KR20120078309A - Manufacturing method of yokurt drink using rice - Google Patents

Manufacturing method of yokurt drink using rice Download PDF

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KR20120078309A
KR20120078309A KR1020100140572A KR20100140572A KR20120078309A KR 20120078309 A KR20120078309 A KR 20120078309A KR 1020100140572 A KR1020100140572 A KR 1020100140572A KR 20100140572 A KR20100140572 A KR 20100140572A KR 20120078309 A KR20120078309 A KR 20120078309A
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brown rice
lactic acid
acid bacteria
degrees celsius
mixing
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KR1020100140572A
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KR101281839B1 (en
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김현주
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김현주
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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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A23L2/382—Other non-alcoholic beverages fermented
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/60—Sweeteners
    • 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

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  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

PURPOSE: A producing method of lactobacillus drink using brown rice as a base is provided to offer additional functional effects of the brown rice to users. CONSTITUTION: A producing method of lactobacillus drink using brown rice as a base comprises the following steps: dipping the organic brown rice in a yeast and lactobacillus diluted solution having the pH of 4 for 15-20 hours at 20-25 deg C for softening the skin of the brown rice(100); washing the soaked brown rice, and drying(110); crushing the dried brown rice into 200 meshes(120); mixing 5-10wt% of brown rice powder with clean water, and heating the mixture at 100deg C to obtain a brown rice processed material(130); extracting 60-70wt% of malt powder to obtain malt water(140); mixing the malt water with the brown rice processed material at 40 deg C(150); saccharifying the mixture for 5-6 hours(160); stopping the enzyme reaction by heating the mixture at 80 deg C, and sterilizing(170); adding 3-5wt% of apple juice into the saccharified liquid at 40 deg C(180); adding 1-2wt% of sea tangle powder without the saltiness(190); and adding 1wt% of yeast and lactobacillus mixed liquid formulation into the saccharified liquid for fermenting the mixture at 35 deg C for 3 weeks(200).

Description

현미를 기조로 하는 유산균 음료의 제조방법{MANUFACTURING METHOD OF YOKURT DRINK USING RICE}Manufacturing method of lactobacillus beverage based on brown rice {MANUFACTURING METHOD OF YOKURT DRINK USING RICE}

본 발명은 현미를 기조로 하는 유산균 음료의 제조방법에 관한 것으로서, 더욱 상세하게는 현미를 기조로 하여 유산 균발효 및 추가재료를 혼합하여 얻어지는 음료, 특히 유기농 현미를 기조로 하는 발효음료의 제조방법에 관한 것이다.The present invention relates to a method for producing a lactic acid bacteria beverage based on brown rice, and more particularly, a beverage obtained by mixing lactic acid bacteria fermentation and additional ingredients based on brown rice, in particular, a method for producing a fermented beverage based on organic brown rice. It is about.

유산균 음료는 종래로부터 위장 등으로의 유익성이 널리 알려져 다양한 재료를 기조로 하여 제조, 판매되어 유가공업계의 주요한 생산품이 되고 있다.Lactic acid bacteria beverages have been widely known for their benefits to the stomach and the like, and are manufactured and sold on the basis of various materials, making them major products in the dairy industry.

종래로부터의 유산균 음료는 대부분 우유를 기조로 한 유가공제품으로서 발효처리하여 제조하고 있으나, 음용자에 따라서는 위장에 부담을 주거나 설사를 유발하는 등의 부작용이 있었다.Conventional lactic acid bacteria beverages are mostly manufactured by fermentation as a milk-based dairy product, but some drinkers have side effects such as burdening the stomach and causing diarrhea.

또한, 우유를 기조로 하므로 살균, 열처리 등의 전처리 공정이 부수되어야 하므로 제조비용이 높아 고가의 제품이 되는 문제점이 있었다.In addition, since the milk is based on the pretreatment process such as sterilization, heat treatment, etc. must be accompanied, there is a problem in that the manufacturing cost is high and expensive products.

나아가 최근의 구제역 발생 등의 문제로 우유의 수급이 원활하지 않아 생산공정에 차질이 유발되는 문제 또한 상존하였다.In addition, the problem of causing trouble in the production process due to the recent problem of foot-and-mouth disease was not smooth.

