KR102305137B1 - Grain fermented beverage using compound grain fermentation agent and fermented lactic acid bacteria and method of production thereof - Google Patents

Abstract

The present invention is a method of culturing filamentous fungi in grains (water soaking and draining time, final inoculum culture temperature and incubation time), flavor improvement and saccharification efficiency in order to develop food that is easy to consume while maintaining the inherent flavor of grains. It relates to a method of manufacturing a fermented grain beverage most suitable for taste with functionality and nutrition derived from grains and microorganisms by varying manufacturing conditions such as a pretreatment method of raw materials for increasing the fermented beverage and saccharification conditions for manufacturing a fermented beverage.

Description

Grain fermented beverage using complex grain fermenting agent and fermented lactic acid bacteria, and manufacturing method thereof

The present invention relates to a method for producing a grain fermented beverage using filamentous fungi, and to a method for producing a grain fermented beverage containing functional ingredients derived from grains or microorganisms while maintaining the inherent flavor of grains and without artificial additives. It also relates to a grain fermented beverage produced by the method.

In general, fermented beverages are divided into lactic acid bacteria beverages, yeast beverages, and other fermented beverages. Beverages fermented with lactic acid bacteria or yeast from grains are beverages using corn, Atoleafrio or Mahewu in Mexico, Togwa in East Africa, or Bulgaria and Turkey. In other countries, there is a beverage called Boza using grains such as wheat, rye, and sorghum. Sikhye or gamju, traditional fermented rice beverages, have deteriorated in quality due to excessive use of sugar water to reduce manufacturing costs. Methods such as enzyme treatment have been proposed to improve the quality of Sikhye or Gamju, but their effectiveness has not been shown.

Microorganisms for brewing produce various enzymes, nutrients, and physiologically active substances other than amylase during the culture process, and they are capable of saccharification of starch, have high organic acid production capacity and rich flavor. There is this. Grains have a variety of functionalities, so they have potential as a raw material for health-promoting beverages that can meet the needs of consumers seeking health. Furthermore, the development of food using grains, including multi-grains, can increase the consumption of surplus agricultural products and satisfy the desires of farmers who expect to promote consumption of agricultural products.

Sikhye and gamju are traditional fermented grain beverages in Korea, and sikhye and gamju are manufactured using malt. Sikhye refers to a saccharified product made from malt with added acidity, and sikhye currently sold commercially belongs to the range of gamju without acidity. Gamju is a sweet alcoholic beverage that has finished fermentation in an incomplete state, and is characterized by low alcohol content and strong sweetness. Since sikhye and gamju use malt as a saccharification source, β-amylase (malt glycolytic enzyme) is the main saccharification enzyme. For this reason, maltose, which is a disaccharide (sweetness of 60% of sugar), is the main free sugar that makes up the composition. It has low sweetness and has a malty odor and greasy sweetness when drinking. The disadvantage is that it has a low flavor.

In order to overcome this disadvantage, a method of adding a purified enzyme agent for food has been developed. However, the enzyme agent can achieve an increase in sweetness by simply increasing the saccharification efficiency, but the marketability is somewhat low because there is no effect of improving the flavor.

Recently, various functions related to grains such as rice and grains have been revealed, and the desire of modern people to improve the quality of life such as pursuing LOHAS (Lifestyle Of Health and Sustainability) and using HMR (Home Meal Replecememt) convenience food is increasing. While the market for minimally processed foods containing improved immunity and nutrients is increasing, there are not many processed foods using rice or grains so far, and there are no attempts to improve flavor and functionality through microbial fermentation in particular.

Patent Document 1 discloses a germinated grain processing method, a malt product, a malt fermented beverage, and food.

Patent Document 2 discloses a method for producing a fermented plum and grain beverage.

The above patent document merely uses a saccharification enzyme contained in malt, etc., but the present invention uses a grain fermenting agent to increase the saccharification efficiency and provides excellent flavor without additional food additives due to the influence of organic acids generated during the fermentation process There is a difference between the above-described patent document and the present invention in preparing a fermented beverage having antioxidant activity and immune enhancing activity by inoculating Lactobacillus brevis KU15147 (Lactobacillus brevis KU15147).

