KR20160034170A - Method for producing anti-diabetic fermented rice using living effective microorganisms and anti-diabetic fermented rice produced by the same - Google Patents
Method for producing anti-diabetic fermented rice using living effective microorganisms and anti-diabetic fermented rice produced by the same Download PDFInfo
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- A23L1/105—
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/328—Foods, ingredients or supplements having a functional effect on health having effect on glycaemic control and diabetes
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- Cereal-Derived Products (AREA)
Abstract
Description
The present invention relates to a process for producing a useful microorganism culture for fermented rice comprising lactic acid bacteria, yeast, Bacillus subtilis, and actinomycetes, and fermenting the fermented rice at 20 to 40 ° C for 3 to 14 days by adding the useful microorganism culture solution to rice A method for producing antidiabetic fermented rice, and an antidiabetic fermented rice produced by the method.
Useful microorganisms (lactic acid bacteria, yeast, etc.) are beneficial to the human body and have various physiological activities. Among them, lactic acid bacteria are microorganisms that decompose saccharides such as glucose to produce lactic acid, and have a characteristic that they coexist well with other microorganisms relatively well. Lactic acid produced by fermentation of lactic acid inhibits the growth of pathogenic bacteria and harmful bacteria. In addition, it is an important microorganism which is also used as an enteric agent because it is inhabited in mammalian intestines to prevent abnormal fermentation by germs. Gram positive bacteria, lactic anaerobic or anaerobic. There is no motility, and most of them are catalase negative. Various vitamins, amino acids and some kinds of peptides are required for growth.
Yeast is the mother of fermentation (yeast), which is essential for brewing and baking. It is a collective of single-celled organisms that are fungi and mushroom herds but do not have hyphae and no photosynthesis or motility. Most do not live in soil, and many of them grow on high sugar concentrations such as flower nectar and fruit surface. Many have the ability to ferment sugars to produce ethanol and carbon dioxide. This property is used for the manufacture of beer and the fermentation of bread. Yeast has more than 50% protein, and is a rich source of vitamins B1 and B2, nicotinic acid, and folic acid (folic acid). Brewing yeast is often taken as a vitamin supplement
All. Therefore, yeast is a kind of fungus classified into microorganisms and is an indispensable microorganism for human life.
Rice is used for processing rice cakes, breads, noodles and confectionery by heating rice or using powder, and it is a common technique to produce sake by fermenting with yeast or yeast. Korean Patent Laid-Open Publication No. 2005-121109 discloses a method for preparing rice cultured with mushroom fungi, which comprises culturing and cultivating rice grown in the presence of mushroom germ on the basis of a conventional technology for producing rice using microorganisms, Japanese Patent Registration No. 723316 discloses a fermented rice culture of mycelium obtained by inoculating mycelia with sterilized rice. In order to produce functional rice with enhanced antioxidation ability of rice, Korean Patent Laid-Open Publication No. 2007-44760 discloses a technique in which the rice is impregnated or sprayed with rice washed with an extract of Rhus verniciflua and dried, thereby coating the rice with the extract of Rhus verniciflua.
However, these techniques are based on the fermentation of rice locally using a single microorganism or mycelium, and there has been no attempt to enhance the antioxidant capacity of rice. Conventional domestic technology in this field was prepared by artificially adding an antioxidant All of these products have the disadvantage that they are easily oxidized.
DISCLOSURE Technical Problem The present invention is to solve the above-mentioned problems of the prior art, and the technology to which the invention belongs is to develop antioxidant rice rich in antioxidant substances, which are products of useful microorganisms, using useful microorganisms mainly composed of lactic acid bacteria and yeast. In the present invention, two or more kinds of useful microorganisms are added to complete fermentation, and the antioxidant effect is maintained while fermentation, so that storage of the product for a long time is recognized.
