KR20200097428A - Grain fermented beverage using compound grain fermentation agent and fermented lactic acid bacteria and method of production thereof - Google Patents

Abstract

The present invention relates to: a method of cultivating filamentous fungi in grains in order to develop a food that is easy to eat while maintaining inherent flavors of the grains (time for soaking in water and draining water, an inoculation amount of seed malt, and cultivation temperature and time); a pretreatment method of raw materials for improving flavors and increasing saccharification efficiency; and a method for producing a grain fermented beverage having functionality and nutrition derived from grains and microorganisms and being most suitable for preference by varying production conditions such as saccharification conditions for producing a fermented beverage.

Description

A grain fermented beverage using a complex grain fermenter and fermented lactic acid bacteria, and a manufacturing method thereof {GRAIN FERMENTED BEVERAGE USING COMPOUND GRAIN FERMENTATION AGENT AND FERMENTED LACTIC ACID BACTERIA AND METHOD OF PRODUCTION THEREOF}

The present invention relates to a method for producing a grain fermented beverage using filamentous fungi, and to a method for producing a grain fermented beverage containing functional ingredients derived from grains or microorganisms while maintaining the intrinsic flavor of grains and to which no artificial additives are added. In addition, it relates to a grain fermented beverage produced by the above method.

In general, fermented beverages are divided into lactic acid bacteria beverages, yeast beverages, and other fermented beverages. Beverages fermented using lactic acid bacteria or yeast as a raw material of grain are Atoleafrio or Mahewu in Mexico, Togwa in East Africa, or Bulgaria, Turkey. There is a beverage called Boza that uses grains such as wheat, rye, and sorghum in other places, and in Korea there are Sikhye and Gamju as fermented rice drinks. Sikhye or gamju, a traditional fermented rice drink, suffered from deterioration in quality due to excessive use of sugar water to reduce manufacturing costs. Methods such as enzyme treatment have been suggested to improve the quality of sikhye or gamju, but their effectiveness has not been shown.

Brewing microorganisms produce a variety of enzymes, nutrients, and physiologically active substances other than amylase during the cultivation process, are capable of saccharifying starch, have high organic acid production ability, and have a rich flavor, which has sufficient potential for industrialization of products using brewing microorganisms. There is this. Grain has the potential as a raw material for health-promoting beverages that can meet the needs of consumers seeking health because of its various functionalities. Furthermore, the development of food using grains, including grains, can expand the consumption of surplus agricultural products and satisfy the needs of farmers who expect to promote consumption of agricultural products.

Sikhye and Gamju are traditional fermented grain beverages in Korea, and Sikhye and Gamju are made using malt. Sikhye refers to the addition of acidity to saccharified products made using malt, and Sikhye, which is currently sold commercially, belongs to the range of gamju to which acidity is not added. Gamju is incompletely fermented and has a sweet taste. It has a low alcohol content and a strong sweetness. Since sikhye or gamju uses malt as a source of glycosylation, β-amylase (maltoglycolytic enzyme) is the main glycosylation enzyme. For this reason, it is the main free sugar that is composed of maltose (sweetness is 60% of sugar), a disaccharide, and has a low sweetness, smell of malt and sweet taste when drinking, so it is common to add other sweeteners such as sugar, and the ability to generate organic acids is low. There is a disadvantage of low flavor.

In order to overcome these shortcomings, a method of adding a purified enzyme for food has been developed. However, the enzyme agent can achieve an increase in sweetness by simply increasing the saccharification efficiency, but the marketability is somewhat low because there is no effect of improving flavor.

Recently, various functions related to grains such as rice and grains have been revealed, and modern people's desire to improve the quality of life is increasing, such as pursuing LOHAS (Lifestyle Of Health and Sustainability) and using convenient meals of HMR (Home Meal Replecememt). While the market for minimally processed foods containing improved immunity and nutrients is increasing, there are not many processed foods using rice or grains until now, and there has been no attempt to improve flavor and functionality through microbial fermentation.

Patent Document 1 discloses a germinated grain processing method, a malt product, a malt fermented beverage, and a food product.

Patent Document 2 discloses a method for producing a fermented plum and grain fermented beverage.

