KR20110049349A - Method for producing fermented mixed grains with fermented microorganisms alive and fermented mixed grains produced by the same - Google Patents

Abstract

PURPOSE: A producing method of fermented assorted grains containing live fermentation microorganisms is provided to secure the quality of products after a fermenting process using beneficial fermentation bacteria and natural food preservatives. CONSTITUTION: A producing method of fermented assorted grains containing alive fermentation microorganisms comprises the following steps: producing beneficial fermentation bacteria formed with lactobacillus and yeast; adding the beneficial fermentation bacteria and natural food preservatives to grains, and fermenting for 1~10days at 19~43deg C; and adding 14~18vol% of water, 1~2wt% of beneficial fermentation bacteria, and 1~3wt% of natural food preservatives to the grains, and fermenting for 3~7days at 30~40deg C.

Description

Method for producing fermented grains containing fermented microorganisms and fermented grains produced by the above-mentioned method {Method for producing fermented mixed grains with fermented microorganisms alive and fermented mixed grains produced by the same}

The present invention relates to a method for producing fermented grains in which fermented microorganisms are alive, and to fermented grains produced by the method.

Beneficial fermentation bacteria (lactic acid bacteria, yeast, etc.) are a variety of physiological activities as beneficial bacteria for fermentation. Among them, lactic acid bacteria refers to microorganisms that break down sugars such as glucose to produce lactic acid, and coexist relatively well with other microorganisms. In addition, it is an important microorganism that lives in the intestines of mammals to prevent abnormal fermentation by various bacteria and is also used as a dressing agent. It is a gram-positive bacterium and is anaerobic or anaerobic. There is no mobility and most are catalase negative, and growth requires various vitamins, amino acids, certain types of peptides, and the like. Lactic acid produced by lactic acid fermentation prevents the growth of pathogens and harmful bacteria and is used in food production. In addition, lactic acid bacteria have been scientifically proven to improve abnormal intestinal fermentation, maintain normal intestinal flora, detoxification of toxic substances produced by intestinal rot, and improve diarrhea and constipation. In addition, vitamin B ₁₂ , folic acid, nicin, and bioactive substances produced during the culture of lactic acid bacteria were reported to have direct and indirect effects on our health, such as growth inhibition of gut rot. In particular, it was found that the regular use of lactic acid bacteria showed cholesterol and fat lowering effects in animals and humans.

Yeast does not live in most soils and grows in high sugar concentrations such as flower glands or fruit surfaces. The mother of fermentation means essential to brewing and baking. It is a group of fungi and mushrooms, but it is a generic term for single-celled organisms without mycelia and without photosynthesis or motility. Many have the ability to ferment sugars to produce ethanol and carbon dioxide. Therefore, yeast is a kind of fungus in the classification of microorganisms and is indispensable for human life. This property is used for beer production and bread fermentation. Yeasts contain more than 50% protein and are a rich source of vitamins B ₁ and B ₂ , nicotinic acid and folic acid (folic acid). Brewed yeast is often taken as a vitamin supplement.

Rice and cereals are used to make rice by processing or heating rice cake, bread, noodles, and confectionery using powder, and fermentation with yeast, yeast, etc., is a common technique.

As a conventional technique for preparing rice using microorganisms, Korean Patent No. 723316 relates to fermented rice of Bokryeong Mycelium cultured by inoculating Bokryeong mycelium on sterilized rice, and Korean Patent Laid-Open No. 2005-121109 increases mushroom fungus. It is known to a method for producing mushroom cultured rice comprising the step of inoculating in one rice culture and drying. Korean Patent No. 10-0851289 discloses a method for preparing fermented grains containing useful microorganisms. This manufacturing method was a technique developed by the present inventor, but this technique had a risk of invading external rot bacteria when stored for a long time. In order to compensate for this, a new patent has been applied.

The above-described techniques deteriorate the product quality due to the proliferation of decayed bacteria during long-term storage, even though locally fermented rice using a single microorganism or mycelium and useful microorganisms. In order to compensate for these problems, the present invention intends to extend the storage period of the beneficial fermenting bacteria by combining the technology of the method of preparing and using the food preservative of Korean Patent No. 0215561.

The present invention is to solve the above-mentioned conventional problems, the technology to which the present invention belongs to the use of a mixture of beneficial fermentation bacteria and natural food preservatives to maintain the quality of the product even after fermentation, there is no risk of invasion of external decay bacteria even for long-term storage will be. The present invention is to complete the fermentation by adding two or more beneficial fermentation bacteria, and to develop fermented grains in which beneficial fermentation bacteria live even after long-term storage by adding a food preservative.

