KR20030091546A - Unpolished rice sprouting method using a natural substance - Google Patents

Unpolished rice sprouting method using a natural substance Download PDF

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KR20030091546A
KR20030091546A KR1020020029629A KR20020029629A KR20030091546A KR 20030091546 A KR20030091546 A KR 20030091546A KR 1020020029629 A KR1020020029629 A KR 1020020029629A KR 20020029629 A KR20020029629 A KR 20020029629A KR 20030091546 A KR20030091546 A KR 20030091546A
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brown rice
germination
water
extract
rice
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KR1020020029629A
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Korean (ko)
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이석우
김욱
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(주) 해뜰날
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/152—Cereal germ products
    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01C—PLANTING; SOWING; FERTILISING
    • A01C1/00—Apparatus, or methods of use thereof, for testing or treating seed, roots, or the like, prior to sowing or planting
    • A01C1/02—Germinating apparatus; Determining germination capacity of seeds or the like
    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
    • A01G31/00—Soilless cultivation, e.g. hydroponics
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
    • A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Environmental Sciences (AREA)
  • Physiology (AREA)
  • Soil Sciences (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Cereal-Derived Products (AREA)

Abstract

PURPOSE: Provided is a method for manufacturing germinated unpolished rice using natural products containing natural antibiotics, natural coloring agents, functional pharmacological substances and the like. CONSTITUTION: A method for manufacturing germinated unpolished rice using natural products comprises the steps of; removing impurities and selecting unpolished rice having excellent germination property; washing the selected unpolished rice; dipping the unpolished rice in the extract of natural products for 8-10 hours, followed by stirring at regular intervals; germinating the unpolished rice in a germination room at 28-30 deg.C with supplying the extract; and drying the germinated unpolished rice in a drying room with supplying the extract.

Description

천연물을 이용한 발아현미의 제조방법 {Unpolished rice sprouting method using a natural substance}Process of manufacturing germinated brown rice using natural products {Unpolished rice sprouting method using a natural substance}

본 발명은 본 발명은 현미의 발아방법에 관한 것으로 보다 상세하게는 각종 천연물의 천연색소와 사포닌, 베타글루칸, 코디세핀, 카테킨 등의 기능성 약리물질을 함유한 발아현미를 제조할 수 있을 뿐만 아니라 현미 발아시 미생물의 오염과 발효취, 이취 발생을 억제하는 현미의 발아방법에 관한 것이다.The present invention relates to a germination method of brown rice, and more specifically, it is possible to prepare a germinated brown rice containing the functional pigments such as natural pigments of various natural products and saponins, beta glucan, cordycepin, catechin, etc. It relates to the germination method of brown rice to suppress the microbial contamination, fermentation odor, and off-flavor generation during germination.

현미는 백미에 비하여 사람이 필요로 하는 영양소가 풍부하게 포함되어 있고 특히, 식물성 섬유질을 비롯한 각종 효소, 미네랄 등 무기질 영양소가 다량 함유되어 있어 병에 대한 저항력을 높여주고 혈액의 산독화를 막아주며 알칼리성 혈액을 만들어 주므로 노화방지 및 장내 기능 강화에 유용한 식품임이 널리 알려져 있다.Brown rice is rich in nutrients needed by humans compared to white rice.In particular, brown rice contains a lot of mineral nutrients such as enzymes and minerals, including vegetable fiber, which increases resistance to disease, prevents blood poisoning, and is alkaline. Since it makes blood, it is widely known that it is a useful food for preventing aging and enhancing intestinal function.

그러나, 현미가 갖는 이러한 뛰어난 효능에도 불구하고 식이 섬유의 보고인 속껍질까지 벗긴 백미를 주식으로 하고 있는 실정이다. 그이유로는, 부드럽게 씹히지 않고 딱딱하여 입맛에 맞지 않다는 점, 장기간 유통·보존시 변질 된다는 점, 소화가 잘 안 된다는 점, 백미에 비해 농약이 잔류한다는 점 등이 있다. 따라서,백미에 비해 현미가 갖는 이러한 불리한 점들을 해결하기 위하여 현미를 발아시킴으로써 이를 해결할 수 있게 되었다. 그러나, 현미의 발아과정에 있어서 현미 자체의 대사작용 외에 현미의 외부나 물에 포함되어 있는 잡균의 번식 등에 의해 발효상태로 되고 현미에 발효취나 이취가 잔류되는 문제가 있다.However, despite the excellent effect of brown rice, the situation is based on the white rice stripped even the inner skin, which is a report of dietary fiber. For this reason, it is hard to chew and hard to taste. It is deteriorated during long-term distribution and storage, poor digestion, and pesticide residues compared to white rice. Therefore, it is possible to solve this problem by germinating brown rice to solve these disadvantages that brown rice has in comparison with white rice. However, in the germination process of brown rice, in addition to the metabolism of brown rice itself, there is a problem that fermentation odor or off-flavor remain in brown rice by fermentation of various bacteria contained in outside or brown rice.

