KR102223710B1 - Fermented rice including cudrania and producing process thereof - Google Patents

Abstract

The present invention relates to a method for producing fermented enzyme rice with Cudrania fermented rice having an effect on treating diabetes and hypertension, (a) preparing a raw material to extract the concentrate from Cudrania tree, (b) processing the collected Cudrania raw material , (c) extracting Cudrania liquid from the processed Cudrania raw materials, (d) mixing the extracted Cudrania liquid with water for cooking to prepare godubap, (e) fermenting by mixing a fermenting agent with the prepared godubap It characterized in that it comprises a step, (f) drying the fermented rice, and, (g) forming the dried fermented rice.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention Fermented rice with cudrania and a method for producing the same, which is effective in treating diabetes and hypertension TECHNICAL FIELD

The present invention relates to a kkujippong fermented enzyme rice having an effect on the treatment of diabetes and hypertension and a method for producing the same.

Rice, which is used as a staple food, contains most of the nutrients in the eye and the inner shell, so brown rice with the inner and outer skin is good for nutrition, but the fiber in the inner shell makes it coarse to eat and has a bad appearance, and the fiber is poor in digestion. There is a problem, rice, excluding brown rice, is cut off when the eye and inner shell of the rice is polished, and is sold as polished rice with a transparent white gloss.

White rice also contains nutrients such as carbohydrates, proteins, minerals, and vitamins evenly, but it lacks fat, calcium, and iron, which reduces immunity against diseases caused by nutritional imbalances. Therefore, in order to supplement the insufficient nutrients of rice and impart functionality, in addition to the natural substances originally contained in rice, nutrients such as chitosan, minerals, calcium, dietary fiber, etc. are added, or various kinds of grains such as barley, soybeans, and sorghum are fixed. Mixed grain foods mixed in proportions are used.

On the other hand, Cudrania tree is a small arboreous tree belonging to the dicotyledonous plant Nettle order Moraceae, and contains various vitamins, dietary fiber, rutin (polyphenol), GABA (amino acid), flavonoids, etc., improving diabetes, high blood pressure, cancer, cholesterol, and bowel movements. It is known to be effective in improving activity, antioxidant activity, and anticancer.

In recent years, the use of instant rice such as frozen rice and sterile packaged rice is rapidly increasing due to the preference for convenience of life due to changes in dietary life with the development of industry. In addition, health-oriented foods are preferred in accordance with the improvement of living standards, and efforts are being made to provide higher quality foods by applying advanced science and technology to the food industry. However, until now, convenient foods using kkujippong have not been developed in a variety of ways, and there is a need for the development of functional foods that fully utilize the effects of kkujippong.

It is an object of the present invention to provide a fermented enzyme rice of Cudrania, which can be easily consumed by modern people, can increase the absorption and digestibility of nutrients extracted from Cudrania, and has an effect on treating diabetes and hypertension, and a method of manufacturing the same.

Cudrania fermented enzyme rice production method of the present invention for achieving the above object includes the steps of: (a) collecting and preparing raw materials for extracting the concentrate from Cudrania trees, (b) processing the collected Cudrania raw materials, ( c) extracting Cudrania liquid from the processed Cudrania raw materials, (d) preparing godubap by mixing the extracted Cudrania liquid with water for cooking, (e) fermenting by mixing a fermenting agent with the prepared godubap, (f) drying the fermented rice, and (g) forming the dried fermented rice.

Here, the raw material of the step (a) is characterized in that the leaves and branches are 1 year old or less.

In addition, the processing of the raw materials in step (b) includes (b1) cutting the leaves and branches, and (b2) drying the cut leaves and branches.

In addition, the cutting in step (b1) is characterized in that the leaves and branches are cut to 1 cm or less.

In addition, the fermenting agent of step (e) is characterized in that it is a single or a mixture of any one or more of koji, red yeast rice, natto bacteria, yeast, lactic acid bacteria, and protease.

In addition, the fermenting agent of step (e) is characterized in that fermentation is performed by mixing 10 to 30% by weight of yeast with 70 to 90% by weight of godubap.

In addition, the molding in step (g) is characterized in that the fermented rice is powdered or the fermented rice powder is tableted into a grain shape.

Fermented enzyme rice made from the extract of Cudrania chinensis of the present invention can be conveniently consumed as a substitute for meals by modern people, and since it is consumed in a fermented state of Cudrania, lutein, which is the content of nutrients and physiologically active substances that are good for diabetes and hypertension ( Polyphenols), flavonoids, GABA (amino acids), vitamins, biotin, calcium, magnesium, iron, iodine, zinc, selenium, dietary fiber, and the like can be further improved.

