KR20160120813A - Fermented Rice Product Fermented by Lactic Acid Bacteria - Google Patents
Fermented Rice Product Fermented by Lactic Acid Bacteria Download PDFInfo
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- KR20160120813A KR20160120813A KR1020150049368A KR20150049368A KR20160120813A KR 20160120813 A KR20160120813 A KR 20160120813A KR 1020150049368 A KR1020150049368 A KR 1020150049368A KR 20150049368 A KR20150049368 A KR 20150049368A KR 20160120813 A KR20160120813 A KR 20160120813A
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- brown rice
- lactic acid
- acid bacteria
- germinated brown
- rice
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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
- 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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- A23Y2240/00—
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- A23Y2280/00—
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- Biotechnology (AREA)
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- Cereal-Derived Products (AREA)
Abstract
The present invention relates to a method for fermenting germinated brown rice with lactic acid bacteria to prepare a flour.
The germinated brown rice fermented microflora powder of the present invention is superior in flavor to commercially available powdered glutinous rice, rice flour or barley rice powder, and has many lactic acid bacteria known to be beneficial to the human body. In addition, the germinated brown rice fermented flour of the present invention was produced by germinating without removing the husks of rice. Therefore, the germinated brown rice contains all of the nutritional components, and in particular, it is rich in natural dietary fiber to improve intestinal flora and improve constipation .
Description
More particularly, the present invention relates to a method for fermenting germinated brown rice with lactic acid bacteria to produce powder.
BACKGROUND ART Lactic acid bacteria are industrially important microorganisms that have been widely used worldwide in the production of various fermented foods including fermented dairy products such as cheese, fermented milk and lactic acid bacteria drink. In particular, most fermented milk in Korea can be said to be a representative food prepared for easy ingestion of living lactic acid bacteria produced using milk as a raw material.
The lactic acid bacteria consumed through fermented milk promotes the proliferation of enterobacteria in the intestine, while it inhibits the proliferation of harmful bacteria to improve the balance of intestinal bacteria, prevents intestinal infection and food poisoning, inhibits intestinal decay, prevents constipation through stimulation of intestinal motility, Such as yogurt, lactic acid bacteria beverage, powder, granule, and tablet form of lactic acid bacteria live food products, are being marketed as functional foods.
On the other hand, brown rice refers to rice in which harvested rice is dried and threshed, and rice husked off with a rubber roller machine. Brown rice has better shelf life than white rice, less damage caused by insect pests and microorganisms, and has less fat and nutrients that are produced during the whitening process, which is rich in fat, protein, and vitamins B1 and B2.
Recently, interest in brown rice has been increased for the purpose of pursuing a healthy life and diet. However, brown rice has a difficulty in cooking due to the difference in the water absorption rate and the amount of water due to the wax layer present in the skin, and the texture of rice is hard, Is not popularized. In order to solve such a problem, a method of removing the waxy layer of brown rice, changing the hydration and texture characteristics of brown rice with a superheated steam process, or germinating brown rice has been used.
The reason why the digestion rate of brown rice is lowered is not simply the hardness of the crust, but the presence of phytic acid to protect the life product of brown rice. If the brown rice is sprouted, if it germinates, the phytic acid becomes inositol and causes digestive disorder. It is better to digest than white rice. In addition, new ingredients such as vitamins, amino acids and enzymes are germinated in the germination process, and the natural healing power of the human body is improved, and the effect of eliminating adult diseases is suggested.
However, there is a disadvantage that it is difficult to utilize this germinated food as a processed food because it has a disadvantage that it is still a little hard or tasteless to eat the germinated rice itself and still has to be cooked and eaten as rice.
Accordingly, the present inventors have made intensive efforts to overcome the problems of the prior art. As a result, the present inventors have found that, when lactic acid bacteria are inoculated by germinating brown rice, fermented by lactic acid bacteria and powdered to produce powdered rice flour, The present inventors confirmed that the present invention has the effect of improving intestinal flora and improving constipation by including both lactic acid bacteria known as beneficial bacteria and nutritional components of germinated brown rice.
Accordingly, a main object of the present invention is to provide a method for producing germinated brown rice powder by fermentation of lactic acid bacteria having improved palatability, abundant dietary fiber, and improved intestinal flora to improve constipation.
