KR20110051822A - Rice bran fermented composition and method for manufacturing the same - Google Patents
Rice bran fermented composition and method for manufacturing the same Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/76—Yeasts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
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- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
Abstract
Description
본 발명은 쌀겨 발효 조성물 및 이의 제조 방법에 관한 것으로, 보다 상세하게는 영양분의 파괴를 최소화하여 발효시키고, 복용이 편리하고 풍미를 개선한 쌀겨 발효 조성물 이의 제조 방법에 관한 것이다.The present invention relates to a rice bran fermentation composition and a method for preparing the same, and more particularly, to a method of preparing a rice bran fermentation composition thereof is a fermentation to minimize the destruction of nutrients, convenient taking and improved flavor.
쌀겨는 현미(玄米)를 도정(搗精)하여 정백미(精白米)를 만들 때 생기는 과피(果皮) ·종피(種皮)·호분층(糊粉層) 등의 분쇄혼합물을 말하며, 한자어로는 쌀겨(米糠)이라고 한다. 보통 현미의 6∼8%의 쌀겨가 생기는데, 현미의 도정도(搗精度)를 높이면 그 양이 증가되고, 또 도정도에 따라서 그 성분도 달라진다. 많이 찧으면 지방·비타민 B1·인(燐)이 증가하고 섬유는 감소된다. 이것은 현미의 성분이 외층으로부터 내층으로 들어가는 데 따라서 달라지기 때문이다. 쌀겨의 표준 화학조성을 보면 수분 13.5%, 단백질 13.2%, 지방 18.3%, 당질 38.3%, 섬유 7.8%, 회분(灰分) 8.9%이고 비타민 B1은 100g 중 2.5mg이나 들어 있으며 비타민 E도 많다. 쌀겨는 대부분이 사료나 비료로 사용되며, 유지원료(油脂原料)로서 쌀겨기름을 짜는 데도 이용된다.Rice bran refers to a pulverized mixture such as skin, seed, and whistle that occurs when the brown rice is milled to make white rice. In Chinese, rice bran It is called). Usually, rice rice bran of 6-8% of brown rice is produced, but if the degree of brown rice is raised, the amount increases, and the ingredients vary depending on the degree of rice. If you squeeze a lot, fat, vitamin B1, phosphorus increases, and fiber decreases. This is because the ingredients of brown rice vary depending on the entry from the outer layer to the inner layer. The standard chemical composition of rice bran is 13.5% moisture, 13.2% protein, 18.3% fat, 38.3% sugar, 7.8% fiber, 8.9% ash. Vitamin B1 contains 2.5mg of 100g and is also rich in vitamin E. Rice bran is mostly used as feed or fertilizer, and is used to squeeze rice bran oil as oil or fat.
그 중 현미의 경우에는 현대에 이르러 건강식으로서 섭취를 권장하고 있으나 밥을 해서 섭취하게 되면 입에서 씹혀지는 감촉이 거칠고 맛에 대한 선호도가 낮아 섭취율이 낮은 단점이 있으며, 또한 그 중 백미의 경우에는 밥을 해서 섭취하는 경우 현미보다는 훨씬 맛이나 감촉이 부드럽고 현대인의 경우에 이미 오랫동안 백미를 위주로 하는 식단에 익숙해져 있는 관계로 선호도가 높은 백미를 주로 섭취하고 있는 게 현실이어서, 균형식이 되지못하고 건강상 바람직하지 아니한 문제가 계속하여 발생되고 있다. Among them, brown rice has been recommended as a healthy food in modern times, but when it is eaten with rice, the intake rate is low due to the coarse texture of the mouth and low preference for taste. In the case of ingestion, the taste and texture is much softer than brown rice, and modern people are already familiar with white rice-based diets for a long time. Problems that have not been raised continue to arise.
또한, 벼를 구성하는 구성요소로서 도정과정에서 부산물로 발생되는 것으로서 겉껍질에 해당하는 왕겨나 이 왕겨를 제외하고 얻어지는 쌀눈과 싸라기를 포함하는 쌀겨는 각각 몸에 유익한 성분을 함유하고 있음에도 상대적으로 선호도가 높은 백미를 제외하고는 식용으로 사용되지 못하고 사료나 거름을 위한 퇴비로 활용되거나 아니면 별도로 활용하지 않고 그 중 왕겨의 경우에는 특정폐기물로서 별도의 많은 비용을 들여 처분하고 있는 실정이다. In addition, as a constituent of rice, which is generated as a by-product during the milling process, rice hulls corresponding to the hulls or rice bran obtained by excluding the rice hulls and rice bran, which are obtained from each other, are relatively preferred even though they contain beneficial ingredients for the body. Except for the high white rice, it is not used for food, it is used as compost for feed or manure, or it is not used separately. Among them, chaff is disposed of at a high cost as a specific waste.