In order to accomplish the above object, the present invention relates to a fermented rice using a useful microorganism mainly composed of lactic acid bacteria and yeast, wherein the lactic acid bacteria and the yeast are co- It is intended to provide rice in which the antidiabetic effect is enhanced while remaining useful microorganisms even when cooked by completely fermenting the rice using the selected useful microorganism combination.
To this end, the present invention provides a process for producing a useful microorganism culture for producing fermented rice comprising lactic acid bacteria, yeast, Bacillus subtilis, and actinomycetes, and fermenting the fermentation broth at 20 to 40 ° C for 3 to 14 days by adding the above- And a method for producing the fermented rice.
The present invention also provides an antioxidant fermented rice produced by the method for producing the anti-diabetic fermented rice of the present invention.
The present invention also provides a processed cereal product made from the above-mentioned antidiabetic fermented rice as a raw material.
Fermented rice, which is completely fermented by adding useful microorganisms, is useful for microorganisms to cook. Diabetic rice using antimicrobial agent of useful microorganism. It can prevent oxidation even during distribution period and storage period, and can improve the quality of the medium. It can also inhibit the growth of spoilage bacteria and pathogens and prevent degradation of quality caused by oxidation. It also inhibits the growth of common germs and pathogens and inhibits the growth of pathogens and bacterial pathogens. Antimicrobial agents also increase the shelf life of fermented products. Especially, I am convinced that I can increase the competitiveness of rice imports and improve the national health because I can eat continuous beneficial microorganisms as rice. In particular, fermented rice contains a large amount of useful microorganisms and is easy to digest, so it can be used as a special nutritional food such as patient type and health food. Fermented brown rice contains considerable functionality and is expected to contribute to the public health in the future. In the case of fermented rice, it is expected that it will be the best nutritional food because microorganisms useful for cooking are alive. Such antioxidant rice is expected to lead to an increase in domestic rice demand as it is emerging as a competitive product for opening the rice import by FTA.
FIG. 1 is a graph showing changes in blood glucose level when rice white and fermented brown rice are consumed in experimental animals for a long time.
In order to accomplish the object of the present invention, the present invention provides a method for producing fermented rice comprising the steps of: preparing a useful microorganism culture liquid for fermented rice comprising lactic acid bacteria, yeast, Bacillus subtilis, and actinomycetes; And fermenting the fermented rice for 3 to 14 days at 20 to 40 ° C by adding the useful microorganism culture solution to the rice.
In the method according to one embodiment of the invention, the beneficial microorganism culture medium for the fermentation of rice production, lactic acid bacteria is Lactobacillus casei (Lactobacillus casei , Lactobacillus plantarum , and the yeast may be Saccharomyces < RTI ID = 0.0 > S. cerevisiae ), and the Bacillus subtilis may be Bacillus subtilis , more preferably Bacillus subtilis subsp. subtilis subsp. spizizepii), and actinomycetes may be Streptomyces griseus griseus ). < / RTI >
Preferably, the useful microorganism is selected from the group consisting of Lactobacillus casei , Lactobacillus < RTI ID = 0.0 > plantarum), Celebi as Saccharomyces My jiae access (Saccharomyces but are not limited to, S. cerevisiae , Bacillus subtilis subsp. spizizepii, and Streptomyces griseus .
The conditions and the medium for fermentation by adding the microorganism culturing solution useful for rice can be those known in the art.
In the method of manufacturing fermented rice according to an embodiment of the present invention, the rice may be, but is not limited to, ordinary rice, embryo, hairless rice, brown rice, germinated brown rice, wheat rice, barley rice,
The present invention also provides antioxidant fermented rice produced by the process for producing fermented rice of the present invention. The prepared antioxidant fermented rice can prevent oxidation even during the distribution period and the storage period to improve the quality of the raw material. The antioxidant fermented rice may be produced by a general method, a broth, a brushless rice, a brown rice, a germinated brown rice, a wheat rice, a barley rice, a grain, and the like.