Another object of the present invention is to provide a flour which can maintain the balance of the intestinal flora and improve the digestive action by utilizing the method of producing germinated brown rice powder by fermentation with lactic acid bacteria.
According to one aspect of the present invention, there is provided a process for producing germinated brown rice flour by lactic acid fermentation comprising the steps of:
(a) immersing the untouched brown rice in an embryo for 15 to 30 hours and then germinating for 24 to 36 hours to produce germinated brown rice;
(b) pulverizing and then germinating the germinated brown rice;
(c) mixing the germinated ginseng and milk and inoculating the lactic acid bacteria to ferment; And
(d) drying the fermentation product of step (c).
In the method for producing germinated brown rice powder according to the present invention, germination of the step (a) is preferably germinated 1 to 3 mm. This is the optimum length for maximizing the functionality of the germinated brown rice powder. When the germination rate is compared with the length of the germination shoots, water is soaked for about 24 hours and then water is supplied at about 3 to 5 hours Pouring and germination at 1 to 3 mm is preferable because it can maximize functionality by maximally including functional ingredients such as gamma-aminobutyric acid (GABA) and vitamin B1B2.
In the method for producing germinated brown rice powder of the present invention, the lactic acid bacteria inoculated in the step (c) include various lactic acid bacteria known in the art. For example, the lactic acid bacterium is at least one lactic acid bacterium selected from the group consisting of Lactococcus, Lactobacillus, Bifidobacterium, and Pediococcus.
In the method for producing germinated brown rice powder according to the present invention, lactic acid bacteria are inoculated and fermented by mixing milk to increase the functionality of the fermented product when the germinated brown rice is fermented by inoculating lactic acid bacteria. At this time, it is preferable that the mixture of germinated rice and milk is mixed with 50 to 70 parts by weight of milk relative to 100 parts by weight of germinated brown rice.
In the method for producing germinated brown rice powder according to the present invention, the fermentation in the step (c) may be carried out under appropriate conditions after the inoculation of the lactic acid bacteria in consideration of the characteristics of the lactic acid bacteria inoculated into the mixed germinated brown rice and milk, It is suitably carried out at 25 to 55 캜 for 36 to 120 hours. The inoculation amount of the lactic acid bacteria inoculated at this time is in the range of 10 5 to 10 9 cfu / g in terms of efficient fermentation.
According to another aspect of the present invention, there is provided a germinated brown rice powder obtained by fermentation with lactic acid bacteria prepared by the process for producing germinated brown rice powder.
Hereinafter, the method for producing the germinated brown rice powder by fermentation of lactic acid bacteria of the present invention will be described in more detail step by step.
(a) Preparation step of germinated brown rice
First, the brown rice is germinated to produce germinated brown rice which becomes a medium for lactic acid bacteria.
In the present invention, it is advantageous to continuously use the same kind of rice in the same region so that the final germinated brown rice powder can maintain the same quality. However, the difference of the finished product due to the difference in quality is slight difference in flavor, It is not a big problem in itself. In particular, the difference in nutritional composition varies depending on the type of rice, but the difference in content of carbohydrates and proteins does not affect the fermentation. Therefore, the type of rice does not affect the fermentation itself. Rice is used to germinate brown rice, which is only peeled off the surface. Brown rice is rich in fat, protein, vitamins B1 and B2 compared to white rice because of loss of nutrients due to rice paddy.
It is preferable that rice husked rice is first subjected to a washing process. It is preferable to use cold water at 30 DEG C or less for the washing process, and it is advantageous to treat in a short time as short as possible within 30 minutes in order to prevent the leakage of the water-soluble nutrients. If the temperature of the wash water exceeds 30 ° C and the time required for washing exceeds 30 minutes, the nutrients of the rice may be lost.
In order to germinate the washed brown rice, it is preferable to be called water first. The process called water is usually carried out up to the maximum absorption of brown rice, and is immersed for about 15 to 30 hours. It is also good that the process called the process is carried out at a temperature of 30 ° C or less. If the temperature of the water is higher than that of the water, it is possible to grow other microorganisms during the process in the summer.
