KR102681338B1 - Fermented extract of Dendropanax morbifera having diabetes preventing effects and method for producing fermented brown rice comprising the same - Google Patents

Abstract

The present invention includes the steps of (1) adding sugar and complex beneficial bacteria to mineral water and then fermenting to produce a microbial fermentation broth; (2) adding the microbial fermentation broth prepared in step (1) above to the steamed yellow chilli and then fermenting to produce a fermented yellow chilli product; (3) preparing a Hwangchil extract by adding the fermented Hwangchil product prepared in step (2) to mineral water and extracting it; (4) adding sugar and complex beneficial bacteria to the Hwangchil extract prepared in step (3) above and then fermenting to produce a Hwangchil fermented extract; and (5) spraying the fermented yellow chili extract prepared in step (4) onto brown rice and fermenting it. It relates to a method for producing fermented brown rice and the fermented brown rice produced by the method.

Description

Fermented extract of Dendropanax morbifera having diabetes preventing effects and method for producing fermented brown rice comprising the same}

The present invention relates to a method for producing fermented brown rice, which includes the step of spraying fermented yellow chili extract on brown rice and fermenting it, and to fermented brown rice produced by the method.

Rice forms the basis of our country's diet and has shaped our food culture. The nutritional content of rice varies somewhat depending on the variety, cultivation area, etc. In addition, rice supplies important vitamins to the human body, such as vitamin B, vitamin E, and folic acid, and plays an important role as a protein source. For example, the content of lysine, an essential amino acid, is 2% higher than that of other grains such as corn, millet, and wheat flour. It's about twice as high. Recently, research on the functional excellence of rice has been actively conducted. Among them, the fat of rice is composed of unsaturated fatty acids, but it is not easily oxidized due to the large amount of antioxidants such as vitamin E and ferulic acid contained in brown rice. In addition, brown rice has been certified to have the function of controlling diabetes, and when brown rice was consumed, blood sugar and insulin secretion were found to be low. Brown rice in its form causes a sharp increase in blood sugar levels and insulin levels compared to processed forms such as white rice and rice flour porridge or rice cake. There are also reports that it inhibits secretion. Recently, consumers' interest in functional brown rice is increasing as consumption of organically grown agricultural products is rapidly increasing in order to lead a healthy life.

Hwangchil tree is an evergreen tree of the dicotyledonous umbel family, Araliaceae. Its international scientific name is 'Dendropanax ( Dendropanax morbifera )', meaning panacea, and it is also called the golden tree. Hwangchil tree is a Korean endemic tree species that grows only in the southern coastal area of Korea and Jeju Island. It grows to about 15 m in height. Flowers bloom in umbels at the ends of branches in June, and the fruit is an oval drupe measuring 7 to 19 mm in length and ripens in October. Ripens to black. The main ingredient of Hwangchil is sesquiterpene, which contains water, gum, alcohol, and ester. Hwangchil, the sap extracted from the bark of the Hwangchil tree, is said to be a valuable substance used only by the royal family because it has amazing medicinal properties and a faint benzoin scent.

As a result of modern scientific research, Hwangchil tree has been recognized for its nutritional, pharmaceutical, and therapeutic value and is in the spotlight, and research is being conducted in various directions and forms to utilize the useful substances of Hwangchil.

Korean Patent No. 1662226 discloses a method for producing fermented brown rice using antioxidant substances, and Korean Patent Publication No. 2019-0032722 discloses a method for producing fermented brown rice. However, fermented brown rice using the fermented yellow chili extract of the present invention is disclosed. It is different from the manufacturing method.

The present invention was developed in response to the above-mentioned needs, and the purpose of the present invention is to optimize manufacturing conditions such as fermentation and extraction to produce fermented brown rice with improved functionality and palatability using yellow chili pepper, which is known to have anti-diabetic effects. The aim is to provide a method for producing fermented brown rice with improved anti-diabetic activity and excellent palatability.

