KR102272656B1 - Method of manufacturing glutinous konjac rice with GABA fermented by red yeast - Google Patents

Abstract

The present invention comprises the steps of (a) adding water to a mixture of konjac powder and tapioca starch and kneading to obtain a konjac paste; (b) independently from step (a), after roasting barley sprouts, solvent extraction to obtain a sprout barley extract; (c) independently from the steps (a) and (b), adding water to the brown rice powder obtained by grinding the brown rice and kneading the mixture to obtain a brown rice paste; (d) mixing the konjac paste obtained above, the barley sprout extract and the brown rice paste obtained above to obtain a mixture of the paste mixture, the barley sprout extract and the brown rice paste; (e) steaming the mixture obtained in step (d); (f) inoculating the steamed mixture with honggukgyun, followed by fermentation; and (g) molding the fermented product obtained in step (f) into a rice shape to obtain gaba chal konjac rice.

Description

Method of manufacturing glutinous konjac rice with GABA fermented by red yeast}

The present invention relates to a method for producing fermented red yeast rice, and more particularly, to a konjac paste using konjac powder and tapioca starch, a konjac konjac obtained by mixing roasted barley extract and gabachal brown rice grass. It relates to a method for producing fermented red yeast rice, including the steps of steaming rice and fermenting red yeast rice.

Konjac (Konjac) has been used as a food for a long time, and recently, due to its low calorie characteristics, it is receiving great attention as a diet food and health food good for preventing obesity and adult diseases.

However, in general, diet products on the market have many side effects and a high recurrence rate, but konjac rice can be usefully used to treat obesity without side effects, so konjac rice is currently gaining explosive popularity from the public as a diet product. one of the products.

In general, konjac rice is a processed food prepared in the shape of ordinary rice by mixing Old Testament potato powder and cassava powder together, and the konjac rice itself has an average of 1/2 to 2/3 calories of normal rice, and nutrients and functionality are almost It has the downside of not having it.

In the prior art regarding konjac rice, there are a raw material composition and manufacturing method of konjac rice, low-calorie instant rice using the same (Patent Document 1), a manufacturing method of hydrated konjac (Patent Document 2), packaged rice with konjac (Patent Document 3), etc. However, it is a situation that is not known at all about a method for producing fermented red yeast rice kaba chal konjac rice having a function such as lowering blood sugar.

Republic of Korea Patent Publication No. 10-2004-0024644 Republic of Korea Patent Publication No. 10-2012-0125779 Japanese Patent Laid-Open No. 2004-65258

The present invention has been devised to solve the problems of the prior art as described above, and an object of the present invention is to provide a method for producing fermented red yeast rice with functionality such as lowering blood sugar.

In order to achieve the above object, the present invention comprises the steps of: (a) adding water to a mixture of konjac powder and tapioca starch and kneading the mixture to obtain a konjac dough; (b) independently of step (a), after roasting barley sprouts, solvent extraction to obtain a sprout barley extract; (c) independently from the steps (a) and (b), adding water to the brown rice powder obtained by grinding the brown rice and kneading the mixture to obtain a brown rice paste; (d) mixing the konjac paste obtained above, the barley sprout extract and the brown rice paste obtained above to obtain a mixture of the paste mixture, the barley sprout extract and the brown rice paste; (e) steaming the mixture obtained in step (d); (f) inoculating the steamed mixture with honggukgyun, followed by fermentation; and (g) molding the fermented product obtained in step (f) into a rice shape to obtain gaba chal konjac rice.

According to the present invention, it is possible to provide a method for producing dry fermented red yeast rice with anti-diabetic functions, such as antidiabetic, to konjac rice for the purpose of low-calorie intake with a feeling of early satiety. It has the advantage of being able to maintain and maintain a safe diet.

