KR20060122380A - Manufacturing method of sweet drink made from fermented rice using brown rice-phellinus linteus - Google Patents

Abstract

Provided is a method for producing a sweet drink made from fermented rice by using extract of brown rice-Phellinus Linteus, which can increase an income of cultivation enterprise of medicinal mushroom including the Phellinus Linteus and preserve a culture of traditional food such as the sweet drink made from fermented rice. The method comprises the steps of (P1) primarily sterilizing a boiled brown rice, adjusting a moisture content of the rice to 60-80%, adjusting amount of size of the rice to predetermined levels, secondarily sterilizing the rice with high pressure sterilizer at 115-125 deg.C for 60-90 minutes to prepare a substrate, and innoculating the prepared substrate with a hypha of Phellinus Linteus; (P2) cultivating the innoculated substrate in culture room having controlled culture temperature and moisture for 10-25 days, lyophilizing the cultured product, introducing the dried, cultured product and water in high pressure extractor with a ratio of 1:15-25, and then extracting the cultured product at 80-90 deg.C for 10-14 hours; (P3) percolating a malt powder through the extract of brown rice-phellinus linteus obtained from the step(P2), filtrating the percolates, and removing a precipitate from the percolates; (P4) mixing the malt extracts with rice of the sweet drink prepared by boiling or steaming, and saccharifying the rice, and then isolating the saccharified liquid from the rice of the sweet drink; and (P5) mixing the isolated saccharized liquid with sugar and boiling the mixture, and then blending the mixture with the rice stored after washing with cold water.

Description

Manufacturing method of sweet drink made from fermented rice using Brown Rice-Phellinus Linteus}

1 is a block diagram showing a method for producing a sikhye drink using brown rice mushroom extract according to a preferred embodiment of the present invention,

2 is a view showing the amylase activity change of malt extracted per hour at 30 ℃ according to an embodiment of the present invention,

3 is a view showing a sugar change during the Sikhye manufacturing process according to an embodiment of the present invention,

4 is a view showing a change in reducing equivalents during the Sikhye manufacturing process according to an embodiment of the present invention,

5 is a view showing the antimicrobial effect through the method of measuring the minimum growth inhibition concentration of Sikhye prepared according to an embodiment of the present invention,

6 is a view showing the antioxidant effect by the method of measuring the electron donating ability by DPPH free radical scavenging method of the prepared Sikhye according to an embodiment of the present invention,

7 is a view showing the enzyme activity according to the saccharification time according to an embodiment of the present invention,

8 is a view showing a change in acidity according to the saccharification process according to an embodiment of the present invention.

<Explanation of symbols for the main parts of the drawings>

P1: Substrate Inoculation Process P2: Process of Obtaining Brown Rice Mushroom Extract

P3: process of obtaining malt extract P4: saccharification process

P5: Mixing Process

The present invention relates to a method for producing sikyebyeon drink using brown rice mushroom extract, more specifically, it contains a lot of active ingredients, cultivate the situation mushroom mycelium having a variety of physiological activity effect in brown rice and extract it to produce Sikhye The present invention relates to a method for preparing food and beverages using brown rice mushroom extracts containing various pharmacological effects such as immune enhancing and anticancer effects.

Sikhye germinates barley, and when it sprouts, it is dried, and the rice is mixed with water in which malt (powdered malt) is dissolved. When the temperature is maintained, glycosylated by amylase extracted from malt The action takes place and the rice starch is saccharified and sweetness and unique flavor is formed.

The nutritional value of Sikhye produced in this way contains 100kcal of calories, 74% of moisture, 2.4% of protein, 0.1g of lipid, 22.7g of sugar, 0.6g of fiber, 0.2g of ash, and its nutritional value is to provide calorie source and sweetness. Since it is still being used, it is not suitable for the taste of food choice of modern people who value taste and nutrition (health), and it is necessary to develop a new type of food and beverage product to satisfy the consumer's desire to purchase.