In order to solve the above problem, the present invention includes the steps of (1) adding sugar and complex beneficial bacteria to mineral water and then fermenting to produce a microbial fermentation broth; (2) adding the microbial fermentation broth prepared in step (1) above to the steamed yellow chilli and then fermenting to produce a fermented yellow chilli product; (3) preparing a Hwangchil extract by adding the fermented Hwangchil product prepared in step (2) to mineral water and extracting it; (4) adding sugar and complex beneficial bacteria to the Hwangchil extract prepared in step (3) above and then fermenting to produce a Hwangchil fermented extract; and (5) spraying the fermented yellow chili extract prepared in step (4) onto brown rice and fermenting it.

Additionally, the present invention provides fermented brown rice prepared by the above method.

The fermented brown rice of the present invention is made by using Hwangchil, which has an anti-diabetic effect, and mineral water, and spraying and fermenting the Hwangchil fermentation extract, which contains the maximum amount of active ingredients derived from Hwangchil, on the brown rice to improve texture and digestibility as well as excellent functionality. can be provided.

In order to achieve the purpose of the present invention, the present invention

(1) adding sugar and complex beneficial bacteria to mineral water and then fermenting to produce a microbial fermentation broth;

(2) adding the microbial fermentation broth prepared in step (1) above to the steamed yellow chilli and then fermenting to produce a fermented yellow chilli product;

(3) preparing a Hwangchil extract by adding the fermented Hwangchil product prepared in step (2) to mineral water and extracting it;

(4) adding sugar and complex beneficial bacteria to the Hwangchil extract prepared in step (3) above and then fermenting to produce a Hwangchil fermented extract; and

(5) A method for producing fermented brown rice is provided, which includes the step of spraying the fermented yellow chili extract prepared in step (4) onto brown rice and fermenting it.

In the method for producing fermented brown rice of the present invention, the microbial fermentation broth in step (1) is preferably prepared by adding 500 to 700 g of sugar and 18 to 22 g of complex beneficial bacteria to 8 to 12 L of mineral water and then brewing at 35 to 39°C. It can be manufactured by fermenting for 20 to 28 hours, and more preferably by adding 600 g of sugar and 20 g of complex beneficial bacteria to 10 L of mineral water and fermenting at 37°C for 24 hours.

In addition, in the method for producing fermented brown rice of the present invention, the fermented yellow chilli product in step (2) is preferably obtained by adding 80 to 120 mL of microbial fermentation broth to 130 to 170 g of steamed yellow chilli and then heating at 35 to 39 ° C. It can be manufactured by fermenting for 52 hours, and more preferably, by adding 100 mL of microbial fermentation broth to 150 g of steamed yellow chilli and fermenting at 37°C for 48 hours.

In addition, in the method for producing fermented brown rice of the present invention, the Hwangchil extract in step (3) is preferably prepared by adding 130 to 170 g of fermented Hwangchil to 8 to 12 L of mineral water and stirring at 90 to 110°C for 10 to 20 minutes. It can be manufactured by extraction, and more preferably, by adding 150 g of fermented yellow chives to 10 L of mineral water and extracting at 100°C for 15 minutes.

In addition, in the method for producing fermented brown rice of the present invention, the fermented yellow chili extract in step (4) is preferably obtained by adding 500 to 700 g of sugar and 18 to 22 g of complex beneficial bacteria to 8 to 12 L of yellow chil extract and then 35 ~ It can be manufactured by fermenting at 39°C for 20 to 28 hours, and more preferably by adding 600 g of sugar and 20 g of complex beneficial bacteria to 10 L of yellow chili extract and then fermenting at 37°C for 24 hours.

