KR20180088123A - Barley bran paste improved quality using yeast or mold and manufacturing method thereof - Google Patents

Abstract

The present invention relates to barely bran paste having enhanced quality by using yeast or mold, and a method for manufacturing the same. When manufacturing the barely bran paste of the present invention, the artificial addition of yeast (Issatchenkia orientalis, Saccharomyces cerevisiae, etc.) or mold (Aspergillus oryzae, Aspergillus sojae, etc.) strains competes with acid-producing bacteria involved in the production of the barley bran paste, thereby suppressing the production of lactic acid to suppress a sour taste and increasing storability to enhance quality stability. In addition, the barely bran paste manufactured by the method has enhanced umami (savory) and flavor, and can increase polyphenol content and radical scavenging activity, thereby enhancing an antioxidant effect.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method of producing a barley bran paste by using a yeast or a mold,

The present invention relates to a method for producing a radioactive isotope having improved quality using yeast or mold and a method for producing the same.

In addition to nutritional and food value, various types of Korean traditional foods are being studied in terms of food culture, and they are considered to represent Korea in the world market including Asia as well as Korea. In addition, recently, it has been recognized that various kinds of physiological activity effects such as prevention of various cancers and adult diseases can be prevented, and consumers are recognized as health foods containing wisdom of wise ancestors. Since ancient times, there has been a variety of varieties, depending on the characteristics of each province.

Soy sauce, which is a traditional seasoning food and fermented soybean, is fermented with soybean as the main raw material and various functional effects such as anticancer, hypoglycemic effect, thrombolytic ability and mutation inhibition have been reported. Soy has been spotlighted as a functional food rather than a simple seasoned food because various physiological functions such as anticancer, antioxidant, antibacterial, antihypertensive, immunity enhancement and cholesterol lowering have been revealed. Chungkookjang has been reported to have effects of improving blood pressure and lipid metabolism, antioxidant activity, immune function, antimicrobial effect, anti-senile dementia prevention effect and osteoporosis prevention effect. Soybeans used for the production of chungkukjang include trypsin inhibitor, isoflavone, phytic acid, saponin, lignin, vitamin E and unsaturated fatty acids, which are known as physiologically active substances. Is known to exhibit mutagenic and anti-cancer effects. Thus, various functional studies on Korean traditional soybean paste such as miso, soy sauce, kochujang, and chungkukjang have been conducted.

It is one of the traditional herbs of Korea which is enjoyed as a side dish in the winter season in Gyeongsang area, and there is a big difference in its production method and taste from doenjang, kochujang, and chungkukjang etc. It is said to be called as a confectionery field, a backstroke field, and a palatable field depending on the area. It is a precious traditional food that has been passed down and developed with the wisdom and wisdom of our ancestors for many years.

According to studies on barley scallop, which is the main ingredient of the seaweed, barley scallion promotes digestion, inhibits cholesterol, and is known to contain a large amount of dietary fiber. There is a large amount of water-soluble dietary fiber called β-glucan in the barley and barley plaques, which is known to be effective in reducing blood cholesterol levels, preventing heart disease, inhibiting accumulation of body fat, preventing adult diseases, controlling blood sugar and improving diabetes . As a result of the various functions and efficacy of barley and barley varieties being known as low-salt fermented soybeans, interest in the fermentation field is increasing.

It is characterized by the fact that the salt content is about 3% and the salt content is much less than the salt content of the existing soup, and the flavor is less inferior to the existing ones It is expected to form a new market for soy sauce. However, unlike other lactic acid bacteria, rapid lactic acid fermentation by lactic acid-producing bacteria causes increase of acidity and quickness, which makes it difficult to mass-produce and sell. Therefore, there is a need to develop a new method for manufacturing a magnetic field to solve such a problem.

Korean Registered Patent No. 10-1480310 (Registered on Feb. 1, 2015)

It is an object of the present invention to provide a method for producing a radio-frequency magnetic field with improved quality using yeast or fungi and a method for producing the radio-frequency magnetic field.

In order to accomplish the above object, the present invention provides a method for producing barley dough, comprising the following steps: a first step of increasing barley soot; a second step of mixing the water and the strain with the above-mentioned barley dough and kneading and molding to prepare a seedling meju; A third step of fermenting the fermented meju, and a fourth step of pulverizing the fermented meju meju to produce a meju powder, and a fifth step of mixing the fermented meju with boiled barley, water, yeast or mold and fermenting The method comprising the steps of:

In addition, the present invention provides a method for producing a carbon nanotube.

The artificial addition of the yeast (Ischienia orientalis, Saccharomyces cerevisiae, etc.) or the fungus (Aspergillus oryzae, Aspergillus et al.) Strains at the time of immersion of the present invention in the present invention, By competing with acid-producing bacteria, abrupt acid production can be suppressed and acidity can be suppressed, and storage stability can be improved to improve quality stability. In addition, the cellulosic field prepared by the above method has improved umami (flavor) and flavor, and can increase polyphenol content and radical scavenging activity, thereby enhancing the antioxidant effect.

