KR20190082179A - Enzyme food composite manufacture method using Isolated Soy Protein and brown rice - Google Patents

Abstract

The present invention relates to a method for producing an enzyme food composition using isolated soy protein and brown rice. The present invention includes: a step of generating a decomposition material by increasing a mixture made by mixing 95 to 105 parts by weight of brown rice with 100 parts by weight of isolated soy bean protein and then decomposing the mixture with proteolytic enzymes; a step of performing the enzymatic deactivation of the decomposition material for 30 to 40 minutes at 75 to 85°C,and cooling and sterilizing the same at 5 to 15°C; a step of inoculating microorganisms in the sterilized decomposition material and fermenting the same at the temperature of 30 to 35°Cand a humidity of 95 to 97% for 70 to 80 hours; a step of adding 3 to 7 parts by weight of additive to 100 parts by weight of the fermented decomposition material; a step of making a dried product by drying the additive-added decomposition material with wind at 50 to 70°Cfor 20 to 28 hours to prevent the deactivation of enzymes on the additive-added decomposition material; and a step of molding the dried product in granules, pills, or powder and packing the molded product. The present invention is able to shorten fermentation time and increase enzyme activities.

Description

TECHNICAL FIELD The present invention relates to a method for producing an enzyme food composition using isolated soybean protein and brown rice,

The present invention relates to a method for producing an enzyme food composition using isolated soybean protein and brown rice, and more particularly, to a method for producing a highly active enzyme food by fermenting microorganisms inoculated.

Soybean protein isolate is a high quality vegetable protein that is rich in essential amino acids. It is used as an alternative food for animal protein because it is cheaper than animal protein. Soybean protein isolate is limited in its use due to its unique soybean malt, but it is used in the food industry because it exhibits various functional properties of animal proteins.

In addition, it has excellent physiological activity not only in terms of food nutrition, but also serves to lower the serum cholesterol content and to improve anti-cancer effect, prevention of osteoporosis, and improvement of abnormal kidney function.

Separated soybean protein contains more than 90% of protein, and when added to food, it imparts the functional properties of proteins such as water-binding ability, emulsifying ability and bubble. In other words, the soy protein isolate in the food industry is used not only to improve the physical properties of the product but also to improve the texture and increase the binding power of frozen foods, as well as processed products such as yogurt, nutritional drinks, cheese, ice cream , Research on the use of soybean as a dairy alternative food has been reported.

Brown rice is a kind of organic cereal, it produces the enriched enzymes necessary for the human body to bring about health effects. Especially, when rice bran of brown rice is fermented by lactic acid bacteria, the nutrients and oil components contained in brown rice can be further condensed into rice bran enzyme , And the polymer is easily decomposed by the fermentation group enzyme into small molecules, which facilitates digestion and absorption, and is widely used as a material for enzyme foods.

Enzyme is a physiologically active substance, a kind of protein that catalyzes the degradation metabolism in the body more smoothly. Vitamins and minerals, which are called essential coenzymes of our body, are highly valuable will be.

Therefore, it is natural that it is healthful to consume foods containing sufficient enzymes so that the enzyme in the body does not become insufficient. Although many enzyme foods using such enzymes have been developed, conventional enzyme foods have a disadvantage in that the fermentation time is prolonged and the enzyme activity is low.

Korea Patent Publication No. 2001-0091737 Korea Patent Publication No. 2009-0037085

The present invention is to provide a method for producing an enzyme food composition having a high enzymatic activity by shortening the fermentation time in comparison with the untreated group by promoting microbial growth and enzyme secretion by hydrolyzing the protein in the raw material.

In order to achieve the above object, the present invention provides a method of preparing an enzyme food composition using isolated soybean protein and brown rice, wherein the enzyme food composition comprises a mixture of 100 parts by weight of isolated soybean protein and 95 to 105 parts by weight of brown rice A step of decomposing the protein with a proteolytic enzyme to produce a decomposition material, and a step of sterilizing the decomposition material at a temperature of from 5 to 15 ° C by inactivating the enzyme at 75 to 85 ° C for 30 to 40 minutes, Adding 3 to 7 parts by weight of an additive to 100 parts by weight of the fermented decomposition product and adding the additive to the decomposition material to prevent deactivation of the enzyme, For 20 to 28 hours to form a dried material, and molding the dried material in a granular, ring, or powder form and packaging It shall be.

In addition, the protein hydrolyzing enzyme comprises at least one of Neutrase, Alcalase, and flavorzyme.

In addition, the microorganism is characterized by using Bacillus subtilis, Aspergillus oryzae and a complex lactic acid bacterium.

