KR102622427B1 - Manufacturing method of rice powder using rice bran fermented by lactic acid bacteria and rice powder comprising rice bran fermented by lactic acid bacteria - Google Patents

Abstract

The present invention relates to a method for producing rice bran brown rice powder using rice bran lactic acid bacteria fermentation product and to rice bran brown rice powder containing rice bran lactic acid bacteria fermentation product. More specifically, the present invention relates to a process for fermenting brown rice bran with lactic acid bacteria to obtain rice bran lactic acid bacteria fermentation product. Step (S10); Fermenting brown rice bran with yeast to obtain rice bran yeast fermentation product (S20); Preparing a mixture by mixing water parsley hot water extract with the complex fermentation product of the rice bran lactic acid bacteria fermentation product and the rice bran yeast fermentation product (S30); Mixing brown rice soaked in cold water with the mixture, placing it in an oven and cooking it with steam to cook rice bran (S40); Cooling the rice bran and brown rice in air (S50); Putting the cooled rice bran into a freeze dryer and rapidly freeze-drying it (S60); And a step (S70) of putting the freeze-dried rice bran into a grinder and pulverizing it into rice bran brown rice powder.

Description

Manufacturing method of rice bran brown rice powder using rice bran lactic acid bacteria fermentation product and rice bran brown rice powder containing rice bran lactic acid bacteria fermentation product {Manufacturing method of rice powder using rice bran fermented by lactic acid bacteria and rice powder comprising rice bran fermented by lactic acid bacteria }

The present invention relates to a method for producing rice bran brown rice powder using rice bran lactic acid bacteria fermentation product and rice bran brown rice powder containing rice bran lactic acid bacteria fermentation product. More specifically, rice bran is fermented with malt to provide digestion for patients with difficulty in digestion. It relates to a method of manufacturing rice bran brown rice powder using rice bran lactic acid bacteria fermentation product that is easy and has improved sensory quality and storage stability, and rice bran brown rice powder containing rice bran lactic acid bacteria fermentation product.

Brown rice refers to rice in which only the outer husk of the rice plant has been removed, and white rice is rice that has been polished to remove the bran, pericarp, seed coat, and aleurone layer.

Generally, rice bran refers to the rice germ and aleurone layer. It is known that about 95% of various bioactive substances are distributed in rice bran, and the remaining bioactive substances are distributed in white rice. Because many physiologically active substances exist in rice bran, the physiological activities of rice bran are diverse, for example, heavy metal detoxification activity, anti-constipation activity, and anti-cholesterol activity.

As a prior art, Patent No. 10-0799517 (Rice Bran Fermentation Composition) discloses a rice bran fermentation composition with excellent anti-constipation activity and/or anti-cholesterol activity by fermenting rice bran with lactic acid bacteria and/or yeast.

However, there is no disclosure regarding rice bran brown rice powder containing fermented product of rice bran with yeast and having improved sensory quality and storage stability.

Republic of Korea Patent No. 0799517

Therefore, the purpose of the present invention is to provide a method for producing rice bran brown rice powder using fermented rice bran lactic acid bacteria, which is easy to digest for patients with difficulty in digestion by fermenting rice bran with yeast, and has improved sensory quality and storage stability, and a fermented rice bran lactic acid bacteria product. The goal is to provide rice bran and brown rice powder containing rice bran.

Another object of the present invention is to provide a method for manufacturing rice bran brown rice powder using rice bran lactic acid bacteria fermentation product, in which the characteristic off-flavor of rice bran malt fermentation product is removed and the sensory quality is improved, and rice bran brown rice powder containing rice bran lactic acid bacteria fermentation product. .

In order to achieve the above-described object, the present invention comprises the steps of fermenting brown rice bran with lactic acid bacteria to obtain a rice bran lactic acid bacteria fermentation product (S10); Fermenting brown rice bran with yeast to obtain rice bran yeast fermentation product (S20); Preparing a mixture by mixing water parsley hot water extract with the complex fermentation product of the rice bran lactic acid bacteria fermentation product and the rice bran yeast fermentation product (S30); Mixing brown rice soaked in cold water with the mixture, placing it in an oven and cooking it with steam to cook rice bran (S40); Cooling the rice bran and brown rice in air (S50); Putting the cooled rice bran into a freeze dryer and rapidly freeze-drying it (S60); and placing the freeze-dried rice bran in a grinder, pulverizing it, and processing it into rice bran brown rice powder (S70). It provides a method for producing rice bran brown rice powder using fermented rice bran lactic acid bacteria, which includes the step (S70).