The brown rice, which is completely lighted in water, is sieved and the water is removed and the water is soaked at 3 to 5 hours intervals under the dark condition. The water is stored for 24 to 48 hours to germinate 1 to 3 mm. Remove and make germinated brown rice.
(b) a step of grinding germinated brown rice and then growing it
The germination includes the process of increasing. It is preferable to increase the amount of ground germinated brown rice, and it is preferable to use germinated brown rice grown to increase the fermentation efficiency in the subsequent fermentation step. It has the advantage of increasing the efficiency of the use of nutrients by microorganisms during the fermentation of germinated brown rice, and has an effect of preventing the abnormal fermentation in the fermentation process by sterilizing contaminated germs. Specifically, the increase is preferably carried out at a temperature of 80 to 125 DEG C for 30 to 60 minutes. If the increase time is too long, the color of the final product changes to brown due to discoloration due to the change of browning, which lowers the merchantability as well as reduces the refreshing odor generated during fermentation. If too short, it may not exhibit sufficient sterilization effect .
(c) Fermentation step
In order to increase the functionality of the fermented product, the germinated brown rice produced through the above process is mixed with milk and lactic acid bacteria are inoculated and fermented. At this time, it is preferable that the mixture of germinated rice and milk is mixed with 50 to 70 parts by weight of milk relative to 100 parts by weight of germinated brown rice.
As used herein, the term lactic acid bacteria refers to a group of bacteria that produce lactic acid as a main product of carbohydrate metabolism and include, for example, Lactococcus, Lactobacillus, Bifidobacterium, Includes Pediococcus.
As the culture medium for culturing the lactic acid bacteria, MRS broth (deMan Rogosa Sharpe broth), APT (All Purpose with Tween) medium or BHI (Brain Heart Infusion) medium are suitable, and most preferably MRS broth medium. When the lactic acid bacteria are cultured in this medium at 30 DEG C for 8 to 16 hours, the desired bacterial activity can be obtained. Since the Lactobacillus strain used for the present cultivation can grow in the mixed culture medium of germinated brown rice and milk of the present invention, the mixed culture of germinated brown rice and milk of the present invention may be used for the culture of the seed culture, MRS broth and modified nutrient medium.
Lactococcus, Lactobacillus, Bifidobacterium and Pediococcus exhibit vigorous growth in a germinated brown rice and milk mixture and form a good flavor during growth, Fermentation products can be produced.
Lactococcus, Lactobacillus, Bifidobacterium and Pediococcus, which are lactic acid bacteria of the present invention, have excellent symbiotic relationship even when mixed inoculation, When fermenting a mixture of brown rice and milk, there is an advantage that an excellent fermentation product can be produced. The lactobacillus strain tends to have a sweet taste, and the lactobacillus strain tends to have an improved sour taste. Therefore, considering the contribution of these strains to the taste, various types of starch powder can be produced by selecting the type of strain.
Mixed media of germinated milk and milk inoculated with lactic acid bacteria is fermented at a suitable temperature. The fermentation temperature is preferably 25 to 55 占 폚, and most preferably about 40 占 폚. If the temperature is lower than 25 ° C, fermentation can not easily occur. If the temperature is higher than 55 ° C, lactic acid bacteria that are weak to heat do not grow, resulting in a problem that the fermented flour can not be produced. The time for culturing the lactic acid bacteria is preferably 36 to 120 hours, more preferably 48 to 96 hours, and most preferably 60 to 84 hours.
The amount of microorganisms to be inoculated is from 10 < 5 > 10 < 9 > cfu / g or 10 < 5 & 10 < 9 > cfu / ml. If the inoculum is less than 10 5 cfu / g, it takes a long time to ferment germinated brown rice, which leads to a longer incubation time for product production. If the inoculation amount exceeds 10 9 cfu / g, do.
(d) drying step
The fermented product thus fermented is dried to produce the fermented germinated brown rice powder of the present invention.
Drying is done through a drier. The drying method may be various known methods such as hot air drying, hot air drying, cold air drying, freeze drying, and vacuum drying. When freeze-drying method is used, there is a merit that the tissue is not deformed and browning does not occur, and it maintains its original hue. When dried by the hot air drying method, germinated brownish tissue is excellent in taste and taste is improved remarkably . The drying is carried out at 30 ° C to 70 ° C for 4 hours to 18 hours, and the moisture content of the ground powder through the drying step is preferably 1% to 5%. When the moisture content is less than 1%, there is a problem that the color and flavor of the ground powder is reduced and the ground powder is hardened to deteriorate the texture, and when the moisture content is more than 15%, the storage stability is decreased.