The technology to which the present invention belongs to achieve the above object is mainly to invent fermented grains using beneficial fermentation bacteria and natural food preservatives consisting of lactic acid bacteria and yeast, based on the principle that the lactic acid bacteria and yeast symbiosis together and the addition of natural food preservatives Through endless experiments and studies by the inventors, the fermented microorganisms are retained even after long-term preservation by completely fermenting the grains by using the optimal combination of selected beneficial fermenting bacteria and natural food preservatives.

To this end, the present invention comprises the steps of preparing a beneficial fermentation bacteria consisting of lactic acid bacteria and yeast; And it relates to a method for producing fermented grains of beneficial fermentation bacteria during long-term storage comprising the step of fermenting for 1-10 days at 19 ~ 43 ℃ by adding the beneficial fermentation bacteria and natural food preservatives to the grains.

In addition, the present invention relates to a fermented grains that are alive and beneficial fermentation bacteria during long-term storage prepared by the above method.

Fermented grains fermented completely by the addition of beneficial fermentation bacteria and natural food preservatives are useful for long-term storage. If you eat rice with live beneficial fermentation bacteria and natural food preservatives, it can promote digestion and produce antibiotics in the body to improve various immune functions.

In addition, beneficial fermentation bacteria inhibit the growth of common rot bacteria and pathogens to inhibit the growth of decayed and pathogenic bacteria. In addition, antimicrobial substances in natural food preservatives increase the shelf life of fermented products. In particular, it is convinced that it will help to improve public health, as it can consume continuous beneficial fermenting bacteria as rice. In particular, fermented grains contain a large amount of beneficial fermentation bacteria and easy digestion can be used as special nutritional products, such as baby food, patient food, health food.

The newly developed fermented grains contain considerable functionality and are expected to contribute to national health in the future. In addition, such fermented grains are beneficial for fermentation even if cooked, so they can be spotlighted as the best nutritional foods, are beneficial to health, and have the original fermentation technology.

In order to achieve the object of the present invention, the present invention comprises the steps of preparing a beneficial fermentation bacteria consisting of lactic acid bacteria and yeast; And adding the beneficial fermentation bacteria and natural food preservatives to the grains to provide a method for producing fermented grains for which the beneficial fermentation bacteria are alive during long term storage, including the step of fermenting at 19 to 43 ° C. for 1 to 10 days.

Fermented grains according to an embodiment of the present invention is a method of producing 14 to 18% by volume moisture, 1 to 2% by weight of the beneficial fermentation bacteria and 1 to 3% by weight natural food preservatives based on the weight of the grains 30 to 40 It is characterized in that the fermentation for 3 to 7 days at ℃. Based on the principle that the lactic acid bacteria and yeasts coexist together and the addition of natural food preservatives, the inventors have continuously experimented and researched the beneficial fermentation bacteria selected with the optimal mixture of natural food preservatives. It is to allow fermentation bacteria to remain.

In the method according to an embodiment of the present invention, among the beneficial fermentation bacteria for producing the fermented grains, lactic acid bacteria is Lactobacillus brevis ( Lactobacillus brevis ), Lactobacillus ruteri ) or a mixture of Lactobacillus brevis and Lactobacillus luterie , and yeast may be Saccharomyces cerevisiae , but is not limited thereto. Beneficial fermentation bacteria may more preferably be a mixture of three strains of Lactobacillus brevis, Lactobacillus ruteri and Saccharomyces cerevisiae.

Conditions and media for fermentation by adding beneficial fermentation bacteria to the grains may be those known in the art.

In the method according to an embodiment of the present invention, the natural food preservative is an EEP extract EEP (Ethanol Extracted Propolis) by filtration with a filter after immersing the propolis collected in the rod (6) for 6 weeks in twice the amount of ethanol Extraction process; WEP separation process that separates the EEP extracted from the reactor with water in a 1: 1 ratio and reacts for 24 hours to separate the ReEP (Residue of Ethanol Extracted Propo1is) separated into the upper layer and the WEP (Water Extracted Propolis) separated into the lower layer; ; It can be obtained by removing the REEP and extracting only pure WEP by the filtration process of removing the suspended material of the uppermost layer and pumping the REEP of the immediately lower layer and repeating filtration using filter paper while leaving only WEP. For information on the natural food preservative, refer to Korean Patent Registration No. 0215561.