A yellow chil fermented extract suitable for brown rice fermentation can produce fermented brown rice with excellent functionality by producing a yellow chil fermented extract through the steps of primary fermentation, extraction, and secondary fermentation of yellow chil as in steps (1) to (4) above. It could be manufactured with

In addition, in the method for producing fermented brown rice of the present invention, the fermentation in step (5) is preferably performed by spraying 1.5 to 2.5% (v/w) of fermented yellow chili extract relative to the weight of brown rice on the brown rice and stirring for 3 to 3 minutes at 35 to 39 ° C. It can be fermented for 4 days, and more preferably, 2% (v/w) of fermented yellow chilli extract relative to the weight of brown rice is sprayed on brown rice and fermented at 37°C for 3 to 4 days. By fermenting under the above conditions, fermented brown rice with excellent flavor and functionality could be produced without any fermentation odor.

The complex beneficial bacteria in steps (1) and (4) are preferably Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus acidophillus , and Lactobacillus casei. casei ), Lactobacillus rhamnosus , Lactobacillus Bulgariecus , Streptococcus thermophilus and Bifidobacterium spp.; Saccharomyces cerevisiae yeast; 13 mixed strains of Bacillus subtilis, Bacillus acidolactis, and Bacillus megaterium and Acetobacter aceti acetic acid bacteria (10 ^7-9 CFU/g or more), and in preliminary experiments, the present inventors found that producing fermented brown rice using the above type of complex beneficial bacteria has anti-diabetic activity in fermented brown rice compared to producing fermented brown rice using other types of strains. It was confirmed that preference could be improved while further enhancing and minimizing fermentation odor.

The method for producing fermented brown rice of the present invention is more specifically,

(1) Adding 500-700 g of sugar and 18-22 g of complex beneficial bacteria to 8-12 L of mineral water and fermenting at 35-39°C for 20-28 hours to prepare a microbial fermentation broth;

(2) Adding 80 to 120 mL of the microbial fermentation broth prepared in step (1) above to 130 to 170 g of steamed yellow chil, then fermenting at 35 to 39°C for 44 to 52 hours to produce fermented yellow chil;

(3) Preparing a Hwangchil extract by adding 130 to 170 g of the fermented Hwangchil product prepared in step (2) above to 8 to 12 L of mineral water and extracting at 90 to 110°C for 10 to 20 minutes;

(4) Add 500 to 700 g of sugar and 18 to 22 g of complex beneficial bacteria to 8 to 12 L of the yellow chili extract prepared in step (3) above and ferment at 35 to 39°C for 20 to 28 hours to produce the yellow chil fermented extract. manufacturing step; and

(5) Spraying 1.5 to 2.5% (v/w) of the fermented yellow chili extract prepared in step (4) above, relative to the weight of brown rice, and fermenting at 35 to 39°C for 3 to 4 days,

More specifically

(1) adding 600 g of sugar and 20 g of complex beneficial bacteria to 10 L of mineral water and fermenting at 37°C for 24 hours to prepare a microbial fermentation broth;

(2) adding 100 mL of the microbial fermentation broth prepared in step (1) to 150 g of steamed yellow chil and then fermenting at 37°C for 48 hours to produce fermented yellow chil;

(3) preparing a Hwangchil extract by adding 150 g of the fermented Hwangchil product prepared in step (2) to 10 L of mineral water and extracting at 100°C for 15 minutes;

(4) adding 600 g of sugar and 20 g of complex beneficial bacteria to 10 L of the Hwangchil extract prepared in step (3) above and fermenting at 37°C for 24 hours to prepare a Hwangchil fermented extract; and

(5) It may include the step of spraying 2% (v/w) of the Hwangchil fermentation extract prepared in step (4) above on brown rice relative to the weight of brown rice and fermenting at 37°C for 3 to 4 days.

In the method for producing fermented rice of the present invention, when preparing the microbial fermentation broth in step (1), wild roses and rosette leaves can be additionally added. More specifically, 270 to 330 g of wild roses and rose bean sprouts are added to 8 to 12 L of mineral water. It can be manufactured by adding 130-170 g of leaves, 500-700 g of sugar, and 18-22 g of complex beneficial bacteria and fermenting at 35-39℃ for 20-28 hours. More specifically, 300 g of wild rose in 10 L of mineral water g, 150 g of Jobai leaves, 600 g of sugar, and 20 g of complex beneficial bacteria can be added and then fermented at 37°C for 24 hours.