Figure 1 is a block diagram showing a process of manufacturing godubap by extracting the Cudrania liquor according to the present embodiment,
Figure 2 is a block diagram showing a process of manufacturing fermented enzyme rice using kkujippong godubap according to this embodiment.

The present invention and the technical problem achieved by the implementation of the present invention will be clarified by the preferred embodiments described below. Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings. It should be understood that differences between the embodiments of the present invention described below are not mutually exclusive. That is, without departing from the spirit and scope of the present invention, specific shapes, structures, and characteristics described may be implemented in other embodiments in relation to one embodiment, and of individual components within each disclosed embodiment. It should be understood that the position or arrangement may be changed, and similar reference numerals in the drawings refer to the same or similar functions over various aspects, and the length, area, thickness, and the like may be exaggerated for convenience.

Cudrania fermented enzyme rice of the present embodiment consists of a process of first preparing a kkujippong godubap by using a kkujippong liquid, and fermenting the prepared cubippong godubap to prepare a couzipong fermented enzyme rice. Hereinafter, a process of manufacturing kkujippong godubap and a process of manufacturing fermented enzyme rice using the same will be described with reference to Examples.

Godubap Manufacturing process

Figure 1 is a block diagram showing a process of manufacturing godubap by extracting kkujippong solution according to the present embodiment.

As shown in Figure 1, the godubap using the couture of the present embodiment, the Cudrania collection step (S11) of collecting Cudrania raw materials from the Cudrania tree, and the Cudrania processing step (S12) of cutting the collected Cudrania raw materials into a predetermined size. Wow, Cudrania drying step (S13) of drying the cut Cudrania raw materials, Cudrania liquid extraction step (S14) of extracting Cudrania liquid from the dried Cudrania raw materials, and Cudrania concentration step (S15) of concentrating the extracted Cudrania liquid, It includes a cooking step (S16) of mixing the Cudrania liquid with cooking water and raw rice and steaming. Here, the raw rice (rice) is prepared by washing in advance in a separate process.

Specifically, the Cudrania collection step (S11) is a process of collecting a raw material for extracting Cudrania from the Cudrania tree in a vegetation state, and collects twigs and leaves from the Cudrania tree. The Cudrania tree used as a raw material in this example is a target of collecting young branches and leaves of 1 year old. Cudrania tree has a large amount of beneficial ingredients extracted from small branches and leaves of less than one year old grown in that year.

Cudrania processing step (S12) is a process of cutting the branches and leaves collected from the Cudrania tree into a predetermined size, and in this embodiment, it is cut to a length of about 1cm. If a tree branch is cut to a length of about 1cm, it is easily split as the branch is split with the cutting. At this time, Cudrania leaves are also cut to a width of 1cm inner ear. Therefore, active ingredients can be easily extracted from branches and leaves that are cut to a predetermined size and split.

If the Cudrania eggplant is cut too short, it is easily broken and the amount lost in the cutting process increases, and if it is cut too long, the eggplant does not split, so that the active ingredient cannot be easily extracted. Therefore, it is necessary to apply a separate splitting process for branches that are not split during the cutting process.

Cudrania drying step (S13) is a process of drying the cut Cudrania raw materials to be stored for a long time. Branches and leaves that are not dried in a living state contain toxicity that is harmful to the human body, and this toxicity is removed through this drying process.

In the drying process, a certain amount of the cut Cudrania raw materials can be placed in a mesh structure and hung at room temperature for good ventilation, or spread evenly on a tray with a mesh structure and stretched at room temperature for quick drying. It is preferable to use. In addition, the drying process of this example is performed for approximately 24 hours as a primary drying and a secondary drying process.

The primary drying is performed for about 2 hours at a temperature of approximately 45°C, and moisture is firstly removed during the primary drying process. After the first drying, it takes about 22 hours at a temperature of approximately 55°C in succession, and complete drying is performed in the second drying process. When drying is performed immediately at a temperature of 55°C, the branches and leaves are discolored to dark brown, so that they do not display the unique color of Cudrania, but by going through the primary drying process as in this example, the peculiarity of Cudrania raw materials (trees and branches) You can keep the green color.

The dried Cudrania raw material may be powdered or used, or the Cudrania liquid may be extracted using the dried raw material, and in this embodiment, the Cudrania liquid is extracted from the dried Cudrania raw material and used.

Cudrania liquid extraction step (S14) is a process of extracting the Cudrania liquid from the dried Cudrania raw materials. In the process of extracting Cudrania, extract 2 brix or more Cudrania liquid. Here, brix refers to the amount of pure Cudrania when the concentrate is converted to solid content, and Cudrania with a concentration of 2 brix becomes the basic concentration that can be used in the production of godubap.

