KR20040084317A - Products fermented by lactic acid bacteria using mixed cereals and beans, and thereof producing method - Google Patents
Products fermented by lactic acid bacteria using mixed cereals and beans, and thereof producing method Download PDFInfo
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- KR20040084317A KR20040084317A KR1020030019300A KR20030019300A KR20040084317A KR 20040084317 A KR20040084317 A KR 20040084317A KR 1020030019300 A KR1020030019300 A KR 1020030019300A KR 20030019300 A KR20030019300 A KR 20030019300A KR 20040084317 A KR20040084317 A KR 20040084317A
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims abstract description 164
- 235000013339 cereals Nutrition 0.000 title claims abstract description 125
- 235000014655 lactic acid Nutrition 0.000 title claims abstract description 82
- 239000004310 lactic acid Substances 0.000 title claims abstract description 82
- 238000000034 method Methods 0.000 title claims description 11
- 244000046052 Phaseolus vulgaris Species 0.000 title claims description 3
- 241000894006 Bacteria Species 0.000 title abstract description 80
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 40
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 34
- 235000009566 rice Nutrition 0.000 claims abstract description 34
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- 240000005979 Hordeum vulgare Species 0.000 claims abstract description 23
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 21
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 20
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 20
- 239000011668 ascorbic acid Substances 0.000 claims abstract description 20
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 17
- 241000371652 Curvularia clavata Species 0.000 claims abstract description 10
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- 235000011684 Sorghum saccharatum Nutrition 0.000 claims abstract description 9
- 244000013123 dwarf bean Species 0.000 claims abstract description 9
- 235000021331 green beans Nutrition 0.000 claims abstract description 9
- 240000001417 Vigna umbellata Species 0.000 claims abstract description 8
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- 238000004519 manufacturing process Methods 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 6
- 240000008620 Fagopyrum esculentum Species 0.000 claims abstract description 5
- 240000008042 Zea mays Species 0.000 claims abstract description 5
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 5
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 5
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- 238000000855 fermentation Methods 0.000 claims description 45
- 230000004151 fermentation Effects 0.000 claims description 45
- 241000186000 Bifidobacterium Species 0.000 claims description 22
- 235000021329 brown rice Nutrition 0.000 claims description 16
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- 241000209094 Oryza Species 0.000 claims 5
- 240000006394 Sorghum bicolor Species 0.000 claims 2
- 235000014693 Fagopyrum tataricum Nutrition 0.000 claims 1
- 235000021332 kidney beans Nutrition 0.000 claims 1
- 240000007594 Oryza sativa Species 0.000 abstract description 29
- 235000013305 food Nutrition 0.000 abstract description 17
- 239000000203 mixture Substances 0.000 abstract description 10
- 241000186012 Bifidobacterium breve Species 0.000 abstract description 7
- 230000000968 intestinal effect Effects 0.000 abstract description 7
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- 235000009419 Fagopyrum esculentum Nutrition 0.000 abstract description 4
- 244000066764 Ailanthus triphysa Species 0.000 abstract description 3
- 241001107116 Castanospermum australe Species 0.000 abstract description 3
- 240000004922 Vigna radiata Species 0.000 abstract description 3
- 235000010721 Vigna radiata var radiata Nutrition 0.000 abstract description 3
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 abstract description 3
- 235000021279 black bean Nutrition 0.000 abstract description 3
- 235000013402 health food Nutrition 0.000 abstract description 3
- 244000077995 Coix lacryma jobi Species 0.000 abstract 2
- 240000008114 Panicum miliaceum Species 0.000 abstract 2
- 235000007199 Panicum miliaceum Nutrition 0.000 abstract 2
- 240000008301 Rhynchosia minima Species 0.000 abstract 1
- 235000019621 digestibility Nutrition 0.000 abstract 1
- 210000000582 semen Anatomy 0.000 abstract 1
- 239000000047 product Substances 0.000 description 27
- 238000004108 freeze drying Methods 0.000 description 15
- 241000186660 Lactobacillus Species 0.000 description 14
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- 235000021109 kimchi Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
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- 241000588724 Escherichia coli Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 241000282412 Homo Species 0.000 description 1
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 1
- 240000006024 Lactobacillus plantarum Species 0.000 description 1
- 235000013965 Lactobacillus plantarum Nutrition 0.000 description 1
- 201000010538 Lactose Intolerance Diseases 0.000 description 1
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- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 1
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- 238000003786 synthesis reaction Methods 0.000 description 1
- 241001148471 unidentified anaerobic bacterium Species 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
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- Coloring Foods And Improving Nutritive Qualities (AREA)
- Cereal-Derived Products (AREA)
Abstract
Description
본 발명은 혼합 잡곡류의 유산균 발효물과 그 제조방법에 관한 것으로서, 보다 상세하게는 찹쌀, 현미, 흑미, 보리율무, 수수, 기장, 차조, 메밀, 백태, 흑태, 녹두, 적두, 현미찹쌀 등의 13가지 혼합 잡곡류 또는 찹쌀, 현미찹쌀, 현미, 흑미, 흑향미, 쌀보리, 늘보리, 찹쌀보리, 늘쌀보리, 압맥, 할맥, 서리태, 적두, 흑태, 서먹태, 녹두, 백태거두, 청태, 강남콩, 차조, 기장, 수수, 율무, 옥수수 등의 24가지 혼합 잡곡류를 발효시 물과 혼합된 분쇄물에 아스코르산을 참가한 후에 비피도박테리움 브레브를 접종하여 발효시키거나, 상기 잡곡류를 발아시킨 후 비피도박테리움 브레브를 접종하여 발효시켜 획득되는 유산균 발효물과 그 제조 방법에 관한 것이다.The present invention relates to a lactic acid bacteria fermented product of mixed cereals and a method for producing the same, more specifically, glutinous rice, brown rice, black rice, barley yeolmu, sorghum, millet, green tea, buckwheat, white, black brown, green beans, red beans, brown rice, glutinous rice, etc. 13 kinds of mixed grains or glutinous rice, brown rice glutinous rice, brown rice, black rice, black flavor, rice barley, gulberry, glutinous rice barley, gulberry barley, Apmac, chalcedony, frosted red, red bean, black tae 24 mixed cereals, such as millet, sorghum, yulmu, and corn, are fermented by inoculating Bifidobacterium breb after fermenting ascorbic acid to crushed powder mixed with water during fermentation, or after fermenting the grains. It relates to a lactic acid bacterium fermentation product obtained by inoculating and fermenting gambacterium breb and a method for producing the same.