Lactobacillus brevis KU15147 (Lactobacillus brevis KU15147) was deposited with the Korea Microorganism Conservation Center on January 29, 2019 (KCCM12434P).

(Patent Document 1) Korean Patent Publication No. 2008-0090429

(Patent Document 2) Korean Patent No. 0572730

The present invention has been proposed to solve the above technical problems. In the present invention, a method of culturing filamentous fungi in grains (water immersion and draining time, final inoculum culture temperature and incubation time), flavor improvement and saccharification efficiency in order to develop a food that is easy to consume while maintaining the inherent flavor of the grain By varying the manufacturing conditions such as the pretreatment method of raw materials for increasing the production of fermented beverages and the saccharification conditions for preparing fermented beverages, the grain-fermented beverage has the functionality and nutrition derived from grains and microorganisms and is most suitable for taste, and has antioxidant activity and immune-enhancing activity. Lactobacillus brevis KU15147 (Lactobacillus brevis KU15147, accession number KCCM 12434P)
), completed the present invention by developing a method of inoculation after the saccharification process and the sterilization process.

In order to achieve the object of the present invention, (a) preparing a grain fermenting agent by inoculating and culturing filamentous fungi in the grain pretreated by water immersion and steaming; (b) washing rice, etc. and mixing it with a grain fermenting agent to obtain saccharification after saccharification; (c) homogenizing and sterilizing the saccharide of step (b); and (d) inoculating the fermented beverage obtained in step (c) with Lactobacillus brevis KU15147 (Lactobacillus brevis KU15147).

The present invention is a method for producing a grain fermented beverage by using a grain fermenting agent or microbial fermentation without using malt, unlike the conventional method for producing sikhye, a fermented grain drink, which can maintain the unique flavor of grains and has high saccharification efficiency. It is possible to provide a grain fermented beverage having antioxidant activity, tyrosinase inhibitory activity, and the like while being enhanced and containing useful components of grains and functional components derived from microorganisms. In addition, Lactobacillus brevis KU15147 (Lactobacillus brevis KU15147) was inoculated so that the fermented beverage had antioxidant activity and immune enhancing activity.

Figure 1. It is a schematic diagram showing a method for producing a grain fermented beverage.
Figure 2. It is a schematic diagram showing a method for producing a grain fermenting agent.
Figure 3. It is a schematic diagram showing the process of mixing with raw materials such as rice by adding a grain fermenting agent and stirring.
Figure 4. It is a schematic diagram showing a method for producing gamju as a fermented beverage using raw materials such as grain fermenting agent and rice.
Figure 5. Data showing the antioxidant activity of Lactobacillus brevis KU15147 (Lactobacillus brevis KU15147).
Figure 6. Data showing the immune enhancing activity of Lactobacillus brevis KU15147 (Lactobacillus brevis KU15147).

Hereinafter, the present invention will be described in more detail. The following examples are only for illustrating the present invention in more detail, and it will be apparent to those of ordinary skill in the art that the scope of the present invention is not limited by these examples according to the gist of the present invention. will be.

In order to achieve the object of the present invention, there is provided a method for producing a grain fermented beverage comprising the following steps.

(a) preparing a grain fermenting agent by inoculating and culturing filamentous fungi in the grain pretreated by water immersion and steaming, followed by drying and pulverization;

(b) washing and steaming rice, etc., and mixing it with the grain fermenting agent of step (a) to saccharify and obtain saccharification;

(c) homogenizing and sterilizing the saccharide of step (b);

(d) inoculating and culturing Lactobacillus brevis KU15147 (Lactobacillus brevis KU15147) in the grain fermented beverage obtained in step (c)

It provides a method for producing a grain fermented beverage comprising a.

In order to achieve the object of the present invention,

In the method for producing a grain fermented beverage comprising the steps (a), (b), (c), (d),

(e) vacuum-packing the grain fermenting agent prepared in step (a) and storing it at a low temperature or drying and pulverizing and storing

It provides a method for producing a grain fermented beverage, characterized in that it further comprises.

In order to achieve the object of the present invention,

In the method for producing a grain fermented beverage comprising the steps (a), (b), (c), (d), (e),

(f) preparing by adding water to the grain fermenting agent stored in step (e)

It provides a method for producing a grain fermented beverage, characterized in that it further comprises.