The process of extracting Cudrania liquor consists of pouring clean water into dried Cudrania raw materials and applying heat. Prepare the amount of water enough to immerse the Cudrania. Cudrania liquid extraction is performed by applying heat of approximately 80 to 95°C to a container in which Cudrania and water are mixed to extract a Cudrania liquid having a concentration of 2 brix or higher. Cudrania liquor extracted at a concentration of 2brix can be used directly in the manufacture of godubap, and can be used by concentrating to a thicker concentration.

Cudrania liquor concentration step (S15) is a process of concentrating the extracted Cudrania liquor by secondary heating. Cudrania concentrate has the advantage of easy storage due to its reduced volume, and when used, the concentrate can be used as it is or diluted. In this embodiment, the Cudrania liquid concentration step (S15) is concentrated to about 30 brix by removing steam by applying mild heat at a relatively low temperature of 50 to 60°C to the Cudrania liquid extracted with about 2 brix. Cudrania concentrate concentrated in 30 brix can be stored in a certain amount in an airtight container, and can be diluted and used when making godubap.

The cooking step (S16) is a process of cooking godubap using the extracted Cudrania liquid or concentrate, and for this purpose, the raw rice is washed in a separate process and prepared in advance. The extracted Cudrania liquid may be mixed with steam for cooking, or mixed with water when adjusting water for cooking.

For example, cooking for the production of godubap may be performed by a steam spraying process, and a concentrate having a concentration of 2 brix or 30 brix may be steam-sprayed together with steam to prepare godubap. At this time, it is preferable to mix approximately 20mL to 40mL of Cudrania liquid based on 2brix with respect to the godubap of 210g. At this time, when using the actual 30 brix Cudrania concentrate, 1.33mL to 2.66mL will be mixed. For 210 g of godubap, if the Cudrania concentrate is mixed with less than 20mL based on 2brix, the effect of the Cudrania extract may be reduced, and if it exceeds 40mL, there is a concern that a feeling of rejection may appear when ingested by Cudrania. Therefore, when the fermented enzyme rice to be prepared later is prepared for the purpose of kujippong efficacy rather than a simple meal purpose, it may be possible when 2brix kkujippong liquid is mixed with at least 40mL for 210g of godubap.

In addition, a process of sterilizing by heating at 125° C. for 10 minutes after cooking and a process of drying and packaging as necessary may be further performed.

Experimental example

In this Experimental Example, Cudrania liquid was extracted according to the Example, and the components of the Cudrania Extract liquid were examined. Table 1 shows the components of the kkujippong concentrate according to this example.

1. Collection and processing of Cudrania

One-year young branches and leaves were collected from a 15-year-old Cudrania tree growing in Goseong-gun, Gangwon-do, cut into 1 cm size, placed on a shelf, and dried in a dryer. Drying was performed at a temperature of 45° C. for 2 hours to first remove a certain amount of moisture, and then dried again at a temperature of 55° C. for 22 hours.

2. Cudrania liquid extraction

After putting the dried cuspidor branches and leaves in a container, clean water was poured, and the solution was extracted while heating for about 8 hours while maintaining a temperature of about 90°C. In the extraction process, 2brix and 4brix Cudrania liquid were extracted as samples, respectively.

3. Ingredient test by concentration

Ingredients for Cudrania broth with 2brix concentration and 4brix concentration were tested, and the ingredient test was requested by the Korea Functional Foods Institute. Referring to Table 1 below, although there are some differences by concentration, rutin (polyphenol), flavonoids, GABA (amino acids), vitamin E, biotin, calcium, magnesium, which are the contents of nutrients and physiologically active substances good for diabetes and hypertension, Components such as iron, iodine, zinc, selenium, and dietary fiber were identified.

Test and inspection items 4brix test result 2brix test result Test inspector Total polyphenols (mg/g) 0.22mg/g 0.05mg/g Kim * Yoon Total flavonoids (mg/g) 0.03mg/g Not detected Kim * Yoon GABA (mg/100g) 2.97mg/100g 0.66mg/100g Lee * Young Vitamin C (mg/100g) Not detected Not detected Lee * Young Vitamin E (mgα-TE/100g) 0.16mgα-TE/100g 0.13mgα-TE/100g Choi * Won Biotin (㎍/100g) 17.59㎍/100g Not detected Lee * Lim Calcium (mg/100g) 9.54mg/100g 3.92mg/100g Kim * Hee Magnesium (mg/100g) 4.83mg/100g 6.52mg/100g Kim * Hee Iron (mg/100g) 0.07mg/100g 0.18mg/100g Kim * Hee Iodine (㎍/100g) 29.29㎍/100g 90.48㎍/100g Park * Jin Zinc (mg/100g) 0.41mg/100g 0.62mg/100g Kim * Hee Selenium (㎍/100g) 3.75㎍/100g 3.30㎍/100g Kim * Hee Dietary Fiber(%) 0.49% 0.52% Kang * Hee

Fermentation Enzyme rice Manufacturing process

Figure 2 is a block diagram showing a process of manufacturing fermented enzyme rice using kkujippong godubap according to the present embodiment.