이러한 문제점을 해결하기 위해 이미 많은 연구가 진행 중에 있으며 현미 발아 방법의 일환으로 대한민국 특허등록 제10-0247686호의 '현미를 발아시키는 방법'에는 왕겨를 벗겨내지 않은 벼를 염수통에 넣어 발아력이 왕성한 것을 선별하는 완숙벼 선별단계(A)와, 선별된 완숙벼를 현미로 도정하는도정단계(B)와, 수온이 12℃ 내지 18℃인 물에 현미를 6 내지 10시간 동안 담가 두었다가 수온을 서서히 20℃ 내지 32℃까지 높인 상태에서 1시간 내지 8시간 정도 현미를 물에 담가두는 1차 수중발아과정을 거치고, 1차 수중발아과정을 거친현미를 수면으로부터 1cm이상 이격된 상태에서 2시간 내지 5시간동안 두는 대기중 발아 과정과 20℃의 물 또는 황토침전수에 현미를 8시간 내지 24시간 동안 담가두는 수중발아 과정을 교대로 반복하여 기포가 일어나는 발아 현상이 관측되면 수온 및 대기온도를 26℃ 내지 32℃가 되게 한 상태에서 현미가 소정의 발아율을 나타낼 때까지 상기 수중 발아 과정과 대기중 발아 과정을 교대로 반복하는 발아단계(C)로 이루어지는 현미 발아기술을 개시하고 있다.In order to solve this problem, a lot of research is already in progress, and as part of the method of germinating brown rice, the method of germinating brown rice of Korean Patent Registration No. 10-0247686 is that rice seedlings, which have not been stripped of rice husks, are put in brine to have a good germination power. Selected ripening rice selection step (A) for selection, the milling step (B) for coating the selected mature rice with brown rice, and soaked brown rice for 6 to 10 hours in water with a water temperature of 12 ℃ to 18 ℃, and then slowly 1 to 8 hours in the state of raising the temperature to ℃ to 32 ℃ go through the first underwater germination process, the first through the germination process of brown rice 2 ~ 5 hours in the state separated from the water by more than 1cm The germination phenomenon that bubbles are generated by alternately repeating the germination process in the air and the germination process in which water is soaked for 8 to 24 hours in water or ocher precipitated water at 20 ℃ If observed, brown rice germination comprising a germination step (C) which alternately repeats the underwater germination process and the germination process in the atmosphere until the brown rice has a predetermined germination rate at the water temperature and the atmospheric temperature of 26 ° C to 32 ° C. The technique is disclosed.

그러나 상기한 방법은 영양가 많은 현미를 효율적으로 제조할 수 있다는 장점은 있으나 현미를 제조하는 과정이 복잡하여 발아시간이 길어 불편하고, 또한 현미의 수중발아 및 대기발아를 교대로 하는 발아과정에서 현미의 발효로 인한 악취발생 등의 문제점은 개선하지 못한 상태에 있다.However, the above method has the advantage of efficiently producing nutritious brown rice, but the process of manufacturing brown rice is complicated and the germination time is long, which is inconvenient, and in the germination process of alternating underwater and atmospheric germination of brown rice, Problems such as the generation of odor due to fermentation have not been improved.

현미를 열수처리 또는 증기처리 한 후, 에틸알콜을 가하거나(대한민국 특허출원 2001-7009661) 발아과정에서 공기 공급구를 통해 공기를 불어넣어 주고 정수로 교체해주는 방법(대한민국 특허출원 2000-0019356) 등이 있는데 이들 방법 영양성분이 파괴되거나 공정 복잡할 뿐만 아니라 현미의 발아가 완료된 후 현미의 발효로 인한 악취를 제거하기 위하여 별도의 세척과정을 거쳐 충분히 세척하여야 하는 등의 문제점이 있었다.After hot water treatment or steam treatment of brown rice, ethyl alcohol is added (Korean patent application 2001-7009661) or air is blown through the air supply port during germination and replaced with purified water (Korean patent application 2000-0019356) There is a problem that these methods are not only nutrients are destroyed or process complex, but also after the germination of brown rice is completed, it must be sufficiently washed through a separate washing process to remove the odor due to the fermentation of brown rice.

이에 본 발명은 상기한 기존의 문제점을 해결하기 위한 것으로 홍삼, 홍국, 녹차, 상황버섯, 동충하초, 인진쑥의 추출수를 현미 발아시키는 과정에 첨가함으로써 현미의 발아과정에서 현미의 발효로 인한 악취발생과 미생물 오염을 억제하여 종래의 발아현미의 문제점을 해결하고 기능성 약리물질과 천연색소, 향이 포함되는 발아현미를 제조할 수 있도록 한 현미의 발아방법을 제공하는데 그 목적이 있다.Therefore, the present invention is to solve the above-mentioned problems by adding red ginseng, hongguk, green tea, situation mushroom, Cordyceps sinensis, extract of Injin mugwort to the process of germinating brown rice, and the odor generated by fermentation of brown rice in the germination process of brown rice. It is an object of the present invention to provide a germination method of brown rice to suppress the problems of conventional germinated brown rice by inhibiting microbial contamination and to prepare germinated brown rice containing functional pharmacological substances, natural pigments, and flavors.

