KR20010070836A - Fermented powder of roast grain and preparation thereof - Google Patents

Abstract

PURPOSE: Provided is a method for manufacturing fermented-parched cereal powder which is good for health due to various nutrients such as citric acid, enzymes and vitamins, and is well digested so that the fermented powder is effective in patients suffering from digestive disorders. CONSTITUTION: The method for manufacturing fermented-parched cereal powder comprises the next steps of: i) putting cereal in water for 10 hours and heating the cereal in an autoclave; ii) after 20 minutes, stopping the heating and agitating the cereal; iii) heating the cereal at 121 deg.C and cooling the boiled cereal at 35 deg.C; iv) adding 0.02wt% of Aspergillus sp. microorganism into the cereal and fermenting the cereal at 25-40 deg.C for 25-55 hours; and v) drying the cereal at 30-40 deg.C and mashing the dried cereal to obtain fermented-parched cereal powder. Wherein, the Aspergillus sp. microorganism is selected from Aspergillus niger, Aspergillus awamori, and Aspergillus kawachi.

Description

Fermented Wheat Flour and Method of Manufacturing the Same {FERMENTED POWDER OF ROAST GRAIN AND PREPARATION THEREOF}

The present invention relates to fermented rice flour and a method for preparing the same, comprising the step of inoculating and fermenting microorganisms of the genus Asparagus in the production of wheat flour. More specifically, when the grains are roasted or steamed, dried and pulverized to prepare flour, the fermented wheat flours prepared by inoculating the roasted or steamed grains with inoculation of microorganisms of the genus Asparagus and dried and pulverized. It relates to a manufacturing method thereof.

The main component of the grain is carbohydrate, most of which is in starch form. Starch is a polysaccharide of 10 or more monosaccharides such as glucose, and grain starch is composed mainly of low molecular weight amylose and high molecular weight amylofactin, a heteropolysaccharide composed of two or more kinds of sugars. In rice, the ratio of amylose and amylopectin is generally 20:80 in rice, and waxy corn, waxy barley, glutinous rice, etc. are composed only of amylopectin.

Starch is a chain of monosaccharides such as glucose, but part of the chain is a mixture of highly ordered parts (beta-starch) and irregularly arranged parts (alpha-starch) with hydrogen bonds. The regular part is in a crystalline state, and this part is called 'micelle', and because the crystal is very neat, water molecules cannot dig into it and settle without dissolving in water.

In beta starch, it is hard to be digested due to the hard micelle structure, so it is hardly digested.However, when heated with water, the micelle structure is broken and water molecules invade and the micelle structure gradually collapses. It is called luxury. Furthermore, when heated further, micelles are completely released and amylose and amylopectin become single molecules, which are surrounded by many water molecules (alpha starch), because the space between molecules, that is, the micelle structure is loosened and released. Becomes susceptible to digestive enzymes

In order to increase the utilization of the starch and aid digestion, a method of gelatinizing or digesting starch from whales has been used to convert beta-starch to alpha-starch and maintain this alpha-starch state.

A heating method such as roasting and baking food containing starch is for converting beta starch into alpha starch, which is necessary to increase digestion efficiency of starch. However, starch converted to alpha also cools down and returns to its original beta starch, because the freshly cooked rice or the fresh rice cake is delicious because of its alpha starch. Cold rice is tasteless and hard to eat hard rice cakes because the alpha starch is aging and again beta starch.

In gelatinization (α-starch) of starch, it is known that the higher the heating temperature, the greater the degree of rice, the longer the immersion time before heating, the smaller the starch particles, the higher the pressure, the faster the gelatinization rate. However, when the gelatinized (α-starch) starch is left at room temperature or refrigerated temperature, the starch structure is hard and returns to β-starch which is difficult to digest, which is called starch aging (β-starch). In general, aging is known to be faster in aging when a large amount of hydrogen ions (acidic) is contained in water at 30 to 60%, at a temperature of 2 to 5 ° C, and at higher amylose content in starch molecules.

On the other hand, if the alpha starch is hot, the moisture is rapidly removed, that is, if the water is less than 10-18%, the aging rate is significantly slowed down. It does not act as a solvent. Good examples of foods that contain dehydrated alpha starch are biscuits, cookies, starch or nectar, which are rapidly dried to maintain alpha starch.