일반적으로 유산균은 인간의 건강을 증진시키고 장내의 유해균으로 인한 노화를 방지하기 위한 효능이 있는 것으로 밝혀진 이래 다양한 제품에 적용되어 오고 있다.In general, lactic acid bacteria have been applied to a variety of products since it has been found to be effective to promote human health and prevent aging caused by harmful bacteria in the intestine.
인간의 성장에서 노화에 따른 장내세균의 변화를 보면 생후 3∼4일이 되면비피도박테리움이 나타나고, 5일째가 되면 가장 우세한 균이 된다. 또한 이유기가 끝나면 혐기성균과 비피도박테리움이 우세하며, 다른 유산균인 락토바실러스 등은 훨씬 적어진다. 노인에 가까워질수록 장내 세균의 균형도 노화하여 장년기에 우세하던 비피도박테리움의 세력이 약화되어, 락토바실러스균이 비피도박테리움의 세력보다 많아지게 된다. 이와 같이 장내균총의 균형이 깨어지는 경우 다른 유해균의 증가로 인하여 소화작용 등의 작용을 악화시킬 뿐만 아니라, 노화작용이 촉진되는 것으로 보여진다.In human growth, the changes in intestinal bacteria caused by aging show Bifidobacterium at 3-4 days of age, and at 5 days, they become the most prevalent bacteria. In addition, anaerobic bacteria and Bifidobacterium predominate after weaning, and other lactobacilli, such as lactobacillus, are much less. As one gets closer to the elderly, the balance of intestinal bacteria is aging and the forces of Bifidobacterium, which prevails in the middle of the age, are weakened, resulting in more Lactobacillus bacteria than Bifidobacterium. As such, when the balance of the intestinal flora is broken, it is shown that not only worsens the action such as digestion due to the increase of other harmful bacteria, but also promotes aging.
따라서, 인간은 노령화 될 수록 비피도박테리움균을 복용하면 유아기나 청장년층의 장내균총과 유사하게 조성하는 것이 필요하다.Therefore, as humans age, taking Bifidobacterium bacteria needs to be similar to the intestinal flora of infants and young adults.
락토바실러스와 비피도박테리움의 차이점을 살펴보면, 락토바실러스는 동형발효(homofermentation)를 하는 것과 이형발효(heterofermentation)를 하는 것이 있는 데에 비하여 비피도박테리움은 이형발효(heterofermentation) 만을 한다는 것이다.Looking at the difference between Lactobacillus and Bifidobacterium, Lactobacillus is homofermentation and heterofermentation, whereas Bifidobacterium is only heterofermentation (heterofermentation).
일반적으로 이와 같은 유산균의 생리활성은 유해균의 증식 억제, 유당 불내성의 완화, 혈청 콜레스테롤의 저하작용, 항암작용, 면역작용, 설사 및 변비의 개선, 비타민 합성 등을 들 수 있다. 비피도박테리아는 생후 3 ∼ 4일경부터 나타나기 시작하여 5일경에 가장 우세균으로 성장하며, 기존에 존재하던 대장균(E. coli)나, 다른 유산균인 락토바실러스와 스테르프토코커스(Sterptococcus) 등은 100분의 1로 감소한다. 이는 모유속에만 존재하는 비피도박테리아의 증식을 촉진하는 인자때문으로 여겨지고 있어, 다른 유산균인 락토바실러스보다 비피도박테리아가 장내균총중에서 가장 중요한 균임을 알 수 있다.In general, the physiological activity of such lactic acid bacteria include inhibition of proliferation of harmful bacteria, alleviation of lactose intolerance, lowering of serum cholesterol, anticancer activity, immunity, diarrhea and constipation, and vitamin synthesis. Bifidobacteria begins to appear from 3 to 4 days of age and grows as the most dominant bacterium around 5 days, and existing E. coli and other lactic acid bacteria such as Lactobacillus and Sterptococcus are 100. Decreases to one-third. This is considered to be due to the factor that promotes the growth of Bifidobacteria existing only in the breast milk, it can be seen that Bifidobacteria is the most important bacteria in the intestinal flora than other lactic acid bacteria Lactobacillus.
종래의 기술로는 우유에 유산균을 접종하고 탈지분유를 첨가하여 유산균을 증식시킨 유산균 음료를 만드는 것이 보편화되어 있는 방법이다. 다시 말해서, 종래의 유산균 제품은 김치 등 제한된 한국 고유의 음식 이외에 제조되는 식품으로는 극히 한정되어 있는 상태이기 때문에 한국인의 식생활을 감아하여 볼 때, 유산균 발효음식을 섭취하는 것이 그리 용이하지 못하다는 것이다.Conventional techniques are commonly used to make lactic acid bacteria beverages in which milk is inoculated with lactic acid bacteria and added skim milk powder to proliferate lactic acid bacteria. In other words, conventional lactobacillus products are limited to foods that are manufactured in addition to limited Korean indigenous foods, such as kimchi. .
