KR20110007463A - Fermented food that is included embryo of rice, rice bran, wheat bran and its manufacturing method - Google Patents

Abstract

PURPOSE: A producing method of fermented food containing rice bran, wheat bran, and embryo buds of rice is provided to use yogurt for fermenting with the ingredients to make the fermented food. CONSTITUTION: A producing method of fermented food comprises the following steps; mixing rice bran, wheat bran, and embryo buds in a mixture ratio of 1:1:1(S100); adding 45~55wt% of milk to the mixture, and sterilizing and steaming the mixture in an oven at 70~90deg C for 15~30minutes(S200); spreading Korean paper inside the oven(S300); inserting 5~10wt% of yogurt to the mixture, and pouring on the paper inside the oven; applying warm air at 38~42deg C for fermenting(S400); drying the mixture for 24~36hours at 40~45deg C(S500); and crushing the dried mixture into powder or granules(S600).

Description

Fermented food that is included Embryo of rice, Rice bran, Wheat bran and its manufacturing method}

The present invention relates to a fermented food containing rice bran and rice bran and bran, and more particularly, the nutrients of rice that Koreans eat as stocks are 66% in rice eyes, 29% in rice bran and 5% in white rice. Considering its distribution, it is a dietary food which is fermented together with yogurt by using rice snow and rice bran, which occupy most of the nutrients of rice, and mixed with bran containing a large amount of dietary fiber. It also relates to fermented foods containing rice bran, rice bran and bran, which retain the nutrients as they are, so that they can absorb high-quality nutrients well into the body.

White rice eaten as a stock by Koreans refers to a white 10-minute sea bream made by cutting the rice bran layer of brown rice nine times. As noted, rice nutrients contain 95% of the nutrients in rice eyes and rice bran. Therefore, for Koreans who eat rice as a staple, eating brown rice containing rice snow and rice bran is desirable for a healthy diet.

However, in the actual diet, white rice is consumed a lot because the nutritional value of white rice is significantly lower than that of brown rice, but the taste is good and digestive absorption is good when cooked rice. Therefore, the lack of nutrients in white rice-based diet should be supplemented with other corrosion.

Brown rice, on the other hand, is the one-side sea bream, which is stripped of the chaff, the outermost part of the harvested rice. Therefore, as mentioned above, as the rice bran and rice bran containing 95% of the nutrients are retained as it is, it is said to be a complete food rich in fat, protein, calcium, vitamins and carbohydrates. However, brown rice is rich in nutrients, but has a disadvantage in that it is difficult to digest and rough.

Meanwhile, in Korea, rice bran containing lots of nutrients is discarded in the process of milling or used mostly as feed for livestock, so it is urgent to utilize rice bran and rice snow.

Therefore, the present invention was devised in view of the above-described problems, using rice bran and rice bran which occupy most of the nutrients of rice, mixed with bran containing a large amount of dietary fiber, and fermented together with yogurt. Next, to provide a fermented food containing rice bran, rice bran and bran, and a method of preparing the same, which can be crushed in granular or powder form so as to be easily ingested, so that each meal can be sprinkled on rice or ingested with a tablespoon of coffee.

As a specific manufacturing method for making a fermented food containing rice bran and rice bran and bran according to the present invention, the rice bran and rice bran and bran obtained by milling brown rice in 5 to 7 minutes in an instant are mixed at a weight ratio of 1: 1: 1. However, the bran is heated for 2 to 5 minutes at a temperature of 100 ~ 200 ℃, cooled while stirring the heated bran in a cooler, and then the bran obtained by grinding the cooled bran to the size of 120 ~ 200 mesh Rice Snow, Rice Bran, Bran Mixing Process (S100) and 45-55% by weight of milk are added to the mixture and kneaded and placed in an oven having hot air and steam functions at 70-90 ° C. Mixture sterilization and fumigation using steam (Steam) for 15 to 30 minutes at a temperature (S200), Hanji laying process (S300) for laying hanji in the oven, and yogurt 5 ~ for the mixture 10% by weight of stirring Next, the fermentation process (S400) to put the stirred mixture on a piece of paper in the oven and add hot air (Hot Air) while preventing the outside air into the oven for 60 to 72 hours at a temperature of 38 ~ 42 ℃ After mixing the fermented mixture and putting it back into the oven, applying a hot air at a temperature of 40 to 45 ° C. for 24 to 36 hours to remove moisture and drying the dried step (S500), to facilitate the ingestion and handling of the dried mixture. The mixture is pulverized into a powder or granular state (S600).