상기한 목적을 달성하기 위하여 본 발명은 "ⅰ) 벼의 왕겨를 제거한 현미를 색채선별기로 청미, 앵미, 돌, 뉘, 겨, 쥐똥 등과 같은 이물질을 제거하는 선별공정. ⅱ) 현미의 표면에 묻어있는 오염물 및 부유물을 제거하는 세척공정. ⅲ) 홍삼, 홍국, 녹차, 상황버섯, 동충하초, 인진쑥의 추출수를 첨가하여 발아대기 침지공정. ⅳ) 홍삼, 홍국, 녹차, 상황버섯, 동충하초, 인진쑥 추출수 공급을 연속적으로 반복 수행하는 정상 발아 공정. ⅴ) 발아된 현미를 건조시키는 과정에서 홍삼, 홍국, 녹차, 상황버섯, 동충하초, 인진쑥 추출수를 흡착시키는 공정으로 본 발명을 완성할 수 있다.In order to achieve the above object, the present invention is a screening process for removing foreign matters such as blue rice, parsley, stone, rot, bran, pellets, etc. by using a color sorter to remove brown rice rice husk. Ii) buried on the surface of brown rice Washing process to remove contaminants and suspended solids ⅲ) Extraction of red ginseng, red rice, green tea, green mushroom, Cordyceps sinensis and Injin mugwort. Normal germination process to repeat the water supply continuously.ⅴ) In the process of drying the germinated brown rice, the present invention can be completed by adsorbing red ginseng, red yeast, green tea, situation mushroom, Cordyceps sinensis, Injin mugwort extract water.

먼저 본 발명에 있어서 발아대기 침지과정과 발아과정에 사용되는 홍삼, 홍국, 녹차, 상황버섯, 동충하초, 인진쑥 추출수를 만드는 방법은 다음과 같다.First, in the present invention, the method of making red ginseng, red ginseng, green tea, situation mushroom, cordyceps sinensis, Injin mugwort extract water used in the germination waiting process and germination process is as follows.

실시예 1. 홍삼 추출수 제조Example 1. Preparation of Red Ginseng Extract Water

홍삼은 6년근 수삼을 정선하여 껍질(망상조직)을 벗기지 않은 채 증기로 쪄서 건조시킨 담황갈색 또는 담적갈색의 인삼을 말한다. 홍삼은 제조 공정 중에 우리 몸에 유익한 여러 가지 새로운 생리활성성분들이 생성되는데 이러한 생리활성 성분들은 수삼이나 백삼에는 없고 홍삼에만 있는 홍삼특유성분이다. 홍삼은 항균성분, 항암성분, 혈당강화성분, 비만억제성분, 노화억제성분, 중금속해독성분 등의 특수성분을 함유하고 있어 발아현미의 섬유질, 비타민, 미네랄 등의 영양성분과 결합되어 식생활을 개선하는 데 도움을 줄 것으로 기대한다.홍삼추출수는 홍삼농축액(고형분 64%, 홍삼성분함량 70mg/g) 10g을 지하수 1리터에 넣고 교반하여 만든 것을 사용하였다.Red ginseng is light yellow brown or light red ginseng that is dried by steaming 6 years old ginseng and steamed without peeling its shell (reticulum). Red ginseng produces a number of new bioactive ingredients that are beneficial to our body during the manufacturing process. These bioactive ingredients are unique to red ginseng, not found in ginseng or white ginseng. Red ginseng contains special ingredients such as antibacterial ingredients, anticancer ingredients, blood sugar enhancing ingredients, anti-obesity ingredients, anti-aging ingredients, and heavy metal harmful toxins.It is combined with the nutritional ingredients of germinated brown rice to improve diet Red ginseng extract was prepared by stirring 10 g of red ginseng concentrate (64% solids and red ginseng content 70mg / g) in 1 liter of groundwater.

실시예 2. 홍국추출수 제조Example 2. Preparation of red yeast extract

홍국(紅麴 ; Monascus sp.)은 된장, 간장, 청주등의 양조식품에 사용되는 누룩의 일종으로 균사가 붉은 색을 띠고 있기 때문에 홍국이라고 부르고 있으며, 한국을 비롯해 중국, 홍콩, 일본 및 대만등에서 오래 전부터 전통식품에 사용되어 왔다. 예로부터 중국과 대만에서는 홍국을 여러종류의 발효식품에 사용해 오고 있으며, 술(홍주, 노홍주, 홍로주 등), 홍유부, 육류와 야채 등은 그 대표적인 식품으로 착색 및 방부 목적으로 사용해 왔다. 일본에서는 1970년대 들어 식품첨가물로 사용돼 오던 일부 타르계 합성착색료의 안전성이 문제가 되면서 홍국의 천연색소로서의 소비량이 매년 증대 되고 있다. 특히 고지혈증, 심혈관질환, 뇌혈관질환, 동맥경화, 고혈압, 저혈압, 협심증, 뇌졸증, 당뇨, 지방간, 비만, 고혈당증 등의 만성질환 예방 및 치료에 효과 혈중 콜레스테롤 저하에 탁월한 효과를 보이는 로바스타틴(모나콜린 K)뿐만 아니라 이와 유사한 구조를 지니면서 생리활성효과가 같은 동일계의 다른 활성물질들이 다량 존재 모나스커스가 생성하는 색소성분은 항암, 항균 및 항산화 효과가 있으며 천연색소, 기능성 식품 원료로서 햄이나 소시지등의 육가공품에도 적용하고 된장과 고추장을 비롯해 식초, 두부, 간장, 음료수 및 빵등에 첨가하고 있을 만큼 널리 알려져있다.Monascus sp. Is a type of yeast used for brewed foods such as miso, soy sauce, and sake. It is called red yeast because mycelium has a red color. In Korea, China, Hong Kong, Japan and Taiwan, etc. It has long been used in traditional foods. Since ancient times, red yeast soup has been used in many types of fermented foods, and alcoholic beverages such as red wine, red pepper wine, red rose wine, red milk powder, meat and vegetables have been used for coloring and antiseptic purposes. In Japan, as the safety of some tar-based synthetic coloring matters, which have been used as food additives since the 1970s, has become a problem, the consumption of red pigment as a natural pigment is increasing every year. In particular, it is effective for the prevention and treatment of chronic diseases such as hyperlipidemia, cardiovascular disease, cerebrovascular disease, arteriosclerosis, hypertension, hypotension, angina pectoris, stroke, diabetes, fatty liver, obesity, hyperglycemia, etc. In addition, there is a large amount of other active substances of the same family having similar structure and the same physiological activity effect. The pigment component produced by Monascus has anti-cancer, antibacterial and antioxidant effects, and is a natural pigment and a functional food ingredient such as ham or sausage. It is widely known that it is applied to processed meat and added to miso and red pepper paste, vinegar, tofu, soy sauce, drinks and bread.