In order to achieve the object of the present invention,

It provides a method for producing a grain fermented beverage in which purified water is added to the homogenized and sterilized saccharides in step (c) to facilitate drinking, fruit concentrate is added to improve sensory, or herbal plant extract is added. The fruit concentrate is strawberry, citron, mango, banana, tomato, carrot, grape, bokbunja, mulberry, etc., and the herbal plant includes fresh ginseng, ginseng, vitamin tree, etc., but is not limited thereto. The fruit concentrate may add 1.0 to 3.0% of the saccharide weight, and the herbal plant extract may add 0.3 to 1.0% of the saccharide weight, but is not limited thereto.

In the invention of the present method, the grain of step (a) may be one or more selected from the group consisting of rice, barley, wheat, sorghum, millet, barley radish, millet and buckwheat, but is not limited thereto.

In addition, in the invention of the present method, the filamentous fungus of step (a) is preferably one or more selected from the group consisting of Aspergillus oryzae and Aspergillus awamori. not limited Aspergillus oryzae (Aspergillus oryzae) is a representative bacterium of the yeast mold, which is white and turns yellow after culturing and turns brown as it ages, so it is called Hwanggukbacterium. Aspergillus awamori is black after culturing. Therefore, it belongs to the Black Guk fungus.

In addition, in the invention of the present method, the rice in step (b) may be any one of steamed rice, puffed rice, cooked rice, colored rice, or a combination thereof, but is not limited thereto.

In addition, in the invention of the present method, Lactobacillus brevis KU15147 (Lactobacillus brevis KU15147) of step (d) is a DPPH radical scavenging ability to test antioxidant activity compared to the commercially available strain Lactobacillus rhamnosus GG (Lactobacillus rhamnosus GG) It was found to have good activity in the experiment (see Fig. 5). In addition, when Lactobacillus brevis KU15147 (Lactobacillus brevis KU15147) was treated with Raw 264.7 mouse-derived macrophages, it was found that the expression of immune factors iNOS, TNF-α, IL-1β was excellent. That is, compared to the control, the expression of iNOS increased by 4.2-fold, the expression of TNF-α increased by 10.87-fold, and the expression of IL-1β was increased by 4.91-fold (see Fig. 6).

In addition, in the invention of the present method, the grain fermenting agent may refer to a rice koji enzyme as a rice fermented rice fermented and cultured finally inoculated.

(1) In order to achieve the object of the present invention,

In the method for producing the grain fermenting agent of step (a),

① Wash grains such as rice with water 2-3 times so that there are no foreign substances, immerse in water for 3-4 hours, drain for 1-2 hours, steam at 101~103℃ for 35~45 minutes, and boil to 33~37℃. cooling step;

② Inoculate Aspergillus oryzae with about 5.0~7.0% of the weight of cooled rice, etc., maintain the humidity at 85~90% and incubate at 30~40℃ for 3~6 days, and then at room temperature It may include a step of natural drying in the.

In order to achieve the object of the present invention,

In the step of obtaining the saccharide of step (b),

Aspergillus duck material can be inoculated with 0.1% of the weight of steamed and cooled rice after pretreatment. It may include a step characterized in that the pH of the saccharide is 5.2 to 5.4 by stirring and saccharification.

(2) In order to achieve the object of the present invention,

In the method for producing the grain fermenting agent of step (a),

① Wash grains such as rice with water 2-3 times so that there are no foreign substances, immerse in water for 3-4 hours, drain for 1-2 hours, steam at 101~103℃ for 35~45 minutes, and boil to 33~37℃. cooling step;

② Inoculate Aspergillus awamori with about 5.0~7.0% of the weight of cooled rice, etc., maintain the humidity at 85~90%, incubate at 30~40℃ for 3~6 days, and then at room temperature It may include a step of natural drying.

In the step of obtaining the saccharide of step (b),

Aspergillus awamori can inoculate 0.15% of the weight of steamed and cooled rice after pretreatment. It may include a step characterized in that the pH of the saccharide is 4.5 to 4.8 by stirring and saccharification.