The fermented enzyme rice of this embodiment consists of a process of fermenting by mixing godubap and yeast prepared in the above process. Here, nuruk is a kind of fermenting agent for fermenting godubap, and in addition to nuruk, various types of fermentors such as hongguk, natto bacteria, yeast, lactic acid bacteria, protease, and various beneficial yeast bacteria may be used alone or in combination. Hereinafter, as an example, a process of manufacturing fermented enzyme rice using yeast will be described.

As the koji, ordinary koji may be used, and as an example, pulverized wheat may be used. In general, yeast is prepared by soaking wheat in water, pulverizing it, inoculating yeast into the pulverized wheat, and fermenting it in a lump state. In this embodiment, the fermented koji may be pulverized to use koji made into powder.

Referring to Figure 2, the fermented enzyme rice according to the present embodiment, the process of mixing godubap and kojip prepared with a goujipon extract (S21), the process of fermenting kodubap mixed with koji-bon (S22), and fermented godubap It includes a process of drying (S23) and a process of forming the dried fermented godubap (S24).

Specifically, about 70 to 90% by weight of godubap and 10 to 30% by weight of yeast are evenly mixed, and then an appropriate amount of the mixture is put in a predetermined container. At this time, if necessary, an appropriate amount of water may be further added for uniform mixing.

It is preferable to use yeast powder in a pulverized state, and godubap may be used as it is in a grain state, or may be pulverized and used in a powder state. Containers may be jars or stainless steel containers.

In addition, it is preferable to store the mixture in a container in water while immersed in a filter cloth, and the filter cloth passes liquid that may occur during the fermentation process.

Fermentation is induced by leaving godubap and yeast at room temperature at about 20 to 25°C for about 24 hours. Cudrania broth contained in godubap also acts as an accelerator to promote fermentation, so the mixture can be sufficiently fermented in about 24 hours. As the fermentation time is shorter, fermentation may not be sufficiently performed, and if the fermentation time is longer, alcohol becomes alcoholic and may cause rejection when ingested. Therefore, the fermentation time may vary depending on conditions, but is preferably performed for about 20 to 28 hours.

After fermentation proceeds for about 24 hours, the nonwoven fabric is taken out into a container, the fermented product is separated, dehydrated and dried.

In addition, the dehydrated and dried fermented product may be pulverized in a powder form and then packaged in a powder state, and the fermented enzyme rice of the present embodiment is re-molded in the form of rice grains. The fermented enzyme rice may be formed by tableting the fermented product powder.

Cudrania fermented enzyme powder or fermented enzyme rice prepared by the above process can be consumed as a meal replacement, and since it is ingested in a fermented state of Cudrania, lutein, which is the content of nutrients and physiologically active substances good for diabetes and hypertension (poly Phenol), flavonoids, GABA (amino acids), vitamins, biotin, calcium, magnesium, iron, iodine, zinc, selenium, dietary fiber, and the like can be further improved.

As described above, exemplary embodiments of the present invention have been shown and described, but various modifications and other embodiments may be made by those skilled in the art. These modifications and other embodiments are all considered and included in the appended claims and will not depart from the true spirit and scope of the present invention.

Claims (8)

(a) preparing by collecting leaves and branches less than one year old as a raw material for extracting the concentrate from Cudrania trees;
(b) After cutting the leaves and branches to 1 cm or less, the cut leaves and branches are first dried at a temperature of 45°C for 2 hours, followed by secondary drying at 55°C for 22 hours. Processing the raw materials of couture;
(c) extracting 2brix or more Cudrania liquid by immersing the processed Cudrania raw material in water and then applying heat of 80 to 95°C; And
(d) preparing a godubap by a steam spraying process after mixing the extracted Cudrania with water for cooking, and mixing the Cudrania liquid with a concentration of 20mL to 40mL with respect to 210g of the prepared godubap to prepare a Cudrania godubap;
(e) preparing fermented rice by mixing 10 to 30% by weight of yeast and 10 to 30% by weight of yeast in 70 to 90% by weight of the prepared cujippong godubap, and fermenting for 20 to 28 hours at room temperature at 20 to 25°C;
(f) drying the prepared fermented rice; And
(g) powdering the dried fermented rice, and compressing the fermented rice powder into a shape of rice grains to form the powdered rice. delete delete delete delete delete delete delete

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