또한, 쌀겨의 경우에는 가용성 당질이 34 내지 52%, 조지방이 15 내지 20%, 조단백질이 11 내지 15%, 녹말이14% 내외, 조섬유가 7 내지 11%, 회분이 7 내지 10% 등이 함유되어 있는 것으로 알려져 있다. 즉, 쌀의 영양성분을 분석해 보면 쌀눈에 66%, 쌀겨에 29%, 그리고 나머지 부분에 5% 정도의 영양이 분포되어있으며, 결국 쌀겨에는 쌀이 가지고 있는 영양분의 95%가 포함되어 있는 것이다. 그러나 이와 같이 풍부한 영양성분을 도정하는 과정에서 모두 제거해 버린 백미를 주식으로 하면서 쌀겨는 가축의 사료나 비료 등으로 제한되고 있어 좀 더 폭넓은 산업적 이용에 대한 연구가 요구되고 있다. In addition, rice bran contains 34 to 52% of soluble sugar, 15 to 20% of crude fat, 11 to 15% of crude protein, 14% of starch, 7 to 11% of crude fiber, and 7 to 10% of ash. It is known. In other words, the analysis of the nutritional content of rice, 66% in the rice, 29% in the rice bran, and 5% in the rest of the distribution is distributed, the rice bran contains 95% of the nutrients that the rice has. However, rice bran is limited to livestock feed and fertilizers, while white rice, which has been removed in the process of formulating such abundant nutrients, is being researched for wider industrial use.
본 발명은 상술한 종래의 문제점을 극복하기 위한 것으로서, 본 발명이 해결하고자 하는 과제는 영양분의 보존은 극대화하면서 풍미는 개선시키고, 복용이 편리한 쌀겨 발효 조성물 및 이의 제조 방법을 제공하기 위한 것이다.The present invention is to overcome the above-mentioned conventional problems, the problem to be solved by the present invention is to provide a rice bran fermentation composition and a method for preparing the bran while improving the flavor while maximizing the preservation of nutrients.
본 발명의 다른 목적은 장기보존이 어려운 문제를 해결하면서 쌀겨 특유의 냄새나 맛을 제거하고 누구나 손쉽게 섭취할수 있도록 하여 쌀겨의 활용성을 극대화하기 위함이다.Another object of the present invention is to maximize the utility of the rice bran by eliminating the long-term preservation problem, remove the odor or taste unique to rice bran and make it easy for anyone to take.
본 발명의 예시적인 실시예에 따르면, 쌀겨에서 이물질을 제거하는 단계;상기 쌀겨를 미세하게 분쇄하는 단계; 상기 쌀겨에 곡물 및 우유를 첨가하여 혼합하며, 상기 쌀겨는 37 ~ 42중량%, 상기 곡물은 12.5 ~ 15.5 중량%, 상기 우유는 27 ~ 28 중량%를 차지하도록 혼합하는 단계; 쌀겨 혼합물을 찜통에서 증기를 이용하여 30분 내지 1시간 찌는 단계; 상기 쌀겨 혼합물에 발효유 또는 효모액을 첨가하여 혼합하며, 상기 발효유 또는 효모액은 18.5 ~ 19.5 중량%를 차지하도록 혼합하는 단계; 혼합물을 밀봉하는 단계; 상기 밀봉한 혼합물을 발효기에 투입하고, 33℃ ~ 37℃의 온도에서 38시간 내지 42 시간 발효하는 단계; 및 발효가 완료된 혼합물을 38℃ ~ 42℃의 온도에서 수분함량이 15 ~ 17% 될 때까지 건조하여 쌀겨 발효 건조물을 생성하는 단계를 포함하는 쌀겨 발효 조성물 제조 방법이 제공된다.According to an exemplary embodiment of the present invention, the step of removing the foreign matter in the rice bran; Fine grinding the rice bran; Adding grains and milk to the rice bran and mixing them, mixing the rice bran to 37 to 42% by weight, the grain to 12.5 to 15.5% by weight, and the milk to account for 27 to 28% by weight; Steaming the rice bran mixture in a steamer using steam for 30 minutes to 1 hour; Adding the fermented milk or yeast liquid to the rice bran mixture, and mixing the fermented milk or yeast with 18.5 to 19.5% by weight; Sealing the mixture; Putting the sealed mixture into a fermentor and fermenting at a temperature of 33 ° C. to 37 ° C. for 38 hours to 42 hours; And drying the mixture after fermentation at a temperature of 38 ° C. to 42 ° C. until the water content is 15 to 17% to produce a rice bran fermentation dried product.
상기 곡물은 검정콩가루, 검정깨가루 및 검정쌀가루를 포함하며, 상기 검정콩가루와, 상기 검정깨가루 및 상기 검정쌀가루는 동일한 비율로 혼합하는 것을 특징으로 한다.The grains include black soy flour, black sesame powder and black rice flour, and the black soy flour, the black sesame powder and the black rice flour are characterized in that the mixing in the same ratio.