In addition, the present invention provides a processed cereal product produced from the antioxidant fermented rice as a raw material. The processed cereal products produced from the antioxidant fermented rice may be noodles, rice cakes, baked goods, confectionery, but are not limited thereto.
Hereinafter, the present invention will be described in detail by way of examples. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.
Example
Preparation of useful microorganisms
The combination of the following useful microorganisms is an optimal combination of microorganisms in which a considerable number of useful microorganisms are present even after cooking through the continuous research and experiments of the present inventor, I do.
1) Lactobacillus and yeast are purchased from the Gene Bank as follows:
- Lactobacillus casei )
- Lactobacillus plantarum )
- yeast ( Saccharomyces cerevisiae )
2) Separate Bacillus subtilis and actinomycetes into individual bacterium from rice husks and rice bran by the following method.
- Bacillus subtilis subsp. spizizepii)
- Streptomyces griseus )
10% by weight of brown sugar is mixed with rice cake, and the green rice hull is placed on the prepared medium. The rice is covered with a cloth and cultured for 1 week at a temperature of about 25 캜 for two times a day with proper water for growth to produce Bacillus subtilis and actinomycetes , And each of them was inoculated again into a medium in which rice bran and brown sugar were mixed at a weight ratio of 50:50, and cultured at 25 ° C for one week, and then used as individual bacteria.
Production of useful microorganisms
The selected cells of the present invention are inoculated through a sterilized platinum nail into an agar medium prepared by dissolving in distilled water in a clean bench, and the inoculated individual microorganisms are grown in an incubator according to the respective growth temperature. Individual microorganisms inoculated in the solid medium are inoculated into respective liquid medium (PD broth - yeast, LB broth - bacillus, actinomycetes, MRS broth - lactic acid bacteria), the liquid medium preparation is dissolved in boiling water, After autoclave sterilization at 121 ° C for 15 minutes, the autoclave is sterilized at high temperature for 15 minutes, then sterilized and cooled in a clean bench by blowing with ultraviolet light, etc., and then the solid medium is inoculated. The inoculated bottles are sealed with foil, resealed with parafilm, placed in a shaker incubator, and cultured for 1 to 3 days.
The individual bacterium produced as described above is put into a stainless steel pot making machine or a fermenter with water and syrup (1 to 35% by weight), and the bubbles are kept in a running state for about 3 days and mixed at the same ratio to be used as a useful microorganism for fermented rice production do.
It is preferable to purchase the seeds from the gene bank after about 6 months after passing through the process of subculture for the fear of aging and pollution.
Of fermented rice Produce
(1) to (18)% by volume of water based on the weight of rice, and the useful microorganism (1) to (15) 1 to 100 times of a dilution of the enzyme (? -1) is sprayed at about 1 to 30% by weight and inoculated, followed by fermentation at 20 to 40 ° C for 3 to 14 days.
< Example 1: fermented white rice>
1.5 kg of 15% moisture content was added to a plastic container, and 2 wt% (30 mL) of water and a 20-fold dilution of the useful microorganism were sprayed at about 10 wt% (150 g) Day fermentation.
< Example 2: Fermentation Embryo >
1.5 g of the crude broth was placed in a plastic sealed container at a moisture content of 13%, and 2% by weight (30 mL) of water and a 20-fold dilution of the useful microorganism were sprayed at about 10 wt% (150 g) Day fermentation.
< Example 3: Fermentation Musume >
1.5 kg of 14% moisture content of corn steep liquor was placed in a plastic sealed container, and 2% by weight (30 mL) of water and a 20-fold dilution of the useful microorganism (? -1) , And fermented at 38 DEG C for 7 days.
< Example 4: fermented germinated brown rice>
Germinated brown rice was inoculated with 1.5% by weight of 16% moisture in a plastic sealed container and sprayed with about 2% by weight (30 mL) of water and a 20-fold dilution of the above-mentioned useful microorganism by about 10% (150 g) Day fermentation.