또한, 요구르트와 같은 식품이 한국인의 취향을 고려하여 개발되고 있으나, 이 또한 한국인의 취향에 아주 적절하다 보기 어려우며, 따라서 한국인의 취향에 맞은 식품이 절대적으로 부족한 것이 현실이다.In addition, foods such as yogurt have been developed in consideration of Korean tastes, but this is also very difficult to see Korean tastes, and therefore, the reality is that there is absolutely no shortage of foods suitable for Korean tastes.
이와 같은 문제를 해결할 수도 있다고 보여지는 종래의 개발된 기술을 살펴보면, 곡류를 이용한 유산균 음료나 젖산을 생산하기 위한 특허의 경우 락토바실러스 플랜타럼을 이용하여 채소와 한약재 유래의 젖산발효음료(한국공개특허 2000-0055832)와 쌀눈음료(출원번호 1996-042486), 곡립형태의 쌀을 이용한 젖산발효 제품 제조 방법(공개번호 92-16030), 곡분 이용 액상 젖산 발효 제품의 제조 방법(공개번호 97-14592), 콩 유래 성분을 이용한 젖산의 생산 방법(출원번호 10-1999-0017375) 등이 있다.Looking at the conventionally developed technology that seems to be able to solve such problems, in the case of patents for producing lactic acid bacteria beverages or lactic acid using cereals, lactic acid fermented beverages derived from vegetables and herbal medicines using Lactobacillus plantarum (Korea Patent Publication) 2000-0055832), rice snow drink (Application No. 1996-042486), method for producing lactic acid fermentation product using grain type rice (public number 92-16030), method for producing liquid lactic acid fermentation product using grain flour (public number 97-14592) , A method of producing lactic acid using a soybean-derived component (application number 10-1999-0017375) and the like.
그러나 이들 방법은 모두가 우유를 혼합하거나, 포도당 같은 당류를 첨가하는 방법들로 구성되어 있으며, 13가지 혹은 24가지 혼합 잡곡을 발효시키는 본 방법과 많은 차이가 있다.However, all of these methods consist of mixing milk or adding sugars such as glucose, and there are many differences from this method of fermenting 13 or 24 mixed grains.
또한, 종래의 발명들을 통해 획득되는 식품들은 밥을 주식으로 하는 한국인의 식생활로 인하여 매일 섭취되는 것이 거의 불가능하다는 것이다. 더욱이 비피도박테리움의 복용이 절실하게 필요한 노년층에 있어서는 더욱 어렵다.In addition, the foods obtained through the conventional inventions are almost impossible to eat every day due to the diet of Koreans whose rice is a staple. Moreover, it is even more difficult for older people who desperately need Bifidobacterium.
상기와 같은 문제를 해결하기 위한 본 발명의 일 목적은 노령화되어가면서 현저하게 감소되는 비피도박테리움을 한국인의 식생활에 가장 적합한 혼합 잡곡류에 적용시켜, 장내균총의 균형을 유지시킬 수 있도록 하므로 소화작용 등의 작용을 개선하면서도 노화작용이 촉진을 방지하는 데에 있다.One object of the present invention for solving the above problems is to apply the Bifidobacterium which is significantly reduced as the aging is applied to the mixed grains most suitable for the diet of Koreans, so that the balance of intestinal flora can be maintained While improving the action of the aging is to prevent the promotion.
본 발명의 다른 일 목적은 노화방지 및 장기능의 개선을 유지시켜 주는 유산균이 적용된 혼합 잡곡류의 가공곡물을 동결 건조 가능하도록 하여 건강식품 소재 또는 생식 및 선식 제품으로 적용될 수 있도록 하는 데에 있다.Another object of the present invention is to be able to freeze-dried processed grains of mixed grains to which the lactic acid bacteria are applied to maintain anti-aging and improvement of intestinal function can be applied as a health food material or raw and raw products.
본 발명의 또 다른 일 목적은 노화방지 및 장기능의 개선을 유지시켜 주는 유산균이 적용된 혼합 잡곡류의 가공곡물을 잡곡 형태의 발아 식품으로 적용될 수 있도록 하는 데에 있다.Another object of the present invention is to be able to apply the processed grains of mixed grains to which lactic acid bacteria are applied to maintain anti-aging and improvement of bowel function as a germinated food in the form of grains.
상기와 같은 목적을 달성하기 위한 본 발명의 일 특징은 유산균인 비피도박테리움 브레브를 이용하여 13곡 혹은 24곡 혼합 잡곡류를 4 ~ 6시간 동안 물에 침지하여 불리고, 살균한 후, 유산균인 비피도박테리움 브레브 1 ~ 40%를 접종하여 37 ~ 27.5℃에서 2 ~ 48시간까지 발효시켜 혼합 잡곡 발효물을 제조하는 방법에 있다.One feature of the present invention for achieving the above object is called 13 or 24 grain mixed grains by immersion in water for 4 to 6 hours using a Bifidobacterium breb which is lactic acid bacteria, after sterilization, lactic acid bacteria Bifidobacterium breb 1 to 40% inoculated by fermentation at 37 ~ 27.5 ℃ for 2 to 48 hours to prepare a mixed grain fermented product.
상기 혼합 잡곡 발효물은 혼합 잡곡이 물에 침지되어 불려진 후에 불려진 잡곡 중량의 2 내지 7배의 물을 가한 후 분쇄하는 단계를 더 포함할 수도 있다.The mixed grain fermentation may further include a step of pulverizing after adding mixed water 2 to 7 times the weight of the grains called after the mixed grains are soaked in water.
또한, 물에 침지하여 불려진 혼합 잡곡 또는 분쇄된 혼합 잡곡에 아스코르브산을 0.025 ~ 0.2%의 농도로 첨가할 수도 있다.In addition, ascorbic acid may be added in a concentration of 0.025 to 0.2% to the mixed or crushed mixed grains soaked in water.