The above patent document merely uses the saccharification enzyme contained in malt, but the present invention increases saccharification efficiency by using a grain fermenting agent, and provides excellent flavor without additional food additives due to the influence of organic acids generated in the fermentation process. In the production of a fermented beverage having antioxidant activity and immune enhancing activity by inoculating Lactobacillus brevis KU15147 (Lactobacillus brevis KU15147), there is a difference between the above patent document and the present invention.

Lactobacillus brevis KU15147 (Lactobacillus brevis KU15147) was deposited with the Korea Microbial Conservation Center (KCCM) on January 29, 2019.

(Patent Document 1) Korean Patent Publication No. 2008-0090429

(Patent Document 2) Korean Patent Registration No. 0572730

The present invention has been proposed to solve the above technical problem. In the present invention, in order to develop a food that is easy to eat while maintaining the inherent flavor of the grain, a method of culturing filamentous fungi in grains (time for soaking and draining water, and culturing temperature and culture time for the final inoculum), flavor improvement and saccharification efficiency are improved. By varying the manufacturing conditions such as the pretreatment method of raw materials to increase and the saccharification conditions for producing fermented beverages, fermented grain beverages with functionality and nutrition derived from grains and microorganisms, which are most suitable for palatability, are prepared, and antioxidant activity and immune enhancing activity To have Lactobacillus brevis KU15147 (Lactobacillus brevis KU15147) was completed by developing a method for inoculating after the saccharification process and sterilization process.

In order to achieve the object of the present invention, (a) inoculating and culturing grains pretreated with soaking and steaming, followed by drying and grinding to prepare a grain fermenting agent; (b) obtaining a saccharified product after washing rice and the like and mixing it with a grain fermenting agent to saccharify; (c) homogenizing and sterilizing the saccharified product of step (b); And (d) inoculating the fermented beverage obtained in step (c) with Lactobacillus brevis KU15147 (Lactobacillus brevis KU15147).

The present invention is a method of manufacturing a grain fermented beverage through microbial fermentation without using malt, unlike the conventional method of manufacturing Sikhye, a grain fermented beverage. It is possible to maintain the inherent flavor of the grain and have saccharification efficiency. It is possible to provide a grain fermented beverage having antioxidant activity, tyrosinase inhibitory activity, and the like, while being enhanced and containing useful ingredients of grain and functional ingredients derived from microorganisms. In addition, Lactobacillus brevis KU15147 (Lactobacillus brevis KU15147) was inoculated to make fermented beverages have antioxidant and immune enhancing activities.

Figure 1. A schematic diagram showing a method of manufacturing a grain fermented beverage.
Figure 2. A schematic diagram showing a method of manufacturing a grain fermentation agent.
Figure 3. A schematic diagram showing a process of mixing and stirring with raw materials such as rice by adding a grain fermenter.
Figure 4. A schematic diagram showing a method of manufacturing gamju as a fermented beverage by using raw materials such as grain fermenter and rice.
Figure 5. Data showing the antioxidant activity of Lactobacillus brevis KU15147.
Fig. 6. Data showing the immune enhancing activity of Lactobacillus brevis KU15147.

Hereinafter, the present invention will be described in more detail. The following examples are for illustrative purposes only, and it will be apparent to those of ordinary skill in the art that the scope of the present invention is not limited by these examples according to the gist of the present invention. will be.

In order to achieve the object of the present invention, it provides a method for producing a grain fermented beverage comprising the following steps.

(a) preparing a grain fermenting agent by inoculating and culturing the grains pretreated with soaking and steaming, followed by drying and grinding;

(b) washing rice, etc., after steaming and mixing with the grain fermenting agent of step (a) to saccharify and obtain saccharified products;

(c) homogenizing and sterilizing the saccharified product of step (b);

(d) inoculating and culturing the grain fermented beverage obtained in step (c) with Lactobacillus brevis KU15147

It provides a method for producing a grain fermented beverage comprising a.

In order to achieve the object of the present invention,

In the method for producing a grain fermented beverage comprising the steps (a), (b), (c), (d),

(e) vacuum-packing the grain fermenter prepared in step (a) and storing at low temperature or drying and pulverizing

It provides a method for producing a grain fermented beverage characterized in that it further comprises.

