KR20190128957A - Method for producing fermented enzyme powder for preventing corruption of fish - Google Patents

Abstract

The present invention relates to a method for preparing fermentation enzyme powder for preventing the decomposition of fish and a use method thereof, which are a means for forming a lactic acid bacteria fermentation coating film on fish by using fermentation enzyme powder obtained by fermenting a mixture of barley, rice embryo bud and rice bran with lactic acid bacteria to block the invasion of harmful bacteria for long-term preservation and enhance taste and nutrition. The method for preparing fermentation enzyme powder for preventing the decomposition of fish comprises: a first step of mixing sterilized and dried pearl barley and rice embryo bud and rice bran stir-fried in a stir-fryer; a second step of mixing skim milk powder and lactic acid bacteria in the mixture of the above step and kneading the same to form lactic acid bacteria fermentation composition dough; a third step of fermenting the fermentation composition dough of the above step to make a fermentation mixture; a fourth step of freeze-drying the fermentation mixture of the above step; and a fifth step of grinding the freeze-dried fermentation mixture of the above step into fine particles to form fermentation enzyme powder.

Description

Method for producing fermented enzyme powder for preventing corruption of fish and its use {Method for producing fermented enzyme powder for preventing corruption of fish}

The present invention relates to a method for producing a fermentation enzyme powder for preventing corruption of fish and a method of using the same, more specifically, to form a lactic acid bacteria fermentation coating film on fish using a fermentation enzyme powder obtained by lactic acid fermentation of a mixture of barley, rice eyes and rice bran. The present invention relates to a method for producing a fermented enzyme powder for preventing fish rot, and a method of using the same, which can prevent long-term preservation and enhance taste and nutrition by blocking the penetration of harmful bacteria by one means.

In general, the technology of coastal, ocean, and aquaculture fishery has been steadily developed as a means of obtaining fish that occupy a large portion as a fishery resource, and it is understood that disputes between individuals and countries have not ceased to secure such fishery resources. It tells the importance of resources.

In particular, fish is a major health food rich in omega-3s, fatty acids and DHA, EPA, vitamin A, vitamin E, and protein, which is inseparable from the world's diet.

In addition, Korea, which has three sides facing the sea, can be said to have a large share of fish in national health and national economy. In addition to capturing these valuable fishing resources, as well as freezing, salting and drying as a means to prolong the preservation period of the fish, freezing or ice refrigeration requires a lot of facility and operating costs. As a result, there is a cost increase, and in case of salting and drying, there is a difference in freshness or taste, and therefore, there is an urgent need to develop a new technology capable of maintaining freshness until distribution of fish and the final diet.

On the other hand, dietary fiber is classified into two types, which are soluble in water and insoluble in water according to solubility. That is, total dietary fiber (TDF) is soluble dietary fiber (SDF) and insoluble dietary fiber (Insoluble). dietary fiber (IDF) has recently been reported to be associated with dietary fiber intake, such as constipation, obesity, diabetes, hypertension, and colorectal cancer. Especially, soluble fiber lowers blood cholesterol in the body. It is well known to be effective, and these water-soluble dietary fibers include pectin, gum, mucilage, and the like. They have affinity with water, swell or form gels, and delay the absorption of components such as sugar, cholesterol, and minerals from the small intestine.

Water-soluble dietary fiber, which acts like this, prevents obesity by delaying the absorption of food, slows down the absorption of glucose, prevents the rapid rise of blood sugar, helps diabetes, and binds bile acids in the intestine to prevent resorption of bile acids. By promoting the excretion of cholesterol to prevent blood circulation diseases such as atherosclerosis.

Barley is rich in vitamin B1 and vitamin B2, and is particularly rich in β-glucan dietary fiber. Barley's endosperm cell wall is uniquely surrounded by cells, and β-glucan completely surrounds the cells, resulting in the breakdown of protease or starch. It acts to defend the action of enzymes. The β-glucan content of barley is influenced by genetic and environmental factors. In general, β-glucan content is known to be related to dry growth conditions, seed maturity, and grain size.