FIG. 1 shows the profile of a strain involved in the fermentation of the field.
Fig. 2 shows the phylogenetic tree of Pediococcus sydiractii strain, which is a strain involved in the fermentation of the field.
Fig. 3 shows the phylogenetic number of Bacillus amyloliquefaciens strain, which is a strain involved in the fermentation of the field.
FIG. 4 shows the phylogenetic tree of Bacillus subtilis strain, which is a strain involved in the fermentation of the field.
FIG. 5 shows a conventional process for producing a magnetic field and an improved process for producing a magnetic field using yeast.
FIG. 6 compares the polyphenol content and antioxidant effect of the fermented soy sauce (SFY) prepared by adding yeast to the control (CON, control) and yeast prepared without addition of yeast.

The inventors of the present invention produced a radioactivity field improved in quality by artificially adding yeast or fungal strain at the time of immersing the radioactivity in the serum. The radioactivity of the present invention was higher than that of the radioactivity prepared by the conventional process, Umami (rich in taste) and antioxidant ability, thus completing the present invention.

The present invention relates to a method for fermenting barley flour, comprising the steps of: 1) adding water and a strain to the above-mentioned barley flour, kneading and molding to prepare a fermented soybean meal, 3) fermenting the fermented soybean meal, A fourth step of pulverizing the fermented transgenic meju to produce a transgenic meju powder, and a fifth step of mixing and fermenting boiled barley, water, yeast or fungi into the transgenic meju powder, and a fifth step of fermenting to provide.

Preferably, the yeast of the fifth step may be selected from the group consisting of Issatchenkia orientalis, Saccharomyces cerevisiae and Saccharomyces rouxii, It is not limited.

Preferably, the fungus of the fifth step can be selected from the group consisting of Aspergillus oryzae, Aspergillus sojae and Aspergillus kawachii, .

Preferably, the fifth step may include, but is not limited to, mixing 1: 1: 1: 0.01 to 0.1 weight ratio meju powder, boiled barley, water, and yeast or mold. do.

Preferably, the fifth step may include fermentation at 30 to 45 ° C for 20 to 30 hours, followed by low temperature fermentation at 5 to 15 ° C. However, the present invention is not limited thereto.

Preferably, the yeast or fungus of the fifth step suppresses the production of lactic acid by the acid-producing bacteria and can suppress the acidity and acidity of the proteinaceous field.

Preferably, the yeast or fungus of the fifth step may increase polyphenol content and radical scavenging activity to increase antioxidant efficacy.

Preferably, the first step may be performed at 100 to 140 < 0 > C for 10 to 30 minutes, but is not limited thereto.

Preferably, the strain of the second step may be selected from the group consisting of Bacillus amyloliquefaciens and Bacillus subtilis, but is not limited thereto.

In addition, the present invention provides a method for producing a carbon nanotube.

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 .

Example  One : A bond  Identification of microbial profiles involved in fermentation

The production of the confectionery field consists of a process of fermenting the fermented Meju with barley soot, and immersing the fermented Meju in the fermented Meju. 1 to 4, when Bacillus amyloliquefaciens is mainly involved in fermentation during the Meju fermentation, the fermented meju fermentation broth It was confirmed that Pediococcus acidilactici was rapidly proliferating in Bacillus subtilis bacteria as well as Bacillus amyloliquefaciens and Pediococcus lactic acid producing bacteria, Bacillus subtilis bacteria.

In order to inhibit the rapid proliferation of such acid-producing bacteria, yeast (Saccharomyces cerevisiae, Issatchenkia orientalis and the like) or fungi (Aspergillus oryzae such as Aspergillus oryzae) oryzae and Aspergillus sojae) are inoculated intimately with the acid-producing bacteria in an appropriate amount by inoculation of the seedling dough, thereby suppressing the generation of abrupt lactic acid, suppressing acidity, and improving storage stability and quality stability .

Example  2: Using yeast A bond  Produce

The seeds of the barley seeds were kneaded with water and formed into a donut shape to prepare a meju, which was then fermented in a cool place, ground and mixed with barley, In the present invention, in order to prepare an improved seedling field, the barley seeds were milled and molded with water and a strain (Bacillus amyloliquefaciens) to prepare seed meal meju. After the fermentation, the fermented seaweed was fermented at 37 ° C for 24 hours and then fermented at low temperature (10 ° C) to obtain a fermented product. The fermented broth was fermented, and boiled barley, water and yeast (0.3%, Isocyanuria orientalis) (Yeast supplement). In addition, the fermented seedlings without yeast were used as a control. The conventional method for producing a radioactive isotope and an improved method for producing a radioactive isotope using yeast are shown in FIG.

Example  3: Prepared using yeast A bond  Check quality

1. pH measurement

The sample (control and yeast addition) samples prepared in Example 2 were diluted 10-fold and the pH of the samples was measured using a pH meter (FE 20, METTLER, Swiss).

As a result, the initial pH of the control without addition of yeast was 6.22, and the pH of control was 4.31 and the pH of yeast added was 4.90 at the 5th day of fermentation. Respectively.