상기 쌀겨 발효 조성물 제조 방법은 찹쌀을 분쇄하는 단계; 상기 찹쌀에 소정량의 물을 혼합한 후, 끓여서 찹쌀 페이스트를 제조하는 단계; 상기 찹쌀 페이스트와 상기 쌀겨 발효 건조물을 혼합하는 단계; 상기 찹쌀 페이스트와 혼합된 쌀겨 발효 건조물을 환 형태로 성형하는 단계; 및 수분 함량이 9 내지 12%가 되도록 건조시키는 단계를 더 포함한다.The rice bran fermentation composition manufacturing method comprises the steps of grinding the glutinous rice; Mixing a predetermined amount of water with the glutinous rice and then boiling to prepare a glutinous rice paste; Mixing the glutinous rice paste and the rice bran fermented dry matter; Molding the rice bran fermented dried product mixed with the glutinous rice paste into a cyclic form; And drying the moisture content to 9 to 12%.
상기 쌀겨에 곡물 및 우유를 첨가하여 혼합하는 단계에서 상기 곡물 대신 당근 및 무우를 혼합하는 것을 특징으로 한다.In the step of mixing by adding grain and milk to the rice bran is characterized in that for mixing the carrot and radish instead of the grain.
상기 쌀겨에 곡물 및 우유를 첨가하여 혼합하는 단계에서, 상기 곡물 및 우유 이외에 사과를 추가적으로 참가하여 혼합하는 것을 특징으로 한다.In the step of mixing by adding grains and milk to the rice bran, in addition to the grains and milk is characterized in that by additionally participating apples.
상기 쌀겨 발효 건조물 대 상기 찹쌀의 비율은 1 : 0.25 ~ 1 : 0.35 의 비율이 되도록 하는 것을 특징으로 한다.The ratio of the rice bran fermented dry matter to the glutinous rice is characterized in that the ratio of 1: 0.25 ~ 1: 0.35.
본 발명의 다른 측면에 따르면, 위 쌀겨 발효 조성물 제조 방법에 따라 제조된 쌀겨 발효 조성물이 제공된다.According to another aspect of the present invention, there is provided a rice bran fermentation composition prepared according to the method for producing a rice bran fermentation composition.
본 발명에 따른 쌀겨 발효 조성물에 따르면 쌀겨에 함유된 영양분을 보존하면서, 소비자가 복용하기 편리하도록 환 형태로 제조함으로써, 쌀겨 특유의 냄새로 인한 섭취의 어려움을 해소하였다.According to the rice bran fermentation composition according to the present invention, while preserving the nutrients contained in the rice bran, by preparing in the form of a pill to facilitate the consumer, the difficulty of ingestion due to the unique smell of rice bran.
또한, 본 발명에 따른 쌀겨 발요 조성물은 혈중 콜레스테롤 저하효과, 항산화 효과 및 혈압상승 억제효과에 도움을 주어, 건강 보조 식품으로서 우수한 효능을 발휘한다. In addition, the rice bran foot composition according to the present invention assists in the effect of lowering blood cholesterol, antioxidant effect and blood pressure increase, and exhibits excellent efficacy as a health supplement.
그리고 쌀겨의 주요 성분인 식이섬유(dietary fiber)는 소화기관, 지질대사, 당질대사 등에 유효한 영향을 주기 때문에, 본 발명에 따른 쌀겨 발효 조성물은 장내의 수분을 흡수하여 팽창시킴으로써 변비를 없애고, 독성물질이나 발암물질로부터 장을 보호하는 역할도 한다. 또한, 쌀겨 섬유소 자체에는 칼로리가 없이 부피가 커서 포만감을 주기 때문에, 비만증 예방, 체중감량 등에 매우 효과적이며, 특히, 소화관 내에서 콜레스테롤의 흡수를 억제시켜 관상경화증, 협심증, 심근경색증 질환 예방에 효과적이다.And since the dietary fiber (dietary fiber) of the main component of the rice bran has an effective effect on the digestive system, lipid metabolism, carbohydrate metabolism, rice bran fermentation composition according to the present invention to eliminate constipation by absorbing the water in the intestine to expand, toxic substances It also protects the intestines from carcinogens. In addition, rice bran fiber is full of calories without calories, which is very effective in preventing obesity and weight loss, and especially in preventing the absorption of cholesterol in the digestive tract and preventing coronary sclerosis, angina pectoris, and myocardial infarction. .
이하, 첨부된 도면을 참조하여 본 발명의 바람직한 실시예에 대해 상세히 설명한다.Hereinafter, with reference to the accompanying drawings will be described in detail a preferred embodiment of the present invention.
도 1은 본 발명에 따른 쌀겨 발효 조성물 제조 방법의 전체적인 흐름도이다.1 is an overall flowchart of a method for preparing rice bran fermentation composition according to the present invention.