Rice bran and rice bran, which are the components of the present invention, have about 95% of bioactive substances such as linoleic acid, octacosanol, octazananol, oryzanol, and alpha tocopherol. Due to the heavy metal detoxification activity, anti-constipation activity, anti-cholesterol activity, skin care activity, antihypertensive activity, antihypertensive activity, hangover relieve activity, such as activating the body has an effect that can be healthy.

In addition, as the active ingredient of bran containing a large amount of dietary fiber is provided in the form of granules or powders that can be easily ingested, each meal is sprinkled with a tablespoon of coffee on top of the meal, or just a tablespoon of coffee after a meal. Physiological activity in the body is improved.

Brown rice refers to 1-minute sea bream stripped rice husk after drying and threshing harvested rice. The structure of brown rice is occupied by rice bran, such as pericarp, seed, and whistle layer, from the outside, and rice snow containing grain seeds in the upper part, and white rice, which occupies most of the rest, is located in the center.

Given that the nutrients of rice are distributed in 66% in rice eyes, 29% in rice bran and 5% in white rice, the rice bran and rice bran used in the present invention contain a lot of representative nutrients mainly used as ingredients of multivitamins as follows. Commonly known benefits include:

Octacosanol is a physiologically active substance that has the function of enhancing the function of the living body, and reduces cholesterol without side effects such as burden on the liver or heart. In addition, it is effective in preventing atherosclerosis, and improves endurance and post-exercise recovery ability, as well as reducing body fat percentage and increasing muscle mass.

Alpha Tocopherol is a type of vitamin E. It has antioxidant activity, which clears blood and prevents the aging of cells. Alpha Tocopherol prevents the aging of cells by blocking the action of free-radicals, a component that promotes cell aging by oxidizing lipids that maintain cell membrane binding ability. It has the effect of reducing expression.

In addition, alpha tocopherol prevents the oxidation of low-density lipoproteins (LDL), which are closely related to the development of cardiovascular disease, thereby preventing cardiovascular death and myocardial infarction, especially in patients with diabetes or kidney failure. In cases where oxidative stress also increases and cardiovascular mortality is high, a steady dose of alpha tocopherol may be helpful.

In addition, alpha tocopherol has a special function of improving immune function that decreases with age, thereby improving the cognitive ability of the elderly taking alpha tocopherol and preventing dementia.

Gamma-orizanol is a neurotransmitter present in the cerebellum of mammals and is known to act primarily on the autonomic nerves that regulate the brain and nerves. Gamma-orizanol stimulates cerebral blood flow to increase oxygen supply and enhance brain cell metabolism. It is known to be effective in headaches, nervous breakdowns, nervous gastrointestinal disorders, sleep, etc., and promotes energy metabolism and prevents obesity.

GABA (GABA) is a unique amino acid that exists only in the mammalian brain, which improves learning, memory and stress. This Gaba is known as a longevity food because it reduces the triglycerides in the blood and improves liver function.

In addition, people who eat more foods rich in dietary fiber have a lower risk of colorectal cancer. In general, it is known that dietary fiber acts to help smooth bowel movements in the large intestine, but it is a side function, but more importantly, the fiber is used to nourish cells and promote health. . Dietary fiber has the effect of reducing the time that harmful ingredients come into contact with the intestinal mucosa and adsorbing harmful ingredients to weaken the toxicity.