상기 발효된 혼합 잡곡 발효물은 -20 ~ -30℃에서 24시간 동안 동결건조할 수도 있다.The fermented mixed grain fermentation may be lyophilized for 24 hours at -20 ~ -30 ℃.
상기 혼합 잡곡 발효물 제조에 있어서, 물에 불린 혼합 잡곡을 25 ~ 30℃에서 약 24시간 동안 발아시킨 후에 살균 처리 후 비피도박테리움 부레브를 1 ~ 40%를 접종하여 37℃에서 36시간까지 발효시켜 혼합 잡곡 발효물을 제조할 수도 있다.In the preparation of the mixed grain fermented product, the mixed grains soaked in water are germinated at about 25 to 30 ° C. for about 24 hours, and then sterilized with 1 to 40% of Bifidobacterium bureb to be incubated at 37 ° C. to 36 hours. It can also be fermented to produce mixed grain fermented products.
상기 혼합 잡곡 발효물은 혼합 잡곡을 발아시킨 후에 분쇄하는 단계를 더 포함할 수도 있다.The mixed grain fermentation may further include pulverizing the mixed grains after germinating.
또한, 발아된 혼합 잡곡 또는 분쇄된 혼합 잡곡에 아스코르브산을 0.025 ~ 0.2%의 농도로 첨가할 수도 있다.In addition, ascorbic acid may be added to the germinated mixed grains or the ground mixed grains at a concentration of 0.025 to 0.2%.
상기 발효된 혼합 잡곡 발효물은 -20 ~ -30℃에서 24시간 동안 동결건조할 수도 있다.The fermented mixed grain fermentation may be lyophilized for 24 hours at -20 ~ -30 ℃.
우선, 본 발명의 주요 사항을 개략적으로 설명하면, 유산균인 비피도박테리움 브레브를 이용하여 찹쌀, 현미, 흑미, 보리 율무, 수수, 기장, 차조, 메밀, 백태, 흑태, 녹두, 적두, 현미찹쌀을 혼합한 13가지 혼합잡곡 또는 찹쌀, 현미찹쌀, 현미, 흑미, 흑향미, 쌀보리, 늘보리, 찹쌀보리, 늘쌀보리, 압맥, 할맥, 서리태, 적두, 흑태, 서먹태, 녹두, 백태거두, 청태, 강남콩, 차조, 기장, 수수, 율무, 옥수수를 혼합한 24가지 혼합 잡곡 발효물 및 분말에 적용하여 유산균 발효식품을 제조하는 것이다.First, briefly explaining the main points of the present invention, using the Bifidobacterium breb which is a lactic acid bacterium, glutinous rice, brown rice, black rice, barley barley, sorghum, millet, tea, buckwheat, white, black and green, green beans, red beans, brown rice 13 kinds of mixed grains of glutinous rice or glutinous rice, brown rice glutinous rice, brown rice, black rice, black flavor, rice barley, gulberry, glutinous rice barley, gulberry, barley, chalcedony, frosted, red bean, black Tae To apply lactic acid bacteria fermented foods by applying 24 kinds of mixed grain fermentation and powder mixed with, Gangnam bean, tea, millet, sorghum, yulmu, corn.
좀더 구체적으로 설명을 하면, 먼저 혼합 13곡 또는 24곡의 잡곡을 4 ~ 6시간 동안 물에 침지시켜 물에 불린 후 다시 13가지 또는 24가지 잡곡을 물에 침지하여 불린 후에 상기 잡곡과 물을 1:2 ~ 1:7(W/V)의 비율로 혼합하여 아스코르브산을 첨가한다.In more detail, first, 13 or 24 mixed grains are soaked in water for 4 to 6 hours and soaked in water, and then 13 or 24 mixed grains are soaked in water, and then the mixed grains and water 1 Add ascorbic acid by mixing at a ratio of 2: 2 to 1: 7 (W / V).
이와 같이 아스코르브산이 첨가된 잡곡을 가열한 후 방냉시키고, 여기에 다시 유산균인 비피도박테리움 브레브를 접종하여 발효시켜 유산균 발효물을 얻는다.Thus, ascorbic acid-added grains are heated and allowed to cool, and then inoculated with Bifidobacterium breb, which is a lactic acid bacterium, to ferment to obtain a lactic acid bacteria fermented product.
조건에 따라 비피도박테리움 브레브를 40% 까지 접종하여 37.5℃에서 6시간 동안 단시간 발효시킬 수도 있고, 침지되어 불려진 잡곡을 25 ~ 30℃에서 24시간까지 발아시키고, 37℃에서 36시간으로 하여 발효시킬 수도 있다.Depending on the conditions, Bifidobacterium breve may be inoculated up to 40% and fermented for 3 hours at 37.5 ° C for a short time, and soaked soaked grains may be germinated from 25 to 30 ° C for 24 hours, and 37 ° C for 36 hours. It can also be fermented.
그리고, 필요에 따라 상기와 같이 획득된 발효물을 동결 건조시켜 13가지 또는 24가지 잡곡 유산균 발효 동결건조분말을 제조할 수도 있다. 또한, 상기 혼합 잡곡 발효물 제조에 있어서, 아스코프브산을 첨가하기 전에 혼합 잡곡을 분쇄물로 하여 발효물을 제조할 수도 있다.And, if necessary, the fermented product obtained as described above may be freeze-dried to prepare 13 or 24 grain lactic acid bacteria fermentation lyophilized powder. In addition, in the production of the mixed grain fermentation product, the fermentation product may be prepared by using the mixed grains as a ground product before adding ascorbic acid.
상기와 같이 설명된 본 발명의 구체적인 실시예는 다음과 같다.Specific embodiments of the present invention described as above are as follows.