1 is a view showing a manufacturing process diagram of fermented red soup gaba chal konjac rice according to the present invention.
Figure 2 shows the results of analysis of the GABA content of fermented red-guk gabachal konjac rice prepared according to the present invention.
Figure 3 shows the result (a) obtained through qRT-PCR of the amount of change in Glut-4 mRNA in H9C2 Rat cardiomyocytes and the primers (b) used in this case.
Figure 4 shows the in vivo efficacy test results for anti-obesity of fermented red-guk gabachal konjac rice prepared according to the present invention.

The present invention comprises the steps of (a) adding water to a mixture of konjac powder and tapioca starch and kneading to obtain a konjac paste; (b) independently of step (a), after roasting barley sprouts, solvent extraction to obtain a sprout barley extract; (c) independently from the steps (a) and (b), adding water to the brown rice powder obtained by grinding the brown rice and kneading the mixture to obtain a brown rice paste; (d) mixing the konjac paste obtained above, the barley sprout extract and the brown rice paste obtained above to obtain a mixture of the paste mixture, the barley sprout extract and the brown rice paste; (e) steaming the mixture obtained in step (d); (f) inoculating the steamed mixture with honggukgyun, followed by fermentation; and (g) molding the fermented product obtained in step (f) into a rice shape to obtain gaba chal konjac rice.

1 is a diagram showing a manufacturing process diagram of fermented red yeast rice gaba chal konjac rice according to an embodiment of the present invention. Hereinafter, the manufacturing method of fermented red soup gaba chal konjac rice according to the present invention will be described in detail for each step.

(a) konjac doughy obtaining step

Mannan made by drying, pulverizing and refining Old Testament becomes viscous colloidal liquid when it meets water. Edible konjac is made in the form of translucent jelly or noodles by heating and cooling by adding an alkaline coagulant.

Mannan is known to play a role in lowering cholesterol levels, and glucomannan in konjac is mainly composed of water and dietary fiber, so it is not digested in the digestive system, but it gently stimulates the intestine to help defecate. It is known to be good for constipation or diet.

The konjac dough is 5 to 30 parts by weight, preferably 5 to 20 parts by weight, more preferably in a mixture of 250 to 350 parts by weight of tapioca starch based on 100 parts by weight of the konjac powder, based on 100 parts by weight of the konjac powder After adding 5 to 10 parts by weight of water, it can be obtained by kneading.

Since the kneading method is sufficient to be performed by a method known in the art to which the present invention pertains, a detailed description thereof will be omitted.

The konjac dough is to provide a precursor for producing konjac rice in the method for producing fermented red yeast rice kaba chal konjac rice of the present invention.

(b) obtaining a barley sprout extract

Sprout barley has long been known as a nutritionally excellent food source due to its high content of inorganic components such as calcium, magnesium and potassium, as well as vitamin B1 and vitamin C, and has antioxidant, anti-inflammatory, and anti-cancer properties. Since it contains functional secondary metabolites such as saponarin, lutonarin and isovitexin, its industrial use is increasing as a material for health functional foods and medicines.

This step can be performed independently of step (a) and step (c) below. The reason for roasting sprouted barley in the present invention is to deodorize the green odor generated from sprouted barley. After roasting at 145 ° C., preferably 140 ° C. for 25 to 35 minutes, preferably 30 minutes, solvent extraction can be performed to obtain a sprouted barley extract.

As the solvent, water, ethanol or alcohol can be used. In the case of hot water extraction using water as the solvent, 5 to 20 times, preferably 5 to 10 times, water is added compared to the weight of the roasted barley sprouted. , by extracting using an extractor at a temperature of 100 to 120° C. for 1 to 5 hours, preferably 2 to 4 hours, to obtain a hot water extract of barley sprouts.

In the case of solvent extraction using ethanol as the solvent, the roasted sprouted barley is 5 to 10 times the weight of the roasted sprouted barley, and immersed in ethanol at a concentration of 30 to 99% by volume, then 70 to 85℃ Extracted for 6 to 24 hours in a barley sprout ethanol extract can be obtained.

Even in the case of alcohol extraction using alcohol as the solvent, it is sufficient to obtain an ethanol extract from barley sprouts in the same manner as in the ethanol extraction by using only alcohol instead of the ethanol, so a detailed description thereof will be omitted.

