KR20210016708A - Method of manufacturing glutinous konjac rice with GABA fermented by red yeast - Google Patents

Abstract

The present invention relates to a method for preparing glutinous GABA konjac rice fermented with red yeast rice, comprising the steps of: (a) adding water to a mixture of konjac powder and tapioca starch and kneading the same to obtain konjac paste; (b) independently from step (a), after roasting barley sprouts, extracting the same with a solvent to obtain a sprout barley extract; (c) independently from steps (a) and (b), adding water to glutinous GABA brown rice powder obtained by pulverizing glutinous GABA brown rice and kneading the same to obtain glutinous GABA brown rice starch; (d) mixing the konjac paste, the barley sprout extract, and the glutinous GABA brown rice starch, which are obtained above, to obtain a mixture of the konjac paste, the barley sprout extract, and the glutinous GABA brown rice starch; (e) steaming the mixture obtained in step (d); (f) inoculating the steamed mixture with Monascus, followed by fermentation; and (g) molding the fermented product obtained in step (f) into a rice shape to obtain glutinous GABA konjac rice. According to the present invention, it is possible to maintain health and maintain a safe diet for diabetic and obese patients.

Description

Method of manufacturing glutinous konjac rice with GABA fermented by red yeast}

The present invention relates to a method of manufacturing fermented hongguk gabatal konjac rice, and more specifically, a konjac dough using konjac powder and tapioca starch, a stiffened sprout barley extract, and gabatal konjac obtained by mixing gabachal brown rice grass It relates to a method of manufacturing fermented hongguk gabatal konjac rice comprising the steps of steaming rice and fermenting hongguk bacteria.

Konjac has been used as a food for a long time, and in recent years, due to its low calorie properties, it is receiving great attention as a diet food and health food that is good for preventing obesity and adult diseases.

However, in general, diet products on the market have many side effects and a high recurrence rate, but Konjac rice can be usefully used for obesity treatment without side effects, so konjac rice has gained explosive popularity from the public as a current diet product. It is one of the products.

Typically, konjac rice is a processed food manufactured in the shape of ordinary rice by mixing old yak potato powder and cassava powder together, and the konjac rice itself has an average of 1/2 to 2/3 of the calories of ordinary rice, and has almost nutrients and functionality. It has the disadvantage of not having it.

Conventional techniques related to konjac rice include the raw material composition and manufacturing method of konjac rice, and low-calorie instant rice using the same (Patent Document 1), the manufacturing method of hydrated konjac (Patent Document 2), and packaged rice with konjac (Patent Document 3). Although disclosed, the production method of fermented hongguk gabatal konjac rice having a function such as lowering blood sugar is not known at all.

Korean Patent Application Publication No. 10-2004-0024644 Republic of Korea Patent Publication No. 10-2012-0125779 Japanese Unexamined Patent Application Publication No. 2004-65258

The present invention has been conceived to solve the problems of the prior art as described above, and an object of the present invention is to provide a method of manufacturing fermented hongguk gabatal konjac rice having functions such as lowering blood sugar.

In order to achieve the above object, the present invention comprises the steps of: (a) adding water to a mixture of konjac powder and tapioca starch and kneading to obtain a konjac paste; (b) independently of the step (a), after the sprout barley is roasted, solvent extraction to obtain sprout barley extract; (c) independently from the steps (a) and (b), adding water to the powder obtained by pulverizing the gabachal brown rice, followed by kneading to obtain gabachal brown rice paste; (d) mixing the konjac paste obtained above, sprout barley extract and gabachal brown rice paste to obtain a mixture of konjac paste, sprout barley extract and gabachal brown rice paste; (e) steaming the mixture obtained in step (d); (f) inoculating the steamed mixture with honggukgyun, followed by fermentation; And (g) forming the fermented product obtained in step (f) into a shape of rice to obtain gabatal konjac rice.

According to the present invention, it is possible to provide a method for producing dry fermented hongguk gabatal konjac rice, which has a function such as anti-diabetes, to konjac rice for the purpose of low calorie intake due to early satiety, and thereby, health for diabetic and obese patients It has the advantage of sustaining maintenance and a safe diet.

