteristics can be maintained even when using soybean as a fermentation aid.

Example 2-2: Checking sensory characteristics

In order to confirm the properties of the yogurt prepared in Preparation Example 2, including soybean and rice germ, its sensory properties were confirmed.

Specifically, the taste, flavor, texture and overall acceptability of the yogurt were confirmed, and the results are shown in Table 8 below. Sensory test is to keep the fermented rice yogurt refrigerated, and to learn how to perform sensory test for 20 researchers from the National Institute of Food Science and Technology, rinse your mouth with water before and after the test. Nine stages of evaluation were given, with a minimum of 1 and a maximum of 9 stars.

Raw material flavor incense Organization General symbol rice 5.14 ± 1.56 5.00 ± 1.66 4.71 ± 1.68 5.21 ± 1.58 Rice + Milk 5.36 ± 1.60 5.00 ± 1.71 5.43 ± 1.55 5.29 ± 1.38 Rice + Rice Germ 5.21 ± 1.93 4.71 ± 1.98 5.29 ± 1.73 5.50 ± 1.91 Rice + Soybean + Rice Germ 6.43 ± 1.40 5.07 ± 1.73 5.86 ± 1.56 6.79 ± 1.25

As a result, as shown in Table 8, in the case of using soybean and rice germ as a fermentation aid, it does not include this, compared to using milk or using only rice germ, in all items such as taste, aroma, texture Excellent, especially in terms of overall preference was confirmed.

Through the above results, it can be seen that yogurt containing soybean and rice germ can be usefully used as a food composition with high preference.

Example 2-3 Functional Verification

In order to confirm the properties of the yogurt prepared in Preparation Example 2, including soybean and rice germ, its functionality was confirmed.

Specifically, the antioxidant capacity of the yogurt was confirmed. Antioxidant activity of rice yogurt is characterized by radicals of DPPH (1,1-diphenyl-2-picrylhydrazyl, Sigma-Aldrich) and ABTS (2,2'-azino-bis-3-ethylbenzo-thiazoline-6-sulfonic acid, Sigma-Aldrich) It was confirmed by measuring scavenging activity. DPPH radical scavenging activity was measured by adding 0.2 mL of the sample to 0.8 mL of 0.2 mM DPPH solution (dissolved in 99.9% ethanol) and measuring the absorbance decrease after exactly 30 minutes at 520 nm. ABTS radical scavenging activity was obtained by leaving the ABTS cation to form ABTS cation by leaving ABTS 7.4 mM and potassium persulphate 2.6 mM in the dark for one day, and then using the molar extinction coefficient (ε = 3.6 × 10 ⁴ M ^-1 cm ^- using ¹⁾ was diluted with ethanol. 50 μl of the extract was added to 1 mL of diluted ABTS solution, and the change in absorbance was measured after exactly 30 minutes. DPPH and ABTS radical scavenging activity were expressed in mg TE (Trolox equivalent antioxidant capacity) per 100 g of sample.

As a positive control, commercially available milk yogurt, mechinnikov, was used.

Raw material DPPH
(mg TE / 100g sample) ABTS
(mg TE / 100g sample) Positive control 6.095 ± 0.800 13.982 ± 0.853 rice 5.496 ± 0.524 8.637 ± 0.660 Rice + Milk 5.796 ± 0.531 16.799 ± 0.829 Rice + Soybean + Rice Germ 14.113 ± 0.517 26.224 ± 0.673

As a result, as shown in Table 9, it was confirmed that the use of soybean and rice germ as a fermentation aid, DPPH and ABTS activity is significantly superior to yogurt that does not contain or fermented with milk.

Through the above results, it can be seen that yogurt containing soybean and rice germ can be usefully used as a functional food because of its excellent antioxidant activity.

In summary, yogurt prepared using rice germ has excellent quality and sensory properties, and in addition, yogurt prepared by combining soybean and rice germ is more synergistic in terms of quality, sensory and functionality. Since the effect is exerted and excellent, it can be seen that it is preferable to use a combination of soybean and rice germ in the production of yogurt.

From the above description, those skilled in the art will understand that the present invention can be implemented in other specific forms without changing the technical spirit or essential features. In this regard, it should be understood that the embodiments described above are exemplary in all respects and not limiting. The scope of the present invention should be construed that all changes or modifications derived from the meaning and scope of the following claims and equivalent concepts rather than the detailed description are included in the scope of the present invention.

Claims (14)

(a) rice paste is prepared by mixing 10-15% (w / w) white rice and 85-90% (w / w) water, and 5-15% (w / w) rice germ and 85 to Rice germ oil is prepared by mixing 95% (w / w) water, and soymilk is prepared by mixing 5-15% (w / w) soaked soybean and 85-95% (w / w) water. Making;
(b) mixing the rice paste, rice germ oil and soy milk in a volume ratio of 2: 1: 1 to prepare a mixture; And
(C) a method for producing a lactic acid bacteria fermentation comprising soybean and rice germ, comprising the step of fermenting the mixture using lactic acid bacteria.
delete delete delete delete The method of claim 1, wherein the lactic acid bacteria of step (c) is inoculated at 0.05 to 0.15% (v / v).
The method according to claim 1, wherein the lactic acid bacteria of step (c) is Lactobacillus.
The method of claim 7, wherein the Lactobacillus is Lactobacillus plantarum.
The method of claim 1, wherein the method further comprises sterilizing and homogenizing the mixture prior to step (c).
The method according to claim 1, wherein the manufacturing method does not use dairy products.
The method according to claim 1, wherein the lactic acid bacteria fermentation product containing soybean and rice germ is enhanced in taste and antioxidant activity, as compared with no soybean and rice germ.
delete A lactic acid bacteria fermented product prepared by the method of any one of claims 1 and 6 to 11.
A food composition comprising the lactic acid bacteria fermentation of claim 13.

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