In addition, recently, medicinal mushrooms with various physiological activities such as situation mushrooms, ganoderma lucidum mushrooms, chaga mushrooms, and roe deer mushrooms are being used in various ways as additives for health supplements and treatment aids for diseases. Nevertheless, the use of consumers is increasing.

As a result of steady research on the cultivation and method of mushrooms in this reality, by establishing the conditions for culturing mushroom mycelium on medicinal crops and edible crops in addition to the classical cultivation method, it is possible to produce a variety of mycelial culture.

Various studies are underway to expand the usability of medicinal mushroom mycelium cultured in various grain media.

In particular, a patent has been filed for manufacturing Sikhye using Situation mushroom mycelium. In the case of Publication No. 10-2004-0020564, `` Method of manufacturing mushroom Sikhye using mushroom mycelium '' describes that the mushroom cultivation mycelium cultured in brown rice is used as gourd rice. As shown in Figure 1, the general brown rice mushroom mycelium cultured for 20-30 days was determined to be difficult to use directly as Sikhye (soybean) rice because of its excellent binding capacity.

In particular, the brown rice mushroom mycelium used in the present invention was cultivated by the method of the present technician (below), and the degree of cultivation of the situation mushroom mycelium was better in the mycelial growth than the conventional culture method. Difficult to use as a gourmet rice.

Accordingly, the present invention has been made to solve the above conventional problems,

The use of medicinal mushroom mycelium, which is cultivated in various ways, as a substrate for edible crops (grains) as a functional beverage and as a functional food, has been used to diversify the utilization of medicinal mushroom mycelium. It is intended to provide a manufacturing method that can improve the public health by containing a large amount of powder, which can protect the body from various diseases by physiologically active effects such as antibacterial and antioxidant when ingested.

In addition, the present invention can increase the income of growers by promoting the consumption of medicinal mushrooms, such as situation mushrooms, and can increase the activation and sales of the industry by adding value to the Sikhye manufacturing industry, fit the taste and preferences of modern people Another aim is to provide a beneficial way to preserve traditional food culture by providing food and beverages.

Sikhye beverage manufacturing method using the brown rice situation mushroom extract of the present invention for achieving the above object,

The steamed brown rice is first sterilized, and the amount of water is adjusted to 60 to 80%, and then the amount and shape are adjusted to a certain size. The autoclave is sterilized at 115 to 125 ° C. for 60 to 90 minutes to the substrate prepared. Substrate inoculation process (P1) to inoculate the situation mushroom mycelium; The inoculated substrate was incubated for 10 to 25 days in a culture room with controlled culture temperature and humidity, and the culture was lyophilized, and the dried culture and water were put in a high pressure extractor at a ratio of 1: 15 to 25 to 80 to 90 Obtained brown rice mushroom extract extracted (P2) for 10 to 14 hours at ℃; Immersing malt powder in the brown rice mushroom extract, filtering the leached liquid to remove the precipitate, and obtaining malt extract (P3); Saccharification process (P4) comprising a method of saccharifying by mixing the saenghyebap prepared by steaming or boiled in the malt extract, and boiled by heating when the rice grains float; The separated saccharified liquid is mixed by boiling sugar and then rinsed with cold water to mix the stored grains (P5); consists of.

The substrate inoculation process (P1) may further include a stirring step of mixing the steamed brown rice having a water content of 30 to 50% to 60 to 80% water content and mixing evenly every 20 minutes, and the inoculation is 5 to 15% ( w / w).

In addition, the culture temperature in the brown rice mushroom extract process (P2) is 25 to 30 ℃, humidity can be adjusted to 50 to 60%.

In addition, the grains used as the substrate in the substrate inoculation process (P1) may be used alone or in combination of two or more from the group consisting of brown rice, white rice, sorghum, crude, millet, used in the substrate inoculation process (P1) The mushroom spawn can be used alone by selecting one from the group consisting of situation mushrooms, roe mushrooms, ganoderma lucidum mushrooms, cordyceps, agaricus mushrooms, leaf mushrooms and chaga mushrooms.