In order to achieve the object of the present invention,

In the method for producing a grain fermented beverage comprising the steps (a), (b), (c), (d), (e),

(f) preparing the grain fermenter stored in step (e) by adding water

It provides a method for producing a grain fermented beverage characterized in that it further comprises.

In order to achieve the object of the present invention,

There is provided a method for producing a grain fermented beverage in which purified water is added to the saccharified product homogenized and sterilized in step (c) for easy drinking, or a fruit concentrate or herbal plant extract is added to improve organoleptic performance. The fruit concentrate is an insecticidal solution such as strawberry, citron, mango, banana, tomato, carrot, grape, bokbunja, and mulberry, and herb plants include fresh ginseng, thought, and vitamin trees, but are not limited thereto. The fruit concentrate may add 1.0 to 3.0% of the weight of the saccharified product, and the herbal plant extract may add 0.3 to 1.0% of the weight of the saccharified product, but is not limited thereto.

In the invention of the present method, the grain of step (a) may be one or more selected from the group consisting of rice, barley, wheat, sorghum, millet, adlay, millet, and buckwheat, but is not limited thereto.

In addition, in the invention of the present method, the filamentous fungi of step (a) may be preferably at least one selected from the group consisting of Aspergillus oryzae and Aspergillus awamori, Not limited. Aspergillus oryzae is a representative bacteria of yeast fungus. It is white, but after cultivation, it turns yellow in color and turns brown when it is old. So it belongs to the black guk-gyun.

In addition, in the invention of the present method, the rice in step (b) may be any one of steamed rice, puffed rice, cooked rice, colored rice, or a combination thereof, but is not limited thereto.

In addition, in the invention of the present method, the Lactobacillus brevis KU15147 (Lactobacillus brevis KU15147) of the step (d) is a DPPH radical scavenging ability that tests antioxidant activity compared to Lactobacillus rhamnosus GG, a commercial strain. It was found that it has excellent activity in the experiment (see Fig. 5). In addition, Lactobacillus brevis KU15147 (Lactobacillus brevis KU15147) was found to be excellent in the level of expression of the immune factors iNOS, TNF-α, IL-1β when treated with raw 264.7 mouse-derived macrophages. That is, compared to the control group, iNOS expression was increased by 4.2 times, TNF-α was increased by 10.87 times, and IL-1β was increased by 4.91 times (see Fig. 6).

In addition, in the invention of the present method, the grain fermenting agent may refer to a rice koji enzyme agent as rice koji yeast leaving the country by fermenting and cultivating rice finally inoculated.

(1) To achieve the object of the present invention,

In the method for producing the grain fermentation agent of step (a),

① Wash grains such as rice 2-3 times so that there is no foreign matter, soak for 3-4 hours, drain for 1-2 hours, increase the water at 101-103℃ for 35-45 minutes, and make it 33-37℃. Cooling step;

② Inoculate Aspergillus oryzae with about 5.0~7.0% of the weight of cooled rice, maintain the humidity at 85~90%, incubate at 30~40℃ for 3~6 days, and then at room temperature. It may include the step of natural drying.

In order to achieve the object of the present invention,

In the step of obtaining the saccharified product of step (b),

Aspergillus duckweed can be inoculated with 0.1% of the weight of steamed and cooled rice after pretreatment, and after inoculation, the humidity is maintained at 85-90% or higher, and the fermentation temperature is adjusted to 25-40℃ for 30-34 hours. By stirring and saccharification, the pH of the saccharified product is 5.2 to 5.4.

(2) To achieve the object of the present invention,

In the method for producing the grain fermentation agent of step (a),

① Wash grains such as rice 2-3 times so that there is no foreign matter, soak for 3-4 hours, drain for 1-2 hours, increase the water at 101-103℃ for 35-45 minutes, and make it 33-37℃. Cooling step;

② Inoculate Aspergillus awamori with about 5.0~7.0% of the weight of cooled rice, maintain the humidity at 85~90%, incubate at 30~40℃ for 3~6 days, and then at room temperature. It may include the step of air drying.

In the step of obtaining the saccharified product of step (b),

Aspergillus Awamori can be inoculated with 0.15% of the weight of increased and cooled rice after pretreatment, and after inoculation, the humidity is maintained at 85~90% or higher, and the fermentation temperature is adjusted to 25~40℃ for 34~38 hours. By stirring and saccharification, the pH of the saccharified product is 4.5 to 4.8.

