KR20140014410A - Preparation method of growth-promoting rice using effective micro-organisms - Google Patents

Abstract

The present invention relates to a manufacturing method of fermented rice using useful complex microorganisms, which comprises a step of preparing useful complex microorganisms including at least one microorganism selected from lactobacillus, yeast, photosynthetic bacteria, bacillus natto, acetic acid bacteria, bacillus subtilus and actinomyces; a step of manufacturing useful complex microorganism fermentation liquid by cultivating the useful complex microorganisms in mixing with molasses; a step of manufacturing fermented rice coated with useful complex microorganisms by coating by spraying the useful complex microorganism fermentation liquid on rice; and a step of coating a fat soluble oil component or an emulsifier on the fermented rice coated with useful complex microorganisms in order to prevent the useful complex microorganism fermentation liquid from separating from the surface of the rice coated with useful complex microorganisms. The fermented rice according to the present invention contains calcium at a higher content than conventional rice, which is able to assist in growth acceleration and bone growth.

Description

Preparation method of fermented rice for the purpose of promoting growth and strengthening bone and cartilage using decoy bacteria {Preparation method of growth-promoting rice using effective micro-organisms}

The present invention relates to a method for producing fermented rice using decoy bacteria. More specifically, the present invention relates to a method for preparing fermented rice by spraying a coating with a phosphate fermentation broth and to a fermented rice produced by the same. The fermented rice according to the present invention has a calcium content of up to 20 times higher than that of ordinary rice. By showing, it can help growth and blood sugar, blood pressure, cartilage strengthening, bone marrow strengthening, bone growth.

Rice has formed our food culture as the basis of our diet. The nutritional composition of rice varies somewhat depending on the variety and growing region. In addition, rice supplies important vitamins to the human body such as vitamin B, vitamin E, and folic acid, and plays an important role as a protein source. For example, the amount of lysine, an essential amino acid in the amino acid composition, is higher than that of other grains such as corn, crude, and flour. About twice as high Recently, research on the functional superiority of rice has been actively conducted. Among them, the fat of rice is composed of unsaturated fatty acids, but it does not oxidize easily because it contains a large amount of antioxidants such as vitamin E and ferulic acid in brown rice. Diabetes control function has been verified that the blood sugar and insulin secretion was lower when ingested rice, and there is a report that the form of rice suppresses the rapid increase in blood sugar and insulin secretion than processed form such as rice flour porridge or rice cake. Recently, consumers are increasing interest in functional rice as the consumption of organically grown agricultural products is rapidly increasing in order to lead a healthy life.

In Korea, a lot of functional rice using mushrooms or local specialties are produced in rice, and recently, research has been conducted to give functionality to rice through functional coated rice. The functional coated rice is expected to increase the added value of the rice by providing a functional element such as mushrooms, microorganisms, kelp, etc. on the surface of the rice, and to provide the rice with the necessary functions to the consumer to bring a lot of demand to the market. Lose.

As a prior art of functional coated rice, Korean Patent Laid-Open Publication No. 10-2005-121109 discloses a step of immersing and increasing the washed rice, inoculating and incubating mushroom bacteria with the increased rice, and drying the completed rice. It describes a method for producing mushroom cultured mushrooms comprising the step of, and in Korean Patent Registration No. 10-723316 mixed with the fermented rice cultured by the inoculation of the bokyong mushroom mycelium strains and kneading and then nutrient-enhanced functional noodles It describes a method for producing, In Patent Registration 10-1086461 comprising the step of mixing the rice fermentation microbial fermentation broth with rice and micro-fermentation microbial fermentation broth mixed with a fine crack is formed and then drying A method for preparing functional fermented brown rice is described.

However, these prior arts merely imparted functionality by simply culturing strains in rice or simply mixing microbial fermentation broths useful for brown rice, and do not describe other additional means for imparting functionality to rice. have

Calcium, on the other hand, is the most abundant mineral in the human body, which contains about 2% of body weight, about 1200g, 99% of body calcium forms the skeleton and teeth, and only about 1% of the muscles Regulates physiological functions such as contraction and relaxation, regular heartbeat, activation of blood coagulation enzymes, intracellular stimulation and excitatory transmission.

Lack of calcium intake is known to affect various diseases such as bone growth, maintenance, bone disease, osteoporosis, fractures, circulatory disease, hypertension, hyperlipidemia, depression. Calcium-related metabolic reactions in humans include muscle contraction and relaxation, blood coagulation, enzyme activation, mass transfer through the membrane, and neurostimulation. Recently, calcium intake is emphasized due to various deficiencies such as osteoporosis due to lack of calcium, and cultivation and food production of foods with high calcium content are being made to increase the usefulness and nutritional effects of calcium.