In the method of manufacturing fermented grains according to an embodiment of the present invention, the grains are white rice, waxy barley, glutinous rice, brown rice, waxy black rice, wheat wheat, waxy rice, yulmu rice, buckwheat rice, frosted rice, red beans, medicinal beans, green beans, millet rice, kidney beans At least one selected from the group consisting of, preferably at least two, but is not limited thereto.

In addition, the present invention provides a fermented grains that are beneficial fermentation bacteria during long-term storage prepared by the method for producing the fermented grains of the present invention. The fermented grains prepared above were useful microorganisms after 3 months of storage (see Table 3), and their antioxidant effects were also enhanced (see Table 4).

In addition, the present invention provides a grain processed product manufactured from the fermented grains as a raw material. The processed grains manufactured from the fermented grains as raw materials may be, but are not limited to, noodles, rice cakes, breads, confectionary, and the like.

Hereinafter, the present invention will be described in detail by way of examples. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

Beneficial fermentation bacteria ( FM , Preparation of FM)

The following combinations of beneficial fermentation bacteria through the endless research and experiments of the present inventors, it is emphasized that the optimum microbial combination to maintain a symbiotic relationship and make a safe vegetation group through the fermentation process in rice.

1) Lactobacillus purchases the following individual progeny species from the Gene Bank.

Lactobacillus brevis )

Lactobacillus ruteri )

2) Yeast purchases the following individual progeny species from the Gene Bank.

Yeast ( Saccharomyces cerevisiae )

3) The natural food preservative uses the stock solution produced by the technology of Korean Patent No. 0215561 (Food preservative manufacturing method and its use method).

Beneficial fermentation bacteria ( FM , MF)

The progenitor selected by the present invention is inoculated through sterile platinum teeth in Agar medium prepared by dissolving in distilled water in a clean bench, and the inoculated individual bacteria are grown in an incubator according to respective growth temperatures. Individual bacteria inoculated in the solid medium are inoculated in each liquid medium (PD broth-yeast; MRS broth-lactobacillus), and liquid medium preparation is dissolved in boiling water, bottled, sealed with foil, and then 121 ° C in an autoclave. After sterilizing for 15 minutes at high temperature, sterilize and cool through clean lamp with UV lamp and blowing and inoculate solid medium. The inoculated bottle is sealed with foil, resealed with Parafilm, and put into a shaker incubator for 1 to 3 days. Produce fermented grains for fermented grains by mixing individual bacteria produced as described above in a liquid fertilizer or fermenter with water and honey (20 to 50% by weight) and incubating for 1 to 5 days with a bubbler in operation. It is used as (FM).

All of the prepared individual bacteria may be purchased and used, and after three months of passage under aging and contamination, it is preferable to newly purchase and use the seed from the genetic bank.

Preparation of Natural Food Preservatives

The stock solution produced by the technique of Korean Patent No. 0215561 (a food preservative manufacturing method and a method of using the same) is used.

The prepared natural food preservative raw material is preferably used domestically.

Preparation of Fermented Grains

14 to 18% by volume of water and 14 to 18% by volume of the fermentation broth (FM) and the natural food preservative are sprayed at about 1 to 3% by weight, and fermented at 19 to 43 ° C for 1 to 10 days.

Example 1 Fermented White Rice

Put 250kg of 15-17% by volume moisture content into the blender (500kg capacity), spray about 1% by weight (2500mL) of the beneficial fermentation bacteria (FM) and about 1 to 3% by weight of natural food preservatives. After inoculation, the cells were fermented at 35 ± 5 ° C. for 3-5 days.

Example 2: Fermented Barley

Put the milled barley into 14-15 volume% water content 250kg into the blender (500kg capacity), spraying the 1 wt% (2500mL) of the beneficial fermentation bacteria (FM) and about 1-3% by weight of natural food preservatives After inoculation, the cells were fermented at 35 ± 5 ° C. for 3 to 6 days.

Example 3: Fermented Brown Rice

Add 250kg of milled brown rice to 16-17% by volume of water in the blender (500kg capacity), spray 2% by weight (5000mL) of the beneficial fermentation bacteria (FM) and about 1 to 3% by weight of natural food preservatives. After inoculation, the cells were fermented at 35 ± 5 ° C. for 3-7 days.

Example 4: Fermented Grains

250 kg of water with 14 vol% moisture content in a blender (500 kg capacity) at the same ratio of white rice, waxy barley, waxy rice, waxy brown rice, waxy black rice, wheat wheat, waxy rice, yulmu rice, buckwheat rice, frosted rice, red bean, medicinal beans, green beans, millet rice, and kidney beans. After inoculation by spraying about 2% by weight (5000 mL) of the beneficial fermentation bacteria (FM) and about 1 to 3% by weight of a natural food preservative, the fermentation was carried out at 35 ± 5 ℃ for 3 to 7 days.