In order to prevent such aging, sugar or shortening is added to prevent water absorption, or the α-starch is rapidly dried at 80 ° C. or higher, or α-starch is rapidly frozen at 0 ° C. or lower.

In addition, the starch is decomposed into dextrin (hojeong) through several stages of soluble starch when heated to 160 ° C. with or without adding water to the starch.

Rice flour is steamed and roasted with various healthy grains such as brown rice, barley, soybeans, yulmu, glutinous rice, sesame seeds, and perilla, and is used as a convenient meal replacement or dietary formula by making it into powder without destroying nutrients as much as possible with the new processing method. have.

Conventional wheat flour was produced by a method of immersing grains such as rice and barley with water, steaming and drying the powder, and are still manufactured by such a method. However, these flours are simply prepared by roasting or steaming the grains, then drying and pulverizing, so they still contain significant amounts of β-structured starch.

After steaming the rice, inoculate bacteria with acid productivity, such as Aspargillus Kawachi, at 35 ° C. Insulate for 30 hours, and the hyphae invade the rice, making starch opaque-white. It has been reported that hydrolysis and digestion are facilitated. In addition, traditionally Sikhye is made in the same manner as described above. The fermented products prepared in this way are widely used for preparing snack foods, fermented beverages, etc., but are difficult to be stored for a long time and have a high risk of excessive fermentation or corruption. In order to prevent the risk of excessive fermentation or rot, the grains are completely sterilized and devalued as food.

MEANS TO SOLVE THE PROBLEM The present invention is an asparagus genus microorganism that secretes acid-producing microorganisms such as glycosylase, protease and citric acid, particularly asparagus niger, asparagus awamori, aspargillus kawachi, and the like. Pure culture, inoculated in steamed or roasted grains to prepare a fermented product, and dried and powdered to prepare a powder of wheat flour. The fermented rice flour thus prepared contains a large amount of citric acid secreted by the microorganisms described above. The present invention has been completed by finding that aging of α-starch, which is easy to store and store, and which is easy to digest even in long-term storage, is inhibited. In addition, the wheat flour according to the present invention, the chains of amylose and / or amylo factin by the above-mentioned microorganisms and / or enzymes secreted by them are cut to low molecular weight, fermentation process and subsequent drying and grinding Aging of the starch is suppressed in the process, there is an advantage that the content of α-starch which is easy to digest.

It is an object of the present invention to prepare fermented wheat flour consisting of steaming or roasting grains, inoculating it by inoculating microorganisms of the genus Asparagus, and drying and powdering the fermented wheat flour thus produced. To provide.

According to a preferred embodiment of the present invention, the above-mentioned grains include all grains traditionally made from rice flour, such as rice, barley, glutinous rice, sorghum, legumes, sesame seeds, jujube, corn, etc. May include seeds.

According to a preferred embodiment of the present invention, the microorganisms of the genus Asparagus are sufficient as microorganisms capable of generating an acid, especially citric acid, and specifically, asparagus niger, asparagus awamori, and asparagus Kawachi etc. can be mentioned.

The citric acid-producing microorganisms of Aspargillus secrete various enzymes such as amylases and proteases during fermentation and at the same time nutrients such as vitamins that are easily deficient in general diet, specifically vitamin B group (B ₁ , B ₂ , B ₆ , niacin, B _12, etc.).

Citric acid is a well-known substance, essential for use in the crabs citric acid cycle (TCA cycle), and is considered to be useful and valuable in many literatures to explain the source of life activity. have. That is, about 5 to 6 billion cells constituting the human body all operate the TCA-circuit, and it is pointed out that the substance that improves the energy and activity of these cells is citric acid.

As the importance and / or utility of this citric acid, pregnant women, activists, and enthusiasts who need a lot of nutrition and calories have long liked new foods such as acidic tangerines and plums, and their consumption has been recommended, and in recent years It is reported that the fatigue is released quickly and the effect is the best after only 2 hours.

In addition, it has been reported that the acidic pH of urine, which exhibits acidity as pyrogen, is close to neutral after 2 hours when the food containing citric acid is ingested, causing interest in citric acid foods.

In the present invention, the inoculation amount of the microorganisms of the genus Asparagus is not limited, but 0.001 to 1%, especially 0.01 to 0.05%, of pure cultured aspartic acid is added.