The present invention also provides fermented brown rice produced by the above method.

Hereinafter, the present invention will be described in detail by examples. However, the following examples only illustrate the present invention, and the content of the present invention is not limited to the following examples.

Preparation Example 1. Preparation of fermented brown rice

(1) A microbial fermentation broth was prepared by adding 600 g of organic sugar and 20 g of complex beneficial bacteria to 10 L of mineral water and fermenting at 37°C for 24 hours.

(2) After steaming 150 g of Hwangchil (leaves and wood), 100 mL of the microbial fermentation broth prepared in step (1) above was sprinkled, mixed, and fermented at 37°C for 48 hours to prepare Hwangchil primary fermentation product.

(3) 150 g of the primary fermentation of Hwangchil prepared in step (2) above was added to 10 L of mineral water and extracted at 100°C for 15 minutes to prepare a Hwangchil extract.

(4) 600 g of organic sugar and 20 g of complex beneficial bacteria were added to 10 L of the Hwangchil extract prepared in step (3) above, and then fermented at 37°C for 24 hours to prepare a Hwangchil secondary fermentation extract.

The mineral water used in steps (1), (3), and (4) above refers to mineral water containing 1.2% potassium, 0.9% magnesium, and 0.9% calcium oxide.

In addition, the complex beneficial bacteria in steps (1) and (4) above were provided by the Central Microbiological Research Institute, and lactic acid bacteria ( Lactobaccilus plantarum, L. Brevis, L. acidophillus, L. casei, L. rhamnosus, L. Bulgariecus, Streptococcus thermophilus, Bifidobacterium spp., etc.), yeast ( Saccharomyces cerevisiae , etc.), Bacillus subtillus, B. acidolactis, B. megaterium , etc. , mixed strains (more than 10 ⁸ CFU/g) such as other fungal species ( Acetobacter aceti, etc.), brown rice, and white beans. , refers to products containing grain enzymes, including apples, grapes, dextrin, reishi mushroom mycelium, and Sanghwang mushroom mycelium.

(5) Spray 2% (v/w) of the Hwangchil secondary fermentation extract prepared in step (4) above evenly on brown rice (80% brown rice, 15% glutinous brown rice, 5% glutinous black rice) relative to the weight of the brown rice and place in a bag. Fermentation was carried out at ℃ for 3-4 days.

Preparation Example 2. Preparation of fermented brown rice

(1) A microbial fermentation broth was prepared by adding 300 g of wild roses, 150 g of Jobai leaves, 600 g of organic sugar, and 20 g of complex beneficial bacteria to 10 L of mineral water and fermenting at 37°C for 24 hours.

(2) Fermented brown rice was prepared in the same manner as steps (2) to (5) of Preparation Example 1 using the microbial fermentation broth prepared in step (1) above.

Comparative Example 1. Production of fermented brown rice

(1) A microbial fermentation broth was prepared by adding 600 g of organic sugar and 20 g of complex beneficial bacteria to 10 L of mineral water and fermenting at 37°C for 24 hours.

(2) Spray 2% (v/w) of the microbial fermentation liquid prepared in step (1) above evenly on brown rice (80% brown rice, 15% glutinous brown rice, 5% glutinous black rice) relative to the weight of the brown rice, place in a bag, and incubate for 3 minutes at 37°C. Fermentation took place for ~4 days.

Comparative Example 2. Production of fermented brown rice

(1) A microbial fermentation broth was prepared by adding 600 g of organic sugar and 20 g of complex beneficial bacteria to 10 L of mineral water and fermenting at 37°C for 24 hours.

