KR20050026433A - Method for production of brown rice sprout-vinegar - Google Patents

Abstract

A method for production of vinegar using germinated unpolished rice is provided, which germinated unpolished rice vinegar contains a large quantity of GABA(gamma-aminobutyric acid) which has human health improving activity. The method for production of vinegar using germinated unpolished rice comprises the steps of: washing unpolished rice with water and dipping the unpolished rice in water for 1 day; germinating the dipped unpolished rice at 30 deg. C for 4 days to increase GABA; washing the germinated unpolished rice with water and steaming the germinated unpolished rice at 100 deg. C for 30 minutes; inoculating a distiller's grain into a mixture of the steamed germinated unpolished rice, starch decomposing enzyme and water, culturing the mixture at 25 deg. C for 2 days, adding water into the cultured mixture and alcohol fermenting the mixture at 25 deg. C for 3 days; collecting the supernatant, diluting the supernatant with water to alcohol concentration of 7%, inoculating an acetic acid fermenting microorganism into the diluted solution, and acetic acid fermenting the mixture at 30 deg. C for 7 days; maturing the fermented solution at room temperature for 30 days; and filtering the matured solution with diatomite Nos. 200, 300 and 500, sequentially, and packing them.

Description

Method for producing germinated brown rice vinegar {Method for production of brown rice sprout-vinegar}

The present invention relates to a method for producing germinated brown rice vinegar, and more particularly, a method of preparing germinated brown rice vinegar through a continuous execution process of alcohol fermentation and acetic acid fermentation of germinated brown rice having increased GABA by germinating brown rice for a predetermined time. It is about.

Brown rice refers to rice which has been harvested rice, dried and threshed and then peeled rice husk with a machine made of a rubber roller. The structure of the rice is from the outside to the rice bran layer, such as skin, seed, and whistle layer. And pears, which occupy a small part of the base of rice grains, and the milk, which occupies most of the rest. This belly milk is mainly filled with starch particles and is a part which is eaten as white rice.

The weight ratio with respect to the brown rice whole of each part was made into the ratio of 5 to 6% of rice bran layers, 2 to 3% of pears, and 92% of breast milk. Therefore, when brown rice is milled with a rice polisher, 92% of brown rice can be obtained. 1 L of brown rice weighs 770-840 g, and 1,000 grains weigh 18-21 g of small species, 21-24 g of neutral species, 26-28 g of alleles, and 1.36-1.44.

The standard chemical composition of brown rice is 15.5% of water, 7.4% of protein, 3.0% of lipid, 71.8% of sugar, 1.0% of fiber, 1.3% of ash, and 0.54mg of vitamin B1. Not much protein or fat. Vitamin B1 is high. Brown rice has better shelf life and less harm to microorganisms than white rice. In addition, brown rice is rich in fat, protein and vitamin B1 and B2 compared to white rice because there is no loss of nutrients due to whitening. There is also no reduction in the amount due to processing.

In this sense, the rice cultivation was satisfactory, but it was not spread because the taste was less than white rice, the nutrients were not digested and absorbed sufficiently, and it was difficult to cook. When you cook rice with brown rice, it is better to soak it in water for more than half a day. To cook rice in a short time, it is better to use a pressure cooker.Because of the high temperature, the destruction of vitamin B is large.

A variety of foods, including confectionery based on brown rice, are still manufactured today, but brown rice vinegar is classified as grain vinegar, which is defined as more than 15% of grain consumption and 4-20% of the total.

However, commercially available brown rice vinegar has a large difference in the quality of the final product due to the variety of raw materials used and the manufacturing method, especially the content of GABA, which is a physiologically useful substance to the human body, is remarkably low.

Accordingly, the present invention has been made to overcome the above problems, to improve the quality of vinegar by increasing the content of GABA useful to the human body, while providing a method for producing germinated brown rice vinegar that can contribute to the increase of added value. The purpose is.

In order to achieve the above technical problem, the present invention will be described in detail with reference to the accompanying drawings.

First, Figure 1 is a block diagram showing a preferred manufacturing process of the present invention when described in detail the present invention through the following.

Washing the rice hulled brown rice (g) in water (g) at a ratio of 1: 2 and immersing for 1 day;

A germination step of germinating the immersed brown rice at a temperature of 30 ° C. for 4 days to increase GABA;

Washing the germinated brown rice, that is, the germinated brown rice in water, and then cooking for 30 minutes at 100 ° C .;

The germinated brown rice is mixed with the ratio of germinated brown rice (g), starch degrading enzyme (g), and water (g) at a ratio of 1: 0.0035: 3.7, and then inoculated with hair seed and incubated for 2 days at 25 ° C. (g) mixing the ratio of starch degrading enzyme (g) and water (g) in a ratio of 1: 0.0035: 3.7, followed by hydrolyzing alcohol fermentation at 25 ° C. for 3 days;

After alcohol fermentation is completed, the supernatant is extracted and diluted with alcohol concentration of 7%, inoculated with seed and adjusted to initial acidity of 1%, followed by acetic acid fermentation at 30 ° C. for 7 days;

A maturation step which is allowed to stand at room temperature for 30 days to remove excess starch decomposition residue after fermentation and fermentation;

The aging solution is characterized in that the first step of the diatomaceous earth (No. 200, 300, 500), second, third, and then sequentially filtered and packaged by capacity.