In addition, dietary fiber is a nutrient of many bacteria that nourish colon cells, which are broken down into various substances by bacteria in the large intestine, which lower the acidity in the colon. Sufficient intake of dietary fiber helps the growth of lactic acid bacteria and bifidus bacteria, which are useful in the intestine, and inhibits harmful bacteria. Fatty acids, such as propionic acid and butyric acid, are the energy sources of colonic wall cells and colon cells are cancer cells. It prevents it from turning into. The breakdown of dietary fiber prevents the carcinogen from adhering to the wall of the intestine, and even when early cancer cells are formed in the wall of the intestine, the breakdown products have the effect of interfering with the proliferation of cancer cells by killing them.

Vitamin B1 is called thiamine and is divided into anti-differentiating or anti-neurotoxic components. In addition, the coenzyme required in the process of converting sugar into energy, and directly related to brain function, vitamin B1 has been known to help improve learning ability because it has a lot of relationships with the nervous system and mental aspects.

Vitamin B2 (rivoflavin) is a growth-related vitamin, also known as a growth promoting vitamin. As an antioxidant, it has a free radical scavenging effect, functions to maintain the health of skin, hair, and nails, and is involved in metabolism to make neurotransmitters that improve brain rotation along with vitamins B1 and B6.

As a generic name for all substances that show the effects of vitamin B6, pyridoxine, pyridoxal and pyridoxamine belong to it. Participates in protein and nucleic acid metabolism, aids in the proper absorption of proteins and fats, promotes the synthesis of nucleic acids to prevent aging, and in particular plays an important role in the synthesis of neurotransmitters, preventing various neurological diseases, and eating meat There is a function to prevent acid poisoning coming from, when lacking seborrheic dermatitis, sulphitis occurs. On the other hand, linoleic acid is effective in improving atopic dermatitis, promoting growth and inhibiting cancer cells.

Despite having such excellent nutritional factors, our table favors white rice over brown rice (rice snow, rice bran), which is not only difficult to cook with brown rice, but also difficult to digest and texture It is a fact that students in the growing season as well as adults do not eat well as stocks.

Therefore, in the present invention, using rice snow and rice bran, which occupy most of the nutrients of rice, and mixed with bran containing a large amount of dietary fiber, fermented together with yogurt, and then pulverized into granular or powder form for easy ingestion. To provide a fermented food containing rice bran, rice bran and bran, so that each meal can be sprinkled on rice or ingested by a tablespoon of coffee, and a method of preparing the same. Looking at the following description by the preferred process that can achieve the object of the present invention.

The present invention relates to a method for producing a fermented food containing rice bran and rice bran and bran, the first step is the rice bran and rice bran and bran obtained by milling brown rice in a milling machine for 5 to 7 minutes immediately as shown in FIG. It is a mixing process (S100) to mix 1: 1: 1 by weight. In order to obtain the rice bran which is needed in the first stage, brown rice of 1-minute sea bream stripped rice husk is supplied from rice processing complex (RPC). The brown rice is preferably used by environmentally friendly farming (organic farming, pesticide-free farming, low pesticide farming).

After milling brown rice of 1 minute sea bream into 5-7 minute sea bream in an instant mill, the obtained brown rice (5-7 minute sea bream) is used as brown rice and the chopped rice bran is used in the present invention. The rice bran obtained at this time is preferably used within one week of milling. In the case of rice bran, which is left in the air for a long time, fat and lipase (lipase) contained in rice bran are brought into contact with each other, causing chemical reactions, which are decomposed as fatty acids and glycerol (Glycerol) are dissipated. This is because the inherent taste is altered and becomes inadequate for edible use.

The rice bran and bran prepared in advance together with the rice bran obtained in an instant are mixed at a weight ratio of 1: 1: 1, and the bran is heated at a temperature of 100 to 200 ° C. for 2 to 5 minutes (heating step), and the heating is performed. The bran is cooled by stirring in a cooler (stirring and cooling step), and then the rice bran, rice bran, and bran are mixed by using the bran obtained by grinding the cooled bran into a size of 120 to 200 mesh (grinding step) (S100). ).