In addition, rice eyes (embryo) are known to contain nutrients such as octacosanol, alpha tocopherol, gamma-orizanol, GAVA fiber, linonresin, beta cysterol, vitamins, minerals, calcium, and rice bran. Proteins and dietary fiber make up a large part of the nutrients, and vitamin A, thiamine, pyridoxine, niacin and other B vitamins, vitamin E and minerals such as calcium, zinc, iron, etc. Various nutrients including vitamins and vitamins have been identified.

KR No. 10-1791879 KR 10-0130523 KR 10-0661710 (Patent Publication 0004) KR 10-2012-0061208

The present invention has been made in order to solve this problem, fermentation composition dough by mixing skim milk powder, lactic acid bacteria in the mixture of barley, rice snow, rice bran and kneading it, fermented, dried and pulverized to make a fermentation enzyme powder Diluting the enzyme powder in water to immerse the fish in dilution of fermentation enzyme and then take it out so that the lactic acid bacteria fermentation coating film is formed in the fish to block the penetration of harmful bacteria and increase the long-term preservation and taste and nutrition.

A first step of mixing the sterilized and dried kojiri and rice eyes and rice bran stir-fried in a stir-fryer; A second step of mixing the skim milk powder and the lactic acid bacteria in the mixture of the above steps and kneading them to form a lactic acid bacteria fermentation composition dough; A third step of fermenting the fermentation composition dough of the step to make a fermentation mixture; A fourth step of freeze-drying the fermentation mixture of the step; Characterizing a method for producing a fermentation enzyme powder for preventing corruption of fish comprising a; 5th step of making the fermentation enzyme powder by grinding the lyophilized fermentation mixture of the above step into fine particles.

In the first step; Rice bran and rice bran is characterized in that the roasted for 5 to 15 minutes at 150 ℃ to 170 ℃ in a stir-fry.

In the second step; 5 to 10 parts by weight of skim milk powder, 2 to 10 parts by weight of lactic acid bacteria fermented milk, and 50 to 70 parts by weight of water in the mixture consisting of 10 to 50 parts by weight of kojiri according to the first step, 10 to 50 parts by weight of rice bran, and 10 to 50 parts by weight of rice bran. Mixing and kneading the koloru is characterized in that the fermented composition to make a dough.

In the third step; The fermentation composition dough according to the second step is fermented for 48 hours to 72 hours under the fermentation conditions of 35 ℃ to 38 ℃ characterized in that the fermentation mixture is made.

In the fourth step; The fermentation mixture according to the third step is characterized by lyophilization for 48 hours to 72 hours at a temperature of minus 35 ℃ to 60 ℃ or less.

1 to 10 parts by weight of the fermented enzyme powder prepared by the first step to 5 to 90 parts by weight of water diluted in 90 to 99 parts by weight of the fermentation enzyme dilution solution was immersed for about 3 to 10 minutes and then taken out of the fish Characterized by the method of using the anti-corruption fermentation enzyme powder to form a lactic acid bacteria fermentation coating film.

The present invention is a mixture of skim milk powder and lactic acid bacteria in a mixture of barley, rice snow, rice bran and fermented composition kneading the dough is fermented, dried and pulverized by diluting the fermentation enzyme powder obtained by diluting the water in the fermentation enzyme dilution solution Next, the lactic acid bacteria fermentation coating film is removed to form a fermentation coating on the fish, so that the coating layer is formed like a coating of a thin film on the fish, which prevents the infiltration of rot bacteria and suppresses the generation of rot bacteria, thereby greatly maintaining the freshness of the fish. Excellent long-term preservation that can be extended, lactic acid bacteria coating film contains a large amount of various nutrients is effective to increase the nutritional properties.

1 is a block diagram showing a process for producing a fermentation enzyme powder for preventing corruption of fish according to the present invention.