Figure 1 shows a manufacturing process chart of fermented hongguk gabatal konjac rice according to the present invention.
Figure 2 shows the GABA content analysis results of fermented hongguk gabachal konjac rice prepared according to the present invention.
Figure 3 shows the results obtained through qRT-PCR of the amount of change in Glut-4 mRNA in H9C2 rat cardiomyocytes (A) and the primers used at this time (B).
Figure 4 shows the in vivo efficacy test results for anti-obesity of the fermented hongguk gabatal konjac rice prepared according to the present invention.

The present invention comprises the steps of (a) adding water to a mixture of konjac powder and tapioca starch and kneading to obtain a konjac paste; (b) independently of the step (a), after the sprout barley is roasted, solvent extraction to obtain sprout barley extract; (c) independently from the steps (a) and (b), adding water to the powder obtained by pulverizing the gabachal brown rice, followed by kneading to obtain gabachal brown rice paste; (d) mixing the konjac paste obtained above, sprout barley extract and gabachal brown rice paste to obtain a mixture of konjac paste, sprout barley extract and gabachal brown rice paste; (e) steaming the mixture obtained in step (d); (f) inoculating the steamed mixture with honggukgyun, followed by fermentation; And (g) molding the fermented product obtained in step (f) into a shape of rice to obtain gabatal konjac rice.

1 is a diagram showing a manufacturing process chart of fermented hongguk gabatal konjac rice according to an embodiment of the present invention. Hereinafter, a method of manufacturing fermented hongguk gabatal konjac rice according to the present invention will be described in detail for each stage.

(a) Konjac Doughy Obtaining step

Mannan, made by drying, crushing, and grinding old medicine, meets with water and becomes a viscous colloidal liquid, which is heated by adding an alkaline coagulant and cooled to form a translucent jelly or noodles.

Mannan is known to play a role in lowering cholesterol levels, and glucomannan contained in konjac is composed of water and dietary fiber, so it is not digested by the digestive system, but it gently stimulates the intestine to help bowel movements. It is known to be good for constipation and diet.

The konjac dough is a mixture of 250 to 350 parts by weight of tapioca starch based on 100 parts by weight of konjac powder, 5 to 30 parts by weight, preferably 5 to 20 parts by weight, more preferably, based on 100 parts by weight of the konjac powder After adding 5 to 10 parts by weight of water, it can be obtained by kneading.

Since the kneading method is sufficient to be performed by a method known in the art to which the present invention pertains, a detailed description thereof will be omitted.

The konjac dough is to provide a precursor for manufacturing konjac rice in the method for manufacturing fermented hongguk gabatal konjac rice of the present invention.

(b) Step of obtaining sprout barley extract

Sprout barley has been known as an excellent nutritional food source due to its high content of inorganic components such as calcium, magnesium and potassium, as well as high content of vitamin B1 and vitamin C. It also has antioxidant, anti-inflammatory and anti-cancer functions. Since it contains functional secondary metabolites such as saponarin, lutonarin, and isovitexin, its industrial use as a material for health functional foods and pharmaceuticals is increasing.

This step can be performed independently of the step (a) and step (c) below, and the reason for the roasting of sprout barley in the present invention is to deodorize the green matter generated from sprout barley, and the sprout barley is 135~ After the roasting treatment at 145° C., preferably 140° C. for 25 to 35 minutes, preferably 30 minutes, solvent extraction may be performed to obtain a sprout barley extract.

Water, ethanol, or alcohol may be used as the solvent, and in the case of hot water extraction using water as the solvent, 5 to 20 times, preferably 5 to 10 times, of water is added to the weight of the roasted sprout barley. , By extracting using an extractor for 1 to 5 hours, preferably 2 to 4 hours at a temperature of 100 to 120 ℃, it is possible to obtain a sprout barley hot water extract.

In the case of solvent extraction using ethanol as the solvent, the roasted sprout barley is 5 to 10 times the weight of the roasted sprout barley, and is immersed in ethanol at a concentration of 30 to 99% by volume, and then 70 to 85°C Extracted for 6 to 24 hours in the sprout barley ethanol extract can be obtained.