(3) More specifically, in order to achieve the object of the present invention,

When using Aspergillus duck material for filamentous fungi, 1.0 parts by mass of grain fermenting agent inoculated with Aspergillus duck material, 1.0 parts by mass of steamed and cooled rice after pretreatment, and 4.0 parts by mass of purified water are mixed, and then put into a 55-60 ℃ reaction tank. Saccharification and fermentation.

The temperature of the purified water is set at 45°C to facilitate stirring, and when the product temperature reaches 50°C due to saccharification and fermentation, the yeast solution is added at 0.05-2.00% of the saccharide, and the temperature is maintained at 40-70°C for 3-7 hours. , and preferably reacted at 55° C. for about 3 hours and reacted at 63° C. for about 4 hours, so that the final saccharified sugar content (brix) is 15-40, preferably the final saccharide sugar content is 26-30 At this time, heat treatment at 93~97℃ for 30 minutes to stop the enzymatic reaction. Yeast liquid is a liquid culture of Saccharomyces cerevisiae, and flavor can be improved by adding yeast liquid.

Lactobacillus brevis KU15147 (Lactobacillus brevis KU15147) ^{was inoculated into the final saccharide at a concentration of 10 7} cfu/mL, and then fermented at 37° C. for a certain period of time.

(4) More specifically, in order to achieve the object of the present invention,

When using a mixture of the grain fermentant inoculated with Aspergillus duck material and the grain fermentant inoculated with Aspergillus duck material, 0.7 parts by mass of the grain fermentant inoculated with Aspergillus duck material, 0.3 parts by mass of the grain fermentant inoculated with Aspergillus awamori After pretreatment, 1.0 parts by mass of steamed and cooled rice and 4.0 parts by mass of purified water are mixed, and then put into a reactor at 55-60° C. to saccharify and ferment.

The temperature of the purified water is set at 45°C to facilitate stirring, and when the product temperature reaches 50°C due to saccharification and fermentation, the yeast solution is added at 0.05-2.00% of the saccharide, and the temperature is maintained at 40-70°C for 3-7 hours. and, preferably, react at 55° C. for about 3 hours and react at 63° C. for about 4 hours, so that the sugar content of the final saccharide is 15 to 40, preferably, the sugar content of the final saccharide is 26 to 30 and the acidity When the α is 0.2% or more, heat treatment at 93~97℃ for 30 minutes to stop the enzymatic reaction.

Lactobacillus brevis KU15147 (Lactobacillus brevis KU15147) ^{was inoculated into the final saccharide at a concentration of 10 7} cfu/mL, and then fermented at 37° C. for a certain period of time.

(5) If the product temperature during saccharification and fermentation is below 55℃, there is a possibility that harmful lactic acid bacteria may proliferate because it is an open fermentation. It has the effect of enhancing the flavor of the saccharification solution. In addition, when yeast (18 cell/ml) liquid is added and saccharified and fermented, the alcohol component has an effect of enhancing the sensory function.

(6) The grain fermented beverage manufactured by the method for producing the above-mentioned fermented grain beverage may be in liquid form or liquid form.

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

Example 1: Measurement of change in water content of rice for each soaking time (unit: %)

division immersion time 1 hours 2 hours 3 hours 4 hours 5 hours 6 hours regular rice 24.8 27.4 29.6 30.2 30.4 30.6 7 minute sea bream 23.7 26.8 28.8 29.2 29.6 30.2

The initial moisture content of regular rice was 14.6%, and the initial moisture content of 7-minute sea bream was 15.6%. As a result of comparing the moisture absorption rate of rice, the moisture content of rice reached about 29.0% when submerged for about 3 hours for regular rice and about 4 hours for 7-minute sea bream, and moisture was sufficiently absorbed for steaming rice.

Example 2: Measurement of change in moisture content of rice by water draining time after immersion (Unit: % )

drain time
sample 1 hours 2 hours 3 hours 4 hours regular rice 30.2±0.2 30.4±0.3 30.5±0.4 30.0±0.6 7 minute sea bream 30.0±0.4 30.5±0.4 30.4±0.2 29.6±0.3

The moisture content of the rice was 30.2±0.3 % immediately after draining water after soaking for about 3 hours. As shown in Table 2, the deep part of the soaked rice has an air layer, so if you leave it on a tray for a sufficient time to drain the water, the moisture from the outside of the rice slowly penetrates into the inside of the rice grains, and the air layer escapes and moisture penetrates to the deep part of the rice, resulting in steamed rice. Well done. As shown in Table 2, the increase in the moisture content of the rice was insignificant after 1 hour of draining the water. 1 hour was suitable for draining water.