Further, the additive is characterized in that at least one of alginic acid, xanthan gum, and carboxymethylcellulose is selected and added.

Also, the moisture content of the dried material is 7 to 10%.

Accordingly, the enzyme food composition prepared by the method of the present invention can further shorten the fermentation time and produce an enzyme food composition having a high enzyme activity.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart showing a method for producing an enzyme food composition according to the present invention. FIG.

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

In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear. 1 is a flow chart showing a procedure of a method for producing an enzyme food composition according to the present invention.

Hydrolyzing hydrolyzed soybean protein and brown rice with protein hydrolyzate to produce hydrolyzate

First, the separated soybean protein and the brown rice corresponding to the main ingredient of the present invention will be described.

The separated soybean protein is a kind of soybean protein extracted from soybean, and soybean oil is extracted from organic soybean soybean using soybean oil. The remaining soybean oil is called defatted soybean. The defatted soybean leaves fat, and protein and carbohydrate remain have. These defatted soybeans remove soybean protein, such as water-soluble and non-water-soluble carbohydrates. In other words, oil and carbohydrates are removed from soybean, which means that pure vegetable soybean protein is condensed. For reference, the isolated soybean protein was Protein 972 from A.D.M (Decatun, IL, USA).

The method for producing the isolated soybean protein used as one of the main ingredients of the present invention is as follows.

High protein soybeans or black beans are prepared for 8 to 16 hours. The soybean or soybean is cut off and pulverized into a powder having a size of 30 to 50 mesh. 70 to 80 parts by weight of purified water is added to 100 parts by weight of a mixed material obtained by mixing 100 parts by weight of pulverized soybean with 45 to 60 parts by weight of gluten, and the kneaded mixture is stirred in a homomixer to complete isolated soybean protein. The kneading method is preferably such that the temperature of the purified water is 60 to 70 DEG C, the stirring time is 5 to 10 minutes, and the rotational speed of the homomixer is 2,500 to 3,500 rpm. It is preferable that the storage is wrapped in a wrap or the like and stored in the refrigerator.

The brown rice is characterized in that it is composed of a bottom layer, an embryo (rice grain) and an endosperm (endosperm), and the nutrients are 66% or more in the embryo (rice grain) , 29% in the shell and endothelium, and 5% in the endosperm.

95 to 105 parts by weight of brown rice, which is almost the same weight ratio, is mixed with 100 parts by weight of the isolated soybean protein thus obtained, and the mixture is steamed at 100 to 150 ° C. for 30 to 45 minutes, Respectively. Minimization of nutrient destruction due to processing due to the above mentioned capital increase. The mixture is cooled and then cooled. The temperature of the mixture is preferably 10 to 20 ° C.

The thus-prepared mixture is treated with a protein hydrolyzing enzyme in an amount of 0.5 to 2 parts by weight based on 100 parts by weight of the mixture and treated at 40 to 55 ° C. for 3 hours to 5 hours to hydrolyze the protein to produce a hydrolyzate.

For reference, the protein hydrolyzing enzyme used for producing the hydrolyzate includes at least one of Neutrase, Alcalase, and flavorzyme. Here, the technology for producing the hydrolyzed substance using the enzyme is a well-known technology, and a detailed description thereof will be omitted.

Sterilizing the decomposing substance at 75 to 85 ° C for 30 to 40 minutes, inactivating the enzyme, cooling to 5 to 15 ° C

In the above step, the hydrolyzed substance is sterilized by treating the enzyme at a temperature of 75 to 85 ° C for 30 minutes to 40 minutes (in order to prevent enzymatic activity), and then hydrolyzed at 5 to 15 ° C Cool the resulting material.

Microbes are inoculated in the sterilizing and decomposing material and fermented at a temperature of 30 to 35 DEG C and a humidity of 95 to 97% for 70 to 80 hours

The strain is inoculated with the hydrolyzate which has been cooled through the above process, wherein the strain is a useful microorganism, such as Bacillus subtilis, Aspergillus oryzae, and a complex lactic acid bacterium, 0.1 to 0.3 parts by weight are inoculated to 100 parts by weight of the substance. Each weight ratio of the microorganisms is approximately the same parts by weight. Specifically, 100 parts by weight of Bacillus subtilis is preferably 95 to 105 parts by weight of aspergillus and complex lactic acid bacteria. After the inoculation of the microorganism is completed, it is fermented by incubation at a temperature of 30 to 35 ° C and a humidity of 90 to 97% for 70 to 80 hours. After the microorganism inoculation work is performed on the cooled material, the microorganism is sterilized by heat treatment at 85 to 95 ° C for 8 to 12 minutes. The heat treatment is intended to sterilize soybean and reduce the fishy smell of soybean. It is preferable to add 1 to 2 parts by weight of betacyclodextrin to 100 parts by weight of the decomposition material for more effective reduction.