The wheat bran is described in the herbaceous tree, "Wheat has the effect of nourishing the heart, ripening the kidneys, removing heat, and grinding. ), And it is written, "If you eat wheat for a long time, your skin will be strong, your intestines and stomach will be thick and your energy will be strong." For this reason, bran has been used in folk medicine for the treatment of constipation and prevention or treatment of adult diseases.

Meanwhile, a large amount of dietary fiber in bran is defined as "a residue of plant cells that are not hydrolyzed by human digestive enzymes". The main components are cellulose, hemicellulose, and pectin. polysaccharides such as pectin, mucilase and gum, and non-saccharides such as lignin.

Dietary fiber is effective in solving obesity because it contains little calories and is excreted with fat. In recent years, the consumption of dietary fiber has been significantly reduced due to the flooding of instant foods, constipation increases, and toxic substances are generated due to the intestinal rot fermentation, resulting in increased incidence of colorectal cancer. Helps to produce various beneficial substances to prevent diarrhea, enteritis, constipation, and has the effect of greatly reducing the risk of various adult diseases such as diabetes, heart disease, colon cancer.

Continuous ingestion of bran containing high levels of dietary fiber (30-50%) helps smooth bowel movements, resulting in rapid and gentle bowel movements, helping to remove many toxins remaining in the intestines. In addition, it will help to treat habitual constipation and prevent adult diseases.

As such, by mixing the rice bran and rice bran which have 95% of nutrients in the body and the rice bran in a weight ratio of 1: 1: 1, the rice snow, bran and bran mixing process corresponding to the first step is completed (S100).

As a second step, it is kneaded by adding 45 ~ 55% by weight of milk to the mixture of rice snow and rice bran and bran, as a specific embodiment of the rice snow, rice bran, bran mixed in a weight ratio of 1: 1: 1 The mixing weight is 1,000 g, and the mixture is kneaded well with a mixture of rice bran, rice bran and bran by adding 450-550 g corresponding to 45-55% by weight of milk, and then mixing the kneaded mixture with hot air. Air and steam (Steam) at the same time put the oven at the temperature of 70 ~ 90 ℃ sterilization and steam using the steam (Steam) for 15 to 30 minutes through a mixture sterilization and fumigation process (S200).

As a third step, the hanji laying step (S300) for laying hanji in a bowl in the oven is in progress. This Hanji installation step is to absorb the moisture contained in the mixture in the fermentation process (S400) of the next step, by blocking the production of other germs that grow due to moisture, through the process of the present invention continuously Fermented foods are made to maintain an equal quality.

As a fourth step, 5-10% by weight of yoghurt is added to the mixture after sterilization and fumigation (S200) based on the mixture of rice bran and rice bran and bran. That is, as described above, the mixing weight of rice snow, rice bran, and bran is 1,000 g, and the mixture is stirred by adding 50-100 g corresponding to 5-10 wt% of yoghurt, and then stirring the stirred mixture in an oven. The fermentation process (S400) is carried out by adding hot air (Hot Air) while keeping the outside air inflowed into the oven for 60 to 72 hours at a temperature of 38 to 42 ° C.

Attention during the fermentation process (S400) is to prevent air from penetrating into the oven used during the fermentation time. This is because when yogurt is considered an aerobic lactic acid bacterium, every time a new air is supplied during fermentation, other unexpected germs continue to multiply due to moisture and other bacteria in the air. Because food can be made of nature. For reference, the oven used in the embodiment of the present invention as shown in Figure 2 is a fermentation process (S400) by using a function that does not flow air into the oven from the outside using a combination steam oven of the German Conbottom company Proceeded. The bottom bottom oven is also an oven having both hot air and steam functions.

In addition, the quality of raw materials such as rice snow, rice bran, and bran is continuously changed and decayed if left for a long time. As this is not easy, by fermenting the mixture through the yogurt lactic acid bacteria, the shelf life is improved to be consumed for a long time.

In addition, the fermentation of yogurt lactic acid bacteria and rice bran and rice bran and wheat bran, so that the enzymes, amino acids, vitamin B group, minerals, etc. will remain without disappearing, it will act as an accelerator to facilitate digestion and absorption in the body when ingesting food. In general, when considering that food enzymes or vitamins are mostly lost during the heating cooking process, fermentation process using yogurt (S400) is very important in the sense of supplementing enzymes and vitamins in the body.