모나스커스 퍼퍼레우스를 배양한 쌀을 증류수로 중량비 1 :1 비율 섞어 추출하고 이 추출물을 지하수 1리터에 200ml정도 첨가하여 홍국추출수를 만들었다.Rice cultured with Monascus perperus was extracted by distilled water with a weight ratio of 1: 1, and the extract was added to 1 liter of groundwater to make red yeast extract.

실시예 3. 상황버섯추출수 제조Example 3. Preparation of situation mushroom extract water

상황버섯은 소나무 비늘버섯과에 속하는 버섯이며, 진흙버섯속(Phellinus)에 속하는 흰색 부후균이다. 이 버섯은 주로 뽕나무와 활엽수의 줄기에 자생하며, 보통은 목질 진흙버섯(Phellinus linteus)이라 한다. 항암 및 면역증강효과가 뛰어나 버섯의 황제로 불리 우는 상황버섯(Phellinus linteus)은 뽕나무의 그루터기에 자생하는 노란색의 버섯으로 물에 달였을 경우 색은 노랗거나 또는 담황색으로 맑게 나타나며 독특한 향이 있으나 맛은 없는 것이 특징이다. 상황버섯은 그 종류도 여러가지지만 그중에서도 페닐리우스 린테우스(Phellinus linteus)로 불려지는 목질 진흙버섯에 다량의 면역증강효과를 나타내는 성분이들어 있다. 상황버섯(수분함량 20% 이하)을 분쇄하여 지하수 1리터에 50g을 넣고 100℃ 에서 약 10시간 정도 무압 추출하여 그 추출액을 지하수에 10% 첨가 하여 상황버섯추출수로 하였다.Situation mushroom is a mushroom belonging to the pine scales, a white fungus belonging to the genus Phellinus. These mushrooms grow mainly on the stems of mulberry and hardwoods, and are commonly called wood mud mushrooms (Phellinus linteus). Phellinus linteus is a yellow mushroom that grows on the stumps of mulberry trees. It is yellow or pale yellow when it is watered and has a distinctive scent but taste. Is characteristic. Situation mushrooms come in many varieties, but among them, mud mushrooms, called Phellinus linteus, contain large amounts of immune-boosting effects. After grinding the mushrooms (water content of 20% or less), 50g into 1 liter of groundwater, and pressure-free extraction at 100 ℃ for about 10 hours, 10% of the extract was added to the groundwater to make the situation mushroom extract.

실시예 4. 동충하초추출수 제조Example 4. Cordyceps Sinensis Extract

동충하초는 눈꽃동충하초(Paecilomyces japonica)를 비롯하여 밀리타리스동충하초(Cordyceps millitaris), 시넨시스동충하초(Cordyceps sinensis) 등이 유통되고 있는 여기에서 사용되는 추출수는 밀리타리스동충하초로써 기주인 번데기에서 여러 개의 자실체가 성장하여 가늘고 긴 야구방망이의 형태로 자라는 오렌지색을 띄다가 주황색으로 변한다. 자실체의 윗 부분은 약간 불룩하여 곤봉형을 이루고 있다. 밀리타리스 동충하초는 면역력을 증강시키며 항암물질로 알려진 충초소(Cordycepin)8.4%, 뇌혈전 및 심근경색을 예방하는 충초산(Mannitol) 97.11%, 암세포의 확산을 막고 AIDS의 억제약으로 연구중인 충초다당(Polysaccharide) 5.4%, 인체의 노화를 억제하며 성인병 예방에 주목받고 있는 SOD 54??/g등의 주요성분이 함유되어 있다. 또한 세균 및 진균을 억제하는 물질을 내는 것으로도 알려져 있다. 동충하초는 동결건조한 자실체를 취하여 이를 120 메쉬 이하로 분말화하여 지하수 1리터에 약 10g 넣은 후 섞은 것을 동충하초추출수로 하였다.Cordyceps sinensis is distributed from Paecilomyces japonica, Cordyceps millitaris, Cordyceps sinensis, etc. Grows into an orange that grows in the form of a long baseball bat, then turns orange. The upper part of the fruiting body is slightly bulging to form a club. Militaris Cordyceps sinensis enhances immunity and Cordycepin (8.4%) known as an anticancer substance, 97.11% (Mannitol), which prevents cerebral thrombosis and myocardial infarction, and Chocopolysaccharide, which is being studied as an inhibitor of AIDS (Polysaccharide) 5.4%, inhibits aging of the human body and contains the main components such as SOD 54 ?? / g attracting attention in the prevention of adult diseases. It is also known to produce substances that inhibit bacteria and fungi. Cordyceps sinensis was taken as a lyophilized fruiting body, powdered to 120 mesh or less, put about 10 g in 1 liter of groundwater, and mixed as cordyceps extract water.