At this time, the alcohol may be used with an ethanol concentration of 30 to 38% (v/v), preferably 33 to 37% (v/v), more preferably 35% (v/v), but is limited thereto no.

(c) Gabachal Brown Rice Grass obtaining step

GABA is an abbreviation of gamma-aminobutyric acid. It is a kind of amino acid neurotransmitter that causes inhibitory post-synaptic potential, and is the most commonly used nerve in the mammalian central nervous system along with glutamic acid and glycine. one of the transmitters.

The GABA brown rice is a variety that contains 8 times more GABA than normal brown rice and 4 times more than black rice. It is strong against pests and pests in nature, so it is suitable for organic production, and the more it is soaked in water, the more effectively it can be consumed. is known

This step can be performed independently of steps (a) and (b), and a small amount of water is added to the brown rice powder obtained by grinding the brown rice with a grinder, for example, 100 of the brown rice powder. After adding 5 to 20 parts by weight of water with respect to parts by weight, kneading can be performed to obtain Gabachal brown rice paste.

Since the kneading method is sufficient to be performed by a method known in the art to which the present invention pertains, a detailed description thereof will be omitted.

(d) konjac dough , barley sprout extract and Gabachal Brown Rice Grass mixing step

The konjac paste obtained in step (a), the sprout barley extract obtained in step (b), and the brown rice paste obtained in step (c) are mixed to form a mixture of konjac paste, barley sprout extract and brown rice. A mixture of grasses can be obtained.

The mixture is based on 100 parts by weight of the konjac dough, 5 to 20 parts by weight of the sprout barley extract, preferably 5 to 10 parts by weight, and 5 to 20 parts by weight of the Gabachal brown rice paste, preferably 5 to 10 parts by weight It can be obtained by mixing parts.

Since the mixing method is sufficient to be performed by a method known in the art to which the present invention pertains, a detailed description thereof will be omitted.

(e) of the mixture steaming and (f) Hong Guk-gyun fermentation stage

After steaming the mixture of the konjac dough obtained in step (d), barley sprout extract, and gabachar brown rice grass, inoculating and fermenting the steamed mixture with honggukgyun. By going through the fermentation step, konjac rice alone can be used Nutrients that are absolutely lacking can be added and functionality can be enhanced.

Since it is sufficient to perform the steaming method by a method known in the art to which the present invention pertains, a detailed description thereof will be omitted.

The Hong Guk-gyun is Monascus anca ( Monascus anka ), Monascus purpureus ( Monascus purpureus ) and Monascus barkeri ( Monascus barkeri ) It may be selected from the group consisting of, but is not limited thereto.

The inoculation amount of the Hong Guk-gyun may be 1 to 5% by weight, preferably 3 to 5% by weight, based on the weight of the mixture of the steamed konjac dough, sprouted barley extract, and gabachal brown rice.

The fermentation of the Hong Guk-gyun can be cultured for 15-25 days, preferably 18-22 days at a temperature of 28-32 ℃, preferably 29-31 ℃, humidity 70-89%, preferably 75-85%. However, in the present invention, the "humidity" means relative humidity unless otherwise specified.

(g) Gabachal Konjac Rice obtaining step

Gabachal konjac rice can be obtained by molding the fermented product fermented by Hong Guk-gyun into a rice shape. Since the forming method into the rice shape is sufficient to be performed by a method known in the art to which the present invention pertains, a detailed description thereof will be omitted.

The present invention may further comprise the step of hot air drying of the fermented red yeast rice obtained above, the hot air drying method is sufficient to carry out by a method known in the art to which the present invention belongs, so this A detailed description thereof will be omitted.

Hereinafter, the present invention will be described in detail through examples. However, these examples are only for explaining the present invention in detail, and the scope of the present invention is not limited by these examples.