Example 3: Measurement of enzyme activity according to the type of grain fermenting agent

sample moisture(%) Enzyme activity (SP) titratable acidity
(0.1N NaOH
/10ml) amino acids
(0.1N NaOH
/10ml) amylase
(Amylase) acid proteolytic enzyme
(Acidic
protease) Imperial Fermentant 23.4 59.0 15.4 1.2 0.7 Black Soup Fermentation 23.1 54.0 18.2 7.4 0.4

The yellow yeast fermented agent was prepared by culturing Aspergillus oryzae, and the black yeast fermented agent was prepared by culturing Aspergillus awamori. As for the enzyme activity (SP), the saccharogemic power was the amount of 1 g of fermentation agent producing 1 g of glucose per hour as 1 unit.

As a result of measuring the saccharification power and protein decomposition power required for the manufacture of fermented beverages by type of fermenting agent after the production of the rice fermenting agent, the fermented yellow and black rice fermenters had the enzyme power to ferment rice as a saccharification substrate (Saccharification standard: 25SP or more / rice 1g or more) . As for amylase, the fermented yellow yeast rice was about 9.0% higher than that of the fermented black yeast, and the acidity of the fermented black yeast was about 6 times higher than that of the fermented yellow yeast. When manufacturing a rice fermented beverage, it was possible to properly control the ratio of sugar and acid without additives when manufacturing a mixture of black rice fermenting agent rather than manufacturing with only yellow fermented yeast.

Example 4: Measurement of changes in sugar content according to saccharification time of fermented beverages according to grain fermenting agents

A fermented yellow fermented beverage was prepared by using the fermented yellow fermented yeast, and a fermented beverage was prepared by mixing the fermented fermented yellow fermented yeast and fermented black yeast in a ratio of 7:3 to measure the change in sugar content according to the saccharification time of each fermented beverage.

saccharification hour Imperial Fermented Drink Imperial: Black Soup (7:3) Fermented Drink Product temperature (℃) pH brix
(brix°) Product temperature (℃) pH brix
(brix°) 1 hours 59.30 5.81 22.60 58.70 4.31 22.50 2 hours 60.00 5.72 25.70 59.40 4.33 24.10 4 hours 59.30 5.68 26.60 60.40 4.34 26.60 6 hours 59.40 5.68 27.20 59.70 4.41 27.20 8 hours 56.80 5.61 27.60 57.20 4.41 27.40 Cool after boiling - 5.61 29.20 - - 28.10

Water equivalent to twice that of rice was added and saccharified at 60±1°C.

Saccharification was completed after about 8 hours of fermented beverages of fermented yellow rice and fermented yellow rice: Heukguk (7:3). In the case of cooling after boiling, the undecomposed starch decomposed the enzyme action in the process of raising the sterilization temperature, resulting in higher brix. 98% of the total saccharification proceeded within 6 hours of saccharification, and the pH was 5.61 in the fermented yellow rice drink, and 4.41 in the fermented drink with yellow rice: heukguk (7:3). As for the Brix of the fermented beverages that have been sterilized, the fermented drink of the Empire was 29.20, and the fermented drink of the Empire: Heukguk (7:3) was 28.10, a difference of 1.10.

Example 5: Analysis of sugar content of fermented grain beverages (measured at 23° C.)

sugar content Imperial Fermented Drink Imperial: Black Soup (7:3) Fermented Drink Brix° 23.90 24.70

Example 6: Component Analysis of Grain Fermented Drinks

ingredient
sample General Ingredients (%) Minerals (mg/100g) moisture protein lipid carbohydrate brix° views Na K Ca Hg PO ₄ ^- Fe Zn Imperial Fermented Drink 74.1 1.7 0.1 21.8 23.9 0.2 60.0 14.0 3.0 5.0 21.0 0.1 0.3 Empire: Black Kingdom 7:3)
fermented beverage 73.1 1.9 0.1 22.0 24.7 0.2 61.0 16.0 4.0 4.0 23.0 0.1 0.3

Fermented beverages made only with yellow rice and fermented beverages made with black soup showed similar levels of general ingredients and mineral content.

