KR20130009923A - Using a health food made of rice, yeast, and its manufacturing method - Google Patents

Abstract

PURPOSE: A method of manufacturing health supplements is provided to manufacture health supplements accelerating digestion by using rice-wine starter manufactured with rice. CONSTITUTION: Naturally dried rice is polished by 30-50% to remove protein and fat. The polished rice 80kg is pulverized to powder. Water 50-70L is added in the pulverized rice flour. The rice flour with moisture is steamed at 100-120deg.C for 20-30 minutes. The steamed rice flour is cooled to 40deg.C. A spawn of 80-160mg is inoculated into the cooled rice flour 80kg. The spawn is Aspergillus oryzae. The rice flour in which the spawn is inoculated is first fermented at 31-33deg.C for 10-12 hours. The first fermented rice flour is second fermented and cooled. The rice-wine starter, which is rice flour second fermented and cooled, is second pulverized. The pulverized rice-wine starter is molded into pills. The second fermentation and cooling is performed as follows: In the first fermentation process, when the temperature increases to 37-38deg.C due to the fermentation of the rice flour after 12 hours, the rice flour is stirred in order to maintain the temperature at 33deg.C. A cooling process of supplying air to the bacteria and cooling the temperature is maintained for 24-28 hours. [Reference numerals] (AA) Polishing step; (BB) Pulverizing step; (CC) Moisture adding step; (DD) Heating step; (EE) Cooling step; (FF) Spawn inoculating step; (GG) Fermenting step; (HH) Fermenting and cooling step

Description

Using a health food made of rice, yeast, and its manufacturing method

The present invention relates to a health food using Nuruk manufactured by using rice as a main ingredient, and in particular, a health food using Nuruk made of rice to prepare Nuruk using rice, and to eat Nuruk as a health food. It relates to a manufacturing method.

In general, Takju or Gochujang miso is prepared using Nuruk,

Nuruk is a fungus that grows in grains with the enzymes that make takju or red pepper paste.

In other words, yeast molds include Baekkukyun, Heukkukyun, and Hongkukyun depending on their color. The rice wine or medicinal herbs are mainly Baekkukyun.

However, the yeast, which has been used to manufacture Takju in the past, has a symptom of a sore head after drinking alcohol due to the protein and fat contained in the Yeast. Such a symptom has caused the consumer to ignore Takju.

In addition, when manufacturing Takju using yeast, only mold in yeast is produced by sake and fermented water, so the liquor is easily decayed due to yeast remaining in the liquor, resulting in a bad smell. There is a disadvantage that can not be.

 In addition, when the alcohol is soaked using the yeast, the yeast itself does not decay, and there is a disadvantage that the yeast in the alcohol must be filtered out.

As such, in the prior art, it is inconvenient to dispose of the leaven after soaking Takju, and the amount of alcohol is reduced by the amount of the leaven in the container, and the damage is severe. There is a problem.

On the other hand, conventionally made by using the wheat mill when making yeast, there is an unsanitary problem by soaking alcohol in a state that the various bacteria contained in the raw wheat is not sterilized.

In addition, since the conventional yeast cannot be added to red pepper paste or doenjang because a person cannot eat, there was an inconvenience of preparing meju using beans separately.

On the other hand, when the red pepper paste is soaked, the raw materials of red pepper paste are starch and soybean soup (medium flour, salt, red pepper powder, water, etc.). As starch, glutinous rice flour, non-glutinous rice flour, barley flour and wheat flour have been used.

Kochujang has a sweet taste of sugar produced by hydrolysis of starch, sweet taste of amino acid (酸) produced by hydrolysis of soybeans, spicy taste of red pepper powder, and salty salt. The taste varies depending on the conditions of the ripening process. When using conventional mew flour, the saccharification or proteolysis did not work well and the taste did not match well. If you use improved buckwheat flour fermented with Korean bacteria, which have strong glycosylation and proteolytic ability, you can make even more delicious red pepper paste.

In recent years, the conventional method has been slightly improved, soaking malt powder in water by dipping malt powder in water, kneading the starch with water, saccharifying part of the starch at a temperature below 60 ℃, and then completely enzymatically starch it It is also designed to mix powder, pepper and salt. Dip it in this way to give red pepper paste shine and sweeter taste. Recently, several kinds of soy sauce methods of gochujang have been devised.

It is the same as the conventional method, but it is a method of adding aged Bacillus bacteria to the material and further aging at 60 to 65 ° C. Alternatively, wheat, barley, and other ingredients can be made in advance from grain cereals, and soybean paste, red pepper powder, salt, and water can be mixed at an appropriate ratio.

The types of doenjang include traditional soybean paste soaked in soy sauce and dumplings, and improved soybean paste that is eaten without pouring water by pouring salt water into meju properly. In addition, it is a seasonal delicacies that are dipped in the spring season. There is a dandelion plant in the spring, a clay pot in the summer season, a climbing plant in the summer season, a chrysanthemum plant in the fall season, and a bean jam in the winter.