<Example 1> Preparation of fermented red soup gaba chal konjac rice (1)

After adding 15 parts by weight of water to a mixture of 100 parts by weight of konjac powder derived from Old Testament potato and 300 parts by weight of tapioca starch, the mixture was kneaded to obtain a konjac dough.

After roasting barley sprouts at 140° C. for 30 minutes, 10 times the amount of water was added and heated to 110° C. to obtain a hot water extract of barley sprouts for 3 hours.

On the other hand, 10 parts by weight of water was added to 100 parts by weight of the brown rice powder obtained by pulverizing the brown rice with a grinder, and then kneaded to obtain brown rice paste.

100 parts by weight of the konjac paste obtained above, 10 parts by weight of hot water extract from barley sprouts, and 10 parts by weight of brown rice paste obtained from the above were mixed to obtain a mixture of the paste mixture, hot water extract from barley sprouts and brown rice paste.

After the mixture was steamed at a temperature of 90° C. to 95° C., 4 wt% of Monascus anka was inoculated with Hong Guk fungus relative to the weight of the steamed mixture, and 20 at a temperature of 30° C. and a humidity of 80%. A fermented product fermented by Hong Guk-gyun was obtained by culturing for one day.

The fermented product of Hong Guk-gyun was molded into a rice shape to obtain gaba chal konjac rice, and then dried with hot air to prepare fermented red guk chal konjac rice.

At this time, the hot air drying was performed at a temperature of 45° C. for 30 minutes using a tray dryer (Dong Yang Science Co., Seoul, Korea) having a horizontal length of 550 mm, a vertical length of 520 mm, and a height of 600 mm. The speed was fixed at 13.2 m/s.

<Example 2> Preparation of fermented red soup gaba chal konjac rice (2)

After adding 10 parts by weight of water to a mixture of 100 parts by weight of konjac powder derived from Old Testament potato and 250 parts by weight of tapioca starch, the mixture was kneaded to obtain a konjac dough.

After roasting barley sprouts at 140° C. for 30 minutes, 10 times the amount of water was added and heated to 110° C. to obtain a hot water extract of barley sprouts for 3 hours.

On the other hand, 10 parts by weight of water was added to 100 parts by weight of the brown rice powder obtained by pulverizing the brown rice with a grinder, and then kneaded to obtain brown rice paste.

100 parts by weight of the konjac paste obtained above, 6 parts by weight of hot water extract from barley sprouts, and 6 parts by weight of brown rice paste obtained from the above were mixed to obtain a mixture of konjac paste, hot water extract from barley sprouts and brown rice paste.

After the mixture was steamed at a temperature of 90° C. to 95° C., 4 wt% of Monascus purpureus was inoculated with Hong Guk fungus relative to the weight of the steamed mixture, and the temperature of 30° C., humidity conditions of 80% A fermented product fermented by Hong Guk-gyun was obtained by culturing for 20 days.

The fermented product of Hong Guk-gyun was molded into a rice shape to obtain Gaba chal konjac rice, followed by hot air drying in the same manner as in Example 1, to prepare fermented red Guk chal konjac rice.

<Example 3> Preparation of fermented red soup gaba chal konjac rice (3)

After adding 20 parts by weight of water to a mixture of 100 parts by weight of konjac powder derived from Old Testament potato and 350 parts by weight of tapioca starch, the mixture was kneaded to obtain a konjac dough.

After roasting barley sprouts at 140° C. for 30 minutes, 10 times the amount of water was added and heated to 110° C. to obtain a hot water extract of barley sprouts for 3 hours.

On the other hand, 10 parts by weight of water was added to 100 parts by weight of the brown rice powder obtained by pulverizing the brown rice with a grinder, and then kneaded to obtain brown rice paste.

100 parts by weight of the konjac paste obtained above, 15 parts by weight of hot water extract from barley sprouts, and 15 parts by weight of brown rice paste obtained from above were mixed to obtain a mixture of konjac paste, hot water extract from barley sprouts and brown rice paste.