실시예 1 :가수량의 효과 Example 1: Effect of the amount of hydrolysis
잡곡의 혼합비율은 두류의 경우는 각각 4% ~ 6%정도, 곡류인 쌀과 보리는 각각 10% ~ 15%까지, 기타 곡류는 각각 4% ~ 10% 정도를 각각 섞어 사용하였다. 즉, 13곡 잡곡의 혼합비율은 찹쌀, 현미, 흑미는 각각 10% ~ 15%, 보리 율무, 수수, 기장, 차조, 메밀은 각각 4% ~ 10%, 백태, 흑태, 녹두, 적두는 각각 4% ~ 6%, 현미찹쌀은 각각 10% ~ 15%이며, 24곡 잡곡 혼합 비율은 찹쌀, 현미찹쌀, 현미, 흑미, 흑향미와 같은 미곡류는 30% ~ 40%, 쌀보리, 늘보리, 찹쌀보리, 늘쌀보리, 압맥, 할맥같은 맥류는 10% ~ 20%, 서리태, 적두, 흑태, 서먹태, 녹두, 백태거두, 청태, 강남콩 같은 두류는 10% ~ 30%, 차조, 기장, 수수, 율무, 옥수수같은 조곡류는 10% ~ 15%정도를 혼합하였다.The mixing ratio of grains was 4% to 6% for soybeans, 10% to 15% for rice and barley, and 4% to 10% for other grains, respectively. In other words, the mixing ratio of 13 grains is 10% to 15% for glutinous rice, brown rice, and black rice, 4% to 10% for barley yulmu, sorghum, millet, tea, and buckwheat, respectively, 4% to 10% for white, black and green beans, and red beans. % ~ 6%, brown rice glutinous rice 10% ~ 15%, 24 grains mixed ratio is 30% ~ 40% of rice grains such as glutinous rice, brown rice glutinous rice, brown rice, black rice, black flavor, rice barley, gulberry, glutinous rice barley 10% to 20% of varieties such as barley, wheat barley, bran, and soybeans such as frosted red, reddish brown, black and white, Seomuktae, mung bean, white tiger, cheongtae, and green beans, 10% to 30%, tea, millet, sorghum, yulmu, Grains, such as corn, are mixed between 10% and 15%.
13곡 또는 25곡에 물을 1.5 ~ 2배량 가하여 4시간 동안 불힌 후 불린 잡곡 중량에 물을 2배, 3배, 5배, 7배량을 가하여, 믹서나 콜로이드 분쇄기로 5 ~ 10분간 곱게 갈아 분쇄물을 제조하여 살균한 후 티에스 브로스(TS broth)에서 24시간 배양시킨 비피도박테리움 브레브 균주를 1% 접종하여 37.5℃에서 24시간 배양하였을 때 pH 변화를 표 1에 나타내었다.Add 1.5 to 2 times of water to 13 or 25 grains and soak for 4 hours, then add 2 times, 3 times, 5 times, or 7 times water to the soaked grain weight, and grind finely for 5 to 10 minutes using a mixer or colloid grinder. After preparing and sterilizing water, 1% inoculation of Bifidobacterium breve strain incubated in TS broth for 24 hours was shown in Table 1 when incubated at 37.5 ° C for 24 hours.
13곡인 경우 3배와 7배 가수하였을 때 pH가 가장 낮았으며, 24곡인 경우 pH 차이는 거의 없었다. 따라서 작업 편의성 및 원료 량에 비추어 적정 가수량은 3 ~ 5배 정도였다.In the case of 13 grains, the pH was the lowest when 3 and 7 times were incubated. Therefore, in view of the convenience of work and the amount of raw materials, the appropriate amount of water was about 3 to 5 times.
* 가수량에 따른 발효후 pH의 변화* PH change after fermentation according to the amount of water
실시예 2 : 환원제 첨가량 결정 Example 2 Determination of Reducing Agent Addition
실시예 1에서 처럼 건조 13곡 혹은 24곡 혼합 잡곡에 물을 1.5 ~ 2배량 가하여 4시간 동안 불린 후 불린 잡곡 중량에 물을 3 ~ 5배를 가하여 아스코르브산을 0, 0.025, 0.05, 0.1, 0.2% 첨가한 후, 살균하여 티에스 브로스(TS broth)에서 24시간 배양시킨 비피도박테리움 브레브 균주를 1% 접종하여 37.5℃에서 36시간 배양하였을 때의 발효 전, 후 pH 변화와 유산균수는 표 2에 나타내었다.As in Example 1, 1.5 to 2 times the amount of dry grains or 24 grains mixed grains were added for 1.5 hours and soaked for 4 hours, and then 3 to 5 times as much water as the weight of the soaked grains was added as 0, 0.025, 0.05, 0.1, 0.2. The pH change and the number of lactic acid bacteria before and after fermentation when 1% inoculation of Bifidobacterium breve strain inoculated 1% after incubation for 24 hours in TS broth after sterilization were added. 2 is shown.
아스코르브산을 첨가하지 않고 발효시켰을 때, 13곡 혼합 잡곡인 경우 pH는 4.9, 유산균수는 1.29 ×107이었으나, 0.025% 첨가시 pH는 4.5, 유산균수는 3.05 ×109으로 증가하여 아스코르산을 첨가하지 않았을 경우보다 102가 높았다.When fermented without adding ascorbic acid, the pH of the mixed grains of 13 grains was 4.9 and the number of lactic acid bacteria was 1.29 × 10 7, but when 0.025% was added, the pH increased to 4.5 and the number of lactic acid bacteria was increased to 3.05 × 10 9 . 10 2 was higher than when no was added.