In addition, in the method for producing rice bran brown rice powder using rice bran lactic acid bacteria fermentation product according to an embodiment of the present invention, the rice bran lactic acid bacteria fermentation product is characterized in that rice bran is fermented with Lactobacillus acidophilus. do.

In addition, the method for producing rice bran brown rice powder using fermented rice bran lactic acid bacteria according to an embodiment of the present invention involves inoculating enoki mushroom mycelium into a mixture of the fermented rice bran lactic acid bacteria, fermented rice bran malt, and water parsley hot water extract. It may further include coating the rice bran and brown rice powder with the fermented enoki mushroom fermentation extract (S80).

In addition, in the method for producing rice bran brown rice powder using fermented rice bran lactic acid bacteria according to an embodiment of the present invention, the weight ratio of the fermented rice bran lactic acid bacteria, fermented rice bran malt, and water parsley hot water extract is 0.5:0.5:0.1 to 0.2. It is characterized by being.

The present invention provides rice bran brown rice powder using rice bran lactic acid bacteria fermentation product prepared by the above method.

According to the method for producing rice bran brown rice powder using fermented rice bran lactic acid bacteria and the rice bran brown rice powder containing fermented rice bran lactic acid bacteria of the present invention, it is provided in powder form and can be easily consumed by adding water to it, so it can be used as a convenient meal. Since it provides the rich nutrients contained in rice bran, it can be used as a liquid diet for patients.

In addition, rice bran is fermented with malt, so it is easy to digest for patients who have difficulty digesting it, and the unique off-flavor of rice bran malt fermentation is removed, improving overall sensory quality and containing rice bran lactic acid bacteria fermentation without off-odor when stored for a long period of time. Powder can be provided.

Figure 1 is a flow chart of a method for producing rice bran brown rice powder containing fermented rice bran lactic acid bacteria according to an embodiment of the present invention.

Since the present invention can be modified in various ways and can have various embodiments, specific embodiments will be described in detail in the detailed description. Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings.

Figure 1 is a flow chart of a method for producing rice bran brown rice powder containing fermented rice bran lactic acid bacteria according to an embodiment of the present invention.

Referring to Figure 1, the method for producing rice bran brown rice powder according to the present invention includes the step of obtaining rice bran lactic acid bacteria fermentation product (S10); Obtaining rice bran malt fermentation product (S20), mixing water parsley hot water extract (S30), cooking rice bran brown rice (S40), cooling rice bran brown rice (S50), freeze-drying rice bran brown rice. It includes a step (S60) and a step of processing rice bran into brown rice powder (S70).

The step of obtaining the rice bran lactic acid bacteria fermentation product (S10) is a step of fermenting brown rice bran with lactic acid bacteria to obtain the rice bran lactic acid bacteria fermentation product.

In the present invention, rice bran brown rice refers to rice cooked by mixing fermented rice bran and brown rice, and rice bran brown rice powder refers to powder obtained by drying the rice bran brown rice and grinding the dried rice bran brown rice.

The fermented rice bran lactic acid bacteria product of the present invention can be obtained by mixing rice bran and purified water, adding malt to the mixture, saccharifying it, adding Lactobacillus acidophilus, and fermenting.

The microorganisms used in the present invention can be used by receiving seed from a microorganism depository (KCCM, KCTC, etc.), or by obtaining a microorganism by a method known in the art and then cultivating it.

The step of obtaining rice bran yeast fermentation product (S20) is a step of fermenting brown rice bran with yeast to obtain rice bran yeast fermentation product.

Nuruk is a fermentation agent made by propagating mold containing alcohol-making enzymes on grains. Depending on the manufacturing method, traditional nuruk is made by propagating mold, yeast, and bacteria that exist in nature, and cultured bacteria are added to sterilized starchy raw materials. It can be classified as improved yeast made by inoculation. Traditional yeast has the advantage that the taste and aroma of fermented foods vary depending on the type of yeast as the various microorganisms present in the yeast decompose carbohydrates and undergo alcohol fermentation at the same time. However, rancidity of fermented foods can occur due to contamination with various bacteria during the fermentation process. There is a problem. In comparison, improved yeast is used only as an enzyme source that decomposes starch during soaking, and it ensures safe fermentation and prevents contamination with various bacteria, so fermented foods of consistent quality can always be obtained. Korea's traditional nuruk is a microbial organism that has long been used as a source of starch-decomposing enzymes and fermentation microorganisms in the production of takju (takju), and has been manufactured from wheat as its main ingredient.

The yeast of the present invention refers to rice malt made from rice or non-glutinous rice as a raw material. The rice malt of the present invention may be manufactured by steaming rice or non-glutinous rice, mixing it with malt bacteria, and then culturing it, but the method for producing rice malt is not limited thereto.