After the mixture was steamed at a temperature of 90 ° C. to 95 ° C., 4 wt % of Monascus barkeri was inoculated with Hong Guk bacteria relative to the weight of the steamed mixture, at a temperature of 30 ° C., and a humidity of 80%. After culturing for 20 days, a fermented product fermented by Hong Guk-gyun was obtained.

The fermented product of Hong Guk-gyun was molded into a rice shape to obtain Gaba chal konjac rice, followed by hot air drying in the same manner as in Example 1, to prepare fermented red Guk chal konjac rice.

<Comparative Example 1> Preparation of gaba chal konjac rice

After adding 15 parts by weight of water to a mixture of 100 parts by weight of konjac powder derived from Old Testament potato and 300 parts by weight of tapioca starch, the mixture was kneaded to obtain a konjac dough.

After roasting barley sprouts at 140° C. for 30 minutes, 10 times the amount of water was added and heated to 110° C. to obtain a hot water extract of barley sprouts for 3 hours.

On the other hand, 10 parts by weight of water was added to 100 parts by weight of the brown rice powder obtained by pulverizing the brown rice with a grinder, and then kneaded to obtain brown rice paste.

100 parts by weight of the konjac paste obtained above, 10 parts by weight of hot water extract from barley sprouts, and 10 parts by weight of brown rice paste obtained from the above were mixed to obtain a mixture of the paste mixture, hot water extract from barley sprouts and brown rice paste.

The mixture of the konjac dough, the hot water extract of sprout barley, and the brown rice grass was molded into a rice shape, and then dried with hot air in the same manner as in Example 1 to prepare konjac rice.

<Experimental Example 1> Analysis of GABA content of fermented red soup Gaba-chal konjac rice

In order to analyze the GABA content of the fermented red yeast rice prepared in Example 1, γ-aminobutyl, a target compound in the fermented red yeast rice, was requested by the Korea Functional Food Research Institute, an accredited certification institution. The results of analyzing the content of acid (GABA) are shown in FIG. 2 .

At this time, the GABA content analysis was performed by the National Health Functional Foods Amino Acid Test Method (Food and Drug Safety Evaluation Institute). Referring to FIG. 3 , it can be seen that the GABA content in the fermented red soup gaba chal konjac rice is 0.05 mg/g.

<Experimental Example 2> In vitro efficacy test for anti-diabetes

The fermented red yeast rice prepared in Example 1 and the gaba chal konjac rice prepared in Comparative Example 1 showed a useful anti-sugar phenomenon by GABA and the like according to the experiment of Korea University Natural Products Clinical Chemistry Research Institute.

Significant significance was shown through the mRNA expression of GLUT cells as an in vitro test and the test results of SD rats induced with streptozotocin in an in vivo test (see FIG. 3 ).

In general, cells use glucose as an energy source. In order for cells to use glucose, a special pathway called GLUT4 is needed. After GLUT4 is expressed, it moves to the cell membrane and moves glucose into the cell to use it as an energy source. plays a role In general, it is known that the amount of insulin expression and the amount of movement to the cell membrane are determined by various signals appearing in the metabolic phase of the cell.

The graph of FIG. 3 (a) shows the change amount of Glut-4 mRNA of H9C2 rat cardiomyocytes obtained through qRT-PCR, and cells collected from 3 different media for each group were used, and the expression level obtained here were statistically processed using the unpaired Student's t test.

Data are expressed as mean ± standard error. The means of each group were compared, and it was assumed that there was a statistically significant difference when the P value was less than 0.05. Since the P value of this experimental result was less than 0.01, it can be considered that there is a more significant difference than the case of 0.05.

3 (B) shows the primer used. As shown in FIG. 3(B), primers were designed and the expression level of GLUT4 RNA in each cell was compared with the ribosomal 18s gene (a house keeping gene that is constantly expressed in all cells).

When DNA of GLUT4 and 18s, which is replicated with a specific primer attached to each cycle, is generated, the fluorescence amount is increased by SYBR green dye and this is detected. It is compared with the Delta Ct method, which compares the number of cycles reaching the fluorescence threshold set by the experimenter.