Hereinafter, a preferred embodiment of the present invention will be described in detail. In the following description of the present invention, detailed descriptions of related well-known functions or configurations will be omitted when it is determined that the detailed descriptions may unnecessarily obscure the subject matter of the present invention.

The present invention is a first step (S1) of mixing the sterilized and dried Kok-ri and stir-fried rice eyes and rice bran in a stir-fryer; A second step (S2) of mixing the skimmed milk powder and the lactic acid bacteria in the mixture of the above steps and kneading them to form a lactic acid bacteria fermentation composition dough; A third step (S3) of making the fermentation mixture by fermenting the fermentation dough of the step; A fourth step (S4) of lyophilizing the fermentation mixture of the step; The lyophilized fermentation mixture of the above step is pulverized into fine particles (S5) to make a fermentation enzyme powder; characterized in that the anti-corruption fermentation enzyme powder for fish comprising a.

In the first step (S1); After washing the unripe unripe strips and drying them with hot air to prepare sterilized strips, the rice snow and rice bran extracted from brown rice with rice husk were roasted in a stir-frying pan for 5 to 15 minutes at 150 ℃ to 170 ℃. Prepare treated rice snow and rice bran respectively.

This food is rich in dietary fiber, vitamins and inorganic ingredients, and contains a lot of ingredients such as vitamin B1, vitamin B2, niacin, folic acid, calcium, iron, etc. In particular, the dietary fiber of Kojiri helps the propagation of lactobacillus and activates it, and also because it has a small specific gravity, it is evenly distributed and distributed in the fermentation enzyme solution by diluting the fermentation enzyme powder of water after the process.

Rice eyes (embryo) contain nutrients such as octacosanol, alphatocopherol, gamma-orizanol, GAVA dietary fiber, linonresin, beta cysterol, vitamins, minerals and calcium, and rice bran contains fat, protein and dietary fiber. It contains a large part of nutrients, and is composed of vitamin B, vitamin B group such as thiamin, pyridoxine and niacin, vitamin E and minerals such as calcium, zinc and iron. It contains a large amount of functional material.

In this way, rice eyes and rice bran, which have various bioactive substances, can be ingested together, and rice eyes and rice bran are stir-fryed by rice worms, rice moths or food poisoning bacteria, and rice bran is sterilized. It is rich in fiber to promote fermentation of lactic acid bacteria, and by using the roasted rice bran which has been subjected to the roasting process, it is intended to have a savory flavor in the lactic acid bacteria fermentation composition dough of the post-process.

In the second step (S2); 5 to 10 parts by weight of skim milk powder, 2 to 10 parts by weight of lactic acid bacteria fermented milk, 50 to 70 parts by weight of water in a mixture consisting of 10 to 50 parts by weight of kojiri prepared by the first step, 10 to 50 parts by weight of rice snow, 10 to 50 parts by weight of rice bran Mixing the parts evenly and kneading the dough in the kneader to make the fermentation composition dough having the optimum fermentation conditions by mixing dough to facilitate the fermentation production.

The skim milk powder is mixed with fermented lactic acid bacteria to further promote lactic acid bacteria activity and promote the growth of lactic acid bacteria to facilitate fermentation production and to control the moisture content so that the dough can be made.

In the third step (S3); The fermentation composition dough prepared by the second step is put into the fermenter to ferment for 48 to 72 hours under fermentation conditions of 35 ℃ to 38 ℃ corresponding to the optimum temperature at which lactic acid bacteria are not killed to make a fermentation mixture.

In the fourth step (S4); The fermentation mixture prepared by the third step is lyophilized for 48 hours to 72 hours at a temperature below minus 35 ℃ to 60 ℃ to prevent damage to the active ingredient of the fermentation mixture.

In the fifth step (S5); The freeze-dried fermentation mixture according to the fourth step is put into a grinder to prepare a fermentation enzyme powder pulverized into fine particles.