도 1을 참조하여 본 발명에 따른 쌀겨 발효 조성물 제조 방법을 설명하면, 우선 쌀겨를 미세하게 분쇄하는 과정을 수행한다(S10). 그 다음에 미세하게 분쇄된 쌀겨와, 곡물 예를 들면 검정콩가루, 검정깨가루 및 검정쌀가루와, 우유를 골고루 혼합하는 과정을 수행한다(S20).Referring to the rice bran fermentation composition manufacturing method according to the present invention with reference to Figure 1, first performs a process of finely grinding rice bran (S10). Then finely crushed rice bran, grains, for example, black soybean flour, black sesame powder and black rice flour, and the process of evenly mixing milk (S20).
혼합된 쌀겨와 곡물 분말에 열처리 수행한다(S30). 이때 열처리 과정은 증기를 이용하여 혼합된 쌀겨와 곡물 분말을 찌는 과정이다.Heat treatment is performed on the mixed rice bran and grain powder (S30). At this time, the heat treatment process is a process of steaming the rice bran and grain powder mixed using steam.
열처리된 쌀겨 혼합물에 소정량의 발효유를 혼합하는 과정을 수행한다(S40). 이때, 발효유 대신에 효모액을 사용할 수도 있다. 그리고 나서, 발효기를 이용하여 소정 온도에서 발효를 진행시킨다(S50). 발효가 완료되면 일정 온도에서 건조시켜서 쌀겨 발효 건조물을 제조한다(S60).A process of mixing a predetermined amount of fermented milk in the heat treated rice bran mixture is performed (S40). At this time, yeast liquid may be used instead of fermented milk. Then, the fermentation is performed at a predetermined temperature using a fermenter (S50). When the fermentation is complete to dry at a predetermined temperature to prepare a rice bran fermentation dried (S60).
위의 제조과정을 통하여 완성된 쌀겨 발효 건조물은 분쇄 과정을 거쳐서 가루 형태로 이용할 수 있다. 이와는 달리 환 형태로 이용할 경우에는 이하의 과정을 추가적으로 거친다.Rice bran fermented and dried through the above manufacturing process can be used in the form of powder through the grinding process. On the other hand, when used in the form of a ring goes through the following process.
위 제조과정을 통하여 완성된 쌀겨 발효 건조물과 찹쌀 페이스트를 혼합하는 과정을 수행한다(S70). 그리고 나서, 환 형태로 제조한 다음에 이를 건조시킴으로써 환 형태의 쌀겨 발효 조성물을 제조한다(S80).The process of mixing the rice bran fermented dried product and glutinous rice paste through the above manufacturing process is performed (S70). Then, the bran form of rice bran fermentation composition is prepared by drying in a cyclic form (S80).
도 2는 본 발명의 제1 실시예에 따른 쌀겨 발효 조성물 제조 방법 중 쌀겨 발효 건조물의 제조방법을 나타낸 흐름도이다.Figure 2 is a flow chart illustrating a method for producing a rice bran fermented dried product of the method for producing a rice bran fermentation composition according to a first embodiment of the present invention.
도 2를 참조하면, 우선 쌀겨에서 쌀부스러기를 포함한 이물질을 제거하는 과정을 수행한다(S110). 그 다음에 쌀겨를 분쇄기를 이용하여 미세하게 분쇄하는 과정을 수행한다(S120).Referring to FIG. 2, first, a process of removing a foreign substance including rice crumbs from a rice bran is performed (S110). Then, the rice bran is finely crushed using a grinder (S120).
그리고 나서, 쌀겨와, 곡물 및 우유를 골고루 혼합하는 과정을 수행한다(S130). 이때, 곡물로는 검정콩가루, 검정깨가루 및 검정쌀가루를 동일한 비율 즉 1:1:1의 비율로 혼합한다. 그리고 쌀겨 발효 건조물의 전체 중량을 기준으로 쌀겨는 37 ~ 42중량%, 곡물은 12.5 ~ 15.5 중량%, 우유는 27 ~ 28 중량%를 차지하도록 한다.Then, the rice bran, and performs a process of evenly mixing grains and milk (S130). In this case, black soy flour, black sesame powder and black rice flour are mixed in the same ratio, that is, the ratio of 1: 1: 1. And based on the total weight of the rice bran fermentation dried rice bran 37 to 42% by weight, grains 12.5 to 15.5% by weight and milk to 27 to 28% by weight.
본 발명의 실시예에서는 쌀겨 4000g, 검정콩가루 500g, 검정깨가루 500g, 검정쌀가루 500g, 우유 2725ml를 골고루 혼합하였다.In the embodiment of the present invention, rice bran 4000g, black soybean powder 500g, black sesame powder 500g, black rice powder 500g, milk 2725ml evenly mixed.
