KR20100037942A - Functioanl vinegar form unpolished rice and its manufacturing method thereof - Google Patents

Abstract

PURPOSE: A functional vinegar containing unpolished rice as a main ingredient is provided to ensure excellent taste and acidity and to maintain uniformity of products. CONSTITUTION: A method for manufacturing unpolished rice vinegar comprises: a step of generating 14-18% of fermentation substrate; a step of inoculating alcohol fermentation strain(Saccharomyces serevisiae BS2) to the fermentation substrate and culturing at 30°C, 400L/min, and 100rpm for six days; a step of sterilizing the culture liquid at low temperature and inoculating Acetobacto aceti BS4; and a step of fermenting at 28°C, 400L/min, and 100rpm for four days.

Description

Functional brown rice vinegar whose main raw material is brown rice and its manufacturing method {Functioanl vinegar form unpolished rice and its manufacturing method

The present invention relates to a functional brown rice vinegar using brown rice as a main raw material and a method for manufacturing the same, and a functional brown rice vinegar using the brown rice having the largest functional ingredient of brown rice as a main raw material through a fermentation of alcohol and acetic acid fermentation and a method for producing the same It is about.

The history of vinegar has been used as a fermented food with a long history in the East and West, bringing a rapid change in domestic consumption patterns.

In Korea, there was a variety of vinegars uniquely manufactured in each region, but gradually disappeared due to the introduction of synthetic vinegar from the 1970s, when industrialization was advanced. It is time to move to production of the products it owns.

Glacial acetic acid, a synthetic vinegar that was used in the 1970s, has been shown to be harmful to carcinogenic and visually impaired phenomena due to its excessive intake, but its use is limited in developed countries, but it is used as a restaurant, pickles, and food additives in Korea. It is necessary to develop various alternative vinegars.

Studies on vinegar include vinegar production using onions, vinegar-based fermentation conditions, vinegar fermentation for pear vinegar, western optimizing vinegar fermentation using concentrated apple juice, fruit vinegar using Gyeongbuk specialty products (persimmon fruit, apple, grape) And beverage production have been reported.

The issues of past vinegar research focused on the possibility of fermentation as vinegar raw materials such as fruits, vegetables, and cereals, and research on nutrition, functionality, and palatability has been insignificant. Natural brewed vinegar-persimmon, garlic, plum, bokbunja, pomegranate-which is excellent in natural flavor, is occupied by the mainstream.

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.

In addition, brown rice is rich in a large amount of dietary fiber, calcium, iron, and vitamins such as thiamin and riboflavin, and is widely used as a health food for preventing adult diseases such as arteriosclerosis and diabetes, and such brown rice is a traditional combined fermentation method at home in Korea. It has been prepared in various forms of vinegar has been used for cooking. However, the conventional brown rice vinegar has a different blending ratio depending on the manufacturer and the time of production due to the small scale production in each household, which causes a significant difference in taste and function.

Nowadays, brown rice vinegar is classified as grain vinegar, which is defined as more than 15% of grain consumption and 4-20% of the total, due to the introduction of health functionalities, the introduction of webil concept, and the various utilization and interest of brown rice vinegar. Vinegar has a big difference in the quality of the final product due to the variety of raw materials used and manufacturing methods.

The present invention provides a functional brown rice vinegar whose main raw material is brown rice which can maintain the function of brown rice to the maximum through continuous fermentation of alcohol fermentation and acetic acid fermentation, and a method of manufacturing the same.

The present invention is to set the optimum fermentation conditions of strains and strains, shorten the time of pre-fermentation, establish a continuous fermentation method, enable mass production, brown rice which can maintain the taste and function uniformly as the main raw material To provide a functional brown rice vinegar and a manufacturing method thereof.

The present invention is to increase the content of the essential Imano acid, and by the fermentation of brown rice functional brown rice vinegar as a main raw material that can give a significant difference to the amino acid content by increasing the content of threonine which is low in vegetable protein and its preparation To provide a way.