이에 본 발명의 현미를 기조로 하는 유산균 음료의 제조방법에서는 우유 등의 유제품을 사용하지 않고 다양한 부가적인 효과를 더 가지는 현미를 기조로 하는 유산균 음료의 제조방법을 제공한다.In the production method of lactic acid bacteria beverage based on brown rice of the present invention provides a method for producing lactic acid bacteria beverage based on brown rice having a variety of additional effects without using dairy products such as milk.

본 발명의 현미를 기조로 하는 유산균 음료의 제조방법에서는,In the method for producing a lactic acid bacterium beverage based on the brown rice of the present invention,

유산균 음료는 현미, 사과, 다시마, 맥아, 효모와 유산균을 주재료로 하고,Lactic acid bacteria beverages are based on brown rice, apple, kelp, malt, yeast and lactic acid bacteria,

유기농 농법으로 제조된 현미를 PH4 내외로 조절한 효모와 유산균 희석제에 15 ? 20 시간 내외, 20 ? 25 도 섭씨에서 침지하여 현미의 종피 및 과피를 연질화(저분자화)하는 공정,Organic rice farmed brown rice in yeast and lactic acid bacteria diluent adjusted to around PH4 15? Around 20 hours, 20? Immersing at 25 degrees Celsius to soften (low molecular weight) seed and skin of brown rice,

상기 현미 침지체를 청정수에 세척하여 상온 실내에서 10 시간 내외로 건조하는 공정,Washing the brown rice immersion body in clean water and drying it for about 10 hours at room temperature,

건조된 현미를 200 메쉬(mesh) 내외의 분말로 가공하는 공정,Process the dried brown rice into powder of about 200 mesh,

상기 현미분말을 청정수에 중량비 5 ? 10％를 혼합하여 100도 섭씨로 가열하여 현미가공체를 얻는 공정,5 to 5 weight ratio of said brown rice powder to clean water. Mixing 10% and heating to 100 degrees Celsius to obtain brown rice processed product,

맥아분말을 현미량의 중량대비 60 ? 70％를 준비하여, 청정수로 맥아즙을 추출하는 공정,Malt powder is 60 to the weight of brown rice. Preparing 70%, extracting wort with clean water,

40 도 섭씨로 저온화시킨 상기 현미가공체와 혼합하는 공정,Mixing with the brown rice microstructures, which have been cooled to 40 degrees Celsius,

상기 현미가공체를 40 도 섭씨를 유지하여 5 ? 6 시간 당화시키는 공정,Keep the brown rice processed body at 40 degrees Celsius 5? 6 hour saccharification process,

상기 현미가공체의 당화가 최고치에 달하는 시점에서 80 도 섭씨로 가열하여 효소반응을 억제하고 멸균하는 공정,At the time when the saccharification of the brown rice processing body reaches the highest level, the step of inhibiting and sterilizing the enzymatic reaction by heating to 80 degrees Celsius,

당화된 액제의 온도를 40 도 섭씨 이하로 낮추어 무농약 재배한 사과 액즙을 상기 현미가공체의 중량비 3 ? 5％ 혼합하는 공정,The apple juice, which was grown without pesticides by lowering the temperature of the saccharified solution to 40 degrees Celsius or less, was weighed by 3 to 3%. 5% mixing process,

다시마를 청정수에 세척하여 염분을 제거한 후, 건조시켜 200 메쉬의 분말로 만들어 상기 현미가공체의 중량비 1 ? 2％를 혼합하는 공정,The kelp was washed with clean water to remove salts, and dried to form a powder of 200 mesh. Mixing 2%,

효모와 유산균 혼합액제를 1％ 혼합하여 밀폐하여 35 도 섭씨에서 3 주간 발효시키는 공정;Mixing 1% of the yeast and lactic acid bacteria mixed liquid and sealing it to ferment for 3 weeks at 35 degrees Celsius;

을 적어도 포함하는 것을 특징으로 한다.It characterized in that it comprises at least.

