KR20100104431A - Method of manufacturing fermented products based on brown rice, soybean, and mushroom dried - Google Patents

Abstract

PURPOSE: A manufacturing method of a fermented product is provided to improve the taste and the flavor of brown rice, by fermenting the brown rice with dried mushrooms. CONSTITUTION: A manufacturing method of a fermented product comprises the followings steps: germinating brown rice after mixing with beans; mixing the sprouted beans and brown rice with dried mushrooms in a weight ration of 70~95:5~30, and cultivating; fermenting the sprouted beans and brown rice with the dried mushrooms; and drying and crushing.

Description

Manufacturing method of fermented product based on brown rice, soybean, and mushroom dried {omitted}

The present invention relates to a method for producing a fermented product based on brown rice and soybeans and mushroom dried, and more specifically, mixing and germinating brown rice and soybeans; Blending the dried mushrooms with germinated brown rice and soybean in a weight ratio of 70 to 95%: 5 to 30% to increase the weight; Fermenting steamed germinated brown rice, germinated soybean and mushroom dried; Drying process; It relates to a method for producing a fermented product based on brown rice, soybean and mushroom dried, characterized in that it comprises a grinding step.

Brown rice is rich in minerals and vitamins, which controls imbalanced nutrients, contains vitamin D, which strengthens bones. Rice is a natural blend of essential nutrients.

However, brown rice has a poor absorption of digestion in the body, and germinated brown rice, which has recently germinated brown rice, is widely used as a health food.

Soy is rich in protein, rich in vitamin E and saponin, and so many physiologically active substances in soybeans are cereals that help prevent adult diseases.

Cheonggukjang and meju that are fermented soybeans are used to our diet.

And mushrooms containing polysaccharides called beta glucan are widely known for their anticancer effects.

The present invention is to maintain the superiority of brown rice and soybeans, and to help the increase of flavor in intake and digestion, absorption of nutrients through the fermentation process of brown rice and soybeans with mushroom dried.

The present invention relates to a method for producing a fermented product based on brown rice and soybeans and mushroom dried, and more specifically, mixing and germinating brown rice and soybeans; Blending the dried mushrooms with germinated brown rice and soybean in a weight ratio of 70 to 95%: 5 to 30% to increase the weight; Fermenting steamed germinated brown rice, germinated soybean and mushroom dried; Drying process; It relates to a method for producing a fermented product based on brown rice, soybean and mushroom dried, characterized in that it comprises a grinding step.

Hereinafter will be described in detail for each process as follows.

1. Process of germinating brown rice and soybeans

Brown rice and soybeans are mixed in a weight ratio of 60 to 90%: 10 to 40% to remove this material through a washing process, and then immersed at room temperature for 18 to 30 hours, and then sprayed several times at 25 to 30 ° C for 24 to 36 hours. Germinate brown rice and beans so that the sprouts of brown rice and beans are 0.5-15mm.

2. Process of adding mushroom dried to germinated brown rice and soybean at a weight ratio of 70 to 95%: 5 to 30%

Mushroom dried mushrooms are added to germinated brown rice and soybeans at a weight ratio of 70 to 95%: 5 to 30%, and cooked at 100 ° C. for 1 to 2 hours using a steamer.

3. Fermenting steamed germinated brown rice, germinated soybeans and mushroom dried

Steamed germinated brown rice, germinated soybean and mushroom dried are fermented at 40-45 ℃ for 20-40 hours using fermenter.

4. Drying process

The fermented product which passed through the said fermentation process is put into a drier and dried so that a moisture content may be 5 to 10%.

5. Crushing Process

The dried fermented product is pulverized to a level of 100 to 200 mesh using a grinder.

The fermented product prepared by the present invention can be used as a granulated food, pill food, powdered food, etc., which can be favored by all ages.

Hereinafter, a method of preparing fermented products based on brown rice, soybean, and mushroom dried according to an embodiment of the present invention will be described in more detail.

1Kg brown rice and 300g black beans are mixed, washed to remove foreign substances, soaked at room temperature for 24 hours, and sprayed several times for 48 hours at 30 ° C. Germinated.

100 g of dried Pleurotus eryngii mushrooms were blended with 1.3 Kg of the brown rice and soybean mixtures, which were then steamed at 100 ° C. for 2 hours using a steamer.

Steamed germinated brown rice, germinated black soybeans and dried mushrooms were fermented at a temperature of 40 ° C. for 24 hours using a fermenter.

The fermented product which passed through the said fermentation process was put into the dryer, and it dried so that moisture content might be 7%.

The dried fermented product was ground to a level of 180 mesh using a grinder.

Claims (4)

Claims [1] A method for producing a fermented product based on brown rice, soybeans and mushroom dried products, comprising: mixing and germinating brown rice and soybeans; Blending the dried mushrooms with germinated brown rice and soybean in a weight ratio of 70 to 95%: 5 to 30% to increase the weight; Fermenting steamed germinated brown rice, germinated soybean and mushroom dried; Drying process; A method for producing a fermented product based on brown rice, soybean, and mushroom dried, characterized by comprising a grinding process. The method of claim 1, Brown rice and soybeans are mixed in a weight ratio of 60 to 90% to 10 to 40%. The method of claim 1, Soybean is a method of producing fermented products based on brown rice, soybeans and mushrooms dried, characterized in that the mixture of one or two or more of black brown, seomoktae, white baektae, chungtae, hwangtae, mung beans. The method of claim 1, Mushroom dried mushrooms, chaga, shiitake mushrooms, matsutake mushrooms, matsutake mushrooms, oyster mushrooms, matsutake mushrooms, leaf mushrooms, matsutake mushrooms, brown rice, soybean and mushroom dried A method for producing a fermented product containing the main component.