Brown rice vinegar according to the present invention is a fermentation substrate producing step of producing a fermentation substrate of brown rice substrate concentration of 14-18t%; Inoculating the resulting fermentation substrate alcohol fermentation strain (Saccharomyces serevisiae BS2) and incubated for 6 days at 30 ℃; The fermented alcoholic fermentation broth was pasteurized and inoculated with acetic acid bacterium (Acetobacto aceti BS4) and fermented at 28 ° C. for 4 days; to produce brown rice vinegar with a pH of 4 to 6.

Thus, the brown rice vinegar according to the present invention can maintain the essential amino acid of brown rice as it is by the continuous process of alcohol fermentation and acetic acid fermentation and can have excellent taste and acidity.

In addition, the present invention is simple in the process and conditions enable the mass production of brown rice vinegar, it is possible to maintain uniformity of the product.

In addition, the present invention can simultaneously ferment the protein and fat components of brown rice by the fermentation of alcohol and acetic acid fermentation, and the selection of strains, and fermentation efficiently.

In addition, the present invention may give a significant difference in the amino acid content by increasing the content of threonine which is low in vegetable protein by fermentation of brown rice.

In addition, the present invention has an effect of increasing the content of threonine in essential amino acids, preventing fatty liver and strengthening the immune system, preventing the occurrence of neurological disorders that may occur in the absence of threonine, and promotes the growth of children have.

In addition, the present invention has a number of effects, such as by contributing to the production of image and profit of small and medium enterprises by providing a way to ferment a large amount of functional vinegar with brown rice as the main raw material.

Figure 4 shows an exemplary view showing a brown rice vinegar according to the present invention, the present invention is a fermentation substrate generation step of producing a fermentation substrate of 14-18t% of brown rice substrate concentration, alcohol fermentation strain (Saccharomyces) acid fermentation step of inoculating serevisiae BS2) and incubating for 6 days at 30 ° C., and acetic acid fermentation step of autoclaving the alcohol fermented broth and inoculating acetic bacterium (Acetobacto aceti BS4) for 4 days at 28 ° C .; To 6 to 6 brown rice vinegar.

In the fermentation substrate step, the brown rice is washed cleanly, and then the fermentation substrate is produced by adding 80 to 85 wt% of water to 15 to 20 wt% of brown rice. At this time, the water is using purified water, brown rice added to the fermentation substrate may be used to powder.

The alcohol fermentation step is inoculated with an alcohol fermentation strain (Saccharomyces serevisiae BS2) in the resulting fermentation substrate is incubated at 30 ℃ aeration volume 400L / min, 100rpm for about 5 to 7 days, preferably about 6 days.

At this time, the basic medium of the yeast for alcohol fermentation is used as a YM agar, subcultured as a test strain.

The acetic acid fermentation step is inoculated with alcohol vinegar seed fermentation strain (Acetobacto aceti BS4) in the fermentation broth alcohol fermentation at 28 ℃ 400L / min, 100rpm for about 4-6 days, preferably about 4 days.

At this time, the basic medium for the fermentation of acetic acid is as shown in [Table 1] below, it is used as a culture of seed by subculture.

Table 1

Components Contents (%) Glucose 3.0 Yeast extract 1.0 Eptone 1.0 Agar 1.5

Hereinafter, the present invention will be described in detail by way of examples.

Example 1

5, 10, 15, and 20% of brown rice was added as a fermentation substrate, and Saccharomyces serevisiae BS2, which is an alcoholic fermentation bacterium, was inoculated and the aeration amount was 400 L / min. During 8 days of incubation at 100 rpm, alcohol contents were examined at 2, 4, 6 and 8 days, and the results are shown in FIG. 1.

At this time, the alcohol content was measured using a spirit system, the basic medium of the yeast for alcohol fermentation was used as a seed strain using YM agar, subcultured.

Figure 1 shows the result of alcohol fermentation according to the brown rice content, the brown rice content 15-20wt%, the alcoholic fermentation 8 days was the best showed 13.2% alcohol content, but considering the economic efficiency, the alcohol content on the 6th day It can be seen that 12.3% is the optimum fermentation broth.