At this time, the main hair is mixed with the ratio of cooked brown rice (g), water (g), enzyme (g) in 1: 2: 0.35 and saccharified for 2 days at 50 ℃, sterilized filtrate at 121 ℃ for 15 minutes and yeast Inoculated with incubated for 24 hours at 30 ℃ use.

And the seed is a mixture of steamed brown rice (g) and water (g), enzyme (g), juju (g) 1: 1: 2: 0.35: 5 after fermentation of alcohol and inoculated with acetic acid bacteria at 30 ℃ After shaking and incubating for 96 hours, the acidity is 4.5%, and acetic acid fermentation is applied in a conventional manner.

The production of vinegar by germinating brown rice as described above is due to the functionality that germinated brown rice provides to the human body, and germinated brown rice is sprouted about 1mm to 5mm by supplying proper moisture, temperature and oxygen to brown rice stripped rice husk, 1993 Germination grains attracted attention when the Max Planck Food Research Institute in Germany published research results such as germinated brown germ and germinated barley, and sprouted brown rice is useful for the body such as vitamins, amino acids, enzymes and superoxide dismutase (SOD). Ingredients are created. These nutrients increase the body's natural healing power, prevent adult diseases and detoxify the body's toxins.

In addition, germinated brown rice compensates for the shortcomings of brown rice and white rice. Brown rice is rich in nutrients, but it is difficult to digest and has a rough texture, while white rice loses most of the nutrients contained in the embryo during the process of milling. Germinated brown rice is converted to phosphorus and inositol as sprouting phytic acid, which hinders digestion of brown rice, so it is well digested and does not cut and preserves the nutrition of seed.

It also contains more nutrients such as protein, dietary fiber, calcium, phosphorus, iron and vitamins than brown rice and white rice. The nutrients of germinated brown rice are 66% in embryos (rice eyes), 29% in bran, whistle layer and endothelium and 5% in embryo.

The germination of brown rice is because it increases the GABA component by more than three times. Since GABA was first discovered in the brain extracts of mammals by Florey and Robert in 1950, research is being actively conducted. It has a molecular weight of 103.2 Daltons, also called piperiric acid, is stable to heat and soluble in water.

GABA is a non-proteinaceous amino acid not found in proteins. It is a neurotransmitter in the brain or spine that improves blood flow and increases the oxygen supply of the brain to promote brain metabolism and improve brain memory. It is known that the effect of promoting blood flow to the brain and increasing oxygen supply has been shown to improve the effects of stroke and cerebral atherosclerosis by promoting the metabolism of brain cells.

In addition, GABA is a very physiologically useful substance for controlling growth hormone secretion, pain relief, mental nerve stabilizing action, blood pressure lowering action, and the like. GABA having such a function is widely distributed in animal and plant systems. It is present in many neuromuscular junctions of crustaceans, cerebellum of mammals, etc., and acts as a major inhibitory neurotransmitter of the central nervous system.

The content of GABA present in plants is reported to be low, but when the plants are stressed by external environmental factors such as lack of oxygen, low and high temperatures, darkness, and mechanical stimuli, the production of GABA increases rapidly. do.

As described in detail above, the germinated brown rice vinegar provided by the method for preparing germinated brown rice vinegar provided herein may be provided with a vinegar in which the GABA content is increased by three times or more, compared to ordinary brown rice, In addition to being able to provide useful physiological and chemical functions, it can be said that it is expected to be able to play a part in increasing value added with differentiated high quality products.

1 is a block diagram showing a preferred manufacturing process of the present invention

Claims (2)

Washing the rice hulled brown rice (g) in water (g) at a ratio of 1: 2 and immersing for 1 day; A germination step of germinating the immersed brown rice at a temperature of 30 ° C. for 4 days to increase GABA; Washing the germinated brown rice, that is, the germinated brown rice in water, and then cooking for 30 minutes at 100 ° C .; The ratio of steamed germinated brown rice (g), starch degrading enzyme (g), and water (g) was mixed at a ratio of 1: 0.0035: 3.7, and then inoculated with a mother seedling and incubated at 25 ° C for 2 days, and then germinated brown rice (g) And fermentation of starch degrading enzyme (g) and water (g) at a ratio of 1: 0.0035: 3.7, followed by alcohol fermentation at 25 ° C. for 3 days; After alcohol fermentation is completed, the supernatant is extracted, diluted with alcohol concentration of 7%, and then inoculated with a seed herb to adjust the initial acidity to 1%, followed by acetic acid fermentation at 30 ° C. for 7 days; A maturation step which is allowed to stand at room temperature for 30 days to remove excess starch decomposition residue after fermentation and fermentation; The method of producing a germinated brown rice vinegar, characterized in that the step of filtering the aging solution in diatomaceous earth (No. 200, 300, 500) first, second, third order sequentially and then packed by capacity. Germinated brown rice vinegar, which is prepared by the method of claim 1.