KR20060040492A - Saccharified syrup of brown rice containing amino acids and its manufacturing method, and brown rice vinegar using the syrup - Google Patents

Abstract

The present invention relates to brown rice saccharification liquid containing amino acid component beneficial for fatigue recovery and health promotion by treating brown rice not only starch degrading enzyme but also protease, and its manufacturing method and brown rice vinegar using the same. The brown sugar saccharification liquid of the present invention is characterized by having brown rice as the main raw material and having a protein content of 1.0-3.0%, and the brown rice vinegar of the present invention is obtained by concentrating such brown saccharification liquid by alcoholic fermentation and acetic acid fermentation or by filtration. Obtained by diluting the saccharified concentrate, it is characterized by having a protein content of 0.1 ~ 3.0%.

Brown sugar, brown rice vinegar

Description

Saccharified syrup of brown rice containing amino acids and its manufacturing method, and brown rice vinegar using the syrup}

The present invention relates to an amino acid-containing brown saccharification liquid, a method for producing the same, and a brown rice vinegar using the same, and more specifically, to treat amino acids not only starch degrading enzymes but also proteolytic enzymes, the amino acid component beneficial for fatigue recovery and health promotion. It relates to a brown rice saccharification liquid containing the same, a method for producing the same and brown rice vinegar using the same.

There are various known results regarding the function of vinegar on the human body. For example, Finland's Dr. Bartane, who won the Nobel Prize in Physiology in 1945, found that acetic acid from vinegar was the driving force behind the digestion and absorption of food in the body, and the British Nobel Prize in Physiology in 1953. Dr. Rebs and Dr. Leafman of the United States drink vinegar within two hours to get tired and clear turbid urine, and lactic acid builds up in the human body, causing physical or mental fatigue and aging, leading to death. It has been shown to play a role in preventing or eliminating the generation of predisposed lactic acid. In addition, a study was published by Dr. Brock Ho and Dr. Linen of West Germany, who won the Nobel Prize in Physiology in 1964. Drinking vinegar promotes the production of corticosteroids that relieve the stress of modern civilization. According to the authors, acetic acid, citric acid, proteins, various vitamins and minerals, which are the main components of vinegar, work together to make corticosteroids, and citric acid of vinegar plays a major role in preventing or eliminating the occurrence of lactic acid, a fatigue factor.

However, despite these functions of vinegar, vinegar is used only as a seasoning in Korea, in contrast to the drinking vinegar boom in Japan.

As a technology related to vinegar, currently known in Korea, Korean Patent Publication No. 2004-42925 "Method of manufacturing high calcium brown rice vinegar and high calcium beverage containing it", Korean Patent Publication No. 2002-69704 "Ginseng brown rice vinegar and It relates to a vinegar of the method of adding a raw material of a useful component in the fermentation process of vinegar, such as "method for the preparation thereof", Korean Unexamined Patent Publication No. 2001-73498.

In addition, Japanese Patent Application Laid-Open No. 2001-97907 discloses a first fermentation step of fermenting according to a conventional brewing vinegar production method based on rice, and brown rice sprouts, seedlings, fresh vinegar, goji berry, agaricus mushrooms, camphor leaves, licorice Disclosed is a method for producing a high-functional brewing vinegar and a high-functional brewing vinegar prepared by the method, which comprises a second fermentation step of adding a mixture to the resultant of the first fermentation step. No. 78825 is a brown rice vinegar produced by two-step fermentation in which a brown rice vinegar is produced in a short period of time by carrying out a two-step fermentation process of alcoholic fermentation of brown rice saccharified liquid obtained by adding ground malt to steamed brown rice. And the manufacturing method ", the invention has been introduced that the nutritional component is increased by the difference of the fermentation method according to the raw material.

However, a method for brown rice vinegar that directly decomposes high-quality protein from brown rice itself and leaves nutrients after vinegar fermentation has not yet been identified.

That is, in general, the manufacturing process of brown rice vinegar consists of filtration of saccharified brown rice raw material and the saccharified solution through alcohol fermentation and acetic acid fermentation, or when diluting the saccharified concentrate obtained by heating and filtering the brown rice saccharified liquid. There is also. However, in the manufacturing process of brown rice vinegar, 8-9% of the protein components present in brown rice were mostly removed in the filtration and heating process, and the protein content of the brown rice vinegar was significantly decreased.

Therefore, the object of the present invention, unlike the prior art to increase the nutritional value of the vinegar by adding a separate nutritional component in the fermentation process of vinegar, it contains a high content of protein by decomposing the unique protein of brown rice to minimize the loss of protein during the manufacturing process It is to prepare a brown sugar saccharification liquid and to use it to provide brown rice vinegar containing a high content of protein.

