KR20130139401A - The grain ferment-material use korea traditional cracker manufacture method - Google Patents

Abstract

The present invention relates to a manufacturing method of Korean traditional cracker using fermented grains. The manufacturing method comprises a first step of preparing mycelia by subculturing a pure-cultured mold starter, and extended-culturing the subcultured mold starter (S10); a second step of preparing a source medium by soaking brown rice in a container in which water is filled, removing moisture and steaming the brown rice in which the moisture is removed (S20); a third step of forming a ferment by inoculating the mycelia at a ratio of 100:3-5 in the source medium in a mixing chamber under 30°C, and cultivating at a temperature of 30-33°C and a humidity of 80% or more using a cultivator for 3-5 days (S30); a fourth step of drying the cultivated ferment with hot air under 50°C or less, inputting into a pulverizer, and pulverizing into particles with 60 micron or less (S40); and a fifth step of mixing the pulverized ferment with a viscous material selected between honey or rice syrup, inputting the mixture into a cracker frame to mold to have a traditional pattern, and packaging in vacuum (S50). Accordingly, the present invention has effects of facilitating absorption after digestion and discharge with decomposition as the nutrition of enzymes and fermentation sources are concentrated by fermenting grains as whole, and providing health food not just for snacks as the cracker has various pharmacological functions such as anti-inflammation and anti-bacteria, detoxification and sterilization, blood purification and cell revival effects, which makes anybody take in easily and conveniently regardless of gender and age. [Reference numerals] (S10) First step of preparing mycelia;(S20) Second step of preparing a source medium;(S30) Third step of forming a ferment;(S40) Fourth step of drying and pulverizing the cultivated ferment;(S50) Fifth step of mixing the pulverized ferment with a viscous material and forming

Description

TECHNICAL FIELD The present invention relates to a grain fermentation method and a grain fermentation method,

The present invention relates to a method for producing a multi-food using a fermented cereal grains, more specifically, fermented whole grains, as well as enzymes and fermentation of the fermentation source is concentrated as it is, digestion absorption and decomposition and discharge is easy and anti-inflammatory antibacterial and It has various pharmacological functions to revive cells with detoxification and blood purification, and transforms into a health food rather than a simple snack, and relates to a multi-food manufacturing method using grain fermentation products that can be easily and conveniently consumed by anyone regardless of age or gender.

Typically, Dasik is a traditional traditional food of Korea. It is made of flour, such as grains, herbal medicines, seeds and nuts, made of powder, put in honey, kneaded and put into a plate. This type of tea ceremony is a traditional Korean ceramics which appears in various ceremonies. It has been popularized by the custom of drinking tea of the Goryeo period, and it has high nutritional value, easy use of materials and manufacturing method, It is a traditional food with high industrial potential.

However, according to the utilization status and quality survey of Dashi, medicine, and Gangjeong which are currently on the market, it is difficult to maintain long-term storage due to simple taste, shape and packaging, There is a report that this is not active. In addition, there is a decrease in the number of households and factories making a relatively complicated Han - gwa in their diet. Therefore, there is a problem that foreign food culture is changed and lifestyle is changed, and Korean food is recognized as a food that can not be easily accessed in everyday life.

Korean Patent Registration No. 10-0936754 entitled " Green tea ceramics and its preparation method ", Korean Patent Registration No. 10-0936754 "Black tea ceramics containing coconut powder and coconut powder and method for producing the same" Is known.

However, in any of the above-mentioned prior art patents, development has been intensified to promote the consumption of polysaccharide by satisfying the inherent nutritive value and taste of the polysaccharide produced by using a specific material and having only a certain effect. In addition, various prior arts have been reported, but there is still no report on the use of grain fermented foods.

Korean Patent Registration No. 10-0936754 entitled " Korean Registered Patent No. 10-0936754 entitled "Black Tea Dessellation Containing Chungkukjang Flour and Coconut Flour and Its Manufacturing Method"

Accordingly, the present invention is to fundamentally solve the conventional problems as described above, the fermentation of whole grains as well as enzymes and nutrition of fermentation raw materials as it is concentrated digestion absorption and digestion is easy and anti-inflammatory antibacterial and detoxification and It has various pharmacological functions to revive cells along with blood purification, so it is transformed into a health food rather than a simple snack, to provide a multi-food manufacturing method using grain fermentation products that can be easily and conveniently consumed by anyone regardless of age or gender.

In order to accomplish the above object, the present invention provides a method for producing a polysaccharide using grain fermented products, comprising: a first step of preparing a seed culture by subculturing pure cultured endogenous bacteria and expanding subcultured bacteria; A second step of immersing the brown rice in a container containing water, removing water and preparing a raw material medium by increasing the brown rice removed from the water; The seed is inoculated in a raw material medium of the blender at a temperature of 30 ° C. or less at a ratio of 100: 3 to 5, and then incubated at a temperature of 30 to 33 ° C. and a humidity of 80% for 3 to 5 days to form a fermented product. The third step; Blowing the cultured fermented product to 50 DEG C or lower, adding the fermented product to a mill, and pulverizing the fermented product into particles having a size of 60 microns or less; And a fifth step of mixing the pulverized fermented product with a viscous material to be selected from honey or silage, putting the blend into a mold, molding it to have a traditional pattern, and vacuum-packing the blended product.