In addition, in the malt extracting process (P3), the brown rice situation mushroom extract may use a mixed brown rice mushroom extract mixed with 0 ~ 50 ml of water with respect to 100 ml of brown rice situation mushroom extract, the brown rice mushroom extract and the malt soaked The mixing ratio can be soaked in 80 ~ 120g malt in 1000ml brown rice mushroom extract.

In the malt extracting process (P3), the brown rice situation mushroom extract is maintained by 20 ~ 30 ℃, the malt powder is leached for 4 to 5 hours and then made by filtering the leach solution, in the saccharification process (P4) Glycation of 5 ~ 7 hours at 55 ~ 70 ℃.

Hereinafter, the method of preparing a sikye beverage using the brown rice mushroom extract of the present invention through the drawings and examples.

As shown in FIG. 1, the present invention comprises a substrate inoculation process, a brown rice mushroom extract process, a malt extract process, a saccharification process, and a mixing process.

The substrate inoculation process is a step of culturing mycelium with grains as a substrate to control the water content of the grains to be used as a substrate in advance and to control the water content and to perform the first sterilization and the culture form After adjusting the immersed in a culture vessel and secondary sterilization to prepare a substrate, and inoculate the medicinal mushroom mycelium on the prepared substrate. The inoculated substrate is cultured by adjusting the culture temperature and humidity in the culture chamber.

In this culture process, even without rotating the culture vessel, the culture of mycelium can be cultured to grow evenly, the shape of the required culture can be formed, and a large amount of culture fermentation can be obtained.

In addition, when culturing a combination of two or more substrates (medium), it is possible to cultivate the composition with different moisture content in a uniform culture conditions, the culture period can be reduced by 10 to 15%.

On the other hand, the process of obtaining the brown rice mushroom extract is obtained by cutting the culture cultured about 25 days of the situation mushroom mycelium to a constant size using a brown rice as a grain medium and then extracted at 80 ~ 90 ℃ 12 hours using a high pressure extractor.

In addition, the malt extracting process, the malt (malt) powder is leached in brown rice mushroom extract at 20 ~ 30 ℃ for 4 to 5 hours and then the leachate is filtered to obtain a malt extract except sediment.

In addition, the saccharification process, using the grains such as brown rice or white rice to boil (boiling) or steaming (steaming) method to prepare a rice, and put the prepared Sikhye rice in malt extract and saccharin after a certain time This will be floated, and this is a process that involves boiling it once and separating Sikhye rice and saccharified solution.

Finally, the mixing process is a process of finally preparing the food and drink by mixing the separated Sikhye rice after boiling by adding sugar to the separated saccharification liquid.

Hereinafter, the method of preparing a food and beverage drink using the brown rice mushroom extract of the present invention will be described.

Example 1

Preparation of Substrates for Cultured Mushroom Mycelium

① Soak the brown rice to be used as a substrate for 24 hours.

② After immersion, take out brown rice and steam it with steamed rice using steaming pot or steam it at 121 ℃ for 1 hour using autoclave. The moisture content of brown rice to be used as substrate becomes about 40%.

(In step ①, immerse 10kg of brown rice, and go through step ② to about 14kg.)

③ In order to control the moisture of brown rice to be used as a substrate to 65 ~ 75% suitable for growing medicinal mushroom mycelium, add water by converting the amount of brown rice to substrate. In this case, please note that when adding water for controlling water, use a container with a lid to cover the heat loss of the brown substrate or to absorb water to the substrate or to cover the plastic in the container used.

(In order to adjust the moisture content of brown rice, which is about 14kg, to 70% through ①②, add about 3L of water.)

④ Moisture-added substrate brown so that the water is evenly absorbed through the stirring process every 20 minutes evenly. (The time depends on the amount of substrate, so repeat the work until all the added moisture is absorbed. Continue.)