(2) After steaming 150 g of Hwangchil (leaves and wood), 100 mL of the microbial fermentation broth prepared in step (1) above was sprinkled, mixed, and fermented at 37°C for 48 hours to prepare Hwangchil fermentation product.

(3) 150 g of the Hwangchil fermentation product prepared in step (2) above was added to 10 L of mineral water and mixed to prepare a Hwangchil fermentation diluted solution.

(4) Spray 2% (v/w) of the yellow chili fermentation dilution prepared in step (3) above evenly on brown rice (80% brown rice, 15% glutinous brown rice, 5% glutinous black rice) relative to the weight of the brown rice and place in a bag at 37°C. Fermented for 3 to 4 days.

Comparative Example 3. Production of fermented brown rice

(1) A microbial fermentation broth was prepared by adding 600 g of organic sugar and 20 g of complex beneficial bacteria to 10 L of mineral water and fermenting at 37°C for 24 hours.

(2) After steaming 150 g of Hwangchil (leaves and wood), 100 mL of the microbial fermentation broth prepared in step (1) above was sprinkled, mixed, and fermented at 37°C for 48 hours to prepare Hwangchil fermentation product.

(3) 150 g of the fermented Hwangchil product prepared in step (2) above was added to 10 L of mineral water and extracted at 100°C for 15 minutes to prepare a Hwangchil extract.

(4) Spray 2% (v/w) of the Hwangchil extract prepared in step (3) above evenly on brown rice (80% brown rice, 15% glutinous brown rice, 5% glutinous black rice) relative to the weight of the brown rice, place in a bag, and incubate for 3 minutes at 37°C. Fermentation took place for ~4 days.

Process comparison of Preparation Example 1 and Comparative Examples division 1) Hwangchil primary fermentation 2) Hwangchil Extraction 3) Hwangchil secondary fermentation Manufacturing Example 1 ○ ○ ○ Comparative Example 1 × × × Comparative Example 2 ○ × × Comparative Example 3 ○ ○ ×

Example 1. AGI (α-glucosidase inhibition) activity

Fermented brown rice was extracted for 10 hours at 20°C using 70% ethanol and then used as a sample. 50 μl of 0.5 U/mL α-glucosidase enzyme solution (in 0.1M PBS, pH 6.8) was mixed with 50 μl of the sample and reacted at 37°C for 10 minutes. 100 ㎕ of 3mM ρ-NPG (ρ-nitro-phenyl-α-glucopyranoside, in 0.1M PBS, pH 6.8) was added and reacted at 37°C for 10 minutes, and then 100 ㎕ of 0.1M Na ₂ CO ₃ was added to stop the reaction. . At this time, the amount of ρ-nitrophenol produced was measured at an absorbance of 405 nm using a spectrophotometer (elisa reader, Infinite 200 TECAN). The control group used 0.1M PBS (pH 6.8) instead of the culture medium, and the reference value (blank) used 0.1M PBS (pH 6.8) instead of the strain culture medium and enzyme solution. The AGI activity of each sample was expressed as a percentage (%) of the difference in absorbance between the sample reaction group and the untreated group according to the following equation.

AGI activity (%) = [1-(ρ-nitrophenol production amount in reaction group/ρ-nitrophenol production amount in untreated group)]×100

AGI (α-glucosidase inhibition) activity of fermented brown rice division AGI(%) Acarbose 0.01 g/mL 90.08 Manufacturing Example 1 80.58 Production example 2 87.23 Comparative Example 1 64.54 Comparative Example 2 75.39 Comparative Example 3 77.30

The results of measuring the AGI activity of fermented brown rice are shown in Table 2 above. As a result, the activity of acarbose used as a positive control was 90.08%, the fermented brown rice of the present invention showed an activity of 64.54 to 87.23%, and the fermented brown rice of Preparation Examples 1 and 2 had a higher AGI than the fermented brown rice of the comparative examples. showed activity.