Sensory evaluation

The palatability of general grains, fermented 5 grains, fermented 13 grains, and fermented 15 grains is best for taste, flavor, texture, juiciness and overall palatability of 15 trained sensory inspectors after cooking in a pressure cooker. extremely) to seven points, the worst (dislike extremely) to seven points symbol as a point scaling (Stone & Sidel. Sensory evaluation practices. Academic press Inc., New York, USA. p 45. 1985).

■ grain name

General Grains: White rice, waxy barley, glutinous rice, glutinous rice, waxy black rice, wheat malt, glutinous rice, yulmu rice, buckwheat rice, frosted rice, red beans, medicinal beans, green beans, millet rice, kidney beans

Five pieces of fermentation: white rice, waxy barley, glutinous rice, brown rice, black rice

13 fermented rice: white rice, waxy barley, glutinous rice, waxy brown rice, black rice, wheat wheat, glutinous rice, yulmu rice, buckwheat rice, frosted rice, red beans, medicinal beans, green beans

Fermented 15 grains: white rice, waxy barley, glutinous rice, glutinous rice, waxy black rice, wheat malt, waxy rice, yulmu rice, buckwheat rice, frosted rice, red beans, medicinal beans, green beans, millet rice, kidney beans

Table 1. Comparison of sensory characteristics of general grains, fermented 5 grains, fermented 13 grains and fermented 15 grains

Items Treatments General grain 5 pieces of fermentation 13 grains Fermented 15 grains Taste 5.28 5.87 5.52 5.51 Flavor (flavor) 5.14 5.67 5.45 5.43 Tenderness 4.78 5.56 5.43 5.44 Juiciness 5.37 5.69 5.76 5.79 Palatability 5.12 5.89 5.88 5.86

RESULTS: The results of sensory evaluation were significantly superior to general grains in taste, flavor, texture, and juice of five fermented grains, 13 fermented grains and 15 fermented grains according to the present invention.

Component Analysis of General and Fermented Grains

The components of the general grains, fermented 5 grains, fermented 13 grains, and fermented 15 grains used in the sensory test were analyzed (Table 2).

Table 2. Comparison of Component Analysis of General Grains, Five Fermentations, 13 Ferments, and 15 Ferments

Item / Treatments protein(%) moisture(%) Amylose (%) Fatty acid (mg) General grain 7.9 15.8 18.3 15.2 5 pieces of fermentation 7.2 16.0 18.8 14.6 13 pieces of fermentation 7.1 15.9 19.0 14.5 15 pieces of fermentation 7.1 15.8 19.1 14.6

Results: As a result of component analysis, the general grains showed 7.9% and 15.2 mg for protein and fatty acid, respectively, while the fermented grains showed 7.2% and 14.6 mg, respectively, and the 13 fermented grains showed 7.1% and 14.5 mg, respectively. Low numbers. Fermented 15 grains were relatively low, showing 7.1% and 14.6 mg, respectively.

This is thought to be because the microorganisms fermented the protein as a food source. In the case of moisture, general grains showed 15.8%, and 5, 13 and 15 fermentations were 16.0%, 15.9% and 15.8%, respectively. In the case of amylose content, which indicates the stickiness of rice, 5, fermented 13 and 15 fermented grains were 18.8%, 19.0% and 19.1 higher than the general grains of 18.3%.

Beneficial Fermentation Bacteria Survival

General glutinous rice and fermented glutinous rice, and general grains (white rice, green barley, glutinous rice, brown rice, black rice, wheat wheat, sorghum, yulmu rice, buckwheat rice, frosted rice, red beans, medicinal beans, green beans, millet rice, kidney beans) and the general grains of the present invention In accordance with the method of producing fermented grains, the survival rate of beneficial fermented bacteria according to long-term storage of fermented grains added with natural food preservatives and not added fermented grains was compared (Table 3).

Table 3. Comparison of viable fermentation bacteria survival rate of long-term storage of grains after fermentation of beneficial bacteria (FM) and natural food preservative

Benefit
zymogen Grains (3 months storage) General Glutinous Rice Beneficial bacteria
Fermented glutinous rice Beneficial bacteria + natural food preservative
Fermented glutinous rice Normal
Cereals Beneficial bacteria
Fermented Grains Beneficial bacteria + natural food preservative
Fermented glutinous rice Lactobacillus - 6.4 × 10 ³
CFU / mL 1.2 × 10 ⁴ CFU / mL - 9.7 × 10 ³
CFU / mL 3.3 × 10 ⁴
CFU / mL leaven - 7.5 × 10 ²
CFU / mL 2.7 × 10 ³ CFU / mL - 8.9 × 10 ²
CFU / mL 2.9 × 10 ³
CFU / mL

* Beneficial bacteria fermented glutinous rice and beneficial bacteria fermented grains are fermented by adding only beneficial bacteria without adding natural food preservatives.