The traditional type of rice is made with soybeans in November to December, about the size of a neck, dried for 2 to 3 days, and then floated in a warm place with rice straw. After 30-40 days, when the meju is good, split the meju, dry it in the sun and put it in the poison. The ratio of soybeans to water and salt is 1: 4: 0.8. At the top, red charcoal, charcoal fire, red pepper (dried) are roasted on top of the fire, and jujube is roasted together, which is a practice of removing impurities and odors. After 20-30 days, pick up meju, sprinkle with salt evenly, and soy sauce. Gently squeeze it into the jar and sprinkle with salt. Be careful not to let rain water enter, and then seal it with a mesh net to expose the meju to miso.

An improved formula is a manufacturing method that focuses on miso without floating soy sauce. In the same way as the traditional method, pick meju and make it as big as a fist. Pour the salted water just enough to cover the meju and cover it for about a month. Prepare another poison, transfer this meju, sprinkle it with salt, seal it with a mesh, and soak in the sun to cook.

In the eclectic way, the soy sauce is soaked in soy sauce (conventional), so the ingredients of meju are soaked in soy sauce and less flavor and nutrients. Put the thickly ground Meju in a pound of salt in advance, and mix it with the remaining Meju stew by opening the soy sauce.

Doenjang has the effect of removing fishy smell (矯 臭 效果), because the protein is the main component of the doeneunde has a property of adsorbing many odors. Mixing fishy fish, such as mackerel or crab, with some miso, you can get rid of the fishy smell and add flavor.

As described above, in the past, Nuruk was used for Takju, and Mesam powder was used for Gochujang and Doenjang.

That is, in the prior art, when you soak takju or red pepper paste or doenjang, you must use the malt using yeast or soybeans using raw wheat, and thus there is an uncomfortable problem by making each yeast or meju.

As described above, in the past, the leaven itself is made of unmilled raw wheat, and thus cannot be eaten.

The present invention has been invented to solve the above problems, the purpose of manufacturing yeast using rice, but hygienic production of yeast to eat as a health food.

As a means to solve the above problems, without using a yeast using a raw mill, the ground rice is pulverized into a powder, and then heated to steam the powdered rice and steamed aspargillusoryze (Aspergillusoryzae) on the heated rice It can be eliminated by adding fermentation.

The present invention as described above is to produce yeast by using rice as the main raw material, and to eat health food by fermenting the yeast, since the rice is an enzyme fermenting rice as the main raw material, it is harmless to the human body due to the fermented enzyme The activity of the intestine is active to promote digestion.

In addition, the present invention is crushed and heated 80 kg of the rice milled 30-50% and steamed, and then fermented by adding Aspargillus orije (Aspergillusoryzae) bacteria, a useful invention that can be mass-produced in a short time due to the short manufacturing period to be.

1 is a block diagram showing the manufacturing process of the present foot

Milling process that removes protein and fat by cutting 30-50% of naturally dried rice.

Grinding process for grinding the milled rice 80kg into powder

The milled rice flour is a water addition process to add water 50 ~ 70ℓ

The heating step of steaming the rice flour passing through the water addition step at 100-120 ° C. for 20--30 minutes

Cooling process for cooling the steamed rice flour to 40 ℃

A seed inoculation step of inoculating 80 to 160 mg of spawn (Aspargillus duckase) into the cooled 80 kg of rice flour

Primary fermentation step of fermenting the seed inoculated rice flour for 10-12 hours at 31-33 ℃

Second fermentation and cooling process of supplying air to the bacteria and cooling the temperature by mixing so that the temperature rises after 12 hours as the fermentation process in the first fermentation process, the temperature rises from 37 to 38 ℃ every 33 ~ 38 ℃,

The secondary fermentation and cooling is characterized in that to maintain for 24-28 hours.

It is characterized by the yeast obtained through the above manufacturing process.

It is characterized in that the yeast obtained through the above manufacturing process is secondary milled and then processed into a ring to be sealed and then easily taken.

The yeast obtained in the present invention is pulverized second and then made into powder, and then packed in pieces of 40 to 80 mg each one, characterized in that to take 40 to 80 mg at a time.

Referring to the present invention as described above in detail as follows.

Milling process to remove protein and fat by milling 30-50% of naturally dried rice;

Grinding process of grinding the milled rice 80kg into powder;

A water addition process of adding 50-70 L of water to 80 kg of the ground rice flour;

A heating step of steaming the rice flour containing water through the water addition process at 100 to 120 ° C. for 20 to 30 minutes;

A cooling step of cooling the steamed rice flour to 40 ° C;

Spawn inoculation step of inoculating 80-160 mg spawn (Aspargus aridae) of 0.1-0.2% to 80 kg of the cooled rice flour;

Primary fermentation step of fermenting the seed inoculated rice flour for 10-12 hours at 31-33 ℃;

The secondary fermentation and cooling process of supplying air to the bacteria and cooling the temperature by decaying so that the temperature rises after 12 hours as the fermentation process in the first fermentation process reaches a temperature of 31 to 33 ° C every time 37 to 38 ° C ,

Characterized by the manufacturing process of the yeast including the fermentation process to maintain the secondary fermentation and cooling process for 24-28 hours.