Example 7: Grain fermentation by drink Free Sugar Analysis (Unit: % )

Free sugar Imperial Fermented Drink Imperial: Black Soup (7:3) Fermented Drink Fructose not detected - Glucose 18.08±0.17 16.75±0.36 Sucrose - - Maltose 0.53±0.00 0.55±0.03

Example 8: of fermented beverages color difference analysis

color difference
sample chromaticity ΔE value L value (brightness
(Lightness)) a value
(Redness) b value
(Yellowness) Imperial Fermented Drink 35.90 -0.11 5.28 63.08 Empire: Black Country (7:3)
fermented beverage 74.97 0.36 9.44 25.80 Black Soup Fermented Drink 70.42 0.73 14.35 32.01

(Color difference is a numerical representation of the perceptual difference of two perceptual colors, and is quantitatively expressed, for example, as a geometric distance between two points in the L*a*b* color space. That is, the color difference ΔE is ΔE(L ^* , a ^* , b ^* )={(ΔL ^* ) ² +(Δa ^* ) ² +(Δb ^* ) ² } ^1/2 . This expression is called the color difference equation.)

The color difference of the fermented beverage was that the drink mixed with yellow rice and black soup was about twice as bright as the fermented drink with yellow rice and slightly reddish, and more yellow than the fermented drink of the yellow country.

Example 9: Analysis of free saccharide components of saccharified liquid of fermented beverage

free sugar


Free sugar (%) Sum sorbitol
(Sorbitol) glucose
(Glucose) fructose
(Fructose) maltose
(Maltose) Imperial Fermented Drink - 18.95 0.45 1.25 20.65 Empire: Black Soup
(7:3) Fermented drinks - 18.42 0.62 1.05 19.04

In the free sugar analysis, the main sugar was glucose (Glucose) was 95% or more. Sugar content was higher in the fermented drink with black soup than the fermented drink with heukguk.

Example 10: fermentation by drink Organic acid analysis (unit: μg/ml)

Organic acid Imperial Fermented Drink Empire: Black Country (7:3)
fermented beverage Oxalic acid 4.52 9.04 Citric acid 114.79 920.92 Malic acid 339.07 699.85 Lactic acid and
succinic acid 720.72 4345.41 Acetic acid 29.49 319.31 Sum 1,208.59 6,294.53

In terms of organic acid content, fermented beverages with black soup were about 5.2 times more than those of fermented drinks with yellow rice. Fermented beverages with black soup contained organic acids in the order of lactic acid and succinic acid > citric acid > malic acid > acetic acid > oxalic acid. The yellow fermented beverage contained organic acids in the order of lactic acid and succinic acid > malic acid > citric acid > acetic acid > oxalic acid. Fermented beverages with various flavors were prepared when the black soup fermenting agent, which produces organic acids, was added in different mixing ratios.

Example 11: Fermentation by drink free amino acids Analysis (Unit: mg% )

Amino acid Imperial Fermented Drink Empire: Black Country (7:3)
fermented beverage Aspartic acid 70 57 Threonine 25 21 Serine 31 38 Asparagine 20 19 Glutamic acid 87 55 Proline 70 70 Glycine 21 20 Alanine 33 36 Valine 21 26 Methionine 11 16 Isoleucine 33 42 Leucine 54 86 Tyrosine 31 46 Phenylalanine 37 61 β-Alanine (β-Alanine) - 13 β-aminoisobutyric acid
(β-Aminoisobutyric acid) - 183 γ-aminobutyric acid
(γ-Aminobutyric acid) 82 106 Histidine 10 13 Ornithine 35 - Lysine 72 95 Ammonia (Ammonia) 30 24 Arginine - 139 Sum 698 1107

As for free amino acids, the amount of free amino acids in the fermented beverage prepared by adding black soup was 1.6 times higher than that of the fermented yellow rice beverage, and in particular, the physiologically active ingredient, γ-aminobutyric acid (GABA), was about 1.3 times higher. In addition, alanine and β-alanine, which give taste, were abundant in fermented beverages prepared by adding black soup. Aspartic acid and glutamic acid were slightly higher in yellow fermented beverage. In terms of nutrition, fermented beverages prepared by adding black soup with essential amino acids were overall higher than those of fermented yellow soup.