It is still another object of the present invention to provide amino acid-containing brown rice vinegar as a food which is beneficial to fatigue and health promotion as well as seasonings by having rich sour taste and nutrients as raw materials of brown rice.

The microglycosylated liquid of the present invention for achieving the above object is characterized by having a protein content of 1.0 ~ 3.0%.

In the method for producing an amino acid-containing brown saccharification liquid of the present invention, the method for producing a saccharified saccharification liquid, which comprises pulverizing brown rice, liquefying by adding water with liquefied enzyme, and then adding saccharifying enzyme to saccharify the above-mentioned saccharification step. Proteolytic enzymes with glycosylase in the proteolytic digestion by adding 0.002 ~ 0.3% to the weight of the liquefied suspension.

That is, the present invention is to minimize the protein loss in the subsequent filtration, heating, concentration, sterilization process by dissolving the unique protein of brown rice by simultaneously processing proteolytic enzymes in the glycosylation process of brown rice, The obtained brown saccharification liquid has a protein content several times more than that without using the protease, that is, the vinegar finally obtained therefrom is also rich in protein and amino acid content derived from brown rice.

Brown rice vinegar of the present invention is obtained by diluting the saccharified concentrate obtained by alcohol fermentation and acetic acid fermentation or the brown saccharified solution obtained by filtration and concentrating the brown saccharified solution, and has a protein content of 0.1-3.0%. It is done.

In the conventional brown rice vinegar, 8-9% of the protein present in brown rice is mostly filtered and lost in the heating process during alcohol fermentation and acetic acid fermentation, so that the protein content drops considerably to less than 0.1%. Brown rice vinegar is characterized by containing 0.1 to 3.0% of protein, and therefore, the vinegar is rich in amino acids and proteins as well as the original function is to see the nutritional effect of the protein.

Hereinafter, the manufacturing process of the brown sugar saccharification and brown rice vinegar of the present invention will be described in detail.

1. Liquefaction Process

Put brown rice powder crushed brown rice into a stirring tank, add 2-3 times the amount of water to brown rice powder, heat it to 80 ~ 90 ℃, add 0.2-0.4% of α-amylase as total liquid weight and add 80 ~ 90 Stir at 30 ° C. for 90 minutes. After the liquefaction process, it is cooled rapidly to 50 ~ 60 ℃.

2. Saccharification Process

To the liquefied suspension, 0.002-0.3% of β-amylase as glycosylase and 0.002-0.3% of protease as protease were added, and the solution was saccharified by stirring for 20-30 hours while maintaining the temperature of 50-60 ° C. .

When the soluble solids in the saccharified solution reaches 20 to 30 Brix, the saccharification is determined to be complete and the saccharification is stopped. The saccharified solution should be fermented as soon as possible, and if it is used after long term storage, it should be stored after heat sterilization.

3. Alcohol Fermentation

The alcoholic fermentation yeast is incubated in the initial flask and gradually increased in quantity over 5 stages before entering into this fermentation. Alcohol fermentation is obtained by cooling the saccharified solution to 28 ~ 32 ℃ and the yeast cultured by increasing the amount in advance for 1 to 3 days, and complete the fermentation at about 5 to 7% alcohol concentration. The fermentation complete solution is then filtered and put into acetic acid fermentation.

Alcohol fermentation for acetic acid fermentation is completed in the absence of the highest alcohol concentration (less than 7% alcohol), which means that when all the sugar components are alcohol fermented, the nutrient content in the production of vinegar is lowered and the complex taste is reduced. The rate is to stop at a reasonable level.

4. Acetic Acid Fermentation

Acetic acid bacteria used in the fermentation in the present invention is used as a bacterium used for horizontal fermentation by the applicant company to use the pure separation of Acetobacter pasteurianum species. Acetic acid fermentation uses alcohol fermentation broth as it is or dilutes the brown sugar saccharification solution obtained after the saccharification process of the present invention to 65-75 Brix, and the alcohol content of the medium is 2.5-5%, and the soluble solids content is 10-24 Brix. To be At this time, in order to prevent contamination of the medium and increase the activity of acetic acid bacteria, brewed vinegar with 14% acidity is added to maintain the total acidity of 1.5-2.5% and proceed with fermentation.

The fermentation method forms a biofilm on the surface of the fermentation medium which is left as horizontal policing fermentation and spontaneously ferments at room temperature 25 to 30 ° C. During fermentation, if the conditions of acidity of 4-5% and alcohol concentration of 0.5% or less are satisfied, the fermentation is stopped and the fermentation complete solution is heated and sterilized to 60 ~ 70 ℃ and aged in the aging tank for 2-6 months.