At this time, the first step of the first step according to the present invention is characterized by selecting one or more species among Aspergillus oryzae, Aspergillus kawachii and Aspergillus shiro usamii.

In the first step according to the present invention, the cultured endogenous bacteria are transferred to a test tube slope medium in a sterile Clean Bench, and incubated in an incubator at a temperature of 30 to 33 ° C and a humidity of 80% After incubation for one day, the cells were stored at 4 째 C and subcultured. The subcultured bacterium was inoculated on a sterilized solid medium and incubated in an incubator (Incubator) at a temperature of 30 to 33 캜 and a humidity of 80% or more for 7 days , And stored at 4 DEG C and expanded to about 1000 times or more.

In addition, the second step according to the present invention is soaking water and brown rice at a temperature of 15 to 20 ℃ for 2 to 4 hours at a ratio of 1.5 to 2: 1, so that the brown rice has a water content of 25 to 28% 1 After removing water for 3 hours, the sterilized cooker is put into a sterilized cooker to increase the temperature at 100 to 110 ° C. for 40 to 60 minutes, and then moisturize for 20 to 30 minutes.

It should be understood, however, that the terminology or words of the present specification and claims should not be construed in an ordinary sense or in a dictionary, and that the inventors shall not be limited to the concept of a term It should be construed in accordance with the meaning and concept consistent with the technical idea of the present invention based on the principle that it can be properly defined. Therefore, the embodiments described in the present specification and the configurations shown in the drawings are merely the most preferred embodiments of the present invention, and not all of the technical ideas of the present invention are described. Therefore, It is to be understood that equivalents and modifications are possible.

As described in the above configuration and operation, the present invention is fermented whole grains, as well as the nutrition of the fermentation source as it is concentrated, so digestion and absorption and digestion are easy to digest, and anti-inflammatory antibacterial and detoxification and blood purification and revive the cells It has a variety of pharmacological functions that can be transformed into a health food rather than simple snacks, providing an effect that anyone can easily and simply take regardless of age or gender.

1 is a block diagram generally showing a manufacturing method according to the present invention;

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

The present invention relates to a method for producing a polysaccharide using a fermented cereal grain, that is, a method for producing a polysaccharide using a fermented cereal grain in which whole grain is fermented to enrich not only the enzyme but also the fermentation raw material. Such a manufacturing method will be briefly described, and a method of producing a polysaccharide is carried out through seed preparation, preparation of a brown rice raw material medium, formation of a fermentation product, drying and pulverization of a fermentation product, formation of a mixture,

In the first step (S10) of the present invention, the finely cultured endophytic bacteria are subcultured, and the subcultured endophytic bacteria are expanded to prepare seeds. In the first step (S10), the cultured endogenous bacterium is transferred to a test tube slope medium in an aseptic Clean Bench, incubated for 7 days in an incubator at a temperature of 30 to 33 ° C and a humidity of 80% or more , And stored at 4 ° C for subculture.

At this time, the bacterium according to the present invention may be selected from the group consisting of Aspergillus oryzae, Aspergillus kawachii and Aspergillus shiro usamii. Subsequently, the subcultured bacteria were inoculated on a sterilized solid medium and incubated for 7 days in a temperature incubator (Incubator) having a temperature of 30 to 33 ° C and a humidity of 80% or more. The cells were stored at 4 ° C and expanded to about 1000 times or more Prepare seeds.

The end bacteria of the present invention are not limited to Aspergillus Oryzae, Aspergillus Kawachii, and Aspergillus Shiro Usamii but may be selected from among molds such as Aspergillus genus, Rhizopus genus, and Monascus genus, It is obvious that the above can be used. Of course, in such cases, the conditions of pure culture, subculture, and expansion may change.

In the second step (S20) of the present invention, the brown rice is dipped in a container containing water, water is removed, and the raw material medium is prepared by increasing the brown rice from which moisture has been removed. In the second step S20, water and brown rice having a temperature of 15 to 20 ° C. are immersed for 2 to 4 hours at a ratio of 1.5 to 2: 1. Subsequently, the soaked brown rice is removed for 1 to 3 hours to have a water content of 25 to 28%. Then, the brown rice is put into a sterilized pottery, and the temperature is raised to 100 to 110 ° C for 40 to 60 minutes, and the raw material medium is prepared by boiling for 20 to 30 minutes. On the other hand, raw materials are limited to brown rice, and it is obvious that they can be selectively used among cereals such as rice, barley, soybean, crude oil, millet, wheat, and corn. Of course, in this case, the conditions of immersion with water and the conditions of addition may be changed.