이상과 같은 본 발명의 현미를 기조로 하는 유산균 음료의 제조방법은,The production method of lactic acid bacteria beverage based on the brown rice of the present invention as described above,

이러한 현미를 기조로 하여 제조되는 유산균 음료를 제공함으로써 음용자의 위장 등에 어떠한 장애도 주지 않게 되어 음용자의 연령을 불문하고 음용이 가능하며, 또한 식상감이 적게 되어 지속적인 음용이 가능한 장점을 가진다.Providing a lactobacillus beverage prepared on the basis of such brown rice does not give any disturbances to the stomach of the drink, so that drinking is possible regardless of the age of the drink, and also has a low eating feeling has the advantage of continuous drinking.

또한, 과잉생산되고 있는 쌀인 현미를 기조로 하여 제조되므로 생산원가를 최소화하고 쌀의 소비증진에도 바람직한 장점을 가진다.In addition, since it is manufactured on the basis of brown rice, which is over-produced rice, it has a desirable advantage in minimizing the production cost and increasing the consumption of rice.

나아가, 음료의 풍미가 좋아 음용감이 향상된 유산균 음료의 제공이 가능하고, 유제품에는 존재하지 아니하는 각종 미네랄과 비타민 A,C,E 로 대표되는 산화방지물질 및 폴리페놀이 현미에는 다량 함유되어 있어 건강에 유익하며,Furthermore, it is possible to provide lactobacillus beverages with improved flavor, because the flavor of the drink is good, and brown rice contains a large amount of minerals, antioxidants and polyphenols represented by vitamins A, C, and E, which are not present in dairy products. Good for your health,

식이섬유를 비롯한 유기물이 저분자화(즉, 발효분해)되어 소화흡수율 또한 높은 음료를 제공할 수 있다.Organic matter, including dietary fiber, can be reduced in molecular weight (ie, fermentation) to provide beverages with high digestive absorption.

또한, 본 발명의 현미를 기조로 하는 유산균 음료의 제조방법에 의하여 제조된 유산균 음료에는 효모, 유산균이 대량 증식되어 정장효과가 있고 생리적으로는 약 알칼리를 띄게 되므로 전구물질로서 인체에 유익성을 부여하는 유용성도 가지게 된다.In addition, the lactic acid bacteria beverage prepared by the production method of lactic acid bacterium beverage based on brown rice of the present invention gives a beneficial effect to the human body as a precursor because the yeast, lactic acid bacteria are proliferated in a large amount and have a formal effect and physiologically weak alkali. There is also usefulness.

이에 더하여, 경제적으로는 식감이 불량하여 널리 소비되지 아니하는 현미를 음용하기 좋은 음료 형태로서 가공하여 제공함으로써, 현미의 소비진작과 국민건강 증진에 기여하는 장점도 가진다.In addition, by processing and providing brown rice, which is economically poor in texture and not widely consumed, as a drinkable form, it also has the advantage of contributing to the promotion of consumption of brown rice and the improvement of national health.

도 1은 본 발명의 현미를 기조로 하는 유산균 음료의 제조방법의 공정을 도시하는 블럭다이아그램이다.BRIEF DESCRIPTION OF THE DRAWINGS It is a block diagram which shows the process of the manufacturing method of the lactic acid bacteria beverage based on the brown rice of this invention.

이하 첨부되는 도면과 관련하여 상기 목적을 달성하기 위한 본 발명의 현미를 기조로 하는 유산균 음료의 제조방법의 바람직한 공정과 작용에 대하여 설명하면 다음과 같다.Hereinafter, with reference to the accompanying drawings will be described a preferred process and action of the production method of the lactic acid bacteria beverage based on the brown rice of the present invention for achieving the above object.

도 1은 본 발명의 현미를 기조로 하는 유산균 음료의 제조방법의 공정을 도시하는 블럭다이아그램이다.BRIEF DESCRIPTION OF THE DRAWINGS It is a block diagram which shows the process of the manufacturing method of the lactic acid bacteria beverage based on the brown rice of this invention.

본 발명의 현미를 기조로 하는 유산균 음료의 제조방법에 바람직하게 사용되는 재료의 특성을 우선 살펴본다.First, the characteristics of the material preferably used in the production method of the lactic acid bacteria beverage based on the brown rice of the present invention will be described.