⑤ Adjust the amount to be cultured or the shape to be cultured and enter the culture vessel and sterilize at 121 ℃ for 60 ~ 90 minutes using autoclave. After sterilization, the substrate is prepared by quenching the temperature of the substrate to room temperature if possible.

Example 2

The inoculum of the situation mushrooms (available as roe mushrooms, ganoderma lucidum mushrooms, cordyceps mushrooms, agaricus mushrooms, leaf mushrooms, etc.) used as medicinal mushrooms was incubated in a self-made 20L bioreactor. w / w).

Example 3

After inoculation, incubation is set in a culture room suitable for each medicinal mushroom mycelium culture (for example, situation mushroom 30 ℃, Ganoderma lucidum mushroom 30 ℃, roe deer mushroom 25 ℃, Cordyceps sinensis 25 ℃, etc.) and then cultured. At this time, the humidity control is about 50 to 60%, the number of days of culture is 13 to 25 days, the final culture is stored by lyophilization.

Example 4

20 times of water was added to the lyophilized culture and extracted for 12 hours at 80-90 ° C. using a high pressure extractor to obtain brown rice mushroom extract.

Example 5

In addition to the titer of malt itself, malt extract's aroma, taste, and the amount of reducing sugar are important factors in the quality of Sikhye. Should be.

Therefore, as shown in FIG. 2, 100 ml of malt mushroom extract was added to 100 g of malt, and leached at 30 ° C. while taking 5 ml of leachate at 1 hour intervals. Measured.

As a result, amylase activity increased with extraction time, and showed the highest activity at 5 hours, and then gradually increased. The reducing sugar content also increased in proportion to the extraction time and showed the highest content at 5 hours and then remained constant.

The sugar content gradually increased over time at 1.5 Brix at the beginning of extraction, with the highest sugar content of 2.2 Brix at 4 hours, and then remained constant.

Therefore, the optimum malt extraction time was obtained by leaching 5 hours at 30 ° C. with the highest amylase activity and the highest reducing sugar content.

Example 6

Sikhye rice was prepared by steaming brown rice.

Example 7

Purified water (water: brown rice mushroom extract) in the same manner as in Example 5, the control (1,000mL: 0mL), A (750mL: 250mL), B (500mL: 500mL), C (250mL: 750mL) , D (0mL: 1000mL) was mixed with 100g of malt powder, and mixed with Godu rice in the enzyme solution leached for 5 hours while shaking, and then glycosylated while maintaining the amylase activity at a constant temperature of 60 ℃. The control, A, B, C, D experimental group was carried out in order to examine the various effects of sugar and physiological activity according to the degree of addition of the extract.

Using the control prepared in the ratio of Table 1, A, B, C, D Sikhye was measured the components and the degree of change as follows.

As shown in FIG. 3, the sugar content of Sikhye was measured using a digital refractometer, and the sugar content of Sikhye prepared as a control was 8.3 bricks, whereas 100% of brown rice mushroom extract was prepared. Sikhye was the highest with 10.7 bricks for 7 hours.

As shown in FIG. 4, after diluting the Sikhye preparation solution by 10 times according to the DNS (3,5-dinitrosalicylic acid) method, the sample was pretreated and the absorbance was measured at 525 nm using a UV-spectrophotometer. The absorbance obtained at this time was quantified of reducing sugars from a calibration curve prepared in advance with maltose.

As a result, the experimental group prepared by adding 75 ~ 100% brown rice mushroom extract was high.

As shown in FIG. 5, the measurement of the minimum growth inhibition concentration was performed by filtering a Sikhye beverage prepared with brown rice mushroom extract with 0.45 μm membrane filter, respectively, in 5 mL of optimal growth medium (Nutrient Browth, DIFCO, USA). , 25, 50, 75, 100%. Inoculation of each strain was inoculated with 1% of the strain incubated for 24 hours in the optimal growth liquid medium, and then cultured under the optimum growth conditions (30 ℃, 100rpm) while measuring the absorbance at 660nm at 2 hours intervals. Indicated.