Accordingly, the present invention is to provide a method for producing a fermented rice containing fermented bacteria to ingest a high concentration of calcium from the nutrients required by the human body by coating by spraying the fermented fermentation broth to rice.

1. Korean Patent Publication No. 10-2005-121109 (2005.12.26) 2. Korea Patent Registration No. 10-723316 (2007.05.30) 3. Patent 10-1086461 (2011.11.25)

The present invention has been made to solve the above-mentioned problems of the prior art, by coating a rice phosphate fermentation broth containing a single microorganism or a complex microorganism and not a microorganism on rice, so that the rice contains a high concentration of calcium to strengthen cartilage and bone marrow and It is an object of the present invention to provide a method for producing fermented rice that can be helpful for bone growth.

In another aspect, the present invention is to provide a method for producing a fermented rice that can prevent the separation of the decoy fermentation broth from the surface of the coated rice in the coating to give functionality using the decoction to the rice.

In order to achieve the above object, the present invention comprises the steps of preparing a decoy bacterium comprising one or more bacteria selected from lactic acid bacteria, yeast, photosynthetic bacteria, naphtha bacteria, acetic acid bacteria, Bacillus subtilis, actinomycetes; Preparing a decoy fermentation broth by culturing the decoy bacteria with molasses; Preparing a bait-coated fermented rice by spraying the bait fermentation broth onto rice; It provides a method for producing a fermented rice using a decoy bacterium comprising the step of coating a fat-soluble oil component or an emulsifier on the bait-coated fermented rice in order to prevent the decoy fermentation broth from separating from the surface of the bait-coated rice.

In one embodiment, the eugenic bacterium may be a mixture of extracts from kimchi, soy sauce, red pepper paste, meju, Cheonggukjang is a traditional food.

In one embodiment, the step of preparing a bait fermentation broth by mixing the bait bacteria with molasses to prepare a bait fermentation broth may be prepared by incubating the bait bacteria in a liquid medium containing 3-20 wt% molasses at a temperature of 25-35 ℃ 3 to 30 days Can be.

In one embodiment, the fat-soluble oil component or emulsifier in the present invention may be any one selected from grape seed oil, sunflower seed oil, olive oil, glycerin fatty acid ester, sorbitsn fatty acid ester or a mixture thereof.

In one embodiment, the phosphate fermentation broth sprayed on the washed rice is calcium complex obtained by pulverizing ionized calcium, dried red algae and calcining it, calcium complex obtained by pulverizing dried seaweed and slurrying it, calcium carbonate By further comprising a calcium source selected from calcium chloride, it is possible to increase the calcium concentration in the fermented rice.

In one embodiment, the content of the calcium source contained in the bait fermentation broth may be in the range of 0.01-1wt% based on the fermented rice.

In another aspect, the present invention is to provide a functional rice coated with a bait bacterium, obtained by the above production method.

In the method of producing fermented rice using the decoction according to the present invention, by coating the decoy fermentation broth on the rice, it is possible to produce a fermented rice containing a high concentration of calcium in the rice.

In addition, the present invention is to provide a coating to give functionality by using the decoction in the rice, it is possible to prevent the decoction of the decoy fermentation broth from the surface of the coated rice.

In addition, the fermented rice obtained by the present invention contains abundant calcium, which can be useful for cartilage and bone marrow strengthening and bone growth, and prevents or improves calcium deficiency such as osteoporosis prevention, blood sugar control function, and anemia. It can be utilized.

Figure 1 is a diagram showing the measurement of Superoxide dismutas (SOD) -like activity of fermented rice, brown rice and common rice coated with a decoction in the present invention.

Hereinafter, preferred embodiments of the present invention can be easily implemented by those skilled in the art in detail. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings. In the following description, well-known functions or constructions are not described in detail to avoid obscuring the subject matter of the present invention.

The present invention is to provide a method for producing a fermented rice by culturing the decoction microorganism microorganisms and coating it on rice.

The decoy bacterium is called a beneficial bacterium as a bacterium that is beneficial to humans, such as lactic acid bacteria, and is derived from food as a useful microbial group mixed with microorganisms selected from lactic acid bacteria, yeast, photosynthetic bacteria, naphtha bacteria, acetic acid bacteria, Bacillus subtilis and actinomycetes. There is safety.