Even in the case of alcohol extraction using alcohol as the solvent, only alcohol is used instead of ethanol, and it is sufficient to obtain the ethanol extract of sprout barley by the same method as the ethanol extraction, and thus a detailed description thereof will be omitted.

At this time, the alcohol may be used with an ethanol concentration of 30 to 38% (v/v), preferably 33 to 37% (v/v), more preferably 35% (v/v), but limited thereto no.

(c) Gabatal brown rice Obtaining step

GABA is an abbreviation for gamma-aminobutyric acid, a type of amino acid neurotransmitter that causes post-inhibitory synaptic translocation, and is the most commonly used nerve in the central nervous system of mammals along with glutamic acid and glycine. It is one of the delivery substances.

The Gabachal brown rice is a variety that contains 8 times more GABA than ordinary brown rice and 4 times more than black rice, and is suitable for organic production due to its characteristics that are resistant to diseases and pests, and the more soaked in water, the more effectively it can be consumed. Is known.

This step can be performed independently of the steps (a) and (b), and a small amount of water is added to the Gabachal brown rice powder obtained by pulverizing the Gabachal brown rice with a grinder, for example, the Gabachal brown rice powder 100 After adding 5 to 20 parts by weight of water based on parts by weight, it is kneaded to obtain gabachal brown rice paste.

Since the kneading method is sufficient to be performed by a method known in the art to which the present invention pertains, a detailed description thereof will be omitted.

(d) Konjac Dough , Sprout barley extract and Gabatal brown rice Mixing stage

Konjac dough obtained in step (a), sprout barley extract obtained in step (b) and gabachal brown rice grass obtained in step (c) are mixed to form a konjac paste, sprout barley extract and gabachal brown rice A mixture of grass can be obtained.

The mixture is based on 100 parts by weight of the konjac paste, 5 to 20 parts by weight of the sprout barley extract, preferably 5 to 10 parts by weight, and 5 to 20 parts by weight of the gabachal brown rice paste, preferably 5 to 10 parts by weight It can be obtained by mixing parts.

Since the mixing method is sufficient to be performed by a method known in the art to which the present invention pertains, a detailed description thereof will be omitted.

(e) of the mixture Steaming And (f) Hong Guk-gyun Fermentation stage

After steaming the mixture of the konjac paste obtained in step (d), sprout barley extract, and gabachal brown rice grass, inoculating and fermenting honggukgyun to the steamed mixture.By passing through the fermentation step, only konjac rice You can add nutrients that are absolutely lacking and enhance functionality.

The steaming method is sufficient to be performed by a method known in the art to which the present invention pertains, and a detailed description thereof will be omitted.

The honggukgyun is Monascus anca ( Monascus anka ), Monascus purpureus ( Monascus purpureus ) and Monascus Barkeri ( Monascus barkeri ) may be selected from the group consisting of, but is not limited thereto.

The inoculation amount of the honggukgyun may be 1 to 5% by weight, preferably 3 to 5% by weight, based on the weight of the mixture of the steamed konjac paste, sprout barley extract, and gabachal brown rice paste.

Fermentation of the honggukgyun can be cultured for 15 to 25 days, preferably 18 to 22 days under conditions of temperature 28 to 32 °C, preferably 29 to 31 °C, humidity 70 to 89%, preferably 75 to 85%. However, in the present invention, the “humidity” means relative humidity unless otherwise specified.

(g) Of Gabatal Konjac Rice Obtaining step

The fermented fermented product of honggukgyun may be molded into a rice shape to obtain gabatal konjac rice. Since the method of forming the rice shape is sufficient to be performed by a method known in the art to which the present invention pertains, a detailed description thereof will be omitted.

The present invention may further include the step of hot air drying the fermented hongguk gabatal konjac rice obtained above, and the hot air drying method is sufficient to be performed by a method known in the art to which the present invention pertains. A detailed description of it will be omitted.

Hereinafter, the present invention will be described in detail through examples. However, these examples are for illustrative purposes only, and the scope of the present invention is not limited by these examples.