그 다음에, 쌀겨 혼합물을 찜통에서 증기를 이용하여 1시간 정도 찌는 과정을 수행한다(S140). 그리고 나서, 쌀겨 혼합물에 발효유 또는 효모액을 첨가하여 혼합하는 과정을 수행한다(S150). 이때, 발효유의 함량은 쌀겨 발효 건조물 중 쌀겨와, 곡물 및 우유를 제외한 나머지 함량이 되며, 쌀겨 발효 건조물의 전체 중량 대비 18.5 ~ 19.5 중량%를 차지한다. 본 발명의 실시예의 경우 발효유 1900ml를 쌀겨 혼합물에 첨가하여 혼합하였다.Then, the rice bran mixture is steamed for about 1 hour using steam in a steamer (S140). Then, the process of mixing by adding the fermented milk or yeast liquid to the rice bran mixture (S150). At this time, the content of the fermented milk is the remaining content except the rice bran, grains and milk of the rice bran fermentation dried, accounting for 18.5 ~ 19.5% by weight relative to the total weight of the rice bran fermented dry matter. In the embodiment of the present invention, 1900 ml of fermented milk was added to the rice bran mixture and mixed.
그리고 나서, 위 혼합물을 소정량 단위로 소분하여 비닐로 공기가 들어가지 않도록 혼합물을 밀봉하는 과정을 수행한다(S160). 밀봉한 혼합물을 발효기에 투입하고, 35℃의 온도에서 38시간 내지 42 시간 정도 발효하는 과정을 수행한다(S170). 그 다음에, 발효가 완료된 혼합물을 40℃의 온도에서 수분함량이 16% 정도 될 때까지 24시간 건조하여 쌀겨 발효 건조물을 제조한다(S180).Then, the process of sealing the mixture so as not to enter the vinyl by subdividing the mixture into a predetermined amount unit (S160). The sealed mixture is added to the fermentor, and a process of fermenting for about 38 to 42 hours is performed at a temperature of 35 ° C. (S170). Then, the fermented mixture is dried for 24 hours at a temperature of 40 ℃ until the water content is about 16% to prepare a rice bran fermentation dried (S180).
본 발명의 실시예예서 사용한 발효유에 함유된 유산균으로는, 락토바실러스훠멘텀(Lactobacillus Fermentum), 락토바실러스 아시도휠러스(Lactobacillus Acidophilus), 락토바실러스 카세이(Lactobacillus Casei), 락토바실러스 델버키(Lactobacillus Delbuckii), 락토바실러스 아라비노수스(Lactobacillus Arabinosus), 락토바실러스 카우카시커스(Lactobacillus Caucasicus), 락토바실러스 락티스(Lactobacillus Lactis), 락토바실러스 레이시매니(Lactobacillus Leishmanni), 락토바실러스 무시커스(Lactobacillus Musicus), 락토바실러스 테르모휠러스(Lactobacillus Thermophilus), 락토바실러스 플란타룸(Lactobacillus Plantarum), 스트렙토코커스 테르모휠러스(Streptococcus Thermophilus), 스트렙토코커스 크레모리스(Streptococcus Cremoris), 스트렙토코커스 훼칼리스(Streptococcus Faecalis), 스트렙토코커스 랙티스(Streptococcus Lactis), 스트렙토코커스 불가리커스(Streptococcus Bulgaricus), 및 류코노스톡 메센테로이데스(Leuconostoc Mesenteroides)의 그룹 중 하나 또는 두 개 이상이 함유된다.As lactic acid bacteria contained in the fermented milk used in the Examples of the present invention, Lactobacillus Fermentum, Lactobacillus Acidophilus, Lactobacillus Casei, Lactobacillus Casei (Lactobacillus Delbuckii) ), Lactobacillus Arabinosus, Lactobacillus Caucasicus, Lactobacillus Lactis, Lactobacillus Leishmanni, Lactobacillus Lactobacillus Musicus (Lactobacillus Musicus) Lactobacillus Thermophilus, Lactobacillus Plantarum, Streptococcus Thermophilus, Streptococcus Cremoris, Streptococcus Streptococcus Caucasus Lactis, Streptococcus One or two or more of the group of Streptococcus Bulgaricus, and Leuconostoc Mesenteroides.