The dried fermented flour was pulverized and selected through a particle size sorter to a certain size of 100 to 200 mesh.
The fermented germinated brown rice powder of the present invention may contain a flavoring agent as an additional ingredient. For example, natural flavoring agents (e.g., tau martin, stevia extract, etc.) and synthetic flavoring agents (e.g., saccharin, aspartame, etc.) may be used as flavorings.
The lactic acid bacteria fermented germinated brown rice powder of the present invention is superior in flavor to commercially available powdered rice flour and has many lactic acid bacteria which are known to be beneficial to the human body. In addition, since the lactic acid bacteria fermented germinated brown rice powder of the present invention was produced by using germinated brown rice without completely removing the husks of rice, the germinated brown rice contains all the nutritional components, and especially the natural dietary fiber is abundant, And improve constipation.
In addition, the present invention means that the present invention contributes to the health of the people by developing a product having both palatability and functionality by using a brown rice having a lot of functional and nutritive ingredients but consuming rice such as cooking and eating. .
Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these embodiments are only for describing the present invention in more detail and that the scope of the present invention is not limited by these embodiments in accordance with the gist of the present invention .
INDUSTRIAL APPLICABILITY As described above, the present invention provides a method for inoculating lactic acid bacteria with germinated brown rice and milk as raw materials, producing a powdered powder, and powdered germinated brown rice.
The germinated brown rice fermented microflora powder of the present invention is superior in flavor to commercially available powdered glutinous rice, rice flour or barley rice powder, and has many lactic acid bacteria known to be beneficial to the human body. In addition, the germinated brown rice fermented flour of the present invention was produced by germinating without removing the husks of rice. Therefore, the germinated brown rice contains all of the nutritional components, and in particular, it is rich in natural dietary fiber to improve intestinal flora and improve constipation .
In addition, by using brown rice, which has many functionalities and nutritional components and has a limitation on the consumption mode such as eating and eating, the present invention can contribute to the public health by developing products having both palatability and functionality It can be said that
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a manufacturing process diagram for explaining a method for producing lactic acid bacteria-fermented germinated brown rice flour according to the present invention.
2 is a photograph of the germinated brown rice powder prepared according to the present invention.
Hereinafter, the present invention will be described in more detail with reference to Examples. These embodiments are only for illustrating the present invention, and thus the scope of the present invention is not construed as being limited by these embodiments.
Example . Production of germinated brown rice powder by lactic acid fermentation
5 kg of brown rice was placed in a clean container and washed in running water while being careful not to damage the embryo. The washed brown rice was poured with enough water to soak the rice in water and stored for 24 hours. At this time, brown rice has not germinated yet, but it can be observed that many hard tissues have been withdrawn. Thereafter, the sieve was drained and covered with a thick cloth to prevent light from entering, and germinated under dark conditions. The brown rice was soaked in water at intervals of 4 hours while sprouting brown rice germinated to 1 to 3 mm.
The germinated brown rice was roughly ground, and then contaminated germs were sterilized. To prevent abnormal fermentation during the fermentation process, the germinated brown rice was heated for 60 minutes at a temperature of 100 ° C, and then heated for 30 minutes and cooled. To the germinated brown rice sufficiently cooled as described above, 3 L of milk was added and mixed. The lactic acid bacteria were cultured in the MRS medium for 12 hours at 30 ° C., and the activated lactic acid bacteria were inoculated into the mixture of the germinated rice and the milk at 10 7 cfu / g and fermented at 40 ° C. for 60 hours to produce fermented products of germinated brown rice lactic acid bacteria. The fermented product was dried to a humidity of 5% or less by applying warm air at 60 DEG C, pulverized with a pulverizer, and homogeneously screened with a 100 mesh size to produce germinated brown rice powder by fermentation with lactic acid bacteria.