현미가 가지는 특성을 최대한 살리면서, 현미에 부족한 비타민군을 충족시킬 수 있는 재료의 조합체를 사용하는 것은 본 발명의 현미를 기조로 하는 유산균 음료의 제조방법의 주요한 특징이 된다.While utilizing the characteristics of brown rice to the maximum, using a combination of ingredients that can satisfy the vitamin group insufficient in brown rice is a major feature of the production method of lactic acid bacteria beverage based on brown rice of the present invention.

[현미][Brown rice]

현미는 백미와 달리 과피 및 조피, 그리고 배아(씨눈) 등에 인체의 산화방지물질로 알려진 비타민 A, E 가 다량 함유되어 있고,Brown rice, unlike white rice, contains large amounts of vitamins A and E, which are known to be antioxidants in the skin, skin, and embryos.

탄수화물, 단백질, 지방, 식이섬유가 고루 분포하여 함유되어 있어 거의 완전식품에 가까운 우수한 식재료임에도 불구하고 밥맛, 취반시간의 장시간, 잔류농략의 우려 및 불량한 식감으로 인하여 그 소비가 한정적인 현실이다.Carbohydrates, proteins, fats, and dietary fiber are evenly distributed, and despite the fact that it is an excellent food material almost close to complete food, its consumption is limited due to rice flavor, long cooking time, concern of residual pesticides, and poor texture.

따라서, 본 발명의 현미를 기조로 하는 유산균 음료의 제조방법에 의한 음료로서 음용하는 경우, 이러한 불량한 식감이나 맛이 대폭 개선되어 널리 음용될 수 있는 것이다.Therefore, when drinking as a beverage according to the production method of lactic acid bacteria beverage based on the brown rice of the present invention, such poor texture and taste can be greatly improved and widely drinkable.

[사과][Apple]

산화방지물질인 비타민 C(현미에는 존재하지 아니함)를 다량 함유함으로써, 현미와 같이 사용되는 경우, 현미의 부족한 비타민 C를 보충할 수 있고 향미를 부여하게 되어 사용된다.By containing a large amount of antioxidant vitamin C (not present in brown rice), when used with brown rice, it can be used to supplement the lack of vitamin C and give flavor.

사과는 또, 칼슘, 철 등의 필수미네랄이 풍부하고 항암물질인 키틴, 산화방지물질인 베타카로틴(비타민 A의 전구물질), 폴리페놀, 플라보노이드 등이 사과의 외피에 다량 존재함에도 불구하고 잔류농약에 대한 우려로 인하여 껍질을 제거 식용하는 것이 일반적이다.In addition, apples are rich in essential minerals such as calcium and iron, and pesticide residues despite the presence of chitin, an anticancer substance, beta-carotene (a precursor of vitamin A), polyphenols, and flavonoids, which are present in the skin of apples. Concerns about it are common to remove edible peels.

따라서, 본 발명의 현미를 기조로 하는 유산균 음료의 제조방법에서는 사과를 채용함에 있어서 이러한 잔류농약이 극소화되는 유기농 농법으로 재배된 사과를 채용하고자 한다.Therefore, in the production method of lactic acid bacteria beverage based on brown rice of the present invention, it is intended to employ apples grown by organic farming methods in which such residual pesticides are minimized in employing apples.

[다시마][Kelp]

역시 다양한 건강물질을 함유하고 있고 특히, 칼슘, 요오드 등의 미네랄이 중량비 26％를 차지할 만큼 우수한 식재이다.It also contains a variety of health substances, especially minerals such as calcium and iodine are excellent enough to account for 26% by weight.

[맥아][malt]

녹말과 비타민(주로 비타민 B군)이 많이 함유됨로써 현미에 부족한 비타민 B를 보충하게 하고 탄수화물의 분해 및 당화효소인 아밀라제를 다량 함유한다.It contains a lot of starch and vitamins (primarily vitamin B group) to make up for vitamin B lack in brown rice, and contains a large amount of amylase, a carbohydrate breakdown and glycosylating enzyme.