As a result, Sikhye prepared by adding brown rice mushroom extract effectively inhibited the growth of Salmonella typhimurium (KCTC 1925) and Pseudomonas aeruginosa (KCTC 1636), respectively. Especially, Sikhye produced by adding 100% extract showed significant significance

As shown in FIG. 6, Sikhye prepared by each method showed antioxidant effects by an electron donating ability (EDA) measurement method by DPPH free radical scavenging method, and modified Blois method. Experiment.

1.0 ml of 4 × 10 ^-4 M DPPH (a, a-diphenyl-β-picryl-hydrazyl) was added to 1 ml of each sample solution, stirred, and allowed to stand at room temperature for 30 minutes, followed by UV-Vis spectrophotometer (shimazu 1601). Absorbance was measured at 520 nm. The electron donating ability was expressed as the absorbance reduction rate of the sample solution addition and no addition solution.

As a result, Experimental D prepared using 100% extract of brown rice mushroom showed 1.34 times higher antioxidant effect than the control prepared by the conventional method.

In addition, the effect of saccharification process of brown rice mushroom extract was measured.

As shown in FIG. 7, amylase activity was measured according to malt leaching time in order to find out the leaching time of malt with the highest amylase activity.

The malt amylase activity was modified from Fuwa's method. 0.5 mL of a 1% soluble starch solution (50 mM phosphate buffer solution (pH 6.0)) was placed in a test tube and preheated in a 40 ° C. constant temperature water bath (VS-1901W, VISION). Further, 0.1 mL of crude enzyme solution was added to each test tube and allowed to react for 5 minutes, and then 1 mL of 0.1 N HCl was added to each test tube to stop the reaction. 0.5 ml of each reaction was added, and 5 mL of an iodine solution (12 mg I ₂ , 25 mg KI dissolved in 100 mL of water) was added, followed by measurement of absorbance at 700 nm using a spectrophotometer (UV-1601, SHIMAZU). The remaining amount of soluble starch was measured by the above method, and converted into the activity of the enzyme. At this time, 1 unit of amylase was defined as the amount of 1 ㎍ of soluble starch which 1 ml of enzyme was digested for 1 minute.

As a result, the activity of amylase was determined at 60 ° C by varying the content of the brown rice mushroom mycelium culture extract, and as a result, a relatively low activity was obtained after 6 hours of saccharification in the control group and each experimental group of Example 7. It can be seen that even after 9 hours of glycosylation. Therefore, it can be seen that the brown rice mushroom extract does not affect the saccharification process in this experiment.

As shown in FIG. 8, the change in acidity was measured using an automatic titrator (DL55 titrator, Mettler Toledo) at pH 8.6 as the end point. As a result, the change in acidity during the preparation of Sikhye was measured by time. As a result, the acidity of the initial saccharification in the control and the experimental groups of Example 7 was 0.1 to 0.15, but was 0.09 to 0.14 at 9 hours of saccharification. There was a decrease and irregular change, but no significant change. Therefore, in this experiment it can be seen that the acidity does not affect during the manufacturing process.

In addition, the above-mentioned example is only an example to demonstrate this invention. Therefore, it is obvious that the ordinary skilled in the art to which the present invention pertains uses the partial change with reference to the detailed description.

As described above, the sikye beverage manufacturing method using the brown rice mushroom extract of the present invention,

The use of medicinal mushroom mycelium, which is cultivated in various ways, as a substrate for edible crops (grains) as a functional beverage and as a functional food, has been used to diversify the utilization of medicinal mushroom mycelium. It contains a large amount of powder, which can protect the body from various diseases by physiologically active effects such as antibacterial and antioxidant effects.