The yeast obtained through the above manufacturing process is characterized by the above-mentioned.

1 kg of water at 50 ° C. is added 1: 1 to 1 kg of the fermented Nuruk, which is then fermented for 2 hours, and the extracted extract obtained by pressing the fermented Nuruk is preferably used as a massage oil.

300 g of water is added to 1 kg of the yeast fermented above, and the dough obtained by fermentation for 2 hours may be used for massage.

Referring to the present invention as described above in detail as follows.

30-50% of the naturally dried rice is removed to remove the protein and fat contained in the rice.In this way, if you remove the protein and fat contained in the rice, you can produce excellent quality Takju by preventing corruption in Takju. have.

As described above, the dried and milled rice is pulverized to a powder, and then 50 to 70 l of water is added to 80 kg of rice flour and heated at 100 to 120 ° C. for 20 to 30 minutes.

Thus, the water is heated by adding moisture to the pulverized rice powder can sterilize various bacteria contained in the rice powder.

After cooling 80 kg of heated rice powder as above, inoculate the seed powder into the rice powder and fermenting the seed powder inoculated at 31-33 ° C., the temperature of the rice flour increases as the seed seed is fermented first. Done.

As mentioned above, the temperature is maintained at 37 ° C. to 38 ° C. as the primary fermentation of rice flour, but when the temperature rises above 38 ° C., the rice powder is mixed to cool the temperature of the rice powder to 31-33 ° C. and the second time is repeated for 24 hours. Ferment.

At this time, while fermenting the seed powder inoculated 24 hours secondary fermentation every time the rice powder rises above 38 ℃ to prevent the temperature of the rice flour rises by decaying.

When the seed powder inoculated seedlings are fermented at 37 ° C. to 38 ° C. for 24 hours, the following describes the preparation of Takju using fermented yeast.

Put the leaven (1㎏) using the rice powder fermented by spawn in a jar, put jujum and water (1.2ℓ) in this jar and ferment for 3 days at 25 ℃ or less.

Thus, when Aspargillus ducki bacterium is pinned leaven and water and fermented for 3 days, Aspargillus ducki bacterium is dissolved in water as the fermented rice flour is fermented, leaving only Takju free of foreign matters. You can pack it in a container.

On the other hand, when kochujang is inoculated with fermented kochujang and used in place of mesam flour, kochujang is fermented due to the Aspargillus aureus bacteria contained in the koji.

Then, 1 kg of water at 50 ° C. was added to 1 kg of Nuruk in the Nuruk obtained by the above manufacturing process, and the fermentation was carried out for 2 hours for 2 hours.

The yeast obtained as described above is compressed to obtain an extract, which may be absorbed into a pack or applied to the skin to be used as a skin cosmetic.

Then, 300 g of hot water is mixed with 1 kg of yeast obtained through the above process to make a dough, and the dough supplied with hot water is fermented for 2 hours for 2 hours and then the yeast dough obtained is applied to the human body for skin beauty. You may use zero.

On the other hand, inoculation of Aspargillus Orije by using rice flour may ingest yeast itself.In this case, the yeast may be prepared as a pill to help the digestion of food contained in the stomach by the Asparagus Orije in yeast. It is also preferable as a health food.

That is, when ingested yeast, various foods in the stomach are transformed into glucose by asparticus aurise in yeast, so it is not easy to digest because it does not need to release a separate digestive enzyme from the stomach.

Claims (2)

Milling process that removes protein and fat by cutting 30-50% of naturally dried rice.
Grinding process for grinding the milled rice 80kg into powder
The milled rice flour is a water addition process to add water 50 ~ 70ℓ
The heating step of steaming the rice flour passing through the water addition step at 100-120 ° C. for 20--30 minutes
Cooling process for cooling the steamed rice flour to 40 ℃
A seed inoculation step of inoculating 80 to 160 mg of spawn (Aspargillus duckase) into the cooled 80 kg of rice flour
Primary fermentation step of fermenting the seed inoculated rice flour for 10-12 hours at 31-33 ℃
As the rice flour is fermented in the first fermentation process, the temperature rises from 12 hours afterwards to 37-38 ° C, which is mixed to 33 ° C to supply air to the bacteria and to maintain a cooling process for cooling the temperature for 24-28 hours. Secondary fermentation and cooling process,
Grinding process of grinding the yeast after the secondary fermentation and cooling process secondary
The method of producing a health food using the yeast made of rice, characterized in that by producing the yeast pulverized by the grinding process in a ring. Health food using a yeast made of rice, characterized in that the secondary crushed yeast obtained through the manufacturing process of claim 1, and then processed into a ring and then sealed and then packed 40 to 80mg each so that it can be easily taken.

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