KR102394449B1 - Manufacturing method of fermented brown rice and Seonsik using the same - Google Patents

Abstract

The present invention relates to a fermented brown rice manufacturing method and a seonsik containing fermented brown rice manufactured by the method. The present invention is to improve fermentation efficiency and provide fermented brown rice improved in functionality and flavor. The method includes the following steps of: roasting and pulverizing quinoa, dried corn, and white rice, adding water, and performing extraction to prepare a functional extract; preparing germinated brown rice by immersing brown rice in the functional extract; soaking the germinated brown rice in an herbal concentrate, performing inoculation with bacillus subtilis, and then performing 1- to 7-day fermentation at a low temperature of 10 to 20 degrees Celsius; and drying the fermented germinated brown rice.

Description

Manufacturing method of fermented brown rice and Seonsik using the same}

The present invention relates to a method for producing fermented brown rice and a wire containing fermented brown rice produced using the same, and more particularly, to fermented brown rice capable of improving the efficiency of fermentation and providing fermented brown rice with improved functionality and flavor. It relates to a manufacturing method and a wire method using the same.

Rice is separated into rice hulls (20%) and brown rice (80%) through the threshing process, and brown rice is further separated into white rice (endosperm, 92%) and by-products (rice bran 6%, pear 2%) through a milling process. Since most of the components of white rice are composed of carbohydrates, there is a possibility of causing nutritional imbalance depending on the degree of intake. However, because brown rice contains not only the endosperm of white rice, but also pear and rice bran, compared to white rice, it contains a lot of protein, fat, dietary fiber, and various trace components, and thus has high nutritional value as well as GABA, magnesium, gamma oryzanol, and calcium. , vitamin E, etc., it is effective in preventing arteriosclerosis, preventing aging, dieting, controlling blood sugar, preventing constipation, skin beauty, and reducing stress.

However, 　 brown rice has problems in that it is difficult to consume because of its rough texture and poor digestion despite its high nutritional value and various efficacy. This is because brown rice contains up to rice bran, and it does not soften easily even when heated, so if you eat it without chewing it properly, digestion and absorption are difficult. In order to improve the problems of 　 brown rice, 　 brown rice is germinated and consumed, or brown rice is fermented and consumed.

However, in the stage of germinating brown rice, there are problems such as being invaded by microorganisms and easily spoiled, and there is a problem that a peculiar odor of brown rice is generated. There was a problem with this falling.

Therefore, there is a need for a method for producing fermented brown rice, which has improved ingestion preference and further improved pharmacological properties of brown rice compared to the prior art.

) : Republic of Korea Patent Publication No. 10-2006-0055258

An object of the present invention is to provide a method for producing fermented brown rice, which improves the nutritional content of brown rice, and improves the ingestion palatability by itself, and a line meal using the same.

Another object of the present invention is to provide fermented brown rice that can be consumed for a long time by suppressing deterioration of fermented brown rice upon exposure to room temperature.

The manufacturing method of fermented brown rice of the present invention for solving the above-described problems comprises the steps of roasting and pulverizing quinoa, dried corn and white rice, adding water and extracting to prepare a functional extract; immersing brown rice in a functional extract to prepare germinated brown rice; A fermentation step of soaking germinated brown rice in herbal concentrate and then inoculating Bacillus subtilus and fermenting it for 1 to 7 days at a low temperature of 10 to 20 °C; and a drying step of drying the fermented germinated brown rice; It is characterized in that it includes.

As an embodiment of the present invention, the herbal concentrate comprises: a primary fermentation step of inoculating Bacillus subtilus into a mixed herb of eoseongcho and bitter gourd and fermenting it for 1 to 7 days at 20 to 36 ℃; a washing step of washing the fermented herbs obtained in the first fermentation step with water; a vacuum low temperature extraction step of adding purified water to the fermented herbs after the washing step and vacuum extraction at 60 to 80° C. for 3 to 18 hours to obtain an herbal extract; It may be prepared by concentrating the herbal extract to a volume of 1/10 to 1/5.

As an embodiment of the present invention, after the drying step, the method may further include coating the surface of the dried brown rice by applying a coating solution in which the functional extract and acid spleen concentrate are mixed.