(3) More specifically, in order to achieve the object of the present invention,

In the case of using Aspergillus duck material for filamentous fungi, 1.0 parts by mass of grain fermentation agent inoculated with Aspergillus duck material, 1.0 parts by mass of steamed and cooled rice after pretreatment, and 4.0 parts by mass of purified water were mixed, and then added to a reaction tank at 55 to 60°C. Saccharification and fermentation.

The temperature of the purified water is 45°C to facilitate stirring, and when the temperature of the product reaches 50°C due to saccharification and fermentation, add the yeast solution at 0.05 to 2.00% of the saccharified product, and incubate at 40 to 70°C for 3 to 7 hours. And, preferably, reacted at 55° C. for about 3 hours and reacted at 63° C. for about 4 hours, so that the final saccharified product has a brix of 15 to 40, and preferably the final saccharified product has a sugar content of 26 to 30 At this point, heat treatment is performed at 93~97℃ for 30 minutes to stop the enzyme reaction. Yeast liquid is a liquid culture of Saccharomyces cerevisiae, and the flavor can be enhanced by adding yeast liquid.

Lactobacillus brevis KU15147 (Lactobacillus brevis KU15147) was inoculated at a concentration of 10 ⁷ cfu/mL, followed by fermentation at 37°C for a certain period of time.

(4) More specifically, in order to achieve the object of the present invention,

When using a combination of a grain fermenter inoculated with Aspergillus duck ash and a grain fermenter inoculated with Aspergillus awamori, 0.3 parts by mass of grain fermenter inoculated with Aspergillus duck ash, 0.7 parts by mass of grain fermenter inoculated with Aspergillus awamori , After pretreatment, 1.0 parts by mass of steamed and cooled rice and 4.0 parts by mass of purified water are mixed, and added to a reaction tank at 55~60°C to saccharify and ferment.

The temperature of the purified water is 45°C to facilitate stirring, and when the temperature of the product reaches 50°C due to saccharification and fermentation, add the yeast solution at 0.05 to 2.00% of the saccharified product, and incubate at 40 to 70°C for 3 to 7 hours. And, preferably, reacted at 55° C. for about 3 hours and reacted at 63° C. for about 4 hours, and the sugar content of the final saccharified product is 15 to 40, and preferably the sugar content of the final saccharified product is 26 to 30, and the acidity When is more than 0.2%, heat treatment is performed at 93~97℃ for 30 minutes to stop the enzyme reaction.

Lactobacillus brevis KU15147 (Lactobacillus brevis KU15147) was inoculated at a concentration of 10 ⁷ cfu/mL, followed by fermentation at 37°C for a certain period of time.

(5) If the temperature of the product during saccharification and fermentation is 55℃ or lower, there is a possibility that harmful lactic acid bacteria may proliferate because of open fermentation, and between 1.0% and 2.0% of alcohol products and aromatic components generated from yeast during saccharification process It has the effect of enhancing the flavor of saccharified liquid. In addition, when saccharified and fermented by adding yeast (18 cells/ml) liquid, there is an effect of enhancing sensory function with alcohol.

(6) The grain fermented beverage prepared by the above method for producing a fermented grain beverage may be in the form of a fine or liquid.

Hereinafter, the present invention will be described in more detail through examples. These examples are only for describing the present invention in more detail, and it will be apparent to those of ordinary skill in the art that the scope of the present invention is not limited by these examples according to the gist of the present invention. .

Example 1: Measurement of water content change by immersion time of rice (unit: %)

division Soaking time 1 hours 2 hours 3 hours 4 hours 5 hours 6 hours General taste 24.8 27.4 29.6 30.2 30.4 30.6 7-minute sea bream 23.7 26.8 28.8 29.2 29.6 30.2

The initial moisture content of regular rice was 14.6%, and the initial moisture content of 7-minute sea bream was 15.6%. As a result of comparing the moisture absorption rate of rice, the moisture content of rice reached about 29.0% when immersed for about 3 hours for normal rice and about 4 hours for 7 minutes sea bream, and enough moisture was absorbed for steaming.