2. pH measurement

Samples of the control (yeast and control) samples prepared in Example 2 were diluted 10-fold and titrated with 0.1 N sodium hydroxide (NaOH) solution until the pH reached 8.3. The acidity of the sample was calculated using the following equation 1.

[Equation 1]

Acid (%) = V × F × A × D × 100 / S

V: Proper consumption of 0.1 N sodium hydroxide solution (mL)

F: Potency of 0.1 N sodium hydroxide solution

A: Amount of organic acid (g) equivalent to 1 mL of 0.1 N sodium hydroxide solution

A: Acetic acid 0.006, Malic acid 0.0067, Tartaric acid 0.0075, Citric acid 0.0064, Lactic acid 0.009, Succinic acid 0.0059

D: Dilution factor

S: Amount of sample (g)

As a result, the acidity of the control fermented with Meju as a control was 0.78, and the acidity of the control was 2.87 and the acidity of the fermented yeast was 2.08. .

3. Amino acid  Nitrogen measurement

Amino nitrogen content in the sample (control and yeast supplement) samples prepared in Example 2 was measured using the Formol method. Briefly, 100 mL of distilled water was added to 2 g of the sample, stirred for 1 hour and sufficiently dissolved, and then titrated with 0.1 N sodium hydroxide solution until the pH reached 8.4. After 20 mL of formalin was added to the solution, the solution was neutralized to pH 8.4 with 0.1 N sodium hydroxide solution. Separately, a background test was conducted on distilled water. Amino nitrogen content in the sample was calculated using the following equation (2).

[Equation 2]

Amino nitrogen (%) = (A-B) x 1.4 x F x 100 / S

A: Amount (mL) of 0.1 N sodium hydroxide solution

B: Blank Test of 0.1 N sodium hydroxide solution Amount (mL)

F: concentration coefficient of 0.1N sodium hydroxide solution

S: Amount of sample (g)

As a result, amino nitrogen content of the control group without yeast was 71.24, and the amino acid nitrogen content of the control group was 88.76 and the amino acid nitrogen content of the control group was 141.31 And the amino acid nitrogen content was significantly increased by the addition of yeast. This means that the amino acid nitrogen content is increased by decomposition of nitrogen source by the proteolytic yeast. It is considered that this increase of amino nitrogen contributes to the increase of the umami of the cell.

Control Day 0 Day Control Day 5 Yeast Addition Furniture 5th Day pH 6.22 4.31 4.90 Acidity 0.78 2.87 2.08 Amino nitrogen 71.24 88.76 141.31

4. Polyphenol content and DPPH  Measurement of radical scavenging activity

The polyphenol content and DPPH radical scavenging activity of the sample (control and yeast addition) prepared in Example 2 were measured to confirm the antioxidative effect.

As a result, referring to FIG. 6, the polyphenol content of the control without addition of yeast was 30 GAE μg / mL, and the polyphenol content of the yeast-added control was 65 GAE μg / mL Which was more than twice that of the control. DPPH radical scavenging ability was also improved in the yeast supplemented group compared to the control group. Therefore, it was confirmed that the antioxidant activity of the fermented seedlings after yeast inoculation was remarkably higher.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is clearly understood that the same is by way of illustration and example only and is not to be construed as limiting the scope of the invention. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.

The scope of the present invention is defined by the appended claims, and all changes or modifications derived from the meaning and scope of the claims and their equivalents should be construed as being included within the scope of the present invention.

Claims (10)

A first step to increase barley soot;
A second step of mixing the water and the strain with the above-mentioned barley cake and kneading and molding the mixture to prepare a seed meal;
A third step of fermenting the transfusion meju;
A fourth step of pulverizing the fermented transgenic meju to prepare a transgenic meju powder; And
A fifth step of mixing and fermenting boiled barley, water, and yeast or fungi with the above-described meju-meju flour;
≪ / RTI > The yeast according to claim 1, wherein the yeast in step 5 is selected from the group consisting of Issatchenkia orientalis, Saccharomyces cerevisiae, and Saccharomyces rouxii. The method comprising the steps of: The method according to claim 1, wherein the fungus of the fifth step is selected from the group consisting of Aspergillus oryzae, Aspergillus sojae, and Aspergillus kawachii Method of manufacturing a sensing chamber.  The method of claim 1, wherein the fifth step comprises mixing the meze meju powder, boiled barley, water, and yeast or mold at a weight ratio of 1: 1: 1: 0.01 to 0.1. The method of claim 1, wherein the fifth step is a fermentation at 30 to 45 ° C for 20 to 30 hours, followed by a low temperature fermentation at 5 to 15 ° C. The method according to claim 1, wherein the yeast or fungus of the fifth step inhibits lactic acid production by acid-producing bacteria to inhibit acidity and acidity of the cell. The method of claim 1, wherein the yeast or fungus of the fifth step increases polyphenol content and radical scavenging activity to increase antioxidant activity. The method of claim 1, wherein the first step is performed at 100 to 140 ° C for 10 to 30 minutes. The method according to claim 1, wherein the strain of the second step is selected from the group consisting of Bacillus amyloliquefaciens and Bacillus subtilis. 9. A process for producing a silicon-containing film, which is produced by the process of any one of claims 1 to 9.

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