[효모와 유산균][Yeasts and Lactic Acid Bacteria]

효모(C-cerevisae)와 유산균(L-bacillus s.p.)는 유기물의 발효분해 능력이 우수한 미생물인데,Yeast (C-cerevisae) and L-bacillus s.p. are microorganisms excellent in fermentation and degrading ability of organic matter.

효모는 당과 미량의 미네랄 및 비타민 등을 이용하여 증식하면서 생리활성 물질이며, 비타민류(주로 비타민 B군)를 생성하며 유산균은 당을 비롯한 유기물을 분해하여 유기산을 생성시키는 특성을 가진다.Yeast is a physiologically active substance that grows using sugars and trace minerals and vitamins, and produces vitamins (mainly vitamin B group), and lactic acid bacteria have characteristics of generating organic acids by decomposing organic substances including sugars.

[제조방법의 실시예][Example of Manufacturing Method]

실험적으로 얻어지고 규명된 본 발명의 현미를 기조로 하는 유산균 음료의 제조방법에 최적화된 실시예를 보면 다음과 같다.An embodiment optimized for a method for preparing a lactic acid bacterium beverage based on brown rice of the present invention experimentally obtained and identified is as follows.

바람직하게는 유기농 농법으로 제조된 현미를,Preferably brown rice prepared by organic farming,

시판되는 통상적인 다양한 효모, 유산균을 선택하여 PH4 내외로 조절한 효모와 유산균 희석제( 중량은 가공되는 현미량에 따라 가변될 것이다.)에 15 ? 20 시간정도 20 ? 25 도 섭씨에서 침지하여 현미의 종피및 과피를 연질화(저분자화)(100)한다.Choose from a variety of commercially available yeasts, lactic acid bacteria and yeast and lactic acid diluents adjusted to PH4 and around (the weight will vary depending on the amount of brown rice to be processed). 20 hours 20? Immerse at 25 degrees Celsius to soften (low molecular weight) (100) the endothelial and rind of brown rice.

이 공정에서 유기산의 작용으로 상당 시간 침지하여 두어도 변질되지 않게 된다.In this process, even if immersed for a long time due to the action of the organic acid does not deteriorate.

다시, 얻어진 현지 침지체를 청정수에 세척하여 상온 실내에서 10 시간 내외로 건조(110)한다.Again, the obtained local immersion body is washed with clean water and dried (110) for about 10 hours at room temperature indoors.

건조된 현미를 다양한 분쇄기를 사용하여 200 메쉬(mesh) 정도의 분말로 가공(120)한다.The dried brown rice is processed 120 into powder of about 200 mesh using various grinders.

분말화하기 이전에 관찰하면 배아의 변화 즉 발아 직전에 배아가 있음을 볼 수 있다.Observation prior to powdering shows that the embryos change, i.e. just before germination.

위의 공정에서 얻어진 현미분말을 청정수에 중량비 5 ? 10％(수요 및 기호에 따라 증감이 가능함)을 혼합하여 100 도 섭씨로 가열(130)하여 걸죽한 미음상태의 현미가공체를 얻게 된다.The brown rice powder obtained in the above process is weight ratio 5 to clean water. 10% (possible increase or decrease according to demand and preference) is mixed and heated 130 degrees Celsius to obtain a thick fine brown rice processed body.

맥아분말을 현미량의 중량대비 60 ? 70％를 준비하여 청정수로 맥아즙을 추출(140)하여, 40 도 섭씨로 저온화시킨 현미가공체와 혼합(150)하여,Malt powder is 60 to the weight of brown rice. Prepare 70%, extract the wort with clean water (140), mix (150) with the brown rice processed body which has been cooled to 40 degrees Celsius,

밀폐용기에서 40 도 섭씨를 유지하여 5 ? 6 시간(현미의 농도에 따라 당화시간을 조절한다.) 당화(160)시킨다.Keep 40 degrees Celsius in an airtight container. 6 hours (adjust the glycosylation time according to the concentration of brown rice).

당화가 최고치에 달하는 시점으로 판단(당측정계 또는 경험적인 육안판단으로)되는 때에 80 도 섭씨로 가열하여 효소반응을 억제하고 멸균(170)한다.When it is judged that the saccharification reaches its highest point (by glucose measurement system or empirical visual judgment), it is heated to 80 degrees Celsius to inhibit the enzymatic reaction and sterilize (170).