Example 2: Measurement of water content change in rice by draining time after immersion (unit: % )

Draining time
sample 1 hours 2 hours 3 hours 4 hours General taste 30.2±0.2 30.4±0.3 30.5±0.4 30.0±0.6 7-minute sea bream 30.0±0.4 30.5±0.4 30.4±0.2 29.6±0.3

The moisture content of rice was 30.2±0.3% immediately after draining after about 3 hours of soaking. As shown in Table 2, the deep portion of the soaked rice has an air layer, so if it is left in the tray after sufficient time to drain water, the moisture from the outside of the rice gradually penetrates into the grain of the rice, and the air layer escapes and the moisture penetrates to the deep portion of the rice, resulting in increased rice. Well done. As shown in Table 2, the increase in moisture content of rice was insufficient after 1 hour of draining water. 1 hour was suitable for draining water.

Example 3: Measurement of enzyme activity according to the type of grain fermenter

sample moisture(%) Enzyme activity (SP) Titratable acidity
(0.1N NaOH
/10ml) Amino acid degree
(0.1N NaOH
/10ml) Amylase
(Amylase) Acidic protease
(Acidic
protease) Imperial fermenting agent 23.4 59.0 15.4 1.2 0.7 Black soup fermenting agent 23.1 54.0 18.2 7.4 0.4

The yellow soup fermenting agent was prepared by culturing Aspergillus oryzae, and the black soup fermenting agent was prepared by culturing Aspergillus awamori. In terms of enzyme activity (SP), the amount of Saccharogemic power that 1 g of fermentation agent produces 1 g of glucose per hour was 1 unit.

As a result of measuring the saccharification power and protein decomposition power required for the production of fermented beverages for each type of fermenting agent after the rice fermentation was manufactured, the yellow and black soup fermenters had the enzyme power to ferment rice as a saccharification substrate (Saccharification standard: 25SP or more/rice 1g or more) . For amylase, the fermenting agent of yellow soup was about 9.0% higher than that of the fermenting agent of black soup, and the secretion power of organic acid of the fermenting agent of black soup was about 6 times higher than that of fermenting agent of yellow soup. When making rice fermented beverages, if the black soup fermenting agent was used in combination rather than the yellow soup fermenting agent alone, the ratio of sugar and acid could be appropriately adjusted without any additives.

Example 4: Measurement of change in sugar content by saccharification time of fermented beverages according to grain fermenting agent

A yellow soup fermented beverage was prepared using a yellow soup fermenting agent, and a fermented beverage was prepared by mixing the yellow soup fermenting agent and the black soup fermenting agent at a ratio of 7:3, and the change in sugar content according to the saccharification time of each fermented beverage was measured.

Saccharification time Yellow soup fermented drink Yellow soup: black soup (7:3) fermented beverage Temperature (℃) pH Brix
(brix°) Temperature (℃) pH Brix
(brix°) 1 hours 59.30 5.81 22.60 58.70 4.31 22.50 2 hours 60.00 5.72 25.70 59.40 4.33 24.10 4 hours 59.30 5.68 26.60 60.40 4.34 26.60 6 hours 59.40 5.68 27.20 59.70 4.41 27.20 8 hours 56.80 5.61 27.60 57.20 4.41 27.40 Cool after boiling - 5.61 29.20 - - 28.10

Water equivalent to twice the amount of rice was added and saccharified at 60±1℃.

Hwangguk fermented beverages and Hwangguk: Heukguk (7:3) fermented beverages were saccharified after about 8 hours. In the case of cooling after boiling, the undissolved starch decomposes the enzyme action in the process of increasing the sterilization temperature, resulting in higher brix. Within 6 hours of saccharification, 98% of the total saccharification proceeded, and the pH was 5.61 for the yellow-guk fermented beverage, and 4.41 for the yellow-guk: black-guk (7:3) fermented beverage. The brix of the sterilized fermented beverage was 29.20 for the yellow-guk fermented beverage, and 28.10 for the yellow-guk: heuk-guk (7:3) fermented beverage, a difference of 1.10.