아스코르브산을 0.05% 첨가한 경우에는 첨가하지 않았을 경우보다 103이 높은 7.25 ×1010을 보였다. 한편 24곡 혼합 잡곡인 경우, 아스코르브산을 첨가하지 않고 발효시켰을 때 pH는 4.9, 유산균수는 3.19 ×107이었으나, 아스코르브산을 0.025% 첨가하였을 때 pH는 4.5, 유산균수는 7.34 ×109로 증가하여 아스코르산을 첨가하지 않았을 경우보다 102가 높았다. 아스코르브산을 0.05% 첨가한 경우 첨가하지 않았을 때보다 103이 높은 4.29 ×1010을 보였다.When 0.05% of ascorbic acid was added, 10 25 was 7.25 × 10 10, which is higher than that of no addition. On the other hand, in case of mixed grains of 24 grains, pH was 4.9 and lactic acid bacteria count was 3.19 × 10 7 when fermented without adding ascorbic acid.However, pH was 4.5 and 7.34 × 10 9 when 0.025% of ascorbic acid was added. 10 2 was higher than that without ascorbic acid. When 0.05% of ascorbic acid was added, 10 3 was 4.29 × 10 10, which is higher than that of no addition.
따라서 pH와 유산균수에 비추어 아스코르브산의 적정 첨가 농도는 0.025% ~ 0.05%로 나타났다.Therefore, the optimum concentration of ascorbic acid was 0.025% ~ 0.05% in light of pH and lactic acid bacteria.
* 아스코르브산 첨가량에 따른 발효 전후의 pH와 유산균수의 변화* Changes in pH and lactic acid bacteria count before and after fermentation according to the amount of ascorbic acid added
실시예 3 : 발효 시간대별 균수 측정 Example 3 Measurement of Number of Cells by Fermentation Time
실시예 1과 2와 같이 건조 13곡 혼합잡곡과 24곡 혼합잡곡에 물을 1.5 ~ 2배량 가하여 4시간 동안 불힌 후 불린 잡곡 중량에 물을 3배 ~ 5배를 가하여 분쇄하였다. 분쇄물에 아스코르브산을 0.025% ~ 0.05% 첨가한 후, 살균하여 티에스 브로스(TS broth)에서 24시간 배양시킨 비피도박테리움 브레브 균주를 1% 접종하여 37.5℃에서 2, 12, 24, 36, 48시간 배양하였을 때, 발효 시간에 따른 pH 변화와 유산균수의 변화는 표 3에 나타내었다.As in Examples 1 and 2, 1.5 to 2 times of water was added to the dry 13-grain mixed grains and 24-grain mixed grains for 4 hours, and then pulverized by adding 3 to 5 times water to the soaked grains. After adding 0.025% to 0.05% of ascorbic acid to the pulverized product, 1% of Bifidobacterium breve strains sterilized and incubated for 24 hours in TS broth was inoculated at 2, 12, 24, 36 at 37.5 ° C. , 48 hours incubation, the pH change and the number of lactic acid bacteria with the fermentation time is shown in Table 3.
pH는 발효 12시간만에 13곡과 24곡 모두 4.6으로 감소하였으며, 유산균수는 발효 36시간까지 증가하여, 36시간 발효시 13곡인 경우 6.7 ×1010, 24곡인 경우 8.2 ×1010으로 나타내었다.pH decreased to 4.6 in 13 and 24 grains after 12 hours of fermentation, and the number of lactic acid bacteria increased up to 36 hours of fermentation, and 6.7 × 10 10 for 13 grains and 8.2 × 10 10 for 24 grains after 36 hours of fermentation. .
유산균수에 비추어 적정 발효 시간은 36시간까지였다.In light of the lactic acid bacteria count, the fermentation time was up to 36 hours.
* 발효 시간에 따른 pH와 유산균수의 변화* Changes in pH and Lactic Acid Bacteria with Fermentation Time
실시예 4 : 단시간 13곡과 24곡 혼합 잡곡 발효 Example 4 : 13 grains and 24 grains mixed fermentation in a short time
실시예 1과 실시예 2의 방법에 따라 건조 13곡과 24곡 혼합 잡곡에 물을 1.5 ~ 2배량 가하여 4시간 동안 불린 후 불린 잡곡 중량에 물을 3배 ~ 5배를 가하여 아스코르브산을 0.025% ~ 0.05% 첨가한 후, 살균하여 티에스 브로스(TS broth)에서 24시간 배양시킨 비피도박테리움 브레브 균주를 1, 5, 10, 20, 40% 접종하여 37.5℃에서 6시간 단시간 배양하였을 때의 유산균 수를 표 4에 나타내었다.According to the method of Example 1 and Example 2, 1.5 to 2 times of water was added to the mixed 13 and 24 grains of mixed grains and soaked for 4 hours, and then 3 to 5 times of water was added to the soaked grains. After addition of ~ 0.05%, 1, 5, 10, 20, 40% inoculated Bifidobacterium breve strains were sterilized and incubated in TS broth for 24 hours and incubated for 6 hours at 37.5 ° C for a short time. The number of lactic acid bacteria is shown in Table 4.
13곡인 경우 5% 첨가시 107, 10% 첨가시 108, 20% 첨가시 1010, 40% 첨가시 1011로 나타났으며, 25곡인 경우 5% 첨가시 108, 10% 첨가시 108, 20% 첨가시 1010, 40% 첨가시 1011로 나타났다.13 5% was added at 10 7, 10% was added at 10 8, 20% was added at 10 10, was found in 40% 10 11 Upon addition, 25 of 5% was added at 10 8, 10% was added at 10 if song if song When 8 , 20% was added, it was 10 10 , and when 40% was added, it was 10 11 .