다시 당화된 액제의 온도를 40 도 섭씨 이하로 낮추고 무농약 재배한 사과(심과 씨앗만을 제거하고) 액즙을 중량비 3 ? 5％ 혼합(180)하고,Again, lower the temperature of the saccharified solution to 40 degrees Celsius or less, and remove the pesticide-grown apples (removing only the heart and seeds). 5% mixing (180),

다시마를 청정수에 세척하여 염분을 제거한 후, 건조시켜 200 메쉬의 분말로 만들어 중량비 1 ? 2％를 혼합(190)한다.The kelp is washed with clean water to remove salt and dried to make 200 mesh powder. 2% is mixed 190.

이어서, 효모와 유산균(101 수준) 혼합액제를 1％ 혼합 후, 밀폐하여 35 도 섭씨에서 3 주간 발효(200시켜 제품을 얻고 용기에 정량분배하여 제품을 완성한다.Subsequently, after mixing 1% of the yeast and lactic acid bacteria (10 1 level) mixed solution, it is sealed and fermented for 3 weeks at 35 degrees Celsius (200 to obtain a product, and the product is quantitatively distributed to complete the product.

[제품의 성상][Product Characteristics]

위의 제조방법의 공정에서, 발효가 완성(즉 이산화탄소가스의 발생이 중지되면)되면 효모, 유산균이 107 ? 108 수준으로 증식하며 시큼하면서 향기로운 베이지색의 액제가 얻어진다.In the process of the above manufacturing method, when the fermentation is completed (that is, when the generation of carbon dioxide gas is stopped), yeast, lactic acid bacteria are 10 7 ? It grows to 10 8 levels and gives a sour, fragrant beige liquid.

또한, 재료에 함유된 당질(당분 및 탄수화물)이 80％ 이상이 유기산으로 전화되며 미생물의 증식 중 미네랄과 비타민이 소량 소비되기는 하나,In addition, more than 80% of the sugars (sugars and carbohydrates) contained in the material are converted into organic acids, although small amounts of minerals and vitamins are consumed during the growth of microorganisms,

역으로 효모는 비타민류(비타민 B군)와 생리활성물질(효소)을 다량 생산하게 되어 각종 산화방지 물질은 큰 변동이 없으며, 오히려 미생물의 작용에 의하여 별도의 산화방지물질이 더 추가됨이 관찰되었다.Conversely, yeast produces a large amount of vitamins (vitamin B group) and physiologically active substances (enzymes), so that various antioxidants do not change much, but it is observed that additional antioxidants are added by the action of microorganisms. .

Claims (1)