실시예 5. 녹차추출수 제조Example 5. Green Tea Extract

녹차(일명 '작설차'라 함)는 폴리페놀, 다소, 데아닌, 비타민, 미네랄, 카테킨, 카페인 등이 함유되어 있어 기능성 식품으로 콜레스테롤 저하 및 항암, 항세균, 당뇨병 억제, 노화방지, 비만 예방, 해독작용 등 다양한 약리효과를 나타내는 것으로 알려져 있다. 특히 카테킨 성분은 항균작용, 중금속 제거하는 역할을 하는 색소에 관계되는 성분으로는 엽록소.카로티노이드등이 많이 들어 있다.Green tea (also called 'Snow Tea') is a functional food containing polyphenols, some, deanin, vitamins, minerals, catechins, and caffeine.It is a functional food that lowers cholesterol, anti-cancer, antibacterial, diabetes, anti-aging, obesity prevention, It is known to exhibit various pharmacological effects such as detoxification. In particular, the catechin component contains a lot of chlorophyll and carotenoids as a component related to the pigment that plays an antibacterial action and removes heavy metals.

녹차 건조분말 또는 건조잎을 120메쉬 이하로 분쇄하여 물 1리터에 약 10g 넣은 후 섞은 것을 녹차추출수로 하였다.Green tea dry powder or dried leaves were ground to less than 120 mesh, put about 10g in 1 liter of water and mixed with green tea extract water.

실시예 6. 인진쑥추출수 제조Example 6. Preparation of Injin Mugwort Extract

인진쑥은 엽록소와 식물성 섬유소, 미네랄, 비타민, 칼슘, 카로틴등을 함유하고 있으며, 100그램중 단백질이 7700mg, 섬유질이 3300mg, 회분이 2000mg, 칼슘이 140mg, 인이 70mg, 철분이 10.9mg, 비타민A, 비타민B1, 비타민B2, 비타민C 등의미량 성분을 포함한다.Phosphorus wormwood contains chlorophyll, vegetable fiber, minerals, vitamins, calcium, carotene, etc.In 100 grams, protein 7700mg, fiber 3300mg, ash 2000mg, calcium 140mg, phosphorus 70mg, iron 10.9mg, vitamin A And trace ingredients such as vitamin B1, vitamin B2, and vitamin C.

이런 성분들이 가지는 여러 가지 효능을 나타내는 인진쑥 추출물은 항균 효과(Bosci Biotechnol Biochem 1998Feb;62(2)363-5), 항산화 효과 (Arch Pharm Res2000 Jun:23(3): 237-9) 등이 있는 것으로 보고되어 있다.Phosphorus mugwort extract, which shows various effects of these ingredients, has antibacterial effect (Bosci Biotechnol Biochem 1998Feb; 62 (2) 363-5) and antioxidant effect (Arch Pharm Res2000 Jun: 23 (3): 237-9). Reported.

인진쑥을 자연건조 또는 냉동건조 하여 120 메쉬 이하로 분쇄하여 1리터에 10g을 넣은 후 잘 섞어 인진쑥추출수로 사용하였다.Injin mugwort was naturally dried or lyophilized and pulverized to 120 mesh or less, 10 g was added to 1 liter, and mixed well, and used as extract.

상기와 같이 완성된 홍삼, 홍국, 녹차, 상황버섯, 동충하초, 인진쑥 추출수는 다음과 같은 공정에 의해 사용되어 진다.Red ginseng, red yeast, green tea, green mushrooms, Cordyceps sinensis, Injin mugwort extract water as described above is used by the following process.

첫째 공정은 벼의 왕겨를 제거한 현미를 색채선별기로 청미, 앵미, 좁쌀 등의 이물질을 제거하고 왕성한 발아력을 가진 현미만을 선별하여 수분과 온도와 산소가 공급되는 발아과정에서 이물질로 인한 부패를 방지하기 위함이다.The first process is to remove debris from rice husks by using color sorter to remove foreign substances such as blue rice, parsley, and millet, and to select only brown rice with vigorous germination to prevent decay due to debris during germination process in which moisture, temperature and oxygen are supplied. For sake.