따라서, 한국식품공전에서 유산균 제제로 사용하려면 1g당 108임에 비추어 단시간 13곡관 24곡 혼합 잡곡 발효물의 유산균수가 108이상이므로 10%이상 첨가하면 유산균 제품으로 사용할 수 있으며, 유산균수를 증가시키려면 배양시킨 유산균 접종량을 40%까지 접종하면 될 것이다.Therefore, in order to use as a lactic acid bacterium preparation in Korea Food Code, in the light of 108 per 1g, the number of lactic acid bacteria of 13 grains 24 grains mixed grain fermentation is 10 8 or more, so it can be used as a lactic acid bacteria product by adding 10% or more. Up to 40% of the inoculated lactic acid bacteria inoculated.
* 유산균 접종량에 따른 단시간 발효 13곡과 24혼합 잡곡 발효후 유산균수* Lactic acid bacteria after fermentation of 13 grains and 24 mixed grains
실시예 5 : 13곡과 24곡 혼합 잡곡 발효물의 동결건조시 유산균 수 Example 5 Number of Lactic Acid Bacteria during Lyophilization of 13 and 24 Grain Mixed Grain Fermentations
실시예 3에서 유산균수가 가장 많은 36시간 발효한 13곡 혼합 잡곡 발효물을 - 20 ~ -30℃에서 동결하여 24시간 동결 건조하였을 때, 유산균수의 변화는 표 5에 나타내었다.When the mixed grain fermented 13 grains fermented with 36 hours the most lactic acid bacteria in Example 3 was frozen at -20 ~ -30 ℃ and lyophilized for 24 hours, the change in the number of lactic acid bacteria is shown in Table 5.
측정한 생존 유산균수는 1g당 7.7 ×109이었다. 동결하여 냉동 건조하기 전 유산균수는 1g당 6.7 ×1010이었으나, 동결 건조하면 유산균수는 1g당 7.7 ×109로 약 101이 감소하였다. 24곡 혼합 잡곡 발효물을 - 20 ~ -30℃에서 동결하여 24시간 동결 건조하였을 때, 건조하기전 유산균수는 1g당 8.2 ×1010이었으나, 동결 건조하면 유산균수는 1g당 8.8 ×109로 약 101이 감소하였다.The number of viable lactic acid bacteria measured was 7.7 × 10 9 per gram. Before freezing and freeze drying, the number of lactic acid bacteria was 6.7 × 10 10 per 1g, but when freeze-dried, the number of lactic acid bacteria decreased to about 10 1 to 7.7 × 10 9 per 1g. When the 24-grain mixed grain fermented product was frozen at -20 ~ -30 ℃ and lyophilized for 24 hours, the number of lactic acid bacteria was 8.2 × 10 10 per 1g before drying, but when freeze-dried, the number of lactic acid bacteria was 8.8 × 10 9 per 1g. About 10 1 decreased.
그러나 한국식품공전에서 유산균 제제로 사용하려면 1g당 108임에 비추어 13곡 혼합 잡곡 발효물은 1g당 유산균수가 7.7 ×109이며, 25곡 혼합 잡곡 발효물은 1g당 유산균수가 8.8 ×109이므로 유산균 제제로 사용할 수 있을 보여주는 것이다.However, 13 mixed grains fermented in light of the Korea Food To use lactic acid bacteria preparations in orbit 10 per 1g 8 game is the number of lactic acid bacteria per 1g is 7.7 × 10 9, 25 songs mixed grains fermentation is the number of lactic acid bacteria per 1g, so 8.8 × 10 9 It will be shown to be used as a lactic acid bacterium preparation.
한편, 실시예 4의 단시간 13곡 잡곡 발효물중 잡곡에 40% 균액을 첨가한 발효물을 동결건조 하였을 때, 유산균수는 건조 전 1.0 ×1011이었으나, 동결건조 후 유산균수는 3.9 ×1010으로 나타났다. 단시간 24곡 잡곡 발효물 중 잡곡에 40% 균액을 첨가한 발효물을 동결건조 하였을 때 유산균수는 건조 전 1.1 ×1011이었으나, 동결건조 후 유산균수는 4.0 ×1010으로 나타났다.On the other hand, when the freeze-dried fermented product added 40% bacterial liquid to the grains of the 13-grain cereal fermentation product of Example 4, the number of lactic acid bacteria was 1.0 × 10 11 before drying, the number of lactic acid bacteria after freeze-drying is 3.9 × 10 10 Appeared. Lactic acid bacteria number was 1.1 × 10 11 before drying, but the number of lactic acid bacteria was 4.0 × 10 10 after freeze-drying.
* 13곡과 24곡 혼합 잡곡 발효물의 동결건조시 유산균 수* Number of lactic acid bacteria during freeze drying of 13 and 24 grain mixed fermented products
실시예 6 : 발아 13곡 잡곡 발효물의 동결건조시 유산균수 Example 6 Lactic Acid Bacteria at Freeze-Drying of 13-Grain Grain Ferment
4 ~ 6시간동안 물에 불린 13곡 잡곡 혹은 24곡 잡곡을 25 ~ 30℃에서 24시간 동안 발아시켜, 발아된 13곡 혹은 24곡 혼합 잡곡에 물을 4 ~ 5배 첨가하여 분쇄물을 제조하였다. 이 분쇄물에 아스코르브산 0.05% 첨가하여 가열하여 방냉 후, 유산균 비피도박테리움 브레브 1%(1.5 ~ 2.0 ×102/ml)를 접종하여 37℃에서 36시간 동안 발효시켰을 때, 유산균수와 동결건조 후 유산균수를 표 6에 나타내었다.13 grains or 24 grains soaked in water for 4-6 hours were germinated at 25-30 ° C. for 24 hours, and water was added to the germinated 13 grains or 24 grains mixed grains by adding 4 to 5 times to prepare a pulverized product. . After adding 0.05% ascorbic acid to the pulverized product, it was allowed to cool and then inoculated with lactic acid bacteria Bifidobacterium breb 1% (1.5 to 2.0 × 10 2 / ml) and fermented at 37 ° C for 36 hours. The lactic acid bacteria count after lyophilization is shown in Table 6.