RESULTS: Lactobacillus and yeast did not survive in long-term storage of glutinous rice and grains, whereas lactic acid bacteria and yeast survived. In particular, it was confirmed that FM fermented grains fermented by adding natural food preservatives to beneficial bacteria showed high survival rates of beneficial fermenting bacteria such as lactic acid bacteria and yeast.

Antioxidative effect

As an experimental method for measuring the antioxidant effect, an electron donating ability (DPPH) assay was selected. DPPH (1,1-diphenyl-2-picrylhydrazyl) was used to measure free radacal scavenging activity by varying the concentration of extracts by solvent (water, ethanol). That is, 0.6 ml of the extract was added to 2.4 ml of 4.0X10 ^-4 M DPPH solution, shaken for 10 seconds with a vortex mixer, left at room temperature for 30 minutes, and the absorbance was measured at 517 nm. Activity was shown. At this time, ascorbic acid, an antioxidant, was added to the sample concentration for the comparison of activity and measured by the same method.

The types of grains of general grains, fermented 5 grains, fermented 13 grains and fermented 15 grains are the same as those used for the sensory test.

Table 4. Comparison of Antioxidant Effects on General and Fermented Grains

Item / Treatment
DPPH (%) ethanol water Plain white rice 4.77 5.78 Fermented white rice 5.99 6.67 Plain Brown Rice 29.27 28.47 Fermented Brown Rice 32.25 31.34 General wheat 26.57 27.46 Fermented wheat 27.23 28.49 Plain barley 28.94 29.71 Fermented barley 31.47 31.56 General grain 25.70 25.38 Fermented grains (5 pieces) 33.57 32.02 Fermented Grains (13) 33.68 32.34 Fermented Grains (15 Pieces) 33.78 32.86

Results: The antioxidant effects of grains such as fermented white rice, fermented brown rice, fermented wheat, fermented barley, fermented 5 grains, fermented 13 grains and 15 fermented grains were 10-30 compared to that of plain white rice, plain brown rice, plain wheat, regular barley and general grains. % Higher. These results suggest that the antioxidants produced by the fermentation of grains and the like increased the antioxidant effect associated with the shelf life.

Claims (6)

Preparing a beneficial fermentation bacterium consisting of lactic acid bacteria and yeast; And adding fermented fermentation bacteria and natural food preservatives to the grains for fermentation at 19 to 43 ° C. for 1 to 10 days. According to claim 1, 14 to 18% by volume of water, 1 to 2% by weight of the beneficial fermentation bacteria and 1 to 3% by weight of the natural food preservatives are added to ferment for 3-7 days at 30-40 ℃ Fermented grains manufacturing method characterized in that. The method of claim 1, wherein the lactic acid bacteria Lactobacillus brevis ( Lactobacillus brevis ), Lactobacillus ruteri ( Lactobacillus) ruteri ) or a mixed bacterium of Lactobacillus brevis and Lactobacillus luteri , wherein the yeast is Saccharomyces cerevisiae . The method of claim 1, wherein the natural food preservative is an EEP extraction process of extracting EEP (Ethanol Extracted Propolis) by immersing the propolis collected in the rod (6) in doubling ethanol for 6 weeks and then filtered with a filter; WEP separation process that separates the EEP extracted from the reactor with water in a 1: 1 ratio and reacts for 24 hours to separate the ReEP (Residue of Ethanol Extracted Propo1is) separated into the upper layer and the WEP (Water Extracted Propolis) separated into the lower layer; ; The method for producing fermented grains, which is obtained by removing REEP and extracting pure WEP by a filtration process of removing the suspended solids of the uppermost layer and pumping the REEP of the immediately lower layer and repeating filtration using filter paper while leaving only WEP. . The method of claim 1, wherein the grain is one or more selected from the group consisting of white rice, waxy barley, glutinous rice, brown rice, black rice, wheat wheat, glutinous rice, yulmu rice, buckwheat rice, frosted rice, red beans, medicinal beans, green beans, millet rice, and kidney beans. Fermented grains production method. Fermented grains having a long-term storage of beneficial fermentation bacteria produced by the method of any one of claims 1 to 5.