둘째 공정은 현미의 표면에 묻어있는 오염물 및 부유물을 제거하는 세척공정으로 쌀눈이 떨어지지 않을 정도로 서서히 교반하면서 5회 정도 세척한다. 셋째 공정은 홍삼, 홍국, 녹차, 상황버섯, 동충하초, 인진쑥 추출수를 각각 따로 또는 함께 섞어 발아대기 침지시키는 공정으로 30℃에서 약 1시간 간격으로 상, 하층부가 잘 섞이도록 5분씩 교반하면서 8 ~ 10시간 정도 침지시킨다. 이때 홍삼, 홍국, 녹차, 상황버섯, 동충하초, 인진쑥 추출수의 사용으로 첨가하지 않은 대조구에 비해 미생물의 수가 감소 했음을 알 수 있다.The second process is a washing process that removes contaminants and suspended matters on the surface of brown rice and washes about 5 times while stirring slowly so that the snow does not fall. The third process is a process of dipping red ginseng, red ginseng, green tea, green mushroom, cordyceps sinensis, Injin mugwort extract water separately or together, and soaking them in germination atmosphere. Immerse for about 10 hours. At this time, it can be seen that the number of microorganisms was reduced compared to the control group which was not added by using red ginseng, red rice, green tea, green mushroom, cordyceps and jinjin mugwort.

표 1. 미생물 균수측정Table 1. Microbial bacterial count

구 분division 침지 전(C.F.U/g)Before dipping (C.F.U / g) 10시간 침지 후(C.F.U/g)After 10 hours immersion (C.F.U / g) 32시간 발아 후(C.F.U/g)After germination for 32 hours (C.F.U / g) 무첨가구No furniture 2×104 2 × 10 4 3×105 3 × 10 5 1×107 1 × 10 7 홍삼추출수Red Ginseng Extract 2×104 2 × 10 4 9×104 9 × 10 4 8×105 8 × 10 5 홍국추출수Hongguk Extract 2×104 2 × 10 4 1×105 1 × 10 5 1×106 1 × 10 6 녹차추출수Green Tea Extract 2×104 2 × 10 4 4×104 4 × 10 4 7×104 7 × 10 4 상황버섯추출수Situation Mushroom Extract 2×104 2 × 10 4 1×105 1 × 10 5 5×106 5 × 10 6 동충하초추출수Cordyceps Sinensis Extract 2×104 2 × 10 4 1×105 1 × 10 5 9×105 9 × 10 5 인진쑥추출수Injin mugwort extract 2×104 2 × 10 4 3×104 3 × 10 4 6×104 6 × 10 4

넷째 공정은 발아 대기 침지 단계가 종료되는 시점으로부터 정상 발아시키는 공정으로서, 대기 중에서 현미를 발아시키면서 소정의 시간 간격으로 홍삼, 홍국, 녹차, 상황버섯, 동충하초, 인진쑥 추출수를 공급하는 과정을 반복하여 원하는 크기의 발아 현미를 수득하는 단계이다.The fourth process is a process of normal germination from the end of the germination atmospheric immersion step, by repeating the process of supplying red ginseng, red rice, green tea, green mushrooms, Cordyceps sinensis, Injin mugwort extract water at predetermined time intervals while germinating brown rice in the atmosphere. Obtaining germinated brown rice of the desired size.

이때 발아실의 평균 온도를 28℃ 내지 30℃로 유지시키고 현미의 수분함량을 70 ~ 80%로 유지하는 한편, 약 2시간 간격으로 상기 홍삼, 홍국, 녹차, 상황버섯, 동충하초, 인진쑥 추출수를 충분히 공급하여 수분을 유지한다. 이와 같이 시간 간격을 두고 홍삼, 홍국, 녹차, 상황버섯, 동충하초, 인진쑥 추출수를 공급하는 것은, 발아에 필요한 적정한 수분을 공급하고, 발아가 진행되는 과정에 발아층 내부의 온도가 지속적으로 상승되는 데 이 때 상기 추출수 공급을 통해 발아실 평균 온도를 28 내지 30℃로 일정하게 유지시키기 위해서이다. 이러한 반복 과정을 거쳐 총 48시간동안의 정상 발아 단계를 마침으로써, 본 발명에서 목적하는 발아 현미를 수득할 수 있다. 이때, 최종 발아 길이는 2 ~ 5 mm인 것이 바람직하다. 그 이상이 발아되면 오히려 식미감이 떨어지고 썩을 우려가 있다.At this time, the average temperature of the germination chamber is maintained at 28 ℃ to 30 ℃ and while maintaining the moisture content of brown rice to 70 ~ 80%, while extracting the red ginseng, red yeast, green tea, green mushrooms, Cordyceps sinensis, Injin mugwort extract water at about 2 hours Supply enough to keep moisture. As such, supplying red ginseng, red ginseng, green tea, green mushroom, cordyceps, and jinjin mugwort at intervals of time provides adequate moisture for germination and continuously increases the temperature inside the germination layer during germination. In this case, the germination chamber is maintained at a constant temperature of 28 to 30 ° C. through the extraction water supply. Through this repeating process, by finishing the normal germination step for a total of 48 hours, the germinated brown rice desired in the present invention can be obtained. At this time, the final germination length is preferably 2 ~ 5 mm. If it germinates more than that, the taste can be reduced and rot.

특히, 본 발명의 발아 현미 제조 방법에서 사용되는 추출수는, 기타의 다른물(수돗물, 지하수, 생수, 및 황토수)과 비교하여 발아율, 발아 시간, 미생물 오염율, 이취 및 발효취 생성여부를 측정하였다. 아래 실험(표-2)을 통하여 물의 종류에 따른 발아율과 이취(발효취) 생성여부를 검사하였는데 발아율은 수돗물을 제외한 다른 물 첨가구와 비슷해 천연물 추출물이 발아에 악영향을 미치지 않았음을 나타내었고 이취(발효취) 관능검사에는 월등히 적게 나타남을 알 수 있다.In particular, the extraction water used in the germinated brown rice production method of the present invention, germination rate, germination time, microbial contamination rate, odor and fermentation odor generation compared to other water (tap water, ground water, bottled water, and yellow soil water) Measured. Through the following experiment (Table-2), the germination rate and off-flavor (fermentation odor) production were examined according to the type of water. The germination rate was similar to that of other water addition except for tap water, indicating that natural extract did not adversely affect germination. Fermentation odor) sensory test showed that there is much less.