Comparative Example
Germinated brown rice flour was prepared by the same method as in Example 1 except for the addition of milk and the fermentation process by lactic acid bacteria inoculation.
Experimental Example 1. Germinated brown rice powder Sensuality inspection
The sensory differences in the germinated brown rice powder prepared in the above Examples and Comparative Examples were compared and examined. The odors were examined for bitter and sour odors, the tastes for sweetness, bitter and sour taste, and overall acceptability.
The temperature of all the samples used for the sensory evaluation was set to be room temperature, and 100 g of powdered flour was put into the mouth, the mouth surface was stimulated evenly and then spit out. After the evaluation of one sample was completed, the mouth was washed with water and after 10 minutes The following samples were evaluated. The sensory evaluation staff consisted of 10 panel members who were trained on basic taste and flavor evaluation. The score was 9 in order of strong taste, 1 point of no taste, The average value of sensory evaluation was summarized in Table 1 below.
[Table 1]
As can be seen from the above Table 1, the sweetness and acidity of the examples were increased compared to the comparative powder not subjected to lactic acid fermentation, and there was no significant change in the savory taste. In addition, fermentation of lactic acid bacteria showed that the fragrance of grain was eliminated and the fragrance was improved. The germination of the fermented lactic acid bacteria according to the present invention was higher than that of the non-fermented fermentation broth.
Experimental Example 2
To evaluate the constipation-improving activity of the germinated lactic acid fermented flour obtained from the above-mentioned Example, 10 male and female subjects suffering constipation symptoms were evaluated. Considering that constipation is stiff and yellowish yellow, the number of stools and the number of stools are decreased, and the odor of the stools is so severe that the odor of the stool is severe, the person having constipation symptoms is selected from those who see stools three times a week or less The evaluation of the degree of improvement of constipation symptoms was evaluated by the number of bowel movements, regularity, degree of residualness, odor of stool.
10 persons were divided into two groups, and the first group was coated with the powder of Example 1 and the second group was coated with the powder of the comparative example. The dose was 2 to 3 times per day, 1 teaspoon per one time Respectively. After 6 weeks of total wheat flour, the symptoms of constipation were evaluated by questionnaire at 6 weeks. The degree of improvement of constipation symptoms was evaluated by dividing the number of defecation, regularity, remnantness, and odor of the stool. The number of bowel movements and regularity items were examined by the average number of bowel movements per day, , And odor level on the side were divided into excellent and excellent when the improvement effect was excellent, but not when it was normal and when there was no improvement effect.
[Table 2]
As a result of the investigation, it was found that the number of bowel movements and regularity of bowel flour of the example of the present invention were markedly improved compared with the control bowls of the comparative example, And odor items.
While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the same is by way of illustration and example only and is not to be construed as limiting the scope of the present invention. Accordingly, the actual scope of the present invention is defined by the appended claims and their equivalents
Claims (7)
(a) immersing the untouched brown rice in an embryo for 15 to 30 hours and then germinating for 24 to 36 hours to produce germinated brown rice;
(b) increasing the germinated brown rice;
(c) mixing the germinated ginseng and milk and inoculating the lactic acid bacteria to ferment; And
(d) drying the fermentation product of step (c).
Wherein the germination of step (a) comprises germination of 1 to 3 mm of shoots of brown rice.
Wherein the lactic acid bacteria inoculated in step (c) is at least one lactic acid bacterium selected from the group consisting of Lactococcus, Lactobacillus, Bifidobacterium, and Pediococcus Way.
Wherein the mixing of step (c) comprises mixing 50 to 70 parts by weight of milk relative to 100 parts by weight of germinated brown rice.
Wherein the fermentation of step (c) is carried out at 25 ° C to 55 ° C for 36 to 120 hours.
Wherein the inoculation amount of the lactic acid bacteria in step (c) is 10 5 to 10 9 cfu / g.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110074298A (en) * | 2019-04-04 | 2019-08-02 | 浙江工商大学 | A kind of probiotic fermentation beverage and preparation method thereof containing the grey seed essential oil of highland barley and mountain |
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| CN110074298A (en) * | 2019-04-04 | 2019-08-02 | 浙江工商大学 | A kind of probiotic fermentation beverage and preparation method thereof containing the grey seed essential oil of highland barley and mountain |
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