Example 5: Analysis of sugar content of fermented grain beverages (measured at 23°C)

Sugar content Yellow soup fermented drink Yellow soup: black soup (7:3) fermented beverage Brix° 23.90 24.70

Example 6: Analysis of ingredients of grain fermented beverages

ingredient
sample General ingredients (%) Mineral (mg/100g) moisture protein Lipid carbohydrate brix° Minutes Na K Ca Hg PO ₄ ^- Fe Zn Yellow soup fermented drink 74.1 1.7 0.1 21.8 23.9 0.2 60.0 14.0 3.0 5.0 21.0 0.1 0.3 Imperial Kingdom: Black Kingdom 7:3)
Fermented drink 73.1 1.9 0.1 22.0 24.7 0.2 61.0 16.0 4.0 4.0 23.0 0.1 0.3

Fermented drinks made only with yellow soup and fermented drinks made with black soup showed similar levels of general ingredients and minerals.

Example 7: grain fermentation By drink Free Sugar Analysis (Unit: % )

Free sugar Yellow soup fermented drink Yellow soup: black soup (7:3) fermented beverage Fructose Not detected - Glucose 18.08±0.17 16.75±0.36 Sucrose - - Maltose 0.53±0.00 0.55±0.03

Example 8: fermented beverages Color difference analysis

Color difference
sample Chromaticity ΔE value L value (brightness
(Lightness)) a value
(Redness) b value
(Yellowness) Yellow soup fermented drink 35.90 -0.11 5.28 63.08 Imperial Kingdom: Black Kingdom (7:3)
Fermented drink 74.97 0.36 9.44 25.80 Fermented black soup 70.42 0.73 14.35 32.01

(The color difference is a numerical representation of the perceptual difference between two perceptual colors, and is expressed quantitatively as a geometric distance between two points in the L*a*b* color space as an example. That is, the color difference ΔE is ΔE(L ^* , a ^* , b ^* )={(ΔL ^* ) ² +(Δa ^* ) ² +(Δb ^* ) ² } It is expressed as ^1/2 . Such an equation is called a color difference equation.)

The color difference of the fermented beverage was about twice as bright as that of the yellow-guk fermented beverage in terms of brightness of the mixed yellow-guk and black-guk, slightly reddish, and more yellow than the yellow-guk fermented beverage.

Example 9: Analysis of free sugar components in saccharified liquid of fermented beverage

Per glass


Per glass (%) Sum Sorbitol
(Sorbitol) Glucose
(Glucose) Fructose
(Fructose) maltose
(Maltose) Yellow soup fermented drink - 18.95 0.45 1.25 20.65 Emperor Kingdom: Black Kingdom
(7:3) fermented beverage - 18.42 0.62 1.05 19.04

In the analysis of free sugar, the main sugar was over 95% glucose. Sugar content was higher in fermented beverages containing yellow soup than fermented beverages containing black soup.

Example 10: fermentation By drink Organic acid analysis (unit: ㎍/㎖)

Organic acid Yellow soup fermented drink Imperial Kingdom: Black Kingdom (7:3)
Fermented drink Oxalic acid 4.52 9.04 Citric acid 114.79 920.92 Malic acid 339.07 699.85 Lactic acid and
Succinic acid 720.72 4345.41 Acetic acid 29.49 319.31 Sum 1,208.59 6,294.53

In terms of organic acid content, fermented beverages containing black soup were about 5.2 times larger than those of yellow soup fermented beverages. Fermented beverages added with black soup contained organic acids in the order of lactic acid and succinic acid> citric acid> malic acid> acetic acid> oxalic acid. The fermented beverage of Hwangguk contained organic acids in the order of lactic acid and succinic acid> malic acid> citric acid> acetic acid> oxalic acid. Fermented beverages having various flavors were prepared when the black soup fermenting agent, which produces organic acids, was added at different mixing ratios.