Example 2

In Example 1, the alcohol fermented broth (micron content 15 wt%, alcohol fermentation alcohol content 12.3% for 6 days) was pasteurized, inoculated with acetic acid bacterium (Acetobacto aceti BS4), and the temperatures were maintained at 26 ° C, 28 ° C, and 30 ° C, respectively. Aeration rate is 400L / min. Rotational speed was 100rpm, fixed and fermented for 2, 4, 6, 8 days to measure the acidity according to the standard general chemical test method, the results are as shown in FIG. At this time, the basic medium for acetic acid fermentation bacteria is shown in [Table 1] described above.

Figure 2 shows the result of acetic acid fermentation according to the temperature, it can be seen that it has excellent acidity compared to the fermentation period in the order of 28 ℃, 30 ℃, 26 ℃, 4% acidity about 4 days of fermentation period It can be seen that the above is provided.

Example 3

Extract 0.5 g of brown rice brown rice from alcohol fermentation (15 wt% of brown rice, 6 days of alcohol fermentation, 12.3% of alcohol content) and acetic acid fermentation (28 ° C, 4 days of acetic acid fermentation, 4% acidity) with 50 ml of 0.1 N HCl. After filtering, 10 mL of the filtrate was pretreated with Sep-pak C18 cartridge, diluted 20 times with lithium citrate buffer for amino acid analysis, filtered through 0.45 ㎛ membrane filter, and analyzed by Bio chrom 20 amino acid analyzer (USA). Separation and quantification analyzed the amino acid content.

The results of analyzing the essential amino acid content of the fermented brown rice and the essential amino acid content of ordinary rice analyzed as shown in [Table 2]. A total of 7 essential amino acids were identified, and Leucine was the highest in terms of contents, followed by Valine, Phenylalanine, Isoleucine (0.138%), Lysin, Threonine, and Methionine. A total of seven essential amino acids in fermented brown rice were identified, and Leucine was the highest in terms of content, followed by Valine, Phenylalanine, Threonine, Isoleucine, Lysin, and Methionine (0.182%). It can be seen that there is a significant difference in the change in content. At this time, NR: normal rice, NMR: fermented brown rice (Non milled rice).

[Table 2]

Essential amino acid NR NMR   Lysin 0.112 0.187   Throneine 0.103 0.386   Valine 0.184 0.451   Methionine 0.044 0.102   Isoleucine 0.138 0.298   Leucine 0.269 0.516   Phenylalanine 0.148 0.409   Tryptophane - -

Example 4

According to Examples 1 and 2, the acidity of brown rice vinegar was fermented to 2, 4, 6, and 8, and the organoleptic test was performed according to the 7-point scale method. The results are shown in [Table 3].

At this time, it was evaluated by 20 sensory personnel trained on color, taste, aroma, and overall preference. The evaluation scores are extremely good (7 points), very good (6 points), slightly good (5 points), and moderate. (4 points), slightly disliked (3 points), very disliked (2 points), extremely disliked (1 point), and the statistical results of the sensory test were analyzed using the SPSS test and the significance of Duncan ^and s Multiple Range Test. Assay.

[Table 3]

Parameter acidity 2 4 6 8 Color 4.3 ± 0.7 ^a 4.2 ± 0.7 ^a 4.0 ± 0.3 ^a 2.8 ± 0.2 ^b Ordor 5.2 ± 0.5 ^a 5.0 ± 0.4 ^a 4.0 ± 0.6 ^ab 3.1 ± 0.8 ^b Taste 4.9 ± 0.6 ^ab 6.0 ± 0.5 ^a 5.1 ± 0.5 ^ab 3.9 ± 1.1 ^b Overall 4.4 ± 0.4 ^ab 5.1 ± 0.5 ^a 4.4 ± 0.4 ^ab 3.8 ± 0.5 ^b

(Value are means of 5 replicates and those with different alphabets are significantly different at p <0.05)

The sensory results showed no difference in vinegar with acidity of 4% on all scales except color. 2% and 6% vinegar did not differ significantly in taste, aroma and overall taste, and 8% vinegar scored low on all scales. Therefore, the acidity of vinegar can be more than 8% of acidity, but 4% of acidity has the highest score of 5.1 ± 0.5, through which 4 ~ 6 is suitable for commercial acidity, and 4% of acidity is most suitable. Can be.