In addition, the present invention can increase the income of growers by promoting the consumption of medicinal mushrooms, such as situation mushrooms, and can increase the activation and sales of the industry by adding value to the Sikhye manufacturing industry, fit the taste and preferences of modern people It is possible to provide a beneficial manufacturing method that can preserve the traditional food culture by providing a food and beverage.

Claims (10)

Steamed brown rice is first sterilized, the amount of water is adjusted to 60 to 80%, and then the amount and shape are adjusted to a certain size, and the autoclave is sterilized at 115 to 125 ° C. for 60 to 90 minutes to the substrate prepared. Substrate inoculation process (P1) to inoculate the situation mushroom mycelium; The inoculated substrate was incubated for 10 to 25 days in a culture temperature and humidity controlled culture room, and the culture was lyophilized, and the dried culture and water were placed in a high pressure extractor at a ratio of 1: 15 to 25 to 80 to 90 Obtained brown rice mushroom extract extracted (P2) for 10 to 14 hours at ℃; Malt powder is leached into the brown rice mushroom extract, and the leachate is filtered to obtain a malt extract from the precipitate (P3); Saccharification process by mixing the saenghyebap prepared by steaming or boiled in the malt extract, boiled by heating when the rice grains boiled, and saccharification process (P4) comprising separating the saccharified solution and Sikhyebap; The separated saccharification liquid is boiled by mixing the sugar and then rinsed with cold water mixing process of mixing the stored rice grains (P5); Sikhye beverage manufacturing method using brown rice mushroom extract, characterized in that consisting of. The method of claim 1, The substrate inoculation process (P1) is added to the steamed brown rice having a water content of 30 to 50% to 60 to 80% water content, the brown rice mushroom extract, characterized in that it further comprises a stirring step of mixing evenly every 20 minutes Sikhye beverage manufacturing method using. The method according to claim 1 or 2, The inoculation in the substrate inoculation process (P1) is a food and beverage preparation method using brown rice mushroom extract, characterized in that consisting of 5 to 15% (w / w). The method of claim 3, wherein Cultured temperature in the process of obtaining brown rice mushroom extract (P2) is 25 ~ 30 ℃, humidity is adjusted to 50 ~ 60% Sikhye beverage manufacturing method using brown rice mushroom extract. The method of claim 1, The grains used as the substrate in the substrate inoculation process (P1) as a grain, brown rice, sorghum, crude, millet from the group consisting of single or two or more kinds of sikhye beverages using brown rice mushroom extract, characterized in that used. The method of claim 1, As a mushroom spawn inoculated in the substrate inoculation process (P1), brown rice mushrooms characterized in that it is used by selecting one from the group consisting of situation mushrooms, roe mushrooms, ganoderma lucidum mushrooms, Cordyceps sinensis, Agaricus mushrooms, leaf mushrooms, and chaga mushrooms Sikhye drink manufacturing method using the extract. The method of claim 3, wherein In the malt extract obtaining process (P3) brown rice situation mushroom extract is a food and beverage preparation method using brown rice situation mushroom extract, characterized in that the mixed brown rice mushroom extract is mixed with 0 ~ 50ml of water with respect to 100 ml of brown rice mushroom extract. The method of claim 7, wherein The mixing ratio of the brown rice situation mushroom extract and malt immersed in the malt extract process (P3) is a food and beverage preparation method using brown rice mushroom extract, characterized in that immersed malt of 80 ~ 120g in 1000 ml of brown rice mushroom extract . The method of claim 8, Sikhye using brown rice mushroom extract, characterized in that the brown rice mushroom extract in the process of obtaining malt extract (P3) is maintained by 20 ~ 30 ℃, put into the malt powder and leached for 4 to 5 hours and then filtered the leach solution Beverage production method. The method of claim 3, wherein Saccharification process in the saccharification process (P4) is a sikhye drink production method using brown rice mushroom extract, characterized in that 5 to 7 hours at 55 ~ 70 ℃.

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