The yeast is a strain of the Aspergillus genus or Rhizopus genus, Bacillus genus, Lactobacillus genus, Lichtheimia genus, and Monascus genus, or these Mixed strains, etc. are included, but preferably Aspergillus oryzae.

As an embodiment of the present invention, the rice bran yeast fermentation product may be fermented by Aspergillus mold including Aspergillus oryzae.

The present invention can provide rice bran brown rice powder that is easy to digest for patients with digestion difficulties by fermenting rice bran with yeast.

The step of mixing the water parsley hot water extract (S30) is a step of preparing a mixture by mixing the water parsley hot water extract with the complex fermentation product of mixing the rice bran lactic acid bacteria fermentation product and the rice bran malt fermentation product.

As described above, the rice bran yeast fermentation product of the present invention can provide easily digestible rice bran brown rice powder to patients with digestive difficulties by fermenting rice bran with yeast. However, due to the unique smell and flavor of fermented rice bran, the preference tends to decrease when consuming brown rice.

In order to reduce the unique odor and flavor of this fermented rice bran malt, water parsley hot water extract is mixed with the fermented rice bran malt.

Water parsley hot water extract can be prepared by adding 80 to 120 ml of distilled water to 8 to 12 g of water parsley and extracting it by heating at 60 to 80°C for 2 to 4 hours. Preferably, 100 ml of distilled water is added to 10 g of water parsley and the water is extracted at 70°C. It can be manufactured by heating and extracting for 3 hours, but is not limited to this.

At this time, the weight ratio of the fermented rice bran lactic acid bacteria, fermented rice bran malt, and water parsley hot water extract is preferably 0.5:0.5:0.1 to 0.2.

The step of cooking rice bran (S40) is to cook rice bran by mixing brown rice soaked in cold water with the above mixture, putting it in the oven, and cooking it with steam.

At this time, the weight ratio of the mixture and brown rice is preferably 1:1 to 2.

The step of cooling the rice bran brown rice (S50) is a step of taking the rice bran brown rice out of the oven and cooling it in the air.

The step of freeze-drying the rice bran brown rice (S60) is a step of placing the cooled rice bran brown rice in a freeze dryer and rapidly freeze-drying it.

At this time, the cooled rice bran is placed in a freeze dryer at -40°C and rapidly freeze-dried.

The step of processing the rice bran brown rice powder (S70) is a step of placing the freeze-dried rice bran brown rice in a grinder and pulverizing it into rice bran brown rice powder.

Here, the dried rice bran is placed in a grinder and ground to a size of 100 mesh to 120 mesh to obtain rice bran brown rice powder.

The method for producing rice bran brown rice powder according to an embodiment of the present invention is the enoki mushroom fermentation extract obtained by inoculating enoki mushroom mycelium into a mixture of the rice bran lactic acid bacteria fermentation product, rice bran malt fermentation product, and water parsley hot water extract. A step (S80) of coating the rice bran powder may be further included.

Enoki mushroom (Flammulina velutipes) is taxonomically classified as velutipes, one of the five species of Basidiomycota, Agaricales, Tricholomataceae, and Flammulina. In the case of wild species, it occurs in bunches on stumps of broad-leaved trees or old trees during low temperatures from late fall to early spring over one generation in temperate zones. The color of the fruiting body is tan to brown, the diameter of the cap and stem are large, and the length of the stem is short. Recently, enoki mushrooms have been shown to have antioxidant and anti-inflammatory activities (Hyeonwoo Kang, Journal of the Korean Society of Food and Nutrition, Vol. 41, No. 8, 1072-1078, 2012) and anti-cancer activity (Sirim Lee et al., Journal of the Korean Society of Food Storage and Distribution, Vol. 16, No. 4). Ho, 599-603, 2009), etc., have been found to have various effects.

The S70 stage rice bran powder contains a mixture of water parsley hot water extract, so the fishy taste of water parsley remains. Therefore, in order to reduce the remaining fishy taste caused by the water parsley hot water extract, the rice bran brown rice was prepared by inoculating enoki mushroom mycelium into a mixture of rice bran lactic acid bacteria fermentation product, rice bran malt fermentation product, and water parsley hot water extract and fermenting the rice bran brown rice. Coat with powder.

The coating is done by spraying enoki mushroom fermentation extract on the surface of dried rice bran powder at a spray pressure of 200 kPa. The coated brown rice is dried at a temperature of 80°C for 10 hours and then packaged.