Another embodiment of the present invention is characterized in that it provides a wire containing fermented brown rice prepared by the method for producing the fermented brown rice.

The present invention uses a functional extract prepared using quinoa, dried corn and white rice to ferment germinated brown rice using herbal extracts, thereby improving the efficiency of fermentation, and further improving the functionality and flavor of fermented brown rice. It has the advantage of providing fermented brown rice.

In addition, by coating the surface with the functional extract after drying the fermented brown rice, the antioxidant properties that inhibit oxidation and rancidity even when exposed to air are improved, and the preservation and flavor properties of the fermented brown rice itself are improved. It has excellent palatability even when consumed raw, and has the advantage of excellent palatability when consumed as a sun meal by mixing with other stir-fried grains.

Hereinafter, the present invention will be described in more detail by way of Examples. However, the following specific examples or examples are only a reference for describing the present invention in detail, and the present invention is not limited thereto, and may be implemented in various forms.

Also, unless defined otherwise, all technical and scientific terms have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used in the description herein is for the purpose of effectively describing particular embodiments only and is not intended to limit the invention.

Also, the singular forms used in the specification and appended claims may also be intended to include the plural forms unless the context specifically dictates otherwise.

Also, when a part "includes" a component, it means that other components may be further included, rather than excluding other components, unless otherwise stated.

Hereinafter, a method for producing fermented brown rice of the present invention will be described.

The manufacturing method of fermented brown rice according to an embodiment of the present invention includes roasting and pulverizing quinoa, dried corn and white rice, adding water and extracting to prepare a functional extract, immersing brown rice in the functional extract, and germinating brown rice a fermentation step of soaking the germinated brown rice in herbal concentrate and then inoculating Bacillus subtilus and fermenting it at a low temperature of 10 to 20 ℃ for 1 to 7 days; and a drying step of drying; will include Each step is explained in detail.

1. Step of preparing a functional extract

The functional extract may be prepared by roasting and pulverizing quinoa, dried corn and white rice, adding water and extracting it. Quinoa is free from sodium and gluten, and is known as a high-protein grain, and when roasted with dry corn and white rice, the flavor is increased, and by extracting it with hot water, the prepared functional extract is used to germinate brown rice , In addition to improving the nutrients of the brown rice itself, the flavor is improved, and the fragrant flavor is further improved compared to the brown rice before germination.

A preferred example of the functional extract may be prepared by adding 10 kg of a mixture of roasted quinoa, dried corn, and white rice in 20 L of water and heating it at a temperature of 80 ° C. or higher for 3 hours or more. In this case, quinoa, dried corn and white rice The weight ratio may include 100 to 200 parts by weight of dry corn and 50 to 100 parts by weight of white rice based on 100 parts by weight of quinoa, but is not limited thereto.

2. Step of preparing germinated brown rice

After immersing the brown rice in the functional extract, the temperature is maintained at 10 to 35 ℃ to germinate for about 1 to 3 days. Germinated brown rice with 3 to 6 mm shoots can be obtained through the germination stage. At this time, the prepared germinated brown rice has a more improved flavor of grains compared to the pre-germinated brown rice, calcium, fiber, and amino acids are increased, and in particular, vitamins B1, B2, B12 and E, D, K are increased. Unlike other dietary fibers, the dietary fiber of germinated brown rice has a sponge structure, so it absorbs excess cholesterol and toxic substances and slows absorption in the intestine, thereby suppressing caloric intake and promoting excretion.

3. Fermentation stage

The fermentation step is to soak germinated brown rice in herbal concentrate, inoculate Bacillus subtilus, and ferment it for 1 to 7 days at a low temperature of 10 to 20 °C.

The herbal concentrate is mixed with germinated brown rice using an amount enough to wet the surface of germinated brown rice. For example, 1 to 10 parts by weight of the herbal concentrate may be mixed with respect to 100 parts by weight of germinated brown rice.