또한, 본 발명에서 사용하는 효모액에 함유된 효모는 피치아 크루이베리(Pichia kluyveri), 사카로마이세스 세리비시에(Saccharomyces Cerevisiae), 사카로마이세스 파스트리아너스(Saccharomyces Pastrianus), 사카로마이세스 인터메 디우스(Saccharomyces Intermedius), 사카로마이세스 발리더스(Saccharomyces Validus), 사카로마이세스 엘립소이듀스(Saccharomyces Ellipsoideus), 사카로마이세스 말리리슬러(Saccharomyces Malisisler), 사카로마이세스 멘드슈리커스(Saccharomyces Mandshuricus), 사카로마이세스 보르데르만니(Saccharomyces Vordermannii), 사카로마이세스 페카(Saccharomyces Peka), 사카로마이세스 삿싱(Saccharomyces Shasshing), 사카로마이세스 피리훠미스(Saccharomyces Piriformis), 사카로마이세스 아나멘시스(Saccharomyces Anamensis), 사카로마이세스 카틸라지노서스(Saccharomyces Cartilaginosus), 사카로마이세스 아와모리(Saccharomyces Awamori), 사카로마이세스 바타테(Saccharomyces Batatae), 사카로마이세스 코리너스(Saccharomyces Coreanus), 사카로마이세스 로버스투스(Saccharomyces Robustus), 사카로마이세스 칼스버젠시스(Saccharomyces Carlsbergensis), 사카로마이세스 모나센시스(Saccharomyces Monacensis), 사카로마이세스 마시안너스(Saccharomyces Marxianus), 지고 사카로마이세스 메저(Zygo Saccharomyces Major), 사카로마이세스 랙티스(Saccharomyces Lactis), 사카로마이세스 루시(Saccharomyces Rouxii), 그리고 한세누라 아노마라(Hansenula Anomala)로 이루어진 군에서 하나 또는 둘 이상을 포함한다.In addition, the yeast contained in the yeast liquid used in the present invention is Pichia kluyveri, Saccharomyces Cerevisiae, Saccharomyces Pastrianus, Saccharomyces Pastrianus, Saccharomyces Saccharomyces Intermedius, Saccharomyces Validus, Saccharomyces Ellipsoideus, Saccharomyces Malisisler, Saccharomyces mendshuri Saccharomyces Mandshuricus, Saccharomyces Vordermannii, Saccharomyces Peka, Saccharomyces Shasshing, Saccharomyces Pyramid formischaromyces , Saccharomyces Anamensis, Saccharomyces Cartilaginosus, Saccharomyces Anamensis, Saccharomyces Anamensis accharomyces Awamori, Saccharomyces Batatae, Saccharomyces Coreanus, Saccharomyces Robustus, Saccharomyces Carlsbergensis, Saccharomyces Carlsbergensis Saccharomyces Monacensis, Saccharomyces Marxianus, Zygo Saccharomyces Major, Saccharomyces Lactis, Saccharomyces One or more from the group consisting of Saccharomyces Rouxii, and Hansenula Anomala.
도 3은 본 발명의 제1 실시예에 따른 쌀겨 발효 조성물 제조 방법 중 쌀겨 발효 조성물로 이루어진 환을 제조하기 위한 방법을 나타낸 흐름도이다.Figure 3 is a flow chart showing a method for producing a ring consisting of rice bran fermentation composition of the rice bran fermentation composition manufacturing method according to a first embodiment of the present invention.
도 3을 참조하여, 도 2에서 설명한 쌀겨 발효 건조물을 환 형태로 제조하는 과정을 살펴본다. 우선, 찹쌀을 분쇄하는 과정을 수행한다(S210). 이때, 쌀겨 발효 건조물 대 찹쌀의 비율은 1 : 0.25 ~ 1 : 0.35 의 비율이 되도록 한다. 본 실시예의 경우 300g의 찹쌀을 분쇄하였다.Referring to Figure 3, looks at the process of manufacturing the rice bran fermented dried product described in Figure 2 in the form of a ring. First, the process of grinding the glutinous rice (S210). At this time, the ratio of the rice bran fermented dried product to the glutinous rice is 1: 0.25 ~ 1: 0.35 ratio. In the present example, 300 g of glutinous rice was ground.
분쇄한 찹쌀에 소정량의 물을 혼합한 후, 끓여서 찹쌀 페이스트를 제조한다(S220). 찹쌀 페이스트와 쌀겨 발효 건조물을 혼합하는 과정을 수행한다(S230). 찹쌀 페이스트와 혼합된 쌀겨 발효 건조물을 환 형태로 성형하는 과정을 수행한다(S240).After mixing a predetermined amount of water in the ground glutinous rice, it is boiled to prepare a glutinous rice paste (S220). A process of mixing the glutinous rice paste and the rice bran fermented dry matter is performed (S230). Performing a process of molding the rice bran fermented dry matter mixed with the glutinous rice paste in a ring form (S240).
그리고 나서, 수분 함량이 9 내지 12%가 되도록 건조하는 과정을 수행한다(S250).Then, the drying process is performed so that the moisture content is 9 to 12% (S250).
도 4는 본 발명의 제2 실시예에 따른 쌀겨 발효 조성물의 제조방법을 나타낸 흐름도이다. 4 is a flowchart illustrating a method of preparing a rice bran fermentation composition according to a second embodiment of the present invention.
도 4를 참조하면, 우선 쌀겨에서 쌀부스러기를 포함한 이물질을 제거하는 과정을 수행한다(S310). 그 다음에 쌀겨를 분쇄기를 이용하여 미세하게 분쇄하는 과정을 수행한다(S320).Referring to FIG. 4, first, a process of removing foreign matter including rice crumbs from rice bran is performed (S310). Then, the rice bran is finely pulverized using a grinder (S320).