표 2. 물의 종류에 따른 발아율, 이취의 차이Table 2. Differences in germination rate and off-flavor by water type

물의 종류Kind of water 발아율(%)Germination rate (%) 이취(발효취)Off-flavor (fermentation odor) 수돗물tap water 5454 △△ 지하수underground water 8181 ＯO 황토수Ocher water 8080 △△ 홍삼추출수Red Ginseng Extract 8282 ×× 홍국추출수Hongguk Extract 8181 △△ 녹차추출수Green Tea Extract 8080 ×× 상황버섯추출수Situation Mushroom Extract 8080 △△ 동충하초추출수Cordyceps Sinensis Extract 8080 △△ 인진쑥추출수Injin mugwort extract 7878 ××

다섯째 공정은 발아된 현미를 40 ~ 45℃ 건조실에서 홍삼, 홍국, 녹차, 상황버섯, 동충하초, 인진쑥 추출수를 스프레이 하면서 건조시키는 단계이다. 발아시키는 공정에서 홍삼, 홍국, 녹차, 상황버섯, 동충하초, 인진쑥 추출수의 공급은 일부만이 발아현미에 영향을 주고 많은 양이 버려지기 때문에 발아공정에서는 저농도의 추출수를 첨가하고 건조과정에 고농도의 추출수를 뿌려줌으로써 발아현미에 기능성물질과 천연색소가 축척되어 기능성유색발아현미를 제조할 수 있게 된다. 발아 현미의 평균 수분 함량이 10 ~ 13%가 되도록 건조시킨다. 이러한 건조 단계는, 발아 진행 과정에서 홍삼, 홍국, 녹차, 상황버섯, 동충하초, 인진쑥 추출수 공급과 세척 과정에서의 물 사용으로 인해 발아 현미의 평균 수분 함량이 50% 이상 올라가게 되는 데, 이를 그대로 방치하게 되면 발아가 계속 진행될 수 있다. 따라서, 이를 건조시켜 평균 수분 함량이 10 내지 13%가 되게 되면 발아가 정지되어, 유통 및 저장에 알맞다.The fifth process is a step of drying the germinated brown rice while spraying red ginseng, red yeast, green tea, green mushrooms, Cordyceps sinensis, Injin mugwort extract in a 40 ~ 45 ℃ drying chamber. In the germination process, red ginseng, red ginseng, green tea, green mushroom, cordyceps, and jinjin mugwort extract water only affect the germinated brown rice and a large amount is discarded. By spraying the extracted water, functional substances and natural pigments are accumulated in the germinated brown rice to produce functional colored germinated brown rice. Dry the germinated brown rice so that the average moisture content is 10-13%. In the drying step, the average moisture content of germinated brown rice increases by more than 50% due to the use of red ginseng, red ginseng, green tea, green mushrooms, cordyceps, Cordyceps sinensis extract water and washing in the process of germination. If left unchecked, germination can continue. Therefore, when it is dried to reach an average moisture content of 10 to 13%, germination is stopped, which is suitable for distribution and storage.

본 발명으로 이러한 미생물 오염을 줄이고 발효취나 이취가 없는 발아현미를 제조하고 천연색소와 향, 기능성 약리물질을 가진 발아현미를 제조하는 것 가능하게 되었다.The present invention makes it possible to reduce the microbial contamination and to produce germinated brown rice without fermentation odor or off-flavor and to prepare germinated brown rice with natural pigments and flavors and functional pharmacological substances.

본 발명의 또 다른 목적은 발아현미의 비타민, 미네랄과 같은 풍부한 영양성분에 상기에 언급된 홍삼, 홍국, 상황버섯, 동충하초의 기능성 약리물질과 천연색소, 향을 함유하는 기능성 유색발아현미의 제조방법을 관한 것이다.Still another object of the present invention is a method for producing a functional colored germinated brown rice containing the functional pharmacological substances and natural pigments and flavors of red ginseng, red ginseng, situation mushroom, cordyceps, which are mentioned above in abundant nutrients such as vitamins and minerals of germinated brown rice. It is about.

상기에서 설명한 바와 같이 본 발명은 각종 기능성 약리물질은 물론이고 천연색소, 향이 함유되어 있는 발아현미를 제조하고 특히, 종래 현미의 발아과정에서 현미의 발효로 인하여 발생하는 이취 및 발효취를 생성을 억제하고 미생물의 오염을 줄일수 있도록 한 현미의 발아방법을 제공하는 유용한 발명이다.As described above, the present invention produces germinated brown rice containing natural pigments and flavors as well as various functional pharmacological substances, and in particular, suppresses the off-flavor and fermentation odor generated by fermentation of brown rice in the conventional germination process of brown rice. And it is a useful invention to provide a germination method of brown rice to reduce the contamination of microorganisms.