Inoculation method uses a method such as spraying, mixing according to the traditional method.

After inoculation, the fermentation temperature of the inoculated asparagus genus microorganism is good but not particularly limited, for example, about 20 to 50 ℃, especially about 25 to 40 ℃, more specifically 30 to 35 ℃ Can be.

Fermentation time depends on the amount of inoculated microorganisms and fermentation temperature, but may generally be 20 to 60 hours, especially 25 to 55 hours.

Fermented products of fermented grains are dried and ground at low temperatures, specifically at 30 to 40 ° C. The drying may be natural drying, blow drying or reduced pressure drying. If necessary, drying may be carried out at a higher temperature under reduced pressure.

The drying is dried to a moisture content of 15% or less, preferably 13% or less, more particularly 10% or less. If the water content is 15% or more, there is a disadvantage in that the microorganisms propagate or continue fermentation, or β-starch may be promoted, which is disadvantageous for long-term preservation.

The grinding of the dried fermented grains is carried out by a general grinding method or by a grinder. In the present invention, fermented grains that have not been dried and / or pulverized can be used as necessary. Therefore, in the present invention, the grain size of the pulverized grains is not limited, and when made from wheat flour, it may have a particle size similar to that of traditional wheat flour.

This dried and optionally ground fermented wheat flour may generally contain more citric acid by fermentation than other citric acid-containing foods, which is incorporated into the grain itself by fermentation. It is different from citric acid added as an additive. The content of citric acid in the fermented rice flour according to the present invention is not particularly limited, and may be controlled to some extent by the fermentation conditions (eg, time, temperature, etc.) and the type of microorganism used, and may be controlled at different sources according to the preference of the intaker. Acidity can also be adjusted by adding acid, such as citric acid derived, or a neutralizing agent.

The fermented wheat flour prepared according to the present invention is not only tasty like conventional wheat flour, but also contains citric acid and various nutrients made during fermentation, which is good for health, and has a high content of α-starch and Because of the advantage of being well digested due to its presence, it can be used not only as conventional drinking flour, but also as a food for patients with poor or limited chewing function or digestive function. In addition, the wheat flour according to the present invention and its manufacturing method may be usefully used as an animal feed and a method for treating the same.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited thereto.

Example 1

After 5 kg of rice is immersed in sufficient water for 10 hours, the water not absorbed by the rice is removed by decantation or filtration. The submerged and swollen rice is placed in an autoclave and heated. Steam for 20 minutes from when the steam started, and stop heating. Stir so that the rice grains are cooked uniformly without sticking to each other.

After stirring, the mixture was put back into the autoclave, heated to about 121 ° C again, taken out, and cooled to 35 ° C.

To this, purely cultured Asparagus Gacha was added in an amount of 0.02% by weight, mixed, and fermented for 30 hours while maintaining at 30 to 35 ° C.

When the fermentation is finished, preferably dried to a moisture content of 13% or less at low temperature (30 ~ 40 ℃), and then pulverized, to obtain about 3.5 kg of fermented wheat flour.

Example 2

From about 5 kg of barley rice, about 3.2 kg of fermented wheat flour is obtained in a similar manner as in Example 1.

Example 3

From about 5 kg of rice to about 3.5 kg of fermented wheat flour is obtained in a similar manner as in Example 1 except using asparticose awamori.

The fermented wheat flour prepared according to the present invention is not only tasty like conventional wheat flour, but also contains nutrients such as citric acid and various enzymes and vitamin B group produced during fermentation, which is good for health, and the content of α-starch. Because of the high and high digestibility due to the presence of enzymes generated during fermentation, it can be used not only as conventional drinking flour, but also as a patient food with poor chewing function or poor digestion or limited digestion.

Claims (4)

A method for producing fermented wheat flour, comprising roasting or steaming grains, inoculating the same with Aspargillus microorganisms, fermenting, drying and pulverizing. The method of claim 1, wherein the asparagus genus microorganisms described above are selected from asparagus niger, asparagus awamori and asparagus watch. The method of claim 1, wherein the fermentation is carried out for 25 to 55 hours at a temperature of 25 to 40 ℃. Fermented rice flour prepared by the method according to any one of claims 1 to 3.