 The attractant bacteria are preferably extracted from Korean traditional foods, such as kimchi, soy sauce, red pepper paste, meju, Cheonggukjang, and the lactic acid bacteria are extracted from Kimchi, etc. Leuconostoc mesenteroides (Lucobacillus plantarum), Lactobacillus plantarum (Lactobacillus plantarum) Troom), Lactobacillus brevis (Lactobacillus berevis), Bacillus subtilis (Bacillus subtis) extracted from the liver, Pediococcus halococcus (Pediococcus halococcus), yeast is the salt-resistant yeast Zygosaccharomyces major Saccharomyces maggio) and photosynthetic bacteria can be used, including Aspergillus oryzae (aspergillus duck) extracted from soy sauce.

Other decoys include Bacillus subtillis, Bacillus subtilis from Kochujang, Saccharomyces cerevisiae as a yeast strain, and Hansenula amonala, Debaryomyces, Debaryomyces, and Pichia as yeasts. Pichia), and as the acetic acid bacterium, Bacillus cereus var (Bacillus cereus var), Bacillus mycoides (Bacillus mycoides), Bacillus circulans (Bacillus succurans) can be used.

In addition, the decoy bacillus may include Paecilomyces japonicus (Pasilium zamponicus), Bacillus natto (Bacillus natto), Rhizopus oryzae (Rizopus orze), Bacillus subtilis (Bacillus subtilis), Bacillus polyfermenticus (Bacillus polypermenaticus), Cordyceps militaris (Lordobacillus sporogenes), Lactobacillus sporogenes, Leuconostoc mesenteroides, Leuconostoc citreum, Saccharomyces cerevisiae (Saccharomyces cerevisiae) Cerevisiae), Lactobacillus brevis (Lactobacillus brevis) may include any one or more selected.

The decoy bacteria itself contains a certain amount of calcium, it may be increased by the content of calcium by fermentation. Therefore, it is possible to enhance the calcium content effect of the rice by coating on the rice using fermented bait bacteria.

For example, when the microorganism culture medium containing molasses, which can be fermented by microorganisms, is simply lyophilized, 1 g of the dried body contains calcium in an amount of 611 ppm when it does not contain the attractant bacteria, but when it is added to the culture medium and lyophilized, 911 It shows the calcium content of ppm, and shows the calcium content of 1411 ppm when the lyophilized fermented bacteria in the culture for 3 days, and the calcium content of 1511 ppm when lyophilized after 7 days fermented. In the case of fermented bait, it shows higher concentration of calcium.

This means that the fermentation microorganism is determined to increase the calcium concentration by the components derived from the fermentation broth during fermentation, which indicates that it is possible to obtain rice with an increased calcium content when the fermented bacillus is coated on rice. have.

In the method for producing fermented rice according to the present invention, the rice is not limited to that kind. For example, general rice, germ, mussel, brown rice, germinated brown rice, and the like may be used, and may also include barley rice, grains, and the like.

Finally, the fermented rice obtained through the coating may remain a lot of live attracting bacteria even after cooking while maintaining the original shape of the rice intact.

Making Bacillus Fermentation Broth

① Attractants include Rhizopus oryzae, Bacillus subtilis, Bacillus subtilis, Cordyceps militaris, and Leuconostoc mesenteroides, Leuconostoc citreum, and Leuconostoc citreum. Tox Citreum), Saccharomyces cerevisiae (Saseharomisis cerevisiae) and Lactobacillus brevis (Lactobacillus brevis) are used in the same ratio.

Each of the individual bacteria may be owned by the applicant, or may be purchased and used from the GenBank, and in the case of Bacillus subtilis and actinomycetes may be produced by culturing from chaff and rice bran.

② prepare 100 g of the decoction mixed in the same ratio and incubated for 10 days at 30 degrees in a liquid medium of 1000 ml of rice water containing molasses 10% to prepare a decoy fermentation broth.

 Manufacturing method of coated rice using decoction

In order to achieve the above object, the present invention is coated with fermented rice by continuously spraying the phosphate fermentation broth while putting the washed rice in a rotary coating machine and coated the fermented rice coated with a fat-soluble oil component or emulsifier finally coated with Prepare fermented rice.

As an example, 10 kg of milled rice is placed in a coater and rotated. The bait fermentation broth is sprayed at about 0.1-1.5% (w / w) on the basis of the rice content for 1 hour through a spray nozzle installed in the coating machine on the rotating particles of the rice. Put the fermented cabbage-coated rice in a coating machine rotating at a speed of 30rpm per minute and spray the liquid grape seed oil evenly with a sprayer for 10 minutes with a content of 0.1-1% (w / w) and rotate for 30 minutes to produce a fungal bacterium. do.