<Example 1> Preparation of fermented red soup gabatal konjac rice (1)

After adding 15 parts by weight of water to a mixture of 100 parts by weight of konjac powder derived from Old Yak potatoes and 300 parts by weight of tapioca starch, the mixture was kneaded to obtain a konjac paste.

After the sprout barley was roasted at 140° C. for 30 minutes, 10 times of water was added and heated to 110° C. to obtain a hot water extract of sprout barley for 3 hours.

On the other hand, 10 parts by weight of water was added to 100 parts by weight of Gabachal brown rice powder obtained by pulverizing the Gabatal brown rice with a grinder, and then kneaded to obtain Gabachal brown rice paste.

100 parts by weight of the konjac paste obtained above, 10 parts by weight of sprout barley hot water extract, and 10 parts by weight of gabachal brown rice paste were mixed to obtain a mixture of the konjac paste, sprout barley hot water extract, and gabachal brown rice paste.

After steaming the mixture at a temperature of 90°C to 95°C, Monascus anka was inoculated with 4 wt% of the weight of the steamed mixture as honggukgyun, and 20 at a temperature of 30°C and a humidity of 80%. It was cultured for a day to obtain a fermented product obtained by fermenting honggukgyun.

The fermented product obtained by fermenting the honggukgyun was molded into a shape of rice to obtain gabatal konjac rice, followed by hot air drying to prepare fermented hongguk gabatal konjac rice.

At this time, the hot air drying was performed for 30 minutes at a temperature of 45° C. using a tray dryer (Dong Yang Science Co., Seoul, Korea) having a width of 550 mm, a length of 520 mm, and a height of 600 mm, and drying air The speed was fixed at 13.2 m/s.

<Example 2> Preparation of fermented red soup gabatal konjac rice (2)

After adding 10 parts by weight of water to a mixture of 100 parts by weight of konjac powder derived from Old Yak potatoes and 250 parts by weight of tapioca starch, the mixture was kneaded to obtain a konjac paste.

After the sprout barley was roasted at 140° C. for 30 minutes, 10 times of water was added and heated to 110° C. to obtain a hot water extract of sprout barley for 3 hours.

On the other hand, 10 parts by weight of water was added to 100 parts by weight of Gabachal brown rice powder obtained by pulverizing the Gabatal brown rice with a grinder, and then kneaded to obtain Gabachal brown rice paste.

100 parts by weight of the konjac paste obtained above, 6 parts by weight of sprout barley hot water extract, and 6 parts by weight of gabachal brown rice paste were mixed to obtain a mixture of the konjac paste, sprout barley hot water extract, and gabachal brown rice paste.

After steaming the mixture at a temperature of 90° C. to 95° C., Monascus purpureus was inoculated with 4 wt% of the weight of the steamed mixture as honggukgyun at a temperature of 30° C. and a humidity condition of 80% Incubated for 20 days to obtain a fermented product obtained by fermenting honggukgyun.

The fermented product obtained by fermenting the honggukgyun was molded into a shape of rice to obtain gabatal konjac rice, followed by hot air drying in the same manner as in Example 1 to prepare fermented hongguk gabatal konjac rice.

<Example 3> Preparation of fermented red soup gabatal konjac rice (3)

After adding 20 parts by weight of water to a mixture of 100 parts by weight of konjac powder derived from Old Yak potatoes and 350 parts by weight of tapioca starch, the mixture was kneaded to obtain a konjac paste.

After the sprout barley was roasted at 140° C. for 30 minutes, 10 times of water was added and heated to 110° C. to obtain a hot water extract of sprout barley for 3 hours.

On the other hand, 10 parts by weight of water was added to 100 parts by weight of Gabachal brown rice powder obtained by pulverizing the Gabatal brown rice with a grinder, and then kneaded to obtain Gabachal brown rice paste.

100 parts by weight of the konjac paste obtained above, 15 parts by weight of sprout barley hot water extract, and 15 parts by weight of gabachal brown rice paste were mixed to obtain a mixture of the konjac paste, sprout barley hot water extract, and gabachal brown rice paste.