The herbal concentrate is evenly mixed with germinated brown rice, then put into a fermentation vessel, and then inoculated with Bacillus subtyrus, and fermented for 1 to 7 days at a low temperature of 10 to 20 °C. In fermented germinated brown rice, high molecular substances such as starch and protein in brown rice are decomposed by hydrolytic enzymes secreted by Bacillus subtyrus, and various organic acids, oligosaccharides, peptones, peptides, trace elements and various physiologically active substances are produced. . In addition, the coarse rice bran layer of brown rice is softened, making it easier to digest.

<Herbal Concentrate>

The herbal concentrate is a fermentation step in which Bacillus subtilus is inoculated into a mixed herb of eoseongcho and bitter gourd and fermented at 20 to 36 ° C. for 1 to 7 days, a washing step of washing the fermented herbs obtained in the first fermentation step with water After the washing step, purified water is added to the fermented herbs and vacuum extracted at 60 to 80° C. for 3 to 18 hours to obtain an herbal extract, and the herbal extract is concentrated to a volume of 1/10 to 1/5. will be manufactured

Eoseongcho ( Houttuynia cordata Thunb ) is a plant belonging to the family Trifolium methylen-nonyl ketone, decanoyl acetaldehyde, lauryl aldehyde, capryl aldehyde, cordarine, quercitrine, isoquercitrin, quercetin, rutin, rayoutrine, his It contains ferrine, myrcene, geranial, calcium chloride, calcium sulfate, etc., and has been found to have capillary strengthening action, vasodilation action, and diuretic action.

Bitter gourd ( Momordica charantia ) is a plant belonging to the Cucumber family and is mainly grown in tropical or subtropical regions. The fruit of bitter gourd is mainly used for food, but the young leaves are also used for food. The main component of bitter gourd is charantin contained in the fruit. This activates beta cells, which play a decisive role in insulin secretion, and it is known that substances with the same efficacy as insulin contained in themselves ultimately contribute to blood sugar control. In addition, bitter gourd fruits, roots, leaves and stems as phytochemicals p-coumaric acid, tannicacid, benzoic acid, ferulic acid, gallic acid, coffee It is known to contain caffeic acid and catechin.

In the present invention, bitter gourd uses fruits or leaves.

Eoseongcho and bitter gourd are mixed in a weight ratio of 1:0.5 to 1, put into a fermentation vessel, inoculated with Bacillus subtilus, and fermented for 1 day to 7 days at 20 to 36 ° C. When fermentation is complete, take out from the fermentation vessel and wash 1 to 3 times with clean running water. Thereafter, using purified water, extraction is performed at a low temperature of 60 to 80° C. under vacuum. For example, after adding 5 to 10 parts by weight of a mixture of eoseongcho and bitter gourd fermented with respect to 100 parts by weight of purified water in a vacuum extractor, vacuum extraction at 60 to 80 ° C. for 2 to 20 hours under vacuum (10 to 200 torr) conditions, Filtration to prepare herbal extracts.

When vacuum low temperature extraction is used as described above, it is preferable to suppress the destruction of nutrients of eoseongcho and bitter gourd itself and at the same time remove the characteristic odor, thereby suppressing the deterioration of the inherent odor of brown rice itself in the fermentation stage of germinated brown rice. Do.

Next, the herbal extract is concentrated to obtain an herbal concentrate. Concentration can be accomplished in a variety of ways. For example, the reduced pressure concentration may be performed at a low temperature of 50 to 60° C. under reduced pressure (400 to 700 torr) using a reduced pressure concentrator. Through concentration under reduced pressure, the herbal extract is concentrated to 1/10 to 1/5 in volume.

4. Drying step

The drying step is a step of drying fermented brown rice using an herbal concentrate, and a natural drying method may be applied to the drying. For example, it can be dried by leaving it for 1 to 3 days in a well-ventilated shaded area. As described above, fermented brown rice dried in a natural drying method after fermentation at low temperature has the advantage of not cracking and not easily broken.

5. Coating step

After the drying step, the dried fermented brown rice further comprises the step of coating the surface by applying a coating solution in which the functional extract and acid spleen concentrate are mixed.