As such, enzymes in fermented foods digest and absorb food, and store the absorbed nutrients and send them to tissues or cells as needed. In addition, enzymes are used to make blood, flesh, and bones with nutrients, and enzymes are also used to produce the energy needed to breathe and move, as well as to decompose toxins and waste products generated during energy production. It is a role to play. In other words, enzymes in fermented foods play an important role in maintaining human physiological activity.

On the other hand, after taking out the mixture fermented in the fourth step from the bottom of the convection oven, the mixture through the fermented mixture while rubbing well so as to pass through the air well, and then put again in the bottom of the cone as shown in Figure 2 24 ~ at a temperature of 40 ~ 45 ℃ The drying step (S500) proceeds to remove moisture while applying hot air for 36 hours.

In addition, the mixture grinding step (S600) of grinding the dried mixture into a powder or granules to facilitate the intake and handling is carried out. The cutter used in the embodiment of the present invention as shown in Figure 2 is a quadruple blade cutter of the Halde company of Sweden, as the number of blades of the cutter in the grinding process is large, as the calorific value generated during the grinding process is reduced In addition, the quality of the dried mixture was not altered by the heat of grinding generated during the grinding process.

The rice bran and rice bran seen above have about 95% of bioactive substances such as linoleic acid, octacosanol, octazananol, oryzanol, and alpha tocopherol. Physiological actions such as heavy metal detoxification activity, anti-constipation activity, anti-cholesterol activity, skin care activity, antihypertensive activity, antihypertensive activity, hangover relieving activity can be activated to make the body healthy.

In addition, as the active ingredient of bran containing a large amount of dietary fiber is provided in the form of granules or powders that can be easily ingested, each meal is sprinkled with a tablespoon of coffee on top of the meal, or just a tablespoon of coffee after a meal. Physiological activity in the body is improved.

1 is a process chart showing a fermented food containing rice bran and rice bran and bran according to the present invention and a method of manufacturing the same.

Figure 2 is a schematic diagram showing an embodiment of each step of the fermented food containing rice bran and rice bran and bran according to the present invention and its manufacturing method

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

S100: Rice snow, rice bran, bran mixing process

S200: Mixture Sterilization and Fumigation Process

S300: Hanji laying process

S400: Mixture Fermentation Process

S500: Mixture Drying Process

S600: Mixture Grinding Process

Claims (2)

The rice bran and rice bran and bran obtained by milling brown rice in 5 to 7 minutes on the fly are mixed at a weight ratio of 1: 1: 1, and the bran is heated at a temperature of 100 to 200 ° C. for 2 to 5 minutes, and the heating is performed. The bran is cooled with stirring in a cooler, and then the rice bran, rice bran, and bran mixing process (S100) using bran obtained by pulverizing the cooled bran to a size of 120 to 200 mesh, and milk 45 to 55 for the mixture. Put the weight percent and knead it and put it in the oven having hot air and steam function at the same time. Sterilize and fumigation mixture which sterilizes and fumigation using steam at temperature of 70 ~ 90 ℃ for 15 ~ 30 minutes. Step (S200), Hanji laying step (S300) for laying the hanji in the oven, and 5-10% by weight of the yogurt is added to the mixture and stirred, and then put the stirred mixture on the hanji in the oven 38 In the oven for 60 to 72 hours at a temperature of 42 ° C The fermentation process (S400) to add hot air (Hot Air) and the fermentation mixture to mix the fermented mixture and put it in the oven again and apply hot air for 24 to 36 hours at a temperature of 40 ~ 45 ℃ Drying process (S500) for drying while removing moisture, and mixture grinding step (S600) for grinding the dried mixture into a powder or granules to facilitate the intake and handling of rice bran and rice bran and bran is contained. Method of manufacturing fermented foods. A fermented food containing rice bran, rice bran and bran, which is prepared by the method of claim 1.

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