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

The following example is for confirming the protein component content change of the saccharified (concentrated) liquid according to the addition amount of the protease under the same conditions.

Example 1

1 kg of brown powder and 2.5 kg of purified water were mixed and 10.5 g of α-amylase was added. The enzyme-added suspension was heated to 90 ° C. for 60 minutes and cooled to 50 ° C. in cold water. 0.875 g of β-amylase and 0.35 g of protease were added to the cooled suspension, followed by saccharification for 24 hours with stirring at 55 ° C. and 150 rpm.

Saccharified saccharified solution was filtered to filter brown rice, and the filtrate was concentrated under reduced pressure to adjust the soluble solids content to 70 Brix.

Example 2

A brown saccharified liquid and a brown saccharified concentrate were prepared in the same manner as in [Example 1], except that 2.625 g of protease was added.

Example 3

A brown sugar saccharification solution and a brown saccharification concentrate were prepared in the same manner as in [Example 1], except that 3.5 g of protease was added.

Comparative Example 1

A brown saccharified liquid and a brown saccharified concentrate were prepared in the same manner as in [Example 1] except that no protease was added.

The total nitrogen content, protein content and total amino acid content of the microglycosylated (concentrated) solution obtained in Examples 1-3 and Comparative Example 1 were as shown in the table below.

(Total nitrogen content and protein content)

division Comparative Example 1 Example 1 Example 2 Example 3 Total nitrogen content (%) 0.08 0.29 0.43 0.44 Protein content (%) 0.49 1.79 2.68 2.72

(Total amino acid content, unit mg / 100g)

amino acid Comparative Example 1 Example 1 Example 2 Example 3 L-Aspartic acid 33.71 56.15 95.29 156.56 L-Glutamic acid 44.36 92.96 261.79 217.90 L-Asparagine 1.50 2.84 0.00 0.00 L-Serine 7.80 20.22 38.48 60.93 L-Glutamine 0.00 0.00 0.00 0.00 L-Histidine HCl 3.99 9.64 18.75 40.85 Glycine 13.13 28.39 979.26 1071.98 L-Threonine 5.44 14.12 36.97 56.00 L-Arginine 14.54 31.96 37.24 92.28 L-Alanine 12.60 29.11 61.29 104.94 L-Tyrosine 0.00 6.37 30.08 28.68 L-Cystine 4.78 4.22 12.12 18.14 L-Valine 6.42 16.31 60.65 68.24 L-Methionine 4.19 10.49 19.03 22.49 L-Norvaline 0.00 0.00 0.00 0.00 L-Tryptophan 3.61 0.00 0.00 0.00 L-Phenylalanine 3.75 9.21 56.98 50.01 L-Isoleucine 0.00 7.84 38.68 44.58 L-Leucine 6.69 20.90 79.86 87.65 L-Lysine HCl 2.90 19.13 40.15 104.58 L-4-Hydroxyproline 3.31 40.39 95.06 107.35 Sarcosine 0.00 0.00 0.00 0.00 Proline 5.02 13.02 173.15 89.64 Total 177.75 433.26 2134.86 2422.80

As shown in the results of the above experiment, in the case of using the protease in the saccharification process of brown rice, even though the filtration and concentration process after proteolysis, the protein content is 3 to 5 times higher than in the comparative example without the protease. It can be seen that the total free amino acid contained 2 to 12 times as much.

In addition, the higher the amount of protease, the higher the protein content, but it did not show a significant difference in the content above a certain level.

In the following experiments were prepared by comparing the vinegar with each of the brown rice saccharification liquid prepared in Examples 1 to 3 and Comparative Example 1.

Example 4

Yeast 5g was added to 1 kg of the brown rice saccharification liquid that was not subjected to the concentration process obtained in Example 1, and stirred at 100 rpm at 25 ° C. for 48 hours for alcohol fermentation. In order to prevent bacterial contamination and increase the activity of acetic acid bacteria, 150 g of vinegar of 14% acidity was added to the alcohol fermentation-completed medium, and inoculated with acetic acid bacteria, followed by stationary fermentation for 5 days in a constant temperature room at 30 ° C.

Example 5

Vinegar was prepared in the same manner as in Example 4, using the brown rice saccharification solution that did not undergo the concentration process obtained in Example 2.

Example 6

Vinegar was prepared in the same manner as in Example 4, using the brown rice saccharification solution that did not undergo the concentration process obtained in Example 3.

Comparative Example 2

Vinegar was prepared in the same manner as in Example 4, using the brown rice saccharification liquid that was not subjected to the concentration process obtained in Comparative Example 1.