Serratula coronata L. subsp. insularis Kitamura ) is a dicotyledonous perennial plant of the order Asteraceae, which grows on the ground. It is 30 to height. It has vertical lines, and the rhizome is hard like a tree, and the stem stands upright. The leaves attached to the root are egg-shaped, long oval, pointed at the tip, and completely split like a feather. The forked pieces are oval, with irregular saw teeth on the edge, and the petiole is 11~ in length. The leaves on the stem are similar to the leaves on the root, but the size gets smaller as you go up. The acid spleen is rich in flavonoids that have anti-allergic, anti-inflammatory, and antifungal effects, and is known to have the effect of lowering cholesterol in the blood.

As a non-limiting example, the gona spleen concentrate may be extracted at low temperature to prevent destruction of the gona spleen component. In the present invention, wild spleen concentrate uses stems or leaves, and uses young shoots as a non-limiting example. The extracted acid spleen concentrate may be prepared by filtration in a sieve to remove solids and then vacuum concentration under reduced pressure, but is not limited thereto, and may be concentrated by a concentration method known in the art.

The coating solution can be used by mixing the functional extract and acid spleen concentrate in a weight ratio of 2:0.1 to 1:0.5, and by coating it on the surface of fermented brown rice, deterioration and discoloration are suppressed even when exposed to oxygen, resulting in long-term storage stability This increases, and the coating has the effect of further improving the fragrant flavor, further increasing the palatability of ingestion.

Coating the coating solution on the surface of the dried fermented brown rice may be performed on the fermented brown rice itself, or it may be performed on the pulverized fermented brown rice, but may be appropriately changed depending on the ingestion method.

Finally, the dried fermented brown rice can be stored in a vacuum-packed bag with or without pulverization, and can be mixed with various grains known for conventional food and consumed.

Fermented brown rice prepared according to the present invention has better taste because of its strong flavor and nutritive ingredients and soft tissue.

Hereinafter, the present invention will be described in more detail based on Examples and Comparative Examples. However, the following examples and comparative examples are merely examples for explaining the present invention in more detail, and the present invention is not limited by the following examples and comparative examples.

[Example 1]

Quinoa, dried corn and white rice were roasted and ground, respectively, and mixed in a weight ratio of 1:1:1 to prepare a mixture. 20 Kg of the prepared mixture and 20 L of water were mixed, and heated at 85° C. for 5 hours to prepare a functional extract.

Germinated brown rice was prepared by immersing brown rice in the functional extract and germinating it for 2 days while maintaining the temperature at 35°C.

Eoseongcho and bitter gourd were mixed at a weight ratio of 1:1, and Bacillus subtilus was inoculated and fermented at 25 °C for 7 days. Thereafter, the obtained fermented herbs were washed with running water 3 times, and the washed fermented herbs were used in an amount of 10 parts by weight based on 100 parts by weight of purified water, followed by vacuum extraction at 60° C. for 12 hours to prepare an herbal extract. The prepared herbal extract was concentrated under reduced pressure to a volume of 1/5 to prepare an herbal concentrate.

Thereafter, after soaking in the herbal concentrate prepared from germinated brown rice, Bacillus subtilus was inoculated, fermented at a low temperature of 10 ° C. for 5 days, dried naturally for 1 day in a shaded place, and then crushed to prepare fermented brown rice powder.

The fermented brown rice powder was coated with a coating solution prepared by mixing the functional extract and the acid spleen concentrate in a weight ratio of 2:0.5 using a sprayer, and dried in a shaded place for 24 hours to prepare a germinated brown rice powder.

[Comparative Example 1]

The brown rice powder obtained by grinding the milled brown rice with rice hulls was used alone.

Hereinafter, sensory evaluation, antifungal properties and antioxidant properties of the fermented brown rice prepared in Example 1 were evaluated.

[Experimental Example 1] Sensory evaluation of fermented brown rice

For sensory evaluation, 20 adult males and females were asked to ingest the sunsik mixed with the fermented brown rice powder of Example 1 with milk and the sunsik mixed with the normal brown rice powder of Comparative Example 1, respectively, to evaluate the texture, taste, and overall preference. The evaluation method was measured using a five-point scale method (the closer to 1, the lower the preference, and the closer to 5, the higher the preference).

texture taste smell overall sign Example 1 4.8 4.9 4.9 4.9 Comparative Example 1 4.7 4.2 3.5 4.1

As can be seen in Table 1 above, the sun food using the fermented brown rice powder of the present invention has a softer mouthfeel compared to the general brown rice powder in texture, has a savory taste, and has a large savory smell, and has excellent overall preference when ingested. could check From these results, it can be seen that the fermented brown rice of the present invention has improved the rough texture of the conventional 　 brown rice, and has excellent taste and odor for both men and women of all ages.