After steaming the mixture at a temperature of 90°C to 95°C, Monascus barkeri was inoculated with 4 wt% of the weight of the steamed mixture as honggukgyun at a temperature of 30°C and a humidity of 80% Cultured for 20 days to obtain a fermented product obtained by fermenting honggukgyun.

The fermented product obtained by fermenting the honggukgyun was molded into a shape of rice to obtain gabatal konjac rice, followed by hot air drying in the same manner as in Example 1 to prepare fermented hongguk gabatal konjac rice.

<Comparative Example 1> Preparation of Gabatal Konjac Rice

After adding 15 parts by weight of water to a mixture of 100 parts by weight of konjac powder derived from Old Yak potatoes and 300 parts by weight of tapioca starch, the mixture was kneaded to obtain a konjac paste.

After the sprout barley was roasted at 140° C. for 30 minutes, 10 times of water was added and heated to 110° C. to obtain a hot water extract of sprout barley for 3 hours.

On the other hand, 10 parts by weight of water was added to 100 parts by weight of Gabachal brown rice powder obtained by pulverizing the Gabatal brown rice with a grinder, and then kneaded to obtain Gabachal brown rice paste.

100 parts by weight of the konjac paste obtained above, 10 parts by weight of sprout barley hot water extract, and 10 parts by weight of gabachal brown rice paste were mixed to obtain a mixture of the konjac paste, sprout barley hot water extract, and gabachal brown rice paste.

The mixture of the konjac paste, sprout barley hot water extract, and gabatal brown rice paste was molded into a rice shape, and then hot air dried in the same manner as in Example 1 to prepare gabatal konjac rice.

<Experimental Example 1> Analysis of GABA Content in Fermented Hongguk Gabatal Konjac Rice

In order to analyze the GABA content of the fermented hongguk gabatal konjac rice prepared in Example 1, γ-aminobutyl, a target compound in the fermented hongguk gabatal konjac rice, was requested by the Korea Functional Food Research Institute, an accredited certification body. The results of analyzing the content of acid (GABA) are shown in FIG. 2.

At this time, the analysis of the GABA content was performed by the Health Functional Food Code of Amino Acid Test (Korea Food and Drug Administration). Referring to FIG. 3, it can be seen that the GABA content in the fermented hongguk gabatal konjac rice is 0.05 mg/g.

<Experimental Example 2> In vitro efficacy test for anti-diabetic

The fermented hongguk gabatal konjac rice prepared in Example 1 and the gabatal konjac rice prepared in Comparative Example 1 showed useful anti-sugar effects by Gaba et al. by an experiment conducted by Korea University Natural Products Clinical Chemistry Research Institute.

Remarkable significance was shown through the experimental results of the mRNA expression of GLUT cells in an in vitro experiment and an SD rat inducing diabetes with streptozotocin in an in vivo experiment (see FIG. 3).

In general, cells use glucose as an energy source. In order for cells to use glucose, a special passage called GLUT4 is required. After being expressed, GLUT4 moves to the cell membrane and helps to move glucose into the cell and use it as an energy source. Plays a role. In general, it is known that the amount of expression and the amount of movement to the cell membrane are determined by the insulin signal and various signals appearing in the metabolic stage of cells.

The graph (a) of FIG. 3 shows the amount of change in Glut-4 mRNA in rat cardiomyocytes called H9C2 as a result obtained through qRT-PCR. Cells collected from three different media per each group were used, and the expression level obtained here Was statistically processed using the unpaired Student's t test.

Data are expressed as mean±standard error. The mean of each group was compared, and a statistically significant difference was assumed when the P value was less than 0.05. As the result of this experiment, the P value was less than 0.01, so it can be considered to show a more significant difference than the case of 0.05.

Figure 3 (b) shows the used primer (Primer). As shown in (b) of FIG. 3, primers were designed and how much GLUT4 RNA was expressed in each cell was compared to the ribosomal 18s gene (a house keeping gene, a gene that is always constantly expressed in all cells).

When GLUT4 and 18s DNA, which is replicated with a specific primer attached to each cycle, is generated, the amount of fluorescence is increased by the SYBR green dye and detected. The Delta Ct method is used to compare the number of cycles reaching the fluorescence threshold set by the experimenter.