Adding the additive to the degraded material cultured in the step

The additive is added to the fermented hydrolyzate by culturing as in the above step. The additive is an alginic acid which constitutes the cell membrane of green brown or pale brown, Xantham Gum, which improves the tackiness and viscosity of food, improves emulsification stability, improves the physical properties and texture of food, is made by reacting chlorosaccharide with alkali cellulose, and used as a glue, carboxy At least one of carboxymethyl cellulose is selected and added.

The weight ratio of the additive is preferably 3 to 7 parts by weight per 100 parts by weight of the hydrolysis material. If the amount is less than 3 parts by weight, the effect of addition is scarcely produced. If the amount is more than 7 parts by weight, the additive is undesirably smelled.

To prevent the enzyme from being deactivated, the decomposable substance added with the additive is blown dried at 50 to 70 ° C for 20 to 28 hours so as to have a moisture content of 7 to 10%

 The decomposition material mixed with the additive is dried as in the above step. In order to prevent deactivation of the enzyme in the decomposition material, the drying method is to blow dry at 50-70 ° C for 20-28 hours to make the dried material.

Here, the moisture content of the dried material is preferably 7 to 10%. If it is less than 7%, the effective ingredient of the enzyme is not properly extracted due to excessive drying. If the moisture content is more than 10%, the possibility of deterioration It is because.

Molding the dried material into a granule, a ring or powder form,

The dried product produced in the above process is molded into a granule, a round shape or a powder to form a molded product. In case of molding in the form of a powder, the particle size is preferably 40 to 60 mesh. The packaging operation for delivering the molded article as described above is performed.

       [Experimental Example]

Preparation of degradation products by proteolytic enzymes of isolated soybean protein and brown rice

The separated soybean protein and brown rice were mixed at a weight ratio of 1: 1, steamed, and cooled. The hydrolytic enzyme was sprayed with 1% of the substrate and treated at 45 ° C for 4 hours. At this time, the used enzyme was used after mixing protease enzymes Neutrase and flavorzyme at a weight ratio of 1: 1. Then, the enzyme was inactivated at 80 ° C for 30 minutes, cooled to a temperature of 15 ° C, inoculated with Bacillus subtilis, Aspergillus oryzae and complex lactic acid bacteria, Lt; 0 > C and 95% humidity. After culturing, 5 parts by weight of an additive, xanthan gum, was added to the culture, and the mixture was allowed to leave the host and dried (24 hours at 50 DEG C, moisture content of 8% or less) to obtain a dried material. The dried material was pulverized to 40 to 60 mesh To obtain a fermented composition in the form of a powder (i.e., a molded product).

[Enzyme potency analysis of brown rice soybean enzyme]

The enzyme is called saccharifying power, meaning enzyme activity, similar to the word decomposition. Therefore, a low enzyme activity indicates that the enzymatic activity is low due to its low decomposition ability.

Measurement of the enzyme activity of brown rice soybean enzyme was carried out by measuring the difference between the absorbance of the test solution having the enzyme activity in the test solution and the test solution having the enzyme activity lost by the spectrophotometer according to the Test of the Functional Food of the Food and Drug Administration, And protease activity were used for the measurement.

1) Measurement of α-amylase activity

First, 25 grams of brown rice soybean enzyme powder was taken in a 1,000 ml Erlenmeyer flask, and 500 ml of 0.5% sodium chloride solution was added thereto. The resulting mixture was subjected to a heat treatment at 30 ± 0.1 ° C. for 20 minutes using a 32 cm Wattman No. 1 or a 20 cm diameter funnel After filtration, a test solution was prepared. The α-amylase activity measurement is a non-bacteriological measurement method to measure the α-amylase activity of an enzyme obtained from Bacillus subtilis, Aspergillus oryzae and complex lactic acid bacteria (expressed as Unit / g). The potency test was based on the time required to obtain the standard hydrolysis degree of the starch solution at a temperature of 30 ± 0.1 ° C and the degree of hydrolysis was measured in comparison with the standard color and the iodine color of the hydrolyzate, Were measured.

2) Measurement of protease activity

Protease activity measurement is based on protein hydrolysis of casein (casein: a major protein of phospholipids containing a small amount of sugar as a major component of milk protein) for 30 minutes at pH 7.0 and 37 ° C, Tris buffer was used as a sample, and a test solution was prepared so that 2 mL of the final dilution contained 10 to 44PC units. The casein, which was not hydrolyzed, was removed by filtration and the enzyme activity was determined by measuring the dissolved casein by absorbance measurement.