< Example 5: fermented brown rice>
1.5 kg of 16% moisture content of rice hull was placed in a plastic sealed container and inoculated with 10% (150 g) of water by spraying about 9% by weight (135 mL) of water and a 20-fold dilution of the useful microorganism, Day fermentation.
The fermented brown rice and the common brown rice of Example 5 were cooked under the usual conditions using an electric rice cooker (LB-NB041, manufactured by Bubang Technol, LiHom; model name: LJ-NB041) Microscope, 40X).
Sensory test
The palatability of brown rice was cooked with Vibrotec LiHom (Model: LJ-NB041), and then the trained sensory test agent was used to evaluate the taste, flavor, texture, juiciness and overall palatability (Stone & Sidel, Sensory Evaluation Practices, Academic Press Inc., New York, USA, p. 45. 1985) with a score of 1 for disability extremely.
As shown in Table 1, the fermented brown rice was found to have a better sensory evaluation than the general brown rice in taste, flavor, texture, juiciness and overall palatability.
Useful Microorganism Survival
In order to measure the microbiological plate count, yeast YM agar medium (Difco, MI, USA), lactic acid is 100-fold dilution in a sample dilution was used to MRS medium (Difco, MI, USA), 10 0 -10 9 1 mL (MRS) medium and YM agar medium, respectively, were used for standard agar culture (Ministry of Health and Welfare, Ministry of Health and Welfare, Korea, p 94. 1997). The YM agar medium (yeast) was cultured at 25 ° C for 24-48 hours, and the MRS medium (lactic acid bacteria) was cultured at 30 ° C for 64 hours. Table 2 below shows the survival results of useful microorganisms.
Results: Lactic acid bacteria and yeast were not viable in general cereals when cooked, and useful microorganisms were found to survive in fermented cereals.
As a result of the analysis of ingredients, the content of amylose, which indicates the stickiness of the fermented rice, was somewhat higher than that of normal rice, confirming that the texture of the fermented rice changed favorably.
As a result of analysis of the components, the fermented brown rice showed a relatively low value of protein and fatty acid as compared with the brown rice, and the amylose content was somewhat higher than that of the normal white rice, meaning that the flavor and texture were good.
< Example 6: Changes in blood glucose level when fermented brown rice was ingested>
The blood glucose level of the rat was measured in order to identify problems such as hypoglycemia due to glucose absorption of the microorganism when the fermented brown rice was consumed.
Blood was collected from the rats at intervals of one week for blood glucose measurement, and the serum was then separated. The blood glucose level was measured at a wavelength of 505 nm using TRINDER kit (Cat. 325-500, Sigma, USA) using an enzyme colorimetric method. The blood glucose level for each serum was calculated based on the standard solution. The results were expressed as mean ± standard deviation per experiment group. The blood glucose level measurement results are shown in Fig.
As can be seen in FIG. 1, blood glucose levels were similar to those of normal rats. Therefore, it was found that there is no fear of hypoglycemia lower than the normal blood glucose level due to the fermented brown rice intake of the present invention.
While the present invention has been described in connection with what is presently considered to be the preferred embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, It would be possible to modify the contents.
Claims (4)
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101876158B1 (en) * | 2018-01-10 | 2018-07-06 | 김지희 | Method for producing ferment mixed grains |
| CN110178897A (en) * | 2019-05-27 | 2019-08-30 | 安徽工程大学 | A kind of fermented grain cream of hypoglycemia patient and preparation method thereof |
-
2015
- 2015-03-12 KR KR1020150034248A patent/KR20160034170A/en not_active Application Discontinuation
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101876158B1 (en) * | 2018-01-10 | 2018-07-06 | 김지희 | Method for producing ferment mixed grains |
| CN110178897A (en) * | 2019-05-27 | 2019-08-30 | 安徽工程大学 | A kind of fermented grain cream of hypoglycemia patient and preparation method thereof |
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