When the Glut-4 of the control group was viewed as 1, the expression level of Glut-4 in H9C2 treated with the general gabachal konjac rice of Comparative Example 1 and the gabachal konjac rice of Example 1 was compared. In the case of the experimental group treated with chalk konjac rice, the difference was about 1.547726±0.100585 (about 1.5 times) compared to the control group.

In addition, the p-value was 0.006 in the control group and the fermented hongguk gabatal konjac rice treatment group, and 0.008 in the general gabatal konjac rice treatment group and the balgyo hongguk gabatal konjac rice treatment group. Since the rejectable p-value is less than 0.05, the difference between them can be considered valid.

Therefore, it is expected that anti-diabetic effect can be expected in the experimental group in which fermented red yeast rice was consumed in the in vivo test.

<Experimental Example 3> In vivo efficacy test for anti-obesity

SD-Rat was largely divided into a group that proceeds with a normal diet and a high fat diet (60% fat), and a group in which normal water is consumed again, and the fermented red soup Gabatal Konjac rice prepared in Example 1 is consumed as a negative water. The experiment was conducted by dividing into groups to be given.

The experimental method was a simple experiment to find out whether fermented hongguk gabatal konjac rice can exhibit anti-obesity effect through comparison of body weight. By measuring and recording the weight for a total of 8 times once a week, a graph as shown in FIG. 4 could be obtained.

There was a difference of about 30g in the average weight difference between the regular diet and the high fat diet, and a difference of about 17g was observed between the fermented Hongguk Gabachal Konjac rice intake group and the general water intake group within the regular diet group. Within the high-fat diet group, a difference of about 17 g was recorded between the fermented red soup gabachal konjac rice intake group and the general water intake group. If you look at this alone, you can expect that the consumption of fermented hongguk gabatal konjac rice will prevent weight gain and show anti-obesity effect.

As described above, the present invention has been described with reference to the preferred embodiments of the present invention, but those skilled in the art of the present invention have the present invention within the scope not departing from the spirit and scope of the present invention described in the following claims. It will be appreciated that various modifications and changes can be made to the invention.

Claims (5)

(a) adding water to a mixture of konjac powder and tapioca starch and kneading to obtain a konjac paste;
(b) independently of the step (a), after the sprout barley is roasted, solvent extraction to obtain sprout barley extract;
(c) independently from the steps (a) and (b), adding water to the powder obtained by pulverizing the gabachal brown rice, followed by kneading to obtain gabachal brown rice paste;
(d) mixing the konjac paste obtained above, sprout barley extract and gabachal brown rice paste to obtain a mixture of konjac paste, sprout barley extract and gabachal brown rice paste;
(e) steaming the mixture obtained in step (d);
(f) inoculating the steamed mixture with honggukgyun, followed by fermentation; And
(g) A method for producing fermented hongguk gabatal konjac rice, comprising the step of forming the fermented product obtained in step (f) into a shape of rice to obtain gabatal konjac rice. The method of claim 1,
The mixture of the konjac powder and tapioca starch is a method for producing fermented red soup gabatal konjac rice, characterized in that 250 to 350 parts by weight of tapioca starch are mixed with respect to 100 parts by weight of the konjac powder. The method of claim 1,
The abrasion treatment is performed at 135 to 145°C for 25 to 35 minutes,
The solvent is water, ethanol or alcohol, characterized in that the fermented hongguk gabatal konjac rice manufacturing method. The method of claim 1,
In the step (d), with respect to 100 parts by weight of the konjac dough, 5 to 20 parts by weight of the sprout barley extract and 5 to 20 parts by weight of the gabachal brown rice paste are mixed. Manufacturing method. The method of claim 1,
The honggukgyun is Monascus anca ( Monascus anka ), Monascus purpureus ( Monascus purpureus ) and Monascus Barkeri ( Monascus barkeri ) is selected from the group consisting of,
The fermentation method of fermented hongguk gabatal konjac rice, characterized in that the fermentation of the honggukgyun is cultivated for 15 to 25 days under conditions of a temperature of 28 to 32 °C and a humidity of 70 to 89%.

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