The fish is immersed for 3 to 10 minutes in the fermentation enzyme dilution obtained by diluting 90 to 99 parts by weight of water to 1 to 10 parts by weight of the fermented enzyme powder prepared through the first to fifth steps as described above. Take out the fish and let the lactic acid bacteria fermentation coating film form on the fish.

The fermentation enzyme dilution solution obtained by diluting the fermentation enzyme powder and water is active in the season of decayed bacteria as in summer, and in the season of high temperature, the amount of fermentation enzyme powder is used by diluting 5 to 10 parts by weight of the fermentation enzyme powder to infiltrate the infestation. It is possible to prevent more effectively, the amount of fermentation enzyme powder contained in the fermentation enzyme diluent is preferably used by adding or subtracting the amount of fermentation enzyme powder according to the type and characteristics of fish, seasonal temperature.

The present invention is excellent in long-term preservation that can greatly extend the shelf life while maintaining the freshness of the fish since the lactic acid bacterium coating film is a coating layer formed as a coating coating a thin film to the fish to block the infiltration of rot bacteria and inhibit the generation of rot bacteria In addition, the lactic acid bacteria coating film is contained in a large amount of various nutrients can also increase the nutrition.

In the above, the present invention has been described with reference to the above embodiment, but various modifications can be made within the technical scope of the present invention.

S1: Mixing of kojiri, rice snow and rice bran
S2: step of mixing the skim milk powder and lactic acid bacteria in the mixture of Kojiri, rice bran and rice bran and kneading them to make the lactic acid bacteria fermentation composition dough
S3: fermentation of lactic acid bacteria fermented dough to make a fermentation mixture
S4: lyophilizing the fermentation mixture
S5: grinding the lyophilized fermentation mixture into fine particles to make fermentation enzyme powder

Claims (6)

A first step (S1) of mixing the sterilized dried kojiri and the roasted rice snow and rice bran;
A second step (S2) of mixing the skimmed milk powder and the lactic acid bacteria in the mixture of the above steps and kneading them to make the lactic acid bacteria fermentation composition dough;
A third step (S3) of making the fermentation mixture by fermenting the fermentation dough of the step;
A fourth step (S4) of lyophilizing the fermentation mixture of the step;
The fifth step (S5) of making the fermentation enzyme powder by grinding the lyophilized fermentation mixture of the step of fine particles (S5); The production method of the anti-corruption fermentation enzyme powder for fish comprising a.
The method of claim 1,
In the first step (S1);
Rice bran and rice bran is stir-fry for 5 minutes to 15 minutes at 150 ℃ to 170 ℃ in a stir-fry cooking method of fermentation enzyme powder for preventing corruption of fish.
The method of claim 1,
In the second step (S2);
5 to 10 parts by weight of skim milk powder, 2 to 10 parts by weight of lactic acid bacteria fermented milk, and 50 to 70 parts by weight of water in a mixture consisting of 10 to 50 parts by weight of kojiri according to the first step, 10 to 50 parts by weight of rice bran, and 10 to 50 parts by weight of rice bran. Mixing and kneading the gooluru to produce a fermentation composition dough, characterized in that the fermentation enzyme powder for preventing corruption of fish.
The method of claim 1,
In the third step (S3);
Fermentation composition of the fermentation composition according to the second step 35 to 38 ℃ fermentation conditions for the production of fermentation enzyme powder for preventing corruption of fish characterized in that the fermentation mixture for 48 to 72 hours to produce a fermentation mixture.
The method of claim 1,
In the fourth step (S4);
Method for producing a fermentation enzyme powder for preventing corruption of fish, characterized in that the fermentation mixture according to the third step lyophilized for 48 hours to 72 hours at a temperature below minus 35 ℃ to 60 ℃.
Fish was immersed for about 3 to 10 minutes in a fermentation enzyme dilution solution by diluting 90 to 99 parts by weight of water to 1 to 10 parts by weight of the fermented enzyme powder prepared through the first to fifth steps of claim 1. Next, the method for using the anti-corruption fermentation enzyme powder, characterized in that the lactic acid bacteria fermentation coating film is formed on the fish.

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