본 발명은 상기 실시 예에 한정되지 않고 본 발명의 기술적 요지를 벗어나지 않는 범위 내에서 당해 기술분야의 통상의 지식을 가진 자에 의해 다양하게 변형 실시될 수 있다.The present invention is not limited to the above embodiments and may be variously modified and implemented by those skilled in the art without departing from the technical gist of the present invention.

Claims (4)

벼의 왕겨를 제거한 현미로부터 이물질을 제거하고 왕성한 발아력을 가진 현미만을 선별하는 현미 선별단계와, 선별된 현미의 표면에 묻어 있는 오염물 및 부유물을 제거하는 세척단계와, 천연물로부터 추출된 추출수에 상기 현미를 8 ~ 10시간 침지시키고 일정시간 간격으로 교반시키는 침지단계와, 평균 28 ~ 30℃의 발아실에서 충분한 수분함량을 유지하도록 상기 추출수를 일정시간마다 공급하면서 대기중 발아시키는 발아단계와, 상기 발아된 현미를 40 ~ 45℃의 건조실에서 상기 추출수를 뿌리면서 건조시키는 건조단계를 포함하는 것을 특징으로 하는 천연물을 이용한 발아현미의 제조방법.The brown rice sorting step of removing foreign matters from the brown rice from which rice husks are removed, and selecting only brown rice having a strong germination power, the washing step of removing contaminants and floating matters on the surface of the selected brown rice, and the extracted water extracted from natural products An immersion step of immersing brown rice for 8 to 10 hours and stirring at regular time intervals, and a germination step of germinating in the air while supplying the extract water every predetermined time to maintain sufficient water content in the germination chamber at an average of 28 to 30 ° C., The germinated brown rice using the natural product, characterized in that it comprises a drying step of drying while sprinkling the extracted water in a drying chamber of 40 ~ 45 ℃. 제1항에 있어서,The method of claim 1, 상기 천연물은 홍삼, 홍국, 녹차, 상황버섯, 동충하초, 인진쑥 중에 선택되는 어느 한 가지인 것을 특징으로 하는 천연물을 이용한 발아현미의 제조방법.The natural product is a method of producing germinated brown rice using a natural product, characterized in that any one selected from red ginseng, hongguk, green tea, green mushroom, cordyceps, jinjin mugwort. 제1항에 있어서,The method of claim 1, 상기 발아단계는 현미의 수분함량을 70 ~ 80%로 유지시키는 동시에 2시간 간격으로 추출수를 공급하는 것을 특징으로 하는 천연물을 이용한 발아현미의 제조방법.The germination step is a method for producing germinated brown rice using natural products, characterized in that to maintain the water content of brown rice at 70 ~ 80% and at the same time supplying the extract water at intervals of 2 hours. 제1항에 있어서,The method of claim 1, 상기 현미의 최종 발아 길이는 2 ~ 5mm인 것을 특징으로 하는 천연물을 이용한 발아현미의 제조방법.Final germination length of the brown rice is a method for producing germinated brown rice using natural products, characterized in that 2 ~ 5mm.
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KR100676132B1 (en) * 2005-10-11 2007-02-02 이병화 Method for growing plants using Chaga mushroom and/or the extract
KR100718866B1 (en) * 2005-10-28 2007-05-21 김옥순 Grain treated with red ginseng extract and method thereof
KR101245345B1 (en) * 2010-04-16 2013-03-28 무안군 Germinated brown rice for prevention of obesite and method of production thereof
KR101662226B1 (en) 2016-03-08 2016-10-04 최영주 Fermented brown rice using Antioxidant composition and Method for producing thereof
KR101671970B1 (en) 2016-04-29 2016-11-03 최영주 Brown rice using Fomes fomentarius and Calcium and Method for producing thereof
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KR102576633B1 (en) * 2023-03-31 2023-09-08 농업회사법인(주)건강애 Preparing method of germinated brown rice rich in saponin

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JPH11192020A (en) * 1997-11-07 1999-07-21 Yushichi Inaba Apparatus and method for producing germinated brown rice
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JPH11192020A (en) * 1997-11-07 1999-07-21 Yushichi Inaba Apparatus and method for producing germinated brown rice
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Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100476656B1 (en) * 2002-08-14 2005-03-18 김일두 Cultivation method of functional germinated brown rice by using Hongkook
KR100676132B1 (en) * 2005-10-11 2007-02-02 이병화 Method for growing plants using Chaga mushroom and/or the extract
KR100718866B1 (en) * 2005-10-28 2007-05-21 김옥순 Grain treated with red ginseng extract and method thereof
KR101245345B1 (en) * 2010-04-16 2013-03-28 무안군 Germinated brown rice for prevention of obesite and method of production thereof
KR101662226B1 (en) 2016-03-08 2016-10-04 최영주 Fermented brown rice using Antioxidant composition and Method for producing thereof
KR101671970B1 (en) 2016-04-29 2016-11-03 최영주 Brown rice using Fomes fomentarius and Calcium and Method for producing thereof
KR20180008975A (en) * 2016-07-15 2018-01-25 주식회사 물과산소 Apparatus manufacturing for germination rice using water containing nanobubble of oxygen and manufacturing method of germination rice using water containing nanobubble of oxygen
KR102576633B1 (en) * 2023-03-31 2023-09-08 농업회사법인(주)건강애 Preparing method of germinated brown rice rich in saponin

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