In this way, according to the method for producing rice bran brown rice powder using rice bran lactic acid bacteria fermentation product and the rice bran brown rice powder containing rice bran lactic acid bacteria fermentation product of the present invention, it is provided in powder form and can be easily consumed by mixing it in water, so it can be used as a convenient food for patients. It can be used as a liquid formula. In addition, rice bran is fermented with malt, making it easy to digest for patients with digestive difficulties. The unique off-odor of rice bran malt fermentation is removed, the sensory quality is improved by eliminating the fishy taste, and the rice bran lactic acid bacteria fermentation has improved storage stability due to the absence of off-odor. Rice bran and brown rice powder containing can be provided.

Hereinafter, the present invention will be described in more detail through examples. However, the following examples are for illustrative purposes only and are not intended to limit the scope of the present invention.

<Example 1>

Rice bran and purified water were mixed at a weight ratio of 1:1, malt equivalent to 1% of the weight of rice bran was added, and saccharified at 60°C for 6 hours. The saccharified liquid after saccharification was sterilized, ¹⁰⁰ ml of Lactobacillus acidophilus (1.0 Rice bran lactic acid bacteria fermentation product was obtained.

Next, rice bran and purified water were mixed at a weight ratio of 1:3, non-glutinous rice was steamed, mixed with Koji bacteria, cultured rice malt was added at 1% of the weight of rice bran, and fermented at 25°C for 48 hours to produce rice bran malt. Fermented product was obtained.

Water parsley hot water extract was obtained by adding 80 to 120 ml of distilled water to 10 g of water parsley, heating at 70°C for 3 hours, and filtering through filter paper.

The fermented rice bran lactic acid bacteria, fermented rice bran malt, and water parsley hot water extract were mixed at a weight ratio of 0.5:0.5:0.2. Brown rice soaked in cold water was mixed with the mixture at a weight ratio of 1:2, placed in an oven, and cooked with steam at 100°C to 120°C to prepare rice bran brown rice.

Afterwards, the rice bran brown rice was taken out of the oven and cooled in the air, and the cooled rice bran brown rice was placed in a freeze dryer at -40°C and rapidly freeze-dried. The freeze-dried rice bran was placed in a grinder and ground to a size of 100 mesh to 120 mesh to obtain rice bran brown rice powder.

<Example 2>

The same procedure as in Example 1 was carried out, except that the rice bran brown rice powder was coated with the enoki mushroom fermentation extract obtained by inoculating the mixture of the rice bran lactic acid bacteria fermentation product, rice bran malt fermentation product, and water parsley hot water extract and fermenting them with enoki mushroom mycelium.

To prepare the enoki mushroom mycelium, enoki mushrooms were purchased from the market, some of the mushrooms were sterilized by immersing them in 70% ethanol for several minutes, and the enoki mushroom pieces were placed on a potato agar medium (Potato dextrose agar medium). After culturing in an incubator at 25°C for 7 days, the enoki mushroom mycelia were separated and re-inoculated on potato dextrose agar medium supplemented with streptomycin/penicillin (65-75 units) to remove miscellaneous bacteria and only pure enoki mushroom mycelium. The selected and pure isolated enoki mushroom mycelia were inoculated on potato dextrose agar medium, and the mycelia cultured for 7 days in an incubator at 25°C were used for the main culture.

Enoki mushroom mycelium was added at 2% of the weight of the mixture to a mixture of the rice bran lactic acid bacteria fermentation product, rice bran malt fermentation product, and water parsley hot water extract mixed at a weight ratio of 0.5:0.5:0.2, and fermented in an incubator at 25°C for 5 days to produce enoki mushrooms. A fermentation extract was obtained.

The coating was done by spraying enoki mushroom fermentation extract on the surface of dried rice bran powder at a spray pressure of 200 kPa.

<Comparative Example 1>

The same procedure as in Example 1 was performed, except that water parsley ethanol extract was used instead of water parsley hot water extract. For the water parsley ethanol extract, 500 ml of 70% ethanol was added to 10 g of water parsley, then extracted at 80°C for more than 12 hours using a soxhlet device, and then centrifuged (5,000 rpm, 4°C, 10 minutes) to obtain the supernatant. .

<Comparative Example 2>

The same procedure as in Example 2 was performed, except that enoki mushroom mixture was used instead of enoki mushroom fermentation extract. The enoki mushroom mixture was prepared by mixing fermented rice bran and water parsley extract at a weight ratio of 1:0.2 and adding enoki mushroom powder in an amount of 2% of the weight of the mixture.