Example 12: Imperial Family black soup Quality characteristics of fermented beverages according to mixing ratio

ingredient
ingredient sensory evaluation Empire: Black Soup: Water pH acidity amino acids brix
(brix°) 1.0 : 0 : 4.0 5.8 0.8 2.60 27.0 -Less acidity
- Lots of sweetness 0.7 : 0.3 : 4.0 5.4 1.0 2.40 26.0 - Good acidity and refreshing feeling
- Refreshing drink taste 0.5 : 0.5 : 4.0 5.2 1.3 2.40 26.0 - Acidity 0.3 : 0.7 : 4.0 4.7 1.5 2.30 26.0 - Unique to Gamju 0 : 1.0 : 4.0 4.5 1.7 2.47 27.0 - Lots of sour and sweet taste

By changing the mixing ratio of the fermentation agent, water was added and saccharification was carried out at 58±2° C. for 6 hours. Compared with the fermented liquid of fermented beverages made only with fermented yellow rice, the higher the ratio of fermented black rice, the fresher the fermented drink. It has become a refreshing and sweet fermented beverage. As for the mixing ratio, the fermented beverage with 30% of fermented yellow yeast and 70% of fermented black yeast was the best in terms of sensory performance.

Example 13: Analysis of physiological activity of fermentation broth by fermentation agent

sample polyphenols
(polyphenol)
(mg gallic acid/10ml) electron donating ability
(%) Inhibitory activity (%) tyrosinase ACE Imperial Fermented Drink 4.26 28.26 90.20 53.4 Empire: Black Country (7:3)
fermented beverage 4.82 25.88 93.64 54.2

To analyze the physiological activity of fermented beverages by fermenting agent, polyphenol content, electron donating ability, tyrosinase inhibitory activity, and angiotensin converting enzyme (ACE) inhibitory activity were measured. The polyphenol content of the fermented drink prepared with the addition of heukguk was about 10% higher than that of the fermented drink made with only yellow rice soup, but in the electron donating ability, it was about 9% higher than that of the fermented yellow soup. As for the inhibitory activity, the tyrosinase activity of the fermented broth prepared with the addition of black soup was about 4% higher, and the ACE inhibitory activity was similar to that of the fermented drink with the addition of black soup. The tyrosinase inhibitory activity was more than 90% and the ACE inhibitory activity was more than 53% for both the fermented yellow fermented drink and the fermented drink with black soup added.

Claims (5)

(a) inoculating the pre-treated grain with filamentous fungi to prepare a grain fermenting agent,
The grain fermenting agent is mixed with the yellow yeast fermenting agent and the black yeast fermenting agent in a weight ratio of 7:3, but 0.7 parts by weight of the grain fermenting agent inoculated with Aspergillus oryzae and Aspergillus awamori ( Aspergillus awamori ) 0.3 parts by weight of the inoculated grain fermenting agent is mixed and used,
The yellow fermenting agent is prepared from Aspergillus duck material (Aspergillus oryzae),
The black soup fermentation agent Aspergillus awamori ( Aspergillus awamori ) is prepared from, step;
(b) saccharifying the rice by mixing it with the grain fermenting agent of step (a), followed by homogenizing and sterilizing the saccharified; and
(c) a step of inoculating and culturing fermented lactic acid bacteria in the saccharide of step (b), wherein the fermented lactic acid bacteria is Lactobacillus brevis KU15147 (Korea Microbial Conservation Center Accession No.: KCCM12434P) Grain comprising the step A method for manufacturing a fermented beverage. The method of claim 1,
Yeast solution is added during the saccharification of step (b),
A method for producing a fermented grain beverage, characterized in that the sugar content (brix) is prepared at 15-40 after maintaining at 40-70° C. for 3-7 hours. delete delete delete

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