그리고 나서, 쌀겨와, 야채 및 우유를 골고루 혼합하는 과정을 수행한다(S330). 이때, 야채로는 당근, 무우를 동일한 비율 즉 1:1의 비율로 혼합한다. 그리고 쌀겨 발효 건조물의 전체 중량을 기준으로 쌀겨는 37 ~ 42중량%, 야채는 12.5 ~ 15.5 중량%, 우유는 27 ~ 28 중량%를 차지하도록 한다.Then, a process of evenly mixing rice bran, vegetables and milk (S330). At this time, carrots and radishes are mixed in the same ratio, that is, 1: 1 ratio. And based on the total weight of the rice bran fermented dried rice bran 37 to 42% by weight, vegetables 12.5 to 15.5% by weight, milk 27 to 28% by weight.
그 다음에, 쌀겨 혼합물을 찜통에서 증기를 이용하여 1시간 정도 찌는 과정 을 수행한다(S340). 그리고 나서, 쌀겨 혼합물에 발효유 또는 효모액을 첨가하여 혼합하는 과정을 수행한다(S350). 이때, 발효유의 함량은 쌀겨 발효 건조물 중 쌀겨와, 야채 및 우유를 제외한 나머지 함량이 되며, 쌀겨 발효 건조물의 전체 중량 대비 18.5 ~ 19.5 중량%를 차지한다. Then, the rice bran mixture is steamed for about 1 hour using steam in a steamer (S340). Then, the process of mixing by adding the fermented milk or yeast liquid to the rice bran mixture (S350). At this time, the content of the fermented milk is the remaining content except the rice bran, vegetables and milk of the rice bran fermentation dried, accounting for 18.5 ~ 19.5% by weight relative to the total weight of the rice bran fermented dry matter.
그리고 나서, 위 혼합물을 소정량 단위로 소분하여 비닐로 공기가 들어가지 않도록 혼합물을 밀봉하는 과정을 수행한다(S360). 밀봉한 혼합물을 발효기에 투입하고, 35℃의 온도에서 38시간 내지 42 시간 정도 발효하는 과정을 수행한다(S370). 그 다음에, 발효가 완료된 혼합물을 40℃의 온도에서 수분함량이 16% 정도 될 때까지 24시간 건조하여 쌀겨 발효 건조물을 제조한다(S380).Then, the process of sealing the mixture so as not to enter the vinyl by subdividing the mixture into a predetermined amount unit (S360). The sealed mixture is added to a fermentor, and a process of fermentation for about 38 to 42 hours is performed at a temperature of 35 ° C. (S370). Then, the fermented mixture is dried for 24 hours until the moisture content is about 16% at a temperature of 40 ℃ to prepare a rice bran fermentation dried (S380).
도 5는 본 발명의 제3 실시예에 따른 쌀겨 발효 조성물의 제조방법을 나타낸 흐름도이다.5 is a flowchart illustrating a method of preparing a rice bran fermentation composition according to a third embodiment of the present invention.
도 5를 참조하면, 우선 쌀겨에서 쌀부스러기를 포함한 이물질을 제거하는 과정을 수행한다(S410). 그 다음에 쌀겨를 분쇄기를 이용하여 미세하게 분쇄하는 과정을 수행한다(S420).Referring to FIG. 5, first, a process of removing a foreign substance including rice crumbs from a rice bran is performed (S410). Then, the rice bran is finely crushed using a grinder (S420).
그리고 나서, 쌀겨와, 곡물, 과일 및 우유를 골고루 혼합하는 과정을 수행한다(S430). 이때, 곡물로는 검정콩가루, 검정깨가루 및 검정쌀가루를 이용하며, 과일로는 사과 등을 동일한 비율 즉 1:1:1:1의 비율로 혼합한다. 그리고, 쌀겨 발효 건조물의 전체 중량을 기준으로 쌀겨는 37 ~ 42중량%, 곡물과 과일은 12.5 ~ 15.5 중량%, 우유는 27 ~ 28 중량%를 차지하도록 한다.Then, the process of evenly mixing rice bran, grains, fruits and milk (S430). In this case, black soy flour, black sesame powder and black rice flour are used as grains, and fruits are mixed in the same ratio, that is, 1: 1: 1: 1, as apples. And, based on the total weight of the rice bran fermented dry matter, rice bran 37 to 42% by weight, grains and fruits 12.5 to 15.5% by weight, milk to 27 to 28% by weight.
그 다음에, 쌀겨 혼합물을 찜통에서 증기를 이용하여 1시간 정도 찌는 과정을 수행한다(S440). 그리고 나서, 쌀겨 혼합물에 발효유 또는 효모액을 첨가하여 혼합하는 과정을 수행한다(S450). 이때, 발효유의 함량은 쌀겨 발효 건조물 중 쌀겨와, 곡물과 과일 및 우유를 제외한 나머지 함량이 되며, 쌀겨 발효 건조물의 전체 중량 대비 18.5 ~ 19.5 중량%를 차지한다. Next, the rice bran mixture is steamed for about 1 hour using steam in a steamer (S440). Then, the fermented milk or yeast solution is added to the rice bran mixture and mixed (S450). At this time, the content of the fermented milk is the remaining content except the rice bran, grains, fruits and milk of the rice bran fermentation dried, accounting for 18.5 ~ 19.5% by weight relative to the total weight of the rice bran fermented dry matter.