As a result of analyzing brown rice vinegar obtained in Examples 4-6 and Comparative Example 2, total nitrogen content, protein content and amino acid content were obtained as shown in the following table.

(Total nitrogen content and protein content)

division Comparative Example 2 Example 4 Example 5 Example 6 Soluble Solids (Brix) 19.1 18.4 17.8 19.8 Total acidity (%) 4.39 4.58 4.61 4.35 Alcohol(%) 0.20 0.15 0.12 0.24 Total nitrogen content (%) 0.01 0.04 0.14 0.17 Protein content (%) 0.06 0.25 0.87 1.05

(Total amino acid content, unit mg / 100g)

amino acid Comparative Example 2 Example 4 Example 5 Example 6 L-Aspartic acid  2.50 10.43 82.69  58.38 L-Glutamic acid  5.69 36.04 237.32 306.59 L-Asparagine 0.00 0.00 0.00 0.00 L-Serine 0.75 3.08 26.28 23.77 L-Glutamine 0.00 0.00 1.15 1.33 L-Histidine HCl 1.08 0.45  4.25  3.78 Glycine  1.59 15.32 109.19 105.23 L-Threonine 1.22 1.86 14.11 13.72 L-Arginine  1.01 3.61 61.23 20.82 L-Alanine 1.12  6.18 61.23  66.20 L-Tyrosine 0.99 0.49 7.77 4.17 L-Cystine 2.33 0.00  0.13  0.14 L-Valine 0.86  5.45 52.47 41.48 L-Methionine 1.07  0.10 0.71  0.53 L-Norvaline 0.00 0.00 0.00 0.00 L-Tryptophan 0.00 0.00 0.00 0.00 L-Phenylalanine 0.85 1.71 15.33 10.02 L-Isoleucine 0.92 1.76 19.11 13.51 L-Leucine 0.97  5.14 56.55 41.00 L-Lysine HCl 1.28 1.26 14.63 10.23 L-4-Hydroxyproline 20.80 29.56 30.31  39.77 Sarcosine 0.00 0.00 0.00 0.00 Proline 0.00  3.59  22.28 72.13 Total  45.02 126.04  816.74 832.80

In addition, in order to evaluate the acceptability of brown rice vinegar obtained in Example 4-6 and Comparative Example 2, the sensory evaluation was performed on 50 adult men and women, and the results are shown in the table below. Evaluation criteria were very good 10 points, normal 5 points, very bad 1 point based on a 9-step 10-point method.

division Comparative Example 2 Example 4 Example 5 Example 6 Compound beauty 6.5 6.6 6.4 6.8 incense 6.2 6.1 6.0 6.5

As a result, the vinegar prepared in each of the above examples was not significantly different in terms of soluble solid content, acidity, alcohol concentration and sensory evaluation, compared with the vinegar in the comparative example, but showed a significant difference in total nitrogen and protein content. Could. This shows that the protein components contained in the brown rice saccharification solution are not lost when passed through the vinegar preparation process of the present invention, and the protein content of the brown rice vinegar according to the present invention is significantly higher than that of the conventional brown rice vinegar. It is proved that there is no difference from conventional brown rice vinegar in the sensory evaluation because it is not caused by protein content.

Brown rice vinegar of the present invention can achieve the function of health promotion and fatigue recovery due to the high content of protein and amino acid in addition to the original nutritional function of vinegar, it is used as food, not as seasoning, diluted 3 to 4 times when drinking It is possible.

As described above, according to the present invention, brown rice saccharification liquid and brown rice vinegar containing high content of protein are obtained by degrading the unique protein of brown rice and minimizing protein loss during the manufacturing process.

In addition, according to the present invention, amino acid-containing brown rice vinegar is provided as a food which is rich in soft sourness and nutritional ingredients as a raw material and useful for fatigue recovery and health promotion.

Claims (3)

Brown rice saccharification liquid with brown rice as main ingredient and a protein content of 1.0-3.0%. In the method of preparing a brown saccharification solution, which comprises pulverizing brown rice, liquefying by adding water with liquefied enzyme, and then adding saccharifying enzyme, wherein the proteolytic enzyme is combined with saccharifying enzyme in the saccharification step. A method for producing an amino acid-containing brown saccharification liquid, characterized in that the proteolysis by adding 0.002 ~ 0.3% in comparison. Brown rice vinegar obtained by diluting the saccharified solution obtained by alcoholic fermentation and acetic acid fermentation of claim 1 or by concentrating the brown saccharified solution after filtration and having a protein content of 0.1-3.0%.