Example 11: fermentation By drink Free amino acids Analysis (Unit: mg% )

Amino acid Yellow soup fermented drink Imperial Kingdom: Black Kingdom (7:3)
Fermented drink Aspartic acid 70 57 Threonine 25 21 Serine 31 38 Asparagine 20 19 Glutamic acid 87 55 Proline 70 70 Glycine 21 20 Alanine 33 36 Valine 21 26 Methionine 11 16 Isoleucine 33 42 Leucine 54 86 Tyrosine 31 46 Phenylalanine 37 61 β-Alanine - 13 β-aminoisobutyric acid
(β-Aminoisobutyric acid) - 183 γ-aminobutyric acid
(γ-Aminobutyric acid) 82 106 Histidine 10 13 Ornithine 35 - Lysine 72 95 Ammonia 30 24 Arginine - 139 Sum 698 1107

As for free amino acids, the free amino acids of fermented beverages prepared by adding black soup were about 1.6 times more than those of yellow-guk fermented beverages, and in particular, GABA (γ-aminobutyric acid), a physiologically active ingredient, was about 1.3 times higher. In addition, alanine and β-alanine imparting taste were found in fermented beverages prepared by adding black soup. Aspartic acid and glutamic acid were slightly higher in the fermented beverages of yellow soup. In terms of nutrition, fermented beverages prepared by adding black soup with essential amino acids were generally higher than those of fermented beverages with yellow soup.

Example 12: Yellow Kingdom Black soup Quality characteristics of fermented beverages according to mixing ratio

ingredient
ingredient Sensory evaluation Yellow Kingdom: Black Kingdom: Water pH Acidity Amino acid degree Brix
(brix°) 1.0: 0: 4.0 5.8 0.8 2.60 27.0 -Less acidity
-Only a lot of sweetness 0.7: 0.3: 4.0 5.4 1.0 2.40 26.0 -Good acidity and refreshing feeling
-Refreshing drink taste 0.5: 0.5: 4.0 5.2 1.3 2.40 26.0 -Acidity 0.3: 0.7: 4.0 4.7 1.5 2.30 26.0 -Unique to Gamju 0: 1.0: 4.0 4.5 1.7 2.47 27.0 -A lot of sour and sweet taste

Water was added by varying the mixing ratio of the fermenter, and saccharified at 58±2°C for 6 hours. Compared to the fermentation broth of fermented beverages made only with yellow soup, the higher the ratio of black soup fermentation, the fresher taste of fermented beverages. It became a refreshing and sweet fermented drink. As for the blending ratio, the fermented beverage containing 30% of yellow soup fermenting agent and 70% of black soup fermenting agent was the best in terms of sensory performance.

Example 13: Analysis of physiological activity of fermentation broth by fermenting agent

sample Polyphenol
(polyphenol)
(mg gallic acid/10ml) Electronic donation ability
(%) Inhibitory activity (%) Tyrosinase ACE Yellow soup fermented drink 4.26 28.26 90.20 53.4 Imperial Kingdom: Black Kingdom (7:3)
Fermented drink 4.82 25.88 93.64 54.2

To analyze the physiological activity of fermented beverages for each fermenting agent, polyphenol content, electron donating ability, tyrosinase inhibitory activity, and angiotensin converting enzyme (ACE) inhibitory activity were measured. The polyphenol content of fermented beverages prepared with black soup was about 10% higher than that of fermented beverages made with only yellow soup, but the electron donating ability was about 9% higher in fermented yellow soup. As for the inhibitory activity, the tyrosinase activity of the fermented broth prepared by adding black soup was about 4% higher, and the ACE inhibitory activity was similar to that of the fermented drink containing black soup and the fermented drink containing black soup. Both the yellow-guk fermented beverage and the fermented beverage with black soup had tyrosinase inhibitory activity of more than 90% and ACE inhibitory activity of more than 53%.

Claims (5)

(a) preparing a grain fermenter by inoculating filamentous fungi on the pretreated grain;
(b) mixing the rice with the grain fermenter of step (a) to saccharify, and then homogenizing and sterilizing the saccharified product; And
(c) inoculating and culturing fermented lactic acid bacteria to the saccharide of step (b)
Method for producing a grain fermented beverage comprising a. The method of claim 1, wherein the grain fermenting agent is yellow soup, black soup, or a combination thereof. The method of claim 1,
Add a yeast liquid during saccharification of step (b),
A method for producing a grain fermented beverage, characterized in that after maintaining the constant temperature at 40 to 70°C for 3 to 7 hours, the brix is 15 to 40. The method of claim 1,
The fermented lactic acid bacteria is a method for producing a grain fermented beverage, characterized in that Lactobacillus brevis KU15147 (Lactobacillus brevis KU15147). A grain fermented beverage prepared by the method of any one of claims 1 to 4 and having antioxidant activity or immune enhancing activity.

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