Example 2-1 was prepared by spraying the content of the Bacillus fermentation broth 0.3 wt%, Example 2-2 was prepared by spraying the content of the Bacillus fermentation broth at 0.6 wt%, Bacillus fermentation broth (0.6 wt%) Spraying, but the dried red algae powdered and calcined it was prepared by mixing 0.3 wt% (compared to rice content) of the calcium complex in the bait fermentation broth as Example 2-3 to prepare fermented rice.

The calcium complex obtained by pulverizing the dried red algae and calcining the red algae may be finely powdered red algae using a grinder and calcined at 1000-1200 ° C. for 1 hour to obtain an inorganic material, and dried and finely powdered.

On the other hand, the coated rice using the bait bacterium of the present invention may be prepared by the following method.

First, 10 kg of the inverted rice is dropped, and a spray is installed in the space in which the rice falls, and a hot air supplier for discharging dry air of 70 degrees to 150 degrees is installed at a predetermined distance from the lower end of the spray.

When the inoculated rice is sprayed on the rice by the amount of 0.1-1.5% (w / w) through the spray during the dropping of the rice flakes fermented with the fermented bacteria are coated on the skin.

When the bait-coated fermentation broth is firstly dried by a hot air feeder, the dried rice is placed in a coating machine rotating at a speed of 30 rpm per minute and sprayed with an oil component mixed with grapeseed oil and sunflower oil 1: 1 for 10 minutes. By coating the oil component on the rice coated with the bait germ fermentation broth, it is possible to prevent the decoy fermentation broth from being separated from the surface of the rice.

The rice coated with the finally obtained bait fermentation broth can be further fermented at an appropriate temperature. In this case, the fermentation conditions may be fermented for 12 hours to 14 days at 20-40 ℃.

Experimental Example 1 Comparison of Calcium Content between Normal Rice and Bacillus Fermented Rice

Table 1 below shows the results of analysis of calcium and other mineral contents for 100 g of fermented rice and general rice obtained by the present invention.

protein Amylopectin magnesium fiber calcium Example  2-1
9.1% 85% 44 mg  1.1 mg  200 mg Example  2-2
9.2% 82% 57mg  2.3mg  350 mg Example  2-3
9.6% 86% 48 mg  2.5mg  530mg Plain rice
9.4% 80% 20 mg   0.7mg  28 mg

 As described in Table 1, the decoy bacillus content of the decoy fermented rice in the present invention was divided differently. In Example 2-1 is fermented rice coated with 0.3 wt% of the bait bacterium, Example 2-2 is fermented rice coated with 0.6% of the Bacillus content, and in Example 2-3 is coated with 0.6% Bacillus content However, fermented rice was obtained by mixing the dried red algae as a calcium source in the bait germ fermentation broth, and mixing 0.3 wt% of the calcium complex (based on the total amount of rice) into the bait fermentation broth and spraying it on rice.

According to Table 1, it can be seen that the calcium content in the fermented rice coated with the Bacillus fermentation broth in the present invention is significantly higher than that of ordinary rice, and it can also be seen that calcium can be adjusted according to the content of Bacillus.

In addition, it can be seen that the fermented rice of the present invention is significantly higher than that of ordinary rice in the content of minerals and enzymes such as magnesium, amylopectin, fiber, and the like.

[Experimental Example 2]

Superoxide dismutas (SOD) -like activity measurement

In this experiment, Superoxide dismutas (SOD) is an enzyme that catalyzes the conversion of superoxide, which is harmful to cells, to hydrogen peroxide. Induced fermented rice according to Example 2-2 of the present invention 1 and brown rice 2 and general rice 3 to the concentration of each sample according to the method of Marklund and Narklund (0.2mL) tris-HCl buffer (50mM tris [ hydroxymethyl] amino methane containing 10mM EDTA, pH 8.5, 3mL) and 7.2mM pyrogallol (0.2 mL) were added and left for 25 ° C. After stopping the reaction with 1N HCl (1mL), the absorbance was measured at 420nm. SOD-like activity was found to be 100 − ([absorbance of sample addition / absorbance of no addition｝ x 100]) (see Fig. 1).

As a result of measuring the SOD-like activity of fermented rice and extract of brown rice and plain rice, it was found that 41.6% of fermented rice and 31% of brown rice of 35.8% of brown rice of the present invention. In view of the SOD activity, it can be seen that the bacillus fermented rice has high efficacy.