13곡 혼합 잡곡을 이용하여 12시간 발아시켜 36시간 발효시켰을 경우 유산균수는 1.5 ×109이었으며, 24시간 발아시켜 36시간 발효 시켰을 때 유산균수는 3.5 ×109이었다. 그리고, 이들을 동결건조 하였을 때에는 각각 12시간 발아시킨 경우 유산균수는 2.0 ×108이고, 24시간 발아시킨 경우에 유산균 수는 2.1 ×108을 나타내었다.The number of lactic acid bacteria was 1.5 × 10 9 when fermented for 36 hours by germination for 12 hours using 13 grain mixed grains and 3.5 × 10 9 when fermented for 36 hours after germination for 24 hours. In the case of lyophilization, the number of lactic acid bacteria was 2.0 × 10 8 when germinated for 12 hours and the number of lactic acid bacteria was 2.1 × 10 8 when germinated for 24 hours.
한편, 24곡 혼합 잡곡을 이용하여 12시간 발아시켜 36시간 발효시켰을 경우 유산균수는 5.0 ×109이었으며, 24시간 발아시켜 36시간 발효 시켰을 때 유산균수는 9.2 ×108이었다. 그리고, 이들을 동결건조하면 각각 12시간 발아시킨 경우 유산균수는 2.0 ×108이고, 24시간 발아시킨 경우 유산균수는 1.2 ×108을 나타내었다.On the other hand, the number of lactic acid bacteria was 5.0 × 10 9 when fermented for 36 hours by germination for 12 hours using mixed grains of 24 grains and the fermentation for 36 hours was 9.2 × 10 8 when fermented for 36 hours. And, when these were lyophilized, the number of lactic acid bacteria was 2.0 × 10 8 when germinated for 12 hours, respectively, and the number of lactic acid bacteria was 1.2 × 10 8 when germinated for 24 hours.
발아시 발아시간이 24시간을 초과하는 경우에는 부패하는 문제가 발생되기 때문에 혼합 잡곡을 발아시켜 이용할 경우 24시간 이내로 발아시켜 발효시키는 것이 가장 바람직하다.If the germination time is greater than 24 hours during germination, decay problems occur, so it is most preferable to germinate and ferment within 24 hours when using mixed grains to germinate.
* 13곡과 24곡 혼합 잡곡을 이용한 발효물의 pH와 유산균수의 변화* Changes in pH and Lactic Acid Bacteria in Fermented Products Using 13 and 24 Grains
상기 실시예에 따라서 13곡과 24곡 혼합 잡곡류를 유산균으로 발효시키면 108이상의 유산균수를 보이므로 한국식품공전에서 유산균 제제로 사용하려면 1g당 108임에 비추어, 13곡 또는 24곡의 혼합 잡곡 발효물은 유산균 식품으로 사용할 수 있으며, 동결건조 분말은 생식 및 선식 소재, 혹은 건강보조식품 소재로도 이용 할 수 있는 것이다.The embodiment in accordance 13 and 24 mixed japgokryu to when the fermentation with lactic acid bacteria because it appears to be 10 8 or more lactic acid bacteria to use a lactic acid bacteria preparation in Korea Food Code in the light of 10 8 Im per 1g, 13 or 24 mixed grains of Fermented products can be used as lactic acid bacteria food, freeze-dried powder is also available as raw and raw foods, or health supplements.
본 발명에 따르면, 김치 등과 같이 한국 고유의 음식으로 이용되는 혼합 잡곡을 이용하여 유산균 발효물을 제조하기 때문에 한국인의 취향에 매우 적합하며, 또한 비피도박테리움 브레브를 주로 섭취하여야하는 노령층의 입맛에 적절하여 유산균을 별도의 음식으로 섭취하는 것이 아니라 주식 또는 별식의 음식을 통해 섭취 회수를 높이므로 인하여 효과를 보다 증진시킬 수 있다는 장점이 있다.According to the present invention, since the lactic acid bacteria fermented product is prepared using mixed grains used as a unique food of Korea such as kimchi, it is very suitable for Korean taste, and also tastes of elderly people who should mainly consume Bifidobacterium breb. It is appropriate to increase the number of intake through the food or staple food rather than ingesting the lactic acid bacteria as a separate food has the advantage that it can further enhance the effect.
또한, 본 발명은 전술한 기술 구성으로 인하여 유산균인 비피도박테리움 브레브를 이용하여 유산균으로 발효시킨 13곡과 24곡 혼합 잡곡 발효물을 동결건조 가능하게 하므로 건강식품 소재, 생식 및 선식 제품의 소재 등 다양한 기능성 식품 소재로도 활용될 수 있다는 장점이 있다.In addition, the present invention enables the freeze-drying of 13 grains and 24 grains mixed grain fermentation products fermented with lactic acid bacteria using lactic acid bacteria Bifidobacterium breb due to the above-described technology composition of health food materials, raw foods and food products It has the advantage that it can be used as various functional food materials such as materials.
이상에서 설명한 것은 본 발명에 따른 하나의 실시예에 불과한 것으로서, 본 발명은 상기한 실시예에 한정되지 않고, 이하의 특허청구범위에서 청구하는 바와같이 본 발명의 요지를 벗어남이 없이 당해 발명이 속하는 분야에서 통상의 지식을 가진 자가라면 누구든지 다양한 변경 실시가 가능한 범위까지 본 발명의 기술적 정신이 있다고 할 것이다.What has been described above is only one embodiment according to the present invention, and the present invention is not limited to the above-described embodiment, and as claimed in the following claims, the present invention belongs without departing from the gist of the present invention. Anyone skilled in the art will have the technical spirit of the present invention to the extent that various modifications can be made.
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