Example 2. Sensory test of fermented brown rice

For the sensory test, a total of 50 sensory testers were asked to cook fermented brown rice prepared using the methods of the manufacturing examples and comparative examples in a rice cooker and then consume it. They were given 1 point based on scent, taste, texture, and overall preference. : Very bad, 4 points: bad, 3 points: average, 4 points: good, 5 points: very good. The average was calculated after 3 repetitions using a 5-point symbolic scale.

Sensory test of fermented brown rice Types of fermented brown rice incense taste Texture overall preference Manufacturing Example 1 4.2 4.4 4.3 4.5 Production example 2 4.2 4.7 4.6 4.7 Comparative Example 1 3.6 3.4 3.5 3.6 Comparative Example 2 4.0 3.8 3.9 3.8 Comparative Example 3 4.0 4.1 4.1 4.1

As a result of conducting a sensory test on fermented brown rice, the fermented brown rice of Preparation Examples 1 and 2 showed higher scores in terms of aroma, taste, texture, and overall preference compared to the fermented brown rice of Comparative Examples, and the fermented brown rice of Preparation Examples 1 and 2 had a higher preference. It was confirmed that not only was it improved, but the quality was excellent.

Claims (5)

(1) Adding 500-700 g of sugar and 18-22 g of complex beneficial bacteria to 8-12 L of mineral water and fermenting at 35-39°C for 20-28 hours to prepare a microbial fermentation broth;
(2) Adding 80 to 120 mL of the microbial fermentation broth prepared in step (1) above to 130 to 170 g of steamed Hwangchil and fermenting at 35 to 39°C for 44 to 52 hours to produce a fermented Hwangchil product;
(3) Preparing a Hwangchil extract by adding 130 to 170 g of the fermented Hwangchil product prepared in step (2) above to 8 to 12 L of mineral water and extracting at 90 to 110°C for 10 to 20 minutes;
(4) Add 500 to 700 g of sugar and 18 to 22 g of complex beneficial bacteria to 8 to 12 L of the yellow chili extract prepared in step (3) above and ferment at 35 to 39°C for 20 to 28 hours to produce the yellow chil fermented extract. manufacturing step; and
(5) Manufacturing including the step of spraying 1.5 to 2.5% (v/w) of the fermented yellow chili extract prepared in step (4) above, relative to the weight of brown rice, and fermenting at 35 to 39°C for 3 to 4 days. A manufacturing method of fermented brown rice characterized by: The method for producing fermented brown rice according to claim 1, wherein in step (1), wild roses and rosette leaves are additionally added. delete According to paragraph 2,
(1) Add 270-330 g of wild roses, 130-170 g of Jobai leaves, 500-700 g of sugar, and 18-22 g of complex beneficial bacteria to 8-12 L of mineral water and ferment at 35-39℃ for 20-28 hours. Preparing a microbial fermentation broth;
(2) Adding 80 to 120 mL of the microbial fermentation broth prepared in step (1) above to 130 to 170 g of steamed Hwangchil and fermenting at 35 to 39°C for 44 to 52 hours to produce a fermented Hwangchil product;
(3) Preparing a Hwangchil extract by adding 130 to 170 g of the fermented Hwangchil product prepared in step (2) above to 8 to 12 L of mineral water and extracting at 90 to 110°C for 10 to 20 minutes;
(4) Add 500 to 700 g of sugar and 18 to 22 g of complex beneficial bacteria to 8 to 12 L of the yellow chili extract prepared in step (3) above and ferment at 35 to 39°C for 20 to 28 hours to produce the yellow chil fermented extract. manufacturing step; and
(5) Manufacturing including the step of spraying 1.5 to 2.5% (v/w) of the fermented yellow chili extract prepared in step (4) above, relative to the weight of brown rice, and fermenting at 35 to 39°C for 3 to 4 days. A manufacturing method of fermented brown rice characterized by: Fermented brown rice manufactured by the method of any one of paragraphs 1, 2, and 4.