When the Glut-4 of the control group was 1, the expression level of Glut-4 was compared in H9C2 treated with the general gaba chal konjac rice of Comparative Example 1 and the fermented red chal konjac rice of Example 1. In the case of the experimental group treated with glutinous rice, there was a difference of 1.547726±0.100585 (about 1.5 times) compared to the control group.

In addition, the p-value was 0.006 in the control group and the fermented red-guk kaba chal konjac rice treatment group, and 0.008 in the general gaba chal konjac rice-treated group and the balgyo hongguk gaba chal konjac rice treatment group. Since the rejectable p-value is less than 0.05, the difference between them can be considered valid.

Therefore, in the in vivo test, it is thought that the antidiabetic effect can be expected in the experimental group that consumed fermented red yeast rice gaba konjac rice.

<Experimental Example 3> In vivo efficacy test for anti-obesity

SD-Rat was largely divided into a group that proceeded with a general diet and a high-fat diet (60% fat), and a group in which general water was again ingested and the fermented red-guk gabachal konjac rice prepared in Example 1 were ingested with negative water. The experiment was conducted by dividing them into groups.

The experimental method was a simple experiment to find out whether fermented red-guk gabachal konjac rice could have anti-obesity effects through weight comparison. By measuring and recording body weight once a week for a total of 8 times, a graph as shown in FIG. 4 was obtained.

The average weight difference between the regular diet and the high-fat diet was about 30 g, and within the general diet group, the average weight difference between the fermented red-guk gaba chal konjac rice group and the general water intake group was about 17 g. In the high-fat diet group, a difference of about 17g was also recorded between the fermented red-guk gaba chal konjac rice intake group and the general water intake group. If you look at this alone, it can be expected that the intake of fermented red soup gaba chal konjac rice will prevent weight gain and show anti-obesity effects.

Although described with reference to preferred embodiments of the present invention as described above, those of ordinary skill in the art can see the present invention within the scope without departing from the spirit and scope of the present invention as set forth in the following claims. It will be understood that various modifications and variations of the invention are possible.

Claims (5)

(a) adding water to a mixture of konjac powder and tapioca starch, followed by kneading to obtain a konjac paste;
(b) independently from step (a), after roasting barley sprouts, solvent extraction to obtain a sprout barley extract;
(c) independently from the steps (a) and (b), adding water to the brown rice powder obtained by grinding the brown rice and kneading the mixture to obtain a brown rice paste;
(d) mixing the konjac paste obtained above, the barley sprout extract and the brown rice paste obtained above to obtain a mixture of the paste mixture, the barley sprout extract and the brown rice paste;
(e) steaming the mixture obtained in step (d);
(f) inoculating the steamed mixture with honggukgyun, followed by fermentation; and
(g) Forming the fermented product obtained in step (f) into a rice shape to obtain Gaba-chal konjac rice, a method for producing fermented red-guk kaba-chal konjac rice. According to claim 1,
The mixture of the konjac powder and tapioca starch is, based on 100 parts by weight of the konjac powder, 250 to 350 parts by weight of tapioca starch is mixed. According to claim 1,
The roasting treatment is performed at 135-145 ° C. for 25-35 minutes,
The solvent is water, ethanol or alcohol, characterized in that the production method of fermented red-guk gaba chal konjac rice. According to claim 1,
In the step (d), with respect to 100 parts by weight of the konjac dough, 5 to 20 parts by weight of the sprout barley extract and 5 to 20 parts by weight of the Gabachal brown rice paste are mixed. manufacturing method. According to claim 1,
The Hong Guk-gyun is Monascus anca ( Monascus anka ), Monascus purpureus (Monascus purpureus) and Monascus barkeri (Monascus barkeri) is selected from the group consisting of,
The fermentation of the honggukgyun is a method of producing fermented red yeast rice, characterized in that it is cultured for 15 to 25 days under the conditions of a temperature of 28 to 32 ℃ and a humidity of 70 to 89%.

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