In the third step (S30) of the present invention, the seed is inoculated in the raw material medium of the blender at a temperature of 30 ° C. or less at a ratio of 100: 3 to 5, using a incubator at a temperature of 30 to 33 ° C. and a humidity of 80% or more. Incubate for 5 days to form a fermentation product. The third step S30 is a step of blending the seeds and the raw materials formed in the first step S10 and the second step S20 to form a fermented product. This third step (S30) is inoculated at 30 ℃ or less temperature in the ratio of 100: 3 ~ 5 on the raw material medium in the sterilized blender. And fermented at a temperature of 30 to 33 ° C and a humidity of 80% or more for 3 to 5 days.

In the fourth step (S40) of the present invention, the cultured fermented product is hot-air dried at 50 DEG C or lower, and the fermented product is pulverized into particles of 60 microns or less. In the fourth step (S40), the hot air is dried at a temperature of 50 ° C. or less so that the fermentation product is within 10% of water content. The dried fermented product is pulverized so as to have particles of 60 microns or less at a temperature of 50 ° C or less.

In a fifth step (S50) of the present invention, the pulverized fermented product is mixed with a viscous material to be selected from honey or whey, and the mixture is molded into a mold and molded to have a traditional pattern and vacuum-packed. The fifth step (S50) is put into the blender sterilized at 75:25 and the fermented products are selected from honey or crude syrup and blended with each other at a temperature of 30 ~ 50 ℃. Then, the compound is put into a mold and molded into a predetermined shape. Here, Korean traditional patterns such as character doors, animal doors, botanical doors, artifact doors, wild gates and letter doors are formed on the surface of Dasik. Since the food contains the nutrition of grain fermentation, it has pharmacological effects such as digestive absorption, digestive release, anti-inflammatory antibacterial action, detoxification, blood purification, and cell reactivation.

That is, if the continuous intake of the food prepared by the present invention, first, the visceral function is active, the food intake is shortened to stay in the stomach to promote digestion and absorption. Secondly, the absorption of nutrients improves physical strength and enhances immunity and natural healing. Third, blood circulation is improved while the blood is clear and obesity is suppressed. Fourth, it breaks down and decomposes pesticides, food additives and live oxygen, and enhances the function of all internal organs, tissues, and cells, including liver and kidneys. Thus, it is possible to create an opportunity to stimulate consumption by changing the perception of traditional Korean confectionery by providing rich nutrition with taste and taste simply by getting out of snack street. In addition, it will increase the competitiveness of farmers by providing a platform to increase the consumption of cereals produced in Korea.

As described above, the present invention has a variety of pharmacological functions to rejuvenate the cells with the anti-inflammatory antibacterial and detoxification and blood purification since the whole fermented grains, as well as enzymes and nutrition of fermentation source is concentrated as it is. There is an effect that can be easily and simply ingested by anyone regardless of age or sex by transforming it into a health food rather than a simple snack.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit and scope of the invention as defined by the appended claims. It is therefore intended that such variations and modifications fall within the scope of the appended claims.

S10: First step S20: Second step
S30: Third step S40: Fourth step
S50: Step 5

Claims (4)

A method for producing a polysaccharide using a fermented cereal grain, comprising:
First step (S10) of subcultured pure cultured seedlings, and preparing seedlings by expanding the subcultured seedlings;
A second step (S20) of immersing brown rice in a container containing water, removing moisture, and preparing a raw material medium by increasing the amount of brown rice removed from moisture;
The seed is inoculated in a raw material medium of the blender at a temperature of 30 ° C. or less at a ratio of 100: 3 to 5, and then incubated at a temperature of 30 to 33 ° C. and a humidity of 80% for 3 to 5 days to form a fermented product. A third step (S30);
A fourth step (S40) of subjecting the cultured fermented product to hot-air drying at 50 DEG C or lower, pulverizing the fermented product into particles having a particle size of 60 microns or less, And
And a fifth step (S50) of combining the pulverized fermented product with a viscous material to be selected from among honey or silage, molding the mixture into a mold, molding it to have a traditional pattern, and vacuum packing it A method for manufacturing a rice cake using a fermented cereal grain. The method of claim 1,
The seed bacterium of the first step (S10) is one or two or more selected from the group consisting of Aspergillus Oryzae, Aspergillus Kawachii, Aspergillus Shiro Usamii Multi-food manufacturing method. The method of claim 1,
In the first step (S10), the pure cultured endogenous bacteria are transferred to a test tube slope medium in an aseptic Clean Bench and incubated for 7 days in an incubator at a temperature of 30 to 33 DEG C and a humidity of 80% or more Subsequently, the subcultured bacteria were inoculated on a sterilized solid medium and incubated for 7 days in an incubator at a temperature of 30 to 33 ° C and a humidity of 80% or more, followed by incubation at 4 ° C And then expanding the fermented product to about 1000 times or more. The method of claim 1,
The second step (S20) is immersed in water and brown rice with a temperature of 15 ~ 20 ℃ for 2 to 4 hours at a ratio of 1.5 to 2: 1, 1 to 3 hours to have a water content of 25 to 28% After removing water for a while, put into the sterilized cooker steamed 40 to 60 minutes at a temperature of 100 ~ 110 ℃ to steam for 20 to 30 minutes, characterized in that the multi-food manufacturing method using a fermented product.

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