Example 5

After fermenting the acidity of brown rice vinegar to 2, 4, 6, 8 according to Examples 1 and 2, SOD-like activity was measured, and the results are shown in FIG. 3.

At this time, the superoxide dismutase-like activity was measured by Marklund's method. To 0.2 ml of each sample, 1 ml of tris-Hcl buffer (50 mM tris + 10 mM EDTA) and 0.2 ml of 7.2 mM pyrogallol were adjusted to room temperature at room temperature. After leaving for 10 minutes, 1 ml of 1 N HCL was added to stop the reaction, and then the absorbance was measured at 420 nm. The absorbance was expressed as 100- (absorbance of sample addition / absorption without sample) X 100. In addition, vitamin C was used as a control.

Figure 3 shows the results of the measurement of the SOD-like activity according to the acidity, Superoxide dismutase (SOD) is an enzyme for reducing superoxide anion to hydrogen peroxide, one of the detoxification agents in vivo, from the oxidative stress to the cell or aerobic derivatives It is an enzyme that plays an important role in protection, and its mechanism of action is oxidation. It is known to remove toxic superoxide radicals by transferring electrons to superoxide radicals in connection with reduction.

As shown in Figure 3, the acidity of the brown rice vinegar according to the present invention was 22.2%, 32.4%, 36.3% 37.9%, respectively, in the acidity of 2, 4, 6, 8 It can be seen that all of them show 30% or more of activity.

The present invention is not limited to the above-described specific preferred embodiments, and various modifications can be made by any person having ordinary skill in the art without departing from the gist of the present invention claimed in the claims. Of course, such changes will fall within the scope of the claims.

1 is an alcohol fermentation result according to the brown rice content

2 is a result of acetic acid fermentation according to temperature

3 is a result of measuring SOD-like activity according to acidity

4 is an exemplary view showing brown rice vinegar according to the present invention

Claims (4)

In the manufacturing method of brown rice vinegar A fermentation substrate generating step of producing a fermentation substrate having a brown rice substrate concentration of 14-18 t%; Alcohol fermentation step of inoculating the resulting fermentation substrate alcohol fermentation strain (Saccharomyces serevisiae BS2) for 6 days at 30 ℃; Functional fermentation of brown rice vinegar, characterized in that the production of brown rice vinegar of acidity 4 to 6 through the pasteurization step of pasteurizing the alcoholic fermentation broth and inoculating acetic acid bacterium (Acetobacto aceti BS4) and fermentation at 28 ℃ for 4 days; Brown rice vinegar production method. The method of claim 1; The alcohol fermentation step is inoculated with the fermentation substrate alcohol fermentation strain (Saccharomyces serevisiae BS2) and incubated for 5-7 days at 30 ℃ aeration 400L / min, 100rpm, The acetic acid fermentation step is characterized by inoculating vinegar acetic acid fermentation strain (Acetobacto aceti BS4) in alcohol fermented broth and fermentation at 400 ℃ for 28 days at a flow rate of 400L / min, 100rpm, characterized in that the brown rice as a main raw material Brown rice vinegar production method. The method according to claim 2; The basic medium of the yeast for the alcoholic fermentation strain is YM agar, subcultured to be used as a public strain, The basic medium for the fermentation of acetic acid bacteria is a basic medium represented by the following [Table 1], and functional brown rice vinegar production method using brown rice as the main raw material, characterized in that it was used as culture bacteria of subculture. Table 1 Components Contents (%) Glucose 3.0 Yeast extract 1.0 Eptone 1.0 Agar 1.5 In brown rice vinegar The brown rice vinegar is a functional brown rice vinegar as the main raw material, characterized in that produced by any one of claims 1 to 3.

Images