Titration is a method of measuring the protease activity expressed in units / g of a product obtained from cultures of Aspergillus niger and its variants, Aspergillus oryzae and its variants with tyrosine as a reference substance. The sample was dissolved in a 0.5 M acetate buffer solution, pH 4.7, and a test solution was prepared so that 1 mL of the final dilution contained 9 to 22 Units.

The potency test was based on hydrolysis of the hemoglobin substrate for 30 minutes at pH 4.7 and temperature 40 ° C. The hydrolyzed substrate was precipitated with trichloroacetic acid and removed by filtration. The amount of dissolved hemoglobin in the filtrate was measured by absorbance measurement And the activity of the enzyme was determined.

  Brown rice soy enzyme   Activity
alpha -amylase
4,775 Units / g
Protease
3,969 Units / g

Therefore, as shown in Table 1, since the enzyme activity (enzyme activity) is high, the enzyme food composition prepared by the method of the present invention is considered to be a nutrient rich food composition.

[Comparative Example]

The enzyme food composition was prepared by replacing brown rice with rice bran (rice bran: rice bran), instead of isolated soybean protein.

Describing the preparation method, the mixture of the brown rice and the rice bran are mixed at 100 ° C for 1 hour, and the mixture is inoculated with the Hwang Gukguk and the lactic acid bacteria. The Hwang guk gyun and the lactic acid bacteria are inoculated at 0.1 to 1.0 part by weight with respect to 100 parts by weight of the mixture.

 Next, the inoculated mixture is fermented at 30-35 ° C for 48-72 hours to produce a fermented product, the fermented product is dried at 40-50 ° C for 5-10 hours, and the dried fermentation After pulverizing the water, the enzyme food composition was prepared in the form of granules, powder, ring or capsules.

[Sensory Test]

The sensory evaluation was performed on the food prepared according to the above example and the enzyme food containing the composition prepared according to the comparative example. The sensory evaluation was carried out by evaluating the odor, taste, and flavor of the foods into which the composition prepared in the Example and the composition prepared in the Comparative Example were added. Each evaluation item was adopted as a five-point notation, and the average score for each item is shown in [Table 2].

   Example    Comparative example   smell     2.8     2.2    flavor     2.4     1.8    incense     2.5     2.1

As shown in Table 2, the food of the examples containing the enzyme food composition of the present invention which had undergone the culturing process and the fermentation process showed excellent evaluation in odor, taste and flavor as compared with the food of the comparative example.

Claims (2)

A method for preparing an enzyme food composition using isolated soybean protein and brown rice,
The enzyme food composition is prepared by soaking soybeans or black beans for 8 to 16 hours and then crushing them into powder having a size of 30 to 50 mesh, 70 to 80 parts by weight of purified water is added to 100 parts by weight of a mixed material obtained by mixing 45 to 60 parts by weight of gluten with a mixture of 95 to 105 parts by weight of brown rice with 100 parts by weight of the isolated soybean protein, 0.5 to 2 parts by weight of at least one proteinase of Neutrase, alcalase or flavorzyme is sprayed on 100 parts by weight of the mixture, Deg.] C for 3 hours to 5 hours to produce a decomposition material; And
Deactivating the decomposition material at 75 to 85 ° C for 30 to 40 minutes, cooling to 5 to 15 ° C and sterilizing the decomposition material; And
Wherein 0.1 to 0.3 parts by weight of a useful microorganism consisting of Bacillus subtilis, Aspergillus oryzae and a complex lactic acid bacterium are inoculated on 100 parts by weight of the thermally decomposed substance, Is prepared by inoculating microorganisms mixed with 100 parts by weight of Bacillus subtilis at a ratio of 95-105 parts by weight of aspergillus and complex lactic acid bacteria and culturing at 30-35 ° C and 90-97% humidity for 70-80 hours Fermenting step; And
3 to 7 parts by weight of an additive is added to 100 parts by weight of the fermented decomposition product, wherein the additive is an alginic acid which forms a cellulosic membrane of a greenish brown or pale brown color, an increase in stickiness and viscosity of a food, (Xantham Gum), carboxymethyl cellulose prepared by reacting chloroplatinic acid with an alkali cellulose, and adding the selected one or more;
Drying the resulting decomposition material by air blowing at 50 to 70 ° C for 20 to 28 hours to prevent deactivation of the enzyme; And
And molding and drying the dried product in the form of a granule, a ring, or a powder, and packaging the enzyme food composition using the isolated soybean protein and brown rice.
The method according to claim 1,
Wherein the water content of the dried product is 7 to 10%.

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