현미를 기조로 하는 유산균 음료의 제조방법에 있어서; 상기 유산균 음료는 현미, 사과, 다시마, 맥아, 효모와 유산균을 주재료로 하고,
유기농 농법으로 제조된 현미를 PH4 내외로 조절한 효모와 유산균 희석제에 15 ? 20 시간 내외, 20 ? 25 도 섭씨에서 침지하여 현미의 종피 및 과피를 연질화(저분자화)(100)하는 공정,
상기 현미 침지체를 청정수에 세척하여 상온 실내에서 10 시간 내외로 건조(110)하는 공정,
건조된 현미를 200 메쉬(mesh) 내외의 분말로 가공(120)하는 공정,
상기 현미분말을 청정수에 중량비 5 ? 10％를 혼합하여 100 도 섭씨로 가열(130)하여 현미가공체를 얻는 공정,
맥아분말을 현미량의 중량대비 60 ? 70％를 준비하여, 청정수로 맥아즙을 추출(140)하는 공정,
40 도 섭씨로 저온화시킨 상기 현미가공체와 혼합(150)하는 공정,
상기 현미가공체를 40 도 섭씨를 유지하여 5 ? 6 시간 당화(160)시키는 공정,
상기 현미가공체의 당화가 최고치에 달하는 시점에서 80 도 섭씨로 가열하여 효소반응을 억제하고 멸균(170)하는 공정,
당화된 액제의 온도를 40 도 섭씨 이하로 낮추어 무농약 재배한 사과 액즙을 상기 현미가공체의 중량비 3 ? 5％ 혼합(180)하는 공정,
다시마를 청정수에 세척하여 염분을 제거한 후, 건조시켜 200 메쉬의 분말로 만들어 상기 현미가공체의 중량비 1 ? 2％를 혼합(190)하는 공정,
효모와 유산균 혼합액제를 1％ 혼합하여 밀폐하여 35 도 섭씨에서 3 주간 발효(200)시키는 공정;
을 적어도 포함하는 것을 특징으로 하는 현미를 기조로 하는 유산균 음료의 제조방법.In the manufacturing method of lactic acid bacteria beverage based on brown rice; The lactic acid bacteria beverage is based on brown rice, apple, kelp, malt, yeast and lactic acid bacteria,
Organic rice farmed brown rice in yeast and lactic acid bacteria diluent adjusted to around PH4 15? Around 20 hours, 20? Immersing at 25 degrees Celsius to soften (lower molecular weight) 100 the skin and rind of brown rice,
Washing the brown rice immersion body in clean water and drying (110) for about 10 hours at room temperature indoors,
Process of processing the dried brown rice into powder of about 200 mesh (120),
5 to 5 weight ratio of said brown rice powder to clean water. Mixing 10% and heating 130 to 100 degrees Celsius to obtain a brown rice grain,
Malt powder is 60 to the weight of brown rice. Preparing 70%, extracting the wort (140) with clean water,
Mixing (150) with the brown rice product, which has been cooled to 40 degrees Celsius,
Keep the brown rice processed body at 40 degrees Celsius 5? 6 hours glycosylation process,
At the time when the saccharification of the brown rice processing body reaches the maximum, the step of inhibiting the enzymatic reaction and sterilization (170) by heating to 80 degrees Celsius,
The apple juice, which was grown without pesticides by lowering the temperature of the saccharified solution to 40 degrees Celsius or less, was weighed by 3 to 3%. 5% mixing (180),
The kelp was washed with clean water to remove salts, and dried to form a powder of 200 mesh. Mixing (190) 2%,
Mixing 1% of the yeast and lactic acid bacteria mixed liquid to seal the fermentation (200) for 3 weeks at 35 degrees Celsius;
Lactic acid bacteria beverage production method based on brown rice, characterized in that it comprises at least.
KR1020100140572A 2010-12-31 2010-12-31 Manufacturing method of yokurt drink using rice KR101281839B1 (en)

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KR20150084660A (en) * 2014-01-13 2015-07-22 전라북도(농업기술원) Method for preparing fermented Gastrodia elata BL using plant originated lactic acid bacteria
JP2022036049A (en) * 2020-08-20 2022-03-04 小野寺 久子 Hydrogen water produced by vegetable lactic acid bacilli fermentation, and production method thereof

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KR101556566B1 (en) 2013-11-01 2015-10-13 주식회사 국순당 A manufacturing method to improve flavor-taste and stability of rice wine
CN103719994A (en) * 2013-12-30 2014-04-16 黑龙江省轻工科学研究院 Preparation method of brown rice fermented beverage

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JPS559756A (en) * 1978-07-08 1980-01-23 Kyowa Hakko Kogyo Co Ltd Lactic acid beverage from rice and its preparation
JP4524801B2 (en) 2005-04-25 2010-08-18 亀田製菓株式会社 Method for producing fermented brown rice and method for producing fermented germinated brown rice
JP2008283922A (en) 2007-05-18 2008-11-27 Fuji Oil Co Ltd Method for producing yoghurt-like food and drink
KR100857195B1 (en) 2007-08-23 2008-09-05 (주)마린바이오프로세스 The producing process of alcoholic drinks containing a lot of gaba and functional polysaccharides using germinated brown rice and liquid extracted from sea tangle

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KR20150084660A (en) * 2014-01-13 2015-07-22 전라북도(농업기술원) Method for preparing fermented Gastrodia elata BL using plant originated lactic acid bacteria
JP2022036049A (en) * 2020-08-20 2022-03-04 小野寺 久子 Hydrogen water produced by vegetable lactic acid bacilli fermentation, and production method thereof

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