[Experimental Example 3]

Calcium Animal Experiments Using Fermented Rice

Thirty male Sprague-Dawley rats (weight 250 g-270 g), 8 weeks old, were acclimated in a laboratory with a temperature of 21 ± 5 ° C, a relative humidity of 50 ± 5%, and a roughness of 200 to 300 lux for 7 days. Thereafter, only 20 healthy animals closest to the standard body weight were selected and used for testing. During the adaptation period, tap water was freely consumed as drinking water and experimental animal feed was freely used as feed.

The experiment was divided into four groups, and the first group was a negative control group, and the diet was mixed with the mixed feed and the general rice 3: 1 feed for 12 weeks.

Group 2, Group 3, Group 4 is a test group, the second group is a mixed feed and the feed of the decoyte fermented rice according to Example 2-2 of the present invention in a ratio of 2: 1, the third group is a mixed feed And feed of 1 and 1 mixed with Bacillus fermented rice 1: 1, diet was mixed with feed and fermented Bacillus rice 1: 2 for 12 weeks. The above ratio is weight ratio.

The bone density, strength, and growth were then measured, and the length and diameter of the wet growth of the rice, indicating bone growth, were significantly higher than that of the control group (group 1). This can be seen as a result of the increase in calcium absorption rate of bait fermented rice to help bone growth.

Wetness Length Diameter and Measurement of Bone Experimental group
   Wet increase (g)  Length (mm) Diameter (mm) Group 1
0.41 ± 0.1 ns ^{1 )}  31.84 ± 0.2ns     2.08 ± 0.11ns Group 2
    0.43 ± 0.1  32.01 ± 1.03     2.11 ± 0.11 Group 3
    0.44 ± 0.1  33.12 ± 1.03     2.22 ± 0.14 4th group
    0.45 ± 0.2  33.42 ± 0.25     2.34 ± 0.11

¹⁾ not significantly

Bone Strength, Bone Mineral Density, and Bone Mineral Amount in Rats Experimental group
BMD (g / ㎠) ¹⁾ BMC (g) ²⁾ Strength (kg / ㎟) Group 1
   0.0610 ± 0.0024 0.1111 ± 0.0053     2.21 ± 0.12 Group 2
   0.0615 ± 0.0012 0.1151 ± 0.0012     2.32 ± 0.51 Group 3
   0.0645 ± 0.0002 0.1221 ± 0.0011     2.40 ± 0.01 4th group
   0.0631 ± 0.0001 0.1321 ± 0.001     2.48 ± 0.13

¹⁾ bome mineral density (bone mineral density)

²⁾ bone mineral contents

As a result of this study, the bone strength, bone mineral density, and mineral content were found to be more effective as the content of fermented rice, the fourth group, was increased.

Claims (7)

Preparing a decoy bacterium comprising one or more bacteria selected from lactic acid bacteria, yeast, photosynthetic bacteria, naphtha bacteria, acetic acid bacteria, Bacillus subtilis and actinomycetes;
Preparing a decoy fermentation broth by culturing the decoy bacteria with molasses;
Preparing a bait-coated fermented rice by spraying the bait fermentation broth onto rice;
Coating fat-soluble oil component or emulsifier on the bait-coated fermented rice to prevent separation of the bait-fermented fermentation broth from the surface of the bait-coated rice;
Method of manufacturing fermented rice using decoction The method of claim 1,
The said yeast bacterium is characterized in that it is extracted from any one selected from kimchi, soy sauce, red pepper paste, meju, Cheonggukjang that is a traditional food, fermented rice production method The method of claim 1,
The step of preparing the bait fermentation broth by mixing the bait bacteria with molasses, and culturing the bait fermentation broth comprises fermenting bait bacteria for 3-30 days at a temperature of 25-35 ° C. in a liquid medium containing 3-20 wt% molasses. Manufacturing method The method of claim 1,
The fat-soluble oil component or emulsifier is any one selected from grape seed oil, sunflower seed oil, glycerin fatty acid ester, sorbitan fatty acid ester or a mixture thereof, a method for producing fermented rice The method of claim 1,
The bait fermentation broth is any one calcium source selected from calcium complex, calcium carbonate and calcium chloride obtained by pulverizing ionized calcium and dried red algae and calcining the calcium complex and dried seaweed. By including, to increase the calcium concentration in the fermented rice, the method of producing fermented rice 6. The method of claim 5,
The calcium source content is based on the fermented rice, characterized in that included in the fermentation broth in the range of 0.01-1%, fermented rice production method Functional rice coated with a bait bacterium produced by the method of any one of claims 1 to 6

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