<Comparative Example 3>

Proceed as in Example 1, except that instead of mixing the fermented rice bran lactic acid bacteria, fermented rice bran malt, and water parsley hot water extract at a weight ratio of 0.5:0.5:0.2, the fermented rice bran malt and water parsley hot water extract were mixed at a weight ratio of 1:0.2. did.

<Comparative Example 4>

The same procedure as Example 1 was performed, except that the rice bran lactic acid bacteria fermentation product was fermented with Lactobacillus bulgaricus instead of Lactobacillus acidophilus.

<Sensory test>

The rice bran brown rice powder prepared in Examples and Comparative Examples was mixed with hot water and 30 adult men and women were each ingested, and then sensory tests were conducted using a 5-point scale, categorized into yeast fermentation off-odor, fishy taste, and overall preference. This was performed to obtain the average value, which is shown in Table 1 below.

Off-flavor, fishy taste, and overall acceptability of fermented yeast: 1 point = very bad, 3 points = average, 5 points = very good

division Off-flavor of malt fermentation product Fishy taste Full symbol chart Example 1 4.7 3.0 3.8 Example 2 4.6 4.8 4.7 Comparative Example 1 3.0 2.9 3.0 Comparative example 2 4.5 3.0 3.6 Comparative example 3 4.8 2.9 3.5

As shown in Table 1 above, in Examples 1 and 2 of the present invention, the off-flavor of the fermented yeast was significantly improved compared to Comparative Example 1, and in the case of Example 2, the off-flavor, fishy taste, and overall preference of the fermented yeast were significantly improved. There was a significant improvement compared to Comparative Examples 1 and 2.

<Evaluation of storage stability and off-flavor>

The rice bran brown rice powder prepared in Examples and Comparative Examples was placed in a glass bottle and stored at 20° C. in sunlight. Changes in off-odor were observed at two-week intervals, and the results are shown in Table 2.

division
2 weeks later 4 weeks later 6 weeks later 8 weeks later Example 1 20℃ No change No change No change No change daylight No change No change No change No change Example 2 20℃ No change No change No change No change daylight No change No change No change No change Comparative Example 1 20℃ No change No change mild odor mild odor daylight No change No change mild odor strong odor Comparative example 2 20℃ No change No change mild odor mild odor daylight No change No change mild odor mild odor Comparative Example 3 20℃ No change No change mild odor mild odor daylight No change No change mild odor mild odor Comparative example 4 20℃ No change No change mild odor mild odor daylight No change No change mild odor mild odor

According to Table 2, Examples 1 and 2 showed excellent effects compared to Comparative Examples 1 to 4 because there was no change in off-odor at 20°C and sunlight after 8 weeks.

Meanwhile, the above detailed description should not be construed as restrictive in all respects and should be considered illustrative. The scope of the present invention should be determined by reasonable interpretation of the appended claims, and all changes within the equivalent scope of the present invention are included in the scope of the present invention.

Claims (5)

Fermenting brown rice bran with lactic acid bacteria to obtain a rice bran lactic acid bacteria fermentation product (S10);
Fermenting brown rice bran with yeast to obtain rice bran yeast fermentation product (S20);
Preparing a mixture by mixing water parsley hot water extract with the complex fermentation product of the rice bran lactic acid bacteria fermentation product and the rice bran yeast fermentation product (S30);
Mixing the mixture with brown rice soaked in cold water, placing it in an oven and cooking it with steam to cook rice bran (S40);
Cooling the rice bran and brown rice in air (S50);
Putting the cooled rice bran into a freeze dryer and rapidly freeze-drying it (S60); and
A step (S70) of putting the freeze-dried rice bran into a grinder and pulverizing it into rice bran powder,
Coating the rice bran brown rice powder with enoki mushroom fermentation extract obtained by inoculating enoki mushroom mycelium into a mixture of the rice bran lactic acid bacteria fermentation product, rice bran malt fermentation product, and water parsley hot water extract (S80);
A method for producing rice bran brown rice powder using fermented rice bran lactic acid bacteria, further comprising:
According to paragraph 1,
The method of producing rice bran brown rice powder using rice bran lactic acid bacteria fermentation product, characterized in that the rice bran lactic acid bacteria fermentation product is fermented rice bran with Lactobacillus acidophilus.
According to paragraph 1,
A method for producing rice bran brown rice powder using fermented rice bran lactic acid bacteria, characterized in that the weight ratio of the fermented rice bran lactic acid bacteria, fermented rice bran malt, and water parsley hot water extract is 0.5:0.5:0.1 to 0.2.
Rice bran brown rice powder using fermented rice bran lactic acid bacteria prepared by the method of any one of claims 1 to 3. delete