그리고 나서, 위 혼합물을 소정량 단위로 소분하여 비닐로 공기가 들어가지 않도록 혼합물을 밀봉하는 과정을 수행한다(S460). 밀봉한 혼합물을 발효기에 투입하고, 35℃의 온도에서 38시간 내지 42 시간 정도 발효하는 과정을 수행한다(S470). 그 다음에, 발효가 완료된 혼합물을 40℃의 온도에서 수분함량이 16% 정도 될 때까지 24시간 건조하여 쌀겨 발효 건조물을 제조한다(S480).Then, the process of sealing the mixture so as not to enter the vinyl by subdividing the mixture into a predetermined amount unit (S460). The sealed mixture is added to a fermentor, and a process of fermenting for about 38 to 42 hours is performed at a temperature of 35 ° C. (S470). Then, the fermented mixture is dried for 24 hours at a temperature of 40 ℃ until the water content is about 16% to prepare a rice bran fermentation dried (S480).
이상에서 설명한 것은 본 발명에 따른 쌀겨 발효 조성물 및 이의 제조 방법의 예시적인 실시예에 불과한 것으로서, 본 발명은 상기한 실시예에 한정되지 않고, 이하의 특허청구범위에서 청구하는 바와 같이, 본 발명의 요지를 벗어남이 없이 당해 발명이 속하는 분야에서 통상의 지식을 가진 자라면 누구든지 다양한 변경 실시가 가능한 범위까지 본 발명의 기술적 정신이 있다고 할 것이다.What has been described above is merely an exemplary embodiment of the rice bran fermentation composition and its preparation method according to the present invention, the present invention is not limited to the above embodiment, as claimed in the following claims, of the present invention Without departing from the gist of the present invention, one of ordinary skill in the art will have the technical spirit of the present invention to the extent that various modifications can be made.
도 1은 본 발명에 따른 쌀겨 발효 조성물 제조 방법의 전체적인 흐름도이다.1 is an overall flowchart of a method for preparing rice bran fermentation composition according to the present invention.
도 2는 본 발명의 제1 실시예에 따른 쌀겨 발효 조성물 제조 방법 중 쌀겨 발효 건조물의 제조방법을 나타낸 흐름도이다.Figure 2 is a flow chart illustrating a method for producing a rice bran fermented dried product of the method for producing a rice bran fermentation composition according to a first embodiment of the present invention.
도 3은 본 발명의 제1 실시예에 따른 쌀겨 발효 조성물 제조 방법 중 쌀겨 발효 조성물로 이루어진 환을 제조하기 위한 방법을 나타낸 흐름도이다.Figure 3 is a flow chart showing a method for producing a ring consisting of rice bran fermentation composition of the rice bran fermentation composition manufacturing method according to a first embodiment of the present invention.
도 4는 본 발명의 제2 실시예에 따른 쌀겨 발효 조성물의 제조방법을 나타낸 흐름도이다.4 is a flowchart illustrating a method of preparing a rice bran fermentation composition according to a second embodiment of the present invention.
도 5는 본 발명의 제3 실시예에 따른 쌀겨 발효 조성물의 제조방법을 나타낸 흐름도이다.5 is a flowchart illustrating a method of preparing a rice bran fermentation composition according to a third embodiment of the present invention.
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| KR101239124B1 (en) * | 2012-08-27 | 2013-03-07 | 주식회사 유담 | Method of rice bran added yogurt |
| KR101296995B1 (en) * | 2013-02-15 | 2013-08-14 | 주식회사 엠에스씨 | Fermented product comprising fermented rice bran and rice germ by lactobacillus and preparation method thereof |
| KR101481487B1 (en) * | 2011-07-14 | 2015-01-13 | 에스엔케이비즈 주식회사 | Fermented Rice Product Fermented by Lactic Acid Bacteria |
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| KR101177245B1 (en) | 2012-02-09 | 2012-08-24 | 윤선영 | Dietary supplement containing fermented rice bran of brown rice and manufacturing method thereof |
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| KR101481487B1 (en) * | 2011-07-14 | 2015-01-13 | 에스엔케이비즈 주식회사 | Fermented Rice Product Fermented by Lactic Acid Bacteria |
| KR101239124B1 (en) * | 2012-08-27 | 2013-03-07 | 주식회사 유담 | Method of rice bran added yogurt |
| KR101296995B1 (en) * | 2013-02-15 | 2013-08-14 | 주식회사 엠에스씨 | Fermented product comprising fermented rice bran and rice germ by lactobacillus and preparation method thereof |
| WO2017095021A1 (en) * | 2015-12-04 | 2017-06-08 | 박호근 | Method for preparing lactic acid bacteria fermented whole garlic bulbs |
| CN111513137A (en) * | 2020-05-09 | 2020-08-11 | 渠志灿 | Health food prepared based on rice bran fermentation and used for relieving constipation symptom and preparation method thereof |
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| KR101076104B1 (en) | 2011-10-21 |
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