The fermented brown rice water obtained by mixing the fermented brown rice powder of Example 1 and water in a 1:1 weight ratio and the brown rice water obtained by mixing the general brown rice powder of Comparative Example 1 with water in a 1:1 weight ratio were left at 25° C. for 7 days. , The days when mold first started to occur on the surface of the mixture were measured, and are shown in Table 2 below.

When mold occurs Example 1 Day 5 Comparative Example 1 Day 3

Referring to the results in Table 2, in Example 1, mold started to appear on the 5th day of the experiment, whereas in Comparative Example 1, mold occurred on the 3rd day of the experiment. has been shown to be effective in slowing

[Experimental Example 3] Antioxidative evaluation of fermented brown rice

Using the coating solution used in Example 1 as a sample, radical scavenging activity was measured and shown in Table 3 below. Antioxidant activity (electron donation ability, EDA%) of the sample was measured by modifying the method of Blois. To 2 mL of the sample solution, 0.5 mL of 0.2 mM DPPH (1,1-diphenyl-2-picryl hydrazyl) was added, stirred, and left for 30 minutes, and then absorbance was measured at 517 nm. The electron donating effect was expressed as a decrease in absorbance between the addition and non-addition groups of the sample solution. The radical scavenging activity was calculated by the following formula. As a control, synthetic antioxidant (BHT) was used.

Radical scavenging ability (%) = (1-absorbance of sample added / absorbance of no-addition group) × 100

Radical scavenging ability (%) Coating solution of Example 1 49.7 Control (BHT) 47.2

Referring to the results of Table 3, the antioxidant activity of the coating solution sample was found to be slightly higher than that of the synthetic antioxidant used as a control. Therefore, it can be seen that the coating layer formed by spraying the coating solution on the surface of fermented brown rice is excellent in antioxidant and antibacterial activity, so it can be seen that it is a useful method to improve the quality of fermented brown rice and wire meals using it and to increase preservation.

As described above, the present invention has been described with reference to specific matters and limited examples and drawings, but these are only provided to help a more general understanding of the present invention, and the present invention is not limited to the above embodiments, and the present invention is not limited to the above embodiments. Various modifications and variations are possible from these descriptions by those of ordinary skill in the art.

Therefore, the spirit of the present invention should not be limited to the described embodiments, and not only the claims to be described later, but also all those with equivalent or equivalent modifications to the claims will be said to belong to the scope of the spirit of the present invention. .

Claims (4)

Roasting and pulverizing quinoa, dried corn and white rice, adding water and extracting to prepare a functional extract;
immersing brown rice in the functional extract to prepare germinated brown rice;
A fermentation step of soaking the germinated brown rice in herbal concentrate and then inoculating Bacillus subtilus and fermenting it at a low temperature of 10 to 20 °C for 1 to 7 days; and
a drying step of drying the fermented germinated brown rice; A method for producing fermented brown rice comprising a. The method of claim 1,
The herbal concentrate is a primary fermentation step of inoculating Bacillus subtilus into mixed herbs of eoseongcho and bitter gourd and fermenting for 1 to 7 days at 20 to 36 ℃;
a washing step of washing the fermented herbs obtained in the first fermentation step with water;
a vacuum low temperature extraction step of adding purified water to the fermented herbs after the washing step and vacuum extraction at 60 to 80° C. for 3 to 18 hours to obtain an herbal extract;
A method of producing fermented brown rice which is prepared by concentrating the herbal extract to a volume of 1/10 to 1/5. The method of claim 1,
After the drying step, the method of manufacturing fermented brown rice further comprising the step of coating the surface of the dried brown rice by applying a coating solution in which the functional extract and acid spleen concentrate are mixed. [Claim 4] A wire containing powder obtained by pulverizing fermented brown rice prepared by the method of any one of claims 1 to 3.